Thursday 16 November 2017

Beetroot Thoran/ Beetroot Stir Fry/ Beetroot Upperi



Ingredients:-

Beetroot            - 1 Big
Green Chilli        - 3 No.s
Coconut Grated - ¼ Cup
Garlic                  - 5 Pods
Mustard seeds   - ¾ Tsp
Turmeric            -1/2 Tsp
Salt                        -As Required
Oil                         - As required
Curry Leaves       - 1 spring

Method:-

1. Grate the beetroot
2. Crush the coconut, garlic and green chilli.
3. Take a bowl. Add grated beetroot, crushed coconut and curry leaves, salt and turmeric. Mix well
4. Pour some oil in the kadai and heat well.
5. Add mustard seeds into it.
6. Once the mustard seeds start spluttering add beetroot mixture and sauté well.
7. Closed with a lid. Cook on low flame stirring occasionally, until the beetroots are completely cooked and soft.
8. Serve with rice.


Cheers !!!
Minu


Wednesday 15 November 2017

Tomato Pachadi/ Thakkali Pachadi





Ingredients:-

Tomato               - 1 Big(Cut into small pieces)
Green Chilli        - 3 No.s
Coconut Grated - ¼ Cup
Curd                     - 4 to 5 Tbls
Mustard seeds   - ¾ Tsp
Salt                        -As Required
Oil                         - As required
Dry red chilli       -2
Curry Leaves       - 1 spring


Method:-

1. Add Tomato ,Green chilli and salt into a bown and mix well
2. Grind coconut, ¼ Tsp mustard and 3 Tbls curd.
3. Add coconut paste into the tomato mixture.
4. Mix thoroughly.
5. Pour some oil in the kadai and heat well.
6. Add mustard seeds into it.
7. Once the mustard seeds start spluttering add Curry leaves and dry red chilli into it and sauté well
8. Add it into the Tomato Pachadi.
9. Serve with rice.

Cheers !!!
Minu


Tuesday 14 November 2017

Pazham Varattiyathu / Pazham nurukku / Banana Fry







Ingredients

Banana                - 3 Nos
Coconut Grated   -3/4 cup
Jaggery                -3 Pieces
Boiled Rice         - ¾ Cup
Cardamom           - 5 Nos(Grinded)
Ghee                    - 2 Tsp
Water                   -1 Cup















Method

1. Cut the banana into small pieces.
2. Fry the boiled rice till it became brown colour add cardamom while frying the rice
3. Grind the rice and cardamom
4. Heat water in a pan. Add Jaggery into it and stir well until it is dissolved
5. Add Banana into the melted Jaggery
6. Boil banana till it is cooked well
7. Add grated coconut and boil for 2 min after mixing thoroughly
8. Add grounded rice 
9. Add ghee and mix well
10. Serve hot with tea

NB: You can add fried cashew and raisins too.



Cheers!!!
Minu

Sunday 12 November 2017

Aval Payasam/ Poha Kheer







Ingredients:-

Rice flakes -1 cup
Sugar       - 1 Cup
Milk        -4 Cup
Ghee        - 2 Tbls
Raisins
Cashew nuts
Cardamom Powder




Preparation:-

1. Keep a pan on the stove, flame it.
2. Add ghee to the pan and heat up. Add cashews, raisins and fry. Keep it aside.
3. If needed add 1/2 Tbls ghee and fry rice flakes for 3 minutes in low flame.
4. Add milk into it. Mix well and wait until it boils.
5. Add sugar into it. Mix well and wait till rice flakes cooked. Keep stirring to prevent burning.
6. Once it done add cardamom powder and cook for another 2 min.
7. Add fried cashews and raisins
8. Serve it hot or cold




Cheers!!!

 Minu

Thursday 9 November 2017

Kerala Style Dry Pepper Chicken







Ingredients :-

Chicken - 750 gm
Pepper Powder - 3 1/2 Tbls
Red Chilli Powder - 1 Tbls
Chicken Masala - 1 Tbls
Turmeric -1 Tsp
Coriander powder -2 Tsp
Salt
Oil - 2 Tbls
Onion - 3 Medium
Tomato - 1 Big
Green Chilli - 2 No.s
Garlic - 1 1/2 Tbls
Ginger -1/2 Tbls
Coconut Pieces -3/4 Cup
Curry Leaves



Marination:-
Marinate the chicken with salt, 1 Tbls Chilli Powder, 1 Tbls Chicken masala, 1 Tsp Turmeric Powder. Keep it in a refrigerator for 1 hour.

Preparation :-

1. Cook Chicken in a pressure cooker
2. Heat oil in a Kadai
3. Add Onion and stir well.
4. Add Salt and turmeric(1/2 Tsp) and saute the onions until it is lightly brown in color.
5. Add ginger, garlic ,green chilli and Tomato. Saute well.
6. Add Coriander powder and Pepper Powder(1Tbls). And saute well
7. Add curry Leaves
8. Add Cooked chicken and mix well . Cover and cook for about 7 min.
9. Last add 2 Tbls Pepper and coconut pieces and mix well
10. Serve with Hot rice or Chapathi



Cheers !!!
Minu

Thursday 11 May 2017

Thalassery Special Kozhikkaal | Tapioca Fritters

How to prepare Thalassery Special Kozhikkaal/Tapioca Fritters?


Thalassery Special Kozhikkaal  | Tapioca Fritters




Ingredients

Tapioca               - 1/2 kg
Gram Flour         -  3/4 cup
Rice Flour           - 1/4 kg
Garlic Crushed    - 10 to 12 cloves
Ginger Crushed   - A small Piece
Green Chilli Crushed- 3
Turmeric powder - 3/4 tsp
Chilli Powder      - 3 tsp
Asafoetida           - A pinch
Salt                      - To taste
Curry Leaves       - 3 Springs
Water                   - As needed
Coconut Oil         - For  deep frying




Method

1.  Peel the skin of the Tapioca. Cut it into thin pieces.
2. Wash and put it into salt water for half an hour. Drain the water.
3. Mix Gram flour, Rice flour, Crushed garlic, crushed ginger ,crushed green chilli, Turmeric powder, Chilli powder, salt , curry leaves and  asfoetida. Add water and make a semi thick batter.
4. Add sliced tapioca and coat well with batter.
5. Add a hand full of tapioca into the batter and shape it in the form a chicken leg
6. Deep fry it in the oil.
7. serve hot with tea.


Cheers !!!
Minu