Unniyappam | Easy Method | Traditional Kerala Nadan Soft and Perfect Unniyappam | ഉണ്ണിയപ്പം

Unniyappam is a small round snack made from rice, jaggery, banana, roasted coconut pieces, roasted sesame seeds, ghee, and fried in oil.

Unniyappam is one of those special sweets snacks from Kerala and is also served in the Onam Sadya. They are also offered as prasad in some temples in Kerala.

When I make Unniyappam I prefer to use raw rice, With rice flour, the appams have a dense texture at times.

This recipe makes around 30 to 32 small Unniappam

INGREDIENTS:

For Soaking Rice

• 1 cup raw rice or 200 grams rice - use any type of short-grained rice
• water as required

Other Ingredients For Unniyappam

• 2 medium-sized banana or 3 small banana
• 2 to 3 dates ( optional )
• 1/4 cup maida
• 1 teaspoon black sesame seeds
• ½ cup jaggery powder or add as required
• ¼ cup water or add as required
• ¼ teaspoon baking soda - you can also add ⅛ teaspoon baking soda 
• 3 tablespoons chopped fresh coconut
• ½ to 1 teaspoon coconut oil or ghee for each mold
• 1/2 cup coconut oil
• 1/4 tsp salt

METHOD:

Soaking Rice

• Rinse 1 cup rice in the water a couple of times. Then soak rice in enough water for 3 to 4 hours. You can even soak rice overnight if you want. 
• Later drain all the water and add the soaked rice in a grinder jar.
• Now grind the rice by adding very little water into a smooth batter ( it should not be too runny nor too thick ) & keep aside
• Let's make the syrup out of jaggery powder, take a pan add jaggery and little water and let it boil allow the jaggery to melt properly, there should not be any lumps, keep stirring in between so that it does not stick to the bottom. (For a more sweet taste you can add ¾ cup jaggery)
• Once its ready allow it to cool for 5 mins
• Next, take 1/4 cup maida in a mixie jar, to that add chopped bananas, 2 to 3 dates ( seedless ) jaggery syrup,1/4 tsp salt and grind it into a smooth batter
• Now add the rice batter to this and combine everything well
• Now pour the batter into a bowl & Keep aside.
• Then add 1 teaspoon black sesame seeds, coconut pieces,¼ teaspoon baking soda. Baking soda can be skipped too, but adding them makes the appams have a soft texture.
• Mix well.

Making Unniyappam

• Now heat the KARA or Appam Chatti pan. Add ½ to 1 teaspoon ghee to each mold. then add coconut oil to fill the molds. Keep the flame to a low. 
• When the oil becomes hot, with a spoon or small glass pour batter in the Chatti molds till ¾ of each mold.
• On a low to medium-low flame cook till the base is golden and crisp.
• Then turn over each Unniyapam with a wooden skewer or stick.
• You can turn over a couple of times more for even cooking.
• Once golden from all sides, then place the Unniyappams on kitchen paper towels or strainer.
• Prepare Unniappam with the remaining batter in the same way. If there is oil in the molds, then no need to add extra oil.

Serve Unniappam warm or at room temperature as a sweet snack

The recipe makes for  30 to 32 unniyappam. These stay good at room temperature for 1 to 2 days. You can even refrigerate them.

POTATO MASALA | POTATO MASALA WITH COCONUT | POTATO CURRY

This Potato curry is spicy, easy to make, and tasty as well. This is my mom's recipe, she often makes it and we all love it.

Ingredients

• Potato 2 nos cut into cubes
• Onion sliced 1 small
• Tomato chopped 1 med
• Green Chili 2 slit
• Ginger 1 inch
• Garlic pods 6 to 8 ( few for grinding & rest for gravy )
• Chilli powder 1/2 tsp
• Turmeric Powder 1/4 tsp
• Salt as required
• Coconut oil pref 1 tsp
• Water as required
• Curry leaves handful

For masala

• Grated coconut 1/4 cup
• Cumin seeds 1/4 seeds
• Pepper powder 1 tsp
• Garlic 4 to 5 no
• Dry Red chili 2 nos
• Coriander Powder 1 tbsp

METHOD :

• Heat a Kadai add grated coconut, cumin seeds, pepper powder, and dry red chili
• Roast coconut till it turns golden brown ( do not burn the coconut )
• Once coconut turns its color add 1 tbsp coriander powder saute on low flame for a min and turn of the stove
• Allow it to cool and then grind it into a smooth paste by adding water and keep aside
• Take a pan add oil and curry leaves
• once it's hot add tomatoes and saute for a min
• Now add-in potatoes, onions, ginger, garlic, and green chilies and saute for a min
• To that add 1/2 tsp chili powder, 1/4 tsp turmeric, and salt and mix well
• Add 1 cup water and cook till the potatoes are done.
• once the potatoes are cooked well add in the ground masala paste and cook till the raw smell goes
• Adjust the gravy consistency acc
• our yummy & tasty curry is ready
• Serve it hot with rice & Chapathi

kallumakaya thoran | mussels roast | kerala style | step wise video |

A delicious blend of mussels, grated coconut, and other spices. A dish that is common in Northern Kerala ( Malabar ). It can be served as an appetizer or as a side dish with rice.

INGREDIENTS 

• Mussels / kallumakkaya  - 500 grams
• Turmeric powder  -  1/2 tsp
• Water  -  1/4 cup
• Grated coconut   -  1/2cup
• Red chilli powder    -  1 tsp
• Pepper powder    -   1tsp
• Green chilli  -  1 chopped
• Curry leaves
• Oil  - 1 tbsp
•  Onion   -  1 large chopped
• Ginger garlic paste  -  1 tsp

METHOD 

TO MARINATE:

• Marinate the mussels with red chilli powder, turmeric powder & salt and keep aside for 10mins

TO CLEAN MUSSELS

• Boil the mussels in half a cup of water
• Cook for 5 - 10 minutes and switch off the flame.
• Clean and remove dirt from mussels 
• Keep it aside.

   KALLUMAKAYA THORAN       

• Heat oil in a pan, add 1/4 tsp jeera/cumin seeds
• Now add in curry leaves and saute for a min
• To that add 1 dry red chilli and saute
• Add in chopped onions saute it for a minute.
• Add in 1/4 tsp turmeric powder & little salt and mix well
• Now add ginger-garlic paste & green chilli saute again for another 1 to 2 mins or till raw smell goes
• Add mussels and 1 tsp pepper powder mix well
• Add in 1/4 cup water cover and cook for 5 to 8 mins
• Finally, add in grated coconut and mix well and turn off the stove

Mussels ( kallumakkaya ) thoran is ready to be served.

Serve hot!

ONION EGG ROAST | EASY EGG MASALA | NO SPECIAL INGREDIANTS REQUIRED | QUICK & EASY

This is my easy to go Egg Masala Recipe especially those days when you don't have much time to spend in the kitchen. it goes really well with chapati/Phulka, Dosa, Appam, etc.

Ingredients

• Onions 2 nos sliced
• Tomato 1 chopped
• Ginger garlic paste 1 tsp
• Green chili slit 1 nos
• Oil 1 tbsp
• Turmeric powder 1/4 tsp
• chili powder 1/2 tsp
• Pepper powder 1 tsp
• Salt as required
• Boiled Eggs 2 nos

Method:

• Heat 1 tbsp oil in a pan
• once its hot, add sliced onions and saute till it changes its color
• once onions color is slightly changed add 1 tsp ginger garlic paste and saute till the raw smell goes
• Now add in the chopped tomatoes and cook till it turns soft
• Now add in all the masala powders and salt and cook for 2 to 3 mins
• To that add 1/2 cup water cover and cook for 4 to 6 mins or till gravy is cooked and reduced to desired consistency
• Finally, add in boiled eggs and mix well and cook for another 1 min and turn off the stove.
• quick & easy egg masala is ready

KATI ROLL | KATHI ROLL | Chicken Kathi Roll | Kolkata Rolls | Quick Recipe | HOW TO MAKE Chicken Kathi Roll | Chicken Frankie

A Kati Roll is a street-food dish originating from Kolkata, West Bengal. In its original form, it is a skewer roasted kebab wrapped in a paratha bread, over the years many variants have evolved

Today, mostly any wrap containing a filling enfolded in an Indian flatbread (roti) is called a Kati roll

TODAY AM SHARING A SIMPLE SIMPLE KATHI ROLL RECIPE FROM SCRATCH.

INGREDIENTS 

For Dough

• Whole wheat flour / all-purpose flour 2 cups
• Salt as required 
• Water as required 

For filling:

Marination 

• Chicken boneless preferably ( or with bone) 250 to 300 gram
• Curd 3 Tbsp
• Kashmiri Chilli Powder 1 tbsp
• Cumin powder 1tsp
• Salt as required 
• Kasturi Methi 1 tsp
• Oil 1 tbsp
• Besan 1 tbsp 

Vegetables:

• Onions sliced  
• Carrot sliced
• Cabbage sliced
• Capsicum sliced 
• Cucumber cut into long cubes

For Rolls:

• Eggs 
• Green chutney 
• Lemon ( optional)

Method:

To make dough

• Combine, flour salt, and water and knead into a smooth dough and keep aside for 10 to 15 mins

For Filling:

• First, marinate the chicken :
• In a bowl add oil, to that add chili powder and mix well ( it imparts good color)
• Now add in cumin powder, methi, besan, salt, and curd and mix well
• Now add the chicken pieces and marinate for min 15 mins

Meanwhile :

• Take a flat Tawa and make Rotis and keep aside 
• Once the chicken is marinated well, let’s fry or grill and keep aside ( if using with bone chicken, once it’s fried remove all the bone And keep aside)
• Heat again a pan and add little oil, once it’s hot add sliced vegetables one by one ( except cucumber ) and sauté on high flame for 2 to 4 mins.
• Add salt accordingly
• Finally, add in the fried chicken and mix well and cook for another 2 mins and turn off the stove.

Let’s assemble the roll:

1. First heat a pan add little beaten egg, gently press a roti over it and cook for 2 mins or till egg is cooked ( repeat the same for all roti)
2. Now take 2 tbsp of filing & add in the center of the roti, then add Cucumber and green chutney ( lemon juice and chat masala can also be added at this point)
3. Close the roti from the other end, secure tightly with a skewer, or foil 

Now our Kathi Roll is ready to be served 😊