Unnakkaya

Ingredients

Ripe  Bananas ( Nenthrampazham )
 - 2

Grated coconut - 2 tbsp

Sugar - 2 tbsp

Raisins - 2 tsp

Cashew nuts, chopped - 5 tsp

Ghee ( for coconut ) - 2 tsp

Oil / ghee
 ( for shallow frying ) - 2 tbsp

Preparation

Steam the banana till it becomes tender. Mash it into a fine paste. Divide into six equal portions.

Heat ghee in a frying pan. Add cashew nut,  Sauté on a low heat till it turns slightly brown and fragrant. Repeat the same with raisins and keep aside. Dissolve 2 tbsp sugar in 1little water , now add coconut and saute for 2mins. Mix it with cashew nuts & raisins. Divide it into 5 portions again
Take a little of the banana paste in the palm, flatten it, stuff it with grated coconut- cashew - kismis mixture and roll into elongated shape very carefully.

Heat oil / ghee in a wide frying pan. Arrange each one gently and shallow fry on a low heat till golden color on both sides ( approximately 15 - 20 minutes ).

Notes

Fillings can be altered according to your taste. Egg can be added optionally.

Dry fruits - The healthy capsules

Dry Fruits are an Important ingredient for iftar and in the month of Ramadan. Muslims break their fast

with Karakka(dried dates),water and other dry fruits. They are very nutritious and an  enormous source of energy, hence called the healthy capsule Read More

Dry fruits are an important item for iftar & during the month of Ramadan

Appam

Ingredients

Raw rice - 1 cup

Cooked Rice - 1/2 cup

Coconut grated - 3/4 cup

Semolina - 2 tbsp

Sugar 1 tsp

Water

Salt

Preparation

Soak raw rice for 2-3 hours. Wash and grind with other ingredients except semolina, sugar & salt. Now combine the semolina with water. Boil till it becomes thick. Add this to the batter and keep for fermenting for about 12 hrs.Add minimum amount of water in mixing the flour.

Add salt & sugar, and cook appams in appachatti.

Notes

If the batter is too thick, you can add coconut milk to make the desired consistency.

After cooking keep aside the left over batter and let it ferment more. You can use this batter , the next time

you cook appam. You  will not need to add Semolina.