Unniyappam | Kerala Special Unniyappam Recipe

For a long long time,I delayed making or even trying to learn how to make Unniyappam.I thought it requires a lot of experience,patience and it is way too complicated.Every time I tasted one though,I had a desire to learn how to make delicious,crunchy on the outside and soft inside Unniyappams.

Motherhood makes you do a lot of things.One of it is when the kids ask you to make something.Arjun loves Unniyappam and though he never asked me to make it,the way he relished it made me decide that I should at least try making it once.Turns out,the recipe is super simple.A handful of ingredients and a bit of time is all you need.There are a lot of recipes which uses the basic ingredients - Rice,Jaggery and Banana along with the flavorings.But this recipe made me want to try it asap.It adds a bit of Chakkavaratty into the batter.Yes,and believe me,it tastes awesome :)

Arjun loved it and had a couple of unniyappams at one go.I have already made the recipe twice and both times it got over in a flash.So if you love Unniyappam and are looking for a simple recipe,look no further-this is it!!!

Unniyappam | Kerala Special Unniyappam Recipe
Recipe adapted from - Bincy's Kitchen

Ingredients

Raw rice - 1 cup
Jaggery - 1 cup,grated
Chakkavaratty/Ripe Jackfruit preserve - 2 tbsp
Atta/Whole wheat flour - 1 tbsp
Salt - a pinch
Cardamom - 2 whole
Ripe Mysore Banana/Palayankodan pazham - 2 medium
Ghee - 1 tbsp
Coconut chopped/grated - 2-3 tbsp
Black sesame seeds/Ellu - 1 tsp
Coconut oil to make the Unniyappam

Method

Wash the rice well till the water runs clear and soak for 3-4 hours.
Melt the jaggery in 1/4 cup water and when it comes to a boil,switch off the flame and filter the syrup.Let it cool down.
In a mixer jar,add the soaked and drained rice,chakkavaratty,atta and salt to taste.
Add the jaggery syrup and cardamom and grind the mixture.Take care not to grind it too fine.We are looking at a fine semolina consistency.
Add the banana and pulse it for a few seconds.
In a pan add the ghee and saute the sesame seeds and coconut separately.Add that to the batter,mix well.
Keep the batter aside for 4-5 hours.
In a paniyaram pan/Unniyappa chatti add coconut oil,enough to fill the pan.Pour the batter using a ladle and cook in medium flame till the unniyappam turns golden brown.Flip and cook the other side.
Make sure the flame is medium for even cooking.

Step by step Tutorial

Wash the rice well till the water runs clear and soak for 3-4 hours.
Melt the jaggery in 1/4 cup water and when it comes to a boil,switch off the flame and filter the syrup.Let it cool down.

In a mixer jar,add the soaked and drained rice,

chakkavaratty,

atta and 

salt to taste.

Add the jaggery syrup and 

cardamom and grind the mixture.Take care not to grind it too fine.

We are looking at a fine semolina consistency.

Add the banana and pulse it for a few seconds.

In a pan add the ghee and saute the sesame seeds and coconut separately.Add that to the batter,mix well.

Keep the batter aside for 4-5 hours.

In a paniyaram pan/Unniyappa chatti add coconut oil,enough to fill the pan.Pour the batter using a ladle and cook in medium flame till the unniyappam turns golden brown.

Flip and cook the other side.

Make sure the flame is medium for even cooking.

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Eggless Chocolate Brownies with Pralines and Caramel Sauce

When I started baking a couple of years back,there weren't as many recipes available online and out of those which were available,only a few were reliable.I tried so many recipes from books,bloggers and friends before being able to call myself a baker :) Now the situation is completely different,at the tip of your fingers you can find hundreds of recipes and these days there are methods to bake even without an oven,isn't that great?

My next uphill task after learning to bake was to find good eggless recipes.I bake frequently for my family and both my amma and my m-i-l do not eat eggs.There are so many eggless recipes using curd,condensed milk,milk+vinegar,I've tried them all:) In fact,one of the most popular recipes in this blog is an Eggless Chocolate Walnut cake that I baked ages ago.I still get mails from people who have tried it saying the recipe works like a charm every single time.Also check out my Basic Eggless Vanilla Cake :)

March happens to be the month I started my blog 12 years ago.Yes,I know it's a long period but the last few years I wasn't consistent in posting here.I do love blogging and sharing recipes but let me be honest here,the lack of engagement in the blog(in terms of comments,mails etc)kind of demotivates me.I'm trying to keep all such thoughts aside and keep blogging,let's see how it works out this year :) For all those who still send me mails,feedback and appreciation,lots and lots of love to you :)

Let's head straight to the recipe.I made these brownies a while back for a lunch get together.It combines my love of butterscotch and chocolate and the result

is one kickass brownie :)

Eggless Chocolate Brownies with Pralines and Caramel Sauce

Ingredients

For the Brownie

Butter - 80 gms,melted and cooled

Condensed milk - 180 gms

Curd - 30 gms

Vanilla - 1 tsp

Dark chocolate - 160 gms,melted and cooled

Flour - 120 gms

Baking powder - 1/2 tsp

Baking soda - 1/4 tsp

Pralines - 1/3 cup,crushed(recipe below)

Salted Caramel sauce - 1/3 cup(recipe below)

Method

To make the Caramel Sauce

Take 1/2 cup sugar in a pan and let it caramelize.

When it is a deep amber colour,simmer the pan and mix in 1/2 cup cream and 1/4 cup salted butter.Cook for 2-3 minutes.

Let it cool down before storing in an airtight container.

To make the Praline

Take 1/3 cup sugar in a pan and let it caramelize.

Mix in 1/4 cup of toasted and crushed nuts(I used Cashews).

Add it to the caramelized sugar and pour on to a greased tray.Let it cool and then crush and use.

To make the Brownie

Preheat oven to 180C.Grease and line an 8" tin.

In a bowl whisk together the melted butter,condensed milk,curd and vanilla.

Add the melted and cooled chocolate and give a good mix.

Sift together flour,baking powder and baking soda and mix into the wet ingredients.

Stir in the crushed pralines.

Pour into the tray and swirl with caramel sauce.

Bake for 30-40 minutes or until a skewer inserted comes out clean.

Cool and cut into squares.

Step by Step Tutorial

To make the Brownie

Preheat oven to 180C.Grease and line an 8" tin.

In a bowl whisk together the melted butter,

condensed milk,

curd and 

vanilla.

Add the melted and cooled chocolate 

and give a good mix.

Sift together flour,baking powder and baking soda and 

mix into the wet ingredients.

Stir in the crushed pralines.

Pour into the tray 

and swirl with caramel sauce.

Bake for 30-40 minutes 

or until a skewer inserted comes out clean.

Cool and cut into squares.

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Plum Cake | Christmas Fruit Cake | Kerala Plum Cake

Ever since I started baking,making Fruit Cakes or Plum Cakes as they are called in Kerala,has been a Christmas tradition.I've missed a few years in between but every year I look forward to the whole process of selecting the fruits and nuts,soaking them in rum and waiting for the perfect time to bake the cake.

At home,we are not too fond of the strong flavor of alcohol,so I soak for a shorter period of time.Even a twenty four hour soak gives you good results if you ask me,speaking from experience!

Over the years,I've tried many versions of the same.But honestly,I grew up eating Plum cakes with a rich caramel flavor and studded with raisins and sultanas with a few nuts thrown here and there,mostly as garnish.Every cake I bake,I search for that familiar flavor.So I don't really experiment much with it.My choice would be alcoholic and egg based recipes as that's the way it is made in Kerala.

Last few years,I've been making this recipe with some tweaks here and there and have been extremely satisfied with the taste.But this year,as I was soaking the fruits,only one recipe called out to me.The one by Lekshmi Nair,someone whom I've grown up admiring..I've been watching Magic Oven since a teenager.

I didn't think twice before preparing to bake as I knew this was going to be a foolproof recipe.I did a few changes here and there as per convenience,will share that in the recipe.

Plum Cake | Christmas Fruit Cake | Kerala Plum Cake

Ingredients

For soaking

Raisins,Dates,Sultanas,Black Currants - 3/4 cup/120 gms
Tutti Frutti - 1/2 cup/100 gms
Almonds,Walnuts - 1/2 cup/100 gms
Rum/Brandy - 1/4 cup
Lime Marmalade - 1 tbsp(you could use Orange Marmalade)
Mixed Fruit Jam - 1 tbsp
Honey - 1 tbsp
Cinnamon powder - 1/2 tsp

Mix all the ingredients together and let it soak for 24 hours to a week.Keep shaking the bottle so that the soaking is even.If you are planning to soak for a longer period of time,skip the nuts and add it just before you plan to bake the cake.As I was soaking just for a day,I added the nuts as well.

For the Caramel Syrup

Sugar - 1/2 cup
Water - 1 cup

In a thick bottom sauce pan add the sugar and heat on medium flame until it starts changing color,dissolves completely and starts to caramelize.
Simultaneously keep water to boil on another flame.
When the sugar caramelizes to a deep brown color,add the boiling water and let it cook for 5-7 minutes or until it becomes thick and syrupy.

For the spiced sugar

Brown Sugar - 1/2 cup
Cardamom - 3
Cloves - 3
Cinnamon - 1 small piece
Nutmeg grated - 1/4 tsp

Grind all the ingredients together till you get a smooth powder.

For the Cake

Butter - 1/2 cup/100 gms,I used salted butter
Oil - 1/4 cup
Spiced sugar - 1/2 cup
Eggs - 3,separated
Vanilla - 1 tsp
Caramel syrup - 1/2 cup
Flour - 1 1/2 cups
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Soaked fruits and nuts - about 1 cup(or more according to your choice)I added all of the soaked fruits and nuts and it was a bit more than a cup.
Sliced Almonds or Cashewnuts for garnish - optional

Method

Preheat oven to 170C.Grease and line an 8' round tin.
In a clean bowl beat the egg whites till soft white peaks form.Keep aside.
In another bowl beat the butter and oil well.
Mix in the spiced sugar and cream well for a minute.
Add in the yolks one at a time beating for a minute before adding the next one.Mix in the vanilla.
Add the caramel syrup and beat well.
Sift together flour,baking powder and baking soda and beat for a minute.
Switch to a spatula and mix well until you get a smooth batter.
Add the soaked fruits and nuts and fold in.
Fold in the egg whites little at a time until no white specks remain.
Pour the batter into the prepared cake tin and bake for 45-50 minutes or until a skewer inserted into the center comes out clean.
Let the cake cool completely in the tin.Cover with a cling film or aluminium foil and let it sit for at least 24 hours for the flavors to mature.You can also baste the cake with rum if you prefer.

Step by Step Tutorial

For soaking

Mix all the ingredients together and let it soak for 24 hours to a week.Keep shaking the bottle so that the soaking is even.If you are planning to soak for a longer period of time,skip the nuts and add it just before you plan to bake the cake.As I was soaking just for a day,I added the nuts as well.

For the Caramel Syrup

Sugar - 1/2 cup
Water - 1 cup

In a thick bottom sauce pan add the sugar and heat on medium flame until it starts changing color,dissolves completely and starts to caramelize.
Simultaneously keep water to boil on another flame.
When the sugar caramelizes to a deep brown color,add the boiling water and let it cook for 5-7 minutes or until it becomes thick and syrupy.

For the spiced sugar

Brown Sugar - 1/2 cup
Cardamom - 3
Cloves - 3
Cinnamon - 1 small piece
Nutmeg grated - 1/4 tsp

Grind all the ingredients together till you get a smooth powder.


Method

Preheat oven to 170C.Grease and line an 8' round tin.

In a clean bowl beat the egg whites till soft white peaks form.Keep aside.

In another bowl beat the butter and oil well.

Mix in the spiced sugar and cream well for a minute.

Add in the yolks one at a time beating for a minute before adding the next one.

Mix in the vanilla.

Add the caramel syrup and beat well.

Sift together flour,baking powder and baking soda and beat for a minute.

Switch to a spatula and mix well until you get a smooth batter.

Add the soaked fruits and nuts and fold in.

Fold in the egg whites little at a time until no white specks remain.

Pour the batter into the prepared cake tin and bake for 45-50 minutes or until a skewer inserted into the center comes out clean.

Let the cake cool completely in the tin.Cover with a cling film or aluminium foil and let it sit for at least 24 hours for the flavors to mature.You can also baste the cake with rum if you prefer.

Here's wishing all of you a Merry Christmas and a Happy New Year :)

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