Gothambu Vellayappam | Kerala Special Soft Vellayappam | Wheat Vellayappam

How to Prepare Gothambu Vellayappam | Soft Vellayappam | Wheat Vellayappam?

Gothambu Vellayappam | Soft Vellayappam | Wheat Vellayappam?

Ingredients:-

• Wheat flour - 1 Cup
• Beaten Rice / Aval - ½ Cup
• Water - 1 ½ Cup
• Sugar - 1 Tea Spoon
• Yeast - 2 Pinch
• Salt as needed

 

Preparation:-

• First soak the beaten rice for 5 minutes, it may vary depends on the type of beaten rice.
• Take a mixer jar and grind wheat, Beaten Rice, Yeast, sugar by adding water
• 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.
• After 2 to 3 min take out the appam.
• Tasty Gothambu/Wheat Vellayappam is ready to serve

Cheers!!!

Minu

Uluva Kanji | Karkidaka Kanji | Marunnu Kanji

How to Prepare Uluva Kanji | Karkidaka Kanji | Marunnu Kanji?

Uluva Kanji | Karkidaka Kanji | Marunnu Kanji

Ingredients:- 

• Soaked Fenugreek seeds – ¼ cup
• Unakkalari – 1 Cup
• Jaggery syrup – 250 Gram melted
• Coconut Milk – 1 ¼ Cup
• Salt - 1 pinch

Preparation:-

• Take a cooker and cook Soaked Fenugreek seeds by adding required water for one whistle
• Open the lid after one whistle and unakkaliri into it. Pour required water and cook for two more whistle.
• Pour jaggery syrup into the cooker and mix it well. Make sure you stir continuously. 
• Pour coconut milk and again mix it well
• Add salt into the “Kanji” and allow it to boil
• Once it starts boiling switch off the stove
• Tasty Ulava Kanji / Karkkidaka Kanji is ready to serve

Cheers!!!

Minu

Pavakka Chutney | Bitter gourd Chutney | Kaypakka Chammanthi

How to Prepare Pavakka Chutney | Bitter gourd Chutney | Kaypakka Chammanthi?

Pavakka Chutney | Bitter gourd Chutney | Kaypakka Chammanthi

Ingredients:- 

• Bitter gourd – 1 Medium size
• Coconut grated – ½ Cup
• Curd – ¼ Ltr
• Turmeric Powder – ¼ Tea Spoon
• Chilli Powder – 1 Tea Spoon
• Dried red chilli - 2
• Mustard seeds – ½ Tea Spoon
• Salt as needed
• Curry leaves as needed
• Oil as needed

Preparation:-

• Take a pan add chopped bitter gourd and sauté well.
• Once water evaporates pour 1 to 1 ½ Table spoon oil into the pan and continue sautéing
• Once it become fry add salt, turmeric powder, chilli powder, curry leaves and sauté until it’s raw smell goes off
• Take a mixer jar and grind grated coconut by adding 2 table spoon curd 
• Pour grinded coconut into the fried bitter gourd and mix it well
• Once it become hot add balance curd also into the pan and mix
• Add additional curd or water depends on the consistency you like to have it for Chutney
• Check salt and add if required. Switch off the stove once it is about to boil.
• Heat a pan and pour required oil. Splutter the mustard seeds and then add dried red chilli and curry leaves. Transfer the spluttered mustard into the chutney
• Tasty and healthy “Bitter Gourd Chutney” is ready to serve

Cheers!!!

Minu

Kerala Special Avalose Podi | Egg and Sugar Mixed Avalose Podi

How to Prepare Kerala Special Avalose Podi | Egg and Sugar mixed Avalose Podi?

Kerala Special Avalose Podi | Egg and Sugar mixed Avalose Podi

Ingredients:- 

• Puttu Podi / Rice flour – ½ KG
• 1 medium coconut grated
• Egg -2  
• Sesame seeds / Ellu – ¼ Cup
• Black Cumin seeds / Karinjeerakam – 1/6 Cup
• Turmeric Powder – ¼ Tea Spoon
• Sugar – 1 Cup
• Ghee – 2 Table spoon

Preparation:-

• Take a pan add Sesame seeds / Ellu, Black Cumin seeds / Karinjeerakam and sauté well. Once it starts breaking switch off the stove.
• Take big vessel and add Puttu Podi/rice flour, grated coconut, turmeric Powder (Optional), sautéed Sesame seeds / Ellu, Black Cumin seeds / Karinjeerakam, egg and mix it well using hand
• Switch on the stove and heat the mixture. Make sure you keep stirring, it is bit time consuming activity.
• Once it become hot add 2 table spoon ghee into it and continue stirring until it become light brown. Make sure to keep the flame in medium.
• When the colour started changing add sugar into the mixture and mix it well, and then Switch off the stove.
• Take a mixer jar and grind the mixture once it become room temperature
• Tasty and healthy “Special Avalose podi” is ready to serve

Cheers!!!

Minu

Kerala Style Carrot Pachadi | Kerala Sadya special Carrot Pachadi

How to Prepare Kerala Style Carrot Pachadi |Kerala Sadya special Carrot Pachadi?

Kerala Style Carrot Pachadi |Kerala Sadya special Carrot Pachadi?

Ingredients:-

• Grated Carrot – 2 Medium size
• Grated Coconut – ½ Cup
• Curd – ¼ litre
• Green chilli – 4 sliced
• Cumin seeds – ¼ Tea spoon
• Mustard seeds - ¾ Tea Spoon
• Dried red chilli - 2
• Curry leaves as needed
• Salt as needed

Preparation:-

• Take a pan add grated carrot, green chilli, salt and few curry leaves into it and stir well. 
• Make sure you stir carrot in between as the water we used is very less.
• Add ½ table spoon water into the carrot and cook well by closing it using a lid
• Take a mixer jar add grated coconut, cumin seeds, ½ portion of curd and grind it well
• Add ½ tea spoon mustard seeds into the mixer jar and grind it again
• Transfer the cooked carrot into an another vessel
• Add grinded coconut paste into the carrot and mix it well
• Now add balance curd also into the carrot and mix
• Taste the salt and add if required
• 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 pachadi
• Tasty “Carrot Pachadi” is ready to serve

 

Cheers!!!

Minu

Chena Mezhukkupuratti | Yam fry | Kerala Style Chena Mezhukkupuratti

How to Prepare Chena Mezhukkupuratti | Yam fry | Kerala Style Chena Mezhukkupuratti?

Chena Mezhukkupuratti | Yam fry | Kerala Style Chena Mezhukkupuratti?

Ingredients:- 

• Elephant foot Yam (Chena) – 500 gm
• Kashmiri Chilli Powder – ¾ Table Spoon
• Turmeric Powder – ¼ Tea Spoon
• Cumin seeds Powder – ¼ Tea spoon
• Salt as needed
• Curry leaves as needed

Preparation:-

• Take a cooker and add elephant foot Yam (Chena), salt, turmeric Powder, and required water and cook for two whistle. Make sure you don’t overcook Yam/Chena
• Heat oil in a pan, add chilli powder, curry leaves into it and sauté well in a low flame
• Transfer the cooked Yam/Chena into the pan and mix it well
• Add cumin seeds powder and few more curry leaves into the pan and mix
• Keep the flame in medium and sauté well for 3 to 4 min.
• Switch off the stove once it become dry
• Tasty “Chena Mezhukkupuratti” is ready to serve

 

Cheers!!!

Minu