Ingredients:
– 500g cleaned squid (calamari), sliced into rings
– 2 onions, finely chopped
– 2 tomatoes, chopped
– 1 green chili, sliced
– 1 tablespoon ginger-garlic paste
– 1 teaspoon turmeric powder
– 2 teaspoons chili powder
– 1 teaspoon coriander powder
– 1/2 teaspoon black pepper powder
– 1/4 teaspoon garam masala
– Curry leaves
– Salt, to taste
– Coconut oil, for cooking

Recipe:
1. In a pan, heat some coconut oil and sauté the onions until they turn golden brown.
2. Add the ginger-garlic paste and green chili, and continue to sauté until the raw smell disappears.
3. Toss in the tomatoes and cook until they become mushy, then add the turmeric, chili, coriander, and black pepper powders.
4. Stir in the cleaned squid and mix well with the masala.
5. Cover and cook on low heat for about 10-15 minutes, stirring occasionally.
6. Once the squid is cooked and the masala is well coated, sprinkle some garam masala and curry leaves.
7. Increase the heat and roast the squid for a few more minutes until it turns slightly crispy.
8. Serve hot as a side dish or as a main course with steamed rice or roti.

This Kerala Style Koonthal Varattiyathu Squid Roast or Roasted Calamari is a delectable seafood recipe that will tantalize your taste buds with its burst of flavors. Try it out and indulge in a flavorful journey of spices and squid!

The post Kerala Style Koonthal Varattiyathu Squid Roast Kanava Roast Roasted Calamari appeared first on Desi Cooking Recipes.

– As a food chef and blogger, I am excited to share with you my delicious Vellarikka Pulissery recipe, which is a traditional dish served during Onam Sadhya celebrations.
– This authentic Kerala dish is a delicate balance of sweetness and tanginess, made with yogurt, coconut, and cucumber, giving it a refreshing and flavorful taste.
– Whether you’re celebrating Onam or simply craving a taste of Kerala cuisine, this Vellarikka Pulissery recipe is sure to satisfy your taste buds.

Ingredients:
– 2 cups peeled and chopped cucumber (Vellarikka)
– 1 cup grated coconut
– 1 1/2 cups yogurt
– 1/2 tsp turmeric powder
– 1/2 tsp cumin seeds
– 2-3 green chilies
– 1 tsp mustard seeds
– 1-2 dried red chilies
– A few curry leaves
– 1/2 tsp grated ginger
– 2 tsp coconut oil
– Salt to taste

Recipe:
1. In a blender, grind the grated coconut, cumin seeds, green chilies, and a little water to make a smooth paste.
2. In a pan, cook the chopped cucumber with turmeric powder and salt until they are tender.
3. Add the ground coconut paste to the cooked cucumber and mix well. Let it simmer for a few minutes.
4. Beat the yogurt and add it to the cucumber-coconut mixture. Stir well and cook on low heat for 5-7 minutes, stirring occasionally.
5. In a separate small pan, heat the coconut oil and crackle the mustard seeds. Add dried red chilies and curry leaves, then pour this seasoning over the pulissery.
6. Stir in the grated ginger and cook for another 2-3 minutes.
7. Once done, remove from heat and serve the Vellarikka Pulissery with steamed rice or as part of a traditional Onam Sadhya meal.

As a food blogger and chef, I hope you enjoy this recipe and that it transports you to the vibrant flavors of Kerala cuisine. Whether it’s for a festive occasion or a simple meal at home, this Vellarikka Pulissery is a delicious and comforting dish that is sure to please.

The post Vellarikka Pulissery Onam Sadhya Recipe appeared first on Desi Cooking Recipes.

Ingredients:
– 1 cup grated coconut
– 2-3 green chilies
– 1-inch piece of ginger
– 1/4 cup roasted chana dal (split chickpeas)
– A handful of fresh coriander leaves
– Salt to taste
– Water as needed
– For tempering: 1 tsp oil, 1/2 tsp mustard seeds, 1/2 tsp urad dal (split black gram), a pinch of hing (asafoetida), a few curry leaves
– Freshly grated coconut for garnish (optional)

Recipe:
1. In a blender, combine the grated coconut, green chilies, ginger, roasted chana dal, coriander leaves, and salt.
2. Add a little water and blend until you have a smooth paste. Add more water as needed to achieve the desired consistency.
3. Heat the oil in a small pan and add the mustard seeds. Once they start to splutter, add the urad dal, hing, and curry leaves.
4. Pour the tempering over the chutney and mix well.
5. Garnish with freshly grated coconut if desired.
6. Your Hotel Style Coconut Chutney is ready to be served with dosas, idlis, or vadas.

This easy-to-make White Coconut Chutney is a crowd-pleaser and will add a burst of flavor to your South Indian meal. Try making it at home and enjoy the authentic taste of South India.

The post White Coconut Chutney Recipe How To Make Hotel Style Coconut Chutney appeared first on Desi Cooking Recipes.

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The post A FULL DAY MEALS Quinoa & kadala curry| butter chicken & dosa | saffron rice | healthy fruit mix – Desi Cooking Recipes appeared first on Desi Cooking Recipes.

Welcome to Mia Kitchen! In this episode, we are going to learn how to make Cherupayar Payasam, also known as Kerala Parippu Payasam. This traditional Onam recipe is a delicious and creamy dessert that is perfect for celebrating the festival of Onam.

Ingredients:
– 1 cup green gram (cherupayar)
– 1 cup jaggery
– 4 cups coconut milk
– 1/2 teaspoon cardamom powder
– 2 tablespoons ghee
– 10-12 cashew nuts
– A few raisins
– 1 tablespoon coconut slices

Recipe:
1. Wash and cook the green gram in a pressure cooker until it becomes soft.
2. In a separate pan, melt the jaggery with a little water to make a syrup.
3. Strain the jaggery syrup to remove any impurities.
4. Add the cooked green gram to the jaggery syrup and mix well.
5. Pour in the coconut milk and bring it to a boil, stirring continuously.
6. Add the cardamom powder and mix well.
7. In a small pan, heat the ghee and fry the cashew nuts, raisins, and coconut slices until they turn golden brown.
8. Add the fried ingredients to the payasam and mix well.
9. Serve the Cherupayar Payasam hot or cold, according to your preference.

Incorporateanalogies and metaphors: Just like the warm embrace of a loved one, this Cherupayar Payasam will bring comfort and joy to your Onam celebrations.

Keep it brief: In just a few simple steps, you can create a decadent and indulgent dessert that will impress your family and friends.

Engage the reader: Have you ever tasted the creamy goodness of Kerala Parippu Payasam? If not, now is the perfect time to try this traditional Onam recipe.

With these expertly crafted bullet points, readers will be intrigued, engaged, and excited to try out this delicious recipe. The use of active voice, rhetorical questions, and engaging language will keep the reader interested and eager to learn more.

The post Cherupayar Payasam Kerala Parippu Payasam Onam Recipes Episode 37 appeared first on Desi Cooking Recipes.

Ingredients:

– 1 pound of fresh carrots
– 1 cup of white vinegar
– 1 cup of water
– 1/4 cup of granulated sugar
– 1 tablespoon of salt
– 2 cloves of garlic, minced
– 1 teaspoon of mustard seeds
– 1 teaspoon of whole black peppercorns
– 1 teaspoon of red pepper flakes
– 1 bay leaf

Recipe:

1. Start by peeling and slicing the carrots into thin strips or rounds, whichever you prefer.
2. In a saucepan, combine the vinegar, water, sugar, salt, garlic, mustard seeds, peppercorns, red pepper flakes, and bay leaf. Bring to a boil and then reduce the heat and let it simmer for 5 minutes.
3. Pack the sliced carrots into a sterilized jar and pour the hot brine over the top, making sure the carrots are completely submerged.
4. Let the jar cool to room temperature, then cover it and refrigerate for at least 24 hours before serving.

These carrot pickles are the perfect addition to sandwiches, salads, or even just as a tangy snack on their own. The flavors will develop even more over time, so be sure to make a big batch to enjoy for weeks to come. Pickling is a fantastic way to preserve the delicious flavor of fresh vegetables, and these carrot pickles will quickly become a staple in your kitchen.

So, what are you waiting for? Grab your carrots and get pickling! With this simple recipe, you’ll have a delicious and healthy snack that will liven up any meal. Mia’s Kitchen is here to elevate your culinary creations, one recipe at a time.

The post Carrot Pickle Select Hd Quality appeared first on Desi Cooking Recipes.

Ingredients:
– 500 grams of fish (such as kingfish or pomfret)
– 1 cup grated coconut
– 2-3 green chilies
– 1 teaspoon of cumin seeds
– 1 teaspoon of coriander seeds
– 1/2 teaspoon of fenugreek seeds
– 1/2 teaspoon of turmeric powder
– 1 small onion, sliced
– 2-3 garlic cloves
– A small piece of ginger
– Tamarind pulp
– 1 sprig of curry leaves
– 2 cups of water
– Salt to taste
– Coconut oil

Recipe:
1. Clean and cut the fish into pieces. Set aside.
2. In a blender, combine grated coconut, green chilies, cumin seeds, coriander seeds, fenugreek seeds, turmeric powder, onion, garlic, and ginger. Blend into a smooth paste.
3. Heat coconut oil in a pan and add the ground paste. Cook for a few minutes until the raw smell disappears.
4. Add tamarind pulp, curry leaves, and water. Bring the mixture to a boil.
5. Gently add the fish pieces and simmer until the fish is cooked through and the flavors have melded together.
6. Adjust the seasoning with salt as needed.
7. Serve the Thenga Aracha Meen Curry hot with steamed rice or appam.

I hope you enjoy making and savoring this Thenga Aracha Meen Curry. It’s a delicious way to experience the flavors of South India right in your own kitchen. Let me know in the comments how it turns out for you!

The post Thenga Aracha Meen Curry Easy Recipe appeared first on Desi Cooking Recipes.

Welcome to Mia Kitchen, where we explore the flavors of traditional Kerala cuisine. Today, we will be diving into the rich and aromatic world of Chemmeen Theeyal Konju Theeyal, a classic dish that showcases the distinct spices and flavors of the region.

Ingredients:
– 500g of fresh prawns (chemmeen/konju), cleaned and deveined
– 1 cup grated coconut
– 1 onion, thinly sliced
– 2 tomatoes, chopped
– 1 green chili, sliced
– 1 sprig of curry leaves
– 1/2 teaspoon turmeric powder
– 1 teaspoon red chili powder
– 1 teaspoon coriander powder
– 1/2 teaspoon fenugreek seeds
– 1/2 teaspoon mustard seeds
– 2 tablespoons tamarind pulp
– Salt to taste
– 2 tablespoons coconut oil
– 1 cup water

Recipe:
1. In a pan, dry roast the grated coconut until it turns golden brown. Remove from the heat and allow it to cool.
2. Once cooled, grind the roasted coconut into a fine paste, adding water as needed.
3. Heat coconut oil in a pan and add the mustard seeds and fenugreek seeds. Allow them to splutter.
4. Add the sliced onions, green chili, and curry leaves. Sauté until the onions turn golden brown.
5. Add the chopped tomatoes and cook until they turn soft and pulpy.
6. Add the turmeric powder, red chili powder, and coriander powder. Mix well and cook for a few minutes.
7. Add the cleaned prawns to the pan and cook for 5-7 minutes.
8. Once the prawns are partially cooked, add the ground coconut paste and tamarind pulp. Mix well and add water as needed to adjust the consistency.
9. Season with salt and allow the curry to simmer on low heat for 10-15 minutes, ensuring the prawns are fully cooked and the flavors have melded together.
10. Once done, garnish with fresh curry leaves and serve hot with steamed rice.

Experience the deep, bold flavors of Chemmeen Theeyal Konju Theeyal with this simple yet authentic recipe from Mia Kitchen. Enjoy the rich blend of spices and aromatics that make this dish a true delight for the senses.

The post How To Make Chemmeen Theeyal Konju Theeyal appeared first on Desi Cooking Recipes.

Soya chunks – 2 ½ cups OR 250g Curry leaves Grated coconut – 1 handful Tomato – 2 large Mustard seeds – ¾ tbsp Cumin seeds – 2 pinches Onion – 1 small …

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Ingredients:

1. Assorted fresh fruits (such as bananas, apples, grapes, and strawberries)
2. 2 cups of milk
3. 3 tablespoons of custard powder
4. 4-5 tablespoons of sugar
5. 1 teaspoon of vanilla extract
6. Chopped nuts (optional)
7. Mint leaves for garnish

Recipe:

1. Wash and chop the assorted fresh fruits into bite-sized pieces and set aside.
2. In a bowl, mix the custard powder with a few tablespoons of milk to form a smooth paste.
3. In a saucepan, heat the remaining milk over medium heat and stir in the sugar until it dissolves.
4. Gradually pour the custard powder mixture into the saucepan, stirring continuously to prevent lumps from forming.
5. Cook the custard mixture for a few minutes until it thickens, then remove it from the heat and stir in the vanilla extract. Allow it to cool to room temperature.
6. Once the custard has cooled, gently fold in the chopped fruits and mix until they are evenly coated.
7. Chill the fruit custard in the refrigerator for at least an hour before serving.
8. Garnish with chopped nuts and mint leaves before serving.

Conclusion:

With its vibrant colors and luscious flavors, this fruit salad with custard powder is the perfect way to indulge your sweet tooth. Whether you enjoy it as a dessert or a light snack, this recipe is a crowd-pleaser that never fails to impress. Try it out, and you’ll see why it’s a favorite in my kitchen!

The post How To Make Fruit Salad Using Custard Powder Fruit Custard Recipe appeared first on Desi Cooking Recipes.