BROWN RICE STEAM CAKE/ CHEMBA PUTTU

Chemba Puttu Recipe – A Nutritious Kerala Breakfast

Chemba puttu, made from red rice flour, is a wholesome and traditional breakfast from Kerala. Known for its nutty flavor and rich texture, it’s naturally healthy and pairs perfectly with bananas, coconut milk, or spicy curries. Here’s how to make it at home.

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Ingredients (Serves 2–3)

• Chemba (red rice) flour – 2 cups

• Fresh grated coconut – 1 cup

• Water – ¾ cup (adjust as needed)

• Salt – ½ tsp

Optional accompaniments:

• Ripe banana slices

• Jaggery syrup

• Kadala curry (black chickpea curry)

• Coconut milk

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Instructions

1. Prepare the flour

• Place the red rice flour in a large mixing bowl.

• Add salt and sprinkle water gradually.

• Mix using your fingers until the flour is moist and crumbly, similar to wet sand. Avoid making a dough; it should just hold shape when pressed lightly.

2. Layer the puttu

• Use a puttu maker (cylindrical steamer).

• Add a layer of grated coconut at the bottom of the cylinder.

• Add a layer of the moistened red rice flour.

• Repeat the layers until the cylinder is full, finishing with a layer of coconut.

3. Steam the puttu

• Fill the bottom vessel of the puttu maker with water and bring it to a boil.

• Place the cylinder on top and steam for 5–7 minutes, until you see steam escaping from the top and the puttu feels firm.

4. Serve

• Gently push out the puttu onto a plate.

• Serve hot with your choice of banana, jaggery syrup, kadala curry, or coconut milk.

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Tips for Perfect Chemba Puttu

• Moisture matters: The flour should be slightly damp, not soggy or dry.

• Coconut layers: Freshly grated coconut gives the best aroma and flavor.

• Serving suggestions: Chemba puttu tastes amazing with sweet accompaniments like banana and jaggery, or savory curries like kadala curry.

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Why Chemba Puttu?

• Rich in fiber: Red rice is high in fiber, aiding digestion.

• Nutrient-dense: Packed with iron, magnesium, and antioxidants.

• Gluten-free & healthy: Ideal for a wholesome breakfast without processed ingredients.

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This recipe is perfect for anyone looking for a healthy, traditional, and flavorful breakfast. Its earthy taste, paired with coconut and banana, brings a slice of Kerala to your table.

SEMOLINA STEAM CAKE/ RAVA PUTTU

🍚 Rava Puttu – A Soft, Quick, and Flavorful Breakfast

Rava Puttu is a delicious and easy-to-make steamed dish prepared using semolina (rava), grated coconut, and simple seasonings. It’s a lighter version of the traditional puttu but still filling, soft, and aromatic. Perfect for busy mornings or a comforting evening snack, it pairs beautifully with coconut milk, jaggery syrup, or vegetable curries.

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✅ Why You’ll Love This Recipe

• Uses semolina for a soft, fluffy texture

• Quick and easy to prepare

• Light, healthy, and easily digestible

• Pairs with both sweet and savory side dishes

• A comforting dish loved by families

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✅ Ingredients (Serves 2–3)

• Rava (semolina) – 1 cup

• Grated coconut – ½ cup

• Salt – ½ tsp or to taste

• Warm water – as needed

• Ghee – 1 tbsp (optional, for aroma and taste)

• Jaggery syrup, coconut milk, or ripe bananas – for serving

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✅ Preparation Steps

1. Prepare the semolina mixture

• In a bowl, mix rava and salt.

• Sprinkle warm water little by little and mix until it becomes crumbly but holds shape when pressed. Avoid making it too wet.

2. Layer the puttu

• Grease the puttu steamer or cylinder lightly with ghee if desired.

• Layer half of the semolina mixture, followed by grated coconut.

• Add the remaining semolina and top with grated coconut.

3. Steam the puttu

• Steam for about 8–10 minutes until soft and fluffy. The aroma of semolina and coconut will fill the kitchen.

4. Serve

• Carefully remove the steamed rava puttu and fluff it gently.

• Serve hot with coconut milk, jaggery syrup, or fresh fruits like bananas.

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✅ Serving Suggestions

• Pair with warm coconut milk and jaggery syrup for a sweet touch.

• Serve alongside vegetable stew or spicy chickpea curry for a savory meal.

• Top with nuts, raisins, or seeds for extra texture.

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✅ Tips

✔ Roast the rava lightly before use for better aroma and taste.
✔ Use warm water for better binding without making the mixture sticky.
✔ Adjust the coconut layers depending on your preference for richness.
✔ Serve immediately for the best soft texture.

WHEAT FLOUR STEAM CAKE/ GODAMBU PUTTU

🌾 Wheat Flour Puttu – A Healthy, Fiber-Rich Steamed Delight

Wheat Flour Puttu is a delicious variation of the traditional rice puttu, offering a nuttier flavor and more fiber. It’s a wholesome, filling dish that pairs beautifully with coconut milk, jaggery syrup, or savory side dishes. Ideal for those looking for a healthier or gluten-rich option, this version is quick to prepare and gentle on digestion.

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✅ Why You’ll Love This Recipe

• Made with wheat flour for extra fiber and nutrients

• Steamed, light, and easy to digest

• Naturally wholesome and filling

• Pairs well with sweet or savory accompaniments

• A comforting traditional dish for all ages

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✅ Ingredients (Serves 2–3)

• Whole wheat flour – 1 cup

• Grated coconut – ½ cup

• Salt – ½ tsp or to taste

• Warm water – as needed

• Ghee – 1 tbsp (optional, for extra flavor)

• Jaggery syrup, ripe bananas, or coconut milk – for serving

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✅ Preparation Steps

1. Prepare the wheat flour mixture

• In a mixing bowl, combine the wheat flour and salt.

• Sprinkle warm water gradually and mix with your hands until the flour feels damp and crumbly. It should hold shape when pressed but break apart easily.

2. Layer the puttu

• Grease the puttu steamer or cylinder lightly with ghee if desired.

• Layer half of the wheat flour mixture, followed by a layer of grated coconut.

• Add the remaining wheat flour and top with grated coconut.

3. Steam the puttu

• Steam the layered puttu for about 10–12 minutes until cooked through. The puttu should be soft, fluffy, and aromatic.

4. Serve

• Remove the steamed puttu carefully and fluff gently with a fork.

• Serve hot with coconut milk, jaggery syrup, or fresh ripe bananas.

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✅ Serving Suggestions

• Drizzle with warm coconut milk and jaggery for a sweet and comforting meal.

• Serve alongside vegetable stew, spicy chickpea curry, or sambar for a savory twist.

• Add chopped nuts or seeds for texture and extra nutrition.

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✅ Tips

✔ Use warm water to help the flour hold together without making it sticky.
✔ Roast the wheat flour lightly for enhanced aroma and flavor.
✔ Adjust water carefully—a crumbly mixture yields the best texture.

✔ for easy handling u can just use a blender to mix flour

✔ For extra richness, drizzle ghee before serving.

GODAMBU NURUKKU KHEER/ BROKEN WHEAT PAYASAM

GODAMBU NURUKKU KHEER/ BROKEN WHEAT PAYASAM

INGREDIENTS

BROKEN WHEAT- 1/2 CUP
WATER- 1 CUP

SALT- A PINCH
JAGGERY- 2 

COCONUT MILK
FIRST MILK- THICK- 1/4 CUP
SECOND MILK- THIN- 1/2 CUP

                    OR

MILK- 1 CUP

CARDAMOM CRUSHED-3
RAISINS- 1 TABLESPOON
CASHEW NUTS-5

GHEE/ BUTTER- 4-5 TABLESPOONS


PREPARATION

CLEAN THE BROKEN WHEAT WELL

COOK WITH WATER.  ADD A PINCH SALT
IF YOU ARE USING FRESH COCONUT MILK, COOK IT IN SECOND MILK

MEANWHILE, DISSOLVE JAGGERIES IN LITTLE HOT WATER

AD IT WHEN BROKEN WHEAT IS COOKED
STIRR WELL

WHEN BECOMES THICK ADD THICK FIRST COCONUT MILK OR COWS MILK

ALLOW IT TO BOIL IN LOW FLAME

ADD THE CARDAMOM POWDER

FRY RAISINS AND CASHEW NUTS IN GHEE/ BUTTER SEPARATELY

POUR IT INTO THE PAYASAM

Kerala Moru Curry Without Coconut | Easy Curd Curry Recipe

🥥 Kerala Moru Curry Without Coconut (Easy Yogurt Curry)

✨ Quick, light, and tangy – this Kerala Moru Curry without coconut is the simplest version of the classic yogurt curry. With just curd, spices, and tempering, it’s a staple in Kerala homes.

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🥣 Moru Curry Recipe (No Coconut)

Ingredients:

• 2 cups curd (slightly sour)

• 2–3 green chilies (slit)

• 1 small piece ginger (crushed)

• ½ tsp turmeric powder

• Salt to taste

For Tempering:

• 2 tsp coconut oil

• ½ tsp mustard seeds

• 2 dry red chilies

• 1 sprig curry leaves

• ¼ tsp fenugreek seeds (uluva)

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Preparation Method:

1. Prepare the Yogurt Mix:

   • Whisk curd with turmeric powder, salt, and ½ cup water until smooth. Keep aside.

2. Heat and Flavor:

   • In a pan, add green chilies, ginger, and a little water. Cook for 2 minutes.

   • Reduce the flame to very low, add whisked curd, and stir gently.

   • Do not boil – just heat until slightly warm.

3. Tempering (Thalichu Kottal):

   • Heat coconut oil, splutter mustard seeds.

   • Add fenugreek, dry red chilies, and curry leaves.

   • Pour over the curd mixture and mix well.

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🌟 Serving Suggestion:

Serve with steamed rice, thoran, pickle, and papadam for a simple Kerala-style lunch.

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Hashtags:

#MoruCurry #KeralaRecipes #CurdCurry #KeralaCuisine #KeralaMeals #SouthIndianFood #ComfortFood #OnamRecipes

Ethakka Moru Curry | Kerala Ripe Banana Yogurt Curry Recipe

🍌 Kerala Moru Curry with Ripe Banana (Ethakka Moru Curry)

✨ Sweet, tangy, and comforting – this Ethakka Moru Curry combines ripe banana with coconut-yogurt gravy, tempered with spices. A traditional Kerala recipe often served with rice and perfect for a homely meal.

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🥣 Ethakka Moru Curry Recipe

Ingredients:

For the Curry:

• 2 ripe bananas (nendran or robusta, cut into medium pieces)

• 1 ½ cups curd (slightly sour)

• ½ cup grated coconut

• 2–3 green chilies

• ½ tsp cumin seeds

• ½ tsp turmeric powder

• 1 small piece ginger

• 1 garlic clove (optional)

• Salt to taste

For Tempering:

• 2 tsp coconut oil

• ½ tsp mustard seeds

• 2 dry red chilies

• 1 sprig curry leaves

• ¼ tsp fenugreek seeds (uluva)

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Preparation Method:

1. Cook the Banana:

   • Peel and slice bananas into medium pieces.

   • Cook with little turmeric, salt, and water until just soft (don’t overcook).

2. Grind the Coconut Mix:

   • Grind grated coconut, green chilies, cumin, ginger, and garlic to a smooth paste.

3. Prepare the Curry:

   • Add ground paste to the cooked banana and simmer 2–3 minutes.

   • Lower the flame, whisk curd, and gently stir it in.

   • Mix well without letting it boil (to avoid curd curdling).

4. Temper the Curry:

   • Heat coconut oil, splutter mustard seeds, add fenugreek, red chilies, and curry leaves.

   • Pour over curry and mix gently.

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🌟 Serving Suggestion:

Best enjoyed with steamed rice, thoran, and pappadam – a true Kerala comfort meal.

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Hashtags:

#EthakkaMoruCurry #KeralaRecipes #BananaCurry #KeralaCuisine #CurdCurry #OnamRecipes #KeralaMeals #ComfortFood

Kerala Moru Curry Recipe | Easy Yogurt Curry with White Pumpkin, Raw Papaya, or Vellari

🥥 Kerala Moru Curry with White Pumpkin / Raw Papaya / Vellari

🍛 Simple, tangy, and comforting – Kerala Moru Curry is a yogurt-based curry made with coconut and spices. This recipe shows you how to make it with white pumpkin, raw papaya, or vellari, just like in a traditional Kerala kitchen!

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🥣 Kerala Moru Curry Recipe

Ingredients:

For the Curry Base:

• 1 cup white pumpkin / raw papaya / vellari (peeled & cubed)

• 2 cups curd (yogurt) – slightly sour

• ½ cup grated coconut

• 2–3 green chilies

• ½ tsp cumin seeds

• 1 tsp turmeric powder

• 1 small piece ginger

• 2 garlic cloves (optional)

• Salt to taste

For Tempering (Thalichu Kottal):

• 2 tsp coconut oil

• ½ tsp mustard seeds

• 2 dry red chilies

• 1 sprig curry leaves

• ¼ tsp fenugreek seeds (uluva)

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Preparation Method:

1. Cook the Vegetable:

   • Boil pumpkin / papaya / vellari cubes with a little turmeric, salt, and water until just soft.

2. Grind the Coconut Mix:

   • Grind grated coconut, green chilies, cumin, ginger, and garlic (optional) to a smooth paste.

3. Prepare the Curry:

   • Add the ground paste to the cooked vegetable.

   • Simmer for 2–3 minutes.

   • Reduce flame completely, whisk curd, and add slowly.

   • Mix well without boiling (to avoid curd splitting).

4. Do the Tempering:

   • Heat coconut oil, splutter mustard seeds, add red chilies, curry leaves, and fenugreek.

   • Pour this seasoning into the curry.

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🌟 Serving Suggestion:

Serve Kerala Moru Curry hot with steamed rice, thoran, and pickle for a wholesome Kerala-style meal.

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Hashtags:

#MoruCurry #KeralaRecipes #KeralaCuisine #SouthIndianFood #CurdCurry #KeralaMeals #ComfortFood #OnamSadhya #KeralaVegetarian

MAMBAZHA PULISSERY/ YOGHURT BASED MANGO CURRY

MAMBAZHA PULISSERY/ YOGHURT BASED MANGO CURRY

INGREDIENTS

RIPE MANGOES-3

GREEN CHILLIES -3

SALT

RED CHILLY POWDER-1/4 TABLESPOON

TURMERIC POWDER-1/4 TEASPOON

GRATED COCNUT-1/2 CUP

SHALLOTS-2

DRIED RED CHILLIES-2

GINGER- 1 INCH PIECE

CUMIN SEEDS- 1 TABLESPOON

FOR SAUTING

MUSTARD- 1 TABLESPOON

DRIED RED CHILLIES-2

CURRY LEAVES- 1 SPRIG

FENU GREEK SEEDS-ഉലുവ -1/4 TABLESPOON

COCONUT OIL- 3 TABLESPOONS

CURD- 1/2 CUP OR ACCORDING TO TASTE

PREPARATION

COOK RIPE MANGOES UPTO THREE-FOURTH WITH GREEN CHILLIES, SALT, TURMERIC POWDER AND CHILLY POWDER IN WATER JUST ENOUGH TO IMMERSE MANGOES

TURN EACH MANGO DURING COOKING

MEANWHILE GRIND COCONUT, SHALLOTS, GREEN CHILLIES-2, GINGER, CUMIN SEEDS, WITH LITTLE CURD

GRIND INTO A FINE PASTE

WHEN THREE-FOUTH OF WATER GOES, ADD THIS GRINDED PASTE

LET IT BOIL, THEN ADD CURD

WHEN THE CURRY THICKENS, SAUTE IT WITH MUSTARD, DRIED RED CHILLY, CURRY LEAVES AND FENUGREEK SEEDS IN COCONUT OIL.

STEAM RICE CAKE/ ARI PUTTU

🍚 Traditional Rice Puttu – A Soft and Wholesome Steamed Delight

Rice Puttu is a classic Kerala breakfast dish made with steamed rice flour and coconut. It’s light, healthy, and easy to digest—making it an ideal start to the day. Served with coconut milk, jaggery syrup, or spicy curries, this versatile dish can be customized to suit sweet or savory preferences.

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✅ Why You’ll Love This Recipe

• Made with basic ingredients like rice flour and coconut

• Steamed, not fried—light and healthy

• Quick to prepare and easy to digest

• Perfect with a variety of accompaniments

• Traditional and loved by all age groups

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✅ Ingredients (Serves 2–3)

• Rice flour – 1 cup (preferably fine, roasted)

• Grated coconut – ½ cup

• Salt – ½ tsp or to taste

• Water – as needed

• Ghee – 1 tbsp (optional, for flavor)

• Jaggery powder, ripe bananas, or coconut milk – for serving

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✅ Preparation Steps

1. Prepare the rice flour mixture

• Place the rice flour in a mixing bowl.

• Add salt and mix well.

• Sprinkle water little by little and mix with your hands until the mixture resembles damp sand. It should hold its shape when pressed lightly but crumble easily.

2. Layer the puttu

• Grease the puttu steamer or cylinder with a little ghee if desired.

• Layer half the rice flour mixture, followed by a layer of grated coconut.

• Add the remaining rice flour and finish with a layer of coconut.

3. Steam the puttu

• Steam for about 8–10 minutes until fully cooked. The puttu should be soft and fluffy.

4. Serve

• Remove the steamed puttu and fluff gently with a fork.

• Serve hot with coconut milk, jaggery syrup, ripe bananas, or spicy curries.

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✅ Serving Suggestions

• Pair with warm coconut milk and jaggery for a sweet treat.

• Serve with vegetable stew, chickpea curry, or sambar for a savory meal.

• Add fruits like banana or dates for added texture and natural sweetness.

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✅ Tips

✔ Use fine rice flour for a soft texture—lightly roast it before use for better aroma.
✔ Adjust the amount of water carefully—the flour should be moist but not wet.
✔ Layer with fresh coconut for the best taste and fragrance.
✔ For a healthier option, you can add millets or whole grain flours.

CHICKEN POCKET/ KOZHI ADA WITH RICE FLOUR

 CHICKEN POCKET/ KOZHI ADA WITH RICE FLOUR

INGREDIENTS 

TO PREPARE MASALA

chicken boneless- 500 grams (YOU CAN ALSO USE BEEF OR MUTTON)

oil - 40 ml

ginger- 1 inch piece; chopped

garlic - 4 cloves chopped

green chillies- 8 chopped

curry leaves-5

onion- 2, finely sliced

turmeric powder- half easpoon

all spices powder/garam masala powder- half teaspoon

salt - according to taste

chilly powder- 1/4th tablespoon

black pepper powder- 1/4th tablespoon

coriander leaves- chopped

PREPARATION

preparing chicken

boil chicken pieces with turmeric powder and salt in a pressure cooker.  after 2 whistles remove from flame.  crush chicken pieces well with hand or mince it or powder it using a grinder.

Take a pan.  add 2 tablespoons of oil.  

Fry onion till its raw smell goes.

Then add chopped garlic-ginger, green chillies and curry leaves.  Fry for 2 minutes.

Add salt, all spices powder, black pepper powder, chilly powder and turmeric powder.  fry till raw smell of these powders disappears.

Add crushed chicken

Add coriander leaves.

Remove from flame.

FOR DOUGH

RICE FLOUR- 2 CUPS

CUMIN SEEDS - A PINCH

SHALLOTS- 1 

SALT

WATER- 2 CUPS

PREPARATION

CRUSH CUMIN SEEDS AND SHALLOTS WELL

BOIL WATER AND SALT.  POUR THIS BOILING WATER INTO RICE FLOUR MIXED WITH CRUSHED CUMIN SEEDS AND SHALLOT IN A VESSEL

MIX IT WELL TILL THE DOUGH BECOMES SOFT

MAKE INTO EQUAL BALLS

ROLL INTO CHAPPATI PREFERABLY WITH  AHAND

PLACE THE CHAPPATI INTO THE FRAME.  PUT SOME MASALA AT THE CENTER

CLOSE AND PRESS WELL AT THE SIDES

SLOWLY TAKE OUT FROM THE FRAME WITHOUT BREAKING

YOU CAN ALSO MAKE THIS WITHOUT FRAMES

JUST ROLL THE EDGES WITH HANDS AND PASTE WITH LITTLE WATER

STEAM WELL.

CHICKEN POCKET / KOZHI ADA

CHICKEN POCKET / KOZHI ADA

INGREDIENTS 

TO PREPARE MASALA


chicken boneless- 500 grams (YOU CAN ALSO USE BEEF OR MUTTON)
oil - 40 ml
ginger- 1 inch piece; chopped
garlic - 4 cloves chopped
green chillies- 8 chopped
curry leaves-5
onion- 2, finely sliced
turmeric powder- half easpoon
all spices powder/garam masala powder- half teaspoon
salt - according to taste
chilly powder- 1/4th tablespoon
black pepper powder- 1/4th tablespoon
coriander leaves- chopped


PREPARATION

preparing chicken

boil chicken pieces with turmeric powder and salt in a pressure cooker.  after 2 whistles remove from flame.  crush chicken pieces well with hand or mince it or powder it using a grinder.


Take a pan.  add 2 tablespoons of oil.  
Fry onion till its raw smell goes.
Then add chopped garlic-ginger, green chillies and curry leaves.  Fry for 2 minutes.

Add salt, all spices powder, black pepper powder, chilly powder and turmeric powder.  fry till raw smell of these powders disappears.

Add crushed chicken
Add coriander leaves.

Remove from flame.

FOR DOUGH

MAIDA/ ALL PURPOSE FLOUR-2 CUPS
OR YOU CAN USE ATTA OR WHEAT FLOUR

MILK-2 TABLESPOON
EGG-1
SALT
WATER

TO MAKE A SOFT DOUGH, MIX ALL THE INGREDIENTS WELL
COVER WITH A WET CLOTH FOR SOMETIME

MAKE INTO EQUAL BALLS
ROLL INTO CHAPPATI

PLACE THE CHAPPATI INTO THE FRAME.  PUT SOME MASALA AT THE CENTER

CLOSE AND PRESS WELL AT THE SIDES
SLOWLY TAKE OUT FROM THE FRAME WITHOUT BREAKING

YOU CAN ALSO MAKE THIS WITHOUT FRAMES
JUST ROLL THE EDGES WITH HANDS AND PASTE WITH LITTLE WATER

FRY IT IN OIL TILL BOTH SIDES ARE BROWN AND CRISPY

FOR HEALTH CONCERNS

YOU CAN STEAM IT AND TASTE INSTEAD OF FRYING IT IN OIL

TENDER MANGO PICKLE / KADUMANGA ACHAR

4.TENDER MANGO PICKLE / KADUMANGA ACHAR

INGREDIENTS

KADUMANGA- 1/4 KG
SALT-1/4 CUP

RED CHILLY POWDER-2 TABLESPOON
TURMERIC POWDER-1/4 TABLESPOON

ASAFETIDA POWDER- KAYAM - 1/4 TABLESPOON

MUSTARD-2 TABLESPOONS
SESAME OIL- 50 ML

WATER- 1/2 CUP

PREPARATION

WASH MANGOES THOROUGHLY AND WIPE FULL WATER FROM IT
PAT THEM DRY WITH NO TRACES OF WATER

PUT IT IN A VESSEL.  MIX WITH OIL SO THAT ALL MANGOES ARE COATED WELL WITH OIL

BOIL 1/2 CUP WATER AND ALLOW IT TO COOL

HEAT THE MUSTARD SEEDS SLIGHTLY AND GRIND IT WELL
GRIND THE MUSTARD POWDER, RED CHILLY POWDER, TURMERIC POWDER, SALT AND ASAFOETIDA POWDER INTO A FINE POWDER

IN A JAR PUT THE OILED MANGOES AND POWDER AND THE COOLED WATER.  SHAKE IT WELL.  CLOSE WITH AN AIRTIGHT LID

KEEP IT FOR A MONTH OR TWO BEFORE USING

UPPU MANGA / SALTED RAW MANGO

3.UPPU MANGA / SALTED RAW MANGO

INGREDIENTS



RAW MANGOES-5
SALT - AS PER TASTE
WATER
GREEN CHILLIES- 8; SLICED

VINEGAR-1/4 CUP

PREPARATION

CLEAN THE MANGOES

WIPE WELL

CUT THE MANGOES LENGTHWISE INTO LARGE PIECES

BOIL 1 CUP WATER.  ADD SOME SALT 
ALLOW IT TO COOL

PUT THE CUT MANGOES IN A GLASS JAR.  ADD VINEGAR, COOLED SALTY WATER AND GREEN CHILLIES

YOU CAN ALSO ADD SLICED GARLIC AND GINGER

COVER THE JAR. KEEP IT FOR 1 MONTH

RAW MANGO PICKLE / MANGA ACHAR (COOKED)

2.RAW MANGO PICKLE / MANGA ACHAR (COOKED)

INGREDIENTS

RAW MANGO - 3

RED CHILLY POWDER- 2 TABLESPOONS
TURMERIC POWDER- 1/4 TABLESPOON

FENUGREEK POWDER(ഉലുവ) - 1/4 TABLESPOON
ASASFOETIDA POWDER (കായം)   - 1/4 TABLESPOON 

SALT- AS PER TASTE

GARLIC - 5 CLOVES; CRUSHED WELL
GINGER- 2 INCH PIECE- CRUSHED WELL
GREEN CHILLIES-5 ; CHOPPED

MUSTARD- 1 TABLESPOON

VINEGAR- 1/4 CUP
SESAME OIL/ കടുകെണ്ണ 

CURRY LEAVES- 10

WATER-1/4 CUP

PREPARATION


CUT THE MANGOES.  
PLACE IT IN A VESSEL

ADD 2 TABLESPOONS SALT, 1/4 TABLESPOON RED CHILLY POWDER AND 2-3 TABLESPOONS VINEGAR
MIX WELL AND KEEP FOR SOMETIME( 1 DAY IS BETTER)

IN A KADAI, SPLUTTER MUSTARD
ADD CURRY LEAVES
FRY GINGER, GARLIC AND GREEN CHILLIES FOR 1 MINUTE

IN VERY LOW FLAME ADD ALL POWDERS.  MIX WELL
FRY TILL THEIR RAW SMELL GOES {YOU CAN ALSO ADD MUSTARD POWDER FOR MORE TASTE}

ADD WATER 

WHEN IT BOILS ADD MANGO PIECES, SALT

WHEN IT BECOMES THICK ADD SOME VINEGAR

REMOVE IT FROM FLAME

YOU CAN ALSO ADD SOME MORE SESAME OIL WHEN PICKLE COOLS

STORE IT AN AIR TIGHT CONTAINER

EASY MANGO PICKLE/ INSTANT MANGA ACHAR

1. EASY MANGO PICKLE/ INSTANT MANGA ACHAR

INGREDIENTS

RAW MANGOES-2 
SALT

RED CHILLY POWDER- 1 TABLESPOON
VINEGAR- 3 TABLESPOONS
GREEN CHILLIES-3

PREPARATION

WASH THE MANGOES WELL
SLICE THEM INTO SMALL PIECES

PUT IT IN A VESSEL
ADD VINEGAR, RED CHILLY POWDER, CHOPPED GREEN CHILLIES AND SALT

MIX WELL

KEEP IT FOR 1 DAY

NOW YOUR EASY PICKLE IS READY

VEGETABLE FRIED RICE

VEGETABLE FRIED RICE

INGREDIENTS

FOR RICE

BASMATI RICE - 1 KG/ 2 CUPS

PUT RICE IN WATER FOR 1 HOUR

DRAIN TILL ALL WATER GOES PREFERABLY FOR 1/2 TO 1 HOUR

FOR MASALA

CARROT-1 CHOPPED LENGTHWISE
FRENCH BEANS -1/2 CUP; CHOPPED BY SIDE
GREEN PEAS- 1/2 CUP

CAPSICUM -1 CHOPPED
ONION-1 CHOPPED
EGGS -2 
SPRING ONION- CHOPPED; 1/4 CUP

SWEET CORN-1/ 4 CUP(OPTIONAL)

CABBAGE, CAULIFLOWER- CHOPPED(OPTIONAL)

GREEN CHILLIES-5 CHOPPED

SOYA SAUCE- 1 TABLESPOON
TOMATO SAUCE- 1 TABLESPOON
CHILLY SAUCE- 1 TABLESPOON

BLACK PEPPER POWDER-1 TABLESPOON


GHEE- 1/2 CUP

SPICES
CINNAMON STICK-1
BAY LEAVES-3
CLOVES-4
PEPPER-4
CUMIN SEEDS- A PINCH


SALT 
WATER-4 CUPS


PREPARATION


TAKE A PAN .ADD 1 TABLESPOON GHEE
FRY EACH VEGETABLES SEPARATELY FOR 2 MINUTES
YOU CAN ADD A LITTLE SALT AND PEPPER POWDER TO IT

BEAT AND FRY EGG

TAKE A LARGE VESSEL
POUR 3 TABLESPOONS OF GHEE
FRY THE SPICES

THEN ADD RICE AND FRY IT WELL

WHEN RICE GETS FRIED , ADD FRIED VEGETABLES, FRY FOR 1 MINUTE

ADD 4 CUPS WATER
ADD SAUCES, BLACK PEPPER POWDER,SALT

COOK TILL WATER DISAPPEARS IN LOW FLAME


SERVE WITH SALAD AND SAUCE

MIXED FRIED RICE

 MIXED FRIED RICE

INGREDIENTS

FOR RICE

BASMATI RICE - 1 KG/ 2 CUPS

PUT RICE IN WATER FOR 1 HOUR

DRAIN TILL ALL WATER GOES PREFERABLY FOR 1/2 TO 1 HOUR

FOR MASALA

CARROT-1 CHOPPED LENGTHWISE
FRENCH BEANS -1/2 CUP; CHOPPED BY SIDE
GREEN PEAS- 1/2 CUP

CAPSICUM -1 CHOPPED
ONION-1 CHOPPED
EGGS -2 
SPRING ONION- CHOPPED; 1/4 CUP

SWEET CORN-1/ 4 CUP(OPTIONAL)

CABBAGE, CAULIFLOWER- CHOPPED(OPTIONAL)

GREEN CHILLIES-5 CHOPPED

SOYA SAUCE- 1 TABLESPOON

TOMATO SAUCE- 1 TABLESPOON

CHILLY SAUCE- 1 TABLESPOON

BLACK PEPPER POWDER-1 TABLESPOON

CHICKEN STOCK- CUBE-1 

GHEE- 1/2 CUP

SPICES

CINNAMON STICK-1

BAY LEAVES-3

CLOVES-4

PEPPER-4

CUMIN SEEDS- A PINCH

CHICKEN - 250 GM

PRAWNS- 100 GMS

SALT 

WATER-4 CUPS

PREPARATION

COOK THE CHICKEN AND PRAWNS IN PRESSURE COOKER WITH TURMERIC POWDER A PINCH,  BLACK PEPPER POWDER A PINCH, AND SALT

LET 3 WHISTLES COME

TAKE A PAN .ADD 1 TABLESPOON GHEE

FRY EACH VEGETABLES SEPARATELY FOR 2 MINUTES

YOU CAN ADD A LITTLE SALT AND PEPPER POWDER TO IT

BEAT AND FRY EGG

TAKE A LARGE VESSEL

POUR 3 TABLESPOONS OF GHEE

FRY THE SPICES

THEN ADD RICE AND FRY IT WELL

WHEN RICE GETS FRIED , ADD FRIED VEGETABLES, FRY FOR 1 MINUTE

ADD 4 CUPS WATER

ADD SAUCES, BLACK PEPPER POWDER,SALT, CHICKEN STOCK, CHICKEN , PRAWNS AND EGG

COOK TILL WATER DISAPPEARS IN LOW FLAME

SERVE WITH SALAD AND SAUCE