English daily published in Bengaluru & Doha
Treats from Malabar: Kerala’s most favourite terminus for gastronomic indulgence
NT Features
Sukhiyan
Sukhiyan is a deep fried traditional Kerala tea time snack made from Green gram / Mung bean, coconut and jaggery filling. This is a highly nutritious food because the mung bean is a rich source of low-fat protein and fibre.
Sukhiyan is a deep fried traditional Kerala tea time snack made from Green gram / Mung bean, coconut and jaggery filling. This is a highly nutritious food because the mung bean is a rich source of low-fat protein and fibre.
INGREDIENTS
- Flour maida)- ½ cup
- Rice flour - 2-3 tablespoon
- Salt - ¼ Tsp Turmeric powder - 1 pinch
- Water as required
- Coconut oil
- Green gram - 1 cup
- Crushed Jaggery - ½ - ¾ cup
- Grated Coconut - ¾ cup
- Cardamom powder - ½ teaspoon
METHOD
- Cook green gram in 3 cups of water and drain the water completely.
- Melt Jaggery by adding 1/4 cup water.
- When it melts add coconut, cooked green gram, crushed jaggery and cardamom. Mix well and remove from the fire.
- Combine maida, rice flour, water and make a thick batter.
- Make small balls with the green gram mixture.
- Dip each ball in the batter and deep fry till it becomes golden brown all around.
Kalmas
Ever heard of kalmas? It is a Kannur special snack, the varieties of which come out when it’s time to break the Ramadan fast. They are wholesome and nutritious. You can go in for any filling you fancy: chicken, beef or prawns. The final tossing in oil lends to a vibrant hue and colour. Digging into the snack will definitely tempt you for one more.
Ever heard of kalmas? It is a Kannur special snack, the varieties of which come out when it’s time to break the Ramadan fast. They are wholesome and nutritious. You can go in for any filling you fancy: chicken, beef or prawns. The final tossing in oil lends to a vibrant hue and colour. Digging into the snack will definitely tempt you for one more.
INGREDIENTS
- Green chillis - 3
- Turmeric powder- 1/2 tsp
- Garam masala- 1/4 tsp
- Rice flour- 3 cups
- Grated coconut- 3/4 cup
- Fennel seed- 1 tsp
- Shallots- 4
- Water Red chilli powder- 1 tbsp
- Oil
- Salt
- Boiled eggs- 5
- Onion - 2
- Ginger garlic paste- 1 tsp
METHOD
For stuffing
- Heat oil in a pan and crackle cumin seeds.
- Add chopped onions, ginger, garlic, green chilli and mix well.
- Fry the onions until they turn transparent.
- Add turmeric powder, chilli powder, coriander powder and salt.
- Lastly, add garam masala, chopped coriander leaves and mix well.
For the outer covering
- Grind grated coconut, shallots, fennel seeds, cumin seed without adding water.
- Take rice flour, add coconut, salt and mix well.
- Pour in hot water little at a time and mix until the dough is slightly stickier.
- Let it sit for a few minutes until it is warm enough to handle.
- Once it cools down, pull out a portion and flatten it.
- Fill the stuffing, join the edges and seal it gently.
- It should be thin at the edges and thick at the centre. Steam cook the kalmas for 5-10 minutes.
For roasting
- Take Kashmiri chilli powder, salt, turmeric powder, chopped coriander leaves, and water in a bowl and mix well.
- Heat oil and crackle fennel seeds.
- Pour the spice mix into it.
- As it becomes thick and saucy, put the steamed kalmas into it and cook on medium heat / low heat until it is roasted on all sides.
- Drop in some curry leaves on top and let the flavour get in.
Neyyada
It is sometimes called ‘mutta marichathu’ locally. This steamed snack has beautiful soft and thin layers which make it distinct in terms of taste or appearance. Both the layers have different ingredients which merge to form a delicious, melt in mouth snack. The sweetness and the aroma of ghee and cardamom make it appealing to everyone.
It is sometimes called ‘mutta marichathu’ locally. This steamed snack has beautiful soft and thin layers which make it distinct in terms of taste or appearance. Both the layers have different ingredients which merge to form a delicious, melt in mouth snack. The sweetness and the aroma of ghee and cardamom make it appealing to everyone.
INGREDIENTS
- Flour (maida)-1 cup
- Water-1 1/2 cup
- Salt to taste
- Eggs- 4
- Sugar 1/4 cup
- Cardamom powder-1/4 tsp
- Turmeric powder-1/4 tsp
- Ghee- 1/4 cup
- Fried cashews
- Black sesame seeds
METHOD
- In a blender add flour, water and salt and blend well.
- In another bowl mix eggs, sugar, cardamom powder and turmeric well without any lumps.
- In a steamer pan, boil water.
- Place a wide steel plate on top and grease with ghee.
- Pour a ladle of flour batter and spread thinly.
