Thursday 8 February 2018

Double Layer Pudding | Milk and Tender Coconut layered pudding

How to prepare Double Layer Pudding or Milk and Tender Coconut layered pudding?


Double Layer Pudding | Milk and Tender Coconut layered pudding



Ingredients:-

Layer 1
  • Cold water – ½ Cup
  • Gelatine- 1 Tbsp
  • Milk – 1 Cup
  • Milkmaid – ½ Cup


Layer 2

  • Cold water – 1 Cup
  • Gelatine- 2 Tbsp
  • Tender coconut water – 2 Cup
  • Sugar – 5 Tbsp


Preparation:-

Layer1

  • Take ½ cup water and mix 1 Tbsp gelatine and keep it aside
  • Take a pan and boil 1 cup milk. Add ½ cup milkmaid and mix well
  • Add Gelatine into the milk and stir well
  • Keep the vessel into a water to get it cool
  • Take another vessel to set the first layer. Pour the milk mixture into it and keep it in a fridge/freezer


Layer 2

  • Take 1 cup water and mix 2 Tbsp gelatine and keep it aside
  • Take another vessel with 2 cup tender coconut water and add 5 Tbsp Sugar
  • Double boil the gelatine by keeping the gelatine mixed bowl into a boiling water until it melts
  • Transfer the gelatine into the tender coconut mixed with sugar and stir well
  • Take out the first layer from the fridge/freezer, make sure first layer is set and soft before pouring the second layer mixture
  • Pour the tender coconut mixture on top of the first layer and then keep the vessel inside the fridge/freezer
  • Two layer pudding (Milk and Tender Coconut) is ready!


Cheers!!!
Minu

Tuesday 6 February 2018

Karimeen Varuthathu | Karimeen Porichathu | Pearl Spot Fry

How to prepare Karimeen Varuthathu/Karimeen Porichathu?


Karimeen Varuthathu | Karimeen Porichathu | Pearl Spot Fry


Ingredients:- 
  • Karimeen/Pearl Spot – 1
  • Small Onion/Shallot – 3
  • Ginger – ½ Inch
  • Garlic – 4 pods
  • Green Chilli – 1
  • Curry Leave as required
  • Turmeric Powder – ½ Tsp
  • Chilli Powder – ¾ Tsp
  • Coriander Powder – 1 Tsp
  • Salt as required
  • Vinegar/Lemon Juice – 1 Tsp
  • Rice flour – ½ Tsp
  • Oil as required

 

Preparation:-

  • Make few deep cut mark over the fish
  • Take a mixer jar and add Small Onion/Shallot, Garlic, Green Chilli, ginger, Curry Leaves, Salt, Turmeric Powder, Chilli Powder, Coriander Powder and Vinegar and grind it will to make a thick paste
  • Transfer the masala paste into a bowl and check the taste, add salt or chilli if it is less
  • Add rice flour into the masala and mix it well
  • Apply masala little by little on both sides of the fish
  • Keep it aside for 10 min
  • To fry the fish, heat a pan and add oil
  • Add curry leaves into the oil
  • Add fish into the oil and fry both sides until it cook
  • Serve it hot!


Cheers!!!

Minu

Monday 5 February 2018

Kerala Style Egg Curry | Naadan Mutta Curry

How to prepare Kerala Style Egg Curry/Naadan Mutta Curry?



Kerala Style Egg Curry | Naadan Mutta Curry


Ingredients:- 
  • Egg – 2
  • Onion – 1 Medium
  • Potato – 1 Medium
  • Tomato – 1 Medium
  • Small Onion/Shallot – 4
  • Ginger – ¾ Inch
  • Garlic – 4 pods
  • Green Chilli – 2
  • Grated Coconut – ½ Cup
  • Turmeric Powder – ¼ Tsp
  • Chilli Powder – ¾ Tsp
  • Coriander Powder – 2 ½ Tsp
  • Pepper Powder – ¼ Tsp
  • Garam masala – ¼ Tsp
  • Curry Leave as required
  • Salt as required
  • Oil as required
  • Water as required

 

Preparation:-

  • Boil the eggs first and keep it aside. While boiling the water make sure to add a little salt into it to avoid breaking the egg shell
  • Take a cooker and add sliced onion, Potato, Tomato, sliced Green Chilli, Ginger, Garlic, Curry leaves, Turmeric Powder ¼ Tsp, Chilli Powder ¾ Tsp, Coriander Powder 2 ½ Tsp, salt and a little water to cook and boil for two whistle
  • Take a mixer jar and grind the coconut by adding a little water to make a smooth paste
  • Switch on the stove and then smash few potatoes and then
  • Add boiled eggs into it and allow it to boil
  • Pour the ground coconut paste into the cooker and mix well and boil again
  • Add ¼ Tsp pepper powder into the curry
  • And lastly add ¼ Tsp garam masala into to the curry and mix well. Switch off the stove
  • Heat a pan and add oil into it, splutter the mustard.
  • Add sliced shallot and curry leaves into it and sauté well
  • Transfer the mustard mixture into the curry
  • Serve it hot with Chappathi or Rice


Cheers!!!

Minu

Saturday 3 February 2018

Malabar Special Nice Pathiri | Rice Pathiri

How to Prepare Malabar Special Nice Pathiri?


Malabar Special Nice Pathiri | Rice Pathiri


Ingredients:-
  • Rice flour – 1 ½ Cup
  • Water – 1 ½ Cup + 2 Tbsp
  • Salt as required
  • Oil as required


Preparation:-
  • Take measured water into a vessel and switch on the stove. Add salt into it.
  • Add ½ to 1 Tsp coconut oil or ghee into the water
  • Once the water start boiling, keep the flame low and start adding the rice flour little by little and mix well.
  • Keep the mixture aside for 5 min to get it cool
  • Take another big vessel and transfer the mixture into it and kneed it well
  • Make medium size balls to make the Pathiri. Don’t press too hard while making the balls
  • Now take one of the balls and place it on a flat surface dusted with rice flour.  Using a rolling pin, roll the ball to a circular shape. Cut it using a sharp rounded vessel to get the exact circle shape
  • Second Method: Using the presser, press the rice ball and make the circular shape then using a rolling pin, roll the ball to make it thin. Cut it using a sharp rounded vessel to get the exact circle shape
  • Heat a dosa Tawa and keep one Pathiri at a time and cook both sides.
  • Serve it hot with Chicken or Egg curry!


Cheers!!!

Minu

Thursday 1 February 2018

Pottukadala Chutney | Roasted Gram Chutney

How to prepare Pottukadala Chutney/Roasted Gram Chutney?



Pottukadala Chutney | Roasted Gram Chutney


Ingredients:-
  • Grated Coconut – 1 Cup
  • Roasted Gram/Pottukadala – ¼ Cup
  • Green Chilli – 3
  • Ginger – ½ Inch
  • Salt as required
  • Mustard Seeds -1/4 Tsp
  • Dry red chilli - 1
  • Curry Leaves as needed
  • Urad Dal – ½ Tsp
  • Oil as needed

 
Preparation:-
  • Take a pan and fry the roasted gram till its colour start changing into light brown
  • In a mixer jar add grated coconut, Roasted gram, Green Chilli, Ginger, salt and a little water (1/4 cup) and grind well
  • Take out the jar and add salt and chilli if required. Add more water depends on the consistency required and grid well again
  • Check the consistency and add water if required
  • Take a pan and add oil into it, splutter the mustard seeds. Add Urad dal and stir well, add Curry leaves and dry red chilli
  • Pour the grinded coconut and roasted gram paste into the mixture and stir well.
  • Once the chutney starts boiling switch off the stove.
  • Serve it with Dosa, Idli!


Cheers!!!

Minu

Wednesday 31 January 2018

Pachakkaya Parippu Curry | Kerala Raw Plantain Curry | Raw Banana Dal Curry

How to prepare Kerala Style Pachakkaya Parippu Curry?



Pachakkaya Parippu Curry | Kerala Raw Plantain Curry | Raw Banana Dal Curry


Ingredients:-
  • Raw Banana – 1
  • Toor Dal – 1 ½ Tbsp
  • Turmeric Powder – ¼ Tsp
  • Green Chilli - 1
  • Chilli Powder – ¼ Tsp
  • Grated Coconut – ½ Cup
  • Cumin Seeds – ¼ Tsp
  • Salt as required
  • Mustard Seeds as needed
  • Dry red chilli - 2
  • Curry Leaves as needed

 

Preparation:-
  • Soak the Dal for at least 30 min
  • Take a cooker and add soaked dal and little water into it and cook
  • Add sliced raw banana, salt, turmeric powder, chilli powder and pour water required for boiling and cook
  • Take a mixer jar and add grated coconut, chilli powder, cumin seeds, water and grind till it become a smooth paste
  • Smash few cooked banana and then add coconut paste into it and mix well
  • Switch on the stove and add the required water for curry and boil
  • Taste the salt and add if required
  • Add curry leaves and switch off the stove
  • Take a pan and add coconut oil and splutter the mustard seeds
  • Add dried red chilli and curry leaves and coconut into it and sauté well
  • Add the mixture into the curry, and serve it hot

 

Cheers!!!
Minu