Mulappicha Cherupayar Thoran | Sprouted Green Gram Stir Fry

How to Prepare Mulappicha Cherupayar Thoran / Sprouted Green Gram Stir Fry?

Mulappicha Cherupayar Thoran | Sprouted Green Gram Stir Fry

Ingredients:-

• Sprouted Green gram/Mung Bean/Cherupayar – 250 gm
• Small Onion/Shallot – ¼ Cup (15 pods)
• Dried red chilli – 1 ½ Tbsp
• Turmeric Powder – ¼ tsp
• Grated Coconut – ¼ cup
• Curry leaves as needed
• Mustard Seeds as needed
• Salt to taste
• Oil as needed

Preparation:-

• Heat a pan and add oil into it. Splutter the mustard seeds, add curry leaves and chopped small onion/Shallot into it and sauté well
• Add dried red chilli powder and continue sautéing
• Now add sprouted green gram, salt, turmeric powder and little more curry leaves into it and mix it well
• Pour ¼ cup water into it and cook sprouted green gram by closing the vessel
• Open the lid after 5 to 6 min and add grated coconut into it and mix it well and then switch off the stove
• Tasty and easy sprouted green gram thoran is ready to serve

Cheers!!!

Minu

Padavalanga Parippu Curry | Snake Gourd Dhal Curry

How to Prepare Padavalanga Parippu Curry/Snake Gourd Dhal Curry?

Padavalanga Parippu Curry | Snake Gourd Dhal Curry

Ingredients:-

• Snake gourd (Padavalam) – 1 Medium size cut into small pieces
• Dhal – ¼ cup soaked
• Green chilli – 2
• Small Onion/Shallot – 3 to 4 Pods
• Turmeric Powder – ½ tsp
• Chilli Powder – ¾ Tsp
• Grated Coconut – ¾ cup
• Curry leaves as needed
• Mustard Seeds as needed
• Oil as needed
• Salt to taste

Preparation:-

• First let’s clean the snake gourd. Using a knife scrub it over the white portion of the snake gourd
• Clean the seeds using the knife and then remove the seeds
• Cut the snake gourd into small pieces
• Take a cooker and cook the dhal. If dhal is soaked for more than 2 to 3 hours then no need to cook it separately
• Once dhal is cooked add snake gourd / Padavalam, Green Chilli, Curry leaves, salt to taste, Turmeric Powder, chilli powder and pour water to cook the vegetables
• Take a mixer jar and add grated coconut, small onion/shallot, water and grind it to make a thick paste
• Transfer the ground coconut mix into the cooked vegetables and mix it well. Pour required water if you require more gravy
• Add curry leaves and switch off the stove once it starts boiling
• Heat a pan and add oil into it. Splutter the mustard seeds, add curry leaves into it and then transfer the spluttered mustard into the curry
• Tasty and easy padavalam parippu curry is ready to serve

Cheers!!!

Minu

Idichakka Masala Curry | Tender Jackfruit masala Curry

How to Prepare Malabar special Idichakka Masala Curry/Tender Jackfruit masala Curry?

Idichakka Masala Curry | Tender Jackfruit masala Curry

Ingredients:-

• Jack Fruit/Idichakka:
• ½ portion of a medium size fruit
• Cut it into small pieces
• Turmeric Powder - ¾ tsp
• Coriander Powder – 2 Tbsp
• Pepper Powder – ½ Tsp
• Garam Masala – ¾ Tsp
• Green chilli – 3
• Grated Coconut – ¾ cup
• Garlic – 5 to 7 pods
• Small Onion/Shallot – 6 Pods
• Ginger – ½ Inch
• Dried red chilli - 4
• Curry leaves as needed
• Mustard Seeds as needed
• Oil as needed
• Salt to taste

Preparation:-

• First let’s clean the Jackfruit, 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 jackfruit using a knife
• Cut the thick portion in the middle of the Jackfruit
• Cut the Jack fruit into medium sized pieces
• Take a cooker and add, cut Jackfruit, Salt to taste, Turmeric Powder, Coriander Powder, Green Chilli and pour little water and cook for two whistle
• Heat a Pan and pour oil into it. Add grated coconut into it and sauté well
• Once the coconut become brown add small onion/shallot, ginger, garlic, dried red chilli, curry leaves and continue sautéing
• Take a mixer jar and grind it to make a thick paste by pouring little water
• Transfer the ground coconut mix into the cooked jackfruit and mix it well. Pour required water if you require more curry
• Add curry leaves, pepper powder into the curry and let it boil
• Add garam masala into it and then switch off the stove
• Heat a pan and add oil into it. Splutter the mustard seeds and then transfer the spluttered mustard into the curry
• Tasty Idichakka masala curry is ready to serve

Cheers!!!

Minu

Homemade Condensed Milk | How to prepare Milk Maid at home

How to Prepare Condensed/Milk Maid at home?

Homemade Condensed Milk | How to Prepare Milk Maid at home

Ingredients:-

• Milk – 2 Cup
• Sugar – 1 Cup
• Salted Butter – 1 ½ Tbspn

 

Preparation:-

• Take a pan and boil the milk
• Add sugar into the milk and continue boiling until it melts and curtail
• Keep the flame in medium and curtail the milk and sugar mix
• Add ghee into the milk and mix well
• Once it reaches the consistency switch off the stove

 

Cheers!!!

Minu

How to Clean Gas Stove Burner | Kitchen Cleaning Tips

How to Clean Gas Stove Burner?

How to Clean Gas Stove Burner | Kitchen Cleaning Tips 

Steps to be followed

Take a vessel and pour ¼ cup vinegar and ¼ cup water. Dip the burner which you want to clean in this liquid. Keep it aside for 5 to 6 hours

After 5 to 6 hours take out the burner from vinegar and clean it using a scrubber

There is not much effort required, try it out and let me know the feedback

Cheers!!!

Minu

Vishu Onam Sadya Special Parippu Pradhaman | Kerala Sadya Special Parippu Pradhaman

How to prepare Vishu Sadya Special Parippu Pradhaman?

Vishu Onam Sadya  Special Parippu Pradhaman | Kerala Sadya Special Parippu Pradhaman

Ingredients:-

• Coconut grated for taking milk– 2 Big
• ·         First Milk – ½ Cup
• ·         Second Milk – 1 Ltr
• ·         Third Milk –1 ½ Ltr
• Moong Dhal – 250 gm
• Jaggery – 500 gm for making Jaggery syrup
• Cashew nuts as needed
• Raisins as needed
• Cardamom – 6 to 7 for making Cardamom powder
• Cut coconut pieces – 2 Tbsp
• Ghee as needed

  

Preparation:-

• Take a pan and shallow fry moong dhal. Make sure you don’t do deep fry
• If you are using Uruli then apply little ghee before heating
• Heat a vessel (Here we used Uruli) and boil 1 ½ ltr 3^rd milk
• Add moong dhal into the milk and cook well
• In parallel boil jaggery with little water and make jaggery syrup
• Once moong dhal is cooked well pour jaggery syrup into it and stir well
• Once the mixture become thick add 1 Tbsp ghee into it
• Pour second milk (1 litre) into it and stir well
• Add a pinch salt into the payasam
• Stir the payasam continuously
• Check the consistency and switch off the stove
• Add cardamom powder and 1^st milk into the payasam and stir
• Add ghee in to a pan, once it is hot add cut coconut and saute well. When coconut gets brown colour add cashew nuts and then raisins
• Add it into the Payasam and it is ready to serve hot!

Cheers!!!

Minu

Vishu Onam Sadya Special Puli Inchi | Malabar Style Puli Inchi | Kerala Sadya Special Puli Inchi

How to prepare Vishu Sadya Special Puli Inchi | Malabar Style Sadya Special Puli Inchi?

Vishu Onam Sadya Special Puli Inchi | Malabar Style Puli Inchi | Kerala Sadya Puli Inchi

Ingredients:-

• Tamarind water – 4 cup (Squeezed using 150 gm Tamarind)
• Turmeric Powder – 1 Tsp
• Chilli Powder – 1 ¼ Tsp
• Green Chilli – 6
• Ginger – 50 gm
• Fried Boiled Rice Powder – 2 Tbsp
• Black Sesame Seed Powder – 1 ½ Tbsp
• Crushed Jaggery –¾ portion a small piece
• Fenugreek Powder - A pinch
• Salt to taste

Preparation:-

• Take a vessel and pour 4 cup tamarind water into it. Add required salt, 1 Tsp turmeric powder, 1 ¼ Tsp chilli Powder, 6 green chilli, 50 gm Ginger
• Boil the tamarind water, once it become little thick add curry leaves, 2 Tbsp fried boiled rice flour, 1 ½ Tbsp black Sesame Seed Powder
• Keep boiling the tamarind mixture and then add ¾ portion of a jaggery piece and then finally a  pinch of fenugreek powder
• Heat a pan and add oil into it. Splutter the mustard seeds and then add Curry leaves and dried red chilli and sauté well
• Transfer the spluttered mustard into the puli inchi
• Tasty Puli Inchi is ready to serve with rice!!!

Cheers!!!

Minu

Onam Vishu Sadya Aviyal | Kerala Sadya Aviyal | Malabar Style Aviyal

How to prepare Vishu Sadya Special Aviyal | Malabar Style Sadya Aviyal?

Onam Vishu Sadya Aviyal | Kerala Sadya Aviyal | Malabar Style Aviyal

Ingredients:-

• Carrot – 1 Medium size
• Cucumber (Vellarikka) – 100 gm
• Elephant Yam (Chena)– 100 gm
• Raw Banana – 1
• Long Beans (Achinga Payar) – 5 to 6 sliced
• Drumstick – 1 ½ cut into pieces
• Green Chilli – 5
• Grated Coconut – 1 cup
• Curd – 250 ml
• Turmeric Powder – ¾ Tsp
• Curry leaves as needed
• Raw Coconut Oil as needed
• Salt to taste

• ** All vegetables are cut it into thin and long pieces

 

Preparation:-

• In order to make Kalan, vegetables are cut it into thin and long pieces
• Take a vessel and transfer raw banana and Yam into it. Pour required water and cook for some time since these two vegetables take long time to cook
• When it is cooked quarter portion add all other vegetables, salt and required water and then cook well by closing the vessel using a lid
• Take a mixer jar and add grated coconut and green chilli into it and crush it
• Transfer the crushed coconut, curd and curry leaves into the vegetables and mix it well
• Finally add 2 to 3 Tsp raw coconut oil and then switch off the stove
• Tasty Aviyal is ready to serve!!!

 

Cheers!!!

Minu

Onam Vishu Sadya Special Kalan | Kalan | Malabar Style Kalan

How to prepare Vishu Sadya Special Kalan | Malabar Style Kalan?

Onam Vishu Sadya Special Kalan | Kalan | Malabar Style Kalan

 

Ingredients:-

• Raw Banana – 1 Banana sliced
• Elephant Yam – 1 Cup, (Same quantity of Banana)
• Green Chilli – 3
• Chilli Powder - ½ Tsp
• Turmeric Powder – ½ Tsp
• Pepper Powder – ¼ Tsp
• Salt to taste
• Grated Coconut – 1 Cup
• Curd – 500 ml
• Cumin – 1 Tsp
• Curry Leaves as needed
• Mustard Seeds as needed
• Dried red chilli – 2
• Fenugreek – ½ Tsp
• Oil as needed

Preparation:-

• Take a cooker and add Raw Banana, Elephant Yam, Salt to taste, Green Chilli, turmeric Powder, Chilli Powder and pour required water and cook well
• Take a mixer grinder and add grated coconut, cumin seeds and pour little portion of curd to make a thick paste
• Smash few banana and yam to make the gravy bit thick (Optional)
• Add few curry leaves and then transfer the ground coconut paste into the cooked vegetables
• Keep the flame low and then add the balance curd into the curry
• Switch off the stove when it starts boiling. Add the pepper powder and mix well
• Heat a pan and add oil into it. Splutter the mustard seeds and then add fenugreek, dried red chilli and curry leaves into it and sauté well
• Transfer the mustard seeds into the curry
• Sadya special Kalan is ready to serve

Cheers!!!

Minu

Kerala Sadya Olan | Malabar Style Olan

How to prepare Vishu Sadya Special Olan | Kumbalanga Olan?

 Kerala Sadya Olan | Malabar Style Olan

Ingredients:- 

• Vanpayar/Red cow peas – 1/3 Cup
• Ash Gourd/Kumbalam – 250 gm
• Coconut Milk (Second) - 2 ½ cup
• Coconut milk (First) – ¾ Cup
• Green Chilli - 2
• Curry leaves as needed
• Salt to taste (Optional)
• Raw coconut oil

 

Preparation:-

• Soak Vanpayar/Red cow peas for 5 to 6 hours
• Take a cooker and add Vanpayar/Red cow peas, salt and required water and cook well
• Take another vessel and cook Ash Gourd /Kumbalam by adding the cooked Vanpayar/Red cow peas, green chilli, salt to taste, curry leaves and second coconut milk
• Once it starts boiling keep the flame low and close the lid. Make sure to stir in between by opening the lid
• Add curry leaves and first coconut milk
• Finally add raw coconut oil up to 2 Tsp and switch off the stove

 

Cheers!!!

Minu

Varutha Upperi | Vishu and Onam Sadya Upperi | Kaya Nurukku Upperi

How to prepare Varutha Upperi/Vishu and Onam Sadya Special Upperi /Kaya Nurukku Upperi?

Varutha Upperi | Vishu and Onam Sadya Upperi | Kaya Nurukku Upperi

Ingredients:- 

• Raw Banana - 2
• Turmeric Powder - 1 ½ Tsp
• Salt – 2 Tsp
• Oil as need to fry

 

Preparation:-

• Peel off the raw banana. Apply little oil in your hand to avoid stains on your hand
• Take a vessel and pour water to dip the raw banana. Add 1 ½ Tsp turmeric into it and keep the banana into this water for 20 to 30 min
• After 20 to 30 min take out the banana from turmeric water and dry it out using a tissue or dry cloth
• Cut the raw banana into 4 pieces to make the chips
• Take another vessel and add 2 Tsp salt and mix it well. This will be used later while frying the banana
• Heat a pan and pour coconut oil. Once it become hot add cut banana into the oil and do deep fry
• Pour 2 Tbsp salt water into the oil and continue to fry until it become crispy
• Varutha upperi/Kaya Nurukku upperi is ready to serve

Cheers!!!

Minu

Semiya Payasam | Kerala Sadya Payasam

How to prepare Kerala Sadya Semiya Pyasam/Vermicelli Payasam?

Kerala Sadya is very famous for the variety of dishes which is served in the banana leaf. Payasam is definitely one of the item which cannot be avoided. There are different kinds of Payasam prepared for Sadya. Here I am showing you how to prepare a simple and easy Semiya Payasam.

Semiya Payasam | Kerala Sadya Payasam 

Ingredients:- 

• Vermicelli – ¾ Cup
• Milk – 500 Ml
• Water – 200 ml
• Sugar – ½ Cup
• Ghee – 2 Tbsp
• Cashew Nuts as needed
• Raisins as needed
• Cardamom Powder – 6 
• Milkmaid – 2 to 3 Tbsp

 

Preparation:-

• First let’s fry the cashew nuts and raisins in a pan by pouring little ghee into it and keep it aside. Same ghee we want to use it for frying vermicelli.
• Add vermicelli in to the same ghee and fry it till it become golden brown
• Take a big vessel and boil the milk along with 200 ml water
• Transfer the fried vermicelli in to the milk and stir it well. Make sure to keep the flame low
• Add sugar into the milk and mix it well. Make sure you stir the milk continuously
• Add Cardamom powder and condensed milk into the Payasam and mix it well
• Switch off the stove and add cashew and raisins. Payasam is ready to serve

Cheers!!!

Minu

Vellarikka Pachadi | Cucumber Pachadi

How to prepare Kerala Sadya Special Pachadi/Vellarikka Pachadi?

Kerala Sadya is very famous for the variety of dishes which is served in the banana leaf. Pachadi is definitely one of the dish which cannot be avoided. There are different kinds of Pachadi. Here I am showing you how to prepare pachadi using vellarikka/Cucumber.

Vellarikka Pachadi | Cucumber Pachadi

Ingredients:- 

• Indian Cucumber – 200 gm
• Grated Coconut – ½ Cup
• Green Chilli – 2
• Salt to taste
• Curd – ½ Cup
• Mustard seeds for grinding – ½ Tsp
• Red dried chilli – 2
• Curry leaves as needed
• Oil as needed

 

Preparation:-

• Cut the cucumber into small pieces
• Transfer the cut cucumber into a clay pot. Add green chilli, salt, and a little water and cook well
• Grind grated coconut along with ½ Tsp mustard seeds and ½ cup curd
• Add curry leaves into the cooked cucumber. Switch off the stove and keep it aside for few min to get it cool
• Transfer the ground coconut into the cooked cucumber and mix it well. Add salt if required
• Heat a pan and pour required oil. Splutter the mustard seeds and then add dried green chilli and curry leaves. Transfer the spluttered mustard into the pachadi
• Pachadi is ready to serve with sadya or meals

Cheers!!!

Minu