Mango Pola| Iftar Nombuthura Special Mango Pola

How to prepare Mango Pola | Iftar Nombuthura Special Mango Pola

Mango Pola| Iftar Nombuthura Special Mango Pola

Ingredients:-

• Mango Pulp– 1 Cup
• Egg – 3
• All-purpose flour – 1 Cup
• Sugar – 1/3 Cup
• Vanilla essence – ¼ Teaspoon
• Baking Soda – A Pinch
• Salt to taste
• Ghee as required
• Cherry as required
• Mango pieces as required

 

Preparation:-

• Grind mango using a mixer jar and make thick pulp
• Add eggs, sugar, and vanilla essence into the jar and grind it well
• Transfer the mixture into a bowl and then add all-purpose flour little by little and mix it well using a spatula
• Add baking soda and salt and mix it well again
• Take a non-stick pan and keep it over Dosa Tawa. Apply ghee over the non-stick pan.
• Transfer mango mixture into the pan and spread it evenly
• Close the pan using a lid and cook. After 4 to 5 min decorate the mango pola using cherry, cut mangoes etc.
• Close it again and cook well for 10 to 12 min.
• Transfer the pola into a plate
• Tasty Mango pola is ready to serve

Cheers!!!

Minu

Chakka Unda| Iftar Nombuthura Special Jackfruit Balls

How to prepare Chakka Unda| Iftar Nombuthura Special Jackfruit Balls

Chakka Unda| Iftar Nombuthura Special Jackfruit Balls

Ingredients:-

• Dried jackfruit – 100 Gram
• Jaggery – 200 Gram
• Grated Coconut – 1 Cup
• Cardamom – 5 Pods

 

Preparation:-

• Grind dried jackfruit using a mixer jar and make fine powder
• Add grated jaggery, cardamom, grated coconut into the jar and grind well
• Transfer the mixture into a bowl and make small balls
• Tasty Chakka/Jackfruit Unda is ready to serve

Cheers!!!

Minu

Cabbage Bonda | Iftar / Nombuthura Special Cabbage Bonda

How to prepare Cabbage Bonda | Iftar / Nombuthura Special Cabbage Bonda

Cabbage Bonda| Iftar Nombuthura Special Cabbage Bonda

Ingredients:-

• Cabbage – 2 Cup
• Turmeric Powder – ½ Teaspoon
• Chilli Powder – 1 ½ Teaspoon
• Cumin seeds – ¼ Teaspoon
• Asafoetida - One Pinch
• Besan/Gram powder – ½ Cup
• Salt as required
• Curry leaves as required

 

Preparation:-

• Take cleaned cabbage in a bowl and add salt to taste, turmeric powder, chilli powder, few curry leaves, cumin seeds, and asafoetida and mix it well.
• Add besan/gram flour little by little and mix it well
• Heat require oil in a pan and add cabbage balls one by one and fry both sides until golden brown
• Tasty Cabbage bonda is ready to serve

Cheers!!!

Minu

Malabar Special Mathi Fry | Special Mathi Fry

How to prepare Malabar Special Mathi Fry| Special Mathi Fry

Malabar Special Mathi Fry| Special Mathi Fry

Ingredients:-

• Sardine – 7
• Turmeric Powder – ½ Teaspoon
• Chilli Powder – 1 Teaspoon
• Pepper Powder – ½ Teaspoon
• Kashmiri Chilli Powder – ½ Teaspoon
• Raw coconut oil - ½ to ¾ Teaspoon
• Onion – ½ portion of a small size
• Grated coconut – ¼ cup
• Salt as required
• Curry leaves as required

 

Preparation:-

• Take cleaned sardine in a bowl and add salt to taste, turmeric powder, chilli powder, pepper powder, raw coconut oil and then mix it well.
• Add ½ teaspoon Kashmiri chilli powder and mix it again
• Heat require oil to fry in a pan and add curry leaves and then transfer sardine one by one. Fry both sides.
• Switch off the stove and transfer fried sardine into a serving vessel
• Fry onion and curry leaves into the same pan using the same oil
• Add ¼ cup grated coconut into the pan and mix again
• Transfer the fried onion and coconut over the fried sardine
• Tasty Malabar special Mathi fry is ready to serve

Cheers!!!

Minu

Chickoo Ice Cream | Sapota Ice Cream

How to prepare Chickoo Ice Cream | Sapota Ice Cream

How to prepare Chickoo Ice Cream| Sapota Ice Cream

Ingredients:-

• Sapodilla/Chickoo – 4 Sliced
• Fresh Cream – 200 ml
• Sugar Powder– ½ Cup

 

Preparation:-

• Crush Sapodilla/Chickoo using a mixer
• Take a bowl and beat fresh cream using a beater or hand
• Add powdered sugar into the fresh cream and mix it well
• Transfer crushed Sapodilla/Chickoo into the bowl and mix
• Transfer the Ice Cream mixture into a container to set and keep it in the freezer for minimum 8 Hours
• Cover the vessel using a cling film and then close the vessel
• Keep ice cream into the freezer for 6 to 7 hours
• Take out the ice cream after 6 to 7 hours and remove the cling film
• Tasty Sapodilla/Chickoo ice cream is ready to serve

Cheers!!!

Minu

Grape Lassi | Grape Smoothie

How to prepare Grape Lassi | Grape Smoothie

Grape Lassi | Grape Smoothie

Ingredients:-

• Black Grape – 2 Cup
• Thick Curd – 1 Cup
• Milk – 1 Cup
• Sugar – 4 Tablespoon

 

Preparation:-

• Take a juicer and grind grapes by adding thick curd, milk and sugar
• Pour lassi into a serving glass

 

Cheers!!!

Minu

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