LYCHEE SYRUP

      What would you do when you land up with a lot of fresh Lychees, and a few tins of canned lychees, devour the fresh juicy fruit as fresh as it is.  And as the days go by and a few batches still lying out in the refrigerator staring at me with wide red-eyes, the never ending plan of converting it into some recipe or the other, pops into my head.  Pudding?!!! Sorbet?!!!  Or go to the extent of converting it into Lychee Syrup???

    Well, though making Syrups seemed tedious in the beginning and once I got the knack for it, I realized it is one simple recipe which just need a bit of time and patience.   In recent years I have been making my own Rose Syrups, Nannari (Sarsaparilla Syrup), Lemon Syrup, Caramel Syrup, Apple Syrup, Coffee Syrup etc., that now I have a bit of confidence to convert fruit juices into syrups.  And also, it is one best way to preserve the produce, when you have them in abundance.

    Along with Lychee comes the memory of our first trip to Thailand. Then it happened to be their National Tourism Week, and they handed a big packet of fresh Lychees to each passenger landing up at Swarnabhoomi International Airport at Bangkok.  We had all together 4 big packets of Lychees.  Though we had them in our hands, we were all busy getting our Entry Visa done and waiting for the Taxi.  Suddenly, an old lady pulled my hand. Alarmed and shocked at the same time, I turned to her... There beside me was a pleasant looking Old Lady, with a pleasant smile & beaming with pride, she said these Lychees are from Chiang Mai, enjoy them!!! Me, with my wide & amused smile, thanked her and said I will surely eat them right away.  To the word, we gobbled up a whole packet of Lychees within no time.  They were so fresh, tasty, juicy and the memorable Lychee flavour (my first acquaintance). Went back to the counter and got hold of two more packets. I still remember the day with all those evening twilight in Bangkok Airport waiting for our taxi to Pattaya, fresh Lychee and the sweet old lady. The whole stay I stored the Lychee in the hotel room refrigerator and had it heartily.  Even I bought back home a packet of Lychees, which we couldn't finish off. The reminiscence of these anecdotes, travel with me even after all these years, and I still relate Lychees to our trip to Thailand.

    Water, Sugar, and Lychees are all you need to easily make this lychee syrup at home.  Boil Sugar & Water along with fresh/canned Lychees until it reaches one string consistency or becomes slightly thick & sticky all together. Finally, add a few teaspoons of Lemon Juice, strain it and there you go with a Lychee syrup ready to add taste and aroma to the dishes.

LYCHEE SYRUP

This Lychee syrup has equal parts of water and sugar, lychees.

• This is Lychee Syrup and what you would need are Lychees – You can use fresh Lychees if available.  Peel and discard the skin and seed.  Can use canned Lychees too, just be sure to drain the lychees before using.
  
• Then what you require is Sugar – White Sugar – I have used white sugar in this recipe, which will help you to retain the natural white colour. Add a dash of lime juice to avoid crystallization. 
• Then you would need Water.

    Just 2 simple ingredients and you would be rewarded with a wonderfully fruity Lychee syrup.  This easy and extremely versatile Lychee Syrup is sure to elevate your desserts, drinks, cocktails, and mocktails. This Lychee Syrup can be added to almost anything in which you would love to have a note of tropical flavour in it. It will leave you with an elegantly sweet, dainty, and exotic fruity note. 

For more HOMEMADE SYRUPS, Click here...

HOW TO MAKE LYCHEE SYRUP - HOMEMADE LYCHEE SYRUP

LYCHEE SYRUP

INGREDIENTS: 

For Lychee Syrup:

METHOD:

• If using fresh Lychees, peel off the skin and cut the lychees and remove the seed. 
• Then rinse the Lychees well and leave it in a colander for a few minutes.
• Then cut them into small pieces and grind it into a coarse paste.
  
• 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 puréed Lychees and give a quick stir.
• Let it boil for about 5 minutes.
• Boil this over a low flame for about 30 minutes.
• Pour in the Lemon Juice and cook for about 5 more minutes.
• Boil the Syrup until it reaches one string consistency.
• Switch off the flame and allow it to cool down for a few minutes.
• When the mixture is warm, strain the syrup. 
• Once the Lychee Syrup cools down completely, store it in a sterilized glass jar or bottle.
• Lychee syrup stays fresh for up to 6 months when stored in a dark, cool place. 
• For a longer shelf life, store the Lychee Syrup in the refrigerator. 

LYCHEE SYRUP

NOTES:

• I have used white sugar in this Lychee syrup recipe. Brown sugar may darken the Syrup, but if you prefer, substitute White Sugar with Brown Sugar.
• I had a can of Lychees and some fresh Lychees, So used about a Cup of both in the recipe.
  
• Adding Lemon juice while making the syrup is to prevent it from crystallization, and it also acts as a preservative. 
• Boil the Syrup until it reaches one string consistency.
• The Syrup gets slightly thicker after cooling down. 
• Store Lychee Syrup in the refrigerator. This will increase the Shelf life of the Syrup.
• I have added no preservatives or artificial colouring in this Homemade Lychee Syrup.

How to use Lychee Syrup?

LYCHEE SYRUP

LYCHEE JUICE

LYCHEE LEMONADE

LYCHEE MARTINI

LYCHEE PUDDING

 

• For Lychee Juice – Add this Lychee syrup to plain water & top it up with some Ice cubes.  For a variation, can mix it in Soda.  Or add a dash of Lime/Lemon and serve it with a few leaves of Mint.
• Make a simple tea and add a hint of Lychee Syrup in it.
  
• Add a teaspoon of Lychee Syrup into your limeade or lemonade, for a lychee flavoured Lime/Lemon drink.
• Or add it to your Cocktails, Mocktails, Mimosas, Martinis or sparkling drinks.  
• Can add Lychee Syrup while making Lychee Pudding.

Kerala Style Christmas Breakfast Spread

"Kerala Christmas Breakfast: A Celebration of Traditional Kerala Christian Cuisine"

MILLET SWEET PONGAL/SARKKARAI PONGAL

    Those were the days when people looked forward to eating Rice.  Rice was a delicacy to the common man then, and it came to his palate only on special occasions and on festivals. Pongal is one special occasion, a four-day-long festival celebrated at the nook and corner of Tamil Nadu.  As Rice is the staple crop grown in South India, along with other local produces comes this divine dish Sarkkarai Pongal/Chakkara Pongal. Pongal is a harvest festival celebrated in Tamil Nadu to commemorate the divinity of the Sun, and its major role in agriculture and cattle rearing. Even the most poor will try to make Sarkkarai Pongal on this day with a handful of Rice.  So is the speciality of this harvest festival and the dish Pongal.

    Well, coming to recent years, where the folks have turned to eating Millets, Brown Rice etc., the age-old custom of Millet culture is steadily seeping into the kitchens through health conscious minds.  This Sarkkarai Pongal recipe is a twist given to the traditional Pongal where Millets are used instead of Rice. I have used Samai or the Little Millet in this recipe. The cooking method remains the same, with just a mild adjustment in Millet Water ratio. I felt that Pongal made with Millets turned out to be softer with a perfect melt in the mouth like texture. It was tastier than the Rice version, and obviously, a healthier version as Millets are rich in Fibre.

MILLET SWEET PONGAL/SARKKARAI PONGAL

    Though, festivals calls for indulgence and good food, as a norm I would like to prepare Pongal with Rice and Dhal. If you are looking for a twist and a healthier version, then this Millet Sarkkarai Pongal falls gently into the genre.  The cooking method is same as how we make Sarkkarai Pongal with Rice, where millet is substituted instead of Rice. Millet and Moong Dhal(Pasi Paruppu) are used to prepare this Sweet Pongal and Jaggery(Cane Sugar) is used to sweeten the dish, which gives the name Sarkkarai Pongal/Chakkarai Pongal.  Though variant methods are prevalent throughout South India, the major ingredients stick onto the above three major ingredients along with milk, flavoured with cardamoms, dry ginger, edible camphor or clove and garnished with Cashews and Raisins roasted in Ghee.

MILLET SWEET PONGAL/SARKKARAI PONGAL

 

HOW TO COOK MILLET SWEET PONGAL/SARKKARAI PONGAL

MILLET SWEET PONGAL/SARKKARAI PONGAL

INGREDIENTS:

For Samai (Little Millet) Pongal:

Samai (Little Millet) -3/4 Cup
Yellow Moong Dhal - 1/2 Cup
Water - 3 1/4 Cup
Milk - 1/2 Cup
Salt - a Pinch

Cloves - 2 Nos. (Optional)

For Garnishing :

Ghee - 1/4 Cup
Cashew nuts - 10-12 Nos.
Raisins - 3 Tablespoons

METHOD:

• Melt Jaggery with 1 Cup of Water and 1/2 Teaspoon of Ghee until the jaggery pieces dissolve completely and start to boil.
• Switch off the flame, filter the melted Jaggery to remove any impurities and keep it aside.
• Grind Cardamom Pods & Dry Ginger (if using) with a Mortar and Pestle into a fine Powder and keep it aside.
• Dry Roast Moong Dhal on a low flame for about 5 minutes until the colour changes slightly, and it turns fragrant. (Do not over roast the Dhal).
• Wash Moong dhal & Samai (Little Millet) for at least 3–4 times or until water runs clear.
  Drain any excess water from it.
• Pour in 31/4 Cups of Water & 1/2 a Cup of Milk to Samai (Little Millet) and Moong Dhal.
  Pressure Cook on a high flame for a whistle.
• Lower the flame and cook for another 2 whistles and switch off the flame.
• Once the pressure is released, open the lid. 
• Then slightly mash the cooked Samai (Little Millet) and Moong Dhal.
• Pour the melted Jaggery to the above along with powdered Cardamom and Dry Ginger Powder and mix well.
• Leave this on a very low flame until Jaggery is well absorbed into the millet and dhal mix.
• Meanwhile, heat Ghee in a pan and roast Cashew nuts until golden brown colour and Raisins fluff-up.
• Pour this onto the Millet Sarkkarai Pongal Mixture and mix well.
• Cook this on a low flame for a few more minutes until you get the desired consistency.
• Serve Millet Sarkkarai Pongal hot with a drizzle of ghee over it.

MILLET SWEET PONGAL/SARKKARAI PONGAL

NOTES:

• But dry roasting the dhal enhances the aroma and gives an even texture while cooking.
• Dry Roast the dhal on a medium flame until they are just hot to touch. (over roasting can alter the flavour of the dish)
• Adjust the amount of water as for the millet variety.
• Can substitute one cup of Water with Milk for a rich Sarkkarai Pongal
• We need the millet and dhal to be well cooked, so a bit of extra water would be needed (more than what we use normally for cooking millets). 
• Do not over boil the Jaggery mix.  We don't need to boil it into string consistency for Sarkarrai Pongal
• Adjust the sweetness to suit your taste preference.
• Adding extra ghee is strictly optional, but gives a wonderful flavour to Millet Sarkkarai Pongal/Sweet Pongal.
• Adding Dry Ginger powder is optional.
• Can also add edible camphor and cloves to Millet Sarkkarai Pongal if preferred.

PINEAPPLE PEEL WINE

    Yet another Wine and Yet another New Year - a new beginning... or is it the same monotonous cycle of day in, day out?  Anyway, let's begin this New Year with a Toast - 'HAPPY NEW YEAR 2023', with my home-made Pineapple Wine.  Also, my blog 'ESSENCE OF LIFE - FOOD' is nearing its Seventh Anniversary in another 16 days on 17th January. 

    On the run this New Year Post turned out to be the 800th Post in Essence of Life - Food and as I noticed that the Statistics says that my Blog has crossed 1 Million Views.  So, this Post, a Wine, suits well to be raised as a Toast for this occasion.  With not much of overwhelming response or income, my hobby of blogging is still fuelled with my Passion.  With quiet of a lot of other chores happening around me, this year turned out to be slow, and I spent very little of my quality time for my blog. Love what I am doing and Happy with what I yield out of it. I would like to Thank all my viewers on this occasion for all the support & encouragement.

Celebrating 1 Million+ Views for my Blog

Thanks for all the support and encouragement...

PINEAPPLE PEEL WINE

     Well, coming back to the recipe... If you have been reading my posts, then you may all know, that making a new wine each year and toasting it for Christmas & New Year had been a routine at home for years.  This Pineapple Wine was the one I brewed during last Christmas Season, and it is ready for the toast this year. Though there are schools which believe in making quick-fix wines, I belong to the school where the thumb rule sticks to the norm - "Wines get better with Age".  Patience is much appreciated while brewing a homemade Wine & it gets better as it ages.  

     Wine making has become a routine in my kitchen, with a few varieties of well brewed homemade wines always ready to be catered. Recently I re-bottled all my Wines from my collection.  And seeing a wide range of collection, my son said, they are going to sue me for brewing Illicit Hooch! Ah! That sounded a bit gruesome.  And all those bottles lined up, and used occasionally when a guest visits our house and in my baking, what was I doing with so much of Wines? As such, it all started as a hobby, backed up by my husband (but the irony is, he never drinks it just apart from tasting it.)  The fact is, I do not drink or even like to taste the Wines, I make.  I have professional wine tasters at my disposal... ha… ha… ha… just joking.  My Wine tasters are my beloved hubby & kids. 

PINEAPPLE PEEL WINE

    Believe it or not, I do not drink...  Thinking, all the while - though it may not be a virtue of its own, it stayed as much as a preference, a personal choice. 

Ah! 

I never want to know
The fun of a fermented liquid
Which spreads joy
Shrinks the Sorrows...
When it flows into my mouth
Slips past my tongue and 

Slides down my throat
I won’t flinch, nor feel the after-burn left in its wake

Nor the ecstasy of the drink ...

I may never be able to share...
Stories of peers who gathered for a booze
Who’s bottoms were up as was mine downing & drowning & gulping
Until all were washed away & all were sloshed

Only the sane & sober
Would wake up to give an exact account of what transpired

Of the untold stories
And no one would fill in the blanks 

For the best of all...

    Here's a very simple recipe for an old-fashioned wine made out of Pineapple Peels. This is a recipe from my old cook book which I had jotted down during my college days with an all sceptical idea, whether I would make a wine at all in my life and a wine with Pineapple Peels??? But it looked different and out of the box then.  But life has taken me into a stroll where I am brewing wines in the name of illicit hooch, and it has become a hobby of my OWN!

    This is a simple Pineapple Wine recipe with simple home-made wine making technique, but the results are really awesome.  And the colour which I got naturally from the brew took me offhand when I was shooting the pictures.  The sunlight which probed into the wine glass gave it a wonderful and catchy spectacle with a golden hue!
    

Recipe Type - Wine
Difficulty - Medium
Yields - 3-4 Bottles
Author - SM

Preparation Time - 30 -45 Minutes
Brewing Time for Wine - 3 Months - 1 Year

HOMEMADE PINEAPPLE WINE  

PINEAPPLE PEEL WINE

INGREDIENTS:

For Pineapple Wine:

To Activate the Yeast:

Yeast  - 1 Packet (11 Grams)
Sugar - 5 Teaspoons.
Warm Water - 1/3 Cup

PINEAPPLE PEEL WINE

METHOD:

For Pineapple Peel Wine:

• Using a knife, slice off the top & bottom part of the Pineapple.
• Cut off the outer layer (the Peel) and reserve it.
  
• Slice the Pineapple and then cut it into small Pieces.
• Chop the Pineapple Peel into small pieces.
• Add the chopped Pineapples, Pineapple Peels, Sugar, and the Lemon in a large glass or ceramic jar.
• Pour 5 litres of boiling water into it and leave it aside for 12 hours.
• Activate the Yeast by putting it in warm water and 5 teaspoons of Sugar.
• Add activated yeast to the mix after 12 hours
• Can add some extra Sugar and few sticks of Cinnamon to add more sweetness and flavour to the Pineapple Peel Wine.
• Stir it every day for a week.
• After a week, strain and press the juice out of the mixture and bottle it. 
• Keep the bottles tightly closed.
• Store them in a dark and dry place for about 3 months.
• Re-bottle the clear wine, leaving the sediments behind for another one month. 
• The Pineapple Wine should be filtered properly at this stage.
• Taste the Pineapple Wine after two months, add sweetness and flavour if needed.
• Do the above process until there are no sediments left.
• Good quality Pineapples yields the best Pineapple Wine. 
• Like most of the wines, it will improve with age.

NOTES:

• Cutting the Pineapples & its peels into small pieces will yield more flavour and body to the wine.
• Pineapples are naturally sweeter, so adjust the amount of sugar accordingly.
• I just used normal yeast, as it is very difficult to get wine yeast in my area.
• If you can get hold of Wine Yeast, go ahead with it and also can add Campden Tablets.
  
• Stirring the wine is very important for the fermenting process.
• Store them in clean and dry bottles in a moist free place.
• As I am staying in a tropical area, my wine brewed up sooner. But I strictly followed the regime.
• I did not use any artificial colours, food preservatives or enhancers in this Pineapple Wine.
• The colour and flavour, which I got naturally out of it, were more satisfying.

PINEAPPLE PEEL WINE

SM

KERALA EGG ROAST - NADAN MUTTA ROAST

    Kerala Egg Roast is an authentic Kerala Style Egg Recipe cooked with spices is a hot & spicy gravy. Kerala's cuisine is a multitude of Vegetarian and Non-Vegetarian dishes, but Egg takes a special place along with its counterparts. This Egg Roast recipe is a simple recipe whatsoever. This is easy to incorporate and takes very less time to cook, and it can come as a rescue when you are in short of time.  

    Simply boil the Eggs, peel them, cut into halves, marinate it with a mix of Turmeric Powder, Red Chilli Powder & Salt, leave it aside for a few minutes and then shallow fry these Eggs on a very low flame. Then Sauté the Onions, Tomatoes & Spices and finish off this gravy laced with thick coconut milk for an extravagantly aromatic and tasty Egg Roast.

    This Nadan Egg Roast is a simple Egg recipe cooked in a hot and spicy masala.  It is prepared in a typical Kerala style with local spices and undoubtedly cooked in Coconut Oil, which gives an authentic touch to this Egg Roast. The finishing touch of this Egg Roast is undoubtedly the Coconut Milk, which elevates the taste and flavour of this Nadan Egg Roast.

KERALA EGG ROAST - NADAN MUTTA ROAST

    This Kerala Egg Roast is one best combination with Appam and Idiyappam.  And it can be added as one dish in your Christmas party Menu.  May be for breakfast along with Appam, Vattayappam, Idiyappam, Pathiri, Malabar Parotta or Chapati. It can also be served in your lunch menu as a side dish along with Rice Dishes, Biriyanis & Pulaos.

Cuisine - Kerala
Course - Side Dish
Spice Level - High
Difficulty - Medium
Serves - 2-3
Author - SM


Preparation Time - 20-30 Minutes
Cooking Time - 25-30 Minutes

For more Recipes with EGG, Click here...

HOW TO COOK KERALA EGG ROAST - NADAN MUTTA ROAST

KERALA EGG ROAST - NADAN MUTTA ROAST

INGREDIENTS: 

For Kerala Egg Roast - Nadan Mutta Roast:

For Shallow Frying:

Other Ingredients:

Thick Coconut Milk - 1/4 Cup

To Garnish:

Coriander Leaves - Few

KERALA EGG ROAST - NADAN MUTTA ROAST

METHOD:

• Hard-boil the Eggs & then Peel it.
• Cut it into halves.
  
• Marinate the hard-boiled Eggs with Salt, Turmeric Powder, Red Chilli Powder and leave it aside for about 5-10 minutes.
• Heat about 3 Tablespoons of Coconut Oil in a pan, add a sprig of Curry leaves and fry for a while.
• Immediately add marinated hard-boiled Eggs and shallow fry them.
  
• Fry them on a very low flame until the raw flavour of the masala goes & the surface of the Eggs becomes slightly crispy.
  
• Once the Eggs turn into light golden brown in colour, remove them from the Oil and keep it aside.

For a detailed Recipe on 'HOW TO MAKE PERFECT HARD BOILED EGGS', Click here ...

KERALA EGG ROAST - NADAN MUTTA ROAST

For Kerala Egg Roast - Nadan Mutta Roast:

• Dry Roast a teaspoon of Fennel on a very low flame until crisp and aromatic.  Then grind it into a fine powder and keep it aside.
• Cut onions into thin slices, Purée the Tomatoes and keep them aside.
• Heat Coconut Oil in a pan, sauté Ginger-Garlic Paste, Curry Leaves & Green Chillies and sauté it until aromatic.
• Add Turmeric Powder, Red Chilli Powder, Pepper Powder, Fennel Powder and Garam Masala to the above and fry for a while until the raw flavour goes.
• Can sprinkle a bit of water at this stage so that the masalas get cooked well.  
• Care should be taken not to burn the masalas, which will alter the overall taste of the dish.
  
• Pour in the puréed Tomatoes and sauté until oil separate from the mix.
• Now add thinly sliced Onions and sauté it on a very low flame until it turns slightly soft.
• Pour in the Lemon Juice and give a quick stir.
  
• Add a dash of Salt, a pinch of Sugar and mix well.
• Sprinkle some water, if necessary, and cook this on a low flame for about 5 minutes.
• Add boiled Eggs into it and cook them on a low flame for a few more minutes.
• Gently mix the masala and the eggs.
• Finally, pour in Thick Coconut Milk and cook this on a very low flame for a few more minutes.
• Let the Nadan Mutta Roast become slightly dry and aromatic.
  
• Switch off the flame and garnish it with Coriander Leaves.
• Serve hot Nadan Mutta Roast as an Appetizer.
• It goes well with Steamed Rice or along with Vegetarian or Non-Vegetarian Curries, it can also be served as a side dish along with Rice Dishes, Biriyanis & Pulaos.
• Goes well with Appam, Vattayappam, Idiyappam, Pathiri, Malabar Parotta or Chapati.
  

KERALA EGG ROAST - NADAN MUTTA ROAST

NOTES:

• Adjust the amount of Spices to your taste preference.
• Can add whole hard-boiled eggs or cut them into halves.
• If adding full eggs, then cut small slits over the egg whites, so that the egg absorbs the flavour of the masala.
• Shallow Fry the marinated Eggs on a very low flame until it turns aromatic and the surface of the Eggs becomes slightly crispy.
• Can also finely chop the Tomatoes instead of Puréeing them.
• Adding Sugar is totally optional. 
• Using Coconut Oil gives the authentic taste to the dish. Can use any other cooking oil too.
• Adding Coconut Milk is purely optional, but it gives an added taste and note of flavour to this Nadan Chemmeen Roast.
• Curry Leaves gives an incredible flavour to the roast.
  

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!

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