Showing posts with label Afternoon tea. Show all posts
Showing posts with label Afternoon tea. Show all posts

Wednesday, April 9, 2014

Pazham appam/Steamed rice cake with ripe banana


Rice flour/Appam podi - 3 cups

Thin extract of coconut milk - 5 1/2 cups.

Thick extract of coconut milk - 1/2 cup (Thick coconut milk is used to pour over the batter to give a creamy texture)

Sugar -3 tbsp

Banana/Nendrapazham/Ethappazham - 2 or 3

Cardamom powder


Mix 2 cups of thick coconut milk and 2 1/2 cups of water to make 51/2 cups of thin extract of coconut milk.

Mix rice flour, 5 1/2 cups of thin extract of coconut milk, salt, sugar, and cardamom powder to make a watery batter.

Grease a steel plate with oil, pour this batter and sprinkle some chopped banana, and thick coconut milk of about 2 tbsp. Steam this for 15 minutes. Remove appams from steamer, cut into bite size pieces and enjoy.

Continue steaming the remaining batter in batches, sprinkling chopped banana, and pouring 2 tbsp of thick coconut milk.

You can use idli molds to make mini appams the same way shown below.

Sunday, March 2, 2014

Flaxseed Ladoo

Recipe source Zee Tv


Split bengal gram/pottukadala - 3 tsp

Broken wheat - 3 tbsp

Flaxseeds - 6 tbsp

Ghee - 3 1/2 tbsp

Almond powder - 4 tbsp

Cardamom powder - 1/4 tbsp

Powdered sugar - 6 tbsp


Dry roast bengal gram, broken wheat and flaxseeds in a pan for 10 minutes. Mix ghee, almond powder, cardamom powder and powdered sugar in a bowl. Grind the roasted mixture and mix it in the prepared powdered mixture. Now shape them into balls. Serve.

Optional: - Coat the ladoos with roasted flaxseeds (Ladoos taste best without coating). 

Note: You can replace sugar with jaggery. 

Serve these ladoos to children without flax coating and they will love it. 

Saturday, September 7, 2013

Mutta Aappam

When you buy a uniyappam chatti, of course you make uniyappam (a popular snack from Kerala), then what with the uniyappam chatti, you make paniyaram, next in line could be these mutta aapams. This is just a treat for people who are curry mad as mutta aappams pair well with almost all your favorite curries.

So what say about popping some curry drenched mutta aappams to your mouth.

Raw rice - 2 cups

Cooked rice - 1 cup

Small Banana/Cheru pazham - 1 No.

Egg - 1 No.

Salt - as required

Bicarbonate of soda - 1/4 tsp

Oil - as required

Soak raw rice for 2 hours. After 2 hours,  put soaked rice  in a blender along with cooked rice, egg, banana, and salt. Grind this to the consistency of dosa batter (add water to retain the dosa batter consistency). Now add bicarbonate of soda and mix this well. Keep this aside.

Heat nonstick unniyappam chatti and add a drop of oil in the hole, now pour the batter to the holes. Cook till it gives a light brown color on one side. Turn it to the other side and cook till it gets a light brown color.

Serve this with beef curry, chicken fry, or duck fry.

Wednesday, August 28, 2013

Maddur Vada

Recipe here 

1. Rice flour                  -  1 cup
2. Maida                       -  1/2 cup
3. Rava                        -  1/2 cup
4. Chilli powder             -    1/2 tsp
5. Salt as needed
6. Onion chopped          - 1 cup
7. Cumin seeds             -  1/2 tsp
8. Green chilli chopped        - 2 Nos.
9. Curry leaves chopped      - 2 tbsp
10. Grated coconut             -  2 tbsp
11. Ginger chopped             -1 piece
12. Asafoetida                    - 1/4 tsp
13. Oil                                - 2 tbsp
14. Water as needed 

Oil for deep frying

Mix all  ingredients from 1 to 14 to make a dough (similar to chapati dough). Now make balls out of the dough, flatten it with hands to the required size of the vada. 

Heat oil in a wok, deep fry till it gets golden brown color.

Wednesday, July 31, 2013

Ila Ada/Dumplings in banana leaf/Vazhayila Ada/Ela Ada

For the very Keralite in me, who loves chakka, manga, thenga, and vazhayila (Jackfruit, mango, coconuts, and banana leaf) and all things manglish. Ila Ada can be summarized as Kerala in a bowl with banana leaf, rice flour, and jackfruit preserve. Let me make it easy, Ila Ada is a dumpling made of rice flour with some filling cooked in with the goodness of banana leaf.

Eating it took me back home  and I enjoyed basking in the memory of good old days when banana leaves and jackfruit were not foreign to us.

Here is the recipe for dumplings in banana leaf.

Rice flour - 3 cups
Water - 4 cups
Salt as needed

Chakka Varatti/Jackfruit preserve/Jackfruit jam

Banana leaves to make Ila Ada

In a pot, boil water. Add boiling water to the rice flour. Add some salt. Allow it to stand for a minute. When water is warm, you can start working on the dough with a spoon first and then with your hands. This results in a smooth dough. Now make balls out of the dough. Take a clean banana leaf and flatten the dough to form a flat disc. Now use chakka varatti as a filling and fold the ada along with the leaf. Continue the same process with the remaining dough, making balls, flattening the dough, and folding the banana leaf.  Keep all the packed banana leaves nicely tucked in a steamer. Using a steamer, cook this for 14-15 minutes. (The cooking time depends on how thick or thin you made the ada). When it is cooked, open the banana leaves, and serve the adas, fresh, hot or cold.

Monday, April 29, 2013

Kozhukuttundai/Kozhukattai/Rice dumplings with sweet filling

Ingredients to make the dumpling
Rice flour - 3 cups
Water - 4 cups
Salt as needed

Ingredients for the filling
Grated coconut - 1 whole coconut
Jaggery - approximately 500 gm
Cardamom powder - 1/2 tsp

How to prepare the filling - Melt jaggery with 1/2 cup of water. Now pass this through a sieve to remove all the impurities. Now transfer the jaggery syrup to the stove and allow it to thicken. When it is about to reach a one-thread consistency, add grated coconut and cardamom powder. Mix well. (Mixture should be really thick and no water should remain, basically you say, varattuka).

How to make the rice dumpling - In a pot, boil water. Add boiling water to the rice flour. Allow it to stand. When water is less hot, mix the water and flour thoroughly with your hands to make a smooth dough. Now make lemon sized balls out of the dough. Flatten the ball by pressing it with your fingers. Add the filling to it and make a pouch shape/cup shape of it (here you think about the pouch we use with a string on top) and close it on top. Using a steamer, steam the dumplings for about 15-17 minutes.

Saturday, March 2, 2013

Aval Vilayichathu/poha in jaggery syrup

Recipe source - Mrs. K. M. Mathew

1. Aval/poha/pressed rice - 1/2 kg

2. Jaggery/Sarkarai - 1 1/2 kg
Water - 3 cups

3. Ghee for frying

4. Black sesame seeds - 1/2 cup

5. Roasted chana dal/pottukadala - 1 1/2 cups
Coconut pieces/thengakothu - 1/2 cup

6. Grated coconut - 1

7. Melted ghee - 1/4 cup

8. Cardamom powder - 1 tsp

Melt the jaggery in water and strain. There should be 6 cups of this thin syrup.

In a hot kadai, add some ghee and fry black sesame seeds. Fry the roasted chana/pottukadala in 3 tsp of ghee without losing color. Fry the coconut pieces also in ghee.

Place uruli or kadai on fire. Pour the thin syrup into it and boil. When it bubbles, toss in the grated coconut, lower the flame and stir continuously till all the water is absorbed. Removed coconut mixture from fire before it becomes sticky. When it becomes slightly cool, toss the aval into the coconut mixture and stir well till it is thoroughly mixed. Then add the fried black sesame seeds, chana dal and the coconut pieces. Add 1/4 cup of ghee and the cardamom powder.

Mix thoroughly and allow it to cool. When it is absolutely cold, store it in a big, dry vessel. Keep it for a day before using. Sprinkle cardamom powder now to retain the flavor.

Monday, December 3, 2012

Fish Cutlets - Welcome December

Hello rainy December,

UAE is all drenched and dressed up for its 41st National Day. Long live UAE.

December always bring me surprises in some form or another. This year was no different. To me it often paves a tone for the New Year to come. Thank you God all the more.

I love every bit of December right from decorations, presents, carols to everything mulled.

Hope December is going to be action packed. After all who can say no to festive feasts and stagnate.  

Raw King fish - 2 cups, cut into cubes
Onion - 1 big
Potatoes - 1 big
Green chillies chopped - 4-6
Ginger chopped - 1 tsp
Garlic chopped - 2 tsp
Pepper powder - 1 1/2-2 tsp
Turmeric powder - 1/4 tsp
Chilli powder - 1/4 tsp
Garam masala powder - 1/2 tsp
Coriander leaves, chopped  - 2 tsp
Mint leaves, chopped - 2 tsp
Oil for deep frying
Eggs - 2 whites
Bread crumbs - as required

Clean the fish and cut them into small cubes. Cook fish cubes in little water along with turmeric powder and salt. Allow water to dry out completely, then mash the fish cubes. Boil the potatoes and mash them. Keep them aside.

Heat oil in a pan, saute onion, green chillies, ginger, and garlic. When the onion turns translucent and the raw taste leaves, add pepper powder, chilli powder, turmeric powder, and garam masala. Saute them for 1 minute. Now add mashed fish. Mix them well so that the masalas coat the fish nicely. Check for salt and if required add salt. Now switch off the stove.  Add mashed potatoes, coriander and mint leaves to this and mix well. Keep them aside.

Now make lemon sized balls out of this and form desired shapes with your hands. Dip them in egg whites (properly coat the egg whites on all sides or else the result will be cracked cutlets). Now dip them in bread crumbs. Deep fry them in oil to get a dark golden brown color as shown in the picture. 

Serve cutlets with tomato ketchup or traditionally kachumber.

Saturday, November 24, 2012

Parippu Vada/Chana Dal Vada

Chana Dal - 1 cup
Onion chopped - 1 small
Green chillies chopped - 2 nos
Ginger chopped - 1/2 tsp
Chilli powder - 1/4 tsp
Asafoetida - 1 pinch
Curry leaves

Soak chana dal for 4-5 hours. Coarsely grind chana dal without water. Now add chopped onion, green chillies, ginger, chilli powder, asafoetida, salt, and curry leaves. Mix it well. Now make balls out of it with your hands, then press to flatten it.  Deep fry in oil. Serve parippu vada hot with tea or coffee.

Sunday, November 18, 2012

Onion Bhaji/Onion pakora

Recipe: cookingatmayflower

1. Onion - 1/4 kg
2. Chilli powder - 2 tsp
    Oil - 1 tsp
    Salt as needed
3. Besan flour - 1 cup
    Turmeric powder - 1/4 tsp
4. Oil for deep frying

Slice onions thin. Now add 2nd ingredients. To this mixture, add besan and turmeric powder. Now add water to this and mix without lumps. Heat oil in a pan and fry this mixture till it is brown and crispy.

Tuesday, November 13, 2012

Pazhampori/Ethaka appam (Batter fried bananas)

Pazhampori is nostalgic to many in several ways especially if you hail from Kerala. This is one popular snack Mommie's prepare for their kids after school. 

My Mommie's sister Binu is nicknamed pazhampori for her love of the same. Growing up we were such thick pals that we shared the same love. My great grandfather used to buy this for us without fail when we were enjoying our school vacations. 

He was such a gem of a person. We all used to adore him, was very healthy, and lived past 90. 

Every month he used to visit us. I eagerly wait for him to come with his Gujarati Motichoor ladoos and lots of stuff. Appappa, how I wish you were there between us. Miss u too much.

Ripe bananas - 4 nos
Maida - 1 cup
Water - 1 cup
Salt - 1/4 tsp
Sugar - 2 tsp
Coconut oil

Prepare the batter by mixing flour, salt, sugar, and water. Slice the bananas into pieces. Heat oil in a thick bottom pan. Dip the sliced bananas in the batter and deep fry till golden brown. Place a kitchen towel in a plate so as to absorb any excess oil and serve pazhampori hot with tea.   

Don't forget to make Masala chai before you munch on this. It is a real treat!!!


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