Kerala Style Eenthappazham Achar | Dates Pickle

How to prepare Kerala Style Eenthappazham Achar | Dates Pickle?

Eenthappazham Achar | Dates Pickle

Ingredients:-

• Dates – 250 Gram
• Jaggery – 175 Gram
• Tamarind Pulp – 250 gm soaked in 2 ½ Cup Water
• Turmeric Powder – ½ Tea Spoon
• Chilli Powder (Kashmiri) – 1 ½ Table Spoon
• Green Chilli - 4
• Garlic - 1 ½ Table Spoon
• Ginger – 1 ½ Table Spoon
• Asafoetida – ½ Tea Spoon
• Mustard Seeds – ¼ Tea Spoon
• Fenugreek Seeds – ¼ Tea Spoon
• Vinegar – 1 ½ Table Spoon
• Gingerly Oil – ¼ Cup
• Curry Leaves as needed
• Salt as needed

 

Preparation:-

• Heat gingerly oil in a pan, splutter Mustard Seeds and then add fenugreek seeds
• Add ginger, garlic, green chilli and curry leaves into the oil and sauté well
• Add Turmeric powder and chilli powder and continue sautéing
• Add fenugreek powder
• Transfer dates into the pan and mix it well
• Pour Tamarind pulp into the pan and mix it well
• Add grated jaggery and allow it to melt
• Finally pour vinegar and allow it to boil for 5 min and then switch off the stove
• Keep it in a tight container and serve it along with rice and Biriyani

 

Cheers!!!

Minu

Potato Payar Mezhukkupuratti | Kerala Style Mezhukkupuratti

How to prepare Potato Payar Mezhukkupuratti | Kerala Style Mezhukkupuratti?

Potato Payar Mezhukkupuratti | Kerala Style Mezhukkupuratti

Ingredients:-

• Potato – 3 Medium Size
• Fresh Cowpea Beans– 10 to 12 / 1 Cup
• Shallot Crushed – 10 Pods
• Garlic Crushed – 4 Pods
• Turmeric Powder – ¼ Tea Spoon
• Dried Chilli flakes – 1 ½ Tea Spoon
• Salt as needed
• Curry Leaves as needed
• Coconut Oil as needed

 

Preparation:-

• Heat oil in a pan, add shallot into it and sauté well.
• Add garlic and continue sautéing
• Add potato into the pan and mix it well
• Add Cowpea Beans and continue sautéing
• Add salt and mix it well
• Add turmeric powder, dried red chilli flakes and mix it well
• Add Curry leaves into the pan
• Close the pan using a lid and cook for 5 min. In between make sure you open the lid and stir well.
• Switch off the stove and transfer it into a serving bowl

 

Cheers!!!

Minu

Vegetable Stew | Kerala Style Vegetable Stew

How to prepare Vegetable Stew / Kerala Special Vegetable Stew?

Vegetable Stew | Kerala Style Vegetable Stew

Ingredients:-

• Potato – 3
• Onion – 1 Medium
• Carrot – 1 Medium
• Fresh Green Peas– ¼ Cup
• Green Chilli – 2
• Ginger – 1 Tea Spoon
• Pepper Powder – 1 Tea Spoon
• Cardamom – 2
• Coconut Milk 2^nd extract - ¾ Cup
• Coconut Milk 1^st extract – ½ Cup
• Curry Leaves as needed
• Salt as needed
• Coconut Oil as needed 

Preparation:-

• Take a cooker and add sliced Potato, Carrot, Green peas, Onion, Green chilli, Ginger, few curry leaves, Salt as required and then pour required water and cook the vegetables
• Smash few potatoes to make the gravy thick
• Pour 2^nd extract of coconut milk and allow it to boil
• Add cardamom and pepper powder and continue to boil
• Pour 1st extract of coconut milk and few curry leaves
• Switch off the stove and pour 1 Tea spoon raw coconut oil
• Tasty vegetable stew is ready to serve

Cheers!!!

Minu

Coconut Burfi | Easy and Quick Coconut Burfi | Coconut Burfi Recipe in Malayalam

How to prepare Coconut Burfi / Easy and Quick Coconut Burfi?

Coconut Burfi | Easy and quick Coconut Burfi | Coconut Burfi Recipe in Malayalam

Ingredients:-

• Grated coconut – 3 Cup
• Sugar powder – 2 Cup
• Milk – 1 Cup
• Cashew Nuts – 3 Table Spoon
• Cardamom Powder – ½ Tea Spoon
• Ghee – 1 to 2 Table Spoon

 

Preparation:-

• Heat a pan by pouring ghee and fry cashew nuts
• Add grated coconut into the pan and mix well
• Add powdered sugar into the coconut and mix it well
• Pour milk into the mixture and stir continuously
• Switch off the stove once it reaches the consistency
• Take a bowl by greasing the ghee and transfer the coconut mixture into it
• Flatten the mixture and keep it aside to let it cool
• Cut the burfi into desired shape and serve!!!

Cheers!!!

Minu

Cooker Vegetable Biriyani | Kids Lunch Box Menu

How to prepare Cooker Vegetable Biriyani | Kids Lunch Box Menu Kerala Style

Cooker Vegetable Biriyani | Kids Lunch Box Menu

 Ingredients:-

• Basmati Rice – 2 ½ Cup
• Cauliflower – ¾ Cup
• Carrot – ½ Cup
• Fresh peas – ¼ Cup
• Beans – ¼ Cup
• Potato – ¾ Cup
• Ginger Garlic Chilli Paste – 2 Table Spoon
• Ginger – 1 ½ inch
• Garlic - 10 to 12 Pods
• Green Chilli -2
• Fennel Seeds – ¼ Tsp
• Cloves - 5
• Whole Pepper - 13 to 15
• Cardamom - 3
• Cinnamon Stick – 2 small piece
• Nutmug Powder – small piece crushed
• Mace - 3 strands
• Bay leaf – 2
• Curd – ½ Cup
• Turmeric Powder – 1 Tsp
• Chilli Powder – 2 Tsp
• Coriander Powder – 4 Tsp
• Garam Masala – 1 Tsp
• Lemon Juice – one small
• Pudina as needed
• Coriander Leaves as needed
• Ghee as needed
• Onion fried – 1 Medium Size

 

Preparation:-

• Take a cooker and heat 1 to 1 ½ table spoon oil and a table spoon ghee
• Add cauliflower, potato, carrot, beans, and fresh peas into the cooker and sauté well
• Add ginger, garlic and chilli paste into the vegetables and continue sautéing
• Now add turmeric powder, chilli powder, and coriander powder and mix it well
• Add few pudina and coriander leaves into the vegetables
• Pour ½ Cup curd into the vegetables and mix it well
• Transfer the soaked rice into the cooker and mix with vegetables
• Pour 3 ¼ Cup water (1: ¾ Cup) into the rice and mix it well
• Add required salt
• Pour lime juice and stir well
• Add all the spices (Fennel Seeds – ¼ Tsp, Cloves – 5, Whole Pepper - 13 to 15, Cardamom – 3, Cinnamon Stick – 2 small piece, Nutmug Powder – small piece crushed, Mace - 3 strands, Bay leaf – 2) into the rice
• Add small portion of fried onion, few more pudina, coriander leaves, half portion of garam masala, 1 table spoon ghee into the rice and mix it well
• Close the cooker and cook well. 1 whistle with high flame and 5 to 6 min with medium flame
• Add balance garam masala and fried onion and then mix it well
• Tasty Vegetable Biriyani is ready to serve

Cheers!!!

Minu

Kerala Sadya Special Beetroot Semiya Payasam | Onasadya Beetroot Payasam?

How to prepare Kerala Sadya Special Beetroot Semiya Payasam | Onasadya Beetroot Payasam?

Kerala Sadya Special Beetroot Semiya Payasam| Onasadya Beetroot Payasam?

Ingredients:-

• Beetroot grated – 300 Gram
• Milk – 750 ml mixed with 250 ml water
• Sugar – 1 Cup
• Vermicelli – ¼ Cup
• Cashew as needed
• Dry grapes as needed
• Cardamom – 1 Tea Spoon
• Dry Ginger Powder – ½ Tea Spoon
• Ghee – 2 ½ to 3 Table Spoon

 

Preparation:-

• Take a vessel and heat 1 to 1 ½ table spoon ghee, fry cashew nuts and raisins and keep it aside.
• Fry vermicelli also in the same vessel and keep it aside
• Add 1 Table spoon ghee again and sauté beetroot well
• Add fried vermicelli into the beetroot and mix it well
• Pour milk and water mixture into the vessel and stir continuously
• Once it start boiling add sugar and stir continuously until it reaches the consistency
• Add cardamom powder and dry ginger powder and mix it well
• Add fried cashew nuts and raisins
• Switch off the stove
• Beetroot Semiya Payasam is ready to serve

Cheers!!!

Minu

Kerala Sadya Special Nurukku Gothambu Pradhaman | Onasadya Broken Wheat Pradhaman

How to prepare Kerala Sadya Special Nurukku Gothambu Pradhaman | Onasadya Broken Wheat Pradhaman?

Kerala Sadya Special Nurukku Gothambu Pradhaman | Onasadya Broken Wheat Pradhaman

Ingredients:-

• Broken Wheat – 1 Cup
• Coconut First Milk – ½ Cup
• Coconut Second Milk – 1 Cup
• Jaggery – ½ Kg melted
• Dry ginger powder – ½ Tea Spoon
• Cardamom Powder - ½ Tea Spoon
• Cumin Seed Powder – ½ Tea Spoon
• Cut Coconut – 3 Table Spoon
• Cashew Nuts as needed
• Raisins as needed
• Ghee as required

 

Preparation:-

• Take a cooker and heat 1 to 1 ½ table spoon ghee, add cut coconut and stir well until it become golden brown.
• Fry cashew nuts and raisins in the same vessel and keep it aside.
• Add ½ table spoon ghee, broken wheat and sauté well
• Add 2 cup of water and cook broken wheat by closing the cooker lid
• Add jaggery syrup and mix it well
• Stir continuously until it become thick
• Pour coconut milk extracted second time and mix well and allow it to boil
• Add cardamom powder, cumin seed powder, and dry ginger powder and mix it well
• Switch off the stove and pour coconut milk extracted first time and mix well
• Add cut coconut, cashew and raisins
• Broken Wheat Pradhaman is ready to serve

 

Cheers!!!

Minu

Kerala Sadya Special Mambazha Pulissery | Onasadya Mambazha Pulissery

How to prepare Kerala Sadya Special Mambazha Pulissery | Onasadya Mambazha Pulissery?

Kerala Sadya Special Mambazha Pulissery | Onasadya Mambazha Pulissery

Ingredients:-

• Mango – 5 Medium size
• Green Chilli – 4
• Turmeric Powder – ¼ Tea Spoon
• Chili Powder – ½ Tea Spoon
• Grated coconut – 1 Cup
• Cumin seeds – ¼ Tea Spoon
• Curd – ¼ Litre
• Dried Red Chilli – 2
• Mustard Seeds As required
• Fenugreek Seeds – ¼ Tea Spoon
• Jaggery grated – Small piece
• Curry leave as required
• Salt as required

 

Preparation:-

• Let’s clean and peel the mangoes first
• Take a clay pot and add mangoes, Salt to taste, Turmeric Powder, Chilli Powder, Green Chilli, Curry leaves and a cup of water and cook the mangoes. Once it starts boiling close the clay pot using a lid
• Take a mixer jar and grind grated coconut by adding cumin seeds and ½ portion of curd
• Transfer the ground coconut into the mango and mix it well.
• Add curry leaves and once it starts boiling add jaggery
• Switch off the stove and pour balance curd into the curry and mix it well
• Heat a pan and pour required oil. Splutter the mustard seeds and then add fenugreek seeds, dried red chilli and curry leaves. Transfer the spluttered mustard into the curry

Cheers!!!

Minu

Kerala Sadya Special Thakkali Rasam | Tomato Rasam | Rasam Without Rasam Powder

How to prepare Kerala Sadya Special Thakkali Rasam| Tomato Rasam | Rasam Without Rasam Powder?

Kerala Sadya Special Thakkali Rasam| Tomato Rasam | Rasam Without Rasam Powder

Ingredients:-

• Tomato– 3 to 4 Medium size
• Boiled Toor dal Syrup– ½ Cup
• Garlic Sliced – 15 Pods
• Ginger– 1 ½ Inch
• Turmeric Powder – ¾ Tea Spoon
• Chili Powder – ¾ Tea Spoon
• Whole Pepper – 2 Tea Spoon
• Whole Coriander – 3 Table Spoon
• Cumin seeds – ¼ Tea Spoon
• Fenugreek Powder – 1 Pinch
• Tamarind Juice – 1 gooseberry size soaked  
• Mustard Seeds – ½ Tea Spoon
• Dried Red Chilli – 3
• Curry leave as required
• Coriander Leave as required
• Salt as required
• Asafoetida powder – ½ Tea Spoon

 

Preparation:-

• Grind tomatoes and make a thick paste using a mixer
• Using a mixer grind whole coriander, whole pepper, ginger, garlic and cumin seeds
• Take a clay pot and pour boiled Toor dal syrup, ground tomatoes, ground coriander pepper mixture, salt to taste, chilli powder, turmeric Powder, tamarind water and mix it well
• Pour 4 cup water and allow it to boil.
• Add fenugreek powder, asafoetida, curry leaves, coriander leaves and boil. Curtail the rasam until it reaches the consistency and switch off the stove.  
• Heat a pan and pour required oil. Splutter the mustard seeds and then add dried red chilli and curry leaves. Transfer the spluttered mustard into the Rasam
• Tasty and healthy Sadya special “Rasam” is ready to serve

Cheers!!!

Minu

Kerala Sadya Special Pavakka Pachadi | Bitter gourd Pachadi | Kaypakka Pachadi

How to prepare Kerala Sadya Special Pavakka Pachadi | Bitter gourd Pachadi | Kaypakka Pachadi?

Kerala Sadya Special Pavakka Pachadi | Bitter gourd Pachadi | Kaypakka Pachadi?

Ingredients:-

• Bitter gourd – 1 Medium size
• Green Chilli – 3
• Coconut grated – ½ Cup
• Curd – ¼ Litre
• Mustard seeds – 1 ¼ Tea Spoon
• Salt as needed
• Curry leaves as required
• Oil as required

 

Preparation:-

• Cut the Bitter gourd into small pieces
• Transfer the cut bitter Gourd into a cooker. Add Salt, 2 green chilli and pour required water and cook well
• Transfer the cooked bitter gourd into another vessel and allow it to cool
• Take a mixer jar and grind grated coconut by adding green chilli and 2 table spoon curd
• Add ¾ tea spoon mustard seeds along with little more curd into the mixer jar and grind it again
• Transfer the ground coconut into the cooked bitter gourd and mix it well.
• Pour balance curd and mix
• Add salt if required and also add few fresh curry leaves
• Heat a pan and pour required oil. Splutter the mustard seeds and then add dried red chilli and curry leaves. Transfer the spluttered mustard into the Pachadi
• Pachadi is ready to serve with Sadya or meals

Cheers!!!

Minu