PARIPPU VADA | LENTIL FRITTERS

PARIPPU VADA | LENTIL FRITTERS | പരിപ്പു വട 

INGREDIENTS : 

1. Thuvara Parippu / Toor Dal /Split pegion pea- 2 cups
2. Shallots-sliced- 1 Cup
3. Ginger-finely chopped- 3 tbsp
4. Green chilies-chopped- 2 to 3 tbsp( or to taste)
5. Curry leaves-chopped- 2 to 3 sprigs
6. Dry Red chilies-chopped- 2 nos
7. Salt- to taste
8. Oil- for deep frying

INSTRUCTIONS : 

• Wash and soak split pegion peas/thuvara parippu in water for about 2 hours.
• Drain well (you will find it difficult to shape the vadas , if there is excess water)
• Grind it to form a coarse paste.
• Transfer this to a mixing bowl.Add shallots,ginger,green chilies,curry leaves,dry red chilies and salt to taste.Mix well.
• Make small balls from this and shape it into patties.Gently flatten the edges ,if desired.
• Heat oil in a pan and deep fry the patties until it turns golden brown, oven a medium heat.

NOTES : 

• You can add a pinch of asafoetida to the mixture ,if desired.

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SWEET BOLI | Sweet Kerala Snack

SWEET BOLI | സ്വീറ്റ് ബോളി 

Boli is a stuffed sweet paratha like dish. It is usually served with paal paayasam in sadya, popularly in southernpart 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

INSTRUCTIONS : 

• 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.
• Use rice flour to avoid stickiness.
• Heat the tawa and cook both sides of the rolled boli by smearing little ghee.
•  Serve with Paalada / semiya payasam/ paalpayasam

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Chicken Samosa

Chicken Samosa | ചിക്കന്‍ സമോസ

This chicken filling for samosa can be prepared in advance and useful when you have surprise guests.  A good tea time snack which is simple to make and needs very few ingredients.

INGREDIENTS : 

1. Boneless chicken pieces - 1/2 kg
2. Chili powder - 3 tsp
3. Lemon juice - from half a lemon
4. Ginger paste - 1 tsp
5. Garlic paste - 1 tsp
6. Oil - as required
7. Onions (big, chopped fine) - ½ kg
8. Coriander leaves -1/2 cup
9. Salt - to taste
10. Oil - to fry

INSTRUCTIONS : 

• Boil the chicken with chili powder, lemon juice and ginger, garlic paste until it is well cooked and the water evaporates. The meat should now be well coated with the masala. Mince well and keep aside.
• Heat oil well and sauté the chopped onions. Next add the minced chicken and continue to sauté well. Add salt and coriander leaves and mix well.
• Place this filling into a samosa outer cover, fold and deep fry in hot oil.

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Arikkadukka | Stuffed Mussels

Malabar Arikkadukka | Stuffed Mussels | (അരിക്കടുക്ക )

Arikkadukka or Stuffed Mussels is a famous and much loved snack among Malabar specialties. It is rich in flavor and aroma and has a unique distinctive taste. Fresh mussels must be used for best results.

Ingredients :

Mussels- 20 Ponni  rice grains - 1cup Coconut , grated – one half Shallots, chopped - 2 Fennel seeds, powdered – ½ tsp Cumin seeds (nalla jeeragam), powdered  – ½ tsp Cinnamon, powdered – one pinch each Cloves, powdered – one pinch Cardamom, powdered - one pinch Salt- to taste Refined wheat flour (maida) – 1 tbsp Chilli powder – 1 tbsp Salt – to taste Oil – to fry Instructions : Clean the outer shell of the mussels well and split it open partially with a knife. It should not split open too wide. Wash away the dirt and clean it well. Soak the Ponni rice grains in hot water for three to four hours. Wash the rice grains well and drain it. Mix the grated coconut, shallots, powdered fennel seeds, powdered cumin seeds, powdered cinnamon, powdered cloves, powdered cardamom and salt. Grind it all well into a thick paste and keep aside. Next, take this mixture, little by little and fill it neatly inside the mussels. When all the mussels have been filled, place them on the rack of a steamer and steam it well till cooked. When the shell of the mussels turns red, it means the mussels have been cooked. Remove the vessel from the flame and when it cools, remove the shell of the mussels. Mix together the refined wheat flour (maida), chili powder and salt and make a thick batter.  Dip the cooked mussels into this batter and deep fry in hot oil.  Drain the oil and serve hot.   TRY THIS RECIPE AND SHARE YOUR COMMENTS..

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Ari Unda | Kerala Rice Ladoo | Rice Balls

Ari Unda | Kerala Rice Ladoo | Kerala Traditional Snack

This traditional snack from Kerala is easy to prepare, light on the stomach and nutritious as well - that’s three great reasons to try out this yummy snack right away.  

Ingredients :

Boiled rice - 250 gm Jaggery (powdered) - 8 measures/ach Coconut (grated) - ½ of a coconut Preparation : Fry the rice grains well and powder it as is done for Puttu.   Add the powdered jaggery and grated coconut to the rice powder and coarsely grind it together for just a few seconds in the mixer-grinder. Make lemon-sized balls with this mixture. Your yummy snack is ready. TRY THIS RECIPE AND SHARE YOUR COMMENTS..

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Spinach Cutlet | Cheera Cutlet

Spinach Cutlet | Cheera Cutlet (ചീര കട്ലെറ്റ്)

Spinach in cutlets! No apprehensions... your family will love it and the spinach cutlet will turn out to be a favourite snack in no time

INGREDIENTS:

spinach (chopped fine) - 2 cups oil - Enough ( for frying ) ginger (crushed) - ½ tsp  garlic (crushed) - ½ tsp   onion - 1 (chopped fine) green chillies (chopped fine) - 2  black pepper powder - 1 tsp  garam masala powder - ½ tsp  sweet potato - 1 cup (cooked, peeled and mashed) prefined flour - 1 tbs  Bread crumbs - as required Salt - to taste INSTRUCTIONS: Wash and clean the spinach, drain and keep aside. Heat oil in a pan and sauté the onion, green chillies and salt.  Now toss in the chopped spinach and sauté till the spinach changes colour. Stir in the black pepper powder and garam masala powder.  Combine the mix with the sweet potato and knead to dough.  Divide the dough to lemon-sized balls and flatten each ball on your palm to required shape.  Mix the refined flour with water to a batter.  Dip the cutlets in the batter and roll in bread crumbs.  Deep fry in batches till golden brown.  Serve hot. Try this Recipe and leave comments................

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KERALA STYLE BEEF CUTLET

KERALA STYLE BEEF CUTLET

INGREDIENTS:

1. Beef (minced)- 200 gms
2. Potato-1 Large
3. Onion(chopped finely)- 1 Large 
4. Green chilies(chopped finely)-1 to 2 nos( or to taste)
5. Ginger (chopped finely)- 1" piece
6. Garlic (chopped finely)- 3 cloves
7. Garam Masala- 1/2 tsp
8. Red chili powder-1/4 tsp
9. Turmeric powder-1/4 tsp + 1/4 tsp 
10. Pepper powder-1 tsp( according to taste)
11. Eggs- 1 
12. Bread crumbs- as required.
13. Salt to taste
14. Oil
15. Water

INSTRUCTIONS:

• Cook potato until soft,mash it and keep aside.
• Cook minced beef with 1/4 tsp turmeric powder ,salt to taste and sufficient quantity of water.If any liquid remains,cook over low heat until it is dry.
• Heat oil in a pan ,add onion,green chilies,ginger and garlic.Saute until onion turns golden brown.
• Reduce the flame to low,add garam masala,red chili powder,1/4 tsp turmeric powder and pepper powder.Saute for almost a minute.
• Now  add cooked beef ,mix well and saute for 3 to 4 minutes.Adjust salt to taste.
• Add mashed potato and mix well.Let it cool slightly.
• Divide this into small balls and flatten it lightly with your fingers.
• Lightly beat the egg in a bowl.
• Dip the cutlets in the beaten egg and roll it in the bread crumbs.(You store these cutlets in the freezer for almost a month,if desired)
• Deep fry and serve with tomato ketchup.
• ENJOY!!!

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KERALA EGG PUFFS | കേരള മുട്ട പഫ്സ്

KERALA EGG PUFFS | കേരള മുട്ട പഫ്സ് 

INGREDIENTS:

1. Puff pastry sheets/squares- 4 to 6 nos
2. Hard boiled eggs- 2 to 3 nos( cut vertically into two)
3. Onion-sliced- 1.5 cups
4. Ginger and garlic-finely chopped- 1 tsp
5. Curry leaves-chopped- 1 tsp
6. Kashmiri chili powder- 1 tsp
7. Black pepper powder- 1/2 tsp( or to taste)
8. Turmeric powder- 1/4 tsp
9. Garam masala- 1/2 tsp
10. Tomato kechup- 1 to 2 tsp
11. Salt- to taste
12. Oil- as required
13. Egg(beaten)- 1 small( for egg wash)

INSTRUCTIONS:

• Line a baking tray with parchment paper.Keep aside.Preheat oven to 190 deg C.

• Heat oil in a pan,add onion,ginger,garlic and curry leaves.Saute until onion turns golden brown.( add salt to speed up the process)

• Reduce heat to low, add kashmiri chili powder,black pepper powder,turmeric powder and garam masala.Cook for a minute or two,stirring continuously.Add more salt if required

• Add tomato sauce and mix well.Allow this to cool slightly.Divide this equally into 4 or 6 (depending upon how spicy you like it.)

• Spoon the prepared masala to the center of the pastry square,and place one half of a hard boiled egg on the top.

• Fold all the corners to the center,gently press with your finger to seal.

• Brush the top with egg wash.Repeat the steps for all the puffs pastry squares.

• Place the  puffs on the prepared baking tray and bake for 20 to 25 minutes or until it turns golden brown.
• Serve warm with tomato ketchup,if desired.

NOTES:

• If you are using frozen puff pastry sheets ,let it thaw completely either overnight in the refrigerator  or for 1 hour at room temperature,before using it.

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PAZHAM PORI | ETHAKKA APPAM | RIPE PLANTAIN FRITTERS

INGREDIENTS:

1. Etahakka /Nendrapazham ( ripe plantains)- 2 nos
2. All purpose flour-1/2 cup
3. Rice flour-1 to 11/2 tbsp (optional)
4. Turmeric powder-1/4 tsp
5. Cumin seeds- 1 pinch (optional)
6. Salt-one pinch
7. Water -As required
8. Coconut oil- for deep frying

INSTRUCTIONS:

• Peel plantains and cut it  vertically into two.Cut each slice again into two .Keep aside.
• Combine all purpose flour,rice flour,turmeric powder,cumin seeds,salt and water in a mixing bowl to form a thick batter.
• Heat oil in a frying pan.Dip the sliced banana in the batter and deep fry until golden brown.Drain onto a kitchen towel and serve with tea/coffee.

NOTE:

• You can also use rice flour instead of all purpose flour ,if you like it to be really crispy on the outside.

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APPAM / PAALAPPAM

APPAM / PAALAPPAM (അപ്പം) | Kerala's Tasty Snack 

TIME:

• Prep time: 20 min
• Cook time: 45 min

INGREDIENTS:

• Raw rice - 1 1/2 cups (any rice like sona masuri) soak in water for 4-5 hours
• Grated coconut - 3/4 cup
• Cooked rice - 2 tbsps (optional)
• Salt - 1 tsp
• Sugar - 2 tsps
• Baking soda - 1/4 tsp

INSTRUCTIONS:

• Drain the rice and grind it along with grated coconut and cooked rice in a mixer grinder. Add water little by little while grinding. You can add upto 3/4 cup of water. The ground batter need not be too smooth. When you run the batter between your fingers, it can feel a little coarse but not too coarse. Even if the batter is super smooth, its fine.
• In a stainless steel vessel, add 1/4 cup of the ground batter and 3/4 cup of water. Place it over very low flame and go on stirring constantly. It will begin to thicken, continue stirring vigourosly till it appears like a transparent thick mixture. Turn off heat and bring to room temperature.
• Add the cooled cooked batter to the remaining ground appam batter and mix well such that there are no lumps. Add 1/4 to 1/2 cup water, if necessary. This batter should not be too runny like rava dosa batter not thick like a masala dosa batter. It should be a slightly thick pouring consistency.
• Place lid and ferment this batter overnight. It will almost double in size on fermentation.
• At the time of preparation, add salt, sugar and baking soda. Mix well but do not over beat the batter.
• Heat the non-stick appam pan on medium flame for 2 mts. There is no need to add oil while preparing appams. Add 2 to 3 drops and use a tissue to grease the pan all over. Lower flame, pour a ladle full of batter or a little more than 1/4 cup of batter in the center of the pan.
• Lift the pan (off the flame of the stove) and twirl the batter in a clock wise direction so that the batter spreads out in a circular shape. Do not twirl more than twice. There will be more batter in the center than the sides, which is fine. Place back the pan on stove, cover with lid and cook on low flame. Check after two mts and if it is done, remove from pan, otherwise continue to cook with lid for a little while longer. It should cook within 2 1/2 mts to 3 mts.
• The edges will be crisp and will slowly leave the sides of the pan. Use a flat spatula to lift the appam off the pan and place on serving plate. You can cook for a while longer for browner edges but I prefer pure white appams.
• Prepare appams with the rest of the batter. There is no need to add oil for preparing appams in a non stick pan.
• Serve warm appams with vegetable or chicken stew, egg roast or sweetened coconut milk.

NOTES:

• Left over fermented batter can be refrigerated upto 2 days and not beyond that as it has coconut.
• If using toddy, add 1 cup toddy instead of water.
• If using active dry yeast instead of cooked appam batter, add 1 tsp yeast to 1/4 cup of luke warm water and 2 tsps sugar. Leave aside for 15 mts and the yeast will dissolve, froth and double in size. Add this to the ground appam batter and mix well. Place lid and let it ferment overnight in a warm place. Next add morning, add salt to the fermented batter, mix and prepare appams.
• There is no need to flip the appam to cook the other side.
• Left over batter that has been refrigerated and used on the second day can be sligthly diluted with very little water.

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ELA ADA | STEAMED RICE FLOUR PARCEL | ഇല അട

ELA  ADA ( ഇല അട ) | STEAMED RICE FLOUR PARCEL

INGREDIENTS:

1. Rice flour- 1 cup
2. Boiling water- as required
3. Salt- 1 pinch
4. Banana leaves/Parchment paper- cut into rectangles 

For filling

1. Grated jaggery-1/4 to 1/2 cup
2. Water-2 tbsp 
3. Grated coconut-3/4 cup
4. Cumin powder-1 pinch (optional)
5. Cardamom powder-1 pinch

INSTRUCTIONS :

• Melt jaggery with 2 tbsp water over medium low heat.Switch off the stove and add grated coconut,cumin  powder and cardamom powder .Mix well and keep aside.
• In a large mixing bowl ,add rice flour and salt.Pour boiling water and mix well using a wooden spatula.Allow this to cool slightly and knead well to form a soft dough.
• Take a lemon sized portion of the prepared dough and place it onto a piece of  banana leaf and flatten it using your finger tips to form a thin and even layer of dough on it.(If the dough is sticking to your fingers ,dip your finger tips in water once in between)  
• Place a tablespoon of the prepared filling onto one half of the prepared layer and fold over the other half and press the sides gently to seal the edges.Repeat the process with the rest of the dough.
• Place this in a steamer and steam for about 10 to 12 minutes.
• Allow it to cool slightly before serving.

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SUKHIYAN (സുഖിയന്‍) | MUNG BEAN FRITTERS

SUKHIYAN  | MUNG BEAN FRITTERS RECIPE

Ingredients

1. Green gram / cherupayar / mung beans -cooked- 1 cup
2. Jaggery-grated-1/2 cup
3. Water-2 to 3 tbsp
4. Grated coconut- 1/2 cup
5. Cardamom powder- 1/2 to 3/4 tsp
6. Ginger powder- 1 pinch
7. Cumin powder- 1 pinch ( optional)
8. Oil-For deep frying

 For batter

1. All purpose flour-1/4 cup
2. Rice powder- 1/4 cup
3. Turmeric powder-1/4 tsp (optional)
4. Water -as required
5. Salt- 1 pinch

Instructions

• In a heavy bottomed pan, add jaggery and 2 tbsp water.Cook until it is thick, over medium low flame.
• Now add grated coconut,mix well and cook for a minute on low flame.
• Next add cooked green gram and saute for about 5 minutes or until it is almost dry.Switch off the stove.
• Add cardamom,ginger and cumin powder and mix thoroughly .Allow it to cool slightly.Roll this into lemon sized balls.
• Combine all the ingredients listed under "for batter" to form a thick batter.
• Heat oil in a pan.Dip each balls into the batter to coat it evenly and deep fry until golden brown.

NOTE

Do not over cook mung bean.

You can roll the filling into slightly larger balls ,if desired.

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