Kerala Special Egg Stew | Mutta Stew

How to prepare Kerala Special Egg Stew| Mutta Stew

Kerala Special Egg Stew| Mutta Stew

Ingredients:-

• Boiled egg – 3 sliced
• Potato – 1 Big sliced
• Carrot -1 Medium sliced
• Onion – 1 Sliced
• Ginger Crushed – ½ Teaspoon
• Green chilli - 2
• Pepper powder – ½ Teaspoon
• Garam masala - ¼ Teaspoon
• First Coconut milk extract – 1/3 Cup
• Second Coconut milk extract – ¾ Cup
• Curry leaves
• Salt as needed
• Coconut Oil as needed

Preparation:-

• Take a cooker, add potato, carrot, onion, green chilli, ginger, salt, required water and then cook it well
• Smash few potatoes
• Pour second coconut milk extract and boil
• Transfer boiled and sliced egg into the curry
• Add pepper powder, garam masala and curry leaves into it and allow it to boil
• Pour first coconut milk extract and then switch off the stove
• Finally add raw coconut oil and mix it well
• Tasty egg stew is ready to serve

Cheers!!!

Minu

Koorka Mezhukkupuratti | Chinese Potato Stir Fry

How to prepare Koorka Mezhukkupuratti | Chinese Potato Stir Fry

Koorka Mezhukkupuratti | Chinese Potato Stir Fry

Ingredients:-

• Chinese Potato (Koorka) – 300 Gram
• Shallot (Small Onion) – 75 Gram
• Garlic – 6 Pods
• Dried Red Chilli Powder – 1 Tablespoon
• Turmeric Powder – ½ Teaspoon
• Curry leaves as needed
• Salt as needed
• Coconut Oil as needed

Preparation:-

• Let’s clean Chinese potato first.
• Take Chinese potato/koorka into a cloth bag and by using your hand press and roll it
• Crush both shallot and garlic
• Take a cooker and add, Chinese potato/Koorka, crushed shallot/small onion, garlic, curry leaves, salt as needed, turmeric powder, dried red chilli powder and mix it well
• Pour required water to cook Chinese potato/Koorka
• Allow it to evaporate complete water content
• Switch off the stove and add raw coconut oil and mix it well
• Tasty Chinese potato /Koorka mezhukkupuratti is ready to serve

Cheers!!!

Minu

Gothambu Podi Pazham Appam | Wheat Flour Banana Balls

How to prepare Gothambu Podi Pazham Appam | Wheat Flour Banana Balls

Gothambu Podi Pazham Appam | Wheat Flour Banana Balls

Ingredients:-

• Banana (Njali Poovan) - 6
• Wheat flour – 1 Cup
• Sugar – ¼ Cup
• Cardamom Powder- 5
• Baking Powder – 1 Pinch
• Salt – 1 Pinch

 

Preparation:-

• Take a mixer jar and grind banana and sugar without water and make a thick paste
• Transfer the grinded paste into a big bowl
• Add wheat flour little by little into the banana paste and mix it well
• Add cardamom powder, baking soda and salt into the batter and mix it well
• Heat oil in a pan and fry small portion of the dough for 2 to 3 minutes or until dark Brown
• Tasty Wheat banana balls are ready to server

Cheers!!!

Minu

Wheat Flour Urad Dal Dosa | Gothambu Podi Uzhunnu Dosa

How to prepare Wheat Flour Urad Dal Dosa | Gothambu Podi Uzhunnu Dosa

Wheat Flour Urad Dal Dosa | Gothambu Podi Uzhunnu Dosa

Ingredients:-

• Wheat flour – 3 Cup
• Soaked Urad Dal – 1 Cup
• Cooked rice – 1/3 Cup
• Salt as required

 

Preparation:-

• Take a mixer jar and add wheat flour, soaked urad dal, cooked rice and grind it well by adding required 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 tawa and apply oil on top of it. Pour one big spoon batter over the tawa and spread it to make Dosa.
• Tasty wheat urad dal dosa is ready to serve

Cheers!!!

Minu

Chena Pakoda/Bajji | Kerala Special Yam Fry

How to prepare Chena Pakoda/Bajji | Kerala Special Yam Fry?

Chena Pakoda/Bajji | Kerala Special Yam Fry

Ingredients:-

• Elephant Yam / Chena – 1 ¼ Cup
• Besan/Gram flour – ½ Cup
• Rice Flour – 2 Tablespoon
• Turmeric Powder – ¼ Teaspoon
• Chilli Powder – ½ Teaspoon
• Cumin Seeds – ¼ Teaspoon
• Asafoetida – 1 Pinch
• Salt as required

 

Preparation:-

• Take a bowl and mix, gram flour, rice flour, salt, turmeric powder, chilli powder, cumin seeds, asafoetida
• Add mixed flour into the Yam and mix it well by pouring required water
• Heat oil in a pan to deep fry. Coat the masala and deep fry yam
• Tasty Chena Pakoda/Bajji is ready to serve

Cheers!!!

Minu

Mathanga Paal Payasam | Pumpkin Paal Payasam

How to prepare Mathanga Paal Payasam | Pumpkin Paal Payasam

Mathanga Paal Payasam | Pumpkin Paal Payasam

Ingredients:-

• Pumpkin – ½ Kg
• Sago Rice – ¼ Cup (Soaked in water for ½ an hour)
• Milk – 1 Litre
• Sugar – 1 Cup
• Condensed Milk – 2 to 3 Tablespoon
• Cardamom Powder -1 Teaspoon
• Cinnamon Powder – 1 pinch
• Cashew and raisins as needed
• Ghee as needed

 

Preparation:-

• Take a cooker and cook pumpkin by adding 1 cup water for two whistle
• Take another vessel and boil sago rice by adding 1 cup water
• Smash cooked pumpkin
• Take a pan and add ghee. Fry Cashew nuts and Raisins and Keep it aside
• Add more ghee into the pan. Add smashed pumpkin into the pan and sauté well
• Add milk into the pan and mix it well with pumpkin
• Add sugar and mix it well
• Add cooked sago rice into the pan and stir well
• Add cardamom powder, cinnamon powder into the payasam
• Add condensed milk
• Add fried cashew nuts and raisins into the payasam and then switch off the stove
• Tasty Pumpkion/Sago rice (Mathanga Chouvari) payasam is ready to serve

Cheers!!!

Minu

Ari Kadukka | Kallumakkaya Nirachathu

How to prepare Ari Kadukka | Kallumakkaya Nirachathu?

Ari Kadukka | Kallumakkaya Nirachathu

Ingredients:-

• Raw rice – 1 Cup (Soaked 2 hours in water)
• Grated Coconut – 1 Cup
• Fennel Seeds – 2 Teaspoon
• Onion – ½ Portion
• Mussels / Kallumakkaya - 15
• Turmeric Powder – 1 Tablespoon
• Chilli Powder – 4 Tablespoon
• Salt as required

 

Preparation:-

• First let’s clean mussels/Kallumakkaya.
• Take a mixer jar and grind, soaked raw rice, onion, grated coconut, salt, fennel seeds by adding a very little water.
• Transfer grinded batter into a vessel.
• Make a thick paste for the filling by adding rice flour
• Take each mussels and fill thick batter inside the shell and keep it aside
• Heat a steamer and place all the filled mussels on top of it and steam it for 20 min
• Open the lid and let it cool down. After that remove the mussels out of the shell
• Take a small bowl and mix turmeric powder, chilli powder and salt by adding little water
• Heat a pan and pour required oil.
• Dip the mussels one by one into the batter and fry it on both sides. Drain on paper towels.
• Tasty Ari Kadukka / Kallumakkaya nirachathu is ready to serve

Cheers!!!

Minu

Vellayappam using Rice Flour | Arippodi Kondu Vellayappam

How to prepare Vellayappam using Rice Flour | Arippodi Kondu Vellayappam

Vellayappam using Rice Flour | Arippodi Kondu Vellayappam

Ingredients:-

• Rice flour -1 ½ Cup
• Grated Coconut – ½ Cup
• Beaten Rice - ½ Cup
• Yeast – ½ Teaspoon
• Sugar - 1 ½ Teaspoon
• Salt as needed
• Water as needed

 

Preparation:-

• Take a mixer jar and grind Rice Flour, Beaten Rice, grated coconut, Yeast, sugar by adding required 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 rice flour / arippodi Vellayappam is ready to serve

Cheers!!!

Minu

Thalassery Fish Dum Biriyani | Thalassery Special Meen Biriyani

How to prepare Thalassery Fish Dum Biriyani | Authentic Thalassery Special Meen Biriyani?

Thalassery Fish Dum Biriyani | Authentic Thalassery Special Meen Biriyani

Ingredients:-

• Jeera Rice – 3 Cup
• Seer fish/Ayakkoora – 500 Gram
• Onion – 5 finely chopped
• Tomato – 2
• Green chilli (3), Ginger(15), Garlic (2 Inch) crushed
• Turmeric Power – 1 ½ Teaspoon
• Chilli powder – 1 ½ Tablespoon
• Coriander Powder – ½ Teaspoon
• Pepper Powder – ¼ Teaspoon
• Thalassery Biriyani Masala – 1 Teaspoon
• Cardamom - 4
• Cloves - 5
• Cinnamon – small piece
• Mace – 1 strand
• Fennel Seeds – ¼ Teaspoon
• Lemon Juice – 1
• Coriander and Mint leaves as needed
• Salt as needed
• Ghee as needed
• Cashew nuts & raisins as needed

 

Preparation:-

• Marinate the fish by adding salt, turmeric powder, chilli powder and a little lemon juice.
• Keep one big vessel to prepare the biriyani in a stove and add 1 Tbsp oil and 2 Tbsp ghee
• Add rice into the vessel and stir well until the rice starts breaking.
• Add water (4 ½ Cup [1 ½ Cup water for 1 Cup rice] into it
• Add salt to taste into the rice and stir well
• Once the water start boiling add spices and lemon juice
• Once it starts boiling close the vessel with a lid and keep a weight on top of the vessel.
• After 5 min switch off the stove and keep it aside.
• Heat a pan and pour oil into it.
• Transfer fish into the pan and fry on both sides
• Heat oil in a pan and add finely chopped onion and sauté well by adding a little salt
• Add ginger, garlic and green chilli paste into the pan and continue sautéing
• Add turmeric powder, chilli powder, coriander powder and sauté  
• Add tomato into the onion and sauté
• Add pepper powder into the pan and mix it well
• Add Thalassery special biriyani masala and sauté  
• Add turmeric water, fried cashew nuts and raisins
• Add coriander and mint leaves and also sprinkle thalassery biriyani masala
• Repeat the layering
• Add bista (fried onion) on top of the rice
• Heat a dosa pan, place the cooker on top of the pan, and close the cooker with whistle.  Keep the flame low for 10 min.  Once the cooker lid become warm switch off the stove
• Open the cooker once the cooker lid become warm
• Thalassery Special Fish Biriyani is ready to serve!!!

Cheers!!!

Minu

Thiruvathira Special Kappa Puzhukku | Kappa Pachakkaya Puzhukku

How to prepare Thiruvathira Special puzhukku | Kappa Pachakkaya puzhukku

Thiruvathira Special Kappa Puzhukku | Kappa Pachakkaya Puzhukku

Ingredients

• Tapioca – 1 kg
• Raw Plantain – 1
• Green Gram (Soaked) – 150 gram
• Grated Coconut – 1 cup
• Shallot (Small Onion) – 8 Pods
• Garlic – 3 Pods
• Green Chilli – 1
• Turmeric Powder– 1 Teaspoon
• Chilli Powder – 1 Tablespoon
• Salt as needed
• Mustard – 1 Teaspoon
• Curry Leaves as needed
• Dry Red chilli – 2
• Oil as needed

 

Preparation:-

• Cook tapioca by adding required water in a cooker
• Take another cooker and cook green gram and raw plantain. Add required salt, turmeric powder, chilli powder and water.
• Take a mixer jar and crush grated coconut, shallot, garlic, green chilli
• Smash few tapioca and then add cooked green gram and raw plantain into the cooker and mix it well
• Add crushed coconut and mix it well. Add required water.
• Add curry leaves and allow it to boil
• Switch off the stove once it reaches the required consistency.
• Heat oil in a pan, splutter mustard seeds and then add dry red chilli and sauté.
• Transfer the spluttered mustard into the tapioca puzhukku.
• Tasty Tapioca, green gram, raw plantain puzhukku is ready to serve.

Cheers!!!

Minu