സദ്യ സ്പെഷ്യൽ കുറുക്കു കാളൻ | Kurukku Kalan Recipe | Kerala Style Sadya Special

Ingredients:

• Raw plantain 1 (120g)
• Elephant yam a small piece (100g)
• Green chilli 2
• Turmeric powder 1/2 tsp
• Chilli powder 1/4 tsp
• Salt
• Bird's eye chilli 8 - 10
• Cumin 1/2 tsp
• Pepper corns 1 tsp
• Grated coconut 1 cup
• Curd 1 cup
• Fenugreek powder 2 pinches

  Tempering:

• Mustard seeds 1/2 tsp
• Fenugreek seeds 1 pinh
• Curry leaves
• Dried red chilli 2
• Ghee

 Method

• Add plantain and yam in a vessel
• Add salt, green chilli, turmeric powder, chilli powder and salt
• Cook till the veggies are tender
• Grind together cumin seeds, bird's eye chilli, turmeric powder, pepper, coconut, turmeric powder along with 1/4 cup of curd
• Add this to cooked veggies and cook for 2-3 minutes
• Now add remaining curd 
• Stir and cook till the mixture turn to a thick texture
• Turn off the flame 
• Add fenugreek powder and mix well
• Heat up some ghee in another pan
• Crack mustard seeds, fenugreek seeds, curry leaves and dried red chillies
• Pour this to the curry and mix well

സദ്യ സ്പെഷ്യൽ ഓലൻ എങ്ങനെ ഉണ്ടാക്കാം | Olan Recipe | Kerala Style Sadya Special

Ingredients:

• Thinly sliced ash gourd 2 1/2 cups (250g)
• Green chilli 3 (15g)
• Second extract coconut milk 1 cup (250 ml)
• First extract coconut milk 1/2 cup (120 ml)
• Coconut oil 1 tbs (15g)
• Curry leaves 1 sprig
• Salt 

 Method

• Add ash gourd, green chilli, salt and thin coconut milk to a pan
• Cook covered till the ash gourd is tender
• Remove the lid and cook until the entire liquid get evaporated
• Reduce flame to low, and add thick coconut milk
• Turn off the flame when it begin to boil
• Add coconut oil and curry leaves
• Cover the pan and let it sit for 15 minutes
• Delicious olan is ready to serve !

ചോക്ലേറ്റ് കേക്കുകളുടെ രാജാവ് OPERA CAKE വീട്ടിൽത്തന്നെ ഉണ്ടാക്കാം

Ingredients:

 Almond Sponge Cake

• Almond flour 100g
• Powdered sugar 75g (5 tbs)
• Eggs 3
• Egg whites 4
• Vinegar 2 tsp
• Granulated sugar 30g(2 tbs )
• Maida 30g (3tbs)
• Melted butter 15g (1 tbs)

 Coffee Syrup

• Water 250 ml (1 cup)
• Sugar 60g (4 tbs)
• Coffee powder 2 tsp
• Vanilla essence 1/2 tsp
• Rum essence 3 drops

 Coffee Butter Cream

• Milk 150 ml (1/2 cup+ 2 tbs)
• Coffee powder 2 tsp
• Egg yolks 4 
• Sugar 75g (5 tbs)
• Soft butter 200g

 Chocolate Ganache

• Milk chocolate 100g
• Dark chocolate 100g
• Fresh cream 100g

 Chocolate Glaze

• Dark chocolate 50g
• Milk chocolate 50g
• Oil 15g (1 tbs)

Method:

 Almond Sponge Cake/Jaconde Biscuit

• Take egg whites in a clean & dry bowl
• Add vinegar and start beating using a clean beater blade
• When it begin to froth add granulated sugar in 3 batches
• Stop beating when it reach stiff peak stage and keep aside
• In another bowl, combine together almond flour, eggs and powdered sugar
• Beat this mixture for about 4- 5 minutes, until fluffy
• Fold in 1/3 portion of meringue to this
• Combine this with the remaining meringue 
• Add flour and fold in gently
• Add melted butter and combine gently
• pour this to a baking tray (11 x 14 inches) lined with baking paper
• Level the top
• Bake at 190 degree Celsius for 10 - 12 minutes, until top is golden
• Take out from oven and allow this to cool
• Cut into 3 portions and keep aside

 Coffee Syrup

• Boil water along with sugar
• Add coffee syrup , vanilla essence and rum essence
• Allow this to cool

 Coffee Butter Cream

• Boil milk and add coffee powder
• Turn off the flame and allow this to cool for 3 minutes
• Mix together egg yolks and sugar
• Add hot coffee little by little to the yolk and combine well
• Pour back this to the sauce pan
• Stir on low flame until thickened
• Allow this to cool
• Take soft butter in a bowl
• Add cool coffee custard in batches, into the butter and beat well
• Keep this aside

 Chocolate Ganache

• Take chopped chocolate in a clean bowl
• Heat up cream in a sauce pan
• Pour the hot cream to the chocolate
• Let this sit for 1 minute
• Then stir with a clean & dry spatula until everything is well combined

 Assembling:

• Take one portion of cake
• Wet this very well with coffee syrup
• Add 1/2 portion of coffee butter cream as next layer
• Place the second portion of cake
• Wet with coffee syrup
• Next layer is chocolate ganache
• Over this place the third portion of the cake
• Wet with coffee syrup
• Add remaining coffee butter cream 
• Refrigerate for minimum 2 hours or overnight

 Chocolate Glaze

• Take Chocolate in a clean bowl
• Melt this over Bain Marie
• Add oil and mix well
• Pour this over the cold cake and level it immediately
• Refrigerate for 30 minutes

 Slicing

• Dip a sharp knife in hot water and wipe it
• Trim the edges of the cake
• Slice the cake and enjoy

ചപ്പാത്തിക്കൊപ്പം കഴിക്കാൻ മഷ്‌റൂം പെപ്പർ മസാല | Mushroom Pepper Masala Recipe

Ingredients:

• Mushroom 400g
• Onion 2 (100g)
• Ginger garlic paste 1 tsp
• Tomato paste 1 tbs
• Green chilli 3 (15g)
• Capsicum 1/2 (50g)
• Pepper 1.5 tsp
• Garam masala 3/4 tsp
• Turmeric powder 1/2 tsp
• Coriander leaves
• Fennel seeds 1 tsp

 Method:

• Heat up oil in pan
• Add fennel seeds followed by chopped onion and green chilli
• Once it become golden in color, add ginger garlic paste
• Saute for 1 minute
• Add turmeric powder, garam masala and pepper
• Sir for a few seconds
• Add tomato paste and mix well
• Add capsicum and stir for 2 minutes
• Add chopped mushroom and mix well
• Add salt as needed
• Add 1/4 cup of hot water 
• Cover and cook for 4 minutes
• Open the pan and add coriander leaves
• Serve hot

കിടിലൻ കോളിഫ്ലവർ മസാല കറി | Cauliflower Masala Curry Recipe

Ingredients:

• Cauliflower 300g
• Garlic 10 cloves
• Green chilli 3 (15g)
• Salt 1/2 tsp

 To grind:

• Tomato 3 (200g)
• Kashmiri chilli 4
• Coriander stem 
• Garlic 10 cloves (10g)
• Ginger small piece (10g)
• Cashew nut 10
• Chilli powder 1/2 tsp
• Turmeric powder 1/4 tsp
• Coriander powder 3/4 tsp
• Cumin powder 1/4 tsp
• Salt

 For masala

• Onion 3 (250g)
• Chilli powder 1/4 tsp
• Turmeric powder 1/4 tsp
• Garam masala 1/2 tsp
• Sugar 2 pinches
• Kasoori methi 1 tsp
• Coriander leaves

 Method:

• Add coconut oil in a pan
• Add cauliflower florets
• Stir & cook for 6 - 7 minutes
• Add crushed garlic and slitted green chillies
• Saute for 2 minutes
• Remove from pan and keep aside
• Add more oil to the same pan
• Add finely chopped onion and saute until golden
• Meanwhile grind together all the ingredients listed under "to grind"
• Once the onion become golden, add chilli powder, turmeric powder and garam masala
• Saute till the raw smell gone
• Add the ground paste
• Stir and cook till the mix begin to release oil
• Add 1.5 cups of hot water
• Add fried cauliflower florets 
• Add sugar
• Cover and cook for 3 minutes
• Finally add chopped coriander leaves, 1/4 tsp garam masala and kasoori methi
• Delicious cauliflower masala is ready to serve
• 
  

പെർഫെക്റ്റ് ബട്ടർ നാൻ വളരെ എളുപ്പത്തിൽ വീട്ടിലുണ്ടാക്കാം | Garlic Butter Naan Recipe

Ingredients:

• Maida 2 cups (300g)
• Whole wheat flour 1 cup (150g)
• Curd 1/4 cup (72g)
• Water 6 tbs (90g)
• Milk 1/2 cup (120g)
• Oil 1 tbs (15g)
• Salt 3/4 tsp
• Baking powder 1 tsp
• Baking soda 1/4 tsp
• Sugar 2 tbs (30g)
• Grated garlic
• Chopped coriander leaves
• Melted butter

 Method:

• Mix all the ingredients together
• Knead for 10 minutes
• Apply some oil on top
• Cover the dough and allow it to rest for minimum 30 minutes
• Divide the dough into small balls (8-10)
• Apply some oil on top
• Cover them and give rest for 20 minutes
• Roll each balls into circles of a thickness of 2 chappati
• Spread grated garlic and coriander on top and press gently
• Transfer to hot tawa and cook both sides until brown spots appear
• Remove from tawa and brush melted butter on top
• Serve these delicious butter garlic naan with your favorite curry

ചെമ്മീൻ റൈസ് | Chemmeen Rice | Prawns Rice Recipe

Ingredients:

• Basmati rice 2 cups (420g)
• Prawns stock 2 cups*
• Thin coconut milk 1.5 cups*
• Salt 1.5 tsp

 For masala:

• Prawns 350g
• Onion 3 (240g)
• Ginger a small piece (8g)
• Garlic 10 cloves (12g)
• Green chilli 3 (15g)
• Curry leaves 2 srigs
• Chilli powder 3/4 tsp
• Coriander powder 1 tsp
• Turmeric powder 1/2 tsp
• Pepper powder 1/2 tsp
• Garam masala 1/4 tsp
• Coriander leaves
• Tomato paste 2 tbs
• Salt
• Cardamom 4, cloves 2, cinnamon 1 small piece

Method

• Soak the rice for 30 minutes and then drain
• Boil prawns stock and coconut milk together
• Add salt and rice
• Allow this to boil on high flame till the level of liquid and rice become the same
• At this point, reduce flame to low and cook covered for 8 minutes
• Turn off the flame and open the pot after 10-15 minutes
• Fluff the rice using a fork

 To prepare masala

• To make masala  heat up some coconut oil and ghee in a thick bottom vessel
• Add whole spices followed by chopped onion
• Saute until golden in colour
• Add crushed ginger garlic, green chilli and curry leaves
• Saute for 2 minutes
• Add powdered spices and stir for a few seconds
• Add tomato paste and combine well
• Add salt as needed
• Add prawns and cook for 3 minutes on high flame
• Add coriander leaves and turn off the flame
• Add rice to prepared masala and combine gently
• Delicious prawns rice is ready to serve

 * Prawns stock and coconut milk can be substituted with 3 1/2 cups of plain water