Achappam Recipe - Kerala Christmas Snack

Easy DIY Plum Jam Recipe

Easy Plum Jam Recipe: The Sweet Taste of Childhood Memories and Simple Preserving

 

Avalose Unda with Chaya – Kerala Tea Time Nostalgia

Avalose Unda alias Ari Unda – A Love Story I Never Had

“Before we roll into the recipe, let me take you back to a kitchen filled with tins, laughter, and a certain hard rock ball I never quite understood…”

Avalose Podi Snack with Steamed Banana & Black Coffee – A Kerala Naalu mani Palaharam

Avalose Podi with Coconut, Banana & Jaggery – A Kerala Quick Fix Snack

    When hunger knocks unannounced, the Malayali kitchen always has an answer. This humble Kerala snack made with Avalose Podi, grated coconut, ripe banana, and jaggery or sugar is the ultimate quick fix — no flame, no fuss. Often whipped up during tea time as a naalu mani palaharam (the sacred 4 PM snack hour), it's as nourishing as it is nostalgic. While a similar quick-fix Aval Nanachathu has its own fan base, this version with toasted rice flour brings a deeper flavour and bite. Whether served with Kattan Chaaya  or Kattan Kaapi or Milk Tea, it’s the kind of teatime treat that creates memories.

Avalose Podi Recipe – Classic Kerala Palaharam with Tea & Avalose Unda

Avalose Podi (അവലോസ് പൊടി) | Roasted Rice Coconut Powder – A Classic Kerala Nadan Palaharam

Avalose Podi (അവലോസ് പൊടി) – The Powder That Binds Generations

    Avalose Podi (അവലോസ് പൊടി) isn’t just a snack – it’s a memory, roasted into every Malayalee kitchen. Long before instant mixes and bakery packets, this humble, soulful blend of roasted rice and coconut—gently spiced with cumin and cardamom—was made with love and shared with joy. Avalose Podi has comforted generations during teatime. It’s a shining example of how minimal, native ingredients can come together to create something deeply nostalgic and satisfying.

    Also known as Avalos Podi or Avilose Podi, this traditional Kerala snack was lovingly stirred in bronze urulis and served with bananas and steaming Kattan Chaya (Black Tea). From Christmas platters to Vayaru Kaanal packages, Avalose Podi has long held a sacred place in Kerala Christian homes—and beyond.  If you're looking to recreate a soul-warming, traditional palaharam at home, this Avalose Podi recipe is your perfect guide.

Don’t stop here — check out Avalose Unda – Sweet Balls of Tradition and roll your way into another story-rich recipe.

Savour the Authentic Flavours of Hyderabadi Anda Biriyani

"Hyderabadi Anda Biriyani: From a Delightful Train Journey to Dinner Plate"

Egg Biriyani alias Anda Biriyani

    Egg Biriyani, or Hyderabadi Anda Biriyani, is a delectable twist on the traditional biriyani that typically features meat or chicken. This vegetarian-friendly dish has its own unique charm, blending the rich, aromatic spices of Hyderabadi cuisine with the simplicity of eggs. But before we dive into the recipe, let’s take a little detour to explore the origins of Hyderabadi cuisine and how this egg-based biriyani came to be.

A Glimpse into Hyderabadi Cuisine

    Hyderabadi cuisine is renowned for its rich flavours, aromatic spices, and the seamless blend of Mughlai, Turkish, and Arabic influences. The city's culinary landscape is dominated by biriyanis, kebabs, and an array of mouth-watering dishes that reflect its royal heritage. Traditionally, biriyani in Hyderabad is made with meat or chicken, cooked to perfection with basmati rice, spices, and herbs. However, the Anda Biriyani stands out as a unique variant, catering to those who prefer a lighter yet equally flavourful option.

Experience the Richness of Hyderabadi Anda Biriyani

The Origin of Anda/Egg Biriyani

    While meat and chicken biriyanis reign supreme in Hyderabadi cuisine, the Anda Biriyani has carved its own niche. It’s believed that this egg-based variant was created to offer a protein-rich alternative for vegetarians and those looking for a quick yet satisfying meal. The eggs, boiled and then fried to a golden brown, are infused with the same aromatic spices and layered with fragrant basmati rice, making it a delightful and hearty dish.

A Train Journey to Remember: The Anda Biriyani Anecdote

    Back in 2017, we were travelling from Cochin to Coimbatore by a night train. The moment we boarded the train, we settled into our sleeping berths. It was then that I heard a vendor shouting, "Anda Biriyani, Anda Biriyani!" Here, I must digress to explain a bit about Indian train culture. Vendors on trains have their own unique way of announcing their wares, from "Tea tea coffee coffee coffee" to "Cool drink, soft drink, Sapdring" (which sounds like "soft drink" but means "sapdreeng (ala)" or "do you want to eat/drink").

    Coming back to our story, the vendor’s call of "Anda Biriyani" caught my attention. Out of curiosity, I asked if the biriyani was made in an 'anda' (a large vessel used for cooking and to store water). The moment I blurted out the question, I realized my mistake—it was 'egg,'(Anda in Hindi), not the cooking vessel. My kids immediately burst into laughter, correcting me that 'anda' here meant 'egg' in Hindi, not the cooking vessel. The entire berth erupted in laughter at my blunder, especially since I pride myself on my Hindi skills, having earned a scholar-level certificate in the language. Since that day, "Anda Biriyani" has become a family joke, and my daughter even saved my name as "Anda Biriyani" on her phone😔.

 

Delight in Every Bite of Hyderabadi Anda Biriyani

For a delightful array of Biriyanis and Pulaos from diverse Cuisines, click here...

Marination Time - 20–30 Minutes
Cooking Time - 1 Hour 30 Minutes

Hyderabadi Anda Biriyani - Delight in Every Bite

To Marinate the Eggs

Ingredients:

Boiled Eggs - 8 Nos.
Turmeric Powder - 1/2 Teaspoon
Red Chilli Powder - 1/2 Teaspoon
Salt - To Taste

 

Method:

• Peel the boiled eggs.
• Marinate the eggs with the ingredients mentioned under 'To Marinate the Eggs.'
• Mix well until each egg is well-coated with the marinade.
• Leave it aside for at least 10 minutes.
• Shallow fry the marinated eggs briefly and set them aside.

 

For Biriyani Egg Masala

Ingredients:

Oil - 1/2 Cup
Ghee - 3 Tablespoons
Onion - 5–6 Nos. (Medium Sized)
Tomato - 5–6 Nos. (Medium Sized)
Ginger 1" Piece - 4–5 Nos.
Garlic - 25 Cloves
Green Chillies - 15–20 Nos.
Turmeric Powder - 1/2 Teaspoon
Garam Masala - 1 Teaspoon
Curd/Yogurt - 1/2 Cup
Mint Leaves - 1 Cup
Coriander Leaves - 1 Cup
Lemon Juice - 1 Tablespoon
Salt - To Taste

 

Spices for Biriyani Egg Masala:

Cinnamon - 2 Big Pieces
Green Cardamom - 7–8 Nos.
Star Anise - 2 Flowers
Cloves - 7–8 Nos.
Mace/Javitri - few Strands
Nutmeg - 1/4 Teaspoon
Bay Leaf - 2 Leaves

 

Method:

• Clean & wash the onions and cut them into thin slices.
• Grind green chillies, garlic & ginger separately into a coarse paste.
• Chop tomatoes into small pieces.
• Heat oil & ghee in a large pan over medium flame.
• Reduce the flame to low & splutter the spices mentioned under 'Spices for Biriyani Egg Masala'.
• Add finely sliced onions and sauté until onions turn translucent.
• Add coarsely ground green chillies and fry for a while.
• Add coarsely ground garlic and sauté for a few minutes.
• Add coarsely ground ginger paste and sauté until the ground pastes turn fragrant.
• Add turmeric powder and stir.
• Add chopped tomatoes and mix well.
• Cook on low flame until tomatoes turn soft and oil separates from the mix.
• Sprinkle garam masala powder, finely chopped mint, and coriander leaves. Stir well.
• Pour in the lemon juice and add salt. Mix well.
• Add the fried eggs to the biriyani masala.
• Pour in the curd and mix well.
• Cook on a low flame for a few minutes.
• Adjust the salt & sprinkle a bit of water if needed.
• Cover & cook until the masala is well-combined and aromatic.

Hyderabadi Anda Biriyani: A Rich and Aromatic Egg Biriyani

 

To Cook the Rice

Ingredients:

Basmati Rice - 4 Cups
Ginger Garlic Paste - 1 Teaspoon
Lemon Juice - 1 Tablespoon
Salt - To Taste
Kewra Essence - 1/2 Teaspoon (Optional)
Oil/Ghee - 1 Tablespoon

 

For Spice Bag:

Shah Jeera - 1 Teaspoon
Bay leaf - 2 Nos.
Cardamom - 3 Nos.
Cinnamon 1" - 2 Sticks
Clove - 3 Nos.
Mace/Javitri - a small strand
Black Peppercorns - 10 Nos.

 

Method:

• Make a spice bag by placing all the spices in a small cloth and tie it tightly.
• Rinse the basmati rice until the water runs clear.
• Soak the rice for about 20–30 minutes.
• Once soaked, drain the water.
• Boil enough water in a large vessel.
• Drizzle lemon juice & kewra essence into the boiling water.
• Add the spice bag and salt to the boiling water.
• In a separate pan, heat ghee/oil in a pan and sauté ginger garlic paste until aromatic.
• Add drained rice and fry on low flame for a few minutes.
• Add the rice to the boiling water with the spice bag.
• Cook until the rice is half done. Ensure not to overcook the rice.
• Discard the spice bag.
• Drain the excess water and leave the rice aside.

 

For Garnishing

Ingredients:

Cashew Nuts - 1/2 Cup
Raisins - 1/4 Cup
Ghee - 1 Tbspn
Birista (Crispy Fried Onions) - 1/2 Cup

 

Method:

• Heat ghee in a pan and roast the cashew nuts on low flame. Set aside.
• Fry raisins in the remaining ghee until they fluff up. Set aside.

 

Layering and Cooking in Dhum

Blooming the Saffron

Blooming the ground Saffron with Ice Cubes

Ingredients:

1/2 teaspoon Ground Saffron
Ice Cubes

Close-Up of Bloomed Saffron Water in Stone Mortar

Method:

• Place the saffron in a mortar and pestle.
• Muddle the saffron until it is well ground.
• Add a few ice cubes to the mortar and continue to muddle until the saffron is fully incorporated and dissolved into the ice water.
• Use the saffron water as needed in your recipe.

Other Ingredients:

Coriander Leaves - a handful
Mint Leaves - a handful
Turmeric Powder - 1/2 Tspn
Water - 1/8 Cup
Lemon Juice - 1 Tbspn
Ghee - 2-3 Tbspn

From Roots to Powder: Crafting Homemade Turmeric Gold

Aromatic Alchemy: The Magic of DIY Turmeric Powder in Your Oven

    Turmeric! That golden touch of a turmeric that turns every dish it touches into a vibrant masterpiece. But before we dive into the sunny world of making your own turmeric powder, let’s pause and soak in the essence of summer in India, a season that paints my memories with the most delightful culinary traditions.

Memories of Summer!

    With the arrival of summer, my thoughts often meander to the bustling activities that take centre stage in many Indian households. The preparation of Vadam/Vadagam (known by various names across South Indian languages) becomes the season's highlight, embodying the spirit of preservation and community. As the women folk get busy with pickles, Vathal, Vadams, Appalams, and spice powders, the air fills with anticipation and the fragrance of sun-dried treasures.

    This ritual isn't just about food; it’s a celebration of seasonality, sustainability, and shared effort. My family, like many others, turns our verandah into a mini solarium, drying grains, pulses, and spices, ensuring that the pantry is stocked for the year. The making of Vathal and Vadam is particularly close to my heart. These crisp delights, made from seasonal produce, are spread out for sun drying under the watchful eyes of the women and their little helpers – the children on summer break, tasked with shooing away the ever-curious crows with inventive methods like black umbrellas.

Sunshine in a Jar, Minus the Sun

From Roots to Powder: Crafting Homemade Turmeric Gold

    Living in a tropical paradise like Malaysia, you'd think sun-drying would be the way to go. Ah, but here’s the twist – the high moisture levels in the air play the mischievous antagonist in our drying drama. After a few soggy mishaps and battles with the mould, I turned to my trusty sidekick, the electric oven.

    The oven has been a game-changer for my spice-drying adventures. It gives me that perfect crispness, preserving the freshness and extending the shelf life of the turmeric powder. The beauty of using an electric oven lies in its simplicity and efficiency. No more chasing the sun, no daily setups and take-downs. Just peel, slice, dry, and grind – all within a few hours.

    The idea to make turmeric powder at home was born out of a spontaneous desire to capture the essence of fresh turmeric in a jar – without additives, artificial colours, and preservatives. What I ended up with was a batch of turmeric powder so vibrant, so aromatic, it was like bottling sunshine – the kind that shines bright with flavours and health benefits.

From Roots to Powder: Crafting Homemade Turmeric Gold

The Benefits of Fresh, Fragrant Homemade Turmeric Powder

    Aside from making you feel like an alchemist, homemade turmeric powder is a powerhouse of benefits. It’s fresher, which means more of those curcumin goodies that fight inflammation and boost brain function. 

    This journey into making turmeric powder at home, much like the stories of Vadam and Vathal preparations, is a testament to the beautiful blend of tradition and innovation. It’s a celebration of embracing our roots while adapting to our surroundings – making the old new again and finding joy in the process.

    Homemade turmeric powder is not just about the end product; it’s about the journey. It’s about taking control of what goes into our food, embracing the purity of ingredients, and revelling in the satisfaction of self-sufficiency.

For additional Homemade Spice Powder Recipes, Click here...

 

 Golden Secret Unveiled: Easy Homemade Turmeric Powder Recipe

From Roots to Powder: Crafting Homemade Turmeric Gold

Why Go Homemade?

    First off, let's talk about why you should consider making your own turmeric powder. For starters, it's all about purity and potency. The store-bought stuff? It’s fine, but it can be a hit or miss with its flavour and health benefits. When you grind your own, you're the alchemist behind the golden treasure - the Turmeric.

From Roots to Powder: Crafting Homemade Turmeric Gold

The Golden Process - How to Make Fresh, Fragrant Turmeric Powder at Home

• Select Your Turmeric: Not all roots are created equal. Look for fresh, plump turmeric roots that feel firm to the touch. The brighter the orange, the more potent the powder.
• The Cleaning Crusade: Turmeric roots can be the dirt-huggers of the plant world. Give them a good scrub under cold running water to remove any lingering dirt.
• Curing the Roots: Before being dried and powdered, fresh turmeric undergoes a curing process. This involves boiling the turmeric rhizomes followed by sun-drying/oven drying. Boiling serves two purposes: it gelatinizes the starch in the turmeric, and it enhances the colour while ensuring uniform distribution of the vibrant pigment throughout the rhizome.

Turmeric Roots - sliced and ready for drying/oven -roasting

•  Slice and Dice: Thinly slice the roots. Remember, the thinner the slice, the quicker the drying. Plus, it’s a great way to practice your ninja skills.

Sliced Turmeric roots lined up in a baking tray.

•  Sun Drying or Oven Roasting?: You have two paths here. The traditionalists can let the slices sunbathe for a few days. For those of us not blessed with endless sunny days or patience, a low-temperature oven roast for a few hours will do the trick.  

Oven-roasting process: Turmeric roots undergoing oven roasting to achieve a crispy texture.

• I oven-roasted the turmeric slices at 120 °C until they reached a crisp texture, allowing me to easily crush them into powder between my fingers.

 

• Grinding: Once your turmeric slices are dry and brittle, it's time to grind. A high-powered blender or coffee grinder can turn your dried slices into fine, aromatic powder.

Ground Turmeric Powder

• Sieving: To ensure a fine powder, pass your ground turmeric through a sieve. Anything left behind can be re-ground or used as a rustic, chunkier powder

• Storage: Store your golden powder in an airtight container, away from direct sunlight. It’s like sunblock for your turmeric, keeping it fresh and potent.

From Roots to Powder: Crafting Homemade Turmeric Gold

  Tips and Notes:

• Select fresh, firm turmeric roots for the best results.
• Wash and dry the turmeric roots thoroughly before beginning the process.
• To avoid staining, consider wearing gloves while handling the turmeric roots.
• Use a sharp knife or food processor to slice the turmeric roots evenly for faster drying.
• Ensure that the turmeric slices are spread out in a single layer for even drying.
• Check the turmeric slices periodically while drying to prevent over-drying or burning. 
• Store the homemade turmeric powder in an airtight container in a cool, dark place to maintain its freshness and potency.
• I used approximately 500 grams of fresh turmeric roots, yielding approximately 150 grams of turmeric powder.

From Roots to Powder: Crafting Homemade Turmeric Gold

    Now that you’ve got your golden powder, what’s next? It's an ingredient used in my daily cooking, so elevate your dishes with a pinch of your homemade magic.  Making your own turmeric powder is not just about the end product. It’s about embracing the process, connecting with the ingredients, and injecting a bit of homemade love into your cooking. Plus, it’s a great way to impress friends and add a pop of colour to your Instagram feed.

 

• Fill the Cezve with water until it reaches the neck of the pot.  My Cezve holds about 2 Cups - 500 ml of Water.
• Add ground coffee to the Turkish coffee pot.
• Add the Cardamom Powder & Sugar if you like it sweet
• Heat the Cezve over low or medium heat until it's about to boil. 
• When it starts to foam up, remove the Cezve from heat.
• Scoop out the foam with the spoon and either add it to your serving cups or discard it.
• Stir the Turkish Coffee in the Cezve and return the Cezve to heat.
• Boil it again for a few minutes until it foams up, and again remove it from the heat.
• Remove the Foam and repeat the above steps for two more times.
• During the last round, remove the foam, and you don't need to return it to the heat.
• Slowly pour the Turkish coffee into your serving cups and let the sludge settle down before drinking.
• Serve Turkish Coffee with a piece of Turkish delight, a type of Turkish confection, and a glass of water for the most authentic experience.

HOW TO MAKE TURKISH COFFEE - TÜRK KAHVESİ

NOTES:

• The brew is on a slightly strong side, which I prefer personally. Adjust the amount of Coffee Powder to suit your taste.
  
• You can adjust it by adding more or less water to suit your style of Cuppa.
• Sweeten your Turkish Coffee with your choice of Sweetener, or have it as it is.
• Flavouring the Turkish Coffee with Cardamom is purely optional.
• Serve it hot, unfiltered.
  

*As a thumb rule - Practice makes things perfect and the rule goes for a Turkish Coffee too & I would like to say, stick onto your preference when it comes to recipes like this.