Meen Pathiri / Steamed Fish Pathiri

This is my husband's favorite snack. This is a traditional malabar snack which finds a prominent place in Ifthar parties. This can be called as rice pancake stuffed with fish and then steamed. Any fish can be used for making the fillings. Fish masala can be used according to once wish.
Ingredients
For marinating
Fish – 6-8 medium slices ( I used tilapia fillets)
Kashmiri chilly powder – 2 ½ tsp
Turmeric powder – ½ tsp
Ginger – Garlic paste – 2tsp
Salt – 1tsp
Water – 1-2tsp
Oil – 6-8tsp for shallow frying


For the masala
Fennel seeds – ½ tsp
Finely chopped onion – 1 medium size
Sliced ginger – 1tsp
Sliced garlic – 1tsp
Chopped Curry leaves – 2-3tsp
Kashmiri chilly powder – 1 ½ tsp
Turmeric powder – ½ tsp
Meat masala powder/ Garam masala – ½ tsp
Water – 2-3tsp
Oil – 3-4tsp
Salt – ½ -1tsp


For making pathiri
Rice flour – 1cup
Water – 1cup
Fennel seeds – ½ tsp (optional)
Salt –as reqd























How to prepare
Frying fish
=►Mix all marinating ingredients together (except oil) and marinate fish pieces well.
=►Leave it for 30-45min and heat 6tsp of oil in a pan and fry fish pieces till it turns light brown color. Mash it nicely with hands.

Fish masala
=►Heat 3tsp oil in a pan, put ½ tsp of fennel seeds.
=►When it cracks add sliced ginger, garlic and curry leaves into it.
=►Saute it well till the raw smell of garlic goes off.
=►Next add chopped onion and salt into it and fry it well .
=►When the onion turns golden brown add turmeric, chilly and meat masala powder into it.
=►Saute it some more minute (1-2min) add 2tsp of water along with mashed fried fish into it
=►Mix it well for 2-3 min on medium flame and switch off the flame .Keep it aside.





For pathiri
=►Make pathiri dough as explained in Malabar rice pathiri. Add little bit feenel seeds in to that.
=►Take samall dough balls press it untill it get round shape.
=► Cut corect round shape(like poori) using round cutter or lid (like horlicks lid..etc)
=►Place fish masala mixture on one pathiri.
=►Spread evenly and cover it with another pathiri. Press edges well with fork carefuly.
=►Steam each fish pathiri for 10-12min on medium flame (Use idly cooker).
=►Remove from the vessel and serve hot.

Pazham nirachathu /Stuffed banana

Pazham nirachathu is another malabar dish and is a part of Ifthar party. This is a very tasty snack with coconut filling and dipped in maida batter. It is a very healthy snack for kids.

Ingredients
Ripe banana /Ethakka – 2nos medium

For fillings
Grated coconut – 5tsp
Sugar -3tsp
Cardamom powder – ¼ tsp
Chopped cashew – 2-3tsp
Raisins – 1tsp
Ghee – 2tsp

To cover the fillings
All purpose flour/ Maida – 4tsp
Rice flour – 2tsp
Salt – a pinch
Water to make thick paste – 2-4tsp

For dipping batter
Maida – ½- ¾ cup
Sugar – 3tsp
Turmeric – ¼ tsp (optional)
Cardamom powder – ¼ tsp
Water – ¼ - ½ cup (to make thick batter to dip banana )
Ghee for frying -3-4tsp

How to prepare
For filling
=►Mix grated coconut, cardamom powder and sugar.
=►Heat 2tsp of ghee in a pan and put above coconut mixture, cashews and raisins.
=►Saute it for 2-3min and leave the mixture to cool down.

To cover the fillings
=►Mix maida (4stp), rice flour, salt along with 2-4tsp of water and make thick paste.

For Making dipping batter
=►Mix together maida ( ½ - ¾ cup), sugar ,turmeric(optional), cardamom powder.
=►And add enough water to make thick batter.

To stuff the banana
=►Make a slit in banana (centre of banana) and another slit between 2inch width as shown in the picture.
=►separate that Piece from the banana and put filling mixture into that (2-3tsp) and cover it with the same piece what we took before.
=►Then seal the gap with thick maida paste.
=►Now dip whole banana in batter and fry it very well.

Rotti pathiri

This is a thick version of pathiri which is very famous in Malabar region and finds a prominent place in Ramdan party. It is made with slightly roasted rice powder(pachari) mixed with shallots, crushed fennel seeds and coconut.

Ingredients
Slightly Roasted Rice powder -1cup
Crushed fennel (jeerakam) – 1tsp
Grated coconut – ½ cup
Coconut slices(thenga kothu) – 3-4tsp
Sliced shallots(small onion) – ¼ cup
Salt to taste
Water - 1cup+5-8tsp
Oil - 5-6tsp

How to prepare
=►Boil one cup of water & salt in a wide pan.
=►When it boils add 1cup of rice powder little by little and keep on stiring. Mix it well and switch off the flame.
=►Next add crushed fennel, grated coconut, sliced shallots, 2tsp of oil and coconut slices.
=►Mix it well and cover it with a lid. Leave it for 8-10min.



=►Once the dough is slightly cool ,take it on flat surface and knead it well like chapathi dough.
=►Divide the dough into small balls (like chapathi dough balls).
=►Put little bit oil in your hand, place the dough balls and press it nicely.
=►Press it untill it get the shape of small bangle and the thickness should be 1-1 1/2 inch.
=►Heat 2tsp of oil in a skillet, fry it untill light brown color appear on both sides.
=►Rotti pathiri is ready. This goes with any non-veg curry or sweet coconutmilk.


Note- You can put dough on a bangle or any round shape material to get a good shaped rotti pathiri.

Beetroot pakovada

This is a very easy to prepare tea time snack which can be best enjoyed over a cup of hot tea. This is nutritious and looks very colorful. It’s a better way to serve to children who don’t eat beetroot.

Ingredients
Beetroot – 1medium size
Ginger- garlic paste – 2tsp
Green chilies – 2nos (optional)
Besan/ kadala podi - 1cup
Turmeric powder – ¼ tsp
Chilly powder – 2tsp
Garam masala – ½ tsp
Finely chopped curry leaves – 1-2tsp
Oil – ½ cup (for deep frying)

Water- 2 cups
Salt to taste

How to prepare
=► Peel the skin and boil beetroot in enough water and grate it well.
=► Take a bowl mix all ingredients (except oil) along with little water.
=► Coat grated beetroot with besan mixture.
=► Heat oil in a pan, take a spoon full of mixture and put into hot oil.
=► Fry it (deep fry) each pieces very well and serve hot with ketchup.

Coconut Halwa

This is an easy to prepare dish and very sweet in taste. Children will surely like this one. If you don’t have much time and don’t know what dessert to prepare for any party—you can try this recipe.
Ingredients
Grated coconut – ½ cup
Jaggery /Sharkkara – 4-5 cubes
Cardamom powder – ¼ tsp
Melted ghee – 1tsp
Water – ½ cup























How to prepare
=►Boil ½ cup water along with jaggery and make a thick liquid.
=►When it becomes thick add grated coconut, cardamom powder and ghee.
=►Saute it well for 3-4 min on medium flame.
=►When the mixture turns very tight, switch off the flame.
=►Transfer to plate (add little bit ghee on plate.
=► Spread it evenly and keep it in refrigerator for less than 1hour.
=►Take outside and cut it into small pieces.

Kuzhalappam

This is a very tasty crispy tubular shaped snack from Kerala coated with light sugar syrup. You will find this in any bakery in Kerala. This is a good tea time snack. Children will love it any time.

Ingredients
Slightly fine rice powder/pachari – ¾ cup
Sesame seeds – 1 ½ tsp
Water – 3/4-1cup
Oil for deep frying
Salt to taste

For grinding
Sliced shallots (Small onion) – ¼ cup
Cumin seeds (Jeerakam) – 1tsp
Grated coconut – ¼ cup
Grind it and make fine paste.

For syrup preparation
Sugar – ½ cup
Water – ¼ cup
Cardamom pods – 2-3 nos






















How to prepare
=►Grind all the ingredients mentioned above in the grinding section.
=►Mix well the slightly roasted rice flour, sesame seeds and the above grinded paste.
=►Boil one cup of water with ¼ tsp of salt.
=►When it boils add mixed rice powder and stir it continuously and reduce the flame.
=►Allow it to cook for 1-2min on sim flame and switch off the flame.
=► Make a dough out of this and if it is very stick add little rice powder to make it non sticky.
=►Knead it well and make small balls like you make for poori (smaller than chapatti).
=►Take chapatti board or marble piece and place the dough ball on to the board and press it. (Use oil or rice powder on the board other wise the rice will stick on the board)
=►Press it till it becomes in the shape of a poori.
=►Then roll it lengthwise using fingers. Place the dough on your middle finger so that it gets a cylindrical shape. Remove the dough from the finger so that it is void from inside like a PVC cylinder.
=►Heat oil in a pan and fry(deep fry) it until it becomes light brown in color.
=►Make thick sugar syrup and pour it over these.

Note – If you want more sugary you can dip the fried Kuzhalappam in sugar syrup.

Pazham nurukku & Rice Ada

Rice ada and pazham nuruku is mainly taken as breakfast on the Onam morning in malabar region. Pappadam is also taken along with these which gives a salty taste to the breakfast.


Preparation of pazhamnurukku
Cut 2 banana (nentra pazham) to pieces and boil it with 3 pieces of jaggery. This is for giving more sweet taste.

Rice Ada (Pancake)

It is a special breakfast for Onam. Normally rice ada is made using banana leaf. But as it is difficult to get banana leaf so I have used flat surface without using leaf or any paper. This one is a good tea time snacks also.

Ingredients
Fine rice powder – 1cup
Grated coconut – ½ cup
Melted Jaggery (Sharkkara) – 3-4tsp
Cardamom Powder – ¼ tsp
Dry ginger (Chukku Podi) powder – ¼ tsp
Salt – as rqd
Oil – 1tsp
Hot Water for making dough

How to prepare
=►Make a dough with rice powder, salt and hot water.
=►The dough consistency should be like idiyappam dough (should not be dry).
After that make dough balls (Bigger than chapatti balls)
=►Make a sweet mix with melted jaggery, grated coconut, cardamom & dry ginger.
=►Place one dough on the flat surface (I used upside down of a steel plate and apply a little oil)
to spread the dough on the surface in round shape using hand.




=►Then add 2tsp of sweet mix in half portion.
=►Fold it and press all the sides using hand.
=►Place into a staeamer cooker for steaming.

Kalathappam (Rice Cake)

Kalathappam is a famous Malabar snack and is also called rice cake. This is mainly an evening snack and also for the ifthar party. This has two versions, one is sweetened and another one is non sweetened. Here I am giving you sweetened version. Fried shallots & coconut gives immense taste to kalathappam.

Ingredients
White rice/Pachari – 1cup
Cooked parboiled or matta rice – 4tsp
Baking soda – ¼ tsp
Melted jaggery – ½ cup
Cumin seeds -1/2 tsp
Cashew & Raisin – a few
Cardamom powder – ½ tsp
Coconut slices/thenga kothu – 3tsp
Finely sliced shallots/Small onion – 3-4 tspGhee – 4tsp

How to prepare
=►Soak rice for 4-5 hours and grind it along with ½ cup of melted jaggery and 4tsp of cooked rice.
=►Add baking, cumin seeds and cardamom powder into the fine paste (consistency like idly batter)
=►Mix it well and keep it aside for 3-4hour.
=►Heat 2tsp of ghee in a pan, put cashew, raisins, sliced coconut and shallots into it.
=►Fry it well and keep it aside.
=►Preheat a cooker(used 3litre) add 2tsp of ghee and put 1tsp of fried coconut & shallots into it.
=►Then pour the batter into the cooker and put cashew, resins and remaining fried shallots and coconut into the above the batter.
=►Close it with lid (without whistle) and allow it to cook for 10-15min on medium flame.
Steps.
=►Switch off the flame when you see steam coming through the whistle hole.
=►Allow it to cool for sometime and remove the lid. Take out kalathappam from the cooker carefully so that it retains the shape.

Unnakaya (Banana flambe fritters)

This is simple tea time snack and another tasty snack from Malabar which is made with ripe Banana. This can be made in different methods. You can make the filling with egg or without it. The below preparation is without egg one.

Ingredients
Ripe banana (Kerala banana) – 2nos
Grated Coconut – 4-6tsp
Sugar – 1 ½ tsp
Cardamom powder – a pinch
Cashew nut – a few
Raisin – a few
Ghee or oil for deep frying


How to prepare
For fillings

=►Heat 1tsp of ghee in a pan add nuts, raisin, grated coconut, sugar,
& cardamom powder into it.
=►Saute it till the sugar completely melts and keep it aside (1-2min).

Method
=►Boil ripe banana (only half ripe) and mash it to a fine paste (like chapatti dough).
=► Make small balls like chapatti balls..
=►Take the dough ball in hand and press it with palm to make an oval shape.
=►Put 1-2tsp of filling (depends on your size of dough) into the dough and
fold it carefully.
=►Press the edges and close it so that it retains the oval shape.
=►Heat ghee or oil in a pan and fry till it turns golden brown (deep fry).

Note: If the dough is little bit loose, add a little rice powder or bread crumbs. We can do shallow fry but the taste will be little lesser than deep fed one.

Bread balls

This is a tea time snack and is very tasty. Children will surely like this bread balls. All the ingredients are readily available ones and the preparation is also very easy. This can also be served as an appetizer in any party.

Ingredients
Bread – 3 pieces
Milk – 1 1/2tsp
Cardamom powder – a pinch
Sugar – 1/2tsp
Grated nuts (optional) – 1tsp
Oil for deep frying



How to Prepare
=►Remove the 4 sides(brown color border) from the bread (I used wheat bread).
=►Make a dough along with bread pieces, milk, cardamom, nuts and sugar.
=►The dough should be softer than chapatti dough and make small balls (like small gooseberry).
=►Fry each bread balls in oil. Fry it till the balls turns brown color.
=►serve hot with tea or coffee.

Pappada Vada

This is a tea time snack which is easy to make and tasty, Pappad is dipped in a special batter of rice and is deep fried to make this salty crispy snack.

Ingredients
White Rice Powder – 1/2cup
Cumin seeds – 4tsp
Sesame seeds (ellu) -5tsp
Turmeric powder -1/2tsp
Red chilly powder – 3/4tsp
Pappadam - 10
Salt – a pinch
Oil – 1cup
Water – 1cup

How to Prepare
=►Take a vessel and pour 1/2cup of nice rice powder along with water and salt.
=►Mix it properly and make sure that the batter consistency is thinner than dosha batter.
=►Add turmeric pwdr, red chilly pwdr, cumin and sesame seeds and mix well.
=►Heat one cup of oil in a pan and dip pappad in the above mixture.
=►When it turns golden brown and crips remove and is ready to serve with tea.