Sunday, 10 December 2017

Kulukki Sarbath / Mint Shaken Lemonade / Kerala Special Mint Kulukki Sarbath





Ingredients:-

Lemon - 1/2 piece
Black Khus khus (Soaked in water) - 5 Tsp
Green Chilli - 1 (Less Spicy)
Ginger Crushed - 1/2 Tsp
Mint Leaves - 8 to 10 leaves
Sugar - 1 to 1 1/2 Tbls
Salt - A pinch
Ice cubes - 4
Water - 3/4 Cup




 Preparation:-

1. Squeeze lemon into a serving glass or shaker.
2. Add lemon peel out of which juice has been squeezed, Green chilli, ginger crushed, mint leaves, sugar, salt, soaked khus khus and ice cubes.
3. Close with lid or another glass and shaken for at least 30 sec.
4. Serve immediately

NB: - Adjust green chilli according to your taste.



Cheers!!!

Minu

Saturday, 9 December 2017

Carrot Halwa / Gajar Halwa





Ingredients:-

Winter Carrot Grated - 3 Cups
Milk - 2 Cups
Sugar - 3/4 Cup
Milk Made - 2 Tbsp
Cardamom Powder - 1/2 Tsp
Ghee - 2 Tbsp
Cashew nuts and Raisins - As required



Preparation:-

1. Heat a pan, add ghee and fry cashew nuts and raisins. Keep it aside
2. Add Carrot in the remaining Ghee and fry for 2 min 
3. Add Milk and boil until carrot cooked and milk gets dried - It may take 15 to 20 min
4. Add sugar and mix well until it dissolve properly
4. Add cardamom powder and add milk maid
5. Add fried cashew nuts and raisins
6. Serve hot or cold 


Cheers!!!
Minu

Friday, 8 December 2017

Avoli Fry/ Pomfret Fry / Fish Fry




Ingredients:-

Pomfret - 3 pieces
Garlic - 3
Ginger - 1 inch piece
Green Chilli- 1
Curry Leaves
Chilli Powder- 1 1/4 Tsp
Turmeric Powder - 3/4 tsp
Salt
Water

 Preparation:-

1. Make a paste by grinding garlic, ginger, green chilli, curry leaves, salt chilli powder and turmeric powder
2. Apply the paste into the fish and marinate well and keep it aside for 20 min
3. Heat a pan. Add oil. Cover it and fry on low to medium flame for 5 to 6 min
4. Flip over and fry the other side too
5. Serve with rice



Cheers!!!

Minu

Thursday, 7 December 2017

Home Made Butter / How to make Makhan







How to make home made Butter:


1. Boil the milk and keep aside for cooling
2. Take cream out of the milk and store it in the freezer
3. Continue this for few days until you have enough quantity to prepare the butter
4. Add 1 Table spoon curd into the stored cream and mix well. Keep this mix aside for minimum 8 hours
5. Next day pour the mix into the food processor or mixer and add 3 ice cubes and blend in high speed
6. Add one cup cold water and again blend in high speed
7. Now you can find that butter and water will be separated
8. Take out the butter and keep it in a separate vessel
9. Add water to wash the butter
10. Take out the butter and store it in a freezer depends on the quantity and usage

NB: To clean the grinder and vessel use boiled water


Cheers!!!
Minu

Wednesday, 6 December 2017

Punjabi Chicken Curry/ Cashew Chicken





Ingredients:-


Chicken – ½ Kg
Onion - 1
Tomato -1
Ginger garlic paste - 1 Tbls
Cloves - 12
Whole Pepper -8
Cinnamon -1
Bay leaf -1
Cardamom -2
Chilli Powder - 3/4 Tbls
Turmeric Powder - 1/2 Tsp
Coriander Powder- 1 Tsp
Cumin Powder -1/4 Tsp
Coconut - 2 Tbls
Cashew nuts- 10
Sugar - 1/2 Tsp
Curd - 1/4 cup
Coriander leaves
Salt
Oil
Ghee - 1 Tbls



Preparation:-
  
  1. Marinate the chicken with salt and 1/4 Tsp Turmeric powder. And keep aside.
  2. Heat a pan. Add oil into it. Then add ghee.
  3. Add cloves, pepper, cinnamon, bay leaf and cardamom into the pan and sauté well.
  4. Add onion and sauté till it become golden colour. Add a little salt while sautéing.
  5. Then add sugar and sauté till sugar dissolves.
  6. Add chilli powder, turmeric powder, coriander powder, cumin powder into the onion and sauté well.
  7. Add tomato and stir continuously until it cooks.
  8. Take a bowl and mix curd and ginger garlic paste.
  9. Add curd mixture into the gravy little by little.
  10. Grind coconut and cashew nuts into a paste and add it into the gravy. And cook for 1 min.
  11. Add marinated chicken and mix well. Add salt and water and close the lid. Cook for few min till chicken cooks.
  12. Add coriander leaves
  13. Serve with chapathi, pulav etc.

Cheers !!!
Minu

Tuesday, 5 December 2017

Rasgulla/ Bengali Rasgulla





Ingredients:-

Milk – 1 Litre
Vinegar- 2 Tbls
Water- 2 Cups
Sugar – 1 Cup
Cardamom Powder – A Pinch





Preparation:-
  1. Keep milk in a pan and bring it to boil. 
  2. Lower heat and add the lemon/vinegar juice gradually, till milk curdles. 
  3. Add ice cubes into it and switch off the heat. Keep it aside for 5 min. 
  4. Drain the curdled milk into the hand kerchief. 
  5. Pour some water on the milk particles to remove the Lemon/vinegar flavor and smell. 
  6. Squeeze out the water again and hang the kerchief for 30 minutes. 
  7. Kneed paneer till it turns out smooth. 
  8. Make small balls of paneer and keep it aside.
For sugar syrup:
  1. Bring 2 cup of water to boil and add sugar into it.
  2. Add cardamom powder.
  3. Boil the syrup for 10 min.
  4. Add paneer balls into the syrup.
  5. Cover and boil for 15 min and have doubled in size.
  6. Let them cool down to room temperature.
  7. Serve it.
Cheers !!!
Minu

Monday, 4 December 2017

Butter Cauliflower Masala/ Cauliflower Curry




Ingredients:-

Cauliflower - 1 Cup (1/2 part of a medium one)
Potato     - 3/4 Cup
Onion       - A big
Tomato      - 4 ( )
Green Chilli - 1
Coriander Leaves
Garlic paste - 1 tsp
Ginger Paste- 1 Tsp
Chilli Powder -1 Tsp
Turmeric – ½ Tsp
Coriander Powder – 1 Tsp
Cumin Powder - ¼ Tsp
Garam masala - A pinch
Oil -
Butter - 1 Tbls
Coconut Milk (Optional)   - 1Cup
Salt – As required
Cumin Seeds - 1/4 Tsp
Fennel Seeds - 1/4 Tsp
Star anise-1
Cinnamon     -1
Cardamom     -2
Cloves       -5


Preparation:-

1. Take a kadai add oil and butter. Add cauliflower and potato into it. Sauté well.
2. Take another kadai. Put some oil. Add cumin seeds, Fennel Seeds, star anise, Cinnamon stick, cloves, Cardamom and sauté well.
3. Add onion into it and  stir well. Add salt into it.
4. Add garlic, ginger paste and green chilli .Mix well.
5. Add Chilli powder, turmeric powder, coriander powder and cumin powder. Sauté well till its raw smell goes away.
6. Add tomato puree and cook till its water dries out and stir till the oil comes out, it might take around 5 to 7 min.
7. Add cooked cauliflower and potatoes into it and mix well.
8. Close the lid and cook for 2 min.
9. Add coconut milk and boil for some time.
10. Add some garam masala and coriander leaves .
11. Serve with chapathi, rice etc.


Cheers !!!
Minu


Friday, 1 December 2017

Gooseberry Juice / Nellikka Juice / Amla Juice




Ingredients:-

Gooseberry -2
Green Chilli -1
Ginger- a small piece
Curry Leaves - 4 Leaves
Water
Salt



Method

1. Grind Gooseberry, Green chilli, Ginger and Curry Leaves with a little water.
2. Filter the pulp.
3. Add sufficient water along with salt and mix well.
4. Serve the Juice.



Cheers !!!
Minu


Wednesday, 29 November 2017

Rice Flour Coated Chicken Fry/ Crispy Chicken Fry


Ingredients:-
Chicken      -10 pieces
Ginger       - 1 inch piece
Garlic       - 5
Green Chilli -1
Curry Leaves
Chilli Powder -1/2 Tsp
Turmeric Powder- 1/4 Tsp
Coriander Powder -1/2 Tsp
Whole pepper corn -5
Rice flour       - 1Tbls
Salt
Oil



Method

1. Grind ginger, garlic, green chilli, curry leaves, chilli powder , Whole pepper corn, turmeric powder and coriander powder.
2. Put the ground paste into the chicken and mix well.
3. Add salt and again mix.
4. Keep it in the refrigerator for half an hour.
5. Add rice flour into the marinated chicken and mix.
6. Add oil into the kadai and fry the chicken.
7. Serve it as a starter.



Cheers !!!
Minu


Tuesday, 28 November 2017

Oats Smoothie/ Oats Fruits Smoothie



Ingredients:-
Oats                 - 1/2 Tbls
Boiled Water   - 1/4 Cup
Apple               - 1/2 part of an apple
Pomegranate    - 1/4 Cup
Cashew Nuts    - 10 no.s
Honey               - 2 Tbls
Cold Milk         - 3/4 Glass



Method:-
1. Soak oats in boiled water for half an hour.
2. After half an hour take a blender and add oats and water, apple, pomegranate, cashews, honey and milk. Then blend it well
3. Oats smoothie is ready to serve



Cheers !!!
Minu


Monday, 27 November 2017

Banana Fritters/ Etha Pazham appam



Ingredients:-

 Banana - 1
Sugar - min 1 Tbls (Depends on the sweetness of the banana)
Corn Flour - 5 Tbls
Coarse rice flour - 1 Tbls
Milk - 1 Tbls
Cardamom - 2 No.s 
Oil -As Needed


Method:-

1.     Blend Banana
2.     Grind Sugar with Cardamom.
3.     Mix Powdered sugar into the mashed banana.
4.     Add milk into it and mix well.
5.     Add Corn flour to the banana mixture little by little and mix well.
6.     Last add rice flour into the mixture and mix well.
7.     Heat a pan and add oil for frying.
8.     Once the oil is hot add a spoon full of mixture into the oil. Flip them in between.

9.     Serve with hot Tea.         

Cheers !!!
Minu

Saturday, 25 November 2017

Bachelors Chicken Curry/ Easy Chicken Curry


Ingredients:-

Chicken - 1/2 Kg
Onion - 12 Medium
Tomato - 2 Medium
Green Chilli - 1
Curry Leaves
Garlic -25 Pods
Ginger - small piece
Turmeric Powder - 1 Tsp
Chilli Powder - 1 Tbls
Coriander Powder -2 Tbls
Black Pepper Corns - 1 Tsp
Chicken Masala -1 Tbls
Garam Masala - 1/2 tsp
Salt
Oil
Water


Method:-
1. Grind Onion, tomato, green chilli, garlic, ginger, pepper corns.
2. Add ground paste into the chicken and mix well.
3. Add turmeric powder, chilli powder, coriander powder, chicken masala and curry leaves. Mix well.
4. Add salt into the chicken and keep it aside for minimum 10 min.
5.Heat a Pressure cooker. Add oil and add the marinated chicken.
6. Saute well for 1 min.
7. Close the lid and cook.
8.  Once it cook add some more water depending on the gravy you need.
9. Once the curry stated boiling add garam masala and some more curry leaves.
10. Serve with Chapathi, rice etc.


Cheers !!!
Minu

Unnakkaya/ Kerala Style Stuffed Banana




Ingredients:-

 Ripped Banana - 1 
Coconut Grated - 1/4 Cup 
Coconut Grated - 3/4 Cup 
Cashew Nuts - As Needed 
Raisins - as Needed 
Sugar - 1 1/2 Tbls 
Cardamom Powder - 1/2 Tsp 
Ghee - 1 Tsp 
Coconut oil -As Needed


Method:- 


1. Steam Banana. 
2. Smash or grind the banana without adding water
 3. Heat a pan. Add ghee and fry cashew nuts and raisins. Keep it aside. 
4. Fry the grated coconut. Add cardamom powder and sugar into it. Add the fried cashews and raisins also. 
5. Spread oil into hand and make ball using the smashed banana. Press the ball and add coconut mixture in the center. Shape it like an unnakkaya. 
6. Add oil into a kadai. Fry the unnakkaya. Fry both the sides until it turns brown color. 
7. Serve with hot Tea.


NB: - You can either Shallow fry it or deep fry it.

Cheers !!!
Minu


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