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Showing posts with label KERALA FOOD. Show all posts
Showing posts with label KERALA FOOD. Show all posts

May 22, 2020

Egg Drop Biscuits Without Oven / Kerala Mutta Biscuit / Bean Biscuits / Coin Biscuit Recipe

 Egg biscuits recipe

Today’s recipe is a bakery style, my childhood favorite egg biscuit which is called by different names such as egg drop biscuits, mutta biscuits, bean biscuits, coin biscuit, baby biscuit , button biscuit etc. I never knew this biscuit is popular in Kerala bakery. When I was young, my dad used to take me to a small bakery near my house in Salem, Tamil nadu. My mom and sister used to buy shrewsburry biscuits i.e Nankhatai and coconut bun whereas my choice is this humble and cute egg drop biscuit. I used to call this as button biscuit or yellow biscuit. I buy a big pack and eat it all alone without sharing with anyone at home😉. Its so addictive !! I love its mild sweetness, cute looks with an awesome vanilla flavor. Even now whenever I visit Lakshmi bakery in Salem, I never forget to pick a pack of this egg drop biscuits. Nowadays we get this egg drop biscuits in different flavors like chocolate, orange, pineapple, mango etc. But I like this original vanilla flavored ones. During this lockdown period, I came across this mutta biscuit recipe in my Facebook and Instagram feeds. Being a vegetarian, I was hesitant to use egg in my kitchen to bake this biscuit. I also asked few people to suggest eggless options for this biscuit but majority of the answers were NO. Finally I made up my mind and tried this recipe for the first time yesterday. I referred so many Youtube videos and Shravskitchen for this recipe. I took Raksha’s help for shaping the biscuits and baked it successfully. Even though its my first attempt, it came out so well. It can be prepared easily even if you are a beginner in baking.You can make it without oven too. So In this post, I have discussed how to make this egg drop biscuits with and without oven. I tried both at the same time. Results were equally good. In fact biscuits made in stove were more crispy than oven ones. Ok friends, lets see how to make this cute and yummy egg biscuit with step by step pictures.
Egg biscuits without oven


Egg Biscuits / Kerala Mutta biscuit


Egg Biscuits / Kerala Mutta biscuit

Egg Biscuits / Kerala Mutta biscuit also known as bean biscuits, coin biscuits, button biscuit and baby biscuits recipe with and without oven.



Cuisine: Indian
Category: Cookies
Serves: 100
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 240ml
  • All purpose flour / Maida - 3/4 cup
  • Baking powder - 1/2 tsp
  • Eggs / Mutta - 2
  • Powdered sugar - 5 tbsp ( little less than 1/2 cup)
  • Vanilla essence - 1 tsp
  • Melted butter - 2 tbsp
  • Turmeric powder – 1/8 tsp
  • Zip lock cover / Piping bag / Milk cover – 1
HOW TO MAKE EGG BISCUITS / MUTTA BISCUITS
  1. In a mixing bowl, break 2 eggs. Beat for a minute. 
  2. Add melted butter, vanilla essence and powdered sugar.
  3. Mix well. Sieve maida,turmeric powder and baking powder.
  4. Add to the egg mixture and mix gently to make a dough.
  5. Take a zip lock cover or piping bag and spread in a tumbler or mug.
  6. Pour the batter and fill it. Make a cone and cut the end of zip lock cover to make a small hole.
  7. Take a baking tray lined with butter paper. Drop the dough into small rounds.
  8. To make the egg biscuits without oven, heat a kadai in high flame for 5 minutes.
  9. Lower the flame completely. Place the baking plate over the kadai and cover it with a lid.
  10. Cook for 10 minutes in very low flame till the bottom of biscuit turns golden in color.
  11. Switch off the flame. Remove the plate and rest for 2 minutes. Remove the biscuits using a knife.
  12. Transfer to a plate and cool down to become crispy. Enjoy.
  13. To make the egg biscuit in oven, preheat oven in 180c. Bake for 10 to 15 minutes in 180c.
  14. Remove the tray once the edges of biscuit turns golden. Remove the biscuits and spread in a plate to cool down.
  15. It becomes crispy once its cooled down completely.
METHOD - STEP BY STEP PICTURES
  • Break 2 eggs in a wide mixing bowl. Beat for a minute. Add melted butter, vanilla essence and powdered sugar. Mix well without lumps.
  • Egg biscuit
      Egg biscuit
       

    • Sieve maida, baking powder and turmeric powder. Add to egg mixture and mix gently to make a dough.
    • Egg biscuit
    • Dough should not be too thick or thin. It should fall like a thick ribbon. Take a zip lock cover or piping bag or milk cover.

    • Fill with dough and twist to make a cone. Cut the bottom end and make a small hole in the zip lock cover.
    • Egg biscuit  Egg biscuit
    • Take a baking tray and line with butter paper. Pipe in small balls shapes as shown in the figure below. Do not make it big because this biscuit expands and flatten while baking.
    • Egg biscuit
    • To make this biscuit without oven, pre heat a  empty kadai in high flame for 5 minutes. Once it starts to become smoky, lower the flame completely and place the baking tray with biscuit.
    • Cover the kadai with lid and cook in very low flame for 10 to 12 minutes till the edges of biscuits turn golden in color. Switch off the flame and remove the tray from kadai. Rest it for few minutes and try to remove the biscuit with a knife.
    • Egg biscuit
    • Cool down completely to become crispy because it tastes soft while hot or warm. It has to cool down to become crispy and hard. If you feel its still soft to eat or touch, you should bake for few more minutes.  Store in a box and enjoy for a week.
    • Egg biscuit
    • For baking in oven, preheat the convection oven in 180c. Place the baking tray with biscuit dough and bake for 10 to 15 minutes in 180c . Switch off when the edges of biscuit turn golden brown. Mine took 12 minutes. Remove the tray and cool down to become crispy. Enjoy.

    • NOTE : If you feel the biscuit is soft to touch, you have to bake / cook for another few minutes. Cooking time depends on the oven or the vessel you use in stove.

    • Enjoy !

    Note

    • You can cook the biscuit in an empty preheated kadai. I din’t use powdered salt here. If you wish you can spread one inch thick powdered salt and pre heat it. Always use a old kadai for baking.
    • Adjust the quantity of sugar as per your taste. This biscuit has a mild sweet taste. So this quantity was perfect for me.
    • Do not skip butter.
    • I haven’t tried this biscuit with wheat flour.
    • Adjust the quantity of vanilla essence as per the need. Original recipe called for 1/2 tsp but I used to 1 tsp to suppress the smell of eggs.
    • For variations, you can add a tsp of chocolate powder to a portion of the dough and make chocolate egg drop biscuits. 
    • For making pineapple, orange or mango flavored biscuits, replace vanilla essence with the respective essence. Add few drops and check the flavor. 

    Do try this yummy, kids friendly, egg biscuit recipe and share your feedback with me.
    Kerala mutta biscuit
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    September 13, 2019

    Pink Palada Payasam Recipe In Pressure Cooker

    pink palada payasam
     Palada Payasam is one of the traditional payasam recipes of Kerala. It is prepared for Onam and Vishu festivals. Authentic palada payasam is prepared by boiling and simmering the milk, sugar, ada for hours together. Sugar caramelizes and milk turns pale pink (rose) in color naturally. But nowadays people follow this short cut and easy method to achieve this pink color in palada payasam. Every year during Onam, I try to make a new recipe as Onam special. This year I tried pink colored palada payasam for a change. I used small sized store bought ada (Double horse brand). It helped to cook quickly. As usual I did in a cooker. In a pressure cooker, we need to boil milk, sugar and ada.  In the mean time, a portion of sugar is caramelized in another pan and added to the cooker. Cook everything for 20 minutes in low flame. Ada will be well cooked and color of the milk turns to pale rose in color. It tastes great with a mild caramel flavor. You will love it for sure. Do try it friends. Lets see how to make pink colored palada payasam recipe with step by step pictures.
    pink palada payasam recipe

    Pink Palada Payasam Recipe


    Pink Palada Payasam Recipe

    Pink colored Palada Payasam Recipe with store bought ada in a pressure cooker



    Cuisine: Kerala
    Category: Sweet
    Serves: Serves 3
    Prep time: 30 Minutes
    Cook time: 20 Minutes
    Total time: 50 Minutes



    INGREDIENTS
    1 cup = 250ml
    • Store bought ada - 1/4 cup
    • Milk - 1/2 liter (use full fat milk)
    • Sugar - 1/4 cup
    • Sugar - 2 tbsp (to caramelize)
    • Water - 1 tbsp (to caramelize sugar)
    • Roasted cashew nuts - 5 (optional, roast in 2 tsp ghee)
    HOW TO MAKE PINK PALADA PAYASAM
    1. Wash the ada and soak in hot water for 30 minutes.
    2. Wash the soaked ada in cold water and set aside.
    3. In a pressure cooker, take milk and sugar. Let it start to roll boil.
    4. Keep boiling the milk in low to medium flame.
    5. In the mean time, add sugar and water to caramelize it. Mix well till sugar turns golden brown in color. Do not burn it.
    6. Add to the boiling milk in pressure cooker. Add soaked ada. Put a small plate or spoon.
    7. Mix well and cover cook in low flame for 4 whistles.
    8. Open the cooker after steam is released. You will see a pale pink colored , flavorful palada payasam. You can add cardamom powder & ghee roasted cashew nuts if you like.
    PINK PALADA PAYASAM RECIPE - STEP BY STEP PICTURES
    • Wash the ada and soak in hot water for 30 minutes. Quantity doubles after soaking. Wash the ada in cold water and strain it completely. Set aside.
    • pink palada payasam recipe
    • In a pressure cooker base add 1/2 liter milk, 1/4 cup sugar and mix well. Boil in medium flame.
    • pink palada payasam recipe
    • Take 2 tbsp sugar and 3 tsp water in a kadai. Mix well in low to medium flame till sugar dissolves. Keep mixing till sugar turns golden brown in color. Do not burn it. Keep the flame low to medium and do it patiently.
    • pink palada payasam recipe
    • Add the caramelized sugar to the boiling milk in low flame. Mix well and add soaked,drained ada.  Check for taste. Add more sugar if needed. Add a small plate or a teaspoon to the cooker. This helps to avoid spilling of milk from the cooker nozzle.
    • pink palada payasam recipe
    • Pressure cook in low flame for 4 whistles. It takes nearly 20 minutes. Switch off the flame. Open the cooker after the steam is released. You will see a nice, rose / pale pink colored payasam. Remove the spoon. Mix well and check the consistency. If its too thin, boil for some more time to become thick. If the payasam is thick, add some boiled milk.  Adding roasted cashew nuts is optional. I don’t add usually. Cardamom powder is not needed.
    • pink palada payasam recipe
    • Mix well & serve hot. Enjoy !

    Note

    • Adjust the quantity of sugar based on your taste.
    • Adding roasted cashew nuts is optional.
    Enjoy this yummy, pink colored palada payasam at home for this Onam festival !
    rose palada payasam in pressure cooker

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    September 10, 2019

    How To Cook Kerala Matta Rice In Pressure Cooker

    how to cook kerala matta rice
    Kerala matta rice also known as rosematta rice, vadi matta rice, palakadan matta rice, red rice, Kerala red rice, Kerala parboiled rice (Malayalam: കേരള മട്ട)is a healthy grain that is grown in Kerala and Karnataka regions. It is mainly consumed by people all over Kerala, Srilanka and coastal areas of Karnataka like Mangalore. As we all know, Kerala matta rice is a magnesium rich grain with immense health benefits. This rice can be cooked in a pressure cooker, microwave, electric rice cooker and in an open pot without cooker. One cup of Matta rice contains 84 grams of magnesium, one gram of calcium, one gram of fiber with 160 calories. It also contains vitamins. Though this red rice is different from brown rice, it has equal health benefits. Just like the usual polished white rice, this red rice can be used to make idli, dosa, appam, murukku and snacks. It can be consumed mixing with kuzhambu, sambar, rasam and non-veg curries. More than all these recipes, matta rice porridge is a most popular and healthy baby food. Apart from this, Kerala matta rice is good for people having Type 2 diabetes, heart diseases and osteoporosis. It makes you feel full for long time. Rice gruel is given to babies. Every year during Onam festival, I used to make Sadya at home for our lunch. I cook Kerala Matta rice easily in a pressure cooker. Washing the rice & soaking for minimum one hour is essential for cooking this rice perfectly. Ok friends, lets see how to cook Kerala red rice with step by step pictures.

    Check out all my Kerala Recipes

    how to cook kerala matta rice in cooker

    How to cook Kerala Matta Rice in a pressure cooker


    How to cook Kerala Matta Rice in a pressure cooker

    How to cook Kerala Matta Rice in a pressure cooker / How to cook red rice in a cooker



    Cuisine: Kerala
    Category: How to
    Serves: Serves 4
    Prep time: 120 Minutes
    Cook time: 30 Minutes
    Total time: 150 Minutes



    INGREDIENTS
    1 cup - 250ml
    • Kerala matta rice / Kerala red rice - 1/2 cup
    • Water - 2.5 cups
    HOW TO COOK KERALA MATTA RICE
    1. Wash the matta rice thrice in water.
    2. Soak in enough water for 2 to 4 hours or overnight.
    3. Color of the rice turns pale white after soaking.
    4. Drain the water and take the rice in a pressure cooker.
    5. Add 2.5 to 3 cups of water. Keep the flame high till vapor comes off through nozzle.
    6. Put the weight valve and lower the flame completely.
    7. Cook for 5 whistles in low flame. Switch off the flame.
    8. Open the cooker after the steam is released.
    9. Strain the excess water through a colander.
    10. Fluff the rice and serve. You can drink the rice cooked water (gruel).
    11. Serve the hot rice with sambar, theeyal or any non-veg curry.
    KERALA MATTA RICE - STEP BY STEP PICTURES
    • Wash the Kerala matta rice/ red rice twice or thrice till the water color changes from red to pale white. Soak in enough water for minimum one hour to maximum over night.
    • how to cook kerala matta rice in cooker
    • Color of the rice changes to pale white after soaking. Drain the excess soaked water and take the rice in a pressure cooker.

    • Add 2.5 cups of water (Rice : water = 1: 5). Mix well and close the cooker. Keep the flame high till vapor starts to come off through the nozzle.
      • how to cook kerala matta rice in cooker
    • Put the weight valve and lower the flame completely. Cook in low flame for 5 whistles. It takes 15 to 20 minutes.

    • Switch off the flame. Open the cooker after steam is released. Take a vessel and place a colander / sieve over it. Strain the cooked water. Its known as rice gruel.
    • how to cook kerala matta rice in cooker
    • You can drink it adding a pinch of salt. Its very healthy. Take the cooked rice and press it with your fingers. If it becomes mushy, rice is cooked well. Remove the rice from colander and transfer to a bowl. Serve hot with sambar, theeyal, rasam etc. Enjoy ! how to cook kerala matta rice in cooker

    Note

    • Wash the rice thrice to remove the starch.
    • Color of rice changes to pale white after soaking for few hours
    • Soaking is mandatory. Minimum one hour is necessary.
    Enjoy this flavorful, healthy Kerala matta rice for your lunch & stay fit !
    how to cook kerala rice


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    October 2, 2018

    Red Coconut Chutney Recipe – Kerala Style Red Coconut Chutney For Idli, Dosa


    Red coconut chutney for idli dosa can be prepared in many ways. My mom makes red coconut chutney with big onion or garlic. She also grind this chutney just with coconut, red chilli, tamarind and then temper with onion. This Kerala style red coconut chutney is prepared with a combination of coconut, red chilli, ginger and small onion. I followed Mia’s kitchen recipe and tried this for my breakfast as a side dish for dosa. Its very easy to make. I loved it a lot. Flavor of ginger and small onion is the highlight of this red chutney. I made it semi thick in consistency as per my liking. You can adjust its consistency and spice level based on your taste buds by altering the quantity of red chillies. Friends, If you have not tried your hands on Kerala style red coconut chutney, you must try it. I am sure you will love it like me. Ok, lets see how to make red coconut chutney for idli and dosa in Kerala style with step by step pictures.

    Check out my 50+ chutney varieties too.


    Red Coconut chutney recipe for idli, dosa - Kerala style red coconut chutney


    Red Coconut chutney recipe for idli, dosa - Kerala style red coconut chutney

    Kerala style red coconut chutney for idli , dosa.



    Cuisine: Kerala
    Category: Chutney recipes
    Serves: Serves 3
    Prep time: 5 Minutes
    Cook time: 5 Minutes
    Total time: 10 Minutes



    INGREDIENTS

    1 cup - 250ml
    • Grated coconut - 3/4 cup
    • Red chilli - 4 to 5 nos.
    • Small onion - 3 nos.
    • Ginger - 1 inch piece
    • Tamarind - Small Berry size
    • Salt & water - as needed
    To Temper
    • Coconut oil - 2 tsp
    • Mustard seeds - 1/2 tsp
    • Urad dal - 1/2 tsp
    • Curry leaves - few
    • Red chilli - 1
    • Small onion - 3 nos. (Sliced thinly)

    HOW TO MAKE KERALA RED COCONUT CHUTNEY

    1. In a mixie jar, grind grated coconut, red chilli, small onion, ginger, tamarind, salt adding water.
    2. Grind to a smooth paste.
    3. Temper mustard seeds, urad dal, curry leaves, red chilli and onion.
    4. Add to the chutney. Mix well.
    5. Serve  this red coconut chutney with idli, dosa.

    KERALA STYLE RED COCONUT CHUTNEY - STEP BY STEP PICTURES

    • In a mixie jar, take the grated coconut, red chilli, small onion, ginger, tamarind, salt to a coarse paste without adding water. Then add required water and grind to a smooth paste.
    • red coconut chutney kerala style
    • Transfer the chutney to a bowl. Heat coconut oil in a kadai. Temper mustard seeds, urad dal, red chilli, curry leaves and small onion. Saute the onion till transparent. Add to the chutney bowl. Mix well and serve with hot idli, dosa. Drizzle with gingely oil if you like. Enjoy !red coconut chutney kerala style

    Note

    • Adjust the quantity of red chillies as per your taste.
    • Do not skip the onion. If you don’t have small onion, use half of the big onion.
    • Do not add more ginger. It will dominate the flavor.
    • Tempering in coconut oil gives nice flavor.

    Enjoy this yummy, Kerala style red coconut chutney with idli, dosa !


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    September 28, 2018

    Kerala Tomato Curry Recipe – Kerala Thakkali Curry With Coconut Milk

    Kerala tomato curry recipe
    When I was looking for a Kerala style side dish for appam apart from vegetable stew, I got to know about this Kerala style tomato curry recipe / thakkali curry with coconut milk. It is an yummy side dish for appam, dosa and rice. This is the first time Iam making tomato curry with readymade coconut milk powder. I used Maggi coconut milk powder to make thin coconut milk and used in this recipe. Tomato curry came out very tasty and tasted more like kurma with mild masala flavor. Raksha and myself loved it with appam and dosa. I tried this recipe after watching few YouTube videos. In the video, this curry was prepared for rice. But I had it with appam and dosa. Hope it tastes good for idiyappam too. Friends, if you love tomato based side dish recipes, you must give this a try. You will love it for sure. Ok, lets check how to make Kerala style tomato curry for rice, appam with step by step pictures.

    Check out my Potato paya recipe, Vegetable stew recipes too.

    Kerala tomato curry recipe


    Kerala style tomato curry recipe - Side dish for rice, appam


    Kerala style tomato curry recipe - Side dish for appam

    Kerala style tomato curry recipe with onion, tomato and coconut milk.



    Cuisine: Kerala
    Category: Side dish for appam
    Serves: Serves 3
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes



    INGREDIENTS

    1 cup - 250ml
    • Coconut oil - 3 tbsp
    • Mustard seeds - 1/2 tsp
    • Curry leaves - Few
    • Big onion - 1 (Finely chopped or sliced)
    • Green chilli - 2 nos.
    • Ripe tomato - 2 nos.
    • Turmeric powder - 1/4 tsp
    • Kashmiri chilli powder - 1 tsp
    • Coriander seeds powder - 1 tsp
    • Coconut milk - 1 to 1.5 cups ( I used Maggi coconut milk powder)
    • Coriander leaves - to garnish

    KERALA STYLE TOMATO CURRY RECIPE

    1. Wash and chop onion, tomato into small pieces.
    2. Take Maggi coconut milk powder packet. Follow the instructions and make thin coconut milk.
    3. Heat oil in a kadai. Splutter mustard seeds, curry leaves.
    4. Saute onion, green chilli and tomato. Add salt, spice powders and saute well.
    5. Lastly add the coconut milk. Boil for few minutes. Garnish with coriander leaves.
    6. Serve with rice, appam or dosa. Tastes yummy !

    KERALA TOMATO CURRY - STEP BY STEP PICTURES

    • Wash and chop onion, tomato into small pieces. Slit green chilli and set aside

    • Take the readymade coconut milk powder. Add water as per the instructions given on the pack. I added 3 tbsp of water for 1 tbsp of powder. Make 1 cup of coconut milk and set aside.
    • Kerala tomato curry recipe
    • Heat coconut oil in a kadai. Splutter mustard seeds, curry leaves. Saute onion and green chilli till onion becomes transparent.
    • Kerala tomato curry recipe
    • Add tomato pieces, salt and saute till tomato becomes mushy. Add turmeric powder, red chilli powder and coriander powder.
    • Kerala tomato curry recipe
    • Mix well till raw smell goes off. Lastly add the coconut milk and boil the gravy for few minutes till it reaches the desired consistency.
    • Kerala tomato curry recipe
    • Switch off the flame and garnish with coriander leaves. Serve hot with rice, appam or dosa.
      Enjoy !

    Note

    • Adjust the quantity of spice powders and green chilli as per your taste.
    • Add more coconut milk if you wish.
    • This tomato gravy tastes tangy if you don’t add the required amount of chilli and spice powders.

    Try this yummy Kerala style tomato curry and enjoy with rice or appam !
    Kerala thakkali curry with coconut milk


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    September 2, 2017

    Kerala Sambar Recipe Without Coconut – Easy Onam Sadya Sambar

    Last year I shared traditional Kerala Varutharacha sambar recipe during Onam. Recently I came across this easy Onam sadya sambar without coconut using a pressure cooker in Anu’s kitchen YouTube Video. Its the simplified version of varutharacha sambar using Kerala sambar powder. I loved the idea and tried it with some modifications to make it even more easy. As I don’t have Kerala sambar powder, I used my homemade sambar powder, red chilli powder and coriander seeds powder. Still it tasted great with a nice flavor.
    Kerala sambar recipe without coconut
    For Onam sadya, you may need to cook so many recipes for the feast. I am sure this easy sambar recipe will help you save lots of time when compared with varutharacha sambar with spices and coconut. Of course taste may not be equal to the traditional Kerala sambar still you can give a try. This sambar would be useful especially for bachelors and working women to make a quick & healthy recipe with the goodness of all the vegetables. You don’t need to make any side dish like thoran or mezhukupuratti if you add lots of vegetables. Friends, do try this easy Kerala style Onam sadya sambar and share your feedback with me. Lets see how to make Onam sadya sambar recipe without coconut easily in a pressure cooker with step by step pictures and video !
    Do check out my Kerala Ulli Sambar For Idli, Dosa.

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    August 31, 2017

    Kerala Moru Curry Recipe With Kumbalanga, Coconut

    Kerala style Kumbalanga moru curry recipe also known as Kachiya moru/ moru kachiyathu/moru kootan is nothing but buttermilk seasoned and cooked with vegetables and ground coconut paste. It is commonly prepared in most of the Kerala houses. Many people include this moru curry in Vishu and Onam sadya menu as it helps in digestion. In Tamil nadu, we call it as Mor kuzhambu. This Kerala moru curry can be prepared in various ways. I found recipes with & without coconut, recipes with onion and without vegetables too.

    Moru curry recipe with kumbalanga
    Today I have shared a version of kachiya moru tastes with vegetable. I used Kumbalanga ( ash gourd). We can also use veggies like Cucumber(Vellarika), Winter melon, Lady’s finger(Vendakka) or green papaya. Today I have shared this moru curry recipe with kumbalanga(Vellai poosanikai in Tamil) and coconut. I referred Kothiyavunu for the recipe.  It came out really well. Basically we all love mor kzuhambu so this Kerala moru kachiyathu is no exception to that. Try this easy and yummy moru curry for this Onam festival menu and enjoy ! Lets see how to make Kerala moru curry with step by step pictures.
    You can also check my other Onam recipes like Sadya sambar, Tomato rasam
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    April 24, 2017

    Instant Mango Pickle Recipe – Andhra, Kerala, Tamil nadu Style Raw Mango Pickle With Video

    Instant raw mango pickle - Andhra, Kerala, Tamilnadu
    In this post, I have shared how to make instant raw mango pickle recipe in 3 different ways from 3 different states. Yes, Its Andhra style mamidikaya menthi pachadi, Kerala style Nadan mango achar and Tamil nadu style mangai oorugai. Instant raw Mango pickle is a must to do recipe during mango season.It is our family favorite. I have already posted 2 recipes for instant mango pickle which is my mom’s version. This time just for a change, I wanted to try 3 different styles of making South Indian mango pickle from various cuisines. I followed my mil’s method for Tamil nadu style, referred Sailu’s food for Andhra style & Mia kitchen for Kerala style recipe. All the 3 came out very well & finger licking good. Yesterday I relished a plateful of curd rice with these 3 pickles. Preparation time, cooking time & Ingredients of this pickle are almost the same. But the method of making has slight variations.Each recipe has its own touch and style. Tamil nadu style raw mango pickle needs less ingredients when compared with Andhra & Kerala. It can be consumed immediately too. Of course I tasted Andhra & Kerala mango pickles immediately after making. Even though they tasted good, I felt they need a setting time of at least one day to know its best taste & flavor. If you have one big raw mango in hand, you can prepare all these 3 pickle varieties in the next 10 minutes.Its that easy ! Soon I must try Karnataka & North Indian( Punjabi) style pickles too.Ok, lets see how to make Andhra, Kerala & Tamilnadu style Instant mango pickle/ raw mango pickle with step by step photos and a video !
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    April 4, 2017

    Pazham Pori Recipe – Ethakka Appam - Kerala Nendram Pazham Bajji

    Pazham Pori recipe
    Pazham pori @ Ethakka appam – Kerala special Nendram pazham bajji ( Ripe banana fritters in English) was in my try list for years. Crispy and hot Pazham pori with tea/Chai is one of the most popular and classic combo in Kerala. People love to have this pazham pori with hot tea as an evening snack. I have tasted this bajji only once in Bangalore - Ernakulum intercity express train pantry car. I loved it very much and I decided to blog this recipe at that instance. But I couldn’t find nendram pazham/etha pazham in my area. Recently I got few ripen nendram pazham from my neighbor. My neighbors from Kerala used to buy this nendram pazham regularly and feed their toddlers for breakfast as it has lots of health benefits. As soon as I got the ripen banana, this pazham pori recipe flashed in my mind. I browsed for few recipes and videos to make a crispy pazham pori just like the ones I tasted in train. I came across many pazham pori recipes with eggs, besan flour and even with wheat flour. But I wanted to try the traditional, authentic ones. Finally I got this recipe from my neighbor and tried it for our evening snacks.This sweet bajji is of my kind. I loved it a lot more than Raksha & Sendhil Love Struck. We are planning to visit Kerala during this summer vacation. I have a big list of dishes to taste in Kerala hotels. This pazham pori is also one among them. I will try to update this post and share a picture in my Instagram feed from Kerala tea shop Cool. Now lets see how to make Kerala special Pazham pori recipe with step by step pictures and video !


    Kerala Pazham pori

    Pazham Pori Recipe - Kerala Ethakka Appam


    Pazham Pori Recipe - Kerala Ethakka Appam Pazham Pori Recipe - Kerala Ethakka Appam - Kerala Nendram Pazham Bajji Recipe
    Cuisine: Kerala
    Category: Snacks
    Serves: 12 nos
    Prep time: 10 Minutes
    Cook time: 5 Minutes
    Total time: 15 Minutes


    INGREDIENTS
    1 cup - 250ml
    • Nendram banana / Kerala ripen banana - 3 to 4 nos
    • Maida / All purpose flour – 1 cup
    • Rice flour – 3 tbsp
    • Sugar – 1 to 2 tbsp ( based on the sweetness of banana)
    • Turmeric powder – 1/8 tsp
    • Cooking Soda – a pinch (optional)
    • Jeera / Cumin seeds – 1/4 tsp
    • Crushed Cardamom seeds – 1 no ( optional)
    • Water – 1 cup ( approx)
    • Cooking oil or coconut oil - to deep fry
    METHOD

    • Take the ripen banana and peel the skin. Cut into long, thin or thick strips as you wish. Set aside. Taste a small piece of banana to know the sweetness. Mine looked over ripen and black as u see in the picture. But It was mildly sweet. So I had to add more sugar in the batter. The quantity of sugar in the batter depends on the sweetness of banana.
      Pazham pori recipe
    • In a wide bowl,take the maida, rice flour, sugar, turmeric powder, cumin, cardamom powder and a small pinch of cooking soda.  Adding soda is optional. Mix well.
      Pazham pori recipe
    • Add water little by little and make a smooth, lump free batter. Batter should not be too thin or too thick. Its consistency should be like bajji batter.It should fall like a thin ribbon. Batter should coat the banana well. So make it accordingly. Please watch the video for reference. I used approx 1 to 1.25 cups of water.
      Pazham pori recipe
    • Heat oil in a kadai and when it gets heated ,drop a pinch of batter to check oil temperature. If it rises to the top immediately, oil heat is just right.
    • Now take one banana strip and coat well on both the sides in the batter. Drop in hot oil. Deep fry 2-3 pazham pori for one batch. Flip & Cook in medium flame on fry both the sides till golden. Remove in a tissue paper. Serve hot  to enjoy its best taste.Tea with pazham pori is a classic combo in Kerala. You too give a try and enjoy !
      Pazham pori recipe
      Pazham pori recipe

    Note
    • Rice flour is not used in many recipes. But I added it to make crispy pazham pori.
    • Cardamom powder is also optional. If you want the flavor of banana to be dominant, skip it.
    • Adjust the quantity of sugar based on the sweetness of banana.
    • Adding cooking soda is optional. If you don’t add pazham pori looks flat and thin. But mine looked slightly bulgy because of soda. Its your choice of how you want it.

    Try this Kerala special snack – Pazham pori at home for your tea time  and enjoy !!
    Kerala Nendram pazham bajji - ethakka appam
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