Sharkkara upperi or sharkkara varatti - Onam special recipe

Ingredients For Sharkkara varatti

1.Raw banana -2 cup
2.Coconut oil- 4 cup
3.Jaggery or Sharkkara - 150 gm
4. Chukku or Dry ginger powder - 2 tsp
5.Roasted cumin powder or jeeraka powder -1 tsp
6.Cardamom powder - 1/2 tsp
7.Sugar - 2 tsp

How to make Sharkkara varatti

1.Peel the skin off banana and then cut it in to pieces with 1/2 cm thickness.

2.Heat the oil in a heavy bottom pan and then fry the banana pieces in it.

3.Melt the jaggery till it become in thread form .

4.To this melted jaggery add cumin powder,dry ginger powder,cardamom powder and mix it well.

5.Then add the fried banana chips to this and coat it well with melted jaggery mix.

6.If we sprinkle some sugar on it ,the chips will be easily separated.

7.When it becomes cool you can store and use it .

Pulivaral Snack from Malabar

Ingredients

1.PonniRice - 150 gm
2.Jaggery - 1/2 kg
3.Mysore banana or poovan Pazham - 1/2 kg
4.Rava - 1/4 cup
5.Egg - 1
6.Cardamom powder - 1 pinch
7.Oil as needed to fry

Preparation

1.Soak the rice in water for 5 to 6 hours.

2.Melt the jaggery in little water.Grind the soaked rice and mix it with melted jaggery.

3.Grind the banana in a mixer and mix it with the rice jaggery mixture.

4.Then add the rava,maida,egg,cardamom powder to it and mix it well using your hands.The mixture should be thick.

5.Heat the oil in a pan and then take the batter in your hand and pour it in the heated oil like the form of tamarind or puli.

6.Then deep fry it in the oil till it becomes golden brown in color.

Ottada Snack Recipe Kerala

Ottada is a traditional kerala snack recipe,But in different region it is prepared in different method.Like for the sweetness you can use either sugar or jaggery.

Ingredients

1.Roasted rice flour - 1 cup
2.Grated coconut - 1/2 cup
3.Jaggery - 300 gm
4.Salt a pinch
5.Water
6.Plantain leaf/Vazhayila


Preparation

1.Mix the rice flour with water to make a thick batter from it.Add salt to taste .

2.Clean the vazhayila and make square pieces from it.

3.Then in a pan melt the jaggery and to this add the grated coconut.Mix it well.

4.Spread the rice batter on each piece of vazhayila and on top of it spread one spoonfull coconut jaggery mixture.

You can also make a filling by mixing the grated coconut with sugar.

5.Then fold the vazhayila in the center and roast fry it in a heavy pan .Till both side become cooked well.You can use a heavy bottom pan for this purpose.Or a dosa pan for this purpose.

Cook it in medium flame so that both side become cooked well.Serve it as hot..

Egg Kabab or Mutta Kabab -Kozhikodan style

Ingredients

1.Boiled egg - 2

2.Beaten egg - 2

3.Bread crumbs - 1 cup

4.Onion - 2

5.Ginger and garlic paste -2 tsp

6.Green chillies -10

7.Curry leaves

8.Coriander leaves

9.Turmeric powder - 1/4

10.Garam masala powder - 1/2 tsp

11.Salt

12.Pudina leaves

13.Boiled potato - 3 small

14.vegetable oil as needed to fry the kababs

Preparation

1.Heat oil in a pan and add chopped onions to it.Then add the green chillies ,ginger and garlic paste to it .Saute it well then add the turmeric powder,garam masala powder ,salt to it mix it well.

2.Add curry leaves ,pudina leaves to it mix it well.Then add the boiled and mashed potato it .Mix it well at last add the coriander leaves to it .Now the masala is ready.

3.Then cut each boiled egg in to 4 pieces.So from 2 eggs we can make 8 egg kababs.

4.For the coating beat 2 eggs really well.And prepare the bread crumbs.

5.Then make balls out from the masala and flat each balls and place 1 egg piece in the center.Shape it in the form of Unnakkaya .After making all kababs dip each kabab in the beaten egg and then roll it in the bread crumbs.

6.Heat the oil and then deep fry each kababs till it becomes golden brown color.

Sreve it with sauce ......

Pappadam Thoran

It is a very simple and tasty dish .We can have it as a snack item as my husband do he loves pappadam .So by making little addition we can make it easily.

Ingredients

1.Pappadam - 10 no

2.Red chillies - 6 to 10

3.Shallots/Kunjulli - 6 to 8

4.Curry leaves

5.Grated coconut - 1/2 cup

6.Coconut oil to fry the pappad

7.Salt

Preparation

1.Fry the pappad in oil and drain it out.

2.Crush the red chillies along with kunjullies.Then heat the oil in a pan and saute the crushed kunjullies,red chilllies along with curry leaves.When it is almost done add the grated coconut to it and mix it well.When it become slightly cook.

3.Then add the crushed pappad to it and mix it well.There will no need to add the salt to it but if necessary add the salt.

Now serve it as a snack item or side dish to rice.

Rava Avalose powder

Ingredients

1.Bombay Rava - 1 cup
2.Sugar - 1/2 cup
3.Coconut - 1/2 cup
4.Ghee - 2 table spoon
5.Cashew nuts - 25 gm
6.Raisins - 25 gm
7.Cardamom powder - 1 tsp



Preparation

1.In little ghee fry the raisins and cashew nuts ,Then drain it out from the ghee.

2.In the same ghee fry the rava when it becomes light golden color add the grated coconut to it.When it is really done add sugar to it .Mix it well then turn of the fire and add the cardamom powder to it.Add the raisins and cashew nuts to it .

3.You can store it in a air tight container .

Banana Pan Cake

Pan cakes are thin ,flat round cake prepared from a batter and cooked in butter.Some use yeast for fermentation but here i am using baking powder.Pan cakes can be served as a break fast item or even a snack item.It can be served with jam ,cream ,chocolate cream.

Ingredients :Makes 10 pan cake

1. Robasata Banana -2
2. Powdered Sugar - 5 Table spoon
3.Maida /all purpose flour - 1 1/4 cup
4.Baking powder - 1 1/4 tsp
5.Milk - 1 3/4 cup
6.Egg -2
7.Almond powder - 1/3 cup (optional)
8.Butter - 50 gm
9.Salt a pinch

Preparation

1.Smash the banana with a spoon.Or beat the banana in a mixer.

2.Separate the egg white and yolk.And beat the egg yolk.

3.Mix the maida flour with baking powder.

4.Then in another bowl take the beaten banana , add the powdered sugar, egg yolk to it.Mix it well.Then add 1 1/4 cup milk to it and mix it well.

5.Then add the maida ,baking powder mix to it .Then add the almond powder to it.Add a pinch of salt to it.

6.Beat the egg white and mix it slowly to the batter.

7.Melt some butter in a pan and pour one spoonful of batter to it.No need to spread the batter.When one side become cooked turn the side and cook the other side.

Unniyappam -Kerala recipe

I always wanted to make this unniyappam but i did not get any right recipe for this.But today after searching a lot at last i got it. In some part of Kerala it is also known as Kuzhiyappam or Karayappam.

Usually in all the Ayyappa Temples they serve this unniyappam as Prasadam from the god.But that may be a little harder as they have to store it for more days.If you add the banana it can not be stored so long.So different names and different methods are there to make this Unniyappam.

And in olden days it was specially made for the children that is why it got the name as unniyappam.The word "unni " in malayalam means children.Any ways forget about the history and concentrate on the recipe.But for making this you should have the special pan for this named as unniyappam pan,now it is available in nonstick also.

Ingredients

1.Lightly roasted rice flour - 2 cup
2.Jaggery - 500 gm
3.Banana - 500 gm
4.Cardamom powder - 1 tsp
5.Dry coconut pieces - 1/2 cup
6.Oil to fry
7.Milk can be used to mix it instead of water
8.Salt a pinch

Preparation

1.Melt the jaggery to make its syrup and then remove its impurity by filter it through a stainer.

2.In a large vessel add the rice flour,smashed banana,cardamom powder,jaggery syrup,dry coconut pieces ,salt and mix it with your hand.Make it as a thick batter like the consistency for idly batter.

3.If you need to add any water you can use the milk for it.

4.Heat the unniyappam pan and pour oil in each of its hole.When the oil become hot pour the batter in each hole.Fry it in low flame until its bottom side becomes golden brown in color.

5.Then turn it in to other side with the help of a fork.And fry that side also till it becomes golden brown in color.Drain out excess oil with tissue paper............

Kozhi ada (chicken hot pockets) -Malabar recipe

Kozhi ada is also a traditional muslim dish made during the Ramzan days.Similar to that of the samoosa but different in shape and taste.Just because of its similar shape as that of the ada it is called as Kozhi Ada

Ingredients for the wrapper

1.Maida/All purpose flour - 1 cup
2.Water
3.Salt

Ingredients for the filling

1.Cooked chicken minced - 1 cup
2.Ginger minced - 1 tsp
3.Garlic minced - 1 tsp
4.Green chillies minced - 3 or 4 no
5.Onion chopped - 1 no
6.Turmeric powder - 1/4 tsp
7.Red chilli powder - 1 tsp
8.Garam masala powder - 1/2 tsp
9.Salt
10.Oil to fry


Preparation

1.Make a smooth dough with maida ,salt and water and keep it aside.It should should be little harder than that of the chappathis.

2.Cook the chicken with little salt and mince it.

3.Heat 2 tsp of oil in a pan and saute the chopped onions,ginger,garlic and green chillies really well.Add the cooked minced chicken to it and mix it well.Then add the garam masala powder,red chilli powder,turmeric powder,salt to it.

4. Make small balls with the dough. Roll them out and stuff the chicken filling.

5.Make into a half moon shape and seal the edges with a touch of water, make design with fork on the edge and deep fry till slightly golden in color.

Kinnathappam -Malabar recipe

Kinnathappam is a famous traditional dish among the Muslims.Which was made during the Eid or any kind of functions.And the word meaning of 'Kinnam' is Plate and that of' appam' means cake .We can say that it is a kind of steamed cake.


Ingredients

1.Any kind of rice(ponni or masori or raw rice) - 1 cup (soaked for 5 hours)
2.Coconut Milk - nearly 2 cups
3.Egg - 1
4.Sugar - 1/2 cup
5.Cardamom powder - 1/2 tsp
6.Cumin seed /Jeera - 1/2 tsp
7.Ghee - 2 tsp

Ingredients

1.Grind the soaked rice in to fine paste.

2.Beat the egg with sugar and add the coconut milk to it and beat it well.

3.Add the cardamom powder ,cumin seed to it and mix well.Then add the grounded rice to it and mix it well.

4.Its consistency should be in between that of too thick and too watery.

5.Then in a greased plate with ghee pour the mixture and steam it in a steamer for nearly 20 mts.You can check it in between with a tooth pick.If it comes out clean it will be cooked.

Kuzhalappam Kerala Recipe

Kuzhalappam is the tea time snack in Kerala.And actually i did not know how to make the Kuzhalappam.But about 1 year back i got one recipe in The Hindu News Paper.It was written by Nanditha a software engineer from Trivardram.But in that recipe she used maida but i made a little change i am not using maida.I am using rice flour here.It is the traditional recipe of how to make Kuzhalappam.

Ingredients

1.Lightly roasted rice flour - 1 cup
2.Coconut milk - 1 cup
3.Sesame seed/Ellu - 1 tsp
4. Cumin seed/Jeerakam - 1/2 tsp
5.Chopped shallots/Kujulli - 2 tsp
6.Salt
7.Oil to deep fry

Preparation

1.There are two methods of making the dough .

2.One is mix the roasted rice flour with sesame seed , cumin seed,shallots and salt.And knead it with coconut milk and make a smooth dough from it.

3.Another method is that mix the coconut milk with sesame seed,cumin seed ,shallots and salt .And just heat the milk when it become hot add the roasted rice flour to it. Turn off the flame and cover it with a lid for 5 mts.Then knead it with your hands and make smooth dough from it same as for the chappati.

4.Divide the dough in to small balls and start rolling it one at a time.Make sure that it should be in circle form.You can use the lid of jar to make the shape.Pull the edges from both sides so that it should be overlapping with each other.Press down at the center with your finger so that it should be look like small cylinder form.

5.Heat the oil in a pan and then deep fry it till it gets a golden brown color.

Achappam (Rose cookies )

Its my favorite snack, from my hostel days.As it is considered as a traditional christian snack but all over Kerala everyone likes it. It is made using a special type of mould named as 'achu'.Now in all our super marckets this 'achu' is available.So if you do not have it then bring one today it self.


Ingredients

1.Raw rice flour - 1 cup
2.All purpose flour - 1/2 cup
3.Sugar - 1/4 cup
4.Coconut milk - 1 1/2 cup
5.Sesame seed - 1 tsp
6.Egg - 1
7.Salt a pinch
8.Oil to deep fry

Preparation

1.Mix the rice flour with maida and sugar.To this add the beaten egg .Then mix it with coconut milk same as the consistency for the dosa batter.In the batter add the sesame seed and salt .Mix it well.

2.Heat the oil in a pan also place the mould in the hot oil.If the mould is not hot the batter will not properly coat on the mould.If the oil is hot enough then dip the mould in the batter till 3/4 th capacity and then in to the oil.

3.After half a minute, shake the mould lightly so that the achappams will come out easily. If you shake the mould vigourously,you will not get the shape properly and there are chances of the achappams to break.

4.Fry it till it get light golden brown color on both sides.Then drain it out and place it in tissue paper.Repeat the process................

Unnakaya -Kerala recipe

It is a typical ,traditional malabar muslim recipe.And i am writing this as the Holy Ramzan is awaiting there .Make it and enjoy it .

Ingredients

1. Ripe Banana /Plantain - 2 no
2.Grated coconut - 1/2 cup
3.Cashew Nuts - one hand full
4.Raisins - one hand full
5.Cardamom powder - 1/2 tsp
6.Sugar - 3tsp
7.Ghee - 2 tsp
8.Oil as needed to fry

Preparation

1.Steam cook the ripe banana until it becomes soft.Peel of the skin and with a knife remove the black seeds in the center.Mash the bananas with hand.I usually use to grind it in the mixi.Do not use water for the grinding.Or you can use a hand blender for this.

2.Then heat the ghee in a pan and fry cashew nuts and raisins. Then add the coconut and sugar to it .And fry it for 2 to 3 mts.We only need a light golden color.Add the cardamom powder to it and mix well.

3.Then remove it from heat.Make lemon size balls and flatten then between your palms. Put the filling in the center and seal the edges.

4.Heat the oil in a pan and deep fry the unnakaya till both sides become golden brown in color.

Fish cutlet

Like the chicken cutlet its recipe is also very much similar .But for fish cutlet we use boneless fish.Or which can be cut it in to square pieces.Like the neymeen or king fish ,tuna can be used for this.

Ingredients

1.Fish (king fish or neymeen or tuna) -1/2 kg
2.Chopped ginger - 1 tsp
3.Chopped garlic - 1 tsp
4.Chopped green chillies - 3 or5
6.Boiled potato - 2
7.Egg - 2
8.Curry leaves
9.Garam masala powder - 1 tsp
10.Pepper powder - 1 tsp
11.Salt
12.Oil
13.Bread crumbs - 1 cup

Preparation

1.Cook the fish with little salt and pepper.And mince it well with your hand or a fork.

2.Then heat 2 tsp oil in a pan and saute the ginger ,garlic ,green chillies and then add the onions and saute it well .

3.Then add the cooked fish to it.Then add the pepper powder,garam masala ,salt to it and mix it well.Also add the boiled potato to it and mash it well.

4.Then shape the mixture as oval or round .Beat the egg really well.Then dip each the cutlet in the egg and then roll it in the bread crumbs.

5.Heat the oil in a pan and deep fry the cutlets till it becomes golden brown color.

Serve it with sauce..............

Mutta Mala -Malabar Special

It is a typical Thalasseri or Malabar recipe.Although it contain only 2 ingredient but it need extra talent in kitchen to make it in to a sucess .I failed in making it in a perfect way several times.For the Muslim festival it is an unavoidable dish.Thanks to Lakshmi Nair recipe for this.

Ingredients

1.Egg - 10
2.Sugar - 1 cup
3.Water - 2 cup

Preparation

1.Separate the yellow and white of eggs.And beat the egg yolk really well with a spoon.

2.Then boil the water and sugar in a pan ,to this add some egg white first and cook it.If there is any dust particle in the sugar it will be drain out by this method.

3.After removing the egg white completely.Then in a coconut shell or in a sauce bottle fill the egg yolk and pour this to the sugar syrup in a circular motion.

4.Remove the cooked egg yolk from the sugar syrup carefully.It will be in the form of mala the word means chain.Arrange them in a plate and serve it.

Kerala style sweet bonda

As the name indicates it is typical local Kerala recipe .During my hostel days i started to love the bonda.Some times our chef make it a little harder then we named it as Bomb .But when we make it in right texture it will be soft and delicious.And its ingredients are also very simple.

Ingredients

1.All purpose flour /maida -1 cup
2.Sugar - 1/2 cup
3.Soda powder/baking soda - 1/2 tsp
4.Salt
5.Oil

Preparation

1.Mix the flour,sugar,baking soda,salt well.And using water knead it to make the dough.The dough should not be too thick.Kept it for 2 hours for fermentation.

2.Shape it in to balls in the size of lemon with wet hands .

3.Heat the oil in the pan and deep fry the balls i medium heat so that its inner part to be cooked.And drain it out from the oil when it gets golden brown color.

Mirchi bajji -Andra style

As i am living in Hyderabad mirchi bajji is my evertime favourite street food.During the rainy season when you will be served with this hot spicy mirchi with chat masala
,lemon,chopped onions and coconut chutney its really delicious.This is a typical Hyderabady Style mirchi bajji that i got from my neighbour , and friend Thasneem. Even though she had two naughty children , but She spent more time in the kitchen .And i love the way she cook the things........And to make the mirchi bajjis special mirchi's are avalable here which are not too spicy as the other green chillies.

Ingredients

1.Green chilles - 20 no
2.Gram flour /Basen - 2 cup
3. Soda powder - 1/4 tsp
4.Rice flour - 1/4 cup
5.Cumin/Jeera powder - 2 tsp
6.Ajwain powder/Ayamodakam - 2 tsp
7.Salt
8.Oil as needed to fry

Preparation

1.Wash the green chilllies and dry them,now with a sharp knife make a slit on one side of the chilli . And carefully remove the seeds and white colored vain from it.

2.Make a thick batter with rice flour,gram flour salt,1tsp ajwain powder, 1 tsp cumin powder,soda powder and water.

3.Then mix the rest of ajwain powder,cumin powder,salt in bowl.Apply this mixture inside the slit green chillies.

4.Heat the oil in a pan ,when the oil becomes hot dip each mirchi in the batter and deep fry them.

Serve it with chopped onions and coconut chutney..............

Brinjal Fry -Vahuthanaga fry Kerala style

Ingredients


1.Briinjal (Egg plant ) - 4 no
2.Red chilli powder- 2 tsp
3.Turmeric powder -1/2 tsp
4.Salt as needed
5.Garam Masala - 1/2 tsp
6.Coconut oil as needed to fry
7.Maida- 1 tsp

Preparation

1.Cut the brinjal(vazhuthanaga )in to thin round shape pieces.

2.Mix all the powdered ingredients with 2 tsp water just to make it moist.

3.Then marinate the brinjal pieces with this mixture and keep it for 30 mts.

4.Then deep fry it in the oil.You can serve it as a snack item or side dish.

Sugiyan -Kerala snack

Ingredients

1.Cheruppayar /Moong dal -1/2 kg
2.Jaggery -1/4 kg
3.Coconut- 2 cup
4.Maida- 2 cup
5.Cardamom powder - 1 tsp
5.Oil to deep fry

Preparation

1.Cook the cherupayar in 2 1/2 cups of water and dry it without water.

2.Melt the jaggery by adding 1/4 cup of water and then add the grated coconut and cardamom powder to it and mix well .To this add the cooked cherupayar and mix well,the whole thing should be dry .

3.Now make small balls with it.Keep it aside .Then make a batter with maida by adding a pinch of salt to it.Dip the balls in the batter and fry it in the hot oil.

Pakka vada - kerala recipe

Ingredients

1.Rice flour - 1 cup
2.Besan/Gram flour - 2 cup
3.Red chillli powder - 2 tsp
4.Salt
5.Hing/Asafoetida/Kayam - 1/2 tsp
6.Oil for deep frying

Preparation

1.Mix the flour,besan,red chilli powder,salt and knead it using hot water and make it in to a smooth dough.

2.Heat the oil in a pan and press the dough through the ribbon mould of seva press in to the hot oil.

3.Fry it till golden brown colour is obtained.Remove from oil and break it into small pieces.