Wednesday, 17 April 2019
Sunday, 14 April 2019
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
Thursday, 11 April 2019
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
Sunday, 7 April 2019
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
Thursday, 4 April 2019
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
Sunday, 31 March 2019
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
Wednesday, 27 March 2019
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
Sunday, 24 March 2019
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
Wednesday, 20 March 2019
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
Sunday, 17 March 2019
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
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