Achappam

Achappam is a Kerala snack. It is prepared using a special mould (Achappam mould). The mould is dipped in the batter and fried in Oil.
Beat the eggs and sugar well.

INGREDIENTS:

• Raw rice powder -2 cup
• Sugar(powdered) - 6 tbsp
• Thick Coconut milk - ¼ cup
• Eggs - 2 nos
• Cumin seed - ½ tsp
• Sesame seed - ½ tsp
• Salt - pinch
• Oil for frying

PREPARATION METHOD:

• Mix together rice powder, Salt and beaten egg.
• Add Codonut Milk, Sesame seed, Cumin seed and mix to make a batter.(like dosa batter)
• (add little water if the batter is thick)
• Heat the oil and dip the achappam mould.
• Once the mould is hot enough, dip 3/4th of mould into the batter.
• Dip it in oil again and shake the mould so that the achappams will come out easily.
• When it turns golden brown, turn and cook the other side and remove from Oil

Recommended Combination: Serve with Tea or Coffee

Semiya Payasam

Semia Paayasam is made of fried Vermicelli cooked in milk and Cardamom powder, seasoned with fried Cashew nuts and Raisins.

INGREDIENTS:

• Semiya/ Vermecilli - ¼ cup
• Milk - 3 cups
• Sugar - 1 ¼ cup
• Water-1 cup
• Ghee -2 tsp
• Cardamom Powder- 2 pinch
• Cashew nut - 10 nos
• Raisins - 10 nos

PREPARATION METHOD:

• Heat 1 tsp of ghee in a pan.
• Fry raisins and Cashew nut and remove from the pan and keep aside.
• Add one more tsp of ghee.
• Add vermicelli and stir till it becomes golden colour.
• Add water and 1 cup of milk to Vermicilli,let it boil and keep stirring occasionally.
• Once the Vermicilli is half cooked add Sugar, Cardamom powder and remaining milk and stir the mix.
• Reduce the heat, cover the pan and cook the payasam in low heat for 45 minutes.
• Turn off the stove, add fried Cashewnut and Raisin and mix well.

Recommended Combination:Served hot or cold

Paalada Pradhaman

Paalada Pradhaman is yet another popular paayasam served during auspicious occassions in family.
It is made up of Rice Ada cooked in Milk with Sugar.

INGREDIENTS:

• Rice ada(ready made) - ½ cup
• Milk- 4 cups
• Sugar- 1 cup
• Ghee - 2 tsp

PREPARATION METHOD:

• Soak rice ada in boiling hot water for 10 minutes and rinse them in cold water.
• Heat a pan and add ghee.
• Add Ada in to the ghee and saute for 2 minutes.
• Add Milk and Sugar into it,let it cook and keep stirring occasionally.
• Once the Ada is cooked, reduce the heat.  
• Cover the pan and cook the payasam in low heat for 45 minutes.
• (you can add cardamom powder if you like the taste)
• Remove from fire.

Paal Payasam

Paal Paayasam is a popular one which is made of rice and milk. Its tasty and is made during auspicious occassions in the family.

INGREDIENTS:

• Milk - 3 cups
• Sugar - 1 ¼ cup
• Raw Rice - 6 tbsp

PREPARATION METHOD:

• Add Milk, Rice and Sugar in a Pressure cooker and stir well.
• Close the cooker with the weight on it.
• Cook the payasam in low heat for 1 - 1.5 hr.
• Turn off the stove, open the cooker after 10 minutes we can see the payasam in Rose colour.

Recommended Combination: good to serve with sweet Boli.

Custard

Custard, a popular dessert item is prepared using fruits and custard mix. We can use any fresh nicely cut fruits while making this dessert.

INGREDIENTS:

• Milk -2 cup
• Custard powder- 2 tbsp
• Chopped Fruits -1 cup
• Sugar - ¼ cup

PREPARATION METHOD:

• Apple, pear,Banana and Strawberry cut in to small pieces.
• Mix Custard powder in ¼ cup cold milk and keep aside.
• Boil remaining Milk with Sugar.
• Add Custard milk and let it boil for few minutes.
• Remove it from fire and let it cool.
• Mix it with fruit and refrigerate and use. 

Recommended Combination:Served cold.

Carrot Halwa

Carrot Halwa is a dessert prepared using grated Carrot cooked with Milk, Ghee and Sugar.

INGREDIENTS:

• Grated Carrot -2 cup
• Milk - 2 Cups
• Sugar - ½ cup
• Ghee - 3 Tbsp
• Cashewsnuts - 12 nos
• Cardamom powder - pinch

PREPARATION METHOD:

• Heat ghee in a Pan.
• Lightly fry cashewnut and remove from ghee.
• Add the grated carrots and stir fry on medium heat till the carrots change the colour.
• Add milk and cook till the milk gets completely absorbed.
• Add the sugar and stir well.
• Add the cardamom powder and cook in low heat till the ghee oozes out.
• Remove from fire and let it cool.
• Garnish with fried Cashew nut and cut it in a desired shape.

Crispy Rava Dosa

This preparation of Dosa uses Rava batter instead of Rice batter.

INGREDIENTS:

• Rava - 1 cups
• Rice flour -¼ cup
• Maida /All-purpose flour- ¼ cup
• Cumin seeds - ½ tsp
• Finely chopped Ginger- 1 tsp
• Finely chopped green chillies - 1 tsp
• Curry leaves - few
• Sesame Oil
• Salt to taste
• Water - 3 cups

PREPARATION METHOD:

• Mix Rava, Rice flour, Maida, Cumin seed, Ginger, Green Chilly, Curry leaves, Salt and Water to make a dosa batter keep it aside for 30 minutes.
• Heat a Frying Pan.
• Take one Spoonful of batter and spread on the Pan starting from the Outside and finishing off in the middle.
• Pour some sesame oil on dosa.
• Turn the other side and cook both sides well.

Recommended Combination: Serve hot with Chutney.

Parippu Dosa

Parippu dosa is one amongst the different flavours of Dosa's a popular south Indian dish. A spicy combination with added grains.

INGREDIENTS:

• RawRice - 1 cups
• Parboiled rice - 1 cup
• Urad Daal - ½ cup
• Toor daal- ¼ cup
• Channa daal-¼ cup
• Fenugreek - 1 tsp
• Asafoetida -¼ tsp
• Red chilly -6 nos
• Finely chopped pearl onion - 6 nos
• Curry leaves
• Water - as required
• Salt to taste

PREPARATION METHOD:

• Soak rice, Toor daal, Channa daal, Urad daal, Red chilly and fenugreek for 5 hours. 
• Grind these with water.
• Add asafoetida, chopped onion, curry leaves and salt and stir well.
• Keep it for 2 hrs. 
• Pour one spoon full of batter on a frying pan as thin as possible.
• Pour some oil on it.
• When one side is golden brown and turn the other side .

Recommended Combination: Serve hot with Tomato chutney / Coconut chutney/ Sambar

Onion Uthappam

Uthappams are one of the South Indian breakfast. It can be make with left over idli or dosa batter.
Onion Uttapam is usually made with Onion and Chilli.

INGREDIENTS:

• Dosa batter - 1 cup
• Finely chopped Onion - 1 nos
• Finely chopped Green chillies -4nos
• Finely chopped Ginger -1 tbsp
• Finely chopped Curry leaves / Corriander leaves-1 tbsp
• Gingely Oil
• Salt to taste

PREPARATION METHOD:

• Heat 1 tsp of oil in a frying pan.
• Spread a spoonful of the batter to a heated frying pan.
• Sprinkle few chopped onions, green chilly, curry leaves / corriander leaves on top of the batter.
• When the base is golden brown, turn the other side and cook well.

Recommended Combination: Serve hot with Chutney

Masala Dosa

Masala Dosa is prepared by embedding masala within the roasted Dosa.

INGREDIENTS:
For Dosa

• RawRice -1 ½ cups
• Urad Daal - ½ cup
• Water - as required
• Salt - 1 tsp 

For Masala

• Potato - 3 nos
• Sliced Onion(length wise)- 1 nos
• Slit Green chillies - 2 nos
• Chopped Ginger- ¼ tsp
• Turmeric powder - ¼ tsp
• Black gram(Uzhunnuparippu) - ½ tsp
• Bengal gram(Kadalaparippu) - ½ tsp
• Mustard seeds - ¼ tsp
• Red chillies- 2 - 3 nos
• Curry leaves - A few
• Oil - 2 tbsp
• Water- ¼ cup
• Salt - as required

PREPARATION METHOD:
For Dosa Batter

• Soak rice and Urad daal separately for 5 hours.
• Grind rice and daal separately with water very finely.
• Mix together rice, dal and salt.
• Add water and stir well to form a loose batter.
• Keep it overnight to ferment. 

For Masala

• Boil potatoes ,Peel skin and mash them and keep it aside.
• Heat oil in a pan .
• Put Mustrard seeds and red chillies and allow to Splutter
• Fry black gram, Bengal gram, curry leaves,.
• Add sliced onion, Chopped Ginger and green chillies and saute well till it turns transparent.
• Add Water,Salt,Turmeric powder and let it boil.
• Add the mashed potatoes and mix well.
• Cook it for a few mins until the water dries up.
• Pour one spoon full of batter on a frying pan as thin as possible.
• Pour 2 tsp Ghee on it.
• When one side is golden brown, add Potato mix inside Dosa and roll.

Recommended Combination: Serve hot with Chutney.