AUG 24 ONAM SPECIAL RECIPES ഓണാശംസകള് blogger/blogger.g?blogID=5872135554318319670#allposts ONAM Onam, also known as Thiruonam, is celebrated in the Malayalam month of Chingam, which corresponds to the lunar month of Bhadrapad. Onam is the most important secular festival of Kerala, enjoyed by Hindus, Muslims and Christians alike. Celebration: The festivities commence 10 days before Onam. The whole of Kerala puts on a jovial show for the reception of Bali so that he may rejoice, seeing his people happy. Two square pyramids representing Vishnu and Bali are erected in courtyards and worshipped with offerings of flowers, fruits and other auspicious food products. blogger/blogger.g?blogID=5872135554318319670#allpostsblogger/blogger.g?blogID=5872135554318319670#allposts AVIYAL 1/2 cup Grated coconut 5 Green chilies 1/2 tsp Cumin seeds 1cup Yam Thinly sliced into 11/2" length pieces 1cup Cucumber Sliced lengthy into 11/2" length pieces 1cup Snake gourd Sliced into 11/2" length pieces 1/4cup Carrot Sliced into 11/2" length pieces 1/2cup Long runner-beans sliced into 11/2" length pieces 2 Drumstick cut into 2" length pieces Curry leaves 3 tblsp Coconut oil 1 Raw bananas sliced into 11/2" length pieces Raw mango pieces 1/2 tsp Turmeric powder Salt to taste How to make aviyal: Grind coconut with green chilies and cumin seeds in paste and keep it aside. Heat coconut oil in a thick bottom vessel, add vegetables and cook it on a low flame without adding water. When the vegetables are cooked, add turmeric powder, salt and mix well. Put bananas and mango pieces in cooked vegetables and cover the vessel. When steam comes out, add the coconut paste and stir well. Remove from fire and garnish it with curry leaves . KALAN RECIPE A preparation of buttermilk with thick gravy and the must on the menu for Onamblogger/blogger.g?blogID=5872135554318319670#allposts Ingredients: 1 Raw banana (the kerala nendran banana is the best if available) 6 cups Beaten, thick sour curds 200 gms Chena (jameen kand/karunaikizhangu/suvarne gadde) 1 cup Coconut 2 tsp Turmeric powder 1 tbsp Pepper powder Salt to taste 2-3 Red chillies 2-3 Green chillies 1 tbsp Mustard seeds 1 tsp Methi seeds few Curry leaves Coconut oil How to make kalan: Wash and cut the vegetables into 2" square pieces. They should be thick Grind the coconut and cumin to a smooth paste without adding water. Keep it aside. Fry the methi seeds to a golden brown in a drop of oil and grind to a fine powder and keep this aside also.. In 1/2cup of water dissolve the pepper powder and strain it through a clean cloth. Cook the vegetables in this water with turmeric powder and salt.. When the water dries, add 1tsp ghee Add the beaten sour curds to the cooked vegetables and boil, stirring occasionally, until the gravy is thickened. Add the grinded coconut mixture and fenugreek powder into it and bring the gravy to boil stirring continuously. Remove the gravy from flame. Heat oil in a pan. When it smokes add the mustard seeds. When the mustard splutters, add the red chillies broken into halves and curry leaves and season the gravy with it. Enjoy it with rice. blogger/blogger.g?blogID=5872135554318319670#allposts ERISSERY Ingredients: 2 cups Ripe Pumpkin (sliced into pieces ) 1/2 cup Red oriental bean 1 cup Coconut milk 2 tsp Oil 2 Dried chilli 1 tsp Mustard 2 springs Curry leaves Water Salt to taste To be Ground in paste 1 cup Grated Coconut 1 Small onions 1/2 tsp Cumin 1/2 tsp Turmeric powder 2 or 3 Green chilli 2 Garlic pods How to make erissery: Soak beans overnight. Cook pumpkin with beans after adding enough water and salt Put the grounded paste to the pumpkin, boil for sometime and keep aside. Heat oil in a pan, season mustard, curry leaves and dry chillies and add the thick coconut milk. Pour it to the cooked pumpkin curry and stir well Yummy erussery is ready to be served. Recipe Parippu curry- Onam Sadya Special blogger/blogger.g?blogID=5872135554318319670#allposts PARIPPU CURRY RECIPE A dal curry recipe which is the main part of main course Ingredients: 1 cup Lentils (green gram dal) 3 cups Water 1/2 tsp Turmeric Powder 2 tsp Ghee Salt to taste How to make parippu curry: Saute the lentils in a pan. Wash the lentils in plain water. Boil the water and add the washed lentils and turmeric powder. Reduce the flame and when the lentil is cooked well, add salt to taste and ghee Stir well and remove from fire. SAMBAR RECIPERecipe Keerai (Greens) Sambarblogger/blogger.g?blogID=5872135554318319670#allposts The preferred dish in South India cuisine consisting of dal and vegetables such as, brinjal, drum-stick, bitter gourd (pavakkai), ladies finger etc Ingredients: 2 cup Sambhar (Tuvar) Dal 1/4 kg Vegetables( Drumstick,Green Pepper,Eggplant,Okra) 1/4 tsp Fenugreek seeds 3 Red chillies 3 Green chillies 1 tsp Sambhar powder Curry leaves a pinch Hing 1 tsp Salt 2 tsp Mustard 1/4 tsp Tamarind paste 4 tbsp Cooking oil How to make sambar: Wash and dice all the vegetables. Boil water and cook the dal with turmeric and salt. Separate the cooked dal and water, and keep them aside. In thuvar dal water cook the vegetables.. After the veggies are cooked, add tamarind paste. Now add the cooked thuvar dal and simmer for a few more minutes Heat some oil in a pan, splutter mustard, then add methi, red chillies, green chillies, curry leaves, hing, turmeric, and sambhar powder and keep frying for a few minutes. Season the sambhar with the above prepared tadka. Recipe Keralan varutharacha rasam TOMATO RASAM RECIPE Enjoy the South Indian soup also known as rassam or chaaru or saaru made from tomatoes, tamarind and jaggery. Ingredients: 2 Tomatoes 2 Red chillies 4 cups Water of boiled dal (stock) 1 stalk Curry leaves 1 stalk Mint leaves 1 stalk Coriander leaves 1- 2 cloves Garlic grated 2-3 pinches Clove-cinnamon powder 1/2 tsp Sambhar masala 8-10 Peppercorns 2 pinch Hing (Asafoetida) 1 1/2 tsp Cumin seeds 1/2 tsp Mustard seeds 1 marble sized ball of jaggery or 1/2 tsp. sugar 1 small strip Tamarind 1 tbsp Ghee or oil Salt to taste How to make tomato rasam: Put whole tomatoes in boiling water, simmer for 3 minutes, keep it aside to cool. Heat 1/4 tsp. oil in a small pan, add pepper corns and 1 tsp. cumin seeds and roast till aromatic, pound it in a mortar till powdered. Keep aside. Peel away the broken skin of boiled tomatoes and mash them into a pulp To the thick tomato pulp, add roasted whole chillies, all leaves, all masalas, salt, tamarind, jaggery and blend it with the blender. In a deep pan, add the stock. Heat ghee in a small pan, add mustard and remaining cumin seeds, asafoetida and allow to splutter. Add garlic to it and stir. Season the rasam with the prepared tadka. Bring to a boil and simmer for 2-3 minutes. Keep aside covered for 10 minutes before serving. Serve hot as a soup or with steaming hot plain rice and papad Recipe Moru Curry/Yogurt with coconut curry MORU CURRY RECIPE Ingredients: 2 tblsp Yogurt 1/2 cup Coconut paste 1 tblsp Oil 1/4 tsp (optional) Fenugreek powder 1/2 tsp Cumin seeds 1/8 tsp Turmeric a pinch Mustard seeds 1 tblsp chopped Onion 4 broken Whole red chilly 1/2 tsp Garlic 1 tsp Ginger Curry leaves How to make moru curry: Blend coconut, curd and green chillies in a blender. Add 1 cup water, red chilly powder, turmeric and salt to the mixture,bring to a boil and remove from the heat. Heat the oil separately. Add mustard seeds, cumin seeds, fenugreek seeds to the oil and let them splutter, then add the chopped onion, the red chillies,the garlic, the ginger and the curry leaves and season the curry with it. Recipe EASY PALPAYASAM PAL PAYASAM RECIPE The yummy and favorite dessert to complete the Onam meal Ingredients: 3 litres Milk 700 gm Sugar 180 gm Dried red rice 3 - 4 Almonds and Cashewnuts How to make pal payasam: Boil the milk and condense it. Add sugar and keep stirring it. When it boils again, put the washed rice in it,lower the flame . Simmer it till the rice is cooked. Garnish with finely chopped almonds and cashewnuts Posted by toby sebastian
Posted on: Fri, 13 Sep 2013 10:37:13 +0000
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