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Archive for the ‘Breakfast Dishes’ Category

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 16, 2006

Here goes another breakfast dish from the Land of Coconut Trees, which features the same rice flour and coconut .The soft and thin Idiappams,in its charming white color,when garnished with fresh grated coconut is a real beauty.Idiappam is said to be the best,when served with sweet coconut milk.Somehow I don’t like it,I always prefer some spicy curries to go with it.


Idiappam with Potato Stew

The recipe follows…


Fine Rice Flour – 2 cups
(I normally use Swad brand,if you can get Idiappam podi that’ll be the best.Also you can prepare the rice flour at home.Wash and soak raw rice(Pachari) for few hours. Drain well and allow it to dry completely.Grind it to a fine powder and dry roast it.)

Water – approx 2 cups
Salt – as needed
Grated Coconut – 1/2 cup
Thick Coconut milk – 1 tsp (Optional)
Oil – as needed

Accessories Needed:-

Idiappom Press
Idli Mould


Idiappam Press


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 hand into a smooth dough,adding coconut milk also if you’re using it.Lightly grease the idiappom press and the idli mould to prevent sticking.Add 1/2 a spoon of grated coconut into each idli plate.Spoon some dough into the idiappom press,close the lid and squeeze the dough onto the idli plates in a circular motion.


Garnish each idiappam with a little more grated coconut.You can mix little sugar with the coconut(if you like it to be sweet),again that’s also optional.


Now place the idli plates in a steamer and steam it until done.Allow it to cool for a while and carefully remove the idiappams to a serving bowl.

Posted in Breakfast Dishes, Lil' Milan's Choice, Rice & Noodles, Traditional Kerala Dishes | 34 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 »

Uzhunnu Vada

Posted by Annita on October 23, 2006

Uzhunnu Vada,a popular South Indian snack is very perfect for this cold and dull weather.Its been long since I’ve prepared this snack and was craving for this .

Uzhunnu Vada
Uzhunnu Vada served with coconut Chutney

Finally I made it and here’s the recipe for you..


Urad dal soaked in water for 2 hours – 2 cups
Finely chopped shallots – 10
(I used Onion as I didn’t have shallots)
Green chillies – 3
Chopped Ginger – 1 tsp
Chopped curry leaves – 2 tsp
Crushed pepper – 1 tsp
Baking Soda – 1/4 tsp
Salt – to taste
Oil – to taste


Grind urad dal and salt together adding very little water,into a coarse paste.It would be better if you don’t add water at all.But if you think,your grinder won’t coperate,just add necessary water little by little.
Now add shallots,ginger,curry leaves,pepper and baking soda into the ground paste and mix them together.

Uzhunnu Vada Mixture

Pat your hands with water and make a ball with the paste.Flatten it and make a hole in the center like a doughnut.Wet your hands with water,when ever needed.

Making Uzhunnu vada

Drop the vadas into hot oil and deep fry till golden brown in color.Serve with chutney or Sambar.
(If you’ve accidently added more water while grinding,you can always use Urad dal powder to compensate it.I had even tried Uzhunnu vada with urad dal powder itself,and it came out good ,of course not as perfect as with soaked dal,but you could satisfy your taste buds,with much less effort.And its perfect for other bye products of Uzhunnu Vada,like Dahi Vada,Sambar Vada,Vada Koottu curry etc. )

Posted in Breakfast Dishes, Dals & Pulses, Lil' Milan's Choice, Snacks & Appetizers, Traditional Kerala Dishes | 52 Comments »


Posted by Annita on July 13, 2006

This breakfast dish reminds me of my Amma’s house in Erumely,a quiet,small and beautiful agricultural village,otherwise known as gateway to Sabarimala. This place is very famous for ‘Pettathullal’ a kind of mass spritual dance perform by Ayyappa devotees.

A healthy breakfast to start your day with

Unda & Chammanthi was a regular breakfast dish there and i haven’t seen this anywhere else.Unda is a Malayalam slang for small spherical objects.When I was a kid,I couldn’t tolerate the hot spicy Chammanthi accompanied with Unda,and my amma used to feed me with a ghee- sugar mixture which goes very well with it.Even now i love this Unda-Ghee-Sugar combo better than the spicy one,but you know its the dieting world and i’ve put more than 10 kgs of weight after my pregnancy.Anyway just like me,my little one loves to have it with ghee..

Here goes the recipe for Unda…


Finely ground & roasted Rice Flour – 2cups(I’ve used store brought rice flour and just dry roast it in a pan for few minutes)
Grated Coconut – 1 and a 1/2 cup
Water – as needed
Salt – to taste


Take rice flour in a bowl and keep aside.Boil the water by adding salt in it.Now add the boiled water into the rice flour and mix it well with a spatula.When it is half cooled,add grated coconut into it and mix it well with hand to form a very smooth dough.

Rice flour made into a smooth dough

Divide it into small lemon sized balls.Arrange it evenly on an idli mould or any other trays which can be used to steam cook.

Dough made into small lemon sized balls

Steam it for 5- 8 mts or until well cooked.

Steamed Unda

And now the recipe for hot- spicy Chammanthi..


Shallots – 6
Whole Dried Red Chillies (Unakka mulaku)-10
Curry leaves – a few
Salt – to taste
Oil – as needed


Heat little oil in a pan and saute shallots ,curry leaves and red chillies for a minute.No need to turn it brown,just heat it.Grind it to a smooth paste, adding salt along with it.If you can grind it without water,it is well and good.In my home,grindining part is done using an ‘Arakallu'(Something like stone mortar and pestle but, flat shaped) .But here i’ve used a mixer for it.Add 2 or 3 tsp of oil to the grinded paste and mix it well.It is now ready to be served.

Unda and Chammanthi

This is my entry to our charming Nandita’s Breakfast Blogging..and also to Barbara’s Spice Is Right-Chilli event.

Posted in Breakfast Dishes, Chutneys & Pickles, Traditional Kerala Dishes | 32 Comments »