SUKHIYAN/SUGIYAN

       Sukhiyan/Sugiyan is a common deep-fried Kerala Palaharam(snack) prepared with Green Gram & Coconut Filling coated in a batter. Traditionally, cooked green grams are mixed along with Jaggery and Coconut and then they are made into small balls. Later the green gram balls are dipped into a pre-mixed batter and deep fried in Coconut Oil for a more authentic and traditional Kerala style - Sukhiyan/Sugiyan.  In Tamilnadu we can find the same recipe in the name of Sukhiyam/Suzhiyam.

     I have grown up with fond memories of snacking during Tea Time.  Sukhiyan/Sugiyan is a popular Tea time snack & a common Kerala style Nadan Palaharam. A colloquially famous term "Kadi & Kudi" - which literally means a Bite along with a Sip. A snack to glorify the tea time.  It is very common in an Indian household to prepare a tea time snack(Naalumani(4 O' Clock) Palaharam), every evening to go along with Tea or Coffee.  When sweet treat lingers in, then comes along the famous Sukhiyan/Sugiyan - our Gods Own Country's Green Gram Fritters.

    My husband has fond anecdotes about this Sukhiyan.  During holidays, he would pair up with his Mom and buy these Sukhiyan from a Street food vendor near Pandian School in Tatabad, Gandhipuram.  He would say, as a matter of fact, when it is Sukhiyan, his Mom would never say NO.  Both love snacks and desserts with Green Gram & Jaggery.     

    So here comes, yet another tasty snack, a wonderful Kerala Naalumani Palaharam,  Sukhiyan to add ZING to the crowned Tea Time.

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Cuisine - Kerala (India)
Recipe - Snack
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 15 - 20 Minutes
Cooking Time - 20 - 30 Minutes.

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HOW TO MAKE SUKHIYAN/SUGIYAN /GREEN GRAM FRITTERS

SUKHIYAN/SUGIYAN

INGREDIENTS:

For Sukhiyan Filling:

Green Gram - 1 Cup
Jaggery - 1/2 - 3/4 Cup
Grated Coconut - 3/4 Cup
Cardamom Powder - 1/2 Teaspoon
Dry Ginger Powder - 1 Pinch(Optional)

Oil - To Deep Fry

METHOD:

For Sukhiyan Filling:

SUKHIYAN/SUGIYAN

• Clean, Wash & Soak Green Moong Bean for about 1 hour.
• Once soaked, drain and discard the water.
• Pour in 11/2 Cups of Water to the Green Gram and pressure-cook on high flame for 3 Whistles.
• Reduce the flame to low and cook for another 3-4 Whistles.
• Switch off the flame and allow the pressure to release.
• Once cooked, slightly mash the Green Gram.
• Meanwhile, Melt the Jaggery with 1/2 Cup of Water.
• Strain it out to remove any impurities.
• Pour melted Jaggery to the cooked Green Gram.
  
• Now add grated Coconut and mix well.
• Add Cardamom and Dry Ginger Powder to the above.
• Cook this on a very low flame until the Jaggery mix becomes dry.
• Switch off the flame and allow it to cool.
• Once cooled, make small balls out of the above mixture and keep it aside.
  

For the Batter:

• Mix all the ingredients mentioned under 'For the Batter'.
• Use cold water to make the Batter.
• Mix the ingredients without any lumps.
• The consistency of the batter should be slightly thicker so that it coats the Green Gram filling.
  

 

To Deep Fry Sukhiyan/Sugiyan:

SUKHIYAN/SUGIYAN

• Heat Oil in a deep pan and allow it to smoke off.
• Reduce the flame to medium-high and wait for a few minutes.
• Now, gently dip the Green Gram-Coconut Balls into the batter.
  
• Carefully drop it into the hot oil.
• Deep-fry the batter dipped Green Gram-Coconut Balls on a medium-high flame until they turn Crispy and Golden Colour.
• Once done, remove the fried Sukhiyan/Sugiyan from oil and drain it on paper towels.
• Serve Sukhiyan/Sugiyan Fritters hot with a hot cup of Chai or Coffee.

SUKHIYAN/SUGIYAN

NOTES:

• Commonly, All-purpose flour is used while preparing the batter for Sukhiyan/Sugiyan.
• Can be substituted with Wheat Flour(Aatta) too.
• Rice Flour gives a crispy texture to Sukhiyan/Sugiyan.
• Adding Baking Soda is optional, but it helps to retain the crispiness even after a long time.
• Some recipes call for adding a Pinch of Turmeric Powder while mixing the batter.
• I do not prefer adding Turmeric Powder into the batter.

SWEET DIAMOND CUTS

    Tis' the Season and here I come with a festive goodie we make at home during Christmas - Sweet Diamond Cuts, one of my MIL's speciality recipe. She makes these snacks along with other Christmas Goodies like Kerala Plum Cake/Christmas Rich Fruit Cake, homemade Wines, Murukku etc. Diamond Cuts turns out to be one of the default snacks during Christmas & sometimes alternated with Shakkarpare/Kul Kul (we call it as Square Biscuits at home).

    Sweet Diamond Cuts are simple snacks prepared with a dough of All-purpose Flour, kneaded and then rolled out into nor too thin or thick circles, cut into Diamond Shapes using a knife or a Spiral Cutter. These Diamond-shaped goodies are then deep-fried on a medium-low flame until it turns into light golden yellow in colour and until it turns crispy & crunchy. Deep-fried Diamond Cuts turns out to be a wonderful snack as such, but the best part is yet to come. These deep-fried goodies are finally coated in a thick Sugar Syrup. We need a sugar syrup melted into a consistency slightly thicker than One- String Consistency for this snack. This part is of course, tricky if you cannot get the string consistency correctly, which can make the snack Soggy. So remember that the Sugar Syrup should be slightly thicker than one string consistency. Once coated these Sweet Diamond Cuts become extra crunchy with a mild note of Sweetness in it.

    Sweet Diamond Cuts are a popular Kerala Snack, a Nadan Palaharam made in most of the Kerala households. You can even see most of the Bakeries in Kerala selling these snacks. It is also called as Maida(All-purpose Flour) Biscuits. These Diamond Cuts are so similar to its counterparts Shakkarpare/Kul Kul & Namak Pare, but the difference is the shape, thickness and Diamond Cuts are coated with Sugar Syrup. And in Kerala, I believe the snack is deep-fried in Coconut Oil which gives it an authentic touch of a Nadan Palaharam.

    As such, there are several variations when it comes to this Diamond Cut Recipe. My MIL prepares the dough with Eggs and flavour it with Cardamoms. There are even some recipes which call for adding Vanilla Essence. Some even add Yellow Food Colouring for a brightly hued Diamond Cuts. Then for extra crunchiness, some recipes call for adding Baking Soda. But my Diamond Cut Recipe is a simple & straight forward recipe with NO EGGS, NO FLAVOURING & NO BAKING SODA. I hate the Eggy smell in snacks & so the recipe goes with no Eggs. And when it comes to flavouring the Diamond Cuts, Cardamom is a good choice. But the GREAT TABOO of using it in snacks at home, insisted & instructed by my two kids, especially my son, at home, Diamond Cuts are usually made with no flavourings whatsoever.

    But trust me this recipe yields you with crispy & crunchy Diamond Cuts with a mild note of Sweetness. And also it retains the crispiness even after a week or so. If stored properly, Diamond Cuts lasts up to 7-10 Days. But the irony is that this snack gets over so soon at home that it doesn't even last for more than three days.

Please do remember to follow these steps before making Diamond Cuts, which will yield you with Crunchy Diamond Cuts:

• Knead the All-purpose flour into a slightly stiffer dough.
• Use just the required amount of water, as mentioned in the recipe.
• Roll out the dough into nor too thick nor too thin Circles.  
• Cut it out into Diamond Shapes, using a knife or a Spiral Cutter(Pizza Cutter).
• Do not just too much of flour while rolling out the dough and leaving the cut Diamond Shapes. 
• The flour tends to get fried in oil, making the oil dark and eventually the diamond cuts also get coated with these dark flour lying in the oil.
• Deep fry the Diamond Cuts on a medium-low flame until it turns into light golden yellow in colour and until it turns crispy.
• Consistency of the Sugar Syrup plays a vital role. So make sure the Sugar syrup is slightly thicker than One-String Consistency.  
• Coat the Deep-fried Diamond Cuts in the Sugar Syrup when the Syrup is hot.
• Let the pan be wide & big enough to hold both the Diamond Cuts & Sugar Syrup, and it should also have enough space while mixing up.
• Otherwise, some pieces might not get coated with the Sugar Syrup.
• Gently mix both the Diamond Cuts & the Sugar Syrup in quick motions, until each & every piece is well-coated with the Sugar Syrup.
• Initially, the Diamond Cuts would have a shine. When the Sugar Syrup cools down, it tends to thicken giving a white coloured coat to the snack.
• Allow the snack to cool down completely before storing them up in an airtight container.  
• If stored properly, it lasts up to a week to 10 days.

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Cuisine - Kerala (South India) 
Recipe Type - Snack

Difficulty - Medium
Author - SM

Preparation Time - 15 -20 Minutes

Leavening Time - 10 Minutes
Cooking Time - 30 - 45 Minutes

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HOW TO MAKE SWEET DIAMOND CUTS - MAIDA BISCUITS

SWEET DIAMOND CUTS

 

INGREDIENTS:

For Diamond Cuts:

Maida/All-purpose Flour - 3 Cups

Water - 11/4 Cups(Approximately)

Salt - To Taste

Oil - 2-3 Tbspn

For Frying:

Oil

For Sugar Syrup:

Sugar -11/2 Cups

Water - 1 Cup

Cardamom Powder - 1 Tspn(optional) 

SWEET DIAMOND CUTS

 

METHOD:

For the Dough:

• Sieve the All-purpose Flour (maida) along with salt once.
• Pour in the Oil/Ghee.
• Add little water at a time and knead it into a slightly stiffer dough.
• Add water at intervals. Do not pour in all the water at a time.
• I used approximately 11/4 Cups of Water.
• Amount of water required depends on the quality of the all-purpose flour.
• The dough should be slightly stiffer.  
• Leave the dough aside for about 10-15 Minutes.
  

For Diamond Cuts:

• Divide the dough into 5-6 Balls and keep them aside.
• Dust the Dough Balls with some All-Purpose Flour and roll it out into a flat, neither too thin nor thick circle.
• Cut the circles into Diamond shapes with a Knife/ Spiral Cutter.
• Transfer the Cut Diamonds to a plate lightly dusted with All-Purpose Flour.
• Follow suit for rest of the dough balls.

For Deep Frying:

• Heat Oil in a Deep Pan or a Wok.
• Once the oil becomes hot, reduce the flame to medium-low.
• Gently drop the Cut Diamonds into the hot oil.
• Fry the Diamond Cuts on a low- medium flame until it turns into light Golden Colour.
• Once done, remove the fried Diamond Cuts with slotted spoons.
• Drain them on Paper towels.

For Sugar Syrup:

• Add Sugar and Water, in a wide heavy-bottomed pan.
• Keep this on a low flame and stir well until the sugar dissolves completely.
• Do not stir when the sugar solution starts to boil. Stirring will affect the consistency of the sugar syrup. 
• When the sugar solution starts to boil, stir in the cardamom powder(if you are using).
• Boil the Sugar Syrup on a medium-high flame until it reaches one string consistency. 
• SLIGHTLY THICKER THAN ONE STRING SYRUP: For Diamond Cuts Recipe we need a Sugar Syrup consistency, slightly thicker than one string consistency. Cook the Sugar Syrup for a bit longer after it reaches one string consistency. The sugar syrup would start to bubble and would turn into WHITE COLOUR.
• Switch off the fire and leave the sugar syrup aside.
• Overheating the sugar solution will caramelize it or thicken it, which will alter the texture of the Diamond Cuts, making it dark & chewy.

SWEET DIAMOND CUTS

 

For Sweet Diamond Cuts:

• Immediately, add all the deep-fried Diamond Cuts into the Sugar Syrup when it is still hot.
• Gently mix both the Diamond Cuts & the Sugar Syrup in quick motions, until each & every piece is well-coated with the Sugar Syrup.
• Initially, the Diamond Cuts would have a shine. When the Sugar Syrup cools down, it tends to thicken giving a white coloured coat to the snack.
• Allow the snack to cool down completely before storing them up in an airtight container.  
• If stored properly, it lasts up to a week to 10 days.
• These crunchy & crispy mild sweet Diamond Cuts serves best as a tea time snack.

NENDHRA PAZHAM GHEE ROAST

     Today is Atham, the beginning of Onam Season, "Atham Pathu Onam," in another ten days comes the grand festival Onam, the harvest festival of Kerala.  To commemorate the day, let me present you with a simple Kerala Palaharam prepared with Nendhra Pazham, a Banana, so ubiquitous in God's Own Country - Kerala.

     If one simple snack has loads of nostalgic memories, then this Nendhra Pazham Ghee Roast is one such dish.  A quick & easy Nadan Palaharam, made with Nendhra Pazham, sautéed in Ghee until the Sugar gets caramelized and coats each slice of Nendhra Pazham. It is nothing but Caramelized Bananas roasted in Ghee.  This recipe is usually made with Nendhra Pazham.  But can use any other slightly firm variety of Banana, if you cannot get hold of Nendhra Pazham.

      I had been planning ever since to post this favourite recipe of mine.  But like many other favourites still was lying in my to-write list.  Whenever I make this snack, I usually wouldn't find time to click a picture. So it never made it to my blog until today.  And always have thought this to be a simple snack, a common household dish made in most of the Kitchens.  But it happened to be not a well known or popular snack after all.  For me, it is a comfort food and a dish I relinquish.

 This was one snack my Mom frequents at home, and I am like head over heels for it.  But after getting married, my hubby or his family never liked this.  So I never make this snack at home.  Lately my daughter stayed in India for a few months for her studies and that is when she got into a liking for this snack, as usual the credit goes to my Mom.  

NENDHRA PAZHAM GHEE ROAST

     Few days back I made Paal Kanji for Lunch, and I was saying her that I love to combine it up with Nendhra Pazham Ghee Roast.  Another nostalgia of Lunch Box scenario.  I love this snack and usually like to pair it up with Paal Kanji.  And it was also, one combo I used to carry in my Tiffin Box during my school days.  Luckily one ripe Nendhra Pazham was lying out with all inviting notion that, she immediately made a batch with half of the Banana.  It was late night and I had already finished my dinner.  So I was in no mood to eat it.  Next day, with all means & thoughts all set over this Pazham Ghee Roast, I made it first thing in the morning. The overripe Banana was so sweet on its own and just melted away to the heat when sautéed in Ghee.  

    I prefer making this Palaharam with Ripe or over ripe Bananas, but it tends to lose its  shape when sautéed in ghee.  If you prefer a bit still firm ripe Bananas, then it tends to hold the round shape.  Whatsoever the taste of this simple but exquisite Nadan Palaharam is decadent to the core.  Simply eat it up as a snack or pair it up Puttu, Vellayappam, Upma or Paal Kanji.  I feel the combination of Nendhra Pazham Ghee Roast and Paal Kanji as a Keralite delight - a simple replica of Thai Mango Sticky Rice in a typical Kerala Nadan Style. And all the more it is a healthy snacking option and also good for toddlers.

For more KERALA PALAHARAM RECIPES, Click here... 

Cuisine - Kerala
Recipe Type - Nadan Palaharm
Difficulty - Easy
Author - SM

Preparation Time - 5 Minutes
Cooking Time - 10 -15 Minutes

For more RECIPES WITH NENDHRA PAZHAM, Click here...

HOW TO COOK NENDHRA PAZHAM GHEE ROAST - CARAMELIZED GHEE ROASTED BANANAS

 

NENDHRA PAZHAM GHEE ROAST

INGREDIENTS:

METHOD:

• Wash, Peel and slice the Nendhra Pazham into rounds.
• Heat Ghee in a Pan.
• Gently add the sliced Bananas and sauté it on a very low flame for a few minutes.
• After a few minutes, flip each slice and sauté it on a low flame for a few more minutes. 
• Once the Banana Slices are half cooked, sprinkle the Sugar over the Banana slices.
• Gently toss it.
• Continue to cook the Banana slices until the Sugar melts and slightly caramelizes.
• Banana Slices would also get slightly fried in Ghee.
• Cook until the Banana Slices turn into golden brown.  
• If you prefer slightly crispier texture and a dark brown colour, cook for a few more minutes.
• Serve Nendhra Pazham Ghee Roast hot or at room temperature.
• Nendhra Pazham Ghee Roast can be served as a snack or for breakfast.
• It pairs well with Puttu, Vellayappam, Upma and my personal favourite is to combine it up with Paal Kanji.

NENDHRA PAZHAM GHEE ROAST

NOTES:

• The diameter of the Nendhra Pazham was big.  So I have cut it into semicircles.
• Adjust the thickness of the Slices to suit along with the texture preference.
• I have used overripe Bananas in the recipe, so I have used just 2 tablespoons of Sugar.  Adjust accordingly.
• If you do not prefer White Sugar, substitute it with Cane Sugar or Brown Sugar.
  
• If you do not prefer Ghee, can substitute it with Coconut Oil.

JACK FRUIT/CHAKKA APPAM - CHAKKA ADA

    Let's come up with a few recipes suitable for the Season - Summer, Summer Fruits, Summer Holidays.  Arrival of summer in India brings forth the Season of seasonal fruits like Jack Fruit and Mangoes.  When a produce is in abundance, an Indian household gets busy preserving it in its own way or utilizing it in the best possible way.  So, a few recipes with Jack Fruit for the Season.

    Should I Say this Palaharam as Chakka Appam or Chakka Ada?  Well, both seems to sound correct to my knowledge.  Chakka Appam or Chakka Ada is a classical Kerala Palaharam prepared with Rice flour, Jaggery and one main ingredient irresistibly a Keralites favourite - Chakka alias Jack Fruit.  It is a common joke of a Malayalee that, if Sir Isaac Newton was born in India, instead of an apple, a jackfruit might have hit his head.  If so, the irony would be that he wouldn't have lived to proclaim his Law of Gravity.  Well, so is the popularity of this amazingly big fruit in God's Own Country.  Least to mention the variety of dishes made out of this fruit.  Right from a young raw jackfruit to the ripe one, at different stages of its growth, even it seeds are converted into tasty dishes, there comes a dish made out of Jack fruit in Kerala.

JACK FRUIT

    My husband gets overwhelmed when purchasing his favourite items and especially items like Tapioca & Jack Fruit, his whims get to the core and buys portions more than what is necessary for two of us.   A few months back it happened again, and he ended up buying a big portion of Jack Fruit from the local wet market.  As usual, my mind got occupied with the thought of finishing it soon, in vain trying with the next step of preserving it.  In the process, as a helping hand, he came with the idea of making this Chakka Appam.  Well, I had actually made a portion of Chakka Varattiyathu in the morning, and so I felt the idea of cooking up Chakka Appam is going to be an easy task and so was it.

    So, well talking about Chakka Appam or Chakka Ada, it is one Kerala Palaharam similar to Ela Ada/Ilayada.  Ela Ada is made with Rice Flour with a filling inside, which is usually made of Coconut & Jaggery.  But the main difference in this recipe is that the filling has Jack Fruit Purée or simply the Chakka Varattiyathu or the Jack Fruit Preserve.  Some recipe of this Chakka Appam/Ada is made with an outer layer of Rice Flour and the filling inside.  Whereas, some recipes are made by kneading all the ingredients together along with the Rice flour and this recipe is done in the above method.  I have kneaded all the ingredients together and then, just spread it out over a Banana Leaf.  Gently press the folded Banana Leaf & tightly secure it.  Steam cook this simple delicacy in a steamer until cooked.

JACK FRUIT/CHAKKA APPAM - CHAKKA ADA

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HOW TO MAKE CHAKKA APPAM - CHAKKA ADA

JACK FRUIT/CHAKKA APPAM - CHAKKA ADA

INGREDIENTS:

With Jack Fruit Purée:

METHOD:  

CHAKKA APPAM DOUGH

For Chakka Appam Dough:

• Grind the Jack Fruits and make a Purée out of it.
• Add powdered jaggery to the Jack Fruit Purée and mix well.
• Mix well until the Jaggery dissolves.
• Alternatively, can add powdered Jaggery while grinding the Jack Fruit pods.
• Then, add the roasted Rice Flour, grated Coconut, Powdered Cardamom, Dry Ginger Powder and mix well until well combined.
• Finally, add a teaspoon of melted Ghee and mix well.
• The dough would be slightly loose and pliable.
• You may not need any extra water while mixing the dough in this method
  

JACK FRUIT/CHAKKA APPAM - CHAKKA ADA

INGREDIENTS:

With Chakka Varattiyathu/Jack Fruit Preserve:

Rice Flour - 1 Cup
Chakka Varattiyathu /Jack Fruit Preserve - 3/4 Cup
Jaggery - 1/4 Cup
Water - 1/4 Cup
Grated Coconut - 1/2 Cup
Cardamom Powder - 1/2 Teaspoon 
Dry Ginger Powder - 1/4 Teaspoon 
Ghee - 1 Teaspoon
Salt - a Pinch 

For a detailed Recipe on HOW TO MAKE CHAKKA VARATTIYATHU, Click here

JACK FRUIT/CHAKKA APPAM - CHAKKA ADA

METHOD:  

For Chakka Appam Dough:

• Melt the Jaggery in 1/4 Cup of Water.
• The idea is to just dissolve the Jaggery here.
• Strain for any impurities and transfer it into a pan.
• Add 3/4 Cup Chakka Varattiyathu to the Jaggery water and mix it thoroughly until well combined.
• Cook this on a low flame until it boils.
• Then, add the roasted Rice Flour, grated Coconut, Powdered Cardamom, Dry Ginger Powder and mix well until well combined.
• Finally, add a teaspoon of melted Ghee and mix well.
• The dough would be slightly loose and pliable.

Folding Chakka Appam in a Banana Leaf:

JACK FRUIT/CHAKKA APPAM - CHAKKA ADA

• Cut Banana Leaves and smear Coconut Oil over it.
• Spoon in a handful of Chakka Appam Dough on to the Banana Leaf.

JACK FRUIT/CHAKKA APPAM - CHAKKA ADA

• Fold the Banana Leaf into two and gently press it with your palms so that the dough evenly spreads through the Banana Leaf.
• Press the Banana Leaves & tightly secured the dough inside the Leaf and leave it aside.

JACK FRUIT/CHAKKA APPAM - CHAKKA ADA

• Follow the suit for the rest of the dough.
• Smear a little bit of coconut oil over the tray/plate which would be used to steam the Chakka Appam/Ada, alternatively, you can line up a Banana Leaf over the tray.
• Arrange the prepared Chakka Appam/Adas in the tray/plate. Do not overcrowd the Chakka Appam.

Steam Cooking the Chakka Appam/ Ada:

• Pour water into the Idli Chembu/Steamer, cover and allow it to boil for about 10–12 minutes on a medium flame.
• Once the steam builds, then place the tray/plate with the prepared Chakka Appam/Ada into the steamer.

JACK FRUIT/CHAKKA APPAM - CHAKKA ADA

•  Cover the lid tightly and Steam cook the Ela Adas on a low flame for about 10–15 minutes, or until they are no more sticky.

CHAKKA APPAM

• Switch off the flame.
• Serve Ela Ada/Ilayada hot or at room temperature.

JACK FRUIT/CHAKKA APPAM - CHAKKA ADA

NOTES:

• Can use ready-made Appam/Idiyappam/Pathiri Flour for the recipe. I have used Malaysian Brand, Babas Idiyappam Flour for the recipe.
• The dough should be slightly loose and pliable. Adjust accordingly. 
• Adding ghee to the dough is purely optional. But it gives a wonderful texture and aroma to Chakka Appam.
  
• Adjust the amount of jaggery to suit your taste preference.
• Using Dry Ginger Powder is Optional.

Traditional Nendhra Pazha Appam

"Nendhra Pazham Appam: A Heart-Warming Snack from Our Family Recipe Book"

    Nendhra Pazham Appam is a traditional Nadan Palaharam (snack) that's deeply rooted in our family’s culinary treasure chest. This mildly sweet appam, made with rice flour, slices of Nendhra banana, ground coconut paste, coconut milk, sugar, and cardamom, is a treat that’s as comforting as it is simple. Perfect for tea time, this snack brings together the deliciousness of appams and the rich, distinctive flavour of Nendhra Pazham. If you're a fan of both, this snack is sure to delight your taste buds with its humble yet satisfying taste.