Kerala Special Pazham Puttu | Nenthra Pazham Puttu

How to Prepare Kerala Special Pazham Puttu | Nenthra Pazham Puttu?

Kerala Special Pazham Puttu | Nenthra Pazham Puttu

Ingredients:- 

• Puttu Podi (Rice Flour) – 2 Cup
• Banana – 2 sliced
• Grated Coconut – 1 cup
• Cardamom powder - 1 pinch
• Ghee – 1 Tea spoon
• Sugar – 1 Table spoon
• Salt to taste

Preparation:-

• Take a bowl and mix puttu podi (Rice Flour) and salt. Add water little by little and mix the rice flour well.
• Take another bowl with sliced banana, add sugar, grated coconut (1 to 1 ½ Table Spoon), cardamom powder, ghee into it and mix it well
• Take a puttu making vessel and fill the items in the order of grated coconut, banana, puttu podi. Repeat the same until the vessel become full.
• Keep the puttu making vessel over the cooker for 5 to 10 min for steaming
• Transfer the puttu into a plate, soft and tasty pazham puttu is ready to serve

Cheers!!!

Minu

Thenga Aracha Neymeen Curry | Kerala Special Ayakkoora Curry | Kerala Style King Fish Curry

How to Prepare Thenga Aracha Neymeen Curry | Ayakkoora Curry | King Fish Curry?

Thenga Aracha Neymeen Curry | Ayakkoora Curry| King Fish Curry

Ingredients:- 

• King Fish/Ayakkoora/Neymeen – ½ Kg
• Tomato (Chopped) – 1 Big 
• Green Chilli – 2
• Ginger – 1 Tea Spoon
• Turmeric Powder- ¾ Tea Spoon
• Chilli Powder – 3 ½ Tea Spoon
• Tamarind water – ½ Cup
• Grated Coconut – 1 cup
• Cumin seeds – 1 Tea Spoon
• Salt to taste
• Curry leaves as needed

Preparation:-

• Take the king fish in a clay pot. Marinate the fish by adding required salt, turmeric powder, chilli powder and then keep it aside for 10 min
• Take a mixer jar add grated coconut, balance turmeric powder, cumin seeds, required water and then grind it well to make a smooth paste
• Take the marinated fish and add chopped tomato, green chilli, ginger, curry leaves into it and mix it well.
• Pour tamarind water and mix it well
• Transfer the ground coconut along with required water into the fish and mix it well
• Switch on the stove and cook well by covering the vessel. Keep the fame in medium
• Add little more curry leaves and pour a little raw coconut oil after switching off the stove
• Tasty “King fish/Neymeen/Ayakkora Curry” is ready to serve.

Cheers!!!

Minu

Soft Aval Dosa | Beaten Rice Dosa | Rice and Beaten Rice Dosa

How to Prepare Soft Aval Dosa | Beaten Rice Dosa| Rice and Beaten Rice Dosa?

Soft Aval Dosa | Beaten Rice Dosa | Rice and Beaten Rice Dosa

Ingredients:- 

• Raw Rice (Soaked Overnigh) – 2 Cup
• Aval (Beaten Rice) - 1 Cup
• Salt to taste
• Water as needed
• Oil as needed

Preparation:-

• Take a mixer jar and add soaked rice, aval, salt, required water and then grind 
• Transfer the Dosa batter into a vessel
• Heat a tawa and apply oil on top of it. Pour one big spoon batter over the tawa and spread it to make Dosa. Make sure you stir the batter every time you take the batter.
• Soft Dosa is ready to serve

 

Cheers!!!

Minu

Thalassery Biriyani Masala | Authentic Thalassery Biriyani Masala

How to Prepare Thalassery Chicken Biriyani Masala | Authentic Thalassery Special Chicken Dum Biriyani Masala?

Thalassery Biriyani Masala | Authentic Thalassery Biriyani Masala

Ingredients:-

• Cloves – 4
• Cardamom – 4
• Nutmug Powder (Jathikka) – ½ Tsp
• Mace (Jathipathri) – 2 strands
• Cinnamon stick – 2 small
• Black Pepper – ½ Tsp
• Red dried chilli – 2
• Fennel Seeds – 1 Tsp
• Cumin Seeds – ½ Tsp
• Sajeera – ½ Tsp
• Poppy seeds – 1 Tsp
• Star Anise (Thakkolam)– 5

Preparation:-

• Heat a pan and add all spices into it and sauté well. Makes sure to keep the flame in medium and do only shallow fry.
• Take a mixer Jar and grind the shallow fried spices. Keep it in a dry container for future use.
• Thalassery special biriyani masala is ready

Cheers!!!

Minu

Thalassery Chicken Biriyani | Authentic Thalassery Special Chicken Dum Biriyani

How to Prepare Thalassery Chicken Biriyani | Authentic Thalassery Special Chicken Dum Biriyani?

Thalassery Chicken Biriyani | Authentic Thalassery Special Chicken Dum Biriyani

Bista/Fried Onion:-

• Onion - 6 Medium 
• Oil - ¼ Cup
• Ghee - 1 ½  Tbsp
• Sugar - 1 Tsp

Method:-

• To prepare the Bista (Onion Fry), cut the 6 onions as much thin as possible. 
• Heat a pan and pour ¼ Cup oil and 1 ½ Tbsp Ghee into it. Add finely chopped onion and sauté well until it become dark brown. Add 1 tsp sugar while sautéing. Once the onion become dark brown Switch off the stove and then keep the onion aside.
• Using the same oil used to prepare Bista. Fry cashew nuts and raisins and keep it aside

Chicken:-

• Chicken - 500 gm
• Tomato - 4 big
• Garlic Paste - 1 ½ Tbsp
• Ginger Paste- 1 ½ Tbsp
• Green Chilli Paste- 1 ½ Tbsp
• Turmeric powder – ½ Tsp
• Thalassery Special Biriyani masala - 1 ½ Tbsp
• Curd – ½ Tbsp
• Coriander Leaves as needed
• Mint Leaves as needed
• Oil as needed

Method:-

• Heat oil in a pan, add Tomato and sauté well
• Add 1 ½ Tbsp ginger paste, 1 ½ Tbsp garlic paste and 1 ½ Tbsp green chilli paste and sauté well until its raw smell goes away
• Add salt to taste and ½ Tsp Turmeric powder into it 
• Add 1 ½  Tbsp “Thalassery Special Biriyani masala” and mix well
• Add chicken into it and mix it well. Cover the vessel and cook the chicken
• Once Chicken is cooked add ¾ portion of the Bista into the chicken and mix well
• Then add coriander leaves and mint leaves as required into it
• Finally add ½ Tbsp Curd and mix well
• Boil it until the chicken gravy become thick
• Switch off the stove once the gravy become thick

Biriyani Rice:-

• Jeera Rice – 3 Cup (Around 230 ml)
• Oil - 1 Tbsp 
• Ghee – 2 Tbsp
• Cloves - 4
• Cardamom - 3
• Cinnamon Stick – 2 small pieces
• Dry pepper - 10
• Fennel Seeds – ½ Tsp
• Water – 4 1/2Cup and 3 Tbsp (1 ½ Cup water for 1 Cup rice and 3 Tbsp extra if you need)
• Lemon Juice – 1 Tbsp Squeezed from half portion of the lemon
• Cashew nuts as needed
• Raisins as needed
• Salt as needed

Method:-

• Take 3 cup biriyani rice and wash it well, make sure to drain the rice well
• Keep one big vessel to prepare the biriyani in a stove and add 1 Tbsp oil and 2 Tbsp ghee
• Add rice into the vessel and stir well until the rice starts breaking. Keep the flame in medium
• Add water (4 ½ Cup and 3 Tbsp [1 ½ Cup water for 1 Cup rice and 3 Tbsp extra) into it
• Once the water start boiling add spices (Cloves -4, Cinnamon Stick – 1 Inch, Cardamom - 3, dry 
• Pepper - 10, Fennel Seeds – ½ Tsp) into it
• Add salt to taste into the rice and stir well
• Add 1 Tbsp lemon juice (squeezed from half portion of the lemon) into the water
• You may add ¼ Tbsp ghee in to it
• Once it starts boiling close the vessel with a lid and keep a weight on top of the vessel.
• Keep the flame high for 1 min and then reduce
• Make sure to keep the flame between low and medium and cook for 6 min. Open the lid and mix the rice after 5 to 6 min. Again close the vessel with a lid and keep it aside.

Dum and Layering:-

• Keep the chicken gravy and pieces at the bottom of the vessel and then add cooked biriyani rice on the top of it
• Sprinkle thalassery special biriyani masala on top of the rice
• Add a little turmeric into milk and sprinkle turmeric mixed milk on top of the rice
• Add fried cashew nuts and raisins
• Add Bista, coriander leaves, mint leaves
• Repeat the layering
• Heat a dosa pan. Place the cooker on top of the pan, close the cooker with whistle.  Keep the flame into medium for 10 min.  Once the heat reaches the cooker lid you can switch off the stove
• Thalassery Biriyani is ready to serve

Cheers!!!

Minu

Egg Pakoda | Iftar/Nombuthura special Egg Pakoda

How to Prepare Kerala Special Egg Pakoda, Iftar/Nombuthura special Egg Pakoda?

Egg Pakoda | Iftar/Nombuthura special Egg Pakoda

Ingredients:-

• Egg – 3
• Besan/Gram flour – ½ Cup
• Chili Powder – ½ Tsp
• Garam Masala – A pinch
• Cumin seeds – ¼ Tsp
• Ginger garlic paste– ½ Tsp
• Coriander leaves as required
• Salt to taste
• Oil as needed

Preparation:-

• First let’s boil the egg
• Once the egg is boiled, cut the eggs into four pieces
• Take a bowl and add Besan flour, Salt, Chilli Powder, Ginger & Garlic Paste, Cumin Seeds and garam masala and mix well
• Add ½ Tsp oil into it and mix.
• Pour water little by little and mix it well till you get the correct consistency
• Add coriander leaves and mix, batter is ready now
• Heat a pan and pour required oil to do deep fry. Dip the egg one by one into the batter and fry it on both sides. Drain on paper towels.
• Tasty “Egg Pakoda” is ready to serve

Cheers!!!

Minu

Chicken Cutlet | Iftar/Nombuthura special Chicken Cutlet | Homemade Chicken Cutlet

How to Prepare Chicken Cutlet | Iftar/Nombuthura special Chicken Cutlet?

Homemade Chicken Cutlet | Iftar/Nombuthura special Chicken Cutlet

Ingredients:-

• Chicken – 300 gm
• Potato Boiled– 1
• Onion – 2 finely chopped
• Green Chilli - 2
• Garlic – 2 Pods
• Ginger – 1 Inch
• Pepper powder – 2 Tsp
• Egg white -1
• Cornflour – 2 Tsp
• Bread crumbs – ¼ Cup
• Coriander leaves as needed
• Salt to taste

Preparation:-

• Take a cooker, add chicken, salt and pepper powder into it. Pour required water and cook the chicken. 
• Once chicken is cooked well separate the meat from the chicken born.
• Crush the chicken using a mixer jar
• Take a pan and pour little oil, add ginger, garlic and green chilli paste into the pan and sauté well
• Add chopped onion, salt into it and continue sautéing
• Add crushed chicken into the pan and mix it well
• Add pepper powder and mix it again
• Transfer smashed potato into the pan and mix it well
• Switch off the stove and then add coriander leaves into the mixture and mix it again
• Transfer the mixture into to a flat vessel to cool it down
• Take handful of mixture and make small balls, then flatten the balls to make cutlet shape
• Beat the egg using a spoon or knife
• Take cornflour into a small bowl and pour little water and mix well. Pour the Cornflour mixture into the egg white and mix it well
• Dip the flattened cutlet one by one into the egg white first and then coat the bread crumbs over the cutlet and keep it aside
• Heat a pan and pour required oil to do a deep fry. Fry cutlet on both sides. Drain on paper towels.
• Tasty “Chicken Cutlet” is ready to serve

Cheers!!!

Minu

Sukhiyan/Modakam | Iftar/Nombuthura special Sukhiyan/Modakam

How to Prepare Sukhiyan/Modakam | Iftar/Nombuthura special Sukhiyan/Modakam?

Sukhiyan/Modakam | Iftar/Nombuthura special Sukhiyan/Modakam?

Ingredients:-

• Soaked Green gram/Mung Bean/Cherupayar – ½ Cup
• Grated Coconut – ½ Cup
• Maida/All Purpose floor – ½ Cup
• Jaggery - 2
• Cardamom Powder – ¾ Tsp
• Cumin seed powder – ½ Tsp
• Ginger Powder – ½ Tsp
• Salt to taste

Preparation:-

• Take a cooker and add Soaked Green gram, salt into it. Pour required water and cook for two whistle
• Melt the jaggery by pouring ¼ cup water
• Take a bowl and transfer cooked Green Gram, Grated Coconut, Cardamom Powder, Cumin seed powder, Ginger Powder and then mix it well
• Pour melted jaggery into the Green Gram mixture and mix well again
• Make small balls of lemon size
• Take a bowl and add maida/All Purpose flour and Salt into it and mix well
• Pour water little by little into the flour and mix it well by hand or spoon
• Heat a pan and pour required oil to do a deep fry.
• Dip the Green Gram balls one by one into the batter and do deep fry on both sides. Drain on paper towels.
• Tasty “Sukhiyan/Modakam” is ready to serve

Cheers!!!

Minu

Cryspy Pottukadala Pakoda | Iftar/Nombuthura Special Pottukadala Pakoda

How to Prepare Cryspy Pottukadala Pakoda | Iftar/Nombuthura special Pottukadala Pakoda?

Cryspy Pottukadala Pakoda | Iftar/Nombuthura Special Pottukadala Pakoda

Ingredients:-

• Roasted Gram/Pottukadala – 1 Cup
• Cashew nut – ¼ Cup
• Ginger – 1 Tsp Inch finely chopped
• Green Chilli – 2
• Coriander leaves as needed
• Curry Leaves as needed
• Baking Powder – 1 pinch
• Salt to taste

Preparation:-

• As a first step grind Roasted Gram/Pottukadala and cashew nuts separately as fine powder
• Take a bowl and transfer ground Roasted Gram/Pottukadala, Cashew nuts and salt and then mix it well
• Add chopped ginger, green chilli, curry leaves, coriander leaves and continue to mix
• Add baking powder into the flour
• To make the Pakoda soft add 1 Tbsp oil and mix it again
• Now pour water little by little and make the dough for pakoda
• Once the dough is ready keep it aside for 10 min
• Heat a pan by pouring required oil, fry small portion of the mix in hot oil for 3 to 4 minutes or until golden Brown. Drain on paper towels.
• Tasty “Pottukadala Pakoda” is ready to serve

Cheers!!!

Minu

Bread Samosa | Iftar/Nombuthura special Bread Samosa | Potato Masala Stuffed Samosa

How to Prepare Bread Samosa | Iftar/Nombuthura special Bread Samosa | Potato Masala Stuffed Samosa?

Bread Samosa | Iftar/Nombuthura special Bread Samosa | Potato Masala Stuffed Samosa

Ingredients:-

• Bread – 5 Slices
• Potato – 2 cooked and smashed
• Onion– 1 medium, finely chopped
• Garlic – 5 pods finely chopped
• Ginger – 1 Inch finely chopped
• Green chilli - 1
• Fennel seeds – ¼ Tsp
• Turmeric Powder - ½ Tsp
• Chilli Powder – ¾ Tsp
• Curry Leaves as needed
• Salt to taste

Preparation:-

• Take a pan and pour little oil, add fennel seeds and then chopped onion into it and sauté well
• Add ginger and garlic into the pan and into continue sautéing
• Add Turmeric Powder, Chilli Powder, green chilli, curry leaves into the pan and sauté well
• Transfer the smashed potato into the pan and mix it well
• Add required salt and then balance curry leaves into the potato and continue to mix
• Switch off the stove and transfer the potato masala into a vessel to cool it down
• Cut the edges of the bread and then using a chapathi roller flatten the bread to make it thin
• Take each bread slices, fill the masala and fold the bread in Samosa shape. Use water to close the edges
• Heat a pan by pouring required oil, fry the bread samosa in hot oil 3 to 4 minutes or until golden Brown. Drain on paper towels.
• Tasty “Bread Samosa” is ready to serve

Cheers!!!

Minu