Chakka Erissery

During summer season jackfruits are abundant in Kerala.  Chakka erissery is special during Great Lent days. 


Raw jack fruit (about to ripe)    1 cup

Jackfruit seeds                         1 cup

Turmeric powder                                   1/4 teaspoon

Chilly powder                         1/2 teaspoon

Salt                                                     To taste


Grated coconut                                   1/2 cup

Cumin seeds                                     1/4 teaspoon

Garlic                                                  2 pods.


Coconut oil                                         1 tablespoon

Mustard seeds                         1/2 teaspoon

Urad dal                                             1 teaspoon

Dry red chilly                                      3 nos.

Curry leaves                                       2 sprig

Grated coconut                                   1/4 cup


Clean jackfruit pods and cut roundwise.  Cut jackfruit seeds lengthwise into 4 pieces.  Add 2 cups water and salt and bring to boil along with turmeric and chilly powder.  Simmer fire and cook for 10 minutes.

 Grind grated coconut, garlic, and cumin seeds to a fine paste.  Add this paste to cooked jackfruit.  Mix well and bring to boil.  Switch off flame.

 Heat oil in a pan.  Splutter mustard seeds.  Add urad dal, dry red chilly and curry leaves .  When it is done, add it to the chakka erissery.  Roast 1/4 cup grated coconut in pan until golden brown.  Add this to chakka erissery.  Now ready to serve.


Banoffee Pie

Delicious dessert, easy to prepare and yummy too.


Marie Biscuits(crushed)   200 gms

Table Butter      100 gms

Condensed Milk   1 tin

Fresh cream        100 gms

Ripe Banana                  2 nos

Chocolate           for decoration


Melt Butter.  Add crushed biscuits.  Mix well.  Spread this mixture on the bottom of  dish and chill in refrigerator.

Pressure cook condensed-milk tin for 20 minutes.(The tin should be fully immersed in water).  Allow it to cool well.  When it is cool spread this on top of biscuit mixture evenly.  Cut bananas roundwise and place them over it.  Whip cream and spread them over bananas.  Grate chocolate and sprinkle them over whipped cream.  Serve chilled.



Crispy Spicy Fried Chicken

Mostly Saturday evenings are dine-out day for my family.  My children always look forward to it.   My younger son who is a pure non-veg always insist on going to resturants where he can try his chicken varieties.  Rest of the week he used to  pester me to try the same at home.  This one is the result of my experiments with KFC Chicken.  But this is spicier than KFC.  My children nicknamed it as AFC (Amma’s Fried Chicken).


Boneless Chicken   250 gms

Salt   to taste

Ginger Garlic paste   2 tablespoon

Turmeric powder   1/4 teaspoon

Garam Masala   1/2 teaspoon

Coriander powder   1 teaspoon

Green Chilly      6 nos. ( make a paste)

Egg White       of 3 eggs

Plain Flour     2 tablespoon

Corn Flour     1 tablesppon

Bread crumbs  2 cups

Corn flakes        1 cup (crushed with hand)

Oil                       For deep frying


Clean the chicken and cut into thin strips.  In a pan mix chicken strips, salt, garam masala, coriander powder, turmeric powder, chilly paste, and ginger garlic paste.  Bring to boil until the chicken is half cooked.  Remove from fire and set aside to cool well.  (At least 1 hour to absorb all the masalas in chicken pieces.  Or you can store it in refrigerator)

Beat egg whites.  Mix together plain flour, corn flour, crushed corn flakes, and bread crumbs.  Dip each half cooked chicken pieces first into egg white and then into the above bread crumb-cornflakes mixture.  Coat each piece fully and refrigerate for 1 hour.

Heat oil in a pan.  Fry the coated chicken strips until golden brown.  Drain on paper towels.  Serve hot with sauce.

Chemmenum Mangayum (Prawns and mango curry)


Prawns deshelled and deveined             250 gms

Raw mango(sour) pieces                                    1 cup

kudampuli (cocum)                                  2 pieces

Green chilies(slit)                              4 nos

Ginger                                                1″ piece

Garlic                                                  6 pods

Curry leaves                                       2 sprigs

Salt                                                     to taste

Turmeric powder                                   1/4 teaspoon

To Grind:-

Grated coconut                                   1-1/2 cups

Garlic                                                  1  pod

Coriander powder                                   1 teaspoon

Shallot                                                3 nos.

Green chillies                         3 nos.

For seasoning

Oil                   1 tablespoon

Mustard seeds             1 teaspoon

Fenugreek seeds 1 teaspoon

Dry red chilies             3 nos.

Shallot(sliced             1 teaspoon

Curry leaves               1 sprig


Clean prawns and keep it in a pan.  Add green chilies, crushed ginger, crushed garlic, curry leaves, salt, kudampuli, and turmeric powder and a cup of water.  Bring to boil on high flame.  After it boils and the steam started to come mix everything well with a spoon and reduce the heat and slow cook for 15 minutes until prawns are cooked.  Keep aside for 2 hours (Only when prawns absorb all these masalas it will become tasty).

Cook mangoes with 1 cup of water and salt.  Add these to the cooked prawns.  Grind together coconut, coriander, green chillies, shallots, garlic to a smooth paste. Add this ground paste to the cooked prawns. Bring to boil and cook on low flame for 5 minutes.

In a pan, heat the oil and splutter the mustard.  Add fenugreek seeds and fry for a few seconds. Add sliced shallots, split red chilies and curry leaves and fry until golden brown. Pour this over the prawn curry and mix well.

Pazham Jam (Banana Jam)

Pazham jam is a special Kerala Jam.  We used to make it with Palayam Kodan Pazham which are abundant in Kerala.


Ripe bananas (Palayam kodan Pazham)                     1 kg

Sugar                                                                          500 gms

Water                                                                          4 cups

Cloves                                                                        5 nos.


Peel off banana skin.  Put bananas and water into a pressure cooker,  Water level should be just enough to cover the bananas.  Pressure cook until 2 whistles blow.  Allow it to cool.

When it is cool, pour the cooked bananas along with its water into a clean muslin cloth.  Squeeze the bananas until all the juice came out.  Pour the juice into a thick-bottomed pan.  Add sugar and cook it on high flame stirring in between.  When the jam begins to get boil, reduce the heat and stir it consistently.  Add crushed cloves.  When the jam becomes thread-like consistency remove from fire.  When it is cool store it in a glass bottle.


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.

Mushroom Fry (Koon Mezhukkupuratty)

Mushrooms are rich with Vitamin B and potassium.  Mushrooms are cholesterol and fat free.


Button mushroom sliced                200 gm

Green chilly chopped                                       4 nos.

Garlic                                                   1 clove

Pepper                                                 1/2 teaspoon

Turmeric                                               1/4 teaspoon

Salt                                                      to taste

Water                                                   1/2 cup

Curry leaves                                         1 sprig

Oil                                                        1 tablespoon

Onion chopped                                     1 small


Cook mushrooms, green chillies, garlic, pepper, turmeric, salt, curry leaves, and water for 7 minutes.  Set aside.

 Heat oil in a pan.  Saute  onion till brown.  Add the cooked mushroom and fry for 2 minutes.  Remove from fire.

Milk Halwa


Milk                 1 litre

Sugar              750 gms

Sago               200gms

Maida             250 gms

Cardamom powder   1/4 teaspoon

Ghee               200 gms

Cashew nuts             25 gms.


Pressure cook sago.  When it is cool, grind it in the mixer for 2 minutes and keep aside.  Add 1 cup of water to the sugar and mix till it dissolves.  Mix well Milk, sugar syrup, ground sago, and maida.   Heat this mixture in a thick-bottomed (preferably a non-stick) pan.  Add ghee little by little.  Stir continuously.  (It will take almost 45 minutes).  When the mixture started to leave from the sides of the pan, add cardamom powder, and cashew nuts.  Grease a plate with ghee and spread the halwa to this plate.  When it is cool, cut into desired shapes.

Idiyappam (String Hoppers)

Idiyappam, a traditional Kerala breakfast dish, can be included in the group of healthy dishes.  This is my hubby’s favourite breakfast.  Although I used to make it occasionally, I love my co-sister’s preparation.  She used to make soft idiyappams.  Here is her recipe of making soft idiyappams.Ingredients:-

Roasted rice flour (sieved)  2 cups

Water                                      3 cups

Salt                                         to taste

Grated coconut                     1 cup

Oil                                           to grease the plates


Boil the water and add salt.  Remove from fire.  Add the rice flour and stir it well. Allow it to cool down slightly.  When it still warm (cools down slightly)  knead the dough very well until it is soft.   If the dough is not soft, add little more warm water and knead well.  Make lemon-sized balls with this dough and keep aside.

 Grease the idiyappam moulds (idly plates) with little oil. Take idiyappam maker.  Put the small-holed disc in it.   Place the balls of dough into the idiyappam maker. 

Turn the handle of the idiyappam maker clockwise and let the dough in the shape of noodles fall on the moulds.  When the mould is filled sprinkle 1 tbsp of grated coconut on top of the idiyappam.   Repeat this process until all the idli moulds filled.

 Stack the filled idli moulds on the idli stand and steam cook for 10 minutes.   After 10 minutes, remove the idli plates from the steamer and allow it to cool.  After cooling slide the idiyappam from the idly plates on to a serving dish.



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.

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