Mulappicha Cherupayar Thoran | Sprouted Green Gram Stir Fry

How to Prepare Mulappicha Cherupayar Thoran / Sprouted Green Gram Stir Fry?

Mulappicha Cherupayar Thoran | Sprouted Green Gram Stir Fry

Ingredients:-

• Sprouted Green gram/Mung Bean/Cherupayar – 250 gm
• Small Onion/Shallot – ¼ Cup (15 pods)
• Dried red chilli – 1 ½ Tbsp
• Turmeric Powder – ¼ tsp
• Grated Coconut – ¼ cup
• Curry leaves as needed
• Mustard Seeds as needed
• Salt to taste
• Oil as needed

Preparation:-

• Heat a pan and add oil into it. Splutter the mustard seeds, add curry leaves and chopped small onion/Shallot into it and sauté well
• Add dried red chilli powder and continue sautéing
• Now add sprouted green gram, salt, turmeric powder and little more curry leaves into it and mix it well
• Pour ¼ cup water into it and cook sprouted green gram by closing the vessel
• Open the lid after 5 to 6 min and add grated coconut into it and mix it well and then switch off the stove
• Tasty and easy sprouted green gram thoran is ready to serve

Cheers!!!

Minu

Padavalanga Parippu Curry | Snake Gourd Dhal Curry

How to Prepare Padavalanga Parippu Curry/Snake Gourd Dhal Curry?

Padavalanga Parippu Curry | Snake Gourd Dhal Curry

Ingredients:-

• Snake gourd (Padavalam) – 1 Medium size cut into small pieces
• Dhal – ¼ cup soaked
• Green chilli – 2
• Small Onion/Shallot – 3 to 4 Pods
• Turmeric Powder – ½ tsp
• Chilli Powder – ¾ Tsp
• Grated Coconut – ¾ cup
• Curry leaves as needed
• Mustard Seeds as needed
• Oil as needed
• Salt to taste

Preparation:-

• First let’s clean the snake gourd. Using a knife scrub it over the white portion of the snake gourd
• Clean the seeds using the knife and then remove the seeds
• Cut the snake gourd into small pieces
• Take a cooker and cook the dhal. If dhal is soaked for more than 2 to 3 hours then no need to cook it separately
• Once dhal is cooked add snake gourd / Padavalam, Green Chilli, Curry leaves, salt to taste, Turmeric Powder, chilli powder and pour water to cook the vegetables
• Take a mixer jar and add grated coconut, small onion/shallot, water and grind it to make a thick paste
• Transfer the ground coconut mix into the cooked vegetables and mix it well. Pour required water if you require more gravy
• Add curry leaves and switch off the stove once it starts boiling
• Heat a pan and add oil into it. Splutter the mustard seeds, add curry leaves into it and then transfer the spluttered mustard into the curry
• Tasty and easy padavalam parippu curry is ready to serve

Cheers!!!

Minu

Idichakka Masala Curry | Tender Jackfruit masala Curry

How to Prepare Malabar special Idichakka Masala Curry/Tender Jackfruit masala Curry?

Idichakka Masala Curry | Tender Jackfruit masala Curry

Ingredients:-

• Jack Fruit/Idichakka:
• ½ portion of a medium size fruit
• Cut it into small pieces
• Turmeric Powder - ¾ tsp
• Coriander Powder – 2 Tbsp
• Pepper Powder – ½ Tsp
• Garam Masala – ¾ Tsp
• Green chilli – 3
• Grated Coconut – ¾ cup
• Garlic – 5 to 7 pods
• Small Onion/Shallot – 6 Pods
• Ginger – ½ Inch
• Dried red chilli - 4
• Curry leaves as needed
• Mustard Seeds as needed
• Oil as needed
• Salt to taste

Preparation:-

• First let’s clean the Jackfruit, 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 jackfruit using a knife
• Cut the thick portion in the middle of the Jackfruit
• Cut the Jack fruit into medium sized pieces
• Take a cooker and add, cut Jackfruit, Salt to taste, Turmeric Powder, Coriander Powder, Green Chilli and pour little water and cook for two whistle
• Heat a Pan and pour oil into it. Add grated coconut into it and sauté well
• Once the coconut become brown add small onion/shallot, ginger, garlic, dried red chilli, curry leaves and continue sautéing
• Take a mixer jar and grind it to make a thick paste by pouring little water
• Transfer the ground coconut mix into the cooked jackfruit and mix it well. Pour required water if you require more curry
• Add curry leaves, pepper powder into the curry and let it boil
• Add garam masala into it and then switch off the stove
• Heat a pan and add oil into it. Splutter the mustard seeds and then transfer the spluttered mustard into the curry
• Tasty Idichakka masala curry is ready to serve

Cheers!!!

Minu

Homemade Condensed Milk | How to prepare Milk Maid at home

How to Prepare Condensed/Milk Maid at home?

Homemade Condensed Milk | How to Prepare Milk Maid at home

Ingredients:-

• Milk – 2 Cup
• Sugar – 1 Cup
• Salted Butter – 1 ½ Tbspn

 

Preparation:-

• Take a pan and boil the milk
• Add sugar into the milk and continue boiling until it melts and curtail
• Keep the flame in medium and curtail the milk and sugar mix
• Add ghee into the milk and mix well
• Once it reaches the consistency switch off the stove

 

Cheers!!!

Minu

How to Clean Gas Stove Burner | Kitchen Cleaning Tips

How to Clean Gas Stove Burner?

How to Clean Gas Stove Burner | Kitchen Cleaning Tips 

Steps to be followed

Take a vessel and pour ¼ cup vinegar and ¼ cup water. Dip the burner which you want to clean in this liquid. Keep it aside for 5 to 6 hours

After 5 to 6 hours take out the burner from vinegar and clean it using a scrubber

There is not much effort required, try it out and let me know the feedback

Cheers!!!

Minu

Vishu Onam Sadya Special Parippu Pradhaman | Kerala Sadya Special Parippu Pradhaman

How to prepare Vishu Sadya Special Parippu Pradhaman?

Vishu Onam Sadya  Special Parippu Pradhaman | Kerala Sadya Special Parippu Pradhaman

Ingredients:-

• Coconut grated for taking milk– 2 Big
• ·         First Milk – ½ Cup
• ·         Second Milk – 1 Ltr
• ·         Third Milk –1 ½ Ltr
• Moong Dhal – 250 gm
• Jaggery – 500 gm for making Jaggery syrup
• Cashew nuts as needed
• Raisins as needed
• Cardamom – 6 to 7 for making Cardamom powder
• Cut coconut pieces – 2 Tbsp
• Ghee as needed

  

Preparation:-

• Take a pan and shallow fry moong dhal. Make sure you don’t do deep fry
• If you are using Uruli then apply little ghee before heating
• Heat a vessel (Here we used Uruli) and boil 1 ½ ltr 3^rd milk
• Add moong dhal into the milk and cook well
• In parallel boil jaggery with little water and make jaggery syrup
• Once moong dhal is cooked well pour jaggery syrup into it and stir well
• Once the mixture become thick add 1 Tbsp ghee into it
• Pour second milk (1 litre) into it and stir well
• Add a pinch salt into the payasam
• Stir the payasam continuously
• Check the consistency and switch off the stove
• Add cardamom powder and 1^st milk into the payasam and stir
• Add ghee in to a pan, once it is hot add cut coconut and saute well. When coconut gets brown colour add cashew nuts and then raisins
• Add it into the Payasam and it is ready to serve hot!

Cheers!!!

Minu

Vishu Onam Sadya Special Puli Inchi | Malabar Style Puli Inchi | Kerala Sadya Special Puli Inchi

How to prepare Vishu Sadya Special Puli Inchi | Malabar Style Sadya Special Puli Inchi?

Vishu Onam Sadya Special Puli Inchi | Malabar Style Puli Inchi | Kerala Sadya Puli Inchi

Ingredients:-

• Tamarind water – 4 cup (Squeezed using 150 gm Tamarind)
• Turmeric Powder – 1 Tsp
• Chilli Powder – 1 ¼ Tsp
• Green Chilli – 6
• Ginger – 50 gm
• Fried Boiled Rice Powder – 2 Tbsp
• Black Sesame Seed Powder – 1 ½ Tbsp
• Crushed Jaggery –¾ portion a small piece
• Fenugreek Powder - A pinch
• Salt to taste

Preparation:-

• Take a vessel and pour 4 cup tamarind water into it. Add required salt, 1 Tsp turmeric powder, 1 ¼ Tsp chilli Powder, 6 green chilli, 50 gm Ginger
• Boil the tamarind water, once it become little thick add curry leaves, 2 Tbsp fried boiled rice flour, 1 ½ Tbsp black Sesame Seed Powder
• Keep boiling the tamarind mixture and then add ¾ portion of a jaggery piece and then finally a  pinch of fenugreek powder
• Heat a pan and add oil into it. Splutter the mustard seeds and then add Curry leaves and dried red chilli and sauté well
• Transfer the spluttered mustard into the puli inchi
• Tasty Puli Inchi is ready to serve with rice!!!

Cheers!!!

Minu

Onam Vishu Sadya Aviyal | Kerala Sadya Aviyal | Malabar Style Aviyal

How to prepare Vishu Sadya Special Aviyal | Malabar Style Sadya Aviyal?

Onam Vishu Sadya Aviyal | Kerala Sadya Aviyal | Malabar Style Aviyal

Ingredients:-

• Carrot – 1 Medium size
• Cucumber (Vellarikka) – 100 gm
• Elephant Yam (Chena)– 100 gm
• Raw Banana – 1
• Long Beans (Achinga Payar) – 5 to 6 sliced
• Drumstick – 1 ½ cut into pieces
• Green Chilli – 5
• Grated Coconut – 1 cup
• Curd – 250 ml
• Turmeric Powder – ¾ Tsp
• Curry leaves as needed
• Raw Coconut Oil as needed
• Salt to taste

• ** All vegetables are cut it into thin and long pieces

 

Preparation:-

• In order to make Kalan, vegetables are cut it into thin and long pieces
• Take a vessel and transfer raw banana and Yam into it. Pour required water and cook for some time since these two vegetables take long time to cook
• When it is cooked quarter portion add all other vegetables, salt and required water and then cook well by closing the vessel using a lid
• Take a mixer jar and add grated coconut and green chilli into it and crush it
• Transfer the crushed coconut, curd and curry leaves into the vegetables and mix it well
• Finally add 2 to 3 Tsp raw coconut oil and then switch off the stove
• Tasty Aviyal is ready to serve!!!

 

Cheers!!!

Minu

Onam Vishu Sadya Special Kalan | Kalan | Malabar Style Kalan

How to prepare Vishu Sadya Special Kalan | Malabar Style Kalan?

Onam Vishu Sadya Special Kalan | Kalan | Malabar Style Kalan

 

Ingredients:-

• Raw Banana – 1 Banana sliced
• Elephant Yam – 1 Cup, (Same quantity of Banana)
• Green Chilli – 3
• Chilli Powder - ½ Tsp
• Turmeric Powder – ½ Tsp
• Pepper Powder – ¼ Tsp
• Salt to taste
• Grated Coconut – 1 Cup
• Curd – 500 ml
• Cumin – 1 Tsp
• Curry Leaves as needed
• Mustard Seeds as needed
• Dried red chilli – 2
• Fenugreek – ½ Tsp
• Oil as needed

Preparation:-

• Take a cooker and add Raw Banana, Elephant Yam, Salt to taste, Green Chilli, turmeric Powder, Chilli Powder and pour required water and cook well
• Take a mixer grinder and add grated coconut, cumin seeds and pour little portion of curd to make a thick paste
• Smash few banana and yam to make the gravy bit thick (Optional)
• Add few curry leaves and then transfer the ground coconut paste into the cooked vegetables
• Keep the flame low and then add the balance curd into the curry
• Switch off the stove when it starts boiling. Add the pepper powder and mix well
• Heat a pan and add oil into it. Splutter the mustard seeds and then add fenugreek, dried red chilli and curry leaves into it and sauté well
• Transfer the mustard seeds into the curry
• Sadya special Kalan is ready to serve

Cheers!!!

Minu

Kerala Sadya Olan | Malabar Style Olan

How to prepare Vishu Sadya Special Olan | Kumbalanga Olan?

 Kerala Sadya Olan | Malabar Style Olan

Ingredients:- 

• Vanpayar/Red cow peas – 1/3 Cup
• Ash Gourd/Kumbalam – 250 gm
• Coconut Milk (Second) - 2 ½ cup
• Coconut milk (First) – ¾ Cup
• Green Chilli - 2
• Curry leaves as needed
• Salt to taste (Optional)
• Raw coconut oil

 

Preparation:-

• Soak Vanpayar/Red cow peas for 5 to 6 hours
• Take a cooker and add Vanpayar/Red cow peas, salt and required water and cook well
• Take another vessel and cook Ash Gourd /Kumbalam by adding the cooked Vanpayar/Red cow peas, green chilli, salt to taste, curry leaves and second coconut milk
• Once it starts boiling keep the flame low and close the lid. Make sure to stir in between by opening the lid
• Add curry leaves and first coconut milk
• Finally add raw coconut oil up to 2 Tsp and switch off the stove

 

Cheers!!!

Minu