Malabar Special Thari Kanji | Iftar/Nombuthura special Thari Kanji

How to Prepare Malabar Special Thari Kanji | Iftar/Nombuthura special Thari Kanji?

Malabar Special Thari Kanji | Iftar/Nombuthura special Thari Kanji

Ingredients:-

• Milk – ½ Litre
• Semolina/Rava – 3 Tbsp
• Vermicelli / Semiya – 1 Tbsp
• Sugar – 5 Tbsp
• Water – ½ Cup
• Coconut Milk– ½ Cup
• Ghee – 1 Tbsp
• Cardamom powder – 1 Tsp
• Shallot/Small Onion – 3 chopped
• Cashew nuts as needed
• Raisins as needed
• Salt a pinch to balance the taste

 

Preparation:-

• Heat a pan and add Ghee into it. Add Semolina/Rava and then Vermicelli / Semiya and sauté well
• Pour milk and water into the pan and cook Semolina/Rava. Make sure you stir continuously to avoid Semolina/Rava become thick
• Add Sugar into the milk and stir well
• Add cardamom powder and stir continuously
• Pour coconut milk and mix it well
• Add a pinch of salt to balance the taste
• Switch off the stove once it reaches the consistency
• Heat a pan and add Ghee into it. Add chopped shallot/small onion into it. Add Cashew nuts and then raisins and sauté well 
• Transfer the onion, cashew and raisins mix into the Semolina/Rava milk
• Tasty Semolina/Rava milk or Thari kanchi  is ready to serve

Cheers!!!

Minu

Malabar Special Elanchi | Iftar/Nombuthura special Elanchi

How to Prepare Malabar Special Elanchi, Iftar/Nombuthura special Elanchi?

Malabar Special Elanchi | Iftar/Nombuthura special Elanchi

Ingredients:-

• Maida/All-purpose flour – 1 Cup
• Grated Coconut – 1 Cup
• Egg - 1
• Sugar – 4 Tbsp
• Cardamom powder – ½ Tsp
• Cashew nuts as needed
• Raisins as needed
• Ghee – 1 Tbsp
• Salt to taste

 

Preparation:-

• Heat a pan and add oil into it. Add Cashew nuts and then raising and sauté well 
• Add grated coconut and then add 3 Tbsp sugar into the pan and continue sautéing
• Add cardamom powder into the mix by keeping a pinch for the batter
• Switch off the stove and keep the fillings aside
• Now to prepare the batter
• Take a bowl and beat the egg
• Add maida/all-purpose flour, salt, 1 Tbsp balance sugar, cardamom powder into it and mix it well
• Pour water little by little and make batter for dosa
• Take a dosa tawa and make dosa
• Now fill the coconut mixture into the dosa and fold it
• Tasty Elanchi is ready to serve

Cheers!!!

Minu

Dates Almond Milkshake | Iftar/Nombuthura special Dates Badam milkshake

How to Prepare Dates Almond Milkshake, Iftar/Nombuthura special Dates Badam milkshake

Dates Almond Milkshake | Iftar/Nombuthura special Dates Badam milkshake

Ingredients:-

• Dates – 10 Soaked in Milk for 30 min
• Badam/Almond – 30 to 35 Soaked and peeled off
• Milk- 2 Cup
• Honey – 2 Tbsp
• Ice Cubes – 6 to 7 as needed

 

Preparation:-

• First soak the Dates in Milk for 30 min to make it soft
• Soak the Badam also in water for 15 to 20 min and peel-off the skin
• Take a mixer jar and add soaked dates along with milk, badam/Almond and blend well
• Once it become thick paste add honey, milk, ice cubes and blend thoroughly  
• Transfer the milkshake into serving glass

 

Cheers!!!

Minu

Malabar Special Kaipola | Ifatar / Nombuthura special Kaipola

How to Prepare Malabar Special Iftar/Nombuthura Kaipola recipe

Malabar Special Kaipola | Ifatar / Nombuthura special Kaipola

Ingredients:-

• Banana (Nenthra Pazham) – 1 Cut into small pieces
• Sugar – 3 to 4 Tbsp
• Egg - 2
• Cardamom Powder – 6 Crushed
• Cashew as needed
• Raisins as needed
• Ghee – 2 to 3 Tbsp

Preparation:-

• Take a vessel and beat the eggs well by mixing the sugar
• Heat a pan and add ghee into it. Add Cashew and then raisins and sauté well and transfer that into a vessel.
• Add little more ghee into the same pan and add banana into it and fry it until light brown
• Transfer the fried banana into the beaten egg and mix it well
• Add cardamom powder into it 
• Add little more ghee and transfer the egg and banana mix into it and then add cashew and raisins into the mixture and cook well for 10 to 15 min
• Make sure you keep the flame low otherwise it may burn
• Tasty kaipola is ready to serve

Cheers!!!

Minu

Kerala Style Naadan Vanpayar Curry | Cowpea curry Kerala Style

How to Prepare Kerala Style Naadan Vanpayar Curry / Cowpea curry Kerala Style?

Kerala Style Naadan Vanpayar Curry | Cowpea curry Kerala Style

Ingredients:-

• Vanpayar /Cowpea – 300 gm (Soaked)
• Onion – 1 Cut into small pieces
• Green Chilli – 1
• Garlic – 2 pods
• Chilli Powder – 1 Tsp
• Turmeric Powder – ½ tsp
• Coriander Powder – 2 Tsp
• Garam Masala – ½ Tsp
• Grated Coconut – ½ cup
• Curry leaves as needed
• Salt to taste
• Coconut Oil as needed

Preparation:- 

• Take a cooker and add Vanpayar /Cowpea, Onion, Salt to taste, Turmeric Powder, Chilli Powder, Coriander Powder, Green Chilli, garlic, Curry leaves, and pour around 1 to 1 ½ Cup water and cook well for two whistle
• Take a mixer grinder, add grated coconut and pour little water and make a thick paste
• Slightly smash Vanpayar /Cowpea to make the gravy bit thick (Optional)
• Switch on the stove and then transfer the ground coconut paste and also add required water as per the consistency
• Add garam masala and curry leaves into the curry
• Pour little raw coconut oil into the curry and switch off the stove
• Vanpayar /Cowpea curry is ready to serve

Cheers!!!

Minu

Mango Pickle | Kerala Manga Achaar

How to Prepare Pacha Maanga Achar/Kerala Special Raw Mango Pickle?

Mango Pickle | Kerala Manga Achaar 

Ingredients:-

• Mango –  ½ Kg
• Garlic – 10 to 12 pods
• Chilli Powder – ¼ Cup
• Asafoetida – Small piece
• Mustard seeds – ¼ Tsp
• Fenugreek - ¼ Tsp
• Vinegar – ¼ Cup
• Curry leave as needed
• Salt to taste
• Gingelly oil (Nallenna) as needed

Preparation:-

• First cut the mango into small pieces to make the pickle
• Add salt into the cut mango and mix it well
• Keep it aside for 2 hours. If not urgent you may keep it for a day or two as well
• Take a kadai and add mustard seeds, fenugreek, asafoetida and sauté well. Grind the same using a mixer to make powder
• Take a pan and add Gingelly oil (Nallenna) and splutter the mustard.
• Add curry leaves and then garlic into the pan and sauté well
• Add chilli powder and continue sautéing, you may add extra oil if you feel that the mixture is too dry
• Now add the ground mustard seeds, fenugreek, asafoetida powder and sauté
• Switch off the stove and add vinegar into the mixture. If you need more gravy then add water into it and boil
• Add mango into the mixture and mix it well
• Transfer the pickle into a bottle and pour little Gingelly oil (Nallenna) on top of it
• Tasty Mango pickle is ready

Cheers!!!

Minu

Pacha Maanga Curry | Kerala Special Raw Mango Curry

How to Prepare Pacha Maanga Curry/Kerala Special Raw Mango Curry?

Pacha Maanga Curry | Kerala Special Raw Mango Curry

Ingredients:-

• Mango – 3 Sliced (1 Cup)
• Turmeric Powder – ¾ Tsp
• Green Chilli – 4
• Onion – ½ sliced
• Grated coconut – ½ Cup
• Cumin seeds – ½ Tsp
• Dried red chilli - 2
• Mustard seeds as needed
• Fenugreek - ¼ Tsp
• Curry leave as needed
• Salt to taste
• Oil as needed

Preparation:- 

• Take a clay pot and add sliced mango, Onion, Green Chilli, Curry leaves, Salt, Turmeric Powder and pour little water and cook well by closing it using a lid
• Take a mixer jar and add grated coconut, Cumin seeds, water and grind it to make a thick paste
• Transfer the ground coconut mix into the cooked Mango and mix it well. Pour required water if you need more gravy
• Heat a pan and add oil into it. Splutter the mustard seeds, add dried red chilli, fenugreek, curry leaves into it and then transfer the spluttered mustard into the curry
• Tasty Pacha maanga curry is ready to serve with rice!!!

Cheers!!!

Minu

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