Kerala Mutton Curry

Ingredients

for cooking mutton

mutton-1 kg

turmeric-1/2 tsp

chilly powder-1 tsp

coriander-2 1/2 tsp

pepper powder-1 1/2 tsp

salt

fennel powder- 1 tsp

ginger

garlic

curry leaves

for masala

oil-2 tbsp

onion-2

ginger garlic, chilly crushed

salt

coriander leaves

turmeric-1/2 tsp

chilly powder-1/2 tsp

garam masala-1/2 tsp

tomato-1

Preparation

In a pressure cooker, add mutton, masala powders, salt and curry leaves, cook it for 5-6 whistle. Heat oil in a pan, saute onion, then add coriander leaves and masala powders, saute it again, then add tomato, after tomato become soft add cooked mutton, mix well, then cooked another 5 minutes, then turn off flame.

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cluster beans thoran

A recipe for a less bitter tasting cluster beans thoran

Ingredients:

1/4 cup of split green gram

250 grams of cluster beans chopped

1/4 teaspoon of turmeric powder

Salt to taste

1 cup of water

Sunflower oil

Mustard seeds

Curry leaves

One medium-sized onion, chopped (can be substituted with shallots

Cooked split green gram and parippu

Instructions:

Wash and soak the split green gram for 10-20 minutes .Chop the coriander leaves In a pot, add the soaked split green gram, chopped coriander leaves, turmeric powder, salt, and water .Heat oil in a pan . Add mustard seeds and curry leaves . Then, add the chopped onion . Fry until the onions become translucent .Add the mixture from the pot to the pan. Cook on medium flame for 2 minutes .Turn off the flame . Add the cooked split green gram and parippu to the pan . Mix well . Your coriander thoran is ready to serve . It can be enjoyed with rice, porridge, or chapatti.

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Ullivada

Kerala tea shop special Ullivada

Ingredients

onion-2

salt

green chillies-2

ginger

curry leaves

turmeric

chilly powder

rice flour-2 tbsp

Oil

Preparation

Finely chop onion, then add to a bowl, add ginger, green chilly, salt and masala powders, then combine well, next add rice flour, mix again. Take small quantity from it, make round shape then put it in hot oil, fry both sides well, fry the whole mix like the same way.

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Aval Villayichathu.

The traditional way of making Aval Villayichathu

ingredients

300 grams jaggery (palm sugar)

½ cup water

1 tablespoon ghee

1 tablespoon roasted cashews (you can add more if you like)

¼ cup roasted pottukadalai (split black gram)

1 tablespoon golden raisins

1 tablespoon black raisins

1 tablespoon roasted black sesame seeds (you can add more if you like)

1 cup grated coconut

250 grams flat aval (beaten rice)

1 teaspoon cardamom powder

Preparation

First, melt the jaggery in a separate pan over low heat with ½ cup of water.While the jaggery is melting, heat another pan with ghee. Add cashews and pottukadalai and roast them for a short while.Then, add the raisins, sesame seeds, and grated coconut to the pan and saute them until everything is well coated. Make sure to keep the heat low.Once the jaggery has melted, add it to the pan with the other ingredients. Mix well and continue to cook over medium heat until the mixture thickens. Be careful not to overcook it, or the aval will become hard.
Once the mixture has thickened slightly, add the flat aval and mix well.Finally, turn off the heat and add cardamom powder for extra flavor.

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Camel meat roast

Ingredients:

One kilogram of camel meat with bones

Three onions

One tomato

Two pieces of ginger

Fifteen cloves of garlic

Four green chilies

A handful of coriander leaves

Three tablespoons of yogurt

One and a half tablespoons of coriander powder

One tablespoon of chili powder

One teaspoon of garam masala

Half teaspoon of turmeric powder

One teaspoon of cumin powder

Two cups of water

Three tablespoons of curd without sour

Salt to taste

One teaspoon of cumin powder

One teaspoon of black pepper powder

Preparation

Grind ginger, garlic, and green chilies. Heat oil in a pan and saute the grinded paste for one minute on low flame.
Add sliced onions and saute for two minutes on medium flame.Add chopped tomatoes and cook for another two minutes on medium flame.Add coriander powder, chili powder, garam masala, turmeric powder, and cumin powder and saute for one minute on low flame.Add salt and washed camel meat. Mix well.Transfer the mixture to a pressure cooker and add two cups of water.Pressure cook for 15 minutes after the first whistle.Check if the meat is cooked. If not, cook for another 10 minutes with additional masala. Transfer the cooked mixture to a pan.Add curd without sour and cook on medium flame for five minutes.Add salt, cumin powder, and black pepper powder. Cook for another five minutes on low flame, stirring occasionally.Finally, add coriander leaves and mix well.The camel meat curry is ready.

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Fenugreek Balls( Uluva unda)

Uluva unda for bone health

Ingredients

matta rice-1/2 cup

fenugreek-2 tbsp

white sesame seeds-1/4 cup

cumin-1 tbsp

ajjwain-1 tbsp

coconut

jaggerry juice

Preparation

Dry roast ingredients one bye one, then grind it into fine powder. Add jaggerry juice to a pan, add crushed coconut to it, let it boil well, add grinded powder to the pan, mix well until it become thick, then turn off flame. Once the heat gone, make small balls with it.

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Oreo Cup Ice Cream

Icecream With Oreo Biscuit

Ingredients

oreo biscuit-9

whipping cream-1 cup

condensed milk-1/2 cup

Preparation

Crush 9 Oreo cookies in a mixer jar.In a separate bowl, whisk 1 cup of cold whipping cream until stiff peaks form.
If you don’t have a whisk, you can chill a mixer jar and use that to whip the cream. Add ¼ cup of condensed milk to the whipped cream and mix gently, just like how you would mix cake batter.Then, add the crushed Oreos to themixture and fold it in gently until everything is well combined. Pour the mixture into a cup or four glasses and set it in the freezer for at least 6 hours. Decorate the top with whole or crushed Oreos before serving.

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Papaya Erissery

Papaya Erissery, a dish from Kerala, India.

Ingredients

Papaya – Medium One

Pigeon Pea – 3 Tablespoons

Turmeric Powder – ¼ Teaspoon

Salt – 1 Teaspoons

Water – 1 + ½ Cups

Grated Coconut – 1 Cup + 2 Tablespoons

Green Chilli – 3 Nos

Shallots – 3+4 Nos

Garlic – 4 Cloves

Curry Leaves – 1+1 Sprigs

Cumin – ½ Teaspoon

Cocunut Oil – 2 Tablespoons

Mustard Seeds – ½ Teaspoon

Dry Red Chilli – 2 Nos

Chilli Powder – ½ Teaspoon

Preparation

First, the papaya is peeled, cleaned, and chopped into small pieces [0:11]. Then, it’s washed and pressure cooked with turmeric powder, salt, and water for two whistles ,While the papaya is cooking, the curry is prepared. The curry paste is made by grinding together grated coconut, green chilies, red shallots, garlic cloves, curry leaves, cumin seeds, and water,Once the papaya is cooked, the curry paste is added to the pressure cooker. If the papaya is not fully cooked yet, it can be pressure cooked for another whistle [1:20]. The cooked mixture is then mashed together.Finally, the tadka is prepared. Oil is heated in a pan, and mustard seeds are spluttered in it . Then, chopped shallots, grated coconut, dry red chilies, and curry leaves are added and sauteed until brown . The pan is turned off, and chili powder is added .The tadka is then poured into the cooked papaya mixture. Everything is mixed well, and if the curry is too thick, some hot water is added . The curry is then checked for salt and adjusted to taste..

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white sauce pasta

Kids favourite white sauce pasta without adding cheese

Ingredients

pasta

butter

maida- 1 tbsp

milk-1/2 cup

salt

chilly flakes

pepper powder

shredded chicken

Preparation

First, heat up some butter in a pan. Then, add chopped garlic and saute it for a bit. Add one tablespoon of flour to the pan and mix it well with the butter. Pour in half a glass of milk and bring it to a boil over low flame. Keep stirring occasionally to avoid lumps. Once it boils, add black pepper powder, chili flakes, a pinch of salt, and a quarter teaspoon of oregano. Mix everything well. Add cooked macaroni to the sauce and mix it well. You can also add shredded chicken to this recipe, but it’s optional. Mix everything well and enjoy! This creamy pasta is perfect for kids.

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Chicken Spring Roll

Chicken Spring Roll for evening snack

Ingredients:

1 cup cabbage, chopped

½ cup carrot, chopped

1 small capsicum, chopped

1 teaspoon minced garlic

3 tablespoons chopped onion

225 grams chicken breast, boiled, shredded

¼ cup water

Salt to taste

¼ teaspoon pepper

2 tablespoons sunflower oil

1 ½ cups chopped spring roll sheets

2 tablespoons all-purpose flour

Water

Vegetable oil for frying

Preparation

Boil the chicken breast with ¼ cup water, salt, and pepper. Shred the chicken after it cools down.
Heat sunflower oil in a pan. Add minced garlic and saute until fragrant. Add chopped onion and saute until translucent.Add the shredded chicken and cook for a while. Then add chopped cabbage, capsicum, and carrot. Stir fry for a few minutes.Add salt, pepper, light soy sauce, chili garlic sauce, and vinegar. Mix well and cook for another 2 minutes. Transfer the mixture to a plate and let it cool.Make a paste using all-purpose flour and water.
Place a spring roll sheet on a flat surface. Add some filling in the center. Fold the bottom part of the sheet over the filling. Fold the sides inward and roll the spring roll sheet tightly. Seal the end with the flour paste. Repeat the process for the remaining spring roll sheets.Heat vegetable oil in a pan. Fry the spring rolls until golden brown.

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Thattukada

Kerala Mutton Curry

cluster beans thoran

Ullivada

Aval Villayichathu.

Camel meat roast

Fenugreek Balls( Uluva unda)

Oreo Cup Ice Cream

Papaya Erissery

white sauce pasta

Chicken Spring Roll

Recipe categories

Tharipola

Instant Bun Dosa

Crispy bread bites

Old Pressure Cooker uses

Jackfruit seed business