Parippu Payasam

The favourite desert of the keralites. You cant stop with just 1 serving.
Ingredents

Cherupayar Parippu – 200gm

Jaggery -400gm

Thick coconut milk – 1 1/2 cups

Medium thick coconut milk – 4 cups

Light coconut milk – 4 cups

Ghee – 3 tablespoon

Cashenut & Coconut pieces – 50 gm each

Method of preparation

Fry the parippu without oil for 5-6 minutes. Wash it well & cook with boiled water. Melt the jaggery by adding 1 cup water. Add the melted jaggery to well cooked parippu & stir well. Add 2 tablespoon ghee to this & mix well. Add light coconut milk & when it starts boiling add medium thick coconut milk. When this mix evaporates and becomes half add the thick coconut milk. Stir well for 5 minutes & remove from gas.

Fry the cashewnuts & coconut pieces in rest of the ghee & add to payasam. Serve hot.

Theeyal Kerala Style

Ingredients

Large onions - 2(sliced fine)

Garlic cloves - 2

Grated coconut - 1 cup

Shallots -1 cup

Fenugreek seeds - 1 tsp

Chili powder - 1 tbsp

Jackfruit seed- 100 gm(cut into 4)

Tuvar dal-1/3cup

Coriander seeds - 1 tsp

Green Chilly(slit)-3

Salt to taste

Oil-4 tsp

Tamarind extract - 1 tbsp

Turmeric powder - 1 tsp

Curry leaves - a few

Method of preparation

Heat two tsp of the oil in a frying pan and add ½ cup of the chopped onions. Saute the onions well till brown, add the curry leaves, coriander seeds and fenugreek seeds. Stir for a few more minutes and remove and keep aside. On a low heat, dry roast the coconut till it becomes brown. Blend the coconut with the onion mixture adding half a cup of water. In the meanwhile, cook the dal and jackfruit seed in pressure cooker with water. Heat the remaining oil in a saucepan and add the mustard seeds. When they splutter, add the curry leaves and remaining onions and shallots and fry till brown. Add the tamarind extract and ½ cup water and salt. When it starts to boil, add the blended paste and dal and cook on a low flame for 15 minutes.

Sambar -Onam special

Ingredients

Toor dal-1 cup(washed and soaked for 30 minutes)

Tamarind-size of a golf ball or Tamcon paste-1 tsp

Turmeric powder-1/2 tsp

Mustard seeds pinch

Salt-as required

Oil-2 tsp

Mustard seeds-1/2 tsp

Dry grated coconut-3 tsp

Cilantro/coriander leaves- (optional)

Curry leaves(a few)

Jaggery or sugar- 1 tsp

Fenugreek seeds -1/2 tsp

Green chillies- 3

Red chillies-5

Cilantro seeds -3 tsp

Bengal gram -2 tsp

Cumin seeds -1/2 tsp

Onion -1

Vegetable-Tomatoes, Drumstick, Okra, Capsicum, Radish, Carrots, Onions

Method of preparation

Cook the toor daal in the pressure cooker with double quantity of water, turmeric and salt. Keep aside to cool. Now, heat oil in a separate pan for about a minute and roast together whole chillies, bengal gram, coconut, curryleaves, coriander, cumin and fenugreek seeds till coconut turns golden brown. Then, grind all of these into a smooth paste , adding a little water from time to time. Put the tamarind with salt and water into a pan. Bring it to a boil. Add this to the toor dal and let it boil for sometime.

Add the vegetables and cook till done. Finally, mash the pressure cooked toor daal, Mix everything and let it simmer for 5 minutes. Season with mustard seeds.

Ulli Theeyal (Button onion Curry) - Onam special Recipe

 Incredients

Button onion 100 gm
Coconut Grated ½
Tamarind Paste 25 gm
Ginger Chopped 2 gm
Coconut oil 25 ml
Curry leaves 5-6
Mustard seeds 1 tsp
Coriander powder 1tsp
Chilli powder 1tsp
Pieces of red chillies 3-4
A pinch of turmeric powder
Salt to taste
Preparation

 

Peel and wash onions. Roast grated coconut and grind in to paste. Heat the coconut oil in a pan. Add mustard seeds, curry leaves, red chillies and chopped ginger. Add spices and coconut paste. Add onions to boiling curry and cook until tender. Add tamarind paste. Serve hot.

 

Vishu 2010- Vishu Kanji/Vishu Katta Kerala Traditional style

Here i am sharing the recipe of our traditional Vishu kanji …Some people call it as Vishu kanji and some parts of Kerala as Vishu katta…Malayalee can’t celebrate vishu without vishu kanji and vishu kani…In the day of vishu after seeing the vishu kani early in the morning we used to have vishu katta as breakfast ….So Enjoy a great vishu

Ingredients

Raw Rice -2 1/2cup( unakkalari,the rice which we used to make palpayasam) if u don’t get unakkalari u can use raw rice (pacha ari which we used to make idly)

Grated Coconut-4

Salt-to taste

cumin seeds-1/2tsp

Cooking Time-1/2hour

Method

Take a blender and grind the grated coconut along with water …. Extract coconut milk(thick onnam palu) and filter it (3 cup).

Take the cumin seeds in hand and just rub the seeds with the fingers and add this to the coconut milk d keep it aside …Now add some more water and grind again and extract thin coconut milk(6 1/2cup).

Wash the rice properly and keep it aside..Heat the uruli or big thick bottomed vessel(if u have nonstick kadai its best) ….Then add the 2nd coconut milk and bring it to boil.Stir occasionally for not to curdling the milk .

When it began to boil, pour the rice into it,close the vessel with a lid and cook well.

When its 1/2 cooked add the salt …Don`t forget to stir occasionally. ..So when the rice is 3/4th cooked then add the 1st extract of milk with cumin seeds.

..Stir continuously till the rice is cooked and become a thick gravy .Stir carefully coz the water in the milk began to crackle .By this time the oil is begin to come out from vishu katta So when its done take it from the kadai or uruli and pour into steel plate or banana leaves and fill it fully (if u have banana leaves use that only ..(the vishu katta will be more tastier )…With a banana leaf or a spatula wipe the top portion and make it even...When cool cut into pieces..Serve with jaggery syrup(sharkara paani)

Vishu 2010 -Vishu Traditions and Customs

Vishukani or Kani Kanal is the most popular tradition followed by people of Kerela. As per the popular belief, year's prosperity depends upon the type of the first object viewed in the morning. There is a list which tells about various auspicious items to be seen on Vishu morning. Ladies keep all the prescribed items ready a night before the Vishu. A Cadian leaf book, gold ornaments, a new white cloth, raw rice, yellow cucumber, betel leaves, flowers of the Konna tree, halved jack fruits, holy grantha and coconut are kept in a bell metal vessel called 'uruli'. Behind the vessel is kept a bell metal mirror and a Lord Krishna deity. Two lighted oil lamp called Nilavilakku is also placed alongside. The head of the family is the first person to see the holy things. Children are brought blindfold. Special care is taken that family members do not see any other thing except Vishukani. Later, Vishukani is offered to God and distributed amongst poor. Children and other young members of the family get a small gift on this day and this tradition of gift-giving is called Vishu Kaineetam.

Vishu 2010 - New year of Kerala

Vishu is the New Year of Malayalis – it is the astronomical or zodiac New Year in Kerala and is observed on the first day of the Malayalam month of ‘medam.’ In 2010, the date of Vishu is April 15. Historically the festival is closely associated with the agrarian economy of Kerala – a state is the southern part of India. The highlight of the festival is Vishukani, Vishukaineetam and Vishubhalam.

Please note that in 2010, Medam 1 is marked on April 14 but Vishu is celebrated on April 15. This is because the Surya Sankramana takes place late on April 14.

The Vishu day celebrations begin with the ‘Vishukani.’ ‘Vishu Kani’ is the first auspicious thing that people see on the day and this takes place during the Brahma Muhurta or ideally between 0400 hrs and 0600 hrs.

The ‘Vishukani’ is usually prepared on the night before the Vishu day. Immediately on awakening from sleep, people close their eyes and proceed towards the place where Vishukani is placed. This is known as Kani Kanal – kani means ‘that which is seen first.’

Vishukani consists of rice, kasavu mundu (traditional cloth of Kerala), gold, silver, coins, mirror (usually Aranmula Kannadi or mirror with a tail), cucumber, mango, jackfruit, coconut, banana, and Kanikonna (yellow flower known as Indian Laburnum). The Vishukani is exhibited in an ‘urali’ – a traditional vessel of Kerala. It is placed in front of an idol or portrait of Lord Krishna. Traditional Kerala lamp is lit near it.

Then, the eldest member in the family gives ‘Vishukaineetam’ to the family members. The Vishukaineetam is usually coins but nowadays people also prefer other expensive gifts. Hindus then worship at nearby Sri Krishna temples.

Vegetarian food, consisting of traditional Kerala fare, is prepared on the day and includes the mouthwatering ‘payasam.’

From an astrological point of view, Vishu is of immense significance. The day and night are of equal duration on the Vishu day (12 hours). ‘Vishubhalam’ or the predictions for the next year is read on the day.

The preparation for next agricultural season begins on the Vishu day. Earlier, farmers used to plough the land on this day and it was referred as ‘Vishupootu.’

It must be noted that Vishu is not the first day in the regional solar calendar followed in Kerala. The Malayalam Calendar begins in Chingam (August).

Kerala Style Nadan Beef Fry

Ingredients for Nadan Beef Fry Recipe
Beef - 1 kg
Button onions(Kunjulli) - 1/2 cup
Bay leaves - 2 nos
Garlic û 1 full pod / 10 nos cloves
Ginger - A thumb size piece
Fresh coconut slices û 1/2 cup
Red chilli powder - 1 1/2 tbsp
Coriander powder - 2 tbsp
Turmeric powder - 1/2 tsp
Garam masala(Kerala style) - 1 tbsp
(Heat and powder 4 cloves, 3 cardamoms, 1 long cinnamon stick, 2 tbsp fennel seeds, 8 black peppercorns, 4 fenugreek seeds, 2 red chilly)
Curry leaves - 4 sprigs
Salt - As reqd
Coconut oil - 2 tbsp
Preparation Method of Nadan Beef Fry Recipe
1)Cut beef into small pieces and wash it well.
2)Chop onions into 2 pieces.
3)Heat oil in a heavy bottomed pan.
4)Add ginger, garlic and 3/4th of the chopped onion.
5)Stir it well until it╝s a completely sautى, slightly golden in colour.
6)Make a paste of Garam masala, chilly powder, coriander powder, turmeric powder and salt.
7)Add this paste to the onion ginger, garlic mixture and sautى on slow fire till and the oil separates from the masala.
8)At this point, add the beef and saute again on slow flame till the water comes out of the beef.
9)Once the water is fully out of the beef, add the curry leaves and coconut pieces.
10)Cover and cook, adding ╒ cup more hot water to cook again on medium flame.
Tips/Suggestions:-
Once the beef starts to cook and you find on an open vessel it takes time, you can use pressure cooker and wait for 3 to 4 whistles and it should be cooked properly. You can add 2 tbsp of vinegar too to the beef to cook it properly.

Masala Chai Recipe

Chai is a Hindi word for tea - which was originated from Cha - the Chinese word for tea. Masala is a Hindi word meaning spice. Masala Chai is a hot spiced tea blended with aromatic herbs. Masala Chai is a very popular drink not only in India, but also in western countries like the United States, UK and Australia. Unlike in the western countries, tea is never served cold in India.

Tea or Chai is the most popular drink in India and it is served anywhere - from street-side vendors to luxurious restaurants. Traditionally, Indians welcome their guests with a cup of Chai. Recipes for making masala chai varies from state to state and from family to family. Howver, the most common ingredients (spices) for bringing out the flavors in Masala Chai are

Cardamon : Only green cardamon is used in making Masala Chai. Cardamon has a wonderful flavor which goes perfectly well with tea. It could be used in ground form or in the form of slightly crushed pods.

Cinnamon : Cinnamon is another fragrant spice commonly used in Masala Chai. It could be used in ground form or in the form of crushed cinnamon sticks.

Nutmeg : Nutmeg has a subtle cinnamon like flavor which is often used in Masala Chai. It is always used in powder form.

Ginger : Only fresh Ginger in crushed form is used in making Masala Chai. Its pungent taste bring out a warming effect. It also has medicinal properities in curing colds and cough.

Cloves : Cloves are not very popular in making Masala chai, as they are very pungent. They are used only in whole form. Normally one or two cloves are enough for making 4 cups of Chai.

Black Pepper : Black pepper is freshly ground before using it for tea. Again it should be used sparingly.

Here’s a  simple recipe for making Masala Chai.

Serves : 4

Ingredients :

2 cardamom pods

1 cinnamon stick, lighlty crushed

1/4 teaspoon ground ginger

1/8 teaspoon freshly ground black pepper (optional)

2 whole cloves (optional)

3 cups water

1/2 cup milk

2 tablespoons Black tea

3 tablespoons granulated sugar (or to taste)

Method :

Lightly crush Cardamon pods and Cinnamon in a mortar.

Put water in a pan. Add crushed Cardamon, Cinnamon, ground Ginger, black pepper and cloves to water. Bring the mixture to boil. Let it simmer for few minutes.

Remove the pan from fire and let the spices infuse their flavor for about 3-4 minutes.

Add the sugar and milk to the pan and bring to a boil.

Remove from heat and add tea leaves. Cover the pan, remove from hear and let it steep for 4-5 minutes.

Masala Chai is ready. Just strain it into a teapot or directly into tea cups.

Hydrabadi Biriyani

Ingredients:
Basmati Rice 500 gms.
Mutton cut into small pieces 1kg.
Garam Masala 2 tsp.
Red chilies 6 nos.
Cashewnuts A handful
Onions (sliced fine and
fried till crisp) 5 nos.
Cloves 2 nos.
Dalchini 2 pieces
Elaichi 3 nos.
Green chilies 6 nos.
Kothmir, chopped 1 small bunch
Pudina chopped 1 small bunch
Ginger Garlic paste 3 tsp.
Saffron (dissolved in ¾ cup milk) 2 pinches
Curd beaten 1 cup
Lime juice 2 nos.
Eggs boiled 4 nos.
Ghee /Oil 5 tbsp.
Salt to taste

Method of making :

1.Grind the red chilies and cashewnuts to a fine paste.
2.To the mutton apply the ginger - garlic paste and beaten curd. Set aside.Heat 4 tablespoons ghee and fry the red chili masala.
3.Add the marinated mutton, ¼ of the fried onion, one teaspoon garam masala and salt to taste.
4.Keep frying till ghee separates. Add 1½ cups warm water.Pressure cook till tender.
5.Heat dekchi, add 1 tbsp ghee and fry the sabut masala.
6.Add the rice and fry a little. Add the green chilies and salt to taste.
7.Add enough warm water. Cook till rice is done, remove and spread on a thali, discarding the whole masala.
8.Mix together the chopped kothmir, pudina, garam masala and fried onion.Set aside.
9.Take a heavy bottlomed dekchi and line it with ghee.
10.Spread a layer of rice and cover it with half of the mutton.
11.Sprinkle half of the pudina / kothmir mixture and juice of lime.
12.Cover with rice, followed by a mutton layer. Finish with a rice layer.
13.Sprinkle the rice with saffron milk and dot with ghee.
14.Cover tightly and place over a griddle for dum for 20 minutes. Serve hot, garnished with eggs cut into halves.

Mango Pickle

Ingredients12 medium size raw mangoes 300 gms mustard powder 250 gms red chili powder 250 gms salt (not more than 150 to 200 gms if using iodised salt) 50 gms fenugreek seeds 1 1/2 kgs sesame seed oil optional - peeled garlic flakes or Bengal gram whole/chic. peas) picked and cleaned
MethodLeave the raw mangoes in water for 15 minutes and dry them with a clean cloth. Cut them into pieces of 1 1/2 to 2 inches. Discard the seed / stone and the onion type layer on the pieces. Clean the cut pieces with dry cloth.
Mix the mustard powder, red chili powder, salt and fenugreek seeds together in a big basin. Add one cup of oil and mix to a consistency that can be held in a fist. Sprinkle the mango pieces also with a little oil. Take a few mango pieces at a time and mix them well with mustard, chili, salt mix and put them in a ceramic jar or a big plastic container. Repeat the process till the mix and the mango pieces are over. Towards the end if a little mix remains it can be added on top. Pour 1 inch oil above it and cover it with a lid. Tie a neat thick cloth over it and store it. Mix it well on the third day. Taste it and if need salt may be added at this stage. Those who want to add garlic or chickpeas can do so now. Take some Avakaya separately and mix a handful of chickpeas in some and garlic in some. Since chickpeas and garlic take oil add extra oil.
TipsFor those who have never tried making this delicacy at home a few tips may come in handy.
1. Make sure to keep ready a reasonably big ceramic jar or a plastic container, clean and dry and with a proper lid.
2. Mangoes must be cleaned and dried properly. Wash and dry hands. No dampness should be allowed to creep in at any stage.
3. Remember that the quantity is more on the day it is made. On the third day the level comes down. Mix it thoroughly. Many make it in a big container, since it is more convenient to mix well. Later it can be transferred to smaller bottles or jars

Onam Recipe - Mango Pickle Kerala style

1 4cups green mango lightly pared and diced
2 Salt to taste
3 1/4cup gingely oil
4 1/4tsp mustard powder
5 1/4cup turmeric powder
6 1/2cup chilli powder
7 1tsp asafetida powder
8 1/4tsp fenugreek powder
9 A few curry leaves
10 2cups water,boiled and cooled
Method
1 Toss the diced mango in salt. Set aside for two hours.
2 Heat the gingely oil and fry the nustard, turmeric, chilli, asafetida and fenugreek powders and curry leaves over a moderate flame. Add the water and bring to boil.
3 Remove from fire and cool
4 Stir in the marinated mango .Mix well and bottle

Onam Recipe - Pachady

• 
  
  Cucumber 1 (or 1/4th small white pumkin)



• 
  
  Salt As per taste



• 
  
  Yogurt 1 cup



• 
  
  Mustard seeds 2 tspn



• 
  
  Green chilly 1-2



• 
  
  Coconut 1 cup



• 
  
  cooking oil / coconut oil 1 tbsn



• 
  
  Red Chilly 2



• 
  
  Curry leaves 1 sprig
  


• 
  
  1. Peel and chop cucumber very fine mix a little salt and keep aside.(If u r using white pumpkin, cook with just enough water and salt) 2. Grind the coconut 1 tspn mustard seeds and green chilly together to get a fine paste. 3. Mix the cucumber yogurt and coconute paste together and adjust taste. 4. Heat oil in a pan and add the remaining mustard seeds and when they crackle add red chilly and fry for a while. Add this to pachady. 5. Garnish with curry leaves and serve.