Monday, 4 February 2019

Padavalam Parippu Thoran | Snake Gourd Dhal Stir Fry

How to prepare Padavalam Parippu Thoran | Snake Gourd Dhal Stir Fry


Padavalam Parippu Thoran | Snake Gourd Dhal Stir Fry



Ingredients:-
  • Toor Dhal – ¼ Cup soaked for 2 hours
  • Snake gourd (Padavalam) – 1 Medium size cut into small pieces
  • Grated Coconut – 4 Tablespoon
  • Small Onion/Shallot – 2 Pods
  • Green chilli – 2
  • Garlic – 2 Pods
  • Turmeric Powder – ¼ Teaspoon
  • Mustard Seeds – ½ Teaspoon
  • Curry leaves as needed
  • Oil as needed
  • Salt to taste


Preparation:-
  • Take a cooker and add soaked dhal, snake gourd and required water and cook well
  • Crush grated coconut, Small onion, garlic, green chilli
  • Heat oil in a pan and splutter mustard seeds and then add curry leaves.
  • Transfer cooked Dhal and Snake Gourd, salt as required, turmeric powder, crushed coconut and mix it well
  • Close the pan and cook for 2 min
  • Mix it well and switch off the stove
  • Tasty Padavalam parippu thoran is ready to serve


Cheers!!!
Minu

Wednesday, 30 January 2019

Pacha Thenga Aracha Mini Sambar | Carrot Ladies finger Sambar

How to prepare Pacha Thenga Aracha Mini Sambar | Carrot Ladies finger Sambar


Pacha Thenga Aracha Mini Sambar | Carrot Ladies finger Sambar



Ingredients:-
  • Dhal – ¼ Cup Soaked
  • Carrot – 1 medium sliced
  • Onion – 1 Small sliced
  • Tomato – 1 Medium sliced
  • Ladies finger - 5
  • Ginger – 1 Inch
  • Garlic – 2 Pods
  • Green chilli – 1
  • Turmeric Powder – ¼ Teaspoon
  • Chilli Powder – 1 Teaspoon
  • Coriander Powder – 2 ½ Teaspoon
  • Grated coconut – ½ Cup
  • Cumin seeds – ¼ Teaspoon
  • Turmeric Water – lemon size squeezed
  • Asafoetida - ¼ Teaspoon
  • Sambar Powder – 1 ¼ Tablespoon
  • Mustard seeds – ½ Teaspoon
  • Fenugreek – ¼ Teaspoon
  • Shallot- 3 sliced
  • Dried red chilli – 2
  • Water as needed
  • Curry leaves as needed
  • Salt as needed


Preparation:-
  • Take a cooker and add soaked dhal, carrot, onion, tomato, ginger, garlic, green chilli, required salt, turmeric powder, chilli powder, coriander powder, required water and cook well
  • Heat a pan with a little oil and sauté ladies finger
  • Grind ½ cup grated coconut, ¼ Teaspoon cumin seeds by adding required water
  • Add sautéed ladies finger, squeezed turmeric water, asafoetida, sambar powder and all it to boil
  • Add curry leaves and then transfer the ground coconut paste into the curry and mix it well
  • Heat oil in a pan and splutter mustard seeds and then add fenugreek, shallot, dried red chilli and sauté well
  • Transfer the spluttered mustard into the curry


Cheers!!!
Minu

Sunday, 27 January 2019

Aloo Tikki| Potato Cutlet

How to prepare Aloo Tikki| Potato Cutlet


Aloo Tikki| Potato Cutlet



Ingredients:-
  • Potato – 3 Medium Boiled
  • Gram flour – 1 Cup
  • Onion – ½ portion of a Medium size
  • Green chilli – 2
  • Turmeric Powder – ¼ Teaspoon
  • Chilli Powder - ½ Teaspoon
  • Asafoetida – 1 Pinch
  • Coriander leaves as needed
  • Salt as needed


Preparation:-
  • First let’s smash the potatoes
  • Transfer gram flour into the smashed potatoes and mix it well
  • Add required salt, onion, green chilli, coriander leaves, turmeric powder, chilli powder, asafoetida and mix it well with smashed potato and gram flour
  • Take handful of potato mixture and make small balls, then flatten the balls to make cutlet shape
  • Heat a pan and pour required oil to do deep fry. Fry aloo tikki on both sides. Drain on paper towels.
  • Tasty Aloo Tikki / Potato cutlet is ready to serve


Cheers!!!
Minu

Wednesday, 23 January 2019

Kerala Special Ragi Vermicelli Puttu| Ragi Puttu

How to prepare Kerala Special Ragi Vermicelli Puttu| Ragi Puttu


Kerala Special Ragi Vermicelli Puttu| Ragi Puttu



Ingredients:-
  • Ragi Vermicelli – 1 Packet (180 Grams)
  • Grated Coconut as needed
  • Water as needed
  • Salt as needed


Preparation:-
  • Take a bowl of water and add salt into it and mix it well
  • Take another bowl and transfer Ragi vermicelli into it and pour water to dip the vermicelli
  • Keep it aside for 2 to 4 min
  • Squeeze the Ragi to remove the water and transfer it into an another vessel
  • Take a puttu making vessel and fill coconut and Ragi vermicelli alternatively
  • Keep the puttu making vessel over the cooker for 5 to 10 min for steaming
  • Transfer the puttu into a plate, soft and tasty Ragi Vermicelli puttu is ready to serve


Cheers!!!
Minu

Sunday, 20 January 2019

Kerala Special Egg Stew | Mutta Stew


How to prepare Kerala Special Egg Stew| Mutta Stew


Kerala Special Egg Stew| Mutta Stew


Ingredients:-
  • Boiled egg – 3 sliced
  • Potato – 1 Big sliced
  • Carrot -1 Medium sliced
  • Onion – 1 Sliced
  • Ginger Crushed – ½ Teaspoon
  • Green chilli - 2
  • Pepper powder – ½ Teaspoon
  • Garam masala - ¼ Teaspoon
  • First Coconut milk extract – 1/3 Cup
  • Second Coconut milk extract – ¾ Cup
  • Curry leaves
  • Salt as needed
  • Coconut Oil as needed


Preparation:-

  • Take a cooker, add potato, carrot, onion, green chilli, ginger, salt, required water and then cook it well
  • Smash few potatoes
  • Pour second coconut milk extract and boil
  • Transfer boiled and sliced egg into the curry
  • Add pepper powder, garam masala and curry leaves into it and allow it to boil
  • Pour first coconut milk extract and then switch off the stove
  • Finally add raw coconut oil and mix it well
  • Tasty egg stew is ready to serve


Cheers!!!
Minu

Thursday, 17 January 2019

Koorka Mezhukkupuratti | Chinese Potato Stir Fry

How to prepare Koorka Mezhukkupuratti | Chinese Potato Stir Fry


Koorka Mezhukkupuratti | Chinese Potato Stir Fry


Ingredients:-
  • Chinese Potato (Koorka) – 300 Gram
  • Shallot (Small Onion) – 75 Gram
  • Garlic – 6 Pods
  • Dried Red Chilli Powder – 1 Tablespoon
  • Turmeric Powder – ½ Teaspoon
  • Curry leaves as needed
  • Salt as needed
  • Coconut Oil as needed


Preparation:-
  • Let’s clean Chinese potato first.
  • Take Chinese potato/koorka into a cloth bag and by using your hand press and roll it
  • Crush both shallot and garlic
  • Take a cooker and add, Chinese potato/Koorka, crushed shallot/small onion, garlic, curry leaves, salt as needed, turmeric powder, dried red chilli powder and mix it well
  • Pour required water to cook Chinese potato/Koorka
  • Allow it to evaporate complete water content
  • Switch off the stove and add raw coconut oil and mix it well
  • Tasty Chinese potato /Koorka mezhukkupuratti is ready to serve


Cheers!!!

Minu

Monday, 14 January 2019

Gothambu Podi Pazham Appam | Wheat Flour Banana Balls

How to prepare Gothambu Podi Pazham Appam | Wheat Flour Banana Balls


Gothambu Podi Pazham Appam | Wheat Flour Banana Balls


Ingredients:-
  • Banana (Njali Poovan) - 6
  • Wheat flour – 1 Cup
  • Sugar – ¼ Cup
  • Cardamom Powder- 5
  • Baking Powder – 1 Pinch
  • Salt – 1 Pinch

 

Preparation:-
  • Take a mixer jar and grind banana and sugar without water and make a thick paste
  • Transfer the grinded paste into a big bowl
  • Add wheat flour little by little into the banana paste and mix it well
  • Add cardamom powder, baking soda and salt into the batter and mix it well
  • Heat oil in a pan and fry small portion of the dough for 2 to 3 minutes or until dark Brown
  • Tasty Wheat banana balls are ready to server


Cheers!!!
Minu

Wednesday, 9 January 2019

Wheat Flour Urad Dal Dosa | Gothambu Podi Uzhunnu Dosa

How to prepare Wheat Flour Urad Dal Dosa | Gothambu Podi Uzhunnu Dosa


Wheat Flour Urad Dal Dosa | Gothambu Podi Uzhunnu Dosa


Ingredients:-
  • Wheat flour – 3 Cup
  • Soaked Urad Dal – 1 Cup
  • Cooked rice – 1/3 Cup
  • Salt as required

 

Preparation:-
  • Take a mixer jar and add wheat flour, soaked urad dal, cooked rice and grind it well 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 tawa and apply oil on top of it. Pour one big spoon batter over the tawa and spread it to make Dosa.
  • Tasty wheat urad dal dosa is ready to serve


Cheers!!!

Minu

Sunday, 6 January 2019

Chena Pakoda/Bajji | Kerala Special Yam Fry

How to prepare Chena Pakoda/Bajji | Kerala Special Yam Fry?


Chena Pakoda/Bajji | Kerala Special Yam Fry



Ingredients:-
  • Elephant Yam / Chena – 1 ¼ Cup
  • Besan/Gram flour – ½ Cup
  • Rice Flour – 2 Tablespoon
  • Turmeric Powder – ¼ Teaspoon
  • Chilli Powder – ½ Teaspoon
  • Cumin Seeds – ¼ Teaspoon
  • Asafoetida – 1 Pinch
  • Salt as required

 

Preparation:-
  • Take a bowl and mix, gram flour, rice flour, salt, turmeric powder, chilli powder, cumin seeds, asafoetida
  • Add mixed flour into the Yam and mix it well by pouring required water
  • Heat oil in a pan to deep fry. Coat the masala and deep fry yam
  • Tasty Chena Pakoda/Bajji is ready to serve


Cheers!!!
Minu


Thursday, 3 January 2019

Mathanga Paal Payasam | Pumpkin Paal Payasam

How to prepare Mathanga Paal Payasam | Pumpkin Paal Payasam


Mathanga Paal Payasam | Pumpkin Paal Payasam


Ingredients:-
  • Pumpkin – ½ Kg
  • Sago Rice – ¼ Cup (Soaked in water for ½ an hour)
  • Milk – 1 Litre
  • Sugar – 1 Cup
  • Condensed Milk – 2 to 3 Tablespoon
  • Cardamom Powder -1 Teaspoon
  • Cinnamon Powder – 1 pinch
  • Cashew and raisins as needed
  • Ghee as needed

 

Preparation:-
  • Take a cooker and cook pumpkin by adding 1 cup water for two whistle
  • Take another vessel and boil sago rice by adding 1 cup water
  • Smash cooked pumpkin
  • Take a pan and add ghee. Fry Cashew nuts and Raisins and Keep it aside
  • Add more ghee into the pan. Add smashed pumpkin into the pan and sauté well
  • Add milk into the pan and mix it well with pumpkin
  • Add sugar and mix it well
  • Add cooked sago rice into the pan and stir well
  • Add cardamom powder, cinnamon powder into the payasam
  • Add condensed milk
  • Add fried cashew nuts and raisins into the payasam and then switch off the stove
  • Tasty Pumpkion/Sago rice (Mathanga Chouvari) payasam is ready to serve


Cheers!!!

Minu