1 kg Rice flour, sifted
½ kg sugar
1 Coconut
1 cup red onion (shallots)
¼ cup Garlic
1 tsp Cumin
10 gms Cardamom
25 gms sesame seeds
Salt to taste

Cooking Instructions :

- Grind together coconut, onions, garlic, cardamom, sugar to a fine paste and add salt to taste.
2. Roast the rice flour.
3. Mix the flour and ground to paste with the coconut paste.
4. Add sesame and cumin seeds.
5. Mix and knead well.
6. Roll into small chapatis and paste the two ends together, looking like a cylinder and then deep fry in oil.
7. Wrap in paper towels.
8. This stays for a long time.

Jeeraka Kanji


250 gms - Rice
1/2 Cup - Coconut
2 tsp - Cumin seeds
1/4 tsp - Turmeric powder
1 no - Onion - chopped
Salt to taste.

Cookig Instructions :

- Grind coconut, cumin seed, turmeric, and onion to a smooth paste.
- Wash and cook the rice in sufficient water till well cooked.
- Add the ground mixture, salt and sufficient water.
- Boil again for few minutes and remove from fire, Serve hot.

Banana Halwa

Ingredients :
4 nos - Ripe bananas
4 tbsp - Sugar
3 tsp - Ghee
1/4 tsp - Elaichi Powder

Cooking Instructions :

- Peel off and chop the bananas into pieces.
- Cook the banana pieces on medium flame and keep stirring.
- Add to it, ghee and elaichi powder.
- Add sugar after 4-5 minutes.
- Keep stirring till the mixture becomes viscous like halwa.
- Banana Halwa is ready.
- Serve it with bread toast.


Ingredients :

100 gms - Refined flour
4 nos - Bananas (Ripe)
1/4 tsp - Cumin seeds
100 gms - Sugar
Refined oil to fry
Food colour (yellow) colour

Cooking Instructions :

- Peel bananas and slit them into long pieces.
- Combine together the flour, sugar, cumin seeds and yellow colour.
- Prepare a batter with this mixture.
- Heat the refined oil.
- Dip the banana slices in batter and deep fry in the oil.
- Pazhampori is ready to serve.

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