Semiya Payasam or vermicelli pudding

This very tasty sweet & yummy pudding. Kids will love this.

Vermicelli 1/2 cup
Milk 5 cup
Condensed milk 1 bottle
Cardomom 3-4 crushed
Cashew nut few
Raisins few
In a heavy bottom pan or cooker heat 2 tbs ghee & add vermicelli , sauté for few mts, until it’s turns light brown then add milk to it, stir well then add condensed milk & cardamom. Stir In between until vermicelli cook nicely.
Then roast cashew & then raisins in ghee add this to the Payasam & mix well. Serve hot or chilled . Enjoy

( note : if you want more sweet you can add extra sugar)

Potato Mezhukkkupuratty/Spicy Potato Pan Fry

Potato peeled &sliced 3-4FullSizeRender (57)

Turmeric powder 1/2tsp

Curry leaves

Chilly powder 2-3 tsp

Mustard seeds 1 tsp

Onion 1 small cut into small pieces

Oil 2 tbs

Salt to taste

Heat a nonstick pan add oil, splutter the mustard seeds, then add onion sliced&curry leaves,saute for a mts, then add potato sliced ,turmeric powder &chilly powder, mix well ,now add a splash of water ,saute and cover the pan with lid &cook in medium heat for 5-8 mts or until its done, stir in between. (add extra water if its start to stick in the pan). enjoy it with chappathi/rice/paratha.


Dal Fritters/ Parippu Vada

Dal Fritters/Parippu Vada

Bengal gram split/kadala parippu 2 cup
(Soak it for 2 hours) then grind it coarse. ( don’t add any water to grind ,don’t over grind)

Turmeric powder 1/4 tsp
Green chilly 4-5 sliced
Curry leaves few
Ginger 1 inch sliced
Salt to taste
Add all these ingredients to the dal mix and mix well . Then make small ball & press down with your palm. Deep fry this into medium hot oil. Cook both sides until it’s turn golden yellow colour,drain extra oil using a kitchen towel. Enjoy with a hot coffee or tea.

Vanilla Pancake

Vanilla Pancake Recipe

You need
11/2 cup self raising flour
11/4 cup milk
1 egg
1 tsp vanilla essence
3-4 tbs sugar
3 tbs melted butter ( unsalted preferred)
Take the flour in a bowl and make a well.
Then mix all other ingredients and beat slightly & pour into the flour. Mix well. Heat a frying pan over medium high heat. Pour the batter onto the pan using approximately 1/4 cup for each pancake. Brown on both sides and serve hot with your favourite syrup, whipping cream or some fresh fruits like strawberry or blueberry. Enjoy

Strawberry Bars

Strawberry Bars

strawberry bars

The things you need

2 cup flour
1 tsp baking soda
1/2 tsp salt ( if you are using unsalted butter)
1 cup butter( in room tem)
1 egg( in room temp too)
1 tsp vanilla essence
1/4 – 1/2 orange or lemon zest( optional)
1 cup sugar
1/2- 3-4 cup strawberry jam
Mix butter & sugar
Add egg mix well then add zest & vanilla essence
Whisk flour+baking soda+ salt add this mixture to the butter mix

Line a square baking pan, add 3/4 of this mix to the pan and spread it with your hand or spoon evenly.
Then pour the jam over this and spread it.
Then rest of the mix put it on the top of the jam as shown in the pic below.
Bake this in a 375 degree F preheated oven for 25-30 mts until it’s done. Take out from the oven. Allow completely cool & cut it into slices & enjoy.

Egg Roast

egg roast with kallappam

Kallappam & egg roast
Egg roast is a very common side dish, it’s very easy to make , tasty & can serve with most of the Kerala breakfast menus like appam, idiyappam, chappathi etc

Here is the recipe

Hard boiled egg 4-5

Onion 2-3 thinly sliced
Tomato 2
Green chilly slit 3-4
Ginger garlic paste 1 tbs
Kashmiri chilly powder 2 tbs
Coriander powder 2 tsp
Turmeric powder 1 tsp
Salt to taste
Curry leaves
Oil 3-4 tbs
Mustard seeds
Coconut milk 1 cup
Garam masala 11/2 tsp or egg masala 2 tsp

splutter the mustard seeds in a nonstick pan in the hot oil, then add ginger garlic paste, green chilly sauté for 2 mts or until the ginger garlic get to start brown in colour then add onion, salt & curry leaves sauté until the onion become translucent , then add tomato sliced , cook for another few mts until tomato cooked nicely then add all the powder, sauté well for a mts so. Then add the coconut milk, cook until you get desired consistency.Cut the egg into half and one of the egg smash nicely. Add this to the curry then just mix carefully & serve it with appam or chappathi ( sprinkle some black pepper powder and fresh curry leaves or coriander leaves if you like before serve). Enjoy…!

Kallappam or vellayappam


Traditionally this is made with toddy or kallu. That why it’s called kallappam.
Pachari 2 1/2 cup ( washed & soaked for at least 4-6 hours)
Grated coconut 11/2 cup
Cooked red rice 1/2 cup( if you haven’t got cooked rice , you can use 3 Tbs aval, soak it in the water for few mts and use or cook 3 tbs rava or semolina and make a thick paste & use it)
2: Yeast 2 tsp
Sugar 3 tbs
Warm water 3-4 tbs
( if you can get toddy in your place please replace yeast & warm water with 1/2 cup toddy).
3: jeerakam or cumin seeds 1 tsp
Garlic 3-4 pods
Shallot or chuvannulli 2

4 : salt to taste

Mix all 2 ingredients & keep it aside

Grind all 1 ingredients together. (You can use the same water ,make thick batter like idli batter consistency) then add 2 mix and blend it nicely . Keep it aside for few hours to ferment or overnight especially if you are live in cold weather. ( or put your oven in the warmer mode & keep this batter inside the over for 1-2 hours, if you want to make it soon)

Once it’s done , grind all the 3 rd ingredients, make a smooth paste, & mix this and salt to the batter. Now your batter is ready to make kallappam. Use a nonstick pan or appam chatti to make appam. Pour one thava or big spoon batter into the pan, let it spread itself, ( if you feel it’s not spreading by itself just spread slightly with the back of the ladle, it should be thick circular shape.)
You will see a lot of small holes forming while cooking,
Then flip it over & cook other side. Don’t need to cover while cooking kallappam. Enjoy with chicken stew or chicken curry or egg roast or vegetable stew. ( please refer swappu’s kitchen for side dish recipes). Try this & let me me know if you like it or post your pictures). I hope you will find it easy.