My Treasure…My Pleasure

Authentic Kerala Cuisine & much more…

Archive for the ‘Snacks & Appetizers’ Category

Unakka Kappa Vevichathu(Dry Yuca Cooked)

Posted by Annita on November 6, 2008

In Kerala,Kappa/Tapioca/Cassava is also considered to be a staple food just like rice mainly because it is inexpensive and is widely available.We could eat Kappa for breakfast,as a evening snack or for dinner.Kappa can be grown very easily,only thing you’ve to taken care is the attack from rats.


Variety of deliccacies can be prepared from fresh Kappa,and the most popular one is Kappa kuzhachathu with meen curry.Unakka Kappa/dry Cassava is not much appreciated when compared to the fresh ones.It is nothing, but tapioca peeled,washed,sliced/diced, boiled and dried in the sun.This can be stored for years and gives out a totally different flavor when cooked.


This dish used to be a regular at my amma’s place in Erumely.Its a very simple preparation and is usually served with Ulli chammanthi or Kanthari Mulaku (a kind of chilly called bird’s eye chilli) Chammanthi.


Ingredients :-

Unakka Kappa/Dry Cassava – 4 cups
Fresh grated coconut – 1- 2 cups(use it according to your taste..I like it with more coconut)
Green chillies chopped- 6-10 (again use it accordingly)
Shallots sliced – 8-10
Salt – to taste
Coconut oil – as needed



Wash the kappa pieces well and soak it overnight or for 8 hours.Drain and add around 5-6 cups water to kappa and allow it to boil.Strain the water and add fresh water to it again and cook kappa until it turns soft.If you’re using a pressure cooker ,cook for 1 whistle.Strain the water again and let the kappa cool.

Take a big bowl and add coconut,shallots,green chillies and salt into it.Mix them together with hand.Add kappa pieces into it and combine them well.Add 3-4 tsps of coconut oil into it and mix them together with hand.Serve with chammanthi of your choice.


Note :-You can prepare Kappa Kuzhachathu (with ground coconut-cumin paste) with Unakka Kappa also.After the kappa gets cooked,follow the procedure of Kappa Kuzhachathu recipe.


Also check out Inji’s Kappa Puzhukku with Unakka Kappa

Posted in Breakfast Dishes, Snacks & Appetizers, Traditional Kerala Dishes | 10 Comments »

Vaazhakka Upperi/Plantain Chips

Posted by Annita on August 19, 2008

Vaazhakka Upperi or Plantain chips is a popular snack from Kerala and is an important item in a traditional Sadya.The preparation is quite simple,raw green plantains cut into thin slices are deep fried in coconut oil until crispy,adding only salt and turmeric.

Here goes the detailed recipe..

Ingredients :-

Raw green plantains – 2
Turmeric powder (Optional)- 1/4 tsp
Salt – 1 tsp
Oil – as needed

Method :-

Peel the plantains,wash them and immerse in water for sometime.Now take a bowl with 1/2 cup of water and add turmeric powder and salt into it.Mix well and keep it aside.

Heat coconut oil in a medium heat.Please make sure that you fill only the half of the wok.

Take 1 plantain out of the water,pat them dry using a clean towel and then cut it into thin slices using a knife or a kitchen slicer.Gently seperate the slices and keep it aside.Alternatively you can slice it directly into hot oil with a slicer.

Throw one slice into the wok and see whether the oil is bubbling.If so ,then throw the rest of the slices into it.Do not overcrowd the pan, you can fry them in batches depending on the size of the wok you’re using. Gently stir them inside the oil using a slotted stainless steel spoon.

Alow it to cook for 2-3 minutes stirring in between.It will start to make a peculiar sound when it turns crisp.Now sprinkle the reserved turmeric water into the oil.It will make a bubbling noise and the oil might come up a little(this is why you should not fill the wok fully with oil),dont be scared,just move away from the stove.Also you can cover it with a lid if you want to.

When the bubbles are almost settled,you’ll hear that crispy sound again.Gently stir it and carefully remove them from oil onto a paper towel to drain the oil.Check for salt and yellow color ,and if needed you can add more to the turmeric water accordingly. Repeat the same procedure for other batches too.

When they are completely cooled,store them in an airtight container.

Posted in Lil' Milan's Choice, OnaSadya, Snacks & Appetizers, Traditional Kerala Dishes | 18 Comments »


Posted by Annita on July 15, 2008

I’ve been getting so many requests to post a recipe for Vattayappam.So here it comes…

Back in my home,this is a regular tea time snack,but i’ve seen families serving this for breakfast along with Fish molly ,spicy curries ,stews etc.

Ingredients :-

Raw rice – 2 cups
Cooked rice (preferabbly rosematta rice cooked ) – 1 cup
Grated coconut – 1 cup
Yeast – 1/2 tsp
Sugar – 1/4 cup or use it accordingly
Salt – a pinch
Roasted Cashews and Raisins – as needed (Optional)
Cardamom powder – a pinch (Optional :-Personally,I like it better without this)

Method :-

Soak the rice in water for 5-6 hours and drain it. Grind this with grated coconut,sugar and cooked rice adding just enough water to a smooth batter.Be careful while adding water,the batter should not be very watery,it has to be in the consistency of idly batter.Add the yeast and salt and mix well together.Cover it with a lid and keep it in a warm place for 8 – 10 hrs to ferment.

Just before preparing,check for the sugar and also add cardamom powder if you’re using it.Gently stir it and keep it aside.Grease a flat pan or idly mould with little oil and spoon in the fermented batter.Top it with cashews and raisins.

Steam it for 15 mts in a medium heat or until it is done.

Allow it to cool in the pan for 20 mts and gently take it out .

Tip :- For soft vattayappams,carefully spoon only the foamy part from the top of the fermented batter into the pan.Stir the rest of the batter well and again allow it to ferment.With 20- 25 mts,it will ferment again and you’ll get a foamy batter on top.

Check out Maria’s Vattayappam here

Update :- Instead of sugar,you can also use jaggery.Just heat the jaggery adding little amount of water and allow it to melt completly.Pour it through a sieve and collect the melted jaggery in a bowl.Allow it to cool and then add it to the batter .Again be careful about the consistency of the batter,it should be similar to idly batter.

Posted in Breakfast Dishes, Lil' Milan's Choice, Snacks & Appetizers, Traditional Kerala Dishes | 56 Comments »

Gobi Manchurian

Posted by Annita on September 21, 2007

Gobi Manchurian- a popular Indo Chineese dish can be served as a snack or an appetizer when prepared dry.But in my home,amma always prepares it with gravy to serve along with fried rice/noodles.And i haven’t even tasted this dry type manchurian in any of the Kerala restaurants(of course,I haven’t asked for it as I was not aware of it..)
My DH only introduced me to this dry type manchurian,he’s an ardent fan of this dish and whenever he order this in a restaurant he gives them special instructions to make it extra dry and spicy.And I must say,this is the only dish I’ve tried umpteen times to get a satisfactory sign from my husband.I’ve followed many recipes,tried adding different ingredients and finally came out with a recipe that suits our taste.I’ve been following this recipe for the last 4-5 attempts,and its working out well for me.

Gobi Manchurian

Gobi Manchurian

And now the recipe …


Cauliflower – 1 medium sized cut into medium sized florets
Spring onion chopped- a small bunch (Seperate whites and greens)
Garlic chopped – 5 tbsp
Green chilies chopped – 4-5 tsp (Use according to your spice level)
Soya Sauce – 1 and 1/2 tbsp
Green Chilli Sauce – 2 tbsp
Tomato Ketchup – 3 tbsp
Vinegar – 1 tsp
Coriander leaves – for garnishing
Oil – as needed
Salt – add only if needed
(Add 1 medium sized Onion and 1/2 Capsicum if you wish.i dont add it,if i am preparing it dry)

For the batter :

All purpose flour/Maida – 1/2 cup
Corn flour – 1/4 cup
Rice flour – 2 tbsp
Egg – 1
Ginger-Garlic paste – 2 tsp
Red Chilly powder – 1/2 to 1 tsp
Salt – to taste (consider the saltiness of soya sauce while adding it)

Method :-

Prepare a batter with the given ingredinets adding necessary water.Batter should be made a little thick,otherwise it doesn’t coat well on the cauliflower florets.Heat oil in a big wok,dip each floret in the batter and gently put it into the oil.Do not overcrowd the wok while frying.Do it in 2 or 3 steps as needed.Fry it until it turns golden brown in color.Drain into a tissue paper and keep them aside and allow it to cool.

Now heat 2-3 tsp oil in another pan,add chopped spring onion(only the whites),green chillies,garlic and ginger,saute them for a while.(Add onions and capsicum also if you’re adding it)Now add soya sauce,chilly sauce,vinegar and tomato ketchup.Mix them well,check for the salt and add the cooled gobi florets.Turn the heat to high and mix them together until all the florets are well coated with the sauce.Add spring onion greens and coriander leaves and toss it well for few minutes.Serve immediately.

If you want to make it a gravy,add 1 tsp cornflour mixed in 1 cup luke warm water and simmer it for few minutes,before adding spring onion greens and coriander leaves.

Posted in Chinese Dishes, International Food, Snacks & Appetizers, Veg Dishes | Tagged: , , , | 81 Comments »

Chakka Kozhukatta

Posted by Annita on August 16, 2007

Kozhukatta,another traditional sweet from my home state Kerala is simple rice flour dumplings filled with a mixture of coconut and sugar/jaggery. Chakka Kozhkatta is a variation to the popular sweet Kozhukatta.Here jackfruit jam(Chakkavaratti) is also mixed along with the rice flour to prepare the dough ,and rest of the preparation remains the same.

Chakka kozhukatta


Rice Flour -1 cup
Jackfruit Jam/Chakka Varatti – 1 cup
Boiled water – as needed
Ghee – 1 tsp

For the Filling:-
Grated coconut – 1 cup
Crushed Jaggery(Sharkkara) – 1/4 cup
Cardamom powder (Elakka podichathu)- a pinch


For the Dough :Mix together rice flour,ghee and jack fruit jam,and add hot water(if needed) little by little until a smooth dough is formed.

Chakka kozhukatta

Chakka kozhukatta

When cooled,knead with your hand to make the dough very soft.

Chakka kozhukatta

Divide the dough into lemon sized dumplings and keep it aside.

For the Filling: Mix grated coconut,cardamom and jaggery together,or else heat the mixture slightly before filling.

Take a dumpling and flatten it thin with your hands.Place 1 tbsp of filling in the middle,close it and shape it again to make a ball.Repeat the same with all the dumplings.Then arrange them neatly in an iddli cooker and steam it until it is well done.

Chakka kozhukatta

Chakka kozhukatta

Posted in Lil' Milan's Choice, Snacks & Appetizers, Traditional Kerala Dishes | 19 Comments »