Vellayappam using Rice Flour | Arippodi Kondu Vellayappam

How to prepare Vellayappam using Rice Flour | Arippodi Kondu Vellayappam

Vellayappam using Rice Flour | Arippodi Kondu Vellayappam

Ingredients:-

• Rice flour -1 ½ Cup
• Grated Coconut – ½ Cup
• Beaten Rice - ½ Cup
• Yeast – ½ Teaspoon
• Sugar - 1 ½ Teaspoon
• Salt as needed
• Water as needed

 

Preparation:-

• Take a mixer jar and grind Rice Flour, Beaten Rice, grated coconut, Yeast, sugar by adding required water
• Transfer the batter into a vessel and add salt over the batter and keep it over night (6 to 8 hours) for fermentation
• After 8 hours take out the batter and stir it well
• Heat a pan suitable to make appam (Appam Chatti) and pour a spoon full batter and spread it over. Close the vessel using lid for 2 to 3 min.
• After 2 to 3 min take out the appam.
• Tasty rice flour / arippodi Vellayappam is ready to serve

Cheers!!!

Minu

Thalassery Fish Dum Biriyani | Thalassery Special Meen Biriyani

How to prepare Thalassery Fish Dum Biriyani | Authentic Thalassery Special Meen Biriyani?

Thalassery Fish Dum Biriyani | Authentic Thalassery Special Meen Biriyani

Ingredients:-

• Jeera Rice – 3 Cup
• Seer fish/Ayakkoora – 500 Gram
• Onion – 5 finely chopped
• Tomato – 2
• Green chilli (3), Ginger(15), Garlic (2 Inch) crushed
• Turmeric Power – 1 ½ Teaspoon
• Chilli powder – 1 ½ Tablespoon
• Coriander Powder – ½ Teaspoon
• Pepper Powder – ¼ Teaspoon
• Thalassery Biriyani Masala – 1 Teaspoon
• Cardamom - 4
• Cloves - 5
• Cinnamon – small piece
• Mace – 1 strand
• Fennel Seeds – ¼ Teaspoon
• Lemon Juice – 1
• Coriander and Mint leaves as needed
• Salt as needed
• Ghee as needed
• Cashew nuts & raisins as needed

 

Preparation:-

• Marinate the fish by adding salt, turmeric powder, chilli powder and a little lemon juice.
• 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.
• Add water (4 ½ Cup [1 ½ Cup water for 1 Cup rice] into it
• Add salt to taste into the rice and stir well
• Once the water start boiling add spices and lemon juice
• Once it starts boiling close the vessel with a lid and keep a weight on top of the vessel.
• After 5 min switch off the stove and keep it aside.
• Heat a pan and pour oil into it.
• Transfer fish into the pan and fry on both sides
• Heat oil in a pan and add finely chopped onion and sauté well by adding a little salt
• Add ginger, garlic and green chilli paste into the pan and continue sautéing
• Add turmeric powder, chilli powder, coriander powder and sauté  
• Add tomato into the onion and sauté
• Add pepper powder into the pan and mix it well
• Add Thalassery special biriyani masala and sauté  
• Add turmeric water, fried cashew nuts and raisins
• Add coriander and mint leaves and also sprinkle thalassery biriyani masala
• Repeat the layering
• Add bista (fried onion) on top of the rice
• Heat a dosa pan, place the cooker on top of the pan, and close the cooker with whistle.  Keep the flame low for 10 min.  Once the cooker lid become warm switch off the stove
• Open the cooker once the cooker lid become warm
• Thalassery Special Fish Biriyani is ready to serve!!!

Cheers!!!

Minu

Thiruvathira Special Kappa Puzhukku | Kappa Pachakkaya Puzhukku

How to prepare Thiruvathira Special puzhukku | Kappa Pachakkaya puzhukku

Thiruvathira Special Kappa Puzhukku | Kappa Pachakkaya Puzhukku

Ingredients

• Tapioca – 1 kg
• Raw Plantain – 1
• Green Gram (Soaked) – 150 gram
• Grated Coconut – 1 cup
• Shallot (Small Onion) – 8 Pods
• Garlic – 3 Pods
• Green Chilli – 1
• Turmeric Powder– 1 Teaspoon
• Chilli Powder – 1 Tablespoon
• Salt as needed
• Mustard – 1 Teaspoon
• Curry Leaves as needed
• Dry Red chilli – 2
• Oil as needed

 

Preparation:-

• Cook tapioca by adding required water in a cooker
• Take another cooker and cook green gram and raw plantain. Add required salt, turmeric powder, chilli powder and water.
• Take a mixer jar and crush grated coconut, shallot, garlic, green chilli
• Smash few tapioca and then add cooked green gram and raw plantain into the cooker and mix it well
• Add crushed coconut and mix it well. Add required water.
• Add curry leaves and allow it to boil
• Switch off the stove once it reaches the required consistency.
• Heat oil in a pan, splutter mustard seeds and then add dry red chilli and sauté.
• Transfer the spluttered mustard into the tapioca puzhukku.
• Tasty Tapioca, green gram, raw plantain puzhukku is ready to serve.

Cheers!!!

Minu

Kerala Special Masala Egg Fry | Masala Mutta Fry

How to prepare Special Masala Egg Fry | Masala Mutta fry

Special Masala Egg Fry | Masala Mutta fry

Ingredients:-

• Boiled Eggs -2
• Shallot/Small Onion –6
• Ginger- ½ Inch
• Garlic -4 Pods
• Dry Red Chilli -2
• Turmeric Powder – ¼ Teaspoon
• Coriander Powder – 1 Teaspoon
• Pepper Powder -¼ Teaspoon
• Vinegar -1 Teaspoon
• Sugar -¼ Teaspoon
• Coriander leaves as needed
• Curry leaves as needed
• Salt as needed
• Oil as needed

 

Preparation:-

• Hard boil and slice the eggs
• Grind shallot, ginger, garlic, coriander leaves, salt, turmeric, coriander powder pepper powder and vinegar
• Heat oil in a pan
• Add curry leaves into it
• Add ground paste into the pan and stir well by keeping the flame low
• Add sugar after sometimes and stir well
• Switch off the stove
• Add egg and Coat it with the masala
• Tasty masala egg fry is ready to serve

Cheers!!!

Minu

Pazham Wine at Home | Homemade Banana Wine

How to prepare Pazham Wine at Home | Homemade Banana Wine

Pazham Wine at Home | Homemade Banana Wine

Ingredients:-

• Banana (Palayamkodan)– 1 Kg
• Sugar – 1 Kg
• Yeast – 1 Teaspoon (Soaked in 4 Teaspoon warm water)
• Cloves - 3
• Cinnamon – Small Piece
• Mace – Small Piece
• Whole Wheat – 1 ½ Table Spoon
• Dried red chilli – 3
• Cooled Boiled water – 2 Litre

 

Preparation:-

• Take a big pot/vessel and add sliced banana, sugar into it and mix it well  
• Add yeast into the vessel and mix it again
• Add cloves, cinnamon, mace, wheat, dried red chilli and mix it again.
• Pour cooled boiled water into the vessel and mix it well. Make sure you leave 25% space as it the mixture will rise gradually.
• Close the vessel using a lid and also cover it using a cloth
• Keep it in a dark place and stir well everyday morning around same time for 2 to 3 min
• Open the cover and stir well. Make sure to use same wooden spatula without any water content.
• Close the vessel again using a lid and also cover it using a cloth.
• Open the cover and stir well and then filter the banana pulp.
• Pour the wine into a bottle. Tasty banana wine is ready to serve.

Cheers!!!

Minu

Kerala Special Kappa Stew | Tapioca Stew

How to prepare Kerala Special Kappa Stew | Tapioca Stew

Kerala Special Kappa Stew | Tapioca Stew

 

Ingredients:-

• Tapioca/Kappa – ½ Kg
• Carrot - Small Sliced
• Onion – Small Sliced
• Green Chilli - 3
• Pepper Powder – ½ to 1 Teaspoon
• Coconut Milk – ¾ to 1 Cup
• Curry Leaves as needed
• Salt as required
• Coconut oil as needed

 

Preparation:-

• Take a cooker, add onion, carrot, green chilli, salt as needed, required water and then cook well
• Smash few tapioca
• Add coconut milk, pepper powder and curry leaves into it
• Switch off the stove once it reaches the required consistency.
• Add raw coconut oil on top of the stew
• Tasty Tapioca/Kappa Stew is ready to serve

Cheers!!!

Minu

Kerala Special Omelette | Special Omelette Muffin | Egg Muffin

How to prepare Kerala Special Omelette | Special Omelette Muffin | Egg Muffin

Kerala Special Omelette | Special Omelette Muffin | Egg Muffin

Ingredients:-

• Egg – 4
• Onion -Small sliced
• Carrot Grated - Small
• Coconut Grates – ¼ Cup
• Coriander Leaves as required
• Pepper Powder – ½ to ¾ Teaspoon
• Salt as required

 

Preparation:-

• Take eggs into a bowl and then add salt, pepper powder and mix it well
• Add onion, carrot, coconut, coriander leaves into the egg and mix it well
• Heat 9 or 12 cavity appam making vessel, apply oil and pour egg mix into each cavity
• Flip it over to cook the other side
• Tasty egg omelette muffin is ready to serve

Cheers!!!

Minu

Badam Chowari Payasam | Almond Sago Rice Payasam

How to prepare Badam Chowari Payasam | Almond Sago Rice Payasam

Badam Chowari Payasam | Almond Sago Rice Payasam

Ingredients:-

• Almond (Soaked for 3 hours) – 35
• Sago Rice – ¼ Cup (Soaked for 45 Min)
• Milk – 1 Litre
• Water – 1 Cup
• Sugar – 1 Cup
• Condensed Milk – 3.5 to 4 Tablespoon
• Cardamom - 5
• Cloves - 4
• Salted butter – 1.5 to 2 tablespoon

Preparation:-

• Boil milk by adding water into it.
• Take a mixer jar and add almond, cardamom, 3 to 4 tablespoon sugar and crush it
• Curtail the milk by boiling it for at least 10 min at medium flame
• Add sago rice into the milk and boil until it became transparent
• Add sugar into it and boil
• Transfer the crushed almond, cardamom, sugar mix into the milk and mix it well
• Add cloves into the payasam
• Add condensed milk and mix it well
• Stir continuously until it gets the required consistency
• Add butter into the payasam and mix it well
• Switch off the stove once it reaches the required consistency
• Tasty Almod Sago rice payasam is ready to serve.

Cheers!!!

Minu

Pori Uppumavu | Puffed Rice Upma

How to prepare Pori Uppumavu | Puffed Rice Upma

Pori Uppumavu | Puffed Rice Upma

Ingredients:-

• Puffed Rice/Pori– 200 to 250 Gram
• Onion – 1 Big sliced
• Roasted Gram/Pottukadala – 2 Tablespoon
• Grated Coconut – ¼ Cup
• Green chilli – 1 sliced
• Turmeric Powder – ¼ Teaspoon
• Mustard seed – ¼ Teaspoon
• Urad dal – ¼ Teaspoon
• Curry leaves as needed
• Ghee as needed
• Salt as needed

Preparation:-

• Take a big vessel with enough water to soak puffed rice and then squeeze off the water
• Heat ghee in a pan and splutter mustard. Add Urad and dal and fry it until golden brown
• Add onion into the pan and sauté well by adding salt
• Add turmeric powder, green chilli, curry leaves and continue sautéing
• Transfer puffed rice little by little into the pan and mix it well
• Add powdered roasted gram/Pottukadala into the upma and mix it well
• Add grated coconut into the upma and mix
• Add ghee on top of the upma and close the pan using a lid. Keep it for 1 to 2 min at law flame
• Switch off the stove and then open the lid and mix it well
• Puffed rice upma is ready to serve

Cheers!!!

Minu

Chutta Thenga Chammanthiyum Madhura Kizhangum | Burnt coconut chutney and Sweet Potato

How to prepare Chuttidicha thenga Chammanthiyum madhura kizhangum | Burnt coconut chutney and Sweet Potato

Chutta Thenga Chammanthiyum Madhura Kizhangum | Burnt coconut chutney and Sweet Potato

Ingredients:-

• Coconut cut pieces– ½ Cup
• Dried red chilli – 15
• Shallot – 4
• Chili Powder – 3 Teaspoon
• Tamarind – Small piece
• Curry leaves - 5
• Coconut oil – 3 to 4 Tablespoon
• Salt as needed
• Sweet Potato as required

Preparation:-

• Take a cooker, add sweet potato and pour required water and cook well
• Take a pan and add coconut pieces and fry
• Add dried red chilli and fry
• Add shallot into the pan and fry
• Take a mixer jar and crush the fried coconut, dried chilli and shallot
• Add salt, chilli powder, curry leaves, tamarind, tamarind, 2 teaspoon coconut oil and crush it again
• Transfer the crushed chutney into a vessel and add balance coconut oil into it and mix it well

Cheers!!!

Minu