Ona Sadhya -2010

Author: admin  //  Category: kerala taste, Onam Taste's

our-sadya-small-2010

our-sadya-2small-2010

VN:F [1.6.0_870]
Rating: 0.0/10 (0 votes cast)
VN:F [1.6.0_870]
Rating: 0 (from 0 votes)

Ona Sadya-2009

Author: admin  //  Category: kerala taste, Onam Taste's

ona sadya

VN:F [1.6.0_870]
Rating: 0.0/10 (0 votes cast)
VN:F [1.6.0_870]
Rating: 0 (from 0 votes)

Cherupayaru Parrippu Curry

Author: admin  //  Category: kerala taste, Onam Taste's

parippu curry

Split moong dal(cherupayaru parippu) – 1 cup
Coconut- 1/2 cup
(Grated)
Garlic Pod – 4 nos
Cumin seeds – 1 tsp
Salt – as reqd
Curry leaves – 2 springs
Water – as reqd

Coconut oil – 1 tbsp
Mustard Seeds – 1/4 tsp
Grated coconut – 1 tbsp
Shallots – 2 nos

METHOD

1)Cook cherupayar parippu with water and salt. Grind it and keep it aside.

2)Grind the grated coconut, garlic pods ,turmeric powder and cumin seeds and make it as a fine paste.

3)Add the ground mixture to the parippu paste.

4) In another pan heat 1 tsp oil splutter the mustard seeds, add the shallots and curry leaves, fry it, unil it turns golden brown.Keep it aside.

5) Add the rest oil and fry the grated coconut ,unil it turns golden brown.

6) Garnish it with the fried shallots, curry leaves, coconut and it is ready to serve.

:- Serve it with hot rice, ghee and papad. Its ma Fav Dish…… 😉

Recipe By,
Kiran Mary.

VN:F [1.6.0_870]
Rating: 0.0/10 (0 votes cast)
VN:F [1.6.0_870]
Rating: 0 (from 0 votes)

Avial

Author: admin  //  Category: kerala taste, Onam Taste's

avial

INGREDIENTS

Yam sliced thinly into 1 1/2″ length pieces – 1/2 cup
Snake gourd sliced into 11/2″ length pieces – 1/2cup
Carrot sliced into into 11/2″ length pieces – 1/2cup
Long runner-beans sliced into 11/2″ length pieces- 1/4cup
Drumstick cut into 2″ length pieces – 2nos
Raw bananas sliced into 11/2″ length pieces – 1no
Mango pieces or Tamarind Juice – for sour taste
Turmeric powder – 1/4tsp
Salt – to taste
Grated coconut – 1/4 cup
Garlic Pods – 4 nos
Green chillies – 5 nos
Cumin seeds – 1/2 tsp
Curry leaves – 2 sprigs
Coconut oil – 3 tbs

Method:
1) Coarsely grind the coconut,garlic pods ,turmeric powder, green chillies and cumin seeds. Keep it aside.
2) Cook the cleaned and sliced vegetables either in a pressure cooker or in a normal thick bottom vessel, Till it is half cooked.
Do not add too much water as vegetable contains water.
3) Heat 2tbs coconut oil in a thick bottom vessel.
4) Add the half cooked vegetables , add the coconut paste and stir well withoout damaging the cooked veges.
5) Allow it to cook for 3 to 5 mins in low flame , until the raw taste of the grinded paste goes off.
6) Remove from fire. Mix the remaining coconut oil and curry leaves in the avial.

NB :- Yam ,Carrot and Raw Bannana needs more time to cook ,so cook it separately as other veges takes very little time.

Serve along with hot Rice.

Recipe By
Kiran Mary

VN:F [1.6.0_870]
Rating: 0.0/10 (0 votes cast)
VN:F [1.6.0_870]
Rating: 0 (from 0 votes)

Payar Mezhukkupiratty( Long Runner Bean Fry)

Author: admin  //  Category: kerala taste, Onam Taste's

payar mezhukkupiratti
INGREDIENT

Long runner beans( payar) – 8 – 10 nos
Coconut slices – 1/2 cup
Green chillies – 3 – 4 nos
Red chilly powder – 1/4 tsp
Turmeric powder – 2 pinchs
Garam Masala – 1/4 tsp
sliced onion – 1/4 cup
Salt – As reqd
Oil – 2 tbsp

METHOD

1)Cut payar in required size(preferrably lengthy pieces(2 inch)).

2)In a non stick pan, add payar,Green chillies ,red chilly powder,turmeric powder,garam masala powder and salt.

3)Cover and cook on low heat.

4)Check in between and sprinkle water if necessary.

5)When payar is 3/4 cooked, add 2 tbsp of oil and onion and saute all together.

6)Add coconut slices and put on medium heat. Stir well.

7)Again reduce heat and cook on low heat. Stir occasionally.

8)Switch off heat when it comes to a slightly crispy texture.

:- Good to go with rice n kachiya moru.

Recipe By
Kiran Mary.

VN:F [1.6.0_870]
Rating: 0.0/10 (0 votes cast)
VN:F [1.6.0_870]
Rating: 0 (from 0 votes)

Pazham Payasam(Banana Payasam)

Author: admin  //  Category: kerala taste, Onam Taste's, Payasam

pazhapayasam1 512
INGREDIENTS

Ripe bananas(Pazham) – 5 nos If its big or else 1lb
Jaggery(Sharkkara) – 500 grms or 1 cup concentrate
Coconut milk or normal Milk – 3 cups
Ghee – 50 gm
Cardamom(Elakka) – 50 gm
Cashew Nuts – 50 gm
Raisins – 50 gm

METHOD
1)Smash the banana or beat the bananas in a mixer grinder.No need to make it into a fine paste. Bite size pieces should be there.

:- Please use only ripe bananas.

2)Dissolve jaggery in some water and keep it on fire.

3)Boil it for some time until the jaggery syrup become thick and filter the contents to get rid of the sediments.

4)Heat Urali or thick bottom pan pour 1tsp of ghee.

5)Add the beaten bananas and mix it well with the ghee.stir it for 2 or 3 mins.

6)Add the filtered jaggery syrup into this and cook.

7)When fully cooked, add low conc: 2 cup coconut milk or 2 cups of low fat milk(if available) or normal milk and allow it to boil.

8)Wait for the water content to get reduced.

9)Add 1 more cup of thick coconut milk or normal milk and allow it to boil and become thick.Add 4 tsp of corn flour syrup for making the payasam thick.

10)Add the powdered cardamom into the Payasam.

:- Do not allow it to boil.

11)Lower the flame and heat it through.

12)Fry the cashewnuts and raisins in the remaining ghee and add this to the payasam.

:- Serve it hot or either Chilled.

Recipes By
Kiran Mary.

VN:F [1.6.0_870]
Rating: 0.0/10 (0 votes cast)
VN:F [1.6.0_870]
Rating: 0 (from 0 votes)

Mathanga Errisery (Pumpkin Curry)

Author: admin  //  Category: kerala taste, Onam Taste's, Vegetarian

mathan erriserry
INGREDIENTS

Pumpkin(Mathanga) – 1 cup
Coconut(grated) – 5 tbsp
Cumin seeds(Jeerakam) – 2 pinchs
Red chilly powder – 1/4 tsp
Turmeric powder – a pinch

Coconut oil – 1 tbsp
Coconut (grated) – 1 tbsp
Mustard seeds – A pinch
Dry red chilly(Kollamulaku) – 1 no
Curry leaves – 1 stalk
Salt – To taste

Method

1)Grind together grated coconut, cumin seeds and red chilly powder into a fine paste.Keep it aside.

2)Cook pumpkin along with salt, turmeric powder and water, until half done.

3)Add the ground paste and cook well and Remove from fire

4)Heat coconut oil in a kadai or a pan.

5) Add the mustard seeds, curry leaves and red chilly.

6) When it starts to splutter, add the grated coconut and fry it until it turns brown.
be carefull that the grated coconut is not over fried.

7) Add the seasoning to the cooked Curry and serve it hot.

:- Serve with hot rice and papadam.
:- Erissery can also be made with green bananas, bread fruit, green jack fruit etc.
:- You can even add Green chilly for improving the taste.

Recipe By
Kiran Mary

VN:F [1.6.0_870]
Rating: 0.0/10 (0 votes cast)
VN:F [1.6.0_870]
Rating: 0 (from 0 votes)

Beetroot Pachadi

Author: admin  //  Category: kerala taste, Onam Taste's

pachadi
INGREDIENTS

Beetroot(grated) – 1 cups
Grated coconut – 1/4 cup
Ginger(grated) – 1 tsp
Onion(medium) – 1 no
(finely chopped)
Mustard seeds – 1/2 tsp
Curry leaves – 1 sprig
Green chillies – 2 nos
(finely chopped)
Curd – 2 cups
Tumeric Powder – 2 pinch
Oil – 2 tbsp
Salt – to taste

METHOD

1)Heat oil in a pan.

2)Splutter mustard seeds.

3)Add onion and green chillies and saute the onions, till it turn slight brown.

4)Grind grated beetroot,grated coconut, ginger,2 pinch of mustard seeds,a pinch of turmeric powder.

5)Add the grinded mixture, curry leaves and salt and fry, till the mixture is dry and beetroot is fully cooked.

5)Remove from flame.

6)When the mixture has become slightly cool, add curd.

:- You can adjust the consistency by adding more curd.

:- Garnish with Spluttered mustard seeds and fried curry leaves.

Recipe By
Kiran Mary

VN:F [1.6.0_870]
Rating: 0.0/10 (0 votes cast)
VN:F [1.6.0_870]
Rating: 0 (from 0 votes)

Cabbage Thoran

Author: admin  //  Category: kerala taste, Onam Taste's

cabage thoran

INGREDIENTS

1) Cabbage (finely chopped) – 1 cup
2) Grated coconut – 1/4 cup
3) Shallots – 5 nos
4) Onion medium size – 1/2 no lengthwise chopped
5) Turmeric powder – 1/4 tsp
6) Garlic pods – 3 nos
7) Ginger(chopped) – 1 tsp
8) Green chillies – 4 nos
9) Cumin seeds(Jeerakam) – 1/2 tsp
10)Mustard seeds – 1 tsp
11)Curry leaves(chopped) – 1 stem
12)Dry red chillies – 1 nos
(broken)
13)Coconut oil – 1 tbsp
14)Salt – To taste

METHOD

1)Heat oil in a frying pan.

2)Splutter mustard seeds.

3)Add half of the sliced Onion saute it till it turns brown.

4)Mix the chopped cabbage,Sliced onion,1/4 of the chopped green chillies,red chillies and curry leaves in separate pan.

5)Add mixture to the oil and mix well.

6)Add a pinch of the turmeric powder and cook for 5 mins on a low flame.

7)Grind together coconut, shallots, ginger, green chillies, garlic, turmeric powder, cumin seeds and salt.

8)Add the above mix into the cooked cabbage and mix well.

9)Cook for another 5 mins on a very low flame.

:- This dish will go fine with rice.

:- Dont add water while preparing.
:- Prepare on a low flame in a non stick pan.

Recipe by
Kiran Mary

VN:F [1.6.0_870]
Rating: 0.0/10 (0 votes cast)
VN:F [1.6.0_870]
Rating: 0 (from 0 votes)

Sambar

Author: admin  //  Category: kerala taste, Onam Taste's, Vegetarian


INGREDIENT

Red gram(Thuvaraparippu) – 1/4 cup

Vegetables

Tomatoes – 1 nos
Potato (sliced) – 1 nos
Raw Banana (sliced) – 1/4 cup
Onions(sliced) – 1 nos
Drumstick – 6 pieces
Carrot (sliced) – 1 nos
Brocoli – 1/4 cup
Beans – 1/4 cup

Powders

Turmeric powder – 1/4 tsp
Salt – to taste
Tamarind(Puli) juice – 1 tsp
Sambar masala powder – 3 +1/2 tsp
Chilly Powder – 1+1/2 tsp
Coriander Powder – 1/2 tsp

For seasoning:

Oil – 3 tbsp
Mustard seeds – 1 tsp
Shallot – 3 nos
Asafoetida(Kayam) – 2 pinch
Curry leaves – A few
Coriander leaves – 1 stem

1)Cook red gram along with the Asafoetida in a pressure cooker and . Keep aside.

2)Add the Sliced Vegatables and allow to cook.

3)Add the Sambar powder,chilly powder,coriander powder and turmeric powder and stir it without damaging the cooked vegetables and add tamarind juice and boil for some more time.

4)Add salt to taste.

5)Heat oil in a pan.

6)Add the mustard ,allow it to splutter,then add shallots allow it to turn brown add curry

leaves.

7) Add the above mustard shallot mix into the sambar

8)Garnish with cut coriander leaves.

Recipe By
Kiran Mary

VN:F [1.6.0_870]
Rating: 0.0/10 (0 votes cast)
VN:F [1.6.0_870]
Rating: 0 (from 0 votes)
?>