Mangalore Special Bun | Banana Puri

How to prepare spongy and sweet Mangalore Special Buns?

Mangalore Special Bun | Banana Puri

Ingredients:-

• Maida – 1 Cup (150 ml)
• Banana Robust- 1
• Curd - 3 Tbsp
• Baking Soda – ½ Tsp
• Salt as required
• Sugar – 1 to 2 Tbsp
• Cumin Seeds – ½ Tsp
• Ghee – ½ Tsp
• Oil as required

Preparation:-

• Take a mixer jar and add banana, curd, sugar and blend well
• Take a big vessel and add Maida into it then add Cumin seeds, Salt and Baking soda and mix well
• Pour the blended banana mixture into the Maida and knead well
• Add little ghee into the mixture and again knead it well
• Transfer the dough into a small bowl and add the balance ghee on top of it and cover it well. Keep the dough aside for 4 to 8 hours
• After 4 to 8 hours open the cover and knead the dough again
• Make medium size balls using the dough
• Now take one of the balls and place it on a flat surface dusted with Maida flour.  Using a rolling pin, roll the ball to a circular shape
• Take a pan and pour the oil to fry the bun
• When one side is cooked flip it over to cook the other side
• Serve it hot with chutney!

 

Cheers!!!

Minu

Double Layer Pudding | Milk and Tender Coconut layered pudding

How to prepare Double Layer Pudding or Milk and Tender Coconut layered pudding?

Double Layer Pudding | Milk and Tender Coconut layered pudding

Ingredients:-

Layer 1

• Cold water – ½ Cup
• Gelatine- 1 Tbsp
• Milk – 1 Cup
• Milkmaid – ½ Cup

Layer 2

• Cold water – 1 Cup
• Gelatine- 2 Tbsp
• Tender coconut water – 2 Cup
• Sugar – 5 Tbsp

Preparation:-

Layer1

• Take ½ cup water and mix 1 Tbsp gelatine and keep it aside
• Take a pan and boil 1 cup milk. Add ½ cup milkmaid and mix well
• Add Gelatine into the milk and stir well
• Keep the vessel into a water to get it cool
• Take another vessel to set the first layer. Pour the milk mixture into it and keep it in a fridge/freezer

Layer 2

• Take 1 cup water and mix 2 Tbsp gelatine and keep it aside
• Take another vessel with 2 cup tender coconut water and add 5 Tbsp Sugar
• Double boil the gelatine by keeping the gelatine mixed bowl into a boiling water until it melts
• Transfer the gelatine into the tender coconut mixed with sugar and stir well
• Take out the first layer from the fridge/freezer, make sure first layer is set and soft before pouring the second layer mixture
• Pour the tender coconut mixture on top of the first layer and then keep the vessel inside the fridge/freezer
• Two layer pudding (Milk and Tender Coconut) is ready!

Cheers!!!

Minu

Karimeen Varuthathu | Karimeen Porichathu | Pearl Spot Fry

How to prepare Karimeen Varuthathu/Karimeen Porichathu?

Karimeen Varuthathu | Karimeen Porichathu | Pearl Spot Fry

Ingredients:- 

• Karimeen/Pearl Spot – 1
• Small Onion/Shallot – 3
• Ginger – ½ Inch
• Garlic – 4 pods
• Green Chilli – 1
• Curry Leave as required
• Turmeric Powder – ½ Tsp
• Chilli Powder – ¾ Tsp
• Coriander Powder – 1 Tsp
• Salt as required
• Vinegar/Lemon Juice – 1 Tsp
• Rice flour – ½ Tsp
• Oil as required

 

Preparation:-

• Make few deep cut mark over the fish
• Take a mixer jar and add Small Onion/Shallot, Garlic, Green Chilli, ginger, Curry Leaves, Salt, Turmeric Powder, Chilli Powder, Coriander Powder and Vinegar and grind it will to make a thick paste
• Transfer the masala paste into a bowl and check the taste, add salt or chilli if it is less
• Add rice flour into the masala and mix it well
• Apply masala little by little on both sides of the fish
• Keep it aside for 10 min
• To fry the fish, heat a pan and add oil
• Add curry leaves into the oil
• Add fish into the oil and fry both sides until it cook
• Serve it hot!

Cheers!!!

Minu

Kerala Style Egg Curry | Naadan Mutta Curry

How to prepare Kerala Style Egg Curry/Naadan Mutta Curry?

Kerala Style Egg Curry | Naadan Mutta Curry

Ingredients:- 

• Egg – 2
• Onion – 1 Medium
• Potato – 1 Medium
• Tomato – 1 Medium
• Small Onion/Shallot – 4
• Ginger – ¾ Inch
• Garlic – 4 pods
• Green Chilli – 2
• Grated Coconut – ½ Cup
• Turmeric Powder – ¼ Tsp
• Chilli Powder – ¾ Tsp
• Coriander Powder – 2 ½ Tsp
• Pepper Powder – ¼ Tsp
• Garam masala – ¼ Tsp
• Curry Leave as required
• Salt as required
• Oil as required
• Water as required

 

Preparation:-

• Boil the eggs first and keep it aside. While boiling the water make sure to add a little salt into it to avoid breaking the egg shell
• Take a cooker and add sliced onion, Potato, Tomato, sliced Green Chilli, Ginger, Garlic, Curry leaves, Turmeric Powder ¼ Tsp, Chilli Powder ¾ Tsp, Coriander Powder 2 ½ Tsp, salt and a little water to cook and boil for two whistle
• Take a mixer jar and grind the coconut by adding a little water to make a smooth paste
• Switch on the stove and then smash few potatoes and then
• Add boiled eggs into it and allow it to boil
• Pour the ground coconut paste into the cooker and mix well and boil again
• Add ¼ Tsp pepper powder into the curry
• And lastly add ¼ Tsp garam masala into to the curry and mix well. Switch off the stove
• Heat a pan and add oil into it, splutter the mustard.
• Add sliced shallot and curry leaves into it and sauté well
• Transfer the mustard mixture into the curry
• Serve it hot with Chappathi or Rice

Cheers!!!

Minu

Malabar Special Nice Pathiri | Rice Pathiri

How to Prepare Malabar Special Nice Pathiri?

Malabar Special Nice Pathiri | Rice Pathiri

Ingredients:-

• Rice flour – 1 ½ Cup
• Water – 1 ½ Cup + 2 Tbsp
• Salt as required
• Oil as required

Preparation:-

• Take measured water into a vessel and switch on the stove. Add salt into it.
• Add ½ to 1 Tsp coconut oil or ghee into the water
• Once the water start boiling, keep the flame low and start adding the rice flour little by little and mix well.
• Keep the mixture aside for 5 min to get it cool
• Take another big vessel and transfer the mixture into it and kneed it well
• Make medium size balls to make the Pathiri. Don’t press too hard while making the balls
• Now take one of the balls and place it on a flat surface dusted with rice flour.  Using a rolling pin, roll the ball to a circular shape. Cut it using a sharp rounded vessel to get the exact circle shape
• Second Method: Using the presser, press the rice ball and make the circular shape then using a rolling pin, roll the ball to make it thin. Cut it using a sharp rounded vessel to get the exact circle shape
• Heat a dosa Tawa and keep one Pathiri at a time and cook both sides.
• Serve it hot with Chicken or Egg curry!

Cheers!!!

Minu

Pottukadala Chutney | Roasted Gram Chutney

How to prepare Pottukadala Chutney/Roasted Gram Chutney?

Pottukadala Chutney | Roasted Gram Chutney

Ingredients:-

• Grated Coconut – 1 Cup
• Roasted Gram/Pottukadala – ¼ Cup
• Green Chilli – 3
• Ginger – ½ Inch
• Salt as required
• Mustard Seeds -1/4 Tsp
• Dry red chilli - 1
• Curry Leaves as needed
• Urad Dal – ½ Tsp
• Oil as needed

 

Preparation:-

• Take a pan and fry the roasted gram till its colour start changing into light brown
• In a mixer jar add grated coconut, Roasted gram, Green Chilli, Ginger, salt and a little water (1/4 cup) and grind well
• Take out the jar and add salt and chilli if required. Add more water depends on the consistency required and grid well again
• Check the consistency and add water if required
• Take a pan and add oil into it, splutter the mustard seeds. Add Urad dal and stir well, add Curry leaves and dry red chilli
• Pour the grinded coconut and roasted gram paste into the mixture and stir well.
• Once the chutney starts boiling switch off the stove.
• Serve it with Dosa, Idli!

Cheers!!!

Minu

Pachakkaya Parippu Curry | Kerala Raw Plantain Curry | Raw Banana Dal Curry

How to prepare Kerala Style Pachakkaya Parippu Curry?

Pachakkaya Parippu Curry | Kerala Raw Plantain Curry | Raw Banana Dal Curry

Ingredients:-

• Raw Banana – 1
• Toor Dal – 1 ½ Tbsp
• Turmeric Powder – ¼ Tsp
• Green Chilli - 1
• Chilli Powder – ¼ Tsp
• Grated Coconut – ½ Cup
• Cumin Seeds – ¼ Tsp
• Salt as required
• Mustard Seeds as needed
• Dry red chilli - 2
• Curry Leaves as needed

 

Preparation:-

• Soak the Dal for at least 30 min
• Take a cooker and add soaked dal and little water into it and cook
• Add sliced raw banana, salt, turmeric powder, chilli powder and pour water required for boiling and cook
• Take a mixer jar and add grated coconut, chilli powder, cumin seeds, water and grind till it become a smooth paste
• Smash few cooked banana and then add coconut paste into it and mix well
• Switch on the stove and add the required water for curry and boil
• Taste the salt and add if required
• Add curry leaves and switch off the stove
• Take a pan and add coconut oil and splutter the mustard seeds
• Add dried red chilli and curry leaves and coconut into it and sauté well
• Add the mixture into the curry, and serve it hot

 

Cheers!!!

Minu

Bread Upma - Pineapple Flavored | Bread Upma for Kids

Bread Upma - Pineapple Flavored | Bread Upma for Kids

    How to prepare kids special pineapple flavored Bread Upma?

Ingredients:- 

• Bread – 6 sliced
• Jam (Pineapple/Mango/Orange)– 3 Tbsp
• Cardamom Powder – 3 pcs crushed
• Butter – 2 Tsp
• Cashew nut – 10 to 12
• Raisins - 10 to 12

Preparation:-

• Take the sliced bread and cut the edges
• Take a mixer jar and add bread, Jam, cardamom powder into it and crush
• Take a pan and add ghee into it, add cashew nuts and raisins and sauté well
• Add crushed bread mixture into the pan and mix well.
• Once it is mixed well with butter, cashew and raisins switch off the stove
• Pineapple Flavoured bread upma is ready!

Cheers!!!

Minu

Vazhayilayil Pollicha Karimeen | Pearl Spot Fish Fry in Banana Leaves

Vazhayilayil Pollicha Karimeen | Pearl Spot  Fish Fry in Banana Leaves

Ingredients for fish fry:-

• Karimeen/Pearl spot – 2
• Turmeric Powder – ¾ Tsp
• Chilli Powder – 1 ½ Tsp
• Coriander Powder – 1 Tsp
• Black pepper Powder -  ¾ Tsp
• Garlic Paste – ¾ Tsp
• Ginger Paste - ¾ Tsp
• Salt as needed
• Lemon Juice or Vinegar– 5 ½ Tsp

Ingredients for Masala:-

• Garlic Paste – 2 Tsp
• Ginger Paste – 2 Tsp
• Green Chilli sliced – 3
• Onion sliced – 1 Medium size
• Shallot/ Small Onion – 1 Cup
• Curry leaves as required
• Tomato – 1 Medium
• Turmeric Powder – ½ Tsp
• Chilli Powder – 1 Tsp
• Coriander Powder – 1 ½ Tsp
• Black Pepper Powder – ¾ Tsp
• Sugar – A pinch
• Coconut Milk – ¼ Cup
• Oil as required

Preparation:-

• Take a bowl and add Turmeric Powder, Chilli Powder, Coriander Powder, Black pepper Powder, Garlic Paste, Ginger Paste, salt, Lemon Juice. Mix well and make a thick paste.
• Apply the thick paste on top of the Karimmen/Pearl Spot
• To fry the Karimmen/Pearl Spot take a pan and add little oil. Flip the fish when one side is cooked.
• Take another pan to make the masala. Add little oil into it and heat the pan
• Add garlic paste, Ginger paste, green chilli and sauté well
• Flip the fish and fry other side too
• Add Curry leaves and tomato in to the mixture and sauté
• Add cut onion and sauté well
• Add Shallot/Small Onion in to the pan and sauté well
• Now it’s the time to add all the masala in to the mixture
• Add turmeric Powder, Chilli Powder, Coriander Powder, Black Pepper Powder and sauté well
• Add a pinch of sugar and then add the coconut milk and stir well. Switch off the stove once it became a thick mixture
• Take a banana leaf and burnt it using low flame
• Keep one small banana leaf on top of the burnt banana and spread the masala first on top of the leaf
• Now keep the fried Karimmen/Pearl Spot over the masala and again fill the masala on top of the fish
• Fold the banana leaf including fish fry and tie it using a thread
• Take a pan and add little oil into it, add curry leaves and then fry the banana leaf folded Karimmen/Pearl Spot for 3 to 4 min. Flip the folded fish and fry for another 3 to 4 min
• Serve it hot and enjoy!!!

Cheers!!!

Minu

Kappalandi Mittai | Kadala Mittai | Peanut Candy

Kappalandi Mittai | Kadala Mittai | Peanut Candy

Ingredients:-

• Groundnut – 1 Cup
• Crushed Jaggery – ¾ Cup
• Water – ¼ Cup
• Ghee to grease the vessel

Preparation:-

• Take a pan and fry the groundnut until it become brown in colour
• Peel of the roasted groundnut
• Take a vessel and melt the jiggery
• Slightly crush the groundnut
• Take a pan and pour the melted jaggery into it, stir well until it become thick
• To test the consistency pour the melted jaggery into a glass of water and see if you are able to make a ball shape
• Once the stove is switched off, add groundnut into the jaggery and mix well
• Grease the vessel/flattened surface with ghee and pour the mixture. Flatten the mixture in to burfi shape depends on your choice
• Add cut mark on to the burfi before it is getting dried
• Once the mixture comes to normal temperature cut it into small pieces
• Enjoy the Burfi

 

Cheers!!!

Minu