Recipes of Onam Festival by Awesome Cuisine

             

 DISCLAIMER

   HELP US SPREAD THE WORD What you can do?                    What you cannot do?  CREDITS 

         

                

ONAM RECEIPES by CHACKOSKITCHEN.com

                            A BRIEF HISTORY OF ONAM                        HARVEST TIME     ONASADHYA (The Grand Feast)   





ONAM RECEIPES by CHACKOSKITCHEN.com

Media Partners

CONTENTS

» PAGE NO

LABEL



      



 



      



     



                    



       

ONAM RECEIPES by CHACKOSKITCHEN.com

Contents

GINGER GARLIC PASTE Ginger-Garlic Paste

Things You’ll Need:

Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram

300 grams

Garlic

300 grams

Ginger roots

Water

50 ml

Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru

Golden Touch Misc-en-Place [15 mins] Peel and thoroughly clean Ginger and Garlic. Roughly chop Ginger to aid in grinding.

Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi

Golden Touch Process [5 mins] Grind the Ginger and Garlic along-with 50 ml Water to a very smooth paste.

Cabbage with Red Beans Black Eyed Beans & Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal

Storage: Pour this paste into ice-cube trays, scrap off from the top, using the back of a knife so as to get a smooth top and you get clear cubes. Freeze for about 10 hours, before you bag them up in freezer proof plastic bags. Label and Store.

Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash & Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam

Yield: Makes about 20 – 22 cubes Each cube is equivalent to 2 tablespoon of Ginger/Garlic paste.

Notes: Adding to much Water makes the paste too thin.

Paal Payasam Parripu Paayasam Dates Payasam

ONAM RECEIPES by CHACKOSKITCHEN.com

Contents

HOME MADE COCONUT MILK Ginger-Garlic Paste

When you want to enjoy delicious food made at home – you need to start by selecting the best ingredients. Coconut Milk is another recipe for all home made food lovers from a range of ‘Kitchen Essentials‘, you must be armed with e.g. Ginger-Garlic Paste, Cashew Nut Paste, Brown Onion Paste, Ghee to name a few.

Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam Injithair

Do you know what you are eating?

PuliInji

A label check of a leading supermarket brand ‘canned Coconut Milk’ contains:

Grapes Achar Apple Achar

Coconut Extract (60%), Water, Stabiliser Guar Gum and Carboxy Methyl Cellulose, Emulsi-

Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru

Sometimes a little extra effort is the difference between an ordinary meal and an ‘extra special meal’.

Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans & Ash Gourd Olan

Things You’ll Need: Coconut Flesh – 1 no Flesh Yield of a medium size Coconut – 350 grams (alternatively you can buy frozen grated Coconut from Indian grocery stores)

Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash & Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam

Golden Touch Mise en Place [40 mins] 1. in the grinder). 2. Transfer this to a grinder, add 400 ml* boiling Water, cover and let it maximum Milk. 3. Blend on medium speed for about 10 minutes. 4. Transfer this to a strainer lined with 2 layers of cheese cloth, leave to drain to 5 minutes. 5. Squeeze out the Milk**. 6. To the drained Coconut add another 100 ml boiling Water, allow to cool, grind, squeeze and drain the 2nd Milk***.

Paal Payasam Parripu Paayasam Dates Payasam

ONAM RECEIPES by CHACKOSKITCHEN.com

Contents

HOME MADE COCONUT MILK Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt

Yield: 600 ml – 1st Milk 150 ml – 2nd Milk

Sambaram Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru

NOTES: *As I do not recommend storing this Milk, by any means even freezing, therefore please judge accordingly and add Water to your requirement. Coconut quantity and Water accordingly. At home I have tried freezing, with 3-4 days. of most Indian curries. ***This Milk is of 2nd quality, and Curries, eg Stew is cooked in this Milk.

Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans & Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash & Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam

ONAM RECEIPES by CHACKOSKITCHEN.com

Contents

HOME MADE GHEE (CLARIFIED BUTTER) Ginger-Garlic Paste

Choose the best

Coconut Milk

The Better the Butter the Better the Ghee. Use only unsalted Butter made from 100% Milk. I choose ‘Countrylife’ Butter.

Home Made Ghee Home Made Yoghurt Sambaram Pappadam

Make it yourself

Injithair

Surprisingly you can make this at home; and you will be sure what you are eating. Moreover, it is cheaper.

PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi

Things You’ll Need: Unsalted Butter (made from 100% cows Milk) – 250 grams

Golden Touch Preparation [10 mins] Cut into small cubes the 250 grams pack of Butter. Place in a non-stick pan, the small cubes.

Cabbage with Red Beans Black Eyed Beans & Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal

can see foaming and separating the Milk solids. foam* out, using a spoon. sediments (turning dark brown in colour), settling in the bottom. If you continue further, the sediments will blacken and develop into what is

Vazhuthanenga Theeyal Kalan

Allow to cool and settle.

Nenthrakaya Mezhukkupuratti Squash & Red Beans Erisseri Mullangi Sambar

This transparent liquid soon turns out to be yellowish in colour once it start to solidify.

Kadala Parripu Koottucurry Pazham Prathaman

Store it

Mango Payasam Paal Payasam Parripu Paayasam

in fridge for 1 year. In Indian kitchens it is usually kept outside and stays for upto 6 months.

Dates Payasam

ONAM RECEIPES by CHACKOSKITCHEN.com

Contents

HOME MADE YOGHURT Ginger-Garlic Paste

How to make Yoghurt at home?

Coconut Milk

It is incredibly easy and tasty, and I love this smooth, creamy and thick Yoghurt. In India, were I grew up, it was a common sight in my kitchen, my mum making Yoghurt. Arguably the temperature, supports in the Yoghurt process, in India, and in colder climates like UK it doesn't. Now it's possible.

Home Made Ghee Home Made Yoghurt Sambaram Pappadam Injithair PuliInji Grapes Achar Apple Achar

Why home made Yoghurt? Cheaper

Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry

You know what you are eating. Organic Yummy I like making food at home. It's fun!

Okhra Kichadi Cabbage with Red Beans Black Eyed Beans & Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash & Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam

intestines, boosting the immune system. High source of Calcium, Phosphorous and Iodine. Good alternative to Cream and Cheese. Good for people with low Milk tolerance.

History of Yoghurt The earliest written record of Curd (Yoghurt) in Bible dates back to the Book of Genesis; written between 4000BC to 1804BC. A further reading of the following scriptures reveals the making and use of Curds. Genesis 18:8 Deuteronomy 32:14 Judges 5:25

Things You'll Need: Organic Milk* â&#x20AC;&#x201C; 1 litre Live Plain Yoghurt** â&#x20AC;&#x201C; 100ml

Dates Payasam

ONAM RECEIPES by CHACKOSKITCHEN.com

Contents

HOME MADE YOGHURT Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam

Golden Touch Preparation Boil Milk to 900C, this kills off unwanted micro-organisms. Remove from heat. Allow to cool to a lukewarm temperature. While the Milk is cooling, heat the oven***, in it's highest setting for about 7-10 mins. Switch off.

Injithair

Stir in the Yoghurt, which is in room temperature, not cold. Tightly cover and store this bowl in oven for about 6 hours.

PuliInji

Remove the container from the oven. Re-heat the oven and switch off.

Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans & Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash & Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman

Move in the container of partially curdled Yoghurt into the oven once again and leave for another 6 hours. Remove and chill in the fridge for about 2 hours and your thick, creamy, delicious Yoghurt is ready.

Use it daily: Breakfast with cereals. Yoghurt soup. Yoghurt Dip Salad Smoothies Use instead of cream the list is simply endless...

NOTES: *Use only Organic Milk, as normal Milk does not curdle. Use either Full fat, Semi-Fat or Zero-Fat as per choice. Do not use any Milk which has UHT (Ultra-High Temperature processing) written on it, as it has been heated almost to the point of evaporation, which isn't good to make Yoghurt. **Yoghurt must be at room temperature for the culture to start, and it must be one having live culture in it. If the temperature is too cold or hot culture does not happen. ***In high temperature zones like Indian Sub-continent, Middle-east and Africa; curdling happens just at outside temperature.

Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam

ONAM RECEIPES by CHACKOSKITCHEN.com

Contents

SAMBARAM (BUTTER MILK) Ginger-Garlic Paste

When it's hot, hot, hot outside, cool off with this summer chiller! Summer may be coming to an end, but it's never too late to sit back, unwind and enjoy a nice chilled drink by the warm Sun.

Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram

Mint has great calming properties to an upset stomach, also helps in eliminating anti-fungal properties from your body. It is also know to help reduce headaches and migraines.

Pappadam Injithair PuliInji Grapes Achar

Added to this Yoghurt comes packed with Protein, Calcium, Folic acid, lowers blood pressure, lowers LDL and increases the good Cholesterol HDL.

Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans & Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal

So don't miss this out … from your regular diet plan....

Things You'll Need: Low Fat Yoghurt Water Curry Leaves Green Chilli Ginger Salt Crushed Ice

– – – – – – –

200 ml 600ml 2 sprigs 1 nos 2 inch root to Taste 200 grams

Golden Touch Misc-en-Place [2 mins] Clean and separate the Curry leaves from the stalk. De seed and slit the Chilli lengthwise

Kalan Nenthrakaya Mezhukkupuratti Squash & Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam

Golden Touch Process [5 mins] Whip Yoghurt and add Water to it. To this add 1/2 of the crushed ice, Salt and whip till all ingredients are well blended.

Golden Touch Service: Serve with the remaining Ice added to it.

NOTES: If there is too much Salt, add more Water.

ONAM RECEIPES by CHACKOSKITCHEN.com

Contents

PAPPADAM (POPPADUM) Ginger-Garlic Paste

Pappadam is pronounced as (PAH-pahduhm). Also known as Pappad in North India, & Poppadams in Europe. Pappadam’s are

Coconut Milk Home Made Ghee Home Made Yoghurt

Indians generally prefer unseasoned, were-as

Sambaram Pappadam

Pappad, Garlic Pappad, Jeera (Cumin Seeds) Pappad & many more varieties are available commonly in Indian grocery stores. Deep fried Pappadams puff-up to almost double there size.

Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber

Pappadam’s are a mainstay of Indian Meals, serve as an appetizer. Generally Pappadam’s are deep fried in oil, but I prefer Pappadam’s roasted. The advantages of roasting Pappad are: no oil required thus healthy and saves times in preparation.

Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans & Ash Gourd Olan Sambar Aviyal

Things You’ll Need: Pappadam’s – 10 Oil – 200 ml

Golden Touch Mise en Place [2 mins] If you desire in small bites, cut as desired or as shown in the photo

Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash & Red Beans Erisseri Mullangi Sambar

Golden Touch Steps [5 mins] Drop into hot Oil. Turn-over with a long handled ladle

Notes: Once cooked please store away in air-tight containers If you liked Pappadam, then surely you’ll like Masala Pappad

Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam

ONAM RECEIPES by CHACKOSKITCHEN.com

Contents

GINGER & YOGURT [INJITHAIR] Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru

InjiThair - In Malayalam ‘native language’ of the Southern State of Kerala in India is : Inji (Ginger) and Thair (Yogurt) Ginger is native to India and China. Ginger is also mentioned in Koran, thus was available to Arabs. In Europe it was part of the table setting, and barkeepers kept powdered ginger outside in small containers to be used with beer. Thus the ‘ginger ale’ was born. In Indian cookery Ginger plays an essential role, either fresh minced, sliced or chopped. Ginger is commonly used as a digestive aid. Ginger’s sociated with arthritis, rheumatism and muscle spasms. Ginger’s therapeutic properties effectively stimulate circulation of the blood, removing toxins from the body, cleansing the bowels and kidneys, and nourishing the skin. It also helps in treatment of asthma, bronchitis and other respiratory problems.

Things You’ll Need:

Lentil Soup with Coconut

Ginger - 100 grams

Kumbalanga Mooru Curry

Yogurt – 150 ml

Okhra Kichadi

Salt to taste

Cabbage with Red Beans Black Eyed Beans & Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal

Golden Touch Mise en place – [5 mins] Peel and shred the Ginger

Golden Touch Steps – [2 mins] Mix all the ingredients and stir well

Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash & Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam

ONAM RECEIPES by CHACKOSKITCHEN.com

Contents

SWEET & SOUR GINGER CHUTNEY (PULIINJI) Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans & Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash & Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam

language for the people of Southern Indian state of Kerala. This is a preparation where Ginger is the main ingredient and is cooked with Tamarind paste and Jaggery. Puliinji is my favourite, the name itself brings water to my mouth. My room-mate when I lived in Dubai, used to make mouthwatering InjiPuli, and I am trying to pass you his recipe. Puli (Tamarind) is considered an aphrodisiac as well as a laxative, which induces bowl movement and used for treatment of constipation. Ginger also do have the same goodness, thus as a combination is really good to have during such elaborate sadhyas.

Things Youâ&#x20AC;&#x2122;ll Need: Ginger

400 grams

Dried Red Chillies -

4 nos

Red chilly Powder -

1 tbsp

Tamarind Paste

â&#x20AC;&#x201C; 100 grams (or to taste)

Jaggery*

75 grams (or to taste)

Curry Leaves

1 sprig

Mustard seeds

1/2 tsp

Oil

50 ml

Salt

to taste

Yield

- 400 grams

Parripu Paayasam Dates Payasam

ONAM RECEIPES by CHACKOSKITCHEN.com

Contents

SWEET & SOUR GINGER CHUTNEY (PULIINJI) Ginger-Garlic Paste Coconut Milk Home Made Ghee

Golden Touch Mise en Place [20 mins]

Home Made Yoghurt

Soak Tamarind in 100 ml bot water for 20 minutes. Rub in you palm and discard the seeds and skin.

Sambaram

Boil Jaggery (Brown Sugar) in 50 ml Water, to this mix the Tamarind juice

Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans & Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal

Break Dried Red Chillies into small pieces

Golden Touch Steps [35 mins] Heat 45 ml Oil in a pan and add the chopped** Ginger and sautĂŠ till Add the Red Chilly powder and stir well. Allow to cool Grind the Ginger to a thick paste without Water (if needed add the Tamarind and Jaggery syrup). To 5ml hot Oil in a non-stick pan add Mustard seeds allow to pop. Add broken dried Red Chillies and Curry Leaves. Add to the above Ginger paste and Tamarind and Jaggery syrup, cook till it thickens.

Golden Touch Service Serve as an Appetiser or side dish

Notes: Sugar or Cane Sugar as is available commonly in supermarkets in UK. **Ginger - it is easier to grate, but if the Ginger is old and grown, becomes

ONAM RECEIPES by CHACKOSKITCHEN.com

Contents

GRAPES ACHAR Ginger-Garlic Paste

A must try for all achar (pickle) lovers….

Coconut Milk Home Made Ghee

I personally would have never thought before of making a Grapes achar, until I was inspired by the famous Indian comedy tele-serial ‘akkarakazhchakal’. Grapes Achaar is a must try for all, and surely it will be an instant hit for your family and friends.

Home Made Yoghurt Sambaram Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans & Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash & Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam

and gave the pickle shape and beauty.

Things You’ll Need:

Seeded Green Grapes Seeded Black Grapes Chilli Powder Green Chilli Turmeric powder Oil Fenugreek Powder Asafoetida Powder Water Vinegar Mustard seeds Salt to taste

100 grams 100 grams 3 tbsp 5 nos 1/2 tsp 75 ml (add more if necessary) 1/2 tsp 1/4 tsp 100ml 25 ml 1 tsp

Golden Touch Mise en Place – [5 mins]

Wash and clean the Grapes without peeling the skin. Slit the Chilli lengthwise.

Golden Touch Steps – [35 minutes]

Heat Oil in a deep bottomed pan, add Mustard seeds allow to pop. Now add the Curry leaves sauté for 2 mins. Add the Turmeric and Chilli powder and sauté for another 4 mins, till the Now add the remaining ingredients other leaving out the Vinegar. is reduced. Store in an air-tight glass container.

Golden Touch Service

Grapes Pickle is a great accompaniment with Rice and Curry

ONAM RECEIPES by CHACKOSKITCHEN.com

Contents

APPLE ACHAR Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans & Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash & Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam

Things Youâ&#x20AC;&#x2122;ll Need:

5 Raw Green Apples 2 tbsp Chilly powder 1/2 Turmeric powder 125ml oil (add more if necessary) 1/2 tsp Fenugreek Powder 1/4 tsp Asafoetida Powder 50ml Vinegar 2 sprigs Curry leaves 1 tsp Mustard seeds Salt to taste

Golden Touch Mise en place [10 mins]

Wash and cut the Apples into 1x1 inch cubes

Golden Touch Steps [25 minutes]

To heated oil in a heavy bottomed pan, add Mustard seeds and allow it to pop. Add Curry leaves and saute for couple of minutes. Add the Apple, Chilly powder, Turmeric powder and Salt. Mix well. Cover and bring to boil. well. Allow to cool. Store in airtight containers.

Golden Touch Steps [25 minutes]

Serve as an accompaniment to any Indian main course.

Notes:

Can be stored upto 2 months in fridge. else it will get spoilt

ONAM RECEIPES by CHACKOSKITCHEN.com

Contents

PAVAKKA (BITTER GOURD) ACHAR Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans & Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash & Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam

Not long back, my betterhalf spoke about his journey to college, packed with pickles, to escape from the bland and boring food served in the college canteen. I am sure most of us would have some similar story to share of their colleges days; home-sickness, ragging, worries about future etc… To “preserve the memory” of such college trips, let me introduce to you, my Mum’s speciality Pickle – Pavakka Achhar. When it comes to home-made, my Mum’s cooking is simply the best and she has passed on this passion for good old-fashioned home cooking. I simply love home-made food compared to restaurant food, and if you are passionate to learn Indian home-made food, I would seriously recommend you to subscribe to our emails! No French meal is complete without Cheese; like-wise no Indian meal is complete without a Chutney or Pickle or at least Pappadam. As a young girl, I was always fancied by the large variety of Fruits and Vegetables that could be pickled in an average Indian home. In the recent past, Indians have take a small-stride in professionally packing and promoting Indian Pickles and Chutney’s to the rest of the World, were the choice is endless. Indian cuisine is as diverse as it’s people and geography. Travelling from Northern tip, Kashmir – Switzerland of the East to the Southern tip Kanyakumari – were three Oceans meet; from the Eastern Ghats to the Western Ghats, each county / state has it’s own unique culture, dress, language and obviously food too. My upbringing has allowed me to travel and taste and enjoy some of these wonderful cuisines. Most home-made pickles are made in Summer and kept in the Sun during the daytime to speed fermentation. This fermentation process allowed to soften and mature the base ingredients in the varied Masala they are preserved. The acidic nature of the marinade helped prevent fungus growth and extended shelf-life of the pickles. The acidic nature also called for preservation of Pickles in glass jars or porcelain jars. In our previous post about the goodness of Pavakka (Bitter Gourd); many people left a comment, if it is bitter, how could some-one consume this? Therefore let us start with something that would leave you with a good after taste; and something which you would not have to consume over-night itself. The Salt and Vinegar will bring down the Bitterness and allow you to enjoy it!

Parripu Paayasam Dates Payasam

ONAM RECEIPES by CHACKOSKITCHEN.com

Contents

PAVAKKA (BITTER GOURD) ACHAR Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt

Things You’ll Need: Pavakka – 1300 grams (1.3 kg) Green Chilli – 20 nos (about 150 grams)

Sambaram

Chilli Powder – 1 tsp

Pappadam

Turmeric Powder – 1 tsp

Injithair

Shallots (Chuvannulli)– 200 grams

PuliInji

Ginger – 50 grams

Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru

Garlic – 50 grams Curry Leaves – 10 sprigs Oil – 12 tbsp Mustard Seeds – 1 tbsp Fenugreek Seeds – 1 tsp

Lentil Soup with Coconut

Vinegar – 90 ml

Kumbalanga Mooru Curry

Salt – to taste

Okhra Kichadi Cabbage with Red Beans Black Eyed Beans & Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal

Yield : 500 grams Golden Touch Mis-en Place [30 mins] Clean and cut Pavakka into 2x1/2 inch strips. When cleaning, look for black marks; gouge out the seeds. Finely slice Shallots.

Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti

Cut the Green Chillies lengthwise. Clean, sterilise and dry one glass bottle with 500 grams capacity.

Squash & Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam

Golden Touch Preparation [ 50 mins] Stage One – Preparing the Pavakka Mix the Karela slices with Salt and Turmeric powder. Transfer to a nontill all Water starts leaving.

Parripu Paayasam Dates Payasam

ONAM RECEIPES by CHACKOSKITCHEN.com

Contents

PAVAKKA (BITTER GOURD) ACHAR Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam Injithair PuliInji Grapes Achar

As Water is the biggest enemy of Pickles this step is a must: Pre-heat oven for 15 mins on Mark 6 at 250 degrees Celsius temp. On a baking tray, spread the Pavakka strips and allow to dry for 35 minutes, stirring occasionally. (Increase the time as per requirement) The end result should not be like dried strips. If you are living in hot countries like Asia and Africa, you could leave it in the Sun for about 10 hours or more. Heat a non-stick pan with 5 tbsp Oil, add Pavakka in 2 batches or more Add more Oil if required.

Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut

Stage Two – Preparing the Masala Heat 2 tbsp Oil in a non-stick pan, add Mustard seeds and allow to pop. Add Fenugreek seeds and Curry Leaves sauté for a minute. Add Shallots, Green Chilli, Ginger and Garlic; sauté till golden brown(about

Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans & Ash Gourd Olan Sambar Aviyal Thoran

Stage Three – Packing Mix Stage 1 and 2. Add Vinegar, mix well. Pack in the sterilized, glass bottle, label and store.

Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti

STORAGE: Keeps safe in the fridge upto 4 months or upto 1 month outside fridge. Is ready to use immediately.

Squash & Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam

ONAM RECEIPES by CHACKOSKITCHEN.com

Contents

To a South Indian, there is no greater pleasure than having a bowl of Rasam and Rice. People from Kerala and Tamil Nadu call it Rasam. Were as people of Karnataka call it Charu and those from AndraPradesh call it Saru. Legend says, a South Indian King threw a grand feast, and all the Sambar was consumed by the host himself. Now the kitchen staff was left with no Sambar for the rice. Here one of the chef took all the left over ingredients of Sambar like the tomatoes, tamarind juice and spiced it up in such a way that all present liked it very much. Here a new dish was born Rasam. Today, Rasam has become he main stay South Indian Meals. A very good

Black Eyed Beans & Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash & Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam

Tamarind - Is an Indian aphrodisiac. Aphrodisiac - aphrodisiac stimulates the desire for sex. The name comes from the Greek goddess of love Aphrodite.

Things Youâ&#x20AC;&#x2122;ll Need: Ripe Tomatoes

2 (size of a tennis ball)

Shallots

4 nos

Ginger

1 inch size

Garlic

4 cloves

Coriander Leaves

50 grams

Red Chilli Powder

1/2 tsp

Crushed Pepper Corns

10 nos

Turmeric Powder

a pinch

Curry Leaves

2 sprigs

Cumin Seeds

1/2 tsp

Mustard Seeds

1/2 tsp

Dried Red Whole Chillies -

2 nos

ONAM RECEIPES by CHACKOSKITCHEN.com

Contents

RASAM Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans & Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash & Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry

Asafoetida

a pinch

Tamarind

50 grams

Fenugreek Seeds

1/4 tsp

Water

4 cups

Oil

2 tsp

Golden Touch Mise en place [5 mins] Chop tomatoes, shallots, ginger, garlic and coriander leaves Blend ginger and garlic to a smooth paste. At this stage keep 2 cloves of garlic aside. Crush the 2 cloves of garlic and pepper corns together, keep aside for tempering* Break the dried red chillies into 2 or 3 pieces To 100 ml hot water add tamarind. Leave aside for 15 mins. Now squeeze out the tamarind juice

Golden Touch Steps [40 mins] In a pressure cooker take all the chopped ingredients, ginger/garlic paste and tamarind juice Add red chilli powder, turmeric powder, salt and Asafoetida. Add water. Bring to 1 whistle and simmer for 30 mins. ingredients. In a pan, heat oil. Add mustard seeds, when they pop, add cumin seeds, broken dried red chilli, Fenugreek seeds, curry leaves, crushed garlic & pepper corns and sautĂŠ for 2 mins. Add this to the pressure cooked ingredients.

Notes: Tempering is the process were a combination of spices and oil is added to

Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam

ONAM RECEIPES by CHACKOSKITCHEN.com

Contents

YOUGHURT SOUP WITH CUCUMBER Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans & Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash & Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam

Sometimes you think a mid-week supper is the hardest to prepare, when it is not. Let me introduce a family favourite of mine, which hardly takes any time to prepare. Sometimes I think to myself, I could not live without this wonderful curry, and over the years I have managed to try so many variations of this curry, is just amazing. Making this curry to perfection has been handed over from my Grandma to my Dad and then over to me now. Over the last four years of marriage I have actually learned so many traditional Kerala delicacies, but when it comes to Yoghurt soup, Susan relies on me. You might think, what is all this fuss about; well if you are not vigilant you will certainly end-up in a curdled soup, which is as good as draining into the sink. My Grandma used to say, ‘the best accompaniment to Rice is a perfectly made Yoghurt curry and Poppadom. Indeed it is, so soothing, so perfectly relaxing for your stomach away from all the spicy foods of everyday life. I recommend you try this combination to know what exactly I mean. To enjoy this combination, you’re mind must be in a relaxed mode (no children around, mobile switched-off), with company on a star-lit night and Pappadam crushed and mixed in with Rice and Yoghurt soup. Now all you have to do is enjoy eating with your clean hands, served by your partner. I guess Westerners would object to this idea of eating with your hands; what I would suggest is, try it. You will love it. It will taste better. Moreover, you will enjoy being served by your better-half. This curry is usually made as an accompaniment for Rice with a combination of other spicy curries, but you could also have it just as a soup (as a cold soup not as a hot one though) for a change, especially if you are on a dieting plan. Moreover, if you serve soups before the main course, you tend to eat lesser, which means lesser calories and a good-nite sleep. “Eat breakfast like a King and dinner like a pauper”, as eating most of your carbohydrates, such as cereals, breads and fruit, earlier in the day is recommended as your body does not need them at night.

ONAM RECEIPES by CHACKOSKITCHEN.com

Contents

Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans & Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash & Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam

WARNING: Not to be prepared if you are tuned in to your ipod! You will soon learn why?

Things You’ll Need: Total Greek Yoghurt

– 250 grams

Cucumber

– 150 grams

Ripe Tomatoes

– 2 nos (about 100 grams)

Water

– 500 ml

Shallots

– about 10 grams

Curry Leaves

– 2 sprigs

Garlic

– 1 tsp

Salt

– to taste

Turmeric Powder

– 1/2 tsp

Kashmiri Chilli Powder or Paprika Powder – 1/4 tsp Fenugreek Powder

– 1/4 tsp

Mustard Seeds

– 1/2 tsp

Oil

– 1 tsp

Golden Touch Mis-en Place [5 mins] Using a wooden spatula mix the Yoghurt with Salt, Turmeric and Chilli powder to a smooth consistency*. Finely chop Tomatoes and Shallots, store separately. Peel and cut the Cucumber into small rectangular pieces of 1X1/4 inch size. Wash and pat dry with a kitchen towel the Curry Leaves.

Golden Touch Preparation [15 mins] In a deep bottomed pan(kadai) heat Oil. Add Mustard Seeds and allow to pop. Add the Curry Leaves, chopped Shallots, sauté till golden brown. Add Tomatoes and sauté for about 3-4 mins till it gets cooked. Add 250 ml Water and Cucumber, cover and cook for about 10 mins on want to soften it further you may cook longer, but I suggest you would love biting into the Cucumber.

ONAM RECEIPES by CHACKOSKITCHEN.com

Contents

Water thus prevents splitting of the Yoghurt when added. Now add the remaining 250 ml Water (hot and not boiling) to the Spices and Yoghurt mix, bring to a smooth consistency, also known as ButterMilk. high) and stir continuously. In about 2-3 minutes it will be done**.

NOTES: Chilli powder is added not to give a spicy taste (as this little wonâ&#x20AC;&#x2122;t), but when you add the rosy red Kashmiri or Paprika powder to the golden yellow Turmeric powder it boosts the sharp glow of the golden yellow Turmeric. The best way to check if this curry is ready is to see on the ladle â&#x20AC;&#x201C; if it has steam rising from it, it is ready. If you continue beyond this point it will certainly split and curdle. Now the best thing to do it dish it out immediately into a large bowl, (else the heat from the kadai is enough to curdle the Yoghurt). Now the most important things to follow are: Never cover the bowl till it is completely cold When serving never reheat in any form (even Microwave) as this additional heat could curdle(split) the Yoghurt.

ONAM RECEIPES by CHACKOSKITCHEN.com

Contents

KAACHIYA MORU ( YOGHURT SOUP ) Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans & Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash & Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam

Spiced buttermilk, is Kaachiya moru. You could use it as a soup or as a curry with rice. Non-spicy and delicious. My family is a die-hard fan of this soup, any time any day, this is my favourite of Yoghurt preparation.

Things Youâ&#x20AC;&#x2122;ll Need: Natural Yoghurt

- 500ml

Water

- 250ml

Shallots

- 5 nos

Tomato

- 1 (optional)

Ginger

- 1inch size

Garlic Flakes

- 2 nos

Fenugreek Powder - 1/4tsp Turmeric Powder

- 1/4tsp

Chilli Powder

- 1/2 tsp

Curry Leaves

- 2 sprigs

Dried Red Chilli

- 4 nos

Mustard Seeds

- 1 tsp

Oil

- 1tbsp

Golden Touch Preparation [10 mins] Using a hand blender, make a smooth paste of the Yoghurt. Add Salt, more water if the Butter-milk is too thick Chop Shallots, Ginger, Garlic & Tomato Break the dried Red Chilli into small pieces

Dates Payasam

ONAM RECEIPES by CHACKOSKITCHEN.com

Contents

KAACHIYA MORU ( YOGHURT SOUP ) Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram

Golden Touch Steps [20 mins] In a deep bottomed pan heat oil. Add Mustard seeds allow to pop. Add the Curry leaves, dried Red chilli, Shallots, Ginger, Garlic & sautĂŠ till Shallots become golden brown

Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut

immediately on seeing steam coming-up***

NOTES: *Sprinkling water allow the temperature of the pan to reduce, or else the Yoghurt starts curdling as soon as you pour into the pan **Never allow the Yoghurt to settle or else will curdle & spoil ***Use a wooden ladle(spoon), for this preparation, once you see steam coming from the ladle, Moru is done. Leave the pan open till it cools down or will curdle from the heat

Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans & Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash & Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam

ONAM RECEIPES by CHACKOSKITCHEN.com

Contents

LENTIL SOUP WITH COCONUT Ginger-Garlic Paste

A warm, mild soup, with the sweetness of coconut, is a delight to have on it’s own or to be served with Naan, Paratha or any Indian bread. Chana Dal (Lentil) soup is a versatile quick food for any week-night, especially for this part of the year when it chilling cold.

Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans & Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash & Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam

As a super-food, Lentils are rich in protein. It is good for all ages alike, especially for growing children and pregnant woman. Avoid if you are diagnosed with Kidney stone. Although kidney stone is related to Calcium deposit, but some Kidney stone complications relate to proteins. Add a generous Research in India proves Lentils are as good for the environment as they are for our health. Nitrogen-producing bacteria grow naturally at the roots, enriching the soil. Different Lentils have different cooking times and require soaking, do read my article on Common Lentil Varieties.

Things You’ll Need: Chana Dal

250 grams

Freshly Grated or Dessicated Coconut -

100 grams

Mustard Seeds

1/4 tsp

Dried Red Chilli

4 nos

Shallots

4 nos

Turmeric Powder

1/4 tsp

Curry Leaves

2 sprigs

Garlic

2 tbsp

Water

1 liter

Salt

to taste

Golden Touch Mise en Place – [5 mins] the more You wash the more it looks dirty. 3-4 washes is enough, or you risk losing out a lot

ONAM RECEIPES by CHACKOSKITCHEN.com

Contents

LENTIL SOUP WITH COCONUT Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam

Goodness from the Lentils top layer. Soak in water for atleast 6 hours. Drain. Finely chop the Shallots.

Golden Touch Steps – [40 minutes]

Injithair

Heat 1 tbsp Ghee in a pan.

PuliInji

Add and sauté Lentils for about 5 minutes.

Grapes Achar

Transfer this into a pressure cooker, add Turmeric powder and Water.

In the same pan heat the 1 tbsp Ghee. Add Mustard seeds, allow to pop. Add Curry leaves sauté till they get fried and curl. Add Dried Red Chilli, broken in small pieces and Shallots. Sauté till golden brown. In a separate pan add the remaining Ghee, add Garlic* sauté for 2 minutes. Add Coconut and allow it to become light brown. Now to the mashed and well cooked Lentil soup add the sautéed ingredients and Salt.

Golden Touch Service Drizzle a few drops of fresh melted Ghee on the soup and not it is ready to be served.

NOTES: * Garlic – for me it is a must to sauté Garlic. Sautéing brings out the full

Kalan Nenthrakaya Mezhukkupuratti

I recommend using Ghee for this recipe

Squash & Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam

ONAM RECEIPES by CHACKOSKITCHEN.com

Contents

KUMBALANGA MOORUCURRY Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans & Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash & Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam

Want the satisfaction of a soup, but with much less fat and calories? Here is our easy and refreshingly simple South Indian recipe. It doesn't get much easier. This is a great accompaniment for Rice and Curry.

ThingsYou'll Need: Stage1: Lauki– 200 grams Water– 400 ml Salt– to taste

Stage2: Low Fat Yoghurt – 500 ml Lukewarm Water – 200 ml Turmeric – 1/4 tsp Red Chilli Powder* – a pinch Salt – to taste

To Grind: Desiccated Coconut – 1/3 cup Green Chillies – 2 nos Shallots – 1 Boiling Water - 100ml

Tempering: Oil – 1 tbsp Mustard Seeds – 1/4 tsp Curry Leaves – 2 sprigs Dried Red Chilli – 3 nos Shallots – 3 nos

Paal Payasam Parripu Paayasam Dates Payasam

ONAM RECEIPES by CHACKOSKITCHEN.com

Contents

KUMBALANGA MOORUCURRY Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam

Golden Touch Misc-en Place [10 minutes]: Peel, wash, de-seed and cut the Melon into 1X1 inch cubes. Taken all ingredients under 'to grind', leave it to cool. (Adding boiling Water, helps soften and gets absorbed by the Coconut). Grind to a smooth paste. Mix all ingredients under Stage 2 and leave it aside till needed.

Injithair

Golden Touch Process:

PuliInji

Take all ingredients under Stage 1 and bring to boil. Simmer on medium

In a non-stick kadai, heat Oil. Add Mustard Seeds and allow to splutter. Add Curry Leaves and broken dried Red Chilli, stir for 30 seconds till the Curry leaves curl. Add Shallots and sautĂŠ for 3-4 minutes. Add the Coconut ground paste and cook for 3 minutes. Add the cooked Melon cubes, mix well. to warm for about 2-3 minutes, while constantly stirring**. Remove from the pan is enough to curdle the Yoghurt.

NOTES: *Adding Red Chilli Powder is totally optional and never done in traditional Kerala style Mooru Curry. I usually add Red to brighten the Yellow from the Turmeric Powder, therefore the end result is better. Try it! **This is one stage were you cannot take your eye off it as the Yoghurt could get curdled. Stirring allows the soup to constantly move, thus reducing the build-up of heat within. Use a wooden ladle for this process, and you could use it to measure if the soup is cooked â&#x20AC;&#x201C; life the ladle out of the soup, if you can see steam off it, it is done.

Nenthrakaya Mezhukkupuratti Squash & Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam

ONAM RECEIPES by CHACKOSKITCHEN.com

Contents

OKHRA KICHADI Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans & Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash & Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam

Things You’ll Need: Okhra

- 150 grams

Natural Yoghurt - 300 ml Green Chillies

- 2 nos

Dry Red Chillies - 3 nos Mustard Seeds - 1tsp Grated Coconut - 100 grams Curry Leaves

- 2 sprigs

Oil

- 2 tbsp

Salt

- to Taste

Golden Touch Mise en place – [5 mins] Cut Okhra lengthwise. Now slice them into

inch size.

Grind grated coconut, green chillies and half of the mustard seeds. Keep aside Break dried red chilli into 2 or 3 pieces

Golden Touch Steps – [15 mins] Heat oil. Fry Okhra till crispy. Drain and remove. Add the remaining mustard seeds into the same oil, allow to pop and add the broken red Chillies and curry leaves sauté for 2 mins. Keep stirring.

Notes: Pavakkai (Bitter Gourd) may also be used instead of Okhra as a variation Okhra is also known as Bhindi, Ladies Finger Yoghurt will curdle and spoil

ONAM RECEIPES by CHACKOSKITCHEN.com

Contents

CABBAGE WITH RED BEANS Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans & Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady

Things You’ll Need: White Cabbage

- 250 grams

Red Beans

- 100 grams

Red Onion

- 1 large

Freshly grated or desiccated Coconut - 1 to 2 cups* Curry Leaves

- 2 sprigs

Ginger – Garlic Paste

- 1tbsp

Salt

- to taste

Turmeric Powder

- 1/2 tsp

Water

- 350 ml

Chilli

- depending on taste (optional)

Golden Touch Mis-en Place [15 mins] Finely shred Cabbage.

Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash & Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam

Soak Red Beans overnight in hot Water. Wash and change water regularly.

Golden Touch Preparation Meanwhile cover and cook the remaining ingredients in a Kadai, for about 10 mins. Mix in red Beans to step 2, adjust seasoning if necessary and serve.

Golden Touch Service An excellent option to steamed Rice with Chutney.

NOTES: *Freshly grated and Desiccated quantities differ – adjust accordingly.

ONAM RECEIPES by CHACKOSKITCHEN.com

Contents

BLACK EYED BEANS & ASH GOURD OLAN Ginger-Garlic Paste

No Sadhya(Feast) in Kerala is complete without Olan. Such a great emphasis is on Olan for any Sadhya, yet it is the simplest to make. It's an unique dish, were not a single spice is added to it, Chilli

Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam Injithair

with Coconut milk and curry leaves, when all the ingredients are added in the right proportion, it tastes heavenly. You just cannot forget the taste in a rush.

PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans & Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal

Things You’ll Need: Black Eyed Beans

- 100 grams

Ash Gourd / Courgettes - 100 grams Green Chillies (optional) - 2 nos Coconut Milk

- 150 ml

Water

- 150 ml

Coconut Oil

- 1 tbsp

Salt

- To taste

Curry Leaves

- 1 sprig

Golden Touch Mise en Place [10 mins] Soak Black Eyed Beans preferably overnight Peel and cut Ash Gourd or Courgettes into 1/2 inch by 1/2inch cubes

Kalan Nenthrakaya Mezhukkupuratti

Golden Touch Steps [30 mins]

Squash & Red Beans Erisseri Mullangi Sambar

& simmer for 20 mins

Kadala Parripu Koottucurry Pazham Prathaman

Add Coconut Milk, simmer for 5 mins (do not allow to boil). Remove from

Mango Payasam Paal Payasam Parripu Paayasam

In a pan heat Oil, add Curry leaves & sauté for 2 mins. Remove & add to the Olan.

Dates Payasam

ONAM RECEIPES by CHACKOSKITCHEN.com

Contents

The origins of this dish is uncertain though legends has it that it originated in the kitchen of Thanjavur Marathas ruler Shahuji, during the 18th Century. It is believed that Shahji had a liking for a dish called Amti which had Kokum as one of its main ingredients. In one particular season, the Kokum which was imported from the Maratha homeland ran out of supply and someone suggested him that the locals used tamarind pulp for sourness. Shahji experimented the dish with the Tuvar Dal, vegetables, spices and the tamarind pulp served his coterie and his cousin, Sambhaji who was visiting him. The court liked the dish and named it Sambhar after the guest of the day, Sambhaji. Source: WIKIPEDIA Sambar as I have always seen my mummy preparing it included Brinjal, Drumstick, Ladies Finger (Okhra), Yam, Potatoes, Tomatoes and Tomato Sambar, Garlic Sambar, drumstick Sambar, shallot Sambar the list just continues.... I still like the Sambar were all the above ingredients come together and are cooked in a thick gravy base of lentils. Some hotels in India serve Sambar which you could easily drink it..... Tamarind is used to make it sour... and honestly it is yummy... You could cook this in a pressure cooker, but I like it cooked in a normal deep bottomed pan. The advantage here is you get the smell of Lentils (Dal), Garlic & Vegetables wafting from the kitchen to every room in the house, making you hungry even before it is 1/2 way through. This craving for Sambar makes it more and more delicious.

Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal

Please follow the vegetables cut, exactly as mentioned.

Things Youâ&#x20AC;&#x2122;ll Need:

Kalan Nenthrakaya Mezhukkupuratti Squash & Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam

ONAM RECEIPES by CHACKOSKITCHEN.com

Contents

SAMBAR Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans & Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash & Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam

Golden Touch Mise en Place [20 mins] 1. In a cup of hot water immerse the Tamarind for 10 mins 2. Cut Drumsticks into 3 inch pieces 3. Cut Okhra into 3 inch pieces and slit from centre making it into 2 halves 4. Cut Raw Banana and Brinjal into 3 by 1 inch batons 5. Cut Tomatoes into 4 quarters 6. Dice Yam & Potatoes into 11/2 by 11/2 inch cubes 7. Slit Green Chillies & Shallots into 2 halves 8. Chop Garlic and Coriander and store separately

Golden Touch Steps [50 mins] 1. To a deep bottomed pan add Drumstick, Raw Banana, Brinjal, Tomatoes, Yam, Potatoes, Green chilli, Tuvar Dal and water just enough to cover them 2. Squeeze Tamarind pulp out of the water, add the pulp to the pan. Bring 3. In a separate pan dry roast the powders Chilli/Coriander/Sambar & not to burn. Add to the simmering Vegetables 4. Heat oil in a pan. Add the cut Okhra and fry till crispy. Drain and remove. 5. Add Mustard seeds, wait till it pops.

Parripu Paayasam

6. Add chopped Onions, Salt, Turmeric Powder, Garlic, Curry leaves and sautĂŠ till onions become golden brown.

Dates Payasam

7. Add the sautĂŠed onions & Okhra to the simmering vegetable medley

ONAM RECEIPES by CHACKOSKITCHEN.com

Contents

AVIYAL Ginger-Garlic Paste

This is a Classic Kerala Sadhya(Feast) mainstay item. One of my kind reader and editor pointed out the importance of Aviyal in Sadhya, especially ONAM, and here it is. Aviyal is a kind of vegetable medley, made from various vegetables, therefore is healthy. It is a mild curry, and the taste lingers on…

Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam

“It is supposed to have been invented by Bhima (one of the Pandava brothers) during his agnaathavaasa. According to the legend, Ballav (Bheem’s name during this time) when he assumed his duties as the cook in the kitchen of Virata, did not know how to cook.

Injithair PuliInji Grapes Achar Apple Achar Pavakka

up many different vegetables, boil them together and top the dish with grated coconut” – SOURCE: Wikipedia

Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans & Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash & Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam

The second thought about Aviyal is as follows: According to this source Aviyal was invented by the Head Chef in the Royal kitchen of Travancore. The Chef ran out of vegetables to prepare his planned dishes, and in an instant he cut up all available vegetables and topped up with grated coconut & Aviyal was born. My mummy always used to make Aviyal with gravy, probably that’s what I have seen coming from Christian families. But Aviyal served during Marriage Luncheons & Onam Sadhya are always dry types, this variation is mostly prepared in the Hindu homes. My wife prepares this excellent variety, and here I have one of her classics. Like Sambar you can again pressure cook Aviyal but when slow cooked in a deep bottomed pan it pulls out all the juice from the vegetables and blends into a very tasty curry, plus halfway through smells wonderful. Most of us do not take time to lean over & enjoy the smells of food & miss out on this. Smelling is linked closely to smelling.

These precautions you must follow in preparing Aviyal:

1. All vegetables are cut only lengthwise (2inch by 1/2inch) 2. Do not overcook or you’ll end up in a soup. 3. The following vegetables are never used: Beetroot – as it discolours the entire Aviyal as red Tomato, Cabbage and Ladies Finger(Okra) makes Aviyal watery avoided Instead of Tamarind use Raw Mango & a splash of Natural Yogurt to get the sour taste 4. Depending upon availability the following Vegetables go well together: Plantain(Raw Green) Yam – Chena Brinjal Carrot Beans – Long Runner Beans Drumsticks

ONAM RECEIPES by CHACKOSKITCHEN.com

Contents

AVIY L AVIYA Ginger-Garlic Paste

Green Raw Mango Potato Snake Gourd -Trichosanthes Cucumerina Ivy Gourd – Kovakai – Tindora Courgette – Zucchini instead of Cucumber

Things You’ll Need 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19.

Golden Touch Mise en Place [10 mins] 1.

Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti

Cut all vegetables into 2 inch by 1/2inch pieces like French Fries. Keep them separate. aside.

Golden Touch Steps [40 mins] 1.

In a deep bottomed pan, add all vegetables, add water, salt, turmeric powder & slow cook for 20 mins.

Now add the coconut paste, mix well, sprinkle the coconut oil &

Squash & Red Beans Erisseri

be dry & done

Mullangi Sambar

Allow to cool.

Kadala Parripu Koottucurry

Mix in the yogurt and leave it covered.

Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam

Raw Green Plantain – 50 grams Brinjal – 50 grams Tindora – 50 grams (optional) Yams- 50 grams Carrot – 50 grams Green Beans/Long String beans – 50 grams Courgette/Ash Gourd – 50 grams Potato – 50 grams (optional) Drumsticks – 50 grams Green Chillies – 2 Raw Mango -1/2 Turmeric Powder – 1/2 tsp Salt – to taste Water – 200ml Grated Coconut – 1 cup Cumin Seeds – 1/2 tsp Curry Leaves – 2 sprigs Curd – 2 tbsp Coconut Oil- 2 tbsp

Golden Touch Service Serve hot with rice

Note: ** Place the slow cooking vegetables at the bottom of the vessel. Eg: Drumsticks, Carrots. Place Yam & Brinjal in the middle layer. Place the fast cooking items in the topmost layer.

ONAM RECEIPES by CHACKOSKITCHEN.com

Contents

THORAN (WHITE CABBAGE & RUNNER BEANS STIR FRY) Ginger-Garlic Paste

Thoran (pronounced [to *. Thoran is a preparation of Kerala, were it is a everyday affair. This is a dry preparation of White Cabbage and Runner Beans. Cabbage & Beans blend well to give this excellent Thoran.

Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram

As it is slow cooked you will get the fresh aroma of Cabbage & Beans drafting in the air. It is a healthy preparation as it involves very less Oil and Spices. As a starter to Indian food, you will be pleased with yourself on preparing Cabbage Thoran, as it won't burn your taste buds.

Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber

Things You’ll Need: White Cabbage

–

Lentil Soup with Coconut

Runner Beans

– 250 grams

Kumbalanga Mooru Curry

Onion

– 1 medium sized

Garlic cloves

- 4 nos

Mooru

Black Gram (whole Urad Dal) - 1tbsp Dried Red Chilly

- 4 nos

Turmeric Powder

- 1/4tsp

Red Chilly Powder

- 1/4tsp

Desiccated Coconut

- 200 grams

Oil

- 2tsp

Curry leaves

- 2 sprigs

Mustard Seeds

- 1/2tsp

Cumin Seeds

- 1/4tsp

Salt

- to taste

Golden Touch Mise en Place [30 mins]

Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam

500 grams

the Cabbage soggy) 2.

Cut Beans at an angel of 45 degrees to get a diagonal shape, this gives the cooked Thoran a good look

Break the whole dried Red chilly into 3 or 4 pieces

Parripu Paayasam Dates Payasam

ONAM RECEIPES by CHACKOSKITCHEN.com

Contents

(WHITE CABBAGE & RUNNER BEANS STIR FRY) Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt

Golden Touch Steps [25 mins] 1.

Heat oil is a deep bottomed pan. Add Mustard seeds, allow to pop.

Now add rest of the ingredients. Mix well

Sambaram Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka

leaving water. 4.

At this point leave the pan uncovered & cook for another 15 mins till you can bite into the Cabbage & Beans. At this stage all water must be dried-up & it will not be sticking to each other

NOTES: Thoran pronunciation reference WIKIPEDIA

ONAM RECEIPES by CHACKOSKITCHEN.com

Contents

PINEAPPLE PACCHADY Ginger-Garlic Paste

Pineapple is eaten fresh or canned. Is available as juice or as a combination of juices. It is cooked, used in desserts, ice-creams and in fruit cocktail. Although pineapple is considered good for many illness, it also considered to induce child-birth in India.

Things You’ll Need: Semi-Ripe Pineapple

–

500grams

Grated Coconut

–

200grams

Natural Yoghurt

–

200ml

Dried Red Chilli

–

4 nos

Turmeric Powder

–

1/2tsp

Mustard Seeds

–

1 tsp

Water

–

200ml

Aviyal

Salt

–

to taste

Thoran

Oil

–

1 tbsp

Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan

Golden Touch Mise en Place [30 mins] 1.

Cut Pineapple into 2inch by 1/2inch batons

Grind Coconut and dried Red Chilli to a smooth paste

Nenthrakaya Mezhukkupuratti Squash & Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam

Golden Touch Steps [5 mins] 3.

Boil Pineapple in water with Turmeric & Salt for about 20 mins. Lower

In a pan heat Oil, add Mustard Seeds, allow to pop. Add Curry leaves, add the Coconut paste sauté for 2 mins.

To the cooked Pineapple add Yoghurt and stir well, bring to boil, add the sautéed paste. Mix well

Parripu Paayasam Dates Payasam

ONAM RECEIPES by CHACKOSKITCHEN.com

Contents

ULLI THEEYAL Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi

Ulli Theeyal is one among many, Kerala dishes, which is an excellent combination to Rice and Chapattis. The smell and taste just lingers on… I just love it!! Theeyal is usually dark brown in colour and is derived by browning of Coconut. It is a mild dish which allows anyone to enjoy this without burning there tongue.

Cabbage with Red Beans Black Eyed Beans & Ash Gourd Olan Sambar

Things You’ll Need: Shallots

–

200grams

Curry Leaves

–

4 sprigs

Water

–

400ml

Tamarind

–

golf ball size

Mustard seeds

–

1/2 teaspoon

Asafoetida

–

1 Pinch

Turmeric powder

–

1/4 tsp

Nenthrakaya Mezhukkupuratti

Oil

–

3tbsp

Squash & Red Beans Erisseri

Salt

–

to taste

Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan

Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam

To Dry Roast: Coriander Powder – 1tbsp Cumin Seeds – 1/4 tsp Dried Red Chillies – 6 nos Desiccated Coconut – 200grams

Dates Payasam

ONAM RECEIPES by CHACKOSKITCHEN.com

Contents

ULLI THEEYAL Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam Injithair

Golden Touch Mise en Place [5 mins] 1.

Peel and cut the Shallots into 2 halves

Soak Tamarind in hot water for 10mins – mash it in your hands and discard the skin and seeds.

Golden Touch Steps [30 mins] 1. aroma of the Coconut and it becomes evenly golden brown. This is an important step as the colour of the gravy depends on the browning of Coconut, so be careful not to leave the pan, unattended. Keep aside.

In the same pan add the remaining ingredients under ‘Dry Roast’, and

Transfer all the above ingredients into a blender, add Water and make a smooth paste.

Add Oil to the pan. Add Mustard seeds, allow to splutter.

Add Curry Leaves and Onion, sauté till golden brown about 8 mins.

Add the Tamarind Water, Asafoetida, Turmeric powder and Salt to taste.

7. 15 mins.

Golden Touch Service Serve hot with steamed Basmati Rice

Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash & Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam

ONAM RECEIPES by CHACKOSKITCHEN.com

Contents

VAZHUTHANENGA THEEYAL (AUBERGINE IN COCONUT GRAVY)

Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber

Brinjal is native to India, and since has moved to West Asia and the West. In India it has been cultivated since medieval times. Brinjal is a good source of Folic acid and potassium. It is also high

Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi

different dishes prepared from Brinjal, it would easily cross 100, from India itself. In the coming days I will try to compile some of the most commons ones. Vazhuthanenga Theeyal is another favourite from the Southern State

Cabbage with Red Beans Black Eyed Beans & Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash & Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam

cooking. Theeyal with Brinjal is a very popular dish of Kerala and goes very well with plain Rice. You need to really try this just once, and you'll fall in love with it!

Things You’ll Need: Brinjal

–

300grams

Shallots

–

10 nos

Grated or Desiccated Coconut

–

150grams

Water

–

300ml

Tamarind

–

golf ball size

Red Chilly Powder

–

1 tsp

Coriander Powder

–

2 tsp

Turmeric Powder

–

1/4 tsp

Asafoetida

–

a pinch

Dates Payasam

ONAM RECEIPES by CHACKOSKITCHEN.com

Contents

Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam

Fenugreek Powder

–

a pinch

Mustard Seeds

–

1/2 tsp

Curry Leaves

–

3 sprigs

Dried Red Chillies

–

2 nos

Cumin Seeds

–

1/2 tsp

Salt

–

to taste

Oil

–

3 tbsp

Golden Touch Mise en Place [10 mins] 1.

Cut Brinjal into 3inch by 1/2inch size

Soak tamarind in 300ml water for 20mins. Squeeze out the pulp and discard the seeds

Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans & Ash Gourd Olan

Golden Touch Steps [30 mins] 3.

In a pan heat 1 tbsp oil. Add Coconut, sauté till golden brown

Add Chilly powder, Coriander powder and Turmeric powder sauté for another 3-4 mins till you get the aroma of Coconut, add 50ml water and once cooled grind to a smooth paste. Keep aside.

In another pan heat the remaining 2 tbsp oil, add Mustard seeds allow to pop. Add Shallots, Cumin seeds, Curry leaves, salt and Fenugreek powder sauté for 5 mins

Now add the Brinjal and Tamarind water, bring to boil allow to simmer

To this add the coconut paste and simmer for another 5 mins

Sambar Aviyal

VAZHUTHANENGA THEEYAL ( UBERGINE IN COCONUT GRAV (A RAVY)

ONAM RECEIPES by CHACKOSKITCHEN.com

Contents

KALAN Ginger-Garlic Paste

Kalan is a preparation of raw Plantains (nenthra-kaya) and Yam (chena), in a thick gravy of Coconut and natural Yoghurt paste. This preparation is mild to taste buds, involving the use of very little Pepper and Chillies. Yams are considered to have ‘lower glycemic index’ than Potatoes, thus providing a more well balanced form of energy, protecting against obesity.

Things You’ll Need: Yam

–

100grams

Plantain (Raw Banana)

–

100grams

Yoghurt

–

400 ml

Desiccated Coconut

–

100 grams

Cumin Seeds

–

1/2tsp

Pepper Powder

–

1tsp

Water

–

400ml

Turmeric Powder

–

1/4tsp

Fenugreek Powder (Methi powder/Uluva)

–

1/2tsp

Dried Red Chilli

–

Mustard Seeds

–

1tsp

Curry leaves

–

1sprig

Salt

–

to taste

Oil

–

2tbsp

Golden Touch Mise en Place [10 mins] 1.

Cut yam and plantain into 3inch by 1/2inch batons

Grind coconut and cumin seeds into a smooth paste, without water

Break red chilli into 2/3 pieces

Golden Touch Steps [30 mins] 1.

In a deep bottomed pan boil plantain and yam with salt, turmeric &

Add yogurt, mix well. Keep stirring to avoid yogurt from curdling.

To heated oil in a pan, add mustard seeds, allow to pop. Add red chillies, curry leaves, fenugreek powder and coconut/cumin seeds paste, stir till golden brown

Add this paste to the above mix, remove from pan once boiled

Parripu Paayasam Dates Payasam

ONAM RECEIPES by CHACKOSKITCHEN.com

Contents

NENTHRAKAYA MEZHUKKUPURATTI Ginger-Garlic Paste

(RAW PLANTAIN FRY)

Nenthrakaya in Malayalam is Raw Plantain and Mezhukkupuratti stands for frying. Malyalam is the local language of people from Kerala, the Southern State of India

Coconut Milk Home Made Ghee Home Made Yoghurt

Raw Plantains are shaped as batons and fried in oil. Used as a side dish for lunch or mal dessert banana and have lesser sugar content. They are steamed, boiled, made as dessert - Pazham Prathaman, Banana Chips.

Sambaram Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru

Things You’ll Need:

Lentil Soup with Coconut

Raw Banana

Kumbalanga Mooru Curry

Turmeric powder – 1/4tsp

Okhra Kichadi Cabbage with Red Beans Black Eyed Beans & Ash Gourd Olan Sambar

– 2 (about 300grams)

Chilli Powder

– 1tsp

Water

– 100ml (optional)

Salt

– to taste

Oil

– 100 ml

Aviyal Thoran

Golden Touch Mise en Place [7 mins]

Pineapple Pacchady

Peel and slice Plantain into 21/2 inch by 1/2inch batons.

Ulli Theeyal

Immerse in water to avoid it from blackening; refer Cooking Tips

Vazhuthanenga Theeyal

Rub in Turmeric, Chilli powder and Salt

Kalan Nenthrakaya Mezhukkupuratti Squash & Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam

Golden Touch Steps [20mins] Two ways of preparing this: mins. B. To lessen the use of Oil, boil Plantain in water for 10mins. Now transfer to a pan in which the Oil is hot, stir occasionally.

Paal Payasam Parripu Paayasam Dates Payasam

ONAM RECEIPES by CHACKOSKITCHEN.com

Contents

SQUASH & RED BEANS ERISSERI Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam Injithair PuliInji

While browsing through the vegetable shelves in 'Asda' I came across Squash, which somewhat looks like our Pumpkin. Pumpkin and Squash are from the same family, and when I made an Eriserry of Squash & Red Beans tasted exactly the same. It was yummy... I like this curry on its own even without rice and is a mild curry, which tastes wonderful. The only difference I found between Squash and Pumpkin's were:

Grapes Achar Apple Achar Pavakka

I hardly found any seeds in squash that I brought here in UK

Tomato Rasam Yoghurt Soup with Cucumber

Things Youâ&#x20AC;&#x2122;ll Need:

Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans & Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash & Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam

Golden Touch Mise en Place [10 mins] 1. Peel and cut Squash into 2inch cubes 2. Wash and soak Red beans, preferably overnight. 3. Finely slice Shallots

Dates Payasam

ONAM RECEIPES by CHACKOSKITCHEN.com

Contents

SQUASH & RED BEANS ERISSERI Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam

Golden Touch Steps – [45 mins] 1. Pressure cook Red beans and Squash cubes in water until 1 whistle 2. In a pan heat oil add Mustard seeds allow to pop. Add Curry leaves, grated Coconut, Turmeric powder, chopped Shallots, Salt and sauté aside 3. Blend Cumin seeds, Garlic, Ginger, Green chilli to a smooth paste 4. To the pressure cooked Squash and add the paste and cook for an5. Add the sautéed ingredients, along with Coconut Milk, cook for about 4 mins (do not allow to boil, as Coconut Milk gets split). 6. It is now ready to be served.

Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans & Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash & Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam

ONAM RECEIPES by CHACKOSKITCHEN.com

Contents

MULLANGI SAMBAR – Simply Superb! Ginger-Garlic Paste

Things You’ll Need:

Coconut Milk

Mullangi (Radish) grams

Home Made Ghee Home Made Yoghurt

– about 120

Uluva (Fenugreek) Seeds – 1/4 tsp

Sambaram

Hing (Asafoetida) Powder – 1/4 tsp

Pappadam Injithair PuliInji

Salt

– to taste

Tamarind

– Golf ball size

To Pressure Cook: TuvarDal (ArharDa l/ PigeonPeas) – 1/2cup Water

– 1litre

Turmeric Powder

– 1/2tsp

GingerGarlic-Paste

– 3tbsp**

Dry Roast: Coriander Powder – 2 tsp Chilli Powder

– 1/2 tsp

Sambar Powder

– 4 tsp

For Tadka: Shallots

– 8 nos

Mustard Seeds

– 1/2 tsp

Curry Leaves

– 1 sprig

Oil

– 1 tbsp

Garnish: Coriander Leaves – 1/4 bunch (optional) Ghee

– 1 tbsp (optional)

Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam

1. Wash Lentil under running for at-least 2-3 changes. 2. Finely slice Shallots 3.

Wash and pat dry Curry Leaves and keep aside till required

ONAM RECEIPES by CHACKOSKITCHEN.com

Contents

MULLANGI SAMBAR – Simply Superb! Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt

5. Soak Tamarind in boiling Water (just to cover it by 1 inch) for about 10 mins. Mash it in your hands and strain and discard the seeds and skin. 6. Wash and cut Radish into 2 inch thick roundels, now cut each roundels into 4 quarters.

Sambaram Pappadam Injithair

Golden Touch Preparation: 1. Pressure cook all ingredients under ‘to pressure cook‘ till 1 whistle now

PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam

now it should be mashed to a ‘baby food consistency‘, if not mash it. 2. Meanwhile dry roast all ingredients under ‘dry roast‘ for 5 minutes on 3. Add to the soft and mashed Lentils, the roasted Spices, Radish, Tamarind Water, Salt, Fenugreek and Asafoetida; cook on high heat for one

Yoghurt Soup with Cucumber Mooru

heat. Transfer to a serving bowl.

Lentil Soup with Coconut

4. Meanwhile in a non-stick pan heat Oil, add Mustard Seeds and allow to splutter.

Kumbalanga Mooru Curry

Okhra Kichadi Cabbage with Red Beans Black Eyed Beans & Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan

they curl and get fried up. 6. Add the sliced Shallots and sauté till translucent. Add this mix to the ready Sambar. 7. Garnish with Coriander Leaves and sprinkle Ghee if you so desire.

Golden Touch Service: Serve with Brown Rice and Pappadam.

NOTES: Using Coriander Leaves and Ghee as garnish is optional, but I prefer using

Nenthrakaya Mezhukkupuratti Squash & Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam

ONAM RECEIPES by CHACKOSKITCHEN.com

Contents

KADALA PARRIPU KOOTTUCURRY Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans & Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash & Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam

This is a simple yet delicious Lentil dish from Kerala that features White Gourd. The meaty, nutty Chana Dal** blends perfectly great with this mild and sweet tasting Gourd. Serve this hot with Ghee drizzled on Brown Rice, Yoghurt Curry and Pappadam. Simple yet delicious – isn't it! This is one recipe that I have been wanting to post for some time and believe me there cannot be a better time than this, as Onam (the festival of harvest) is just about a month away from us. This time I have the pleasure of Aju who will be designing the ebook, and will be published early August. This recipe will be part of this unique book, I say unique, because so so many books have been written on different topics, apart from this grand festival of Onam. If you were to search the internet, there are hundreds of recipes based on Onam, and it is so true. So many of them are made only during Onam holidays, and still to be fair to say, the spread is at least 10 to 15 recipes with 2-3 Payasams (Dessert). In the 70s this was atleast 60-80 Onam probably equals, if not exceeds, the grandness of Diwali celebrations. It is more of grandness and simplicity blended together and this 10 day long festival.

Things You'll Need: To Boil 1st Lot:

Kumbalanga* – 200 grams Water – 300 ml Turmeric Powder – 1/4 tsp Chilli Powder – 1/4 tsp Salt – to taste

To Boil 2nd Lot: Chana Dal – 2 cups Turmeric – 1/4 tsp Salt – to taste

ONAM RECEIPES by CHACKOSKITCHEN.com

Contents

KADALA PARRIPU KOOTCURRY Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans & Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash & Red Beans Erisseri Mullangi Sambar

To Grind:

Desiccated Coconut – 1 cup Green Chilli – 2 nos Cumin Seeds – 1/2 tsp Water – 100 ml

Tadka (Tempering):

Oil – 1 tbsp Mustard Seeds – 1/4 tsp Dried Red Chilli – 2 nos Curry Leaves – 2 sprigs Coconut Slices – 1 cup (optional)

Golden Touch Misc-en Place: Wash in 2 changes the Chana Dal and soak in Water overnight. Peel, de-seed and wash and cut Gourd into small 1x1 inch cubes. Take all ingredients in a grinder under 'Grind' section and add 100 ml boiling Water, leave it till needed. You will see the difference by adding boiling Water, the desiccated Coconut becomes soft and ready for the grind. Gives a better result; in terms of smoothness. Grind to a smooth paste

Golden Touch Preparation: to simmer for about 20 minutes till the Water almost get dried. simmer for 20 minutes. Once the Water gets almost dried in the 1st lot then add the Coconut paste, cook for about 5 minutes till the raw taste in this leave. Add the cooked Lentil to the above and allow it to blend well, about 3-4 minutes. Meanwhile in a separate non-stick pan, heat Oil, splutter Mustard Seeds, Curry leaves, Coconut slices (if using) stir for about 2-3 minutes. Now add the red Chilli pieces and stir for another minute and add to the the above mix.

Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam

NOTES: *Kumbalanga is also known by the following names, Winter Melon, White Gourd, Winter Gourd, Ash Gourd; has a mild sweet taste, which blends in perfectly with this Lentil.

Dates Payasam

ONAM RECEIPES by CHACKOSKITCHEN.com

Contents

PAZHAM PRATHAMAN (BANANA DESSERT) Ginger-Garlic Paste

Pazham is Banana and Prathaman is Descial language for the people of Southern Indian state of Kerala.

Prathaman has been an essential dish throughout the history of India. Were as Kheer is the North Indian version of Prathaman. It is usually served during feasts, ceremonies or festivals. In Southern India, any marriage celebration without Prathaman is considered incomplete and is served after lunch or dinner on Banana leaf. Prathaman is made of Rice, Vermicelli, Wheat or Pazham which is cooked in Milk or Coconut milk. I love Plantain fried, boiled, and baked… Plantain tasty (sweet) it turns. Plantains are normally available in African and Indian grocery stores, usually always. Plantain leaves are used as plates to serve Lunch, especially during festival. Here we will learn to make a simple and brilliant Prathaman as made in Indian kitchen.

Ripe Plantain* Large

–

2 (about 400grams)

Jaggery

–

200 – 300 grams (depending on individual requirements)

Milk**

–

500 ml

Water

–

200 ml

Cashew nuts

–

10 nos

Raisins

–

10 nos

Cardamom Powder

1/4 tsp

Mullangi Sambar

Golden Touch Mise en place – [2 mins]

Kadala Parripu Koottucurry

Peel and slice Plantain into 1 inch thick roundels

Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam

Things You’ll Need:

Golden Touch Steps – [30 mins] 1. Boil the sliced Plantains in water for about 25 mins till it is reduced to pulp 2. Boil Milk and Jaggery together, till reduced to half quantity. 3. Use a Potato masher to mash the Plantain into a smooth paste

ONAM RECEIPES by CHACKOSKITCHEN.com

Contents

PAZHAM PRATHAMAN (BANANA ANANA DESSERT) Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam

4. Pour the Milk and Jaggery into the Plantain pulp and stir well 5. In a separate pan melt the butter and sautĂŠ the Cashew nuts and Raisins till light golden brown 6. Add the Cashew nuts and Raisins to the Banana pulp along with the Cardamom powder

Injithair

NOTES:

PuliInji

* The blacker the skin gets the more ripe and sweet is the Plantain

Grapes Achar Apple Achar Pavakka

**You may use pressed Coconut Milk instead of normal Milk. As Coconut tend to have lot more fat in it, I prefer to go with Milk, which gives me more or less the same taste

ONAM RECEIPES by CHACKOSKITCHEN.com

Contents

MANGO PAYASAM - INDULGE YOURSELF Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans & Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash & Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam

Things You'll Need: (serves about 30) Ripe Mangoes*

– 3 (approx 800 grams)

Jaggery** / Brown Sugar – 2 cup (approx 440 grams) Dried Ginger Powder

– 1/4 tsp

Cardamom Powder

– 1/2 tsp

Milk

– 6 litres

Payasam*** Rice

– 1 cup (approx 250 grams)

Cashew Nuts

– 25 nos

Raisins

– 40 nos

(serves about 8-10) Ripe Mangoes

– 1 (approx 200 grams)

Jaggery / Brown Sugar – 140 grams Dried Ginger Powder

– 1/4 tsp

Cardamom Powder

– 1/4 tsp

Milk

– 2 litres

Payasam Rice

– 50 grams

Cashew Nuts

– 10 nos

Raisins

– 10 nos

ONAM RECEIPES by CHACKOSKITCHEN.com

Contents

MANGO PAYASAM - INDULGE YOURSELF Ginger-Garlic Paste Coconut Milk

Golden Touch Misc-en Place [5 mins]

Home Made Ghee Home Made Yoghurt Sambaram Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans & Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash & Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry

Golden Touch Preparation [ About 50 minutes] Step 1: Boil Mangoes with 500 ml Milk on high heat till they become mushy and soft for about 5 – 7 minutes. Transfer to a blender and make a smooth paste, when at room temperature.

Step 2: While the Mangoes are cooking, in another heavy bottomed non-stick deep pan as pictured, boil remaining Milk and washed Rice. to prevent from sticking at the bottom for about 1 hour till the Rice is cooked and soft.

Step 3: Add the Mango puree and the remaining ingredients and cook for a further 15 mins till all is blended well. Check for sweetness and add more if required. Serve hot or cold. If you are serving hot this consistency is correct but if you are planning to serve it cold, do not reduce the Milk to this extent as it will thicken later.

NOTES:

*Mangoes – The best Mangoes for this preparation are ones sold in Indian grocery stores, that are from India or Pakistan. Alphonso variety is conyou were to use some other variety depending upon the sweetness of the Mangoes you will have to increase the Sugar.

Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam

somewhere between molasses and caramel. it – they are brown in colour.

ONAM RECEIPES by CHACKOSKITCHEN.com

Contents

PAAL PAYASAM (RICE PUDDING) Ginger-Garlic Paste

Things You’ll Need:

Coconut Milk

Full-fat Milk

– 2 litres

Payasam Rice*

– 1 cup (approx 185 grams)

Brown Sugar**

– 2 cups (approx 440 grams)

Injithair

Cashew Nuts

– 20 nos

PuliInji

Raisins

– 10 nos (optional)

Home Made Ghee Home Made Yoghurt Sambaram Pappadam

Grapes Achar

Cardamom Powder – 1/2 tsp (seeds of about 10 nos )

Apple Achar

Ghee

Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans & Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti

Golden Touch Misc-en Place [5 mins] Wash Rice in drain in 2 rounds of Water

Golden Touch Preparation [1 hr and 30 mins minutes ] 1. Boil Milk in a deep bottomed pan and once boiled, simmer till it reduces to 1/2 its volume. Takes about 45 mins. Stir occasionally to prevent sticking at the bottom or burning. 2. Add Rice and cook till soft and gooey (often referred as sticky, soft and sweet). About 25 mins; stir occasionally to prevent from sticking at the bottom. 3. Meanwhile heat Ghee in a pan stir in the Cashew Nuts and Raisins separately. 4. Once most of the Milk has been absorbed and the Rice has become soft, add the Sugar and Cardamom powder and stir it for another 10 mins till the Sugar is well dissolved and absorbed. 5. Cashew Nuts.

NOTES:

Mullangi Sambar

*Payasam Rice – These are easily available in Indian grocery stores in small packets. They are small Brown or Reddish Rice also known as Red Payasam Rice as in the photograph.

Kadala Parripu Koottucurry

**Brown Sugar – This is a sucrose Sugar which is Brown in colour due to

Squash & Red Beans Erisseri

Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam

I prefer to white sugar it is tastier and has the closest taste to Jaggery which is commonly used as a sweetening agent in Payasams across Insert. 1 cup Rice to 2 cups Sugar is the ideal measure used, but I used only about 1 and 1/4 cup, so you can adjust according to your taste.

Dates Payasam earlier, as it will thicken upon cooling. 59

– 1 tbsp

ONAM RECEIPES by CHACKOSKITCHEN.com

Contents

KERALA STYLE PARRIPU (MOONG DAL) PAAYASAM Ginger-Garlic Paste

Things You’ll Need:

Coconut Milk

Split Moong Dal – Water – Jaggery – Coconut Milk – Ghee – Cashew – Coconut Slices – Cardamom powder – Salt –

1 cup 4 cup 1 cup 2 cup 4 tbsp 1 cup 1 cup 1/4 tsp a pinch

Golden Touch Misc-en-place 1. Wash and allow the Moong Dal to dry completely 2. sieve and keep aside. 3. Take 1/2 of the Coconut Milk and dilute in the same amount of Water, this becomes the 2nd quality Milk.

Golden Touch Preparation 1. golden brown, remove using a slotted spoon. 2. Repeat process for Cashew-nuts. 3. In the same Ghee add the drained and dried Moong Dal and fry till all edges are sealed well. 4. Transfer Moong Dal to a pressure cooker, add Water and cook to a baby food consistency (bring to 1 whistle on high heat, reduce heat and simmer for 20 minutes). Allow the steam to exit before opening. 5. Heat a deep bottomed pan with Ghee in it, add Dal and melted Jaggery and cook for about 10 minutes till it comes to a boil. 6. Add diluted Coconut Milk (also known as 2nd Milk) and cook on low heat for about 5 more minutes. 7. Add the 1st Milk and stir in again. 8. Add the toasted Cashew and Coconut pieces and stir for another 2-3 minutes. 9. Add a pinch of Salt and Cardamom powder.

Chef’s Tip: If you planning to serve it hot – then you are looking for a consistency which is pourable like a thick soup, not like a batter for Pancakes (I prefer it hot) Incase if you are planning to serve it cold or store it overnight for serving later, you are looking into a Pancake batter consistency as Lentils tend to expand and thicken in storage.

ONAM RECEIPES by CHACKOSKITCHEN.com

Contents

DATES PAYASAM Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans & Ash Gourd Olan Sambar

Finish your meal in style with a delicious Dates Payasam. In India it is believed that any auspicious occasion should be welcomed with sweets. Be it a birth of a child, passing an exam, marriage, birthday, getting a job; sweets is the answer. Payasam (known as Kheer in Northern India) has been an essential dish throughout the history of India. As Onam festival is just round the corner and people are already gearing up for this 10 day long festival, just “What we eat affects our emotions and can create a predisposition for both psychological and physical disorders. Just as wrong emotion can upset our digestion, so wrong digestion can upset our emotions.” -Dr.David Frawley, Ayurvedic Healing

Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash & Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman

Things You’ll Need: Payasam Rice

– 1/2 cup (approx 125 grams)

Dates

– 20 nos

Raisins

– 20 – 30 nos

Milk

– 2 litres

Condensed Milk

– 200 grams

Brown Sugar / Jaggery – 100 grams (add to taste) Home Made Ghee

– 2 tbsp

Almonds Powder

– 50 grams

Cardamom Powder

– 1/4 tsp

Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam

Golden Touch Preparation [ 60 mins approx] Wash Rice in two changes of Water. In a non-stick, heavy bottomed deep vessel boil Rice in 1700ml of Milk.

ONAM RECEIPES by CHACKOSKITCHEN.com

Contents

DATES PAYASAM Ginger-Garlic Paste Coconut Milk Home Made Ghee

50 minutes). Stir frequently to prevent from sticking. Meanwhile heat 1 tbsp Ghee in a non-stick pan and stir the seedless Dates

Home Made Yoghurt Sambaram Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru

In the same pan heat the remaining 1 tbsp Ghee and stir Raisins for about 2 minutes till they swell up. To the cooked Rice add the Dates-Milk, Almond Powder, Sugar and ConSprinkle the Cardamom Power and Raisins. Mix well.

Golden Touch Service Serve hot. If you are planning to serve it cold, please do not allow to cook and thicken beyond a Pancake dough consistency as it will thicken getting cold.

ONAM RECEIPES by CHACKOSKITCHEN.com

Abraham Chacko

Susan Mathew

WELCOME TO OUR WORLD!

comment here.....

ONAM RECEIPES by CHACKOSKITCHEN.com

My Shopping List ______________ ______________ ______________ ______________ ______________ ______________ ______________ ______________ ______________ ______________ ______________ ______________ ______________ ______________ ______________ ______________ ______________ ______________ ______________ ______________ ______________ ______________ ______________ ______________ ______________ ______________

______________ ______________ ______________ ______________ ______________ ______________ ______________ ______________ ______________ ______________ ______________ ______________ ______________ ______________ ______________ ______________ ______________ ______________ ______________ ______________ ______________ ______________ ______________ ______________ ______________ ______________ ______________ ______________ ______________