Repost : Soft Mysore Pak

Ingredients:-

Besan  -1 Cup
Powdered Sugar  - 2 Cup
Ghee  - 1 Cup
Milk   - 2 Tbsp

Preparation:-

1. Heat 1 Tbsp ghee in a pan . Add besan and gently fry.
2. Melt remaining ghee in a microwave safe bowl.
3. Mix besan, sugar and milk with the ghee. Stir well until get a smooth paste without lumps.
4. Microwave on high power for 2 minutes. Stir it after 1 min.
5. Pour it into a greased plate and flatten.
6. After 10 to 15  min you can cut into desired shape.

Cheers!!!

Minu

Beetroot Thoran/ Beetroot Stir Fry/ Beetroot Upperi

Ingredients:-

Beetroot            - 1 Big
Green Chilli        - 3 No.s
Coconut Grated - ¼ Cup
Garlic                  - 5 Pods
Mustard seeds   - ¾ Tsp
Turmeric            -1/2 Tsp
Salt                        -As Required
Oil                         - As required
Curry Leaves       - 1 spring

Method:-

1. Grate the beetroot
2. Crush the coconut, garlic and green chilli.
3. Take a bowl. Add grated beetroot, crushed coconut and curry leaves, salt and turmeric. Mix well
4. Pour some oil in the kadai and heat well.
5. Add mustard seeds into it.
6. Once the mustard seeds start spluttering add beetroot mixture and sauté well.
7. Closed with a lid. Cook on low flame stirring occasionally, until the beetroots are completely cooked and soft.
8. Serve with rice.

Cheers !!!
Minu

Tomato Pachadi/ Thakkali Pachadi

Ingredients:-

Tomato               - 1 Big(Cut into small pieces)
Green Chilli        - 3 No.s
Coconut Grated - ¼ Cup
Curd                     - 4 to 5 Tbls
Mustard seeds   - ¾ Tsp
Salt                        -As Required
Oil                         - As required
Dry red chilli       -2
Curry Leaves       - 1 spring

Method:-

1. Add Tomato ,Green chilli and salt into a bown and mix well
2. Grind coconut, ¼ Tsp mustard and 3 Tbls curd.
3. Add coconut paste into the tomato mixture.
4. Mix thoroughly.
5. Pour some oil in the kadai and heat well.
6. Add mustard seeds into it.
7. Once the mustard seeds start spluttering add Curry leaves and dry red chilli into it and sauté well
8. Add it into the Tomato Pachadi.
9. Serve with rice.

Cheers !!!
Minu

Pazham Varattiyathu / Pazham nurukku / Banana Fry

Ingredients

Banana                - 3 Nos

Coconut Grated   -3/4 cup

Jaggery                -3 Pieces

Boiled Rice         - ¾ Cup

Cardamom           - 5 Nos(Grinded)

Ghee                    - 2 Tsp

Water                   -1 Cup

Method

1. Cut the banana into small pieces.

2. Fry the boiled rice till it became brown colour add cardamom while frying the rice

3. Grind the rice and cardamom

4. Heat water in a pan. Add Jaggery into it and stir well until it is dissolved

5. Add Banana into the melted Jaggery

6. Boil banana till it is cooked well

7. Add grated coconut and boil for 2 min after mixing thoroughly

8. Add grounded rice 

9. Add ghee and mix well

10. Serve hot with tea

NB: You can add fried cashew and raisins too.

Cheers!!!

Minu

Aval Payasam/ Poha Kheer

Ingredients:-

Rice flakes -1 cup

Sugar       - 1 Cup

Milk        -4 Cup

Ghee        - 2 Tbls

Raisins

Cashew nuts

Cardamom Powder

Preparation:-

1. Keep a pan on the stove, flame it.

2. Add ghee to the pan and heat up. Add cashews, raisins and fry. Keep it aside.

3. If needed add 1/2 Tbls ghee and fry rice flakes for 3 minutes in low flame.

4. Add milk into it. Mix well and wait until it boils.

5. Add sugar into it. Mix well and wait till rice flakes cooked. Keep stirring to prevent burning.

6. Once it done add cardamom powder and cook for another 2 min.

7. Add fried cashews and raisins

8. Serve it hot or cold

Cheers!!!

 Minu

Kerala Style Dry Pepper Chicken

Ingredients :-

Chicken - 750 gm
Pepper Powder - 3 1/2 Tbls
Red Chilli Powder - 1 Tbls
Chicken Masala - 1 Tbls
Turmeric -1 Tsp
Coriander powder -2 Tsp
Salt
Oil - 2 Tbls
Onion - 3 Medium
Tomato - 1 Big
Green Chilli - 2 No.s
Garlic - 1 1/2 Tbls
Ginger -1/2 Tbls
Coconut Pieces -3/4 Cup
Curry Leaves

Marination:-
Marinate the chicken with salt, 1 Tbls Chilli Powder, 1 Tbls Chicken masala, 1 Tsp Turmeric Powder. Keep it in a refrigerator for 1 hour.

Preparation :-

1. Cook Chicken in a pressure cooker
2. Heat oil in a Kadai
3. Add Onion and stir well.
4. Add Salt and turmeric(1/2 Tsp) and saute the onions until it is lightly brown in color.
5. Add ginger, garlic ,green chilli and Tomato. Saute well.
6. Add Coriander powder and Pepper Powder(1Tbls). And saute well
7. Add curry Leaves
8. Add Cooked chicken and mix well . Cover and cook for about 7 min.
9. Last add 2 Tbls Pepper and coconut pieces and mix well
10. Serve with Hot rice or Chapathi

Cheers !!!
Minu

Thalassery Special Kozhikkaal | Tapioca Fritters

How to prepare Thalassery Special Kozhikkaal/Tapioca Fritters?

Thalassery Special Kozhikkaal  | Tapioca Fritters

Ingredients

Tapioca               - 1/2 kg
Gram Flour         -  3/4 cup
Rice Flour           - 1/4 kg
Garlic Crushed    - 10 to 12 cloves
Ginger Crushed   - A small Piece
Green Chilli Crushed- 3
Turmeric powder - 3/4 tsp
Chilli Powder      - 3 tsp
Asafoetida           - A pinch
Salt                      - To taste
Curry Leaves       - 3 Springs
Water                   - As needed
Coconut Oil         - For  deep frying

Method

1.  Peel the skin of the Tapioca. Cut it into thin pieces.
2. Wash and put it into salt water for half an hour. Drain the water.
3. Mix Gram flour, Rice flour, Crushed garlic, crushed ginger ,crushed green chilli, Turmeric powder, Chilli powder, salt , curry leaves and  asfoetida. Add water and make a semi thick batter.
4. Add sliced tapioca and coat well with batter.
5. Add a hand full of tapioca into the batter and shape it in the form a chicken leg
6. Deep fry it in the oil.
7. serve hot with tea.

Cheers !!!
Minu

Happy Diwali

Minu !!!

Corn Flour Halwa / Karachi Halwa

Ingredients:-

Corn flour               - 1 Cup
Sugar                      -  2 Cup
Water                     -  3 Cup
Ghee                       - 4 Tbls
Cardamom powder - a pinch
Cashew nuts            - 1/2 cup
food color                - a pinch

Preparation:-

1. Take corn flour in a bowl. Add water into it and mix well so no lumps are formed. Add a pinch of food colour and mix well. Keep it aside.
2. Take a pan and add sugar and water. Mix it and heat till the sugar completely dissolved in water and become sticky.
3. After melting the sugar add the corn flour mixture slowly and mix it well. Stir continuously to avoid lumps
4. Stir continuously until gets a halwa texture. Then add ghee and cardamom powder and cashew nuts. stir well.
5. Once it is thick transfer it into a greased pan and set it atleast for an hour. Cut into desired shape and serve warm or chilled.
   

Cheers !!!

Minu

Grilled Brinjal Tomato Curry

Hi all, hope you all are doing good…We are meeting after a long gap….Somehow I was away from this beautiful space. Don’t have proper reason…But it happened. Anyway, I am back… 5 years back the same day I shared my first recipe here… Yes, today Ruchikaram turned 5 years old….Thanks all for your support.Special thanks to my friend Asha Sarun for today’s recipe. Today’s special brinjal tomato curry.

Ingredients:-

Brinjal -2
Tomato - 2
Cumin seeds
curry leaves
ginger garlic paste - 1Tsp
Onion - 1
Green chilli -1
Fenugreek - 1/2 Tsp
Turmeric powder- 1 Tsp
Chilli powder - 2 Tbls
Coriander Powder - 1 Tsp
Coriander leaves
Salt
Water
Tamarind pulp-  1 Tbls

Method:

• Grill the brinjal
• Heat oil in a pressure cooker
• Season with cumin seeds and fenugreek seeds
• Add curry leaves and ginger garlic paste and saute well.
• When the aroma comes add chopped onions saute them till it becomes golden brown.
• Add green chilli, grilled brinjal and tomato. saute them well.
• Add turmeric powder, chilli powder, coriander powder and coriander leaves, salt and water and saute well.
• Pressure cook for 2 whistles.
• Open the lid and add tamarind pulp. allow the gravy to thicken a bit.
• When done mash the brinjal and tomato.
• Enjoy with chapati.

Cheers !!!

Minu