Kanni Manga Achar / Tender Mango Pickle   

Its a mouth watering achar,try to use a very small mangoes. No need any cooking,you can keep this achar for years.

• Kanni manga -1 kg ( Keep it in boiled cooled salt water for 3 days )
• Red chilly powder -5  tbsp
• Fenu greek seeds fried and then powdered-1 -1/2 tbsp
• Asofoetida  -1-1/2tbsp
• Mustard seeds fried and powdered - 1-1/2
• Salt if necessary

Method  of  Preparation

Leave the tender mangoes in boiled cool salt water  for minimum of 3 days ,then  separate the tender mangoes from the salt water,add all the above ingredients together and mix well,pour the salt water little by little to make it thick gravy,do not add too much salt water as its going to be drained more water from the mangoes later.once mixed everything well keep it in a air tight container  it will be ready to use in 2 month time.you can use it before itself but it wont be a perfect achar.

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                Subscribe Our YouTube Channel : www.youtube.com/c/PreethysMannaKitchen

Subscribe Our YouTube Channel : www.youtube.com/c/PreethysMannaKitchen

How to make Kallappam - Preethy's Manna Kitchen | Kerala Style Kallappam Recipe

Kallappam is a breakfast item in Kerala, South India.The main ingredient is "naadan kallu"-toddy from palm/coconut tree.In places where toddy is not available you could make your own kallu in some similarity. Add 5-6 tbsp of sugar in 1 cup of coconut water and leave it in a warm place for 2 days. Another alternative is yeast which will help the batter to ferment.

Ingredients 

•  Long grain rice – 4 cup = 1 kg .Soak in water for 3-4 hours, prior to grinding.
• Whole fresh grated coconuts- 2
• Cumin seeds – 1 ½ tsp
• Onion – 1 medium sized-preferably shallots for taste
• Garlic- 1 clove
• Coconut water- 1/2 cup. I have mixed 4 spoons of sugar the previous day so that it could give a better taste.
• Fast action dried yeast- 1tsp. For 1 kg rice we will use 1 tsp of yeast. When using this form of yeast , we could make kallapams within 2- 3 hours. If you are using normal yeast , kallapams could be made within 6-8 hours.If nadan kallu is available you do not have to use yeast.
• Salt- according to taste.
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For 1 kg rice you could make 25-30 kallappams, depending on the size you make.You could also add extra grated fresh coconuts if you wish, where it will help to make the kallappams taste better.

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Kerala Style Prawns Masala | Kerala Special Shrimp Roast | ചെമ്മീൻ ഉലത്തിയത്

Prawns are crustaceans of varying shape and size with firm and sweet flesh.Prawns are one of the most delicious food in Kerala.Various type of prawn dishes available kerala . Prawns are available either raw or cooked, in or out of their shells..If you like seafood,you can try other sustainable varieties,such as clams and mussels. Prawns flesh is grey when raw and it turns pink  color once cooked.Here is small and quick receipe for prawn masala.You can make this delicious dish within 30 minutes.. 

Watch and try now .

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