28 March 2017

Ethakka upperi | Kaya varathathu | Kerala Banana chips | Plantain chips Kerala style


Meet the crispy,crunchy,munchy,the traditional,natural snack from Kerala - "Ethakka Upperi" or "Kaya Varathathu" meaning Banana chips Kerala style a.k.a Kerala special plantain chips.When the other parts of India are a huge fan of potato chips etc,every Keralite/Mallu crave for the simple Kerala Banana chips .


Each and every banana chips made Kerala style screams "God's own chips !" - every bite will remind you the plentiful banana trees swaying proud just like the coconut trees ,from home to home in Kerala and the aroma and taste of the banana chips traditionally fried in coconut oil will say its simBly nadan - traditional !


Each and every Kerala special celebrations - Onam and Vishu or any wedding or other special occasion,celebrates this simple ethnic Kerala snack as an integral food item which makes the grand feast of Kerala - Sadya ,crunchy and tasty .I wonder if banana chips is officially the first ever snack made in Kerala by our ancestors because of its wide availability in the state since days immemorial .😏


Kerala special banana chips are made with a special kind of banana or plantain called ethakka /nendran in Malayalam.The nendram pazham we locally call it.This plantains are so edible-y versatile meaning - when it is raw,one can make this Banana chips /ethakka chips with it ,when it ripes,they can be cooked and eaten simply or deep fried to make another snacks like ethakka appam/Pazham Pozhi and sharkara puratti or as dessert as payasam or halwa ...


In Kerala, during olden days,almost every house prepared their own fresh batch of Banana chips during festivals mostly.Making Banana chips used to be a family affair then - some peeled the plantains,some sliced the plantains,some fried the plantains and hardly anyone could stop themselves from tasting the plantain chips ...Gone are those golden days,nowadays,these plantain chips are available in almost every convenience store or any supermarket .Tourist often confuse the chips in packets sold in roadside shops to be potato chips mostly, to be surprised later.


Even though the fresh banana chips are not that frequently made at home,it is very easy to make them with only a few ingredients .

And this is how I make Banana chips Kerala style at home :

Ethakka Upperi |Kaya Varathathu


Plantain - 1 No.
Turmeric powder - 1 Tsp
Coconut oil 

Method :Please watch my Banana chips video that will show you step by step how to make ethakka upperi or Kerala Banana chips at home just like,if not better than the store bought Banana chips :

Did you ever think ,when Potato chips have famous brands like Pringles or Bingo or Lays and Nachos or Tortilla chips have brands like Cornitos and Doritos ,why our simple humble Banana chips from Kerala doesn't even have one ?

If you ask me,I think that's because it is simBly nadan ,the brand "KERALA" all in all .

21 March 2017

Bhatura Recipe|Soft Spongy Fluffy Bhature recipe


Bhatura/Bhatoora/Batura/Batoora and chole/chana is my ever favorite food in the world and is loved by almost every Indian and in fact edible-y celebrated especially by North-West Indians the most.Chana Bhatura or chhole bhature is one of the famous food from North India especially Punjab and Delhi are proud bhaturians (oops there is no word like that,but there should be  😉😀 ,Punjabis and Delhiites are crazy about their obsession for bhaturas ). Bhatura originated from Punjab and is a rage in the capital city of India and all over the world by Indians.


Bhatura is a puffy deep fried leavened Indian bread made with all purpose flour/maida or wheat flour or a combination of all purpose flour and wheat flour .A freshly fried puffy ,soft,little elastic,slightly crunchy bhatura served with its favorite companion,chana/chhole or spicy chick peas curry with little sliced onions,green chillies,lemon juice,pickle on the side is HEAVENLY (for me 💃😋).


Chhola Bhatura can fall under a fast food or a street food and even a simple homely breakfast food item especially in North India .Whatever,it has become a quintessential must have food from North India.

  1. October 2nd not only marks the birthday of our Father of our nation,Gandhi Ji and the second Prime Minister of India,Mr.Lal Bahadur Shashtri ,it is also celebrated lately as the "International Chhole Bhature Day " too .This day came into existence by an aggressive initiative by a local Delhi foodie,Shashank Aggarwal for the love for Bhatura -..isse kehte hai bhaiyon aur behano khanewala deewangi ..abb ye pyaar nahi hai toh kya hai..HAIN? "Never underestimate the power of a common man !"💞💞😜😍
  2. Delhi's obsession and pride for bhatura nicknamed it C Bats exclusively by the Delhi University students . Jai Hoo !🙏
 If you ask me to define bhatura in a few words ,I would call it the big bro ,you know,the bhai jaan of poori /puri - the big puri ,not as hard as Amrish Puri (Famous villain of Hindi cinema)(RIP sir!) but as a legend as Om Puri (the famous veteran actor of Hindi cinema)(RIP Sir!) ..


My mom is an expert in making chola bhatura .I think she learnt it from one of her friend/my aunty,Shanta aunty who was the guru/teacher I believe (Shukran aunty!)...I remember aunty used to invite all of us for an exclusive chhola bhatura dinner night - crispy fluffy bhatura with spicy chana masala sprinkled with chopped onion,cilantro leaves,a fresh squeeze of lemon juice and she used to also put a dollop of fresh yogurt /curd on top of the curry...YUMMmmmmy...a ship can easily sail in my mouth or SINK 😎💓

Who can resist chana bhatura,so mom used to make it a weekend special ,we all looked forward to, equally, with a heavy competition ,no one wanted to share it ..I would run away with my plate like a wild animal would after a fresh catch of  meat or whatever ...My mother was thankful to bhatura for one reason,I would for sure wake up that day soon ,to show my mom,how studious I am than my bro .👧


I love chola bhatura more than any Idli dosa .

Today,I am going to share my puffy,soft Bhatura recipe :-

Puffy Bhatura Recipe

Makes -6-8
All Purpose Flour/Maida - 2 Cups
Semolina/Suji/Rava -2 Tbsp
Butter/Oil/Ghee - 1 Tbsp
Sugar - 1 Tbsp
Salt to taste
Baking Powder - 1 Tsp
Yogurt - 1/4 th Cup
Warm water - 3/4 - 1 cup (approx)
Oil for deep frying

Preparation of Bhatura method : Pls watch my video that will show you step by step how to make bhatura at home :

If there is ever a bhatura eating competition ,let me assure you who will be the winner - "ME"👩👈.MARK my Words !✌👊💪💕

World's biggest Bhaturian,

17 March 2017

How I make soft,fluffy,spongy Idli WITHOUT any Idli rice in 3 ways

If you ask me ,which is the most bubbly,soft,cute,spongy food in the whole world ;My answer will always be "IDLI".Idli ; As pure as its white color and as soft by appearance and texture like a cute edible cotton ball.

Idli is one of the most famous traditional food of South India but loved by every Indians and is definitely one of the unavoidable food from their daily menu (mostly) .In South India,Idli is a staple breakfast food item ,served with different kinds of chutneys and most popularly,with a lentil and vegetable mix curry called Sambar .Needless to say ,almost every Indian find Idli totally irresistible .


Origin of Idli

Origin of Idli is tad controversial it seems.India's well-known food historian- K.T.Achaya says Idli must have been originated in Indonesia,a country with the longest ancient tradition of fermented foods in the world.The royal chefs of the Hindu Kings ruling the kingdom during that era,invented the fermented-steamed food - idli and later brought the recipe to India during 800-1200 C.E.He also mentioned in his book,"A historical dictionary of Indian Food",the famous Chinese Traveler ,Xuan Zang specifically emphasized that India did not have a steaming vessel up until the 7th Century .

A fluffy fermented steamed food,Kedli from Indonesia was ,as a matter of fact, the precursor of Indian Idli.

Reference - Wiki and TheHindu


Other food Historians claim that the Arab traders in the Southern belt brought in the Idli recipe when they married and settled in those parts and an improvised and the now famous Idli recipe came into existence since 8th century..

Food historians also claim Idli was inspired and derived from a few similar fermented-steamed foods originated in India - such as a food from Karnataka called "Iddalige" or "Iddarika" ,"Itali" from Tamil Nadu and similarly from a Gujarati food called " Idari" or "Idada"..All of them are fermented steamed food though the recipe may differ from the original Idli's recipe used today.


Different Types of Idli :

  1. Tatte idli - A small plate size idli from the state of Karnataka.
  2. Mini Sambar Idli - Mini Idli dunked in sambar .
  3. Muday Idli - A type of Idli from Mangalore.
  4. Sanna(s) - A type of Idli from Goa.
  5. Hittli - Konkani Idli
  6. Rava Idli - Idli made with semolina/Rava from Karnataka
  7. Nowadays there are other types of  healthy version of Idli as well - Raagi Idli,Quinoa Idli etc etc


Health benefits of Idli

  • Combination of rice and black lentils makes it a great combo of carbohydrates ,fiber and proteins.
  • Idli is gluten free.
  • The natural fermentation of the idli batter increases the bio-availability of the proteins meaning makes it quick and easy absorbing and digestion in the body and enhances the Vitamin B content of the Idli as well.
  • As they are steamed,Idlis have very low fat .
  • Iddly have little amount of Iron,calcium,folate,Vitamin A and Vitamin B in it as well.
  • Idlis have low sodium.
  • Idli is not spicy by itself ,so good for people who hate spicy food .
  • Easy to digest and flush out from the body.
  • Idli is good for weight loss ; So,a new trend/fad diet called Idli diet is on, which claims to help in losing weight healthily.

How Idli is prepared ?

Idli is prepared using a special Idli maker/Idli Cooker which has two trays or plates inside of it called Idli plates or Idli trays and each Idli tray has four or more mini bowl shape moulds in it for preparing idli evenly. A good idli is made with a good fermented idli batter.Idli is steamed and prepared in idli makers ,sometimes the idli trays can even fit into a pressure cooker or nowadays,even microwave version are also available for making idlis .


What are the ingredients for making idli ?

 Soft and Fluffy Idli recipe in 3 ways

Makes 16-20


Basmati Rice - 3 cups
Split Black Lentils/Urad Dal - 1 cup
Boiled Rice - 1/2 cup
Fenugreek seeds - 1 Tsp
Salt to taste
Water for grinding,as needed
Water for boiling - 2 cups

Idli Maker/Idli Cooker 

How to make soft , fluffy and spongy Idli without using any Idli rice - Pls watch my video that will show you step by step how to make soft and fluffy Idli without using any idli rice or any hard and fast rules and not one but in THREE ways .

I am not a huge Idli fan but my hubby is .Even though I am not crazy about it and hesitate to eat idli,the way my hubby would eat his Idli dunked in sambar and savoring bite by bite..definitely makes me drool and burp just by itself 😋🙀..not to mention, aaand the idli competition starts....