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കുക്കറിൽ നിമിഷനേരം കൊണ്ട് കിടുക്കാച്ചി ഹോട്ടൽ style
മലയാളിക്ക് ഇനി പുട്ടൂണ്ടാക്കുവാൻ അരിപൊടി വേണ്ട ...അരി പുട്ടുംകുറ്റിയിൽ ഇട്ടാൽ വെറും നിമിഷങ്ങൾ മതി പുട്ട് ഉണ്ടാക്കുവാൻ അരി കുതിർത്തേണ്ട പൊടി വറുക്കേണ്ട
ഇലകൾ പൊഴിഞ്ഞുവീഴുന്ന അതിമനോഹരമായ കാഴ്ചകൾ കാണാം WEEKEND VLOG MIA KITCHEN 🤍 Mine kill state park VAN RENT....PHONE NUMBER 6315992523
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Grated coconut - 1 if small,½ if big and 250g, if desiccated OR 2 ¼ cup Cumin seeds - 1 tbsp Green chilly - 2 or as per taste + 5 Raw banana - 2nos if small and 1 ½ ,if big Turmeric powder- 1 tbsp Chilly powder - ¼ tbsp Pepper powder - 1 tbsp Salt - to taste Curry leaves Curd
Cast Iron Wok Link 🤍 Calphalon Stainless Steel Wok 🤍
Ingredients: Grapes – 5kg (Washed and stalks removed. I used the seeded variety of grapes) Sugar – 4kg Boiled and cooled down water – 2litre Long wheat / Sooji gothambu – 2 handfuls (Loosely wrap it in a cloth and make a kizhi) Wine koottu* (If it is not available, use 5 big pieces of cinnamon and 10 cardamom) Steps: Wash and pat dry the grapes. Make sure that the grapes are dry. Use bharani or glass containers with wide mouth to ferment wine. Do not use plastic bottles. Add a layer of grapes to the clean and dry bharani. (Some people crush the grapes before preparing wine. But I do not do that) Add a layer of sugar, followed by a layer of wine koottu. Repeat for the rest of the grapes, sugar and wine koottu. Add 2 litres of boiled and cooled down water and wheat kizhi. Push the kizhi to the bottom with a clean and dry spoon. Cover the bharani with a clean cotton cloth and yarn for 15 days for fermentation. Do not make it airtight by covering the container tightly with lids. Store in a dark place. Mix this thoroughly with a clean and dry spoon everyday for all the 15 days. After 15 days, discard the kizhi. Strain the mixture and separate the solids. (You can add 1 litre boiled and cooled down water and leave it covered for fermentation for 15 days. Repeat the process. But it won't be as tasty as the wine extracted before.) Let it rest for a month in a bharani. Do not mix during this time. Cover it with an airtight lid. (I am using the lid along with a cotton cloth folded into four) Store it in a dark place. Enjoy the wine. Notes: *Wine koottu can be purchased from any Ayurveda medical store in Kerala. Mia Kitchen Beginner's cooking channel - 🤍 Follow me on Facebook -🤍 Twitter - 🤍 Mail me - miakitchen2014🤍gmail.com iOS App - 🤍 Android App - 🤍
ഈ ഓണത്തിന് നിങ്ങൾ ഇതുപോലെ സാമ്പാർ ഉണ്ടാക്കി നോക്കു നല്ല എളുപ്പത്തിലും രുചിയിലും തേങ്ങ വറുത്തു അരച്ച സാമ്പാർ Dal - 230g or 1 cup Water - 3 cups to cook dal Coconut oil - 2 tbsp + to fry asafoetida + for tempering Grated coconut - 2 ¾ handful Asafoetida - pieces Fenugreek seeds - ¾ tsp Coriander seeds - 3 tbsp Dried red chillies - 9 or as per taste Peppercorns - ½ tsp Turmeric powder 1 tbsp and 1 pinch Fenugreek seeds - 2 pinches Tamarind solution to taste Brinjal Carrot Pumpkin Cucumber Onion Tomato Kothamara payar Achinga payar Potato Drumstick Ladies finger Hi everyone, today I am here with a sambar recipe using coconut.. First, wash a cup of dal until the water runs clean and transfer it into a pressure cooker along with three cups of water and 1 tablespoon of coconut oil and let it cook until it softens. While the Dal is being cooked, add some coconut oil in a pan and fry a few pieces of asafoetida until it's done. Once the asafoetida is roasted, transfer it into another plate and then into the same oil add ¾ teaspoon of fenugreek seeds, 3 tbsp of whole coriander seeds, a few dry Red chillies as per your taste and half teaspoon of peppercorns and roast until aromatic. Into the same pan, add grated coconut and two shallots if you have, or chopped onions along with some curry leaves. Next, start roasting the coconut on a very low flame until the coconut starts to change colour to golden.. make sure to roast this on the lowest flame possible. When the coconut changes its colour to golden, add the roasted asafetida and 1 tablespoon of turmeric powder and roast gently. Once the turmeric powder turns aromatic, turn off the flame and transfer the mixture into another plate so that it doesn't burn from the heat of the pan. Once the coconut has been roasted, let it cool down and then grind it in a mixer grinder jar without adding any water at first, and then add a little water after the whole mixture is crushed to form a fine paste. Make sure to add only the required amount of water to grind it into a fine paste along with the roasted asafoetida as well. After the Dal has been cooked add the required vegetables to the dal, cut into chunks, along with green chillies as per taste. I am adding brinjal,carrot ,pumpkin, potato, cucumber, drumsticks etc. You can add any vegetables of your choice. After adding the vegetables add the prepared coconut paste along with some water for gravy, and to also cook the vegetables added. After adding all the vegetables, close the pressure cooker and pressure cook it for just one whistle or simply close it with the lid and cook it on a low flame as your time allows, until all the vegetables are done. After all the vegetables are cooked, add some tamarind water for sourness along with cut ladies finger and a few coriander leaves. Ladies fingers are added last because it takes very less time to cook. After adding the lady's finger do not close it with the lid and cook as the colour of the lady's finger will fade. While the ladies fingers are being cooked let's prepare the tempering for the curry by heating some coconut oil in a small pan and by popping a few mustard seeds. After the mustard seeds have popped, add two pinches of fenugreek seeds and roast well and then add a few dried red chillies and roast well in oil. Next add very finely chopped onions or shallots and a pinch of turmeric powder and roast until the raw smell of the turmeric powder goes away. Once the tempering is ready add it back to the sambar and mix well..!! The delicious sambar is now ready to be served!!
വീഡിയോ ഇഷ്ടമായാൽ കമെന്റ്സ് ഇടാനും ലൈക് ചെയ്യാനും ഷെയർ ചെയ്യാനും മറക്കലെ Facebook Page Link 🤍 MASALA Potato – 500g, boiled Oil Mustard seeds – 1 tbsp Urad dal – 1 tbsp Bengal gram (kadala parippu) – 1 tbsp Ginger- finely chopped Green chilly – to taste, chopped Onion – 3 big, thinly sliced Curry leaves Green peas – 1 handful Salt – to taste Turmeric powder – ½ tsp Coriander leaves Garam masala – 1 pinch POORI Wheat flour – 2 cups Rava – 2 tbsp Salt Water Oil
Easy method kitchen tips Items used👇 .................. Baking powder Vim liquid Vinegar Steel Scraber Procedure 🌹🌹🌹🌹 First, heat the pan for 5 minutes. Then add baking powder. Pour vinegar on it. After 10 minutes, pour the wim liquid and wash with a steel scrber. #kitchentipsmalayalam
Ingredients Beef - ½ kgms. to cook beef Ginger - 1 large. Onion chopped - 1 nos. Green chilli - as needed. Curry leaves - as needed. Turmeric powder - ½ tbsp. Pepper powder - 1 tbsp. For the masala Onion chopped - 1 nos. Green chilli - as needed. Curry leaves - as needed. Garam masala - 1 tbsp. Potato - 3 nos(cooked and peeled) Beaten Egg - 1 nos. Bread crumbs - as desired. Method Pressure cook beef with ginger, onion, curry leaves, green chilli, pepper powder, turmeric powder, salt and enough water. Open the lid and boil till the water is evaporated. Switch off flame and allow it to cool. Mince the cooled beef in a mixie. Heat oil in a pan. Add onion, curry leaves, green chilli. Saute for a couple of minutes. Turn heat to medium. Add minced beef. Mix well. Switch off flame and allow it cool. Crumble potatoes with your hand and add it to the minced beef. Add ½ tbsp garam masala and salt. Check for seasoning and add remaining garam masala. Mix well. Make small balls with the mixture and roll into desired shapes. Dip each of them in beaten egg, then roll in bread crumbs. Heat oil in a pan. Turn heat to medium. Deep fry in oil. Move to a serving dish and Enjoy!!! 🤍
Black chickpea - 200g/1 cup Onion - 2 small Ginger - One big piece Tomato - 1 (optional) Curry leaves Garlic - 4 big cloves Fennel seeds - 1 ½ tsp Peppercorns - 1 tsp Turmeric powder - ½ tbsp Red chilli powder - 1 ¾ tbsp Coriander powder - 1 ¾ tbsp Mustard seeds Oil PUTTU White rice - 1 cup Water - to soak rice Grated coconut - as per taste Salt - as needed To prepare the delicious black chickpea curry, first add a handful of soaked black chickpea along with one and half teaspoon of fennel seeds and a teaspoon of peppercorns along with four cloves of garlic into the jar of a mixer grinder and grind it into a fine paste.. The black chick pea must be soaked for around 7 to 8 hours or overnight. Once the paste is ready, heat some oil in a pressure cooker and splatter some mustard seeds in it.. Once the mustard seeds are splattered, add finely sliced ginger, onion and curry leaves and sauté. Once the onion has turned soft, add half a tablespoon of turmeric powder and sauté until it’s raw smell goes away.. next, add 1 ¾ tablespoon of coriander powder and sauté until its raw smell goes away as well.. Next, add 1 ¾ tablespoon of red chilli powder or as per your taste and sauté until it’s raw smell goes away on a very low flame so that the powders don’t burn. Once the masala powders are roasted well, add the ground chickpea paste, 1 chopped tomato, along with the soaked chickpeas into the pressure cooker and add enough water to cook the black chickpea and for the gravy.. After adding the water give it all a good mix and close it with the lid and cook it for one whistle and then let it cook for another 25 minutes on a very low flame..or you can cook the chickpea as you normally would. Once the curry is cooked and ready, season it with some salt to taste, give it a good mix and transfer it into a serving bowl.. To make the puttu, first, soak a cup of white rice in water for around two hours .. After two hours, drain the excess water and transfer the rice into the jar of a mixer grinder by draining off any excess water with your hand.. you need not use a Sieve and make the rice completely dry. After adding to the mixer grinder, pulse for a few seconds until you get the desired texture of puttu powder and transfer it into a mixing bowl in batches.. do not grind all the rice at once. Do this step in batches. Once the rice powder is ready, season it with some salt and check the consistency by binding the powder into a ball and then crushing it with the fingers.. Once the powder is ready, prepare the puttu by layering it with grated coconut and the prepared powder as you normally would and serve it with the delicious chickpea curry which we just made..!!
Ingredients: Ginger – 100g (Chopped) Grated coconut – 50g Turmeric powder - ½ tsp Red chilly powder - 1½ tbsp Mustard seeds Dry red chillies Green chilly Coconut bits (Optional) Tamarind – 1 small piece (Extract the juice) Jaggery – A small piece Salt Coconut oil Steps: Heat oil in a pan. Add grated coconut and roast till light brown. Lower the flame and add turmeric powder. Sauté till the raw smell goes away. Add red chilly powder and sauté till the raw smell goes away. Switch off and let it cool. Then grind it to a smooth paste adding some water. Heat oil in a pan. Add mustard seeds and let it splutter. Add dry red chillies. Add green chilly and ginger. Add coconut bits. Add tamarind extract. Add salt. Saute for 2-3 minutes on low flame. Add ground paste along with some water. Bring it to a boil. Add jaggery and mix well. Inji curry is ready. Puli inji - 🤍 Mia Kitchen Beginner's cooking channel - 🤍 Follow me on Facebook -🤍 Twitter - 🤍 Mail me - miakitchen2014🤍gmail.com iOS App - 🤍 Android App - 🤍
Ingredients: Fish - Cut into small pieces (Any fish with thick flesh can be used) Turmeric powder Red chilly powder Ginger - 1 big piece (Crushed) Garlic - 2 bulbs (Crushed) Asafoetida / Hing - 1 big piece Mustard seeds – 1 tbsp Curry leaves Fenugreek - ½ tbsp Turmeric powder - 1 tbsp Red chilly powder Dry red chilly White vinegar Gingelly oil (Preferred) Salt Steps: Marinate the cleaned fish with salt, some turmeric powder and chilly powder. Let it rest for 30 minutes. Heat oil in a pan and fry the fish. Flip and fry both sides. Remove and set aside. Heat gingelly oil in a pan and add some mustard seeds. Let it splutter. Add asafoetida and roast well. Add fenugreek. Switch off and remove. Powder it finely. Heat gingelly oil in a pan. Add mustard seeds and let it splutter. Add curry leaves and dry red chilies. Add crushed ginger and garlic. Once it turns golden, add a little turmeric powder and sauté till the raw smell goes away. Add red chilly powder and sauté till the raw smell goes away. Add the mustard-fenugreek-hing powder. If you are using asafoetida powder instead of the block, add at this stage. Add vinegar. Mix well and add salt. Add fried fish mix well. Adjust the flavors. Switch off. Enjoy the fish pickle. Sardine pickle - 🤍 Beef pickle - 🤍 Shrimp Pickle - 🤍 Onion pickle - 🤍 Ginger pickle - 🤍 Carrot pickle - 🤍 Bitter gourd pickle - 🤍 Mia Kitchen Beginner's cooking channel - 🤍 Follow me on Facebook -🤍 Twitter - 🤍 Mail me - miakitchen2014🤍gmail.com iOS App - 🤍 Android App - 🤍
Raw papaya - ¾ big Fennel seeds - ¾ tsp Coconut oil - Garlic - 4 + 3 big cloves Curry leaves Grated coconut - 1 ½ handful Pepper corns - Turmeric powder - ½ tbsp Coriander powder - 1 tbsp Chilli powder - 2 tbsp or as per taste Mustard seeds Fenugreek seeds - a pinch Onion - ½ large Fennel seeds - 1 pinch Raw tomato - ½ of 1 or tamarind Hi everyone, today I am here with a delicious curry recipe which will go well with Chapati, Appam or rice.. To prepare the curry cover first tweeted to prepare a coconut paste. To prepare coconut paste, put coconut oil in a pan and add ¾ teaspoon of fennel seeds and let it turn golden, and then immediately add finely chopped garlic and a few curry leaves. When everything is well roasted, add one and a half handful of grated coconut and sauté until the coconut starts to turn golden brown. When the coconut is brown, add half a tablespoon of turmeric powder and sauté until its raw smell goes away, on a low flame. Next, add a tablespoon of coriander powder and sauté until its raw smell goes away as well. Finally, add 2 tablespoons of chilli powder or chilli powder as per your taste and sauté until the raw smell goes away as well and finally add a few peppercorns, turn off the flame and transfer it into a mixer grinder and grind it into a fine paste. When the coconut paste is ready come let’s move to the next step.. Eat some coconut oil in a pan and add pinch of fenugreek seeds and some mustard seeds and let the mustard seeds pop before adding A few curry leaves to it.. next, add finely chopped garlic and sauté until the garlic changes colour.. next add half of chopped onion and sauté until the onion turns soft. When the onion looks soft, add the prepared coconut paste along with some water as per your gravy requirement and ½ raw tomato or 1-2 tsp tamarind juice as per your taste. When the gravy comes to a boil, add the diced papaya into the gravy and add some salt to taste and then cover it with a lid and leave it to cook.. When the papaya is completely cooked through and when the oil starts to separate from the gravy and stays on top, turn off the flame and the curry is readying to be served!!
Biriyani Rice Jeerakashala rice (Kaima rice) OR Basmati rice – 3 cups Water – 4 ¼ cups Star anice – 2 Cardamom – 3 Cloves – 10 Ghee- 1 tbsp Salt – to taste Biriyani curry Chicken– 1kg+150g Coconut oil Onion – 1 big, finely chopped Ginger – 2 big pieces Garlic – 12 big cloves or 2 bulbs, if small cloves Green chilly – 8 nos or to taste Tomato – 1 large Garam masala – 1 tbsp Turmeric powder – ¾ tbsp Coriander powder – 2 tbsp Chilly powder – ½ tbsp Mint leaves Coriander leaves Salt – to taste Biriyani Assembly Onion – a little, thinly sliced Ghee – to your taste preference Fennel seeds – a few Raisins Cashew nuts Turmeric powder – a little Pineapple - a little, chopped Salad Onion - finely chopped Ginger - finely chopped Green chilly - finely chopped Salt - to taste
Ingredients (Makes 8): Maida / All purpose flour - 1 ½ cup Turmeric powder - ¼ - ½ tsp / Yellow food colour Sugar – 1 tbsp Oil – 1 tbsp Salt – A pinch For maida paste: Maida / All purpose flour - ½ cup Oil For sugar syrup Sugar – 1 cup Water – 5 tbsp + 2 tbsp Steps: Make a dough of maida adding turmeric powder, sugar, oil, salt and water. The dough should be of roti dough consistency. Grease the dough with some oil. Cover and let it rest for 30 minutes. To make the maida paste, mix maida and oil and make a smooth batter. Using a rolling pin, spread the rested dough as a large thin sheet on the greased counter top. Spread a thin layer of the prepared maida paste on top of it. Remove the excess paste to avoid spilling. Fold the sheet in half. Spread another layer of maida paste and fold again. Gently run the rolling pin and spread the sheet a bit. Spread another layer of maida paste and fold again. Cut a little slice off of each end and slice the rest in medium thickness. Add a drop of oil on each piece and spread them out as a thin sheet using a rolling pin. To make the sugar syrup, melt sugar in 5 tbsp water. Bring it to a boil. Add 2 tbsp water and switch to low flame. Heat oil in a pan and deep fry the madakku. Once it rises and separates to layers, switch to medium flame and flip. Drain and pour the sugar syrup on to it. Let it cool. Enjoy the madakku with hot tea. Try these Kerala bakery items: Jam biscuits / Yellow biscuits - 🤍 Coin biscuits -🤍 Achappam - 🤍 Madhura seva -🤍 Diamond cuts - 🤍 Vettu Cake - 🤍 Masala biscuit - 🤍 Mia Kitchen Beginner's cooking channel - 🤍 Follow me on Facebook - 🤍 Twitter - 🤍 Mail me - miakitchen2014🤍gmail.com iOS App - 🤍 Android App - 🤍
Ingredients: For dosa Idli rice / Raw rice / Pachari – 2 cups Urad dal – ½ cup Chana dal / Kadala parippu - ½ cup Poha / Aval / Beaten rice – ½ cup Fenugreek seeds / Methi seeds / Uluva – ¾ tbsp Rava / Semolina / Sooji – 2 tbsp Oil / Ghee Salt For Red Chutney Onion – 4 small / 2 big Ginger – 1 big piece Garlic – 5 big cloves / 7 small cloves Chana dal / Kadala parippu – 2 tbsp Dry red chilly – As per taste (Take a mix of Kashmiri red chilly and normal dry chilly) Tamarind – a small gooseberry sized Turmeric powder - ¼ tbsp Oil Salt For White Chutney Grated coconut – 5-6 handfuls Green chilly Ginger – 1 big piece Cashew nut – 8 (Optional) Curd / Yogurt Shallots / Small onion Curry leaves Mustard seeds – 1 tbsp Salt Oil For the potato filling Potato – 1 kg (Boiled) Onion – 5 small / 2.5 big Green chilly Ginger – 1 big piece Mustard seeds - 1 tbsp Cumin seeds – 1 tbsp Urad dal – 1 tbsp Chana dal / Kadala parippu – 2 tbsp Lemon juice Coriander leaves Curry leaves (Optional) Water – ½ cup Salt Oil Steps: Wash rice, urad dal, chana dal and fenugreek seeds well. Add poha also and soak for 2-3 hours. Grind it to a smooth paste adding some water. Transfer the batter to a bowl and add more water, if required. Cover and keep the batter aside in a warm spot overnight or for 6-8 hours for fermentation. Add rava and mix well. Set aside the batter. To make red chutney, heat oil in a pan and add chana dal. Once the chana dal starts to turn golden, reduce the flame and add dry red chillies. Add thinly sliced onion, garlic and ginger. When the onion starts to turn translucent, add turmeric powder. Add tamarind and turn off the heat. Once cool, blend this to a smooth thick paste. Add a spoon or two of water, if required. Add salt and mix well. Set aside the red chutney. To make white chutney, grind grated coconut, ginger, green chilly, cashew nut, curd and salt adding water. Heat a small pan and splutter mustard. Add shallots and curry leaves. Once the shallots are done, switch off and add the tempering to the chutney. To make the potato filling, heat oil in a pan and splutter mustard. Add chana dal and urad dal. Once they turn golden, add cumin seeds, thinly sliced onion, ginger and green chilly. Once the raw smell is gone, add boiled and mashed potato. Reduce the heat and add coriander leaves, salt and half cup water. Increase the flame. Add lime juice. Once the mixture is dry and everything is combined well, switch off and set aside. Adjust the consistency of dosa batter adding more water, if required. Heat the dosa pan. Pour a ladle of batter and spread the batter outward as a thin layer in a circular motion. Drizzle some oil/ghee over the top. Once it starts to turn crispy, reduce the flame and spread a spoon of the potato filling in the center. Gently lift the edges and fold the dosa. Transfer to a plate and enjoy the hot masala dosa with white chutney and red chutney. Follow me on Facebook - 🤍 Mail me - miakitchen2014🤍gmail.com iOS App - 🤍 Android App - 🤍
Ingredients: Tomato – 3 (Cubed) Tamarind – Gooseberry sized / As per tasteMustard seeds Dry red chillies Curry leaves Garlic – 5-6 cloves (Crushed) Crushed pepper - ½ tbsp Green chilly Turmeric powder – A pinch Rasam powder – 3 tbsp (Recipe - 🤍 Asafoetida / Hing – A pinch Coriander leaves Salt Oil Steps: Cook tomato and tamarind adding enough water in a heavy bottomed pan. Cover and cook till tomatoes are done. Switch off and strain. Heat oil in a pan. Add mustard seeds and let it splutter. Add dry red chillies, curry leaves and garlic. Once the garlic turns golden, add pepper and green chilly. Add turmeric powder, strained tomato-tamarind juice and salt. Bring it to boil. Add rasam powder and coriander leaves. Add asafoetida and boil. Switch off. Enjoy the rasam! Mia Kitchen Beginner's cooking channel - 🤍 Follow me on Facebook - 🤍 Twitter - 🤍 Mail me - miakitchen2014🤍gmail.com iOS App - 🤍 Android App - 🤍
Cooked black chickpea- 1 cup Raw banana - 1 Yam - 1 ½ cup Ash gourd or cucumber - ½ cup Curry leaves Turmeric powder - ½ tbsp Chilli powder - 1 tbsp + ½ tbsp Pepper powder - 1 ½ tbsp Water - to cook the vegetables Coconut oil Urad dal - 5 tbsp Cumin seeds - ¾ tbsp Grated coconut - 1 whole coconut Jaggery - 2 small pieces Salt Hi everyone, today I am here with yet another Onam recipe, which is koottucurry. To prepare the curry, we should first keep a cup of black chickpea cooked and ready. Next, place a pan on the stove and add 1 ½ cup of diced yam, 1 diced raw banana, half a cup of diced cucumbers or ash gourd , a few curry leaves, half a tablespoon of turmeric powder a tablespoon of chilli powder and 1 ½ tablespoon of pepper powder. If you are using frozen yam for the curry, take it out from the refrigerator and bring it to room temperature before starting to cook it. If you directly cook while it’s still cold, it might turn soggy. Some people also use white chickpea or normal peas instead of black chickpea, the choice is yours. While adding water to cook the vegetables, first add enough water to cover the vegetables and if the water does not seem enough, you can add more boiling hot water as needed to cook the vegetables. After adding all these vegetables and spices to the pan, add enough water to cook the vegetables and give everything a good mix, add some salt to taste and let it cook on a medium flame while we roast the coconut that is needed for the curry.. Next, heat 2 tablespoons of coconut oil in a pan and roast 5 tablespoons of urad Dal until it turns golden brown, and then add a whole grated coconut, ¾ tablespoons of cumin seeds, a few curry leaves and roast until the coconut turns colour to golden, and then to brown. Make sure to roast the coconut on a very low flame, else it might burn and have a smoky flavour. Once the coconut turns the colour to brown, add half a tablespoon of chilli powder or as per your taste and then immediately turn off the flame and keep stirring so that the coconut and the chilli powder doesn’t burn from the heat of the pan. After the coconut is done, take 4 tablespoons from the roasted coconut and grind it along with very little water in the smallest jar of a mixer grinder into a fine paste and set aside. Meanwhile, check if all the vegetables are cooked through, and then add the coconut paste and two small pieces of jaggery and give everything a good mix. At this stage, you can taste a curry and add more salt if required. After mixing everything well, empty the roasted coconut from the pan into the curry and give everything a good mix. After adding the coconut as well, the curry will thicken up into the perfect consistency. Enjoy the koottucurry with tour sadya!!
Ingredients: Raw rice / Pachari – 2 cup / 420g (Soaked for 4 hours) Jaggery – 320g (Choose dark variety) Banana (Cherupazham / Palayamkodan / Baby banana) – 2 Wheat flour – 1 tsp Rava / Semolina – 1 tsp (Unroasted) Coconut bits Ghee – 1.5 tbsp Black sesame seeds Cardamom – 5 (Powdered) Salt – 2 pinches Coconut oil Steps: Melt jaggery in ¾ cup water. Let it cool completely. Grind the rice coarsely in batches adding some jaggery syrup. The ground batter should be of the consistency of dosa batter. Transfer it to a mixing bowl. Grind banana adding some jaggery syrup. Add it to the batter. Add rava, wheat flour, cardamom powder and salt. Mix well. The batter should neither be too thick nor too thin. Cover and keep the batter aside in a warm spot overnight or for 6-8 hours for fermentation. Heat ghee and roast the coconut bits till golden. Switch off and add this to the batter. Add sesame seeds and mix well. Heat appachatti and add coconut oil. Heat oil in another bigger pan also. Add a spoonful of batter in each hole. When one side gets lightly roasted, flip and cook. When both sides are lightly roasted, transfer it to the bigger pan and cook till done. Remove and enjoy the unniyappam. Note: - Add upto 400g jaggery for a very sweet version. - Try to use the cast iron pan. Unniyappam without banana - 🤍 Kinnathappam - 🤍 Kalathappam - 🤍 Mia Kitchen Beginner's cooking channel - 🤍 Follow me on Facebook - 🤍 Twitter - 🤍 Mail me - miakitchen2014🤍gmail.com iOS App - 🤍 Android App - 🤍
#paneer curry recipe in malayalam #chapathi side dish in malayalam #paneercurryreceipemalayalam
മീൻ വറുക്കാനായി NO OIL..CRISPY FISH FRY
Mandi (Arabic: المندي) is a traditional Yemeni dish from Hadhramaut, Yemen. It is also eaten in many other Yemeni cities, such as Sana'a and Aden. It is now very popular in other areas of the Arabian Peninsula, such as Egypt and Jordan. It is also popular among the Hadhrami people in the Malabar region of Kerala, India. The word "mandi" comes from the Arabic word nada, meaning "dew", and reflects the moist 'dewy' texture of the meat. Mandi is usually made from rice, meat (lamb or chicken), and a mixture of spices. The meat used is usually a young and small sized lamb to enhance the taste further. The main thing which differentiates mandi is that the meat is cooked in the tandoor (taboon in Hadhrami), which is a special kind of oven. The tandoor is usually a hole dug in the ground and covered inside by clay. To cook mandi, dry wood is placed in the tandoor and burned to generate a lot of heat turning into charcoal. The meat is then suspended inside the tandoor without touching the charcoal. After that, the whole tandoor is closed without letting any of the smoke out.
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Ingredients: Onion – 1½ big (Cubed) Mustard seeds – 1 tbsp Fenugreek seeds - 1½ tsp Dry red chilly – 5 Curry leaves Green chilly – 5 chopped + 3 slit open Turmeric powder – 1 tsp Red chilly powder – 1 tsp Tamarind – Lemon sized Salt Coconut Oil Steps: Soak tamarind in warm water to extract juice. Heat oil in a pan. Splutter mustard seeds. Add fenugreek seeds, dry red chillies and curry leaves. Add onion and chopped green chillies. Once the onions turn soft, reduce the flame and add turmeric powder and red chilly powder. When the raw smell of masala powders is gone, add tamarind extract. Add 1-1.5 cup water. Increase the flame and add slit green chillies and salt. Cover and bring it to boil. Once it is boiled, mix well and cover and cook for another 5 minutes. Switch off and transfer to serving bowl. Serve with hot rice. Try these simple curries: Pulissery - 🤍 Kachiya moru curry - 🤍 Tomato curry - 🤍 Raw mango curry - 🤍 Follow me on Facebook - 🤍 Mail me - miakitchen2014🤍gmail.com Mia Kitchen Beginner's cooking channel - 🤍 iOS App - 🤍 Android App - 🤍
Ingredients: Beetroot – 275g (Grated) Mustard - ½ tbsp (Crushed) / Crushed mustard - ¾ tbsp Curry leaves Curd Salt Coconut oil - 2tbsp To grind: Grated Coconut - 3½ handful / ¼ of a coconut Cumin seeds - ¾ tbsp Green chillies For seasoning: Coconut oil Mustard - ½ tbsp Curry leaves Steps: Coarsely crush mustard seeds in a mixer jar and set aside. Grind coconut, green chillies and cumin seeds to a fine paste adding some water. Heat oil in a claypot. Add beetroot, curry leaves, green chillies and salt. Cook covered on a medium flame without adding water. It takes around 10 minutes. Add ground coconut mix and some water to this and mix well. Bring it to a boil. Add crushed mustard seeds. Cook covered on a high flame for 5 minutes. Cook uncovered till the excess water gets evaporated and the mixture becomes thick. Beat the curd and add to it. Mix well and turn off the fire. Heat oil in a pan and add mustard. Let it splutter on a low flame. Add curry leaves. Switch off and add to the beetroot pachadi. Leave it covered for a minute. Beetroot pachadi is ready. Beetroot Thoran - 🤍 Beetroot Squash - 🤍 Mia Kitchen Beginner's cooking channel - 🤍 Follow me on Facebook -🤍 Twitter - 🤍 Mail me - miakitchen2014🤍gmail.com iOS App - 🤍 Android App - 🤍
ഇന് കുറെ വിശേഷങ്ങൾ പറയാനുണ്ട്
Ingredients: Milk - 2 cups / 500ml Custard Powder - 3 tbsp (I used vanilla flavor) Sugar - 5 tbsp Condensed milk - 2 tbsp (Recipe - 🤍 Fruits of your choice Honey Nuts For caramel : Sugar - 2 tbsp Steps: Add custard powder, sugar and milk to a bowl. Mix well. Add condensed milk and mix well. Set aside. Heat a heavy bottomed pan. Add sugar. Stir continuously on medium flame till it melts and turns golden. Stir the custard mix and add to the caramelised sugar. Mix well. The sugar will look cuddled immediately after adding custard mix. Stir continuously on high flame till the milk starts to thicken. Switch to medium flame. Once bubbles start forming, turn off the fire. Let it cool. Stir in between. Cut the fruits into small pieces. I used grapes, kiwi, orange, apple, peach, apricot etc. You can also use mango, papaya, banana, tender coconut etc. Avoid watermelon and very sour fruits. Add a little honey and mix well. Cover and keep it in the fridge. Pulse the custard mix for a second in the mixie for it to become creamy. Transfer it to a bowl and keep it in the fridge. Once cool, set the fruit salad in a glass. Fill fruits to ¾th of the glass. Add chilled custard. Garnish with some fruits, nuts of your choice and a few drops of honey. Serve after half an hour and enjoy the delicious fruit salad. Fruit Salad with Mango Pulp - 🤍 Fruit Salad with cream - 🤍 Fruit Salad with egg and condensed milk - 🤍 Mia Kitchen Beginner's cooking channel - 🤍 Follow me on Facebook -🤍 Twitter - 🤍 Mail me - miakitchen2014🤍gmail.com iOS App - 🤍 Android App - 🤍
Ingredients: Dates - 200g Maida / All purpose flour - ½ cup Milk - ¾ cup Egg - 5 Sugar - 1 tbsp Baking powder - ¼ tsp Baking soda - ¼ tsp Cardamom - 1 tsp (Powdered) Steps: Cut dates into small pieces and add to milk. Cook covered till the dates becomes soft. Reduce the flame once the milk boils. Stir in between. Once the dates become soft, cook uncovered till the milk evaporates. Let it cool completely. Whip eggs and sugar in a mixer jar. Add the cooked dates to this and pulse again. Transfer the mix to a bowl. Add baking powder, baking soda and maida to this and mix well. Add cardamom powder and mix well. Check the taste and add sugar, if needed. Take a non stick pan or a small cooker. Add ghee to this and turn on the stove. Once the ghee melts, reduce the flame to low and pour the batter to the pan. Cover the pan and turn the flame to high. Heat a tawa on the stove. Once the pan is hot, place it on the hot tawa. Cook on medium low. Reduce to low flame once it is almost done. Cover and cook for 30 minutes or until the toothpick inserted at the center comes out clean. Invert to a plate and let it cool. Cut into pieces and serve the dates pola. Dates Payasam - 🤍 Dates Halwa - 🤍 Mia Kitchen Beginner's cooking channel - 🤍 Follow me on Facebook -🤍 Twitter - 🤍 Mail me - miakitchen2014🤍gmail.com iOS App - 🤍 Android App - 🤍
കറുത്ത തുടുത്ത പഴങ്ങൾ പറിക്കാം