Wednesday 28 February 2018

Chikoo Banana Milk Shake | Milkshake for Kids | Sapota Milkshake

 How to prepare chikoo Banana milkshake/Kids special Milkshake?



Chikoo Banana Milk Shake | Milkshake for Kids | Sapota Milkshake



Ingredients:-
  • Chikoo/Sapota – 3 peeled and cut
  • Banana Robusta – 2 chopped
  • Milk – 1 Cup
  • Honey – 3 Tbsp

 
Preparation:-
  • Take a mixer jar and add Chikoo/Sapota, banana honey and milk into it
  • Blend the fruits to make juice
  • Pour the juice into a serving glass


Cheers!!!
Minu

Monday 26 February 2018

Soft Gothambu Puttu | Wheat Puttu | Kerala Breakfast recipe

How to prepare soft gothambu/wheat puttu?


 Soft Gothambu Puttu | Wheat Puttu | Kerala Breakfast recipe


Ingredients:- 
  • Wheat Flour – 2 Cup
  • Grated Coconut as needed
  • Water – ½ Cup (120 ml)
  • Salt to taste


Preparation:-
  • Take a flat vessel and mix wheat flour and salt needed
  • Pour water little by little in to the flour and mix it well
  • Take a mixer jar and transfer the wheat flour into it and pulse it for twice
  • Make sure you don’t grind the wheat, pulse the wheat for twice or thrice
  • Transfer the wheat into a vessel from the mixer jar and mix it well
  • Take a puttu making vessel and fill coconut and wheat flour alternatively
  • Keep it over the cooker for steaming
  • Transfer the puttu into a plate, soft wheat/gothambu puttu is ready to serve
  • Serve it hot!

 

Cheers!!!
Minu

Saturday 24 February 2018

Idichakka Thoran | Tender Jack fruit Stir Fry

How to prepare Idichakka thoran/Tender Jack fruit Stir Fry?


 Idichakka Thoran | Raw Jack fruit Stir Fry



Ingredients:-
  • Jack Fruit/Idichakka – ½ portion of a medium size fruit
  • Turmeric Powder - ½ tsp
  • Grate Coconut – ½ cup
  • Green chilli – 3
  • Garlic – 3 to 4 pods
  • Boiled rice – 1 Tsp
  • Urad dal – 1 Tsp
  • Dried red chilli - 2
  • Salt to taste
  • Mustard Seeds as needed
  • Curry leaves as needed
  • Water as needed to cook the Jack Fruit/Idichakka

 

Preparation:-

  • While cutting the Jack fruit make sure to apply oil on your hand and knife to avoid sticking the white paste
  • Remove the sharp portion of the jack fruit using a knife
  • Cut the Jack fruit into medium sized pieces
  • Transfer the cut pieces into a cooker. Add salt to taste, ½ tsp turmeric Powder and a little water to cook the jack fruit
  • Using a mixer jar crush the cooked idichakka. Make sure you pulse it for once or twice to avoid it become a paste
  • Crush the coconut using a mixer by adding green chilli and garlic
  • Heat a pan and add oil into it, splutter the mustard seeds.
  • Add boiled rice and urad dal into the oil. After that add curry leaves and dried red chilli into it sauté well
  • Transfer the crushed idichakka/Jack fruit into the pan and mix well
  • Add crushed coconut into it and mix well
  • Taste the salt and add if required
  • Mix the mixture well
  • Cook for 2 min by closing the mixture using a lid
  • Open the lid and mix it well. Switch off the stove and transfer it into a serving dish
  • Serve it hot!


Cheers!!!
Minu

Thursday 22 February 2018

Sweet Bread Toast | Kids special Bread Toast

How to prepare a very simple Sweet Bread Toast/Kids special Bread Toast?



Sweet Bread Toast | Kids special Bread Toast



Ingredients:-
  • Bread – 6 Slices
  • Pineapple Jam – 3 Tbsp
  • Aval/Rice Flakes – 3 Tbsp
  • Milk – 2 Tbsp
  • Sugar – 1 Tbsp
  • Cardamom Powder – 3 Crushed  
  • Butter – 1 ½ to 2 Tbsp


Preparation:-
  • Add sugar and cardamom powder into the milk and stir well until it dissolves
  • Add Aval/Poha into the milk and soak it for few min
  • Cut the black portion of the bread
  • Take one bread at a time and paste the Jam over the bread
  • Add soaked Aval/Poha over the bread and keep one bread over another
  • Take a pan and toast the bread with butter
  • Serve it hot!


Cheers!!!
Minu

Tuesday 20 February 2018

Karimeen Mappas | Kerala Style Fish Mappas

How to prepare Karimeen Mappas/Kerala Style Meen Mappas?


 Karimeen Mappas | Kerala Style Fish Mappas




Ingredients:- 
  • Karimeen/Pearl Sport Fish – 2
  • Onion – 1 Big sliced
  • Tomato – 2 (1 Sliced into small pieces and 1 round sliced)
  • Curry leaves as needed
  • Green chilli – 3
  • Garlic paste – 1 Tsp
  • Ginger Paste – ¾ Tsp
  • Small Onion/Shallot- 1 ½ Tbsp
  • Salt to taste
  • Chilli Powder – ½ Tsp
  • Turmeric Powder – ½ Tsp
  • Pepper Powder – ½ Tsp
  • Coriander Powder – 2 Tsp
  • Coconut Milk – 1 ½ Cup  - Second milk  and ¼ Cup  - First Milk
  • Mustad seeds
  • Fenugreek – less than ¼ Tsp
  • Oil as needed



Preparation:-
  • Marinate the Karimeen by adding a little salt, ½ Tsp Turmeric Powder and 1 pinch pepper powder and keep it aside for 10.
  • Heat a pan and add a little oil to fry the marinated Karimeen
  • Heat a cooking clay pot and add 2 tbsp oil into it. Splutter the mustard seeds.
  • Add fenugreek into the oil
  • Add garlic and ginger paste into the pot and mix saute well
  • Now add Shallot into the mixture and then add green chilli and saute well until its raw smell goes away
  • Add sliced onion into the mixture and continue sauting by adding a pinch of salt and later few curry leaves
  • Add turmeric powder, chilli powder and coriander powder into the mixture and saute well
  • Add sliced tomato into the mixture
  • Pour second coconut milk into the mixture and mix well
  • Add shallow fried Karimeen into the curry and cook
  • Add pepper powder and round sliced tomato and curry leaves into the curry
  • Finally pour the first coconut milk and switch off the stove once it starts boiling
  • Karimeen Mappas is ready now…Serve it hot!


Cheers!!!
Minu

Thursday 15 February 2018

Egg Fried Rice | Kids lunch box Rice

Ho to prepare simple egg fried rice?


Egg Fried Rice | Kids lunch box Rice



Ingredients:- 
  • Cooked Basmati Rice - 2 Cup uncooked rice
  • Onion – 1 Big
  • Carrot - ½ Cup
  • Beans - ½ Cup
  • Spring Onion – ½ to ¾ cup
  • Egg - 3
  • Soya Sause - 2 Tbsp
  • Salt to taste
  • Oil as needed
  • Pepper Powder


Preparation:- 
  • Cook the Basmati rice, it is better if you can cook the rice in advance. Add salt while cooking.
  • Heat a pan and oil into it, add sliced onion and sauté well.
  • Add Carrot and beans into the pan and saute, make sure to add required salt into the vegetable
  • Add egg into the vegetable mix and also add a little salt, ½ tsp pepper powder into it and mix well
  • Add cooked basmati rice into the pan and mix well
  • Add 2 Tbsp Soya Sauce, 1 Tsp pepper powder and spring onion into the rice and mix well
  • Serve it hot!


Cheers!!!
Minu

Wednesday 14 February 2018

Soft Phulka | Soft Pudina/Mint Phulka

How to prepare Soft pudina Phulka/Roti?


 Soft Phulka | Soft Pudina/Mint Phulka



Ingredients:-
  • Wheat Powder – 1 Cup
  • Pudina/Mint – 15 to 20 stump
  • Water - ¼ cup for grinding Pudina/Mint + 2Tbsp
  • Salt to taste


Preparation:-
  • Take a vessel and add wheat powder into it. Add Salt and mix it properly.
  • Pour Pudina paste into the wheat, while mixing add additional 2 Tbsp water little by little and knead it well
  • Transfer the dough into a closed vessel and keep it aside for 20 to 30 min
  • Make medium size balls to make phulka
  • Now take one of the balls and place it on a flat surface dusted with wheat flour. Using a rolling pin, roll the ball to a circular shape
  • Heat a Tawa and keep one phulka at a time and cook both sides
  • Once both sides are cooked for a min, by using clip take out the phulka and keep it directly over high flame. Flip over the phulka until it cook well.
  • Serve it hot with Vegetable or chicken curry!


Cheers!!!
Minu

Tuesday 13 February 2018

Varuthu Aracha Naadan Style Chicken Curry | Kerala Style Varuthu Aracha Chicken Curry

How to prepare Thenga Varuthu Aracha Naadan Style Chicken Curry?


 Varuthu Aracha Naadan Style Chicken Curry | Kerala Style Varuthu Aracha Chicken Curry


Ingredients:-

Chicken – ¾ KG
Onion – 3 to 4 medium size
Tomato – 1
Ginger – 2 Inch
Garlic – 15 pods
Green chilli – 2
Turmeric Powder – ½ Tsp
Chilli Powder – 2 Tsp
Coriander powder – 1 ½ Tbsp
Chicken Masala – 1 Tsp
Grated Coconut – ¾ Cup
Cardamom – 4
Cloves - 5 to 6
Cinnamon – Small piece
Fennel Seeds – 1 Tsp
Whole Pepper - 1 Tsp
Curry leaves as needed
Salt to taste
Oil as needed




Preparation:-
  • Chop onion, tomato, green chilli, ginger and also crush the garlic
  • Heat a Kadai and pour oil into it. Add Onion, Salt, Green chilli, Ginger, Garlic, Curry leaves and sauté well. 
  • Add turmeric powder, chilli powder, coriander powder and chicken masala into the Kadai and continue sautéing
  • Add tomato into the mixture and continue sautéing
  • Add chicken into the Kadai and mix well. 
  • Add a little water into it and cook
  • Heat another pan to fry the grated coconut
  • Pour little oil and continue to fry the coconut
  • Add Cardamom, Cloves, Cinnamon stick, Fennel seeds, Whole Pepper and curry leaves into the coconut and sauté well
  • Grind the fried coconut mixture to make a thick paste using a mixer and keep it aside
  • Pour the fried coconut paste into the cooked chicken and mix well. Once it starts boiling switch off the stove 
  • Serve it hot with Rice or Chappathi!


Cheers!!!
Minu

Sunday 11 February 2018

Onion Chutney | Coconut Chutney

How to prepare Onion Chutney/Coconut Chutney?


Onion Chutney | Coconut Chutney


Ingredients:-
  • Grated Coconut - ½ Cup
  • Dried red chilli - 2
  • Curry leaves as required
  • Small Onion/Shallot – 2 pods
  • Salt as required

Preparation:-
  • Take a mixer jar and add grated coconut, dried red chilli, curry leaves, salt as needed and crush
  • After crushing a bit take out the jar and add small Onion/Shallot into it and crush well
  • Check the salt and add if required, healthy coconut chutney is ready to serve
  • Serve it with rice or dosa!
 
Cheers!!!
Minu

Friday 9 February 2018

Mangalore Special Bun | Banana Puri

How to prepare spongy and sweet Mangalore Special Buns?



Mangalore Special Bun | Banana Puri



Ingredients:-
  • Maida – 1 Cup (150 ml)
  • Banana Robust- 1
  • Curd - 3 Tbsp
  • Baking Soda – ½ Tsp
  • Salt as required
  • Sugar – 1 to 2 Tbsp
  • Cumin Seeds – ½ Tsp
  • Ghee – ½ Tsp
  • Oil as required


Preparation:-
  • Take a mixer jar and add banana, curd, sugar and blend well
  • Take a big vessel and add Maida into it then add Cumin seeds, Salt and Baking soda and mix well
  • Pour the blended banana mixture into the Maida and knead well
  • Add little ghee into the mixture and again knead it well
  • Transfer the dough into a small bowl and add the balance ghee on top of it and cover it well. Keep the dough aside for 4 to 8 hours
  • After 4 to 8 hours open the cover and knead the dough again
  • Make medium size balls using the dough
  • Now take one of the balls and place it on a flat surface dusted with Maida flour.  Using a rolling pin, roll the ball to a circular shape
  • Take a pan and pour the oil to fry the bun
  • When one side is cooked flip it over to cook the other side
  • Serve it hot with chutney!

 
Cheers!!!
Minu

Thursday 8 February 2018

Double Layer Pudding | Milk and Tender Coconut layered pudding

How to prepare Double Layer Pudding or Milk and Tender Coconut layered pudding?


Double Layer Pudding | Milk and Tender Coconut layered pudding



Ingredients:-

Layer 1
  • Cold water – ½ Cup
  • Gelatine- 1 Tbsp
  • Milk – 1 Cup
  • Milkmaid – ½ Cup


Layer 2

  • Cold water – 1 Cup
  • Gelatine- 2 Tbsp
  • Tender coconut water – 2 Cup
  • Sugar – 5 Tbsp


Preparation:-

Layer1

  • Take ½ cup water and mix 1 Tbsp gelatine and keep it aside
  • Take a pan and boil 1 cup milk. Add ½ cup milkmaid and mix well
  • Add Gelatine into the milk and stir well
  • Keep the vessel into a water to get it cool
  • Take another vessel to set the first layer. Pour the milk mixture into it and keep it in a fridge/freezer


Layer 2

  • Take 1 cup water and mix 2 Tbsp gelatine and keep it aside
  • Take another vessel with 2 cup tender coconut water and add 5 Tbsp Sugar
  • Double boil the gelatine by keeping the gelatine mixed bowl into a boiling water until it melts
  • Transfer the gelatine into the tender coconut mixed with sugar and stir well
  • Take out the first layer from the fridge/freezer, make sure first layer is set and soft before pouring the second layer mixture
  • Pour the tender coconut mixture on top of the first layer and then keep the vessel inside the fridge/freezer
  • Two layer pudding (Milk and Tender Coconut) is ready!


Cheers!!!
Minu

Tuesday 6 February 2018

Karimeen Varuthathu | Karimeen Porichathu | Pearl Spot Fry

How to prepare Karimeen Varuthathu/Karimeen Porichathu?


Karimeen Varuthathu | Karimeen Porichathu | Pearl Spot Fry


Ingredients:- 
  • Karimeen/Pearl Spot – 1
  • Small Onion/Shallot – 3
  • Ginger – ½ Inch
  • Garlic – 4 pods
  • Green Chilli – 1
  • Curry Leave as required
  • Turmeric Powder – ½ Tsp
  • Chilli Powder – ¾ Tsp
  • Coriander Powder – 1 Tsp
  • Salt as required
  • Vinegar/Lemon Juice – 1 Tsp
  • Rice flour – ½ Tsp
  • Oil as required

 

Preparation:-

  • Make few deep cut mark over the fish
  • Take a mixer jar and add Small Onion/Shallot, Garlic, Green Chilli, ginger, Curry Leaves, Salt, Turmeric Powder, Chilli Powder, Coriander Powder and Vinegar and grind it will to make a thick paste
  • Transfer the masala paste into a bowl and check the taste, add salt or chilli if it is less
  • Add rice flour into the masala and mix it well
  • Apply masala little by little on both sides of the fish
  • Keep it aside for 10 min
  • To fry the fish, heat a pan and add oil
  • Add curry leaves into the oil
  • Add fish into the oil and fry both sides until it cook
  • Serve it hot!


Cheers!!!

Minu

Monday 5 February 2018

Kerala Style Egg Curry | Naadan Mutta Curry

How to prepare Kerala Style Egg Curry/Naadan Mutta Curry?



Kerala Style Egg Curry | Naadan Mutta Curry


Ingredients:- 
  • Egg – 2
  • Onion – 1 Medium
  • Potato – 1 Medium
  • Tomato – 1 Medium
  • Small Onion/Shallot – 4
  • Ginger – ¾ Inch
  • Garlic – 4 pods
  • Green Chilli – 2
  • Grated Coconut – ½ Cup
  • Turmeric Powder – ¼ Tsp
  • Chilli Powder – ¾ Tsp
  • Coriander Powder – 2 ½ Tsp
  • Pepper Powder – ¼ Tsp
  • Garam masala – ¼ Tsp
  • Curry Leave as required
  • Salt as required
  • Oil as required
  • Water as required

 

Preparation:-

  • Boil the eggs first and keep it aside. While boiling the water make sure to add a little salt into it to avoid breaking the egg shell
  • Take a cooker and add sliced onion, Potato, Tomato, sliced Green Chilli, Ginger, Garlic, Curry leaves, Turmeric Powder ¼ Tsp, Chilli Powder ¾ Tsp, Coriander Powder 2 ½ Tsp, salt and a little water to cook and boil for two whistle
  • Take a mixer jar and grind the coconut by adding a little water to make a smooth paste
  • Switch on the stove and then smash few potatoes and then
  • Add boiled eggs into it and allow it to boil
  • Pour the ground coconut paste into the cooker and mix well and boil again
  • Add ¼ Tsp pepper powder into the curry
  • And lastly add ¼ Tsp garam masala into to the curry and mix well. Switch off the stove
  • Heat a pan and add oil into it, splutter the mustard.
  • Add sliced shallot and curry leaves into it and sauté well
  • Transfer the mustard mixture into the curry
  • Serve it hot with Chappathi or Rice


Cheers!!!

Minu

Saturday 3 February 2018

Malabar Special Nice Pathiri | Rice Pathiri

How to Prepare Malabar Special Nice Pathiri?


Malabar Special Nice Pathiri | Rice Pathiri


Ingredients:-
  • Rice flour – 1 ½ Cup
  • Water – 1 ½ Cup + 2 Tbsp
  • Salt as required
  • Oil as required


Preparation:-
  • Take measured water into a vessel and switch on the stove. Add salt into it.
  • Add ½ to 1 Tsp coconut oil or ghee into the water
  • Once the water start boiling, keep the flame low and start adding the rice flour little by little and mix well.
  • Keep the mixture aside for 5 min to get it cool
  • Take another big vessel and transfer the mixture into it and kneed it well
  • Make medium size balls to make the Pathiri. Don’t press too hard while making the balls
  • Now take one of the balls and place it on a flat surface dusted with rice flour.  Using a rolling pin, roll the ball to a circular shape. Cut it using a sharp rounded vessel to get the exact circle shape
  • Second Method: Using the presser, press the rice ball and make the circular shape then using a rolling pin, roll the ball to make it thin. Cut it using a sharp rounded vessel to get the exact circle shape
  • Heat a dosa Tawa and keep one Pathiri at a time and cook both sides.
  • Serve it hot with Chicken or Egg curry!


Cheers!!!

Minu

Thursday 1 February 2018

Pottukadala Chutney | Roasted Gram Chutney

How to prepare Pottukadala Chutney/Roasted Gram Chutney?



Pottukadala Chutney | Roasted Gram Chutney


Ingredients:-
  • Grated Coconut – 1 Cup
  • Roasted Gram/Pottukadala – ¼ Cup
  • Green Chilli – 3
  • Ginger – ½ Inch
  • Salt as required
  • Mustard Seeds -1/4 Tsp
  • Dry red chilli - 1
  • Curry Leaves as needed
  • Urad Dal – ½ Tsp
  • Oil as needed

 
Preparation:-
  • Take a pan and fry the roasted gram till its colour start changing into light brown
  • In a mixer jar add grated coconut, Roasted gram, Green Chilli, Ginger, salt and a little water (1/4 cup) and grind well
  • Take out the jar and add salt and chilli if required. Add more water depends on the consistency required and grid well again
  • Check the consistency and add water if required
  • Take a pan and add oil into it, splutter the mustard seeds. Add Urad dal and stir well, add Curry leaves and dry red chilli
  • Pour the grinded coconut and roasted gram paste into the mixture and stir well.
  • Once the chutney starts boiling switch off the stove.
  • Serve it with Dosa, Idli!


Cheers!!!

Minu