Thalassery Special Ghee Rice | Malabar Special Neychoru

How to prepare Thalassery/Malabar style Neychoru/Ghee Rice?

Thalassery/Malabar is famous for foodies. Once of the best and most famous Biriyani in Kerala is available in this small City called Thalassery. There is a specialty in Ghee rice too in this area. Ghee rice you get from Thalassery will not have any additional ingredients except bista (Fried Onion) cashew nuts and raisins. We use only Jeera rice to make Biriyani/Ghee rice. Here I am showing how to make authentic Thalassery style Ghee rice.

Thalassery Special Ghee Rice | Malabar Special Neychoru

Ingredients:-

• Jeera Rice – 2 Cup/Glass (Around 230 ml)
• Oil - 1 Tbsp
• Ghee – 2 Tbsp
• Cloves - 10
• Cardamom - 5
• Cinnamon Stick – 1 Inch
• Dry pepper - 10
• Star Anise - 1
• Fennel Seeds – ½  Tsp
• Water – 3 Cup and 3 Tbsp (1 ½ Cup water for 1 Cup rice and 3 Tbsp extra)
• Lemon Juice – 1 Tbsp Squeezed from half portion of the lemon
• Onion for Bista – 3 Big onion finely chopped

 

Preparation:-

• Keep one big vessel in a stove and add 1 Tbsp oil and 2 Tbsp ghee
• Once it become hot add spices (Cloves -8 , Star Anise -1, Cinnamon Stick – 1 Inch, Cardamom - 5, Dry pepper - 10, Fennel Seeds – ½ Tsp) into it and sauté well
• Add rice into the vessel and stir well until the rice starts breaking. Keep the flame in medium
• Add 1 Tbsp lemon juice (squeezed from half portion of the lemon) into the water
• Once it starts boiling close the vessel with a lid and keep a weight on top of the vessel
• Make sure to keep the flame between low and medium and cook for 6 min
• Open the lid and mix the rice after 6 min.
• Again close the vessel with a lid and keep a weight on top of the vessel. Cook for 1 to 1 ½ min at LOW flame and then switch off the stove. Keep it aside for 5 min without taking the weight.
• To prepare the bista (Onion Fry), cut the 3 big onion as much thin as possible
• Heat a pan and pour oil into it. Add finely chopped onion and sauté well until it become dark brown
• Heat a pan and add ghee into it. Fry cashew nuts and raisins and keep it aside
• Open the lid and mix the rice. Let’s garnish the rice with bista(Onion fry), cashew and raisins. Ghee rice is ready to serve

Cheers!!!

Minu

Thakkali Chammanthi | Tomato Chutney | Tomato Onion Chutney

How to prepare restaurant style Thakkali Chammanthi/Tomato Chutney?

Thakkali Chammanthi | Tomato Chutney | Tomato Onion Chutney

Ingredients:-

• Tomato – 5
• Onion – 1 Big
• Green chilli - 2
• Turmeric Powder – ¼ Tsp
• Chili powder – ½ Tsp
• Salt to taste
• Mustard seeds as needed
• Curry leaves as needed
• Oil as needed

 

Preparation:- 

• Cut the onion, tomato and green chilli into small pieces
• Heat a pan and add oil into it. Splutter the mustard seeds and then add onion and sauté well
• When the onion become transparent add Tomato into it continue sautéing
• Add green chilli, salt to taste, chilli powder, turmeric powder curry leaves into the pan and sauté
• Once the tomato mixture become normal temperature transfer that into a mixer jar and crush it. Make sure you don’t grind it.
• Tasty tomato chutney is ready to serve with Dosa or idli

Cheers!!!

Minu

Vazha Koombu Thoran | Banana Flower Stir Fry

How to prepare Kerala Special Vazha Koombu Thoran/Banana Flower Stir Fry?

 Vazhakoombu Thoran | Banana Flower Stir Fry

Ingredients:-

• Vazha Koombu/Banana Flower – 1 finely chopped
• Turmeric Powder – ¾ Tsp
• Chili powder –1 Tsp
• Green chilli - 1
• Curry leaves as needed
• Boiled rice – 2 Tsp
• Urad dhal – 1 Tsp
• Mustard seeds as needed
• Dried red chilli – 2
• Grated Coconut – 1/2 Cup
• Salt to taste
• Oil as needed

Preparation:- 

• First clean vazha koombu / Banana Flower and then cut it into fine and small pieces
• Transfer the chopped vazha koombu / Banana Flower into a big vessel and then add green chilli cut it into slices, salt to taste, turmeric powder, chilli powder, curry leaves, grated coconut and then mix it well
• Heat a pan and add oil into it. Splutter the mustard seeds and then add boiled rice, urad dhal, dried red chilli and sauté well
• Transfer the clean vazha koombu / Banana Flower into the pan and mix it well
• Pour the required water to cook the vazha koombu / Banana Flower
• Close the lid and cook for approximately 10 to 15 min in medium flame
• Tasty vazha koombu / Banana Flower stir fry is ready to serve
• Switch off the stove

 

Cheers!!!

Minu

Kerala style Chena Parippu Curry | Yam and Dhal curry

How to prepare Kerala Style Chena Parippu (Yam & Dhal) curry?

Kerala style Chena Parippu Curry | Yam and Dhal curry

Ingredients:-

• Yam – 200 gm cut into Medium size pieces
• Dhal – 1/3 Cup soaked for an hour
• Chili powder –1 ½ Tsp
• Turmeric Powder – ¾ Tsp
• Grated Coconut – ¾ Cup
• Cumin Seeds - ¼ Tsp
• Green chilli - 2
• Salt to taste
• Mustard seeds as needed
• Dried red chilli – 2
• Grated Coconut – 3 Tbsp for stir fry
• Curry leaves as needed
• Oil as needed

 

Preparation:-

• Take a cooker and transfer Dhal, Yam/Chena, Salt to taste, Turmeric powder, Chilli powder, required water and then mix it well. Switch on the stove and cook the yam
• Take a mixer jar and grind the coconut by adding green chilli, cumin seeds and required water
• Smash few cooked yam/Chena pieces to make the curry bit thick
• Pour the ground coconut paste into the cooker and mix well.
• Switch on the stove and pour the required water into the curry
• When it starts boiling add curry leaves into the curry
• Taste the salt add if required
• Switch off the stove
• Heat a pan and pour required oil to splutter the mustard seeds. Add the grated coconut, dried red chilli and curry leaves into it and sauté well
• Transfer the fried coconut along with mustard seeds into the curry

Cheers!!!

Minu

Crab Masala/Roast | Njandu Masala

How to prepare Kerala Style Crab Roast (Njandu Masala)?

 Crab Masala/Roast | Njandu Masala

Ingredients:-

• Crab – 750 gm
• Onion – 3 Big - Nicely chopped
• Tomato – 4 Medium size
• Ginger Garlic paste
• -          Green chill - 2
• -          Ginger – 1 Inch
• -          Garlic – 15 pods
• Turmeric Powder – 1 Tsp
• Chili powder – 2 Tsp
• Coriander powder – 2 Tbsp
• Pepper powder -1 Tsp
• Garam Masala – ½ Tsp
• Fenugreek powder – ¼ Tsp
• Salt to tast
• Curry leaves as needed
• Oil as needed

Preparation:-

• Taka a clay pot and add oil into it. Add onion, little salt and sauté well
• Add ginger garlic paste in to the onion and continue sautéing
• Add turmeric powder, Chilli powder and coriander powder and sauté well
• Add Curry leaves and then Tomato and continue sautéing
• Transfer the crab in to the pot and mix it well
• Pout ¼ cup water to cook the crab
• Taste the salt and add if required
• Close the pot using a lid and cook well
• Add Pepper powder, Garam masala and Fenugreek powder into the Crab and mix well
• Pour 1 to 1 ½ Tbsp coconut oil and curry leaves into the mixture
• Tasty Crab roast is ready to server!!!

Cheers!!!

Minu

Beetroot Pachadi | Kerala Style Beetroot Pachadi

How to prepare Kerala style beetroot pachdi?

Beetroot Pachadi | Kerala Style Beetroot Pachadi

Ingredients:-

• Beetroot – ¾ Cup chopped
• Grated Coconut – ½ Cup
• Curd – ½ Cup
• Mustard Seeds – 1 Tsp for grinding
• Green Chilli - 2
• Dried red chilli - 2
• Mustard seeds as needed
• Oil as needed

 

Preparation:-

• Take chopped beetroot in a pan and cook by pouring little water
• Transfer the cooked beetroot into a mixer and grind it well to make a thick paste
• Transfer the ground beetroot into another bowl
• Grind the grated coconut along with green chilli, mustard seeds and curd
• Pour the ground coconut along with the curd into the beetroot paste and mix it well by adding required salt
• Heat a pan and pour required oil. Splutter the mustard seeds and then add dried green chilli and curry leaves
• Transfer the spluttered mustard into the beetroot
• Tasty beetroot pachadi is ready to serve!!!

 

Cheers!!!

Minu

Mushroom Butter Masala | Easy and simple Butter Masala

How to prepare quick and easy Mushroom Butter Masala?

Mushroom Butter Masala | Easy and simple Butter Masala

Ingredients:-

• Mushroom – 200 gm
• Onion – 2 Medium chopped
• Tomato Puri – 2 Tomato
• Star Anise - 1
• Cardamom - 3
• Cloves – 4 to 5
• Cinnamon – Small piece
• Fennel Seeds - ½ Tsp
• Garlic/Ginger Paste – 2 Tsp
• Green Chilli – 1 Big chopped
• Chili Powder – 1 Tbsp
• Turmeric Power – 1 Tsp
• Salt to taste
• Fresh Cream – ¼ Cup
• Coriander Leaves as needed
• Oil as needed
• Butter – 1 Tbsp
• Water as needed

 

Preparation:-

• Make Tomato puri by grinding 2 tomatoes without adding any water
• Heat a pan and pour required oil. Add Butter and all the spices into it and sauté well
• Add chopped onion into the pan and sauté well
• Add ginger garlic paste and chopped green chilli into the pan and continue the sautéing
• Add Chilli powder and turmeric powder
• Pour tomato puri to the pan and mix well
• Transfer the cleaned mushroom into the pan and mix it well
• Pour required water (around ½ cup) and cook the mushroom
• Pour fresh cream and mix well
• Once it starts boiling add coriander leaves and switch off the stove
• Serve it with Chapathi!

 

Cheers!!!

Minu

Coconut Onion Chutney for Dosa and Idli | Shallot/Small Onion Chutney

How to prepare Coconut Onion Chutney for Dosa and Idli?

Coconut Onion Chutney for Dosa and Idli | Shallot/Small Onion Chutney

Ingredients:-

Grated Coconut – 1 Cup

Shallot/Small Onion - 3

Chili Powder – ½ Tsp

Salt to taste

Curry leaves as needed

Dried red chilli – 1 Big

Oil as needed

Mustard seeds as needed

Water – ¼ cup for grinding

-          ¼ cup while boiling

 

Preparation:-

Take a mixer jar and add grated coconut, shallot/Small Onion, chilli powder, salt to taste and ¼ cup water and then grind well

Heat a pan and pour the required oil. Splutter the mustard seeds and then add dried red chilli and curry leaves and saute well

To avoid overheat switch off the stove and transfer the ground coconut mixture and stir continuously

Pour another ¼ cup (based on your choice/consistency you may like) water and mix well

Add little more curry leaves and check the salt and add if required

Switch on the stove and heat the chutney in medium flame. Make sure you DON’T boil. Switch off the stove when you notice bubbles started coming up.

Serve it with Dosa, Idli!

Cheers!!!

Minu

Onion Pakoda | Crispy Onion Pakoda | Evening Snacks

How to prepare crispy Onion Pakoda?

Onion Pakoda | Crispy Onion Pakoda | Evening Snacks

 

Ingredients:-

• Onion – 4 medium size chopped
• Besan/Gram flour – 1 Cup
• Salt to taste
• Green Chilli – 1 Big chopped (1 Tbsp)
• Ginger – 2 Tsp
• Cumin seeds – 1 Tsp
• Chili Powder – 1 Tbsp
• Curry leaves as needed
• Water as needed

 

Preparation:-

• Take a big bowl and add Onion, Besan flour, Salt, Green Chilli, Ginger, Cumin Seeds and Curry powder and mix well
• Once it is mixed well add chilli powder and pour water (1 ½ Tbsp) little by little and mix
• Check the consistency by holding the mixture on your palm
• Heat a pan and pour the required oil. Take a small portal of onion and deep fry it

Cheers!!!

Minu

Chikoo Banana Milk Shake | Milkshake for Kids | Sapota Milkshake

 How to prepare chikoo Banana milkshake/Kids special Milkshake?

Chikoo Banana Milk Shake | Milkshake for Kids | Sapota Milkshake

Ingredients:-

• Chikoo/Sapota – 3 peeled and cut
• Banana Robusta – 2 chopped
• Milk – 1 Cup
• Honey – 3 Tbsp

 

Preparation:-

• Take a mixer jar and add Chikoo/Sapota, banana honey and milk into it
• Blend the fruits to make juice
• Pour the juice into a serving glass

Cheers!!!

Minu

Soft Gothambu Puttu | Wheat Puttu | Kerala Breakfast recipe

How to prepare soft gothambu/wheat puttu?

 Soft Gothambu Puttu | Wheat Puttu | Kerala Breakfast recipe

Ingredients:- 

• Wheat Flour – 2 Cup
• Grated Coconut as needed
• Water – ½ Cup (120 ml)
• Salt to taste

Preparation:-

• Take a flat vessel and mix wheat flour and salt needed
• Pour water little by little in to the flour and mix it well
• Take a mixer jar and transfer the wheat flour into it and pulse it for twice
• Make sure you don’t grind the wheat, pulse the wheat for twice or thrice
• Transfer the wheat into a vessel from the mixer jar and mix it well
• Take a puttu making vessel and fill coconut and wheat flour alternatively
• Keep it over the cooker for steaming
• Transfer the puttu into a plate, soft wheat/gothambu puttu is ready to serve
• Serve it hot!

 

Cheers!!!

Minu

Idichakka Thoran | Tender Jack fruit Stir Fry

How to prepare Idichakka thoran/Tender Jack fruit Stir Fry?

 Idichakka Thoran | Raw Jack fruit Stir Fry

Ingredients:-

• Jack Fruit/Idichakka – ½ portion of a medium size fruit
• Turmeric Powder - ½ tsp
• Grate Coconut – ½ cup
• Green chilli – 3
• Garlic – 3 to 4 pods
• Boiled rice – 1 Tsp
• Urad dal – 1 Tsp
• Dried red chilli - 2
• Salt to taste
• Mustard Seeds as needed
• Curry leaves as needed
• Water as needed to cook the Jack Fruit/Idichakka

 

Preparation:-

• While cutting the Jack fruit make sure to apply oil on your hand and knife to avoid sticking the white paste
• Remove the sharp portion of the jack fruit using a knife
• Cut the Jack fruit into medium sized pieces
• Transfer the cut pieces into a cooker. Add salt to taste, ½ tsp turmeric Powder and a little water to cook the jack fruit
• Using a mixer jar crush the cooked idichakka. Make sure you pulse it for once or twice to avoid it become a paste
• Crush the coconut using a mixer by adding green chilli and garlic
• Heat a pan and add oil into it, splutter the mustard seeds.
• Add boiled rice and urad dal into the oil. After that add curry leaves and dried red chilli into it sauté well
• Transfer the crushed idichakka/Jack fruit into the pan and mix well
• Add crushed coconut into it and mix well
• Taste the salt and add if required
• Mix the mixture well
• Cook for 2 min by closing the mixture using a lid
• Open the lid and mix it well. Switch off the stove and transfer it into a serving dish
• Serve it hot!

Cheers!!!

Minu

Sweet Bread Toast | Kids special Bread Toast

How to prepare a very simple Sweet Bread Toast/Kids special Bread Toast?

Sweet Bread Toast | Kids special Bread Toast

Ingredients:-

• Bread – 6 Slices
• Pineapple Jam – 3 Tbsp
• Aval/Rice Flakes – 3 Tbsp
• Milk – 2 Tbsp
• Sugar – 1 Tbsp
• Cardamom Powder – 3 Crushed  
• Butter – 1 ½ to 2 Tbsp

Preparation:-

• Add sugar and cardamom powder into the milk and stir well until it dissolves
• Add Aval/Poha into the milk and soak it for few min
• Cut the black portion of the bread
• Take one bread at a time and paste the Jam over the bread
• Add soaked Aval/Poha over the bread and keep one bread over another
• Take a pan and toast the bread with butter
• Serve it hot!

Cheers!!!

Minu

Karimeen Mappas | Kerala Style Fish Mappas

How to prepare Karimeen Mappas/Kerala Style Meen Mappas?

 Karimeen Mappas | Kerala Style Fish Mappas

Ingredients:- 

• Karimeen/Pearl Sport Fish – 2
• Onion – 1 Big sliced
• Tomato – 2 (1 Sliced into small pieces and 1 round sliced)
• Curry leaves as needed
• Green chilli – 3
• Garlic paste – 1 Tsp
• Ginger Paste – ¾ Tsp
• Small Onion/Shallot- 1 ½ Tbsp
• Salt to taste
• Chilli Powder – ½ Tsp
• Turmeric Powder – ½ Tsp
• Pepper Powder – ½ Tsp
• Coriander Powder – 2 Tsp
• Coconut Milk – 1 ½ Cup  - Second milk  and ¼ Cup  - First Milk
• Mustad seeds
• Fenugreek – less than ¼ Tsp
• Oil as needed

Preparation:-

• Marinate the Karimeen by adding a little salt, ½ Tsp Turmeric Powder and 1 pinch pepper powder and keep it aside for 10.
• Heat a pan and add a little oil to fry the marinated Karimeen
• Heat a cooking clay pot and add 2 tbsp oil into it. Splutter the mustard seeds.
• Add fenugreek into the oil
• Add garlic and ginger paste into the pot and mix saute well
• Now add Shallot into the mixture and then add green chilli and saute well until its raw smell goes away
• Add sliced onion into the mixture and continue sauting by adding a pinch of salt and later few curry leaves
• Add turmeric powder, chilli powder and coriander powder into the mixture and saute well
• Add sliced tomato into the mixture
• Pour second coconut milk into the mixture and mix well
• Add shallow fried Karimeen into the curry and cook
• Add pepper powder and round sliced tomato and curry leaves into the curry
• Finally pour the first coconut milk and switch off the stove once it starts boiling
• Karimeen Mappas is ready now…Serve it hot!

Cheers!!!

Minu

Egg Fried Rice | Kids lunch box Rice

Ho to prepare simple egg fried rice?

Egg Fried Rice | Kids lunch box Rice

Ingredients:- 

• Cooked Basmati Rice - 2 Cup uncooked rice
• Onion – 1 Big
• Carrot - ½ Cup
• Beans - ½ Cup
• Spring Onion – ½ to ¾ cup
• Egg - 3
• Soya Sause - 2 Tbsp
• Salt to taste
• Oil as needed
• Pepper Powder

Preparation:- 

• Cook the Basmati rice, it is better if you can cook the rice in advance. Add salt while cooking.
• Heat a pan and oil into it, add sliced onion and sauté well.
• Add Carrot and beans into the pan and saute, make sure to add required salt into the vegetable
• Add egg into the vegetable mix and also add a little salt, ½ tsp pepper powder into it and mix well
• Add cooked basmati rice into the pan and mix well
• Add 2 Tbsp Soya Sauce, 1 Tsp pepper powder and spring onion into the rice and mix well
• Serve it hot!

Cheers!!!

Minu

Soft Phulka | Soft Pudina/Mint Phulka

How to prepare Soft pudina Phulka/Roti?

 Soft Phulka | Soft Pudina/Mint Phulka

Ingredients:-

• Wheat Powder – 1 Cup
• Pudina/Mint – 15 to 20 stump
• Water - ¼ cup for grinding Pudina/Mint + 2Tbsp
• Salt to taste

Preparation:-

• Take a vessel and add wheat powder into it. Add Salt and mix it properly.
• Pour Pudina paste into the wheat, while mixing add additional 2 Tbsp water little by little and knead it well
• Transfer the dough into a closed vessel and keep it aside for 20 to 30 min
• Make medium size balls to make phulka
• Now take one of the balls and place it on a flat surface dusted with wheat flour. Using a rolling pin, roll the ball to a circular shape
• Heat a Tawa and keep one phulka at a time and cook both sides
• Once both sides are cooked for a min, by using clip take out the phulka and keep it directly over high flame. Flip over the phulka until it cook well.
• Serve it hot with Vegetable or chicken curry!

Cheers!!!

Minu

Varuthu Aracha Naadan Style Chicken Curry | Kerala Style Varuthu Aracha Chicken Curry

How to prepare Thenga Varuthu Aracha Naadan Style Chicken Curry?

 Varuthu Aracha Naadan Style Chicken Curry | Kerala Style Varuthu Aracha Chicken Curry

Ingredients:-

Chicken – ¾ KG
Onion – 3 to 4 medium size
Tomato – 1
Ginger – 2 Inch
Garlic – 15 pods
Green chilli – 2
Turmeric Powder – ½ Tsp
Chilli Powder – 2 Tsp
Coriander powder – 1 ½ Tbsp
Chicken Masala – 1 Tsp
Grated Coconut – ¾ Cup
Cardamom – 4
Cloves - 5 to 6
Cinnamon – Small piece
Fennel Seeds – 1 Tsp
Whole Pepper - 1 Tsp
Curry leaves as needed
Salt to taste
Oil as needed




Preparation:-

• Chop onion, tomato, green chilli, ginger and also crush the garlic
• Heat a Kadai and pour oil into it. Add Onion, Salt, Green chilli, Ginger, Garlic, Curry leaves and sauté well. 
• Add turmeric powder, chilli powder, coriander powder and chicken masala into the Kadai and continue sautéing
• Add tomato into the mixture and continue sautéing
• Add chicken into the Kadai and mix well. 
• Add a little water into it and cook
• Heat another pan to fry the grated coconut
• Pour little oil and continue to fry the coconut
• Add Cardamom, Cloves, Cinnamon stick, Fennel seeds, Whole Pepper and curry leaves into the coconut and sauté well
• Grind the fried coconut mixture to make a thick paste using a mixer and keep it aside
• Pour the fried coconut paste into the cooked chicken and mix well. Once it starts boiling switch off the stove 
• Serve it hot with Rice or Chappathi!

Cheers!!!

Minu