Egg Fried Rice | Kids lunch box Rice

Ho to prepare simple egg fried rice?

Egg Fried Rice | Kids lunch box Rice

Ingredients:- 

• Cooked Basmati Rice - 2 Cup uncooked rice
• Onion – 1 Big
• Carrot - ½ Cup
• Beans - ½ Cup
• Spring Onion – ½ to ¾ cup
• Egg - 3
• Soya Sause - 2 Tbsp
• Salt to taste
• Oil as needed
• Pepper Powder

Preparation:- 

• Cook the Basmati rice, it is better if you can cook the rice in advance. Add salt while cooking.
• Heat a pan and oil into it, add sliced onion and sauté well.
• Add Carrot and beans into the pan and saute, make sure to add required salt into the vegetable
• Add egg into the vegetable mix and also add a little salt, ½ tsp pepper powder into it and mix well
• Add cooked basmati rice into the pan and mix well
• Add 2 Tbsp Soya Sauce, 1 Tsp pepper powder and spring onion into the rice and mix well
• Serve it hot!

Cheers!!!

Minu

Soft Phulka | Soft Pudina/Mint Phulka

How to prepare Soft pudina Phulka/Roti?

 Soft Phulka | Soft Pudina/Mint Phulka

Ingredients:-

• Wheat Powder – 1 Cup
• Pudina/Mint – 15 to 20 stump
• Water - ¼ cup for grinding Pudina/Mint + 2Tbsp
• Salt to taste

Preparation:-

• Take a vessel and add wheat powder into it. Add Salt and mix it properly.
• Pour Pudina paste into the wheat, while mixing add additional 2 Tbsp water little by little and knead it well
• Transfer the dough into a closed vessel and keep it aside for 20 to 30 min
• Make medium size balls to make phulka
• Now take one of the balls and place it on a flat surface dusted with wheat flour. Using a rolling pin, roll the ball to a circular shape
• Heat a Tawa and keep one phulka at a time and cook both sides
• Once both sides are cooked for a min, by using clip take out the phulka and keep it directly over high flame. Flip over the phulka until it cook well.
• Serve it hot with Vegetable or chicken curry!

Cheers!!!

Minu

Varuthu Aracha Naadan Style Chicken Curry | Kerala Style Varuthu Aracha Chicken Curry

How to prepare Thenga Varuthu Aracha Naadan Style Chicken Curry?

 Varuthu Aracha Naadan Style Chicken Curry | Kerala Style Varuthu Aracha Chicken Curry

Ingredients:-

Chicken – ¾ KG
Onion – 3 to 4 medium size
Tomato – 1
Ginger – 2 Inch
Garlic – 15 pods
Green chilli – 2
Turmeric Powder – ½ Tsp
Chilli Powder – 2 Tsp
Coriander powder – 1 ½ Tbsp
Chicken Masala – 1 Tsp
Grated Coconut – ¾ Cup
Cardamom – 4
Cloves - 5 to 6
Cinnamon – Small piece
Fennel Seeds – 1 Tsp
Whole Pepper - 1 Tsp
Curry leaves as needed
Salt to taste
Oil as needed




Preparation:-

• Chop onion, tomato, green chilli, ginger and also crush the garlic
• Heat a Kadai and pour oil into it. Add Onion, Salt, Green chilli, Ginger, Garlic, Curry leaves and sauté well. 
• Add turmeric powder, chilli powder, coriander powder and chicken masala into the Kadai and continue sautéing
• Add tomato into the mixture and continue sautéing
• Add chicken into the Kadai and mix well. 
• Add a little water into it and cook
• Heat another pan to fry the grated coconut
• Pour little oil and continue to fry the coconut
• Add Cardamom, Cloves, Cinnamon stick, Fennel seeds, Whole Pepper and curry leaves into the coconut and sauté well
• Grind the fried coconut mixture to make a thick paste using a mixer and keep it aside
• Pour the fried coconut paste into the cooked chicken and mix well. Once it starts boiling switch off the stove 
• Serve it hot with Rice or Chappathi!

Cheers!!!

Minu

Onion Chutney | Coconut Chutney

How to prepare Onion Chutney/Coconut Chutney?

Onion Chutney | Coconut Chutney

Ingredients:-

• Grated Coconut - ½ Cup
• Dried red chilli - 2
• Curry leaves as required
• Small Onion/Shallot – 2 pods
• Salt as required

Preparation:-

• Take a mixer jar and add grated coconut, dried red chilli, curry leaves, salt as needed and crush
• After crushing a bit take out the jar and add small Onion/Shallot into it and crush well
• Check the salt and add if required, healthy coconut chutney is ready to serve
• Serve it with rice or dosa!

 

Cheers!!!

Minu

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