Kerala Sadya Special Koottu Curry | Malabar Style Koottu Curry | Kootu Curry

How to prepare  Kerala Sadya Special Koottu Curry | Malabar Style Koottu Curry | Kootu Curry?

Kerala Sadya Special Koottu Curry | Malabar Style Koottu Curry | Kootu Curry

Ingredients:-

Raw Plantain – ¾ Cup

Yam – ¾ Cup

Soaked Black Chickpeas – ¾ Cup (Soak overnight)

Red Chilli Powder - 3/4 Tsp

Turmeric Powder - 3/4 Tsp

Pepper Powder - 1/4 Tsp

Green Chilli - 1

Curry Leaves

Salt - To taste

Jaggery - A very small piece

For Grinding:-

Grated coconut - 3/4 cup

Cumin seeds - 1/4 tsp

For Seasoning:-

Grated coconut - 1/2 Cup

Coconut Pieces - 1/2 Cup

Mustard seeds - 1/2 tsp

Dry red chilli - 2

 Preparation:-

1. Pressure cook black chickpeas by adding enough water

2. Add Raw Plantain and yam into the pressure cooker along with chickpeas

3. Add salt, Turmeric, Chilli powder and curry leaves. Add enough water and pressure cook

4. Grind 3/4 Cup grated coconut, cumin seeds, green chilli together with little water

5. Add ground coconut mixture into the cooked vegetables, mix well and cook until it start boiling. Add Pepper powder and jaggery. Switch of the flame and keep it aside

6. Heat a pan. Add coconut oil. Splutter mustard seeds and curry leaves. Add coconut pieces and fry well .once it start changing the colour add grated coconut and dry red chilli. Roast it until golden brown colour. 

7. Add this over the prepared koottu curry

8. Cover it and allow it to stand for at least 10 min for better taste.

9. Enjoy with rice

Cheers!!

Minu 

Thalassery Special Kizhangu Porichathu / Kappa Porichathu / Tapioca Fry

Ingredients:-

Tappioca - 400 gm

Gram Flour - 5 Tbls

Chilli Powder - 1 1/2 Tsp

Turmeric Powder - 1/4 Tsp

Fennel Seeds - 3/4 to 1 Tbls

Asafoetida - A pinch

Salt - As required

Oil - As required

Water - As required

Preparation:-

1. Cut Tapioca into thin pieces

2. Soak it into salt water for about 10 min

3. Take a bowl, add Gram flour, chilli powder, turmeric powder, Asafoetida, Fennel Seeds and salt

4. Mix well and add water to form a thick batter

5. Add tapioca pieces into the batter to get it coated

6. Heat a pan and pour oil

7 Once the oil is heated add the tapioca pieces into the oil

8 flip it and fry well

9 Serve with hot tea

Cheers!!!

Minu

Pavakka Thoran/ Kaippakka Thoran/ Bitter Gourd Stir Fry

Ingredients:-

Bitter Gourd - 1(Chopped)

Onion - 1

Tomato - 1

Green Chilli -1

Curry Leaves

Chilli Powder - 1/2 Tsp

Turmeric Powder - 1/2 Tsp

Grated Coconut - 3 Tbls

Salt - As required

Mustard seeds - 1/2 Tsp

Cumin Seeds - 1/4

Oil - As required

Water - 1/4 cup

Tamarind Water (Optional)

 Preparation:-

1. Soak chopped bitter gourd in tamarind water for around 15 min (Optional)

2. Heat a pan

3. Pour oil

4. Once the oil became hot add mustard seeds

5. Once the mustard seeds splitter add cumin seeds

6. Add onion and sauté well

7. Add green chilli and tomato into it and sauté for 2 min

8. Next add chopped bitter gourd and sauté for a minute

9. Add salt, turmeric and red chilli powder and mix well

10. Pour water and cook in high flame. Once the water started boiling reduce the flame to low. Close the lid and cook

11 Stir it occasionally. After 5 min , the bitter gourd will be cooked.

12. Add coconut, curry leaves and mix well. Close the lid and again cook for 1 min

13 Serve with rice

Cheers!!!

Minu

Kulukki Sarbath / Mint Shaken Lemonade / Kerala Special Mint Kulukki Sarbath

Ingredients:-

Lemon - 1/2 piece

Black Khus khus (Soaked in water) - 5 Tsp

Green Chilli - 1 (Less Spicy)

Ginger Crushed - 1/2 Tsp

Mint Leaves - 8 to 10 leaves

Sugar - 1 to 1 1/2 Tbls

Salt - A pinch

Ice cubes - 4

Water - 3/4 Cup

 Preparation:-

1. Soak Khus khus in water

2. Squeeze lemon into a serving glass or shaker.

3. Add lemon peel out of which juice has been squeezed, Green chilli, ginger crushed, mint leaves, sugar, salt, soaked khus khus, water and ice cubes.

4. Close with lid or another glass and shaken for at least 30 sec.

5. Serve immediately

NB: - Adjust green chilli according to your taste.

Cheers!!!

Minu

Carrot Halwa / Gajar Halwa

Ingredients:-

Winter Carrot Grated - 3 Cups

Milk - 2 Cups

Sugar - 3/4 Cup

Milk Made - 2 Tbsp

Cardamom Powder - 1/2 Tsp

Ghee - 2 Tbsp

Cashew nuts and Raisins - As required

Preparation:-

1. Heat a pan, add ghee and fry cashew nuts and raisins. Keep it aside

2. Add Carrot in the remaining Ghee and fry for 2 min 

3. Add Milk and boil until carrot cooked and milk gets dried - It may take 15 to 20 min

4. Add sugar and mix well until it dissolve properly

4. Add cardamom powder and add milk maid

5. Add fried cashew nuts and raisins

6. Serve hot or cold 

Cheers!!!

Minu

Avoli Fry/ Pomfret Fry / Fish Fry

Ingredients:-

Pomfret - 3 pieces

Garlic - 3

Ginger - 1 inch piece

Green Chilli- 1

Curry Leaves

Chilli Powder- 1 1/4 Tsp

Turmeric Powder - 3/4 tsp

Salt

Water

 Preparation:-

1. Make a paste by grinding garlic, ginger, green chilli, curry leaves, salt chilli powder and turmeric powder

2. Apply the paste into the fish and marinate well and keep it aside for 20 min

3. Heat a pan. Add oil. Cover it and fry on low to medium flame for 5 to 6 min

4. Flip over and fry the other side too

5. Serve with rice

Cheers!!!

Minu

Home Made Butter / How to make Makhan

How to make home made Butter:


1. Boil the milk and keep aside for cooling

2. Take cream out of the milk and store it in the freezer
3. Continue this for few days until you have enough quantity to prepare the butter
4. Add 1 Table spoon curd into the stored cream and mix well. Keep this mix aside for minimum 8 hours
5. Next day pour the mix into the food processor or mixer and add 3 ice cubes and blend in high speed
6. Add one cup cold water and again blend in high speed
7. Now you can find that butter and water will be separated
8. Take out the butter and keep it in a separate vessel
9. Add water to wash the butter
10. Take out the butter and store it in a freezer depends on the quantity and usage

NB: To clean the grinder and vessel use boiled water

Cheers!!!

Minu

Punjabi Chicken Curry/ Cashew Chicken

Ingredients:-

Chicken – ½ Kg

Onion - 1

Tomato -1

Ginger garlic paste - 1 Tbls

Cloves - 12

Whole Pepper -8

Cinnamon -1

Bay leaf -1

Cardamom -2

Chilli Powder - 3/4 Tbls

Turmeric Powder - 1/2 Tsp

Coriander Powder- 1 Tsp

Cumin Powder -1/4 Tsp

Coconut - 2 Tbls

Cashew nuts- 10

Sugar - 1/2 Tsp

Curd - 1/4 cup

Coriander leaves

Salt

Oil

Ghee - 1 Tbls

Preparation:-

  

1. Marinate the chicken with salt and 1/4 Tsp Turmeric powder. And keep aside.
2. Heat a pan. Add oil into it. Then add ghee.
3. Add cloves, pepper, cinnamon, bay leaf and cardamom into the pan and sauté well.
4. Add onion and sauté till it become golden colour. Add a little salt while sautéing.
5. Then add sugar and sauté till sugar dissolves.
6. Add chilli powder, turmeric powder, coriander powder, cumin powder into the onion and sauté well.
7. Add tomato and stir continuously until it cooks.
8. Take a bowl and mix curd and ginger garlic paste.
9. Add curd mixture into the gravy little by little.
10. Grind coconut and cashew nuts into a paste and add it into the gravy. And cook for 1 min.
11. Add marinated chicken and mix well. Add salt and water and close the lid. Cook for few min till chicken cooks.
12. Add coriander leaves
13. Serve with chapathi, pulav etc.

Cheers !!!
Minu

Rasgulla/ Bengali Rasgulla

Ingredients:-

Milk – 1 Litre

Vinegar- 2 Tbls

Water- 2 Cups

Sugar – 1 Cup

Cardamom Powder – A Pinch

Preparation:-

1. Keep milk in a pan and bring it to boil. 
2. Lower heat and add the lemon/vinegar juice gradually, till milk curdles. 
3. Add ice cubes into it and switch off the heat. Keep it aside for 5 min. 
4. Drain the curdled milk into the hand kerchief. 
5. Pour some water on the milk particles to remove the Lemon/vinegar flavor and smell. 
6. Squeeze out the water again and hang the kerchief for 30 minutes. 
7. Kneed paneer till it turns out smooth. 
8. Make small balls of paneer and keep it aside.

For sugar syrup:

1. Bring 2 cup of water to boil and add sugar into it.
2. Add cardamom powder.
3. Boil the syrup for 10 min.
4. Add paneer balls into the syrup.
5. Cover and boil for 15 min and have doubled in size.
6. Let them cool down to room temperature.
7. Serve it.

Cheers !!!
Minu

Butter Cauliflower Masala/ Cauliflower Curry

Ingredients:-

Cauliflower - 1 Cup (1/2 part of a medium one)

Potato     - 3/4 Cup

Onion       - A big

Tomato      - 4 ( )

Green Chilli - 1

Coriander Leaves

Garlic paste - 1 tsp

Ginger Paste- 1 Tsp

Chilli Powder -1 Tsp

Turmeric – ½ Tsp

Coriander Powder – 1 Tsp

Cumin Powder - ¼ Tsp

Garam masala - A pinch

Oil -

Butter - 1 Tbls

Coconut Milk (Optional)   - 1Cup

Salt – As required

Cumin Seeds - 1/4 Tsp

Fennel Seeds - 1/4 Tsp

Star anise-1

Cinnamon     -1

Cardamom     -2

Cloves       -5

Preparation:-

1. Take a kadai add oil and butter. Add cauliflower and potato into it. Sauté well.

2. Take another kadai. Put some oil. Add cumin seeds, Fennel Seeds, star anise, Cinnamon stick, cloves, Cardamom and sauté well.

3. Add onion into it and  stir well. Add salt into it.

4. Add garlic, ginger paste and green chilli .Mix well.

5. Add Chilli powder, turmeric powder, coriander powder and cumin powder. Sauté well till its raw smell goes away.

6. Add tomato puree and cook till its water dries out and stir till the oil comes out, it might take around 5 to 7 min.

7. Add cooked cauliflower and potatoes into it and mix well.

8. Close the lid and cook for 2 min.

9. Add coconut milk and boil for some time.
10. Add some garam masala and coriander leaves .

11. Serve with chapathi, rice etc.

Cheers !!!

Minu