Kaipola is a famous malabar dish made with ripe bananas and eggs. It is a traditional ramdan dish among muslims during iftar parties.



  1. Ripe bananas : 3 nos (cut to small cubes)
  2. Eggs : 4 nos
  3. Sugar : 4-6 tbsp
  4. ghee
  5. Cashews
  6. Raisins



  1. Heat ghee in a nonstick pan and fry the banana pieces. Keep it aside.
  2. In a bowl beat eggs and sugar well.
  3. Add the fried banana pieces to this bowl and mix well.
  4. Heat ghee in a pan fry the cashews and raisins.
  5. Greece a thick bottomed nonstick pan with ghee and pour this egg banana mix.
  6. On the top of this mix add the fried cashews and raisins.
  7. Close the pan with a lid and cook in very low flame for about 15-20 minutes.
  8. Transfer to a plate and enjoy with your tea.


Ullivada is a yummy evening snack..Tea, ulli vada and rain..yumm..:)


Ingredients : 

  1. Onion : 3 nos, sliced
  2. Gram flour/ kadala maavu/ besan
  3. Turmeric Powder : a pinch
  4. Green chilly : 5/6 nos, chopped
  5. Ginger : 1tbsp, chopped
  6. Curry leaves : 2 springs
  7. Salt
  8. Oil for deep frying
  9. Water

Method :

  1. Take ingredients 1 to 7 in bowl. Add a little water and mix well with your hands.
  2. Take small balls of this mix and press it between your palms.
  3. Heat oil in a kadai and deep fry it until golden brown.
  4. Enjoy with your tea..:)


Sukhiyan is an evening snack of keralites and tamilians. In Tamil Nadu it is called suzhyam.



  1. All purpose flour (maida)  : 1 cup
  2. Moong (cheru payar) : 1 cup
  3. Jaggery : 250g (or according to you)
  4. Cardamom powder : 1/2 tsp
  5. Grated coconut : from 1/2 coconut
  6. oil for frying
  7. salt
  8. water


  1. Pressure cook the cheru payar with a little salt and enough water. Do not overcook. Drain excess water after steam has released.
  2. Add a little water to jaggery and melt it in a pan.
  3. Add Cooked cheru payar to the melted jaggery and stir well.
  4. Add grated coconut to this and stir well.
  5. Add cardamom powder to this mixture and stir.
  6. Cook for 2 mins in low flame.
  7. Transfer this to a bowl and let it cool.
  8. Make small balls of this mixture.
  9. Take maida in a a bowl and add a pinch salt. Add enough water and make a thick batter.
  10. Heat oil in a kadai for deep frying.
  11. Dip each ball in the maida batter and deep fry them in the oil.
  12. Fry until golden brown in color.
  13. Tasty Sukhiyans are  ready.


Love letter, that’s what we call it. I don’t know if there is another name.



  1. all purpose flour(maida) : 2 cups
  2. Grated coconut : 2 cups
  3. cardamom powder : 1/2 tsp
  4. sugar : 4 tbsp (according to your taste)
  5. Salt
  6. Water


  1. Mix the grated coconut, cardamom powder and sugar in a bowl.
  2. Take maida in a bowl and add a pinch salt and make a batter by adding enough water. Batter should be of dosa’s consistency.
  3.  Make very thin dosas with this batter.
  4. Place some coconut mixture inside the pancake and roll them.
  5. Your love letter is ready.


Aval unda is a tasty evening snack. It is very simple and easy to prepare.


Ingredients : 

  1. aval / rice flakes / poha : 3 cups
  2. Grated coconut : 2 cups
  3. Grated jaggery / sharkkara : 1 1/2 to 2 cups (according to your taste)


Method : 

  1. Roast the aval till it become crispy.
  2. Let it cool.
  3. Grind the roasted aval to fine powder and keep it aside.
  4. In a bowl mix grated coconut and grated jaggery.
  5. Grind this coconut jaggery mixture well in a mixer.
  6. To this mixer, add the powdered aval and grind for few secs.
  7. Transfer this to a bowl and make balls with your hands.
  8. Tasty aval unda is ready. Try this recipe.


Rava ladoo is my all time favorite sweet and more than me, my husband loves it.


Ingredients :

  1. Rava/Semolina : 1 cup
  2. grated coconut : 1 cup
  3. Sugar : 3/4 cup
  4. milk : 3 or 4 tbsp
  5. cardamom powder : a pinch
  6. roasted cashew nuts & raisins
  7. ghee : 4 tbsp.

Method : 

  1. Heat 1 tbsp ghee in a nonstick pan and roast cashews and raisins.
  2. Powder the grated coconut and sugar separately and keep it aside.
  3. In the same nonstick pan add 3 tbsp ghee .
  4. Add rava and roast the rava till a nice aroma arrives.  Make sure the rava does not get burnt.
  5.  Add powdered sugar and mix well in low flame. stir continuously.
  6. Then add powdered coconut and mix well.
  7. Add the cardamom powder and mix well.
  8. Remove from fire and transfer  it to a bowl. Let it cool.
  9. Add roasted raisins and cashews.
  10.  Sprinkle 2 tbsp milk and mix well with your hands & try to make balls. If it is too dry to make balls then sprinkle 1 or 2 tbsp milk again and make balls.
  11. Yummy Rava unda is ready to serve.


Ulli vada is a light evening snack  and are preferably eaten freshly fried, while still hot and crunchy. Both I and my hubby love it.

Ingredients :

  1. Onion : 3 nos, big ,thinly  sliced.
  2. besan / kadala mavu : 1 cup
  3. ginger : 1″ piece, chopped
  4. green chillies : 3 nos, chopped
  5. curry leaves : 2 springs
  6. salt
  7. oil for deep frying.

Method : 

  1. Mix all ingredients except oil  in a bowl with hands.
  2. Make balls out of it and keep it in one hand and press with fingers.
  3. Deep fry this in hot oil at low flame.
  4. Serve hot with ketchup.