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

Bread Upma - Pineapple Flavored | Bread Upma for Kids

Bread Upma - Pineapple Flavored | Bread Upma for Kids

    How to prepare kids special pineapple flavored Bread Upma?

Ingredients:- 

• Bread – 6 sliced
• Jam (Pineapple/Mango/Orange)– 3 Tbsp
• Cardamom Powder – 3 pcs crushed
• Butter – 2 Tsp
• Cashew nut – 10 to 12
• Raisins - 10 to 12

Preparation:-

• Take the sliced bread and cut the edges
• Take a mixer jar and add bread, Jam, cardamom powder into it and crush
• Take a pan and add ghee into it, add cashew nuts and raisins and sauté well
• Add crushed bread mixture into the pan and mix well.
• Once it is mixed well with butter, cashew and raisins switch off the stove
• Pineapple Flavoured bread upma is ready!

Cheers!!!

Minu

Vazhayilayil Pollicha Karimeen | Pearl Spot Fish Fry in Banana Leaves

Vazhayilayil Pollicha Karimeen | Pearl Spot  Fish Fry in Banana Leaves

Ingredients for fish fry:-

• Karimeen/Pearl spot – 2
• Turmeric Powder – ¾ Tsp
• Chilli Powder – 1 ½ Tsp
• Coriander Powder – 1 Tsp
• Black pepper Powder -  ¾ Tsp
• Garlic Paste – ¾ Tsp
• Ginger Paste - ¾ Tsp
• Salt as needed
• Lemon Juice or Vinegar– 5 ½ Tsp

Ingredients for Masala:-

• Garlic Paste – 2 Tsp
• Ginger Paste – 2 Tsp
• Green Chilli sliced – 3
• Onion sliced – 1 Medium size
• Shallot/ Small Onion – 1 Cup
• Curry leaves as required
• Tomato – 1 Medium
• Turmeric Powder – ½ Tsp
• Chilli Powder – 1 Tsp
• Coriander Powder – 1 ½ Tsp
• Black Pepper Powder – ¾ Tsp
• Sugar – A pinch
• Coconut Milk – ¼ Cup
• Oil as required

Preparation:-

• Take a bowl and add Turmeric Powder, Chilli Powder, Coriander Powder, Black pepper Powder, Garlic Paste, Ginger Paste, salt, Lemon Juice. Mix well and make a thick paste.
• Apply the thick paste on top of the Karimmen/Pearl Spot
• To fry the Karimmen/Pearl Spot take a pan and add little oil. Flip the fish when one side is cooked.
• Take another pan to make the masala. Add little oil into it and heat the pan
• Add garlic paste, Ginger paste, green chilli and sauté well
• Flip the fish and fry other side too
• Add Curry leaves and tomato in to the mixture and sauté
• Add cut onion and sauté well
• Add Shallot/Small Onion in to the pan and sauté well
• Now it’s the time to add all the masala in to the mixture
• Add turmeric Powder, Chilli Powder, Coriander Powder, Black Pepper Powder and sauté well
• Add a pinch of sugar and then add the coconut milk and stir well. Switch off the stove once it became a thick mixture
• Take a banana leaf and burnt it using low flame
• Keep one small banana leaf on top of the burnt banana and spread the masala first on top of the leaf
• Now keep the fried Karimmen/Pearl Spot over the masala and again fill the masala on top of the fish
• Fold the banana leaf including fish fry and tie it using a thread
• Take a pan and add little oil into it, add curry leaves and then fry the banana leaf folded Karimmen/Pearl Spot for 3 to 4 min. Flip the folded fish and fry for another 3 to 4 min
• Serve it hot and enjoy!!!

Cheers!!!

Minu

Kappalandi Mittai | Kadala Mittai | Peanut Candy

Kappalandi Mittai | Kadala Mittai | Peanut Candy

Ingredients:-

• Groundnut – 1 Cup
• Crushed Jaggery – ¾ Cup
• Water – ¼ Cup
• Ghee to grease the vessel

Preparation:-

• Take a pan and fry the groundnut until it become brown in colour
• Peel of the roasted groundnut
• Take a vessel and melt the jiggery
• Slightly crush the groundnut
• Take a pan and pour the melted jaggery into it, stir well until it become thick
• To test the consistency pour the melted jaggery into a glass of water and see if you are able to make a ball shape
• Once the stove is switched off, add groundnut into the jaggery and mix well
• Grease the vessel/flattened surface with ghee and pour the mixture. Flatten the mixture in to burfi shape depends on your choice
• Add cut mark on to the burfi before it is getting dried
• Once the mixture comes to normal temperature cut it into small pieces
• Enjoy the Burfi

 

Cheers!!!

Minu

Carrot Thoran | Carrot Upperi

Carrot Thoran | Carrot Upperi

Ingredients:-

• Grated Carrot – 1 Big Size
• Shallot/Small Onion – 3
• Green Chilli – 2
• Turmeric – ¼  Tsp
• Grated Coconut – 2 Tbsp
• Mustard seeds as required
• Curry leaves as needed
• Oil as needed
• Salt as required

Preparation:-

• Take grated carrot into a vessel and add salt, sliced green chilli and mix well
• Add curry leaves into it
• Take a pan and heat the oil. Splutter mustard seeds and add shallot/Small onion and sauté well
• Add grated carrot in to it and sauté well for some time, close the lid and cook. Make sure to open the lid and stir the carrot in between.
• Add grated coconut and curry leaves into the carrot and mix well
• Serve it hot

Cheers!!!

Minu

Kappa Vada | Tapioca Vada

Kappa Vada | Tapioca Vada

 

Ingredients:-

• Grated Tapioca/Kappa – 2 Cups
• Chilli Powder – ¾ Tsp
• Turmeric – ½ Tsp
• Salt as required
• Green Chilli – 2
• Ginger – ¼ Tsp
• Asafoetida– 1 Pinch
• Cumin Seeds – ¼ Tsp
• Rice flour – 4 Tbsp
• Curry leaves as required
• Oil as required

Preparation:-

• Soak the grated tapioca into the water for some time and drain the water completely. Rinse the tapioca multiple times in a stream of water at least 2 to 3 times
• Take the grated Tapioca into a bowl and add salt, Chilli Powder, turmeric Powder, Ginger, Green chilli, Cumin seeds, Curry leaves and asafoetida and mix well
• Add rice flour little by little and mix well till you are able to make shape out of it
• Apply little oil in your palm and flatten it into vada shape by pressing the mixed tapioca
• Add oil into a kadai and heat it
• Put vada into the hot oil and fry both sides
• Serve it hot

Cheers!!!

Minu

Malabar Special Pazham Nirachathu / Coconut and Sugar Stuffed Banana

Malabar Special Pazham Nirachathu / Coconut and Sugar Stuffed Banana

Ingredients:-

• Banana – 3
• Grated Coconut – 6 Tbsp
• Sugar – 2 Tbsp
• Cardamom powder – 3 Pinch
• All Purpose Floor (Maida) - 2 Tbsp
• Salt as required
• Oil as required
• Ghee – 1 Tbsp
• Cashew nuts as required
• Raisins as required

Preparation:-

• Peel off the banana and remove the black portion from the middle
• Take a pan and add ghee, once it is melted add coconut and sauté well  
• Add sugar, cardamom powder into it and stir well, add cashew nuts and raisins into the mixture and sauté well until the coconut become brown
• Take a bowl and add All-purpose flour/Maida into it, add salt and required water into the maida and mix well to make a think batter
• Fill the coconut sugar mixture into the partially slit banana
• Seal the slit banana portion using the Maida mix
• Take a pan and add oil to fry the banana
• Fry the banana on both sides until it become brown in colour
• Serve it hot

Cheers!!!

Minu

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

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

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

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

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

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

Kerala Style Chicken Dum Biriyani

Kerala Style Chicken Dum Biriyani

Ingredients for Chicken Marination:-

Chicken – 500 gm

Salt – as required

Turmeric Powder – ½ Tsp

Chilli Powder – ½ Tsp

Coriander powder – 1 Tsp

Pepper Powder – ½ Tsp

Ingredients for preparing Biriyani Rice:-

Biriyani Rice – 2 Cup/Glass (Around 230 ml)

Oil – 1 Tsp

Ghee – 1 Tsp

Cloves - 8

Star Anise - 1

Cinnamon – one Stick

Cardamom - 5

Dry pepper - 10

Fennel Seeds – ¼ Tsp

Water – 3 ½ Cup (1 ½ Cup water for 1 Cup rice and ½ cup extra)

Preparation:-

• Cut and clean the Chicken and take that into a vessel for marination
• Add Salt, Turmeric powder, Chilli powder, Coriander powder, Pepper powder and mix well and keep it aside for some time
• Take 2 cup (230 ml) biriyani rice and wash it well, make sure to drain the rice well
• Keep one big vessel to prepare the biriyani in a stove and add oil and ghee. Once it become hot add all the spices (Cloves, Star Anise, Cinnamon, Cardamom, Dry pepper, Fennel Seeds) into it and sauté well
• Add rice into this and stir well until the rice starts cracking. Keep the flame in medium
• Add 3 ½ cup water into the rice. Keep the flame high
• Add salt into it
• Add lemon juice (squeezed from half portion of the lemon) into the water
• Add 1/2 Tsp ghee into the water
• Once it starts boil closed with a lid and place a weight on the top of the vessel
• Keep the flame into high for 1 to 1 ½ min
• After one min reduce the flame to medium for 5 min
• Open the lid, reduce the flame to low and mix the rice well
• Again close the lid, place a weight and keep the flame into, medium for one min
• After one min switch off the stove and keep the vessel aside
• Take a cooker and add oil -1 ½ tbsp into it. Add cut onion (5 Medium size) into it. Add a little salt into it and stir well until it become transparent
• Add 4 ½ Tsp ginger garlic paste prepared by using Garlic – 20 pods, Green Chilli- 4, Ginger medium size) and sauté well
• Add Turmeric powder - ½ Tsp, Chilli powder - ¼ Tsp, Coriander powder - 1 ½ Tsp, Pepper powder - ¼ Tsp, Chicken masala – ½ Tsp and sauté well
• Add Tomato 3 medium size into the mixture
• Add marinated chicken into the cooker and mix well. Add 2 Tbsp water and close the lid. Cook the chicken for 1 whistle and then switch off the stove
•  Heat a pan and add ghee into it. Fry cashew nuts and raisins and keep it aside
• Open the cooker and check whether the chicken is cooked.
• Switch on the stove and cook till the gravy become thicken
• Add garam masala and coriander leaves into the chicken. Switch off the stove
• Keep 3 or 4 pieces and gravy into the cooker and transfer remaining chicken pieces into another vessel
• Mix the cooked biriyani rice from the vessel

Layering:-

·         Add cooked biriyani rice on the top of chicken gravy and pieces

·         Add a little turmeric into milk and sprinkle that turmeric milk into the rice

·         Add Coriander leaves

·         Add fried cashew nuts and raisins

·         Add a little garam masala

·         Continue the process 

• Heat a dosa pan. Place the cooker on the top of the pan. Keep the flame into medium for 10 min
• Biriyani is ready to serve

Cheers!!!

Minu