Crab Masala/Roast | Njandu Masala

How to prepare Kerala Style Crab Roast (Njandu Masala)?

 Crab Masala/Roast | Njandu Masala

Ingredients:-

• Crab – 750 gm
• Onion – 3 Big - Nicely chopped
• Tomato – 4 Medium size
• Ginger Garlic paste
• -          Green chill - 2
• -          Ginger – 1 Inch
• -          Garlic – 15 pods
• Turmeric Powder – 1 Tsp
• Chili powder – 2 Tsp
• Coriander powder – 2 Tbsp
• Pepper powder -1 Tsp
• Garam Masala – ½ Tsp
• Fenugreek powder – ¼ Tsp
• Salt to tast
• Curry leaves as needed
• Oil as needed

Preparation:-

• Taka a clay pot and add oil into it. Add onion, little salt and sauté well
• Add ginger garlic paste in to the onion and continue sautéing
• Add turmeric powder, Chilli powder and coriander powder and sauté well
• Add Curry leaves and then Tomato and continue sautéing
• Transfer the crab in to the pot and mix it well
• Pout ¼ cup water to cook the crab
• Taste the salt and add if required
• Close the pot using a lid and cook well
• Add Pepper powder, Garam masala and Fenugreek powder into the Crab and mix well
• Pour 1 to 1 ½ Tbsp coconut oil and curry leaves into the mixture
• Tasty Crab roast is ready to server!!!

Cheers!!!

Minu

Beetroot Pachadi | Kerala Style Beetroot Pachadi

How to prepare Kerala style beetroot pachdi?

Beetroot Pachadi | Kerala Style Beetroot Pachadi

Ingredients:-

• Beetroot – ¾ Cup chopped
• Grated Coconut – ½ Cup
• Curd – ½ Cup
• Mustard Seeds – 1 Tsp for grinding
• Green Chilli - 2
• Dried red chilli - 2
• Mustard seeds as needed
• Oil as needed

 

Preparation:-

• Take chopped beetroot in a pan and cook by pouring little water
• Transfer the cooked beetroot into a mixer and grind it well to make a thick paste
• Transfer the ground beetroot into another bowl
• Grind the grated coconut along with green chilli, mustard seeds and curd
• Pour the ground coconut along with the curd into the beetroot paste and mix it well by adding required salt
• Heat a pan and pour required oil. Splutter the mustard seeds and then add dried green chilli and curry leaves
• Transfer the spluttered mustard into the beetroot
• Tasty beetroot pachadi is ready to serve!!!

 

Cheers!!!

Minu

Mushroom Butter Masala | Easy and simple Butter Masala

How to prepare quick and easy Mushroom Butter Masala?

Mushroom Butter Masala | Easy and simple Butter Masala

Ingredients:-

• Mushroom – 200 gm
• Onion – 2 Medium chopped
• Tomato Puri – 2 Tomato
• Star Anise - 1
• Cardamom - 3
• Cloves – 4 to 5
• Cinnamon – Small piece
• Fennel Seeds - ½ Tsp
• Garlic/Ginger Paste – 2 Tsp
• Green Chilli – 1 Big chopped
• Chili Powder – 1 Tbsp
• Turmeric Power – 1 Tsp
• Salt to taste
• Fresh Cream – ¼ Cup
• Coriander Leaves as needed
• Oil as needed
• Butter – 1 Tbsp
• Water as needed

 

Preparation:-

• Make Tomato puri by grinding 2 tomatoes without adding any water
• Heat a pan and pour required oil. Add Butter and all the spices into it and sauté well
• Add chopped onion into the pan and sauté well
• Add ginger garlic paste and chopped green chilli into the pan and continue the sautéing
• Add Chilli powder and turmeric powder
• Pour tomato puri to the pan and mix well
• Transfer the cleaned mushroom into the pan and mix it well
• Pour required water (around ½ cup) and cook the mushroom
• Pour fresh cream and mix well
• Once it starts boiling add coriander leaves and switch off the stove
• Serve it with Chapathi!

 

Cheers!!!

Minu

Coconut Onion Chutney for Dosa and Idli | Shallot/Small Onion Chutney

How to prepare Coconut Onion Chutney for Dosa and Idli?

Coconut Onion Chutney for Dosa and Idli | Shallot/Small Onion Chutney

Ingredients:-

Grated Coconut – 1 Cup

Shallot/Small Onion - 3

Chili Powder – ½ Tsp

Salt to taste

Curry leaves as needed

Dried red chilli – 1 Big

Oil as needed

Mustard seeds as needed

Water – ¼ cup for grinding

-          ¼ cup while boiling

 

Preparation:-

Take a mixer jar and add grated coconut, shallot/Small Onion, chilli powder, salt to taste and ¼ cup water and then grind well

Heat a pan and pour the required oil. Splutter the mustard seeds and then add dried red chilli and curry leaves and saute well

To avoid overheat switch off the stove and transfer the ground coconut mixture and stir continuously

Pour another ¼ cup (based on your choice/consistency you may like) water and mix well

Add little more curry leaves and check the salt and add if required

Switch on the stove and heat the chutney in medium flame. Make sure you DON’T boil. Switch off the stove when you notice bubbles started coming up.

Serve it with Dosa, Idli!

Cheers!!!

Minu

Onion Pakoda | Crispy Onion Pakoda | Evening Snacks

How to prepare crispy Onion Pakoda?

Onion Pakoda | Crispy Onion Pakoda | Evening Snacks

 

Ingredients:-

• Onion – 4 medium size chopped
• Besan/Gram flour – 1 Cup
• Salt to taste
• Green Chilli – 1 Big chopped (1 Tbsp)
• Ginger – 2 Tsp
• Cumin seeds – 1 Tsp
• Chili Powder – 1 Tbsp
• Curry leaves as needed
• Water as needed

 

Preparation:-

• Take a big bowl and add Onion, Besan flour, Salt, Green Chilli, Ginger, Cumin Seeds and Curry powder and mix well
• Once it is mixed well add chilli powder and pour water (1 ½ Tbsp) little by little and mix
• Check the consistency by holding the mixture on your palm
• Heat a pan and pour the required oil. Take a small portal of onion and deep fry it

Cheers!!!

Minu

Chikoo Banana Milk Shake | Milkshake for Kids | Sapota Milkshake

 How to prepare chikoo Banana milkshake/Kids special Milkshake?

Chikoo Banana Milk Shake | Milkshake for Kids | Sapota Milkshake

Ingredients:-

• Chikoo/Sapota – 3 peeled and cut
• Banana Robusta – 2 chopped
• Milk – 1 Cup
• Honey – 3 Tbsp

 

Preparation:-

• Take a mixer jar and add Chikoo/Sapota, banana honey and milk into it
• Blend the fruits to make juice
• Pour the juice into a serving glass

Cheers!!!

Minu

Soft Gothambu Puttu | Wheat Puttu | Kerala Breakfast recipe

How to prepare soft gothambu/wheat puttu?

 Soft Gothambu Puttu | Wheat Puttu | Kerala Breakfast recipe

Ingredients:- 

• Wheat Flour – 2 Cup
• Grated Coconut as needed
• Water – ½ Cup (120 ml)
• Salt to taste

Preparation:-

• Take a flat vessel and mix wheat flour and salt needed
• Pour water little by little in to the flour and mix it well
• Take a mixer jar and transfer the wheat flour into it and pulse it for twice
• Make sure you don’t grind the wheat, pulse the wheat for twice or thrice
• Transfer the wheat into a vessel from the mixer jar and mix it well
• Take a puttu making vessel and fill coconut and wheat flour alternatively
• Keep it over the cooker for steaming
• Transfer the puttu into a plate, soft wheat/gothambu puttu is ready to serve
• Serve it hot!

 

Cheers!!!

Minu

Idichakka Thoran | Tender Jack fruit Stir Fry

How to prepare Idichakka thoran/Tender Jack fruit Stir Fry?

 Idichakka Thoran | Raw Jack fruit Stir Fry

Ingredients:-

• Jack Fruit/Idichakka – ½ portion of a medium size fruit
• Turmeric Powder - ½ tsp
• Grate Coconut – ½ cup
• Green chilli – 3
• Garlic – 3 to 4 pods
• Boiled rice – 1 Tsp
• Urad dal – 1 Tsp
• Dried red chilli - 2
• Salt to taste
• Mustard Seeds as needed
• Curry leaves as needed
• Water as needed to cook the Jack Fruit/Idichakka

 

Preparation:-

• While cutting the Jack fruit make sure to apply oil on your hand and knife to avoid sticking the white paste
• Remove the sharp portion of the jack fruit using a knife
• Cut the Jack fruit into medium sized pieces
• Transfer the cut pieces into a cooker. Add salt to taste, ½ tsp turmeric Powder and a little water to cook the jack fruit
• Using a mixer jar crush the cooked idichakka. Make sure you pulse it for once or twice to avoid it become a paste
• Crush the coconut using a mixer by adding green chilli and garlic
• Heat a pan and add oil into it, splutter the mustard seeds.
• Add boiled rice and urad dal into the oil. After that add curry leaves and dried red chilli into it sauté well
• Transfer the crushed idichakka/Jack fruit into the pan and mix well
• Add crushed coconut into it and mix well
• Taste the salt and add if required
• Mix the mixture well
• Cook for 2 min by closing the mixture using a lid
• Open the lid and mix it well. Switch off the stove and transfer it into a serving dish
• Serve it hot!

Cheers!!!

Minu

Sweet Bread Toast | Kids special Bread Toast

How to prepare a very simple Sweet Bread Toast/Kids special Bread Toast?

Sweet Bread Toast | Kids special Bread Toast

Ingredients:-

• Bread – 6 Slices
• Pineapple Jam – 3 Tbsp
• Aval/Rice Flakes – 3 Tbsp
• Milk – 2 Tbsp
• Sugar – 1 Tbsp
• Cardamom Powder – 3 Crushed  
• Butter – 1 ½ to 2 Tbsp

Preparation:-

• Add sugar and cardamom powder into the milk and stir well until it dissolves
• Add Aval/Poha into the milk and soak it for few min
• Cut the black portion of the bread
• Take one bread at a time and paste the Jam over the bread
• Add soaked Aval/Poha over the bread and keep one bread over another
• Take a pan and toast the bread with butter
• Serve it hot!

Cheers!!!

Minu

Karimeen Mappas | Kerala Style Fish Mappas

How to prepare Karimeen Mappas/Kerala Style Meen Mappas?

 Karimeen Mappas | Kerala Style Fish Mappas

Ingredients:- 

• Karimeen/Pearl Sport Fish – 2
• Onion – 1 Big sliced
• Tomato – 2 (1 Sliced into small pieces and 1 round sliced)
• Curry leaves as needed
• Green chilli – 3
• Garlic paste – 1 Tsp
• Ginger Paste – ¾ Tsp
• Small Onion/Shallot- 1 ½ Tbsp
• Salt to taste
• Chilli Powder – ½ Tsp
• Turmeric Powder – ½ Tsp
• Pepper Powder – ½ Tsp
• Coriander Powder – 2 Tsp
• Coconut Milk – 1 ½ Cup  - Second milk  and ¼ Cup  - First Milk
• Mustad seeds
• Fenugreek – less than ¼ Tsp
• Oil as needed

Preparation:-

• Marinate the Karimeen by adding a little salt, ½ Tsp Turmeric Powder and 1 pinch pepper powder and keep it aside for 10.
• Heat a pan and add a little oil to fry the marinated Karimeen
• Heat a cooking clay pot and add 2 tbsp oil into it. Splutter the mustard seeds.
• Add fenugreek into the oil
• Add garlic and ginger paste into the pot and mix saute well
• Now add Shallot into the mixture and then add green chilli and saute well until its raw smell goes away
• Add sliced onion into the mixture and continue sauting by adding a pinch of salt and later few curry leaves
• Add turmeric powder, chilli powder and coriander powder into the mixture and saute well
• Add sliced tomato into the mixture
• Pour second coconut milk into the mixture and mix well
• Add shallow fried Karimeen into the curry and cook
• Add pepper powder and round sliced tomato and curry leaves into the curry
• Finally pour the first coconut milk and switch off the stove once it starts boiling
• Karimeen Mappas is ready now…Serve it hot!

Cheers!!!

Minu