Ripe banana Puttu( Ethapazham Puttu)

Ingredients
Ripe banana  - 1(sliced)
Rice    - 1 Tsp
Rice flour  - 1 Cup
Coconut (Grated)  -1/2 cup
Water
Salt

Preparation

• Mix Banana with sugar and keep it aside.
• Add sufficient water and salt to the rice flour and mix well.
• Add Coconut into the flour and mix again.
• Take a Puttu maker. Fill the bottom layer with Banana. Add a thick layer of the puttu mix over it followed by another banana layer. Continue it until the vessel filled.
• Boil water in the pressure cooker or puttu maker and place it.
• Steam it for 4 to 5 min until the steam comes out of the hole.
• push out the puttu to a serving plate.

NB :-
To find the right consistency of the mix, you should be able to make balls when holding the mix with hand and without breaking it.
Instead of using rice flour, you can soak the rice for 4 – 5 hrs and grind it. And before making puttu just fry mix for some minute.
Cheers !!!
Minu

Sending this to The Kerala Kitchen hosted by Prathibha Sreejith of COOK-EZEE

  

Sweet Bread Upma

Ingredients
Bread   - 6 Slice
Sugar  - 2 Tbls
cashew nuts  - 10
Raisins  - 10
Cardamom powder – 1 Tsp
Ghee  - 2 Tbls

Preparation

• Grind bread with sugar and keep it aside.
• Heat a pan.Add ghee.
• Then add nuts and raisins.
• Once its colour change, add the bread crumbles and mix well.
• Then add cardamom powder. Mix well.
• Serve it with evening tea.

Sending this to Lets Cooks Speedy Snacks

Cheers !!!
Minu

Green Beans Thoran (Green Beans With Coconut)

Ingredients
Green Beans   - 1 Cup (Finely chopped)
Onion (small)  -    1
Green Chilli  - 1
Shallot  - 2
Garlic  - 3 Ccloves(Sliced)
Coconut – 1/4 Cup (Greated)
Turmeric powder  -  1/4 Tsp
Curry leaves
Salt
Mustard seeds
Oil

Preparation

• Crush the Coconut with the Shallot and keep it aside.
• Heat oil in a pan. Add mustard seeds. Let it splutter.
• Then add Onion and stir well until the onion turns its colour.
• Add Garlic and curry leaves and sauté well.
• Then add the Beans, turmeric powder and Salt.
• Add the crushed coconut  and mix well.
• Sprinkle some water and closed with a lid.
• Let it cook on low flame. stir it occasionally.
• It will be cooked after 10 min.
• Serve it with Rice.

Sending this to
Gimme GREEN! hosted by Rosh
Healthy Morsels hosted by Umm Mymoonah
Let’s Cook Green hosted by Radhika
Vegan Diet – Only Plant Based hosted by Sravani
Serve It - Stir-Fried hosted by Krithi

Cheers !!!

Minu

Mysore Pak

Hurray !!! I am posting my 25 th recipe. 

Ingredients
Besan flour  - 1 Cup
Sugar  -  1 1/2 Cup
Water   - 1/2 Cup
Ghee   - 1 Cup
Oil     -1 Cup(You can use 1 more cup of ghee insted of oil)

Preparation

• Melt 1/2 cup ghee and mix the hot ghee with besan flour.
• Sieve the besan flour once.
• Prepare sugar syrup by boil the sugar and water .
• Once the sugar syrup achieves single string consistency add besan flour little by little and stir continuously.
• Meanwhile heat the oil and ghee. And pour it little by little into the mixture.
• Keep it in low – medium flame and stir continuously.
• Keep stirring until the mixture start leaving from the side of the vessel.
• Transfer it into a ghee smeared plate.
• Cut it into desired shape.
• Let it cool for some time.
• Enjoy the sweet.

NB :- Sugar consistency is important.
         Don’t forget the hand exercise to keep stirring.

Sending this to
Surabhi's Holi Hai

Preeti's Color N Sweet- HOLI FEST

Nupur's For U Mom

Cheers !!!
Minu

Spinach Rice (Palak Rice) with Carrot Raita

Spinach Rice(Palak Rice)

Ingredients
Basmati Rice  - 2 Cup
Spinach   - 2 Cup
Onion   - 1 Large
Green Chilli  - 2
Ginger Garlic paste – 1 Tbls
Cinnamon – 1 large
Cloves – 4 to 6
Bay leaves – 1 or 2
Cardamon  - 3
Coriander leaves
Salt
Water

Preparation

• Cook rice and keep it aside (I usually add a little bit of salt while cooking).
• Blanch the spinach in boiling water for 10 - 12 minutes.
• Grind the spinach into a smooth paste.
• Heat oil in a pan. Add Cinnamon, Cloves, Cardamom and Bay leaves and saute it.
• Add onion into it and saute well . Add the remaing salt into it.
• Add ginger garlic paste and saute well till the onion became translucent.
• Then add the spinach paste and saute well.
• Once it became thick and dry, add the cooked rice into it and mix well.
• Add Coriander leaves for garnishing.

Carrot Raita

Ingredients
Carrot  - 1 cup(Grated)
Green chilli  - 3 (Chopped)
Yogurt     - 1 1/2 Cup
Salt
Curry leaves

Preparation

• Take Carrot,Green chilli and Salt in bowl.Mix it well
• Then add Yogurt and curry leaves and mix again.
• Serve it with Spinach rice, Pulao, Ghee rice or Biriyani.

Sending this recipe post to

Gimme GREEN! hosted by Rosh of Chef Al dente

Healthy Morsels hosted by Umm Mymoonah of Taste Of Pear City

I'm The Star hosted by Rasi of Vegetarian Food & Me

A celebration of colours through Food ! hosted by Kalyani of Sizzling Tastebuds

Vegan Diet hosted by Sravani of Srav's Culinary Concepts

Lets cook Green hosted by Radhika Tickling Palates

Cheers !!!

Minu

Chettinad Chicken

Ingredients
Chicken – 1 Kg
Onion  - 1 Large(Finely chopped)
Tomato  -2 Chopped
Ginger  - Tsp(Crushed)
Garlic   -1 Tsp(Crushed)
Red chilli powder – 1 Tsp
Turmeric powder – 1/2 Tsp
Chicken masala 1 Tsp
Lemon juice  - 1 Tsp
Mustard seeds
Curry leaves
Water
Oil

Ingredients for grinding

Cinnamon stick – 1
Cloves  -4
Cardamon  - 3
Cumin seeds   - 1 1/2 Tsp
Fenel seeds  - 1/2 Tsp
Coriander seeds  - 2 Tsp
Dry red chilli  -5
Peppercorn  -1 Tsp
Curry leaves
Coconut - 1/2  to 3/4 Cup
Water

Preparation

• Heat a kadai and add cinamon, cloves, cardamon,Peppercorn,coriander seeds,cumin seeds,fenel seeds ,red chili and curry leaves. Roast it well on a low flame.
• Then add coconut and sauté well until it looks dry.
• Once it done allowed it to cool .
• After that grind it using a little water(1/2 cup is enough).
• Heat oil in a pan and add onion and add salt to it. Saute until it translucent.
• Then add garlic and ginger and saute for few minutes.
• Then add chili powder,turmeric powder,chicken masala,curryleaves and cook for a minute.
• Add the sliced tomatoes and saute well until the oil separated.
• Add the chicken and mix well and cook for 5 min.
• Then add lemon juice and mix well.
• Add water according to the gravy you want  and cook for 25 min.
• Once it done heat oil in pan and add mustard seeds and allow it splutter.
• Add it into the chicken.
• Serve it hot with rice, chapathi, appam

Cheers !!!
Minu

How to prepare Badusha | Diwali Special Badusha

How to prepare Badusha | Diwali Special Badusha

Badusha | Diwali Special Badusha

Ingredients

• All-purpose flour - 2 cup
• Baking powder – ¼ Teaspoon
• Butter (Melted) – ½ Cup
• Yogurt - 5 Tablespoon
• Salt a pinch
• Sugar - 1 Cup
• Water – ½ Cup
• Cardamom powder – 3 Pinches
• Saffron as required
• Lemon juice – ½ Teaspoon
• Oil as required

Preparation

• Add all purpose flour and baking soda into a bowl.
• Add butter and yogurt into it and mix well to form a soft dough.
• Keep it aside for 20 min.
• After that  make small balls using this dough.
• Then start shaping this ball for badusha by just flatten between you palms and  make a depression on the middle or make decorative end.
• Deep fry them in a very low flame.
• Meanwhile add sugar and water in a pan and make  syrup of one string consistency. Add cardamom powder into the syrup.
• Add the badusha into the sugar syrup and let it stay for 2 or 3 min.
• Transfer it into a tray and garnish with Saffron or nuts.

NB: You can add lemon juice to prevent crystallization of the sugar syrup.
        You can store it in an air tight container.  This will stay fresh for  5 to 6 days .

[Recipe courtesy : Pazham Pappadam Payasam ]
[Recipe design courtesy :Rak's Kitchen]

Sending this recipe post to
SPOTLIGHT:COLORFUL HOLI hosted by Chandrani of Cuisine Delights

“Color N Sweet- HOLI FEST” "hosted by Preeti Garg of Preeti's Kitchen Life

Holi Hai hosted by Surabhi Nayak of  My Cook Book

I'm The Star hosted by Rasi of Vegeterian Food & Me

Cakes, Cookies and Desserts hosted by Anjali of Spice n Sugar Tales

A celebration of colours through Food ! hosted by Kalyani of Sizzling Tastebuds

Cheers !!!
Minu

Chana Curry (Chickpeas Curry)

Ingredients
Cooked chana – 1 1/2 cup(Add salt while cooking)
Onion   - 1(Chopped)
Green chillies –2(Nicely chopped)
Garlic – 1 Tsp(Chopped)
Ginger –1 Tsp(Chopped)
Tomato –  2 (Finely chopped)
Cumin seeds  - 1 Tsp
Chilli powder  - 2 Tsp
Turmeric powder 1/2 Tsp
Coriander powder  - 2 Tsp
Garam masala  - 1 Tsp
Curry leaves/ Coriander leaves
water
Salt
Oil

Preparation

• Heat oil in a kadai and add cumin seeds . Once it splutter add onion,green chilies and salt. Saute it well until onion turns light brown.
• Then add chopped garlic and ginger. Saute it for some time.
• After that add chilly powder,turmeric powder and coriander powder fry until the raw smell goes.
• Then add the tomato and stir well until the oil comes out.
• Add 1 cup cooked chana and mix well.
• Add some water and cover it.Let it simmer for 10- 15 min.
• Grind 1/2 cup cooked chana into a smooth paste.
• Add the paste into the curry for getting thick gravy.
• Cook for another 2-3 min.
• Garnish with Curry leaves or coriander leaves.

NB :- You can use 1 tomato and 1/2 Tsp amchur powder(dry mango powder) instead of 2 tomato.

[Recipe courtesy : Lakshmi Nair’s Magic oven ]
Cheers !!!
Minu

Lemon rice

Ingredients
Cooked Rice – 3 cups (Cook it with salt)
Raw Peanuts – 1/2 cup
Cashew nuts  – 1/2 cup
Raisins        - 1/2 cup
Turmeric Powder - 1/4  to 1/2 Tsp
Red Chilly – 1
Green Chilly – 1 finely chopped
Oil - 1 tbsp
Mustard Seeds - 1/2 tsp
Lime Juice – 2 Tbsp or to taste
Salt
Cilantro

Preparation

• Add the lemon juice to the rice and mix well.
• Heat oil in pan add mustard seeds and red chilly.
• Then add Peanut and cook for 30 seconds.
• Then add cashews. Once it becomes light brown add raisins.
• After that add green chilly and turmeric powder and mix well.
• Add the rice into it and mix it gently.
• Garnish with cilantro

Cheers !!!
Minu

Mackerel curry (Ayala curry)

Ingredients
Mackerel   - 1 kg(Any fish can use)
Shallot  - 8
Green chilli –3(split into 2)
Tomato-1
Ginger  - 1 piece(Sliced)
Garlic – 6 pods(Sliced)
Chilly powder   - 3 Tsp
Turmeric powder  -1 Tsp
coriander powder –3 Tsp
Tamarind  water– Using a lemon size tamarind
Fenugreek seeds  - 1/2 Tsp
Mustard seeds   - 1/2 Tsp
Curry leaves
Coconut oil
Salt

Preparation

• Heat oil in a earthen pot or pan. Splutter the mustard seeds and add shallot,ginger, garlic,green chili and curry leaves.
• Add some salt into it and saute well.
• Once the shallot turns transparent add Chilly Powder and Coriander Powder and turmeric powder into it and stir well till the raw smell goes.
• Then add tomato and saute well.
• After that add the fish pieces and mix well to coat the masala all over.
• Add the Tamarind water (you can add more water according to the gravy ).
• Close the lid and simmer for 10 to 15 min.
• Once the fish is cooked turn of the heat and add some curry leaves and keep it covered.
• Enjoy the fish curry with hot rice

Cheers !!!
Minu