Achappam /Kerala Style Rosette Cookies Achappam is a traditional and authentic sweet delicacy of Kerala (South India).

This snack is very popular among christians and traditionally made during Christ mas time. It is very delicate but incredibly crunchy & delicious. Achappam looks similar to scandinavian rosette cookies. It is made using achu which means specia lly designed irons mould. Achappam are made with rice flour, coconut milk, sugar and eggs. These ingredients are mixed together to form a semi thick batter that is fried on. The iron mould (achu) is heated to a very high temperature in oil , dipped into the batter, then re-immersed in the hot oil to create a crisp shel l around the metal then iron mould is immediately removed and the achappam is se parated from the iron mould (achu). This is a tricky process and it needs a prac tice. I have seen my mom doing it but never tried one myself until yesterday. To my surprise, my first attempt was a success. It is little time consuming to ma ke, but its worth all the effort..Here u go..Tasty and crispy snack for everyone ..Enjoy!!

Makes : 40-45 Achappam's Ingredients : Rice powder : 3 cups / 1/2 kilo (sift through a sieve and use only the finest fl our) Sugar : 1 cup Thick Coconut Milk : 2 cup Eggs : 2 Black Sesame Seeds /Ellu : 2 tsp Cumin seeds /Jeerakam : 1 tsp Salt : a pinch, just to adjust the taste Oil for deep frying

Method of Preparation : 1. Take the flour in a vessel and slowly add coconut milk and make a semi thick batter. (Note : The batter should be thicker than the dosa batter but dippable a nd pourable.) 2. Beat the eggs and add the eggs, sesame seeds, cumin seeds, salt, and mix well . 3. Add sugar a little at a time,mixing it in well between each addition, mix wel l and set it aside for 20-30 minutes. 4. Heat oil in a pan /kadhai. Place an achappam mould in the oil. (Note : The mo uld must be dipped in hot oil before immersing in the batter. Else, the achappam may not come out of the mould.)

5. When mould is hot remove it from oil and dip into batter. Ensure that batter covers only 3/4 of the mould. Don't dip it completely. 6. Take the mould from the batter and dip into hot oil. When the batter is cooke d it will detach itself from the mould and fall into the oil or just shake it a little bit or use a fork. (Note : Don't shake too vigorously then it may break o r they may not hold their shape.The key is the mold should be hot and with the o il.) 7. Then dip the mold again into the oil, and into the batter and make the rest o f the achappams. 8. Turn it over so that all the sides are cooked. When achappam is browned evenl

y remove from oil. Allow them to drain well on paper towels. 9. Yummy achappam are ready!! After the achappam cools down, store in an air-tig ht container. Serve and Enjoy!!

Variation : You can substitute the rice with a mixture of rice and all purpose f lour/madia and coconut milk with milk. The ratio of rice powder and maida can be varied , the more the rice powder the more crunchier it will be. Tips : When buying a mould, choose thick and heavy mould compared to thin mould. It is easy to prepare the snack with a heavy mould. Click here for more Snacks Recipes. You might also like: Spice Spritz Cookies Valentine's Sugar Cookies Avalose Podi & Avalose Unda /Roasted Rice Powder Snack LinkWithin Print PDF Posted by kothiyavunu.com 42 comments LABELS: Kerala Cuisine, Snacks, Sweets, Tr aditional Recipes, X'mas Recipes Unniappam /Neyyappam /Appam /Sweet Rice Fritters I am back after a short break!!! Sorry,could not inform in advance. I had an unp lanned vacation and that was the reason for my sudden silence for past few week. My humble apologies to all my dear readers & all my friends here for my absence and for lack of updates. Thanks a ton to all for asking me about my absence...i t really meant a lot to me...Lets move on to the recipe.. Unniappam/Neyyappam is the traditional recipe and popular snack of keralites, wh ich is made with rice flour, jaggery/molasses and ghee/clarified butter. "Unniap am /Neyyappam" is a fluffy deep-fried rice sweet fritter similar to Dutch Aeble skiver. Unniappam is a variation of Neyiappam in which mashed plantain is added to the batter. Unni in malayalam means small, Ney means ghee/clarified butter an d Appam means small rice cake. Both Neyyappam and Unni appam is often used as a ritual offering in temples in Kerala (South India).

The batter made out of rice flour, jaggery and plantain is poured into a cast i ron mould called "Appa karal" or Appakaram in which ghee is heated and fried un til deep brown.

My appa karal is family heirloom as it was given to me by my grandmother, who wa s given it by her grandmother. It is made of bell metal and it's quite heavy. Ma king unniappam has always made be nostalgic. It is little time consuming to make , but its worth all the effort..those of you who have not tasted it, do give a t ry and you will be hooked..Here u go... Makes : 20 Unniappams Ingredients : Raw Rice /Rice flour (lightly roasted) : 2 cups Ripe Small Bananas (cheru pazham/palayankodan) : 3 nos Jaggery / Molasses : 1 cup /500 grms (more or less as to taste) Sesame /Ellu : 1/4 tsp Milk : 1/2 cup ( optional ) Coconut bits /Thenga kothu : 1/2 cup Cardamom : 3-4 pods

Salt : one pinch Coconut Oil or Ghee for frying

Method of Preparation : 1. Soak the raw rice in water for about 3-4 hours, if your using rice flour then lightly roast the flour and keep it aside. 2. In the meanwhile, melt jaggery with 1/4 cup of hot water and make a thick syr up out of it, Strain to take out any impurities and cool the syrup. 3. Drain the water from the rice and grind the rice to a smooth paste/ batter us ing the jaggery solution. (Note : If the batter is too thick then add enough wat er as and when required). (Or) If your using rice flour, mix the rice flour with jaggery solution and proceed with the below-mentioned method. 4. Fry the coconut bits/thenga kothu in 2 tsp of ghee till it become light brown in colour and now add sesame, fry and keep it aside. 5. Chop the banana into 3 or 4 pieces, and add them along with the seeds from th e cardamom pods to the batter and grind them till everything becomes a smooth ni ce batter. 6. Now add the fried coconut bits and sesame seeds to the batter and mix well.

7. Keep this batter for 1-2 hour in a tight container,(Note : This process help s to make unniappam more soft). In the meantime if the batter has thicken up or is too tight, add milk to make it again to a thick batter consistency. 8. Place the appa kaaral (cast iron mould pan) /Unniappam pan on the stove and p our equal amounts of ghee and coconut oil (about a tbsp of each) into each round s . Each rounds should be half full. 9. When hot simmer the flame and pour half ladlefuls of batter into each rounds. 10. Now increase the fire to medium and allow the appams to cook, pour oil in th e rounds whenever needed. 11.With the help of a fork turn the unniappam to cook on the other side to a gol den color. Once the Unniappam are browned both on the bottoms and tops, remove t hem from the pan using a metal skewer or with a pair of forks/ tongs. 12. Allow them to drain well on paper towels and repeat the same process to make the rest of the appams. 13. Cool them to room temperature. Serve and Enjoy!!. Varations : This can be made with wheat flour instead of rice flour using the a bove-mentioned method with the exception of plantain. Note : These keep for a couple of days after which they spoil, if refrigerated t hey stay a little longer and it tends to become hard. You can soften them by ste aming or microwaving them for a couple of minutes before serving. Click here for more Snacks Recipes. You might also like: Kozhukatta /Modakam /Steamed Rice Dumplings - Sweet & ... Achappam /Kerala Style Rosette Cookies Unnakaya - Malabar Special / Banana Flambe Fritters LinkWithin Print PDF Posted by kothiyavunu.com 31 comments LABELS: Kerala Cuisine, Snacks, Sweets, Tr aditional Recipes, Vegetarian Chocolate Truffles Do chocolate truffles really need introduction?? It's chocolate!!! Rich and eleg ant, but they are surprisingly easy to make at home. This irresistible desserts that will make you a welcome guest at any holiday party. Here u go for all choco

late lover. Do give a try and enjoy this Chocolate Truffles as much as we did !!

Makes 30 Truffles Ingredients : Butter : 2 tbsp Heavy whipping cream : 1 cup Bittersweet Dark chocolate : 1 pound /455 grms Any liqueurs or flavorings.( Frangelico, Grand Marnier, etc) : 2 tsp (optional) Method of Preparation : 1. Cut the chocolate into pieces using a large serrated knife. Small, uniformly sized pieces will make melting the chocolate evenly easier. 2. Place the butter and cream in a medium non-stick saucepan. 3. Heat the cream and butter over medium low heat until small bubbles formed at the sides of the pan. 4. In the meantime, place your chopped chocolate in the top of your double boile r. Place the double boiler over low heat. (Note : Don t forget to fill the bottom of your double boiler with water. If you don t have a double boiler, you can impro vise with a saucepan and a bowl).

5. Melt the chocolate over the hot water (not boiling). Stir the chocolate until completely smooth when the chocolate turns to shiny. 6. Pour the heated cream into the melted chocolate mixture and stir until smooth . 7. Add your liquor or flavoring if desired. 8. Remove top portion of the double boiler and allow it to cool on a rack for on e hour or until room temperature. Cover with plastic wrap and refrigerate for fo ur hours or until set.

9. Once the ganache has set, by using ice cream scooper or teaspoon or a melon b aller, scoop the chocolate and roll it into balls. Pour cocoa (or garnish of cho ice) on to a large plate for rolling the truffles. 10. After you have rolled the truffle into a ball, roll the truffle in cocoa pow der or your desired garnish and set aside 11. Once you are finished rolling the truffles, Place them to the refrigerator f or storage. Allow them to set for several hours or overnight. Tips: For more variations you can dip in chocolate for a crunchy coating or roll the truffles in hazelnuts (good if using Frangelico), roll in coconut, roll in sprinkles. Be sure to select a chocolate that you enjoy the flavor, for a more kid-friendly try semi-sweet chocolate. Truffles store very well. They can be refrigerated for a couple of weeks or froz en for several months. Recipe : Adapted from Joy of Baking Check here for more Dessert Recipes. You might also like: Microwave Chocolate Cake with Chocolate Frosting Caramel Custard /Flan

Baked Apples LinkWithin Print PDF Posted by kothiyavunu.com 44 comments LABELS: Chocolate, Delicious Desserts/Pudd ings, Kids Corner, Sweets, Valentines Day Recipes, X'mas Recipes Rasmalai / Cheese Dumplings in Sugared milk Wishing you all a very Happy and Prosperous Diwali !!

Diwali or Deepawali has emerged as the most popular of all Hindu festivals. It' s the festival of lights. The word deep means light and avali means a row (i.e) a row of lights; This auspicious day symbolically marks the triumph of good over evil or knowledge over ignorance for Hindus all over the world. In India, where the festival is celebrated on a huge scale. It's marked by four days of celebra tion, each of the four days in the festival of Diwali is separated by a differen t tradition, but what remains true and constant is the celebration of life, joy and goodness.To know more about the festival see here. Traditionally gifts would be exchanged throughout Diwali as an expression of love and affection, these wo uld often be sweets, religious idols, or coins. So here is my gifts to you all.. . Ras Malai is a traditional popular Indian dessert which said to be originated in state of orissa on the east coast of India.Rasmalai literally translates into l iquid (Ras) and clotted cream (malai). Rasamalai are dumplings made out of cotta ge cheese bathed in sugared milk. The milk is flavored with pistachios, saffron or rosewater. It is rather rich in taste but extremely satisfying for any desser t connoisseur.This delicious dessert is sure to make an impression! Enjoy!!

Ingredients : Makes 12. For Malai Dumplings : Milk : 4 cups Lemon juice : 2 tbsp dissolved in 1 tbsp of hot water Sugar : 1 1/2 cups Water : 4 cups Cardamom powder- 1/4 teaspoon For Ras (the rasmalai syrup) Milk : 3 cups or use 2 cups half and half milk ( for creamy rasmalai) Sugar : 1 1/4 cups or to your taste Sliced almonds and pistachios : 1 tbsp Cardamom powder : 1 tsp Method of Preparation for Malai Dumplings : 1. Heat milk in a heavy bottomed over medium-high heat, stirring frequently and bring it to boil for about 8-10 minutes. 2. When it starts boiling, add the lemon juice slowly and stir the milk gently. and wait for the milk to curdle completely. 3. Remove from the heat and let it cool for about 3-5 minutes. 4. Once the milk fat has separated from the whey, Pour over a thin muslin/cotton cloth and tie it with a tight knot. On straining this milk, the curd is obtaine d is called "paneer".

5. Wash paneer well using muslin cloth under cold running water and squeeze well to remove lemon juice flavor. 6. To take out the excess water squeeze the cloth, or press the wrapped paneer u nder a heavy pan for about one hour (Note : To check if enough water is out of t he paneer, take a little piece of paneer on your palm and rub with your fingers. After rubbing the paneer for about 15-20 seconds, you should be able to make a firm but smooth ball.If the paneer is too dry, add a few drops of water, using t he water squeezed from the paneer) 5. Knead paneer for about 5-7 minutes to make a smooth dough. 6. Make round shape flat balls of about 1 inch in size (8-10) of the dough and k eep aside. 7. Next make sugar syrup. Mix sugar, water and cardamom powder in a saucepan and bring it to boil. 8. Add paneer balls to the hot syrup on a medium heat and cook for about 15-20 m inutes with lid partially covered. 9. Remove the paneer malais from the sugar syrup carefully and let it cool. Method of Preparation for ras (Rasamalai Syrup) : 1. Add milk in a saucepan and bring it to boil. Boil this on over low flame for about 10-12 minutes. 2. Now add sugar, cardamom powder and bring it to boil for about 3-5 minutes. 3. Keep on stirring continuously, until it is reduced to thick consistency.(It s hould be reduced to 2 cups of milk). 4. Let the milk cool down for about 3 minutes. Then add malais one by one to the milk mixture and garnish with almonds and pistachios. 5. Refrigerate for about 6-8 hours. 6. Serve chilled. Click here for more Sweets recipes. You might also like: Paneer Kalakand Kadai Paneer / Indian Cottage Cheese with Capsicum Palak Paneer LinkWithin Print PDF Posted by kothiyavunu.com 43 comments LABELS: Delicious Desserts/Puddings, North Indian Flavors, Paneer, Sweets, Traditional Recipes, Vegetarian Milk Sweet /Milk/Doodh Peda - Microwave Version Pedas are very popular scrumptious Indian sweets which is said to be originated in Uttar Pradesh (North India) specifically Mathura. Milk pedas are basically do ugh like sweets rolled in round shape.Traditionally, it is made with milk that i s cooked till it thickens.The modern method is microwave version which very easy , just 3-5 minutes making time is enough and not too much of ingredients either . They are prepared from condensed milk mixed with milk powder and butter and re lished garnished with crushed nuts.You won't believe how easy this microwave ver sion of peda recipe is until you try it!!! Give a try and Enjoy this yummy sweet s up in a matter of minutes!!

Ingredients : makes : 30 pieces (approximately) Khoya /Milk Powder : 2 Unsalted Butter : 4 oz Condensed Milk : 1 tin Saffron : few strings Cardamom seeds : a few cups / 150 grams /100 ml /14 oz /400 ml (crushed or whole) (crushed)

For Garnishing : Pista/Almond/Cashew pieces Method of Preparation : 1. Melt the butter in a microwave safe bowl and heat on high for 30 seconds. 2. Add the condensed milk and milk powder in the melted butter and mix well. 3. Place this in the microwave in high and cook for minutes. Take it out and mix again thoroughly.

4. Repeat the 3rd step for 3 times stirring in between each minute or till the m ixture comes together. (Note : The mixture should be quite firm, but malleable, like a fairly stiff pastry. If it is too soft, replace in the microwave for anot her 1-2 minutes) 5. Stir in the saffron and add the crushed cardamom seeds and mix well. Allow th e mixture to cool slightly. 6. Grease your hands with a little ghee, divide into little balls (a bit smaller than a plum in size). Flatten slightly and arrange it in a greased plate. (Note : If you have a cookie cuter or pattern you can stamp on top. Otherwise just use a fork or the bottom of a glass) 7. Place one piece of any nuts in each. Tips : You may also add more milk powder if you experience problem forming the pedas. For best results, store in the refrigerator but serve at room temperature. Click here for more Sweets recipes. You might also like: Microwave Carrot Halwa/Gajar ka Halwa Microwave Coconut Milk Vegetable Pulao Paneer Kalakand LinkWithin Print PDF Posted by kothiyavunu.com 54 comments LABELS: Microwave Recipes, North Indian Fl avors, Sweets, Traditional Recipes, Vegetarian Mango Coconut Burfi Burfi or Barfi is a Indian fudge-like sweet made from reduced condensed milk in various flavors. There are many varieties of burfi, which is often flavoured wit h fruits such as mango or coconut or nuts (like cashew and pistachio) and spices such as cardamom. Here i am sharing mango coconut burfi, which is made with fre sh grated coconut, mango pulp, ghee & sugar.The fresh coconut brings out and enh ances the taste of the mango, plus adds that touch of richness you're looking fo r in a burfi..Just follow the easy steps and then enjoy the taste of a mango & c oconut with every bite!

Ingredients : Mango Pulp : 1 cup Fresh Grated coconut : 1 cup Milk Powder : 1/2 cup Granulated Sugar : 3/4 cup or to taste Ghee : 3 tbsps Powdered Sugar : 1/2 cup Cardamom Powder : 1/2 tsp

Method of Preparation : 1. In a non stick pan, add mango pulp and cook over a low flame stirring continu ously, till it solidifies. 2. Add grated coconut, milk powder and the granulated sugar mix well and remove from the fire and set aside for 10-15 minutes. 3. Now cook the cooled mixture over a low flame, stirring continuously and allow to boil.

4. When it boils add the ghee and keep cooking till it thickens into a lump and froths slightly. Switch off heat and stir another 3 minutes. 5. Add the powdered sugar and the cardamom powder and mix well. 6. Pour into a greased plate and pat with the back of a spoon to spread it evenl y. 7. Set aside, let cool for 10-20 minutes, then cut into desired shape. Tips : 1.To find out the right consistency, After you pour the mixture on the gr eased plate, you should be able to cut into pieces after 5 minutes, if not, just put them back on the pan and stir on low flame for couple of minutes. 2. Apply little butter to the knife and then cut, this will help to cut through easily. For more Sweet recipes check here You might also like: Microwave Carrot Halwa/Gajar ka Halwa Omapodi / Sev Kashmiri Pulao LinkWithin Print PDF Posted by kothiyavunu.com 54 comments LABELS: Coconut, Fruits, Kerala Cuisine, M ango, North Indian Flavors, Sweets, Tamilnadu Tastes Kozhukatta /Modakam /Steamed Rice Dumplings - Sweet & Savory - Ganesha Chaturthi Special Happy Ganesha Chaturthi to all dear readers.

Ganesha Chaturthi, also known as Vinayaka Chaturthi, is the Hindu festival of Ga nesha, the elephant-headed son of Shiva and Parvati, who is believed to bestow h is presence on earth for all his devotees in the duration of this festival. It i s the birthday of Lord Ganesha who is widely worshiped as the god of wisdom, pro sperity and good fortune. Ganesha or Ganpati loves coconuts and modakam /Kozhuka tta, so its customary to make modakam on this festive occassion. Every state in India has its own version, many sweet and savory varieties can be prepared as ko zhukatta /Modakam. Sweet kozhukkata/Modakam are steamed rice dumplings with coco nut and sugar or molasses stuffing. All of us in our house love this sweet treat . I would not be doing justice to other equally yummy savory kozhukkatt. This ca n be cooked in normal occasions also as a breakfast or snack it is healthy and s uits everyone including children. This kozhukatta can be eaten without any side dish, but if you can find time to make chutney then you can eat it with your fav ourite chutney. Here am posting both sweet and savory kozhukatta. My savory vers ion is not an authentic one I have just tried to recreate the recipe based on my family's taste bud, so here u go... Sweet Kozhukatta /Modhakam

Makes 20-25 Kozhukatta

Ingredients :

For the Outer Covering : Raw rice / Rice flour : 1 cup Water : 2 cups Coconut Oil : 1 tsp Salt to taste For the Filling /Poornam : Grated coconut : 3/4 cups Jaggery /Shakkara : 1/2 cup Cardamom powder : 1/4 tsp Method of Preparation : 1. Wash and soak raw rice for an hour. 2. Drain the water completely and spread the rice on a cloth and allow it to dry . 3. Grind the raw rice to a smooth flour. 4. For 1 measure of rice flour take 2 measures of water. 5. Boil the water over a medium flame, in a kadai (a shallow thick bottom vessel ). Add salt and coconut oil, bring to boil. 6. To the boiling water, add the batter and stir continuously without allowing a ny lumps to form. 7. When the mixture has formed into a smooth thick dough, remove from the fire. 8. Melt the jaggery in a saucepan over a medium low heat. (Note : Add a tsp of w ater to the jaggery to facilitate the melting) 9. Once melted, the jaggery will start slowly bubbling and form a 'pouring' cons istency. 10. Add the grated coconut to a pan and pour the jaggery over it. 11. Slowly incorporate the jaggery into the coconut, over the stove, and stir co ntinously to ensure it doesn't burn. add the Flavor the cardamom powder and mix well. 12. Smear your hands with a little oil, smoothen the prepared rice flour dough w ith your hands and make small balls (the size of a lemon). 13. Press in palm of hand and slowly flatten the edges with thumbs to get a cuplike shape. 14. Fill these cups with the prepared coconut-jaggery filling and seal to make a ball. 15. Place all those filled dough balls in an idli cooker or steamer and steam co ok for about 10-2- minutes or until the outer layer looks firm. Serve warm (Note : Kozhukkattai made with freshly made rice flour will turn out very soft. If thats not available try using ready made fried rice flour.) Savoury Kozhukatta /Modakam

Ingredients : Rice Flour : 1 cup Coconut Pieces or Grated Coconut : 3 tbsp Mustard seeds : 1/2 tsp Dry red chilli : 1-2 (broken into pieces) Asafoetida /Hing : a pinch Cumin seed : a pinch Cashewnut : 5-8 (chopped) Curry Leaves : few (chopped) Coconut oil :1 tbsp Salt to taste. Method of Preparation : 1. Heat oil in a pan; splutter the mustard seeds, add dry red chilli and saute i t for couple of minutes. 2. Add rice flour, asafoetida , salt and just enough water to cover the rice and cook for 10 mins. 3. Add coconut pieces or grated coconut, cumin seeds, cashew nuts, curry leaves and mix well; remove aside and keep it to cool. 4. Divide the mixture equally into balls and steam for 10-15 minutes in idli coo ker or steamer . Repeat till the mixture is used up. 5. Serve hot with any chutney of ur choice. Note : They also can be stored in the fridge for a day or two. Click here for more Snacks recipes. You might also like: Unniappam /Neyyappam /Appam /Sweet Rice Fritters Ela Ada /Steamed Sweet Rice Dumpling Vattayappam /Vatteyappam /Steamed Sweetened Rice Cake LinkWithin Print PDF Posted by kothiyavunu.com 27 comments LABELS: Breakfast, Kerala Cuisine, Snacks, Sweets, Tamilnadu Tastes, Traditional Recipes, Vegetarian Sukhiyan /Green Gram Snack Ingredients : Cherupayar/Moong Dal/Green Grams : 1 cup Jaggery : 1/2 cup Grated Coconut : 1 cup All Purpose flour/Maida : 2 cups Cardamom powder : 1/4 tsp Salt a pinch Oil for frying Method of Preparation : 1. Soak the greengram/cherupayar for 2-3hrs. Cook cherupayar with 2 cups of wate r and pinch of salt till water is completely drained off.(Do not overcook it) 2. In a pan melt the jaggery with 1/4 cup water. 3. When it starts melting add grated coconut and cooked greengram mix & combine

well. 4. Saute well till mixture thicknes and dry; now add cardamom powder and mix wel l. 5. Remove from heat and allow it to cool. 6. Make some small lemon sized balls with greengram mixture. 7. In a blow mix all purpose flour,salt and make a thick paste adding water. 8. Heat oil in a pan, dip each of the balls in the batter & deep fry till golden brown. 9. Serve hot with tea. Check herer for more Snack recipes. You might also like: Cherupayar Curry / Whole Green Gram Curry Cherupayar Thoran /Sprouted Green Gram Stir Fry Cheera Parippuittathu /Dal Palak /Lentils with Spinach LinkWithin Print PDF Posted by kothiyavunu.com 43 comments LABELS: Green Gram, Kerala Cuisine, Lentil s/Beans, Snacks, Sweets, Vegetarian Pineapple Laddu

Ingredients: Pineapple : 1 (finely chopped) Dessicated coconut : 3/4 cup Sugar : 5 tbsp or (according to taste) Ghee : 1 tsp

Method of Preparation: 1. In a pan, add the chopped pineapple and cook until it turns to soft. 2. Pulse the cooked pinneapple in the blender once. 3. Transfer the pinneapple paste to the same pan, add coconut (Note : Save littl e for rolling),sugar and saute well for 5 minutes. 4. Add ghee and mix well for few minutes. 5. Remove from the heat, keep it aside until they are warm enough to handle. 6. Gently squeeze the mixture between both palms to shape into a round ball abou t the size of a golf ball. 7. Roll them in dessicated coconut and Enjoy!!! (Recipe Adapted : from Sree Recipes) Check here for more Sweet recipes You might also like: Boondi Laddu /Ladoo Kashmiri Pulao Carrot Pineapple Raisin Salad LinkWithin Print PDF Posted by kothiyavunu.com 31 comments LABELS: Fruits, Kerala Cuisine, Kids Corne r, Pineapple, Sweets, Vegetarian Paneer Kalakand Ingredients :

Paneer : 1 cup (grated) Milk : 4 cups Sugar : 1 cup Spatika powder /Alum /Pitakari : 1/4 tsp Cardamom powder : 1/4 tsp Ghee /Clarifed Butter : 1/2 tsp Almonds and Pistachios : 1/4 cup (crushed) Method of Preparation : 1. Boil the milk in a heavy bottom kadai,once the milk starts to boil and lower to heat and simmer, until the milk gets thick and is reduced to about one fourth s of the original quantity. 2. Add alum/phitkari to the thickened milk. Keep stirring till the milk becomes granular.(Note : Care should be taken that milk does not stick to the bottom of the pot.) 3. Add paneer and sugar on low heat,keep stirring till khoya-paneer mixture thic kens to a waterless-firm lump. This process takes about 45 minutes to one hour. 4. Add cardomom powder and crushed pistachois/almonds and mix well. 5. Grease the plate with Ghee/Clarified Butter and pour it over and level it eve nly. 6. Allow it to set for 2-3 hours in a cool and dry place. 7. Cut the kalakand into squares or diamond shaped pieces. 8. Serve and Enjoy!!! Tips : If kalakand is too soft; put the plate in microwave oven for 2-3 minutes on medium but make sure it don t become dry. Check here for more Sweet recipes. You might also like: Paneer Butter Masala / Paneer Makhani Palak Paneer Kadai Paneer / Indian Cottage Cheese with Capsicum LinkWithin Print PDF Posted by kothiyavunu.com 29 comments LABELS: North Indian Flavors, Paneer, Swee ts, Vegetarian Gulab Jamuns Makes 15 Gulab Jamuns. Ingredients: Instant Dry Milk (Milk Powder) : 1/2 cup All Purpose Flour : 2 tbsp Yogurt : 2 tbsp Ghee : 1 tbsp Baking Soda : 1/4 tsp For Syrup: Water : 2 cups Sugar : 2 cups Cardamom Powder : 1/4 tsp Saffron few strands Oil for deep frying Method Of Preparation : 1. In a mixing bowl, add milk powder, all purpose flour, baking soda and mix wel

l. 2. Add ghee, slowly start mixing in the yogurt and make a dough; cover and keep aside for 10 minutes and make desired size balls. 3. Heat up the oil on low-to-medium heat, drop a small piece of dough, if it sit s at the bottom of the pan for a minute before coming to the surface then the oi l is ready. (Note : The oil should not not be too hot or they will brown too qui ckly) 4. Drop dumplings in the oil and keep rotating them for an even color. 5. Once the dumplings are a dark golden brown, take them out into a paper towel. 6. Make the syrup in a pan by adding water, sugar, cardamom powder and saffron b ring to boil; when it starts boiling, reduce the heat and simmer for 10 mins. 7. Turn off the flame and cover the gulab jamuns and let them soak in the syrup for an hour. 8. Yummy Gulab jamuns are ready!! Serve hot or cold. Check here for more Sweet recipes. You might also like: Mango Coconut Burfi Kozhukatta /Modakam /Steamed Rice Dumplings - Sweet & ... Microwave Carrot Halwa/Gajar ka Halwa LinkWithin Print PDF Posted by kothiyavunu.com 35 comments LABELS: Delicious Desserts/Puddings, Keral a Cuisine, Sweets, Tamilnadu Tastes, Vegetarian Boondi Laddu /Ladoo

Ingredients: For Boondi: Gram flour /Besan Flour : 1cup Baking Powder : a pinch Water : 1/2 cup (adjusted as needed) For Sugar Syrup: Sugar : 1 1/2 cup Saffron powder : a pinch Water : 1 cup For Frying: Cashewnuts : 1 tbsp (broken) Green Cardamom pods /Ilaichi : 4 (crushed) Ghee : 2 tbsp Oil to deep fry Method of Preparation: 1. Heat 2 tbsp ghee,when its hot, fry the raisins on medium heat until they puff up in and add cashew nuts and fry until golden brown, Keep it aside. 2. Crush the cardamoms pods and filter the powder. 3. Add sugar and pour water (just enough to cover the sugar) in a saucepan and b oil until you get a one-string consistency. 4. Add saffron powder and the cardamom powder. Keep it warm just aside the wok i n which boondis are going to be fried. 5. Mix the gram flour with water to make a smooth pancake-like batter or slightl y thicker than dosa batter.(it should be neither too thick nor too watery) 6. Heat the oil in a frying pan on medium high heat. The frying pan should have

at least 1 1/2 inches of oil. Tip: To test if the oil is the right temperature, drop a pinch of batter into the oil; if it rises immediately without changing co lor then the oil is ready to start frying the 7. Add the mixed batter through a perforated spoon /skimmer, or boondi ladle by spreading the batter with a spoon or a spatula so that small drops of boondi fal ls in the ghee.When done, remove the boondis with a slotted spatula and add in t he warm sugar syrup, continue for the rest of the batter. 8. Add the fried dry grapes and the cashew nuts to the above mixture and mix eve rything delicately. 9. If the boondis are still hot, let them sit only until they are warm enough to handle - don t let them to cool off. If the boondis become cold you will not be a ble to form them into ladoos. 10. To make the ladoos, scoop up some of the boondi mixture into your palm with a spoon. 11. Gently squeeze the mixture between both palms to shape into a round ball abo ut the size of a golf ball. As you are squeezing some of the syrup will come out . You can make the ladoo larger or smaller if you have a preference. 12. As the Ladoos cool to room temperature they will become firm but they should still be moist. 13. Sereve and enjoy!!! Check here for more Sweets recipes. You might also like: Pineapple Laddu Gulab Jamuns Unniappam /Neyyappam /Appam /Sweet Rice Fritters LinkWithin Print PDF Posted by kothiyavunu.com 18 comments LABELS: Kerala Cuisine, North Indian Flavo rs, Sweets, Tamilnadu Tastes, Traditional Recipes, Vegetarian Nenthra Pazham Halwa /Banan Halwa Ingredients : Ripe Banana /Nenthra Pazham : 3 Whole milk :11/2 cup Sugar : 2 cups Water : 1/2 cup Ghee : 3/4 cup Cashew nut : 10-15 (chopped, optional) Cardamom powder : 1/4 tsp All purpose flour : 3 tsp Cashews : handful (for garnishing) Method of Preparation : 1. Cut plantains into 3-4 pieces and place them in a steamer and steam till bana na is well cooked or pressure cook the bananas until soft or you can microwave t he banana, place in microwave safe plate and cook till cooked. 2. Remove the outer skin and de-seed and remove the black layer inside. 3. Mash the bananas to a paste in a food processor or blender. 4. In a heavy bottom pan add sugar to milk and boil, cook to thick consistency, let the sugar dissolve completely. 5. When this consistency is reached ,add the mashed banana and cook till all the milk is used up. 6. To thicken the halwa, at this stage, add the flour dissolved in 1/4 cup of wa ter.

7. Stir continuously while the mixture bubbles and goes from creamish color to n ice deep golden color. 8. Add ghee little by little,and cook till halwa is leaving the sides of the pan and has browned in color. 9. Add the cardamom powder, chopped cashewnut (optional) and combine well. (Note : To know if done, pour a drop on a plate allow to cool and roll between finger s if it is fine then the halwa is done) 10. Grease the plate with ghee and spread the banana halwa on the plate. 11. Cut into desired shape and garnish with cashew nut. Serve when cool and Enjo y!! 12. Store in an air tight container and keep in a cool place. For more Sweet recipes check here You might also like: Microwave Carrot Halwa/Gajar ka Halwa Rava Kesari /Sooji Ka Halwa Nenthra Pazham Pradhaman/Banana Payasam LinkWithin Print PDF Posted by kothiyavunu.com 6 comments LABELS: Banana, Kerala Cuisine, Nadan Recip es, Sweets, Vegetarian Rava Kesari /Sooji Ka Halwa

Ingredients: Semolina /Sooji /Rava :1 cup Sugar : 1 cup Water : 1/2 cup Ghee : 3 tbsp Pineapple essence : 2 drops (optional) Cardamom : 4 pods Cashew : 10 nos Raisins : 5 nos Artificial food color : 1 pinch Method of Preparation: 1. Dry roast the rava in a pan for a minute on low flame until they turn to ligh t brown in color. 2. In a medium deep vessel,heat the water and bring it to boil. 3. Add the food color and the rava reduce the flame to low flame; keep stirring so that no lumps are formed. 4. Cook it for 2-3mins,when rava is cooked, add sugar to it and again keep stirr ing. 5. When the sugar gets dissolved,add pineapple essence and cook it for another 1 mintue untill it forms to solid consistency. 6. Heat the ghee in a pan, add the cashews, roast till it gets brown in color. 7. Turn off the flame and add the raisins. 8. Garnish the dish with roasted cashews,raisins and crushed cardamons. 9. Serve and enjoy!! Check here for more Sweet recipes. You might also like: Nenthra Pazham Halwa /Banan Halwa Microwave Carrot Halwa/Gajar ka Halwa Rava Dosa /Semolina Pancakes

LinkWithin Print PDF Posted by kothiyavunu.com 0 comments LABELS: Kerala Cuisine, Semolina/Rava, Swee ts, Vegetarian Microwave Carrot Halwa/Gajar ka Halwa

Ingredients: Grated Carrots : 2 cups Milk : 2 cups Unsalted butter/Ghee : 4 tbsp Sugar : 1/2 cup Cardamom powder : 1/2 tsp To Garnish : Cashew nuts : 4 nos (chopped, fried in ghee) Almonds : 4 nos (chopped) Method of Preparation: 1. Roast the cashew nuts with little ghee and set aside for the garnish. 2. In a microwave safe bowl, add milk, grated carrot, sugar; mix well and microw ave it uncovered on high for 30 minutes,stirring in between.(Note : Setting may vary for each microwave, so adjust accordingly) 3. When its done, add cardamom and roasted cashews, almond, mix well and microwa ve it for another 2 mins. 4. Now add ghee and combine well again microwave it uncovered in high for 5 mins . Allow it to stand for 5 mins. 5. Transfer to serving plate and with cashews and almonds. 6. Yummy Carrot halwa is ready.Serve and Enjoy!!! Tips: Carrot Halwa/Gajar Halwa can be refrigerated for up to one week and kept i n the freezer for up to two months. When ready to serve just warm. Click here for more Sweet recipes. You might also like: Nenthra Pazham Halwa /Banan Halwa Milk Sweet /Milk/Doodh Peda - Microwave Version Mango Coconut Burfi LinkWithin Print PDF Posted by kothiyavunu.com 2 comments LABELS: Carrot, Kerala Cuisine, Microwave R ecipes, North Indian Flavors, Sweets, Tamilnadu Tastes, Vegetarian Aval Nanachathu /Sweetened Beaten Rice Flakes "Aval Nanachathu" ever-green authentic kerala snack. Beaten rice flakes or aval is a rich source of iron, and is easily available in the market.It is one of the ea siest tea time sweet snack made of Beaten rice flakes /Aval coconut and jaggery.

Ingredients: Aval /Poha /Beaten rice flakes : 3 cups Grated Coconut : 1 cup Grated Jaggery/Vellam or Sarkkara : 2 cups (or to taste) Milk : 2 cups (warm) Cardamom Powder : 1/2 tsp (optional)

Method of preparation: 1. Mix the Aval /Poha /Beaten well. 2. Add the grated coconut and 3. Add the warm milk mix well 4. Leave aside for 10-15 mins rice flakes with the jaggery until it has blended mix well. using your hands,now add the cardamom powdered. before serving.

Click here for more Snack recipes Print PDF Posted by kothiyavunu.com 0 comments LABELS: Beaten Rice Flakes/Poha/Aval, Keral a Cuisine, Snacks, Sweets, Traditional Recipes, Vegetarian Newer Posts Older Posts Home Subscribe to: Posts (Atom) FIND YOUR DISH powered by STAY CONNTECTED Enter your email address:

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