Kerala Special Vazha Kaambu cherupayar Puzhukku /Banana Stem Green Gram Puzhukku?

How to prepare Kerala Special Vazha Kaambu cherupayar Puzhukku /Banana Stem Green Gram Puzhukku?

Vazha Kaambu or Banana Stem is one of the very healthy vegetable easily available in most of the houses in kerala. Preparing puzhukku using Vazhakaambu is very easy and here I am showing how to prepare an easy vazha Kaambu cherupayar Puzhukku / Banana Stem green gram puzhukku in typical kerala style.

Kerala Special Vazha Kaambu cherupayar Puzhukku /Banana Stem Green Gram Puzhukku?

Ingredients:-

• Banana Stem sliced - 1 cup
• Green gram (Soaked) – ¼ Cup
• Salt to taste
• Water as required
• Green chilli – 2
• Turmeric Powder – ½ Teaspoon
• Curry leaves as required
• Grated coconut – ½ Cup
• Raw coconut oil

Preparation:-

• Clean and cut Banana stem into small pieces
• Take a cooker and Cook green gram by adding required salt and water
• Add banana stem, green chilli, salt to taste, and turmeric powder, curry leaves required water and cook again
• Smash banana stem and then add grated coconut and mix it well
• Switch off the stove and pour a little raw coconut oil
• Tasty banana stem cherupayar puzhukku is ready to serve.
• Serve it hot with rice, Chappathi!

Cheers!!!
Minu
#VazhaKaambu #Ruchikaram #Puzhukku

Chemmeen Chukka | Prawns Chukka | Malabar Style Chemmeen Chukka

How to prepare Chemmeen Chukka | Prawns Chukka | Malabar Style Chemmeen Chukka

Chemmeen Chukka | Prawns Chukka | Malabar Style Chemmeen Chukka

Ingredients:-

• Prawns – 500 Gram
• Onion – 1 Big sliced
• Tomato – 1 Big Size
• Green Chilli – 2
• Ginger – 1 Inch 
• Garlic – 10 Pods 
• Coriander Leaves as required
• Curry leaves as required
• Turmeric Powder – ½ Teaspoon
• Chilli powder – 1 Teaspoon
• Coriander Powder – 1 Tablespoon
• Kashmiri Chilli Powder – 1 ½ Teaspoon
• Garam masala – ½ Teaspoon
• Vinegar – 1 Tablespoon
• Salt to taste

Preparation:-

• Heat oil in a pan and sauté well by adding a little salt
• Add tomato, ginger, garlic, green chilli, and coriander leaves paste into the pan and mix it well
• Add turmeric powder, chili powder, Kashmiri chilli powder, coriander powder water as required water and sauté well
• Transfer cleaned Prawns into the pan and cook well
• Pour required water to cook the prawns and close the pan with a lid
• Add garam masala, curry leaves, vinegar and mix it well
• Tasty Chemmeen Chukka is ready to serve

Cheers!!!

Minu

#ChemmeenChukka #Ruchikaram #PrawnsChukka

Nellikka Chammanthy | Gooseberry Chutney | Amla Chutney

How to prepare Nellikka Chammanthy | Gooseberry Chutney | Amla Chutney

Chammanthi or Chutney is prepared using many items like, coconut, chana dal, jackfruit seeds, mangoes, bitter gourd, shallot etc. Chammanthi or Chutney is a side dish normally used along with Rice and biriyani. Here I am showing how to prepare Chammanthi or Chutney using gooseberry/Nellikka/Amla. To prepare this you just need 5 minutes. Gooseberry/Amla/Nellikka is vitamin C rich fruit and it helps to increase immunity power. When you have enough gooseberry/nellikka/Amla at home try to prepare this Chammanthi or Chutney you will love this recipe. Please do comment and provide your feedback

Nellikka Chammanthy | Gooseberry Chutney | Amla Chutney

Ingredients:-

• Onion – 1 Medium
• Tomato – 2 Medium
• Green chilli – 1
• Roasted Gram/Pottukadala – ¼ Cup
• Turmeric Powder – ¼ Tsp
• Chilli Powder – ½ Teaspoon
• Mustard Seeds- 1 Teaspoon
• Curry leaves as needed
• Water as needed
• Oil as needed
• Salt to taste

Preparation:-

• Heat a pan and dry roast the Roasted Gram/Pottukadala
• Heat oil in a pan and add onion, tomato, green Chilli, curry leaves and sauté well 
• Add turmeric powder, chilli powder salt to taste and continue sautéing 
• Grind roasted Gram / pottukadala, tomato onion mix by adding some water
• Heat oil in a pan and splutter mustard seeds, add curry leaves and ground chutney into the pan and allow it to boil
• Tasty Roasted Gram / Puttukadala Tomato Chutney is ready to serve with Dosa or Idly

Cheers!!!

Minu

#NellikkaChammanthi #Ruchikaram #GooseberryChutney

Chicken Vada | Iftar Nombuthura Special Chicken Vada | Malabar Special Chicken Vada

How to prepare Chicken Vada | Iftar Nombuthura Special Chicken Vada | Malabar Special Chicken Vada

Chicken Vada is a special Vada prepared using Boneless Chicken. This Chicken vada tastes totally different from other mom vegetarian Vada varieties. This is one of the special evening snacks to be prepared during Iftar/Nombuthura time. Everyone likes this special Chicken Vada as it is Crispy and a perfect combination for a hot tea. Please follow the way how I have prepared this special Iftar Snack, Chicken Vada, and let me know your feedback.

How to prepare Chicken Vada | Iftar Nombuthura Special Chicken Vada | Malabar Special Chicken Vada

Ingredients:-

• Chicken – 7 Pieces
• Onion -1
• Ginger – 1 Inch
• Curry leaves
• Turmeric Powder – ½ Tsp
• Chilli Powder – 1 Tsp
• Cumin Seeds – ¼ Tsp
• Gram flour – 6 Table Spoon
• Salt to taste
• Oil as needed

 

 Preparation:-

• Take a cooker add chicken, salt to taste, ¼ teaspoon pepper powder and cook the chicken
• Cut onion, ginger
• Shred the cooked chicken
• Take a bowl and add shredded chicken, onion, ginger, curry leaves, salt to taste, gram flour, Turmeric Powder, Chilli powder, cumin seeds (If required add water ) and mix it well
• Add gram flour little by little and water as required to get the required consistency to make vada shape
• Shape the mixture to make chicken vada
• Heat oil in a pan and deep fry the vada both sides
• Tasty chicken vada is ready to serve.

Cheers!!!

Minu

Malabar Special Kalathappam | Perfect Kalathappam

How to prepare Malabar Special Kalathappam | Perfect Kalathappam

Malabar Special Kalathappam | Perfect Kalathappam

Ingredients:-

• Raw rice soaked – 1 Cup
• Cardamom – 2 Pods
• Water – 1 ¼ Cup
• Jaggery – 200 gram melted in ¼ Cup
• Coconut cut pieces – 2 Tablespoon
• Shallot – 2 ½ Tablespoon
• Ghee – 2 ½ Tablespoon
• Baking Soda a pinch
• Salt a pinch

 

Preparation:-

• Take a mixer jar and add soaked rice, cardamom and pour 1 cup water and grind it well
• Melt jaggery by adding ¼ cup water
• Pour melted jaggery into the ground rice mixture and mix it well
• Add a pinch of salt, and baking soda and mix it again
• Heat ghee in a cooker and sauté cut coconut pieces and shallot
• Pour rice jaggery mix into the cooker
• Close the cooker and keep the flame high for 1 ½ Minutes and then keep the flame low for 10 min
• Once steam goes away open the lid
• Transfer Kalathappam into a plate once it is cool down
• Tasty Kalathappam is ready to serve

Cheers!!!

Minu

Special Bullseye Curry | Mutta Curry | Special Egg Curry

How to prepare Special Bullseye Curry | Mutta Curry | Special Egg Curry

Special Bullseye Curry | Mutta Curry | Special Egg Curry

Ingredients:-

• Egg – 2
• Tomato – 2
• Mustard Seeds – ¼ Teaspoon
• Turmeric Powder – ¼ Teaspoon
• Red chilli powder – 1 Teaspoon
• Garam masala – ½ Teaspoon
• Salt to taste
• Curry Leaves as needed
• Water as required

 

Preparation:-

• Heat oil in a pan add splutter mustard seeds.
• Add chopped tomatoes, salt as needed into the pan and sauté well
• Add ¼ teaspoon turmeric powder, 1 teaspoon chilli powder and continue sautéing
• Add required water, curry leaves, garam masala into the pan and allow it to boil
• Break two eggs and add it on top of the curry

Cheers!!!

Minu

Kovakkai Mezhukkupuratti | Ivy Gourd Stir Fry

How to prepare Kovakkai Mezhukkupuratti | Ivy Gourd Stir Fry

Kovakkai Mezhukkupuratti | Ivy Gourd Stir Fry

Ingredients:-

• Ivy gourd / Kovakkai – 250 Gram
• Onion – 1 Medium
• Turmeric Powder – ¼ Teaspoon
• Dried chilli flakes – 2 Tablespoon
• Curry Leaves as needed
• Salt to taste
• Oil as required

Preparation:-

• Cut ivy gourd and onion into small pieces
• Take a bowl and add ivy Gourd/kovakkai, onion, curry leaves, salt to taste and mix it well
• Heat oil in a pan and add dried chilli flakes, turmeric powder and sauté well
• Transfer cut ivy gourd into the pan and sauté well
• Close the vessel and cook well
• Mix it well continuously
• Switch off the stove once it is dry
• Tasty ivy gourdKovakkai stir fry is ready to serve

Cheers!!!

Minu

Hotel Special Chicken Pepper Fry | Special Pepper Chicken Fry

How to prepare Special Chicken Fry | Special Pepper Chicken Fry

Special Chicken Fry | Special Pepper Chicken Fry

Ingredients:-

• Chicken Marinated– ½ Kg
• [Salt to taste
• Turmeric Powder - ¼ Teaspoon,
• Pepper Powder ½ Teaspoon
• Soya Sauce 1 Teaspoon]

 

Main Ingredients

• Onion – 1 Big
• Capsicum – 1 Big
• Ginger – ½ Inch
• Garlic – 20 Pods
• Green chilli- 5
• Curry Leaves
• Coriander leaves as required
• Turmeric Powder – ¼ Teaspoon
• Pepper Powder – ½ Teaspoon
• Soya Sauce - 1 Teaspoon
• Vinegar- 1 Tablespoon
• Salt to taste
• Oil as required

 

Preparation:-

• Heat oil in a pan and deep fry chicken pieces
• Add onion, salt to taste, capsicum, ginger, garlic, green chilli, curry leaves into the same pan and sauté well
• Add turmeric powder, pepper powder, soya sauce, coriander leaves into the pan and sauté well
• Switch off the stove and add vinegar, curry leaves and coriander leaves and mix it well
• Tasty Chicken fry is ready to serve
• Serve it hot

Cheers!!!

Minu

Kerala Special Gothambu Elayada | Gothambu Ela Ada

How to prepare Kerala Special Gothambu Elayada | Gothambu Ela Ada

Kerala Special Gothambu Elayada | Gothambu Ela Ada

Ingredients:-

• Wheat floor – 1 ½ Cup
• Grated Coconut – ¾ Cup
• Grated Jaggery – ½ Cup
• Cardamom Powder – 8 pods crushed
• Cumin Powder – ¼ Teaspoon
• Ginger Powder – 1 Pinch
• Ghee – ½ table spoon
• Salt – 1 Pinch
• Water as required

 

Preparation:-

• Take wheat floor in bowl and add salt into it and mix it well
•  Pour ghee and mix it again
• Pour water little by little and mix it well until you get the required consistency
• Take grated coconut, grated jaggery, cardamom powder, cumin powder, ginger powder in a bowl and mix it well
• Take a banana leaf and add required batter and flatten it over the leaf. Add required coconut mixture on top of it and fold it
• Taken an idly vessel with required water and steam Ada for 15 to 20 min
• Tasty gothambu Ilayada is ready to serve

Cheers!!!

Minu

Kerala Special Fish Molly | Black Pomfret Fish Molly

How to prepare Kerala Special Fish Molly | Black Pomfret Fish Molly

Kerala Special Fish Molly | Black Pomfret Fish Molly

Ingredients for Marination:

• Black Pomfret – 250 Gram
• Salt to taste
• Turmeric Powder- ¼ Teaspoon
• Pepper Powder - ¼ Teaspoon
• Lemon juice from ½ portion

Ingredients:

• Onion sliced– 1 Medium Size
• Tomato – 1 Big
• Green chilli – 2
• Garlic – 3 pods
• Ginger Crushed– ½ Inch
• Turmeric powder – ¼ Teaspoon
• Pepper powder – ¼ Teaspoon
• Salt to taste
• Lemon juice from ½ portion
• Curry leaves as required
• Coconut milk first extract – ½ Cup
• Coconut milk second extract – ½ Cup
• Oil as required

 

Preparation:-

• Heat oil a pan and shallow fry marinated fish
• Heat oil in a pan and sauté garlic and ginger
• Add sliced onion, green chilli and a little salt and continue sautéing
• Add turmeric powder, pepper powder and Curry leaves into the pan
• Add second extract of coconut milk
• Add lemon juice and then close the lid and boil
• Transfer fried fish into the pan and mix it well
• Pour fist extract of coconut milk and then add sliced tomatoes and curry leaves into the pan
• Once it start boiling close the lid and switch off the stove.
• Tasty Black Pomfret fish molly is ready to serve

Cheers!!!

Minu

Special Egg Curry | Mutta Curry

How to prepare Special Egg Curry | Mutta Curry

Special Egg Curry | Mutta Curry

Ingredients:-

• Onion sliced– 2 Medium
• Green chilli – 2
• Garlic – 5 pods
• Ginger Crushed– 1 table spoon
• Turmeric powder – ½ Teaspoon
• Chilli powder – 2 Teaspoon
• Coriander powder – 2 Teaspoon
• Tomato sliced – 1 big
• Water – ½ Cup
• Boiled Egg -2
• Garam masala – ½ Teaspoon
• Pepper powder – ¼ Teaspoon
• Coconut milk – ¾ Cup
• Curry leaves as required
• Mustard seeds – ¼ teaspoon
• Shallot – 5 Pods
• Salt as required
• Oil as required

 

Preparation:-

• Heat a pan and sauté onion by adding little salt
• Add green chilli, garlic, ginger and continue sautéing
• Add turmeric powder, chilli powder, coriander powder and mix it well
• Add tomato and sauté well
• Pour ½ cup water and allow it to boil
• Transfer boiled egg and mix it well
• Add garam masala and pepper powder and mix it again
• Pour coconut milk and curry leaves and allow it to boil
• Heat a pan and splutter mustard seeds and then add shallot and sauté well
• Transfer mustard into the egg curry
• Tasty egg curry is ready to serve

Cheers!!!

Minu

Pazham Rava Nalumani Palaharam | Semolina Banana Sweet Balls

How to prepare Pazham Rava Nalumani Palaharam | Semolina Banana Sweet Balls

Pazham Rava Nalumani Palaharam | Semolina Banana Sweet Balls

Ingredients:-

• Banana – 2
• Semolina – ¾ Cup
• Grated Coconut – ½ Cup
• Sugar – 3 Tablespoon
• Cardamom Powder-¼ Teaspoon
• Sesame Seeds- ¼
• Ghee – 2 Tablespoon
• Oil – For frying

Preparation:-

• Cut banana into small pieces
• Heat ghee in a pan and fry banana pieces
• Add grated coconut, sugar and mix well
• Smash the cooked banana
• Add semolina into the banana mix and fry well
• Add cardamom powder and sesame seeds and mix well
• Mix the banana semolina mixture using your hand
• Take a small portion of the mixture and shape it into balls
• Deep fry the balls
• Tasty Banana Rava balls are ready to serve

Cheers!!!

Minu

Thalassery Special Chemmeen Biriyani | Prawns Biriyani

How to prepare Chemmeen Biriyani | Prawns Biriyani

Chemmeen Biriyani | Prawns Biriyani

Ingredients for preparing Biriyani Rice:-

• Biriyani Rice (Jeera) – 2 Cup
• Fennel Seeds – ¼ Tsp
• Cloves - 4
• Cardamom – 3
• Cinnamon – One small stick
• Mace – 1 strand
• Bay leaf – 2 small
• Star Anise - 2
• Water – 3 Cup
• Oil & Ghee as required
• Salt to taste
• Lemon Juice - from half portion of a lemon

Ingredients for Onion Fry (Bista):-

• Onion - 2 Medium
• Salt to taste
• Sugar – ¼ Teaspoon

Ingredients for Prawns Marination:-

• Prawns – 250 Gram
• Turmeric – ¼ Teaspoon
• Chilli Powder – ½ Teaspoon
• Salt to taste

Ingredients for Prawns Masala:-

• Onion – 3 Medium
• Ginger (1 Inch) Garlic (12 Pods) and Green Chilli (2) paste
• Turmeric Powder – ¼ Teaspoon
• Chilli Powder – ¾ Teaspoon
• Coriander Powder – 2 Teaspoon
• Tomato – 2 Medium
• Garam masala– ¼ Teaspoon
• Pepper powder – ¼ Teaspoon
• Salt to taste
• Oil as required
• Coriander leaves as needed
• Mint leaves as required

Preparation:-

Biriyani Rice

• Heat 2 Tablespoon ghee in a vessel, add all the spices (Cloves, Star Anise, Cinnamon, Cardamom, Bay Leaves, and Fennel Seeds) into it and sauté well
• Add rice into the vessel and mix it well until rice starts cracking. Add 3 cup water into the rice.
• Add salt into it
• Add lemon juice (squeezed from half portion of the lemon) into the rice
• Once it starts boiling close the vessel with a lid and place a weight on top of the vessel
• Heat oil in a pan and add finely chopped onion and sauté well by adding a little salt

Onion Fry (Bista)

• To make the fried onion crispy add a little sugar into it and continue sautéing

Prawns Marination

• Take prawns in a bowl and add salt to taste, turmeric powder, and chilli powder and mix it well

Prawns Masala

• Heat oil in a pan and add onion into it sauté well by adding a little salt
• Add ginger garlic and green chilli paste into it and continue sautéing
• Add turmeric powder, chilli powder and coriander powder
• Add tomatoes into the pan
• Add Prawns and mix it well. Pour required water to cook the Prawns and add few coriander leaves
• Cook the prawns by closing the vessel
• Add garam masala and pepper powder and mix it well
• Add fried half portion of fried onion into it
• Once the masala become dry switch off the stove
• Heat a pan and add ghee into it. Fry cashew nuts and raisins and keep it aside
• Layering:-
• ·               Take a big vessel and spread Prawns masala on top of it
• ·               Add cooked Biriyani rice on the top of prawns masala
• ·               Add Coriander leaves
• ·               Add fried cashew nuts and raisins
• ·               Add a little garam masala
• ·               Continue the process
• Heat a dosa pan. Place the cooker on the top of the pan. Keep the flame low for 5 min
• Tast Thalassery special Chemmeen Biriyani is ready to serve

Cheers!!!

Minu

Wheat flour pathiri | Gothambu Podi Kondu Pathiri

How to prepare Gothambu Podi Pathiri | Wheat Flour Pathiri

Gothambu Podi Pathiri | Wheat flour pathiri

Ingredients:-

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

Preparation:-

• Boil water in a pan and add salt into it
• Pour little oil while boiling the water
• Keep the flame low and add wheat flour into the boiled water and mix it well
• Switch off the stove and keep it aside to cool down
• Knead the dough well
• Make medium size balls to make the Pathiri
• 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. 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
• Tasty Gothambu Pathiri is ready to serve

Cheers!!!

Minu

Kuzhakkatta | Kerala Special Ari Kuzhakkatta

How to prepare Kuzhakkatta | Kerala Special Ari Kuzhakkatta

Kuzhakkatta | Kerala Special Ari Kuzhakkatta

Ingredients:-

• Rice flour – 1 Cup
• Shallot – 20 Pods
• Grated Coconut – ¾ Cup
• Mustard Seeds –½ Teaspoon
• Dry Red Chilli - 4
• Salt as needed
• Curry Leaves as required
• Ghee as needed
• Oil as needed
• Water – 1 Cup

Preparation:-

• Take 1 Cup water in a vessel and add salt into it
• Add rice flour into it and mix it well
• Switch on the stove and keep it in high flame. Stir the mixture continuously.
• Once it become thick switch off the stove and allow it to cool
• Add ghee into the pan and knead it well.
• Take small portion of the dough and make small balls
• Steam rice balls until it cook
• Heat Oil in a pan. Splutter mustard seeds. Add dried red chilli, Curry leaves and shallot and sauté well
• Transfer steamed rice balls into the pan and mix it well
• Finally add grated coconut and then switch off the stove
• Tasty Kozhukkatta/Rice balls 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