Onam Festival Recipes

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ON A M RE C E I P E S b y CH A C K OS K I T C HE N. c o m
NAM though popularly known as the harvest festival of Kerala, around the
world, for a Malayalee it trascends the boundaries of season and brings in
Kerala is showcased in its grandest splendour during the Onam season. Onam season
decoration), breathtaking Snake Boat Race and exotic Kaikottikali dance are some of
highlights of which are the grand Onam Sadhya(feast).
A BRIEF HISTORY OF ONAM
Onam falls during the Malayalam month of Chingam (Aug - Sep) and marks the
homecoming of legendary King Mahabali. It is believed that during his reign, the world
saw the peak of prosperity and individual integrity. It is believed that Onam celebrations
started during the Sangam Period. Record of celebrations can be found from the time
of Kulasekhara Perumals (800 AD). At that time Onam celebrations continued for a
month.
HARVEST TIME
best. Weather is pleasantly sunny and warm calling for mirth and celebrations. Fields
look brilliant as they glow with golden paddy grains. It is also the boom time of fruits
Calendar), farmers are happy with a bountiful harvest and celebrate the festival to the
hilt.
ONASADHYA (The Grand Feast)
Onam (fourth day).
as childrens Onam.
the women of the household prepares the grand Onam Feast.
follows: Banana chips (1-2 varities), Pickles (Mango and Lime) Injicurry, Olan, Kichadi,
above.
ONAM RE CE I P ES b y CHA CKOS KI T CHE N. c o m
Media Partners
CONTENTS
Ginger-Garlic Paste ........................................................................................ 6
Coconut Milk ................................................................................................. 7
........................................................... 9
Home Made Yoghurt ................................................................................... 10
Sambaram (Butter Milk) ............................................................................. 12
Pappadam (Poppadum) .............................................................................. 13
Injithair (Ginger in Yoghurt) ..................................................................... 14
PuliInji (Sweet & Sour Ginger Chutney) .................................................. 13
Grapes Achar ................................................................................................ 17
Apple Achar .................................................................................................. 18
Pavakka (Bitter Gourd) Achar ................................................................... 19
Tomato Rasam (Tomato Soup) ................................................................... 22
Yoghurt Soup with Cucumber .................................................................. 24
Mooru (Yoghurt Soup) ............................................................................... 27
Lentil Soup with Coconut .......................................................................... 29
Kumbalanga Mooru Curry.......................................................................... 31
Okhra Kichadi............................................................................................... 33
Cabbage with Red Beans ............................................................................ 34
Black Eyed Beans & Ash Gourd Olan ....................................................... 33
Sambar .......................................................................................................... 36
Aviyal (with proper Indian/Sadhya Vegetables) ...................................... 38
................................ 40
Pineapple Pacchady ..................................................................................... 42
................................................ 43
....................... 43
Kalan ............................................................................................................. 47
Nenthrakaya Mezhukkupuratti (Raw Plantain Fry) ............................... 48
Squash & Red Beans Erisseri ..................................................................... 49
Mullangi Sambar ......................................................................................... 31
Kadala Parripu Koottucurry ...................................................................... 33
Pazham Prathaman (Banana Dessert) ...................................................... 33
Mango Payasam (Mango & Rice Pudding) .............................................. 37
Paal Payasam (Rice Pudding) .................................................................... 39
Parripu (Moong Dal) Paayasam ............................................................... 60
Dates Payasam .............................................................................................. 61
ESSENTIALS
THIRST QUENCHER
STARTERS
SOUPS
SIDE DISHES
DESSERTS
LABEL
PAGE
NO
6
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
Golden Touch Misc-en-Place [15 mins]
Peel and thoroughly clean Ginger and Garlic.
Roughly chop Ginger to aid in grinding.
Golden Touch Process [5 mins]
Grind the Ginger and Garlic along-with 50 ml Water to a very smooth paste.
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.
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.
GINGER GARLIC PASTE
Things Youll Need:
300 grams Garlic
300 grams Ginger roots
Water 50 ml
7
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
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.
Do you know what you are eating?
A label check of a leading supermarket brand
canned Coconut Milk contains:
Coconut Extract (60%), Water, Stabiliser Guar
Gum and Carboxy Methyl Cellulose, Emulsi-
Sometimes a little extra effort is the difference between an ordinary meal
and an extra special meal.
Things Youll 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)
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***.
HOME MADE COCONUT MILK
8
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
Yield:
600 ml 1st Milk
150 ml 2nd Milk
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.
HOME MADE COCONUT MILK
9
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
Choose the best
The Better the Butter the
Better the Ghee. Use only
unsalted Butter made from
100% Milk. I choose Coun-
trylife Butter.
Make it yourself
Surprisingly you can make
this at home; and you will
be sure what you are eating.
Moreover, it is cheaper.
HOME MADE GHEE (CLARIFIED BUTTER)
Things Youll 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.
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
Allow to cool and settle.
This transparent liquid soon turns out to be yellowish in colour once it
start to solidify.
Store it
in fridge for 1 year. In Indian kitchens it is usually kept outside and stays for
upto 6 months.
10
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
How to make Yoghurt at home?
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 Yo-
ghurt. Arguably the temperature, supports
in the Yoghurt process, in India, and in
colder climates like UK it doesn't. Now it's
possible.
Why home made Yoghurt?
Cheaper
You know what you are eating. Organic
Yummy
I like making food at home. It's fun!
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* 1 litre
Live Plain Yoghurt** 100ml
HOME MADE YOGHURT
11
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
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.
Stir in the Yoghurt, which is in room temperature, not cold. Tightly cover
and store this bowl in oven for about 6 hours.
Remove the container from the oven. Re-heat the oven and switch off.
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 Yo-
ghurt.
**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.
HOME MADE YOGHURT
12
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
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.
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.
Added to this Yoghurt comes packed
with Protein, Calcium, Folic acid, lowers
blood pressure, lowers LDL and increases
the good Cholesterol HDL.
So don't miss this out from your regular diet plan....
Things You'll Need:
Low Fat Yoghurt 200 ml
Water 600ml
Curry Leaves 2 sprigs
Green Chilli 1 nos
Ginger 2 inch root
Salt to Taste
Crushed Ice 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
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.
SAMBARAM (BUTTER MILK)
13
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
Pappadam is pronounced as (PAH-pah-
duhm). Also known as Pappad in North India,
& Poppadams in Europe. Pappadams are
Indians generally prefer unseasoned, were-as
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.
Pappadams are a mainstay of Indian Meals,
serve as an appetizer. Generally Pappadams are deep fried in oil, but I
prefer Pappadams roasted. The advantages of roasting Pappad are: no oil
required thus healthy and saves times in preparation.
Things Youll Need:
Pappadams 10
Oil 200 ml
If you desire in small bites, cut as desired or as shown in the photo
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 youll like Masala Pappad
PAPPADAM (POPPADUM)
14
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
InjiThair - In Malayalam native language of the Southern State of Ker-
ala 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. Gingers
-
sociated with arthritis, rheumatism and muscle spasms. Gingers thera-
peutic 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 respira-
tory problems.
Things Youll Need:
Ginger - 100 grams
Yogurt 150 ml
Salt to taste
Golden Touch Mise en place [5 mins]
Peel and shred the Ginger
Mix all the ingredients and stir well
GINGER & YOGURT [INJITHAIR]
15
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
language for the people of Southern Indian state of Kerala. This is a prepa-
ration 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 mouth-
watering 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 Youll Need:
Ginger - 400 grams
Dried Red Chillies - 4 nos
Red chilly Powder - 1 tbsp
Tamarind Paste 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
SWEET & SOUR GINGER CHUTNEY (PULIINJI)
16
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
Soak Tamarind in 100 ml bot water for 20 minutes. Rub in you palm and
discard the seeds and skin.
Boil Jaggery (Brown Sugar) in 50 ml Water, to this mix the Tamarind juice
Break Dried Red Chillies into small pieces
Heat 45 ml Oil in a pan and add the chopped** Ginger and saut 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
SWEET & SOUR GINGER CHUTNEY (PULIINJI)
17
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
A must try for all achar (pick-
le) lovers.
I personally would have nev-
er thought before of making
a Grapes achar, until I was
inspired by the famous In-
dian comedy tele-serial ak-
karakazhchakal. Grapes
Achaar is a must try for all,
and surely it will be an in-
stant hit for your family and
friends.
and gave the pickle shape and beauty.
GRAPES ACHAR
Things Youll Need:
Seeded Green Grapes - 100 grams
Seeded Black Grapes - 100 grams
Chilli Powder - 3 tbsp
Green Chilli - 5 nos
Turmeric powder - 1/2 tsp
Oil - 75 ml (add more if necessary)
Fenugreek Powder - 1/2 tsp
Asafoetida Powder - 1/4 tsp
Water - 100ml
Vinegar - 25 ml
Mustard seeds - 1 tsp
Salt to taste
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 saut for 2 mins.
Add the Turmeric and Chilli powder and saut 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.
Grapes Pickle is a great accompaniment with Rice and Curry
18
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
APPLE ACHAR
Things Youll 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
Wash and cut the Apples into 1x1 inch cubes
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.
Serve as an accompaniment to any Indian main course.
Notes:
Can be stored upto 2 months in fridge.
else it will get spoilt
19
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
Not long back, my better-
half spoke about his jour-
ney to college, packed with
pickles, to escape from
the bland and boring food
served in the college can-
teen. I am sure most of us
would have some similar
story to share of their col-
leges days; home-sickness,
ragging, worries about fu-
ture etc To preserve the
memory of such college
trips, let me introduce to you, my Mums speciality Pickle Pavakka Ach-
har. When it comes to home-made, my Mums 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 Chutneys to the rest of the World, were the choice is endless.
Indian cuisine is as diverse as its people and geography. Travelling from
Northern tip, Kashmir Switzerland of the East to the Southern tip Kanya-
kumari were three Oceans meet; from the Eastern Ghats to the Western
Ghats, each county / state has its 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 pre-
served. 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 af-
ter 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!
PAVAKKA (BITTER GOURD) ACHAR
20
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
Things Youll Need:
Pavakka 1300 grams (1.3 kg)
Green Chilli 20 nos (about 150 grams)
Chilli Powder 1 tsp
Turmeric Powder 1 tsp
Shallots (Chuvannulli) 200 grams
Ginger 50 grams
Garlic 50 grams
Oil 12 tbsp
Mustard Seeds 1 tbsp
Fenugreek Seeds 1 tsp
Vinegar 90 ml
Salt to taste
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.
Cut the Green Chillies lengthwise.
Clean, sterilise and dry one glass bottle with 500 grams capacity.
Golden Touch Preparation [ 50 mins]
Stage One Preparing the Pavakka
Mix the Karela slices with Salt and Turmeric powder. Transfer to a non-
till all Water starts leaving.
21
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
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.
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 saut for a minute.
Add Shallots, Green Chilli, Ginger and Garlic; saut till golden brown(about
Stage Three Packing
Mix Stage 1 and 2.
Add Vinegar, mix well.
Pack in the sterilized, glass bottle, label and store.
STORAGE:
Keeps safe in the fridge upto 4 months or upto 1 month outside fridge.
Is ready to use immediately.
22
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
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 peo-
ple 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
Tamarind - Is an Indian aphrodisiac.
Aphrodisiac - aphrodisiac stimulates the desire for sex. The name comes
from the Greek goddess of love Aphrodite.
RASAM
Things Youll 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
23
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
Asafoetida - a pinch
Tamarind - 50 grams
Fenugreek Seeds - 1/4 tsp
Water - 4 cups
Oil - 2 tsp
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
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 saut 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
RASAM
24
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
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 varia-
tions 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, youre 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 part-
ner. 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 combina-
tion 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 car-
bohydrates, such as cereals, breads and fruit, earlier in the day is recom-
mended as your body does not need them at night.
YOUGHURT SOUP WITH CUCUMBER
25
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
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 Youll Need:
Total Greek Yoghurt 250 grams
Cucumber 150 grams
Ripe Tomatoes 2 nos (about 100 grams)
Water 500 ml
Shallots about 10 grams
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
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.
In a deep bottomed pan(kadai) heat Oil. Add Mustard Seeds and allow
to pop.
Add the Curry Leaves, chopped Shallots, saut till golden brown.
Add Tomatoes and saut 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.
26
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
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 Butter-
Milk.
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 wont), 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 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.
YOUGHURT SOUP WITH CUCUMBER
27
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
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.
KAACHIYA MORU ( YOGHURT SOUP )
Things Youll 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
Dried Red Chilli - 4 nos
Mustard Seeds - 1 tsp
Oil - 1tbsp
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
28
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
In a deep bottomed pan heat oil. Add Mustard seeds allow to pop.
Add the Curry leaves, dried Red chilli, Shallots, Ginger, Garlic & saut till
Shallots become golden brown
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
KAACHIYA MORU ( YOGHURT SOUP )
29
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
A warm, mild soup, with the
sweetness of coconut, is a
delight to have on its 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.
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.
LENTIL SOUP WITH COCONUT
Things Youll 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
Garlic - 2 tbsp
Water - 1 liter
Salt - to taste
the more
You wash the more it looks dirty. 3-4 washes is enough, or you risk
losing out a lot
30
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
Goodness from the Lentils top layer.
Soak in water for atleast 6 hours. Drain.
Finely chop the Shallots.
Heat 1 tbsp Ghee in a pan.
Add and saut Lentils for about 5 minutes.
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 saut till they get fried and curl.
Add Dried Red Chilli, broken in small pieces and Shallots. Saut till
golden brown.
In a separate pan add the remaining Ghee, add Garlic* saut for 2
minutes. Add Coconut and allow it to become light brown.
Now to the mashed and well cooked Lentil soup add the sauted
ingredients and Salt.
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 saut Garlic. Sauting brings out the full
I recommend using Ghee for this recipe
LENTIL SOUP WITH COCONUT
31
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates 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
Dried Red Chilli 3 nos
Shallots 3 nos
KUMBALANGA MOORUCURRY
32
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
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.
Golden Touch Process:
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 saut 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 reduc-
ing 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 life the ladle out of the
soup, if you can see steam off it, it is done.
KUMBALANGA MOORUCURRY
33
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
OKHRA KICHADI
Things Youll Need:
Okhra - 150 grams
Natural Yoghurt - 300 ml
Green Chillies - 2 nos
Dry Red Chillies - 3 nos
Mustard Seeds - 1tsp
Grated Coconut - 100 grams
Oil - 2 tbsp
Salt - to Taste
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
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 saut 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
34
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
CABBAGE WITH RED BEANS
Things Youll Need:
White Cabbage - 250 grams
Red Beans - 100 grams
Red Onion - 1 large
Freshly grated or desiccated Coconut - 1 to 2 cups*
Ginger Garlic Paste - 1tbsp
Salt - to taste
Turmeric Powder - 1/2 tsp
Water - 350 ml
Chilli - depending on taste (optional)
Finely shred Cabbage.
Soak Red Beans overnight in hot Water. Wash and change water regularly.
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.
An excellent option to steamed Rice with Chutney.
NOTES:
*Freshly grated and Desiccated quantities differ adjust accordingly.
35
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
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 sin-
gle spice is added to it, Chilli
with Coconut milk and curry
leaves, when all the ingredi-
ents are added in the right
proportion, it tastes heav-
enly. You just cannot forget
the taste in a rush.
BLACK EYED BEANS & ASH GOURD OLAN
Things Youll 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
Soak Black Eyed Beans preferably overnight
Peel and cut Ash Gourd or Courgettes into 1/2 inch by 1/2inch cubes
& simmer for 20 mins
Add Coconut Milk, simmer for 5 mins (do not allow to boil). Remove from
In a pan heat Oil, add Curry leaves & saut for 2 mins. Remove & add to
the Olan.
36
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
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 im-
ported 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 Sam-
bar makes it more and more delicious.
Please follow the vegetables cut, exactly as mentioned.
SAMBAR
Things Youll Need:
37
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
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
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.
6. Add chopped Onions, Salt, Turmeric Powder, Garlic, Curry leaves and
saut till onions become golden brown.
7. Add the sauted onions & Okhra to the simmering vegetable medley
SAMBAR
38
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
This is a Classic Kerala Sadhya(Feast) main-
stay item. One of my kind reader and editor
pointed out the importance of Aviyal in Sad-
hya, especially ONAM, and here it is. Aviyal is
a kind of vegetable medley, made from vari-
ous vegetables, therefore is healthy. It is a
mild curry, and the taste lingers on
It is supposed to have been invented by
Bhima (one of the Pandava brothers) during
his agnaathavaasa. According to the legend,
Ballav (Bheems name during this time) when
he assumed his duties as the cook in the
kitchen of Virata, did not know how to cook.
up many different vegetables, boil them to-
gether and top the dish with grated coconut
SOURCE: Wikipedia
The second thought about Aviyal is as follows:
According to this source Aviyal was invented by the Head Chef in the Roy-
al 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 thats what
I have seen coming from Christian families. But Aviyal served during Mar-
riage Luncheons & Onam Sadhya are always dry types, this variation is
mostly prepared in the Hindu homes. My wife prepares this excellent varie-
ty, 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 half-
way 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 youll 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
AVIYAL
39
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
Green Raw Mango
Potato
Snake Gourd -Trichosanthes Cucumerina
Ivy Gourd Kovakai Tindora
Courgette Zucchini instead of Cucumber
Things Youll Need
1. Raw Green Plantain 50 grams
2. Brinjal 50 grams
3. Tindora 50 grams (optional)
4. Yams- 50 grams
5. Carrot 50 grams
6. Green Beans/Long String beans 50 grams
7. Courgette/Ash Gourd 50 grams
8. Potato 50 grams (optional)
9. Drumsticks 50 grams
10. Green Chillies 2
11. Raw Mango -1/2
12. Turmeric Powder 1/2 tsp
13. Salt to taste
14. Water 200ml
15. Grated Coconut 1 cup
16. Cumin Seeds 1/2 tsp
17. Curry Leaves 2 sprigs
18. Curd 2 tbsp
19. Coconut Oil- 2 tbsp
1. Cut all vegetables into 2 inch by 1/2inch pieces like French Fries.
Keep them separate.
aside.
1. In a deep bottomed pan, add all vegetables, add water, salt, tur-
meric powder & slow cook for 20 mins.
2. Now add the coconut paste, mix well, sprinkle the coconut oil &
be dry & done
3. Allow to cool.
4. Mix in the yogurt and leave it covered.
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.
AVIYA AVIY AVIY L
40
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
Thoran (pronounced [to *. Thoran is a
preparation of Kerala, were it is a everyday
affair. This is a dry preparation of White Cab-
bage and Runner Beans. Cabbage & Beans
blend well to give this excellent Thoran.
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.
Things Youll Need:
White Cabbage 500 grams
Runner Beans 250 grams
Onion 1 medium sized
Garlic cloves - 4 nos
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
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
3. Break the whole dried Red chilly into 3 or 4 pieces
THORAN (WHITE CABBAGE & RUNNER BEANS STIR FRY)
41
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
1. Heat oil is a deep bottomed pan. Add Mustard seeds, allow to pop.
2. Now add rest of the ingredients. Mix well
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
(WHITE CABBAGE & RUNNER BEANS STIR FRY)
42
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
Pineapple is eaten fresh or canned. Is avail-
able as juice or as a combination of juices. It
is cooked, used in desserts, ice-creams and
in fruit cocktail. Although pineapple is con-
sidered good for many illness, it also consid-
ered to induce child-birth in India.
Things Youll Need:
Semi-Ripe Pineapple 500grams
Grated Coconut 200grams
Natural Yoghurt 200ml
Turmeric Powder 1/2tsp
Mustard Seeds 1 tsp
Water 200ml
Salt to taste
Oil 1 tbsp
1. Cut Pineapple into 2inch by 1/2inch batons
2. Grind Coconut and dried Red Chilli to a smooth paste
3. Boil Pineapple in water with Turmeric & Salt for about 20 mins. Lower
4. In a pan heat Oil, add Mustard Seeds, allow to pop. Add Curry leaves,
add the Coconut paste saut for 2 mins.
5. To the cooked Pineapple add Yoghurt and stir well, bring to boil, add
the sauted paste. Mix well
PINEAPPLE PACCHADY
43
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
Ulli Theeyal is one among many, Kerala dishes, which is an excellent com-
bination 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 Co-
conut. It is a mild dish which allows anyone to enjoy this without burning
there tongue.
Things Youll Need:
Shallots 200grams
Water 400ml
Tamarind golf ball size
Mustard seeds 1/2 teaspoon
Asafoetida 1 Pinch
Turmeric powder 1/4 tsp
Oil 3tbsp
Salt to taste
To Dry Roast:
Coriander Powder 1tbsp
Cumin Seeds 1/4 tsp
Dried Red Chillies 6 nos
Desiccated Coconut 200grams
ULLI THEEYAL
44
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
1. Peel and cut the Shallots into 2 halves
2. Soak Tamarind in hot water for 10mins mash it in your hands and
discard the skin and seeds.
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.
2. In the same pan add the remaining ingredients under Dry Roast, and
3. Transfer all the above ingredients into a blender, add Water and make
a smooth paste.
4. Add Oil to the pan. Add Mustard seeds, allow to splutter.
5. Add Curry Leaves and Onion, saut till golden brown about 8 mins.
6. Add the Tamarind Water, Asafoetida, Turmeric powder and Salt to
taste.
7.
15 mins.
Serve hot with steamed Basmati Rice
ULLI THEEYAL
45
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
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
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
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 Youll 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
Asafoetida a pinch
VAZHUTHANENGA THEEYAL
(AUBERGINE IN COCONUT GRAVY)
46
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
Fenugreek Powder a pinch
Dried Red Chillies 2 nos
Cumin Seeds 1/2 tsp
Salt to taste
Oil 3 tbsp
1. Cut Brinjal into 3inch by 1/2inch size
2. Soak tamarind in 300ml water for 20mins. Squeeze out the pulp and
discard the seeds
3. In a pan heat 1 tbsp oil. Add Coconut, saut till golden brown
4. Add Chilly powder, Coriander powder and Turmeric powder saut 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.
5. 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 saut for 5 mins
6. Now add the Brinjal and Tamarind water, bring to boil allow to simmer
7. To this add the coconut paste and simmer for another 5 mins
VAZHUTHANENGA THEEYAL
(A (( UBERGINE IN COCONUT GRAV RA RA Y) VV
47
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
Kalan is a preparation of raw Plantains (nen-
thra-kaya) and Yam (chena), in a thick gravy
of Coconut and natural Yoghurt paste. This
preparation is mild to taste buds, involv-
ing 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 Youll Need:
Yam 100grams
Plantain (Raw Banana) 100grams
Yoghurt 400 ml
Desiccated Coconut 100 grams
Cumin Seeds 1/2tsp
Pepper Powder 1tsp
Water 400ml
Fenugreek Powder (Methi powder/Uluva) 1/2tsp
Dried Red Chilli 2
Mustard Seeds 1tsp
Curry leaves 1sprig
Salt to taste
Oil 2tbsp
1. Cut yam and plantain into 3inch by 1/2inch batons
2. Grind coconut and cumin seeds into a smooth paste, without water
3. Break red chilli into 2/3 pieces
1. In a deep bottomed pan boil plantain and yam with salt, turmeric &
2. Add yogurt, mix well. Keep stirring to avoid yogurt from curdling.
3. 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
4. Add this paste to the above mix, remove from pan once boiled
KALAN
48
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
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
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.
Things Youll Need:
Raw Banana 2 (about 300grams)
Turmeric powder 1/4tsp
Chilli Powder 1tsp
Water 100ml (optional)
Salt to taste
Oil 100 ml
1. Peel and slice Plantain into 21/2 inch by 1/2inch batons.
2. Immerse in water to avoid it from blackening; refer Cooking Tips
3. Rub in Turmeric, Chilli powder and Salt
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.
NENTHRAKAYA MEZHUKKUPURATTI (RAW PLANTAIN FRY)
49
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
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 cur-
ry, which tastes wonderful. The only differ-
ence I found between Squash and Pumpkin's were:
2. I hardly found any seeds in squash that I brought here in UK
Things Youll Need:
1. Peel and cut Squash into 2inch cubes
2. Wash and soak Red beans, preferably overnight.
3. Finely slice Shallots
SQUASH & RED BEANS ERISSERI
50
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
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 saut
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 an-
5. Add the sauted 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.
SQUASH & RED BEANS ERISSERI
51
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
Things Youll Need:
Mullangi (Radish) about 120
grams
Uluva (Fenugreek) Seeds 1/4 tsp
Hing (Asafoetida) Powder 1/4 tsp
Salt to taste
Tamarind Golf ball size
To Pressure Cook:
TuvarDal (ArharDa l/ PigeonPeas) 1/2cup
Water 1litre
GingerGarlic-Paste 3tbsp**
Dry Roast:
Coriander Powder 2 tsp
Chilli Powder 1/2 tsp
Sambar Powder 4 tsp
For Tadka:
Shallots 8 nos
Curry Leaves 1 sprig
Oil 1 tbsp
Garnish:
Coriander Leaves 1/4 bunch (optional)
Ghee 1 tbsp (optional)
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
4.
MULLANGI SAMBAR Simply Superb!
52
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
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.
Golden Touch Preparation:
1. Pressure cook all ingredients under to pressure cook till 1 whistle now
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, Tama-
rind Water, Salt, Fenugreek and Asafoetida; cook on high heat for one
heat. Transfer to a serving bowl.
4. Meanwhile in a non-stick pan heat Oil, add Mustard Seeds and allow
to splutter.
5.
they curl and get fried up.
6. Add the sliced Shallots and saut 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
MULLANGI SAMBAR Simply Superb!
53
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
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 be-
lieve 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 celebra-
tions. 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
Chilli Powder 1/4 tsp
Salt to taste
To Boil 2nd Lot:
Chana Dal 2 cups
Turmeric 1/4 tsp
Salt to taste
KADALA PARRIPU KOOTTUCURRY
54
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
To Grind:
Desiccated Coconut 1 cup
Green Chilli 2 nos
Cumin Seeds 1/2 tsp
Water 100 ml
Tadka (Tempering):
Oil 1 tbsp
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 boil-
ing Water, leave it till needed. You will see the difference by adding boil-
ing 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.
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.
KADALA PARRIPU KOOTCURRY
55
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
Pazham is Banana and Prathaman is Des-
-
cial 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 Pratha-
man. 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 festi-
val. Here we will learn to make a simple and brilliant Prathaman as made
in Indian kitchen.
Things Youll Need:
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
Peel and slice Plantain into 1 inch thick roundels
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
PAZHAM PRATHAMAN (BANANA DESSERT)
56
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
4. Pour the Milk and Jaggery into the Plantain pulp and stir well
5. In a separate pan melt the butter and saut the Cashew nuts and Rai-
sins till light golden brown
6. Add the Cashew nuts and Raisins to the Banana pulp along with the
Cardamom powder
NOTES:
* The blacker the skin gets the more ripe and sweet is the Plantain
**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
PAZHAM PRATHAMAN (BANANA DESSE ANANA ANANA RT)
57
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
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
Milk 2 litres
Payasam Rice 50 grams
Cashew Nuts 10 nos
Raisins 10 nos
MANGO PAYASAM - INDULGE YOURSELF
58
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
Golden Touch Misc-en Place [5 mins]
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 fur-
ther 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 con-
you were to use some other variety depending upon the sweetness of the
Mangoes you will have to increase the Sugar.
somewhere between molasses and caramel.
it they are brown in colour.
MANGO PAYASAM - INDULGE YOURSELF
59
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
Things Youll Need:
Full-fat Milk 2 litres
Payasam Rice* 1 cup (approx
185 grams)
Brown Sugar** 2 cups (approx
440 grams)
Cashew Nuts 20 nos
Raisins 10 nos (optional)
Cardamom Powder 1/2 tsp (seeds of
about 10 nos )
Ghee 1 tbsp
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 sep-
arately.
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:
*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.
**Brown Sugar This is a sucrose Sugar which is Brown in colour due to
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 In-
-
sert. 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.
earlier, as it will thicken upon cooling.
PAAL PAYASAM (RICE PUDDING)
60
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
Things Youll Need:
Split Moong Dal 1 cup
Water 4 cup
Jaggery 1 cup
Coconut Milk 2 cup
Ghee 4 tbsp
Cashew 1 cup
Coconut Slices 1 cup
Cardamom powder 1/4 tsp
Salt 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.
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.
Chefs 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.
KERALA STYLE PARRIPU (MOONG DAL) PAAYASAM
61
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
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 up-
set our digestion, so wrong digestion can upset our emotions. -Dr.David
Frawley, Ayurvedic Healing
Things Youll 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
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.
DATES PAYASAM
62
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
50 minutes). Stir frequently to prevent from sticking.
Meanwhile heat 1 tbsp Ghee in a non-stick pan and stir the seedless Dates
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 Con-
Sprinkle the Cardamom Power and Raisins. Mix well.
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.
DATES PAYASAM
Abraham Chacko Susan Mathew
WELCOME TO
OUR WORLD!
comment here.....
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