Thalassery style sardine fry involves slow-cooking the fish by frying in a base of grated coconut, rice flour, dry chillies, ginger, and curry leaves.
Ingredient: rice flour
Crispy on the outside and juicy in the inside – These freshly fried Indian chicken wings are hot and succulent with a well-balanced amount of spiciness.
Pazham pori (banana fritters) made with ripe bananas and a simple batter, along with a glass (never a cup) of tea is Kerala’s favourite teatime snack combo!
Modak is an ultimate festive treat. Rice flour dumplings filled with a jaggery and grated coconut filling, and cooked over steam, this is a great Indian dessert you can fall in love with!
Made with a handful of ingredients, pappada vada is a crispy snack ideal for your evening tea. Mix the ingredients, make a batter, dip, and fry the papadams – it takes only a few minutes. You’ll be surprised at how the papadam transforms into a signature snack.
Spicy Mixture – This humble snack, in its various avatars, is a popular, omnipresent item in all bakeries and hot chips shops across Kerala. When you have guests at home for tea, the spread is not complete without a serving of mixture. Despite being a big fan of the mixture, I had never thought that one day I’ll make this at home.
You can also make this at home. No additives, no preservatives, and no reused oil! Just a tasty, crispy snack!