Biriyani Chutney / Malabar style Biriyani Chutney

Biriyani Chutney / Malabar style Biriyani Chutney

Ingredients:-

• Coconut – ½ Cup
• Green Chilli - 1
• Ginger – Small piece ½ Inch
• Coriander Leaves as required
• Mint leaves as required
• Curd – 1 ½ Tbsp
• Salt as required

Preparation:-

• Take a mixer grinder then add coconut, Green chilli, Ginger, Coriander leaves, Mint leaves, Salt and curd and crush well
• Make sure you don’t grind it like a paste and no need to add extra water apart from the curd

Cheers!!!

Minu

Mushroom Biriyani | Easy Mushroom Cooker Biriyani

Mushroom Biriyani | Easy Mushroom Cooker Biriyani

 Ingredients:-

Biriyani Rice – 2 ½ Glass (240 ml)

Onion – 2 Medium Size

Mushroom – 200 gm

Tomato -1 big

Ginger/Garlic/GreenChilli crushed – I Tbsp

• ·         Ginger – 1 Inch
• ·         Garlic – 7 Pods
• ·         Green Chilli – 2

Spices

• Cloves - 5
• Star Anise - 1
• Cinnamon – 1 Stick
• Fennel Seeds – ½ Tsp
• Cardamom – 5
• Pepper – 5

Turmeric Powder – ½ Tsp

Chilli Powder – ¾ Tsp

Coriander Powder – 1 ¼ Tsp

Garam Masala – ½ Tsp

Coriander Leaves as required

Mint Leaves as required

Lemon juice – 1 Tsp

Salt as required

Ghee – ½ Tbsp

Oil – ½ Tbsp

Water – 3 ¾ Glass (for 1 Glass rice 1 ½ Glass water)

Preparation:-

• Take a cooker and add ½ Tbsp oil and ½ Tbsp gheee into it. Put Spices into it and sauté well
• Add onion into the cooker and stir well when it became transparent add mushroom as well
• Add crushed Ginger/Garlic/Green Chilli into the cooker and sauté well
• Now add salt, turmeric powder, chilli powder, coriander powder and sauté
• Once the raw smell goes away add tomato mix well
• Add Garam masala and mix well
• Add a little mint and coriander leaves
• Once the mix is ready add rice into the mixture and sauté well until it start breaking
• Add water into the mixture and stir well to mix all the ingredients. Keep the flame high
• Taste the salt and add salt if required
• Add lemon juice and mix well
• Close the lid and cook for one whistle by keeping high flame, reduce the flame to medium and cook for one more whistle 
• Once steam goes away open the lid and mix the rice add a little mint and coriander leaves if you would like
• Serve it hot

Cheers!!!

Minu

Pineapple Banana Smoothie /Easy And Healthy Smoothie

Pineapple Banana Smoothie /Easy And Healthy Smoothie :

Ingredients:-

Pineapple sliced – 1 Cup

Banana - 1

Curd – ½ Cup

Milk -1 Cup

Cashew Nuts - 8

Cardamom - 2

Ice Cubes - 6

Honey – 4 Tbsp

Preparation:-

• Take a mixer and blend the pineapple, Banana, Cashew, Cardamom, Curd, Honey, Milk, and Ice Cubes
• Pour the juice into a serving glass

Cheers!!!

Minu

Varuthu Aracha Chemmeen/Prawns Curry

Varuthu Aracha Chemmeen/Prawns Curry

Ingredients:-

• Prawns – 250 gm
• Small Onion/Shallot - 8
• Ginger – ½ Tsp
• Garlic – 8 Pods
• Green Chilli - 1
• Curry leaves – as required
• Tomato – 1 Medium
• Turmeric Powder – 1 Tsp
• Chilli Powder – 1 Tbsp
• Salt as required
• Coriander Powder – 1 Tbsp
• Tamarind Water – ½ Cup

 Ingredients for frying coconut:-

• Coconut – ½ Cup
• Small Onion/Shallot - 2
• Garlic – 3 pods
• Curry Leaves as required
• Pepper – ½ Tsp

 Preparation:-

• Cut and clean the Prawns and take that into a clay pot.
• Add Salt, Turmeric powder, Chilli Powder, Coriander Powder and mix well and Keep it aside for 5 min
• After 5 Min, add Garlic, Ginger, Small Onion/Shallot, Green chilli, Tomato and tamarind water into the marinated prawns and mix well. Keep it aside for another 5 min
• To fry the coconut, take a pan, add a little coconut oil and grated coconut into it and stir well
• Once coconut become hot add Small Onion/Shallot, Garlic, Pepper and curry leaves into it and stir continuously until coconut colour changes to brown.
• Transfer the fried coconut mixture into a mixer and grind the mixture by adding ½ cup water and keep it aside.
• Add ¼ cup water into it and cook the prawns. Once it start boiling keep the flame low
• Pour the blended coconut into the Prawns and mix well
• Add Curry leaves and also add water if you require more curry
• Switch off the stove once it reaches the required consistency
• Take a pan and add a little oil and splutter the mustard seeds
• Add small Onion/Shallot and curry leaves and sauté well until it become brown color
• Transfer the mustard and onion mixture into the prawns curry
• Serve it hot with rice, Chapati, Appam!!

Cheers!!!

Minu

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