Sago Pudding (chowary pudding) by Lekshmi nair

Ingredients

1.Sago /Chowary - 100 gm
2.Sugar - 3 table spoon
3.Tender coconut - 2 no or 1 1/2 cup
4.Water - 1 1/2 cup
5. Thick Coconut Milk - 1/4 cup

Preparation

1.Soak the sago in water foe half an hour.Then boil 1 1/2 cup of water and add this soaked sago to it,and cook the sago.

2.When the sago become cooked add the sugar to it.And mix it well.Turn off the fire and when it becomes cool add the tender coconut slices to it.

3.With a spoon mix it well,and keep it in the lower part of fridge.

4.Add 2 table spoon of coconut milk to each bowl of sago pudding when you serving it.

Ariyunda - Snack recipe from kerala

Ingredients

1.Boiled rice /Kuthary - 1 cup

2.Jaggery - 1/2 cup

3.Grated coconut - 1/2 cup

4.Cardamom powder - 1/2 tsp

Preparation

1.Wash the rice really well and drain it out.In a heavy bottom pan dry roast the rice till it pops out and give a nice golden brown color.And when you bite it you can feel the crunchiness of roasted rice.Allow it to cool and make powder out of it.Do not make fine powder or coarse powder.It should be in between that.Spread it in a pieces of paper.

2.Grate the jaggery ,and then grind it with grated coconut so that it become thick.Add cardamom powder to it.Mix it well with the roasted rice powder.

3.You can do it with your hand or you can grind it in the mixer.Then take the mixture in to a bowl and make balls out of it.

You can store it in an air tight container for a week.

Semiya Payasam

Ingredients

1.Semiya /Vermicelli Roasted - 1 cup
2.Milk - 1 1/2 litre or 6 cup
3.Sugar - 1/2 cup
4.Raisins - 25 gm
5.Cashew Nuts - 25 gm
6.Ghee - 2 tsp
7.Cardamom powder - 1/2 tsp


Preparation

1.If you are using roasted vermicelli you can directly add it to the milk.But if you are not using the roasted one heat the ghee in a pan and fry the vermicelli in it till it becomes golden in color.Then keep it aside.

2.Heat the milk and bring it to boil. Add the roasted vermicelli to the milk.You can reduce the quantity of milk by mixing little water to it.

3.Keep it in simmer till the vermicelli become cooked.Add the sugar only after the vermicelli become cooked.

4.Turn off the fire and fry the raisins and cashew nuts in ghee.Add this to the cooked semiya.IN the final touch add the cardamom powder to it and mix it well.

Serve it either hot or cold ..........

Butter cookies

Ingredients

1.All purpose flour - 1 cup
2.Sugar -1/2 cup
3.Butter - 1/2 cup
4.Egg - 1
5.Vanilla essence - 1 tsp

Preparation

1.Beat the butter with sugar really well.You can use a beater for this purpose.Then add one egg to it and beat it also.

2.To this add the vanilla essence and mix it well.Then add the all purpose flour to it and make it in to smooth dough.

3.Like the shape you wanted make the cookies .You can either roll it in to smooth balls.Or spread it in to sheets and using a cookies cutter cut it in to desired shape.

4.Preheat the oven at 180 degree and then bake the cookies for 8 to 10 mts .Now the cookies will be done.

Manoharam -Traditional Kerala Snack

It is a traditional Kerala recipe ecpecially in palakkad district,similar to the Boondhi Ladoo of North Indians.

Ingredients

1.Raw rice/Pachari - 2 glass

2.Cherupayar parippu - 1/2 glass

3.Oil to deep fry

4.Cardamom powder - 1/2 tsp

5.Dry ginger powder - 1/2 tsp

6.Ghee -3 tsp

7.Grated coconut - 1 cup

Preparation

1.Soak the rice and cherupayar parippu separately in water for 30 mts.Then grind it in to thick consistency.

2.But after making the batter do not keep it for long time otherwise it will be in sour taste.So immediately you have to make it.

3.Similar in which we are making the boondi ladoo ,we have to make it.

4.Heat the oil in a pan and pour the batter on the top o ladle with holes so that the drops came out from it.Then fry it in the oil till it becomes golden yellow in color.

4.Make the sugar syrup by mixing equal amount of water and sugar .Make the syrup till it get the one string consistency.You can check the consistency by pouring the sugar syrup in cool water if the sugar syrup remains solid that will be the consistency.Turn off the fire

5.Mean while fry the coconut in ghee till it gets a tint of golden color.

6.To the sugar syrup add the fried coconut ,cardamom powder,dry ginger powder,already fried manoharam and mix it well.

You can make the balls from it like that for the ladoo or you can eat like that .

Sweet puri /Sweet poori

Ingredients

1.Wheat flour /Atta -2 cup
2.Jaggery water - 1 cup
3.Baking powder - 1/4 tsp
4.Oil as needed to fry

Preparation

1.Slice the jaggery and put it in 1 cup of water and stir it with a spoon.Now the jaggery water will be ready.

2.In a bowl mix the wheat flour with baking powder and then make smooth dough from it using the jaggery water.

3.Keep it for 30 mts ,then make small puri from the dough and keep it aside.

4.After making all the puries heat the oil in a pan and fry the puries till it becomes golden brown in color.

These puries will be crispy and you can store it in airtight container for 4 to 6 days.

Aval Payasam (Beaten rice payasam)

Ingredients

1.Aval white - 500 gm
2.Milk - 1 ltr
3.Sugar - 3/4 cup
4.Ghee - 2 table spoon
5.Cardamom powder-1 tsp
6.Saffron - 3 tsp


Preparation

1.Melt the ghee in a heavy bottom pan and add the aval to it stir it well for almost 20 mts in low flame ,till the aval becomes crispy.

2.Then add the sugar to it ,you can change the quantity according to your needs.

3.Then after 2 mts add the milk to it and bring it to boil.when it becomes slightly thick turn off the fire and add the cardamom powder to it.

4.Then at last add 3 tsp of saffron soaked in milk to it .

5.After 5 mts you can have it.

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 .

Chocolate Bars By Lakshmi nair

Ingredients

1.Cooking chocolate - 200 gm /2 cups or 7 table spoon of coco powder
2.Biscuit - 200 gm /25 no
3.Condensed milk - 1 tin
4.Butter - 100 gm

Preparation

1.Make the powder out of the biscuit .

2.Melt the butter in a pan and add the condensed milk to it.Add the grated chocolate to it and stir it in a low flame for 7 mts.Add the powdered biscuit to it and mix it well.

3.In a greased plate or plate with butter paper pour the mixture and level it.Keep it in lower part of fridge for 1 hour .

Slice the chocolate slab in to pieces.

Swiss tarts

Ingredients

1.Butter - 7 table spoon (175 gm )
2.Icing Sugar - 3 table spoon
3.Maida /All purpose flour - 1/2 cup
4.Corn flour - 1/2 cup

Preparation

1.Mix the butter and icing sugar with a spoon.To this add corn flour and maida mix it well with a spoon.

2.Then fill it in the baking cups of cupcakes.Bake it in a preheated oven at 180 degree for 30 to 45 mts.This will be not that much soft it will e in a crunchy form.You can fill the depression inside the tart with icing cream,butter cream or mixed fruit jam.

Nan Khatai Biscuits

Nan Khatai is eggless sweet biscuits very easy to make and very delicious.It is from our own Indian Kitchen tea time snack.And during this rainy season it will make our tea time very special.
There are variations depending on the ingredients that we adding in it.But the basic ingredients are all purpose flour,semolina or sooji,butter and sugar.

Ingredients

1.All purpose flour - 1/3 cup
2.Semolina/Suji rava - 1/3 cup
3.Butter- 1/2 cup (unsalted)
4. Powdered Sugar - 2/3 cup
5.Pistachio - 1 tsp
6.Almonds - 1 tsp
7.Baking powder - a pinch

Preparation

1.Mix the all purpose flour ,semolina,and baking powder .

2.In another bowl mix the butter with powdered sugar.To this add the flour mix ,almonds and pistachio and knead it to become smooth dough.

3.From the dough make small ball out of it and slightly flatten it by pressing it in the middle. Place on a greased tray with enough space between each ball as they spread out.

4. Preheat oven for 15 mts, bake at 180 C for about 20-22 mts. Once baked, the cookie will feel soft on touch. Remove from oven and cool and the cookies will harden.

Pineapple Payasam

Ingredients

1.Ripe pineapple - 2 cup
2.Sugar - 1/2 cup
3.Thin coconut milk - 2 cup
4.Thick coconut milk - 1 cup
5.Condensed milk - 1/2 cup
6.Cardamom powder - 1/2 tsp
7.Dry ginger powder - one pinch
8.Sabudana (chowari ) - 1/4 cup
9.Raisins - 50 gm
10.Cashew Nuts - 50 gm
11.Ghee - 1 tsp

Method of preparation

1.Make fine pieces of the pineapple.

2.Cook the pineapple in a heavy bottom pan by adding little water to it.Add sugar to it and cook it well and mash it so that small pieces of pineapple be there.

3.When it is done cook the sabudana in 2 cups of water .Then add the cooked sabudana to the cooked pineapple mixture.

4.Then add thin coconut milk to it and bring it to boil.When it becomes boil add the condensed milk to it.

5.Add the thick coconut milk to it and heat it for 2 mts no need to boil it.Then turn off the fire and add the cardamom powder ,dry ginger powder to it .

6.Heat the ghee in a pan and add the cashew nuts ,raisins to it and pour this to the payasam.

Now the variety payasam is ready to be served.....

Kozhukattai -Kerala Recipe

Kozhukkatai is the most popular kerala sweet which is prepared from rice flour,jaggery,grated coconut .This is a traditional syrian christian recipe from Kerala which they were used to make during the time of Easter.The dough is made similar to that of Idiyappam.


Ingredients

1.Rice flour - 1 cup
2.Grated coconut -3/4 cup
3.Jaggery -1/2 to 3/4 cup
4.Cardamom crushed - 1/2 tsp
5.Salt a pinch
6.Water - 1 cup

Preparation

1.Melt the jaggery in a pan add the grated coconut to it and mix it well.Then add the crushed cardamom to it.Then keep it aside.

2.Boil the water in a wide pan when the water starts to boil add salt and the rice flour to it and mix well with a wooden spoon.

3.Knead into smooth dough and make it in to small balls.press the rice flour ball in the middle and make a cup . Fill the coconut mixture inside it and close it.

4.Then steam it in a steamer for 20 mts .Now the sweet Kozhukkatta will be ready to serve.

Kozhikodan Halwa -Traditional way

Kozhikode a district in Kerala is famous for their Kozhikodan Halwa.The street named as S.M street or mittayitheruv is most likely occupied by the sweet shops which sells the mouthwatering rubbery multicolored halwas.And during my hostel days there is one guy from Kozhikode who used to bring us a lot of Kozhikodan Halwa.When i am writing this i am thinking about my sweet memories about the college days.

Ingredients

1.All purpose flour/Maida - 4 cup
2.Sugar - 8 cup
3.Coconut oil - 3 litre
4.Water - 2 cup
5.Fried Cashew nuts &Raisins -one hand full (optional)
6.Cardamom powder - 1 tsp
7.Red color - 1 tsp (optional)


Preparation

1.Mix the maida with water and keep it for one day.Then the next day strain it through a cloth .And remove the water,then again add the water and keep it for one more day.

2.Then in the next day we only take the flour paste . Boil the sugar with 1 cup of water and add the flour paste and cardamom seeds and food color to it . Stir everything together and add the hot oil.

3.Stir continuously on medium heat until the halwa separates from oil and starts to sticks together. Continue stirring for two more minutes and transfer to a greased pan and add the Cashew Nuts and raisins to it. Cool down and cut into desired size.

4.The excess oil will separate out and which can be used again.

This recipe is from "Flavors Of India" by Lakshmi Nair Thanks to her.......

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.

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.

Black Forest Cake

Ingredients

For the cake

1.Maida/All purpose flour - 1/2 cup
2.Egg - 6
3.Powdered sugar - 1 cup
4.Butter - 100 gm
5.Vanilla essence - 1 tsp

For filling and decoration

1.Whipping powder - 2 cup
2.Cold water - 1/2 cup
3.Chocolate rice as needed
4.Chocolate curls as needed
5.Tinned cherries - 1 cup
6.Sugar - 1/2 cup
7.Water - 1 cup
8.Rum- 2 tsp

Preparation

1.Mix the all purpose flour and coco powder well.filter it through a stainer.

2.Melt the butter in a pan and keep it aside.

3.Beat the egg with powdered sugar in another bowl .Beat it with a egg beater so that it will become little puffy.

4.Add the vanilla essence to it,then slowly add the maida mixture to it and mix well.

5.Then add the melted butter to it and mix it with a spoon.

6.Now the cake batter is ready and pour it in a baked tin coated with butter and sprinkled with flour.

7.Bake it in a preheated oven at 180 degree for 45 mts.

8.Now for the syrup melt the sugar in 1 cup water .No need to make a thick syrup .When it becomes cool add the rum to it.

9.Now for the decoration beat the whipping powder with 1/2 cup cold water with a beater.Or you can get the whipping cream frozen for it only you have to beat it.

10.Mean while the cake will be ready then cut the cake in to 3 layers.

11.Now with a fork make holes in the cake and with a spoon slowly spread the sugar syrup in each layer of the cake.So that the cake be soaked in it.

12.Now place one layer of cake in a plate and over it spread the whipping cream with a knife.And above it place the cherries.Then above it spread the cream again and place the cherries.Now place the third layer and cover it full with the cream.

13.If any excess cream is there shape it with the knife.Now the cake is ready the only thing left is to decorate it.

14.For that spinkle the chocolate rice on it and the chocolate curls on it.And place the cherries where you wanted it.Both the chocolate rice and chocolate curls are available in the margin free shops.......

15.Keep it in the lower part of the fridge to get it set.

Caramel Cake

Ingredients

1.Sugar - 1/2 cup

2.powdered sugar - 1/2 cup

3.Egg - 5

4.Soda powder - 1 tsp

5.Butter - 100 gm

6.Milk maid - 1/4 cup

7.Baking powder -1 tsp

8.Hot water - 1/2 cup

Preparation

1.Mix the maida with baking powder and soda powder and mix well .To get better result filter it through a stainer.

2.Mean while in a wok or pan melt the sugar to make the caramel.Melt it and stir it to become a dark golden brown color.When it is done add the hot water to it and stir it.Keep it aside.

3.In a bowl add the butter with powdered sugar and mix it well with a wooden spoon.To this add the milkmaid and mix well.

4.In another bowl beat the egg with egg beater ,no need to separate egg white and yellow mix it whole.Make it whip.

5.To the butter sugar mixture add the beaten egg and maida mixture slowly and mix it well.

6.To this add the prepared caramel and mix it slowly with a spoon.Grease the baking plate with little butter and maida.To this pour the cake mixture .

7.Preheat the oven 5 mts at 180 degree and bake it 30 mts at 180 degree.

Now the delicious cake is ready to be served.................

Mysore Pak

Ingredients

1.Gram flour/Basen - 1 cup
2.Sugar - 2 cup
3.Ghee - 1 1/2 cup
4.Water - 1/2 cup


Preparation

1.In a thick bottomed saucer mix the sugar with water and boil it.

2.Mix the ghee with basen make sure that do not forms any lumps .

3.When the sugar is boiled add the basen ,ghee mix to the sugar and stir continuously.

4.Cook it till it becomes frothy and ghee separates out.Place it in a greased plate and cut it after 10 mts.

Mathanga vilayichath (Pumpkin Halwa)

Ingredients

1.Pumpkin - 750 gm
2.Ghee - 1/2 cup
3.Jaggery syurp - 1/2 cup
4.Cardamom powder - 1/2 tsp

Preparation

1.Cut the pumpkin in to small pieces and cook it in pressure cooker for 2 whistle.No need to add the water the pumpkin already contains water in it.

2.Then in a large pan or uruli add some ghee and then add the cooked pumpkin to it.Stir it continously to evaporate the water content in it.

3.In between add the ghee to it and stir it .After 20 mts you can add the jaggery syrup to it.

4.Cook it till the ghee oozes out from it.Also add the cardamom powder to it. You can store it in fridge.