Rasam Recipe for Vishu

Method of preparation

tuar dal - 1/4 cup

masoor dal - 1/4 cup

tomatoes - 1 16 oz.can or 4 large tomatoes

tamarind extract - 1/2 teaspoon

black pepper powder - 1/2 teaspoon

saunf (perum jeerakam/fennel seed)- 1/2 teaspoon (optional)

whole red pepper (dry red chilli) - 2 or 3

chilli powder - 1/2 teaspoon

turmeric powder - 1/2 teaspoon

hing powder - 1/2 teaspoon

methi seeds - 1/2 teaspoon

garlic cloves - 3

cumin seeds - 1 teaspoon

mustard seeds - 1/2 teaspoon

coriander and curry leaves - a bunch

salt to taste

Cook the dal well with sufficient water. Add the tomatoes,salt,

chilli powder, turmeric powder and tamarind extract. Crush the

cumin and garlic and add to the rasam with the black pepper.

Simmer for a few minutes and add the hing powder. Heat a little

oil in a fry pan and pop the mustard seeds. Add the methi seeds

saunf and curry leaves after removing the heat source and add to the

rasam. Garnish with coriander leaves.

Kerala Sambar Recipe – Vishu Special

Direction for preparation

tuar dal or yellow split peas - half cup

onions - 2 - medium

okra - 10 or 12 (fresh or frozen) (optional)

tomatoes - 3 large (or one can) - quartered

tamarind extract (available in Indian stores) - 1 tablespoon

coriander powder - 2 tablespoon

chilli powder - 1 tablespoon

turmeric powder - 1 teaspoon

methi powder - 1/2 teaspoon

hing powder - 1/2 teaspoon

mustard seeds - 1/4 teaspoon

methi seeds - 1/4 teaspoon

veg. oil - 1 tablespoon

salt to taste

coriander leaves, chopped - 4 Tablespoons

curry leaves - a few (optional)

Cook the dal with chopped onions,turmeric powder, chilli powder

and sufficient water. Cut the okra in two inch pieces and saute

them in a frying pan with one teaspoon oil till dry and slightly

browned.

Mash the cooked dal with a wooden spoon and add the salt,

coriander powder, methi powder,hing and the tamarind extract.

Simmer for a few minutes and add the tomatoes and okra and

half of the coriander leaves.

When the vegetables are cooked ,heat oil in a fry pan with

a splatter screen or a lid and pop the mustard seeds. Remove

pan from the fire, add the curry leaves and methi seeds. Add

this seasoning to the sambar and garnish with the rest of

the coriander leaves.

Hint. Other vegetables that can be added to sambar are potatoes

(which do not freeze well) ,shallots, pearl onions (available

frozen), cucumber, indian or oriental eggplant (baingan),

beans, carrots, lima beans drumsticks or squash.

Chilly Chicken Recipe for Easter

Ingredients

Chicken 1 lb (250gm)

Egg 1

Chilly powder 1 tspn

Paprika 1 tspn

Vineger 1 tbsn

Soy Sauce 2 tbsn

Salt as per taste

Onion 1

Green chilly 2

Cooking oil, for deep frying.

Preparation

1. Mix chicken with vinegar, 1 tbsn soy sauce, chilly powder,paprika, salt, and beaten egg. Keep aside for 2 hours.

2. Slice onion and green chilly thin.

3. Heat oil in a pan and deep fry chicken pieces. (Keep aside the remaining marinade). Remove from oil keep aside.

4. Remove oil from pan leaving about 1 tbsn. Add onion and green chillies and sauté till onion is translucent. Add the remaining marinade and cook till thickened. Add chicken pieces and remaining soy sauce and little salt. Heat through. Serve hot

Special Chicken Soup Recipe for Easter

Ingredients

Chicken Thigh (with bone) 1

Salt as per taste

Butter 1 tspn

Garlic chopped 1 tbsn

All purpose flour 2 tbsn

Dried rosemary 1 tspn

Water 4 cups

Pepper As per taste

Vineger 1/4 cup

Chopped green chilly 2 tbsn

Preparation

1. Cook Chicken with water and little salt.Let it cool and then remove the bone and shread the meat.

2. Heat butter and fry garlic till browned and add flour and rosemary and fry for 2-3 minutes.

3. Add Chicken along with the water and bring to a boil. Reduce heat and cook for 2-3 mintes.

4. Add salt and pepper and adjust taste.

5. Serve with vineger and green chillies

Kerala Style Chicken Roast - Easter Special Recipe

Ingredients

Chicken ½ lb

Onion 2 medium

Ginger-Garlic paste 2 tspn

Garam masala 1 tspn

Chilly powder 2 tbsn

Salt as per taste

Turmeric powder ¼ tspn

Vegetable oil 3 tbsn

Chopped cilantro 2 tbsn

Preparation

1. Slice onion thin

2. Wash chicken and pat dry. Cut into thin strips of 1 inch length.

3. Heat oil in a pan and add onion and ginger garlic paste. Fry till onion is golden brown.

4. Add spices and chicken and keep frying till chicken is done and browned.

5. Serve hot rolled up in a roti or with rice.

Easter Special Carrot-Prawns Soup Recipe

Ingredients

Carrot 5

King prawns 6

Ginger 2 inch piece

Garlic 6 cloves

Onion 1

Fresh Ornage Juice 1/2 cup

Bay leaf 1

Butter 1 tbsn

Turmeric powder A pinch

Salt and pepper As per taste

Cream of coconut(unsweetened) 3 tbsn

Mint leaves 3

Preparation

1.Cut Carrot into 1 inch long rounds. Chop ginger, garlic and onion.

2. Heat butter in a pan and saute ginger, garlic, onion and Prawns for a while. Add carrots, bay leaf and 4 cups of water and bring to boil. Reduce heat and cook on law flame till carrot and prawns are done well.

3.Remove the Prawns and bay leaf and puree the soup batch by batch and return to pan. Add fresh Ornage juice and heat through.Adjust taste with salt and pepper and serve in 3 bowls.Put 2 prawns in each bowl and top with a tbsn of cream of coconut and a mint leaf.

Special Easter Butter Chicken Recipe

Ingredients

Chicken 1 lb

Tomato puree ½ cup

Cashew 10

Milk ¼ cup

Garam masala 1 tbsn

Chilly powder ½ tspn

Onion 1

Ginger-garlic paste 2 tbsn

Butter 2 tbsn

Salt as per taste

Turmeric ¼ tspn

Chopped coriander 2 tbsn

Preparation

1. Soak cashew in milk for 30 minutes. Grind cashew adding enough milk to get a fine paste.

2. Chop onion. Wash and pat dry chicken. Cut into bite sized pieces.

3. Heat 1tbsn butter in a pan, add onion and ginger-garlic paste and fry till onion is golden brown.

4. Add chicken and fry for while. Add tomato puree, Chilli powder, salt, turmeric, and masala, and cook for while.

5. Add cashew paste along with milk.

6. Cook covered till gravy is thickened and chicken is done.

7. Top with remaining butter and remove from flame.

8. Garnish with chopped coriander leaves. Serve hot with Roti or Nan

Kerala Celebrating Vishu on 15th of April this year

Vishu is a festival held in the state of Kerala (and adjoining areas of Tamil Nadu) in India around the first day in the Malayalam month of Medam (April – May). This occasion signifies the Sun's transit to the zodiac Mesha. Mesha Raasi as per Indian astrological calculations. It is also known as the Malayalam New Year day and thus the importance of this day to all Malayalees regardless of their religion or sect. Similarly the day is celebrated in almost all places in India by the Hindus albeit by different names.