Unniyappam is a Vishu special snack for Keralites.  Whenever there is overriped bananas (Palayam Kodan Pazham) my granny’s kitchen will smell with banana jam and Unniyappam.  Here is the recipe for soft mouth-watering Unniyappams.


Rice flour                    2 cups

Wheat flour                 1 cup

Grated coconut            1/2 cup

Melted jaggery            1-1/2 cup

Mysore pazham(Palayam kodan)            3 nos.

Cardamom powder            1 teaspoon

Black sesame seeds 1/2 teaspoon

Coconut pieces                        1/4 cup

Ghee                           1 tablespoon

Oil                   for deep frying


 Heat ghee and fry coconut pieces till golden brown and keep aside.

 Grind together grated coconut, mysore pazham, and melted jaggery.  Mix this with rice flour, wheat flour, black sesame seeds, cardamom powder and fried coconut pieces.  The batter should be of pouring consistency.  If the batter is thick you can add little water to the mixture.  Keep this mixture covered for 3 hours.  Heat Unniyappam pan.  Pour oil in each moulds.  Pour the batter in each mould.  Cook in low heat until it is golden brown.  Turn aside and brown the other side also.  Take out unniyappams from oil and drain out on a paper napkin.




Achappam is a traditional snack both in Kerala and Tamil Nadu.  In Tamil nadu it is known as “achumurukku”.  You can avoid eggs if you are a pure vegetarian. 


Raw rice flour 3 cups

powdered Sugar 3/4 cup

Grated coconut 3 cups

Eggs 2 nos

Salt 1/2 teaspoon

sesame seeds 3 teaspoon

vanila essence 1/2 teaspoon

Oil for deep frying


Extract 3 cups of thick coconut milk (1st extract) from grated coconut and keep aside. Beat the eggs very well with an egg beater. Mix together beaten eggs, sugar, rice flour, coconut milk, salt, sesame seeds, and vanila essence to the consistency of dosa batter.

Heat oil and dip the achappam mould. The achappam mould should become very hot to the extent of achappams should come out from the mould when you dip it in the oil.

Dip the 3/4 part of the achappam mould into the batter. Dip it in oil again for 1 minute. Shake the mould gently so that the achappams will come out into the oil from the mould easily. (Do not shake the mould vigourously. If so there are chances of achappams to break.)

Again dip the mould in oil and then in batter and repeat the above process. When it is golden brown turn and cook the other side.

Remove achappams from the oil and drain the excess oil by placing them on a tissue paper. When it is cool down, keep them in airtight containers.

Besan Laddu

Besan Laddu is a sweet Indian dishSouth Indian Brahmins are very expert in making laddus.  This recipe I got from Saroja Mammy, my neighbour in Coimbatore.  For all occasions like Diwali, Vinayagar Chathurthi, etc., she used to make laddu and distribute it to her neighbours.Ingredients:-

Besan(Bengal gram flour 1 cup

Rice flour 2 tablespoon

Kesar 1 pinch

Baking Powder 1/4 teaspoon

Cardamom powder 1/4 teaspoon

Broken Cashew Nut 1 tablespoon

Raisins 1 tablespoon

Sugar 2 cups

Water 1 cup

Oil for deep frying


Mix together besan, rice flour, baking powder and kesar colour. Prepare a smooth thick batter by adding little water. Heat the oil. Take the batter in a perforated ladle and allow the drops of batter to fall into the oil. Make small balls (boondis) with this batter and keep aside.

Heat sugar and water and cardamom powder together. Stir well and allow it to reach thread consistency and keep aside.

Put the fried boondis, cashew nuts and raisins in warm sugar syrup. When the mixture is still warm make into lemon-sized balls.

Tips: Do not allow the mixture to cool down. the sugar will crystalize and the balls cannot be made.

Kerala Black Halwa


Maida 500 gms

Grated coconut 4 cups

Jaggery 750 gms

Dalda 250 gms

Vanilla essence 1 teaspoon

cardamom powder 1 teaspoon

Cashew nut 100 gms


Take 2 litres of coconut milk from grated coconut. Mix maida in coconut milk and keep for half an hour.

Take a thick-bottomed pan. Heat jaggery. When it is melted fully allow it to cool. Pour it over the maida batter and mix well. In the pan add this mixture and bring to boil, stirring continuously. Add dalda little by little to the mix. When it is half done add cardamom powder and vanila esence. When the whole thing becomes a lump and started to come off from the pan, add cashew nuts and then pour the mixture into greased plates. Allow it to cool. Then cut and serve.


A delicious dessert made with whole milk.  During our stay in Kolhapur we used to enjoy this sweet. 


Milk     2 ltr.

Sugar 3/4 cup

Citric acid            1/2 tsp dissolved in 1/2 cup water

Pistachio, almonds, and silver foil  to decorate



Boil 1 ltr. Milk.  Add the citric solution and bring to boil.  Sieve the chenna through a muslin cloth and press out the excess water.  Put the remaining milk in a heavy bottomed pan and bring to boil.  Add the chenna and boil till the mixture thickens (8 minutes) Stir continuously.  Add sugar and stir continuously until it turns into a lump.  Pour the mixture in a tray and allow it to set.  Decorate with chopped nuts and silver foil.  After it cools cut into desired shape.

Ethapazham Vazhattiyathu


Banana   3 nos

Sugar      1/4 cup

Ghee      4 tablespoon


Cut banana roundwise half.  Now slit each half lengthwise into 6 thin pieces.  Heat ghee in a pan.  Fry the banana slices on slow fire till each side become golden brown.  Take out fried bananas from pan and sprinkle sugar.  Serve hot.


Puran Poli

Toasted Egg Sandwich


An easy to make, yet tasty and nutritious dish for your little ones. 


Bread             4 slices

Boiled egg            1 no.

Onion              1 no.

Tomato             1 no.

Cheese            1 cube

Mayonnaise            1 teaspoon

Ground pepper 1/2 teaspoon

Coriander leaves 2 sprigs

Tomato sauce  1 teaspoon


Mince onion.  Cut tomatoes.  Microwave onion and tomatoes for 5 minutes.  Combine grated cheese, mayonnaise, ground pepper, tomato sauce, and add this to onion and tomato.  Chop coriander leaves and mix everything together.  Add salt if needed.  Cut egg with an egg slicer and mix with other ingredients.  Place this mixture on bread slice and cover it with another bread slice.  Toast this with a bread toaster.

French Toast



Eggs                           2 nos.

Milk                             2 cups

Sugar                          2 teaspoon

White bread               12 slices

Cardamom powder            1/4 teaspoon



Beat eggs.  Add and stir in milk, cardamom powder, and sugar.  Heat pan.  Add butter.  Dip the bread slices one at a time into the mixture and allow it to soak for few seconds.  Put soaked bread slices on the pan until it becomes golden bown.  Turn and brown the other side also.  Serve hot.

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