UNNIYAPPAM / SMALL APPAM KERALA STYLE

Unniyappam is a popular Kerala traditional sweet snacks. Easy to make Unniyappam prepared from raw rice, jaggery, coconut bits and ghee. Old days Kerala people prepare it mainly during festivel season like Vishu. but in these days people make when they feel it. I bet if we start eating this small Appam we will feel like having more, so please try to make this tasty soft Unniyappam. 

  

Unniyappam / Small Appam Kerala Style

        

      

  

Recipe at a glance:

Prep Time........................15 min

Cook Time.......................25 min

TOTAL TIME.................40 min

Course............................Snack / Sweet

Yield...............................30 to 40 nos

Recipe Type.................Veg

Difficult......................Easy.

Ingredients:

Raw rice.....................................................................2 cups

Banana ( preferably palayamkodan pazham )........2 nos 

Jaggery syrup...........................................................3/4 cup

Coconut bits ( Thinly chopped pieces )...................1/4 cup

Sesame seeds...........................................................1 tbsp

Yeast.......................................................................A pinch

Kappi Kurukkiyathe...............................................2 glass

Ghee.......................................................................1 tbsp

Cardamom powder ( Elachi )...............................1/2 tsp

Water.....................................................................3/4 cup

Coconut oil for frying.

Directions:

1. Soak raw rice in water for 1 or 2 hours and drain the water. Grind it to a semi coarse batter.

2. Add pasted banana,  jaggery syrup, Yeast, Kappi kurikkaiyathe and water. Mix it well and the batter should be semi thick. ( Like iddli consistency ) Keep it 5 to 6 hours

3. Heat a pan with ghee and roast the coconut bits till it turns light brown. Add it, roasted sesame seeds and cardamom powder to the batter and mix it well.

4. Heat oil in a specially made Unniyappam Pan / Appachatti. When the oil is hot, lower the flame to medium and pour the enough batter to the pan pits to fill.

5. When the bottom of Unniyppam get a golden brown, turn it with a spoon and cook the other side too. Once cooked, remove and drain it. Now Kerala traditional Unniyappam is ready.

  

Tips:

* You can use Fine flour ( Maida ) 1/4 cup instead of Kappi Kurikkiyathe.


Recipe Source..................................................Suja
Tested by..........................................................JayaprakasanC Edathil for the jpcedathil.blogspot.in


         ( FEED BACKS WILL BE HIGHLY APPRECIATE ) 

 

   

 

PARIPPU VADA / LENTIL FRITTERS KERALA STYLE
  

Parippu Vada / Lentil Fritters
Kerala Style

Parippu Vada / Lentil Fritters Kerala style is a malayalees favourite snacks recipe. It is very popular in Kerala, South India. This is a Kerala traditional snacks. This spicy, crunchy and tasty snacks with a tea is common in all over Kerala. please try it.... 



RECIPE AT A GLANCE

Prep Time.......................20 min
Cook Time......................30 min
TOTAL TIME................50 min


Course............................Snacks
Serves.............................5
Recipe Type...................Veg
Difficult.........................Easy.



INGREDIENTS


* Vada parippu / Chana dal................................1/2 kg
* Chopped shallots..............................................1/4 kg
* Green chillies...................................................10 nos
* Chopped ginger...............................................2 tbsp
* Finely chopped curry leaves..........................5 sprigs
* Salt to taste
* Coconut oil


DIRECTIONS


1. Clean and wash well the vada parippu / chana dal.

2. Soak vada parippu in water for 2 to 4 hours.

3. Drain it well.

4. Grind vada parippu to a coarse paste without adding water.

5. Remove it to a bowl and add Chopped green chillies, shallots, ginger, curry leaves and salt. Mix it well.

6. Take the mixture and make it first a lemeon size balls and then make the balls as a round shape by pressing it with your palm.

7. Heat a deep bottom pan with enough coconut oil. When the oil is hot reduce the flame to medium. Now deep fry the round shaped vadas by turning both sides till golden brown color.

8. Serve it hot with a cup of tea.

Parippu Vada / Lentil Fritters
Kerala Style

TIPS:

  
* Dry chillies can be used instead of green chillies.
* Do make sure not grind the vada parippu to a smooth paste.
* Don't add water.


 RECIPE SOURCE...........................................Suja

TESTED BY.................................................... Jayaprakasan C Edathil for the jpcedathil.blogspot.in


         ( FEED BACKS WILL BE HIGHLY APPRECIATE )



  

AVAL MIXTURE / BEATEN RICE MIXTURE KERALA STYLE

Aval mixture is a Kerala traditional snacks recipe. Which can make very easily and quickly. It can serve in the evening as a snacks with a cup of tea. Children will like this crispy Aval mixture. Try this fast to cook evening snack.   

AVAL MIXTURE / BEATEN RICE
MIXTURE KERALA STYLE

RECIPE AT A GLANCE:

 Prep Time.......................5 min
Cook Time.......................10 min
TOTAL TIME.................15 min


Course.............................Snacks
Serves..............................2
Recipe Type....................Veg
Difficult.........................Easy.


INGREDIENTS:

* Aval...............................................2 cups
* Ground nuts..................................1/2 cup
* Cashew nuts..................................15 nos
* Dry grapes.....................................4 tbsp
* Batham..........................................10 nos
* Dry red chillies ( Cut into small pieces )..............................4 nos
* Coconut ( Cut into small pieces )...4 tbsp
* Curry leaves................................1 Sprig
* Sugar..........................................2 tbsp
* Salt..............................................A pinch
* Turmeric....................................A pinch
* Coconut oil................................2 tbsp.


DIRECTIONS:

1. Heat a pan with Aval / Beaten rice, roast it lightly and set aside. 
2. Heat a pan with 2 tbsp coconut oil and fry the ground nets, cashew nuts, dry grapes, batham, coconut pieces, dry red chillies and curry leaves.
3. In a low flame, Add sugar, salt and turmeric powder. Stir well for a few seconds and add aval. Stir it well and finish the cooking.

AVAL MIXTURE / BEATEN RICE
MIXTURE KERALA STYLE

TIPS:

* Before using Aval, Clean it well if necessary.
* You can add more sugar if you like. 

Recipe Source............................Vanitha
Adapted from.............................Lali Sunny 
Tested by....................................Jayaprakasan C Edathil for the jpcedathil.blogspot.in

        Feed backs will be highly appreciate.       

                MUTTA PAKODA / EGG PAKODA  


RECIPE AT A GLANCE:

Prep Time.........................10 min
Cook Time.......................15 min
TOTAL TIME................25 min

Course............................Snacks
Serves.............................2
Recipe Type...................Non Veg
Difficult.........................Easy.


SUMMARY:

There are different type of  Pakoda /Pakora in Kerala, India. Here I am presenting Pakoda with eggs. Usually we make egg Pakoda with hard boiled eggs but here I am making the egg Pakoda with Omlette. I think it is little different from usual making. Anyway I hope you will like it. This is a snacks, which can give to children when they came from school in the evening. I think children will definitely love this snacks. Enjoy hot Egg Pakoda / Pakora with tomato or chilli sauce.

INGREDIENTS:

*  Beaten Eggs..................................................3
* Gram flour/Besan/Kadalamavu.......................................1/2 cup
* Corn flour/Makkai ka atta/Chola podi........................................2 tbsp
* Asafoetida/Hing/Perumkayam........................................A pinch
* Onion/Piaz/Savala finely chopped.................................1 no
* Black pepper powder/Kalimirch/Kurumulaku podi......................1 tsp
* Red chilli powder/Lal mirch/Chuvanna mulaku...........................1 tsp
* Green chillies/Hara mirch/Pachamulaku finely chopped.................................2 nos
* Curry leaves finely chopped/Currypatta/Kariveppila.........2 tbsp
* Coriander leaves finely chopped/Kotmir/Kothamalli ela..2 tbsp
* Coconut oil / Any refined oil for frying
* Salt to taste.


DIRECTIONS:


1. Take a bowl with 1/2 cup of gram flour, 2 tbsp corn flour, A pinch of asafoetida, 1 tsp pepper powder, 1 tsp red chilli powder and salt. 
2. Make a thick batter using little water and set aside.
3. In a bowl take beaten eggs, finely chopped onion, green chillies, curry leaves, coriander leaves and salt. Mix it very well. Heat a pan with 1 tsp oil, When it is hot pour the mixture and make an Omlette.
4. Cut the omlette in small / medium sizes.
5. Heat oil in a pan/Kadai.
6. Dip each Omlette pieces in the batter and deep fry till golden brown.
7. Serve hot with chilli sauce or tomato sauce.


TIPS:

* Red chilli powder is optional.
* While making Omlette use a lid to cover it for a few seconds.
* Batter must keep for a 15 min.


Recipe Source....................................Suja
Tested by Jayaprakasan C Edathil for the jpcedathil.blogspot.in

          FEED BACKS WILL BE HIGHLY APPRECIATE     
  

MULAKU BAJJI / CHILLI BAJJI

MULAKU BAJJI / CHILLI BAJJI

 

   
Prep Time..................................10 min
Cook Time.................................10 min
Total Time.................................20 min

Course........................................Snacks
Serves.........................................2
Recipe Type...............................Veg.
Difficult.....................................Easy


SUMMARY:

  Today's my post is Kerala style Mulaku / Chilli Bajji. Mulaku Bajji is a common snacks in Kerala like Banana Bajji, Cauliflower Bajji, Egg Bajji etc.. My previous post was Cauliflower Bajji in which I already written about Bajji. ( See my Cauliflower Bajji recipe. ) Kerala style Mulaku Bajji is tasty and  easy to cook snacks. It is popular in Kerala as well as South India.Try this different tasty Bajji. With regards........................


INGREDIENTS:

* Big Bajji Mulaku/Chilli.........................................6
* Gramflour/Besan/Kadalamavu..............................1 1/2 cup
* Chilli powder/Lal Mirch/Mulakupodi..................1 tbsp
* Asafoetida..............................................................1 tsp
* Turmeric powder...................................................1/2 tsp
* Tamarind extract..................................................From 1 or 2 lemon size balls OR As per your taste. ( I used 2 )
* Water....................................................................As needed
* Coconut Oil/Any refined oil
* Salt to taste.

DIRECTIONS:

1. Slit the Bajji Mulaku/Chilli lengthwise.

2. Take 2 lemon size tamarind balls.

3. Add little water to tamarind and squeeze with your hand and remove the tamarind pieces if any.

  

4. Take a bowl and add 1 1/2 cup gramflour, 1 tbsp chilli powder, 1 tsp asafoetida, 1/2 tsp tumeric powder, salt and water. Mix it well without any lumps. The batter should be thicker.

5. Heat a pan with sufficient oil and wait till the oil heated up.

  
6. Dip the slit Bajji chilli first in tamarind extract ( Put some tamarind extract inside the slit chilli if necessary ) and then into the prepared thick mixture ( batter ).
7. Now, slowly drop them in the hot oil and deep fry it. When it is become brown color turn to the other side.

8. Serve hot.

TIPS:

* The batter ( Mixture ) should be thicker otherwise the flour mixture won't stick to the Bajji Chilli.
* If you don't want it to be too spicy, you can remove the seeds from Bajji Chilli.

Recipe Source...................................................Thattukada.
Tested by...........................................................Jayaprakasan C Edathil for the jpcedathil.blogspot.in

         ( FEED BACKS WILL BE HIGHLY APPRECIATE ) 



  

               
                CAULIFLOWER BAJJI
  

CAULIFLOWER BAJJI

     
   
                RECIPE AT A GLANCE

Prep Time..............................15 min
Cook Time.............................20 min
Total Time............................35 min

Course.................................Side dish
Serves.................................2 
Recipe Type.........................Veg.
Difficult..............................Easy

Summary:

Kerala people likes Bajji and they eat it as a snack with tea. In recent times, most area's of Kerala flooded with road side Bajji sellers. We call it Thattukada ( Street Vendors ), They sells Cauliflower Bajji, Egg Bajji, Chilli Bajji....etc. Yesterday, when I saw the road side seller, I decide to make it and purchased the items from a store. When I made Cauliflower Bajji, It came out perfectly for me. It is a tasty Bajji. I hope you will like it. Please try it and enjoy. With regards...


Ingredients:

* Cauliflower..........................................1 ( 200 gm )
* Gramflour / Besan / Kadalamavu................1/2 Cup
* fine Flour / Maida...................................................3 tbsp
* Ghee..................................................1 tsp
* Asafoetida Powder / Heeug / Kayam..........1/2 tsp
* Chilli Powder / Lal Mirchi / Mulakupodi......1 tsp
* Cumin seeds / Jeera / Jeerakam...............1 tsp
* Coconut oil......................................................For fry
* Salt to taste.

Directions:

1. Separate the cauliflower into small size or as you like. 
 

Cauliflower

       
  
2. Blanch the florets. ( Dipp into boiling water for 1 minute )

  
  

3. Take a vessel with 1/2 cup Gram flour, 3 tbsp Fine flour, 1 tsp Ghee, Mix it well. Add 1/2 tsp Asafoetida, 1 tsp Chilli powder. 1 tsp cumin seeds, salt and little water. Again mix it well.

      
  
4. Put the cauliflower into the thick batter and mix it well.

      
  
5. Heat a pan with oil and put these mixture in a sprinkled way and cook it in a medium flame till golden color.

  

6. Serve hot with tomato sauce.

CAULIFLOWER BAJJI

Tips:

* Don't add more water in the mixture. If you use more water it won't stick on florets.
* You can add Kashmiri chilli powder instead of chilli powder for more color.
* Fry the Cauliflower when you going to eat otherwise it will become soggy. 


Recipe Source.............................................................Thattukada.
Tested by.................................................................Jayaprakasan.C Edathil                    for jpcedathil.blogspot.in

             ( Feed backs will be highly appreciate. )

KAYA VARUTHATHU / KERALA BANANA CHIPS

 

KAYA VARUTHATHU / KERALA BANANA CHIPS

     
 
   
Prep Time   : 20 min
Cook Time  : 20 min
Course         : Snack
Features      : Frying


Summary:

Kaya Varuthathu / Kerala Banana Chips is an integral part of the tradational Kerala meal called sadya. but the Banana Chips served at Kerala sadya / meal is usually not cut into big circles like it but quartered into smaller pieces and they may be thicker than it. These delicious crunchy snacks are very popular in Kerala. This amazing natural fresh Banana Chips can make easily in home. Unripe banana are used to make this chips. My wife Suja is expert to make it!. Amazingly she doesn't need a Slicer!!. She cuts the banana by a sharp knief!!. But my suggestion is, you please use a good sharp Slicer. Which make the cleaness and proper thickness of chips. Good Slicer slices quite thin tasty and crispy chips.
With regards...enjoy it.

Ingredients:

Unripe banana / Plantain / Ethakka / Nenthra Kaya..........................: 4 nos
Turmeric Powder..................................................................................: 2 tsp
Salt........................................................................................................: 2 tsp OR Add more as per your taste.
Coconut Oil...........................................................................................: 3 to 5 cups

Directions :

1. Take 4 nos Unripe banana / Plantain / Ethakka / Nenthra Kaya.

KERALA FRESH BANANA

         

2. Cut top and bottom of banana and make knief  into the skin of the banana and peel off gently.

 

     

3. Take a bowl and mix the turmeric powder with little water and immerse the peeled banana in it for 2 minutes.

4. Take a Slicer and slice the unripe banana into  a bowl.

5.  Mix salt in 1/2 cup of water and set aside.     

6.  Heat oil in a heavy bottom pan in a high flame. When it reach almost high heat reduce to medium flame and put the sliced banana by hand one by one very quickly. The chips will sizzle and then stir it. When it get start light brown and sizzling will almost stop, the chips are ready. At that time springle the salt water over the chips carefully.Stir well and then drain the chips to a bowl. Now Kerala tradational banana chips are ready.

 

  

Tips :

* Using the Slicer slice the banana and put it in the turmeric water for 2 minutes and dry it under the fan and frying the chips will make more tasty.

* Using the Slicer, slice the banana and directly do this into the hot oil is a easy step but the taste differs.

*Store banana chips in a airtight container.

* Coconut oil may get rancid quickly so that please use the chips fresh.

  Recipe Source : Suja

  Tested by Jayaprakasan C Edathil for the jpcedathil.blogspot.in                                                                                      

ROTI VADA (BREAD VADA)

There are different types of Vada in Kerala. Parippu Vada (Dal Vada), Uzhunnu Vada (Black gram Vada), Ulli Vada (Onion Vada) etc....are popular. Here I tried another one, its main ingredient is sliced Bread. A tasty, spicy snacks.Try it and enjoy.

Prep time: 15 minutes
Cook time:30 minutes

Ingredients:

Roti ( Bread sliced) - 6 nos
Eggs - 2 nos
Onion - 2 nos
Green Chilli - 4 nos
Ginger - 2 inch piece
Curry leaves - 3 sprigs
Coriander leaves - a handful
 Coconut oil
Salt to taste


Method:

1) Take 6 pieces of sliced Bread and crush it by hand finely.

2) Chop onion, Green chilli, Ginger, Curry leaves, Coriander leaves finely.

3) Add chopped ingredients, 2 eggs and salt to the crushed Bread and mix it well.

4) Wet your hands and make 8 to 10 equal size balls with the mixture. Make the balls as a round shape by pressing gently it with your palm.

5) Pour enough oil into a deep bottom pan and heat it, when the oil is hot reduce the flame and deep fry the Bread Vadas by turning both sides.

6) Serve it hot.

TIPS

You can replace onion and green chilli by shallots (Cheriya ulli/small onion) and red chillies.

ROTI VADA / BREAD VADA