PINEAPPLE PEEL WINE

    Yet another Wine and Yet another New Year - a new beginning... or is it the same monotonous cycle of day in, day out?  Anyway, let's begin this New Year with a Toast - 'HAPPY NEW YEAR 2023', with my home-made Pineapple Wine.  Also, my blog 'ESSENCE OF LIFE - FOOD' is nearing its Seventh Anniversary in another 16 days on 17th January. 

    On the run this New Year Post turned out to be the 800th Post in Essence of Life - Food and as I noticed that the Statistics says that my Blog has crossed 1 Million Views.  So, this Post, a Wine, suits well to be raised as a Toast for this occasion.  With not much of overwhelming response or income, my hobby of blogging is still fuelled with my Passion.  With quiet of a lot of other chores happening around me, this year turned out to be slow, and I spent very little of my quality time for my blog. Love what I am doing and Happy with what I yield out of it. I would like to Thank all my viewers on this occasion for all the support & encouragement.

Celebrating 1 Million+ Views for my Blog

Thanks for all the support and encouragement...

PINEAPPLE PEEL WINE

     Well, coming back to the recipe... If you have been reading my posts, then you may all know, that making a new wine each year and toasting it for Christmas & New Year had been a routine at home for years.  This Pineapple Wine was the one I brewed during last Christmas Season, and it is ready for the toast this year. Though there are schools which believe in making quick-fix wines, I belong to the school where the thumb rule sticks to the norm - "Wines get better with Age".  Patience is much appreciated while brewing a homemade Wine & it gets better as it ages.  

     Wine making has become a routine in my kitchen, with a few varieties of well brewed homemade wines always ready to be catered. Recently I re-bottled all my Wines from my collection.  And seeing a wide range of collection, my son said, they are going to sue me for brewing Illicit Hooch! Ah! That sounded a bit gruesome.  And all those bottles lined up, and used occasionally when a guest visits our house and in my baking, what was I doing with so much of Wines? As such, it all started as a hobby, backed up by my husband (but the irony is, he never drinks it just apart from tasting it.)  The fact is, I do not drink or even like to taste the Wines, I make.  I have professional wine tasters at my disposal... ha… ha… ha… just joking.  My Wine tasters are my beloved hubby & kids. 

PINEAPPLE PEEL WINE

    Believe it or not, I do not drink...  Thinking, all the while - though it may not be a virtue of its own, it stayed as much as a preference, a personal choice. 

Ah! 

I never want to know
The fun of a fermented liquid
Which spreads joy
Shrinks the Sorrows...
When it flows into my mouth
Slips past my tongue and 

Slides down my throat
I won’t flinch, nor feel the after-burn left in its wake

Nor the ecstasy of the drink ...

I may never be able to share...
Stories of peers who gathered for a booze
Who’s bottoms were up as was mine downing & drowning & gulping
Until all were washed away & all were sloshed

Only the sane & sober
Would wake up to give an exact account of what transpired

Of the untold stories
And no one would fill in the blanks 

For the best of all...

    Here's a very simple recipe for an old-fashioned wine made out of Pineapple Peels. This is a recipe from my old cook book which I had jotted down during my college days with an all sceptical idea, whether I would make a wine at all in my life and a wine with Pineapple Peels??? But it looked different and out of the box then.  But life has taken me into a stroll where I am brewing wines in the name of illicit hooch, and it has become a hobby of my OWN!

    This is a simple Pineapple Wine recipe with simple home-made wine making technique, but the results are really awesome.  And the colour which I got naturally from the brew took me offhand when I was shooting the pictures.  The sunlight which probed into the wine glass gave it a wonderful and catchy spectacle with a golden hue!
    

Recipe Type - Wine
Difficulty - Medium
Yields - 3-4 Bottles
Author - SM

Preparation Time - 30 -45 Minutes
Brewing Time for Wine - 3 Months - 1 Year

HOMEMADE PINEAPPLE WINE  

PINEAPPLE PEEL WINE

INGREDIENTS:

For Pineapple Wine:

To Activate the Yeast:

Yeast  - 1 Packet (11 Grams)
Sugar - 5 Teaspoons.
Warm Water - 1/3 Cup

PINEAPPLE PEEL WINE

METHOD:

For Pineapple Peel Wine:

• Using a knife, slice off the top & bottom part of the Pineapple.
• Cut off the outer layer (the Peel) and reserve it.
  
• Slice the Pineapple and then cut it into small Pieces.
• Chop the Pineapple Peel into small pieces.
• Add the chopped Pineapples, Pineapple Peels, Sugar, and the Lemon in a large glass or ceramic jar.
• Pour 5 litres of boiling water into it and leave it aside for 12 hours.
• Activate the Yeast by putting it in warm water and 5 teaspoons of Sugar.
• Add activated yeast to the mix after 12 hours
• Can add some extra Sugar and few sticks of Cinnamon to add more sweetness and flavour to the Pineapple Peel Wine.
• Stir it every day for a week.
• After a week, strain and press the juice out of the mixture and bottle it. 
• Keep the bottles tightly closed.
• Store them in a dark and dry place for about 3 months.
• Re-bottle the clear wine, leaving the sediments behind for another one month. 
• The Pineapple Wine should be filtered properly at this stage.
• Taste the Pineapple Wine after two months, add sweetness and flavour if needed.
• Do the above process until there are no sediments left.
• Good quality Pineapples yields the best Pineapple Wine. 
• Like most of the wines, it will improve with age.

NOTES:

• Cutting the Pineapples & its peels into small pieces will yield more flavour and body to the wine.
• Pineapples are naturally sweeter, so adjust the amount of sugar accordingly.
• I just used normal yeast, as it is very difficult to get wine yeast in my area.
• If you can get hold of Wine Yeast, go ahead with it and also can add Campden Tablets.
  
• Stirring the wine is very important for the fermenting process.
• Store them in clean and dry bottles in a moist free place.
• As I am staying in a tropical area, my wine brewed up sooner. But I strictly followed the regime.
• I did not use any artificial colours, food preservatives or enhancers in this Pineapple Wine.
• The colour and flavour, which I got naturally out of it, were more satisfying.

PINEAPPLE PEEL WINE

SM

KERALA EGG ROAST - NADAN MUTTA ROAST

    Kerala Egg Roast is an authentic Kerala Style Egg Recipe cooked with spices is a hot & spicy gravy. Kerala's cuisine is a multitude of Vegetarian and Non-Vegetarian dishes, but Egg takes a special place along with its counterparts. This Egg Roast recipe is a simple recipe whatsoever. This is easy to incorporate and takes very less time to cook, and it can come as a rescue when you are in short of time.  

    Simply boil the Eggs, peel them, cut into halves, marinate it with a mix of Turmeric Powder, Red Chilli Powder & Salt, leave it aside for a few minutes and then shallow fry these Eggs on a very low flame. Then Sauté the Onions, Tomatoes & Spices and finish off this gravy laced with thick coconut milk for an extravagantly aromatic and tasty Egg Roast.

    This Nadan Egg Roast is a simple Egg recipe cooked in a hot and spicy masala.  It is prepared in a typical Kerala style with local spices and undoubtedly cooked in Coconut Oil, which gives an authentic touch to this Egg Roast. The finishing touch of this Egg Roast is undoubtedly the Coconut Milk, which elevates the taste and flavour of this Nadan Egg Roast.

KERALA EGG ROAST - NADAN MUTTA ROAST

    This Kerala Egg Roast is one best combination with Appam and Idiyappam.  And it can be added as one dish in your Christmas party Menu.  May be for breakfast along with Appam, Vattayappam, Idiyappam, Pathiri, Malabar Parotta or Chapati. It can also be served in your lunch menu as a side dish along with Rice Dishes, Biriyanis & Pulaos.

Cuisine - Kerala
Course - Side Dish
Spice Level - High
Difficulty - Medium
Serves - 2-3
Author - SM


Preparation Time - 20-30 Minutes
Cooking Time - 25-30 Minutes

For more Recipes with EGG, Click here...

HOW TO COOK KERALA EGG ROAST - NADAN MUTTA ROAST

KERALA EGG ROAST - NADAN MUTTA ROAST

INGREDIENTS: 

For Kerala Egg Roast - Nadan Mutta Roast:

For Shallow Frying:

Other Ingredients:

Thick Coconut Milk - 1/4 Cup

To Garnish:

Coriander Leaves - Few

KERALA EGG ROAST - NADAN MUTTA ROAST

METHOD:

• Hard-boil the Eggs & then Peel it.
• Cut it into halves.
  
• Marinate the hard-boiled Eggs with Salt, Turmeric Powder, Red Chilli Powder and leave it aside for about 5-10 minutes.
• Heat about 3 Tablespoons of Coconut Oil in a pan, add a sprig of Curry leaves and fry for a while.
• Immediately add marinated hard-boiled Eggs and shallow fry them.
  
• Fry them on a very low flame until the raw flavour of the masala goes & the surface of the Eggs becomes slightly crispy.
  
• Once the Eggs turn into light golden brown in colour, remove them from the Oil and keep it aside.

For a detailed Recipe on 'HOW TO MAKE PERFECT HARD BOILED EGGS', Click here ...

KERALA EGG ROAST - NADAN MUTTA ROAST

For Kerala Egg Roast - Nadan Mutta Roast:

• Dry Roast a teaspoon of Fennel on a very low flame until crisp and aromatic.  Then grind it into a fine powder and keep it aside.
• Cut onions into thin slices, Purée the Tomatoes and keep them aside.
• Heat Coconut Oil in a pan, sauté Ginger-Garlic Paste, Curry Leaves & Green Chillies and sauté it until aromatic.
• Add Turmeric Powder, Red Chilli Powder, Pepper Powder, Fennel Powder and Garam Masala to the above and fry for a while until the raw flavour goes.
• Can sprinkle a bit of water at this stage so that the masalas get cooked well.  
• Care should be taken not to burn the masalas, which will alter the overall taste of the dish.
  
• Pour in the puréed Tomatoes and sauté until oil separate from the mix.
• Now add thinly sliced Onions and sauté it on a very low flame until it turns slightly soft.
• Pour in the Lemon Juice and give a quick stir.
  
• Add a dash of Salt, a pinch of Sugar and mix well.
• Sprinkle some water, if necessary, and cook this on a low flame for about 5 minutes.
• Add boiled Eggs into it and cook them on a low flame for a few more minutes.
• Gently mix the masala and the eggs.
• Finally, pour in Thick Coconut Milk and cook this on a very low flame for a few more minutes.
• Let the Nadan Mutta Roast become slightly dry and aromatic.
  
• Switch off the flame and garnish it with Coriander Leaves.
• Serve hot Nadan Mutta Roast as an Appetizer.
• It goes well with Steamed Rice or along with Vegetarian or Non-Vegetarian Curries, it can also be served as a side dish along with Rice Dishes, Biriyanis & Pulaos.
• Goes well with Appam, Vattayappam, Idiyappam, Pathiri, Malabar Parotta or Chapati.
  

KERALA EGG ROAST - NADAN MUTTA ROAST

NOTES:

• Adjust the amount of Spices to your taste preference.
• Can add whole hard-boiled eggs or cut them into halves.
• If adding full eggs, then cut small slits over the egg whites, so that the egg absorbs the flavour of the masala.
• Shallow Fry the marinated Eggs on a very low flame until it turns aromatic and the surface of the Eggs becomes slightly crispy.
• Can also finely chop the Tomatoes instead of Puréeing them.
• Adding Sugar is totally optional. 
• Using Coconut Oil gives the authentic taste to the dish. Can use any other cooking oil too.
• Adding Coconut Milk is purely optional, but it gives an added taste and note of flavour to this Nadan Chemmeen Roast.
• Curry Leaves gives an incredible flavour to the roast.
  

Perfect Soft & Spongy Vattayappam - A Delicious and Healthy Kerala Treat

"Soft & Spongy Vattayappam Recipe – Perfect Kerala Steamed Rice Cake"

Vattayappam: Kerala's Steamed Rice Cake Delight

    When it comes to Kerala's iconic Appams, one recipe I’ve always wanted to highlight is Vattayappam – a soft, spongy, and deliciously unique fermented rice cake. While it shares ingredients with its cousin Vellayappam, Vattayappam stands out for its texture and cooking method – it’s steam-cooked to perfection, giving it a fluffy, melt-in-the-mouth quality. For those wondering, Vattayappam translates to “Round Rice Cake” in Malayalam!

What Makes Vattayappam Special?

    This traditional Kerala snack or Nadan Palaharam is an ideal choice for a tea-time treat or a light oil-free breakfast option. Unlike deep-fried snacks, Vattayappam is steamed, making it a healthier choice without sacrificing flavour. You can enjoy it just as you would Appam, with a spicy vegetarian or non-vegetarian curry for an extra layer of taste.

Looking for more traditional breakfast ideas? Check out the post on Kerala-Style Christian Breakfast.

 

A Versatile Snack Loved Worldwide

    It is a traditional Kerala snack, a Nadan Palaharam which turns out to be an oil free tea time snack in most of the Kerala households & it is also a Breakfast dish, which can be eaten like an Appam with hot & spicy Vegetarian or Non-vegetarian Curries. The dish is made by steam-cooking the batter, and is very similar to its Goan counterpart Sanna & the Vietnamese Bánh Bò - a fascinating touch that underlines the universal appeal of steamed rice cakes.

Love Kerala snacks? Explore more traditional Kerala Nadan Palaharams, here..

 

Why You Should Try Vattayappam

    Whether enjoyed on its own or paired with a curry, Vattayappam offers a taste of Kerala’s culinary heritage – soft, slightly sweet, and a little tangy from natural fermentation. This simple yet delicious treat is perfect for any time of the day.

 

Stacked Pieces of Vattayappam - Soft, Fluffy, and Absolutely Irresistible.

Christmas Fervour and the Feast Planning Begins

    Once the Christmas season kicks in, so does the excitement of planning the Christmas Eve feast, breakfast, lunch, and the many rounds of snacks and dinner. This season is when families and friends gather around the table, and as we know, the Christmas feast is no simple affair – it’s a lavish spread of meats, breads, stews, rice, fish, desserts, and, of course, the iconic Christmas Fruit Cakes (or Plum Cake) alongside glasses of Homemade Wines. And let me remind you, it’s not just the wine that seals the Christmas joy – it’s the whole spread of traditional goodies!

 

🎄 Add a Homemade Touch to Your Christmas! 🎁

Essential ingredients like Candied Fruits, Marmalade, and Caramel Syrup, aren't just for perfecting your Christmas Cake—they're also charming handmade gifts to spread the festive cheer. 🌟

✨ Discover the Joy of Homemade Delights! ✨

 

Festivals: More Than Good Food – It’s About Great Food!

    As I often say, "Festivals aren’t just about Good Food; they’re about Great Food! And for Christmas in Kerala, that means a mix of Syrian Christian staples that once graced the table only during special occasions. Nowadays, though, we live in a world where no dish is strictly “festive” – favourites like Appam and Stew have sneaked into our daily menus.

Need inspiration for a Kerala Christmas breakfast? Explore these Appam varieties to elevate your festive breakfast table!

 

Tracing the Roots of Appam – From Tradition to Today’s Tables

    Back in the day – or as they say, "Pandu Pandu Oru Kaalathu"(literally, it says Once upon a time), – dishes like Appam and Stew were reserved for celebrations. The journey of these dishes into everyday Kerala homes speaks volumes of Kerala’s culinary history and its Dutch and English influences. The dish Appam has deep-rooted connections, especially with Jewish communities in Cochin, where it became a staple. Although most Cochin Jews have now moved to Israel, their culinary legacy – Appam included – has stayed on, flavouring Kerala’s tables for generations.

My Attempt at the Perfect Vattayappam

    Today, I’m excited to share an authentic Kerala Christian recipe from my mother-in-law’s kitchen – Vattayappam. My MIL prepares this as a snack, though her approach has always been a bit hit or miss. For a while, I was hesitant to try it myself, but over the past seven years, I’ve experimented with various recipes until I finally found what I call my “perfect” spongy Vattayappam!

Traditional Kerala-Style Vattayappam - A Soft and Fluffy Steamed Rice Cake Perfect for Breakfast or Tea-Time Snacks.

 

Secrets to Making Soft & Fluffy Vattayappam Every Time

more the softer, the more it melts in your mouth. Here is the recipe to make the best soft rice cake...

Read more at: https://www.onmanorama.com/food/recipe/2020/12/17/soft-vattayappam-steamed-rice-cake.html

The Perfect Vattayappam: Soft, Spongy, and Simply Irresistible

    After countless trials and errors in search of the ideal soft and spongy Vattayappam, I finally found the perfect recipe – thanks to Lekshmi Nair’s Vlog. Her precise measurements, combined with one secret ingredient, turned my Vattayappam dreams into reality.

    So incredibly soft and spongy were the results that I couldn’t stop repeating those words with delight. For the first time ever, I achieved a flawless Vattayappam on my first try. If you’ve been struggling to perfect this classic dish, this recipe is a must-try!

Discover more Kerala treasures: Explore a wonderful collection of Traditional Kerala Christian Recipes here...

What’s in a Vattayappam?

At its heart, Vattayappam is simplicity itself, made with:

• Rice (either as rice flour or soaked raw rice)
• Sugar
• Coconut (grated or as coconut milk)
  

   

  Despite the basic ingredients, the variations are endless, influenced by regions, kitchens, and personal preferences.

  
  

Popular Variations of Vattayappam

• Rice Choices: Some recipes use rice flour, while others swear by soaked raw rice for a more traditional touch.
• Coconut’s Role: Add grated coconut for texture or coconut milk for a creamier, richer taste.
• Sweetness Levels: For a tea-time snack, increase the sugar; for a meal accompaniment, dial it back.
• To Garnish or Not: While the traditional Vattayappam is served plain, festive versions may feature cashews, raisins, or cherries.

Pro Tip: Make it your own! Adjust the sweetness or add garnishes to match your occasion.

A Dish of Heritage and Versatility

    The beauty of Vattayappam lies in its ability to adapt – whether it’s a plain, oil-free snack or a sweet treat adorned with toppings. Every household has its unique spin, making this steamed rice cake a true reflection of Kerala’s culinary diversity.

In love with steamed snacks? Dive into a wide range of  Kerala’s Steamed Delicacies here...

Perfectly sliced Vattayappam, highlighting its airy texture and traditional presentation on a banana leaf

Vattayappam Recipe: The Secret to Perfect Soft and Spongy Steamed Rice Cakes

    This Vattayappam recipe uses a combination of soaked raw rice, coconut, coconut milk, sugar, and yeast, but the magic lies in one secret ingredient – cooked idli rice! It’s this special addition that guarantees soft and spongy Vattayappams every time.

    Whether you're planning a Kerala Christmas breakfast or looking for an oil-free snack to pair with your evening tea, this recipe fits perfectly into your festive spread. You can serve it for:

• Breakfast: Pair with spicy curries for a wholesome meal.
• Lunch: A versatile accompaniment to your mains.
• Tea Time: Serve alongside Christmas treats like Achappam (Rose Cookies), Diamond Cuts, Square Biscuits (Kul Kul), and Banana Chips (Nendhrakaya Varuthathu).

Don’t miss this festive combo: Pair Vattayappam with Kerala’s traditional Christmas Fruit Cakes & Homemade Wines.

Tips for Perfect Vattayappams

• Follow Measurements Carefully: Precision is key for achieving the ideal texture.
• Secret Ingredient Matters: The addition of cooked idli rice transforms the Vattayappam into the soft, spongy delight it’s meant to be.
• Read Instructions Thoroughly: Each step ensures the texture, taste, and aroma are spot on.

Why Vattayappam is a Must-Have on Your Festive Menu

    Incorporating Vattayappam into your Christmas menu adds a traditional Kerala touch that’s both unique and versatile. Its oil-free nature makes it a healthy alternative, and its ability to complement both savoury curries and sweet treats makes it a crowd-pleaser.

Plan your festive feast: Check out Kerala’s Christmas Menu ideas for more inspiration.

 

Steamed Rice Cakes - Vattayappam Recipe Overview

• Cuisine: Kerala (India)
• Recipe Type: Appam
• Difficulty: Medium
• Serves: 3-4
• Author: SM

Time Required

• Preparation Time: 10 minutes
• Soaking Time: 4-6 hours (or overnight)
• Fermentation Time: 6-8 hours
• Cooking Time: 15-20 minutes per batch

Total Time: Approximately 10-15 hours (including passive soaking and fermentation time)

 

 How to Make Traditional Vattayappam – A Step-by-Step Guide

Perfectly Sliced Vattayappam - A Delicious and Healthy South Indian Treat

Ingredients

For Vattayappam Batter:

• 1 cup Raw Rice
• ½ Coconut (grated)
• ¾ cup Thick Coconut Milk
• ¾ cup Cooked Idli Rice
• ¼ cup Sugar
• ½ teaspoon Yeast
• Salt, to taste

Optional Garnishes:

• A few Cashew Nuts
• A few Raisins
• A few Cherries
• 2 Cardamom Pods
• ¼ teaspoon Cumin

Method

Grind the Batter

Soak the Rice:

• Wash and soak raw rice in plenty of water for 4-6 hours or overnight.
• Drain and leave the rice in a colander to remove excess water.

Blend the Ingredients:

• First, blend cooked idli rice and sugar into a fine paste. The paste will have a watery consistency.
• Add the soaked rice, grated coconut, yeast, and salt to the mixture.

Incorporate Coconut Milk:

• Pour ¾ cup thick coconut milk into the blender and grind all the ingredients into a smooth, lump-free batter.
  

   

  Quick Tip: Learn how to make Thick Coconut Milk at home! Click here for the recipe.

   

Ferment the Batter:

• Transfer the batter into a large bowl, leaving enough space for it to double or triple in volume.
• Cover and let it ferment for 6-8 hours, or until the batter rises significantly.

Freshly Steamed Vattayappam - A Traditional Kerala Delicacy

Steam the Vattayappam

Prepare the Pan and Steamer:

• Grease an 8" round cake pan with a few drops of coconut oil and keep it ready.
• Pour water into the steamer, place the pan inside, and bring the water to a boil on high heat.

Pour and Cook the Batter:

• Once the steam builds up, carefully pour the batter into the pan, filling only half the depth to allow room for the Vattayappam to rise.
• Cover the steamer and cook on high heat for 8-10 minutes, then lower the heat and cook for another 45-50 minutes.
• To check doneness, insert a skewer or knife; it should come out clean.

Cool and Serve:

• Remove the pan from the steamer and let it cool for 10-15 minutes.
• Run a knife along the edges, invert the pan, and gently transfer the Vattayappam to a serving plate.

   

  Pro Tip: For a festive touch, garnish with cashews, raisins, and cherries halfway through cooking.

   

 

 

Freshly Steamed Vattayappam - A Fluffy Kerala Rice Cake

Serving Suggestions

Pair your Vattayappams with:

• Kerala-Style Stews: Chicken, beef/mutton, or Vegetable Stew with creamy coconut milk.
• Spicy Chicken Curries: Chicken Curry, Chicken Mappas, Chicken Curry with Coconut Milk, Tomato Chicken, Chicken Kuruma, Chicken Curry with Potatoes.
• Nadan Kerala Mutton Curries: Varutharacha Mutton Curry, Nadan Erachi Curry, Erachi Kumbalanga Curry
• Kerala- Style Beef Curries: Beef Ularthiyathu, Beef Roast, Beef/Pork Vindaloo 
• Egg Delights: Nadan Egg Roast, Egg Curry with Coconut Milk, Egg Kuruma, Egg Masala
• Vegetarian Options: Serve it with your choice of Vegetarian Curries like Kuruma or with a simple Red Coconut Chutney or Kerala Style Coconut Chutney with Shallots.

 

Close-up of Vattayappam slice showcasing its soft, fluffy, and airy texture – a perfect Kerala rice cake.

Notes & Tips

Choosing the Right Ingredients

• Raw Rice: Use less starchy varieties for the best results.
• Cooked Idli Rice: The secret to soft and spongy Vattayappam! Cook Idli Rice with a 1:2 rice-to-water ratio (1 cup rice: 2 cups water) for perfect texture.
• Thick Coconut Milk: Essential for the recipe. Use only the specified amount for a perfect batter consistency.

Preparing the Batter

• Cooked Idli Rice and Sugar Paste: Once ground, this mixture tends to be watery. Combine and grind it with the soaked rice, grated coconut, and other ingredients for a smooth, pourable batter.
• Grinding Tips: Use the exact measurements to ensure the batter consistency is not too thick or too watery.

Fermentation

• Yeast Type and Climate: I used instant yeast, which ferments the batter quickly. In humid weather, 2–3 hours is sufficient. Adjust fermentation time based on your region's climate and the yeast type used.

Sweetness & Garnishes

• Sweetness Level: Use ¼ cup sugar for curries or increase to ½ cup if serving as a snack.
• Spices: Add cardamom and cumin while blending if you prefer aromatic flavours.
• Garnishes: Decorate the Vattayappam with Cashew Nuts, Raisins, and Cherries. Before Garnishing allow the Vattayappam to cook on a low flame for the first 30 minutes. Once partially cooked, arrange the nuts and fruits on top, then continue cooking for the remaining time until done.
• Spices and Garnishes: Add cardamom and cumin while blending if you prefer aromatic flavours.

This recipe yields one 8" round soft, spongy, and fluffy Vattayappam, perfect for festive gatherings or as a comforting tea-time snack.

 

Vattayappam: A Soft & Spongy Finish!

    Vattayappam, with its soft and spongy texture, is more than just a steamed rice cake—it’s a taste of Kerala’s culinary tradition wrapped in simplicity and nostalgia. Whether you’re serving it as part of a festive breakfast, pairing it with a rich curry for dinner, or savouring it as a tea-time treat, this versatile recipe fits every occasion. With just a handful of ingredients and a little patience, you can master the art of making this delicious, healthy snack at home.

 

Have you tried this recipe? Share your thoughts in the comments below!

 

So, why wait? Gather your ingredients and try this recipe today! Once you taste the perfect Vattayappam, we’re sure it will become a cherished addition to your family’s menu.

 

Bookmark this recipe for Christmas or any special occasion.

 

    If you enjoyed this post, don’t forget to share it with friends and family who love experimenting with traditional dishes. And while you’re here, check out our other Appam Varieties and Festive Recipes to make your cooking experience even more delightful!

    Stay tuned for more authentic recipes, cooking tips, and kitchen hacks. Don’t miss a post—subscribe to "Essence of Life - Food" today!

ORANGE MARMALADE

    This gorgeous brightly hued Orange Marmalade is loaded with fresh citrusy flavour and a wonderful texture.  This Jam is quite easy to make and has no preservatives or artificial pectin in it. This recipe is for a small batch prepared with just a few Oranges.  The best thing about this preparation is that it yields you with a Fresh & Sweet Orange Marmalade full of texture and do not forget, your kitchen would be overwhelmed with a wonderfully addictive citrusy aroma.

     Marmalade, though similar to Jam or a Jelly, when prepared with Citrusy fruits comes to be called as Marmalade.  Well, In the Old French language, an orange was referred to as a 'marmalatice' & In Portuguese, 'marmelada' is the name for a fruit preserve made using quinces (looks like a pear, ripe quince fruits are hard, tart, and astringent). The words 'marmalatice' &  'marmelada' combined together to form a word 'marmalade.'

     While writing this post, I remember the lines about Orange Marmalade from Dan Brown's Novel Digital fortress -

      - The patio, Jardin de los Naranjos, was famous in Seville(Spain) for its twenty blossoming orange trees. The trees were renowned in Seville as the birthplace of English marmalade. An eighteenth‑century English trader had purchased three dozen bushels of oranges from the Seville church and taken them back to London only to find the fruit inedibly bitter. He tried to make jam from the rinds and ended up having to add pounds of sugar just to make it palatable. Orange marmalade had been born.

***The word Naranjos which means Orange Trees in Spanish, reminded me that in Malayalam we call Lemons, Naranga and could be that the word would have been derived somewhere from either of the word???

ORANGE MARMALADE

       Well coming back to Marmalades, it is usually made with Citrus fruits like Oranges, Lemons, Kumquats, Grapefruits etc., This Marmalade recipe is made with the citrus fruit peel.  It has an aromatic sweetness without the bitterness as it is commonly known for. Marmalades are mostly made with fruits like orange, kumquat, and grapefruit. This homemade orange marmalade is a wonderful combination of sweet and bitter taste, and it has a fresh, addictive aroma.  With a little bit of work, time and patience you would have a jar or two full of orange deliciousness.

     This recipe is similar to all other marmalade recipes, but I have used the Peels for the texture & without the bitterness of a traditional marmalade. Traditional marmalade recipes call for removing the peels and then boiling it once or twice and then again to removing the zest from the white pith etc., & etc., It seemed to be tedious according to me.  So went with an idea of just peeling off the zest with a vegetable peeler, then I cut off the ends of the oranges, & removed the white pith.  The next step is to cut the oranges into sections, removing the membranes & seeds.

     Pectin is one main ingredient in the preparation of Jam, which helps to thicken the Jam. The membranes and seeds of the oranges acts as a natural pectin.  And I have used the Seeds and membranes to add the natural pectin to the Marmalade by tying it up in a muslin cloth. So I have not used any Pectin powder in the recipe, you may just have to boil the jam a little longer with the membranes and seeds tied up in a muslin cloth.  This way, you can make sure that the marmalade is Sweet and not bitter.  And with the Peels in it, it is full of texture.  I know, the steps take a bit of time & needs patience, but it's worth the work. 

ORANGE MARMALADE

      Also, I have not used any preservatives in this Orange Marmalade.  I made only a small batch with just 4 Oranges, which yielded about 250-300 Grams of Marmalade. And as I live in a humid place, and as there are no preservatives in this recipe, I leave them in the refrigerator.  Refrigerate it and consume within a months time.

HOW TO MAKE ORANGE MARMALADE - HOMEMADE ORANGE MARMALADE

ORANGE MARMALADE

INGREDIENTS:

For Orange Marmalade:

METHOD:

• Wash and dry the oranges. 
• Using a sharp vegetable peeler or paring knife, peel the Orange zest. Make sure that you do not peel it with the white pith underneath it, which makes it bitter.
• Cut the zest into thin strips and keep them aside.
• Cut off the ends of the zested oranges.  Then remove the thick white pith from the oranges. Discard the ends and the white pith.
• Cut out each segment between the membranes from the peeled oranges.
• Squeeze any left out juice from the membranes and add the juice into the segmented oranges.
• Save the membranes and the seeds.  
• Tie them up in a clean muslin cloth into a 'potli' like bag and keep it aside. This is the Pectin Bag.
• Now in a heavy bottomed pan combine the thin strips of orange strips, segments and juice.
• Pour in the water and add in the Sugar.
• Bring this to boil, stirring until the sugar dissolves.
• Once the sugar is completely dissolved, stop stirring.
• Let it cook on a medium low flame for about 15-20 minutes.
• Add the "pectin bag" to the pot and cook the mixture until it boils.
• Meanwhile, place a couple of small plates in the freezer to chill.
• Cook the marmalade until it turns like a jelly. Be patient, this can take quite a while. Do not stir.
• Put a dollop of the marmalade on a chilled plate. Swirl the plate to spread the marmalade and gently drag a chilled spoon through it.
• If the marmalade is set, the spoon will leave a trail, and you'll still be able to see the plate where you dragged the spoon.  
• If it has set, then remove the pectin bag.  
• Squeeze out any extra marmalade sticking on to the pectin bag and then discard the bag. 
• Switch off the flame and hold it for about 5 minutes on stove top.
• Mix well until the zest is evenly spread through the marmalade.
• Use a ladle to transfer the marmalade into the clean & sterilized jars.
• Ladle the hot marmalade into clean and dry, sterilized jars.
• Allow it to cool and then cover the jars tightly before refrigerating. 
  

ORANGE MARMALADE

NOTES:

• Can use a pinch of sodium benzoate as a preservative, if you are storing it for a long time. 
• Can also add a teaspoon of pectin powder, few drops of Orange food colour and artificial orange essence if you prefer.
• Adjust the amount of sugar to suit your sweet tooth.
• This marmalade recipe is without any artificial colouring, pectin powder and preservatives.
  
• Store them in clean and dry, sterilized jars.
• Allow it to cool down completely before refrigerating.
• For a traditional method of Canning, process the Jars using the hot water bath method for 10 minutes.
• You can also freeze the marmalade, but make sure to leave a little space at the top of the jar, as it expands in the freezer.

CANDIED GINGER

    Most of the Traditional Christmas Cakes, Puddings, Cookies call for Candied Citrus Peels, Fruits & Ginger. Simmer a few slices or pieces of Ginger in Sugar Syrup and there you go with flavourful Homemade Candied Ginger. All you need is just a few cups of Ginger, Sugar, a bit of time & patience.  It is so easy to make and much more flavourful than the store-bought Candied Ginger.  

    All these years, I was literally skipping on to the idea of adding Candied Ginger into any of the recipes which called for candied ginger.  The reason was I didn't have any & couldn’t find any in the store, or should I say I didn't bother to buy it? Then, thinking of making it... wasn't sure how and had always thought it was a tedious process.  Only until I figured out how to make Candied Fruits and Candied Peels. Since few years I have been making Candied Fruits and peels all by myself and this year planned to get my hands with Candied Ginger. I can hear some of you asking, "Why would I want Candied Ginger and above all why I should go to the length and breadth of making it at home?

CANDIED GINGER

    Homemade Candied Ginger is indeed the best, fresher with a stronger flavour, and it has no additives, preservatives or artificial food colouring.  Also, you can also reap the health benefits of ginger.  Ginger has been used medicinally for centuries.  Ginger is an extremely healthy herb with a variety of benefits. Research has shown it to be effective in treating upset stomachs, nausea, motion-sickness, pregnancy, lowering cholesterol and inflammation, preventing clogged arteries and may even kill cancer cells. 

    Anyway, we are not here to talk about the all known health benefits of Ginger.  But this Candied Ginger is literally so tempting that you may want to gobble up a few at the go.  Keep in mind to eat it in moderation.  Though it's loaded with health benefits, it also has the Sugar in it.  Candied Ginger is a versatile ingredient that will liven up so many dishes and drinks.

CANDIED GINGER

    The Candied Ginger were a Sweet, flavourful treat perfect for adding into Christmas Fruit Cakes, Puddings, Cookies, Muffins, Pancakes, Pies, Pear/Apple Crumble, Jams, Fruit Loaves, Cocktails, Mocktails and the list goes on and on!. It was worth the effort. I could even eat some Homemade Candied Gingers as such.

    And one bottom line note:  Don’t discard the drained Ginger Water & Syrup.  It yields you with two delicious by products: GINGER WATER & GINGER SYRUP!  Use the ginger water while making tea or a drink.  Add a teaspoon or two of Ginger Syrup to your drinks for a refreshing ZING!

For more CANDIED FRUITS & PEEL RECIPES, Click here...

Recipe Type - Candied Fruits
Difficulty - Medium
Author - SM


Preparation Time - 15-20 Minutes
Cooking Time - 30-45 Minutes 
Soaking Time - 12-15 Hours/ Overnight

For a detailed Recipe on HOW TO SOAK DRY FRUITS FOR CHRISTMAS CAKE, Click here...

HOW TO MAKE CANDIED GINGER

CANDIED GINGER

INGREDIENTS:

To Cook the Ginger Pieces:

For Candied Ginger:

CANDIED GINGER

METHOD:

• Scrape the outer skin of the Ginger.
• Chop the Ginger into small cubes or into thin slices & keep it aside.
• I used about 3 Cups of Ginger.
• Boil enough of Water in a pan. Once it starts to boil, add chopped Ginger into it.
• Boil it on a medium-low flame for about 3-5 minutes. 
• Switch off the flame, Reserve 1/2 a Cup of Water and drain the remaining water.  (Reserve the water and it can be used for making)
  
• Reserve the blanched Ginger cubes.
• Add the blanched Ginger Cubes along with 1/2 cup of reserved Ginger into a pan.
• Add 2 Cups of  Sugar and 1 Cup of Water to the above ingredients. 
• Boil the Sugar Syrup on a medium-low flame, stirring occasionally.
• Cook until the Sugar is completely dissolved and the Ginger Cubes are cooked, and it has absorbed most of the Sugar Syrup.
• The mixture would start to slightly thicken up at this stage(sugar syrup shouldn't get crystallized).
• Cook until it reaches one-string consistency.
• I cooked until the Sugar Syrup got completely absorbed by the Ginger cubes.
• If there is any extra Sugar Syrup, drain it well through a colander.
• Leave it aside in a wire rack to dry for 12-15 hours/overnight.
• Candied Ginger Cubes would have absorbed the Sweetness and would have turned dry.
• Soak it up in a Paper Towel for a few minutes if you feel the Candied Ginger to be moist.
• Mine was totally dry and had the perfect texture.
• I made Ginger candies to be used in Christmas Fruit Cake and to add them to Cocktails. 
• If you prefer to eat them as a Candy, gently toss the ginger slices in a bowl of sugar, so they are coated all over. Place the ginger slices back on the cooling rack to sit overnight.
• Store it up in clean Airtight containers.
• For longer shelf life, store it in a refrigerator.
• Can use it in Cookies, Fruit Cakes, Buns, Puddings, Crumbles, Bread Loaves, Ice creams etc., 

CANDIED GINGER

NOTES:

• I have used the young & small Ginger Roots while making Candied Ginger.  They're less woody and tender.  Learnt it after a prior trial that old ginger are not best while making Candied Ginger.
  
• Cut the Ginger into slices or into cubes.  I made small cubes out of it, as I made it specifically to be used in the Dry Fruit Mix for X'mas Fruit Cake.
• I cooked until the Sugar Syrup got completely absorbed by the Ginger Cubes.
• If there is any extra Sugar Syrup, drain it well through a colander.
• Save the Syrup & use in cakes, sauces and drinks. Goes well while making Teas.
• Stays good stored at room temperature in an airtight container. 
• Candied Ginger can be stored for up to 3-4 Months in the refrigerator.
• I have made this Candied Peel for baking purpose.
• I live in a humid area, so even if I toss them with Sugar, it tends to turn moist after a few hours. So, I left it as such and stored them in an airtight container in the refrigerator.
• Alternatively, if you are using the Candied Ginger as a SNACK. Strain and dredge the Cubes/Slices in finely granulated Sugar and place them on a rack to dry overnight. 
• If you live in a Humid area, you can dry the candied ginger in the oven.  Set the Oven to the lowest temperature and leave this for about 20-30 minutes, or until the Candied Ginger turns dry and crisp.  While cooking it in the oven, make sure to leave the Oven door slightly open.