Showing posts with label LAKSHMI NAIR RECIPES. Show all posts
Showing posts with label LAKSHMI NAIR RECIPES. Show all posts

Tuesday, 10 March 2015


 Boli is a sweet thin crepe made with channa dal and maida.In Kerala boli is usually eaten with Palpayasam(it is another Kerala delicacy).wow !! I don’t know how to express my love towards this sweet combo in words. Yes it is such a heavenly sweet. If you have never tasted this then I would say you must eat it .The boli which we used to get in Karnataka and Tamil nadu is bit thick  and is applied with lots of ghee but the one which is available in Kerala is thin and bit dry though..i prefer the latter. Here I have given the recipe of thin variety.


1.      Chana dal(kadalaparippu)-1 ½ cup
2.      Sugar-1  cup
3.      Maida-2cup
4.      Cardamom powder-1/2tsp
5.      Gingely oil-1/4cup
6.      Rice flour-2cups
7.      Ghee-2tbsp
8.      Yellow food color-a pinch

Method of preparation

1.      Cook channa dal by adding enough water. I cooked it in a pressure cooker.
2.      Once cooked add sugar and yellow food color (if any water remains drain the water before adding sugar).And continue to keep in stove until sugar melts and dal sugar  mix thickened to form dough like consistency. Lastly add cardamom powder and give a nice mix. Switch off the stove and let it cool. Grind this into smooth paste.
3.      Mean time mix maida, yellow color and knead into a smooth dough by adding enough water. Pour gingely oil over top of the kneaded dough and keep aside for 15 minutes.
4.      Now take a lemon sized ball from the dal mix and gooseberry sized ball from the maida dough. Sprinkle rice flour on your work space to prevent the boli from sticking while rolling.slighly flatten the maida dough. Keep the dal ball inside. Bring the edges of maida dough into the centre and fold to cover the dal ball. Carefully flatten it into thin crepes .sprinkle rice flour in between to prevent it from sticking while rolling.(Alternate method-take a butter patter keep the prepared balls inside. cover with another piece of paper. Flatten it and carefully remove the paper. This process makes the rolling job much easier)
5.      Cook in a heated tawa .when one side is cooked flip it over and cook until small brown spots appear on both sides. Do not overcook as it will turn the boli crisp. Apply ghee in between.

channa dal kept for cooking by adding enough water.

channa dal was cooked
transferred into another pan and sugar was added
sugar started to melt.

nicely cooked and thickened.
mix maida,color and water

kneaded into smooth dough and oil was poured on top.
channa dal ball was kept inside slightly flattened maida ball.
 edges are sealed to keep the dal ball inside
sprinkled with rice flour and flattened

beautifully cooked boli.

Friday, 14 June 2013


Kinnathappam is a traditional Kerala ‘palaharam’ .Kinnam refers to a shallow copper or steel vessel in malayalam.Kinnathappam can be called as a steam cooked rice cake . Kinnathappam are of two types, one made with jaggery and the other with sugar. Here I have made sugar kinnathappm.Dont be confused with Kinnathappam and vattayappam.Unlike kinnathappm the latter is prepared with fermented rice batter. This is a delicious sweet snack  with smooth and soft texture.

Recipe by Lakshmi Nair


1.      Raw rice( pachari)-1 cup
2.      Sugar-1cup
3.      Egg-1no
4.      Thick coconut milk-1cup
5.      Thin milk-2 ½ cup
6.      Cardamom powder-1/2tsp
7.      Jeera (cumin seeds)-1/4tsp
8.      Little oil or ghee for greasing the plate

Method of preparation

1.      Soak rice for 3 or 4 hours. Grind this into smooth paste by adding required amount of thin coconut milk. When the rice is fully grinded, add egg, sugar and cardamom. Grind again till sugar dissolves completely.
2.      Add remaining thin coconut milk and thick coconut milk. Mix well .Sieve this mixture through a fine cloth .This sieved batter will look like frothy milk.(see the pics below)
3.      Grease a shallow steel plate. Pour this batter. Fill only ¾ th of the plate. Steam cook this for 45 minutes .When it is half done, open the steamer ,sprinkle few jeera seeds over the top. Keep the lid on and cook again till it is done. Even after the mentioned time, the appam may look like uncooked and sticky on touch. But it will solidify upon cooling. So try not to cut while it is hot.
 Once it has cooled, cut into desired shapes and serve.

Notes: Kinnathappam is a thin cake .So always use a shallow vessel, preferably a steel thali plate. The batter should not be thick. With the above quantity two Kinnathappams can be made.

Sieved batter

Sunday, 2 December 2012


There was some cream in my fridge waiting to get expired within 2 days.  I was compelled to prepare something using fresh cream. Then I started searching in my favorite cook book (Lakshmi nair’s Magic oven) at last I landed on this easy pudding. When I started preparing this pudding i did not have any intension of posting. So I avoided the step of straining the milk after adding my vanilla bean( reason for the black spots on the top of my pudding).but when we tasted the end product ,it was truly awesome and it was melting in mouth. Suddenly I took photos in my phone and decided to share this yummy pudding with you… This is an excellent dessert especially in this x’mas season.

Recipe source: Lakshmi nair


1.      Milk-3/4 cup
2.      Fresh cream-1/2 cup
3.      Sugar-6tbsp
4.      Vanilla bean-1no/1tsp vanilla essence
5.      Gelatin-1tbsp

Method of preparation

1.      Dissolve gelatin in ¼ cup of normal water.
2.      Mix milk, sugar and vanilla. Heat it by continuous stirring. Do not let it boil.
3.      Add the melted gelatin into the warm milk. Dissolve it completely.
4.      Let this mixture cool completely. Add the cream. Beat well.
5.      Pour this in to any freezer safe bowls. Cover with aluminum foil. Let it set in freezer for 2hours.when it is completely set transfer this into the lower rack of fridge


Friday, 2 November 2012



1.      Milk-1/2 litre                                                                                         
2.      Fresh cream-1 cup
3.      Corn flour-3tsp
4.      Sugar-8 tbsp
5.      Vanilla beans-2nos /vanilla essence-1tsp

Method of preparation

1.      Mix corn flour in ¼ cup of milk. Keep it aside.
2.      Mix the remaining milk, vanilla and sugar, boil this in a saucepan. Reduce the flame, add the corn flour. Stir continuously until the milk reaches a thick consistency -see the picture below. (it will take around 10-15 min)when it reaches required thickness switch off the flame, let it cool down.
3.      Beat the cream well. Add this into the cooled milk.mix well.
4.      Keep this in a freezer for 2 or 3 hours. When it is partially set, take it out. Blend  in a blender. Keep it back in the freezer and let it set completely.
5.      Scoop it on a serving bowl and serve.
thickened milk

NOTES: If you are using vanilla beans, then split the beans length wise using a knife, scrape out the oily seeds from inside and add this in to the boiling milk. You can adjust the quantity of sugar according to your taste. If the milk is not getting thicker even after long time, one more small spoon of corn flour can be added.