Tuesday, 21 November 2017

Pachakaya Thoran/ Raw banana stir fry/ Plantain Stir Fry

                                                         


Ingredients:-

Raw Banana                   - 1
Coconut                          - one handful
Turmeric                        -3/4 Tsp
Dry red chilli (Crushed)- 1 ½ Tbls
Coconut oil                    -1 Tsp
Salt
Curry leaves

Method:-

1. Cut the raw banana into 4 pieces.
2. Add salt and turmeric into it. Add some water and pressure cook it.
3. Once it cooked add crushed red chilli and curry leaves and grated coconut and mix well.
4. Last add coconut oil and mix well
5. Serve with Rice

Cheers !!!
Minu

Saturday, 18 November 2017

Kappa Curry/ Tapioca Curry/ kizhangu Curry


     

                                                       

Ingredients:-

Kappa (Tapioca)    - 750 gm
Green Chilli             - 5 No.s
Coconut Grated – 3/4Cup
Garlic                  - 5 Pods
Shallot                - 4
Turmeric            -1/2 Tsp
Salt                       -As Required
Coconut oil          - 1 Tsp
Curry Leaves       - 1 spring


Method:-

1. Boil Kappa (Tapioca)  in water and drain out the water.
2. Add Kappa (Tapioca)    into a pressure cooker. Add salt, turmeric into it and  cook for 2 whistles
3. Grind coconut, garlic, shallot, few curry leaves and green chilli
4. Once the Kappa (Tapioca)   cooked add the coconut paste into it.
5. Add required amount of water and boil.
6. Once it started boiling add remaining curry leaves and switch off the stove.
7. Pour coconut oil into it.
8. Seve with Puttu, Appam etc.


Cheers !!!
Minu

Friday, 17 November 2017

Repost : Soft Mysore Pak






Ingredients:-

Besan  -1 Cup
Powdered Sugar  - 2 Cup
Ghee  - 1 Cup
Milk   - 2 Tbsp


Preparation:-
  1. Heat 1 Tbsp ghee in a pan . Add besan and gently fry.
  2. Melt remaining ghee in a microwave safe bowl.
  3. Mix besan, sugar and milk with the ghee. Stir well until get a smooth paste without lumps.
  4. Microwave on high power for 2 minutes. Stir it after 1 min.
  5. Pour it into a greased plate and flatten.
  6. After 10 to 15  min you can cut into desired shape.

Cheers!!!
Minu

Thursday, 16 November 2017

Beetroot Thoran/ Beetroot Stir Fry/ Beetroot Upperi



Ingredients:-

Beetroot            - 1 Big
Green Chilli        - 3 No.s
Coconut Grated - ¼ Cup
Garlic                  - 5 Pods
Mustard seeds   - ¾ Tsp
Turmeric            -1/2 Tsp
Salt                        -As Required
Oil                         - As required
Curry Leaves       - 1 spring

Method:-

1. Grate the beetroot
2. Crush the coconut, garlic and green chilli.
3. Take a bowl. Add grated beetroot, crushed coconut and curry leaves, salt and turmeric. Mix well
4. Pour some oil in the kadai and heat well.
5. Add mustard seeds into it.
6. Once the mustard seeds start spluttering add beetroot mixture and sauté well.
7. Closed with a lid. Cook on low flame stirring occasionally, until the beetroots are completely cooked and soft.
8. Serve with rice.


Cheers !!!
Minu


Wednesday, 15 November 2017

Tomato Pachadi/ Thakkali Pachadi





Ingredients:-

Tomato               - 1 Big(Cut into small pieces)
Green Chilli        - 3 No.s
Coconut Grated - ¼ Cup
Curd                     - 4 to 5 Tbls
Mustard seeds   - ¾ Tsp
Salt                        -As Required
Oil                         - As required
Dry red chilli       -2
Curry Leaves       - 1 spring


Method:-

1. Add Tomato ,Green chilli and salt into a bown and mix well
2. Grind coconut, ¼ Tsp mustard and 3 Tbls curd.
3. Add coconut paste into the tomato mixture.
4. Mix thoroughly.
5. Pour some oil in the kadai and heat well.
6. Add mustard seeds into it.
7. Once the mustard seeds start spluttering add Curry leaves and dry red chilli into it and sauté well
8. Add it into the Tomato Pachadi.
9. Serve with rice.

Cheers !!!
Minu


Tuesday, 14 November 2017

Pazham Varattiyathu / Pazham nurukku / Banana Fry







Ingredients

Banana                - 3 Nos
Coconut Grated   -3/4 cup
Jaggery                -3 Pieces
Boiled Rice         - ¾ Cup
Cardamom           - 5 Nos(Grinded)
Ghee                    - 2 Tsp
Water                   -1 Cup















Method

1. Cut the banana into small pieces.
2. Fry the boiled rice till it became brown colour add cardamom while frying the rice
3. Grind the rice and cardamom
4. Heat water in a pan. Add Jaggery into it and stir well until it is dissolved
5. Add Banana into the melted Jaggery
6. Boil banana till it is cooked well
7. Add grated coconut and boil for 2 min after mixing thoroughly
8. Add grounded rice 
9. Add ghee and mix well
10. Serve hot with tea

NB: You can add fried cashew and raisins too.



Cheers!!!
Minu

Sunday, 12 November 2017

Aval Payasam/ Poha Kheer







Ingredients:-

Rice flakes -1 cup
Sugar       - 1 Cup
Milk        -4 Cup
Ghee        - 2 Tbls
Raisins
Cashew nuts
Cardamom Powder




Preparation:-

1. Keep a pan on the stove, flame it.
2. Add ghee to the pan and heat up. Add cashews, raisins and fry. Keep it aside.
3. If needed add 1/2 Tbls ghee and fry rice flakes for 3 minutes in low flame.
4. Add milk into it. Mix well and wait until it boils.
5. Add sugar into it. Mix well and wait till rice flakes cooked. Keep stirring to prevent burning.
6. Once it done add cardamom powder and cook for another 2 min.
7. Add fried cashews and raisins
8. Serve it hot or cold




Cheers!!!

 Minu

Thursday, 9 November 2017

Kerala Style Dry Pepper Chicken







Ingredients :-

Chicken - 750 gm
Pepper Powder - 3 1/2 Tbls
Red Chilli Powder - 1 Tbls
Chicken Masala - 1 Tbls
Turmeric -1 Tsp
Coriander powder -2 Tsp
Salt
Oil - 2 Tbls
Onion - 3 Medium
Tomato - 1 Big
Green Chilli - 2 No.s
Garlic - 1 1/2 Tbls
Ginger -1/2 Tbls
Coconut Pieces -3/4 Cup
Curry Leaves



Marination:-
Marinate the chicken with salt, 1 Tbls Chilli Powder, 1 Tbls Chicken masala, 1 Tsp Turmeric Powder. Keep it in a refrigerator for 1 hour.

Preparation :-

1. Cook Chicken in a pressure cooker
2. Heat oil in a Kadai
3. Add Onion and stir well.
4. Add Salt and turmeric(1/2 Tsp) and saute the onions until it is lightly brown in color.
5. Add ginger, garlic ,green chilli and Tomato. Saute well.
6. Add Coriander powder and Pepper Powder(1Tbls). And saute well
7. Add curry Leaves
8. Add Cooked chicken and mix well . Cover and cook for about 7 min.
9. Last add 2 Tbls Pepper and coconut pieces and mix well
10. Serve with Hot rice or Chapathi



Cheers !!!
Minu

Thursday, 11 May 2017

Kozhikkalu (Tapioca Fritters)







Ingredients

Tapioca               - 1/2 kg
Gram Flour         -  3/4 cup
Rice Flour           - 1/4 kg
Garlic Crushed    - 10 to 12 cloves
Ginger Crushed   - A small Piece
Green Chilli Crushed- 3
Turmeric powder - 3/4 tsp
Chilli Powder      - 3 tsp
Asafoetida           - A pinch
Salt                      - To taste
Curry Leaves       - 3 Springs
Water                   - As needed
Coconut Oil         - For  deep frying




Method

1.  Peel the skin of the Tapioca. Cut it into thin pieces.
2. Wash and put it into salt water for half an hour. Drain the water.
3. Mix Gram flour, Rice flour, Crushed garlic, crushed ginger ,crushed green chilli, Turmeric powder, Chilli powder, salt , curry leaves and  asfoetida. Add water and make a semi thick batter.
4. Add sliced tapioca and coat well with batter.
5. Add a hand full of tapioca into the batter and shape it in the form a chicken leg
6. Deep fry it in the oil.
7. serve hot with tea.


Cheers !!!
Minu