“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 – 1cup
Egg white -1 No
Sugar- 1/2cup
Coconut grated -1 cup
Cardamom whole -3
Cumin seeds – 1 tsp
Shallot- 1 N0
Ghee- 1 tbsp
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 ½ teaspoon
Ghee- 1 tablespoon
Maida/All purpose flour- 1 cup
Water-as required
Oil-for deep frying
Salt a pinch
Method
1. Cook the Green gram adding 1 1/2 cup water, and when it is almost done add a pinch of salt. Do not overcook, then it will be difficult to mould into medium lemon size balls.
2. Heat Ghee in a heavy bottomed saucepan.When it melts, add jaggery. Mix well and let it melt.
3. Add the grated coconut,mix well.Add the green gram and cardamom powder.
4. Saute everything for a couple of minutes and then remove from the stove.
5. Make small lemon size balls with the cooked mixture.
6. Make a medium thick batter with Maida with a pinch of salt and water.
7. Heat oil in a wok.Once it starts smoking slightly,dip each of the green gram balls in the batter,coating it uniformly, and then gently transfer into the hot oil and deep fry till crispy texture.
Why the name cookie ‘O’? O for oatmeal.Oats contain more soluble fibre than any other grain, resulting in slower digestion and an extended sensation of fullness.One type of soluble fibre, beta-glucans, has proven to help lower cholesterol.I always wanted to make some cookies using oatmeal and now for real I have them for my son who is not a big fan of oatmeal. Today, however, I wanted to try a new recipe with an aromatic spice from the east.
Ingredients
1 cup butter, softened
2 cups powdered white sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cardamom
3 cups coarsely ground oats
Mango is rich in a variety of phytochemicals and nutrients. The fruit pulp is high in prebiotic dietary fiber, vitamin C, polyphenols and provitamin A carotenoids.
Ingredients
Ripe Mango – 2
Cold Milk – 1/2 cup
Chilled Water -1/2 cup
Cardamon – 2
Sugar – 1 cup
Directions
1 Peel off the skin of the mangoes and chop the mangoes into small pieces.
2 Grind the chopped mangoes with chilled water in a juice blender and strain it.
3 Add milk,cardamom and sugar to the strained mixture and blend again.
4 Pour the mango shake to juice glasses and garnish with cashewnuts and raisins.
This recipe is dedicated to all those breast feeding mothers out there.Fenugreek’s mechanism of action seems to be related to its’ propensity to increase sweat production. The simple truth is that, breasts are modified sweat glands. I prefered it over uluva kanji, uluva juice and uluva unda.
Ingredients
Uluva/Methi (Fenugreek) seeds -3/4 cup
Jaggery(Sharkkara) – 250 gm
Cardamom(Elakka) – 5 nos
Dry ginger (chukku)powder-1 tsp
Grated coconut – 1 cup
Dry roasted cumin ( nalla jeerakam) powder – 1 tsp
Ghee – 1 tsp Continue reading Uluva(methi/fenugreek seeds) Sharkaravaratti
