Soya Chunks Biriyani in Cooker | Cooker Soya Chunks Biriyani

How to prepare Soya Chunks Biriyani in Cooker | Cooker Soya Chunks Biriyani

Soya Chunks Biriyani in Cooker | Cooker Soya Chunks Biriyani

Ingredients:-

• Basmati Rice – 2 Cup
• Cloves – 3
• Fennel Seeds – ¼ Teaspoon
• Cardamom – 3
• Cinnamon Stick – Small piece
• Mace - 1 strand
• Soya Chunks – ½ Cup soaked in hot water
• Onion -3 medium Size sliced
• Tomato – 2 sliced
• Garlic (10 Pods), Chilli (2) and Ginger (1 Inch) paste
• Turmeric Powder – ½ Teaspoon
• Chilli powder – ¾ Teaspoon
• Coriander Powder – 2 Teaspoon
• Garam Masala – ½ Teaspoon
• Lemon Juice – ½ Portion squeezed
• Salt as needed
• Coriander and Mint leaves as required
• Oil and Ghee as needed

Preparation:-

• Keep one cooker to prepare the biriyani in a stove and add oil and ghee. Once it become hot add all the spices (Cloves, Mice, Cinnamon, Cardamom, Fennel Seeds) into it and sauté well.
• Add sliced onion and a little salt and continue sautéing
• Add ginger, garlic and chilli paste into the cooker and mix it well
• Add turmeric powder, chilli powder and coriander powder into the cooker and sauté well
• Add tomato
• Add coriander and mint leaves and mix it well
• Add soya chunks into the cooker and mix it well and then add garam masala
• Transfer rice into the cooker and mix it well
• Pour 4 cup water (1:2) and mix it well
• Add required salt into the rice and also add lemon juice
• Close the cooker and cook for 1 whistle at high flame and then cook at medium flame for 8 min or for 1 whistle
• Add little more fresh coriander and mint leaves and mix it well
• Tasty Soya Chunks cooker Biriyani is ready to serve

 

Cheers!!!

Minu

How to prepare Mathan Parippu Curry | Kerala Special Pumpkin Dal Curry

How to prepare Mathan Parippu Curry | Kerala Special Pumpkin Dal Curry

Mathan Parippu Curry | Kerala Special Pumpkin Dal Curry

Ingredients:-

• Pumpkin – 1 Cup
• Dal – ¼ Cup soaked
• Turmeric Powder – ¼ Teaspoon
• Chilli powder – ½ Teaspoon
• Green Chilli - 2
• Grated Coconut – ½ Cup
• Cumin Seeds – ¼ Teaspoon
• Mustard Seeds –¼ Teaspoon
• Dry Red Chilli - 2
• Salt as needed
• Curry Leaves as required
• Oil as needed

Preparation:-

• Cook dal using a cooker
• Add pumpkin, green chilli, required salt, turmeric powder, chilli powder and required water into the cooker and mix it well and then cook the vegetables for two whistles.
• Grind grated coconut, cumin seeds and make a thick paste
• Smash few cooked pumpkins
• Transfer ground coconut paste into the cooker and mix it well
• Once curry start boiling, switch off the stove
• Heat Oil in a pan. Splutter mustard seeds. Add dried red chilli, Curry leaves and sauté well
• Transfer spluttered mustard into the curry
• Tasty mathan parippu curry is ready to serve

 

Cheers!!!

Minu

Kuzhakkatta | Kerala Special Ari Kuzhakkatta

How to prepare Kuzhakkatta | Kerala Special Ari Kuzhakkatta

Kuzhakkatta | Kerala Special Ari Kuzhakkatta

Ingredients:-

• Rice flour – 1 Cup
• Shallot – 20 Pods
• Grated Coconut – ¾ Cup
• Mustard Seeds –½ Teaspoon
• Dry Red Chilli - 4
• Salt as needed
• Curry Leaves as required
• Ghee as needed
• Oil as needed
• Water – 1 Cup

Preparation:-

• Take 1 Cup water in a vessel and add salt into it
• Add rice flour into it and mix it well
• Switch on the stove and keep it in high flame. Stir the mixture continuously.
• Once it become thick switch off the stove and allow it to cool
• Add ghee into the pan and knead it well.
• Take small portion of the dough and make small balls
• Steam rice balls until it cook
• Heat Oil in a pan. Splutter mustard seeds. Add dried red chilli, Curry leaves and shallot and sauté well
• Transfer steamed rice balls into the pan and mix it well
• Finally add grated coconut and then switch off the stove
• Tasty Kozhukkatta/Rice balls is ready to serve

 

Cheers!!!

Minu

Padavalam Pachadi | Kerala Sadya Special Pachadi

How to prepare Padavalam Pachadi | Kerala Sadya Special Pachadi

Padavalam Pachadi | Kerala Sadya Special Pachadi

Ingredients:-

• Snake Gourd – ½ Portion of a medium Size
• Green Chilli - 2
• Curry Leaves as needed
• Grated Coconut – ¾ Cup
• Curd - ¾ Cup
• Mustard Seeds – ¼ + ½ Teaspoon
• Dry Red Chilli -2
• Salt as needed
• Oil as needed

Preparation:-

• Peel the snake gourd and cut it into small pieces
• Transfer the snake gourd into a mud pot
• Add green chilli, curry leaves and salt
• Add required amount of water and cook
• Grind coconut curd and mustard seeds
• Heat coconut oil in a pan and add mustard seeds
• When mustard seeds splutter add dry chilli and curry leaves and add it into the pachadi
• Tasty Padavalam/Snake Gourd Pachadi is ready to serve

 

Cheers!!!

Minu

Sweet Corn Soup | Healthy Sweet Corn Soup

How to prepare Sweet Corn Soup | Healthy Sweet Corn Soup

Sweet Corn Soup | Healthy Sweet Corn Soup

Ingredients:-

• Sweet Corn to Grind– ½ Cup
• Sweet Corn Whole – ¼ Cup
• Carrot – ¼ Cup
• Beans – ¼ Cup
• Spring Onion - !/4 Cup
• Garlic – 4 Pods (¾ to 1 tablespoon)
• Pepper Powder – ½ Teaspoon
• Corn Flour – 1 Tablespoon
• Lemon Juice – ¼ Teaspoon
• Sugar – ¼ Teaspoon
• Salt as required
• Butter as required

Preparation:-

• Take a mixer jar and grind sweet corn and make thick paste by adding a little water
• Take corn flour in a bowl and mix it with ¼ cup water
• Heat butter in a pan and add carrot, beans, sweet corn, garlic into it and sauté well
• Add spring onion and continue sautéing
• Transfer ground sweet corn into the pan and mix it well
• Add two cup water and cook for 5 min by closing the pan
•  Transfer corn flour into the pan and mix it well
• Add required salt, sugar, pepper powder into the soup and mix it again
• Finally add few spring onion and lemon juice and then switch off the stove
• Tasty Sweet Corn soup is ready to serve

Cheers!!!

Minu

Rava Idiyappam | Rava Noolputtu | Kerala Breakfast

How to prepare Rava Idiyappam | Rava Noolputtu

Rava Idiyappam | Rava Noolputtu

Ingredients:-

• Semolina/Rava – 2 Cup
• Grated Coconut as required
• Salt as required
• Oil – 1 Teaspoon
• Water - 4 Cup (Double quantity of Rava)

 

Preparation:-

• Boil 4 cup water, add salt as required and 1 teaspoon oil
• Transfer semolina into the boiled water and mix it continuously at high flame
• Switch off the stove once semolina absorbs entire water and close the pan using a lid.
• Open the lid and mix it well. Allow the mixture to cool down
• Fill the dough into the idiyappam mould
• Take idli making vessel and add grated coconut first and then squeeze rava idiyappam mixture
• Keep the filled vessel inside the cooker and cook for 3 min
• Tasty Rava idiyappam is ready to serve

Cheers!!!

Minu

Cheera Sambar | Red Spinach Sambar

How to prepare Cheera Sambar | Red Spinach Sambar

Cheera Sambar | Red Spinach Sambar

Ingredients:-

• Toor dhal – ½ Cup Soaked
• Red spinach – 2 Cup
• Green chilli – 1
• Tomato – 1 Medium Size
• Turmeric Powder – ¼ Teaspoon
• Chilli powder – 2 Teaspoon
• Coriander Powder – 2 Teaspoon
• Sambar powder – 2 Teaspoon
• Tamarind water – 1 gooseberry size squeezed
• Asafoetida – A Pinch
• Fenugreek powder – A Pinch
• Jaggery a small piece
• Ghee – ½ Teaspoon
• Onion – ¼ portion of a medium size
• Dried red chilli - 2
• Salt as required
• Water as required
• Curry leaves as required

 

Preparation:-

• Cook toor dal in a cooker by adding required water
• Take a mud pot and add cooked dal, red spinach, green chilli, tomato, salt to taste, turmeric powder, chilli powder, coriander powder, sambar powder, curry leaves and mix it well
• Add required water and cook well by closing the mud pot
• Pour tamarind water into the pot
• Add asafoetida powder, fenugreek powder into the sambar and allow it to boil
• Add a small piece of jaggery and a ghee into it and then switch off the stove
• Heat a pan and pour required oil. Splutter the mustard seeds and then add onion, dried red chilli and curry leaves and sauté well. Transfer the spluttered mustard into the sambar.
• Tasty cheera sambar  is ready to serve

Cheers!!!

Minu

Baby Corn Manchurian | Restaurant Style Baby Corn Manchurian

How to prepare Baby Corn Manchurian | Restaurant Style Manchurian

Baby Corn Manchurian | Restaurant Style Manchurian

Ingredients:-

• Baby Corn - 10
• All-purpose flour/Maida - ½ Cup
• Cornflour – 2 Teaspoon
• Chilli Powder – 1 Teaspoon
• Cloves – 3
• Onion – 1 Medium
• Capsicum – ½ Portion
• Garlic – 4 Pods
• Ginger – ½ Teaspoon
• Spring Onion – 4 to 5 stem
• Red Chilli Sauce – 1 Tablespoon
• Tomato Sauce – ½ Cup
• Soya sauce – 2 Tablespoon
• Pepper Powder – ½ Teaspoon
• Water - ¼ Cup
• Salt as required
• Oil as required

 

Preparation:-

• Take a bowl, add All-purpose flour/Maida, corn flour, chilli powder, salt and then mix it well.
• Pour water little by little and make thick batter.
• Add baby corn into the batter to coat it properly and keep it aside for 10 min
• Fry coated baby corn both sides
• Heat oil in a pan, add cloves, onion, capsicum, garlic, ginger, salt as required and sauté well
• Add chopped spring onion
• Add red chilli sauce, soya sauce and tomato sauce into the pan and mix it well
• Transfer fried baby corn into the pan and mix it well
• Add ¼ Cup water and then pepper powder into the pan and mix it well
• Once the gravy become thick switch off the stove
• Tasty Baby Corn Manchurian is ready to serve

Cheers!!!

Minu

Vendakka Pulincurry | Vendakka Mulakitta Curry | Lady's Finger Curry

How to prepare Vendakka Pulincurry | Vendakka Mulakitta Curry

Vendakka Pulincurry | Vendakka Mulakitta Curry

Ingredients:-

• Lady's finger/Okra - 10
• Mustard seeds - ½ Teaspoon
• Dried red chilli – 2
• Shallot/Small onion – 20 to 25 pods
• Turmeric Powder – ½ Teaspoon
• Chilli Powder – 2 Teaspoon
• Coriander Powder – 2 Teaspoon
• Green chilli – 2
• Tomato – 1 Medium size
• Tamarind water – gooseberry size squeezed
• Fenugreek – less than ¼ teaspoon
• Asafoetida Powder  - A Pinch
• Salt as required
• Water as required
• Curry leaves as required

Preparation:-

• Take a pan and splutter mustard seeds. Add dried red chilli and sauté well
• Add shallot into the pan and continue sautéing
• Add ladies finger into the pan along with salt and sauté again
• Add turmeric powder, chilli powder and coriander powder and mix it well
• Add green chilli and mix it again
• Add tomato and curry leaves into the pan and sauté
• Pour tamarind water and water required for gravi into the pan and allow it to boil by closing the pan
• Add fenugreek powder and Asafoetida and mix it well
• Tasty Vendakka Pulincurry  is ready to serve

Cheers!!!

Minu

Vanpayar Ularthiyathu | Vanpayar Thoran

How to prepare Vanpayar Ularthiyathu | Vanpayar Thoran

Vanpayar Ularthiyathu | Vanpayar Thoran

Ingredients:-

• Vanpayar /Cowpea – 1 Cup (Soaked)
• Turmeric Powder – ¼ Teaspoon
• Chilli Powder – 1 Teaspoon
• Grated coconut – ½ Cup
• Salt as required
• Water as required
• Curry leaves as required
• Raw coconut oil as required

Preparation:-

• Take a cooker and add Vanpayar /Cowpea, salt as required, turmeric powder, chilli powder and cook well
• Add grated coconut and mix it well
• Add raw coconut oil and curry leaves and mix it again
• Tasty Vanpayar /Cowpea ularthiyathu is ready to serve

Cheers!!!

Minu