Saturday, 30 December 2017

Ayala Mulakittathu / Malabar fish (Ayala) Curry




Ayala Mulakittathu / Malabar fish (Ayala) Curry


Ingredients:-

Mackerel/Ayala - 250 gm
Tomato – 1
Small Onion/Shallot – 2
Green Chilli -1
Garlic – 6 Pods
Ginger – 1 Tsp
Turmeric Powder – 1 Tsp
Chilli Powder – 2 ½ Tsp
Salt - As Required
Curry Leaves – As required
Coconut Oil – as required
Tamarind water – ½ Cup


Preparation:-

  • Cut and clean the fish and take that into a clay pot
  • Add Salt, Turmeric powder, Chilli Powder and mix well
  • Pour tamarind water into the fish and mix well and keep it aside for 10 min
  • Add Tomato, Green chilli, Small Onion/Shallot, Garlic, Ginger into the marinated fish and mix well
  • Pour ½ cup water into the fish and boil. Keep the flame high until it start boiling.  Once it starts boiling close the lid and then keep it in medium flame
  • Add curry leaves and raw coconut oil into the curry and switch off the stove
  • Serve it with rice, Chapati or paratta

Cheers!!!
Minu



Friday, 29 December 2017

Chilli Coconut Roasted Chicken / Naadan Kerala style Mulakitta Kozhi fry




Chilli Coconut Roasted Chicken / Naadan Kerala style Mulakitta Kozhi fry



Ingredients:-

Chicken - 250 gm
Chilli Powder - 2 Tsp
Salt - As Required
Coconut Pieces – ¼ Cup
Curry Leaves
Coconut Oil - 2 Tsp


Preparation:-

  • Take chicken into a bowl and add salt, chilli powder, coconut pieces, curry leaves and coconut oil and marinate well
  • Heat a pan and add marinated chicken into the pan
  • Add 1/4 cup water into the chicken and mix well
  • Reduce the flame to low and close the lid
  • Stir it occasionally until it cook
  • Once the chicken is cooked open the lid and stir it continuously until it became dry
  • Serve it hot


Cheers!!!
Minu

Wednesday, 27 December 2017

Spring Onion Stir Fry / Ulli Thandu Thoran


Spring Onion Stir Fry / Ulli Thandu Thoran



Ingredients:-

Spring Onion/ Ulli Thandu – 2 ½ Cup
Turmeric Powder - ½ Tsp
Coconut – ½ Cup
Green Chilli – 2
Small Onion/Shallot – 2 Pods
Garlic – 2 pods
Curry leaves as needed
Salt as needed
Mustard seeds
Oil as needed

 
Preparation:-

  • Take a pan, pour a little oil into it and splutter the mustard seeds
  • Add Spring onion into the pan and mix well
  • Add Salt and turmeric Powder and stir well
  • No need to add water separately.
  • Close the lid and boil the spring onion in low flame till its’ water gets evaporates
  • Take a mixer jar and add coconut, garlic, Small Onion/shallot, green chilli and crush
  • Add crushed coconut into the spring onion and mix well
  • Once again close the lid and boil the spring onion in low flame
  • Add curry leaves
  • Switch off the stove once all the water evaporates
  • Server it hot with Rice or Chapathi!


Cheers!!!
Minu


Tuesday, 26 December 2017

Pazha Pradhaman / Banana Kheer / Nenthrapazha Payasam




Pazha Pradhaman / Banana Kheer / Nenthrapazha Payasam



Ingredients:-

Banana – ½ Kg
Coconut grated for taking milk– 2 Nos
·         First Milk – ½ Cup
·         Second Milk – 1 ½ Ltr
·         Third Milk – ¾ Cup
Jaggery – ½ Kg
Cashew Nuts
Raisins
Cut Coconut – 2 Tbsp
Ghee as required

 
Preparation:-

  • Boil the banana and remove the black portion inside the banana
  • Squeeze the grated coconut to get ½ cup first milk. Add some water and squeeze it to get second and third milk
  • Grind the banana by adding a little third milk and make thick paste
  • Melt the jaggery by adding third coconut milk
  • Take a cooking vessel, pour jaggery water into the banana paste and mix well. Stir continuously until it became thick.
  • Add ghee into the mixture when it started thickening. It may take approximately 20 min
  • Pour second milk little by little till it gets its proper consistency. You may not require full 1 ½ ltr second milk, here I used 1 litre and 1 glass
  • Add a pinch salt into the payasam
  • Stir continuously for 10 to 15 min
  • To check the consistency, pour a little paysam into a vessel and turn it around. If it stick to the vessel then payasam is ready
  • Switch off the stove and pour the first milk
  • Add cardamom powder into the payasam and stir well
  • Add ghee to a pan, once it is hot add cut coconut and stir well. When coconut gets brown colour add cashew and then raisins
  • Add it into the Payasam and mix well
  • Server it hot!


Cheers!!!
Minu


Monday, 25 December 2017

Vanilla Chocolate Fusion Cake / Fusion Cake / Cooker Cake / Steam Cake



Vanilla Chocolate Fusion Cake / Steam Cake / Cooker Cake



 Ingredients:-

Maida / All-purpose Flour - 1 ½ Cup
Sugar Powder – 1 ¼ Cup
Baking Powder - 1 ½ Tsp
Baking Soda – ¼ Tsp
Butter – 125 gm
Egg – 2
Cocoa Powder – 2 Tbsp
Milk – 1 Cup
Vanilla Essence – ½ Tsp


Preparation:-

  • Take a bowl and mix Maida/All-purpose flour Baking Powder and Baking Soda and sieve the mix
  • Take another big bowl and add butter into it. Beat the butter till it become soft
  • Add Egg into it beat well  
  • Add powdered sugar little by little and beat continuously
  • Add Maida/All-purpose flour little by little and beat continuously. Add milk when you find that the mixture is thick
  • Add Vanilla essence to the batter and beat the mixture
  • Take half of the mixture and pour into another vessel
  • Add Cocoa powder into the remaining mixture and mix it with a spoon
  • Take a baking vessel and cover it with butter. Add little Maida into it and spread it across the vessel
  • Add both vanilla and Cocoa mixed batter according to the style you would like to bake
  • Slightly hit on the sides of the vessel to have a proper shape and to avoid any empty spaces inside the batter
  • Take a cooker and add 1 cup of salt into it. Spread the salt evenly and then keep any vessel which would keep the baking vessel little up above the salt
  • Pre-heat the cooker for 5 minutes by closing the lid at high flame
  • Keep the baking vessel into the cooker and close the lid. Keep it in high flame for 5 min and then change the flame to Medium flame for 30 to 40 min
  • Check whether the cakes is baked by using a fork.
  • When the cake is ready then keep it as it is for 5 min
  • Pour half portion of the cake batter into another vessel which is greased by butter. Instead of salt pour water and steam it. It may take another 30 to 40 min to get it steamed
  • Demould the cake once it is cooled
  • Cut the cake into the desired shape and enjoy!

Cheers!!!
Minu


Sunday, 24 December 2017

Chicken Stew / Chicken Potato Stew





 Ingredients:-

Chicken – 750 gm
Onion – 2 Medium size
Potato – 2 Medium
Carrot – 1 Medium
Green Chilli – 3
Ginger – 1 Tbsp
Curry leaves as needs
Cardamom - 3
Cinnamon – Small stick
Cloves - 3
Star anise - 1
Pepper Powder – 2 ½ Tsp
Salt as need
Garam Masala – ½ Tsp
Coconut milk – ¾ Cup
Ground Cashew nut – 12 Cashew nuts (1/2 Cup)
Oil as required


Preparation:-

  • Marinate the fresh chicken using required salt and by adding 1 Tsp pepper powder and keep it aside for 10 to 15 min
  • Take a cooker and add oil. Once it is heated add Cardamom, Cloves, Cinnamon, Star Anise and sauté
  • Add onion into it, once it is mixed with the oil and half cooked, add green chilli, ginger and curry leaves and sauté well
  • Add potato, carrot and after some time add pepper powder and stir well
  • Add marinated chicken into the cooker and mix well. Add ¼ cup water and close the lid. Cook the chicken for medium to high flame for one whistle
  • Smash few potatoes and mix well
  • Add a little salt and then add coconut milk and boil
  • Add garam Masala and mix
  • Keep it in low flame and pour the cashew mix into it and stir well
  • Add curry leaves and boil
  • Pour a little coconut oil and switch off the stove
  • Server it with rice or chapathi

Cheers!!!
Minu

Saturday, 23 December 2017

Cauliflower Pakoda / Gobi Pakoda






 Ingredients:-

Cauliflower – 1 Cup
Gram flour/ besan – 5 Tbsp
Chilli Powder - ¾ Tbsp
Turmeric Powder – ½ Tsp
Salt as need
Cumin seeds – 1 Tsp


Preparation:-

1. Take Cauliflower in a bowl, add a little Salt, a pinch turmeric powder and chilli powder and mix well. Keep it aside for 10 min
2. Take another bowl to prepare the batter
3. Add Gram flour/ besan, salt, Chilli Powder, Turmeric Powder, Cumin seeds and asafoetida and make a thick batter by adding water and mixing it thoroughly.
4. Once it is mixed add water
5. Dip a cauliflower into the batter and see if it is getting coated all around to confirm the batter thickness
6. Add all the cauliflower into the batter and get it coated all around
7. Take a pan, add enough oil to fry the cauliflower
8. Once the oil became hot add the cauliflower ONE BY ONE
9. Add cauliflower one by one until it cover the oil and fry both sides until it cook
10. Server it hot with tea.

 

Cheers!!!
Minu

Friday, 22 December 2017

Honey Oats Chicken Fry / Crispy Chicken Fry






Ingredients:-

Chicken Boneless – 250 gm
Turmeric Powder – ½ Tsp
Pepper Powder - Tsp
Salt – As required
Soya sauce – 1 ½ Tsp
Honey – 1 Tsp
Dried Chilli flakes – 1 Tbsp
Corn Flour – 1 Tbsp
Oats – 1 ½ Tbsp
Garlic Crushed– ½ Tsp



Preparation:-

1.  Take a bowl add Soya Sause, Garlic, Turmeric Powder, Pepper Powder, Honey, salt and mix it well
2. Add Chicken into the mixture and mix it properly. Keep it aside for 10 min
3. Take a flat vessel and add Oats, Corn flour, dried chilli flakes, salt and mix well
4. Take marinated chicken pieces and coat the chicken with the oat mix. Repeat this for each pieces separately.
5. Pour required oil into the pan to fry the chicken pieces
6. Add chicken pieces one by one into the hot oil and fry both sides until it cook



Cheers!!!
Minu


Thursday, 21 December 2017

Banana Cashew Halwa/ Kerala Ethapazham Halwa


Ingredients:-

Kerala Banana – 2
Sugar – ½ Cup
Cashew nuts – 4 Tbls
Ghee – 2 Tbls
Cardamom Powder -1/2 Tsp



Preparation:-

1.  Cut the banana into pieces for grinding

2. Grind the bananas into a smooth paste

3. Heat a pan, add ghee and fry cashew nuts

4. Transfer the banana paste into the pan and stir continuously

5. Once its colour changes add sugar and mix it for 15 min

6. Add fried cashew nuts into the mixture and stir well for 5 min

7. Add Cardamom powder and again mix it well

8. Once it dries up start adding remaining ghee into the mixture little by little

9. Grease a plate with ghee and transfer halwa mixture into the plate

10. Allow the mixture to cool completely

11. Cut the Halwa into your favorite shape



Cheers!!

Minu 

Tuesday, 19 December 2017

Orange Mousse / Creamy Orange Mousse




Orange Mousse


Ingredients:-

Orange Juice - ¾ Cup
Fresh Cream – ½ Cup
Condensed Milk – ½ Cup
Gelatine powder– ¾ Tbsp
Cinnamon Powder - A Pinch

Cinnamon Flavored Orange Mousse


Preparation:-

1. Take quarter portion of the orange juice in a pan, heat the pan and add Gelatine. Stir well until it melted
2. Add balance orange juice into the pan and double boil orange gelatine mixture.
3. Add the fresh cream in a bowl and blend thoroughly.
4. Add condensed milk into the mix and stir well
5. Add cinnamon powder into the mixture and mix
6. Pour gelatine mixed orange juice into this mix and blend well
7. Pour the mixture into small bowls and keep it inside the fridge to get it set. It may take around 20 to 30 min to set properly  

Christmas Special Dessert

Cheers!!
Minu


Monday, 18 December 2017

Vellarikka Moru Curry / Cucumber Curd Curry









Ingredients:-

Cucumber/Vellarikka – 1 Cup
Turmeric – 1/4 Tsp
Chilli Powder – 1/2 Tsp
Salt – As needed
Curry Leaves
Coconut Grated – ¾ Cup
Green Chilli - 2
Cumin seeds – A Pinch
Curd – 3 to 4 Tbsp depends on the sourness
Water – As needed
Coconut Oil – As needed
Mustard Seeds – 1/2 Tsp
Fenugreek – ¼ Tsp
Dried red chilli – 1 long


Preparation:-

1. Cut the cucumber into small pieces
2. Take a pressure cooker and add cucumber, salt, turmeric powder, red chillies and curry leaves
3. Add some water and pressure cook for 2 whistles
4. Grind coconut, green chilli, cumin seeds with curd
5. Add ground coconut/curd paste into the cooked cucumber and mix well
6. Add water and boil. When it start boiling switch off the stove
7. Heat a pan, add coconut oil, splutter mustard seeds, add fenugreek, dried red chilli and curry leaves
8. Add into the curry and mix
9. Serve it with rice


Cheers!!
Minu


Sunday, 17 December 2017

Butter Banana Milk Shake / Banana Milk Shake





Ingredients:-

Banana Robusta – 3
Milk – 1 1/2 Cup
Honey – 4 Tsp
Butter – 2 1/2 Tbsp
Cinnamon Powder– 1 Pinch



Preparation:-

1. Cut the Banana into small pieces
2. Take a pan and add butter
3. Once the butter is melted add the banana pieces and fry
4. Let it cool for some time
5. Take a juice mixer and add fried Banana, honey, cinnamon, Milk and ice cubes and blend it thoroughly
6. Pour into a juice glass and serve it



Cheers!!
Minu


Saturday, 16 December 2017

Plantain fry / Pachakaaya fry





Ingredients:-
Raw plantain – 2
Rice Flour – ¾ Cup
Chili Powder – 2 Tsp
Turmeric Powder - ½ Tsp
Pepper Powder – ½ Tsp
Garlic – 8 Pods
Green Chilli - 1
Ginger Garlic Paste – 1 Tsp
Curd – 3 Tbsp
Curry leaves
Salt – As needed
Oil – As needed
Mustard seeds – 1 Tsp
Cumin seeds – ¼ Tsp
Urad Dhal – 1 Tsp

Dry red chilli – 4


Preparation:-
1. Peel the raw plantain
2. Cut the plantain into medium pieces
3. Soak it into the salt water for 15 to 20 min
4. Take a bowl and add Rice flour, salt, ginger garlic paste, chilli Powder, Pepper powder and mix well
5. Pour water to make thick batter
6. Put the plantain into the rice flour mix and coat the mix over the plantain
7. Keep it aside for 5 to 10 min
8. Take a pan and add oil to fry the plantain
9. Add plantain pieces one by one into the pan and fry both sides until it cook
10. Keep the fried plantain aside
11. Splutter mustard seeds, cumin seeds add urad dhal and fry
12. Add dried red chilli and curry leaves and sauté well
13. Add green chilli and garlic, stir well until its raw smell goes away
14.  Keep the flame law and add curd and stir continuously
15.  Add turmeric, chilli powder and stir well until its raw smell goes away
16. Add salt
17. Add fried plantain and mix until it gets coated the masala
18. Enjoy with rice or chappathi as a side dish!



Cheers!!
Minu 

Friday, 15 December 2017

Avoli Curry/ Kerala Special Avoli Malliyittathu/Pomfret Fish Curry




Ingredients:-

Avoli/ Pomfret – 400gm
Onion – 1
Tomato - 1
Ginger – 6 pods (crushed)
Garlic crushed – 1 Tsp
Curry Leaves
Green Chilli – 1
Chilli Powder – 1 ¾ Tsp
Turmeric Powder – 1 Tsp
Coriander Powder – 3 Tsp
Tamarind – 1 Lemon size (Soak it into a cup of water)
Coconut Oil – 2 Tsp
Mustard Seeds – 1 Tsp
Fenugreek – ¼ Tsp
Salt
Marination:-

Salt – To taste
Chilli Powder – 1 Tsp
Turmeric Powder – ½ Tsp


Preparation:-

1. Marinate fish with salt, Chilli powder and turmeric powder
2. In a pan add coconut oil and splutter the mustards and fenugreek.
3. Add curry leaves, onion and sauté well for 2 min
4. Then add garlic, ginger and green chilli and sauté well
5. Add Salt for gravy, Chilli powder, turmeric powder, coriander powder, Tomato and sauté until its raw smell has gone away
6. Add the fish into it and mix it well
7. Pour tamarind water and pour water needed for gravy. Bring it to boil. Once it started boiling close the lid, reduce the flame and cook until the gravy thicken. Stir occasionally without damaging the fish pieces
8. Add remaining curry leaves. Switch off the stove and keep it aside for 5 to 10 min
9. Enjoy with rice or chappathi



Cheers!!

Minu 

Wednesday, 13 December 2017

Koottu Curry/ Malabar Style Koottu Curry





Ingredients:-
Raw Plantain – ¾ Cup
Yam – ¾ Cup
Soaked Black Chickpeas – ¾ Cup (Soak overnight)
Red Chilli Powder - 3/4 Tsp
Turmeric Powder - 3/4 Tsp
Pepper Powder - 1/4 Tsp
Green Chilli - 1
Curry Leaves
Salt - To taste
Jaggery - A very small piece



For Grinding:-

Grated coconut - 3/4 cup
Cumin seeds - 1/4 tsp

For Seasoning:-

Grated coconut - 1/2 Cup
Coconut Pieces - 1/2 Cup
Mustard seeds - 1/2 tsp
Dry red chilli - 2

 Preparation:-
1. Pressure cook black chickpeas by adding enough water
2. Add Raw Plantain and yam into the pressure cooker along with chickpeas
3. Add salt, Turmeric, Chilli powder and curry leaves. Add enough water and pressure cook
4. Grind 3/4 Cup grated coconut, cumin seeds, green chilli together with little water
5. Add ground coconut mixture into the cooked vegetables, mix well and cook until it start boiling. Add Pepper powder and jaggery. Switch of the flame and keep it aside
6. Heat a pan. Add coconut oil. Splutter mustard seeds and curry leaves. Add coconut pieces and fry well .once it start changing the colour add grated coconut and dry red chilli. Roast it until golden brown colour. 
7. Add this over the prepared koottu curry
8. Cover it and allow it to stand for at least 10 min for better taste.
9. Enjoy with rice




Cheers!!

Minu 

Tuesday, 12 December 2017

Thalassery Special Kizhangu Porichathu / Kappa Porichathu / Tapioca Fry



Ingredients:-

Tappioca - 400 gm
Gram Flour - 5 Tbls
Chilli Powder - 1 1/2 Tsp
Turmeric Powder - 1/4 Tsp
Fennel Seeds - 3/4 to 1 Tbls
Asafoetida - A pinch
Salt - As required
Oil - As required
Water - As required



Preparation:-

1. Cut Tapioca into thin pieces
2. Soak it into salt water for about 10 min
3. Take a bowl, add Gram flour, chilli powder, turmeric powder, Asafoetida, Fennel Seeds and salt
4. Mix well and add water to form a thick batter
5. Add tapioca pieces into the batter to get it coated
6. Heat a pan and pour oil
7 Once the oil is heated add the tapioca pieces into the oil
8 flip it and fry well
9 Serve with hot tea



Cheers!!!
Minu

Monday, 11 December 2017

Pavakka Thoran/ Kaippakka Thoran/ Bitter Gourd Stir Fry




Ingredients:-

Bitter Gourd - 1(Chopped)
Onion - 1
Tomato - 1
Green Chilli -1
Curry Leaves
Chilli Powder - 1/2 Tsp
Turmeric Powder - 1/2 Tsp
Grated Coconut - 3 Tbls
Salt - As required
Mustard seeds - 1/2 Tsp
Cumin Seeds - 1/4
Oil - As required
Water - 1/4 cup
Tamarind Water (Optional)



 Preparation:-

1. Soak chopped bitter gourd in tamarind water for around 15 min (Optional)
2. Heat a pan
3. Pour oil
4. Once the oil became hot add mustard seeds
5. Once the mustard seeds splitter add cumin seeds
6. Add onion and sauté well
7. Add green chilli and tomato into it and sauté for 2 min
8. Next add chopped bitter gourd and sauté for a minute
9. Add salt, turmeric and red chilli powder and mix well
10. Pour water and cook in high flame. Once the water started boiling reduce the flame to low. Close the lid and cook
11 Stir it occasionally. After 5 min , the bitter gourd will be cooked.
12. Add coconut, curry leaves and mix well. Close the lid and again cook for 1 min
13 Serve with rice



Cheers!!!
Minu