Kunjunniyappam | Tasty Naalumani Palahaaram | Kerala Appam

How to prepare Kunjunniyappam | Tasty Naalumani Palahaaram | Kerala Appam?

Kunjunniyappam | Tasty Naalumani Palahaaram | Kerala Appam

Ingredients:-

• Rice Flour – 750 Gram
• Jaggery– 500 Gram melted
• Banana – 500 Gram grinded
• Wheat flour – ¾ Cup
• Cardamom Powder – 1 Table Spoon
• Ghee – 1 ½ Table Spoon
• Salt as needed
• Coconut Oil as needed

 

Preparation:-

• Add wheat flour into the rice flour and mix it well
• Pour melted jaggery along with ½ cup water into the rice flour and mix thoroughly
• Add grinded banana into the flour and mix it using your hand
• Add cardamom powder, salt and ghee into the dough and mix it well
• Check the consistency and add more water if required
• Keep it aside for 15 min to set
• Heat oil in a pan and fry small portion of the dough for 3 to 4 minutes or until dark Brown

Cheers!!!

Minu

Kerala Style Eenthappazham Achar | Dates Pickle

How to prepare Kerala Style Eenthappazham Achar | Dates Pickle?

Eenthappazham Achar | Dates Pickle

Ingredients:-

• Dates – 250 Gram
• Jaggery – 175 Gram
• Tamarind Pulp – 250 gm soaked in 2 ½ Cup Water
• Turmeric Powder – ½ Tea Spoon
• Chilli Powder (Kashmiri) – 1 ½ Table Spoon
• Green Chilli - 4
• Garlic - 1 ½ Table Spoon
• Ginger – 1 ½ Table Spoon
• Asafoetida – ½ Tea Spoon
• Mustard Seeds – ¼ Tea Spoon
• Fenugreek Seeds – ¼ Tea Spoon
• Vinegar – 1 ½ Table Spoon
• Gingerly Oil – ¼ Cup
• Curry Leaves as needed
• Salt as needed

 

Preparation:-

• Heat gingerly oil in a pan, splutter Mustard Seeds and then add fenugreek seeds
• Add ginger, garlic, green chilli and curry leaves into the oil and sauté well
• Add Turmeric powder and chilli powder and continue sautéing
• Add fenugreek powder
• Transfer dates into the pan and mix it well
• Pour Tamarind pulp into the pan and mix it well
• Add grated jaggery and allow it to melt
• Finally pour vinegar and allow it to boil for 5 min and then switch off the stove
• Keep it in a tight container and serve it along with rice and Biriyani

 

Cheers!!!

Minu

Potato Payar Mezhukkupuratti | Kerala Style Mezhukkupuratti

How to prepare Potato Payar Mezhukkupuratti | Kerala Style Mezhukkupuratti?

Potato Payar Mezhukkupuratti | Kerala Style Mezhukkupuratti

Ingredients:-

• Potato – 3 Medium Size
• Fresh Cowpea Beans– 10 to 12 / 1 Cup
• Shallot Crushed – 10 Pods
• Garlic Crushed – 4 Pods
• Turmeric Powder – ¼ Tea Spoon
• Dried Chilli flakes – 1 ½ Tea Spoon
• Salt as needed
• Curry Leaves as needed
• Coconut Oil as needed

 

Preparation:-

• Heat oil in a pan, add shallot into it and sauté well.
• Add garlic and continue sautéing
• Add potato into the pan and mix it well
• Add Cowpea Beans and continue sautéing
• Add salt and mix it well
• Add turmeric powder, dried red chilli flakes and mix it well
• Add Curry leaves into the pan
• Close the pan using a lid and cook for 5 min. In between make sure you open the lid and stir well.
• Switch off the stove and transfer it into a serving bowl

 

Cheers!!!

Minu

Vegetable Stew | Kerala Style Vegetable Stew

How to prepare Vegetable Stew / Kerala Special Vegetable Stew?

Vegetable Stew | Kerala Style Vegetable Stew

Ingredients:-

• Potato – 3
• Onion – 1 Medium
• Carrot – 1 Medium
• Fresh Green Peas– ¼ Cup
• Green Chilli – 2
• Ginger – 1 Tea Spoon
• Pepper Powder – 1 Tea Spoon
• Cardamom – 2
• Coconut Milk 2^nd extract - ¾ Cup
• Coconut Milk 1^st extract – ½ Cup
• Curry Leaves as needed
• Salt as needed
• Coconut Oil as needed 

Preparation:-

• Take a cooker and add sliced Potato, Carrot, Green peas, Onion, Green chilli, Ginger, few curry leaves, Salt as required and then pour required water and cook the vegetables
• Smash few potatoes to make the gravy thick
• Pour 2^nd extract of coconut milk and allow it to boil
• Add cardamom and pepper powder and continue to boil
• Pour 1st extract of coconut milk and few curry leaves
• Switch off the stove and pour 1 Tea spoon raw coconut oil
• Tasty vegetable stew is ready to serve

Cheers!!!

Minu

Coconut Burfi | Easy and Quick Coconut Burfi | Coconut Burfi Recipe in Malayalam

How to prepare Coconut Burfi / Easy and Quick Coconut Burfi?

Coconut Burfi | Easy and quick Coconut Burfi | Coconut Burfi Recipe in Malayalam

Ingredients:-

• Grated coconut – 3 Cup
• Sugar powder – 2 Cup
• Milk – 1 Cup
• Cashew Nuts – 3 Table Spoon
• Cardamom Powder – ½ Tea Spoon
• Ghee – 1 to 2 Table Spoon

 

Preparation:-

• Heat a pan by pouring ghee and fry cashew nuts
• Add grated coconut into the pan and mix well
• Add powdered sugar into the coconut and mix it well
• Pour milk into the mixture and stir continuously
• Switch off the stove once it reaches the consistency
• Take a bowl by greasing the ghee and transfer the coconut mixture into it
• Flatten the mixture and keep it aside to let it cool
• Cut the burfi into desired shape and serve!!!

Cheers!!!

Minu

Cooker Vegetable Biriyani | Kids Lunch Box Menu

How to prepare Cooker Vegetable Biriyani | Kids Lunch Box Menu Kerala Style

Cooker Vegetable Biriyani | Kids Lunch Box Menu

 Ingredients:-

• Basmati Rice – 2 ½ Cup
• Cauliflower – ¾ Cup
• Carrot – ½ Cup
• Fresh peas – ¼ Cup
• Beans – ¼ Cup
• Potato – ¾ Cup
• Ginger Garlic Chilli Paste – 2 Table Spoon
• Ginger – 1 ½ inch
• Garlic - 10 to 12 Pods
• Green Chilli -2
• Fennel Seeds – ¼ Tsp
• Cloves - 5
• Whole Pepper - 13 to 15
• Cardamom - 3
• Cinnamon Stick – 2 small piece
• Nutmug Powder – small piece crushed
• Mace - 3 strands
• Bay leaf – 2
• Curd – ½ Cup
• Turmeric Powder – 1 Tsp
• Chilli Powder – 2 Tsp
• Coriander Powder – 4 Tsp
• Garam Masala – 1 Tsp
• Lemon Juice – one small
• Pudina as needed
• Coriander Leaves as needed
• Ghee as needed
• Onion fried – 1 Medium Size

 

Preparation:-

• Take a cooker and heat 1 to 1 ½ table spoon oil and a table spoon ghee
• Add cauliflower, potato, carrot, beans, and fresh peas into the cooker and sauté well
• Add ginger, garlic and chilli paste into the vegetables and continue sautéing
• Now add turmeric powder, chilli powder, and coriander powder and mix it well
• Add few pudina and coriander leaves into the vegetables
• Pour ½ Cup curd into the vegetables and mix it well
• Transfer the soaked rice into the cooker and mix with vegetables
• Pour 3 ¼ Cup water (1: ¾ Cup) into the rice and mix it well
• Add required salt
• Pour lime juice and stir well
• Add all the spices (Fennel Seeds – ¼ Tsp, Cloves – 5, Whole Pepper - 13 to 15, Cardamom – 3, Cinnamon Stick – 2 small piece, Nutmug Powder – small piece crushed, Mace - 3 strands, Bay leaf – 2) into the rice
• Add small portion of fried onion, few more pudina, coriander leaves, half portion of garam masala, 1 table spoon ghee into the rice and mix it well
• Close the cooker and cook well. 1 whistle with high flame and 5 to 6 min with medium flame
• Add balance garam masala and fried onion and then mix it well
• Tasty Vegetable Biriyani is ready to serve

Cheers!!!

Minu