Sunday, 14 January 2018

Biriyani Chutney / Malabar style Biriyani Chutney



Biriyani Chutney / Malabar style Biriyani Chutney


Ingredients:-
  • Coconut – ½ Cup
  • Green Chilli - 1
  • Ginger – Small piece ½ Inch
  • Coriander Leaves as required
  • Mint leaves as required
  • Curd – 1 ½ Tbsp
  • Salt as required


Preparation:-
  • Take a mixer grinder then add coconut, Green chilli, Ginger, Coriander leaves, Mint leaves, Salt and curd and crush well
  • Make sure you don’t grind it like a paste and no need to add extra water apart from the curd


Cheers!!!

Minu

Tuesday, 9 January 2018

Mushroom Biriyani | Easy Mushroom Cooker Biriyani



Mushroom Biriyani | Easy Mushroom Cooker Biriyani


 Ingredients:-

Biriyani Rice – 2 ½ Glass (240 ml)
Onion – 2 Medium Size
Mushroom – 200 gm
Tomato -1 big
Ginger/Garlic/GreenChilli crushed – I Tbsp
  • ·         Ginger – 1 Inch
  • ·         Garlic – 7 Pods
  • ·         Green Chilli – 2

Spices
  • Cloves - 5
  • Star Anise - 1
  • Cinnamon – 1 Stick
  • Fennel Seeds – ½ Tsp
  • Cardamom – 5
  • Pepper – 5

Turmeric Powder – ½ Tsp
Chilli Powder – ¾ Tsp
Coriander Powder – 1 ¼ Tsp
Garam Masala – ½ Tsp
Coriander Leaves as required
Mint Leaves as required
Lemon juice – 1 Tsp
Salt as required
Ghee – ½ Tbsp
Oil – ½ Tbsp
Water – 3 ¾ Glass (for 1 Glass rice 1 ½ Glass water)


Preparation:-
  • Take a cooker and add ½ Tbsp oil and ½ Tbsp gheee into it. Put Spices into it and sauté well
  • Add onion into the cooker and stir well when it became transparent add mushroom as well
  • Add crushed Ginger/Garlic/Green Chilli into the cooker and sauté well
  • Now add salt, turmeric powder, chilli powder, coriander powder and sauté
  • Once the raw smell goes away add tomato mix well
  • Add Garam masala and mix well
  • Add a little mint and coriander leaves
  • Once the mix is ready add rice into the mixture and sauté well until it start breaking
  • Add water into the mixture and stir well to mix all the ingredients. Keep the flame high
  • Taste the salt and add salt if required
  • Add lemon juice and mix well
  • Close the lid and cook for one whistle by keeping high flame, reduce the flame to medium and cook for one more whistle 
  • Once steam goes away open the lid and mix the rice add a little mint and coriander leaves if you would like
  • Serve it hot


Cheers!!!

Minu

Monday, 8 January 2018

Pineapple Banana Smoothie /Easy And Healthy Smoothie



Pineapple Banana Smoothie /Easy And Healthy Smoothie :


Ingredients:-
Pineapple sliced – 1 Cup
Banana - 1
Curd – ½ Cup
Milk -1 Cup
Cashew Nuts - 8
Cardamom - 2
Ice Cubes - 6
Honey – 4 Tbsp


Preparation:-

    • Take a mixer and blend the pineapple, Banana, Cashew, Cardamom, Curd, Honey, Milk, and Ice Cubes
    • Pour the juice into a serving glass

    Cheers!!!

    Minu

    Sunday, 7 January 2018

    Varuthu Aracha Chemmeen/Prawns Curry



    Varuthu Aracha Chemmeen/Prawns Curry


    Ingredients:-
    • Prawns – 250 gm
    • Small Onion/Shallot - 8
    • Ginger – ½ Tsp
    • Garlic – 8 Pods
    • Green Chilli - 1
    • Curry leaves – as required
    • Tomato – 1 Medium
    • Turmeric Powder – 1 Tsp
    • Chilli Powder – 1 Tbsp
    • Salt as required
    • Coriander Powder – 1 Tbsp
    • Tamarind Water – ½ Cup

     Ingredients for frying coconut:-
    • Coconut – ½ Cup
    • Small Onion/Shallot - 2
    • Garlic – 3 pods
    • Curry Leaves as required
    • Pepper – ½ Tsp


     Preparation:-
    • Cut and clean the Prawns and take that into a clay pot.
    • Add Salt, Turmeric powder, Chilli Powder, Coriander Powder and mix well and Keep it aside for 5 min
    • After 5 Min, add Garlic, Ginger, Small Onion/Shallot, Green chilli, Tomato and tamarind water into the marinated prawns and mix well. Keep it aside for another 5 min
    • To fry the coconut, take a pan, add a little coconut oil and grated coconut into it and stir well
    • Once coconut become hot add Small Onion/Shallot, Garlic, Pepper and curry leaves into it and stir continuously until coconut colour changes to brown.
    • Transfer the fried coconut mixture into a mixer and grind the mixture by adding ½ cup water and keep it aside.
    • Add ¼ cup water into it and cook the prawns. Once it start boiling keep the flame low
    • Pour the blended coconut into the Prawns and mix well
    • Add Curry leaves and also add water if you require more curry
    • Switch off the stove once it reaches the required consistency
    • Take a pan and add a little oil and splutter the mustard seeds
    • Add small Onion/Shallot and curry leaves and sauté well until it become brown color
    • Transfer the mustard and onion mixture into the prawns curry
    • Serve it hot with rice, Chapati, Appam!!


    Cheers!!!

    Minu

    Friday, 5 January 2018

    Kappa Vazha Pindi Puzhukku / Kerala Style Naadan Puzhukku




    Kappa Vazha Pindi Puzhukku / Kerala Style Naadan Puzhukku



    Ingredients:-

    Please refer preparations for ingredients.


    Preparation:-
    • Take Tapioca - 300 gm and Banana stem - 2 cup
    • Cut and clean both Banana stem and Tapioca
    • After cutting the Banana stem put it into the water mixed with 1 Tbsp curd to avoid the colour change
    • Cut Tapioca into small pieces
    • Take a cooker and add Tapioca/Kappa into it, add water to boil the tapioca/Kappa. Drain the water once it is boiled
    • Put Banana stem/Vazha pindi into the cooker
    • Add salt - as required, turmeric powder - ¾ Tsp, Chilli Powder - ½ Tsp, Water - 1 Cup and cook
    • Take a jar and crush grated coconut – ¾ Cup along with small onion/Shallot – 6, garlic – 3 pods, bird’s eye chilli – 5 and curry leaves
    • Smash few Tapioca/Kappa
    • Add crushed coconut mix into the cooked Tapioca/Kappa and mix well
    • Add a little water and stir well to have thick gravy
    • Add curry leaves into it
    • Switch off the stove and add coconut oil
    • Serve it hot with rice, Chapati!


    Cheers!!!

    Minu

    Tuesday, 2 January 2018

    Kerala Style Chicken Dum Biriyani


    Kerala Style Chicken Dum Biriyani



    Ingredients for Chicken Marination:-
    Chicken – 500 gm
    Salt – as required
    Turmeric Powder – ½ Tsp
    Chilli Powder – ½ Tsp
    Coriander powder – 1 Tsp
    Pepper Powder – ½ Tsp
    Ingredients for preparing Biriyani Rice:-

    Biriyani Rice – 2 Cup/Glass (Around 230 ml)
    Oil – 1 Tsp
    Ghee – 1 Tsp
    Cloves - 8
    Star Anise - 1
    Cinnamon – one Stick
    Cardamom - 5
    Dry pepper - 10
    Fennel Seeds – ¼ Tsp
    Water – 3 ½ Cup (1 ½ Cup water for 1 Cup rice and ½ cup extra)


    Preparation:-
    • Cut and clean the Chicken and take that into a vessel for marination
    • Add Salt, Turmeric powder, Chilli powder, Coriander powder, Pepper powder and mix well and keep it aside for some time
    • Take 2 cup (230 ml) biriyani rice and wash it well, make sure to drain the rice well
    • Keep one big vessel to prepare the biriyani in a stove and add oil and ghee. Once it become hot add all the spices (Cloves, Star Anise, Cinnamon, Cardamom, Dry pepper, Fennel Seeds) into it and sauté well
    • Add rice into this and stir well until the rice starts cracking. Keep the flame in medium
    • Add 3 ½ cup water into the rice. Keep the flame high
    • Add salt into it
    • Add lemon juice (squeezed from half portion of the lemon) into the water
    • Add 1/2 Tsp ghee into the water
    • Once it starts boil closed with a lid and place a weight on the top of the vessel
    • Keep the flame into high for 1 to 1 ½ min
    • After one min reduce the flame to medium for 5 min
    • Open the lid, reduce the flame to low and mix the rice well
    • Again close the lid, place a weight and keep the flame into, medium for one min
    • After one min switch off the stove and keep the vessel aside
    • Take a cooker and add oil -1 ½ tbsp into it. Add cut onion (5 Medium size) into it. Add a little salt into it and stir well until it become transparent
    • Add 4 ½ Tsp ginger garlic paste prepared by using Garlic – 20 pods, Green Chilli- 4, Ginger medium size) and sauté well
    • Add Turmeric powder - ½ Tsp, Chilli powder - ¼ Tsp, Coriander powder - 1 ½ Tsp, Pepper powder - ¼ Tsp, Chicken masala – ½ Tsp and sauté well
    • Add Tomato 3 medium size into the mixture
    • Add marinated chicken into the cooker and mix well. Add 2 Tbsp water and close the lid. Cook the chicken for 1 whistle and then switch off the stove
    •  Heat a pan and add ghee into it. Fry cashew nuts and raisins and keep it aside
    • Open the cooker and check whether the chicken is cooked.
    • Switch on the stove and cook till the gravy become thicken
    • Add garam masala and coriander leaves into the chicken. Switch off the stove
    • Keep 3 or 4 pieces and gravy into the cooker and transfer remaining chicken pieces into another vessel
    • Mix the cooked biriyani rice from the vessel

    Layering:-
    ·         Add cooked biriyani rice on the top of chicken gravy and pieces
    ·         Add a little turmeric into milk and sprinkle that turmeric milk into the rice
    ·         Add Coriander leaves
    ·         Add fried cashew nuts and raisins
    ·         Add a little garam masala
    ·         Continue the process 
    • Heat a dosa pan. Place the cooker on the top of the pan. Keep the flame into medium for 10 min
    • Biriyani is ready to serve
    Cheers!!!
    Minu