Sweet Boli

Boli is a stuffed sweet paratha like dish. It is usually served with paal paayasam / semiya payasam (rice pudding) in sadya, popularly in southern part of kerala.It can be served as both dessert and snack.

INGREDIENTS:

• Channa dal (Kadalaparippu) – 1 cup
• Wheat flour  or maida – 1  cup
• Rice flour – ¼ cup 
• Sugar – 1  cup 
• Gingelly oil –  ¼  cup
• Ghee - 2 tbsp 
• Cardamom powder – ¼ tsp
• Turmeric Powder - A pinch 

PREPARATION METHOD:

• Mix wheat flour or maida and turmeric powder together .
• Add water to the flour and knead it with hands gently until the dough becomes soft like chappathi.
• Add gingelly oil on top of the dough and  keep aside for 1 hour.
• Cook the channa dal in water in a pressure cooker for 2 whistle.
• Drain the excess water and grind it into fine paste(without water).
• Heat a pan and add channa daal paste,sugar, cardmom powder and 1 tbsp ghee in to it and mix well.
• Stir continuously and cook the mixture.
• Turn off the stove when the sugar melts and the mixture seperates from the pan and let it cool.
• Make the flour dough into small balls(poori size).
• Roll out the dough, place the daal mixture in the center and wrap it closely.
• Roll it again into round shape as thin as possible.
• Use rice flour to avoid stickiness.
• Heat the tawa and cook both sides of the rolled boli by smearing little ghee.

Recommended Combination: Serve with Paalada / semiya payasam/ paalpayasam

Chembu Upperi / Taro Root Chips

Fried Taro Root - a teatime snack

INGREDIENTS:

• Taro Root / Chembu - 6 nos
• Turmeric Powder -¼ tsp
• Salt water- to taste
• Oil for frying 

PREPARATION METHOD:

• Remove the Taro root skin.
• Wash and drain it.
• Slice the root in thin round shape.
• Add turmeric powder into it and mix well.
• Heat Oil in a pan.
• When it boils, Put the slices slowly into the oil.
• Stir until fully cooked and crisp.
• Remove the chips from the oil and sprinkle salt water on it.
• Cool and store them in an airtight container.

Ladoo

INGREDIENTS:

• Gram flour (besan) - 1 cup 
• Sugar - 1   cup 
• Cardamom powder - pinch
• Ghee - 1 Tbsp
• Cashew and Raisins - 1 handful
• Oil for frying

PREPARATION METHOD:

• Heat Ghee in a pan ,fry cahewnut and raisin and keep it aside.
• On medium heat, boil the sugar with 3/4 cup of water in a Pan .
• Prepare the sugar syrup  till honey like consistency is reached. 
• Add Cardamom powder to the syrup and mix well.
• Add water to gramflour to make the batter smooth(slightly thicker than dosa batter).
• For making Boondi we need a perforated spoon (laddle with small holes)
• Heat oil in a pan . 
• Hold the laddle above the hot oil(1 - 1½ inch above) and pour 2 -3 spoon batter to the ladddle and rub with another spoon.
• Fry Boondi until light golden colour.
• Then remove it from the oil and allow to drain the excess oil.
• Put the boondies directly in the warm sugar syrup. 
• Repeat the process with rest of the batter and keep putting the fried boondies in the sugar syrup.(Clean the laddle after each time, which will help to keep the boondi in round shape.)
• Add fried cashewnut and raisins into the syrup and mix well.
• Let the boondies soak in sugar syrup for few minutes.
• When it is still warm, take a handful of mixture and gently squeeze between both palms to make into a ball shape.(it will be hard to make ladoo if the mixture is cold)
• Do the same process for the remaining mixture.

Bread Egg Upma

It is a complete meal.It contains Vegetables, Bread and Egg. It can be served as breakfast or as snack.

INGREDIENTS:

• Bread slices - 4 nos
• Onion(chopped) – 1 no
• Tomato (chopped) – 1 no
• Green chilly(chopped) – 2 nos
• Ginger(chopped) - ½ tsp
• Carrot(grated) - 1 no
• Garam Masala Powder - ¼ tsp
• Egg - 2 nos
• Red Chilly -2 nos
• Mustard seeds - 1 tsp
• Curry leaves - 1 stem
• Salt to taste
• Oil - 1½ tbsp
• Chopped corriander leaves - 1 tbsp

PREPARATION METHOD:

• Beat eggs with salt.
• Heat ½ Tbsp of oil in a pan.
• Add the beaten egg and scramble it.
• Keep it aside.
• Remove the edges of each bread slice and cut it into small pieces.
• Heat oil in a pan.
• Add mustard seeds and red chilli and let it splutter.
• Add onion, ginger, green chillies and curry leaves.
• Sauté it until onion turns translucent.
• Add grated carrot and chopped tomato and saute well.
• Add garam masala and salt and saute for a minute. 
• Sprinkle little water and cover the pan.
• Let it cook in a medium heat.
• When the vegetables are cooked well and the water dries up, add the bread pieces and mix well. 
• Add the scrambled egg into it and mix well.
• Garnish with corriander leaves.

Spicy Bread Masala

This is a dish which can be easily and quickly prepared using bread. This hot and spicy dish can be served during breakfast. Kids will love this if you reduce the spiciness .

INGREDIENTS:

• Bread slices - 4 nos
• Onion(sliced) – 1 no
• Tomato (chopped) – 1 no
• Green chilly(slit) – 2 nos
• Ginger garlic paste - ½ tsp
• Coriander powder – ½ tsp
• Turmeric Powder - ¼ tsp
• Pepper Powder - ¼ tsp
• Chilly powder – ¼ tsp
• Fennel seed Powder - ¼ tsp
• Garam Masala Powder - ¼ tsp
• Egg - 2 nos
• Red Chilly -2 nos
• Mustard seeds - 1 tsp
• Curry leaves - 1 stem
• Salt to taste
• Oil - 1 ½ Tbsp
• Chopped corriander leaves

PREPARATION METHOD:

• Slightly toast each bread slice and cut it into small pieces.
• Heat Oil in a pan.
• Add Mustard seeds and Red chilli and let it splutter.
• Add sliced onion, gingergarlic paste, green chillies and curry leaves.
• Sauté it until onion turns translucent.
• Add chilly powder, turmeric powder, corriander powder, garam masala,fennelseed powder, pepper powder and saute for a minute. 
• Add chopped tomato and salt, saute well and cook very well in medium heat.(dont add water, the water in the tomato is enough to cook the ingredients)
• when the water dries up and oil oozes from the masala, add eggs and keep stirring continuously.
• When the masala(egg and masala) is almost dry, add bread pieces and mix well.
• Remove it from the fire when it is dry completely.
• Garnish with chopped corriander leaves.

Gothambu / Wheat Ottada

Wheat Ottada can be served during breakfast or at snack time.

INGREDIENTS:

• Wheat flour  - 2 cups
• Grated coconut - 1cup 
• Sugar - 1/2 cup
• Salt to taste
• Water  - As required
• Banana Leaves

PREPARATION METHOD:

• Mix the Grated Coconut and sugar for filling.
• Add Water and Salt to Wheat flour and make a dough.
• Make the dough into small balls.
• Flatten the dough on a rectangular banana leaf using finger tips and little water. 
• Put a some coconut mix and spread it in one half of the ada.
• Fold the banana leaf in half. 
• Heat a Pan / Thava / Chatti.
• Put each ada in it and sprinkle some water.
• Cover it with a pan and cook in medium heat.
• Roast the ottada on both sides till the banana leaf turns brown and the ada detaches from the leaf.

Beetroot Vada

Beetroot Vada is a quick tea time snack. It is a healthy and nutritious vada. kids also love this colourful and
delicious snack.

INGREDIENTS:

• Grated Beetroot - 1 cup
• Finely chopped Shallot - 10 nos or  Onion - ½ cup 
• Beasn Flour / Gram Flour / Kadala Maavu  - 1 cup
• Finely chopped Ginger - 1 tbsp
• Red Chilly - 3 nos
• Curry Leaves - 1 stem
• Salt to taste
• Oil for frying

PREPARATION METHOD:

• Mix chopped shallot,chopped Ginger, chopped Red chilly,Curry leaves, Beetoot and salt with gram flour/ Kadala maavu.
• Sprinkle some water to make a thick dough like parippuvada dough.
• Heat oil in a pan .
• Take small amount of the mixture and make a ball. 
• Flatten the ball in to a round shape using hand.
• When the oil is hot put each one slowly and fry both sides.

Recommended Combination: Serve hot with Black Coffee or Tea

Ethappazham Cutlet / Banana Cutlet

Ethappazham cutlet is a variety cutlet.I got this recipe from a blog "Pazham pappadam Payasam" while trying variety Banana based snack . I've modified this recipe in my own way.

INGREDIENTS:

• Rippened Banana- 2 no
• Sugar 1 - 1 tsp
• Grated Coconut - 1tbsp
• Ghee - 3 tbsp
• Bread crumbs - ½ cup
• All purpose flour - 1 tbsp
• Oil for frying

PREPARATION METHOD:

• Cook the bananas(with skin) in a steamer.
• Peel off the skin and mash well.
• Heat 1 tsp Ghee in a Pan.
• Add grated coconut and roast for 2 minutes.
• Add sugar and mashed banana in to it and mix well.
• Saute this mixture for 2 minutes in medium fire.
• Remove this from fire and let it cool.
• Make small balls from this mix and flatten them.
• Heat remaining ghee in a pan.
• Mix water with Maida in a bowl to make a thin batter like water.
• Dip the flattened patties in it and roll them in bread crumps.
• Fry each patties in ghee till it turns golden brown on both sides

Ottada

Ottada can be served during breakfast or at snack time. Ottada is a traditional food, ada wrapped in banana leaf roasted in 'cheena chatti'. The smell of roasted banana leaf takes me back to my childhood days.

INGREDIENTS:

• Roasted rice flour  - 2 cups
• Grated coconut - 1cup 
• Sugar - 1/2 cup
• Salt to taste
• Water  - As required to make dough
• Banana Leaves

PREPARATION METHOD:

• Mix the Grated Coconut and sugar for filling.
• Add Water and Salt to rice flour and make a dough like chappathi dough.
• Make the dough into small balls.
• Flatten the dough on a rectangular banana leaf using finger tips and little water. 
• Put a some coconut mix and spread it in one half of the ada.
• Fold the banana leaf in half. 
• Heat a Pan / Thava / Chatti.
• Put each ada in it and sprinkle some water.
• Cover it with a pan and cook in medium heat.
• Roast the ottada on both sides till the banana leaf turns brown and the ada detaches from the leaf.

Cabbage Vada

It is a quick and delicious snack. It tastes similar to parippu vada.

INGREDIENTS:

• Finely Chopped Cabbage - 1½ cup
• Finely chopped shallot - 10 nos or  Onion - ½ cup 
• Besan Flour / Gram Flour / Kadala Maavu  -  1½  cup
• Finely chopped Ginger - 1 tsp
• Red Chilly - 3 nos
• Curry Leaves - 1 stem
• Salt to taste
• Oil for frying

PREPARATION METHOD:

• Mix chopped shallot, chopped Ginger, chopped Red chilly, Curry leaves, Cabbage, salt and gram flour/ Kadala maavu.
• Make a thick batter using little water (like parippu vada consistency).
• Heat oil in a pan.
• Take small amount of the mixture and make a ball. 
• Flatten the ball in to a round shape using hand.
• When the oil is hot put each one slowly and fry both sides to a golden brown colour.

Recommended Combination: Serve hot with Black Coffee or Tea

Chicken Pakora

Pakoras are delicious snacks , often served as appetizer.Bone chicken pieces can be used to prepare delicious Chicken Pakoras.

INGREDIENTS:

• Boneless Chicken Pieces - 250 gm or  ½ lb
• Besan Flour - 3 tbsp
• Corn Flour - 2 tbsp
• Ginger & Garlic paste - 1 tbsp
• Corriander powder -  ½  tsp
• Red chilly powder -  ½  tsp
• Garam Masala Powder -  ¼   tsp
• Egg - 1 nos
• Turmeric powder - ¼ tsp
• Pepper Powder - ¼ tsp
• Salt to taste
• Oil for frying

PREPARATION METHOD:

• Mix all the ingredients together .
• Marinate the chicken and keep it aside for 5 minutes.
• Heat Oil in a Pan
• When the oil is hot put each pieces slowly and deep fry both sides to a golden brown colour.

Recommended Combination: Serve with sauce.

Bread Bajji

Bread Bajji is a quick and easy tea time snack.

INGREDIENTS:

• Bread slices - 4 nos
• Finely Chopped Corriander Leaves - 2 tbsp 
• Gram flour(kadala mavu / Besan Flour) - 1 cup
• Chilly powder -½ tsp
• Turmeric powder - ¼ tsp
• Asafoetida -  ¼ tsp
• Water -required to make batter
• Salt to taste
• Oil for frying

PREPARATION METHOD:

• Cut the edges of bread slices and cut it diagonally.
• Mix Water,Salt,Chilli powder,Asefodia, Turmeric powder, Corriander leaves and Flour to make batter(dosa batter consistency).
• Heat oil in a pan.
• Dip each pieces into the batter and put into the hot oil.
• Fry till both the sides turn golden brown. 

Recommended Combination: Serve hot with Tea or coffee

Kappa Vattal Varuthathu / Tapioca Chips

Kappa Vattal Varuthathu is a kerala naadan tea time snake.It can be made easily at home.

INGREDIENTS:

• Kappa(Tapioca) -1 big
• Water- required for cooking
• Salt to taste
• Oil for frying

PREPARATION METHOD:

• Peel the Kappa / Tapioca and cut it into pieces.
• Boil the Kappa / Tapioca with Salt and Water.
• Drain the water when it becomes soft.
• Slice the cooked Kappa / Tapioca and spread it in a large plate or a flat surface.
• Dry it in sunlight for 2 hours. 
• (if you want to store it for longer then you may have to dry it completely.)
• Heat Oil in a Pan.
• Put the dry slices into it. 
• Fry until it turns golden colour and crisp.

Recommended Combination: Serve with Tea or Coffee

Ilayappam / Ila Ada

Ilayappam  /  Ila  Ada is a tasty sweet snack wrapped in banana leaves and cooked in steam .

INGREDIENTS:

• Rice Flour -2 cup
• Grated Fresh Coconut -  1  cup
• Jaggery - ½  cup
• Ghee -1 tsp
• Salt - a pinch
• Boiled water - required to make dough
• Plantain Leaves

PREPARATION METHOD:

• Roast the rice flour lightly. 
• Add Boiled Water and Salt to rice flour and make a soft dough like chappathi dough.  
• Allow to cool the dough. 
• Grease banana leaves with little ghee.  
• Add little water to jaggery  and boil make a thick syrup. 
• Add the grated coconut to it and cook for 2  minutes and let it cool.
• Make the dough into small balls.
• Flatten the dough on a rectangular banana leaf  as thin as possible using finger tips (use little water).
• Put a spoonful of coconut mixture on it and spread it in one half of the ada.
• Fold the banana leaf in half and fold the the edges to seal. 
• Continue the same process with rest of the dough. 
• Steam the ada in a steamer till cooked. 
• Remove the banana leaves when it cools completely.

Pazham Neyyil Porichathu / Banana Roasted in Ghee

Pazham Neyyil porichathu is a good teatime snack for children. It's very easy to make and ofcourse very delicious that any kid would love it.

INGREDIENTS:

• Ripe Banana -1 nos
• Ghee- 1 tsp
• Sugar-¼ tsp

PREPARATION METHOD:

• Peel banana and slice it into thin round shape.
• Heat a frying Pan.
• Smear the pan with little ghee.
• Spread the slices and pour ghee on it .
• Fry both sides to a golden brown colour.
• Sprinkle sugar on it and serve.

Bread Toast

Bread Toast is a simple and quick snack.

INGREDIENTS:

• Bread Slices - 2 
• Egg - 1 
• Milk - 4 tsp
• Butter - 1 tsp
• sugar - ¼ tsp

PREPARATION METHOD:

• Beat egg and sugar very well.
• Add milk and beat again.
• Take each slice, cut the edges 
• Now cut them diagonally once.
• Heat a pan with some butter in it.
• Dip each piece in the mix and put it in the pan.
• Add little butter on the top of each piece.
• Cook it in medium heat .
• Remove when both sides turn to a golden brown colour.

Potato Bajji

 It is an easy to prepare Tea time snack. It is prepared by dipping the Potato in the batter and deep frying it.

INGREDIENTS:

• Potato -2 nos
• Gram Flour (besan)- ½ cup
• Maida - 1 tbsp
• Rice Flour -2 tbsp
• Chilly Powder - ½ tsp
• Asafoetida Powder - ¼ tsp
• Baking soda - pinch (optional)
• Salt to taste
• Oil - for frying
• Water- required to make batter

PREPARATION METHOD:

• Mix the rice flour, maida, red chilli powder, asafoetida powder, salt to gram flour and mix well.(you can add baking soda to the flour if needed)

• Add water to the flour mixture and make a smooth thick batter.
• Heat Oil in a pan. 
• Peel off the Potato skin and make thin slices of it.
• Dip each slice into the batter and put into the hot oil.
• Fry till both the sides turn golden brown. 

Recommended Combination: Serve hot with Tea or Coffee.

Cauliflower Bajji

Cauliflower Bajji is a simple dish prepared by dipping the Cauliflower in the batter and deep frying it


INGREDIENTS:

• Cauliflower Florets - 20 nos
• All purpose Flour(Maida mavu) - ½ cup
• Pepper powder -¼ tsp
• Turmeric powder -¼ tsp
• Egg -2 nos
• Water -4 Tbsp (required to make thick batter)
• Salt to taste
• Oil for frying

PREPARATION METHOD:

• Beat the egg and keep aside.
• Mix Egg, Water,Salt,Turmeric Powder,Pepper powder and Flour to make thick batter.
• Heat oil in a pan.
• Dip each florets in the batter.
• Put slowly it into the hot oil.
• Fry the bajjis until it turns golden colour.

Recommended Combination: Serve hot with Tea

Aval Upma / Rice Flakes Upma

Aval / Rice Flakes can be used to prepare variety of snack items.
One amoungst them is Upma.

INGREDIENTS:

• Aval / Rice Flakes - 3 cups
• Grated Cocount - 3/4 cup
• Green Chillies - 3-4 nos
• Sliced Pearl Onion -5 nos
• Channa Daal - 2 tbsp
• Urad Daal - 2 tbsp
• Cashew nut -20 nos
• Coconut Oil - 3 tbsp
• Red Chillies- 2 nos
• Curry leaves - A few
• Mustard seeds - 1/2 tsp
• Peanut / Groundnut -20 nos
• Salt - to taste

PREPARATION METHOD:

• Heat oil in the pan .
• Add mustard seeds, red chillies and wait for them to sputter. 
• Fry channa daal, urad daal, peanut and cashew nut, curry leaves and keep aside.
• Add green chilies and pearl onion and saute till translucent. 
• Wash the aval / rice flakes and drain the water from it.
• Add aval / rice flakes, salt, water and mix well. 
• Add grated coconut and mix well.
• Stir for 2 minutes and cook the aval.
• Turn off the stove and fried seasoning into it and mix well.

Recommended Combination: Aval Upma can be served hot with Tea or Coffee.

Vattayappam / Rice Cake

Vattayappam or Rice Cake is a main item in Kerala.
Rice - Coconut batter cooked in steam to prepare this item.

INGREDIENTS:

• Raw rice flour -1 cups
• Grated Coconut - 1 ½ cup
• Cumin Seed - pinch
• Cream of Rice (thari)/Rava- 1 tbsp
• Ghee- ½ tsp
• Yeast -½ tsp
• Sugar- 5 tbsp
• Salt - ¼ tsp 
• Water

PREPARATION METHOD:

• Lightly roast rice flour about 3 minutes.
• Mix yeast with sugar in 5 Tbsp warm water and keep aside.
• Grind Coconut and cumin seed to a fine paste.
• Cook the cream of rice in little water by stirring continuously.
• Mix rice flour, cooked cream of rice and yeast and knead into a soft dough. 
• Add the coconut paste mix to the dough with little water and mix well. 
• Add Salt and mix well to make a thick batter.
• Grease ghee in a pan (steel plate) and pour the batter into it.
• Steam it well in an idli steamer for 15 minutes.
• Remove it from the steamer. 
• Let it cool for sometime and remove from the pan.

Recommended Combination: Vattayappam / Rice Cake can be served hot with Chicken Curry / Chicken Stew / vegetable Kurma / Chicken Kurma / Kadala Curry