Kerala Sadya Special Mambazha Payasam | Mango Payasam

How to prepare Kerala Sadya Special Mambazha Payasam | Mango Payasam

Kerala Sadya Special Mambazha Payasam | Mango Payasam 

Ingredients:-

• Mango – 2 Medium Size
• 1-      Cut into small pieces
• 2-      Grind to make a thick paste
• Milk – ½ Litre
• Soaked Basmati rice - 2 Table spoon
• (Grind it by adding 1 table spoon water)
• Sugar – 5 Table Spoon
• Cardamom Powder - 1 Tea Spoon
• Cashew Nuts as needed
• Raisins as needed
• Condensed milk as required
• Ghee as required

 

Preparation:-

• Take a vessel, add ground basmati rice and ½ Cup water and cook
• Pour milk into the vessel and boil. Make sure you stir continuously
• Add sugar and stir well until it melts
• Add ground mango into the milk and mix it well
• Add cut mangoes into the milk stir well
• Pour condensed milk, cardamom powder into the payasam and mix it well
• Switch off the stove once it reaches the required consistency
• Take a pan and heat 1 to 1 ½ table spoon ghee. Fry cashew nuts and raisins.
• Switch off the stove and transfer cashew and raisins into the Payasam
• Manga/Mango Payasam is ready to serve

Cheers!!!

Minu

Manga Chertha Mathi Curry | Sardine Curry with Mango

How to prepare Manga Chertha Mathi Curry | Sardine Curry with Mango?

Manga Chertha Mathi Curry | Sardine Curry with Mango?

Ingredients:-

• Sardine – 250 Gram
• Raw mango – ½ portion of a big mango
• Grated Coconut – ½ Cup
• Chilli Powder- 2 Teaspoon
• Turmeric Powder- ½ Teaspoon
• Shallot – 20 Pods sliced
• Ginger – 1 Inch sliced
• Garlic – 6 to 7 pods
• Cumin seeds – ¼ Teaspoon
• Mustard seeds – ½ Teaspoon
• Fenugreek seeds – ¼ Teaspoon
• Salt as required
• Curry leaves as required
• Oil as required
• Water as required

Preparation:-

• Grind Coconut, chili powder, turmeric powder by adding required water and make fine paste
• Heat coconut in a clay pot and splutter mustard seeds and then add Fenugreek seeds.
• Add shallot, ginger, garlic into the clay pot and sauté well
• Transfer coconut paste, salt to taste, required water and allow it to boil
• Transfer cleaned sardine into the pot along with few curry leaves and cook well
• Tasty mathi Curry is ready to serve

Cheers!!!

Minu

Payaru kanji | Cherupayar kanji

How to prepare Payaru kanji | Cherupayar kanji?

Payaru kanji | Cherupayar kanji

Ingredients:-

• Rice – ¾ cup
• Green gram – ½ Cup
• Grated Coconut – ½ Cup
• Shallot – 2 Pods
• Cumin seeds – ¼ Teaspoon
• Salt as required
• Water as required

Preparation:-

• Add rice, green gram, salt and required water in a cooker and cook well
• Crush Coconut, shallot, cumin seeds using a mixer
• Add crushed coconut, shallot mixture and pour required water and boil
• Add salt if required
• Once it start boiling switch off the stove
• Tasty Payaru Kanji is ready to serve

Cheers!!!

Minu

Chemmeen Varattiyathu | Prawns Roast | Konchu Roast

How to prepare Chemmeen Varattiyathu | Prawns Roast?

Chemmeen Varattiyathu | Prawns Roast?

Ingredients:-

• Prawns – ½ Kg
• Shallot – 1 Cup
• Tomato – 2 Small
• Green chilli - 1
• Ginger – 1 Inch
• Garlic – 10 Pods
• Turmeric Powder – ½ Teaspoon
• Chilli Powder – ¾ Tablespoon
• Coriander Powder – 1 ½ Tablespoon
• Pepper Powder – ½ Teaspoon
• Garam Masala – ½ Teaspoon
• Salt as required
• Curry leaves as required

Preparation:-

• Crush shallot, green chilli, ginger, garlic using a mixer
• Take a clay pot and heat 3 tablespoon oil. Add crushed shallot, ginger, green chilli and garlic into the clay pot and sauté well
• Add turmeric powder, chilli powder, coriander powder and curry leaves into the pot and continue sautéing
• Add tomato and sauté
• Transfer cleaned prawns and then add required salt and mix it well
• Close the pot and cook well. Make sure you open the lid and stir it well
• Add pepper powder, garam masala and few curry leaves into the prawns and mix it well
• Switch off the stove and pour a teaspoon raw coconut oil
• Tasty Chemmeen Varattiyathu / Prawns roast is ready to serve

Cheers!!!

Minu

Thakkali Fry | Tomato Fry For Porotta and Chappathi

How to prepare Thakkali Fry | Tomato Fry For Porotta and Chappathi?

Thakkali Fry | Tomato Fry For Porotta and Chappathi?

Ingredients:-

• Tomato – 5 Medium
• Green chilli - 2
• Turmeric Powder – ¼ Teaspoon
• Chilli Powder – ½ Teaspoon
• Mustard Seeds - ½ Teaspoon
• Salt as required
• Curry leaves as required

Preparation:-

• Heat oil in a pan splutter mustard seeds. Add curry leaves into the pan
• Add tomato into the pan and sauté well
• Add green chilli, salt, turmeric powder, chilli powder and continue sautéing
• Switch off the stove and then add raw coconut oil
• Tasty tomato fry is ready serve

Cheers!!!

Minu

Vellayappam without Yeast and Baking Soda | Soft vellayappam using Coconut water

How to prepare Vellayappam without Yeast and Baking Soda | Soft vellayappam using Coconut water?

Vellayappam without Yeast and Baking Soda | Soft vellayappam using Coconut water

Ingredients:-

• Raw Rice (Soaked for 4 hours) – 2 Cup
• Grated Coconut – 1 Cup
• Coconut water – ½ Cup
• Cooked Rice – 3 Tablespoon
• Sugar – 1 to 2 Table spoon
• Salt as required

 

Preparation:-

• Take a mixer and soaked raw rice, grated coconut, cooked rice, coconut water, sugar, required plain water and grind it well
• 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.
• Tasty and soft vellayappam is ready serve

Cheers!!!

Minu

Pacha Manga Juice | Raw Mango Juice

How to prepare Pacha Manga Juice | Raw Mango Juice?

Pacha Manga Juice | Raw Mango Juice?

Ingredients:-

• Raw mango – 1
• Sugar – 5 to 6 Table spoon
• Mint leaf as required
• Green chilli - Small Piece
• Black Khus khus (Soaked in water) – ½ Teaspoon
• Ice Cubes as required

 

Preparation:-

• Cut mango into small pieces
• Take a mixer and add mango, green chilli, mint leaf, sugar, ice cubes, and cold water and grind it well
• Filter the juice and pour into the serving glass
• Add Khus khus on top of the juice and Raw Mango juice is ready to serve

                   

Cheers!!!

Minu

Nilakadala Sundal | Peanut Sundal

How to prepare Nilakadala Sundal | Peanut Sundal?

Nilakadala Sundal | Peanut Sundal?

Ingredients:-

• Peanut (soaked) – 1 ½ Cup
• Onion – 1 Big sliced
• Grated Carrot – ½ Cup
• Grated Coconut – ½ Cup
• Mustard seeds – 1 Teaspoon
• Dried red chilli – 4 to 5
• Curry leaves as required
• Salt as required

 

Preparation:-

• Boil peanut in a cooker by adding required salt and water
• Heat a pan and pour required oil. Splutter the mustard seeds and then add dried red chilli and curry leaves
• Add onion, carrot and salt and sauté well
• Add grated coconut into the pan and mix it well
• Add cooked peanut and mix it again
• Tasty Peanut Sundal is ready to serve

Cheers!!!

Minu

Malabar Special Thari Unda | Rava Laddu

How to prepare Malabar Special Thari Unda | Rava Laddu?

How to prepare Malabar Special Thari Unda | Rava Laddu?

Ingredients:-

• Semolina\Rava – 1 Cup
• Grated Coconut – ½ Cup
• Sugar - ½ Cup
• Ghee – 1 ½ to 2 Tablespoon
• Sesame seeds - ½ Teaspoon
• Cardamom Powder- 1 Teaspoon
• Dry grapes as required
• Milk as required

 

Preparation:-

• Heat ghee in a pan and sauté dry grapes
• Transfer semolina/Rava into the pan and sauté well
• Sauté sesame seeds until it start breaking
• Transfer grated coconut, sugar into the pan and sauté
• Add cardamom powder and continue sautéing
• Add semolina/Rava and fried dry grapes into pan and mix it well
• Transfer the mixture into a flat vessel to make the laddu
• Add milk before making Laddu shape and mix it well
• Take a small portion of Semolina/Rava and make round shape
• Tasty thari Unda/ Rava laddu is ready to serve

Cheers!!!

Minu

Vendakka Pachadi | Lady’s Finger Pachadi | Okra Pachadi

How to prepare Vendakka Pachadi | Lady’s Finger Pachadi | Okra Pachadi

Vendakka Pachadi | Lady’s Finger Pachadi | Okra Pachadi

Ingredients:-

• Lady’s Finger – 150 Gram
• Curd- 250 ml
• Grated Coconut – ½ Cup
• Green Chilli – 2 Sliced
• Mustard Seeds – 1 Teaspoon
• Dried Red Chilli – 2
• Curry Leaves as required
• Salt as needed
• Oil as needed

 

Preparation:-

• Heat required oil in a pan and fry Lady’s finger
• Take a mixer jar and half grind grated coconut, half portion of green chilli, curd
• Add half portion mustard seeds and grind again
• Add green chilli and curry leaves into the pan and sauté well
• Transfer the fried Lady’s finger into an another bowl and then pour ground coconut mixture and mix it well
• Taste the salt and add if required and mix it well
• 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
• Vendakka Pachadi is ready to serve with Sadya or meals

Cheers!!!

Minu