Cashew Roast

Author: admin  //  Category: Snacks

cashew roast


1) Cashew (unsalted) – 1 cup
2) Sugar – 1/2 Cup
3) Cardamom Powder – 3 to 4 pinch (Optional)


1) Heat a metalic pan ,boil the sugar in the pan ,the sugar will start to melt and turn liquid around the edges.

2) When it is slight brown in colur at same time it should have sweet taste dont let it charred away and have bitter taste.

3) Add the Cashew to it and mix well without breaking the cashews ,at the same time the sugar syrup should cover the cashews.

4) Sprinkle the cardamom powder.

5) Separate the Cashews without breaking when it is cooled.

Recipe By
Kiran Mary.

Uzhunnu Vada

Author: admin  //  Category: Snacks



Black gram(Uzhunnuparippu) – 2 glass
Shallots – 7 nos
(Sliced into small pieces)
Green chillies – 4 nos
(Sliced into small pieces)
Red Chillies – 1 no
(Sliced into small pieces)
Pepper – 1 tsp
Curry leaves – A few
((Sliced into small pieces)
Ginger – 1″ piece
((Sliced into small pieces)
Baking Soda powder – 1/4 tsp
Salt – to taste

1)Soak the Black gram in water for about 1 or 2 hrs.

2)Grind it with 1/4 cup of water.
:- It would be better if u don’t add more water.

3)Add salt and grind again.Grind the mixer to a thick batter ,almost similar to a soft chappathi batter.

4)Add the rest of the ingredients to this grinded Black Gram and mix well.

5)Pat hands with water.

6)Make balls off the paste and make patties.

7)Make a hole in between the patties.

8)Deep fry them in oil till golden brown in colour.

:- Serve with Coconut chutney or sambar.

Recipe By
Kiran Mary

Rava Ladu

Author: admin  //  Category: Snacks


Rava – 1 cup
Ghee – 1/4 cup
Sugar – 1 + 1/2 cups
Cashews – 10 nos
Raisins – 20 nos
Yellow/orange colour- A pinch (Optional)
Hot water – 2 1/2 cups
Cardamom(Elakka) powder – 1/2 tsp


1)Heat 1 tsp of ghee in a nonstick pan.

2)Add cashews and Raisins and fry, till they turn golden brown and keep aside.

3)Heat up the same pan.

4)Add 1 tsp ghee in the pan and add rava and fry for 2 mins or till the raw smell of the rava leaves.

5)Add hot water and sugar.

6)Mix well so that no lumps are formed.

7)Add yellow or orange colour and 3 tbsp of ghee and stir.

8)When it becomes thick, add cashews and cardamom powder.

9)Pour the rest of the ghee on top and stir once.

10) When it not too hot , make it into small balls.

:- Serve hot or chilled.

Chicken Carrot Puffs

Author: admin  //  Category: kerala taste, Snacks

All Purpose flour – 1 cup
Cold Butter – 250 grms
Vinegar – 1 tsp
Salt – 1/2 tsp
Water – 1/4 cup
Boneless Chicken Pieces – 3/4 cup
Carrot (Medium) – 1 no
Potatoes(medium) – 1 no
Garam masala – 1/2 tsp
Chicken Masala -1/2 tsp
Chilly powder – 1/2 tsp
Garlic pods – 4 nos
Pepper – 1 tsp
Green chillies(chopped) – 3-4 nos
Lemon juice – 1 tsp
Oil – 1 tsp
Salt – As reqd
1) Knead the flour and salt together.
2) Cut 20% of butter into a pan ,stir until butter is melted. Dont allow the rest of the butter to get melted, So keep it in the refrigerator until we use it.
3) Combine flour,salt,vinegar and 20% of the butter and make it into a soft dough. Combine it thouroghly (similar to Chappathi dough).Smash the dough with the roller for about 5 mins to get softened. Keep the dough in the refrigerator for 15 mins.
4) Roll the cold dough into a thick square sheet on floured surface.
5) Keep the rest cold piece of butter in the middle of the sheet and fold it properly. Now make sure that you touch the dough only with your finger, dont allow to transfer your palms temperature to the dough and make the butter melt.
6) Now slowly press the dough with the roller ,dont let the butter to come out of the sheet.
7) Roll dough into a thick rectangular sheet (about 14 x 9 inches) on floured surface. Fold short sides inward to meet in center; fold in half along center where the two sides meet. Lightly flour surface and roll dough out again into about 14 x 9 inches thick rectangle; fold as before. Chill for 15 minutes after each rolling and folding process. Repeat rolling ,folding and chilling process for 6 times. Make sure that the butter is not coming out of sheet.Dont apply too much pressure on the dough. This rolling and folding process is for getting the layers and to make the puffs more and more soft.

Preparation Method of Masala Mix

1) Cook Sliced pieces of Chicken,Carrot,Potatoes till soft.
2) Heat oil in a pan.
3) Add the Cooked pieces in oil.
4) Add pepper,salt,lemon juice,garlic pods,chicken masala, garam masala and chilly powder.
5) Fry them for 5 mins on a medium heat.
6) Once it’s done, remove from fire ,grind the mix and keep it aside.
7) Take puffs sheets and roll them a little with the roller.
8) Cut them into 4 X 4 inches, square pieces.
9) Place the stuffing on one half of the sheet.
10) Fold the other remaining half of sheet on the stuffing.
11) Take a little amount of water and close both the ends of the stuffed puffs.
Use the fork ends to close the ends of the puffs.
12) Follow the same procedure with the remaining stuffing.
13) Beat an egg in a pan and dip the stuffed puffs into the egg, this is for getting a shiny effect for the puffs
14) Place in the oven at 450 degrees for 10-20 minutes or till light brown and crispy.
:- Serve hot with ketchup.
Note :- Making the Pastry sheet alone will take about 2 hours.
For Easy Puffs you can use Puffs Pastry Sheet which is available in the market and follow the directions of it to have the puffs sheet ready and just stuff the masala mix in it and bake.
Recipe by
Kiran Mary.