Easter meen curry

                                EASTER MEEN CURRY

ITEMS

MEEN  (any type of it , the to cut in medium level ) -----------1/2 kg

cooking oil--------------5 t spoon

mustard-------------1 t spoon

big onion chopped --------1/4 cup

coriander  powder---------1 t spoon

chilly powder--------------1 t spoon

pepper powder------------1/2 t spoon

ginger---------a small pieces  to cut in length size

garlic -----------------10 ally

curry leaves-----------

grated coconut----------1 cup ( this coconut should be crunch the milk and separate milk and suth of coconut  )

green chilly-----------4nos to cut two pieces each

vinegar---------1/2 t spoon

salt---------------

big onion-------slice in a length size ---1 cup

pepper 1 spoon

PREPARATIONS

MEEN  should clean and keep to dry

Heat a vessel add cooking oil 

add mustard 

it broke then add the first big onion and stir to change the color brownish 

then add chilly powder , coriander powder , and pepper powder add with little water 

to heat in low flame for two three mints 

the oil will come to up on it 

then ginger , garlic , curry leaves , to stir and add coconut milk

when it boil then add the fish pieces 

two mints after add vinegar , and as you need salt also add 

the gravy will come thick 

now add green chilly 

the second part of big onion to boil with pepper

then add to the meen gravy 

just heat three or four mints more 

the EASTER MEEN CURRY is ready to serve

 

Pineapple kichadi

                                 PINEAPPLE KICHADI

Items

Pineapple -----------------1/2 kg

rice-------------1 t spoon

tamarind---------1 small lemon size

green chilly----------4 nos

grated coconut-----------1cup

sharkara-----------25gm

turmeric powder-----------1 pinch

mustard-------------1 pinch

Black Gram----------1/2 t spoon

cooking oil-----------2 t spoon

curry leaves----------2 tund

salt----

Preparation

cut to all pineapple in small pieces

tamarind can sucking in thick solution

green chilly , coconut , rice , and jeera  can grind well

tamarind water  add with turmeric powder and heat in a vessel

when it boil add sharkara and curry leaves 

after 2 mints heat add salt and the grind masalas 

then add pineapple pieces 

its in boil add the fried mustard and black grams pour the cooking oil on top 

close the top of vessel and heat for 3 ,mints 

now the PINEAPPLE KICHADI is ready serve

Egg biriyani

                                        EGG BIRIYANI

Ingredients

Egg-----------4nos    ( Boiled )
big onion----------------3nos sliced
biriyani rice-------------1/2 kg
ginger---------1/2 t spoon
garlic----------1/2 t spoon
green chilly---------4nos
garem masala-------------1/2 tspoon
mally leaves----------
pothina leaves--------
remba leaves--------

chilly powder-------1 t spoon
turmeric powder-----------1/4 t spoon
coriander powder------2 t spoon
gee----2 t spoon
cash nuts----------10nos
kismis---------10 nos

big onion---------1 sliced with gee to fry it
cooking oil-----------4 t spoon
small onion----------5 nos
tomato---------------2 nos
lemon -----1 t spoon

Preparations

Heat a vessel
add 1 t spoon cooking oil  ,  gee 1 t spoon , when its melted add one big onion , and stir to change the color brownish
then add 1/4 t spoon of ginger ,and  garlic ,
then chopped small onions , turmeric powder, garem masala , and stir well

add water  two cup
the water level ratio is 1;2 that is one cup rice add two cup of water
add as you need salt also

now add little each  chopped remba leaves pothina leaves and mally leaves

when the water is boiled
then add the washed and cleaned biriyani rice
close the top and cook for medium flame for 20 mionts

2nd Preparations

Heat a fry pan with cooking oil

add big onion , ginger , garlic , green chilly  stir well to fry

 add turmeric powder chilly powder , coriander powder , garem masala , tomato , little water with salt and it well to set all 

add little remba leaves and pothina leaves also 

stir well and add the boiled EGG 

for setting

the cooked rice remove the half from it and then add to fill egg masala 

then fill up on the removed rice 

then fill the fried onions above on it 

the cash nuts and kismis also fried with gee and fill up on 

then mally leaves spread up on it 

one t spoon gee spread on it 

add lemon juice also

then close the top and heat for 5 mints in low flame 

THE EGG BIRIYANI IS READY TO SERVE

Lemon achar

                                 LEMON ACHAR


Items



Lemon-----------10nos
( cook this lemon 5 mints )

chilly powder-------2 t spoon
kaayem--------1/2 t spoon
uluva ----------1/4 t spoon  ( fried )
mustard fried 1/4 t spoon
oil  ( നല്ലെണ്ണ )-------------5 t spoon
salt------------------5 t spoon

Preparetion

Heat a fry pan with salt the salt become fried  and keep out from stove 

pour the oil

then add chilly powder , kaayem , and fried uluva , mustard fried 

mix this all in well position 

now add lemon lemon should cut two pieces each 

mix all items with salt 

and keep to set the achar for two hours 

the tasty LEMON ACHAR  is ready to serve

Vegetable pulao

                                         VEGETABLE  PULAO


Items to need


Big onion-------------------1 sliced
ginger-----------1/2 t spoon
garlic -----------------1/2 t spoon
cooking oil---------2 t spoon


biriyani rice--------------- 1 cup
garem masala--------1/4 t spoon
curd----------3 t spoon
cash nuts-----------10nos
kismis------------10nos

pineapple--pieces----- 2 small piece
mally leaves---------3 tund
salt-----------
cauliflower------sliced 1 cup
green pieces-------4 t spoon
gee-------------2 t spoon
carrot---------2 big pieces
beans----------

Preparations

Heat a vessel with ginger , garlic ,big onion ,  carrot , beans cauliflower , green pieces and stir this items for 3 mints

add washed biriyani rice
and stir this rice for the changed color

add garem masala and hot water ( the water level is one cup rice add two cup water )

add curd
then salt for as you need
then close the top and cook for 20 mints in low flame

now add the vegetables all and cash nuts and kismis also add

close the flame and keep to for 10 mints after that you can serve at hot

the VEGETABLE PULAO is ready  to taste

Chicken Majboos

                                           CHICKEN MAJBOOS


Items

Chicken --------1/2 kg
biriyani rice-----------1/2 kg
big onion-----------2 nos
small onion----------------10nos
ginger---------------a small piece
garlic----------1/2 spoon char
garem masala-------------1/2 spoon
chilly powder-----------1 t spoon
turmeric powder------------1/4 t spoon
mally leaves---------4 t spoon
pothina leaves----------2 t spoon
cardamom powder------------1/1/2 t spoon
green chilly------------5 nos
gee-------------2 t spoon
cooking oil-------------3 t spoon
cash nuts------------10nos
kismis----------10nos
sweet fennel-----------1/2 t spoon
salt----------
tomato--------------2 nos
curd-----------------3 t spoon
water-----------

Preparations

Heat a cooker
pour the cooking oil
add the sliced pieces of  big onion , ginger , garlic , small onion , tomato , add one by one and stir it well

then add turmeric powder , chilly powder , garem masala , sweet fennel , stir this items well position

now add cuts of  green chilly ,    washed and cleaned pieces of Chickens
add curds
then add washed and cleaned rice
add water  ( the water 1;2 this is level 1cup rice 2 glass water this is the ratio )
add salt
add mally leaves and pothina leaves
then add cash nuts and kismis also
like this one by one  all items to add and stir slowly
then close the cooker top and cook for 10 mints in medium flame

the CHICKEN MAJBOOS is ready to serve after this mints
serve at hot only 
 

മാഗി

                                          മാഗി

ഒരു    കപ്പ്‌  മാഗി  നൂഡില്‍സ്  ഏട്ത്  കുറച് വെള്ളം  ചേര്‍ത്തു   കുറെ 

കാരെറ്റ്  അരിഞ്ഞ്  ഇട്ടു    അതിന്‍റെ   കൂടെ  വരുന്ന  മസാല  പൊടിയും

ചേര്‍ത്തു  2 മിന്ട്ട്  ചുടാക്കി    കഴിക്കാം

Crispy Koontel Fry

                                                   CRISPY KOONTHAL FRY

INGREDIENTS


Koonthal  kanava fish (  കണവ )----------washed and clean then cut in small round shape 1 cup

ginger ------------1 t spoon ( അരച്ചത്  )
garlic---------1 t spoon   (    ;;    )
turmeric powder--------------1/4 t spoon
garem masala ----------1/4 t spoon
pepper powder-----------------1/2 t spoon
chilly powder------1/4 t spoon
soya sours----------2 drops
maida flour--------------3 t spoon
corn flour ---------3 t spoon
cooking oil--------------1 cup
salt--------------

PREPARETION

Mix all the following items with Koonthal
ginger
garlic

chilly powder
garem masala
soya sours
pepper powder
and  salt for as you need to taste
 
in another vessel   maida flour and turmeric powder to mix well and keep

Heat a fry pan with cooking oil

after heated oil take a  mixed Koonthal dip to the maida flour
and put the fry pan for fry one by one all
flame should be low

and the koonthal will get fry postition

so our CRISPY KOONTHAL FRY is ready to serve

White chammanthi

                                                        WHITE CHAMMANTHI

Items

grated coconut-------------------1cup
small onion----------------3nos
ginger-----------a small piece
green chilly--------------3nos
mally leaves-----------1 tund
salt



settings



The coconut small onion  ginger   green chilly  mally leaves   and as u need salt

also mix and grind together add little water also its only for thick

it will get nice    WHITE CHAMMANTHI
taste it

cake

                                                                      cake


Items

milk----------------1/2cup
maida---------------1/2 cup
garem masala --------------1/4 t spoon
butter---------------75 gm
baking powder---------------1 t spoon
vanilla--------1 t spoon
sugar ---------------3 t spoon
coco powder-----------------1 t spoon
content milk------------1/2 t spoon


Praparetion

butter mix with sugar mix well
add content milk
add maida and garem masala stir well
then add vanilla and mix to baking powder

pour this to the vessel of cake vessel

add coco powder mix with a spoon of milk and spread on the top of cake

and this keep in a oven tern on to 900'tem heat
and on to cook start for 7 mints   is enough to ready FOR the   CAKE

Thalasheri meen curry

                                          THALASHERI MEEN CURRY


ITEMS


NEMMEEN ----------------------------8 big pieces

big onion ----------sliced in finger size----2nos
small onion---------------10 chopped
green mango---------2 cuts in length size
green chilly-------------6  sliced
chilly powder-------------1/2 t spoon
turmeric powder--------------1 t spoon
coriander powder----------1 t spoon
ginger-----------------1/2 t spoon liquid
curry leaves-------------
coconut milk------------1glass
cooking oil----------------1 t spoon


PREPARETIONS


Mix the following items with Nemmeen together

big onion
chilly powder
turmeric powder
coriander powder
ginger
green chilly
mango pieces
and
this items mix with as you need to taste to add salt also
add the cooking oil also
then keep to set 10 mints

Now heat a fry pan
insert the mixed  fish and just heat
add the coconut milk
close the top of pan and heat in low flame for 5 mits

the second thing Heat a another fry pan 
add the cooking oil
add small onion to fry
the onion will come brownish color  then add curry leaves

this fry to pour the above fish masalas

the cooking is finished and ready to taste the
THALASHERI MEEN CURRY  to serve and taste

Neyyappam

                                               NEYYAPPAM

Items


Pachari powder--------------1kg
sharkara---------------1kg
palayan kodan pazham----------2
soada podi--------------1 pinch
cooking oil------------1kg


Preparetions


The sharkara can melt with one glass of water and mix to the pachari powder

add the palaya koden pazham

add little water

add soda podi

and mix to all well position and keep to set for one hour


Heat a fry pan with cooking oil
after heated oil pour the mixer  to oil each  t spoon sizes
do it to fry t spoon size all the mixer

the taste  NEYYAPPAM will get to eat try it

 

Kalathappam

                                                                                       KALATHAPPAM



ITEMS



RICE POWDER   (പച്ചരി  പൊടി )-----------1 cup

Jaggery-----------1 cup
cardamom powder--------1 t spoon
banana----sada small ----1
baking soda----------1 pinch
gee------------1/4 t spoon
grated coconut-----------1 cup




PREPARATION

melt  the jaggery then pour to rice powder
add coconut , banana ,  cardamom powder , 
to mix the rice powder
add little hot water and and make it dough type

Heat fry pan  spread gee and pour the above rice mixer
cook in low flame for 20 mints in closed top

then cook the other side for 5 mints more
now the tasty KALATHAPPAM is to serve

Uppappa pathiri

                                                     UPPAPPA PATHIRI


                         ITEMS

Raw flesh  ( പച്ചരി )------------1/2 cup
Black gram ( ഉഴുന്ന് )------------1/2 cup

This two items mix and grind well

Black gram----------1 t spoon
kadala paripp---------------1 t spoon
mustard-----------1/2 t spoon
green chilly--------------3 nos
ginger----------1/2
curry leaves-------1 tund
mally leaves-------1 tund
salt
gee

                      DIRECTION

The following items fry with little gee
black gram  ,  kadala paripp , mustard , green chilly pieces ,ginger cuts ,curry leaves and mally leaves

then mix the above fry items drop to raw flesh mix
add salt as you need

Heat a fry pan  and pour the mixed thing to fill the pan and allow to cook in medium flame
for 4 mints

then cook the other side also the timing same

close the flame and keep the plate and cut it the shape and taste it at hot

the UPPAPPA PATHIRI  is redy serve

Banana put

                                                   BANANA PUT

         ITEMS

Rice powder-------------1cup
(add salt and make the level to the paruvam of put )

grated coconut----------1/4 cup

raw banana----------2 nos ( cut in small sizes )
cheru payar -------1/4 cup ( cooked )
kadala  bengal gram ------4 t spoon cooked


      PREPARETION

In a stove the vessel of put kalam  fill with 2 glass of water and start to heat

then keep the kutti above the pot
put the achh on it
fill the fist step of grated coconut then fill the banana then the flour
do it like this fill the full of pot kutti
close  the top of it and allow to cook
when the steams come out the two mints after you remove from put kutti

serve the BANANA PUT at hot

Uppappam

                                                           UPPAPPAM  ( ഉപ്പപ്പം )

          ITEMS


cooking oil------------1cup
dosha maav ( ദോശ  മാവ് ) ----------2 t spoon

black gram---------2 t spoon Bengal-gram.parip--------------2 t spoon mustard-----------1 t spoon kaayam---------1/4 t spoon green chilly----------4 ginger-------------1 t spoon curry leaves--------- salt----------       direction black gram , mustard , bengal gram , kaayam , green chilly , ginger , curry leaves  , this items low fry and drop to dosha maav add salt as you need  then stir well  and remember the maav don't be to waste now Heat a kuzhi appam pot  ( കുഴിഅപ്പം  ചട്ടി ) add the cooking oil then pour the dosha maav to fill all the pot fry in a low flame and taste it in hot the UPPAPPAM  is getting ready to serve