Thursday, April 13, 2017


Holidays, while in hostel, were most looked forward to. The last few days of holidays would be spent by mummy asking what I wish to take back with me to the hostel? For me, Unniyappam would be one constant thing on the list.

The goodies taken along with us helps to bare or overcome the home sickness as well as to survive the terrible hostel food.

Apart from the fact that they are deep fried they are one perfect thing to indulge in, as per my opinion. My lil guy also likes it, so every now and then I make use of overripe bananas, which otherwise would go into waste, to make these yummy unniyappams. Here is how I make it or rather my mom makes it, since I follow her recipe here.

  1. 1 cup of raw white rice
  2. 1 1/4 cup of shaved jaggery
  3. 1 large over ripe banana
  4. 2 tsp of black sesame seeds
  5. 2-3 tbsp of coconut bits or thengakothu
  6. ¼ tsp of baking soda
  7. Water as required
  8. Ghee for frying the coconut bits
  9. Oil for frying

  • Wash and soak the white rice in water for about 5-6 hours. Drain off excess water.
  • Melt the jaggery in about ¼ cup of water. Let it cool a little.
  • In a blender, take the white rice, overripe bananas and melted jaggery. Grind it. If you find it difficult to grind add little water, just enough to grind it.
  • Remove it into a bowl.
  • Heat some ghee in a pan. Fry the coconut chips/bits in it. Drop in the fried coconut bits, sesame seeds and baking soda to the ground rice and jaggery mixture. Mix it well to evenly distribute the ingredients. The batter would be of dropping consistency. If its too thick, add little water to get the right consistency. Let it rest for about 10 minutes.
  • Heat oil in an appe/unniyappam chatti/pan. Once hot, turn down the heat to medium.
  • Drop in about a spoon of batter to each depression to make unniyappam. Fry it until golden brown.
  • Remove it onto a plate lined with tissue paper. Serve it warm.
  1. Make sure that the batter is of dropping consistency by keeping a watch on the amount of water you add while making the batter. If you happen to have made a batter which is lightly watery, adjust the consistency by adding semolina/rice flour to it.
  2. I didn't have any black sesame seeds handy, so I have not used it in this recipe.
  3. The batter need not be a very smooth batter. Little crumbs of rice is perfectly fine.

Tuesday, April 11, 2017

Indri Appam / Pesaha Appam and Paal

I might have already spoken to you about the  tradition that we followed on the Maundy Thursday as kids. It's basically visiting every house and taking part in the breaking of the bread ceremony post church. It was real fun. My brother used to be the Indriappam kothiyan and I would love vattayappam. But now I like both. I guess taste changes over the years. Jacob and Jordan both prefer vattayappam over Indriappam. So we make both Indriappam and vattayappam and hot cross buns for our Maundy Thursday celebration. And yes, Pesaha Paal is a must. And it is liked by all.

This Indriappam is from our last Pesaha. Yes, as usual I have been delaying the post and then I thought I should post it atleast before next Pesaha to share the recipe. So here it is . Have a blessed Pesaha and a very happy Easter in advance. oh ya, and you could add may be a small piece of turmeric to get hold of Judas in your group. The person who gets the piece with turmeric is called Judas. Just for fun :).

Thursday, April 6, 2017

Watermelon Juice

I dislike Summer. Its hot. Its dusty. It drains away energy from me. Mangoes and watermelons are what makes me love it a bit. When you get back from a days outing, all tired, a glass of mango shake/ mango lassi or plain lassi or watermelon juice could just refresh me up and help me gain back the energy.

I used to love the way they arrange the watermelons and mangoes underneath a stall roofed with palm leaves, during summer. And its so strategically placed at the entrance of the store, that you just can't miss picking them up even though you might have forgotten to write it down on your grocery list. So we ended up buying it on every grocery shopping.

Monday, April 3, 2017

Kerala Kadala Curry

Kadala curry - one awesome side dish to go with Appam/ Idiyappam/ Puttu/ Parotta/ Chapathi or even rice. There are very rare chances of a mallu to have not had it or hate it. 

I have always loved to pair it with puttu. Every time I make it, I remember my mother making it on weekends, esp. sunday's. She would be hurriedly making it to serve it for breakfast before we head to the church. Appam, Idiappam, Puttu etc. where the speciality of the weekends unlike the weekdays when there would be school and we would hardly sit down and eat breakfast with the fear of missing the school bus. Oh and we would have the breakfast twice on sunday's. One before we head to the church and one after we are done with the mass and the catechism :). 

Tuesday, March 28, 2017

Aam Ki Launji / Sweet and Sour Mango Pickle

We are so found of pickle, esp. mango pickle. Now, we have a set of mango pickle that we make every mango season. So last mango season, we thought why not try different pickles out of the raw mangoes. And me and my husband put forth suggestions of pickles that we might have tasted from friends, families or restaurants and like them.

My husband is not very fond of sweets. So I was amazed when he suggested Aam ki lauji that we had at a restaurant in Pune. It was new to him. The sweet and sour pickle seemeed to make his mouth watery, which was a surprising fact for me. You know these men, you can never predict anything ... he he. Anyways, I was happy that he suggested it, because I love Aam ki Lauji and knowing the fact that someone else also is interested in it, would make me happy to try it.

Wednesday, March 22, 2017

Marble cake (No butter - No egg)

I have never tried eggless cakes before. When I came across this recipe, I was so glad to have found something which is butterless and eggless. I had to give it a try.

Now it being the lent season, I finally tried it. These were good and did serve well to calm down our craving to have cakes during lent. They definitely do differ from cakes that include eggs, taste wise and texture wise. But if you don't eat eggs or are on a diet, then this recipe is something that you must try. The guilt of stuffing up too much calories keeps me away from having multiple pieces of cakes at one go. But this cake being butterless too did vanish from my snack box in no time. Here is the recipe for this cake.

Sunday, March 19, 2017

Lemon, Ginger and Mint cooler

Summer at grandparents place, as kids has so many fond memories attached. It would include playing in the sun with cousins, climbing trees(yes, you heard it right.. I was good at that :)), feeding the cattle and what not and then rushing home every now and then to drink something cold or snack on something yummy. How I wish I could get back those days. Yes, those times included long academic years with books, exams and science projects and what not. But the thought of those 2 month long vacation was always looked forward to. 

We have a huge bunch of cousins. So every single get together would look like a ceremony with house full of people. It is super fun and blessing to have born in a family like that. Well, I think I drifted a little beyond the topic..he he. Lemon juice was one of the favorite drinks after a tiring day. And the elder ones used to get the job of squeezing out the juice from the lemon and making the juice. It was so frustrating to get the sugar dissolve by stirring. As a parent I now understand, why the request for making powdered sugar or sugar syrup was refused by the elders. It helped us learn patience :). Well, all said, this recipe of cooler includes concentrate that has sugar syrup added into it to make my life easier now every time I make the cooler.

Friday, March 10, 2017

Dahi Vada or Indian Savory Donuts in Yogurt Sauce

My love for Dahi vadas get linked back to the Holi celebrations while I was a kid. Our neighbour aunty used to make these during Holi. Apart from all the sweets that she would serve for us, I used to love these. The taste still lingers around my tastebuds.

The perfect time to eat these vadas dipped in the yogurt sauce is summer. Its so refreshing and filling that you just forget to crib about the hot summer. The recipe to the amazingly yum dahi vadas is here.

Monday, March 6, 2017

Paniyaram / Kuzhi Paniyaram

I never had an appe pan before having Jordan . With the thought of making miniature food for him, I bought this pan and ever since I have never archived it. Every now and then I keep making something or the other in it. The shapes come out in small ball shapes that Jordan loves having it and I love seeing him have with a smile with every bite. I know that excitement is not gonna last long and there would come a stage when I might have to be innovative everyday. 

Paniyarams are one big hit at our home. Everytime I have some left over idli batter, I have to make it. And there are no leftovers of  this paniyaram ever. Everyone loves it.

Tuesday, February 28, 2017

Oats and Banana Mini Pancakes with raisins

Pancakes are our goto snack or breakfast, when nothing really clicks, as to what to make and feed the herd. Now when bananas have been ignored by people for couple of days and they start getting spotted and get even more ignored, those end up in the pancakes too. 

These pancake are healthier because they have oats in them and they taste great when had like these yummy pancakes. And it's a great way to include oats in the diet if someone doesn't eat it otherwise. So here is how I make it.

Thursday, February 23, 2017

Strawberry Jam

Strawberries - Smoothies, desserts, jams and what not can be made out of these beauties. Last year, when we went to Mahabaleshwar , we got those fresh strawberries home. I knew not the entire lot would be eaten up. So to avoid wastage and preserve them in another form to last longer, I converted the remaining batch to strawberry jam. I then realized that it is not a big task. Its simple and could be made in just minutes.

Jacob was full of praise for this jam. He would be caught having it plain. I also did add these in strawberry smoothie to give extra richness. My fear of wasting the strawberries was unnecessary. Converting it into jam, made it get over in a weeks time. Now that they are available in the market again, it was time to get some and make jam out of it.

Monday, February 13, 2017

Strawberry Shrikhand

Valentine's Day is incomplete without something red or pink is what the commercial world says. So I thought of adding something pink as my next post.

I hardly believe in celebrating Valentine's Day as the only day of expressing love. But when I decided to post strawberry shrikhand and saw that the Valentine's Day is around the corner, I thought of tagging this post as Vday special just in case my readers were interested in celebrating it and we're looking for recipes to make their day special. So here it it 

Wednesday, February 8, 2017

Idiyappam / Noolputtu

Idiyappam or string hoppers have been my favorite since I was a kid. I may not even need anything particular to go by its side... Just some sugar or shaved jaggery could do the job. 

The finest strands of idiyappam are the ones that taste just awesome. Alas, my idiappam maker does not make the finest ones. My hunt to get the finest holes in the idiyappam maker continues till date. 

Wednesday, February 1, 2017

Bread Pakoda

When I was a kid, I remember my mom would ask me to wait at the gate having heard the ringing of a cycle bell. My job would be to call up the guy by the time mummy would fetch the money to be handed over. It would be bread wala bringing in fresh bread and buns from the bakery. The packets would still have some vapours trapped in them and still a little hot.

Mummy would then make hot bread pakodas out of the hot bread. Or it may take the shape of sandwiches or French toast etc to be packed for tiffin to the school.

Wednesday, January 25, 2017

Ribbon Sandwich or Tricolour Sandwich

Ribbon Sandwiches are a great snack option for picnics, parties or even your kid's tiffin box. If you have the tomato and coriander spread in your fridge, (which if made before hand, can be stored in the fridge for about a week) the tiffin could be packed up by the kid :). Its so easy a sandwich, yet so appealing to the eyes and also your tastebuds.

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