Selecting and Storing Fruit to Use In Summer Party Food Recipes (Twistson Snacks)

One thing we most look forward to in the summer is eating fresh seasonal foods, especially fruit. The colors, textures, and flavors of these juicy sweet goodies can make your summer party food recipes even better. But knowing how to select and store fruits properly can have some people scratching their heads.

While summer fruits can be eaten as is, used in salads, or to make smoothies, salsas, pies and tarts, their limited "shelf life" can be tricky. We pulled together a guide on selecting and storing these gems and have included some great party snack food recipes using fruit.

Let's take a look at the more popular, or common summer fruit choices. While most fruits are available year-round thanks to global shipping, when describing peak availability and freshness, summer fruits are those that are considered 'in season' from mid-June to late September.

Blackberries: Choose berries that are firm and plump, then store at room temperature or refrigerate in a single layer. These need to be used within a day or two. Wash when ready to eat.

Cherries: The stems should be flexible and green. The fruit should not have any splits, or any soft spots. They can keep at room temperature for several days, but will last longer when refrigerated. Do not remove the stems, as this will cause rapid deterioration.

Honeydew melon: Look for smooth green-ish skin and the absence of bruises. If the melon is not quite ripe, keep it in a paper bag at room temperature for 2-3 days. Once ripe, wrap in plastic and refrigerate for up to 5 days.

Mangoes: Mangoes should have a yellow- red skin and should yield a bit when pressed. The smaller ones are typically better. Store mangoes at room temperature.

Peaches: These should have a noticeable sweet scent. Select peaches that have some give, but are not mushy or hard. Leave the soft or bruised ones alone. They can keep at room temperature for a few days or for longer in the refrigerator.

Strawberries: Pick strawberries that have a good red color and the green stems in place. The smaller ones tend to have much better flavor. Keep them refrigerated in a single layer for up to two days.

Watermelon: A ripe watermelon will give a bit to pressure at the stem end and will have a sweet scent. Store these at room temperature for 2-3 days, but refrigerate after cutting.

Here are some simple party food recipes using fruit:

Mango-Peach Salsa

2 peaches peeled & diced

1 mango peeled & diced

1/2 cup chopped red onion

1 jalapeno, seeded, finely chopped

1 tsp fresh lime juice

1 Tbs vegetable oil

1/4 cup chopped fresh cilantro

Salt and pepper

Toss peaches, mango, onions, jalapeno, lime juice, olive oil and cilantro together. Season with salt and pepper and refrigerate at least one hour before serving.

Chicken Salad with grapes

1 ? pound chicken tenders

5 cups water

1 ? cups chicken broth

1/3 cup plain yogurt

1/3 cup mayonnaise

1 Tbs Dijon Mustard

1 cup seedless grapes

1 Tbs dried tarragon

Salt and pepper

Boil chicken tenders in water and broth, then dice.

Cut grapes in halves or quarters according to preference

Combine mayonnaise and yogurt, Dijon mustard, tarragon, salt, and pepper.

Add chicken and grapes

Serve on croissants or rolls.

Pick fresh seasonal fruits and use them in some party food recipes this summer!

Source: http://www.twistsonsnacks.com/selecting-and-storing-fruit-to-use-in-summer-party-food-recipes/

We are the best source on the web for delicious, entertaining easy party food and recipes ideas. TwistsonSnacks are sponsored by John Wm. Macy's CheeseSticks. They're known for our award winning, twice-baked and hand rolled gourmet snacks.

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Celebrate the Fourth with All American Appetizer Recipes (Twistson Snacks)

When the Declaration of Independence was adopted on July 4th, 1776 it not only set in motion our path to establishing this great country, it also triggered an annual day of celebration for Americans for centuries to come. As you plan your holiday cookout, we encourage you to think healthy and to think all-American when choosing appetizer recipes.

Lighten Up

If you're planning a party for the fourth, you may be thinking red, white, and blue food. Or you may be headed down the traditional route of burgers and hot dogs on the grill. These are American traditions that certainly have a place in the celebration of liberty. But, if you want to liberate yourself from the usual, or to free yourself from the heavy calorie- laden party food and appetizer recipes, then we have some tips for you.

Keep it light so that you can participate in that sack race, or feel comfortable in that bathing suit you'll be wearing poolside for the cookout. Substitute healthy ingredients in some of your favorite recipes.

Altering favorites

Corn Dogs are a favorite, especially with kids. Try using a lean version of dog, like a turkey dog. Instead of frying, bake until the cornbread batter gets firm. You can cut them in pieces if you're looking for an appetizer recipe.

Potato salad doesn't need heavy mayonnaise; use a light mayo mixed with fat-free sour cream, then add some relish and seasoning to give it some punch.

Potato chips are typically fried in lots of oil. Try making your own. Cut thin slices of potatoes, brush with canola oil or even canola cooking spray, then bake.

Mini burgers, also known as sliders, are a great appetizer recipe. Shrink the standard All-American burger to something people can eat in a couple of bites. This gives you the flavor of this favorite cookout fare without all of the calories. Turkey-burgers are great for this recipe too. Simply grill, then pop on slider buns and let people dress their own.

Fruit skewers are a refreshing appetizer to serve in the heat of a summer cookout. You could also serve them as a healthy alternative to desserts like cheesecake or pie. Slide some blueberries, strawberries, and pineapple on long toothpicks and provide some vanilla yogurt for dipping.

Travel the country by offering some favorites from the 50 states. Here are some All-American eats from Delish you can choose from.

It may be the American way to over- indulges at a party, but you can enjoy the festivities on the 4th of July without feeling guilty the next day. Tweaking appetizer recipes, grilled favorites, and desserts so that they are a bit leaner and healthier provides a whole new sense of freedom.

Happy Independence Day!

Source: http://www.twistsonsnacks.com/celebrate-the-fourth-with-all-american-appetizer-recipes/

We are the best source on the web for delicious, entertaining easy party food and recipes ideas. TwistsonSnacks are sponsored by John Wm. Macy's CheeseSticks. They're known for our award winning, twice-baked and hand rolled gourmet snacks.

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Kick Off Summer With Fresh Seafood Appetizer Recipes (Twistson Snacks)

The days begin to warm, and the nights follow suit as summer lays ahead. While the thermometer in your home town may not be screaming summer is almost here, today's celebration of Victoria Day in Canada and next week's Memorial Day holiday in the US signal the coming of summer. What better way to greet the season than with fresh seafood appetizer recipes at your next gathering?

As things heat up, people enjoy lighter fare. With doctors recommending we add more seafood to our diet, serving up a taste of the ocean should be the wave of the summer. Thoughts of the sand and the surf call to us this time of year. But, if a trip to the shore isn't on your agenda, take a little trip with bite-sized seafood treats.

Seafood safety
You may worry that serving seafood can be tricky. After all, it needs to be fresh and kept cool. With proper planning, and proper handling, you have nothing to worry about. Once you've determined your menu of seafood appetizer recipes, do your shopping no more than one or two days before the event. Keep everything refrigerated immediately after preparing, and serve on chilled platters or over ice.
Here's a great product to protect cold items from Tropix.

(For information on the safe purchasing and handling of seafood, read these important tips from the FDA.)

Great ideas
You may not want to serve seafood exclusively, but your next party should have a variety of seafood dishes for people to choose. We found several unique recipes that includes several types of shellfish and a fish dip.

First up are these Coconut-Poached Shrimp Tostadas. The combination of shrimp, pineapple and guacamole is refreshing.

Next, put these Mini Lobster Rolls out and watch them disappear.

Round out the shellfish selection with these Mini Asian Crab Cakes, these bite-sized morsels are easy to eat and have a bit of kick from Wasabi.

Have guests that are allergic to shellfish? Here's a Smoked Salmon Dip that is simple, yet delicious.

You may also get adventurous and want to fry up your own homemade fish-sticks, or grill skewers of shrimp or sturdy, meaty swordfish. The nice thing about fresh seafood is that simple marinades or seasoning is all you need to complete the dish. No overpowering spices or sauces needed - let the taste of the seafood shine through.

The accompaniment
The best thing to serve with your fresh seafood appetizers are crisp white wines or light cocktails.
Shellfish pairs well with light selections like Vouvray, Champagne, even off-dry Gewurztraminer.
White fish calls for a White Burgundy (made from Chardonnay.) According to foodandwine, salmon, while typically served with white wine, works well with a lighter red like Pinot Noir.

As for cocktails, there are really no recommended pairings, but if people don't care for wine, serve a light, refreshing adult beverage like this "Afterglow".
2 ounces vodka
1 ounce Cointreau
Splash of lavender syrup
Blackberry garnish
Pour first 3 ingredients in an ice filled shaker and shake vigorously. Strain into a martini glass and garnish with blackberry

So pop a tasty bit of seafood into your mouth and close your eyes. Imagine you hear the sound of the surf, smell the salt water mixed with the scent of sunscreen, and feel your toes in the wet sand. Welcome summer.

Source: http://www.twistsonsnacks.com/kick-off-summer-with-fresh-seafood-appetizer-recipes

We are the best source on the web for delicious, entertaining easy snack recipes ideas. Twists on Snacks are sponsored by John Wm. Macy's Cheese Sticks. They're known for our award winning, twice-baked and hand rolled gourmet snacks.

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Using Farm Fresh Ingredients in Appetizer Recipes (Twistson Snacks)

It wasn't so long ago that people mostly ate only what they could grow. There were no grocery stores with refrigerated, frozen, or prepackaged meals. Today we live in a world of convenience, junk food, and additives. Now though, more and more folks are finding their way back to the farm, so to speak. The wave of farm-to-table cooking is influencing dinners across the country. Why not have it spread to your appetizer recipes too?

Farm-to-table is about producing food locally and delivering it to consumers in the area. This local food movement is often partnered with organic initiatives and sustainable agriculture.

Go to Market

If you've ever strolled through a local farmer's market, you're sure to pick up on the healthy vibe. Food is fresh and colorful. Typically the farmers themselves are there selling their goods and can tell you anything you'd want to know about how it's grown. You can have confidence including these foods in your family's next meal, or in the appetizer recipe you want to use for your party that night.

Aside from giving you piece of mind about what you're eating, locally grown foods can add a fresh quality not found in chain grocery store produce, meats, dairy, and even baked goods. A stroll through a local farmer's market is also a relaxing venture that can bring a real sense of community.

As spring arrives, imagine yourself strolling through stalls filled with the bright reds, greens, and oranges of fresh produce. Move on to the warm cinnamon scent of fresh rolls and breads just baked early that morning. As you sip your coffee or tea, wander to a booth that boasts the freshest meats available - they may even be grilling some samples on the spot.

Not sure where to find a local farmer's market? Use this market finder from the USDA.

Cooking Fresh

You've brought your farm-fresh foods home with you. Now you need to incorporate them into some delicious recipes. Mediterranean food has long been known for it's fresh, healthy quality. Try this Grilled Vegetable Meze Plate for your next party. One tip from us - if you're tired of dipping into hummus, try substituting plain Greek yogurt drizzled with a touch of olive oil and then top it with some toasted pine nuts instead.

Dips and spreads are always a party plus. Eating fried chips or filling up on breads isn't. Blanche farm-fresh green beans and use them to scoop up your dips. Then, step outside the box and whip up this Green Bean Pate slightly adapted from the Moosewood Cookbook by Mollie Katzen.

1/2 pound fresh green beans
3 large onions
1/4 cup vegetable broth
3 hard-cooked egg whites
1 cup walnut or pecan pieces
1/2 tsp salt
1/2 tsp coarsely ground black pepper
Light crackers

Cook green beans in water over medium high heat for 12 minutes, then drain.
Saute onions in vegetable broth over medium heat in a frying pan for about 30 minutes.

Place green beans, onions, hard -cooked egg whites nuts, and salt/pepper in a food processor and blend to a pate consistency.

Serve with light crackers.
*makes 2 cups

Visiting a farmer's market is a fun outing. Eating locally grown foods benefits your health, the environment, and the local economy. Try it this spring and step back in time to the simpler, healthier days of cooking.

Fresh Dining Out
Want the night off but still want that freshness? Look for farm-to-table restaurants near you. Or, if you're traveling, visit one of these Top Ten Farm-To-Table Restaurants around the country and sample a delicious appetizer recipe or dinner that was likely in the ground earlier that day.

Source: http://www.twistsonsnacks.com/using-farm-fresh-ingredients-in-appetizer-recipes/

We are the best source on the web for delicious, entertaining easy snack recipes ideas. Twists on Snacks are sponsored by John Wm. Macy's Cheese Sticks. They're known for our award winning, twice-baked and hand rolled gourmet snacks.

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3 Easy Ways to Fool Them with Healthy Recipes for the Family (Twistson Snacks)

We set aside an entire day each year that is devoted to fooling people. For some people, being sneaky has to become a daily endeavor when it comes to making recipes for the family. Getting kids and sometimes even adults to eat healthy snacks food can be a challenge. But what if we tell you there are some simple tricks to feeding healthy food to the unsuspecting?

No fooling, there's more to sneaking in the good stuff than just putting veggies in a blender and mixing it with tomato sauce. Since so many picky eaters develop more of a mental aversion to certain foods than a true taste aversion, it is possible to promote change.

You've probably experienced the scenario where kids scoff at the mere sight of certain foods before they've ever even allowed it to cross their lips. Perhaps you know an adult who so strongly dislikes a food they haven't eaten since they were five years old. Taste buds change, and so can most people.

But what's the best way to prompt that change? Force feeding is not the best idea. But with 3 simple strategies to fool people with healthy food, you can soon have them eating their former "food nemesis" with a smile.

Disguise
Sometimes, the best plan is a sneak attack. Disguising foods and feeding them to the unsuspecting is the simplest way to keep them healthy. While we don't advocate dishonesty, a little slight- of- hand is akin to keeping the secret ingredient of an old family recipe. It sort of follows the "what they don't know won't hurt them" strategy.

-Put greens like spinach into smoothies. Just make sure that no one sees you do it!
-Grate Carrots and slip them into muffin mixes, or even brownie recipes. It makes them moist and provides healthy beta-carotene.

Blend
This is the middle ground of sneaking in something healthy to any recipes for the family. It's not necessarily hidden, but is not an all out swap.

-Steam and mash some cauliflower in with mashed potatoes.
-Mix some healthy cereal in with the sugary kid stuff.
-Combine tofu with chicken and veggies in a stir fry.

Ween/Substitute
If you think your family is ready to try a healthier version, but not quite up for the full switch, try slowly introducing something new mixed with their favorites. Gradually increase the portion of the healthier food until you reach the point where it is all they get.

-Use a bit of soy-protein crumbles with ground beef when preparing tacos, burritos, or even spaghetti with meat sauce. As you increase the proportion of soy, your family will get used to the slightly different flavor and texture.
-Combine whole wheat pasta with regular pasta and gradually increase the amount. Over time, they will come to accept the new dish.
-Substitute flaxseed oil for butter. While it is still has a high fat content, it is a healthy fat that is better than butter. Be careful about using too much, this is a true quantity for quantity swap. It is good on breads, veggies, even snack food like popcorn.

If you want some more ideas, check out these 15 tips for sneaking superfoods into your diet from WebMD.

So don't stress over keeping your kids and any other picky eaters healthy and happy. Get a little creative, and yes, a bit sneaky with your recipes for the family, and Happy April Fools Day!

In spite of the April first posting date, this blog is no joke!

We are the best source on the web for delicious, entertaining easy snack recipes ideas. Twists on Snacks are sponsored by John Wm. Macy's Cheese Sticks. They're known for our award winning, twice-baked and hand rolled gourmet snacks.

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Use Fresh Herbs to Make Appetizer Recipes Come To Life (Twistson Snacks)

Spring has sprung and it's time for a fresh start. What better way to add freshness and flavor than to use herbs? The aromas and intricate tastes that fresh herbs provide can add life to any appetizer recipe. But using herbs can be tricky. Keeping them fresh is another challenge. So let's take a look at our 8 favorite herbs and how to incorporate them into your favorite dishes.

Basil

Most often used in Italian dishes, this sweet herb has a hint of clove and licorice. Pesto is a favorite basil-based spread that can be used on pasta, crostini, even sandwiches. Whole basil leaves are one of the stars of Caprese salad where it is layered with fresh tomatoes and mozzarella cheese, then drizzled with olive oil and balsamic vinegar. It is also tasty when chopped and sprinkled over tomato soup.

We like this recipe for Corn and Basil Cakes. They can served as a side dish, or make them smaller for an easy to handle appetizer recipe.

Chives

A part of the onion family, but with a more subtle taste, chives is famous as a topping for baked potatoes.

Try them in this recipe for Creamy Mushroom Risotto.

Cilantro

This herb is often associated with "south-of-the-border" dishes and salsas. It has a strong, fresh scent and looks a lot like parsley. Actually, it is from Southern Europe and is also known as Coriander. It's actually quite versatile and tasty in soups, salads, and with fish and vegetables.

It's also delicious in an Asian- inspired sauce for salmon we found on allrecipes.com

Dill

The sharp, fresh flavor of this herb is best with seafood, eggs, and even cold soups. You've probably had it on top of salmon, or with some cucumber salad.

Why not have it in this Orzo with Feta, Tomatoes, and Dill recipe?

Mint

This leaf can be used in sweet and savory dishes. It is delicious with lamb, peas, and ice cream (just not all at the same time!) Most recipes call for the spearmint variety.

This recipe calls for whole mint leaves as a garnish atop grilled eggplant and Lebneh, a thick Middle-Eastern yogurt...

Rosemary

This strong-flavored herb is native to the Mediterranean and is most often paired with lamb or sprinkled on roasted potatoes. It's needle-like leaves can be chopped and added to pork marinades, or even used in tomato sauce.

Try breaking with tradition and use it in these Grilled Rosemary-Salmon Skewers. This would be a nice appetizer recipe for spring and summer.

Sage

This fuzzy-leafed Mediterranean herb has a musty flavor. It's often used in stuffing - think Thanksgiving Turkey. It holds up well in risottos and pastas.

Let's really step outside of the box and make this Sage Tea.

Tarragon

Although Native to Asia, this herb is most often used in french cooking. It has a slightly peppery and licorice flavor that pairs nicely with chicken and fish.

Try making this as an appetizer recipe. These Tarragon, Shallot Egg Salad Sandwiches can be cut into smaller portions.

Fresh herbs have more flavor than dried, but they only last a few days to one week. To keep them fresh, wrap them in a damp paper towel and place in a plastic bag in the refrigerator. You can also store them stems down in a small cup with a bit of water (enough to cover about one inch of the stems) and cover with a plastic bag.

One important note about fresh herbs. Heat can destroy the flavor. Some recipes will call for them to be mixed in and cooked with other ingredients, but whenever possible it's always best to toss them into a dish at the last minute.

Add fresh herbs to your next dinner, or appetizer recipe and taste the fresh, unique flavors each has to offer.

Source: http://www.twistsonsnacks.com/use-fresh-herbs-to-make-appetizer-recipes-come-to-life/

We are the best source on the web for delicious, entertaining easy snack recipes ideas. Twists on Snacks are sponsored by John Wm. Macy's Cheese Sticks. They're known for our award winning, twice-baked and hand rolled gourmet snacks.

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Create Appetizer Recipes That Won't Make You Feel Bloated (Twistson Snacks)

While the holiday party season is long over, chances are you will still be attending, or throwing an occasional get-together. Considering that spring is on it's way and swimsuit season is just around the corner, wouldn't you like to enjoy some appetizer recipes that won't fill you up too much?

Let's face it. When we are no longer bundled up in layers, the idea of heavy foods and feeling overstuffed just isn't appealing. And let's talk about something else here - feeling gassy. No one wants that at a party, or anytime.

Diving into cheesy, breaded, or fried snacks may be tantalizing, but the feeling they can leave you with isn't. It is possible to enjoy lighter, leaner appetizer recipes. The key is in the right combination of ingredients and seasoning.

Ban the bloat
First, let's examine the 12 foods that won't make you feel bloated when you eat them, according to Shine. Then we can figure out how to incorporate them into some delicious snacks and appetizer recipes.

-Cucumber: They are loaded with water, but not fiber or salt.
-Watermelon: Just as the name implies, it is also packed with cleansing water, but not a lot of sugar
-Asparagus: This veggie can actually fight water retention... just don't serve it with too much salt.
-Bananas: They are filling, but the high potassium content can off-set sodium.
-Egg whites: This part of the egg can act as a diuretic so you won't bloat.
-Red grapes: Sweet but also can reduce gas and bloating.
-Greek yogurt: The protein in Greek yogurt aids in digestion.
-Iced Tea (or coffee): drink these to help you avoid carbonated drinks. Tea is made with a lot of water, so it, well, you know.
-Avocado: This healthy fat will fill you up without the volume some other foods provide.
-Almonds: Get the unsalted version and you can feel full without the belly bulge.
-Cheese: As long as you can tolerate lactose, you can eat this food without bloating. Get a part skim cheese for best results

-Zucchini: Especially tasty when grilled, it can fill you up but keep you feeling light - unlike chips and potatoes.

Appetizer recipes

If you're looking for a light, but tasty recipe for cucumbers that doesn't include the traditional cream-cheese spread, then check out this one from Top Chef contestant Angelo.

Prawn and cucumber cup canapes
8 oz shrimp, peeled, deveined, tail removed
oz fresh ginger, minced
ounce minced garlic
2 Tbs Sesame oil
1 tsp salt
1 oz finely chopped cilantro
1 oz finely chopped basil
2 tsp finely chopped cashews
1 large cucumber - peeled
1 Tbs Kimchi Vinaigrette

Clean and chop the shrimp. In a bowl, combine shrimp, ginger, garlic, and sesame oil.

In a pan, saute the shrimp mixture, cool, then add herbs and cashews.

Cut the cucumber and carve out center.

Pour vinaigrette into cucumber and add shrimp mixture.

Garnish with cilantro

A video presentation on how to prepare this light and fresh appetizer recipe can be viewed here.

Other ideas

Instead of wrapping asparagus in salty prosciutto, try blanching asparagus, then drizzling with lemon juice, extra-virgin olive oil and Shaved Asiago cheese, and pepper.

Watermelon with mint and goat cheese is delicious. Or try serving little pastry cups filled with Greek yogurt, red grapes (cut in half) and a dash of Agave or honey.

It may not provide the gooey, comfort-food feeling of some traditional appetizers, but you can fill up pleasantly on light, fresh appetizer recipes that don't create the need to unbutton your pants!

Source: http://www.twistsonsnacks.com/create-appetizer-recipes-that-wont-make-you-feel-bloated

TwistsOnSnacks.com, the best source on the web for delicious, entertaining and easy snack recipes. We also offer gourmet snacks, healthy snacks and baked snacks with party food ideas.

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Pazham Nirachathu/Stuffed Plantains

Ingredients:

Ripe Plantain/Nenthrapazham - 3

For filling

Grated Coconut - 5tbsp
Cashews,chopped - 8
Raisins- 1tbsp
Sugar - 2tbsp
Ghee - 1tsp or more
Cardmom - 2
Egg - 1(optional)

For covering

Maida - 1/2cup
Sugar - 2tbsp or more
Salt - a pinch
Water

Method:

Heat ghee in a pan and stir fry cashews and raisins.keep aside .Add grated coconut and sugar in the same pan,saute well for 2-3 minutes.If you like to use egg in the filling scramble it  andvmix to this coconut mixture.Add cardmom powder and mix well.Switch off the stove and let them cool.

Peel the plantain, and make 1 slit legthwise.Remove the black seeds and fill with coconut-sugar mixture.
Mix together maida,sugar and salt.add water to this and make a thick batter out of it.
Heat oil in a pan .Dip the stuffed plantain in maida batter and deep fry them till they turn golden color.
Cut into small pieces and serve as a snack.

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Spinach Cutlet

Ingredients:

Spinach (cleaned and chopped finely) - 1cup

Potato(boiled) - 2

Channa Dal - 2tbsp

Green chillies - 3

Coriander leaves (chopped finely) - 1/4cup

Garam masala powder - 1/2tsp

Chilli powder - 1/2tsp

All purpose flour/Maida - 4tbsp

Bread Crumbs - as required

Oil for frying

Method:

Cook the dal with enough water,drain and crush them.Boil the potatoes and mash them.

In a bowl mix together finely chopped spinach ,green chillies and coriander leaves.Add chilli powder and garam masala powder to this.Add mashed potatos and crushed dal to this and mix everything well.Adjust the salt.

Make thick paste of maida with little water.Heat oil in a pan.

Make medium balls using the potato-spinach mixture and make desired shape.Dip each one into maida batter and then in the bread crumbs.Deep fry in hot oil.Serve hot .

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Kumbilappam/Vazhanayila Appam/Chakka Appam/Steamed Jackfruit Dumplings

Kumbilappam made with Vazhanayila

 Kumbilappam is another authentic dish from Kerala.The main ingredient of this recipe is Chakka pazham(Jackfruit). Jackfruit, jaggery ,rice flour and some fresh coconut are mixed together to prepare the dough. It is then wrapped in Vazhanayila (this aromatic leaf gives a special flavour to the appam) in Kumbil(Cone) shape. That's why the name kumbilappam! The flavour of jackfruit and aroma of the leaves together gives a great taste to this dish.

Here goes my mom-in-law's recipe for kumbilappam.

Ingredients:

 Ripe Jackfruit Bulbs(chopped finely)  - 2cups

Jaggery(scraped) - 1 cup(adjust according to your taste)

Freshly grated coconut - 1cup

Rice flour (roasted) - 2cups.

Cardmom (powdered) - 1/2tsp(optional )
Vazhana Ela or Banana leaves - as required.

Method:

1 Melt jaggery in 1/2 cup of water.Remove the impurities.

2 Make a smooth paste of jackfruit pieces without adding any water.

3.In a big bowl add jackfruit paste,jaggery syrup and coconut.Mix well with your hands.

4.Add rice flour little by little and make a smooth dough.It should not be too thick or too loose.

5.Now take the leaf(Vazhana leaf or banana  leaf) and make  cones with it and fill the dough inside.

6 Bend the top of the leaves and press inside to cover the top.Use toothpicks to keep the leaves closed.

7Steam it around 30-45 minutes or till its done.

Here is some pics of kumbilappam that i made  with banana leaves.

Notes

1 You can  prepare this appam with Chakka varatti /jackfruit jam as well.Add some rice flour and grated coconut to the chakka varatti.Rest of the method  is same as above.
2 If jackfruit is not available ,try this recipe with  small bananas.

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Ariyunda/Rice Laddu

 Ingredients:

Kerala red rice/kuthari  - 1cup

Jaggery(powdered) - 1/2 to 3/4cup

Freshly grated coconut - 1cup

Cardamom - 4

Method:

Dry roast the rice in a thick bottomed pan stirring all the time .Fry the rice till they starts splitting and  changes its color.Grind it into  powder along with cardmom.Transfer this to a bowl.

Mix together coconut and powdered jaggery and put to the same grinder.Pulse it 2-3 times.

Add the ground rice powder to this and grind everything well.

Transfer to a bowl.Take a fistful and shape into balls.Store it in an airtight container upto a week.

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Kalthappam

Ingredients:

Raw rice/Pachari - 1cup
Jaggery/sarkara  - 3 blocks(adjust according to your taste)
Cooked rice - 1/4cup
Shallots - 4
Coconut slices/Theghakothu -1/4cup
coconut oil - 3tbsp
Baking powder - a pinch (optional)

Method:

Wash and soak rice for 2-3 hrs.Grind it along with cooked rice and 1/4cup of water..Keep it aside.
Melt the jaggery with 1/2cup of water.Remove the impurities.Add this to rice batter and mix well.Add pinch of baking powder to the batter(consistancy is like dosa batter).
In a pressure cooker add 3tbsp of coconut oil and saute the coconut slices till it become golden brown.
Do the same with shallot also.Keep aside.
There is enough oil left in the pressure cooker now and swirl the cooker to give a coating of oil on its sides..Add half of fried shallot and coconut slices to the batter and mix well. Heat the pressure on high heat and pour the batter.Add the remainng  fried shallot and coconut slices on top of it.Close the pressure cooker tightly without the weight/whistle.Reduce the heat to low and cook for  15- 18 minutes.Switch off the stove and keep it there for another 15 minutes.Open it carefully and Remove kalthapam from pressure cooker .Cut into pieces and serve with tea.

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Nurukku upperi

Ingredients:

Raw plantain - 2
Turmeric powder - 1/2tsp
Oil for frying 
Salt

Method:

Peel the skin of plantain and put into water mixed with turmeric powder for 20 minutes.This will remove the stickiness of banana .
Heat enough oil in a pan.Drain the banana and cut into quarter pieces.Slice evenly and it should not be too thick or too thin.
Put the banana into hot oil.Heat should be medium-low.Fry it till you get a nice golden color.
Remove the excess oil by spreading on a paper tissue.Sprinkle some salt to the upperi.Mix well and let it cool.store it in an airtight container.

Check out Sarkara varatti here

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Arikadukka/Stuffed Mussels

Arikadukka or Kallummakaya Nerachathu  or Stuffed Mussel is one of the famous snacks in Kannur,especially in Thalassery.I tasted this first from one of my friends during our hostel days and it was so yummy. I made this 6months back when we were in Netherlands.There we used to get lots of fresh mussels.You can make this only with fresh mussels, as this one needs the fresh shells to make.

Here goes the recipe...

Ingredients:

Mussels -15-20

For Stuffing

Rice flour -2cups
Shallots -4
Grated Coconut - 1/4cup
cumin seeds -1tsp
salt


For the batter

Chilli powder -2tbsp
Turmeric powder- 1/2tsp
Rice Flour -1tbsp
Salt

Method

 Boil the mussels  with enough water,till the shells open.Drain it and clean the mussels.Keep it aside.

Grind together shallot,coconut, and cumin seeds.Add this paste and salt to rice flour .Mix well and make a smooth dough by adding enough hot water.Stuff the mussels with the dough and steam it for 15 minutes.Allow to cool.Remove the shell.

Mix together chilli powder,turmeric,riceflour  and little salt.Add 2-3tbsp of water to this and make a batter.
Heat oil in a pan.dip the steamed mussels in the batter and deep fry it.

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Kappa(Tapioca) Chips

Ingredients:

 

Tapioca - 1

Salt as reqd

Oil for frying

 

Method:

Remove the outer skin of  tapioca.

Using a vegetable slicer or knife, slice the tapioca thinly.

Heat oil in a pan.Deep fry the sliced tapioca till golden brown color.

Sprinkle some salt when it is hot.Serve with tea.

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Unniyappam - My 100th Post!!!

Yeah!!! 10 months of blogging and finally 1 reached my 100th post!.Thanks alot for your love and support my friends. I think the main achievement is i got some lovely friends through this.
So to celebrate this wonderful event I made this yummy sweet .

For me Unniyappam is related to Vishu.Its a must for Vishu in my hometown-Kannur. So I am a bit nostalgic about this :) My mom makes this often when we have guests.The main ingredient for this is unroasted rice flour which we need to make ourself. So here is  my mom's Recipe ..

Ingredients:

Raw rice - 2 cups (soaked for 2-3 hrs)

All purpose flour(Maida) - 1/2cup

Jaggery  - 1/2kg

Small Banana - 4-5

Sesame seeds - 2tsp

Dried coconut pieces - a handful

Cardmom - 10

Baking soda - a pinch(optional)

Oil for frying

Method:

1.Drain the soaked rice and grind it to fine power .

2.Melt jaggery with 1 cup of water.Strain it and allow to cool.
3.In a mixing bowl add all the ingredients and make a thick batter.Add extra water if necessary.The batter should be like iddly batter.
4.Allow the batter to stand for 2hrs.
5.Heat the 'Unniyappam Pan' and add oil to each impressions.
6.Fill the impressions with the batter.When one side is done flip over to other side with a fork.
7.Cook both sides until they are golden brown in colour.
8.Serve with tea :-)

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Vattayappam(Steamed Rice Cake)

Ingredients:

Raw Rice - 2 cups

Grated coconut or coconut milk - 1cup

Cooked Rice - 1/2 cup

Yeast - 1/2tsp

Sugar -1/4 to 1/2 cup,use it accordingly

Salt - a pinch

Cardmom powder - a pinch

For Garnishing

Cashews and raisins(optional)

Method:

1)Soak the rice in water  for 4 -5hrs.Grind with cooked rice sugar and coconut milk.You can add 1/2 cup water if the batter is too thick.It should be like idly batter.

2)Meanwhile add the yeast in 3tbsp of lukewarm water.

3)Add  yeast mixture to the batter and mix well.

4)Cover it with a lid and keep it in a warm place for 8- 10 hrs to ferment.

5)Just before preparing add salt and cardmom powder.Mix well.

6)Grease a flat pan with little oil and pour the batter.Top it with cashews and raisins.

7)Steam it for 15-20 minutes on medium heat or until it is done.

8)Allow to cool and cut into desired shape.

Notes:

1) Cooked rice will give a nice spongy texture to Vattayappam.

2)You can use the same batter for palappam as well.

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Murukku

Ingredients:

Roasted Riceflour - 2cups
Urad dal - 3tbsp
Melted Butter - 4tsp
Asafoetida  -1/4tsp
Sesame seeds  - 1tbsp
Cumin seeds -1tsp
Fennel seeds - 1tsp
Chilli powder - 1tsp(optional)
Water as reqd
Salt to taste
Oil for frying

Method:
Dry roast urad dal and grind into a fine powder.Mix it with rice flour.Add melted butter and mix well.Add sesame seeds,fennel seeds  cumin seeds,asafoetida,salt and chilli powder.Add required amount of water and make a smooth dough.Dough should not be too stiff or too loose. Stuff the dough into 'murukku press' and press into a butter paper simultaneously coiling them into spirals.Heat enough oil in a pan.Gently take the murukku from the paper and drop in slowly into the hot oil.(be very careful while dropping them).Deep fry it and allow them to cool.Repeat the process till the rest of the dough is done.Cool completely and store it in an airtight container.Serve with tea.

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Erachi Pathiri(Fried Pathiri Suffed with chicken masala )

Ingredients:

For Dough(Pathiri)

Whole Wheat flour - 1cup

All purpose flour - 1cup

Salt

Water

For Chicken Filling

Boneless Chicken - 1/2 kilo

Turmeric Powder - 1/4tsp

Chilli powder - 1/2tsp

Green chillies - 3

Chopped Ginger -1 tsp

Chopped Garlic - 1tsp

Garam masala Powder -1/2 tsp

Chopped Onion - 1,big

Coriander leaves

Mint leaves(optional)

Coconut oil

Method:

Cook the chicken with sat,turmeric ,chilli powder,garam masala  and little water.Allow to cool . Mince the chicken and set it aside.

In a pan heat oil and add chopped ginger,garlic ,green chillies and onion.Saute well till the onion become soft.Add the minced chicken and saute for a while.Add chopped mint leaves and coriander leaves.Adjust the salt.Filling is ready.Keep it aside.

In a bowl mix together wheat flour,all purpose flour and salt.Add enough water and make a smooth dough.

Divide into equal sized small balls.Roll it and add the filling in the centre.Cover it with another pathiri.Slowly press the edges using fingers to seal all the masala in.Repeat the same process .

Heat oil in a pan .Deep fry the pathiris.Serve hot.

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Madhura Seva

Ingredients:

Gram flour -2 cups
Sugar -3/4 cup
Salt - a pinch
Water

Method:

Mix salt and gram flour.Slowly add warm water to this and make a smooth dough.Knead the dough for a minute.Heat oil in a pan.Press the dough through a  mould of seva press into hot oil and fry it till golden brown.Remove from oil and let it cool.
Dissolve the sugar in 1 1/4 cups of water.Boil the syrup till one thread consistency is reached.
Add the fried seva into this and mix well .Allow them to cool.When it completely cools store them in airtight containers.

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