Beef Chathachu Ularthiyathu | Beef Dry Fry Kerala Style Recipe

Beef Chathathu Ularthiyathu

 Ingredients :

  beef cubed and washed - 1/2 kg
  turmeric powder - 1/2 tsp
  pepper powder - 2 tsp
  garam masala - 1 tsp
  ginger + garlic crushed - 2 tbs
  salt as needed
  shallots  crushed - 1/4 cup
  green chillies - 3-4
  curry leaves - a few
  chilly flakes - 1 tsp

 Method

  step 1 cooking of beef

   - add cleaned beef into a pressure cooker
   - add in turmeric powder,1 tsp pepper powder,garam masala, 1 tbs ginger garlic paste and salt
   - cook it on high flame till first whistle, then reduce flame to low and cook for another 10 minutes
  - one the pressure settled, open the cooker and again turn on flame and cook till moisture get                  evaporated
  - allow it to cool completely
   - then transfer into a mixer jar and crush the beef pieces and keep aside

  step 2: frying

  - heat up 2 tbs coconut oil in a kadai
  - saute shallots, 1 tbs ginger garlic paste, green chillies and curry leaves for a few seconds
  - add in chilly flakes and mix well
  - add in the crushed beef and cook in low flame stirring occasionally until get crisp
  - it may take around 20 minutes
  - finally sprinkle some pepper powder and turn off the flame
  - you can store it in room temperature for 3-4 days
  - adjust the spice level as per your taste
  

Raw Mango Cashew Nut Chutney | Pacha Manga Kasuvandi Chammanthi

Raw Mango Chutney

 Ingredients :

  raw mango - 1 medium (adjust as per sourness)
  shallots (kunjulli) chopped - 1/4 cup
  dry chillies - 6-8 or as needed
  curry leaves - 1 spring
  cashew nuts - a handful
  salt - as needed
  water - 2 tbs

 Method

  - peel the mango and chop it roughly
  - heat up 2 tsp coconut oil and saute shallots till softened
  - add chillies, curry leaves and cashews and roast till cashews become golden
  - then switch off flame and let them cool down
  - then add the mango pieces and roasted ingredients into a mixer jar
  - grind into a fine paste along with 2 tbs water
  - yummy and easy mango chutney is ready to serve
  - enjoy with rice, kanji or dosa

Ariyunda Kerala Style | Rice Ladoo Recipe |

ARI UNDA | RICE LADOO

Ingredients :

 Parboiled rice ( kuthari ) – 1 cup

Grated Jaggery -  1 cup

Grated coconut – 1 cup

Peanut powdered – ½ cup (optional, you can use any nuts of your choice)

Method

• -          Dry roast the rice in a heavy bottomed pan until the rice grains break and pop up
• -          Stir occasionally on medium flame
• -          It may take around 8-10 minutes
• -          Then switch off the flame and allow it to cool down
• -          When it is cool transfer into a mixer jar and make a fine powder
• -          Put into a mixing bowl
• -          Add in the jiggery, coconut and powdered peanuts and mix well
• -          Again transfer them into the mixer jar and just give a run
• -          Then put them into the bowl and make balls of desired size
• -          Easy and tasty rice ladoos are ready to serve

Crispy Chutney Roast Dosa Recipe

Chutney Roast Dosa

 It is a crispy dosa made using chuney and dosa batter. You can use red chuney or white chutney for making this.

 Ingredients :

 For dosa batter :-

 Idli  rice – 1 +1/2 cup

 Urad dal – ½ cup

 Fenugreek seeds (uluva) – ½ tsp

Chana dal  -2 tbs

Salt and water as needed

 For chutney :-

 Grated coconut – 1 cup

Green chillies as needed

Ginger – a small piece

Salt as needed

Water  to grind the chutney

Method :

Step 1: making dosa batter

• -          Wash and soak rice in enough water for 2 hours
• -          Wash and soak urad dal ,fenugreek seeds and chana dal for 2 hours
• -          Then  drain and grind urad dal, fennel seeds and chana dal into a smooth paste by adding enough   water
• -          After that grind rice into a smooth paste by adding a few water and add into the urad dal batter
• -          Batter should not be too thin or too thick
• -          Mix very well and keep it for fermentation for 8 – 10 hours (fermentation time may vary depending    on weather conditions)
• -          Next day , once it is fermented, add in salt and mix gently

Step 2 : making chutney

• -          Add coconut,chillies, ginger, salt into a mixer jar and grind into fine paste by adding a little water

Step 3 : making chutney roast

• -          Heat up a tawa medium flame
• -          Pour a ladleful of dosa batter into the medium hot tawa
• -          Spread into round and thin dosa
• -          Cook on medium flame
• -          When the top looks cooked add 1 tsp butter and 2 spoons of chutney
• -          Spread them all over the dosa
• -          Cook till the base become golden
• -          Then transfer into a serving plate and repeat till the batter is finished
• -          Serve them hot

Note : -

-          Tawa should be on medium heat otherwise it is very difficult to spread dosa

Gothambu Ada Recipe | Godhumai Adai | Wheat Ada Kerala Style

Wheat Ada | Gothambu Ada

It is a healthy and easy evening time snack. The sugar level can be adjusted as per your taste. You  can use powdered jaggery as a substitute for sugar. 

 Ingredients :

 Wheat flour   - 2 cups

Salt as needed

Sugar – ¼ cup

Grated coconut – ½ cup

Water and a few oil

Method

• -          Mix all the ingredients in a mixing bowl
• -          Add in water gradually to make a thick batter
• -          Spread a handful of batter in hot tawa
• -          Cook in low medium flame
• -          When the moisture get evaporated from the top drizzle some oil
• -          Flip it and cook that side also
• -          Again drizzle some oil and turn it again
• -          Cook it till golden spots appear on both sides
• -          Remove from pan and repeat the same with remaining batter
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• -          Serve the tasty ada with tea 

Stuffed Idiyappam | Noolappam | Nool Puttu Recipe

Vegetable Stuffed Idiyappam

 Vegetable stuffed idiyappam is a variety breakfast recipe. Any of your favorite vegetables or meat can be used for stuffing.

Ingredients :

 For stuffing :-

 Finely chopped carrot – 1 cup

Finely chopped spinach – ½ cup

Finely chopped onion – ¼ cup

Grated coconut – ½ cup

Curry leaves – a few

Finely chopped green chillies – 1tsp

Turmeric powder – ½ tsp

Salt as needed

Oil 2 tsp

For dough:-

 Roasted rice flour – 2 cups

Water – 3 + ½ cup

Salt as  needed

Method

Step 1 : preparation of stuffing

• -          Heat up oil in a pan
• -          Crack ½ tsp mustard seeds
• -          Add in all the ingredients for stuffing and mix well
• -          Cook it covered till vegetables become soft
• -          Once it is done switch off flame and set aside

Step 2 : preparation of dough

• -                   Boil 3 + ½ cups of water along with salt
• -          Add in the flour into the boiling water and stir well
• -          Switch off flame and keep it covered for 5 minutes
• -          After 5 minutes knead the hot  dough with wet hands till it become soft

step 3 : preparion of stuffed idiyappam

• -          Place disc with small holes in the press
• -          Fill the press with dough
• -          Close the press and do press into the greased tray
• -          Press a single layer first and then place 2 tbs of stuffing
• -          Again press the dough over the stuffing
• -          When water get boiled in idly maker place the tray in it and cook for 5 minutes
• -          After 5 minute take out from steamer and let it cool down for a while
• -          Then transfer into serving dish
• 
  
• -          Serve the healthy variety idiyappam with stew or coconut milk

Easy Aloo Paratha Recipe | आलू पराठा बनाने की विधि

Easy Aloo Paratha without Stuffing

 Ingredients :

  wheat flour - 2 cups
  boiled and mashed potato - 3 medium
  green chillies chopped - 1tsp
  coriander leaves chopped - 1 tbs
  garam masala - 1 tsp
  ajwain - 1/2 tsp
  salt as needed
  oil as 2 tsp for dough + for roasting paratha
  water

 Method

  step 1 : making dough

   - mix all the ingredients except water
  - add water little by little and knead into a soft dough

 step 2 : making paratha

 - make balls of desired size from the dough
 - dip them in flour and roll into circle
 - place it on hot tawa and cook for 1 minute
 - then turn it
 - apply a little oil
 - after a while turn it again and apply oil to that side also
 - press all the sides with spoon and cook till both the sides got golden spots
 - do the same with the remaining dough and serve hot with utter or your favourite side dish

Note :

 - you can make them more nutritious by adding methy leaves
 - use minimum oil to make it heart friendly
 - you can give different taste to it by adding dry mango powder, chat masala, sesame seeds, coriander powder, red chilly powder etc

Meat Potato Bread Roll Recipe | ब्रेड रोल बनाने की विधि

Bread Roll

 Ingredients :

 For wrapping:-

  8 slices of bread (brown bread/white bread)

For filling :-

Cooked and minced meat (mutton/chicken/beef) – 250g

Potato cooked and mashed – 1 big
Fennel seeds(perumjeerakam) - 1/4 tsp

Onion chopped – 2 tbs

Ginger chopped – ½ tsp

Garlic chopped – ½ tsp

Green chilly chopped – 2

Chilly powder – ½ tsp

Turmeric powder -1/2 tsp

Garam masala – ½ tsp

Pepper powder – ¼ tsp

Coconut milk – ¼ cup

Coriander leaves chopped 2 tbs

Salt as needed

Oil for frying

Method

 Step 1 : Preparation of filling

• -          Heat up 1 tbs oil in a pan and crack some fennel seeds
• -          Sauté onion with salt till softened
• -          Add in ginger,garlic and green chilly
• -          Sauté till raw smell gone
• -          Reduce flame and add in chilly powder, turmeric powder, garam masala and pepper powder
• -          Add in cooked and minced meat followed by mashed potato
• -          Mix well
• -          Add in coconut milk and cook till get absorbed
• -          Adjust salt and Switch off flame
• -          Add in coriander leaves and mix well
• -          Let it cool

S        Step 2 : Assembling bread and filling

• 
  
• -          Cut the sides of bread slices
• -          Just dip them in water and gently squeeze to remove water
• -          Place a spoonful of filling at the center of bread
• -          Roll the bread and close the sides

Step 3 : Frying

• -          Heat up oil for frying
• -          Add the rolled bread in the hot oil and fry in medium flame
• -          Turn in between
• -          Fry till golden and crisp
• -          Then drain on snack napkin
• -          Serve hot with tomato sauce

Note :

1.          Adjust spice level as per your taste
2.      Stuffing can be of your choice
3.        Fry in hot oil otherwise they may absorb more oil

Whole Wheat Cake Rusk Recipe | Tea Rusk Recipe | केक रस्क रेसिपी

Cake Rusk

 Ingredients :

  Wheat flour – 1 cup

  Baking powder – ½ tsp

  Salt – ¼ tsp

  Unsalted butter  at room temperature – 100gm

  Sugar powdered – ½ cup
  Eggs - 3

Method

Step 1 : baking

 Preparation of cake tin

•          Brush butter  in a 7 inch cake tin and line with butter paper and again apply butter
•           Keep aside

Preparation of cake batter

•            Whisk together butter and sugar until fluffy
•           Add in 3 eggs one at a time and mix well
•           Sieve wheat flour, baking powder and salt into the wet mix
•           Pour into the prepared cake tin

Baking

•           Bake in a preheated oven for 30 minutes at 180 degree C

Step 2 : toasting

•           Allow the cake to cool completely
•           Slice them
•           Arrange in a baking tray
•           Keep in preheated oven for 20 minutes at 180 degree C
•           Then turn them and again keep for 10 minutes
•           Then take them out and let them cool to get crunchiness
•         Delicious tea time snack is ready to serve

Karimeen Fish Molly Recipe | Fish Stew Kerala Style | Fish Molee

Karimeen Fish Molly

 Ingredients :

  For marination :-

   karimeen (pearl spot fish) - 4*
   chilly powder - 2 tsp
   turmeric powder - 1/2 tsp
   salt as needed
   lemon juice - 2 tsp

  For gravy

   onion sliced - 2 big
   ginger chopped - 1/2 tsp
   garlic chopped - 1/2 tsp
   green chillies slitted - 3
   curry leaves - a few
   pepper powder - 1 tsp
   thin coconut milk - 2 cups
   thick coconut milk - 1 cup
   tomato sliced - 1 big
   fired cashews - a handful

 Method

 step 1 : marination

  - make a paste with chilly powder, turmeric powder, salt and lemon juice
  - apply it all over the fish and set aside for 30 minutes

 step 2 : frying

  - heat up some coconut oil in a frying pan
  - shallow fry the marinated fish (2 minutes one side and 2  minutes other side)
  - remove them from pan and keep aside

 step 3 : preparation of gravy

  - pour the same oil into a deep pan and saute the onion with some salt till softened
  - add in ginger and garlic and saute till raw smell gone
  - add in green chillies and curry leave and saute till colour changes
  - add in pepper powder and mix well
  - pour thin coconut milk and bring to a good boil
  - add in the fried fish and cook for 1 minute
  - reduce flame and pour thick coconut milk
  - adjust salt
  - bring to slight oil
  - add tomato slices and cashews and mix gently
  - switch off flame and cover it for 5  minutes
  - serve with appam, bread or chapati

*notes

  - clean karimeen and soak them in water along with some kudampuli to remove the black colour
    -make small cuts all over them
  

How To Make Baked Samosa At Home | baked vegetable samosa recipe | Baked Samosa And Fried Samosa

Samosa

Ingredients :

For dough :-

 Wheat flour – 1 cup

All purpose flour (maida) – 1 cup

Salt as needed

Vegetable oil  - 2 tbs

Sugar  - ½ tsp

Water

For filling :-

Boiled and cubed carrot – 2

Boiled and cubed potato – 2

Boiled green peas – ½ cup

Onion chopped – 2 tbs

Finely chopped ginger – ½ tsp

Chopped green chilly – 1 tsp

Chilly powder  - ½ tsp

Garam masala – ½ tsp

Salt as needed

Coriander leaves chopped – 2 tbs

Method

Step 1 : preparation of dough

-          Mix together flour, salt, sugar and oil

-          Combine well

-          Add in water little by little and make a firm dough

-          Knead the dough for 5 minutes

-          Cover with a damp towel

-          Let the dough rest for 30 minutes

Step 2 : preparation of filling

-          Heat up 2 tbs oil

-          Sauté onion till softened

-          Add in ginger and green chilly and sauté well

-          Add in carrot, potato and green peas

-          Mix well

-          Add in chilly powder and garam masala

-          Add in enough salt and coriander leaves

-          Mix very well and switch off the flame

-          Keep aside

Step 3 : making samosa sheet

-          After 30 minutes of rest knead the dough for one minute

-          Make small balls

-          Place them on floured surface

-          Roll them lengthwise

-          Cut the sides to make rectangle sheet

-          Roast them on a medium hot tawa for 10 seconds on low flame  

-          Flip it and roast other side also

-          Do the same with the entire dough

Step 4 : making flour paste to seal the edges

-          Take 1 tbs flour in a bowl

-          Add 2 tbs water and mix well and keep aside

Step 5 : assembling sheet and stuffing

-          Make cone by folding the sheet 3 times

-          Fill a spoonful of filling

-          Then apply flour paste on sides and seal the corners

-          Repeat the same with all sheets

Step 6 : cooking

a. Baking method

-  place the samosa on a baking tray

- brush oil all over them

- bake them in a preheated oven for 30 – 35 minutes at 180 degree C or until golden and crisp

- let them cool slightly and serve

b. Frying method

- heat up oil in a kadai

- put the samosa into medium hot oil

- fry them on medium heat till golden and crisp

- drain into snack napkin

- serve warm