Skip to main content

Ethapazham Bonda/Sweet Bonda

Ethapazham Bonda/Sweet Bonda

This is a yummy tea time snack which has sweet filling of ripe plantain, coconut and rava/semolina. It is quick and simple one and will be loved by by both young and old.Try using only ripe and sweet plantain for this recipe. The coating used is the same as the one used for pazham pori.

Ripe Plantain - 2
Coconut grated- 3/4 cup
Rava- 1/3 cup
Sugar- 3-4 tbs
Cardamon -5
Cashew nuts-6-7
Raisins-  a few
Nutmeg powder- a pinch (optional)
Ghee- 2 tsp

For the batter

Maida/All purpose flour- 3/4 cup
Rice flour-3 tbs
Sugar-1 tsp
salt- a pinch
baking powder- a pinch

oil for frying

Grate  plantain or mash it with your hands. Heat ghee in a pan and roast cashewnuts and raisins, drain and keep aside. In the same pan roast rava and coconut till it is golden brown. Add the grated plantain and saute for about two minutes. Allow this mixture to cool. Add sugar,cardamon, nutmeg and the roasted cashew nuts and raisins and mix well. Make this into small balls and keep aside.

Mix all the ingredients listed under batter. Add enough water to make a smooth batter not so thick and not so thin( idli batter consistency).
Heat oil in a pan and when it hot enough take balls one at a time and dip into the batter and carefully drop into oil. Fry till all sides are evenly browned up. Drain in paper towel. Serve as a tea time snack.

Try this..
Hope you will all enjoy


  1. wow. Sweet bonda with a cup of tea. What a combo of heaven!!! Love it suja.

  2. hmm yummm snack.. new to me.. worth trying .. bookmarked it :)

  3. YUMMO..This looks awesome..You have made perfectly dear..

    Do visit my blog too

  4. Yummy bonda, feel like having some..

  5. The filling would be of a 'halwa' consistency, is it not? Good idea and loved the recipe!

  6. Nice recipe,feeling hungry seeing it.

  7. Delectable sweet bonda. Wanna grab all of them right away.

  8. wow, so innovative dear, tasty and yummy bondas..

  9. looks delicious... fabulous recipe..

  10. Great tea time snack,looks perfect.

  11. Sweet bonda looks yummy and delicious feel like grabbing the platter,mouthwatering recipe.

  12. My hubs will go crazy for this one ~ what an ingenious recipe!

  13. delicious snack.. looks perfect..

  14. Adipoli bonda, I will try this one.

  15. wow delicious bonda,sure i taste delicious...

  16. Never had a chance to have this. New to me. Looks very nice. pass me some ;)

  17. hi suja, we have some similarities in the ingredients with different shapes, perhaps taste a lot different too, cos yours have spices added to it..

  18. Sweet bondas looks so yummy and delicious,well presented.

  19. They look so mouthwatering and delicious ...lovely!

  20. these bondas look amazingly delicious....nice clicks too !

  21. Suja these bondas are to die for,I am unable to stop this craving now-See what you have done:)!!!

  22. I first thought these are paniyaramas. such cute round shapes. love your sweet bondas.

  23. Sweet bondas look utterly delicious and inviting! Yum!

  24. Sweet Bondas looks superbin all means


Post a Comment

Related Posts Plugin for WordPress, Blogger...

Popular posts from this blog

Stuffed Pomfret With Green Masala- A Guest Post at Cooking-Varieties

I am extremely delighted and honored to be a guest at Wan's Cooking Varieties. When she asked me for a guest post I was so excited.She is one of my favorite foodie friends .She is very warm and friendly person and I love her blog. There is always a healthy edge in her cooking which is really inspiring.It has beautiful write-ups about food, health benefits and healthy eating habits.She has always shown genuine appreciation for other culture and culinary traditions. I am honored to be in your esteemed space.

Thanks Wan for this opportunity.

Recipe is  pomfret stuffed with a green masala and prawns filling...Hop over to Wan's place for the recipe..

Wan sent me this card with beautiful bouquet of roses,this made my day  :)
so sweet of you Wan..really appreciate this:)

Once again thanks Wan for this opportunity
Hope you will all enjoy..
Have a great day!


Kerala Chicken Roast

Spicy Kerala Chicken Roast is another nadan recipe and a family favorite. It is a dry version and is great accompaniment with rice, chapathi or fried rice.The chicken in this recipe is usually deep fried or shallow fried, (some times whole stuffed chicken ) and then coated with the masala. Here I have shallow fried the chicken.It  tasted delicious with fried rice. Give this recipe a try...

1)Chicken - 1 lb
 Chilly powder -1 1/2
Turmeric powder-1/2 tsp
Powdered Garam masala-
(Two tsp of fennel powder, 5-6 cloves,2 inch stick
cinnamon, a small piece of nutmeg, 2 cardamon )
Vinegar- 1 1/2 tsp
Salt to taste

For the Masala
Thinly sliced Onion- 2 medium
Thinly sliced ginger- 3-4 tsp
Thinly sliced garlic- 3-4 tsp
Chopped green chilly- 2
( I used 2 Jalapeno pepper instead of green chilly)
Coriander powder- 3/4 tsp
Chilly powder- 1/2 tsp(optional)
Turmeric powder- a pinch
Meat  Masala- 1 tsp
Curry leaves
Pepper powder- 1/2 tsp

Dry roast the ingredients under garam masala …

Nadan Mutton Curry

Nadan Mutton curry
If you wish for some spicy non vegetarian recipes here is one to relish on...nadan mutton curry made with authentic Kerala spices. What makes this dish flavorful and inviting is the flavor of fresh ground masala, coconut oil and the fresh taste of curry leaves.In this recipe I have also added  mint. I love adding fried mint in my home made mutton curry just like my mom( but it is optional). It is spicy and delicious and is a great combo with rice, ghee rice or appam


Mutton - 1 kg
Shallots sliced- 2 cups
Onion- 1 small
Coconut slices- a few
Green chilly-5-6
Ginger and garlic minced- 4-5 tsp
Chilly powder- 1 1/2 tsp
Coriander powder- 3 tsp
Turmeric powder- 1/2 tsp
Garam Masala- 1 1/3 tsp
Fennel powder- 1/2 tsp
pepper powder- 1/2 tsp
clove - 2
cinnamon stick- 1 small
Curry leaves- 1 spring
Mint leaves-a few
salt to taste

Cut mutton pieces into small cubes and marinate with pepper powder,salt, turmeric powder, fennel powder and a few curry leaves and set aside for h…

Nadan Vaala Meen Curry/BeltFish Curry

Nadan Vaala Meen Curry
This is a nadan style fish curry. It is my grandmothers recipe. When ever she gets vaala meen/ribbon fish/belt fish she makes a similar curry . This is a varutharacha meen curry/roasted coconut gravy. You can also make it without roasting the masala. But the roasting gives a distinct aroma and enhances the taste of the curry. You can add regular tamarind as souring agent or fish tamarind/kudampuli. Try this you will surely love it.

Ingredients Vaala meen- 1 kg
Pearl onion- 2 cup (roughly chopped)
Dry Kashmiri red chilly-12-15
Coconut grated- 1 cup
Thondan mulaku/banana peppers-2
Ginger- 1/2 inch thick
Muringakka/drumstick- 10-12 pieces
Kudampuli/Malabar Tamarind- 3 pieces
(or tamarind lemon sized ball)
Turmeric powder-a pinch
Mustard- 1/2 tsp
Fenugreek seeds- 1/3 tsp
Curry leaves- 1 spring
oil and salt to taste

Clean the fish, sprinkle salt on a broad and a rub the fish  with salt. Rinse and cut into small pieces. Soak kudam puli/ Malabar tamarind in 1/2 cup wa…

Spicy Stuffed Eggplant

Spicy Stuffed Eggplant
Today's recipe is meat stuffed spicy eggplant inspired from Lebanese and Turkish Cuisine. Recently I am trying  lot of stuffed dishes with chicken,squid and fish. This stuffed eggplant is now one of my top favorites. Eggplant is a versatile veggie and cooked in the right way, you can create innumerable recipes with it.Fried or baked eggplant is tender and tasty and goes well with rice. If you are not a great fan of eggplant/aubergine, try this stuffed version.It is insanely good and I am sure will change the way you think about this humble veggie.

Stuffed eggplant is great as a main course dish. You can serve it with rice,bread or with fresh salad and you have a satisfying dinner. It is also perfect when you have guests as it is filling and makes a pretty presentation.In Turkish and Mediterranean region Karniyarik is an imperial dish fit for a King or chieftain.You can use lentils and mushroom for a vegetarian version.There is also a Thai version of stuffed…

Chemeen Masala Varattiyathu/ Pan roasted Prawns

Chemeen Varattiyathu is a popular sea food delicacy of Kerala. It is not fried prawns but gravy with is almost semi-dry. It is a great side dish for rice. It has the enticing flavors of garam masala and coconut oil and curry leaves. It is spicy, peppery and a bit tangy due to the use of   Kukum or kudampuli. You can instead add tomatoes or lemon juice. You can also add coconut pieces in the recipes and it gives a crunchy bites along with the prawns.

Prawns- 1 lb
Shallots chopped- 1 cup
Ginger and garlic paste- 2 tsp
Chilly powder - 1 1/2 tsp
Pepper powder-1/2 tsp
Coriander powder- 2 tsp
Turmeric powder- 1/3 tsp
Garam masala- 3/4 tsp
fenugreek powder- 1/3 tsp
Kukum- 2-3 pieces 
Fennel powder- 1/2 tsp (optional)
curry leaves
Coconut pieces( Optional)
Coconut oil

Clean and marinate prawns with salt, turmeric, pepper and fennel powder and keep it aside for fifteen minutes.
In a pan heat oil and saute shallots till lightly golden brown. Add in ginger garlic paste, curry leaves and saute for …

Kerala Fish Curry ( Mulaku Curry)

Kerala's Red Fish Curry or the Mulaku Charu is hot and spicy fish curry. Its rich color is from Kashmiri chilly powder which is less spicy when compared to regular chilly powder.

Fish curry and rice or fish curry and kappa pukku is the absolute comfort food for every malayali. The state is blessed  with long coast line, backwaters and lake and Keralites are great fish eaters. Red fish curry tastes awesome and you can find this type of fish curry everywhere-in  homes, restaurants,toddy shops or boat houses for tourists. Even though this curry is staple for the malayalis, you will still find a lot of regional variation to this recipe. Each region and each home has its own adaption of fish curry.

The tamarind used in this recipe is Kudampuli/ Gambooge/Malabar tamarind. You can find this in abundance in Central and North Kerala. This souring agent has lots of medicinal value and helps aid digestion.
Malayalis love adding coconut to every dish, but this curry is an exception. But it…