Wednesday, 17 January 2018

Onion Wheat Ottada | Gothambu Ottada



Onion Wheat Ottada | Gothambu Ottada


Ingredients:-
  • Wheat flour – 2 Cup (140 ml)
  • Grated Coconut – ½ Cup
  • Onion –½ Cup
  • Coriander Leaves – ½ Cup
  • Fennel seeds – ½ Tsp
  • Salt as required
  • Water – 1 ¼ Cup
  • Oil as required


Preparation:-
  • Take wheat powder in a bowl and then add salt and mix well
  • Add grated coconut, onion, Coriander leaves, and fennel seeds and mix well again
  • Add ½ cup water first and then mix well, later add remaining water and mix properly to make thick batter
  • Take a Dosa tawa and spread some oil across
  • Add some water on your palm and take palm full of batter. Put the batter into the tawa and flatten it with fingers
  • Flip the ottada and cook well

Another Method:
  • Take a banana leaves and flatten the batter over the leaf and then put it on to the dosa tawa. Remove the banana leaf after some time and flip the ottada


Cheers!!!

Minu

Sunday, 14 January 2018

Biriyani Chutney / Malabar style Biriyani Chutney



Biriyani Chutney / Malabar style Biriyani Chutney


Ingredients:-
  • Coconut – ½ Cup
  • Green Chilli - 1
  • Ginger – Small piece ½ Inch
  • Coriander Leaves as required
  • Mint leaves as required
  • Curd – 1 ½ Tbsp
  • Salt as required


Preparation:-
  • Take a mixer grinder then add coconut, Green chilli, Ginger, Coriander leaves, Mint leaves, Salt and curd and crush well
  • Make sure you don’t grind it like a paste and no need to add extra water apart from the curd


Cheers!!!

Minu

Tuesday, 9 January 2018

Mushroom Biriyani | Easy Mushroom Cooker Biriyani



Mushroom Biriyani | Easy Mushroom Cooker Biriyani


 Ingredients:-

Biriyani Rice – 2 ½ Glass (240 ml)
Onion – 2 Medium Size
Mushroom – 200 gm
Tomato -1 big
Ginger/Garlic/GreenChilli crushed – I Tbsp
  • ·         Ginger – 1 Inch
  • ·         Garlic – 7 Pods
  • ·         Green Chilli – 2

Spices
  • Cloves - 5
  • Star Anise - 1
  • Cinnamon – 1 Stick
  • Fennel Seeds – ½ Tsp
  • Cardamom – 5
  • Pepper – 5

Turmeric Powder – ½ Tsp
Chilli Powder – ¾ Tsp
Coriander Powder – 1 ¼ Tsp
Garam Masala – ½ Tsp
Coriander Leaves as required
Mint Leaves as required
Lemon juice – 1 Tsp
Salt as required
Ghee – ½ Tbsp
Oil – ½ Tbsp
Water – 3 ¾ Glass (for 1 Glass rice 1 ½ Glass water)


Preparation:-
  • Take a cooker and add ½ Tbsp oil and ½ Tbsp gheee into it. Put Spices into it and sauté well
  • Add onion into the cooker and stir well when it became transparent add mushroom as well
  • Add crushed Ginger/Garlic/Green Chilli into the cooker and sauté well
  • Now add salt, turmeric powder, chilli powder, coriander powder and sauté
  • Once the raw smell goes away add tomato mix well
  • Add Garam masala and mix well
  • Add a little mint and coriander leaves
  • Once the mix is ready add rice into the mixture and sauté well until it start breaking
  • Add water into the mixture and stir well to mix all the ingredients. Keep the flame high
  • Taste the salt and add salt if required
  • Add lemon juice and mix well
  • Close the lid and cook for one whistle by keeping high flame, reduce the flame to medium and cook for one more whistle 
  • Once steam goes away open the lid and mix the rice add a little mint and coriander leaves if you would like
  • Serve it hot


Cheers!!!

Minu

Monday, 8 January 2018

Pineapple Banana Smoothie /Easy And Healthy Smoothie



Pineapple Banana Smoothie /Easy And Healthy Smoothie :


Ingredients:-
Pineapple sliced – 1 Cup
Banana - 1
Curd – ½ Cup
Milk -1 Cup
Cashew Nuts - 8
Cardamom - 2
Ice Cubes - 6
Honey – 4 Tbsp


Preparation:-

    • Take a mixer and blend the pineapple, Banana, Cashew, Cardamom, Curd, Honey, Milk, and Ice Cubes
    • Pour the juice into a serving glass

    Cheers!!!

    Minu

    Sunday, 7 January 2018

    Varuthu Aracha Chemmeen/Prawns Curry



    Varuthu Aracha Chemmeen/Prawns Curry


    Ingredients:-
    • Prawns – 250 gm
    • Small Onion/Shallot - 8
    • Ginger – ½ Tsp
    • Garlic – 8 Pods
    • Green Chilli - 1
    • Curry leaves – as required
    • Tomato – 1 Medium
    • Turmeric Powder – 1 Tsp
    • Chilli Powder – 1 Tbsp
    • Salt as required
    • Coriander Powder – 1 Tbsp
    • Tamarind Water – ½ Cup

     Ingredients for frying coconut:-
    • Coconut – ½ Cup
    • Small Onion/Shallot - 2
    • Garlic – 3 pods
    • Curry Leaves as required
    • Pepper – ½ Tsp


     Preparation:-
    • Cut and clean the Prawns and take that into a clay pot.
    • Add Salt, Turmeric powder, Chilli Powder, Coriander Powder and mix well and Keep it aside for 5 min
    • After 5 Min, add Garlic, Ginger, Small Onion/Shallot, Green chilli, Tomato and tamarind water into the marinated prawns and mix well. Keep it aside for another 5 min
    • To fry the coconut, take a pan, add a little coconut oil and grated coconut into it and stir well
    • Once coconut become hot add Small Onion/Shallot, Garlic, Pepper and curry leaves into it and stir continuously until coconut colour changes to brown.
    • Transfer the fried coconut mixture into a mixer and grind the mixture by adding ½ cup water and keep it aside.
    • Add ¼ cup water into it and cook the prawns. Once it start boiling keep the flame low
    • Pour the blended coconut into the Prawns and mix well
    • Add Curry leaves and also add water if you require more curry
    • Switch off the stove once it reaches the required consistency
    • Take a pan and add a little oil and splutter the mustard seeds
    • Add small Onion/Shallot and curry leaves and sauté well until it become brown color
    • Transfer the mustard and onion mixture into the prawns curry
    • Serve it hot with rice, Chapati, Appam!!


    Cheers!!!

    Minu

    Friday, 5 January 2018

    Kappa Vazha Pindi Puzhukku / Kerala Style Naadan Puzhukku




    Kappa Vazha Pindi Puzhukku / Kerala Style Naadan Puzhukku



    Ingredients:-

    Please refer preparations for ingredients.


    Preparation:-
    • Take Tapioca - 300 gm and Banana stem - 2 cup
    • Cut and clean both Banana stem and Tapioca
    • After cutting the Banana stem put it into the water mixed with 1 Tbsp curd to avoid the colour change
    • Cut Tapioca into small pieces
    • Take a cooker and add Tapioca/Kappa into it, add water to boil the tapioca/Kappa. Drain the water once it is boiled
    • Put Banana stem/Vazha pindi into the cooker
    • Add salt - as required, turmeric powder - ¾ Tsp, Chilli Powder - ½ Tsp, Water - 1 Cup and cook
    • Take a jar and crush grated coconut – ¾ Cup along with small onion/Shallot – 6, garlic – 3 pods, bird’s eye chilli – 5 and curry leaves
    • Smash few Tapioca/Kappa
    • Add crushed coconut mix into the cooked Tapioca/Kappa and mix well
    • Add a little water and stir well to have thick gravy
    • Add curry leaves into it
    • Switch off the stove and add coconut oil
    • Serve it hot with rice, Chapati!


    Cheers!!!

    Minu