HOMELY FRESH FOOD RECEIPIES

  How to Make Easy Chicken Manthey in Under 30 Minutes      Preparing a delicious dish like Chicken Manthey may seem daunting at first, especially if you’re pressed for time. However, you’ll be surprised at how simple it can be to up this flavorful delight in under 30 minutes. Whether you're a seasoned cook or just starting in the, this guide will show you how to make a quick and tasty Chicken Manthey that everyone will love. What Is Chicken Manthey?      Before we dive into the cooking process, let's briefly touch upon what Chicken Manthey is. Manthey, traditionally known as Manty or Manti, are dumplings that hail from Central Asia, particularly popular in countries like Turkey, Uzbekistan, and Kazakhstan. These dumplings are typically filled with spiced meat, often chicken or lamb, and can be steamed or boiled. The Chicken Manthey we’re focusing on today is an adaptation that simplifies the process without sacrificing the flavors. This version is ideal for those busy weekdays

  I. Introduction      Pancakes, the fluffy, golden discs of deliciousness that have been a breakfast staple for centuries. But have you ever stopped to wonder about the history behind this beloved breakfast treat? Well, grab a fork and get ready to dig into the fascinating history of pancakes. Ancient Origins:      Believe it or not, pancakes have been around for thousands of years. The ancient Greeks and Romans were known to enjoy a pancake-like dish made from wheat flour, olive oil, honey, and curdled milk. These early pancakes were cooked on a hot stone and were often flavored with herbs and spices. Medieval Times:       During the Middle Ages, pancakes became a popular dish across Europe. In fact, Shrove Tuesday, also known as Pancake Day, became a tradition in many countries as a way to use up rich foods like eggs and milk before the start of Lent. Pancakes were also a common street food, with vendors selling them from carts and stalls. Colonial America:      When European settle

 Kerala Style Beef Curry How to make beef curry Ingredients:- Beef - 1.5 kg Onion - 4 nos Greenchillies - 6 nos Ginger Crushed Garlic - 3 teaspoon Small Onions - 10 nos Coconut pieces - 1/4 cup Curry Leaves - Enough Turmeric Powder - 1 teaspoon Kashmiri Chilli Powder - 4 table spoon Coriander Powder - 4 table spoon Garam Masala Powder - 2 teaspoon Pepper Powder - 1 Tablespoon Mustard - 1 Table spoon Coconut Oil - 4 Tablespoon Water - 1 Cup Salt - to taste How to Prepare Cut the beef into small pieces and wash Heat a pressure cooker and pour 3 tablespoons of coconut oil. Add mustard seeds and stir well. Add cocount husks. Add 1/4 teaspoon turmeric powder and some salt and fry the coconut. Add small onion and greenchillies and fry. Then add onion and curry leaves and fry. You can also add ginger and garlic paste. Add Turmeric powder, chilli Powder, Coriander Powder and Garam Masala Powder and fry well.  Then add Beef and enough salt and mix well. Fry on medium heat for 5 minutes. Add wat

 Kerala Style Bitter Gourd and Mango Curry Ingredients Bitter Gourd - 1 Large Raw Mangoe - 1 Small Green Chillies - 3 No Salt - To taste Turmeric Powder - 1 Teaspoon Chilli Powder - 1 Teaspoon Coriander Powder - 1/2 Teaspoon Kudampuli( Garcinia cambogia) - A Little Coconut Milk - First Milk Coconut Milk - Second Milk Mustard - 1 Teaspoon Dried red Chillies - 3 no Curry Leaves - A little Cocount Oil - 2 Teaspoon How to Prepare: The Bitterness is well washed   cut into small. Cut the Mango in to small pieces. Take a clay pot, add chopped bitter gourd, green mango, turmeric powder,  coriander  powder, chilli  powder,  a  cup of  second  coconut   milk,  salt and cook. If the tamarind is low, add a small piece of  kudampuli. When the curry is reduced, pour the first coconut milk, stir for a minute and then turn off the stove. Pour oil in the pan and add mustard when hot. When the mustard starts to crack, add grated chilly and curry leaves and turn off the stove when it turns light brown. P

  Rasam Recipe(Without Rasam Powder and Dal) Let's see how we can prepare the Rasam very easily. It is a dish that everyone loves. For those who want to lose weight, sweating promotes the removal of toxins from the body, produces more urine and speeds up metabolic processes. It also contains antioxidants that inhibit free radical activity. Tamarind contains Antioxidents which help keep skin looking younger and better.  Ingredients: Tomatoes - 2 No Turmeric Powder - 1/4 Teaspoon Asafoetida Powder (kaayam) - 1/4 Teaspoon Salt - To taste Coriander - 3 Teaspoon Cuminseeds - 1 Teaspoon Pepper - 1/2 Teaspoon Garlic - 7 lbs Tamarind - As needed Coriander leaves -Few Mustard - 1 Teaspoon Dry Red Chilly - 2 No Curry Leaves - Few How to prepare: In a bowl add two chopped tomatoes, turmeric powder, asafoetida powder(kaayam), salt and tamarind water and bring to a boil. Finely grind the coriander, cumin seeds, and pepper. Add garlic and crush it. Once the tomatoes are well cooked, give them a

  Kerala Red Cheera Thoran(Red Spinach Thoran) Kerala Spinach Thoran is a delicious dish made from red or green spinach leaves. This is a very tasty leafy vegetable to eat with hot rice. Thoran made with spinach leaves plucked directly from the home vegetable garden is delicious. Spinach leaves are rich is essential nutrients for the human body. Red Spinach helps with digestion and adults should eat iron- rich foods at least once a week. Ingredients Red Cheera Leaves (Spinach) - 5 cups Coconut (grated) - 1/2 of Green chillies - 3 No Turmeric Powder - 1/2 Teaspoon Cumin seeds - 1/2 Teaspoon Coconut Oil - 3 Teaspoon Garlic Cloves - 4 No Dry red chillies - 2 No Mustard - 1 Teaspoon Salt - As required Curry Leaves - few Instructions To prepare Kerala Spinach thoran, first wash and clean the spinach leaves thoroughly. When the pan is hot, pour in the oil, add the mustard dry red chilly and spinach. Add coconut, Turmeric powder, Greenchillies,  Cuminseeds, Garlic and Curry Leaves to the spin

  Parippu Curry( Dal Curry) Dal Curry can be made as easily as it is served in hotels and restaurants. The nutritious and fragrant dal curry is a good combination with Chappathy and Rice. The dal and other ingrediants are also cooked in a pressure cooker. After cooking the dal well, season it with ghee. It gives good taste to the dal curry. Dal curry is the simplest and quickest to prepare. You can include dal curry in your daily diet and kids will love it.  Ingrediants: Dal - 2 cup Onion chopped - 1/2 Tomato chopped - 1 No Green Chillies Finelly Chopped - 4 No Turmeric Powder - 1/2 Teaspoon Salt - To taste CuminSeeds - 1 Teaspoon Mustard - 1 Teaspoon Curry Leaves _  1 Teaspoon Coriander Leaves - Few Curry Leaves - 1 Stalk Half sliced onion (for frying) How to prepare: In a pressure cooker add dal, onion, tomato,greenchillies, red chilli powder, turmeric powder, and salt and cook. Heat 1 teaspoon ghee in a pan add mustatd seeds, cumin seeds and curry leaves. Then add onion and fry seas