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Archive for the ‘Bread & Rotis’ Category

Blueberry Muffins

Posted by Annita on June 18, 2008

Now some freshly baked muffins from Elise’ Simply recipes.This recipe is very simple and definitely a keeper.


Blue berries – 1 and 1/2 cups
All purpose flour – 3 cups + 1 tbsp(only if using frozen blueberries)
Baking powder – 1 tbsp
Baking Soda -1/2 tsp
Unsalted butter softened – 10 tbsp
Sugar -1 cup
Eggs – 2 large
Plain Yogurt – 1 and 1/2 cup
Lemon peel grated – 1 tsp
Salt – 1/2 tsp


Preheat oven to 375°F.Take a bowl, beat butter and sugar together until fluffy.Now add one egg,beat it and add the other.Beat it again until they are well incorporated.Now beat in grated lemon peel.

Whisk together the flour, baking powder, baking soda, and salt.Add 1/2 of the dry ingredients to the beaten egg-sugar mixture,and beat it until just incorporated.Now beat in one third of yogurt ,beat in half of the remaining dry ingredients,beat in second third of yogurt,beat in remaining dry ingredients and then the remaining yogurt.Do not over beat, beat it until they are just incorporated.Fold in the blue berries.If you are using frozen berries, defrost them first, drain the excess liquid, and then dust them in 1 tbsp of flour.

Coat a standard muffin pan with vegetable oil sprays or butter and distribute the muffin dough equally among all cups.Bake until muffins are golden brown,about 25 to 30 minutes or until a tooth pick inserted at the centre comes out clean.Allow it to cool for 5 minutes,remove from the pan and serve hot.

Posted in American Dishes, Blogger's Recipes, Bread & Rotis, Breakfast Dishes, Fruit Dishes, International Food, Lil' Milan's Choice | 7 Comments »


Posted by Annita on April 23, 2007

I’ve been thinking of posting this for a long time and finally i made it today..:)
Orotti,which falls under traditional Kerala breakfasts category is a variety of thick roti made using rice flour and grated coconut.Some add jaggery,mashed banana,mashed jackfruits etc into the dough to make sweet orottis,but in my home we always prefer it to be plain and is often taken with spicy chutneys or gravies.



Ingredients :-

Rice Flour – 2 cups
Grated coconut – 3/4 cup
Salt,Water – as needed
Ghee or Oil – for greasing the pan.


Take a bowl, add rice flour and grated coconut into it,mix them together.Boil water in a pan,adding required amount of salt into it.Pour the boiled water little by little to the rice flour,stirring in between,until it is ready to make into a smooth dough.Allow it to cool for a while.When it is half cooled,knead it with your hands into a smooth dough.Divide the dough into 4-5 equal sized balls.

Heat the griddle and apply little ghee onto it.Take a ball and spread it like a thick roti onto the griddle using wet hands.Or else you can shape it into a roti on a banana leaf,a parchment paper,foil etc and transfer it into a greased griddle.Cook for about 1 minute on high heat,then simmer it for 3-4 minutes.Now turn the roti,and cook the other side the same way.Apply little ghee on top and serve hot.

This can also be prepared on a banana leaf,spread the dough into the shape of a roti on a greased banana leaf and cover it with another piece of greased banana leaf,and then cook it over a hot tawa.


Posted in Bread & Rotis, Breakfast Dishes, Traditional Kerala Dishes | 25 Comments »

Pesaha Appam/Indari Appam and Pesaha Paalu

Posted by Annita on April 4, 2007

Maundy Thursday– the Thursday before Good Friday is celebrated by Christians,with great significance. It was on this day,Jesus celebrated the Passover(Pesaha) with his 12 discipes,he washed his disciples feet and then shared the last meal before crucification with them ,which is named ‘Last Supper‘.During the meal,he also commanded his disciples to break and eat bread, and drink wine in his memory ,which is still followed by the christians throughout the world,and this is called Holy Eucharist or Mass.On this day,the priests in catholic churches carry out a ceremonial washing of the feet of 12 men,following the Christ’s act.

In Kerala,catholics follows another tradition of Pesaha Appam and Pesaha Paalu in their houses,the whole family gathers in the dining hall,and the head of the family cuts the appam into pieces,dips in the prepared Pesaha paalu and then gives to other members,starting from the oldest.In my family,we never prepares this Pesaha appam on any other occasion,other than on Holy Thursday.

Indari Appam
Indari Appam/Pesaha Appam

Pesaha Paal
Pesaha Paalu

This is the first time we are celebrating Pesaha,here in U.S.I didn’t know how to prepare these traditional dishes,but as my amma is here now she prepared these.The recipe follows..


Ingredients :-
Roasted rice Flour – 2 and 1/2 cup
Urad dal (Uzhunnu)- 1/4 cup
Grated coconut – 1 cup
Cumin seeds(Jeerakam) – 1/2 tsp
Garlic pods (Veluthulli alli)- 3
Shallots (Kunjulli)- 10
Salt – to taste

Indari Appam

Method :-
Soak urad dal for 2-3 hrs.Grind together soaked dal,coconut,cumin,garlic and shallots into a coarse paste.Add luke warm into the rice flour,mix it well to make a thick batter which looks like idli batter.Add this batter to the ground paste,add salt and again grind it to a smooth batter.The final batter should also be the same consistency as of idli batter.Line a flat steel plate with banana leaf,grease it with a little oil,and pour this batter onto it.

Indari Appam

Make a cross of the Palm leaf you get from church on Palm Sunday,and place it on top of the batter .Steam cook it until done,you can use an idli cooker for steaming.Remove it from the banana leaf and serve with Pesaha paalu.

Indari Appam

You can also prepare it without banana leaf,just pour it into a greased plate and steam.


Ingredients :-
Jaggery (Sharkkara)- 1/2 kg
Coconut milk thin (Randam paalu)- 2 cup
Coconut milk thick (Onnam paalu)- 1 cup
Raw rice – 1/2 cup (Rosematta rice (Kuthari) / Parboiled rice is the best)
Dry Ginger(Chukku) – a small piece
Cumin seeds(Jeerakam) – 1/2 tsp
Cardamom (Elakka)-2

Break the jaggery into small pieces,add 1 and 1/2 cup water into it and boil it slowly until it is completely melted.Drain it,and discard any soild particles in the jaggery.Dry roast the raw rice till it crackle,and turn brown in color.

Rose Matta Rice
RoseMatta Rice

Roasted rice
Roasted Rice

Grind together roasted rice,ginger,cumin seeds and cardamom into a fine powder and mix it with the thick coconut milk and keep it aside.

Add thin coconut milk into the jaggery syrup and let it come to a slow boil.Now add the ground spices mixed in thick coconut milk into the jaggery and allow it to boil again.

Pesaha Paal

Stir continuosly for 2-3 minutes or until thickened.Remove from the heat.

Pesaha Paal

See Inji’s Pesaha Appam here .

Learn Anupama’s tip for crumbling jaggery here.

Posted in Bread & Rotis, Traditional Kerala Dishes | 59 Comments »

Banana Nut Bread

Posted by Annita on March 30, 2007

Another way to finish off ,ripened bananas in your pantry.This recipe is taken from Williams Sonoma quick breads section,which is recommended to me by my friend.I’ve tried it 3 times by now,and it never failed for me.This is really moist and delicious,and has a cake like texture with occasional broken nuts to munch on.Try it out and you’ll surely fall in love with it.

Banana Nut Bread

Banana Nut Bread


All purpose flour – 2 cups
Baking Soda – 1 tsp
Baking powder – 1 tsp
Salt – 1/2 tsp
Freshly grated nutmeg (Jaathikka)- 1 tsp
Coarsly chopped walnuts – 3/4 cup
Unsalted butter kept at room temperature – 6tbsp (3/4 stick)
Sugar -1 cup
Ripe bananas mashed coarsly – 1 and 1/2 cups
Eggs at room temperature,beaten lightly – 3
Buttermilk (Moru)- 1/2 cup


Preheat an oven to 350 F.Grease and lightly flour a 9 * 5 inch loaf pan.Take a bowl and mix together the flour, baking soda, baking powder, nutmeg, salt and nuts.Keep it aside.

In another bowl,beat together butter and sugar on a medium speed ,until creamy for about a minute.Add bananas and egg into it and beat until soft.Add buttermilk and beat until they are just combined.Now add the flour mixture and beat it lightly.The batter should be slightly lumpy.

Pour the batter into the pan and bake it for 55 to 60 minutes,or until a toothpick inserted comes out clean.Let the bread rest in the pan for about 5 minutes and then turn it into a wire rack and allow to cool completely.

For storage,wrap the bread tightly in a plastic wrap and store at room temperature overnite ,or it can be kept in a refrigerator for uptp 5 days.

Recipe Source :- Willams – Sonoma Collection Series

Posted in Bread & Rotis, Breakfast Dishes, Lil' Milan's Choice | 15 Comments »


Posted by Annita on November 7, 2006

Kallu means Toddy in Malayalam,and Kallapam is a kind of rice pancake ,traditionally prepared using ‘Kallu’ and tastes almost similar to lacy edged Palappam.As toddy is not readily available nowadays,its closest substitute yeast is used instead.This can be taken with any type of stew or spicy veg/non-veg curries.

Kallappam served with Chicken Curry

Here goes my Amma’s recipe for Kallappam..


Raw rice soaked in water for 6 hrs – 2 cups
Cooked rice – 1 cup
Grated Coconut – 1 cup
Cumin seeds – 1/2 tsp
Shallots – 5 (Optional)
Yeast – 1/2 tsp or Toddy – 1/2 glass
Sugar – 2 tsp (You can add more if you like it to be more sweet,But adding too much of sugar can cause the appams to stick to the pan)
Salt – a pinch(just to adjust the sweetness of the batter..use it accordingly)

Combine sugar and yeast in 1/4 cup of luke warm water and keep it aside for 5-10 mts.It’ll rise to almost double in size.Now grind together all the above ingredients except salt and yeast adding very little water to a smooth paste.Mix in yeast mixture,stir well and allow it to ferment for 8-10 hrs.Here I always keep it in an electric oven,after heating it for 15-20 seconds.

Just before preparing add a pinch of salt and stir well.The batter should be similar to the consistency of iddli batter.


Heat the tawa/pan and apply 1/2 tsp of oil,just like you do for preparing dosa.Pour a ladlefull of batter into the tawa.It’ll spread by itself,no need to use the ladle bottom to spread it.


Close the pan with a lid and allow it to cook inside.

After 1 or 2 minutes,turn the appams and cook the other side too until it is lightly browned.


Always cover it with the lid.Serve hot .


Posted in Bread & Rotis, Breakfast Dishes, Traditional Kerala Dishes | 63 Comments »