Vanilla Chocolate Fusion Cake / Fusion Cake / Cooker Cake / Steam Cake

Vanilla Chocolate Fusion Cake / Steam Cake / Cooker Cake

 Ingredients:-

Maida / All-purpose Flour - 1 ½ Cup

Sugar Powder – 1 ¼ Cup

Baking Powder - 1 ½ Tsp

Baking Soda – ¼ Tsp

Butter – 125 gm

Egg – 2

Cocoa Powder – 2 Tbsp

Milk – 1 Cup

Vanilla Essence – ½ Tsp

Preparation:-

• Take a bowl and mix Maida/All-purpose flour Baking Powder and Baking Soda and sieve the mix
• Take another big bowl and add butter into it. Beat the butter till it become soft
• Add Egg into it beat well  
• Add powdered sugar little by little and beat continuously
• Add Maida/All-purpose flour little by little and beat continuously. Add milk when you find that the mixture is thick
• Add Vanilla essence to the batter and beat the mixture
• Take half of the mixture and pour into another vessel
• Add Cocoa powder into the remaining mixture and mix it with a spoon
• Take a baking vessel and cover it with butter. Add little Maida into it and spread it across the vessel
• Add both vanilla and Cocoa mixed batter according to the style you would like to bake
• Slightly hit on the sides of the vessel to have a proper shape and to avoid any empty spaces inside the batter
• Take a cooker and add 1 cup of salt into it. Spread the salt evenly and then keep any vessel which would keep the baking vessel little up above the salt
• Pre-heat the cooker for 5 minutes by closing the lid at high flame
• Keep the baking vessel into the cooker and close the lid. Keep it in high flame for 5 min and then change the flame to Medium flame for 30 to 40 min
• Check whether the cakes is baked by using a fork.
• When the cake is ready then keep it as it is for 5 min
• Pour half portion of the cake batter into another vessel which is greased by butter. Instead of salt pour water and steam it. It may take another 30 to 40 min to get it steamed
• Demould the cake once it is cooled
• Cut the cake into the desired shape and enjoy!

Cheers!!!

Minu

Chicken Stew / Chicken Potato Stew

 Ingredients:-

Chicken – 750 gm

Onion – 2 Medium size

Potato – 2 Medium

Carrot – 1 Medium

Green Chilli – 3

Ginger – 1 Tbsp

Curry leaves as needs

Cardamom - 3

Cinnamon – Small stick

Cloves - 3

Star anise - 1

Pepper Powder – 2 ½ Tsp

Salt as need

Garam Masala – ½ Tsp

Coconut milk – ¾ Cup

Ground Cashew nut – 12 Cashew nuts (1/2 Cup)

Oil as required

Preparation:-

• Marinate the fresh chicken using required salt and by adding 1 Tsp pepper powder and keep it aside for 10 to 15 min
• Take a cooker and add oil. Once it is heated add Cardamom, Cloves, Cinnamon, Star Anise and sauté
• Add onion into it, once it is mixed with the oil and half cooked, add green chilli, ginger and curry leaves and sauté well
• Add potato, carrot and after some time add pepper powder and stir well
• Add marinated chicken into the cooker and mix well. Add ¼ cup water and close the lid. Cook the chicken for medium to high flame for one whistle
• Smash few potatoes and mix well
• Add a little salt and then add coconut milk and boil
• Add garam Masala and mix
• Keep it in low flame and pour the cashew mix into it and stir well
• Add curry leaves and boil
• Pour a little coconut oil and switch off the stove
• Server it with rice or chapathi

Cheers!!!
Minu

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