MY ONASADYA

HAPPY ONAM

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RAVA KESARI

Rava-1cup
Sugar-1cup
Water-2cups
Ghee-3tbsp
Cardamom powder-1tsp
Cashew nuts-12
Raisins-1tbsp
Kesari colour-a pinch

• Heat 2tbsp ghee and fry cashew nuts and raisins .keep it aside.
• Add rava and fry till light brown.
• Add hot water and sugar.
• Keep on stirring to prevent the formation of lumps
• When it becomes thick, add cashews and cardamom powder.
• Cook till it’s almost dry.
• Grease a plate and pour this mixture on it. Garnish with cashews and raisins.

ONASADYA

PARIPPU CURRY

 parippu curry

1.Moong dal(cherupayar parippu)-1 cup
     (green/yellow)
   Turmeric powder-1/2tsp
3.Grated coconut-1/2cup
   Garlic-2
   Cumin seeds-1/2tsp
4.Ghee-2tsp
   Dry red chilly-2
   Mustard seeds-1tsp
   Pearl onion (chopped)-1tsp

• Pressure cook dal with turmeric powder and salt.
• Grind coconut in to a fine paste with cumin seeds and garlic.
• Add ground paste in to the cooked dal.Cook again for 3-5 minutes.
• Heat ghee in a pan and splutter mustard seeds. Add chopped small onion, curry leaves and dry red chilli. Fry till onion becomes golden brown. Pour it over the cooked dal.
• Serve with rice pappadam &ghee

SAMBAR

1.Thuvara parippu (red gram)-1/2cup

2.Vegetables;
   Kunjulli(pearl onions)-1cup
   Potato-1
   Carrot-1
   Pachakaya(raw banana)-1 small
   Cucumber-1/2cup
   Tomatos-2
   Drum stick(muringakaya)-2
   Green chilly-5
   Lady's finger-4-5
3.Turmeric powder-1/2tsp
   Chilly powder-1tsp
   Coriander powder-2tsp
   Sambar powder-1tsp
   Asafoetida powder-1/4tsp
   Salt
4.Coconut oil-3tsp
   Pearl onion(chopped)2tsp
   Mustard seeds
   Curry leaves.

• Cook dal in a pressure cooker along with turmeric powder,salt and 1cup water.
• Add cubed vegetables  to the cooked dal.(Add water if needed).Cook it again in a pressure cooker for 1 whistle.
• Heat oil in a pan and splutter mustard seeds.Add chopped onions and saute till they become golden in color.Add turmeric powder,chilly powder,sambar powder and corriander powder.Saute till the raw smell goes.
• Add cooked vegetables and stir well.
• Add tamarind water and asafoetida powder.
• Adjust salt and cook till the required consistancy is reached.

MABAZHA  PULISSERY

Ripe mango-2
Green chilly-3
Turmeric powder-1tsp
Sugar-1tsp (optional)
Salt
Curd-1cup
Fenugreek powder-1/4tsp
Grated coconut-1cup
Cumin seeds-1tsp

For seasoning
Dry red chilly-2
Pearl onions (chopped)-2
Mustard seeds
Curry leaves

• Remove the skin of mangoes and cook with 2cups water, green chilly, turmeric powder, salt and sugar.
• Grind coconut with cumin seeds and 1/3cup water.
• Add this paste to the cooked mangoes and mix well.
• It starts boiling add curd and mix well.
• Add fenugreek powder and remove from heat.
• Heat 1tsp coconut oil in a pan and splutter mustard seeds.
• Fry curry leaves, dryred chilly and chopped onions.
• Add this seasoning above the curry.
• Serve with rice.

PINEAPPLE PACHADI

Pineapple (grated)-1
Green chillies-2
Sugar-1tbsp
Salt-to taste
Grated coconut-1/2
Cumin seeds-1/4tbsp
Crushed mustard seeds-1/2tbsp
Yoghurt-250gms
Chopped shallots-2
Mustard seeds-1tsp
Curry leaves-1spring

1. Cook grated pineapple with chopped green chilly, sugar & salt.
2. Grind coconut with cumin seeds to a smooth paste.
3. Add coconut paste and crushed mustard seeds in to the pineapple.
4. It become a thick consistency, remove from fire.
5. Add yoghurt and mix well.
6. season with chopped shallots, mustard and curry leaves.

KICHADI

Beetroot (grated)-1small
Green chillies-2
Salt-to taste
Grated coconut-1/2
Cumin seeds-1/4tbsp
Crushed mustard seeds-1/2tbsp
Yoghurt-250gms
Chopped shallots-2
Mustard seeds-1tsp
Curry leaves-1spring

1.Cook grated beetroot with chopped green chilly & salt.
2.Grind coconut with cumin seeds to a smooth paste.
3.Add coconut paste and crushed mustard seeds in to the beetroot.
4.It become a thick consistency, remove from fire.
5.Add yoghurt and mix well.
6.season with chopped shallots, mustard seeds and curry leaves

AVIYAL

Yams-1cup
Drumsticks-2
Carrot -1
Raw banana-1big
Cucumber-1/2cup
Snakegourd-1/2cup
Beans-2
green Chilly-5
Raw mango-1 slice
Turmeric Powder – 1/2 tsp
Chilly powder-1/2tsp
Salt
curry leaves
coconut oil-1tbsp

For Grinding:-

Grated Coconut – 1 and 1/2 cup
Cumin Seeds – 1/2 tsp
Pearl Onions(Kunjulli)- 5
Curry Leaves -1/2 sprig

• Grind together grated coconut, cumin seeds, small onions, green chillies and curry leaves into a coarse form.
• Cut all the vegetables lengthwise of 1/2 inch length.

• Place them along with turmeric powder, chilly powder, salt and sufficient water (1/2cup) in a pressure cooker.Cook it  for 1 whistle.
• Add coconut paste and mix well.Allow all the water to get evaporated.
• When done, add the coconut oil and curry leaves and mix well.
• Remove from flame and cover the vessel.

CABBAGE THORAN

Cabbage(chopped) - 1 cup
Onion(chopped) - 1 small
ginger(chopped)-1small piece
Green chillies - 6 nos(cut into small pieces)
Grated coconut - ½ cup
Turmeric powder - 1/2 tsp
Coconut oil - As reqd
Urad dal-1tbsp
Mustard seeds - 1 tsp
Dry red chillies - 2 nos
Curry leaves - A few

• Mix together the finely chopped cabbage, onions,ginger, chillies, grated coconut, turmeric powder and salt.
•  Heat oil in a pan or a kadai. Add mustard seeds and allow it to splutter.
•  Then add dry red chillies urad dal,and curry leaves to it.
•  Add the cabbage mixture into the kadai and allow to cook it on low flame.

OLAN

White pumpkin (elavan)-2cups
Black eyed beans (van payaru)-1/2cup
Green chilly-2
Thin coconut milk-2cups
Thick coconut milk-1/2cup
Coconut oil-1tbsp
Curry leaves-2springs

METHOD
Soak beans in water for 8 hours.
Pressure cook up to 2 whistles.
Add pumpkin, green chilly, thin coconut milk, salt and cook on low fire.

When it thickens well, add thick coconut milk and curry leaves.
Bring to boil and remove from fire.
Add coconut oil &curry leaves and mix well.


KADUMANGA(MANGO PICKLE)

Raw mango-1kg
Red chilly powder(Roasted)-1cup
Turmeric powder-1/2tsp
Fenugreek powder-1/4tsp
Asafoetida powder-1/2tsp
Salt
Gingelly oil-4tbsp
Curry leaves
Mustard seeds

• Cut mango in to small pieces.
• Add salt and keep it aside for 2-4 hours.
• Add roasted chilly powder,asafoetida powder and fenugreek powder .Mix well.
• Heat oil in a pan and splutter mustard seeds.Add curry leaves and allow it to cool.Mix it with the mango pieces.

VELLA NARANGA

Lemon-1/2kg
Garlic (sliced)-2 pods
Ginger (chopped)-2 inch pieces
Green chilly (small pieces)-10
Curry leaves-2springs
Salt
Sugar-1tsp
Fenugreek powder-1/4tsp
Asafoetida powder-1/2tsp
Sesame oil-2tsp
Mustard seeds-1tsp

• Steam lemon for 25-30 minutes and cut it in to small pieces.
• Heat oil in a pan and splutter mustard seeds.
• Add curry leaves, green chilly, ginger and garlic.
• It become soft add lemon, salt, sugar, fenugreek powder and asafoetida powder .
• Mix well and remove from fire.

INJICURRY /PULINJI

1.Ginger-100gms

2.Tamarind-a lemon size

3.Turmeric powder-1/2tsp

   Chilly powder-2tsp

   Coriander powder-3tsp

   Asafoetida powder-1/4tsp

   Fenugreek powder-1/4tsp

4.Jaggery-as required

5.Salt

6.Coconut oil-1/2 cup

   Mustard seeds-1tsp

   Pearl onion(chopped)-3tsp

   Curry leaves

   Dry red chilly

1. Clean and cut ginger in to thin pieces.Heat oil and fry ginger till golden brown.Grind it with out adding water.
2. Dry roast turmeric powder ,chilly powder and coriander powder.Allow it to cool.
3. Dilute tamarind in 2 cup water.Add all the powder ,ground ginger,salt and jagerry.Mix well.
4. Heat 3tsp oil ans splutter mustard seeds.Add chopped onions and saute till they become golden in color.
5. Add ginger-tamarind mix and boil.Add fenugreek powder and asafoetida powder.
6. When the gravy becomes thick,add curry leaves and remove from fire.

ADA PRADHAMAN

Rise ada-200gms
Jaggery -400gms
Sago (cooked)-50gms
Cardamom powder -1tbsp
Dried ginger powder-1tsp
Cashew nut -50gm
Pea nut -50gm
Raisins-50gms
Coconut pieces (thengakothu)-1/2cup
Very thin coconut milk-3cups
Thin coconut milk -2cups
Thick coconut milk-2cup
Ghee-100gm

METHOD
1. Wash ada and soak it in boiled water for 20 minutes.Drain water and keep it aside
2. Heat ghee in a heavy bottom pan and fry cashew nuts, raisins, pea nuts and thengakothu (coconut pieces)
3. In the same pan add melted jaggery and cooked ada
4. Stir continuously
5. It becomes a thick consistency, adds very thin coconut milk and cooked sago
6. When it thickens, add thin coconut milk and stir well
7. Finally add thick coconut milk and stir well
8. The payasam starts boiling remove from fire and add cardamom powder and dry ginger powder.
9. Add fried cashew nuts, peanuts, coconut pieces and raisins above the payasam

SWEETBOLI

Bengal Gram (Kadala paripu)-1cup
Sugar-1cup
Cardamom powder-1tsp
Nutmeg powder -1/4tsp
Yellow food colour-2drops
Maida-1cup
Salt-1 pinch
Refined oil-1/2 cup
Rice flour-1/2 cup

1. Mix Maida with food color and salt, add enough water and make it in to soft dough. Then pour oil over the dough (the dough is completly dipped in oil).Keep it aside for 1 hour.
2. Pressure cooks the kadala parippu with food color and water until it is cooked soft. Strain it well.
3.1cup sugar to be mixed with cooked gram and allow it to cook in medium heat.
Stir continuously until the mix become thick. Add cardamom powder and nutmeg powder in to it.
4. When the mix is getting cool, grind it using a mixer.
5. Now make equal number of lemon sized balls with gram mix and ½ inch size balls with Maida mix
6. The gram ball to be covered with Maida ball.

7. Finally the ball is dipped in rice flour and rolls it out to make as thin as possible.

8. Heat a pan and cook the bolis like chapathis.Apply little ghee on both sides.
9.Serve with palpayasam


PAALPAYASAM


Raw rice-1cup
Water-3cup
Cardamom-3
Ghee-5tbsp
Sugar-1/2cup
Milk-1 ½ cups
Condensed milk-1tin

1) Heat 2tbsp ghee in a pressure cooker and fry the rice for 2 minutes.
2) Add 3 cups water and cardamom in to the rise.
3) Pressure cooks it for one whistle then simmer for 15 minutes
4) Heat the remaining ghee and add the cooked rice and sugar.
5) Stir continuously until sugar is completely dissolved.
6) Add condensed milk and stir well.
7) Add milk and mix well.


PARIPPU PRADHAMAN

Kadala parippu(chana dal)-500gms
Jaggery -600gms
Sago (cooked)-50gms

Cardamom powder -1tbsp
Dried ginger powder-1tsp

Cashew nut -50gm

Pea nut -50gm
Raisins-50gms
Coconut pieces (thengakothu)-1/2cup
Very thin coconut milk-4cups

Thin coconut milk -3cups

Thick coconut milk-2cup

ghee-100gm

METHOD
1. Pressure cook chana dal with water, let it cool and mash well.
2. Heat ghee in a heavy bottom pan and fry cashew nuts, raisins, pea nuts and thengakothu (coconut pieces)

3. In the same pan add melted jaggery and cooked kadala parippu
4. Stir continuously.
5. It becomes a thick consistency and starts separating from the sides of the pan, add very thin coconut milk and cooked sago.
6. When it thickens, add thin coconut milk and stir well.
7. Finally add thick coconut milk and stir well.
8. The payasam starts boiling remove from fire and add cardamom powder and dry ginger powder.

9. Add fried cashew nuts, peanuts, coconut pieces and raisins above the payasam

CABBAGE THORAN

Cabbage(chopped) - 1 cup
Onion(chopped) - 1 small
ginger(chopped)-1small piece
Green chillies - 6 nos(cut into small pieces)
Grated coconut - ½ cup
Turmeric powder - 1/2 tsp
Coconut oil - As reqd
Urad dal-1tbsp
Mustard seeds - 1 tsp
Dry red chillies - 2 nos
Curry leaves - A few

• Mix together the finely chopped cabbage, onions,ginger, chillies, grated coconut, turmeric powder and salt.
•  Heat oil in a pan or a kadai. Add mustard seeds and allow it to splutter.
•  Then add dry red chillies urad dal,and curry leaves to it.
•  Add the cabbage mixture into the kadai and allow to cook it on low flame.

AVIYAL

Chena (suran/yam)-100gms
Chembu/Taro-1medium
Drumsticks-2
Carrot -1
Raw banana-1
Cucumber (Vellarikka)-1/2cup
Jackfruit seeds-1/4cup optional
Snakegourd(Padavalanga)-1/2cup
Beans(Payar)-5
Green Chilly-5
Raw mango-1 slice or 1 medium tomato
Turmeric Powder – 1/2 tsp
Chilly powder-1/2tsp
Salt
curry leaves
coconut oil-1tbsp

For Grinding:-

Grated Coconut – 1 and 1/2 cup
Cumin Seeds – 1/2 tsp
Pearl Onions(Kunjulli)- 5
Curry Leaves -1/2 sprig

• Grind together grated coconut, cumin seeds, small onions, green chillies and curry leaves into a coarse form.
• Cut all the vegetables lengthwise of 1 inch length.

• Place them along with turmeric powder, chilly powder, salt and sufficient water (1/2cup) in a pressure cooker.Cook it  for a whistle.
• Add coconut paste and mix well.Allow all the water to get evaporated.
• When done, add the coconut oil and curry leaves and mix well.
• Remove from flame and cover the vessel.

KERALA BEEF FRY

1) Beef-1/2kg
2) Onion(sliced)-2
    Tomato-2 medium
    Ginger(chopped)-1 piece
    Garlic(chopped)-4 cloves
    Green chilly-4
    Curry leaves-3 springs
    Turmeric powder-1/2tsp
    Chilly powder (dry roasted)- 1&1/2tsp
    Coriander powder (dry roasted)-1tbsp
    Salt
3) Coconut oil-1tbsp
    Mustard seeds-1tsp
    Onion(sliced)-2
    Pepperpowder-1tsp
    Garam masala-1/2tsp
4) Curry leaves
    Coconut pieces(thengakothu)-1/2cup

1. Pressure cook beef with ingredients 2.
2. Heat coconut oil and splutter mustard seeds.
3. Add onion and saute till brown.Add coconut peces and saute for 5 minutes.
4. Add cooked beef,curry leaves, pepper powder and garam masala powder.
5. Cook till the water content is evaporated, and the curry becomes dry.

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GUEST POST WITH SAGO RAVA VADA

Nithu Bala from the blog 'Nithu's Kitchen' gave me a chance to present my first guest post at Nithu's Kitchen. she has a wonderful blog with great recipes …...please take a look at her blog..

Thank you so much Nithu! 

Sago-rava vada