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Wednesday, April 29, 2015

Multi grain Laddus | Nutritious Laddus (Step by Step Pics)

 Multi grain laddus is a healthy snack treat for kids and grown ups too.These laddus were made as a trial experiment but everyone loved these laddus very much.Kids loved taking them for their snack box.These laddus are very filling and addictive too.These laddus have a mix of grains,dals,dry fruits and nuts and are ploaded with ghee flavors.I have used jaggery to add sweetness but you can always add powdered sugar or brown sugar too.The jaggery has no impurities and so I used it grated but if you feel the jaggery has impurities then dilute,strain and use.I found this a healthy way to sneak in dals which otherwise my kids would pick and separate them out from the curry/dish.Try these laddus,am sure you would love these !!

Preparation time~ 30 mins
Cooking time~ 10 mins 
Servings~30 balls

quick oats 1 cup
ragi flour 1/2 cup
wheat flour 1/2 cup
pottukadalai 1/2 cup
black eyed peas 1/2 cup
split moong dal 1/2 cup
jaggery 1.5 cups(3 large cubes grated) 
cherries 1/2 cup
cashews 1/2 cup
almonds 1/2 cup
walnuts 1/2 cup
cardamom powder 1 tsp
dry ginger powder 1/2 tsp(optional)
ghee 1 cup(used 3/4 cup)

  • Dry roast each of the items separately in a pan;oats,pottukadala,split moong dal(cherupayaru parippu),black eyed peas(lobia) and ragi flour,wheat flour.Powder the pottukadala(split dalia) and black eyed peas first,followed by split moong dal.Sieve the flour in a large bowl.Finally add in oats and grind to powder,sieve too(yielded 3.5 cups of powdered mix).Add the roasted ragi flour and wheat flour in the bowl.
  • Heat the same pan and dry roast the nuts till slightly browned(takes 3-4 mins on medium flame).Switch off flame and coarsely powder.Add to the flour powders.

  • Add in the chopped cherries,cardamom powder,dry ginger powder.Mix well.Grate the jaggery and add.
  • Heat ghee(1 cup) in the pan and when hot,remove 1/4 cup ghee from the pan(add if required when you start making laddus.I used only 3/4 cup for this measure of flours).Add in the powdered mixture in the pan on low flame.Mix it well to combine,slow roast for about 2 mins and switch off flame.

  • When warm,pinch out small portions of this mixture and by placing in the palms of non dominant hand ,press tightly and make laddus(balls).
  • Place in a clean dry plate.Repeat the same till you finish making all of the mixture.Enjoy or store in air tight containers.

* You can make small quantities by reducing the measures.Also,mix and match the lentil and grams as per your family preference.
* Make sure the mixer/coffee grinder and all utensils used to make this laddus are free of moisture.Else,they may turn bad. I stored them for 3 weeks at room temperature.
* You can add dates or raisins in place of cherries.I had a pack of cherries so used that.
* Walnuts,cashews and almonds are your personal preference,don't use if you don't like the flavors.Also,you can roast them in ghee and then powder for added flavor.

Monday, April 27, 2015

Pineapple Kesari | Pineapple Sooji Halwa

Hope everyone had a great weekend.We had a great one too at a friend's place but weekends get over so soon,its monday again.I hate monday the most in a week and think most of you would agree to this.Anyways,lets get back to today's post-Pineapple Kesari.Kesari is a simple dessert(made with semolina/sooji,sugar and ghee) that can be prepared in a jiffy with very less ingredients and tastes delicious.I added pineapple slices in the kesari to add a fruity flavor.This is a very simple and quick dessert that can be prepared for guests or for a after school snack for kids.This can be cut in slices or can be served like any other halwa.You can even try making it without any fruits or can replace pineapple with some other fruits like mango,apple.Do give this a try and enjoy !!

Preparation time~ 10 minutes
Cooking time ~15 minutes
Serves~ 2-3

semolina/suji/rava 1/2 cup
water 1.5 cups
sugar 1/2- 3/4 cup
pineapple 1/2 cup
cardamom powder 1/2 tsp
yellow food color 1 or 2 drops
ghee 2tbsp
cashews 1.5 tbsp chopped
raisins 1.5 tbsp

  • In a sauce pan,add the water and pineapple pieces.Bring to a boil and add a drop of yellow food color.Boil for 5 mins until pineapple pieces are soft and cooked.
  • In another non stick pan,heat a tbsp of ghee and fry the cashews followed by raisins,drain on a plate.
  • In the same pan,add the remaining ghee and roast the suji/rava on low flame for 3-4 mins.Add the boiled water with pineapples(take good care to lower the flame before adding water in the pan as it may splash).Be  quick to work as it may form lumps and mix until the water is absorbed).

  • Add the sugar and at this point the kesari becomes watery again.Keep stirring to avoid sticking and the mixture tends to leave the sides of the pan,add the ghee if any.Add in cardamom powder,fried cashews and raisins,mix well.
  • Smear ghee in  a plate and transfer the contents in the plate.Spread evenly using a spoon dipped in ghee.
  • Leave to cool before you cut out in pieces and enjoy!!

* I have used  fresh pineapples.Cut in small pieces to soften faster.
* I had used only 1/2 cup sugar and was sweet.You can go upto 3/4 cup for a much sweeter version.

 For more dessert recipes,click this link.

Friday, April 24, 2015

Restaurant Style Chicken Lollipop & Saturday Snapshots | Non Veg Appetizer | Party Recipes

Chicken Lollipops are a popular starters in restaurants and I must admit that am a big fan of chicken lollipop.Now a days,its very easy to make this kind of starters at home as you get individual preference pieces unlike earlier time when one had to buy a whole chicken for a particular kind of recipe.My kids love chicken lollipops too.I have used chicken wingettes and prepared my own chicken lollipop with the help of you tube videos(will post sometime later the cleaning part).However,these days you get your own prepared wingettes too,just marinate and fry.Its very simple,right?I couldn't click any step by step pics as it was made for dinner and when all were at home,I hardly time to get time to click pictures.I haven't added any color to this recipe andI have used kashmiri chilly powder that gives a nice natural color.Go ahead and give this a try over the weekend,enjoy !!

Preparation time~2 hours+ 15 mins
Cooking time~15-20 minutes
Serves~12 lollipops
for marination
chicken 6 wingettes (makes 12 lollipops)
kashmiri chilli powder 1tsp
ginger-garlic paste 2tsp
pepper powder 1 tsp
lemon juice 1tbsp

for coating
all purpose flour(maida) 1/2 cup
corn flour 1/2 cup
kashmiri chilly paste/powder 2tbsp
water 1/4 cup

oil to deep fry

  • You can use ready made chicken lollipops or make your own by using chicken wingettes.Watch this video here, I made my own using chicken wingettes and I removed the skin too before making lollipops.Wash the chicken lollipops under running water for 5-6 mins,drain and leave aside.
  • Marinate the chicken with the ingredients listed and leave overnight preferably or a minimum of 2 hours.
  • Heat oil in  a pan and wait till its hot on medium flame.In the mean time,prepare a thick batter using all purpose flour,chilly paste,corn flour and water.If using food color,add at this point.I omitted as I used kashmiri chilly powder(paste) and it gives a bright red color.Dip the marinated chicken in this paste and shed off excess coating.Slide in hot oil and flip all sides to get evenly browned and cooked.
  • Drain on paper towels and serve with onion and lemon slices,Enjoy !!

Serves~ 12 pieces

* You can add 2tsp of soy sauce for added flavor.Adjust salt accordingly as soy sauce has salt.I have made without soy sauce,tastes great without it too.
* You can add a pinch of red food color.I haven't added that too.Kashmiri chilly powder adds a good color,so you can omit adding color too.Restaurants do add color.
*You can soak the kashmiri chilly in hot water for 30 mins and grind to a fine paste OR you can use kashmiri chilly powder too,make a paste with kashmiri chilly powder.The spicy chilly powder doesn't give this color,you may have to add color to get the restaurant style color.
* You can wrap the ends with foil paper to get a restaurant style look.

This week Shweta @ Merry Tummy had suggested to post drinks for Saturday Snapshots sessions.Here is mine,a simple store brought cranberry juice.Hope you all like this shot :)

Have a great weekend !!!

Linking this to Saturday snapshots

Thursday, April 23, 2015

Homemade Sambar Powder (Step by Step Pics)

Homemade spice powders are always pure, fresh and fragrant.I try making most of them at home.However, I had never tried making sambar powder at home, as I used to use the Brahmin's sambar powder packets very much.The Brahmin's sambar powder has a yellowish hue as it uses turmeric powder.But now, I hardly find this packet in our Indian stores here and that's the time I gave a thought to recreate this at home.I wasn't sure of the outcome so used this homemade sambar powder a couple of times now and all loved the sambar very much.I have measured the spices in a flour cup that measures 125 gms.You can use your own measure of cups.Though it takes sometime, but you can enjoy sambar guilt free.Try this at home and enjoy !!

Traditional Sambar

Preparation time ~ 15 minutes
Cooking time ~ 10 minutes
Serves ~ 250 g approx. sambar powder
coriander seeds/malli 2 cup /150 gms
red dry chilly(I used spicy chilly) 50 gms
kashmiri dry chilly OR  beydagi chilly 50 gms
chana dal  25 gm(1/4 cup)
*turmeric powder/manjal podi  2tbsp
fenugreek seeds/uluva 1tbsp /12gm
black pepper corn/kurumulakku 1tbsp/12 gm
asafoetida/kayam powder/hing  1tsp

Watch on YouTube -

  • Dry roast coriander seeds, red dry chilly, fenugreek seeds, pepper and chana dal on low flame for 3-4 minutes and keep aside.

  • Wait to cool down completely and then powder it in the blender until ground.
  • Sieve the mixture to get smooth powder.Repeat the process of blending if you have left overs.
  • Add the asafoetida and turmeric powder to this smooth powder,mix well.
  • Cool completely and then store in sir tight containers.

* You can use a mix of toor dal, chana dal and urad dal.
* The ratio of coriander seeds to red dry chilly 1:2 if using only hot chillies, but if you are using a mix of both chillies then use the same ratio in ingredients.
* You can make large batches and store in freezer in ziploc bags.The daily use batch should be small in separate bottles so that it doesn't lose its fragrance.
* You can add whole dried manjal/dried turmeric intsead of turmeric powder.I used turmeric powder, as I had my mom's homemade batch of turmeric powder prepared at home using whole turmeric.

Varutharacha Sambar made by using homemade sambar powder, I used just 1.5 tbsp of sambar powder to make sambar that serves four.No extra spices needed.Very simple, right ??

Tuesday, April 21, 2015

Moongdal Khasta Kachori(Step by Step Pics) | Tea time Snack

Kachoris or samosas were my all time childhood favorite and still continue to be.Kachoris are savory stuffed puffed bread with crunchy filling inside.Winter and rains are the best time to enjoy this yummy snack,this is an old draft which I have tried couple of time during last winter but now I crave for these as its raining here and the weather looks perfect to enjoy these.I love dipping them in the green spicy chutney and kids love it with sweet tamarind chutney.Though kachoris can be made in a number of varieties but I love these the most because of the crunchy filling.When I prepared these at home,all vanished in no time and all loved it.Give this a try if you love kachoris and serve hot !!

Preparation time~30 mins
Cooking time ~ 20 mins
Serves ~12 kachoris

to make cover
all purpose flour/maida 1 cup
oil 2tbsp
salt to taste

to make filling
split moong dal 1/4 cup
asafoetida a pinch
coriander seeds crushed 1tsp
fennel seeds crushed 1tsp
amchur powder/dry mango powder 1/2 tsp
dry ginger powder 1/4 tsp
oil 2tsp
salt to taste

  • Wash and soak moongdal in water for 1 hour.Drain all water,spread on a paper towel for 5 -10mins.Add this to the blender and pulse 2-3 times.
  • Crush /pulse  2 times in a blender-the coriander seeds,fennel seeds and dry red chilly if you don't have crushed spices.Add amchur powder,asafoetida and dry ginger powder.
  • Heat oil in  a pan and add cumin seeds,followed by the crushed masala and spice powders on low flame.Saute until raw smell of masala disappears(about 30-45 secs).
  • Add the moong dal mixture and saute until the masala gets blended well with moong.Add salt to taste,switch off flame when the masala is dry.Leave to cool.

  • Add the flour in a bowl and add salt,mix well.Add in oil and mix well like bread crumbs.
  • Add in the chilled water and mix to form a dough.Don't knead the dough,leave aside for 15-20 mins.

  • Pinch out the dough in 12 equal balls,flatten each dough in a circle of 3" diameter by thinning out the edges.Place 2tsp of filling in the center,bring the sides together to close the ball.
  • Place the seam side up and gently place the base of your palm.Flatten the kachoris to make 3" diameter circle,make sure the edges are thinned out evenly.
  • Make 4-5 or make all but make sure to cover the made kachoris so that they don't dry up.Heat up the oil in a wok and check if oil is hot by adding a pinch of dough.If it immediately pops up,then oil is ready.Add the kachoris,leave good space to float,turn the other side.The kachoris then puff up and expand well.Wait till its golden brown on all sides(Keep flame on low medium and don't increase the heat)

* You can add grated ginger too if you don't have ginger powder.Saute until raw smell disappears and add to filling.
* You can use all purpose flour and wheat flour to make the cover.But wheat flour tends to soften soon.
* You can add 2tbsp chopped cilantro leaves to the filling too.
* Don't use rolling pin to roll out the dough as it may leave holes in the dough and the filling tends to pop out when added to oil.

For all snack recipes,click here.

Monday, April 20, 2015

Chocolate Truffle Cupcakes | Chocolate Heart of Darkness Cakes ~Baking Partners Challenge

Baking Partners challenge for this month was two chocolate based recipes suggested by Suja@ Kitchen Corner-Try it.The recipe is taken from Death by Chocolate Cakes: An Astonishing Array of Chocolate Enchantments by Marcel Desaulniers.I tried one of the chocolate truffle cakes/cupcakes and it came out good.The center of the cake is like molten lava cake and the outer texture of the cake is more like a mud cake /brownie texture as there is no leavening agents used except for eggs and butter.Kids loved them with vanilla ice cream.But you can always have with a scoop of whipped cream and just like that too if you are a chocoholic.I made half the batch only as I wasn't sure they may like the dark chocolate as its always a mixed reaction.Do try and enjoy if you love dark chocolates.

Preparation time : 45 minutes
Baking time :20-25 minutes
Serves ~ 6 muffins
for making truffles
semisweet chocolate  4 oz
heavy whipping cream l/3

for making chocolate cocoa cake
butter 2.5 oz or 5tbsp,cut in pieces
semisweet chocolate 4oz (113.4gm)
all purpose flour/maida 1/3 cup
unsweetened cocoa 1/4 cup
egg 2 large(at room temp)
egg yolk 1(at room temp)
granulated sugar 1/4 cup
vanilla extract 1/2 tsp


To make chocolate truffles-
Place 4oz semisweet chocolate in a bowl.Heat the heavy whipping cream in another pan over medium heat near to boiling.Switch off flame and pour over the chocolate and leave undisturbed for 5 minutes.Then whisk until smooth and pour in a baking tray and smooth out evenly.Place in freezer for 15 minutes until set.Remove and divide in small portions.Make balls of the portions and place in paper liners.Leave in freezer again until use.(Roll in cocoa powder /dust your hands with cocoa if you find it very sticky)

To make chocolate cocoa cake
  • Combine the cocoa and all purpose flour,sift them together.Leave aside.
  • Lightly coat the inside of the muffin cups with butter.Set aside.Preheat oven to 325 degrees F.
  • Combine butter and chocolate in  a bowl and using the double broiler technique,melt over boiling water.Whisk until smooth and leave to cool.
  • In another bowl combine the eggs and sugar.Using a beater,beat on medium high speed until frothy.Add the butter chocolate mix and whisk for 15 secs.Add in vanilla extract and add flour in batches until well combined with a spatula. 

  • Fill 3/4 of each muffin cup with batter and bake in pre heated oven to 5-6 mins.Remove from oven and place a truffle(remove from freezer) and press each in the center of the cake.Immediately replace again in oven and bake for 15-17 minutes (or check by inserting a tooth pick in the sides of the cake and not center as the center remains gooey).Cool on wire rack for 20 minutes.
  • Run a knife along the sides of the muffin tray and gently remove and place on  plates.Serve with whipped cream or vanilla ice cream or just like that !!

Linking this to Baking partners group hosted by Swathi @ Zesty South Indian Kitchen

Friday, April 17, 2015

Mutton Stew (Kerala Style)

Kerala's stew is a mildly spiced preparation made with meat/vegetables and coconut milk, popularly served as an accompaniment with appams. Mutton stew is a popular stew prepared in Kerala. Though we eat mutton, but I hardly cook them at home. I have added carrots and potato to add substance to the gravy.I made it for Easter breakfast and all enjoyed it. Do try and relish !!

Preparation time~ 30 minutes
Cooking time ~ 45 minutes
Serves~ 4–5 adults

mutton 1 lb (approx 1/2 kg)
onion 1 medium, half moon sliced
ginger chopped fine 1tbsp
garlic chopped 1 tbsp
green chillies 2-3 vertical slit
potato 1 medium-sized, cubed and divided
carrot 1 medium-sized cubed
coconut milk medium thick 1 cup
coconut milk very thin 1 cup
salt to taste
curry leaves few
oil 1tbsp
spice mix
fennel powder 1/4 tsp
turmeric powder 1/4 tsp
coriander powder 1tbsp
pepper powder 1/2 tsp

whole spices
cinnamon 1" strand
cloves 3-4
cardamom 3
whole peppercorn 4-5
star anise 2
bay leaf 1

to temper 
shallots 2-3 thinly round sliced
curry leaves few
oil (preferably coconut oil) 2tsp

Watch on YouTube -

  • Wash the mutton pieces thoroughly under running water for 5–6 times or until the water runs clear (If the pieces are big, cut them medium-sized and then wash).Drain water in a colander and leave aside.
  • Heat oil in a pressure cooker and when hot, add the whole spices listed.Fry them until fragrant and then slide in the chopped ginger and garlic.Sauté until the raw smell disappears.Add the sliced onions along with curry leaves and green chillies.Sauté until the onion turns translucent.
  • Keep the flame low and add in the spice powders (mix) listed, sauté until a nice aroma wafts.Add in the mutton pieces and fry them with the spice onion mix.Keep stirring until the mutton starts to release water.Add in half the potatoes, salt and add the very thin coconut milk.
  • Close the pressure cooker with weight and cook on high for 1 whistle, then lower the flame to low and cook for another 12–14 mins.Then switch off flame (the meat should be tender and cooked by now, if not continue to cook after you checked).
  • In the meantime, add the reserved half potatoes and carrot in a pan.Add salt lightly with 1/2 cup of water.Cook covered until tender.Keep aside.
  • Once the pressure is released, open the pressure cooker, and you see the meat is nicely cooked, and the potatoes are overcooked (don't worry, they will get mashed and add to the gravy once you proceed further).
  • Add the cooked carrots and potatoes (reserve the stock if any).Bring this to a boil and wait till the gravy thickens slightly.I added the stock to dilute the canned coconut milk and make medium thick coconut milk along with water (If you have no stock left, add water and dilute).
  • When one or two bubbles appear, switch off flame, adjust salt if required and keep covered.
  • In another pan, heat oil.Add in sliced shallots and curry leaves. Fry till the shallots turn pinkish brown.Switch off flame and pour over the curry.Keep covered for 10 mins and then serve warm with paalappam,vellayappam(kallappam), whole wheat paalappam or even chapathis !! 

* I haven't added the thick coconut milk as the taste and consistency was just correct.If you feel the need and if you are using coconut milk squeezed from fresh coconuts then add 1/4 thick coconut milk or than paal to make the gravy richer.
* I have used canned coconut milk.I dilute the very thin coconut milk by adding a tbsp of  thick coconut milk to a glass of water.I made the medium thick coconut milk by adding water and coconut milk in 1:1 ratio.
* In some places in Kerala,they add vinegar too to the stew.But in our place,we generally don't so haven't added.You can add a tbsp of vinegar or lemon juice if you like tangy flavors in stew towards the end of cooking.
* You can make without adding vegetables too but adding vegetables adds to the consistency of the stew.
* Adding potato to mutton and cooking is to make the consistency of the gravy thicker.You can omit if you don't wish to add potato like that.

For all Kerala breakfast recipes,click here.

Try making this over the weekend and enjoy !!

Wednesday, April 15, 2015

Suji Gothambu Payasam | Nurukku Gothambu Pradhaman | Cracked Wheat(Dalia) Kheer & Vishu Wishes !!

Wishing all malayalis a happy & prosperous Vishu !!
Though we don't celebrate Vishu as such but having sadya at home is always a pleasure.How many of you like sadyas?? And the dessert is always a pradhaman or payasam which I await the most.Today's post is also something similar and that's a payasam with cracked wheat(popularly called 'suji gothambu ' in Kerala).A low diabetic food but making payasam/pradhaman with cracked wheat doesn't favor diabetics,he he..You know the reason,right??My kids don't like the milk based payasam much and so invariably I make coconut milk based payasam more.However,its been a  while I made any payasam and kids were eagerly waiting for this since last week.I just postponed with something or the other going around.This is a very tasty rich kheer/pradhaman like ari payasam which all would love.Do try and enjoy !!

For all sadya recipes,click here.

Preparation time ~ 10 minutes
cooking time~45 minutes
to cook

cracked wheat /suji gothambu/nurukku gothambu  3/4 cup
water 5 cups

for payasam
medium thick coconut milk/randaampaal 3 cups
thick coconut milk/onnampaal 1/2 cup
cardamom powder/elakka podi 1/2 tsp
dry ginger powder /chukku podi 1/2 tsp
jaggery 350 gms-400 gms(I used 6 small cubes)
water 1 cup
ghee 2tbsp

to garnish
cashews 2tbsp
raisins 1tbsp
coconut pieces small /thenga kothu 2tbsp
ghee 2tsp

  • Boil 5 cups of water on medium flame and cook the cracked wheat /suji gothambu for 15-20mins.Strain the water and keep aside the cooked cracked wheat.
  • Heat ghee in a heavy bottomed pan and add the cooked cracked wheat.Saute the cracked wheat for 5-7 mins on medium flame.
  • Add the strained jaggery to this and keep stirring on  medium flame until the jaggery gets reduced and nicely coats the cracked wheat.

  • Add the medium thick coconut milk(randampaal) and let it come to a boil.Keep stirring in between to check if it doesn't sticks to the bottom of the pan and leave flame on low medium.When you see large bubbles appearing on  the surface with a special sound then its reduced considerably and we can add the thick coconut milk(onnampaal).Add the cardamom powder and dry ginger powder.
  • Add the first coconut milk or the thick coconut milk and when a few bubbles appear at the sides or surface,switch off flame.
  • Heat another small pan,add ghee.Fry the cashews and coconut pieces until lightly golden brown.Add raisins and fry too for 30 secs and pour this on top of the pradhaman/kheer.Keep covered until warm and serve!!

*You can cook the cracked wheat  in a pressure cooker but make sure that you add extra water and try not to get it mushy.Cook for 2 whistles on high heat.
*You can even add the diluted thin coconut milk (third milk/moonampaal) in the cooker and cook the cracked wheat,that way it becomes less sticky and mushy.
* You can omit ginger powder if you don't like the flavors.
* Use very less raisins compared to cashews and coconut pieces or you can even omit that as with jaggery-coconut milk kheer we generally don't add.
* The color of the pradhaman totally depends on the type of jaggery you use.Use dark colored jaggery for best color and flavor.
* I have used canned coconut milk to make payasam but you can always use freshly squeezed coconut milk.You can use one grated coconut.

Happy Vishu all,enjoy !!

Monday, April 13, 2015

Poha Chivda | Beaten Rice Snack | Quick Snacks

Chivda is a healthy snack made with beaten rice,popular in the Western parts of India esp Maharashtra.Chivda is available in different types,tastes and flavors.Whenever I used to visit home from Pune,I always had a big pack of this tempting snack,chivda.Loved munching this snack very much and everyone at home liked too.I have been making this snack for a long time now and that's the reason of the late posting of this snack in this space,he he.Recipes which are made frequently make their chance very late in this space as I keep postponing to click pics and to write down too,do you guys do the same?Anyways,this is a must try snack for all who love savory crunchy snacks with tea.This snack is much healthier as it uses very  less oil and has dry fruits and nuts with spices.The poha chivda has fennel and cumin flavors along with mild sweetness and salty touch.Enjoy with a cup of tea !!

The blog recipe is the quick healthy version which can be made instantly for tea and used. In the video, I have deep fried the poha for long storing. You can use which ever recipe is comfortable to your family.

Preparation time~15 minutes
Cooking time~ 10 minutes
Level~ easy 
Servings ~ 4 adults
*beaten rice/aval/ poha (thin)3 cups
green chillies,vertical slit2-3
ground nuts/kappalandi 1/2 cup
dalia/pottukadala 1/3 cup
cashews/kashuvandi  1/4 cup
almonds 1/4 cup
sliced coconut 1/4 cup
golden raisins/unnaka munthiri  a handful
fennel seeds crushed/perinjeerakam 1tsp 
cumin seeds crushed/jeerakam 1tsp (optional)
turmeric powder/manjal podi 3/4 tsp
chilly powder 1 tsp
black salt 1/2 tsp
amchur powder 1/4 tsp(optional)
powdered sugar 2.5 tbsp
curry leaves torn few sprigs
oil 3 tbsp

Watch on YouTube-


  • Use a wide pan and heat  a tbsp of oil.When the oil is hot add the raisins,fry till golden brown.Drain on a plate.
  • In the same oil,add the remaining oil and add the crushed cumin and fennel seeds,saute about 15 secs.Add in the curry leaves,green chillies and turmeric powder,saute until the green chillies softens and wilts.Slide in the groundnuts,dalia and cashews.Saute until slightly browned on low flame.
  • Add in the poha(beaten rice) and keep stirring for 7-8 mins on low med flame or until the poha turns crisp and the green chillies are crisp too.
  • Switch off flame and add salt, powdered sugar and the fried raisins.Mix it well and enjoy with a cup of tea or store in air tight containers.

* You can even add fried sliced coconut pieces and pressed dried chana .
* I have used thin white poha to make the snack as this is low fried version. If using thick poha, deep fry the poha like in the video
* You can add 1/4 tsp asafoetida powder too.
* Use spices as per tastes.If you don't like cumin or fennel seeds,omit either of the two.
* If you find it difficult to roast the poha along with dry fruits and nuts,then fry the dry fruits and nuts separately.Drain and keep on  a plate and proceed with roasting poha.Finally add in the fried nuts and raisins.

Corn flakes mixture
Kerala Spicy Mixture