Eve Snacks

ACHAPPAM

1. പച്ചരി - അര കിലോ 
2. പഞ്ചസാര - 2  കപ്പ്
3. കോഴിമുട്ട -  5  എണ്ണം 
4. എള്ള്  -  അര ടീസ്പൂണ്‍  
5. തേങ്ങാപ്പാല്‍  - 2 കപ്പ് 
6. എണ്ണ  - 500 മില്ലി 

പാകം ചെയ്യുന്ന വിധം 

•  പച്ചരി കുതിര്‍ത്തി പൊടിച്ചെടുക്കുക.
• പഞ്ചസാരയും മുട്ടയും ചേര്‍ത് പതപ്പിക്കുക.
• ഇതും തേങ്ങാപ്പാലും എള്ളും ചേര്‍ത്ത് നന്നായി കലക്കുക.
• ചീനച്ചട്ടിയില്‍ അച്ചു മുങ്ങത്തക്കവിധം വെളിച്ചെണ്ണ ഒഴിച്ച് തിളപ്പിക്കുക.
• വെളിച്ചെണ്ണയില്‍ അച്ച് മുക്കിയെടുത്ത് മുക്കാല്‍ ഭാഗം വര മാവില്‍ മുക്കിയശേഷം എണ്ണയില്‍ ഇടുക.
• അല്‍പസമയം കഴിയുമ്പോള്‍ അച്ച് കുലുക്കി മാവു എണ്ണയില്‍ വീഴ്ത്തുക.
• പാകത്തിന് മൂപ്പിചെടുക്കുക.

Peanut Butter-Oatmeal- Butterscotch Chip Cookies

Ingredients

• Plain flour (maida) – 1 cup
• Baking soda – 1 tsp
• Salt – ¼ tsp
• Unsalted butter – ½ cup, room temp
• Creamy peanut butter – ½ cup
• Sugar – ½ cup
• Light brown sugar – ⅓ cup
• Vanilla essence – ½ tsp
• Egg – 1 @ room temp
• Oats – ½ cup (I used regular Quaker oats)
• Butterscotch/Chocolate chip – 1 cup        
• STEP BY STEP PICTURES ARE HERE
• Whisk together the four, baking soda and salt; set aside. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla essence, about 3 mins…
• 
  Add the egg and beat to combine. On low speed, gradually add the flour until just combined…
  
  Stir in the oats, and the butterscotch/chocolate chips and mix until the dough comes together…
  
  Place the shaped dough onto prepared baking sheets about 2 inches apart (refer notes). Bake for 10 mins (refer notes) or until the cookies are lightly golden…
  
  
  

Instructions

1. Preheat oven to 180 C, 10 mins before baking. Line two baking sheets with parchment/baking paper.
2. Whisk together the four, baking soda and salt; set aside.
3. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla essence, about 3 mins. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and the butterscotch/chocolate chips.
4. Use a large cookie scoop (3 tbsps) and drop dough onto prepared baking sheets about 2 inches apart (refer notes). Bake for 10 mins (refer notes) or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temp.

Chicken Puffs

Spicy Chicken Masala

Minced chicken cooked with lots of spices and veggies makes a delectable filling to satisfy your carvings. I usually sneak in a bit of veggies into our meat dishes, so the use of beans and carrots.

Ingredients

2 cups chicken, cooked and minced

2 tablespoon oil

2 cups onion, finely sliced

1 ½ medium tomato, chopped

1/3 cup coriander, chopped

handful curry leaves, torn to small pieces

1 green chili, sliced

1/3 cup green beans, finely sliced

1/3 cup carrot, finely grated

3 teaspoon ginger-garlic paste

1 ½ teaspoon Kashmiri chili powder

1 ½ teaspoon garam masala powder

pinch turmeric

1 ½ teaspoon coriander powder

1 teaspoon pepper powder

1 teaspoon fennel powder

2 teaspoon meat masala (I used Nirapara)

juice of one small lime

salt, to taste

generous splash water

Directions

For the meat, I cooked 2 chicken breasts with salt to taste, ½ teaspoon pepper powder, ½ teaspoon fennel powder and a pinch of turmeric. Then the meat was drained and minced by hand. You may use a food processor to pulse-process the chicken, if you like. Set aside.

Heat 2 tablespoon oil in a large nonstick frying pan over medium-low heat. Add onions and stir-fry for 10-15 minutes or until the onions become translucent and a bit brown. Add ginger–garlic paste, sliced chili and curry leaves and cook for 1 minute, before adding the tomatoes. Cook the tomatoes until soft and pulpy, about 3-4 minutes. Then add carrot and bean and stir-fry for 2 minutes. Tip in turmeric, coriander, chili, fennel and pepper powders and cook for 1 minute more. Season with salt. Now, tip in the minced meat; add garam masala and meat masala powders. Drizzle with lime juice and stir fry everything together for 3-4 minutes adding a generous splash of water to keep the masala moist. Finally add the chopped cilantro, mix well and cook for two more minutes. Before you take off the heat, you can add a drizzle of coconut oil for an authentic Kerala taste, if you like.

Ingredients 

10 square puff pastry

1 egg, beaten

chicken masala, as needed

Directions

Thaw the pastry squares, as needed, separating the sheets and laying them on a tray lined with parchment paper, at room temperature. Thaw until completely and evenly moist, but not dry. With the high heat index, it usually takes me around 30-45 minutes.

Heat the oven to 375^oF or 190^oC.

Meanwhile, trim the sides of the pastry with a sharp knife, to make smaller squares, if you like. Don’t worry about wasting pastry—you can put them to great use with a simple, yet delectable recipe. Just scroll down toward the end of this post to have a sneak view.

For rectangular shapes, spread the mixture lengthwise over half of the dough to within ½ inch of edges. Then, fold dough over the filling, and pinch or press the edges together to seal. Use a fork, if you like.

cute Pizzas

Spicy Chicken Masala

Minced chicken cooked with lots of spices and veggies makes a delectable filling to satisfy your carvings. I usually sneak in a bit of veggies into our meat dishes, so the use of beans and carrots.

Ingredients

2 cups chicken, cooked and minced

2 tablespoon oil

2 cups onion, finely sliced

1 ½ medium tomato, chopped

1/3 cup coriander, chopped

handful curry leaves, torn to small pieces

1 green chili, sliced

1/3 cup green beans, finely sliced

1/3 cup carrot, finely grated

3 teaspoon ginger-garlic paste

1 ½ teaspoon Kashmiri chili powder

1 ½ teaspoon garam masala powder

pinch turmeric

1 ½ teaspoon coriander powder

1 teaspoon pepper powder

1 teaspoon fennel powder

2 teaspoon meat masala (I used Nirapara)

juice of one small lime

salt, to taste

generous splash water

Directions

For the meat, I cooked 2 chicken breasts with salt to taste, ½ teaspoon pepper powder, ½ teaspoon fennel powder and a pinch of turmeric. Then the meat was drained and minced by hand. You may use a food processor to pulse-process the chicken, if you like. Set aside.

Heat 2 tablespoon oil in a large nonstick frying pan over medium-low heat. Add onions and stir-fry for 10-15 minutes or until the onions become translucent and a bit brown. Add ginger–garlic paste, sliced chili and curry leaves and cook for 1 minute, before adding the tomatoes. Cook the tomatoes until soft and pulpy, about 3-4 minutes. Then add carrot and bean and stir-fry for 2 minutes. Tip in turmeric, coriander, chili, fennel and pepper powders and cook for 1 minute more. Season with salt. Now, tip in the minced meat; add garam masala and meat masala powders. Drizzle with lime juice and stir fry everything together for 3-4 minutes adding a generous splash of water to keep the masala moist. Finally add the chopped cilantro, mix well and cook for two more minutes. Before you take off the heat, you can add a drizzle of coconut oil for an authentic Kerala taste, if you like.

Ingredients

puff pastry squares, thawed

shredded mozzarella cheese, thawed

sliced black olives, to garnish

For the sauce

4 tablespoon tomato ketchup

1 heaped teaspoon dried oregano

½ teaspoon dry basil

½ teaspoon dry marjoram

salt, to taste

Directions

Heat the oven to 375^oF or 190^oC.

Meanwhile, mix the entire ingredient for the sauce and set aside.

Roll out the pasty sheets to stretch it a bit, one at a time, on a slightly floured surface. Cut into 4 equal squares using a sharp knife. Prick the surface with a fork, and spread a teaspoon of the sauce on to each mini square leaving a tiny edge, if possible. Then top with a teaspoon of the chicken masala. Sprinkle with the cheese and place a sliced olive on top.

Place the squares on a baking sheet lined with parchment paper and bake for 10-15 minutes until the pastries are golden brown and the cheese is melted. 

Besan Laddu Recipe

Preparation Time: 5 minutes

Cooking Time: 30 minutes

Serves: 8 pieces

Ingredients:

1 cup Gram Flour (besan/chickpea flour)

1/4 cup Ghee (clarified butter)

1/2 cup Powdered Sugar

5-7 Saffron Strands

1/4 teaspoon Cardamom Powder (green elaichi powder)

1/4 teaspoon Nutmeg Powder (jaiphal powder)

1 tablespoon Sliced Almonds, for garnishing

1 tablespoon Sliced Pistachio, for garnishing

Directions:

1. Sieve gram flour in a large bowl or a plate and keep it aside.
2. Heat ghee in a kadai or heavy based pan over low flame.
3. When ghee starts to melt, add sieved gram flour.
4. Mix well using spatula.
5. Roast it over low flame until it turns golden brown, stirring constantly. When it is roasted properly, you will get the nice aroma from it. It would take approx 7-10 minutes, however, time may vary depending on the thickness of pan or kadai you are using.
6. Turn off the heat, add saffron strands, nutmeg powder and cardamom powder. Mix thoroughly.
7. Transfer to a large plate and let it cool for approx. 8-10 minutes. When mixture is slightly warm, proceed to next step.
8. Add powdered sugar and mix.
9. Mix until sugar is propely blended with roasted flour and mixture turns smooth.
10. Divide it into 8 small equal portions and give them a shape of laddu.
11. Garnish besan laddus with almond slice and pistachios and let them cool at room temperature. Serve with snacks or store them in an airtight container.

Tips and Variations:

• Add 1/2 cup coarsley ground besan flour and 1/2 cup smooth gram flour instead of 1 cup smooth flour for a crispy texture to prepared laddus.

Taste: Sweet and Soft

Corn Tikki Recipe

Ingredients:

3/4 cup + 1/4 cup Sweet Corn Kernels, boiled

2 medium Potato, boiled, peeled and mashed

1/2 cup Dry Breadcrumbs

2 Green Chillies, deseeded and finely chopped

1/2 teaspoon grated Ginger

4-5 Garlic cloves, minced

4 tablespoons Coriander Leaves, finely chopped

1/2 teaspoon Garam Masala

2 teaspoons Lemon Juice

Salt

Oil

Directions:

1. Coarsely grind 3/4 cup boiled corn kernels, ginger, garlic and green chillies and make a corn paste.
2. Take mashed potatoes to a large bowl. Add breadcrumbs, corn paste, 1/4 cup whole corn kernels, coriander leaves, garam masala, lemon juice and salt. Mix well.
3. Grease palms with oil and divide mashed potato-corn mixture into 12 equal portions. Roll each portion into ball and flatten it to make round shaped 1/3 inch thick pattie.
4. Heat non-stick frying pan (tawa) or griddle for shallow frying. Drizzle 2 tablespoons oil and spread it. Place 6-7 patties over it and cook over medium-low flame until bottom surface turns golden brown or for approx. 2-3 minutes.
5. Flip them and cook another side until golden brown.
6. Transfer prepared tikkis to a plate and shallow fry remaining patties. Corn tikkis are ready for serving. Serve them hot with tomato ketchup and assortment of chutneys.

Corn flour halwa recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweet
Prep Time: 1 mins    |  Cook time: 10 mins    |  Serves: 4

Ingredients

Corn flour	1/2 cup
Sugar	1 & 1/2 cups
Water	2 cups
Ealchi powder	A pinch
Cashews	5 nos.
Ghee	2 –3  tsp
Food colour	1/2 pinch

Method

1. Mix corn flour,sugar,water and food colour in a large microwavable bowl, without any lumps.
   
   
    
2. Microwave in high for 6 minutes. After 4 minutes in between, mix once. Again microwave for 6 minutes, stirring in between after every 2 minutes of interval.
3. Fry cashews in ghee till golden brown and mix well. Grease a plate with ghee and pour in the plate and let it cool down for 1/2 hour or so. Cut into pieces and enjoy!

Notes

• Stirring in between as mentioned is very important to ensure even cooking.
• Do not reduce the sugar amount,as it will change the glossy look too and end up in porridge ;)
• The whole process is made in microwave high power.
• According to oven the cooking time varies plus or minus 2-3 minutes.
• Consume within one or two days. Refrigeration changes the texture so it is not recommended.
• There is a easy way to remember the recipe. 1 part corn flour,3 parts sugar,4 parts water. i.e; which ever cup u use, use the same cup and follow the ratio. Simple.

Veg Momos recipe

Prep Time: 10 mins    |  Cook time: 15 mins    |  Makes: 12

Ingredients

All purpose flour/ maida	3/4 cup
Water	As needed
Salt	3/4 tsp
Oil	2 tsp

For stuffing

Finely chopped cabbage	1 cup
Finely chopped Carrot	1/4 cup
Finely chopped garlic	1 tblsp
Spring onion	4 –5 sprigs
sugar	1/4 tsp
Pepper (black)	1/2 tsp
Soya sauce	1 tsp
Salt	1/2 tsp
Oil	1 tblsp

 

Method

1. Mix flour, salt and oil  in a bowl and add water to make a smooth pliable dough. Just like our poori dough. Keep aside covered.
2. Heat a pan with oil, add garlic, and finely chopped white part of the spring onion. Give a stir in high flame. Add the chopped veggies, sugar and fry in high flame for a minute.
3. Add salt, pepper, soy sauce and mix well. Lastly add finely chopped green part of the spring onion and mix for a minute in medium flame. Switch off and keep aside.
4. I rolled the dough into a big disc and used a big lid to cut into smaller discs. After that I again roll to make it more thin. Keep some stuffing we prepared in the middle.
5. Fold it to make momo shapes.
6. Steam it in a steamer spaced properly, for 5 minutes.

Notes

Adding oil in the  dough gives softer outer layer.

Kerala Style Neyyappam – Sweet Rice Fritters

Ingredients

• Raw Rice (Pachari) - 3 cups
• Maida - 2 tbsp
• Banana (Cheru pazham) - 2 nos
• Chopped coconut - 1/2 cup
• Baking soda - 1/4 tsp
• Jaggery - 1/2 kg
• Sesame seeds - 1 tsp
• Salt - one pinch
• Ghee - 3 tsp
• Coconut oil - 4 cups
• Cardamom - 2 nos (crushed)
• Water - 2 cups

Method

Step 1

Soak the rice for minimum 5 hours. Drain and grind it in a mixer. Do not make the flour into too fine powder. Mash the bananas using a spoon.

Step 2

Heat a pan add water, jaggery and melt it. When it is done drain the jaggery syrup using a strainer.

Step 3

Heat a pan add 1 tsp of ghee and fry the chopped coconut until it becomes light brown colour.

Step 4

Take a bowl add the rice flour, mashed banana, sesame seeds, salt, crushed cardamom, maida, fried coconut, ghee, baking soda and jaggery syrup and make a batter. Keep this batter for 30 minutes.

Step 5

Heat coconut oil in a deep bottomed pan. When the coconut oil is heat using a ladle pour the batter to the oil. Deep fry both sides.

Step 6

Tasty, crunchy Neyyappam is ready to be served.

Beef Cutlet – How to make easy Beef cutlet

Cuisine: Kerala

Course: Kerala Snacks

Beef cutlet is a very common snack of  Kerala. This is a very tasty cutlet and served hot with tomato sauce.

Ingredients

• Beef - 500 gm (cut in to small pieces)
• Ginger garlic paste - 2 tsp
• Onion - 2 (chopped)
• Green chilly - 3 (chopped)
• Pepper powder - 1 tsp
• Red chilly powder - 2 tsp
• Turmeric powder - 1 tsp
• Garam masala powder - 1 tsp
• Potato - 3 nos
• Bread crumbs - 1 cup
• Egg - 2 nos
• Curry leaves - 2 string (chopped)
• Coriander leaves - 1 tsp(chopped)
• Salt to taste
• Oil - 4 cup
• Water - 1cup

Method

Step 1

Wash and clean the beef. Cut it it into small pieces.

Step 2

Boil potato for 5 minutes and remove its skin, smash it and keep aside.

Step 3

Heat a cooker, add beef, 1 tsp red chilly powder, 1/2 tsp turmeric powder, 1/2 tsp garam masala powder, pepper powder, salt, 1 tsp ginger garlic paste and water. Cook for 8 minutes.

Step 4

Take a pan heat some oil and shallow fry the cooked beef for 4 minutes. Then mince the beef using a food processor.

Step 5

Take a pan heat some oil add chopped onion, green chillies, 1/2 tsp ginger garlic paste, 1 tsp red chilly powder, 1/2 tsp turmeric powder, 1/2 tsp garam masala powder, 1/2 tsp pepper powder, curry leaves and coriander leaves. Cook for 3 minutes.

Step 6

Add minced beef, mashed potato, stir fried onion, ginger, garlic and spice mixture, salt and mix well. Make small balls with the mixture and roll into desired shapes.

Step 7

Beat the eggs with a spoon. Dip each cutlets in to the egg and roll with bread crumbs.

Step 8

Take a pan heat oil and fry the cutlets. Crunchy cutlet is ready to be served.

Kozhukatta Recipe

Ingredients

• Rice flour - 1 cup
• Grated coconut - 1 cup
• Jaggery - 150 gm
• Crushed Cardamom - 2
• Water - 1 1/2 cup
• Salt to taste

Method

Step 1

For the filling : Heat a pan and melt the jaggery with 1/4 cup of water and strain the jaggery with a strainer.

Step 2

Reheat the jaggery. Add grated coconut and keep stirring until it turns to thick consistency. Add crushed cardamom and remove from fire. This is for the filling.

Step 3

For the dough - Kozhukatta Maavu: Boil 1 1/2 cup of water with salt. Pour the boiled water to the rice flour little by little and mix it with a spoon. Keep it aside till it is warm enough to handle.

Step 4

Knead the dough and make it into a soft ball. Make medium size balls out of the dough. Take one ball at a time and place it in your palm. Press it with the other hand and make it thin.

Step 5

Starts folding it inwards in such a way that you get a cup shape. Place 2 tsp of the filling and cover it and roll it back into a ball. Repeat the process with the rest of the dough and filling.

Step 6

Heat an appachembu or a steamer and steam the balls or kozhukatta for 10 minutes on a medium flame. Keep it covered for 2 more minutes. Serve hot.

Vattayappam – Steamed Rice Cake

Vattayappam or steamed rice cake  is a typical  Kerala sweet dish.  This delicious thick steamed pancake is made from fermented rice flour and coconut which have soft, thick white spongy texture.

It pairs beautifully with tea or coffee, which makes it a nice tea time snack or breakfast where it will be eaten up in no time. It is loved by almost all Keralites.

You must try this recipe at your home!

Ingredients

• Raw rice (pachari) - 1 cup
• Cooked rice - 1/2 cup
• Grated coconut - 1 cup
• Sugar -1/2 cup
• Water - 1/2 cup
• Instant yeast - 1/4 tsp
• Salt to taste
• Cardamom (Elakka) - 1crushed
• Raisins - 2 tbsp

Method

Step 1

Soak the rice in water for 6 hrs or overnight. Grind the soaked rice with the cooked rice and grated coconut to make a smooth batter. While grinding add enough water.

Step 2

Add the yeast, salt and sugar. Mix well. Keep the batter to ferment overnight.

Step 3

Take a flat bottom greased pan pour the batter. Top it with raisins and cardamom.

Step 4

Take a steamer and steam it for 20 mins on a medium flame.

Step 5

The delicious Vattayappam is ready to be served.

Bread Potato Rolls

http://www.youtube.com/watch?v=XFx4wKqOpCQ

Ingredients:

• 4 bread slices, bread should be firm
• 2 medium size potatoes boiled peeled and mashed this will make about 1-1/4 cup mashed potatoes
• 1/4 cup green peas boiled
• 1 teaspoon oil
• 1/4 teaspoon cumin seeds (jeera)
• 1/2 teaspoon salt
• 1/8 teaspoon red chili powder
• 1/2 teaspoon mango powder (amchoor)
• 1 tablespoon finely chopped cilantro (hara dhania)
• 1 green chili (hari mirch) minced; adjust to taste
• 1 teaspoon finely chopped ginger
• Oil to fry

Method

1. Heat the oil in a frying pan and add cumin seed. As cumin seed starts cracking add green peas, green chili and ginger, stir for a few seconds. Add potatoes and all the spices, chili powder, mango powder, salt, cilantro, stir fry for a minute. Turn of the heat. Taste the mix it should be little spicier then you prefer as it will taste milder after filling in bread. Set aside.
2. Trim the edges of the bread slices, cut into two pieces. Set aside.
3. Take about 1-1/2 tablespoons of mixture and roll them in oval shape. Make 12 rolls. The size of potato roll will depend on the size of the bread.
4. Take small bowl of water for wetting the bread.
5. Take one slice of the bread and dip in the water lightly on one side. Place the slice in between your palms and press squeezing out the access water. This will make the bread moist.
6. Place the filling in the center of this bread and completely cover it all around giving the oval shape. Repeat and make all the rolls. Before frying let them sit for about 5 minutes. This will evaporate some of the water from the bread and it will absorb less oil when frying. The Bread Rolls will also be crispier.
7. Heat the oil in a frying pan on medium high heat, and drop the rolls slowly not over lapping.
8. Fry the Bread Rolls until they are golden brown, turning occasionally. This should take about 2-3 minutes.
9. Take them out over paper towel. Serve them hot  with Sweet and Sour Chutney.

KERALA BANANA CHIPS - ETHAKKA UPPERI RECIPE 

Ingredients:

• 3 unripe plaintain (ethakka)
• 1 tsp of turmeric powder
• 1 tbsp of salt
• 4-5 cups of coconut oil

How to Make Kerala Banana Chips:

1. Make grooves into the skin of the plaintain and peel it off gently. Save the skin for a thoran (waste not!)
2. Mix the turmeric powder in a bowl of water and immerse the peeled plaintain in this. Let it rest for 30 mins
3. Heat oil in a pan and let it reach almost-smoking point
4. Pat the soaked plaintain dry using kitchen towels, it's ok if it's a bit moist
5. Using a slicer, slice the plaintain into thin discs. You can directly do this into the hot oil (which needs more practise) or do this into another bowl and then add it to the hot oil
6. The chips will sizzle A LOT and then start to brown a bit. Don't let it turn too red, that will spoil the taste. The sizziling will almost subside when the chips are ready
7. Mix the salt in about 2 cups water and keep ready
8. Sprinkle this salt water over the chips when they are still in the oil but ready. Be careful while doing this since the oil is hot - just sprinkle, don't pour
9. Give it a mix and then drain the chips to a kitchen towel to soak up the excess oil
10. Fry all the banana pieces, let cool, and store in airtight containers. Since coconut oil tends to go rancid pretty quickly, finish off the chips within 2-3 days or store in the refrigerator for up to a month

Chakka Ada – Steamed Jackfruit Dumplings – Kerala Style Recipe

Try this evening snack recipe!

Ingredients

• Jackfruit ripen - 2 cups (chopped)
• Rice flour - 2cups
• Jaggery - 1 cup
• Cardamom powder - 1/4 tsp
• Bay leaf (edana leaf)  OR  banana leaf    -10 nos
• Grated coconut - 1 cup
• Water - 1/2 cup
• Cumin seeds (jeerakam) crushed coarse - 1/4 tsp

Method

Step 1

Melt Jaggery in 1/2 cup water, filter impurities and boil till thickens to attain the consistency of honey, in a broad and thick bottomed pan.

Step 2

In a saucepan cook the jackfruit with melted jaggery. Allow it to cool down and blend it into a smooth paste. In a mixing bowl take the rice flour, grated coconut, cardamom powder, cumin seeds and add the jackfruit paste to it and mix well.

Step 3

Add water if the dough is too thick. This should neither be too thick nor too loose so as to wrap in the bay leaves.

Step 4

Clean the bay leaf with water. Drop 2 tbsp of batter or more according to the size of the leaf. Press it gently with hands and fold it.

Step 5

Steam the leaves in a steamer for about 30 to 40 minutes.

Step 6

Chakka Ada is ready to serve with hot tea or coffee.

BADAM 'N' CASHEW BALLS - a tea time recipe

Try this sweet and yummy balls recipe!!!
Ingredients

Badam - 1 cup
Cashew nuts - 1 cup
Sugar - 1 1/2 cup
Milk - 2 tsp
Ghee - 5 tsp
Cardamom powder - 1/2 tsp
Water 1 cup

METHOD

Step 1
Soak badams and cashew nuts in warm water for 1 hours. Peel the skin of the badams.15

Step 2
Grind the badams and cashew nuts into fine paste, with adding 2tsp of milk. 
Step 3
Heat a pan melt the sugar with the 1 cup of water. Add the ground badam and cashew paste and stir well to avoid any lumps.

Step 4
Add ghee at regular intervals. The ghee will immediately get incorporated in the mixture. Keep stirring and cooking till the mixture gets slightly thick.

Step 5
Add the cardamom powder and vanilla essence. Switch of the heat and allow them to cool. Make small balls with this mixture.

Step 6
The yummy badam and cashew balls are ready.

fresh mussels/ kallummakaya  roast

Ingredients:

Fresh mussels /Kallummakaya : 15 (medium size)

For Stuffing:

Rice flour : 2 cups
Dessicated coconut / Freshly grated coconut : 1/4 cup
Shallots/ small onion : 4-5 ( chopped)
Cumin seeds : 1/2 tsp/cheriya jeerakam
Fennel seeds : 1/2 tsp/ perum jeerakam
Green chilli : 1 (chopped)
Ginger : a small piece
Curry leaves : few
Salt to taste

For the Batter:


Chilli powder : 2 tbsp
Turmeric powder : 1/2 tsp
cumin+fennel seed powder : 1/2 tsp
Rice Flour : 1 tbsp
Salt to taste

How to cook:

1. Boil the mussels with enough water,till the shells open. Drain it and clean the mussels and keep it aside.
(Note : Shells must be scrubbed in water with a stiff brush to remove any barnacles and sand. Do not use shells that have not opened).
2. Coarsely grind grated coconut, small onion, cumin seeds, fennel seeds, green chillies, ginger, curry leaves.
3. Dilute salt in water and add to the rice powder.
4. Mix well and make a smooth dough by adding enough hot water.
5. Take a prepared dough ball and stuff the mussels, repeat the process with all the mussels.
6. Steam cook the stuffed mussels for 15-20 minutes and keep aside to cool.
7. Scoop out the mussels out of their shells.
8. Make a spicy mixture using red chilli powder, turmeric powder, rice powder and salt.
9. Heat oil in pan, when its hot, dip each stuffed mussel in this spicy mixture and deep fry it. Serve.