Idiyappam or String hoppers is a culinary specialty in Tamilnadu, Kerala and Coastal areas of Karnataka. It is also popular in certain areas of Sri Lanka. It is also called noolappam or noolputtu from the Tamil word for string, nool. It is made of rice flour, salt and water. It is generally served as the
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Jack fruit( chakka) Ada is my all time favorite. In Kerala, you get to have chakka ada, chakka varattiyathu,chakka chips during summer(March to May).When you live in a temperate zone where few arils of Jack fruit cost you $5….then you tend to rely on canned Jack fruit imported from Thailand or Philippines. I used the
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“Kinnathappam” means a sweet rice cake that is steamed in a pan(kinnam). Malayalis use it as a sweet snack or a dessert.For me, it was one of the best afterschool snacks…ummmm… just like neyyappam or unniyappam. The choice is yours whether to have a fried snack or a steamed one. Ingredients Raw Rice –
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Sukhiyan is another mouthwatering snack of Kerala. These are sweet green gram balls dipped in batter and deep fried. Similar to bonda preparation but a sweet delicacy. Try it for yourself and let me know the feedback… Ingredients Green gram (whole) – 1 cup Jaggery – ½ cup Grated coconut- ½ cup Cardamom powder
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Similar to the rice balls(Ari Unda or Avalose Unda), but with a slight variation. Here, rice flakes (pressed rice) are used instead of rice grains. ‘Quick and Easy’ recipe for the busy working Moms & Dads. Ingredients 1. Rice flakes (Aval) – 3 cups 2. Coconut (grated) – 1 cup 3. Jaggery (grated) –
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Beef achar is a tasty pickle item prepared in Kerala.It had always been by companion during my hostel life. For all those meat lovers who wishes to have meat for their meal time,prepare a pure vegetarian meal and give 2 teaspoons of this pickle on the side..they will happy and content. Ingredients: Beef –
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Pathiri is a pancake made of rice flour. It is part of the local cuisine among the Mappilas of North Malabar and Malabar in Kerala State of Southern India. Crushed rice is made into a white dough and baked on pans called oadu.Variants of pathiri include neypathiri (made with ghee), poricha pathiri (fried rather than
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I started making cutlets in the early days of experimental cooking after marriage. I had lots of fun in shaping and frying them well.Alternatively, cookie cutters can be used to make cutlets of desired shape. But getting the texture correct and not having them fall apart while frying took a lot of experience. Ingredients Black
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A nice snack to simply munch on or to go with tea. This sizzler which may be called ‘the relative of Samosa’, is a celebrity in ifthars and family gatherings… Yes! you can make the bet! You wouldn’t stop with one.. 🙂 Ingredients All-purpose flour/Maida 1 cup Salt 1/2 tsp Water as needed For
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This is one of the delicacies of the Malabaris in Kerala, usually prepared for newly weds, guests and during the holy month of Ramadan. It is made with semi-ripe plantains. The authentic recipe includes egg as one of the ingredients. Here I have the “No-Egg” version. Preparation time 30 minutes Cooking time 2 to
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