Cauliflower Pakoda / Gobi Pakoda

 Ingredients:-

Cauliflower – 1 Cup

Gram flour/ besan – 5 Tbsp

Chilli Powder - ¾ Tbsp

Turmeric Powder – ½ Tsp

Salt as need

Cumin seeds – 1 Tsp

Preparation:-

1. Take Cauliflower in a bowl, add a little Salt, a pinch turmeric powder and chilli powder and mix well. Keep it aside for 10 min

2. Take another bowl to prepare the batter

3. Add Gram flour/ besan, salt, Chilli Powder, Turmeric Powder, Cumin seeds and asafoetida and make a thick batter by adding water and mixing it thoroughly.

4. Once it is mixed add water

5. Dip a cauliflower into the batter and see if it is getting coated all around to confirm the batter thickness

6. Add all the cauliflower into the batter and get it coated all around

7. Take a pan, add enough oil to fry the cauliflower

8. Once the oil became hot add the cauliflower ONE BY ONE

9. Add cauliflower one by one until it cover the oil and fry both sides until it cook

10. Server it hot with tea.

 

Cheers!!!

Minu

Crispy Chicken Fry | Honey Oats Coated Chicken Fry

How to prepare Crispy Chicken Starter| Oats and Honey Coated Crispy Chicken

Crispy Chicken Starter| Oats and Honey Coated Crispy Chicken

Ingredients:-

Chicken Boneless – 250 gm

Turmeric Powder – ½ Tsp

Pepper Powder - Tsp

Salt – As required

Soya sauce – 1 ½ Tsp

Honey – 1 Tsp

Dried Chilli flakes – 1 Tbsp

Corn Flour – 1 Tbsp

Oats – 1 ½ Tbsp

Garlic Crushed– ½ Tsp

Preparation:-

1.  Take a bowl add Soya Sause, Garlic, Turmeric Powder, Pepper Powder, Honey, salt and mix it well

2. Add Chicken into the mixture and mix it properly. Keep it aside for 10 min

3. Take a flat vessel and add Oats, Corn flour, dried chilli flakes, salt and mix well

4. Take marinated chicken pieces and coat the chicken with the oat mix. Repeat this for each pieces separately.

5. Pour required oil into the pan to fry the chicken pieces

6. Add chicken pieces one by one into the hot oil and fry both sides until it cook

Cheers!!!

Minu

Banana Cashew Halwa/ Kerala Ethapazham Halwa

Ingredients:-

Kerala Banana – 2

Sugar – ½ Cup

Cashew nuts – 4 Tbls

Ghee – 2 Tbls

Cardamom Powder -1/2 Tsp

Preparation:-

1.  Cut the banana into pieces for grinding

2. Grind the bananas into a smooth paste

3. Heat a pan, add ghee and fry cashew nuts

4. Transfer the banana paste into the pan and stir continuously

5. Once its colour changes add sugar and mix it for 15 min

6. Add fried cashew nuts into the mixture and stir well for 5 min

7. Add Cardamom powder and again mix it well

8. Once it dries up start adding remaining ghee into the mixture little by little

9. Grease a plate with ghee and transfer halwa mixture into the plate

10. Allow the mixture to cool completely

11. Cut the Halwa into your favorite shape

Cheers!!

Minu 

Orange Mousse / Creamy Orange Mousse

Ingredients:-

Orange Juice - ¾ Cup

Fresh Cream – ½ Cup

Condensed Milk – ½ Cup

Gelatine powder– ¾ Tbsp

Cinnamon Powder - A Pinch

Preparation:-

1. Take quarter portion of the orange juice in a pan, heat the pan and add Gelatine. Stir well until it melted

2. Add balance orange juice into the pan and double boil orange gelatine mixture.

3. Add the fresh cream in a bowl and blend thoroughly.

4. Add condensed milk into the mix and stir well

5. Add cinnamon powder into the mixture and mix

6. Pour gelatine mixed orange juice into this mix and blend well

7. Pour the mixture into small bowls and keep it inside the fridge to get it set. It may take around 20 to 30 min to set properly  

Cheers!!

Minu

Vellarikka Moru Curry / Cucumber Curd Curry

Ingredients:-

Cucumber/Vellarikka – 1 Cup

Turmeric – 1/4 Tsp

Chilli Powder – 1/2 Tsp

Salt – As needed

Curry Leaves

Coconut Grated – ¾ Cup

Green Chilli - 2

Cumin seeds – A Pinch

Curd – 3 to 4 Tbsp depends on the sourness

Water – As needed

Coconut Oil – As needed

Mustard Seeds – 1/2 Tsp

Fenugreek – ¼ Tsp

Dried red chilli – 1 long

Preparation:-

1. Cut the cucumber into small pieces

2. Take a pressure cooker and add cucumber, salt, turmeric powder, red chillies and curry leaves

3. Add some water and pressure cook for 2 whistles

4. Grind coconut, green chilli, cumin seeds with curd

5. Add ground coconut/curd paste into the cooked cucumber and mix well

6. Add water and boil. When it start boiling switch off the stove

7. Heat a pan, add coconut oil, splutter mustard seeds, add fenugreek, dried red chilli and curry leaves

8. Add into the curry and mix

9. Serve it with rice

Cheers!!

Minu

Butter Banana Milk Shake / Banana Milk Shake

Ingredients:-

Banana Robusta – 3

Milk – 1 1/2 Cup

Honey – 4 Tsp

Butter – 2 1/2 Tbsp

Cinnamon Powder– 1 Pinch

Preparation:-

1. Cut the Banana into small pieces

2. Take a pan and add butter

3. Once the butter is melted add the banana pieces and fry

4. Let it cool for some time

5. Take a juice mixer and add fried Banana, honey, cinnamon, Milk and ice cubes and blend it thoroughly

6. Pour into a juice glass and serve it

Cheers!!

Minu

Plantain fry / Pachakaaya fry

Ingredients:-

Raw plantain – 2

Rice Flour – ¾ Cup

Chili Powder – 2 Tsp

Turmeric Powder - ½ Tsp

Pepper Powder – ½ Tsp

Garlic – 8 Pods

Green Chilli - 1

Ginger Garlic Paste – 1 Tsp

Curd – 3 Tbsp

Curry leaves

Salt – As needed

Oil – As needed

Mustard seeds – 1 Tsp

Cumin seeds – ¼ Tsp

Urad Dhal – 1 Tsp

Dry red chilli – 4

Preparation:-

1. Peel the raw plantain

2. Cut the plantain into medium pieces

3. Soak it into the salt water for 15 to 20 min

4. Take a bowl and add Rice flour, salt, ginger garlic paste, chilli Powder, Pepper powder and mix well

5. Pour water to make thick batter

6. Put the plantain into the rice flour mix and coat the mix over the plantain

7. Keep it aside for 5 to 10 min

8. Take a pan and add oil to fry the plantain

9. Add plantain pieces one by one into the pan and fry both sides until it cook

10. Keep the fried plantain aside

11. Splutter mustard seeds, cumin seeds add urad dhal and fry

12. Add dried red chilli and curry leaves and sauté well

13. Add green chilli and garlic, stir well until its raw smell goes away

14.  Keep the flame law and add curd and stir continuously

15.  Add turmeric, chilli powder and stir well until its raw smell goes away

16. Add salt

17. Add fried plantain and mix until it gets coated the masala

18. Enjoy with rice or chappathi as a side dish!

Cheers!!

Minu 

Avoli Curry/ Kerala Special Avoli Malliyittathu/Pomfret Fish Curry

Ingredients:-

Avoli/ Pomfret – 400gm

Onion – 1

Tomato - 1

Ginger – 6 pods (crushed)

Garlic crushed – 1 Tsp

Curry Leaves

Green Chilli – 1

Chilli Powder – 1 ¾ Tsp

Turmeric Powder – 1 Tsp

Coriander Powder – 3 Tsp

Tamarind – 1 Lemon size (Soak it into a cup of water)

Coconut Oil – 2 Tsp

Mustard Seeds – 1 Tsp

Fenugreek – ¼ Tsp

Salt

Marination:-

Salt – To taste

Chilli Powder – 1 Tsp

Turmeric Powder – ½ Tsp

Preparation:-

1. Marinate fish with salt, Chilli powder and turmeric powder

2. In a pan add coconut oil and splutter the mustards and fenugreek.

3. Add curry leaves, onion and sauté well for 2 min

4. Then add garlic, ginger and green chilli and sauté well

5. Add Salt for gravy, Chilli powder, turmeric powder, coriander powder, Tomato and sauté until its raw smell has gone away

6. Add the fish into it and mix it well

7. Pour tamarind water and pour water needed for gravy. Bring it to boil. Once it started boiling close the lid, reduce the flame and cook until the gravy thicken. Stir occasionally without damaging the fish pieces

8. Add remaining curry leaves. Switch off the stove and keep it aside for 5 to 10 min

9. Enjoy with rice or chappathi

Cheers!!

Minu 

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