Kerala Achappam - Rose Cookies

Roti Jala Served with Chicken Rendang

“Authentic Malaysian Roti Jala Recipe – Easy, Lacy Net Pancakes Perfect for Every Celebration”

Roti Jala – The Lacy Net of Tradition and Taste

    There are dishes that you simply eat, and then there are dishes that you experience. Roti Jala - It was Love at first Bite!   A golden lace pancake, a doodle of deliciousness, and an absolute staple at any proper Malaysian celebration. And for me? A symbol of fond memories, community, and the unrelenting charm of local food scenes.  A dish from a new world (when we started living in Malaysia), which reminded me of our humble Gothambu/Maida Dosa – the kind we whip up on rushed mornings or when the dosa batter runs out. But Roti Jala? It had an intricacy of its own – in design, taste, and unmistakable flair.

Amma's Palakkadan Meen Puli Recipe

 "Amma's Palakkadan Meen Puli: A Taste of Kerala's Culinary Heritage"

Culinary Exploration After Marriage - Adapting to New Tastes and Traditions

     Getting married is undoubtedly a sudden exposure to new things: food, culture, lifestyle. This is universal across gender, communities, and regions. It also means a lot of effort to get acquainted with and start loving the host of new things in life. It’s not that one does all of it spontaneously, nor are you forced into it. With time, you get used to it, some you learn to brush away with a smile, and some you adapt to with a smile. Getting to love new food and new tastes is always an uphill task. A dish that you never had in life might be a favourite in your in-law’s house. Either your mother-in-law cooks it with pride or tries to teach you with precision. That is how heirloom recipes are preserved and passed on. Humans are by nature flexible and adaptable, and often we begin recreating such dishes that were once new to our taste buds with minor changes to suit tastes.

"Vermicelli & Sago Payasam: A Silky, Sweet Delight"

    Indulge in the timeless comfort of South Indian households with this classic Vermicelli and Sago Payasam. Colloquially called as Semiya Javvarisi Payasam is a cherished dessert that weaves together the delicate strands of vermicelli alias Semiya and the chewy pearls of sago, also known as Javvarisi. This authentic Indian Payasam is a milk-based concoction, sweetened with just the right amount of sugar, is not just a dessert; it's a tradition passed down through generations, bringing families together with each velvety spoonful. Picture this: as the aroma of roasted vermicelli fills the air, memories of childhood gatherings and festive feasts come flooding back. It's more than just a dish; it's a story woven into the fabric of our culinary heritage, waiting to be savoured with each delightful bite. Let our Vermicelli and Sago Payasam take you on a journey through the rich tapestry of South Indian flavours and traditions.

Iftar & Eid Menu: Breaking Fast with Dates and Tea

"Feasting on Faith: An Iftar & Eid al-Fitr Culinary Journey from Tamil Muslim Cuisine"

Tamil Muslim Cuisine: A Legacy of Trade, Culture & Flavours

    Tamil Muslims, also known as Tamil Nadu Muslims or Tamil-speaking Muslims, have a deep-rooted culinary heritage shaped by centuries of trade, migration, and cultural fusion. Their cuisine is a vibrant tapestry of South Indian traditions interwoven with Persian, Arab, and Mughlai influences—resulting in an exquisite blend of aromatic spices, slow-cooked meats, and indulgent sweets that define Tamil Muslim feasts.

Discover the Delights of a simple Chinese Style Lunch Menu

    Welcome to a delightful journey through a simple yet authentic Chinese lunch menu! In this post, let me guide you through a mouthwatering spread of traditional dishes that are sure to satisfy your cravings for Chinese cuisine. From fried rice to succulent sweet & sour chicken, each dish is bursting with flavour and easy to prepare. So, let's roll up our sleeves and get cooking!

Beat the Heat with Mango Sago Delight! A Refreshing Asian Dessert!

    Mango Sago Dessert is a popular and refreshing Asian dessert, particularly enjoyed in Hong Kong, Taiwan, and other Southeast Asian countries. Mango Sago Dessert is believed to have originated in Hong Kong during the 1980s.  This Hong Kong Dessert gained popularity quickly in the region and later spread to other Asian countries due to its delightful combination of fresh mangoes, tapioca pearls (sago), and creamy coconut milk. The dessert became a favourite among locals and tourists alike for its tropical flavours and soothing texture.

    Mango Sago Dessert is a sweet and creamy chilled dessert that offers a burst of flavours in every spoonful. The base consists of ripe mangoes, which are blended to form a smooth puree. Tapioca pearls (sago) are then added to give the dessert a delightful chewy texture. The dish is completed with a luscious coconut milk mixture, which adds richness and depth to the dessert. Garnish it with Cubes of Mango Pieces to make this Mango Coconut Dessert a delicacy. The vibrant yellow colour of ripe mangoes and the contrasting white sago pearls make this Chilled Mango Dessert visually appealing and perfect for warm weather or as a sweet ending to a meal.

Beat the Heat with Mango Sago Delight! A Refreshing Asian Dessert!

    As the mango season draws to a close, there's one Asian Dessert, a delightful delicacy that captures the essence of this tropical fruit like no other - Mango Sago Dessert. During a visit to a Taiwanese Dessert Shop which boasted 101 Mango Desserts, I was captivated by the enchanting taste and simplicity of this refreshing dessert. The combination of juicy ripe mangoes, chewy sago pearls, and the creamy indulgence of coconut milk creates a heavenly symphony of flavours. Some variations of the recipe also incorporate the tangy sweetness of Pomelo, which adds an exciting twist. However, it's important to remember that Pomelo should be added just before serving, as leaving it in the dessert for too long can turn it bitter. Let's dive into the recipe and savour the last moments of the mango season with this delectable treat!

 Mango Sago in Coconut Milk - A Tropical Symphony of Flavour

Beat the Heat with Mango Sago Delight! A Refreshing Asian Dessert!

    Indulge in the Creamy Mango Sago Dessert - A Refreshing Blend of Ripe Mangoes, Chewy Sago Pearls, and Luscious Coconut Milk. Beat the Heat with this Exotic Asian Delight!

Ingredients:

Mango Sago Dessert Recipe:

• 2 Ripe Mangoes
• 1/2 cup Small Tapioca Pearls (sago)
• 500ml Coconut Milk
• 1/4 cup Condensed Milk (adjust to taste)
• 1/4 cup Sugar (adjust to taste)
• 1 cup Water

For Garnishing:

• Few Pieces of Cubed Mangoes
  
• Fresh mint leaves for garnish (optional)
• Rose Syrup (optional)
  

Method:

• Wash the Tapioca Pearls (Sago)thoroughly under running water until the water runs clear. Soak the tapioca pearls in water for about 30 minutes.
• While the Sago is soaking, peel and chop the ripe mangoes. Set aside a few mango chunks for garnish.
• In a pot, bring water to a boil, and then add the soaked tapioca pearls. Cook the tapioca pearls on medium heat for about 10–15 minutes or until they turn transparent, stirring occasionally to avoid sticking. Once cooked, drain the excess water and rinse the sago with cold water to prevent further cooking. Set aside.
• In a separate bowl, combine the coconut milk, condensed milk, and sugar. Adjust the sweetness according to your preference.
• Blend the majority of the chopped mangoes into a smooth puree. Keep a few mango chunks aside for garnishing.
• In a large mixing bowl, combine the mango puree, cooked tapioca pearls, and the coconut milk mixture. Mix everything well until fully combined.
• Chill the mango sago dessert in the refrigerator for at least 1 hour or until thoroughly chilled.
• Once chilled, serve the Mango Sago Dessert in individual bowls or glasses. Garnish each serving with the reserved mango chunks and fresh mint leaves for an extra touch of freshness.

Beat the Heat with Mango Sago Delight! A Refreshing Asian Dessert!

• Choosing the Right Mangoes: For the best Mango Sago Dessert, opt for ripe and sweet mangoes. Varieties like Alfonso, Thai Water Lily/Gold Lily, or Honey Gold are excellent choices as they have a smooth texture and intense flavour. Avoid fibrous mangoes, as they may affect the smoothness of the puree.
• Soaking the Tapioca Pearls: Rinse the tapioca pearls thoroughly until the water runs clear before soaking them. This helps remove excess starch and prevents them from sticking together during cooking.
• Cooking the Tapioca Pearls: When boiling the soaked tapioca pearls, stir them occasionally to ensure even cooking. Overcooking can lead to a mushy texture, so keep an eye on them and drain immediately once they turn transparent.
• Adjusting the Sweetness: The sweetness of the dessert can be adjusted to suit your taste. If the mangoes are naturally very sweet, you may reduce the amount of sugar or condensed milk. Alternatively, if the mangoes are not as sweet, you can increase the sweetness slightly.
• Chilling the Dessert: For the most refreshing experience, let the Mango Sago Dessert chill in the refrigerator for at least an hour before serving. You may also add ice cubes to speed up the chilling process, but avoid adding them directly to the dessert to maintain the desired consistency.
• Pomelo Additions: If you decide to include Pomelo in the dessert, add it just before serving to preserve its vibrant taste and prevent any bitterness. Peel the Pomelo, remove the membranes, and separate the sacs before gently folding them into the dessert.
• Presentation:  To elevate the visual appeal of your Mango Sago Dessert, serve it in individual glasses or bowls. Garnish each serving with a few mango chunks and a sprig of fresh mint for a touch of elegance.
• Variation: If you like Rose Flavour in your Desserts, then try this Mango Sago Dessert with a drizzle of Rose Syrup.
  

Beat the Heat with Mango Sago Delight! A Refreshing Asian Dessert!

ROSE MISHTI DOI

    Curd/Yogurt has an esteemed place in Indian cuisine. No Indian meal is complete without curd and is one of the basic essentials in an Indian Kitchen. Curd/Yogurt is such a versatile ingredient, there are innumerable recipes which incorporates Curd/Yogurt in Indian cuisine.  It is a day-to-day process in most of the Indian households to make Curd/Yogurt. Curd/Yogurt is used as such, mixed & eaten along with Rice or added into innumerable recipes, converted into tasty & rich dishes, curries, chutneys, desserts, snacks etc.

    Well, coming to the recipe - ROSE MISHTI DOI.  Mishti Doi, is a humble & healthy dessert loved by every Bengali. But it has a greater fan base even outside the region. This recipe is a simple twist given to the same, and that is the addition of Rose flavour in a Mishti Doi. When I initially perfected Mishti Doi, I was thinking that it is one easy and healthy dessert which could be made adding up different flavours or fruits.

ROSE MISHTI DOI

    A few months back, my daughter, asked me for Rose Mishti Doi.  Then and there, giving no second thought, I made Rose Mishti Doi. But the irony was that the moment it got set and at the time which I had to leave it in the refrigerator for later use, there my refrigerator stopped working.  With a heavy pang, I was trying my best to fix it up, which all went vain.  Left the refrigerator switched off and there went my efforts securing and storing up the things in alternative ways.  And there we had to finish off Rose Mishti Doi then and there.  

    This humble Rose Mishti Doi was so creamy, mildly sweet with a wonderful texture, so cool and comforting to the senses & stomach, with an interlacing aroma of Rose in it.  I loved and enjoyed eating each spoon of Rose flavoured Mishti Doi and cherished it to the core. Here comes one of the most popular Bengali Dessert, Mishti Doi/Meeta Dahi/Sweetened Curd with a wonderful aroma of Rose.

ROSE MISHTI DOI

 
    This easy-to-make and completely hassle-free dessert hold its uniqueness amidst the extensive range of Bengali Sweets & Desserts. Mishti Doi is a fermented sweet curd made by thickening/reducing the milk and is traditionally sweetened with Jaggery. It is allowed to ferment overnight. Some recipe of Mishti Doi is delicately seasoned with a Pinch of Cardamom. The technique or the way it is prepared completely makes Mishti Doi different from the plain curd/yogurt. The cultured Milk, Jaggery mixture along with the Rose Syrup is poured into a traditional clay or earthen pot to ferment & at the same time to keep it cool. The porous walls of an earthen pot absorb any extra moisture and help to thicken the Doi and simultaneously facilitates the right temperature for the growth of the culture/fermentation.

 
     A festive favourite, Mishti Doi is prepared extensively during auspicious occasions like Durga Puja and Bengali New Year.  Rose Mishti Doi could be a simple variation for the classic Bengali Dessert. A cool delight to beat the onslaught of summer, or just a digestion-aided mild Dessert to finish off your extensive meal. Yet another versions with fruit-infused Mishti Doi, like 'Aam Doi' (Mango curd) is also a popular variant of Mishit Doi. 

For more Recipes on INDIAN SWEETS, Click here...

Cuisine - Bengal, India
Recipe Type -Dessert
Difficulty - Easy
Serves - 3 - 4
Author - SM  

Preparation Time - 5 Minutes
Cooking Time - 20 - 30 Minutes
Fermenting Time - 6 - 8 Hours



For more DESSERT RECIPES, Click here...

HOW TO MAKE ROSE MISHTI DOI

ROSE MISHTI DOI

INGREDIENTS:

For a detailed recipe on HOW TO MAKE CURD/YOGURT, Click here... 

ROSE MISHTI DOI

METHOD:

• Boil the Milk in a heavy-bottomed pan and continue to boil it on a low flame until it is reduced and thickened.
• Powder the Jaggery and heat it in another heavy-bottomed saucepan for a while on medium-low flame until it melts and slightly caramelizes.
• Once it caramelizes to light Amber Brown in colour, carefully pour in 1 Teaspoon of warm water & give a quick stir.
• Care should be taken when caramelizing the Jaggery, as it can burn soon.
• Now gently mix the Caramelized Jaggery along with the hot Milk. 
• Leave it aside to cool down.
• When the Milk & Jaggery mixture is slightly warm or at room temperature, add in the Rose Syrup & 1 Teaspoon of Curd/Yogurt and mix well.
• Pour it into small Earthen Pots/Ceramic cups.
• Cover and allow it to ferment in a warm place for about 6–8 hours or until completely set (as for Curd/Yogurt)
• Once set, chill the Rose Mishti Doi in the refrigerator for about 3–4 hours, or until you serve it.
• Serve Rose Mishti Doi chilled.

For a detailed Recipe on HOW TO MAKE ROSE SYRUP, Click here...

ROSE MISHTI DOI

NOTES:

• Reducing the milk will yield you with a creamy and thick Rose Mishti Doi.
• While stirring in the Curd/Yogurt, make sure that the milk is not hot.
• Let the Milk & Jaggery Mixture be slightly warm or at room temperature while adding Rose Syrup & Curd/Yogurt.
• Care should be taken while Caramelizing the Jaggery.  Caramelize it to light Amber Brown in colour.
• Allowing it to burn or brown will totally alter/spoil the taste of Mishti Doi.
• Rose Mishti Doi is a mildly sweetened Dessert with rose flavour.
• Adjust the amount of Rose Syrup to suit your preference. 
• Rose Syrup has Sugar in it, so adjust the mount of Jaggery to suit your sweet tooth.
  
• Can substitute Jaggery with White Sugar/Brown Sugar too.
• Allow it to ferment in a warm place until it is completely set.
• Adjust the time of fermentation as per the weather/climatic condition of the region you live in.
• If you are living in a colder region, allow the Rose Mishti Doi to ferment in a closed oven with the oven light on or towel-covered for about 6 to 8 hours, or until set.

SHEER KHURMA

    Sheer Khurma, though I had heard of this Dessert, the chance of eating it came across during my recent trip to Dubai.  Though it looked more or less like Seviyan Kheer or our own Semiya Payasam, what made it look different was the consistency on the first hand.  It was thick & creamy and loaded with dry Fruits & Nuts and laced with a wonderful note of Rose Water & Kewra.  

    It was a delectable delicacy and I loved the consistency, texture & flavour.  Though, Firni/Phirni pops into my mind whenever I think of Eid, but this all-time classic Persian delicacy - Sheer Khurma, takes a special place when it comes to Ramadan or Eid al-Fitr. It is served as a breakfast dish after the Eid Morning Prayer and throughout the day to all the visiting guests. 

    In its original form, it consists of dates mixed with milk. As the name suggests, Sheer means Milk and Khurma means Dates in Persian, and how Vermicelli ended up in this dessert is a history. A history made with an Indian twist. It is modified in India by the addition of fried Vermicelli, alias Semiya.

    The Arabian Peninsula is rich and abound of Dates and people would break their fast with Dates during Ramadan fasting.  Dates play a significant role in the culture and hence a Dessert laden with Date cooked in milk is of no wonder as a matter of fact.  It's an Eid-ul-fitr delight in all Muslim households.  

SHEER KHURMA

    This Sheer Khurma can be made in a traditional method where Milk is slow-cooked until it thickens. Another easy version is by cooking the Sheer Khurma with Condensed Milk, which makes the Kheer thicker & creamier and also sweetens the Kheer.  This Sheer Khurma recipe is prepared in an authentic method, which calls for reducing and thickening the milk on a low flame. I have thickened the milk before adding Vermicelli and have slow-cooked it with Milk until it gets a creamy texture.

    Dates being one of the main ingredients, it naturally enhances this dessert with its flavour & taste.  Traditionally, in those days, Sheer Khurma was sweetened with just the dates and not sugar.  Dates naturally enhance this delicacy, and it is highly nutritious and a complete meal.

    Sheer Khurma is flavoured with Cardamom, Rose Water/Kewra Essence & Saffron Strands and elaborately garnished with slivered Nuts and Rose Petals.  Slow cooking on a low flame gives a rich & creamy texture with an off-white hue to the Sheer Khurma with an additional note of aroma from the flavourings added and from the reduced milk. Sheer Khurma is usually served warm/chilled.

    

For more PAYASAMS, PRADHAMANS & KHEERS, Click here...



Cuisine - Persian
Recipe Type - Kheer/Pradhaman/Payasam, Dessert
Difficulty - Easy
Serves - 4- 6
Author - SM

Preparation Time - 5–10 Minutes
Cooking Time - 30 -45 Minutes


For more Recipes 'FOR THE SWEET TOOTH', Click here...

HOW TO MAKE SHEER KHURMA

SHEER KHURMA

INGREDIENTS:

For Sheer Khurma:

For Garnishing:

Almonds - Few
Pistachios - Few
Cashew Nuts - Few
Chironji - Few
Rose Petals - Few
Saffron Strands - Few

SHEER KHURMA

METHOD:

For Sheer Khurma:

• Powder the Cardamoms into a fine powder and keep it aside.
• Chop the Almonds, Pistachios, Cashew nuts & keep it aside.
• Chop the Dates and keep it aside.
• Soak Saffron strands in warm milk and keep it aside.
  
• Boil the Milk mix on a medium-low flame, stirring it at intervals.
• Once the Milk boils, reduce the flame to low and cook for another 20–25 minutes.
• Meanwhile, heat Ghee in a heavy-bottomed pan, add the powdered Cardamom & give a quick stir. 
• Add the Chopped Nuts & Dates and Fry this on a very low flame for a few seconds.
• Once the nuts are slightly roasted, remove half the amount of Nuts & Dates and keep
  
• Immediately add the Vermicelli and fry this on a very low flame for a few minutes.
• Stir it continuously and fry the Vermicelli until it turns to light golden colour.
• Pour in the reduced Milk to the above and mix well
• Boil the Milk & Vermicelli mix on a medium-low flame, stirring it at intervals.
• Once the Milk boils, reduce the flame to low and cook for another 20–25 minutes.
• Care should be taken that the mix does not scorch at the bottom. 
• The amount of Milk should have reduced, and the Vermicelli should be cooked well. 
• Add in the Sugar and mix well.
• Drizzle the Kewra Essence/Rose Water, and give a quick stir.
• Pour in the Saffron milk and mix well.
  
• Cook the Sheer Khurma on a low flame until it reaches the desired consistency.
• Switch off the flame and garnish with the remaining roasted nuts & dates.
  
• Can Garnish Sheer Khurma with slivered Almonds, Pistachios, Cashew Nuts, Rose Petals or with Saffron Strands.
• Serve it Hot or Chilled.
  

SHEER KHURMA

NOTES:

• Frying the powdered Cardamoms in Ghee makes the Sheer Khurma aromatic.
• Adding Saffron is purely optional.
• Adding Kewra Essence is purely optional.
• Adjust the amount of Sugar to suit your Sweet Tooth.
• Adjust the consistency of Sheer Khurma to your preference.
• The dessert tends to get thicker even after switching off.
• Can serve Sheer Khurma hot or chilled, to suit your preference/climatic condition.
• Garnish Sheer Khurma with preferred choice of Nuts, Rose Petals & Saffron strands.

HOW TO MAKE COFFEE SYRUP

     But in spite of my love for Coffee, it's always in terms of Hot Coffee and not Cold Coffees.  I do not prefer cold coffee, let me reinstate the term "prefer" and not "do not like."  If an offer comes for a cold coffee, I would like to indulge in it too, but my love for hot & freshly brewed coffee stands high in my preferential scale. 

HOW TO MAKE COFFEE SYRUP

    Well, when I mastered 😜 (Did I???) Anyway, when I started making Syrups with different ingredients, I wanted to make Coffee Syrup which could be an easy addition while making Cold Coffees.  I’ve already posted a few simple Homemade Syrup recipes like Nannari/Sarsaparilla Syrup, Rose Syrup, Lychee Syrup, and Caramel Syrup. Which could be a great addition to your pantry and a great addition for flavouring drinks, lemonades or juices. So, this time my trial is with Coffee -  a coffee-flavoured syrup. This homemade coffee syrup is perfect for making iced coffee, drizzling over ice cream, adding to cocktails etc., All the more, you do not need to brew the coffee each time.

    Coffee syrup is a concentrated coffee extract that is used to flavour coffee and other beverages. It is made by steeping coffee grounds in water and then reducing the water to leave a thick, syrupy liquid. Coffee syrup is often used in coffee houses to make flavoured coffee drinks. It can also be used to make iced coffee and cold brew coffee.  Coffee syrup has a strong coffee flavour and is very sweet.

    Coffee syrup can be used to make a variety of different beverages. Some of the most popular include Iced Coffee/Cold Coffee, Lattes and Frappés. And not only that it is not limited to just cold Coffees or drinks, it can also be used to make your hot Cup of Coffee.  Coffee syrup can also be used in baking. It can be used as a flavouring for cakes, cookies, and other desserts. Coffee syrup can also be added to frosting or used as a filling for pies and pastries.  With a little creativity, coffee syrup can be used to create a variety of different drinks and desserts that will be sure to please any coffee lover.

This Coffee syrup has equal parts of Water, Sugar and Coffee Powder.  This homemade coffee syrup recipe requires just three ingredients and just 10 to 15 minutes to prepare this coffee syrup recipe.

• For a Coffee Syrup, what you would need is good quality Coffee – You can use your choice of Coffee - freshly ground, instant, or store brought coffee grounds.  We need to make a simple syrup with strongly brewed coffee in place of plain water. You can use any method while brewing the coffee -  a Coffee Machine, Percolator, Coffee Press, Moka Pot, South Indian Coffee Filter or Cold Brew.  If you do not want to go to the length of brewing fresh coffee, simply use Instant Coffee Powder.
  
• Then what you require is Sugar – White Sugar – I have used white sugar in this recipe.  Can use your Sugar of choice.
  
• Then you would need water. 
  

    Optional Add-ins and Variations

• Vanilla: Add a vanilla bean/pod while the simmering the Coffee syrup or, as simple as it is, use a few drops of Vanilla Essence to flavour the Coffee Syrup.
• Spices: Such as a pinch of cinnamon (or simmer a cinnamon stick with the syrup) or nutmeg. Cinnamon is my personal choice.

HOW TO MAKE COFFEE SYRUP

For a detailed Recipe on HOW TO BREW COFFEE, Click here... 

For more COFFEE TALKS, Click here... 

HOW TO MAKE COFFEE SYRUP

HOW TO MAKE COFFEE SYRUP

INGREDIENTS: 

For Coffee Syrup:

Optional Ingredients:

METHOD:

• First, brew the coffee following your favourite method. 
• You need a thick and strong Coffee Brew for this Coffee Syrup.
• In a Saucepan, pour in the water and add sugar into it.
• Stir well to combine, and boil it over a medium-high heat until the sugar is dissolved completely.
• Now, add the Coffee Brew and give a quick stir.
• Let it boil for about 5 minutes.
• Boil this over a low flame for about 15–20 minutes.
• Boil the Syrup until it reaches one string consistency.
• Switch off the flame and allow it to cool down for a few minutes.
• Once the Coffee Syrup cools down completely, store it in a sterilized glass jar or bottle.
• Coffee syrup stays fresh for up to 2 months when stored in a dark, cool place. 
• For a longer shelf life, store the Coffee Syrup in the refrigerator.
  

HOW TO MAKE COFFEE SYRUP

NOTES:

• Use strong brewed coffee. 
• Whichever method you are using to brew the Coffee, make sure to brew it stronger than usual. If using ground coffee, use 1/2 cup for 1 cup of water. For instant coffee, use 3–4 Tablespoons for 1 Cup of water.
• I’ve used a traditional 1:1 ratio for this coffee simple syrup. For a rich syrup, increase the sugar to a 2:1 ratio, which will also increase the shelf life. You can also reduce the amount of sugar, if so, keep the syrup refrigerated or use it within 2 weeks.
  
• Do not cook this Coffee Syrup over a high heat.  Cooking over a high flame can burn the Coffee and the entire batch would have a burnt taste.
• Boil the Syrup until it reaches one string consistency.
• The Syrup gets slightly thicker after cooling down. 
• Store Coffee Syrup in the refrigerator. This will increase the Shelf life of the Syrup.
• I have added no preservatives or artificial colouring in this Homemade Coffee Syrup.
• The coffee syrup may vary in consistency, colour, taste, and transparency depending on the type of coffee and sugar used in the recipe

HOW TO MAKE COFFEE SYRUP

How to Use Coffee Syrup?

You can use this syrup to make warm or iced milk coffee/lattes. I usually add just a tablespoon or two of the coffee syrup to a glass of milk. But feel free to adjust to taste. There are several other uses, including:

• Add to milkshakes.
• Coffee syrup can be used to make Iced Coffee/Cold Coffee.
• Drizzle in hot chocolate (that’s how you easily make a mocha).
• Add to your favourite cocktails like Espresso Martini, Coffee with Kahlua, Kahlua Mocha Milkshake, Kahlua Hot Chocolate etc.,
  
• Just a tablespoon will add flavour to other beverages as well. Flavour anything from Hot Milk to lemonade.
• Drizzle over ice cream or enjoy with ice cream floats.
• Brush over cakes or drizzle over frosted cupcakes/cake.
• Spoon over cheesecake.
• Drizzle over waffles, French toast, and pancakes and other breakfast treats.
• Try adding a shot of coffee syrup while making Lattes, Cappuccinos, Americano or even Mochas for a sweet twist.
  

HOW TO MAKE COFFEE SYRUP

 

 

Perfect Soft & Spongy Vattayappam - A Delicious and Healthy Kerala Treat

"Soft & Spongy Vattayappam Recipe – Perfect Kerala Steamed Rice Cake"

Vattayappam: Kerala's Steamed Rice Cake Delight

    When it comes to Kerala's iconic Appams, one recipe I’ve always wanted to highlight is Vattayappam – a soft, spongy, and deliciously unique fermented rice cake. While it shares ingredients with its cousin Vellayappam, Vattayappam stands out for its texture and cooking method – it’s steam-cooked to perfection, giving it a fluffy, melt-in-the-mouth quality. For those wondering, Vattayappam translates to “Round Rice Cake” in Malayalam!

What Makes Vattayappam Special?

    This traditional Kerala snack or Nadan Palaharam is an ideal choice for a tea-time treat or a light oil-free breakfast option. Unlike deep-fried snacks, Vattayappam is steamed, making it a healthier choice without sacrificing flavour. You can enjoy it just as you would Appam, with a spicy vegetarian or non-vegetarian curry for an extra layer of taste.

Looking for more traditional breakfast ideas? Check out the post on Kerala-Style Christian Breakfast.

 

A Versatile Snack Loved Worldwide

    It is a traditional Kerala snack, a Nadan Palaharam which turns out to be an oil free tea time snack in most of the Kerala households & it is also a Breakfast dish, which can be eaten like an Appam with hot & spicy Vegetarian or Non-vegetarian Curries. The dish is made by steam-cooking the batter, and is very similar to its Goan counterpart Sanna & the Vietnamese Bánh Bò - a fascinating touch that underlines the universal appeal of steamed rice cakes.

Love Kerala snacks? Explore more traditional Kerala Nadan Palaharams, here..

 

Why You Should Try Vattayappam

    Whether enjoyed on its own or paired with a curry, Vattayappam offers a taste of Kerala’s culinary heritage – soft, slightly sweet, and a little tangy from natural fermentation. This simple yet delicious treat is perfect for any time of the day.

 

Stacked Pieces of Vattayappam - Soft, Fluffy, and Absolutely Irresistible.

Christmas Fervour and the Feast Planning Begins

    Once the Christmas season kicks in, so does the excitement of planning the Christmas Eve feast, breakfast, lunch, and the many rounds of snacks and dinner. This season is when families and friends gather around the table, and as we know, the Christmas feast is no simple affair – it’s a lavish spread of meats, breads, stews, rice, fish, desserts, and, of course, the iconic Christmas Fruit Cakes (or Plum Cake) alongside glasses of Homemade Wines. And let me remind you, it’s not just the wine that seals the Christmas joy – it’s the whole spread of traditional goodies!

 

🎄 Add a Homemade Touch to Your Christmas! 🎁

Essential ingredients like Candied Fruits, Marmalade, and Caramel Syrup, aren't just for perfecting your Christmas Cake—they're also charming handmade gifts to spread the festive cheer. 🌟

✨ Discover the Joy of Homemade Delights! ✨

 

Festivals: More Than Good Food – It’s About Great Food!

    As I often say, "Festivals aren’t just about Good Food; they’re about Great Food! And for Christmas in Kerala, that means a mix of Syrian Christian staples that once graced the table only during special occasions. Nowadays, though, we live in a world where no dish is strictly “festive” – favourites like Appam and Stew have sneaked into our daily menus.

Need inspiration for a Kerala Christmas breakfast? Explore these Appam varieties to elevate your festive breakfast table!

 

Tracing the Roots of Appam – From Tradition to Today’s Tables

    Back in the day – or as they say, "Pandu Pandu Oru Kaalathu"(literally, it says Once upon a time), – dishes like Appam and Stew were reserved for celebrations. The journey of these dishes into everyday Kerala homes speaks volumes of Kerala’s culinary history and its Dutch and English influences. The dish Appam has deep-rooted connections, especially with Jewish communities in Cochin, where it became a staple. Although most Cochin Jews have now moved to Israel, their culinary legacy – Appam included – has stayed on, flavouring Kerala’s tables for generations.

My Attempt at the Perfect Vattayappam

    Today, I’m excited to share an authentic Kerala Christian recipe from my mother-in-law’s kitchen – Vattayappam. My MIL prepares this as a snack, though her approach has always been a bit hit or miss. For a while, I was hesitant to try it myself, but over the past seven years, I’ve experimented with various recipes until I finally found what I call my “perfect” spongy Vattayappam!

Traditional Kerala-Style Vattayappam - A Soft and Fluffy Steamed Rice Cake Perfect for Breakfast or Tea-Time Snacks.

 

Secrets to Making Soft & Fluffy Vattayappam Every Time

more the softer, the more it melts in your mouth. Here is the recipe to make the best soft rice cake...

Read more at: https://www.onmanorama.com/food/recipe/2020/12/17/soft-vattayappam-steamed-rice-cake.html

The Perfect Vattayappam: Soft, Spongy, and Simply Irresistible

    After countless trials and errors in search of the ideal soft and spongy Vattayappam, I finally found the perfect recipe – thanks to Lekshmi Nair’s Vlog. Her precise measurements, combined with one secret ingredient, turned my Vattayappam dreams into reality.

    So incredibly soft and spongy were the results that I couldn’t stop repeating those words with delight. For the first time ever, I achieved a flawless Vattayappam on my first try. If you’ve been struggling to perfect this classic dish, this recipe is a must-try!

Discover more Kerala treasures: Explore a wonderful collection of Traditional Kerala Christian Recipes here...

What’s in a Vattayappam?

At its heart, Vattayappam is simplicity itself, made with:

• Rice (either as rice flour or soaked raw rice)
• Sugar
• Coconut (grated or as coconut milk)
  

   

  Despite the basic ingredients, the variations are endless, influenced by regions, kitchens, and personal preferences.

  
  

Popular Variations of Vattayappam

• Rice Choices: Some recipes use rice flour, while others swear by soaked raw rice for a more traditional touch.
• Coconut’s Role: Add grated coconut for texture or coconut milk for a creamier, richer taste.
• Sweetness Levels: For a tea-time snack, increase the sugar; for a meal accompaniment, dial it back.
• To Garnish or Not: While the traditional Vattayappam is served plain, festive versions may feature cashews, raisins, or cherries.

Pro Tip: Make it your own! Adjust the sweetness or add garnishes to match your occasion.

A Dish of Heritage and Versatility

    The beauty of Vattayappam lies in its ability to adapt – whether it’s a plain, oil-free snack or a sweet treat adorned with toppings. Every household has its unique spin, making this steamed rice cake a true reflection of Kerala’s culinary diversity.

In love with steamed snacks? Dive into a wide range of  Kerala’s Steamed Delicacies here...

Perfectly sliced Vattayappam, highlighting its airy texture and traditional presentation on a banana leaf

Vattayappam Recipe: The Secret to Perfect Soft and Spongy Steamed Rice Cakes

    This Vattayappam recipe uses a combination of soaked raw rice, coconut, coconut milk, sugar, and yeast, but the magic lies in one secret ingredient – cooked idli rice! It’s this special addition that guarantees soft and spongy Vattayappams every time.

    Whether you're planning a Kerala Christmas breakfast or looking for an oil-free snack to pair with your evening tea, this recipe fits perfectly into your festive spread. You can serve it for:

• Breakfast: Pair with spicy curries for a wholesome meal.
• Lunch: A versatile accompaniment to your mains.
• Tea Time: Serve alongside Christmas treats like Achappam (Rose Cookies), Diamond Cuts, Square Biscuits (Kul Kul), and Banana Chips (Nendhrakaya Varuthathu).

Don’t miss this festive combo: Pair Vattayappam with Kerala’s traditional Christmas Fruit Cakes & Homemade Wines.

Tips for Perfect Vattayappams

• Follow Measurements Carefully: Precision is key for achieving the ideal texture.
• Secret Ingredient Matters: The addition of cooked idli rice transforms the Vattayappam into the soft, spongy delight it’s meant to be.
• Read Instructions Thoroughly: Each step ensures the texture, taste, and aroma are spot on.

Why Vattayappam is a Must-Have on Your Festive Menu

    Incorporating Vattayappam into your Christmas menu adds a traditional Kerala touch that’s both unique and versatile. Its oil-free nature makes it a healthy alternative, and its ability to complement both savoury curries and sweet treats makes it a crowd-pleaser.

Plan your festive feast: Check out Kerala’s Christmas Menu ideas for more inspiration.

 

Steamed Rice Cakes - Vattayappam Recipe Overview

• Cuisine: Kerala (India)
• Recipe Type: Appam
• Difficulty: Medium
• Serves: 3-4
• Author: SM

Time Required

• Preparation Time: 10 minutes
• Soaking Time: 4-6 hours (or overnight)
• Fermentation Time: 6-8 hours
• Cooking Time: 15-20 minutes per batch

Total Time: Approximately 10-15 hours (including passive soaking and fermentation time)

 

 How to Make Traditional Vattayappam – A Step-by-Step Guide

Perfectly Sliced Vattayappam - A Delicious and Healthy South Indian Treat

Ingredients

For Vattayappam Batter:

• 1 cup Raw Rice
• ½ Coconut (grated)
• ¾ cup Thick Coconut Milk
• ¾ cup Cooked Idli Rice
• ¼ cup Sugar
• ½ teaspoon Yeast
• Salt, to taste

Optional Garnishes:

• A few Cashew Nuts
• A few Raisins
• A few Cherries
• 2 Cardamom Pods
• ¼ teaspoon Cumin

Method

Grind the Batter

Soak the Rice:

• Wash and soak raw rice in plenty of water for 4-6 hours or overnight.
• Drain and leave the rice in a colander to remove excess water.

Blend the Ingredients:

• First, blend cooked idli rice and sugar into a fine paste. The paste will have a watery consistency.
• Add the soaked rice, grated coconut, yeast, and salt to the mixture.

Incorporate Coconut Milk:

• Pour ¾ cup thick coconut milk into the blender and grind all the ingredients into a smooth, lump-free batter.
  

   

  Quick Tip: Learn how to make Thick Coconut Milk at home! Click here for the recipe.

   

Ferment the Batter:

• Transfer the batter into a large bowl, leaving enough space for it to double or triple in volume.
• Cover and let it ferment for 6-8 hours, or until the batter rises significantly.

Freshly Steamed Vattayappam - A Traditional Kerala Delicacy

Steam the Vattayappam

Prepare the Pan and Steamer:

• Grease an 8" round cake pan with a few drops of coconut oil and keep it ready.
• Pour water into the steamer, place the pan inside, and bring the water to a boil on high heat.

Pour and Cook the Batter:

• Once the steam builds up, carefully pour the batter into the pan, filling only half the depth to allow room for the Vattayappam to rise.
• Cover the steamer and cook on high heat for 8-10 minutes, then lower the heat and cook for another 45-50 minutes.
• To check doneness, insert a skewer or knife; it should come out clean.

Cool and Serve:

• Remove the pan from the steamer and let it cool for 10-15 minutes.
• Run a knife along the edges, invert the pan, and gently transfer the Vattayappam to a serving plate.

   

  Pro Tip: For a festive touch, garnish with cashews, raisins, and cherries halfway through cooking.

   

 

 

Freshly Steamed Vattayappam - A Fluffy Kerala Rice Cake

Serving Suggestions

Pair your Vattayappams with:

• Kerala-Style Stews: Chicken, beef/mutton, or Vegetable Stew with creamy coconut milk.
• Spicy Chicken Curries: Chicken Curry, Chicken Mappas, Chicken Curry with Coconut Milk, Tomato Chicken, Chicken Kuruma, Chicken Curry with Potatoes.
• Nadan Kerala Mutton Curries: Varutharacha Mutton Curry, Nadan Erachi Curry, Erachi Kumbalanga Curry
• Kerala- Style Beef Curries: Beef Ularthiyathu, Beef Roast, Beef/Pork Vindaloo 
• Egg Delights: Nadan Egg Roast, Egg Curry with Coconut Milk, Egg Kuruma, Egg Masala
• Vegetarian Options: Serve it with your choice of Vegetarian Curries like Kuruma or with a simple Red Coconut Chutney or Kerala Style Coconut Chutney with Shallots.

 

Close-up of Vattayappam slice showcasing its soft, fluffy, and airy texture – a perfect Kerala rice cake.

Notes & Tips

Choosing the Right Ingredients

• Raw Rice: Use less starchy varieties for the best results.
• Cooked Idli Rice: The secret to soft and spongy Vattayappam! Cook Idli Rice with a 1:2 rice-to-water ratio (1 cup rice: 2 cups water) for perfect texture.
• Thick Coconut Milk: Essential for the recipe. Use only the specified amount for a perfect batter consistency.

Preparing the Batter

• Cooked Idli Rice and Sugar Paste: Once ground, this mixture tends to be watery. Combine and grind it with the soaked rice, grated coconut, and other ingredients for a smooth, pourable batter.
• Grinding Tips: Use the exact measurements to ensure the batter consistency is not too thick or too watery.

Fermentation

• Yeast Type and Climate: I used instant yeast, which ferments the batter quickly. In humid weather, 2–3 hours is sufficient. Adjust fermentation time based on your region's climate and the yeast type used.

Sweetness & Garnishes

• Sweetness Level: Use ¼ cup sugar for curries or increase to ½ cup if serving as a snack.
• Spices: Add cardamom and cumin while blending if you prefer aromatic flavours.
• Garnishes: Decorate the Vattayappam with Cashew Nuts, Raisins, and Cherries. Before Garnishing allow the Vattayappam to cook on a low flame for the first 30 minutes. Once partially cooked, arrange the nuts and fruits on top, then continue cooking for the remaining time until done.
• Spices and Garnishes: Add cardamom and cumin while blending if you prefer aromatic flavours.

This recipe yields one 8" round soft, spongy, and fluffy Vattayappam, perfect for festive gatherings or as a comforting tea-time snack.

 

Vattayappam: A Soft & Spongy Finish!

    Vattayappam, with its soft and spongy texture, is more than just a steamed rice cake—it’s a taste of Kerala’s culinary tradition wrapped in simplicity and nostalgia. Whether you’re serving it as part of a festive breakfast, pairing it with a rich curry for dinner, or savouring it as a tea-time treat, this versatile recipe fits every occasion. With just a handful of ingredients and a little patience, you can master the art of making this delicious, healthy snack at home.

 

Have you tried this recipe? Share your thoughts in the comments below!

 

So, why wait? Gather your ingredients and try this recipe today! Once you taste the perfect Vattayappam, we’re sure it will become a cherished addition to your family’s menu.

 

Bookmark this recipe for Christmas or any special occasion.

 

    If you enjoyed this post, don’t forget to share it with friends and family who love experimenting with traditional dishes. And while you’re here, check out our other Appam Varieties and Festive Recipes to make your cooking experience even more delightful!

    Stay tuned for more authentic recipes, cooking tips, and kitchen hacks. Don’t miss a post—subscribe to "Essence of Life - Food" today!