Chicken Bamboo Biriyani | Iftar Nombuthura Special Chicken Biriyani

How to prepare Chicken Bamboo Biriyani | Iftar Nombuthura Special Chicken Biriyani

Chicken Bamboo Biriyani | Iftar Nombuthura Special Chicken Biriyani

Ingredients for Biriyani Rice:-

• Jeera Rice – 3 Cup
• Water – 4 ½ Cup
• Ghee – 1 ½ Tablespoon
• Oil - 1 Table spoon
• Cardamom - 4
• Cloves - 5
• Cinnamon – small piece
• Mace – 1 strand
• Fennel Seeds – ¼ Teaspoon
• Star Anise – 1
• Lemon Juice – ½ Portion squeezed
• Salt as needed
• Fried Onion – 2 medium size, finely chopped
• Cashew nuts as needed
• Raisins as needed

Ingredients for Chicken:-

• Chicken (Small pieces) – 500 Gram
• Onion – 4 Medium size
• Tomato – 2 Medium Size
• Green Chilli – 4
• Ginger – 1 ½ Inch
• Garlic – 15 Pods
• Thalassery Biriyani Masala – 1 ½ Table spoon
• Turmeric a pinch
• Pepper Powder – 2 ½ Teaspoon
• Curd – 1 ½ Tablespoon
• Salt as needed
• Curry leaves, Coriander Leaves and Mint leaves as required

Preparation:-

• 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 water (4 ½ Cup [1 ½ Cup water for 1 Cup rice] into it. Add salt to taste into the rice and stir well.
• Add lemon juice (squeezed from half portion of the lemon) into the water
• Once it starts boiling close the vessel with a lid and keep a weight on top of the vessel. Keep the flame medium.
• Open the lid after 5 min and mix it well. Cook for another 5 min and then switch of the stove.
• Add Bista (Fried onion), cashew nuts and raisin into the rice and mix it well
•  
• Take a cooker and add oil -1 ½ tablespoon into it. Add chopped onion (4 Medium size) into it. Add a little salt into it and sauté well until it become transparent
• Add ginger garlic & chilli paste prepared by using Garlic – 15 pods, Green Chilli- 4, Ginger 1 ½ Inch) and sauté well
• Add 1 ½ Table spoon Thalassery Biriyani masala
• Add a pinch turmeric powder and mix it again
• Add Tomato 2 medium size into the masala
• Add marinated chicken using 2 1/2 Teaspoon Pepper Powder and required salt into the cooker and mix well.
• Cook chicken for 1 whistle and then switch off the stove
• Add 1 ½ Tablespoon curd into chicken and mix it well
• Add Curry leaves, coriander leaves and mint leaves into the chicken. Switch off the stove
• Take a bamboo puttu making vessel. Fill rice first then chicken and on top of the chicken fill rice again and steam it for 5 to 7 min
• Tasty bamboo chicken Biriyani is ready to serve

Cheers!!!

Minu

Gothambu Podi Banana Sweet | Iftar Nombuthura Special Wheat flour banana Snack

How to prepare Gothambu Podi Banana Sweet| Iftar Nombuthura Special Wheat flour banana Snack?

Gothambu Podi Banana Sweet| Iftar Nombuthura Special Wheat flour banana Snack

Ingredients (Filling):-

• Banana (Nendran) – 1 Sliced
• Grated Coconut – ½ Cup
• Cardamom Powder – ¼ Teaspoon
• Sugar – 2 Tablespoon

Ingredients:-

• Wheat flour – 1 ½ Cup
• Salt as required
• Water as required

Preparation:-

• Take a bowl and add sliced banana, grated coconut, cardamom powder, sugar into it and mix it well
• Take wheat flour in a bowl, add salt and mix it properly. Add water little by little and knead it well
• 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
• Keep one sheet and fill banana mix, keep another on top of it and press all the sides
• Steam the sweet using a cooker for around 10 min
• Tasty Gothambu Banana sweet is ready to serve

Cheers!!!

Minu

Chatti Pathiri | Iftar Nombuthura Special Athishaya Pathiri

How to prepare Chatti Pathiri| Iftar Nombuthura Special Athishaya Pathiri

Chatti Pathiri| Iftar Nombuthura Special Athishaya Pathiri

Ingredients for Chicken Preparation:-

• Chicken – 350 Gram
• Pepper – ½ Teaspoon
• Salt to taste

Ingredients for Chicken Masala Preparation:-

• Onion – 1 Big
• Green chilli – 2 sliced
• Ginger – 1 Inch
• Garlic – 10 Pods
• Turmeric Powder – ¼ Teaspoon
• Chilli Powder – 1 Teaspoon
• Coriander Powder - – 1 Teaspoon
• Pepper Powder – ¼ Teaspoon
• Garam Masala – ¼ Teaspoon
• Salt to taste

Ingredients for Dosa

• All-purpose flour – 1 ½ Cup
• Salt to taste
• Pepper powder – ¼ Teaspoon
• Egg - 1

Ingredients for Egg batter

• Egg – 4
• Salt to taste
• Pepper Powder- ¼ Teaspoon

Preparation:-

• Take a cooker and cook chicken by adding salt and pepper powder
• Separate cooked meat from chicken bone
• Heat oil in a pan and sauté chopped onion green chilli, ginger, garlic by adding little salt
• Add turmeric powder, chilli powder, coriander powder, pepper powder into the pan and continue sautéing
• Add chicken in to the pan and mix it well
• Add garam masala and mix it again
• Take a bowl and mix all-purpose flour, salt to taste, pepper powder, egg and mix it well
• Pour required water and make dosa batter
• Heat a tawa and apply oil on top of it. Pour one big spoon batter over the tawa and spread it to make Dosa.
• Take a small bowl and mix 4 eggs, salt to taste and pepper powder
• Take a non-stick pan and keep it over Dosa Tawa. Apply ghee over the non-stick pan.
• Pour a little egg batter first, then keep a dosa on top of it and then again pour egg batter. Add chicken mixture over the batter and then keep dosa on top of it. Continue the same to make multiple layers
• After 10 to 12 min take another pan and flip the chatti pathiri and cook both side.
• Tasty Chatti Pathiri is ready to serve

Cheers!!!

Minu

Mango Pola| Iftar Nombuthura Special Mango Pola

How to prepare Mango Pola | Iftar Nombuthura Special Mango Pola

Mango Pola| Iftar Nombuthura Special Mango Pola

Ingredients:-

• Mango Pulp– 1 Cup
• Egg – 3
• All-purpose flour – 1 Cup
• Sugar – 1/3 Cup
• Vanilla essence – ¼ Teaspoon
• Baking Soda – A Pinch
• Salt to taste
• Ghee as required
• Cherry as required
• Mango pieces as required

 

Preparation:-

• Grind mango using a mixer jar and make thick pulp
• Add eggs, sugar, and vanilla essence into the jar and grind it well
• Transfer the mixture into a bowl and then add all-purpose flour little by little and mix it well using a spatula
• Add baking soda and salt and mix it well again
• Take a non-stick pan and keep it over Dosa Tawa. Apply ghee over the non-stick pan.
• Transfer mango mixture into the pan and spread it evenly
• Close the pan using a lid and cook. After 4 to 5 min decorate the mango pola using cherry, cut mangoes etc.
• Close it again and cook well for 10 to 12 min.
• Transfer the pola into a plate
• Tasty Mango pola is ready to serve

Cheers!!!

Minu

Malabar Special Mathi Fry | Special Mathi Fry

How to prepare Malabar Special Mathi Fry| Special Mathi Fry

Malabar Special Mathi Fry| Special Mathi Fry

Ingredients:-

• Sardine – 7
• Turmeric Powder – ½ Teaspoon
• Chilli Powder – 1 Teaspoon
• Pepper Powder – ½ Teaspoon
• Kashmiri Chilli Powder – ½ Teaspoon
• Raw coconut oil - ½ to ¾ Teaspoon
• Onion – ½ portion of a small size
• Grated coconut – ¼ cup
• Salt as required
• Curry leaves as required

 

Preparation:-

• Take cleaned sardine in a bowl and add salt to taste, turmeric powder, chilli powder, pepper powder, raw coconut oil and then mix it well.
• Add ½ teaspoon Kashmiri chilli powder and mix it again
• Heat require oil to fry in a pan and add curry leaves and then transfer sardine one by one. Fry both sides.
• Switch off the stove and transfer fried sardine into a serving vessel
• Fry onion and curry leaves into the same pan using the same oil
• Add ¼ cup grated coconut into the pan and mix again
• Transfer the fried onion and coconut over the fried sardine
• Tasty Malabar special Mathi fry 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

Manga Chertha Mathi Curry | Sardine Curry with Mango

How to prepare Manga Chertha Mathi Curry | Sardine Curry with Mango?

Manga Chertha Mathi Curry | Sardine Curry with Mango?

Ingredients:-

• Sardine – 250 Gram
• Raw mango – ½ portion of a big mango
• Grated Coconut – ½ Cup
• Chilli Powder- 2 Teaspoon
• Turmeric Powder- ½ Teaspoon
• Shallot – 20 Pods sliced
• Ginger – 1 Inch sliced
• Garlic – 6 to 7 pods
• Cumin seeds – ¼ Teaspoon
• Mustard seeds – ½ Teaspoon
• Fenugreek seeds – ¼ Teaspoon
• Salt as required
• Curry leaves as required
• Oil as required
• Water as required

Preparation:-

• Grind Coconut, chili powder, turmeric powder by adding required water and make fine paste
• Heat coconut in a clay pot and splutter mustard seeds and then add Fenugreek seeds.
• Add shallot, ginger, garlic into the clay pot and sauté well
• Transfer coconut paste, salt to taste, required water and allow it to boil
• Transfer cleaned sardine into the pot along with few curry leaves and cook well
• Tasty mathi Curry is ready to serve

Cheers!!!

Minu

Thakkali Fry | Tomato Fry For Porotta and Chappathi

How to prepare Thakkali Fry | Tomato Fry For Porotta and Chappathi?

Thakkali Fry | Tomato Fry For Porotta and Chappathi?

Ingredients:-

• Tomato – 5 Medium
• Green chilli - 2
• Turmeric Powder – ¼ Teaspoon
• Chilli Powder – ½ Teaspoon
• Mustard Seeds - ½ Teaspoon
• Salt as required
• Curry leaves as required

Preparation:-

• Heat oil in a pan splutter mustard seeds. Add curry leaves into the pan
• Add tomato into the pan and sauté well
• Add green chilli, salt, turmeric powder, chilli powder and continue sautéing
• Switch off the stove and then add raw coconut oil
• Tasty tomato fry is ready serve

Cheers!!!

Minu

How to prepare Kadala Masala | Brown Chickpea Roast?

How to prepare Kadala Masala | Brown Chickpea Roast?

Kadala Masala | Brown Chickpea Roast?

Ingredients:-

• Brown Chickpea – ½ Cup Soaked
• Onion – 1 Medium size
• Ginger - 1 Inch crushed
• Turmeric Powder – ½ Teaspoon
• Chilli Powder – 1 Teaspoon
• Coriander Powder – 3 Teaspoon
• Tomato – 1 big size
• Chicken Masala – 1 Teaspoon
• Pepper Powder – ½ Teaspoon
• Garam Masala – ¼ Teaspoon
• Raw coconut oil as needed
• Curry leaves as needed
• Salt to taste
• Water as needed

Preparation:-

• Take a cooker and cook brown chickpea
• Heat a pan and pour 1 to 2 tablespoon coconut oil.
• Sauté onion by adding a little salt
• Add crushed ginger and curry leaves and continue sautéing
• Add ½ Teaspoon Turmeric powder, 1 Teaspoon chilli powder, 2 Teaspoon coriander powder and sauté well
• Add sliced tomato and sauté
• Transfer cooked brown chickpea into the pan and mix it well
• Add 1 Teaspoon chicken Masala, 1 Teaspoon Coriander Powder, ½ Teaspoon pepper powder and sauté well
• Taste salt and add if required
• Add garam masala and curry leaves into the pan and continue sautéing
• Pour raw coconut oil and switch off the stove

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

Gothambu Podi Pazham Appam | Wheat Flour Banana Balls

How to prepare Gothambu Podi Pazham Appam | Wheat Flour Banana Balls

Gothambu Podi Pazham Appam | Wheat Flour Banana Balls

Ingredients:-

• Banana (Njali Poovan) - 6
• Wheat flour – 1 Cup
• Sugar – ¼ Cup
• Cardamom Powder- 5
• Baking Powder – 1 Pinch
• Salt – 1 Pinch

 

Preparation:-

• Take a mixer jar and grind banana and sugar without water and make a thick paste
• Transfer the grinded paste into a big bowl
• Add wheat flour little by little into the banana paste and mix it well
• Add cardamom powder, baking soda and salt into the batter and mix it well
• Heat oil in a pan and fry small portion of the dough for 2 to 3 minutes or until dark Brown
• Tasty Wheat banana balls are ready to server

Cheers!!!

Minu

Ari Kadukka | Kallumakkaya Nirachathu

How to prepare Ari Kadukka | Kallumakkaya Nirachathu?

Ari Kadukka | Kallumakkaya Nirachathu

Ingredients:-

• Raw rice – 1 Cup (Soaked 2 hours in water)
• Grated Coconut – 1 Cup
• Fennel Seeds – 2 Teaspoon
• Onion – ½ Portion
• Mussels / Kallumakkaya - 15
• Turmeric Powder – 1 Tablespoon
• Chilli Powder – 4 Tablespoon
• Salt as required

 

Preparation:-

• First let’s clean mussels/Kallumakkaya.
• Take a mixer jar and grind, soaked raw rice, onion, grated coconut, salt, fennel seeds by adding a very little water.
• Transfer grinded batter into a vessel.
• Make a thick paste for the filling by adding rice flour
• Take each mussels and fill thick batter inside the shell and keep it aside
• Heat a steamer and place all the filled mussels on top of it and steam it for 20 min
• Open the lid and let it cool down. After that remove the mussels out of the shell
• Take a small bowl and mix turmeric powder, chilli powder and salt by adding little water
• Heat a pan and pour required oil.
• Dip the mussels one by one into the batter and fry it on both sides. Drain on paper towels.
• Tasty Ari Kadukka / Kallumakkaya nirachathu is ready to serve

Cheers!!!

Minu

Thalassery Fish Dum Biriyani | Thalassery Special Meen Biriyani

How to prepare Thalassery Fish Dum Biriyani | Authentic Thalassery Special Meen Biriyani?

Thalassery Fish Dum Biriyani | Authentic Thalassery Special Meen Biriyani

Ingredients:-

• Jeera Rice – 3 Cup
• Seer fish/Ayakkoora – 500 Gram
• Onion – 5 finely chopped
• Tomato – 2
• Green chilli (3), Ginger(15), Garlic (2 Inch) crushed
• Turmeric Power – 1 ½ Teaspoon
• Chilli powder – 1 ½ Tablespoon
• Coriander Powder – ½ Teaspoon
• Pepper Powder – ¼ Teaspoon
• Thalassery Biriyani Masala – 1 Teaspoon
• Cardamom - 4
• Cloves - 5
• Cinnamon – small piece
• Mace – 1 strand
• Fennel Seeds – ¼ Teaspoon
• Lemon Juice – 1
• Coriander and Mint leaves as needed
• Salt as needed
• Ghee as needed
• Cashew nuts & raisins as needed

 

Preparation:-

• Marinate the fish by adding salt, turmeric powder, chilli powder and a little lemon juice.
• Keep one big vessel to prepare the biriyani in a stove and add 1 Tbsp oil and 2 Tbsp ghee
• Add rice into the vessel and stir well until the rice starts breaking.
• Add water (4 ½ Cup [1 ½ Cup water for 1 Cup rice] into it
• Add salt to taste into the rice and stir well
• Once the water start boiling add spices and lemon juice
• Once it starts boiling close the vessel with a lid and keep a weight on top of the vessel.
• After 5 min switch off the stove and keep it aside.
• Heat a pan and pour oil into it.
• Transfer fish into the pan and fry on both sides
• Heat oil in a pan and add finely chopped onion and sauté well by adding a little salt
• Add ginger, garlic and green chilli paste into the pan and continue sautéing
• Add turmeric powder, chilli powder, coriander powder and sauté  
• Add tomato into the onion and sauté
• Add pepper powder into the pan and mix it well
• Add Thalassery special biriyani masala and sauté  
• Add turmeric water, fried cashew nuts and raisins
• Add coriander and mint leaves and also sprinkle thalassery biriyani masala
• Repeat the layering
• Add bista (fried onion) on top of the rice
• Heat a dosa pan, place the cooker on top of the pan, and close the cooker with whistle.  Keep the flame low for 10 min.  Once the cooker lid become warm switch off the stove
• Open the cooker once the cooker lid become warm
• Thalassery Special Fish Biriyani is ready to serve!!!

Cheers!!!

Minu

Kerala Special Kappa Puttu | Tapioca Steam Cake

How to prepare Kerala Special Kappa Puttu | Tapioca Steam cake

Kerala Special Kappa Puttu | Tapioca Steam cake

Ingredients:-

• Tapioca – 3 Medium size
• Grated Coconut as needed
• Salt as needed
• Water as required

Preparation:-

• Grate tapioca using a grater
• Soak the grated tapioca into the water and drain the water completely. Rinse the tapioca multiple times in a stream of water at least 2 to 3 times
• Add salt over the tapioca and mix it well
• Take a puttu making vessel and fill coconut and grated tapioca alternatively
• Keep it over the cooker for steaming
• Tasty Tapioca Puttu is ready to serve
• Transfer the puttu into a plate, soft tapioca puttu is ready to serve

Cheers!!!

Minu

Muringa Parippu Curry| Parippu Muringa Thakkali Curry

How to prepare Muringa Parippu Curry| Parippu Muringa Thakkali Curry

Muringa Parippu Curry| Parippu Muringa Thakkali Curry

Ingredients:-

• Dhal – ¼ Cup (Soaked for 20 Min)
• Drumstick – 1 Sliced
• Carrot – 1 Medium Size sliced
• Tomato – 1 Medium Size Sliced
• Onion – 1 Medium size Sliced
• Garlic – 3 pods Crushed
• Green chilli - 2
• Turmeric Powder – ¼ Tea Spoon
• Chilli Powder – ½ Tea Spoon
• Grated Coconut – ¾ Cup
• Shallot – 7
• Mustard Seeds – ¼ Tea Spoon
• Dried red chilli - 2
• Curry leaves as needed
• Salt as needed

Preparation:-

• Take a cooker and add soaked dhal, drumstick, carrot, onion, tomato, green chilli, crushed garlic, required salt, turmeric powder, chilli powder, required water and mix it well.
• Close the cooker and cook for one whistle
• Take a mixer jar and add grated coconut, one shallot (Optional), required water into it and make a thick paste
• Transfer the coconut paste into the curry along with required water and mix it well
• Heat oil in a pan and splutter mustard. Add shallot, dried red chilli, few curry leaves and sauté well
• Transfer the mustard shallot mixture into the curry
• Tasty Dhal-Drumstick-Tomato curry is ready to serve

Cheers!!!

Minu

Cooker Chicken Biriyani | Chicken Biriyani in 15 Min

How to prepare Cooker Chicken Biriyani | Chicken Biriyani in 15 Min

Cooker Chicken Biriyani | Chicken Biriyani in 15 Min

 Ingredients:-

• Jeera Rice – 3 Cup (660 Gram)
• Chicken – 500 Gram
• Onion – 3 Nicely Sliced
• Tomato – 2 Sliced
• Ginger Garlic, Green chilli paste – 2 Table Spoon
• (Garlic – 12 pods, Ginger – 1 Inch, Green chilli - 4)
• Turmeric Powder – 1 Tea Spoon
• Chilli Powder – 1 Tea Spoon
• Coriander Powder – 1 Table Spoon
• Chicken Masala – 1 Table Spoon
• Gram Masala – ½ Tea Spoon
• Cloves - 4
• Cinnamon – ½ Inch
• Cardamom - 3
• Coriander leave as needed
• Mint leaves as needed
• Ghee as needed
• Cashew nuts and raisins as needed
• Lemon Juice – 1 squeezed
• Salt as needed

Preparation:-

• To marinate the chicken, add salt, turmeric powder - ½ Tea Spoon, chilli powder - ½ Tea Spoon, coriander powder - ½ Table Spoon, “ginger-garlic-green chilli paste - 1 Table Spoon, lemon juice - 1 Tea spoon and mix it well. Keep it aside for 10 min
• Take a cooker and heat oil 1 table spoon and ghee ½ Table spoon.
• Add spices and onion into the cooker and sauté well
• Add ginger-garlic-green chilli paste
• Add Turmeric Powder, Chilli Powder, Coriander Powder, and Chicken Masala and continue Sautéing
• Add Tomato and sauté
• Transfer chicken and coriander leaves into the cooker and mix it well
• Add rice into the chicken and mix it well
• Pour water 4.5 cup water into the cooker (For 1 cup 1.5 Cup water is required)
• Add required salt into the rice
• Add garam masala, lemon juice and ghee
• Close the cooker using the lid and cook the rice
• Heat ghee in a pan and add Cashew first and then raisins
• Add cashew and raisins, Coriander leaves, Mint leaves into the biriyani and mix well
• Tasty cooker chicken Biriyani is ready to serve

Cheers!!!

Minu

Netholi Peera | Kozhuva Peera

How to prepare Netholi Peera | Kozhuva Peera?

Netholi Peera | Kozhuva Peera

Ingredients:-

• Anchovies – 250 Gram
• Coconut grated – 1 Cup
• Green chilli – 5
• Shallot – 12 Pods
• Ginger – 1 Inch
• Turmeric Powder – ½ Tea Spoon
• Chilli Powder – 1 Table Spoon
• Pot Tamarind - 3
• Salt as needed
• Curry Leaves as needed
• Coconut Oil as needed

 

Preparation:-

• Take a mixer jar, add shallot, green chilli and ginger and crush it
• Add grated coconut, turmeric Powder, chilli powder into the jar and again crush it
• Take the fish in a clay pot and add the grinded coconut, salt, curry leaves and mix it well
• Pour required water to cook the fish and mix well
• Add pot tamarind and cook the fish
• Keep the flame high, once it starts boiling close it using a lid and keep it in law flame
• Cook until all the water gets dried out
• Add few curry leaves and our up to 1 table spoon raw coconut oil and then switch off the stove.
• Tasty Anchovies peera is ready to serve

 

Cheers!!!

Minu