Wednesday, 31 July 2013


                           Unnakkaaya is one of the traditional dishes of Malabar.Malabar should be proud to have such a tasty dish.Hats off to the person who invented this recipe.....There wouldn't be a house in Malabar where unnakkaaya wouldn't be served for all the treats and parties for newly married grooms and for Ramadan and for any special occasion.Now not exaggerating about the dish,I would like to introduce this recipe to you....Rather than to say introducing I shall say knowing more about this recipe as you would be very familiar with this dish.
                        Unnakkaaya is prepared with plantains which is in a special ripening stage and boiled and mushed up.This is filled with either veg fillings like coconut and nuts or with non veg fillings like egg scrambled(which is the recipe I am giving you).
                        Unnakkaaya is named behind the fruit of cotton tree ie unnam means cotton and kaaya which means fruit.The shape resembles the fruit of cotton tree.And hence it is named so.But now new molds are available in the market to give various shapes to the unnakkaaya.The above one is the traditional shape which resembles the shape of cotton fruit.


Makes 20 unnakkaayas,Preparation time 30 minutes,Cooking time 5 to 10 minutes(for each batch)
For the outer covering ie plantains

1 Kg plantains (Not too ripe,but the newly ripened ones with its skin turned to yellow without black spots on it)
3 Tblspn Sugar (Optional)
Water to boil
Oil to rub on the hands

For the Filling

3 Eggs
3 Tblspn Sugar
1 Tblspn Ghee
1 Tblspn of crushed cashewnuts
1 Tblspn of Kismis/Raisins
1/4 Tspn of Cardamom Powder or 2 Pods of Cardamom Seeds


1.  Firstly cut the stalk of plantains and put it into the pressure cooker and pour in water so as to level above the plantains.
2.  Close the lid and cook in high flame till water boils and reduce the flame to medium.
3.  Do not put the vent weight on the cooker.
4.  After 20 minutes open the pressure cooker to see if the plantains are cooked.You can understand that by observing its skin.If slits are seen on the skin at places,then it is cooked.
5.  Now peel the plantains while it is hot and transfer to a bowl.
6.  Mash the plantains while it is hot with potato masher.During this stage,you may add sugar to it if the plantains aren't sweet.Otherwise you can avoid it.
7.  Mix the plantains well with hands when warm.
8.  Now heat a pan and spoon in the ghee and roast cashews and then raisins.
9.  When done,break in the eggs and add sugar to it and mix the top with a spoon.Do not stir the layer at the bottom.It should be kept to set for sometime so that you get scrambled eggs.
10. Occasionally give a stir completely and add in cardamom powder or seeds to it.
11. Continue stirring until you get dry scrambled eggs.
12. Now filling this scrambled eggs into the plantains.Firstly oil your hands well and take a lemon sized ball of plantain.Make sure that there are no lumps at all in the mushed up plantains.
13. Flatten in it on your left palm as shown in the figure below.
14. Spoon in 1 teaspoon of the filling and close it to make a rough ball.
15. Now shape it into the shape of cotton fruit with the index finger,middle finger and ring finger of your right hand by simply holding it,the way shown in the figure and rubbing it on the palm of the left hand so as to smoothen it.Remember that there shouldn't be any cracks on it.Else it would break and the filling would go into the oil while frying.
16. You can also make this in various shapes.I have a mold with me which gives the shape of an onion.
17. To avoid cracks,after shaping it rub your nail of the thump finger of the right hand on it.This smoothens up the coating.
18. Now deep fry this in oil to give a golden brown colored unnakkaayas.
1.  Veg fillings like coconut and nuts can be used to stuff it.For that the process is the same,but you just have to add coconut while roasting instead of eggs.Do not over roast it.You can also try various fillings like khoya and nut filling etc.
2.  You can also refrigerate it by keeping it in boxes in winter season for about 2 weeks and freeze it for about 3 weeks during summer.

 3.  The above are cotton fruit shaped ones and onion shaped ones.

Saturday, 27 July 2013


                             Pola or proven rice cakes are very usual and of much importance to people in Malabar during Ramadan.I don't think there would be any family who won't know about Pola in Malabar region.Am not a big fan of Pola but still everyone here crave for Pola.Preparing the traditional pola is a bit tedious job and so people rarely dare to work on it.Shop bought ones does not give the authentic taste.                      My grandma(uppumma) was an expert in this dish.She was such a great cook that my mother too learned cooking from my grandma (father's mother).Hats off to her innovations and expertise in cooking.But grandma too left this world few years back.But uppumma,U were too special...I swear...Very loving and caring....mmmuaaahhh....
                     The traditional steps include fermenting of few substance in an earthen pot ie a mixture of coconut water and urad dal.And this fermenting may take 1 to 2 days.Later rice batter is poured into this pot with the older mixture and let to rise.But this is not as easy as we type.After all this hardship,it was based on luck how you get it done....But this recipe surely won't disappoint you.Its such an easy and quick recipe to substitute the traditional recipe with and for sure you would love it.
                   But traditional one has its own value in one way or the other....I value that.....Don't worry.I bet you would get the exact taste and softness in this Pola too provided that you keep the measurements right.
                  Sameera aama and Aysha dee,thanx for this recipe.....


Makes 9 Polas,Preparation Time 10 Minutes,Fermenting time 3 hours,Cooking time 10 minutes for each batch.

For Pola
1 1/2 Cup White Rice/Pachari/Raw Rice
2 Tblspns Urad Dal( Black gram with skin removed,White lentil)
1 1/4 to 1 1/2 Cup Coconut Water (To get a consistency of dosa batter)
1/4 Tspn Salt
1 Tblspn Sugar
1/2 Heaped Tspn Yeast

For Dipping
Milk of 1 Coconut
4 Tblspoon of Sugar(or more)
 Bananas Sliced (optional)


  1. Wash and soak pachari/white rice and white lentils(black gram,urad dal) in water for 3 to 4 hours.
  2. Drain the water by transferring in to a sieve.
  3. Mix all the ingredients of pola and grind well to get a batter with a consistency of that of a dosa.
  4. Keep it near a stove or a place where the batter gets some warmth.
  5. After 3 hours,the batter is ready to be cooked,if it has risen well.
  6. Take steel plates with the shape of the Polas(as shown in pic),ie plain steel plates with the sides a bit risen,rub it with vegetable oil and pour a laddle of the batter into it and steam it.
  7. The polas gets cooked within 10 minutes or so.
  8. Take out when done and leave it to cool so as to get it out of the mould easily.
  9. Now for the dipping,add sugar to the coconut milk and if needed add in bananas and mush it up either with a ladle or with hands and mix each pola with little of the dipping and enjoyyyyy....
  • Never stir the batter vigorously after proving,in a way that the bubbles break and the air in it escapes.Just give a small stir so that the mixture becomes even.
  • Do not use the last ladle of pola as it wont rise to give the soft Pola.You may discard it.
  • Similarly please do not add any water other than coconut water to it.
  • If you want to prepare Pola the very next day also,do not discard the last ladle of batter.Preserve it and while preparing the fresh Pola batter(the second time),you may add stock of rice(rice soup) to soak and grind the rice instead of coconut water.This is an option just for the second time to mix with the first days left over.You can continue this each day by preserving a very little of the batter to mix up with the next day's batter.  

Sweet Lassi

                               I haven't posted any drink or juice in my blog till now...This is my first post on a drink.I don't know if this drink is famous or not,but a very tasty drink which can be prepared for ifthar or for serving guests.Sweet lassi was taught by my father.My father used to prepare this for ifthar on a daily basis for 30 days.It was one of his favorites.He would do it himself to get the right taste.
                               After uppa's demise,we rarely prepare this lassi and it was a month ago I thought of preparing it for this ramadan,when my son,Ponnu reminded me of this lassi and said that grandpa used to prepare this for ramadan(told by his dad).All those nostalgic thoughts came rushing about my father and his love for us.It was few years back just after a ramadan he left us alone......May Allah grant him Jannah....Aameen...
                              To my knowledge,I think I have justified uppa's recipe...


Makes 5 Glasses,Preparation time 5 minutes
500 ml Full Fat Milk
1 Cup Set Curd (Not too sour,if sour add only 3/4 Cup)
1/2 Cup Sugar (or a little more)


Blend all the ingredients in a juicer until frothy and serve chilled.
Yummy and delicious sweet lassi is ready to be served....

Thursday, 25 July 2013

Bread Coins

                     Bread coin is a simple snack that can be prepared for ifthar or as a tea time snack.Any filling can be kept in this for stuffing.Prawns filling would be best for this recipe.But today am gonna prepare this with beef filling.
                   Preparing snacks everyday for ifthar may make us lazy.And so this is dedicated to all those lazy gals like me,behind whom someone should walk nagging to start the of course...hehe...

                 Now let us check the recipe.


Serves 4,Preparation time 20 minutes and cooking time 10 minutes

24 Slices of Bread(No milk breads)
2 Eggs
Pinch of Salt
Oil for Shallow Frying
Beef Filling /Chicken Filling or Prawn Filling( Shoul be spicy as the bread would be slightly sweet)


  1. Cut the bread slices with a glass or with a round sharp bowl to get round pieces of bread.
  2. In this way,cut all the bread slices.Do not discard the left over pieces of bread as it can be used as bread crumbs by coarsely powdering it.

  3.  Beat the eggs in a bowl with some salt.
  4.  Now dip both the sides of each round piece of bread in the egg wash and keep a teaspoon of filling over the bread piece and cover with another piece of bread dipped in egg wash.
  5.  Cover the filling well and stick the sides of the bread by pressing the sides so that the filling does not escape through the slits while frying.
  6.  Repeat the same with all the pieces and dip in bread crumbs in a way that it is fully covered.

  7.  Heat a pan and spoon in 3 Tblspn of oil and fry each coins in medium flame by flipping it over when one side is done.
  8.  Now the coins are ready to serve.

Beef Filling/Beef Stuffing

                       Various kinds of fillings are prepared for stuffing in many snacks.Beef,chicken,prwan,fish etc are used as the main ingredients in the fillings.Vegetable alone is also used as the main ingredient for stuffing snacks.Here I am going to show you how to prepare a beef filling or stuffing.


200 gm Beef(Cut,cleaned and drained after washing)
1/2 Tblspn Red Chilli Powder
1/2 Tblspn Coriander powder
6 Big Onions Sliced
5 Green chillies
1 Tspn Garlic diced
1 Tspn Ginger Diced
Few Curry Leaves sliced
1 Tspn Pepper
1/4 Tspn Turmeric Powder
1/2 Tspn Garam Masala Powder
1 1/2 Tblspn Oil
Few Cilantro/Coriander Leaves.


  1. Mix the beef with chilli powder,coriander powder and salt in a pressure cooker.Add 1 cup of water to it and cook till 3 to 4 whistles or until the beef gets cooked.
  2. Now after the pressure is removed,drain the beef into a strainer.
  3. Pulse it in a blender 2 to 3 times to get coarse beef pieces.
  4. Now heat a sauce pan or karahi and add oil to it.
  5. Saute the onions till light brown and then add green chilli,curry leaves ,ginger and garlic to it and saute well.
  6. Add salt while sauting the onions so that it cooks soon.
  7. Now add the coarsely minced beef to the onion mixture and add the pepper powder and the garam masala powder and simmer for 5 minutes covered.
  8. Finally add the cilantro and cover it with a lid.
Note: This can be made prior and refrigerated during winter season or frozen during summer season to prepare any snack quickly.When frozen stays for so long as 2 to 3 months.

Monday, 22 July 2013

Cheesy Chicken Pockets

               You all know that its Ramadan and we all got to cook each snack daily.Repeating the same snacks is truly boring....Not only for the person who cooks but also for the people who eat it.I have got a new twist to our authentic snack named "Piriyada",which is the pockets filled with beef or chicken fillings in it.I have made it a bit more interesting for all of you all to enjoy it to the maximum.And one more thing,our new generation is mostly to like cheesy snacks...So this would be a fine one for them too.

              The cooking involves 2 to 3 steps.But it is simple and easy to prepare.Shall we move on to the recipe?

My pics are always a flop,but believe me the snack tastes too good.I would be trying to make my pics better.Over to the recipe.....


For the dough
1.5 Cup Maida/All purpose flour
Half a teaspoon Salt
1 Tblspn Oil
Water to make a smooth dough(not too smooth)

For the Sauce
1 Small Onion Sliced
1.5 Tomatoes Sliced
3 Green Chillies
2 Big Cloves Garlic
1/4 Tspn Salt
2 Pinches of Oregano
1 Tblspn Ketchup
1 Tblspn Oil
2 Tspn Sugar

For the Filling
200 gm Chicken/Breast piece of a chicken
1/2 + 1/2 Tspn Salt
1/2 +1/2 Tspn Pepper Powder
1/4 { 1/4 Tspn Turmeric Powder
3 Medium Sized Onions(Sliced)
4 Green Chillies crushed/diced
Few Curry Leaves diced
1 Tspn Garlic diced
1 Tblspn Oil

 For Assembling

For Frying
Oil for deep frying


  1. First mix all the ingredients for the dough and make a smooth dough resembling that of the dough of chappathi.
  2. Now for the sauce,heat a pan and add oil to it.Saute the onions with garlic and salt.Let it become transparent and then add the green chillies and tomatoes and cook it covered.When it gets cooked,add the oregano and sugar to it.Now cool it and blend this mixture in a blender with the tomato ketchup.Keep this sauce aside.
  3. Cook the chicken with salt,turmeric powder and pepper powder and shredd it.
  4. Heat a karahi and spoon in oil and saute onion with green chilli and curry leaves.
  5. Add garlic,salt and pepper to it.
  6. Finally add the shredded chicken to it and toss well.
  7. Remove the filling from flame.
  8. Now divide the dough into small lemon sized balls and spread each dough into puri sized sheets,dusting some flour.
  9. First apply a little sauce in the center of the sheet and spoon in 1 Tblspn of the chicken filling on top of it.Above this dollop 1/2 Tspn of cheese or more as you like and pleat the sides of the sheet and twist it resembling a bag of coins.
  10. Now pinch of the pleats making sure that the sides are sealed well.Else the cheese may ooze out,blackening the sides of the snack.
6.  Keep the pockets upside down in a way that the sealed end comes down.
7.  After completing the same process with all the balls,deep fry in low to medium flame as the twisted part may remain uncooked if fried in high flame.
8.  Now the pockets are ready to serve.....
Yummy Cheesy Chicken Pockets are ready.....Do try this recipe and lemme know how it tastes...

Saturday, 20 July 2013

Flavorful Chicken Crispies

              It has been quite a while since I haven't been into blogging.Now its ramadan and its a time to concentrate in prayers and seek forgiveness to the Almighty.These are days when the doors of hell is closed and the doors of heaven are opened for all believers.Believers render a helping hand to the needy and bear the difficulties of fasting and control their feelings for the sake of Allah.

             Though this is a month of indulging more in prayers,new snacks are also introduced in this month and innovative dishes are invented at this time of the year.This is because during ifthar (breaking of fast), all the believers break their fast with fruits,juices and few snacks.To avoid repetition of the same dishes again and again,few new items are also introduced and innovated in this month.

           Today am gonna introduce crispy fried chicken which is one of the best dishes of my bhaabhi,Amina.This chicken fry has got lots of flavor in it coz of the ingredients like ginger and garlic.This can be served as a snack or starter or as a side dish instead of the ordinary chicken fry.Now over to the recipe...

Makes about 17 to 18 pieces,marination time:30 minutes to 1 hour,Cooking time:30 minutes(in two batches)
For Marinating

 1 Kg Chicken (cut into medium sized pieces)
1 Inch Ginger
6 Big cloves of Garlic (If small,take 12cloves)
1 Egg
3 Tablspn Cornflour
1 Tspn Salt
4 to 5 Green Chillies
1 Tablspn Vinegar
1 Tspn Pepper Powder
Oil for frying

For Dusting
6 Tablspn Maida/Flour

  1. Clean the chicken pieces well and keep it in a strainer to drain excess water in the chicken.
  2.  Grind ginger,garlic and green chillies to a paste,not too fine.
  3. Break in the egg to a bowl and mix in the ground paste,salt,pepper,vinegar and the cornflour.
  4. Toss in the chicken pieces and mix well.
  5. Keep it for about 1 hour to get marinated.
  6. After 1 hour,the pieces are ready to be fried.
  7. In a small plate,spread 3 tablespoon of maida/flour.
  8. Now take each pieces and dust them with flour by simply tossing it in the dry flour.
  9. Coat the pieces well with the flour.
  10. Now deep fry the chicken pieces in medium flame,so that it gets cooked well.
  11. Remove and drain in a kitchen towel.
  12. Serve hot with tomato sauce or serve with main course.As such itself is a great snack.

Note: Crispy chicken should be served hot or else it tends to be soggy and cannot enjoy the crispiness.