Vattayappam

This round soft rice cake is a typical Kerala Christian Dish.It is absolutely lipsmacking with the sweetness from the sugar and the taste tickling flavour from the crushed cardamom.

Ingredients :

1. Raw rice/Pachari : 1 Cup
2. Cooked Rice : 3 tbsp
3. Grated coconut : 3/4 cup
4. Sugar : 1/2 cup
5. Instant Yeast : 1/2 tsp
6. Crushed Cardamom : 10-15
7. Raisins : 7-8
8. Cashew nuts(broken) : 10

Method :

• Grind rice,cooked rice and grated coconut together into a medium consistency(the batter should not be too lose or too thick.While grinding the water added should be just below the rice level.)
• After grinding, add sugar ,yeast and allow the whole mix to just one crush for mixing everything together.
• Transfer the dough into a bowl and add the crushed/powdered cardamom.
• Keep it for 5-6 hours or overnight in a warm place.
• Heat a steamer.Apply some ghee or oil in the desired plate and pour the batter into it.
• Add the raisins and cashews in the half way.
• Steam it for 25-30 minutes.

Ready!!!!!!Serve!!!!!!Enjoy!!!!!!

Gulab Jamun - Sweet for Independence Day!!!!!

Happy Independence Day to all my lovely readers!!!

(Image courtesy : Google)

Nobody can resist this traditional,rich Indian dessert .Soft spongy balls soaked in  flavoured sugar syrup give the supreme sweetness to these dumplings.This was my dessert  on eid day followed by the mutton biryani ...

There are different methods of making this and each one has it's own distinct taste and flavour.

Ingredients 

For the balls :

1. Milk Powder : 1 cup
2. All purpose flour(Maida) : 1/4 cup
3. Melted butter : 3 tsp
4. Egg :1
5. Baking soda : 1 tsp
6. Milk: 1/4 cup 
7. Cooking Oil

For the sugar syrup

1. Sugar : 1 cup (as per your sweetness)
2. Water : 1/4 cup
3. Cardamom Powder : 1/2 tsp
4. Rose Water : 1/2 tsp

Method :

• Mix all the ingredients(under the title 'for the balls') except oil to make a smooth dough.
• Make smooth small lemon sized balls out of it.(the balls will get doubled in its size).
• Deep fry the balls in medium flame. (the oil should not be too hot.If so the dumplings will burn outside and remain uncooked inside) 
• Drain them and keep aside.
• Melt the sugar in 1/4 cup of water in medium flame.
• Add the cardamom powder and rose water just after switching off the flame.
• Mix well and keep aside.
• Transfer all the balls into the sugar syrup and allow them to soak in it atleast 1 hour before serving.

Ready!!!!Serve!!!!Enjoy!!!!

Linking this sweet to : Shazia's  100th Post Giveaway in Cutchi Kitchen

Morning Dessert on Eid - Banana Payasam

Those happy and holy days are over...I was very busy during Eid days because of  guests,outings, and so on....I couldn't have even a look at my space since 2-3 days.The happy thing is that we have performed an Umra(a pilgrimage to Makkah) after finishing off all our enjoyments.

Again back to the routine...Little relief is that school vacation hasn't come to an end..twenty more days are there..So Appu and me are in the vacation mood itself..But the big task is there to do..Appu's holiday home work..

Off to today's recipe...Having this dessert is a custom in my H's house on Eid day before the morning prayer..The preparation and method is just like payasam only..Ripe bananas in jaggery sauce and coconut milk give an immense sweetness to this dessert.

Ingredients 

1. Ripe bananas :2
2. Ghee: 1 tbsp
3. Jaggery cubes : 3(medium size)
4. Cardamom powder : 1 tsp
5. Thin coconut milk : 1 cup
6. Thick coconut milk : 1/2 cup
7. Rice powder : 1 tsp.
8. Cashew nuts : 5-6
9. Raisins : 4-5

Method :

• Cut the bananas into small cubes.
• Mix the rice powder with the thick coconut milk and keep aside.
• Heat ghee in a pan and roast the cashew nuts and raisins till brown colour.Keep them aside.
• Add the banana pieces in the same ghee and saute for some time.
• Melt the jaggery cubes in half cup of water and allow to cool.
• When the banana cubes turn brown add the melted jaggery and cook for some time.(the banana pieces and the jaggery mix should combine well to form a thick mix).
• Now add the thin coconut milk and boil for 5 minutes in medium flame till the whole mix reduces to it's half.
• Finally add the thick coconut milk mixed with rice powder,cardamom powder and combine well.
• Slightly heat it and switch off the flame.
• Garnish with the cashew nuts and raisins.

Ready!!!!!!!!!Serve!!!!!!Enjoy!!!!!!

Linking this sweet to : Shazia's  100th Post Giveaway in Cutchi Kitchen

Kinnathappam - Traditional Steamed Sweet Cake

Kinnathappam is a very popular traditional steamed sweet cake made of rice and jaggery.The recipe I got from my mom-in-law. She used to make it in Ramzan season . The ingredients and the taste differ from region to region. Here I use the ground white rice  sweetened  with jaggery and spiced up with cardamom powder and fennel powder...But in most of my searches I found that cumin powder is used for flavouring this kinnathappam...But with fennel powder also it tastes very delicious .......

This is my second trial..But this time also my 'H' did not admit that the taste is as best as his mom's......    

Every wife has a day.right????????

Ingredients :

1. Raw rice/White Rice : 1 cup
2. Jaggery : 3 cubes(medium size)
3. Cardamom Powder : 1 tsp
4. Egg : 1
5. Fennel seeds : 3/4 tsp
6. Shallots : 2-3
7. Coconut grated : 1/2 cup
8. Cashew nuts (few) for garnishing

Method :

• Soak rice in water overnight .
• Melt the jaggery cubes in half cup of water and allow to cool.
• Grind the soaked rice with grated coconut,fennel seeds, shallots and the beaten eggs well
• After grinding,add cardamom powder and melted jaggery and mix together.The batter consistency is like dosa batter.....(neither too thick nor too watery)
• Grease a steal plate(kinnam) with ghee..
• Pour the batter into it,place it in a steamer and steam cook for 15-20 minutes, until a fork inserted into it comes out clean.
• After cooling cut into the desired shapes..

Ready!!!!Serve!!!!!!

Kalthappam

Kalthappam is a famous snack from the Muslim Cuisine. There are two versions of it.Sweet and spicy versions. I have made this in the sweet form.It is very easy to prepare and so  delicious. In the original recipe there are lots of coconut slices are used..But I don’t have coconut slices and I use grated coconut in the dough mix. And the taste was awesome…Next time I’ll update with this post with the new snap with crunchy  coconut flakes..

Ingredients :

1. Basmati Rice/White Raw Rice : 1 Cup
2. Water : 1 Cup(for grinding)
3. Jaggery : 2-3 medium size cubes
4. Cardamom crushed : 2-3(without outer skin)
5. Salt : a pinch
6. Coconut grated : 1 cup
7. Coconut Oil : 2 tsp
8. Cashew nuts : a handful
9. Small onions(sliced): 5-6
10. Baking Soda : ½ tsp

Method :

• Wash and soak the rice for half – 1 hour.
• Grind smoothly with a pinch of salt, and cardamom powder.
• Melt the jaggery in half cup of water and pour into the ground rice mix.
• Put the grated coconut and baking soda  also into this and keep it for half an hour
• Heat oil in a pressure cooker and add sliced onions and cashew nuts.
• After frying well, add the rice mixture in it and close the lid without  weight.
• Keep it in high flame for 1-2 minutes and then reduce it to very low.
• Cook for 10-15 minutes.
• Check with inserting a tooth pick into it. If it comes out clean,without sticking..it will be ready and serve……
•  

Eggless Caramel Bread Pudding

Here's a replica of the normal caramel pudding, but there is no egg in this preparation. I got this recipe from one of my blogger friends Rafeeda. Actually nowadays I am searching for simple,easy to make  puddings because I am perfectly a beginner in this case..And here's a simple solution to me for a simple pudding...

Ingredients :

1. Bread Slices : 6-8 Pieces(Remove the brown edges)
2. Milk : 1 Cup
3. Sugar : 6 tbsp
4. Water : For Caramelising the sugar
5. Vanilla Essence : 1 tsp( I searched the liquid essence in many stores, but I got the vanilla powder..So I use 1/2 tsp powder mixed with water for making the liquid essence.)

Method :

• Mash the bread pieces well with the milk and half of the sugar to get a thick mixture.
• Add Vanilla Essence.
• Mix the remaining sugar, 1/4 cup water and boil it for caramalising.
• Make the buttered baking pan ready and pour the caramel into it and swirl to spread the bottom of the pan.
• Above it, add the bread milk mixture and level the top with a spoon.
• Cover it with an aluminium foil and put 2-3 holes in it.
• Steam it for 20-30 minutes in medium flame.
• Allow to cool and refrigerate for a couple of hours.
• For Serving run a knife on the sides and invert into the serving plate.

Enjoy !!!!!!

Kayippola / Pazham cake / Banana Cake

This sweet dish is  a traditional and yummy Malabar Recipe.
This no bake cake which is a mixture of ripe plantains and eggs,  is famous among Malabar Muslims. They usually prepare this during Ramadan days...

Take this...........and eat........

Ingredients :

1. Ripe Banana :1
2. Eggs :2
3. Sugar : 3tbsp
4. Ghee : 2tsp
5. Cardamom Powder : 1/2 tsp
6. Cashew Nuts : A handful
7. Raisins : A handful

Method :

• Cut the banana lengthwise twice and slice into small pieces.
• Beat the eggs well with sugar with a fork.
• Heat half of the ghee in a pan and shallow fry the bananas well.
• Mix the bananas,half of nuts and raisins, cardamom powder  with the egg mixture well.
• Heat a thick bottom pan and spread the remaining ghee in the bottom and sides.
• Pour the banana egg mixture into it and cover tightly
• Cook it in low flame for about 10-15 minutes.
• Fry the remaining cashews and raisins for garnishing..

Serve !!!!!!!!!

Sweet Moong Dal Khichdi

Very healthy and easy to prepare ......and a very good option for kids

Ingredients :
Moong Dal / Cherupayar paripp : 1 Cup
Basmati Rice or Raw White Rice : 1/4 Cup
Sugar : 3-4 tbsp
Ghee
Slat : A pinch
Cardamom Powder : 1/4 tsp

Method : 
Soak dal for half n hour.
Pressure cook the lentils and rice together for 2-3 whistles with enough water , sugar and salt.
(Water level should be above the dal rice mix while cooking)
Open the cooker and add the cardamom powder.
While serving pour little ghee on top.

Ready!!!!!

Kozhukkatta

It is a traditional Kerala Sweet made of Rice Flour, Coconut and Jaggery.
A good tea-time snack and very easy to make.....

Ingredients :
For the dough

1. Rice Flour : 1 Cup
2. Water - 1.5 Cup
3. Salt

Method:

Boil water with salt and pour this into the rice flour.Knead well to a smooth dough like Idiyappam dough. Divide this into a big lemon sized balls

For the Sweet Mixture :

1. Coconut Grated : 5-6 tbsp
2. Grated Jaggery : 5-6 Cup
3. Cardamon Powder : 1/4 tsp (Combine well the above three ingredients to make the sweet mixture inside.)

Method :

• Apply little oil/water in your palm.
• Flatten one ball , put the sweet mixture inside and again make into a ball.
• Steam the balls for 10-15 minutes.