KULFI

HOW TO MAKE KULFI

INGREDIENTS :

METHOD :

• Mix Milk Powder in cold milk to make a thick paste, mix well until there are no lumps.
• Add rest of the Milk along with Condensed milk, Sugar and bring it to boil.
• Leave it on a very low flame for about 20-30 minutes, stirring occasionally.
• Scrap the sides in between.
• Grind half the amount of nuts and add it to the Malai Mix.
• Add Mawa/Khoya/Paneer and mix well, preferably using a whisk.
• Leave this on a very low flame stirring thoroughly.
• Care should be taken not to burn the mix and make sure there are no lumps.
• Add Cardamom Powder and mix well.
• Switch off the flame and allow it to cool.
• Freeze the Mix for about 2-3 hours until half set.
• Remove the mix from the freezer and whip it up in a blender or with an egg beater for few minutes.
• Pour this into Kulfi moulds.
• Garnish it with slivered nuts.
• Again freeze it for about 8-10 hours or until well set.
• Serve chilled.

NOTES :

• If you feel the mix is watery can add 1 tspn of Corn Starch.
• Use a wide heavy bottomed pot to simmer the Malai Mix.
• The large surface area of the pot will speed up the process.
• While boiling the milk, stir it frequently otherwise it will tend to burn and will totally spoil the taste of Kulfi.
• For a soft Kulfi add more sugar, also sugar helps in scalding down the milk mix soon.
• Pour only 3/4 of the level in the mould, while freezing them it tends to expand.

HOW TO REMOVE KULFI FROM THE MOULD :

• Run each mould with the lid on under a tap of running hot water or fill a bowl with hot water, stand the kulfi mould in the bowl for few seconds. 
• Carefully invert the mould on a serving plate holding on to the stick.
• Alternatively, can twist the mould between your palms of both of your hands.
• The idea is to make the mould warm so that Kulfis come out clean from the mould.
• Both ideas work best.

VEGETABLE KURMA

HOW TO COOK VEGETABLE KURMA

INGREDIENTS :

Vegetables :

To Saute :

For Masala Paste :

For Coconut Paste :

To Garnish : 

METHOD :

• Clean, wash and dice the Vegetables into small pieces. 
• Grind the ingredients mentioned under 'For Masala' to a fine paste and keep it aside.
• Soak Poppy Seeds in 1 Tbspn of warm water for about 10-15 minutes and grind it along with grated Coconut and Cashew nuts to a fine paste.
• Heat Ghee/Oil in a Pan, splutter Fennel Seeds and Bay Leaves.  
• Saute Onions and Curry leaves on a low flame until onions turn translucent.
• Pour in the ground Masala Paste and saute it on a low flame until raw flavour goes.
• Add Turmeric and Coriander Powder to the above and fry for a while on a low flame until it turns fragrant and oil separates from the mix.
• Pour Curd/Yogurt and mix well.
• Add diced Vegetables to the Kurma Masala along with Salt and a pinch of Sugar.
• Add enough water, cover and cook until vegetables are well-cooked.
• Open the lid and give the Kurma a quick stir.
• Pour in the ground Coconut Paste and mix well.
• Allow it to boil on a very low flame until raw flavour goes, stirring occasionally.
• Remove from fire and garnish it with Coriander Leaves.
• Serve Vegetable Kurma hot with any dish of your choice.
• Vegetable Kurma goes well with Roti, Chapati, Parotta, Idli, Dosa, Uthappam, Idiyappam &Appam.
• Vegetable Kurma is a good accompaniment for rice dishes like, Ghee Rice, Peas Pulao, Jeera Rice etc.,

NOTES :

• Can use any classic vegetables for this Vegetable Kurma.  
• Can use Turnips, Beets, few cubes of Paneer etc., along with vegetables mentioned above.
• Alternatively, can pre-cook the vegetables and then add it to the Kurma Masala.
• Cooking the vegetables in Kurma Masala gives more flavour filled Curry.
• Adding Yogurt is optional, but it gives a wonderful silky texture to the curry.
• Adjust the number of Green Chillies to suit your spice level.
• Soaking the Poppy seeds prior to grinding yields a thick coconut paste.
• Do not over boil or cook on a high flame, once coconut paste is added to the Curry. This can curdle the Curry and make it watery.
• Can splutter whole spices instead of grinding them along with Onion and Tomato.
• Adding a pinch of Sugar while cooking the vegetables is to retain the colour of the vegetables.
• For a richly flavoured Vegetable Kurma, saute the ingredients in Ghee.
• Add full-boiled eggs and convert this Kurma recipe into Egg Kurma.
• Can convert the same recipe into Chicken Kurma /Mutton Kurma.

Traditional Kerala Unniyappam Recipe — The Ultimate Sweet Rice Fritters with Jaggery and Banana

Experience the true taste of Kerala with this foolproof Unniyappam recipe. These golden-brown, sweet rice fritters are a staple Nadan Palaharam (snack), perfectly balancing the earthy sweetness of jaggery, the aroma of cardamom, and the crunch of ghee-fried coconut bites. Whether you are celebrating Vishu or simply craving a nostalgic tea-time treat, this recipe, passed down from my mother-in-law guarantees a crispy exterior and a soft, spongy heart every single time.

 

A Journey of Flavours and Memories

    Unniyappam is more than just a snack; it is a warm hug from the past. Known by various names like Karallapam or Karayappam, and famously called Neyyappam when fried in pure Ghee (Is it, I doubt.  As far as I have known they are literally fried in Coconut Oil), these appams are the soul of Kerala’s culinary heritage.

    For me, these tasty small appams are Memories of Vishu. My Amma has a unique way of making them, she skips the bananas and prefers frying them as flat, disc-shaped appams, colloquially called Ennelappam, rather than using the traditional Appa Chatti. I can still taste those ghee-fried coconut "bytes" that make every mouthful a memory of good old childhood days!

    Then there’s the memory of our Temple Pooram (Vela). My Salguna Velliamma would whip these up for a crowd of guests. And who could forget the legendary Prasadham from the Coimbatore Sidhaputhur Ayyappan Koil? Those Unniyappams were dark, tough, and built to last—I’d never miss a chance to snag them from the temple counter as a child.  Smell, taste and flavours take a long nostalgic journey along with us - just those wonderful memories to hold on! 

• Foolproof: A heritage recipe from my MIL that works every time.
• Perfect Texture: Crispy on the outside, soft on the inside with crunchy coconut bits.
• Natural Sweetness: Deep, caramel notes from melted jaggery and ripe bananas.
• Versatile: Can be made with or without an Appa Chatti (Paniyaram pan). 

Unniyappam Recipe Overview

• Cuisine: Kerala (India)
• Recipe Type: Snack / Nadan Palaharam
• Yields: 45–50 Unniyappams
• Servings: 10–12
• Difficulty: Medium
• Author: SM @ Essence of Life - Food

Time Estimate

• Soaking Time: 2 Hours
• Preparation Time: 20–30 Minutes
• Leavening Time: 8 to 10 Hours
• Cooking Time: 30–45 Minutes

How to Cook Unniyappam: Step-by-Step Guide

Ingredient List

To Grind:

For Unniyappam Batter:

• 1 Cup All-Purpose Flour (Maida)
• 1 tsp Soda-bi-carbonate

The "Add-ons":

• 1tbsp Ghee
• Coconut Pieces As required (Small bits)
• 2tbsp Sesame Seeds

For Frying:

Method: Detailed Cooking Instructions

Step 1: Soak the Rice

• Wash the raw rice thoroughly and soak it in water for about 2 hours.

Step 2: Prepare the Jaggery Syrup

• In a pan, melt jaggery with 1 cup of water. Bring it to a boil until fully dissolved. Strain to remove impurities and let it cool completely.

Step 3: Grind the Batter

• Grind the soaked rice along with the cooled jaggery syrup, ripe bananas, and cardamom into a thick, smooth batter.

Step 4: Ferment the Batter

• Transfer the batter to a bowl and let it rest for 8–10 hours (or overnight) for natural fermentation.

Step 5: Adjust the Batter

• Just before frying, add all-purpose flour (maida) and a pinch of baking soda. Mix gently until combined.

Step 6: Prepare the Add-ins

• Fry small coconut pieces and sesame seeds in ghee until golden. Add them to the batter and mix.

Step 7: Rest the Batter

• Let the batter sit for another 10–15 minutes before frying.

Step 8: Heat the Pan

• Heat oil in an appachatti (paniyaram pan). Once hot, reduce the flame to low-medium.

Frying the Unniyappams in Appakaral

Step 9: Fry the Unniyappam

• Pour small ladles of batter into each cavity. Cook on a medium flame.

Step 10: Turn and Cook Evenly

• Flip gently and cook until both sides turn a deep golden brown.

• Remove from the pan and place on paper towels to absorb excess oil.

• Once cooled completely, transfer to an airtight container.

 

A Batch of Traditional Kerala Unniyappams

Pro Tips & Notes

Storage Suggestions

• Store at room temperature in an airtight container for up to 2–3 days
• Refrigerate for up to 7–10 days
• Reheat briefly in the microwave before serving
• Unniyappams made without bananas tend to last slightly longer

Serving Suggestions

• Serve warm with a cup of Kattan Kaapi(Black Coffee) or Masala Tea.
• Perfect as a teatime snack or festive treat.
• Pair with other traditional Kerala snacks for a nostalgic spread.

FAQ

Q. Why are my Unniyappams hard?

• The batter may be too thick or over-fermented. Also, frying on high heat can harden them.

Q. Can I skip fermentation?

• You can, but the texture and flavour won’t be the same. Fermentation gives that classic softness.

• The batter might be too thin or oil temperature too low.

Q. Can I make this without bananas?

• Yes, but bananas add softness and flavour. Without them, texture will be slightly different.

Q. Which oil is best for frying?

• Coconut oil gives the most authentic taste, but ghee or vegetable oil works too.

Recipes You Might Like

If you loved this, here are a few more nostalgic Kerala 4 Mani Palaharangal to explore:

• Kozhukatta – Soft, steamed dumplings with coconut-jaggery filling
• Ela Ada – Fragrant, leaf-wrapped delights
• Sugiyan – Crisp outside, soft inside
• Pazham Pori – Golden, crispy banana fritters

    Unniyappam, for me, is never just a snack. It quietly takes me back to Vishu mornings, temple Poorams, and sacred offerings… to old iron pans, and now, my own antique brass unniyappam pan resting on the stove… to those unhurried, almost wonderful moments in my kitchen.

    That deep golden colour, the gentle sweetness of jaggery, the softness of ripe bananas from my backyard—and right beside it all, a handwritten note from my daughter, describing it as “an elaborate offering… fried viscous batter” in her own playful, poetic way, it all comes together in a way that feels less like cooking, and more like an act of love.

    There’s no rushing this recipe, and that’s exactly how it should be. Let the batter rest. Keep the flame steady. Take it one batch at a time.

    And when that first batch of Unniyappam comes out perfectly browned and smelling just right—you’ll know. This isn’t just a snack any more. It’s a small, familiar piece of Kerala… with a story, a memory, and now, a little piece of your child’s imagination folded right into it.

CHICKEN LOLLIPOP

HOW TO COOK CHICKEN LOLLIPOPS

INGREDIENTS :

To Marinate :

For Egg-Flour Mixture:

To Dredge:

To Deep-Fry:

METHOD :

• Clean and wash the Chicken Wings, allow it to dry.
• Pat them dry with paper towels.
• Cut the wing part into 3 portions and start with frenching the wings.
• Discard the Wing tip and use the Drumstick and Drummette part for the Lollipops.
• Shape the Drumstick and Drummette to look like Lollipops.
• Marinate the Chicken Lollipops with Ginger-Garlic Paste, Lemon Juice, Salt and Pepper.
• Add Corn Starch/All Purpose Flour along with an Egg and mix well until the Chicken Lollipops are well coated with the marinade.
• Leave it aside for 3-4 Hours or refrigerate it overnight. 
• Just before frying, dip the Lollipops into the Breadcrumbs.
• Heat oil a deep pan, then deep fry the Chicken Lollipops on a medium flame until it turns into golden brown colour or until the sizzling sound stops.
• Remove from Oil and line the Chicken Lollipops in a paper towel until excess oil is absorbed.
• Serve with any preferred Sauce or Dip.
• Can serve Chicken Lollipops as an appetizer or as a side dish. 

NOTES :

• If you feel like spicing it up, add 1/2 Tspn of Paprika to the marinade.
• I use 1/2 the amount of powdered slightly sweet version of rusk and 1/2 the amount of bread crumbs.

*HOW TO FRENCH CHICKEN WINGS FOR CHICKEN LOLLOPOP:

FRENCHING CHICKEN WINGS

• Make a deep cut through the joints with a sharp knife. 
• Hold the wing tip, bend it forcefully, remove it and keep it aside.  
• What we are going to use for this recipe is just the two portions of a whole chicken wing, the drumstick and the drummette.
• Once the wing tip is removed, place the other portion of the wing on a cutting board and make a deep cut through the joints between the drumstick and the drummette. Bend the joints and separate them.
• Then gripping well on to the exposed bone of the drumstick, gently push and gather all the flesh to one end.
• Take the drummette and remove the smaller bone carefully, leaving the other bone intact.
• Holding on to the other bone, push all the flesh to one end.
• Follow the suit for all the other Chicken Wings.
• The Drumstick and Drummette are now ready to be marinated.

BANANA WINE

INGREDIENTS :

METHOD :

• Mash or cut the Bananas into small pieces.
• Put the Bananas, Sugar into the water and bring it to boil.
• Brew up a strong concoction of Black Tea.
• When cool, mash the Bananas, add Lemon Juice and Black Tea Concoction to it and mix well.
• Cover the jar and leave it aside for 12 hours.
• Activate the yeast by putting it in warm water and 5 tspns of sugar.
• Add activated yeast to the Banana mix after 12 hours
• Can add some extra Sugar and few sticks of Cinnamon to add more sweetness and flavour to the drink.
• Cover the jar and leave it in a dry and dark place for about 5 days to a week stirring the mix daily.
• Taste the wine after two months, add sweetness and flavour if needed.
• After about two months, strain the juice out of the mixture and bottle it. 
• Keep the bottles tightly closed.
• Store the Banana Wine in a dark and dry place for another 10 - 12 months.
• Re-bottle the clear wine leaving the sediments behind.
• The wine should be filtered properly at this stage.
• Do the above process until there are no sediments left.
• The taste of this Banana Wine totally depends upon the variety of bananas used.
• Like most of the wines, Banana Wine will improve with age.

NOTES :

• Mashing or Cutting the Bananas into small pieces will yield more flavour and body to the wine.
• Some variety of Bananas are naturally sweeter, so adjust the amount of sugar accordingly.
• I used Lady Finger Banana* variety (Pisang Emas in Malay) for the wine
• I just used normal yeast, as it is very difficult to get wine yeast in my area.
• 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 had to wait for at least 9 -10 months for the wine to clear.
• I did not use any artificial colours, food preservatives or enhancers to the wine.
• The colour and flavour, which I got naturally out of it was more satisfying.

MUTTON BIRIYANI

HOW TO MAKE MUTTON BIRIYANI

INGREDIENTS :

For Lamb :

To Saute :

Spices :

For Masala Paste :

METHOD :

• Cook Lamb/Mutton pieces along with the ingredients mentioned under 'For Lamb'.
• Rinse the Rice once or twice, moving your fingers through the rice, wash it until the water runs clear.
• Soak the washed rice for about 20 - 30 minutes.
• Grind the ingredients mentioned under ' For Masala Paste' to a fine paste and leave it aside.
• Heat Oil and half the amount of Ghee(Clarified Butter) in a heavy bottomed pan or a Pressure Cooker.
• Splutter the ingredients mentioned under 'Spices' in a very low flame until aromatic.
• Saute finely chopped Shallots, Onion, Garlic Cloves and Green Chillies slit length wise.
• Saute it in a very low flame until onions turn translucent.
• Add chopped Tomato into it and saute until it turns soft.
• Pour in the ground Masala Paste along with Turmeric and fry it in low flame until the raw flavour goes and oil separates from the Mix.  
• Pour 1 Cup of Curd/Yogurt to the Masala and mix well.
• Add cooked Lamb pieces to the Masala and mix well, leave this in low flame until the Mix turns a bit dry.
• Drain the soaked Rice and add it to the above Masala and mix well, fry this in low flame for about 3-5 minutes.
• Sprinkle a handful of Mint and Coriander Leaves.
• Pour Lemon Juice along with Salt and Mix well.
• In a separate pan, boil the water and pour it into the Biriyani Mix. I have used 1:11/2 Cups of Rice : Water Ratio.
• Cover the lid of the pressure cooker and cook for one full whistle, then lower the flame and cook for 20 - 25 minutes.
• Meanwhile, heat a Chapati Griddle on a high flame for few minutes or until the griddle is very hot.
• While lowering flame to cook biriyani, keep this preheated Chapati griddle below the pressure cooker to give a dhum effect.
• After 25 minutes switch off the flame and leave the pressure cooker on the stove top untouched, until the pressure is totally released.
• Once cooked, add the remaining Ghee to the Biryani and fluff-up the rice gently.
• Serve Mutton Biriyani along with Curd-Onion Raitha or any preferred vegetarian or non-vegetarian side dishes.

NOTES :

• Well-seasoned Basmati / Jeerakasamba Rice plays a vital role in the texture of Biryani. 
• Soaking the rice helps in getting a perfectly cooked rice.
• Use water ratio to suit the type of rice you are using.
• Usually 1:11/2 Cups of Rice Water Ration is perfect for Basmati and Jeeraka Samba Rice.
• If you like your Rice to be cooked 'Al dente' follow the instructions in the package.
• For a softer version add some extra water(1/2 Cup preferably).
• Substitute 1 Cup of water for Curd.
• Adjust the amount of Green Chillies to suit your spice level.
• Use ample of Ghee while cooking biriyanis, this plays a major role in the texture and gives an awesome aroma to the dish.
• Adding lemon juice is to avoid rice getting sticky.

For a Dhum Effect : 

• Keep a preheated Chapati griddle below the pressure cooker to give a dhum effect.
• This also helps the biriyani not to get burnt at the bottom of the cooker.

A QUICK TIP :

• Use Raw Papaya to tenderize the meat.  It acts as a natural 'MEAT TENDERIZER'.
• Raw papaya contains an enzyme called Papain.  The connective tissue in the meat breaks down when it comes in contact with Papain.
• Papaya is one of the preferred tenderizers for red meats (Lamb, Mutton & Beef).
• Use few pieces of raw papaya while cooking red meats.  This will tenderize the meat, making it more soft and succulent, without changing its taste and flavour.
• Yogurt/Curd, Lime Juice, Vinegar, Soda-bi-carbonate, all have to soften and tenderizing effects on Red meat.

ENNAI KATHIRIKKAI KUZHAMBU / SPICY EGGPLANT CURRY

HOW TO COOK ENNAI KATHIRIKKAI KUZHAMBU / SPICY EGGPLANT CURRY

INGREDIENTS :

Masala For Stuffing:

To Saute & Grind :

For Seasoning :

METHOD :

• Slit Brinjals into four with its top part intact and soak them in mild salt water until they are stuffed with masala powder.
• Soak Tamarind in warm water for 5 minutes and extract the tamarind juice and leave it aside. 

Masala for Stuffing :

• Dry roast the ingredients mentioned under "Masala for stuffing', one at a time until aromatic.
• Cool the ingredients and dry grind them into a fine powder.
• Remove Brinjals from Salt water and stuff them with Masala Powder and leave it aside.

To Saute & Grind :

• Heat Oil in a pan, reduce the flame and add Poppy seeds into it.
• Saute Shallots until they turn translucent.
• Add Tomatoes to the above and cook them until they turn soft.
• Add Turmeric Powder, Red Chilli Powder, Coriander Powder and fry for a while in a very low flame until the raw flavour goes.
• Add grated Coconut into it and fry for 4-5 minutes.
• Remove from fire and allow it to cool.
• Grind this mix into a paste.

For Gravy :

• Heat Oil in a pan, splutter Mustard Seeds, Bengal Gram Dhal, Fenugreek Seeds, Dry Chilli Powder, Asafoetida and Curry Leaves.
• Add Finely chopped Shallots and Garlic to the above and saute them until onions turn translucent.
• Add Stuffed Brinjals and fry them in low flame until the skin of the Eggplants softens.
• Pour in the ground Paste and leave it on low flame for about 6-8 minutes until the raw flavour goes and oil separates from the gravy.
• Reduce the flame to low and cook this gravy until Eggplants are well cooked.
• Pour in the Tamarind extract along with salt and boil it for few minutes.
• Finally, add the Jaggery and mix well.
• Leave it in low flame for few minutes until the gravy thickens.

NOTES:

• Can use any variety of Eggplants for this curry.  If you cannot get the small variety, can cut Eggplants into small pieces and prepare this dish.
• Soaking the Brinjals in Salt water is to avoid them getting oxidised.
• Adjust the spice level and the amount of tamarind to suit your taste preference.
• Can substitute Mustard and Black Gram Dhal with few whole spices like Bay Leaves, 2 pieces of Cloves, a Cardamom, a very small piece of Cinnamon for seasoning. 
• Goes well with White Rice, Biriyanis & Pulaos.
• Can be served as a side dish for Dosa, Idli and Chapatis too.