Kappa Vazha Pindi Puzhukku / Kerala Style Naadan Puzhukku

Kappa Vazha Pindi Puzhukku / Kerala Style Naadan Puzhukku

Ingredients:-

Please refer preparations for ingredients.

Preparation:-

• Take Tapioca - 300 gm and Banana stem - 2 cup
• Cut and clean both Banana stem and Tapioca
• After cutting the Banana stem put it into the water mixed with 1 Tbsp curd to avoid the colour change
• Cut Tapioca into small pieces
• Take a cooker and add Tapioca/Kappa into it, add water to boil the tapioca/Kappa. Drain the water once it is boiled
• Put Banana stem/Vazha pindi into the cooker
• Add salt - as required, turmeric powder - ¾ Tsp, Chilli Powder - ½ Tsp, Water - 1 Cup and cook
• Take a jar and crush grated coconut – ¾ Cup along with small onion/Shallot – 6, garlic – 3 pods, bird’s eye chilli – 5 and curry leaves
• Smash few Tapioca/Kappa
• Add crushed coconut mix into the cooked Tapioca/Kappa and mix well
• Add a little water and stir well to have thick gravy
• Add curry leaves into it
• Switch off the stove and add coconut oil
• Serve it hot with rice, Chapati!

Cheers!!!

Minu

Kerala Style Chicken Dum Biriyani

Kerala Style Chicken Dum Biriyani

Ingredients for Chicken Marination:-

Chicken – 500 gm

Salt – as required

Turmeric Powder – ½ Tsp

Chilli Powder – ½ Tsp

Coriander powder – 1 Tsp

Pepper Powder – ½ Tsp

Ingredients for preparing Biriyani Rice:-

Biriyani Rice – 2 Cup/Glass (Around 230 ml)

Oil – 1 Tsp

Ghee – 1 Tsp

Cloves - 8

Star Anise - 1

Cinnamon – one Stick

Cardamom - 5

Dry pepper - 10

Fennel Seeds – ¼ Tsp

Water – 3 ½ Cup (1 ½ Cup water for 1 Cup rice and ½ cup extra)

Preparation:-

• Cut and clean the Chicken and take that into a vessel for marination
• Add Salt, Turmeric powder, Chilli powder, Coriander powder, Pepper powder and mix well and keep it aside for some time
• Take 2 cup (230 ml) biriyani rice and wash it well, make sure to drain the rice well
• Keep one big vessel to prepare the biriyani in a stove and add oil and ghee. Once it become hot add all the spices (Cloves, Star Anise, Cinnamon, Cardamom, Dry pepper, Fennel Seeds) into it and sauté well
• Add rice into this and stir well until the rice starts cracking. Keep the flame in medium
• Add 3 ½ cup water into the rice. Keep the flame high
• Add salt into it
• Add lemon juice (squeezed from half portion of the lemon) into the water
• Add 1/2 Tsp ghee into the water
• Once it starts boil closed with a lid and place a weight on the top of the vessel
• Keep the flame into high for 1 to 1 ½ min
• After one min reduce the flame to medium for 5 min
• Open the lid, reduce the flame to low and mix the rice well
• Again close the lid, place a weight and keep the flame into, medium for one min
• After one min switch off the stove and keep the vessel aside
• Take a cooker and add oil -1 ½ tbsp into it. Add cut onion (5 Medium size) into it. Add a little salt into it and stir well until it become transparent
• Add 4 ½ Tsp ginger garlic paste prepared by using Garlic – 20 pods, Green Chilli- 4, Ginger medium size) and sauté well
• Add Turmeric powder - ½ Tsp, Chilli powder - ¼ Tsp, Coriander powder - 1 ½ Tsp, Pepper powder - ¼ Tsp, Chicken masala – ½ Tsp and sauté well
• Add Tomato 3 medium size into the mixture
• Add marinated chicken into the cooker and mix well. Add 2 Tbsp water and close the lid. Cook the chicken for 1 whistle and then switch off the stove
•  Heat a pan and add ghee into it. Fry cashew nuts and raisins and keep it aside
• Open the cooker and check whether the chicken is cooked.
• Switch on the stove and cook till the gravy become thicken
• Add garam masala and coriander leaves into the chicken. Switch off the stove
• Keep 3 or 4 pieces and gravy into the cooker and transfer remaining chicken pieces into another vessel
• Mix the cooked biriyani rice from the vessel

Layering:-

·         Add cooked biriyani rice on the top of chicken gravy and pieces

·         Add a little turmeric into milk and sprinkle that turmeric milk into the rice

·         Add Coriander leaves

·         Add fried cashew nuts and raisins

·         Add a little garam masala

·         Continue the process 

• Heat a dosa pan. Place the cooker on the top of the pan. Keep the flame into medium for 10 min
• Biriyani is ready to serve

Cheers!!!

Minu

Ayala Mulakittathu / Malabar fish (Ayala) Curry

Ayala Mulakittathu / Malabar fish (Ayala) Curry

Ingredients:-

Mackerel/Ayala - 250 gm

Tomato – 1

Small Onion/Shallot – 2

Green Chilli -1

Garlic – 6 Pods

Ginger – 1 Tsp

Turmeric Powder – 1 Tsp

Chilli Powder – 2 ½ Tsp

Salt - As Required

Curry Leaves – As required

Coconut Oil – as required

Tamarind water – ½ Cup

Preparation:-

• Cut and clean the fish and take that into a clay pot
• Add Salt, Turmeric powder, Chilli Powder and mix well
• Pour tamarind water into the fish and mix well and keep it aside for 10 min
• Add Tomato, Green chilli, Small Onion/Shallot, Garlic, Ginger into the marinated fish and mix well
• Pour ½ cup water into the fish and boil. Keep the flame high until it start boiling.  Once it starts boiling close the lid and then keep it in medium flame
• Add curry leaves and raw coconut oil into the curry and switch off the stove
• Serve it with rice, Chapati or paratta

Cheers!!!

Minu

Chilli Coconut Roasted Chicken / Naadan Kerala style Mulakitta Kozhi fry

Chilli Coconut Roasted Chicken / Naadan Kerala style Mulakitta Kozhi fry

Ingredients:-

Chicken - 250 gm

Chilli Powder - 2 Tsp

Salt - As Required

Coconut Pieces – ¼ Cup

Curry Leaves

Coconut Oil - 2 Tsp

Preparation:-

• Take chicken into a bowl and add salt, chilli powder, coconut pieces, curry leaves and coconut oil and marinate well
• Heat a pan and add marinated chicken into the pan
• Add 1/4 cup water into the chicken and mix well
• Reduce the flame to low and close the lid
• Stir it occasionally until it cook
• Once the chicken is cooked open the lid and stir it continuously until it became dry
• Serve it hot

Cheers!!!

Minu

Spring Onion Stir Fry / Ulli Thandu Thoran

Spring Onion Stir Fry / Ulli Thandu Thoran

Ingredients:-

Spring Onion/ Ulli Thandu – 2 ½ Cup

Turmeric Powder - ½ Tsp

Coconut – ½ Cup

Green Chilli – 2

Small Onion/Shallot – 2 Pods

Garlic – 2 pods

Curry leaves as needed

Salt as needed

Mustard seeds

Oil as needed

 

Preparation:-

• Take a pan, pour a little oil into it and splutter the mustard seeds
• Add Spring onion into the pan and mix well
• Add Salt and turmeric Powder and stir well
• No need to add water separately.
• Close the lid and boil the spring onion in low flame till its’ water gets evaporates
• Take a mixer jar and add coconut, garlic, Small Onion/shallot, green chilli and crush
• Add crushed coconut into the spring onion and mix well
• Once again close the lid and boil the spring onion in low flame
• Add curry leaves
• Switch off the stove once all the water evaporates
• Server it hot with Rice or Chapathi!

Cheers!!!

Minu

Pazha Pradhaman / Banana Kheer / Nenthrapazha Payasam

Pazha Pradhaman / Banana Kheer / Nenthrapazha Payasam

Ingredients:-

Banana – ½ Kg

Coconut grated for taking milk– 2 Nos

·         First Milk – ½ Cup

·         Second Milk – 1 ½ Ltr

·         Third Milk – ¾ Cup

Jaggery – ½ Kg

Cashew Nuts

Raisins

Cut Coconut – 2 Tbsp

Ghee as required

 

Preparation:-

• Boil the banana and remove the black portion inside the banana
• Squeeze the grated coconut to get ½ cup first milk. Add some water and squeeze it to get second and third milk
• Grind the banana by adding a little third milk and make thick paste
• Melt the jaggery by adding third coconut milk
• Take a cooking vessel, pour jaggery water into the banana paste and mix well. Stir continuously until it became thick.
• Add ghee into the mixture when it started thickening. It may take approximately 20 min
• Pour second milk little by little till it gets its proper consistency. You may not require full 1 ½ ltr second milk, here I used 1 litre and 1 glass
• Add a pinch salt into the payasam
• Stir continuously for 10 to 15 min
• To check the consistency, pour a little paysam into a vessel and turn it around. If it stick to the vessel then payasam is ready
• Switch off the stove and pour the first milk
• Add cardamom powder into the payasam and stir well
• Add ghee to a pan, once it is hot add cut coconut and stir well. When coconut gets brown colour add cashew and then raisins
• Add it into the Payasam and mix well
• Server it hot!

Cheers!!!

Minu

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