പനീർ എളുപ്പത്തിൽ വീട്ടിൽ ഉണ്ടാക്കുന്ന വിധം Homemade Paneer Recipe

പനീർ എളുപ്പത്തിൽ വീട്ടിൽ ഉണ്ടാക്കുന്ന വിധം Homemade Paneer Recipe

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ഉപ്പുമാവ് രുചികരമായി എങ്ങനെ ഉണ്ടാക്കാം How to make Tasty Upma

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രുചികരമായ കാബേജ് തോരൻ How To Make Cabbage Thoran

                         രുചികരമായ കാബേജ് തോരൻ How To Make Cabbage Thoran

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ബുദ്ധിയും ശക്തിയും ലഭിക്കാൻ മഞ്ഞൾ ചേർത്ത ചൂട് പാൽ

ക്യാരറ്റ് വാങ്ങുമ്പോഴും കഴിക്കുമ്പോഴും ശ്രദ്ധിക്കാൻ Tips For Selecting Carrots

ക്യാരറ്റ് വാങ്ങുമ്പോഴും കഴിക്കുമ്പോഴും ശ്രദ്ധിക്കാൻ Tips For Selecting Carrots 

Carrot buying tips, how to select good carrot, tips to select good quality carrot, fresh carrot, how to east carrot, carrot juice, raw carrot, carrot salad, carrot health benefits

അടുക്കള ജോലി വേഗം തീർക്കാം

അടുക്കള ജോലി വേഗം തീർക്കാം How to finish kitchen work fast

അടുക്കള രുചി രഹസ്യങ്ങൾ

അടുക്കള രുചി രഹസ്യങ്ങൾ

Kitchen tips, easy cooking tips in malayalam, kitchen tips malayalam, adukkala ruchi

മീൻ വറുക്കുമ്പോഴുള്ള മണം മാറാൻ പൊടികൈകൾ

മീൻ വറുക്കുമ്പോഴുള്ള മണം മാറാൻ പൊടികൈകൾ 

Tips for Getting Rid of Fish Frying Smells

മീൻ പൊടിയാതെ വറുത്തെടുക്കാനുള്ള പൊടികൈകൾ

മീൻ പൊടിയാതെ വറുത്തെടുക്കാനുള്ള പൊടികൈകൾ ആണ് ഈ വിഡിയോയിൽ പറയുന്നത്. 

How to Fry Fish Without Sticking, how to cook fish, how to fry fish

സോഫ്റ്റ്‌ ചപ്പാത്തി ഉണ്ടാക്കുന്ന വിധം

 സോഫ്റ്റ്‌ ചപ്പാത്തി ഉണ്ടാക്കുന്ന വിധം ... . വളരെ എളുപ്പത്തില്‍ ഉണ്ടാക്കാന്‍ പറ്റുന്ന ഒന്നാണ്ചപ്പാത്തി.

                                         how to make chapathi, Tips For Making Soft Chapatis.

രുചി കൂട്ടാൻ പൊടികൈകൾ Tips to Make Food Taste Better

രുചി കൂട്ടാൻ പൊടികൈകൾ 

kitchen tips, kitchen tips in malayaam, Tips to Make Food Taste Better

Easy Biriyani

Basmati rice - 2 glass
Green peas, Beans, Carrot, Cauliflower - As reqd
Ghee - 2 tbsp
Onion(medium) - 1 no
Tomato - 1 no
Green chillies - 8 nos
Garlic pods - A few
Ginger - A small piece
Garam masala powder(otherwise patta,grambu, bay leaves) - As reqd
Red chilly powder - As reqd
Turmeric powder - 1 tsp
Salt - As reqd
Coriander leaves - A few
Cashew nuts - As reqd
Raisins(Unakka munthiri) - As reqd
Hard boiled eggs - 2 nos(cut in half for garnishing)

1)Soak rice in water for 1 hour.

2)Drain and keep it aside.

3)Heat ghee in a pressure cooker.

4)Add onion, garlic and ginger and
fry well.

5)Add all masala powders and saute well.

6)Add green chillies and tomato and saute.

7)Add all vegetables and fry well.

8)Add rice and fry for 5 mins.

9)Add 5 glasses of water and salt.

10)Close the pressure cooker with the lid.

11)When the steam starts to come straight from the nozzle, put the whistle on and switch off the gas.

12)Open the lid after 10 mins.

13)Add coriander leaves.

14)Sprinkle cashews and raisins fried in ghee.

15)Garnish with split hard boiled eggs.

Food Gallery 1

fish fry, kerala food, meal, natural food, indian food,Non veg fish recipe

Chilli Chicken recipe

Ingredients

Boneless chicken cut into small cubes(1 whole chicken)
1 tablespoon tomato sauce,
1 tablespoon chili sauce,
2 tablespoons Soya sauce,
2 tablespoons vinegar
Salt to taste,
6 green chilies
4 big onions (chopped),
1 heaped tablespoon corn flour,
2 eggs,
1 teaspoon ajinamoto,
Refined cooking oil

Preparation
Wash the chicken pieces and dry them. Marinate the pieces with 1 tablespoon Soya sauce, 1 tablespoon vinegar, 1/2 tablespoon tomato sauce, 1/2 table spoon chili sauce and enough salt.
Beat the eggs and pour them on the chicken pieces. Add half a tablespoon corn flour and mix well the whole mixture. Allow it to stand for 2 hours.

Drain excess liquid and store in a container. Heat oil in a pan and fry the chicken pieces. Keep the fried pieces in a separate container. In the left over oil fry the green chilies and chopped onion slightly. Pour the excess liquid stored earlier. Stir continuously. Add the chicken pieces. Pour the rest of the sauces and a pinch of salt. Mix the 1/2 tablespoon corn flour with a little of water and pour in the pan. Add the ajinamoto. Stir well and serve hot.

Ingredients

Buttermilk(Moru)
Grated Coconut - 1/4 of a coconut
Small onions(Kunjulli)
(cut into small pieces) - 3-4 nos
Cumin seeds(Jeerakam) - 1/2 tsp
Red chillies(Kollamulaku) - 2-3 nos
Turmeric powder - 1/4 tsp
Mustard seeds - 1 tsp
Fenugreek(Uluva) seeds - A pinch
Curry leaves - A few

How to Prepare



1)Grind together cumin seeds, coconut, turmeric powder and curry leaves.

2)Pour this into a vessel and add curd or buttermilk along with salt and keep on a low flame.

3)Keep stirring and let the buttermilk become warm. Do not let it boil.

4)Heat oil in a pan.

5)Splutter mustard seeds and add onions and saute for a while.

6)Add curry leaves, fenugreek and red chillies and saute again.

7)Add the butter milk mixture to this.

:- Serve with plain rice.

Parippu Chaaru Curry

1. parippu - 100 gm 
2. Grated coconut - half of one coconut
3. Jeera - 1/2 tsp
   Green chilli - 3
   Turmeric powder - 1/4 tsp
4. Ghee/coconut oil - 3 tsp
5. Water - 1/2 ltr
6. Small onion - 3-4
   Mustard seeds - a pinch
   Red chilli - 2
   Curry leaves
7. Salt
8. 
   

Grind together number 2 ingredients. Roast the moong dal in a heavy bottomed pan (without oil). Boil half a litre water and add the roasted dal to this. Cook till the dal is done. Mash it well or you can just run it in a food processor or blender for a few seconds. Add ground paste, salt and 1/2 - 1 cup water to the mashed dal and let it boil. Remove from heat.

Heat oil/ghee in another pan and splutter mustard seeds. Add small onion, curry leaves and red chilli. Fry till small onion becomes golden brown. Pour over cooked dal. Serve with rice and pappad, wait… don’t start eating… drizzle some ghee on the curry, now you are ready to eat :)

Notes: I recommend using ghee for this recipe.

Beef curry (Thattukada Style)

1. Beef - 1/2 kg, cut into small pieces
   
2. For Masala
3. Ginger - 1 tbsp
   Garlic - 10 cloves
   Pepper - 1/2 tsp
   Chili powder - 1/2 tbsp
   Coriander powder - 1 tbsp
   Turmeric powder - 1/4 tsp
   Fennel (perumjeerakam) -1/2 tsp
   Cardamom - 2
   Star anise (thakolam) - 1
   Cinnamon - 1 small piece
   Cloves - 2
4. Onion - 2, sliced finely
   Ginger - 1 small piece
   Green chili - 2
   Salt
   Curry leaves
5. Coconut oil

Grind together number 2 ingredients. Heat the oil in a pan. Add number 3 ingredients and saute. When the onions become soft add ground masala & fry till the oil starts appearing. Add the beef and 1 cup of water. Cook the beef till it becomes tender and the gravy is thick.

This curry is best combination of porota, puttu, chapathi and roti

kaplanga ularthu

Kaplanga Ularthu


Ingredients
Raw Green Papaya
3 small onions minced fine
Garlic-2 cloves minced fine
Turmeric powder-2 fat pinches
Coconut oil- 1 tbsp
Mustard seeds-1/2 tsp
Red chillies-3-broken into 3 pieces each
Curry leaves- 1 sprig
Salt to taste


How to make

cook the papaya pieces in a closed pan adding turmeric and salt in ¼ cup of water for about 5 minutes till the water is absorbed and the pieces are half cooked.
Heat oil in a pan,splutter the mustard seeds.Add the minced onions and the garlic and saute till the aroma spreads arounds.Throw in the red chillies and curry leaves,followed by the papaya strips.Keep the flame medium and toss the pieces gently allowing the oil to coat all over. Allow some for minitues in stove. Now pappaya ularthu is ready.

Cherupayar Mezhukkupuratti (green grams fry)

Ingredients

cherupayar 3/4 cup
2 1/4 cup water
4 green chillies slit opned lenthwise
7-9 red perl small onions
4 cloves garlic
3 dried red chillies
2 tsp red chilly flakes
1 curry leaves
1 tsp oil
salt to taste


How to make chrupayar mezhukkupuratti

Wash the cherupayar in water and drain the water fully. Heat the pressure cooker and very mildly roast the cherupayar/green grams until they are dry and warm to touch. Add 2 ¼ cups water, green chillies and salt to taste and cook in the pressure cooker and wait for about 5 whistles in medium heat.
onions and garlic and make into paste. Heat oil in a pan and when it’s hot enough, reduce the flame to low and add dried red chillies and sauté for 4-5 seconds and add the paste of small onion and garlic. When it turns transparent, add red chilly flakes and blend thoroughly with the onion and garlic for a minute. Now, mezhukkupuratti is ready.

Erissery

Onam recipe - Erissery

Ingredients

2 cups Ripe Pumpkin (sliced)
1/2 cup Red oriental bean
1 cup Coconut milk
2 tsp Oil
3 Dried chilli
1 tsp Mustard
2 springs Curry leaves
Water
Salt to taste

To be Ground in paste

1 cup Grated Coconut
1 small onions
1/2 tsp Cumin
1/2 tsp Turmeric powder
2 Green chilli
2 Garlic


How to make

Soak beans overnight.  Cook pumpkin with beans after adding enough water and salt
Put the grounded paste to the pumpkin, boil for sometime and keep aside.
Heat oil in a pan, mustard, curry leaves and dry chillies and add the thick coconut milk. Pour it to the cooked pumpkin curry and stir well
Yummy erussery is ready to be served.

Inchi Curry (Ginger Curry)

Ingredients: Ginger : 2 piece Small onion

Green Chilly : 3 Mustard : one pinch

Red chilly powder : 1 tbsp Turmeric

powder : 1/4 tsp Kodampuli[cocom] : 1

flake[sliced] oil : 3 tsp Salt and curry

leaves required Method: Heat the oil and

split the mustard. Sauté the small onion

slices, green chilly, ginger and curry leaves. Keep the flame
low and chilly powder, turmeric salt. Add a cup water and Kodampuli. Stir it and
thicken the gravy. Ginger curry ready to
serve

Chicken Korma

Ingredients :

2 kg - Chicken pieces
1tsp - Turmeric powder
2 tsp - Garam Masala
100gms - Ginger-garlic paste
50gms - Green chilli paste
2 tsp - Coriander powder
1 kg - sliced onions
500gms - Yogurt
1 cup - Water
100gms - Grated Coconut
1/2 tsp - Pepper powder
300 ml - oil
1 sprig - Chopped mint leaves
1 sprig - Chopped coriander leaves
Salt to taste

Instructions :

Marinate chicken pieces in turmeric powder, garam masala, ginger-garlic paste and green chilli paste, coriander powder and salt for 10 minutes.
Heat oil and fry onions till golden brown. Add marinated chicken pieces and mix well.
Stir well by adding yougurt and water. Add coconut pieces, pepper powder, chopped coriander and mint leaves.
Cover and cook till done. Serve hot.

Fish and mango curry

Ingredients:
fish - 1/2 kg
raw mango - 1
turmeric powder - 1/2 tsp
red chilli powder - 2 tsp
coriander powder - 1tsp
pepper powder - 1/2tsp
fresh coconut - 1/2 cup
red onion- half,chopped
ginger - 2 inch piece
garlic cloves - 2
curry leaves-1 sprig
salt - as per taste


How to prepare

Clean fish and cut into medium sized pieces. grind ginger and garlic. Cut the mango into medium pieces. Grind coconut finely with 2 or 3 curry leaves. Mix all the items together with 2 cups of water in a vessel.The fish pieces and mango pieces should be under the water level. Put the vessel on a high flame. When it comes to boil, change to low flame. Cook covered for another 20 minutes. Switch off the flame and pour some oil on top and put some curry leaves.

Instant Banana Shake For Kids

Instant Banana Shake

1 scoop vanilla ice cream
1 ripe banana
1/8 tsp. vanilla extract
Sugar – 1 tsp 1/3 cup ice


Put the banana, sugar in a grinder. Grind it till you get a nice foam. Now add the ice cubes and vanilla ice cream , grind again till the ice melts.

Chicken 65

Ingredients:

Chicken (1/2 kg approx, cut into small pieces)
powder 4 tsp
powder 2 tsp
Turmeric powder ¼ tsp
masala powder ¼ tsp
Lemon juice 4 tsp
2 tsp curd
Ginger garlic paste
3 pinch red food colour
Salt to taste
Oil for deep frying
4 stks Coriander leaves (for garnishing)

Method:
This dish can be made with boneless chicken. Cut chicken into small pieces. Take a deep bowl and mix red chilli powder, coriander powder, turmeric powder, salt, garam masala, few drops of food colour, ginger garlic paste, lemon juice, curd and make a thick paste. Add chicken pieces to this and rub to coat the masala to all sides of chicken. Let this marinate for at least 1 hour in the refrigerator.

Now heat oil in a deep sauce pan and deep fry on medium high flame for about 6 minutes or until it turns dark brown on all side. Drain excess oil and garnish with coriander leaves. Serve chicken hot garnished with chopped coriander leaves and lemon wedges.

Egg Tomato Curry

Ingredients:

4 eggs
1 medium onion
2 cloves garlic minced
1/2 tsp chili powder
1/4 tsp pepper powder
curry leaves(optional)
4 tblsp tomato paste.
salt as per taste
How to prepare ?

Take boiled egg and cut into two equal halves . Heat oil in a pan, add the chopped garlic , Curry leaves.
Then add the chopped onions and fry for few more seconds.
Add the chilli powder, pepper powder, salt and the tomato paste, mix well.
Add 1/4 cup water and allow it to boil well. Add the boiled Eggs to the curry and allow it to cook for 6 -7 mins in low flame.
When the gravy is absorbed carefully turn the eggs around and mix with the thick masala.
Garnish with chopped coriander. Serve hot with white rice or chapatis.

Potato Curry

Ingredients

Potato 3 nos, peeled and cut into small pieces
Large Onion 1 sliced
Tomato 1 cut into pieces
Green chilly 3 nos chopped
Ginger small piece
Garlic 5 pieces
Turmeric Powder 1/4 tsp
Coriander leaves 2 sprigs
Oil 2 tbsp
Mustard seeds 1/2 tsp
Dry chillies - 3
curry leaves 2 sprigs
salt to taste
water desired

Preparation Style

Put potatos, salt,tomato, green chilles, garlic,turmeric powder, coriander leavers and required water in a cooker and allow 2 mts. Then add thick coconut milk, coriander leaves and allow one whistle times.

Heat oil in a cooking pan , then add mustard and dry chillies and curry leaves. Add the cooked potato mix from the cooker and keep 4 minites on medium flame.

You can serve this recipe with hot rice or chappathies.

Kerala fish curry

Ingredients

Fish ( Kanambu/ king fish etc) 1/2 Kg.
Onions 1 Large
Coconut half
Tamarind( Kodampuli ) 1 1/2
Green chillies 3 nos
Vinegar 1 tbs
Ginger 1 small
Garlic 3 cloves
Corieander seeds 1 tbs
green chilli 1/2 tbls.
musturd seeds 1/2 tlbs
Curry leaves 3


How we made it:

Cut Onions, Ginger and green chillies into lengthwise
Mix the above with fish , turmuric powder and vinegar and set aside for 15 mts.
Take coconut and corriender powder, chilli powder, termeric and gride it to a smooth paste.
Add the coconut paste to the fish and onion mix add required water, tamarind and curry leaves.
Heat in meduim flame for 10 mins. Then add musturd seeds in hot oil and mix with the curry as a garnish.
Now tasty fish curry is ready.

Mango Ice Cream

4 cup. peeled mango slices, chopped fine
1 cup sweetened condensed milk
300 ml milk
1 egg, well beaten
1/2 teaspoon salt
1 tbsp. vanilla extract




Combine the liquids together first then chill them in the fridge for a few hours. After that pour your chilled liquid mixture into the ice cream maker and slowly add the chopped mangoes in. Freeze for another 3 hours and then take out and mash them again. After 3 hrs again, take the mixture out and this time, add in the chopped mangoes. Don't overstir at this stage. Freeze overnight.

Upma - Kerala Breakfast Recipe

Ingredients



















• 1 Cup sooji (Rava)
• 1/3 Cup peas
• 1 Onion
• 2 tbsp Ghee
• 2 Cups water
• 2 Green chilies
• 1/4 tsp Ginger
• 1/4 tsp Cumin seeds
• 1/4 tsp Mustard seeds
• Curry leaves
• 8 Cashewnuts
• Salt to taste

Directions

• Mix and rub ghee into the sooji.
• Roast in microwave for about 2 minutes.
• Mix remaining ghee, cumin seeds, curry leaves, mustard and cashew nuts in a casserole.
• Cook the mixture on Micro High for about 3 minutes.
• Add chopped greed chilli, ginger, onions and cook again for 3 minutes.
• Now add salt, roasted sooji and water.
• Stir well and cover it.
• Cook in microwave for 10 minutes.
• Upma is ready. Serve it with pickle.

Stuffed Ladies Fingers

Ingredients
200 grams ladies fingers
1/4 grated fresh coconut
2 1/2 tablespoons chopped coriander
2 tablespoons coriander-cumin seed (dhana-jira) powder
1 teaspoons sugar
1 teaspoon red chilli powder
1 tablespoon oil
salt ot taste
Method
Make a slits on the ladies fingers.
Mix all the other ingredients very well and stuff into the ladies fingers.
Arrange in a shallow glass dish and sprinkle a little oil and 1 tablespoon of
water. Microwave on HIGH for about 5 to 6 minutes.

Vegetable Chapai

Ingredients
Wheat flour :1 cup
Potato :250 gm
Cabaage : 100 gm
Green Chilly : 4
Pepper Powder : 1 tsp
Rice flour : 1 tbsp
salt :required

Preparation
Whear flour add with required salt and water and mix well. Make small balls. Boil the potalo peel the skin and mash it. Then take sliced cabbage, green chilly, onion mixed with mased potato. Add little pepper powder into that mix. And make this also as balls and keep this balls inside the mashed wheat balls. Pour the rice flour on these balls and flatten each bals. Heat the tava and keep chapati fry on the second side.

Cabbage Thoran

Ingredients :

Cabbage finely chopped- one small cabbage
Carrot 1 small ,cut into small pieces
Coconut 1 cup shredded
Greenchillies 5-6
Jeera/cumin seeds 1/4 tsp

onion sliced 1/2 cup
Mustard seeds 1/4 tsp
Turmeric 1/2 tsp
Oil 1 tablespoon
Curry leaves one sprig
Salt to taste

Take cabbage, coconut, salt, and green chillies in a bolw and mix well with hand. Heat oil in a frying pan. add mustard seeds, then onion and stir for sometimes. Then add cury leaves, turmeric powder and fry. After that add cabbage mixture and mix well with the fried items. Cook for 6 minis on very low flame.

Aviyal

Aviyal is the healthy mix of all kind of vegetables.

Ingredients :

Potatoes 3 Nos
Green Beans few
Carrots 2 Nos
Peas 1/4 cup
Drumstick 1 NO
Eggplant 3 Nos small
Eggplant 3 Nos small
Plaintain Bananna 1/2
Pumpkin White & orange few pieces
Curry leaves few
Salt Acc to taste
Turmeric 1/2 tbps
Fresh Curds 1/2 Cup
Coconut Oil 2 tbsp
rice flour 1 tsp
For Grinding :
Fresh Coconut 1 Cup
Green Chilies 3 Nos
Fresh Curd instead of water
jeera 1/4 tsp
garlic 3 nos
Onion 5 nos


Cut the vegetables into long pieces . Boil all together in a cup of water.
Coarsely grind the following with little water in a blender - grated coconut, jeera, turmeric, garlic paste and onion piece. Do not add water while grinding if you prefer to make your aviyal with no gravy.
Make a small well in the middle of the half cooked veggies and pour the ground coconut paste into it. Cover the pot and cook for 5 mins.
Remove the lid and add the curry leaves and mix well. Cook on low heat for few more minutes till the veggies are well cooked.
Add Curd instead of water to a fine paste. Sprinkle Curry leaves & Coconut oil and serve with rice.

Uzhunnu vada

Ingredients :

Urad Dal 1 cups (makes 10 vadas)
Chopped Onion 1/4 cup
Green chillies 2
Red onions 3
Curry leaves 1 sprig
Black Pepper Corns 1 tbsp
Ginger 1/2 inch piece
Salt to taste
Baking Soda 1 pinch
Oil to fry


Saok the Urad dal for about 3 hrs.

Drain the water off and grind it in a food processor till it forms a smooth paste. Do not add any more water, this will loss shape of vada.
Add salt, red onions, curry leaves, green chillies and ginger chopped as very small or make it as paste. Then add a pinch of baking soda to the batter. Stir everything together and let sit for 15min. Apply some water to the palm of your hands and shape into balls and make a hole with the thumb in the centre like a doughnut.

Add them to really hot oil and deep fry. Remove when golden brown and serve with coconut chutney.

Cheera(spinach) thoran

Ingredients

Green or Red spinach - 800 gm
Turmeric - 1/2 tsp
coconut oil - 2 tbsp
Mustard seed -1 tsp
Green chillies -2 nos
Garlic - 4 nos
Grated coconut - 50 gm
salt, curry leaf,
red chilies - 2

Preparation Method

* Clean the spinach leaves and chop them finely

* Heat oil in the pan , Add mustard seeds few curry leaves.

* To this add red chilies, finely chopped garlic, slit green chilies length wise and saute them.

* Add the chopped spinach, turmeric salt for taste, and cook for 3-4 minutes. Add the grated coconut and stir for a minute and remove from heat.

How to Make Banana Chips

Ingredients:

* 5 Thick raw bananas
* 1/4 tsp Turmeric powder
* Oil for deep-frying
* Salt to taste

Procedure:

* Peel bananas and put them in salted iced water.
* Chop the bananas in water and add turmeric.
* Keep in water for 10 minutes and then drain out water completely.
* put it in to a kitchen cloth to remove the moisture.
* Heat oil till it starts fuming.
* Deep-fry the slices till almost crisp. Add few slices at a time.
* Prepare paste of 1/2 tsp water and 1/4 tsp salt.
* Add this paste to oil. This will make the slices crispier.
* Repeat the procedure for remaining slices.
* Drain the chips on an napkin.
* Cool and store them in an airtight container.

Iddiyappam

Iddiyappam mix - 2 cups
Boiled water- as required
Salt - as required
Fresh grated coconut- half cup


Method:

Boil the water with salt .Then pour the water to the idiyappam rice flour and mix well with a spoon carefully.To this add one tablespoon of butter. The dough should be soft like chappathi dough. Then close the dough with a lid . Keep it aside.

Take this dough , put it to the idiyappam maker. Add grated coconut and steam it for 10 minutes. Serve hot with chicken curry or channa curry.

Chilli Crab

Ingredients

Vegetable Oil
4-5 garlic(minced),ginger(grated)
4tbsp chilli powder
4 tbsp corriander powder
1 tbsp garam masala
2 big crabs
1 tomato,2 onion, curry leaves



Directions

Add some oil and stir fry the garlic,sliced onion &ginger
After that add chilli &corriander powder(fry it for mints)
then add crab and fry till red.then add water,salt, garam masala .
Lastly ,add the tomato and curry leaves.

Carrot Rice

Ingredients 1 cups grated carrot
1 cups basmathi rice
2 green chilles
1 Bay leaf
1/2 teaspoon Cumin seeds
1 Cloves
1 Cardamom pod
1/2 Cinnamon stick 1/2 inch
1/2 tbs ginger paste
1/2 tbs garlic paste
1 ghee or oil
1 tbs turmeric powder
4 nuts
Salt as per taste

Directions

Soak rice for an hour. Keep a side.

Heat oil in a heavy bottom vessel,put the green chillies. Add all spices. Cook until the spices puff up and darken, them add carrot and fry it till it leaves all its rawness. Then add ginger, garlic paste and fry for 2 minutes. Add 2 cups water and salt and turmeric powder. When water starts boiling add saoked rice, mix well and put the lid, and cook for about 12-15 minutes untill all water evaparates and rice is done. Decorate it with fried cashews.

Capsicum Curry

Ingredients Capsicum 1 Onions 1 Oil 1tsp Urad dal 1tsp Mustard seeds 1/2tsp Chilli powder 1tsp Curry leaves few Salt to taste

Directions

Chop onions and capsicum to small size.

Add oil in pan, when hot add mustard, curry leaves and urad dal. Then add the chopped onions and saute until the onions change color to brown. Now add the chopped capsicum and allow it cook for 2 minutes. Add chilli powder and salt to the capsicum and saute it well. Remove it from fire when the capsicum is half cooked.

Mushroom fry

Ingredients
Mushroom - 2 cups cut into pieces,
Onion chopped - 2 medium sizes,
Tomato chopped - 1,
Garlic - 2 cloves crushed,
Ginger - small piece crushed,
Green chilies - 2,
Turmeric powder - 1/2 teaspoon,
Chilly powder - 1 teaspoon,
Garam masala - 1/4 teaspoon,
Curry leaves - few,
Coconut oil - 2 table spoon,
Salt

Directions

1. Heat oil in a pan.
2. Allow 1/2 teaspoon of mustard seeds to splutter.
3. Saute onion in this till golden.
4. Fry garlic and ginger for two minutes.
5. Add tomato, greenchillies, turmeric powder, chilly powder, salt and curry leaves.
6. Add mushroom, stir and cook by adding little water.
7. Cook until no water remains.
8. Add garam masala, and stir fry for 1-2 mints

Ela Ada

Ingredients

Rice flour 2 cups
Grated fresh coconut 1 cup
Brown sugar (Jaggery) 1 cup
Cardamom 1/4 tsp
Water as required
Salt a pinch
Banana Leaves few pieces

Directions

Spread the oil in a banana leaf. Turn the gas into low flame. Place the banana leaf on the top of the flame slowly and slightly roast its both sides. Keep this aside.

Add salt to the warm water. Mix the rice and warm salty water. Make the dough. It should be like chapatti dough.

Mix together grated coconut, brown sugar or sugar and cardamom powder in a seperate vessel.

Take the banana leaf. Spread half tsp of oil all over the leaf with the fingers. Place lemon size dough in the center of the leaf. Then press with the fingers.

Then add the coconut mix to the center of it. Fold the leaf and slowly press the edges of the dough together with the leaf. Then wrap this with banana leaves.

Steam this in idli vessel or any rice cooker steamer. After 15 minutes Ela Ada is ready to serve.

Masala Dosha

Ingredients

Rice 3 cups
Urad Dal 1 cup
Chana Dal 1 tsp
Fenugreek 1 tsp
Onion 1
Green cilli 3 chopped
Mustard seed 1/2 tsp
Chilli powder a pinch
Pottato boiled and mashed 2
Turmeric powder 1/2 tsp
Coriander powder 1/2 tsp
Garam masala 1/2 tsp
Cury leaves 1 strip
Coriander leaves chopped 1 tsp
Salt as per taste



Directions

Wash and soak urad dal,chana dal and fenugreek seeds together and rice separately for for 3-4 hours. Grind rice and dal separately,adding required quantity of water. Mix rice, dal and salt well. Add little water and stir well to form a loose batter. Keep it overnight to ferment. Heat dosa pan and spread the paste over it. Make the dosa thin and crisp by using ghee or butter. Roast it from one side. Spread masala in the middle, fold it in the desired shape.

Prepare Masala
Heat oil in a Pan. Add dry red chilly, Curry leves, and mustard seeds. Fry it for half minute. Add the sliced onion and fry it for 2 minutes. Add boiled peas and carrot. Then add the mashed potatoes mix it well. Put salt and all spices. At last put chopped coriander. Swich it off the stove. Serve hot with Sambar or coconut chutney .

Sweet Sour Cucumber Salad

Ingredients

cucumber, large - 2 nos
onion - 1 no
thai chile - 1 no

For Dressing:
white vinegar - ¼ cup
sugar - 1 1/2 tsp
garlic powder - ½ tsp
oil - ¼ cup
salt to taste

Method

1. Wash, peel and slice the cucumber finely.
2. Skin and slice the onion finely as well.
3. Deseed the chilli and make fine slices.
4. Take a shallow bowl, place the cucumber slices, then place the sliced onions and sprinkle the sliced chilies on top.
5. Mix all the dressing ingredients together and pour this over the onions & cucumbers.
6. Refrigerate the salad for a few hours and then serve chilled.

Vegetable Biriyani

Ingredients

1. Basmati rice - 2 cups
2. Water - 3 cups
3. Ginger garlic paste - 3 tsp
4. Green chillies - 4
5. Onion - 1 lengthwise chopped
6. Tomato - 1 finely chopped
7. Cinnamon - 1 inch stick
8. Cardamom - 2
9. Clove - 2
vegetable biriyani 10. Bay leaf - 1
11. Cashew nuts - 10
12. Coconut milk - 1 cup (thick)
13. Ghee - 6 tsp
14. Carrot & Beans - 1 cup
15. Peas - ½ cup
16. coriander leaves - few
17. Mint leaves - few

Vegetable biriyani preparation

Heat the pressure cooker with ghee. Then add cashew nuts, cinnamon, cardamom, clove and bay leaf.

Sauté for few mins. Then add onions. Fry for few mins.

Next add tomatoes, ginger garlic paste and green chillies. Sauté until the raw smell disappears.

Then add carrots, beans and peas. Combine well.

Now add rice, coconut milk, water, coriander leaves and mint leaves. Close the pressure cooker.

Pressure cook for 2 whistles and switch off the stove.

Now your vegetable biriyani is ready.

Serve hot with onion raitha.

Prawn biriyani

Ingredients

1. Prawns - 500 g
2. Basmati rice - 3 cup
3. Ghee - 5 tsp
4. Onion big - 1 sliced
5. Tomato medium - 1 chopped
6. Green chillies - 5
7. Ginger - 2 inch
8. Garlic - 4 pods
9. Cashew nuts -10
prawn biriyani 10. Coconut milk - 1 cup
11. Coriander leaves - ½ cup
12. Pudhina leaves - ½ cup
13. Water - 5 cups
14. Cardamom - 2
15. Cinnamon - 1 inch stick
16. Jaji flower - 1
17. Anasi flower - 1
18. Cloves - 3

Prawn biriyani preparation

First clean and wash the prawns. Drain all the water and keep it aside.

Next make a paste with green chillies, ginger and garlic.

Take a pressure cooker and heat with 5 tsp of ghee.

Then add cardamom, cloves, anasi flower, jaji flower, cashew nuts and cinnamon.

Fry for few seconds. Then add onions and sauté for 2 mins.

Then add tomato pieces, prawns, salt and paste.

Sauté until the raw smell disappears.

Now add washed basmati rice and combine well.

Then add coconut milk, water, coriander leaves and pudhina leaves.

Then combine well and close the pressure cooker.

Now pressure cook for 2 whistles and switch off the stove.

Now prawn biriyani is ready.

Serve with onion raitha and chicken fry.

Chicken Biriyani

Ingredients

1. Chicken - ½ kg
2. Basmati rice - 3 cup
3. Ghee - 5 tsp
4. Onion big - 1 sliced
5. Tomato medium - 1 chopped
6. Green chillies - 5
7. Ginger - 2 inch
8. Garlic - 4 pods
9. Cashew nuts -10
chicken biriyani ings,chicken biriyani, biriyani 10. Saffron - a pinch
11. Coconut milk - 1 cup
12. Coriander leaves - ½ cup (chopped)
13. Mint leaves - ½ cup (chopped)
14. Water - 5 cups
15. Cardamom - 2
16. Cinnamon - 1 inch stick
17. Jaji flower - 1
18. Anasi flower - 1
19. Cloves - 3

How to make Chicken biriyani

First clean and wash the chicken pieces. Drain all the water and keep it aside.

Next make a paste with green chillies, ginger and garlic.

Take a pressure cooker and heat with 5 tsp of ghee. Then add cardamom, cloves, anasi flower, jaji flower, cashew nuts and cinnamon.

Fry for few seconds. Then add onions and sauté for 2 mins.

Then add tomato pieces, chicken pieces and paste. Sauté until the raw smell disappears.

Add the washed basmati rice and combine well.

Then add coconut milk, water, coriander leaves and mint leaves. Again combine well and close the pressure cooker.

Pressure cook for 2 whistles and switch off the stove.

Chicken biriyani is ready. Serve with onion raitha.

Beetroot Salad

Ingredients

1 small beetroots or 2 medium beetroots
1 teaspoons cooking oil
1/2 teaspoon black mustard seeds
5 curry leaves, washed and dried
1 green chilies, chopped in medium heat
salt, to taste
1 pinch sugar
1/2 teaspoon cayenne pepper
1/2 teaspoon lime juice

Directions

1. Grate the beetroot and keep in a bowl.

2. In a small pan, heat the oil till it shimmers.

3. Add mustard seeds and curry leaves. Take care as they will splutter.

4. Once the ingredients are settled, add green chillies and cook for about a minute.

5. Turn off the gas and add cayenne pepper.

6. Add the flavored oil to the beetroot. Add salt, sugar and lime juice.

7. Toss and serve.

8 . This salad is best with rice and fish curry or any curry. The last five ingredients in the list can be adjusted to ones taste.

Keralas Cooking

Kerala's tasty cuisine is just as distinctive as its colourful cultural life and religious traditions. It's a cuisine influenced by the long coastline - and flavoured by the ubiquitous coconut. One enriched with exotic tropical fruits, vegetables, cereals, pulses, nuts and herbs, garnished with the unmistakable aroma of pepper, cardamom chillies, jeera and cloves. A holistic and natural cuisine that follows the tenets of Ayurveda, mildly flavoured, gently cooked and with a certain genteel delicacy on the stomach. In short, it's a cuisine that's truly in harmony with the divine! Next to rice, dhal or gram is the most widely used staples. These are beans and peas in many shapes, colours, and sizes . A good source of protein, they are often ground into flours, added to rice dishes, and cooked with vegetables and meats. Two of Kerala's favourite dishes are made from slightly fermented dhal and rice, steamed dumplings called Idlis and thin crisp pancakes called Dosas.

Kerala, most curries have these ingredients are curry leaves , fair source of vitamin A;. coriander seeds, cumin seeds, mustard seeds, black pepper, hot chillies, fenugreek, turmeric, cardamom, and often cinnamon and cloves. These are all toasted in a pan and then ground on a flat stone with a stone handgrinder . To make a dish, the curry is usually fried in a little oil or ghee and the rest of the ingredients are mixed with this and cooked. Indian cooks say that the freshly ground spices taste better and that frying them before anything less makes the flavours more vivid.

Kerala has a distinctive cuisine, very unusual and different from the rest of India. Cooking in Kerala is all about discoveries, aromas and colours. Kerala cuisine is aromatic and spiced tastefully, offers several gastronomic opportunities to those willing to experiment with the local cuisine. Almost every dishes prepared in Kerala has wtih coconut and spices to flavour the local cuisine giving it a special taste that is heightened with the use of tamarind, while coconut gives it its richness, absorbing some of the tongue-teasing, pepper-hot flavours.