yuvaondemand

Aviyal

It is prepared from many seasonal vegetables, coconut and curds.

1. 3 cups mixed vegetables (ash gourd, raw banana, yam, cluster beans, snake gourd, drumsticks, potato, cucumber, pumpkin and carrots)

2.½ cup sliced green mango (optional)

3.½ tsp turmeric powder

4.2 cups water

5.1 cup fresh grated coconut

6.1 tsp cummin seeds
7.7-10 green chilies

8.Salt to taste

9.1 cup sour curds

10.5 tsp coconut oil (uncooked)

11.1 sprig of curry leaves

Boil the water in a pan. Add vegetables and turmeric. Simmer till the vegetables are tender. Mix well. Grind the coconut, cummin seeds and green chilies to a fine paste. Add salt to this paste. Now add this paste to the vegetables and mix well. Simmer the mixture for 10 minutes. Now stir in the curds and cook for 2 min. Then add the coconut oil and curry leaves. Serve with rice.

Kalan

It is a preparation of buttermilk with thick gravy. Sliced plantains known as nenthra-kaya and yams (chena) are boiled in water with salt and chillies. Buttermilk mixed with ground coconut pulp is poured in proper time and the preparation is flavored by the addition of mustard, fried in coconut oil.

Ingredients :

1.Yam sliced into small pieces - 100gm Small raw banana - 1no Green chillies (slit the edge) - 3nos

2. Pepper powder - 1tsp Water - 1cup Turmeric powder - 1 / 4 tsp Salt - to taste

3. Ghee - 1tsp

4. Mashed yogurt (without water) - 1 / 2 litre

5. Grated coconut - 1 / 2 quantity Cumin seeds - 1 / 2 tsp

6. Fried and powdered fenugreek - 1 / 2 tsp

7. Ghee - 3tsp Dried chilli (split into 2)- 2nos Mustard - 1tspCurry leaves - 1sprig

Method of Preparation:

Remove the skin of the plantain and slice it into small pieces. Grind the coconut and cumin to a smooth paste without adding water. Keep it aside.Dissolve the pepper powder in 1 / 2 cup of water and strain it through a clean cloth. Cook the vegetables in this water. Add the turmeric powder and salt. Stir well. When the water dries, add 1tsp ghee. Pour the yogurt and mix well. Lower the flame. When the curd boils and becomes dry and thick, add the grinded coconut mixture and fenugreek powder into it. Stir well. Brings to a boil and remove from fire. Season with mustard, dried chillies and curry leaves.

1.Ash gourd - 100gmPumpkin - 100gm Green chillies - 4nos (split the edge)Red gram dal - 1tbs (soaked in the water for about 6 hours)

2.Grated coconut - 1 / 2 quantity (Squeeze out 1 / 4 cup of the milk from the coconut without adding water. Take one more cup of milk from the coconut)

3.Salt - to taste

4.Coconut oil - 1tbs

5.Curry leaves - 1sprig

Remove the covering of the ash gourd and pumpkin and cut it into small pieces. Cook the vegetables and red gram dal in water. Add enough salt and the green chillies. When it is done, add 1cup coconut milk and boil. When it thickens well, add 1 / 4 cup coconut milk. Bring to a boil and remove from fire. Add 1tbs coconut oil and the curry leaves and mix well.

Sambar

Ingredients :

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

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

3.Turmeric powder-1/2 tsp

4.Mustard seeds pinch

5.Salt-as required

6.Oil-2 tsp

7.Mustard seeds-1/2 tsp

8.Dry grated coconut-3 tsp

9.Cilantro/coriander leaves- (optional)

10.Curry leaves(a few)

11.Jaggery or sugar- 1 tsp

12.Fenugreek seeds -1/2 tsp

13.Green chillies- 3

14.Red chillies-5

15.Cilantro seeds -3 tsp

16.Bengal gram -2 tsp

17.Asafoetida-1cm piece

18.Cumin seeds -1/2 tsp

19.Onion -1

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

Cook the toor daal in the pressure cooker with double quantity of water, turmeric and salt. Keep aside to cool. Now, heat oil in a separate pan for about a minute and roast together whole chilies, bengal gram, asafoetida, coconut, curryleaves, coriander, cumin and fenugreek seeds till coconut turns golden brown. Then, grind all of these into a smooth paste ,adding a little water from time to time. Put the tamarind with salt and water into a pan. Bring it to a boil. Add thid to the toor dal and let it boil for sometime. Add the vegetables and cook till done. Finally, mash the pressure cooked toor daal, Mix everything and let it simmer for 5 minutes. Season with mustard seeds.

Erissery

1.Raw Bananas (Plantains)- Cubed

2.Chilli Powder- 1 teaspoon

3.Turmeric Powder- 1 teaspoon

4.Cumin seeds(jeerakam)- 1/2 teaspoon

5.Urud Dal- 1/4 teaspoon

6.Coconut Grated- 1/2 cup

7.Mustard Seed- 1 teaspoon

8.Coconut for Garnish- 1 teaspoon

9.Curry Leaves- A few

10.Coconut Oil- One tablespoon

11.Salt - To taste

Soak the cut plantains in warm water to remove its stain for 5 minutes. Drain and cook the plantains wit turmeric and salt. Grind the coconut well with cumin and add to the cooked plantains. Let it boil for 1 minute. Meanwhile, heat the oil and add mustard seeds. When it pops add the urud dal and the coconut kept for garnishing till it is brown. Add this mixture to the erissery along with the curry leaves.

1.Lentils (green gram dal)- 1cup

2. Water - 3cup

3. Turmeric powder- 1/2tsp

4. Salt- to taste

5. Ghee - 2tsp

Lightly fry the lentils in a pan. Boil 3 cups water and add the washed lentils and turmeric powder. When it boils, simmer the flame. When the lentil is cooked well, add salt to taste and ghee. Mix well and remove from fire.

Rasam

1. Tomatoes cut -4

2. Toor dal - 1 Teaspoon

3. Mustard - ½ Teaspoon

4. Jeera - ½ Teaspoon

5. Pepper powder - A Pinch

6. Turmeric powde- A Pinch

7. Red chilli -1

8. Green chilli -1

9. Lemon- ½

10. Curry leaves - One sprig

11. Coridander leaves -One sprig

12. Oil - 2 Teaspoon

13. Salt - To tase

Method of preparation:

Heat oil in pan. Splutter mustard, jeera and toor dal. When it is brown, add tomatoes and all other ingredients one by one except lemon. Add a cup of water and boil for five minutes. Remove from fire and squeeze lemon in it. Stir well and serve.

Inji

Ingredients:

1. Ginger (5 large pieces)
2. Tamarind water - extract of tamarind in water (To taste)
3. Turmeric powder (1/2 Tsp.)
4. Red chili powder (1 Tsp.)
5. Fenugreek powder (1/4 Tsp.)
6. Brown sugar (to taste)
7. Salt
8. Mustard seed, red chili, curry leaves (1 stem) and oil for seasoning

Skin the ginger and cut into thin slices. Fry it to crispy in low heat in a skillet. Grind the fried ginger without water. Mix the tamarind water, turmeric powder and chili powder in any container. In steel vessel season oil, mustard seeds, red chili and curry leaves. Add the tamarind water mixture to it and bring it to boil. Add the fried ginger to it. Cook to the desired consistency. Add the brown sugar and fenugreek powder. Remove from heat.

1.Banana - 12 (ripe ones)

2. Oil - ½ kg

3. Turmeric - A pinch

4. Salt - to taste

Method of preparation

Cut banana into thin round slices. Heat oil in a deep pan. When the oil is boiled add the turmeric and stir. Add banana pieces and fry till it becomes crispy. Drain out from oil and sprinkle salt to taste. Keep it closed in air tight jar.

Kachiya Moru

Ingredients :

1.Coconut grated - 1/2 cup

2. Ginger - small piece

3. Small onions - 3

4. Garlic - 3 pods

5. Jeera - 1/4 teaspoon

6. Red chilli (dried ones) - 3

7. Turmeric - 1/4 teaspoon

8. Curd or buttermilk - 1 litre (fairly thick)

9. Fenugreek - 1/2 teaspoon

10. Curry leaves (karivepila) - one sprig

Grind coconut, garlic, jeera, turmeric, into a fine paste. Mix with the butter milk and add salt to taste. Keep on low fire. Keep stirring till butter milk is fairly warm. Don't let it boil. Take a pan add oil. When the oil is heated splutter mustard seeds. Add finely chopped onions and ginger. When brown add fenugreek and red chilli. When it splutters add curry leaves. Remove from fire and pour into the butter milk.

1.Beans - 1/2 kg

2. Onion (small)- 3

3. Coconut (grated)- One cup

4. Green chilli -3

5. Mustard seed- One tea spoon

6. Garlic - 2 pod

7. OIL- One table spoon

8.Turmeric -One pinch

9.Curry leaves- Few

10.Salt - To taste

Cut beans into very small piece. Grind coconut, turmeric, onion, green chilli together. Add one table spoon of oil in to a frying pan ( cheena chatti in malayalam) and add mustard. When the mustard pops add beans, garlic and mix well. Then add the ground coconut masala and do not mix but the masala should be covered by the beans. Add curry leaf and salt to taste. Keep the pan covered and cook in a low flame for 5 minutes. Stir well and serve hot.

Theeyal

Ingredients :

1. Large onions - 2(sliced fine)

2.Garlic cloves - 2

3.Grated coconut - 1 cup

4.Shallots -1 cup

5.Fenugreek seeds - 1 tsp

6.Chili powder - 1 tbsp

7.Jackfruit seed- 100 gm(cut into 4)

8.Tuvar dal-1/3cup

9.Coriander seeds - 1 tsp

10.Green Chilly(slit)-3

11.Salt to taste

12.Oil-4 tsp

13.Tamarind extract - 1 tbsp

14.Turmeric powder - 1 tsp

15.Curry leaves - a few

Method of Preparation:

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

Pachadi
Ingredients :

1. Cucumber -½

2. Coconut - ½ medium sized

3. Green chillies- 5

4. Tamarind - One marble sized ball

5. Asafoetida (kayam)- A pinch

6. Curd - ½ cup (thick)

7. Salt - to taste

Remove skin of cucumber and cut into small pieces. Grind coconut, green chillies, tamarind, asafoetida and salt to a fine paste. Add the cucumber pieces to the ground coconut mix. Add curd and mix well.

Kichadi

Ingredients :

1. Cucumber -150gm

2. Green Chilli -5Mustard - 1 teaspoon Coconut ground - 1 cup

3.Curd - ¼ litre

4.. Coconut oil - 2 table spoon dry chilli - 3 cut into two curry leaves- a few Salt -to taste

Cut cucumber into small pieces and cook in salt and water. Grind item no. 2 and add to cucumber. Cook for 5 minutes and then add curd. Low the fire and keep on stirring till it is just about to boil. Remove from the flame. Season it with dry chilli, mustard and curry leaves.

Cocunut Chutny

Ingredients :

1. Coconut Grated-1 cup

2. Red Chillies(dry) -2 nos

3. Mustard seeds- 1 tsp

4. Urad dal- 2 tsp

5. Tamarind (dry)- 1 small piece

6. Salt- to taste

7. Sugar - 1 tsp

8. Hing- 1 tsp

9. Oil - 1 tbsp

Grate the Coconuts.In a pan heat the oil and add 1 tsp of urad dal and chillies. Fry for a minute. Let it cool completely. Add tamarind, sugar, hing and coconut and grind it to a fine pastDo the seasoning with the other tsp of urad dal , mustard seeds in a tsp of oil.

Ada pradaman

Ingredients :

1. Adda - One packet

2. Jaggery (Sharkara) - One kg

3. Coconut - 4 (for extracting milk)

4. Coconut - One cup (Cut into very small thin pieces)

5. Cashew nut- One cup

6. Kismis (dry grapes) - ½ cup

7. Cardamom - 6 (powdered)

8. Dry Ginger (Chukku) - One teaspoon (powdered)

9. Ghee - One cup

Grate the coconut and grind it in a grinder and extract the first milk (say 6 cups). Then add one cup water to the ground coconut and grind it well to take the second milk (diluted milk). Fry cashew, grapes in one table spoon of ghee and keep it aside. Cook the ada in 4 cups of water. Once it becomes soft, remove from fire and pour cold water on it so that it does not remain sticky. Drain water from it. Keep a pan on fire and melt the jaggery in it. Keep on stirring till it is completely melted. Now add the ghee and keep on stirring well. After 30 seconds add the Adda and mix well. Now add the second milk and mix well till it boils. Add cashew and grapes. Mix well. Remove from the fire and after one minute pour the first thick coconut milk along with the dry ginger powder and cardamom powder. Mix well. If the payasam is very thick, you can dilute it to your preference by adding more thick coconut milk or drinking milk.

Parippu Pradaman

Ingredients :

1. Green gram - 1 cup

2. Jaggery (sharkara) - 1 cup

3. Cardamom -5

4. Cashew -15

5. Raisins -15

6. Coconut Milk/Cow's milk - 1 cup (thick)

7. Water -2cup

8. Ghee - 2 teaspoon

Cook the green gram in water. When it becomes soft, add jaggery to it. Stir untill the jaggery is dissolved. Fry cashew, raisins in ghee and add to the mixture. Stir it for 2 minutes. Remove from the flame and add milk. Mix well. Add crushed cardamom and mix well.


Palada Pradaman

Ingredients :

1. Thick milk- 3ltrs

2. Par boiled rice (dried red rice)- 250gm

3. Water to mix flour Coconut oil- 1tbs

4. Sugar- 2tbs

5. Plantain leaf pieces- as required

6. Cardamom powder- optional

Wash rice and drain the water. Dry grind the rice well. Add enough water to make a semi thick batter. Add 1tbs coconut oil and 1/2tbs sugar in it.Clean and wipe the plaintain leaf pieces and pour the batter in a thin layer evenly and roll the leaf pieces tightly. Boil water in a big vessel and steam the flour batter. Take the steam batter from the leaf and cut into small pieces. Wash the pieces and strain. Boil milk well and add sugar. Continue boiling till its colour changes to pale pink. Add the ada pieces to it. Boil again and remove from fire.

Rise Puttu

Ingredients

1. Raw Rice- 1/2 kg

2. Coconut- 1/2 grated

3. Water- to sprinkle

4. Salt - to taste

Soak rice in water for 4 hrs, then drain it and grind it to make fine powder. Heat the powder for 5 mts. While heating stir it. Keep it for cooling. Mix salt with water sprinkle this to the powdered rice just to make the powder wet. For making puttu special utensil is used named puttukutty or micro puttu. Put a handful of grated coconut in the puttukutty and then put rice powder till half then add another handful of grated coconut. This is done till the top. Close the lid steam it for 2 mts in cooker.


Pappadam

Pappadam's are round crisp flour paste cakes readily available in the market. They are fried in oil and served. Several types of pappadams in different flavours and tastes are readily available in the market. It is an important recipe for onam feast.