Onam Traditional Breakfast

Traditional Onam breakfast in  my husbands place (Thrissur).

• Pazham puzhungiyathu (steamed banana)
• Pappadam
• Ada - Ila Ada
• Kaya Upperi (banana chips) - Ethakka Upperi
• Sharkkara Upperi

Pineapple Pachadi

It is  a tasty sweet and tangy Pachadi.

INGREDIENTS:

• Pineapple (finely chopped) - 1 cup
• Grated coconut - ½ cup
• Green Chillies (roundly cut) - 4 nos
• Cumin seeds - ¼ tsp
• Curd - 2 cup
• Turmeric powder - ¼ tsp
• Mustard seeds - 1 ½ tsp
• Red chilly - 2 nos
• Sliced Shallot - 1 tsp
• Fenugreek Powder- a pinch
• Curry leaves - 1 stem
• Salt to taste
• Coconut Oil -1 tsp 

PREPARATION METHOD:

• Grind the coconut and cumin seeds to a fine paste.
• Crush  ½ tsp mustard seed.
• Cook chopped pineapple and green chilly in water along with salt and turmeric powder.
• When the water almost dries up, add coconut paste and crushed mustard seed into it.
• When it starts boiling, turn off the stove and allow to cool.
• Add curd to it and stir well.
• Heat oil in a Pan.
• Add mustrard seeds and red chillies into it, allow to splutter.
• Add sliced shallot and fry it.
• Pour the seasoning over the pachadi and add curry leaves .
• Sprinkle fenugreek powder and mix well.

Recommended Combination: Serve with Rice.

Roasted Almond

Very easy to make snack.

INGREDIENTS:

• Almonds- 1 cup
• Salt to taste

PREPARATION METHOD:

• Soak almonds in water for 30 minutes.
• Drain it.
• Add salt to the almonds and mix well.
• keep it aside for another 30 minutes.
• Heat a pan and roast the almonds till we hear a cracking sound from it.
• Remove it from fire and let it cool.

Spicy Boondi

This is the 300th post in my blog. I would like to express my sincere thanks to everyone for the support you have extended over the past few years. Thanks again.

Spicy Boondi is a teatime snack.

INGREDIENTS:

• Besan Flour/ Kadalamavu - 1 cup
• Turmeric powder- 2  pinch
• Asafoetida powder - 2 pinch
• Chilly Powder - ¼ tsp
• Salt to taste
• Curry leaves - few leaves
• Oil for frying

PREPARATION METHOD:

• Add turmeric powder, asafoetida powder, chilly Powder and salt to the besan flour and mix well.
• Add water to the flour mix to make the batter smooth (slightly thicker than dosa batter).
• For making Boondi we need a perforated spoon (laddle with small holes)
• Heat oil in a pan .
• Hold the laddle above the hot oil (1 - 1½ inch above) and pour 2-3 spoon batter to the ladddle and rub with another spoon.
• Fry Boondi till it is crispy and collect it in a bowl.
• Repeat the same process with the remaining batter.
• Heat little oil in a pan.
• Add curry leaves and fry it.
• Mix the fried curry leaves with boondi and serve.

Maavunda / Rice Ladoo

Maavunda / Rice Ladoo is a  snack popular in the central parts of kerala. Its very easy to prepare and can be stored for several days  without any taste change.

INGREDIENTS:

• Raw Rice flour(fine powder)- 2 cups
• Jaggery(grated) - 1 cup
• Grated Coconut(Finely grated) - 1 cup
• Dry Ginger powder / chukku podi - 2 pinch
• Cardamon powder / Elakka podi - 2 pinch
• Salt water

PREPARATION METHOD:

• Sprinkle little salt water in the rice flour and mix well.
• Add grated coconut in to the flour and mix well.
• Heat a heavy bottomed pan and roast the rice flour and grated coconut  in medium heat till it is crisp and  golden colour . 
• Remove from fire and let it cool.
• Add little water in jaggery and let it dissolve.
• Bring this syrup to boil in a vessel, stirring constantly till one-thread consistency is reached.
• Add cardamom powder, dry ginger powder and the roasted rice powder into it and mix well.
• Remove from fire and make small balls out of the mixture.(it will be hard to make balls if the mixture is cold)
• Apply little rice powder on your hand so that it doesn't stick. 
• Sprinkle some rice powder over the ball to prevent it from sticking together.

Kerala Mixture

Its a very popular teatime snack in kerala. As the name implies it is a combination of seva, boondhi , fried peanut and spices.

INGREDIENTS:
For Seva:

• Besan Flour/ Kadalamavu - 1 cup
• Turmeric powder- a pinch
• Asafoetida powder- 2 pinch
• Chilly Powder - ¼ tsp 
• Salt to taste

For Boondhi:

• Besan Flour/ Kadalamavu - 1 cup
• Turmeric powder- 2  pinch
• Asafoetida powder - 2 pinch
• Chilly Powder- ¼ tsp
• Salt to taste

• Split dalia / Pottukadala- 4 Tbsp
• Peanuts - 4 Tbsp
• Curry leaves- few leaves
• Asafoetida powder - 2 pinch
• Chilly Powder- according to your taste
• Salt to taste 
• Oil for frying

PREPARATION METHOD:

• Add turmeric powder, asafoetida powder, Chilly Powder and salt to the Besan flour and mix well.
• Add little water to make a soft dough.
• Heat oil in a pan.
• Put the dough in a string hoper / idiyappam maker and press it into the oil. 
• Fry both sides in medium heat.
• When it is crispy, remove from oil and drain it. 
• Repeat the same process with the remaining dough.
• Crush the fried seva with hand to make it smaller pieces and keep aside. 
• Add turmeric powder, asafoetida powder, chilly Powder and salt to the besan flour and mix well.
• Add water to the  flour mix to make the batter smooth (slightly thicker than dosa batter).
• For making Boondhi we need a perforated spoon (laddle with small holes)
• Heat oil in a pan . 
• Hold the laddle above the hot oil (1 - 1½ inch above) and pour 2 -3 spoon batter to the ladddle and rub with another spoon.
• Fry Boondhi till it is crispy and collect it in a bowl.
• Repeat the same process with the remaining batter.
• Keep the fried boondhi aside.
• Heat little oil in a pan.
• Add the peanuts, curry leaves and split dalia and fry it.
• Remove from oil.
• Add the fried peanut, split dalia, curry leaves, salt, chilly powder, asefetodia powder to the sev and boondhi and mix well.
• Now it is ready to serve.

Jalebi

Jalebi is a sweet and crisp snack prepared using uraad daal and sugar syrup. It is liked by everyone irrespective of their ages.

INGREDIENTS:

• Urad Daal - 1 cup
• Sugar -  2  cup
• Water - 3/4 cup
• Food color (red and yellow) -  4 -5  drops
• Oil for frying

PREPARATION METHOD:

• Soak Urad daal for 30 minutes.
• Grind Daal very well with little water to make a thick batter.
• Dissolve Sugar in water.
• Boil this syrup in a vessel, stirring constantly.
• When the syrup is sticky (test by touching with thumb and index finger), turn off the stove and keep the syrup aside.
• Add the food color when the syrup is warm.
• Heat oil in a pan.
• Take a Ziplock bag make a hole in it.
• Put the batter in the bag and squeeze it into the hot oil in the shape of Jalebi.
• Fry both sides till light golden colour. 
• Put it into the warm syrup and soak it for a minute.
• Take out from the syrup and serve.

Sukhiyan / Modakam

It is a teatime snack in South India.

INGREDIENTS:

• Cherupayar / Green Gram / Moong Daal - 1 cup
• Jaggery -  ½  cup
• Grated Coconut -  ½ cup
• All purpose flour - 1 cup
• Rice flour - ½  cup
• Turmeric powder - 1 pinch
• Cardamom powder -  ¼  tsp
• Salt - a pinch
• Oil for frying

PREPARATION METHOD:

• Mix salt, turmeric, rice flour and all purpose flour together.   
• Add little water to make a thick batter.
• Cook Cherupayar / Green Gram in a cooker till it is soft and water is completely dries up .
• Dilute Jaggery by adding little water into it and filter it. 
• Bring this syrup to boil in a vessel.
• When it starts boil add cardamom powder, grated coconut and cooked green gram and mix well.
• Saute well till the mixture is dry.
• Remove from heat and allow it to cool.
• Make small balls out of the mixture.
• Heat oil in a pan.
• Dip each balls into the batter and put into the hot oil.
• Deep fry till golden colour.
• Remove from oil, drain it and serve.

Recommended Combination: Serve hot with  Coffee or Tea

Neyyappam

Neyyappam is a popular South Indian snack. Rice flour and Jaggery are the main ingredients of Neyyappam.In unniyappam we use ripe banana but in Neyyappam we dont. It is very easy to prepare. Kids will definitely like this.

INGREDIENTS:

• Raw rice Flour (like puttu podi) - 2 cup
• Kitul Jaggery(Karippatti) - 3/4 cup
• Ghee - 2 Tbsp
• Coconut slices(nicely cut) - 2 tbsp
• Cumin seed - ½ tsp
• Sesame seed- ½ tsp
• Coconut Oil for frying
• Baking soda - 1 pinch(optional)

PREPARATION METHOD:

• Dilute Jaggery by adding little water into it and filter it.
• Heat 1 Tbsp ghee and fry coconut slices, cumin seed and sesame seed and keep it aside.
• Add 1 Tbsp Ghee to the rice flour and mix well.
• Add little water to the rice flour and kneed the dough with hand very well like chappathi dough.
• keep aside this dough for an hour.
• After 1 hour add filtered jaggery and fried sesonings into it and mix it well.
• Make it a smooth batter like dosa batter. (If the batter is too thick add little water)
• Add baking soda into the  batter and mix well.
• Heat Oil in a deep frying pan(cheenachatti).
• Pour a spoonful batter into the hot oil.
• Deep fry in medium heat.
• When one side is cooked, turn and cook the other side till it turns brown colour.

Avalosu podi

INGREDIENTS:

• Raw Rice flour - 2 cups
• Grated Coconut - 1 cup
• Cumin Seed - 2 pinch
• Sesame Seed - 2 pinch
• Salt water
• Sugar

PREPARATION METHOD:

• Sprinkle little salt water in theRice flour and mix well.
• Add grated coconut, sesame seed, cumin seed and  in to the flour and mix it thoroughly.
• Heat a heavy bottomed pan and roast the rice flour mixture in medium heat till it is crisp and  golden colour . 
• Remove from fire and let it cool.
• Add sugar(according to your taste) and mix well and serve.

Strawberry Watermelon Juice / strawberry Thanni mathan Juice

INGREDIENTS:

• Strawberry – 15 nos
• Sugar – 1 Tbsp 
• Water Melon – 2 cup

PREPARATION METHOD: 

• Blend  Watermelon, Strawberries and Suger smoothly.
• Pour into a glass and serve.

Muthira Thoran / Horse Gram Stir Fry

INGREDIENTS:

• Horse Gram / Muthira - 1 cup 
• Grated coconut - 3/4 cup 
• Cumin seeds- pinch
• Garlic pods - 2 nos 
• Turmeric powder - ¼ tsp 
• Chilly powder - ½ tsp 
• Pepper Powder - ½ tsp
• Coconut Oil - 1 tbsp 
• Curry leaves - A few
• Salt to taste

PREPARATION METHOD:

• Cook Muthira / Horse Gram in a Pressure cooker with Turmeric Powder and Water for 3 -4 whistle. 
• Crush Coconut, Cumin seed, Chilly Powder, Pepper Powder and Garlic. 
• Add the Coconut Mix to the cooked Gram / Muuthira and mix well. 
• Add Curry leaves and Coconut Oil and stir for a minute and remove from fire.

Recommended Combination: It can be served with Rice / Chappathi.

Ari unda / Rice Ladoo

Ari unda is a traditional snack in kerala.

INGREDIENTS:

• Parbolied Rice - 2 cups
• Jaggery(grated) - 3/4 cup
• Grated Coconut - 1 cup
• Salt water

PREPARATION METHOD:

• Wash the Rice and sprinkle little salt water.
• Roast the Rice in medium heat till it is crisp and golden brown. 
• Remove from fire and let it cool.
• Grind the  roasted rice to a coarse powder(like puttu powder).
• Add Jaggery and grated Coconut to the Rice powder and mix it well.
• Make small balls out of the mixture.

Beetroot Rice

INGREDIENTS:

• Basmathi rice - 2 cup
• Chopped Beetroot -1 cup
• Chopped Onion– 1 nos
• Green peas – ¼ cup
• Chopped Green chili - 3 nos
• Ginger Garlic paste - 1 tsp
• Cinnamon -2 inch stick
• Cloves- 2 nos
• Cardamom - 2 nos
• Salt to taste
• Ghee or Oil- 1 tbsp
• Raisins - 2 Tbsp
• Cashewnut - 10 nos
• Chopped corriander leaves

PREPARATION METHOD:

• Heat ghee/oil in a pan.
• Fry raisins and cashew nut and remove from the pan and keep aside.
• Add onion, green chili, ginger garlic paste and saute.
• Add chopped beetroot and saute for 2 -3 minutes.
• Add greenpeas, salt and saute for a few minutes.
• Heat 1 tsp of oil/ghee in a pan and fry cinnamon stick,  cardamom and  cloves.
• Add rice into it and fry for a minute.
• Add the vegetables in rice and mix it.
• Add 4 cups of water and salt and cook the rice and vegetables in low flame.
• Remove from fire and garnish the rice with fried nuts, raisins and chopped corriander leaves.

Recommended Combination: Serve with Pappadam/Chips and raita.

Grape Juice / Munthiri Juice

INGREDIENTS:

• Seedless Grapes – 2 cups
• Sugar – 1 Tbsp 
• Chilled water – 1 cup

PREPARATION METHOD:

• Blend grapes and suger smoothly.
• Add water and blend it together. 
• Filter it and serve.

Watermelon Juice / Thannimathan juice

INGREDIENTS:

• Water Melon – 2 cup

PREPARATION METHOD: 

• Blend  Watermelon smoothly in a juicer.
• Pour into a glass and serve.

Strawberry Juice

INGREDIENTS:

• Strawberry – 15 nos
• Sugar – 1 Tbsp 
• Water – 1 cup

PREPARATION METHOD:

• Blend  Strawberries and suger smoothly.
• Add water and blend it together.