Padavalam Pachadi | Kerala Sadya Special Pachadi

How to prepare Padavalam Pachadi | Kerala Sadya Special Pachadi

Padavalam Pachadi | Kerala Sadya Special Pachadi

Ingredients:-

• Snake Gourd – ½ Portion of a medium Size
• Green Chilli - 2
• Curry Leaves as needed
• Grated Coconut – ¾ Cup
• Curd - ¾ Cup
• Mustard Seeds – ¼ + ½ Teaspoon
• Dry Red Chilli -2
• Salt as needed
• Oil as needed

Preparation:-

• Peel the snake gourd and cut it into small pieces
• Transfer the snake gourd into a mud pot
• Add green chilli, curry leaves and salt
• Add required amount of water and cook
• Grind coconut curd and mustard seeds
• Heat coconut oil in a pan and add mustard seeds
• When mustard seeds splutter add dry chilli and curry leaves and add it into the pachadi
• Tasty Padavalam/Snake Gourd Pachadi is ready to serve

 

Cheers!!!

Minu

Sweet Corn Soup | Healthy Sweet Corn Soup

How to prepare Sweet Corn Soup | Healthy Sweet Corn Soup

Sweet Corn Soup | Healthy Sweet Corn Soup

Ingredients:-

• Sweet Corn to Grind– ½ Cup
• Sweet Corn Whole – ¼ Cup
• Carrot – ¼ Cup
• Beans – ¼ Cup
• Spring Onion - !/4 Cup
• Garlic – 4 Pods (¾ to 1 tablespoon)
• Pepper Powder – ½ Teaspoon
• Corn Flour – 1 Tablespoon
• Lemon Juice – ¼ Teaspoon
• Sugar – ¼ Teaspoon
• Salt as required
• Butter as required

Preparation:-

• Take a mixer jar and grind sweet corn and make thick paste by adding a little water
• Take corn flour in a bowl and mix it with ¼ cup water
• Heat butter in a pan and add carrot, beans, sweet corn, garlic into it and sauté well
• Add spring onion and continue sautéing
• Transfer ground sweet corn into the pan and mix it well
• Add two cup water and cook for 5 min by closing the pan
•  Transfer corn flour into the pan and mix it well
• Add required salt, sugar, pepper powder into the soup and mix it again
• Finally add few spring onion and lemon juice and then switch off the stove
• Tasty Sweet Corn soup is ready to serve

Cheers!!!

Minu

Cheera Sambar | Red Spinach Sambar

How to prepare Cheera Sambar | Red Spinach Sambar

Cheera Sambar | Red Spinach Sambar

Ingredients:-

• Toor dhal – ½ Cup Soaked
• Red spinach – 2 Cup
• Green chilli – 1
• Tomato – 1 Medium Size
• Turmeric Powder – ¼ Teaspoon
• Chilli powder – 2 Teaspoon
• Coriander Powder – 2 Teaspoon
• Sambar powder – 2 Teaspoon
• Tamarind water – 1 gooseberry size squeezed
• Asafoetida – A Pinch
• Fenugreek powder – A Pinch
• Jaggery a small piece
• Ghee – ½ Teaspoon
• Onion – ¼ portion of a medium size
• Dried red chilli - 2
• Salt as required
• Water as required
• Curry leaves as required

 

Preparation:-

• Cook toor dal in a cooker by adding required water
• Take a mud pot and add cooked dal, red spinach, green chilli, tomato, salt to taste, turmeric powder, chilli powder, coriander powder, sambar powder, curry leaves and mix it well
• Add required water and cook well by closing the mud pot
• Pour tamarind water into the pot
• Add asafoetida powder, fenugreek powder into the sambar and allow it to boil
• Add a small piece of jaggery and a ghee into it and then switch off the stove
• Heat a pan and pour required oil. Splutter the mustard seeds and then add onion, dried red chilli and curry leaves and sauté well. Transfer the spluttered mustard into the sambar.
• Tasty cheera sambar  is ready to serve

Cheers!!!

Minu

Vendakka Pulincurry | Vendakka Mulakitta Curry | Lady's Finger Curry

How to prepare Vendakka Pulincurry | Vendakka Mulakitta Curry

Vendakka Pulincurry | Vendakka Mulakitta Curry

Ingredients:-

• Lady's finger/Okra - 10
• Mustard seeds - ½ Teaspoon
• Dried red chilli – 2
• Shallot/Small onion – 20 to 25 pods
• Turmeric Powder – ½ Teaspoon
• Chilli Powder – 2 Teaspoon
• Coriander Powder – 2 Teaspoon
• Green chilli – 2
• Tomato – 1 Medium size
• Tamarind water – gooseberry size squeezed
• Fenugreek – less than ¼ teaspoon
• Asafoetida Powder  - A Pinch
• Salt as required
• Water as required
• Curry leaves as required

Preparation:-

• Take a pan and splutter mustard seeds. Add dried red chilli and sauté well
• Add shallot into the pan and continue sautéing
• Add ladies finger into the pan along with salt and sauté again
• Add turmeric powder, chilli powder and coriander powder and mix it well
• Add green chilli and mix it again
• Add tomato and curry leaves into the pan and sauté
• Pour tamarind water and water required for gravi into the pan and allow it to boil by closing the pan
• Add fenugreek powder and Asafoetida and mix it well
• Tasty Vendakka Pulincurry  is ready to serve

Cheers!!!

Minu

Vazhuthananga Mezhukkupuratti | Brinjal Stir Fry

How to prepare Vazhuthananga Mezhukkupuratti | Brinjal Stir Fry

Vazhuthananga Mezhukkupuratti | Brinjal Stir Fry

Ingredients:-

• Brinjal – 2 Big
• Onion- 1 medium
• Green Chilli – 2
• Turmeric Powder – ¼ Teaspoon
• Curry leaves as required
• Salt as required
• Water as required

Preparation:-

• Heat oil in a pan, add onion, brinjal, green chilli, turmeric powder, salt as required, curry leaves into the pan and sauté well  
• Add required water and cook the vegetables by closing the vessel using a lid
• Switch off the stove and mix it well to make it dry
• Tasty Brinjal stir Fry / Vazhuthananga Mezhukkupuratti is ready to serve

Cheers!!!

Minu 

Kerala Sadya Special Mambazha Payasam | Mango Payasam

How to prepare Kerala Sadya Special Mambazha Payasam | Mango Payasam

Kerala Sadya Special Mambazha Payasam | Mango Payasam 

Ingredients:-

• Mango – 2 Medium Size
• 1-      Cut into small pieces
• 2-      Grind to make a thick paste
• Milk – ½ Litre
• Soaked Basmati rice - 2 Table spoon
• (Grind it by adding 1 table spoon water)
• Sugar – 5 Table Spoon
• Cardamom Powder - 1 Tea Spoon
• Cashew Nuts as needed
• Raisins as needed
• Condensed milk as required
• Ghee as required

 

Preparation:-

• Take a vessel, add ground basmati rice and ½ Cup water and cook
• Pour milk into the vessel and boil. Make sure you stir continuously
• Add sugar and stir well until it melts
• Add ground mango into the milk and mix it well
• Add cut mangoes into the milk stir well
• Pour condensed milk, cardamom powder into the payasam and mix it well
• Switch off the stove once it reaches the required consistency
• Take a pan and heat 1 to 1 ½ table spoon ghee. Fry cashew nuts and raisins.
• Switch off the stove and transfer cashew and raisins into the Payasam
• Manga/Mango Payasam is ready to serve

Cheers!!!

Minu

Vendakka Pachadi | Lady’s Finger Pachadi | Okra Pachadi

How to prepare Vendakka Pachadi | Lady’s Finger Pachadi | Okra Pachadi

Vendakka Pachadi | Lady’s Finger Pachadi | Okra Pachadi

Ingredients:-

• Lady’s Finger – 150 Gram
• Curd- 250 ml
• Grated Coconut – ½ Cup
• Green Chilli – 2 Sliced
• Mustard Seeds – 1 Teaspoon
• Dried Red Chilli – 2
• Curry Leaves as required
• Salt as needed
• Oil as needed

 

Preparation:-

• Heat required oil in a pan and fry Lady’s finger
• Take a mixer jar and half grind grated coconut, half portion of green chilli, curd
• Add half portion mustard seeds and grind again
• Add green chilli and curry leaves into the pan and sauté well
• Transfer the fried Lady’s finger into an another bowl and then pour ground coconut mixture and mix it well
• Taste the salt and add if required and mix it well
• Heat a pan and pour required oil. Splutter the mustard seeds and then add dried red chilli and curry leaves. Transfer the spluttered mustard into the Pachadi
• Vendakka Pachadi is ready to serve with Sadya or meals

Cheers!!!

Minu

Beetroot Rice | Kids Lunch Box Menu

How to prepare Beetroot Rice | Kids Lunch Box Menu?

Beetroot Rice | Kids Lunch Box Menu

Ingredients:-

• Basmati Rice – 2 Cup
• Beetroot Grated – 1 Cup
• Garlic sliced – 1 Tablespoon
• Ginger Crushed - 1 Tablespoon
• Cloves - 2
• Cinnamon – Small Piece
• Cardamom - 2
• Cumin Seeds – ¼ Teaspoon
• Turmeric Powder – ¼ Teaspoon
• Lemon Juice – 1 Tablespoon
• Green Chilli - 1
• Curry leaves and coriander leaves as needed
• Ghee - 1 Tablespoon
• Salt as needed

 

Preparation:-

• Heat a cooker and pour ghee into it. Add cloves, cinnamon, cardamom, Cumin seeds into it and sauté well
• Add garlic, ginger and continue sautéing
• Add beetroot, green chilli and a little curry leaves into the cooker and sauté
• Add salt to taste, turmeric powder and sauté well
• Add rice into the cooker and mix it well
• Pour 4 glasses of water (1:2) and keep the flame high until it starts boiling
• Pour lemon juice and allow it to boil.
• Keep the flame high for one whistle and then keep the flame between sim to medium until second whistle and then switch off the stove
• Tasty beetroot rice is ready to serve

 

Cheers!!!

Minu

Pacha Thenga Aracha Mini Sambar | Carrot Ladies finger Sambar

How to prepare Pacha Thenga Aracha Mini Sambar | Carrot Ladies finger Sambar

Pacha Thenga Aracha Mini Sambar | Carrot Ladies finger Sambar

Ingredients:-

• Dhal – ¼ Cup Soaked
• Carrot – 1 medium sliced
• Onion – 1 Small sliced
• Tomato – 1 Medium sliced
• Ladies finger - 5
• Ginger – 1 Inch
• Garlic – 2 Pods
• Green chilli – 1
• Turmeric Powder – ¼ Teaspoon
• Chilli Powder – 1 Teaspoon
• Coriander Powder – 2 ½ Teaspoon
• Grated coconut – ½ Cup
• Cumin seeds – ¼ Teaspoon
• Turmeric Water – lemon size squeezed
• Asafoetida - ¼ Teaspoon
• Sambar Powder – 1 ¼ Tablespoon
• Mustard seeds – ½ Teaspoon
• Fenugreek – ¼ Teaspoon
• Shallot- 3 sliced
• Dried red chilli – 2
• Water as needed
• Curry leaves as needed
• Salt as needed

Preparation:-

• Take a cooker and add soaked dhal, carrot, onion, tomato, ginger, garlic, green chilli, required salt, turmeric powder, chilli powder, coriander powder, required water and cook well
• Heat a pan with a little oil and sauté ladies finger
• Grind ½ cup grated coconut, ¼ Teaspoon cumin seeds by adding required water
• Add sautéed ladies finger, squeezed turmeric water, asafoetida, sambar powder and all it to boil
• Add curry leaves and then transfer the ground coconut paste into the curry and mix it well
• Heat oil in a pan and splutter mustard seeds and then add fenugreek, shallot, dried red chilli and sauté well
• Transfer the spluttered mustard into the curry

Cheers!!!

Minu

Koorka Mezhukkupuratti | Chinese Potato Stir Fry

How to prepare Koorka Mezhukkupuratti | Chinese Potato Stir Fry

Koorka Mezhukkupuratti | Chinese Potato Stir Fry

Ingredients:-

• Chinese Potato (Koorka) – 300 Gram
• Shallot (Small Onion) – 75 Gram
• Garlic – 6 Pods
• Dried Red Chilli Powder – 1 Tablespoon
• Turmeric Powder – ½ Teaspoon
• Curry leaves as needed
• Salt as needed
• Coconut Oil as needed

Preparation:-

• Let’s clean Chinese potato first.
• Take Chinese potato/koorka into a cloth bag and by using your hand press and roll it
• Crush both shallot and garlic
• Take a cooker and add, Chinese potato/Koorka, crushed shallot/small onion, garlic, curry leaves, salt as needed, turmeric powder, dried red chilli powder and mix it well
• Pour required water to cook Chinese potato/Koorka
• Allow it to evaporate complete water content
• Switch off the stove and add raw coconut oil and mix it well
• Tasty Chinese potato /Koorka mezhukkupuratti is ready to serve

Cheers!!!

Minu

Mathanga Paal Payasam | Pumpkin Paal Payasam

How to prepare Mathanga Paal Payasam | Pumpkin Paal Payasam

Mathanga Paal Payasam | Pumpkin Paal Payasam

Ingredients:-

• Pumpkin – ½ Kg
• Sago Rice – ¼ Cup (Soaked in water for ½ an hour)
• Milk – 1 Litre
• Sugar – 1 Cup
• Condensed Milk – 2 to 3 Tablespoon
• Cardamom Powder -1 Teaspoon
• Cinnamon Powder – 1 pinch
• Cashew and raisins as needed
• Ghee as needed

 

Preparation:-

• Take a cooker and cook pumpkin by adding 1 cup water for two whistle
• Take another vessel and boil sago rice by adding 1 cup water
• Smash cooked pumpkin
• Take a pan and add ghee. Fry Cashew nuts and Raisins and Keep it aside
• Add more ghee into the pan. Add smashed pumpkin into the pan and sauté well
• Add milk into the pan and mix it well with pumpkin
• Add sugar and mix it well
• Add cooked sago rice into the pan and stir well
• Add cardamom powder, cinnamon powder into the payasam
• Add condensed milk
• Add fried cashew nuts and raisins into the payasam and then switch off the stove
• Tasty Pumpkion/Sago rice (Mathanga Chouvari) payasam is ready to serve

Cheers!!!

Minu

Badam Chowari Payasam | Almond Sago Rice Payasam

How to prepare Badam Chowari Payasam | Almond Sago Rice Payasam

Badam Chowari Payasam | Almond Sago Rice Payasam

Ingredients:-

• Almond (Soaked for 3 hours) – 35
• Sago Rice – ¼ Cup (Soaked for 45 Min)
• Milk – 1 Litre
• Water – 1 Cup
• Sugar – 1 Cup
• Condensed Milk – 3.5 to 4 Tablespoon
• Cardamom - 5
• Cloves - 4
• Salted butter – 1.5 to 2 tablespoon

Preparation:-

• Boil milk by adding water into it.
• Take a mixer jar and add almond, cardamom, 3 to 4 tablespoon sugar and crush it
• Curtail the milk by boiling it for at least 10 min at medium flame
• Add sago rice into the milk and boil until it became transparent
• Add sugar into it and boil
• Transfer the crushed almond, cardamom, sugar mix into the milk and mix it well
• Add cloves into the payasam
• Add condensed milk and mix it well
• Stir continuously until it gets the required consistency
• Add butter into the payasam and mix it well
• Switch off the stove once it reaches the required consistency
• Tasty Almod Sago rice payasam is ready to serve.

Cheers!!!

Minu

Eenthappazham Pradhaman | Dates Pradhaman

How to prepare Eenthappazham Pradhaman | Dates Pradhaman

Eenthappazham Pradhaman | Dates Pradhaman

Ingredients:-

• Dates - 30 (Soaked in warm water)
• Coconut milk 2^nd Extract– 1 ½ Cup
• Coconut Milk 1st Extract– ¾ Cup
• Jaggery – 100 Gram
• Cardamom Powder – 1 Tea Spoon
• Dry Ginger Powder - ½ Tea Spoon
• Coconut Pieces - 2 to 2 ½ Table Spoon
• Cashew Nuts as needed
• Raisins as needed
• Ghee as needed
• Salt – A pinch

Preparation:-

• Blend Dates into a smooth paste
• Take a pan and add ghee. Fry Coconut pieces, Cashew nuts and Raisins and Keep it aside.
• Add some more ghee and add dates paste and stir well for 5 to 6 min
• Add second coconut milk into the pan and boil
• Once it start boiling add jaggery syrup into it and boil until it gets a thick consistency
• Add cardamom powder and Dry Ginger Powder
• Add a pinch salt and mix well
• Switch off the stove
• Add first extract of coconut milk, fried coconut pieces, cashew nuts and raisins and mix it well
• Tasty Dates pradhaman is ready to serve

 

Cheers!!!

Minu

Special Jeeraka Chammanthi | Chutney for gas trouble

How to prepare Special Jeeraka Chammanthi| Chutney for gas trouble?

Special Jeeraka Chammanthi | Chutney for gas trouble

Ingredients:-

• Grated coconut – ¼ Cup
• Cumin Seeds – 2 Tea Spoon
• Garlic – 10 Pods
• Shallot – 6 Pods
• Whole Pepper – ¼ Tea Spoon
• Tamarind – ½ size of Gooseberry
• Curry leaves as needed
• Salt as needed

 

Preparation:-

• Take a mixer jar and add grated coconut, cumin seeds, shallot, garlic, whole pepper, tamarind, few curry leaves, salt as needed and then grind it well
• Transfer the chutney into an another vessel
• Tasty and healthy cumin seeds chutney is ready to serve

Cheers!!!

Minu

Kunjunniyappam | Tasty Naalumani Palahaaram | Kerala Appam

How to prepare Kunjunniyappam | Tasty Naalumani Palahaaram | Kerala Appam?

Kunjunniyappam | Tasty Naalumani Palahaaram | Kerala Appam

Ingredients:-

• Rice Flour – 750 Gram
• Jaggery– 500 Gram melted
• Banana – 500 Gram grinded
• Wheat flour – ¾ Cup
• Cardamom Powder – 1 Table Spoon
• Ghee – 1 ½ Table Spoon
• Salt as needed
• Coconut Oil as needed

 

Preparation:-

• Add wheat flour into the rice flour and mix it well
• Pour melted jaggery along with ½ cup water into the rice flour and mix thoroughly
• Add grinded banana into the flour and mix it using your hand
• Add cardamom powder, salt and ghee into the dough and mix it well
• Check the consistency and add more water if required
• Keep it aside for 15 min to set
• Heat oil in a pan and fry small portion of the dough for 3 to 4 minutes or until dark Brown

Cheers!!!

Minu

Kerala Style Eenthappazham Achar | Dates Pickle

How to prepare Kerala Style Eenthappazham Achar | Dates Pickle?

Eenthappazham Achar | Dates Pickle

Ingredients:-

• Dates – 250 Gram
• Jaggery – 175 Gram
• Tamarind Pulp – 250 gm soaked in 2 ½ Cup Water
• Turmeric Powder – ½ Tea Spoon
• Chilli Powder (Kashmiri) – 1 ½ Table Spoon
• Green Chilli - 4
• Garlic - 1 ½ Table Spoon
• Ginger – 1 ½ Table Spoon
• Asafoetida – ½ Tea Spoon
• Mustard Seeds – ¼ Tea Spoon
• Fenugreek Seeds – ¼ Tea Spoon
• Vinegar – 1 ½ Table Spoon
• Gingerly Oil – ¼ Cup
• Curry Leaves as needed
• Salt as needed

 

Preparation:-

• Heat gingerly oil in a pan, splutter Mustard Seeds and then add fenugreek seeds
• Add ginger, garlic, green chilli and curry leaves into the oil and sauté well
• Add Turmeric powder and chilli powder and continue sautéing
• Add fenugreek powder
• Transfer dates into the pan and mix it well
• Pour Tamarind pulp into the pan and mix it well
• Add grated jaggery and allow it to melt
• Finally pour vinegar and allow it to boil for 5 min and then switch off the stove
• Keep it in a tight container and serve it along with rice and Biriyani

 

Cheers!!!

Minu

Kerala Sadya Special Beetroot Semiya Payasam | Onasadya Beetroot Payasam?

How to prepare Kerala Sadya Special Beetroot Semiya Payasam | Onasadya Beetroot Payasam?

Kerala Sadya Special Beetroot Semiya Payasam| Onasadya Beetroot Payasam?

Ingredients:-

• Beetroot grated – 300 Gram
• Milk – 750 ml mixed with 250 ml water
• Sugar – 1 Cup
• Vermicelli – ¼ Cup
• Cashew as needed
• Dry grapes as needed
• Cardamom – 1 Tea Spoon
• Dry Ginger Powder – ½ Tea Spoon
• Ghee – 2 ½ to 3 Table Spoon

 

Preparation:-

• Take a vessel and heat 1 to 1 ½ table spoon ghee, fry cashew nuts and raisins and keep it aside.
• Fry vermicelli also in the same vessel and keep it aside
• Add 1 Table spoon ghee again and sauté beetroot well
• Add fried vermicelli into the beetroot and mix it well
• Pour milk and water mixture into the vessel and stir continuously
• Once it start boiling add sugar and stir continuously until it reaches the consistency
• Add cardamom powder and dry ginger powder and mix it well
• Add fried cashew nuts and raisins
• Switch off the stove
• Beetroot Semiya Payasam is ready to serve

Cheers!!!

Minu