Onam Recipes 2011

8/4/2019 Onam Recipes 2011

1/51

ONAM RECEIPES by www.CHACKOSKITCHEN.com 1


2/51

This book is dedicated to Susan, my better half. Without her understandingand constant support maintaining the blog and writing an eBook would nothave been possible.

This is the first version of the eBook and is the copyright property ofwww.chackoskitchen.com

A million thanks to Kairali Sisters and Vrinda and Mahesh for their support asco-authors.

Thank you for downloading the first version of this eBook. This book isabsolutely FREE!! DO NOT make any changes to the matter. You are free toshare, distribute this version for non-commercial purposes.

One final REQUEST....If you downloaded this eBook and liked it, or have suggestions to improve thisin future editions; please, please do not hesitate to leave a comment on ourblog. We will certainly look into it and make amendments for the next issue in2012.

Yours Sincerely

Abraham and Susan

Blog: www.chackoskitchen.comEmail: [email protected] showcase: flickr.com/photos/chackoskitchenTwitter: chackoskitchenFacebook: https://www.facebook.com/pages/Chackos-

Kitchen/138784092824533

http://www.chackoskitchen.com/http://www.chackoskitchen.com/


3/51

ONAM though popularly known as the harvest festival of Kerala, around the world, fora Malayalee it trascends the boundaries of season and brings in nostalgic memories ofhome. The rich culture and heritage of the golden state of Kerala is showcased in itsgrandest splendour during the Onam season. Onam season dotted with lot of culturalactivities including intricately decorated Pookalam(flower decoration), breathtaking

Snake Boat Race and exotic Kaikottikali dance are some of the most remarkablefeatures of Onam .This is also the time of family reunions, the highlights of which arethe grand Onam Sadhya(feast).

A Brief History of OnamOnam falls during the Malayalam month of Chingam (Aug Sep) and marks thehomecoming of legendary King Mahabali. It is believed that during his reign, the worldsaw the peak of prosperity and individual integrity. It is believed that Onamcelebrations started during the Sangam Period. Record of celebrations can be foundfrom the time of Kulasekhara Perumals (800 AD). At that time Onam celebrationscontinued for a month.

Harvest Time

As it is a harvest season, the beautiful state of Kerala can be seen in its magnificent

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

and flowers. After the month of deprivation, Karkidakam (last month of Malayalam

Calendar), farmers are happy with a bountiful harvest and celebrate the festival to the

hilt.

ONASADHYA (The Grand Feast)

Onam is celebrated in four days, as Onnam Onam (first day of Onam) through NalaamOnam (fourth day).

Onnam onam (first day) is celebrated on Uthradam (Malayalam star) and isconsidered as childrens Onam.The second day, Thiruvonam is the most celebrated day where families get togetherand the women of the household prepares the grand Onam Feast.

The food, purely Vegetarian, is served on a clean Banana leaf and attention is given tothe order and position of each Curry on this leaf. From left to right, the order is asfollows: Banana chips (1-2 varities), Pickles (Mango and Lime) Injicurry, Olan, Kichadi,

Thoran, Aviyal, Kootucurry, Pachadi, Kalan. Rice is served with Parippu and Sambarand the Sadhya is finished with Pazham, Pappadam and Payasam.

@ooking your very first ONAM SADHYA (feast) can seem a little daunting, but it'sdefinitely fun, and our experience tells us the best way to get started is to jump rightin with both feet. You might splash around at first, but the end result will keep yourhead above.



4/51



5/51


C O N T E N T S

LABEL AUTHOR

STARTER 1 Pappadam (Poppadum) 6 Chacko's Kitchen

2 Ghee 7 Chacko's Kitchen

3 Injithair (Ginger in Yoghurt) 9 Chacko's Kitchen

4 PuliInji (Sweet & Sour Ginger Chutney) 10 Chacko's Kitchen

5 Kaya Nurukku/ Banana Chips Sadhya Style 11 Kairali Sisters

6 Mango Pickle (Achar) 12 Kairali Sisters

7 Beetroot Pickle 13 Reciperoll

8 Grapes Achar 14 Chacko's Kitchen

9 Apple Achar 16 Chacko's Kitchen

10 Pavakka (Bitter Gourd) Achar 17 Chacko's Kitchen

SOUPS 11 Tomato Rasam (Tomato Soup) 20 Chacko's Kitchen

12 Yoghurt Soup with Cucumber 22 Chacko's Kitchen

13 Mooru (Yoghurt Soup) 25 Chacko's Kitchen

14 Lentil Soup with Coconut 26 Chacko's Kitchen

SIDE DISH 15 Okhra Kichadi 28 Chacko's Kitchen

16 Cabbage with Red Beans 29 Chacko's Kitchen

17 Black Eyed Beans & Ash Gourd Olan 30 Chacko's Kitchen

18 Pumpkin & Plantain Olan 31 Reciperoll

19 Sambar 32 Chacko's Kitchen

20 Aviyal (with proper Indian/Sadhya Vegetables) 34 Chacko's Kitchen21 Aviyal (with Vegetables locally available in West) 36 Kairali Sisters

22 37 Chacko's Kitchen

23 Pineapple Pacchady 38 Chacko's Kitchen

24 Ulli Theeyal (Shallots in Coconut Gravy) 39 Chacko's Kitchen


26 Kalan 42 Chacko's Kitchen


28 Squash & Red Beans Erisseri 44 Chacko's Kitchen29 Koottu Curry (Spicy Version) 45 Reciperoll

30 Koottu Curry (Sweet Version) 46 Kairali Sisters

31 Katti Kalan 47 Kairali Sisters

32 Vada Kootucurry 48 Kairali Sisters

DESSERT 33 Pazham Prathaman (Banana Dessert) 50 Chacko's Kitchen

34 Pal Payasam 51 Kairali Sisters

*New recipes in Highlighted Colour

PAGENO

Fry)

Vazhuthanenga Theeyal (Aubergine in CoconutGravy)

Nenthrakaya Mezhukkupuratti (Raw PlantainFry)


6/51

PAPPADAM

Pappadam is pronounced as (PAH-pah-duhm). Also known as Pappad in North India, &Poppadams in Europe. Pappadams are wafer-thin bread made with lentil flour. SouthIndians generally prefer unseasoned, were-as Pappad in North India are flavouredvariously. You will find different varieties such as Pepper Pappad, Garlic Pappad,Jeera(Cumin Seeds) Pappad & many more varieties are available commonly in Indiangrocery stores. Deep fried Pappadams puff-up to almost double there size.

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

Things Youll Need:Pappadams 10Oil 200 ml

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

Golden Touch Steps [5 mins]

Drop into hot Oil. Turn-over with a long handled ladle

Notes: Once cooked please store away in air-tight containers

If you liked Pappadam, then surely you'll like Masala Pappad

http://chackoskitchen.com/2009/08/pappadam/http://chackoskitchen.com/2009/08/masala-pappad/http://chackoskitchen.com/2009/08/pappadam/http://chackoskitchen.com/2009/08/masala-pappad/


7/51

GHEE

Choose the best

The Better the Butter the Better the Ghee. Use only unsalted Butter made from100% Milk. I choose Countrylife Butter.

Make it yourself

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

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.

Switch on the flame on low flame, allow to melt about 5 mins.

Once melted increase the flame to high heat and allow to boil, till you can seefoaming and separating the Milk solids.

Reduce flame and allow to simmer for another 5 minutes, while skim the foam*out, using a spoon.

Remove from flame, once you can see the liquid becoming clear and sediments(turning dark brown in colour), settling in the bottom. If you continue further,the sediments will blacken and develop into what is known as brown butterflavour.

Allow to cool and settle.

Pass through a fine sieve or cheese cloth.

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

solidify.

Store it

A fine Ghee is made from the very best quality Butter. It easily stays in fridgefor 1 year. In Indian kitchens it is usually kept outside and stays for upto 6months.

http://chackoskitchen.com/2010/10/how-to-prepare-clarified-butter/http://chackoskitchen.com/2010/10/how-to-prepare-clarified-butter/


8/51

Benefits

It has a very high smoking point, therefore is suitable for frying as it will notsmoke under high temperatures.

It is suitable for people who are lactose intolerant, as the entire Milk solids areremoved during the clarifying process.

Lacks in hydrogenated Oils thus preferred by health-conscious people.

http://chackoskitchen.com/wp-content/uploads/2010/10/Ghee3LS.jpg


9/51

GINGER & YOGURT [INJITHAIR]

InjiThair - In Malayalam 'native language' of the Southern State of Kerala in India is :Inji (Ginger) and Thair (Yogurt)

Ginger is native to India and China. Ginger is also mentioned in Koran, thus wasavailable to Arabs. In Europe it was part of the table setting, and barkeepers keptpowdered 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 orchopped. Ginger is commonly used as a digestive aid. Ginger's anti-inflammatoryproperties help relieve pain and reduce inflammation associated with arthritis,rheumatism and muscle spasms. Ginger's therapeutic properties effectively stimulate

circulation of the blood, removing toxins from the body, cleansing the bowels andkidneys, and nourishing the skin. It also helps in treatment of asthma, bronchitis andother respiratory 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

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

http://chackoskitchen.com/2009/08/ginger-yogurt-injithair/http://chackoskitchen.com/2009/08/ginger-yogurt-injithair/


10/51

SWEET & SOUR GINGER CHUTNEY(PULIINJI)

Puli is Tamarind and Inji is Ginger in Malayalam. Malayalam is the official language forthe people of Southern Indian state of Kerala. This is a preparation where ginger isthe main ingredient. It is cooked with Tamarind paste and Jaggery.

Puli (Tamarind) is considered an aphrodisiac as well as a laxative, which induces bowlmovement and used for treatment of constipation. Ginger also do have the samegoodness, thus as a combination is really good to have during such elaborate sadhyas.

Things Youll Need:

Ginger - 250 gramsDried Red Chillies - 2Red chilly powder - 1 tbspTamarind paste 50 gramsJaggery syrup 50 mlCoriander leaves - 1 sprigMustard seeds - 1/2 tspOil - 2 tbspSalt - to taste

Golden Touch Mise en Place [20 mins]

1. Peel and chop ginger very finely2. Soak tamarind in 50 ml of hot water for 20 min3. Break Dried Red Chillies into small pieces

Golden Touch Steps [25 mins]1. Heat oil in a pan and add the chopped ginger pieces saute till golden brown2. Add the red chilly powder and stir well. Allow to cool3. Grind the ginger to a thick paste without water

4. Heat tamarind paste along with jaggery syrup on low flame and bring to boil5. Add the ginger paste and keep stirring until the mixture boils to a thick paste6. To hot oil in a pan add mustard seeds allow to pop. Add broken dried red chillies

and curry leaves. Add to the thickened paste

http://chackoskitchen.com/2009/08/sweet-sour-ginger-chutneypuliinji/http://chackoskitchen.com/2009/08/sweet-sour-ginger-chutneypuliinji/http://chackoskitchen.com/2009/08/sweet-sour-ginger-chutneypuliinji/http://chackoskitchen.com/2009/08/sweet-sour-ginger-chutneypuliinji/


11/51

KAYA NURUKKU / BANANA CHIPS

SADHYA STYLE

ONAM, the much awaited grand festival of Kerala is fast approaching and householdsin the villages of Kerala are busy preparing for the grand family unions and sumptuousfeasts. Plantain has always been an unavoidable ingredient in Kerala dishes, thanks toits availability in abundance as the festival season approaches. The nostalgic imagesof grandmother, Mum and Aunts getting together and shouting orders to their trustedlieutenants to get the best plantains from the backyard and to each other to maintainthe quality of the finished product are firmly etched in our memories. This recipe is apopular variation of the trademark banana chips of Kerala which is usually served intraditional sadhyas.

Things Youll Need:Raw plantains 4 nosTurmeric powder tspOil for deep fryingSalt as neededWater 2 cups + cup

Golden Touch Preparation1. Wash the Plantains well and pat dry. Peel off the skin. In a bowl, add 2 cups

water and Turmeric powder. Soak the plantains in this for at least 30 minutes.

2. Drain and dry the Plantains using a paper towel. Now cut the Plantain intoquarter pieces (4 pieces per slice). Make sure that they are thinly sliced intoeven pieces.

3. Add Salt into half cup water with a pinch of Turmeric powder. Mix well and setaside.

4. Heat Oil in a deep pan and add the sliced pieces in batches. Using a slottedspoon, stir frequently to avoid clumping. When they bubble up to the surface (asign they are half ready), add 1-2 tsp of Salt water to the Oil and continuefrying until crisp (This may cause little splashing of Oil, so please stay awayfrom the burner or be very careful while doing this.).

5. Drain excess oil onto a paper towel or newspaper and make sure the chips are

completely cooled before storage in an air tight container.

http://www.cookingwithkairalisisters.com/2010/08/kaya-nurukku-banana-chips-sadhya-style.htmlhttp://www.cookingwithkairalisisters.com/2010/08/kaya-nurukku-banana-chips-sadhya-style.htmlhttp://www.cookingwithkairalisisters.com/2010/08/kaya-nurukku-banana-chips-sadhya-style.htmlhttp://www.cookingwithkairalisisters.com/2010/08/kaya-nurukku-banana-chips-sadhya-style.html


12/51

MANGO PICKLE (ACHAR)

Achaar or pickle is a very spicy condiment which has to be eaten in very small

quantities. Any Indian meal without pickle is unimaginable. Mango pickle can beconsidered to be the queen of pickles. It is easy to make and great to taste. Wethought we would delight you with this easy to make mango pickle today, speciallywhen this is the mango season in our gods own country. We are sure that most of youhave nostalgic memories about spending your good old days amongst the mangogroves in your ancestral homes!!! Let it bring a lotta memories!

Things Youll Need:Raw Mango 1 lb, cut to small cubesRed chilly powder 4 tbsp

Turmeric powder tspAsafoetida powder tspFenugreek powder tspGingelly (Sesame) Oil cupSalt as neededWater cupMustard seeds tspDry red Chilly 4 nosCurry leaves 2-3 sprigs

Golden Touch Steps [2 hrs marination + 30mins ]1. In a mixing bowl, add the cubed Mango pieces along with Turmeric powder andSalt. Mix these together well and set aside for at-least 2 hours.

2. After that, add red Chilly powder, Asafoetida and Fenugreek powder. Mix all wellto combine.

3. Heat Oil (until fumes start to develop) in a heavy bottomed pan. Switch offflame and immediately add Mustard seeds, dry red Chilly and Curry leaves.

4. Add this over the Mango pieces and mix well. Continue mixing until the frothfrom oil is completely disappeared and the raw smell from the Chilly powder isgone.

5. Transfer this to another bowl and set aside.

6. Now in the same pan, boil cup water and add to the prepared Mango pickle.Mix well to combine and spicy, tasty Mango pickle is ready to serve..

http://www.cookingwithkairalisisters.com/2010/07/mango-pickle-manga-achar.htmlhttp://www.cookingwithkairalisisters.com/2010/07/mango-pickle-manga-achar.html


13/51

BEETROOT PICKLE

Things Youll Need: 1 Medium sized beetroot 3-4 Pitted dates 3 Garlic Cloves 1/2 Cup Vinegar Salt as required 1/2 tsp Red Chilli Powder

Golden Touch Steps1. Clean the Beetroot and peel the skin. Cut it into 4 quarters.2. Grate the Beetroot pieces using a Vegetable grater.3. Chop the Dates and Garlic and mix with the grated Beetroot.4. Add Salt, and the Chilli powder.5. Add enough Vinegar to just cover all the ingredients. Mix well and keep

refrigerated for a day or two.6. Take out from refrigerator and mix well and adjust the Salt or sweetness using

more Dates.7. You may need to add little more Vinegar also, and is ready to use.8. Keep refrigerated and it last for few weeks.

http://www.reciperoll.com/2009/08/beetroot-pickle.htmlhttp://www.reciperoll.com/2009/08/beetroot-pickle.html


14/51

GRAPES ACHAR

A must try for all achar (pickle) lovers.I personally would have never thought before of making a Grapes achar, until Iwas inspired by the famous Indian comedy tele-serial akkarakazhchakal.Grapes Achaar is a must try for all, and surely it will be an instant hit for yourfamily and friends.The first time I made this with black seedless grapes, I did not like it as mostof the flesh just melted away. In the second attempt used a mix of green andblack grapes with seeds. The seeds help keep the flesh intact and gave thepickle shape and beauty.

Things Youll Need

Seeded Green Grapes 100 grams Seeded Black Grapes 100 grams Chili Powder 3 tbsp Green Chili 5 nos Turmeric powder tsp Oil 75 ml (add more if necessary) Fenugreek Powder tsp Asafoetida Powder tsp Water 100ml Vinegar 25 ml Mustard seeds 1 tsp Salt to taste


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

http://chackoskitchen.com/2009/11/grapes-achar/http://4.bp.blogspot.com/_8aYsPWb9U3Y/Sv6yuLBfUGI/AAAAAAAAAbI/BTmHlYrM_Mc/s1600-h/Grapes+Achar1vm.jpeghttp://3.bp.blogspot.com/_8aYsPWb9U3Y/SwAvPdr3ncI/AAAAAAAAAbo/qGy--KMvIbk/s1600-h/Grapes+AcharVM.jpeghttp://chackoskitchen.com/2009/11/grapes-achar/


15/51

Golden Touch Steps [35 minutes]

1.Heat Oil in a deep bottomed pan, add Mustard seeds allow to pop.2.Now add the Curry leaves saut for 2 mins.3. Add the Turmeric and Chili powder and saut for another 4 mins, till the

raw flavour leaves.4.Now add the remaining ingredients other leaving out the Vinegar.5. Bring to one boil. Reduce flame, cover and simmer for 15 mins, till water

is reduced.6.Remove from flame. Allow to cool completely and now add the Vinegar.7. Store in an air-tight glass container.

Golden Touch Service

Grapes Pickle is a great accompaniment with Rice and Curry



16/51

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 11 inch cubes


1. To heated oil in a heavy bottomed pan, add Mustard seeds2. and allow it to pop.

3.Add Curry leaves and saute for couple of minutes.4. Add the Apple, Chilly powder, Turmeric powder and Salt. Mix well. Cover

and bring to boil.5. Remove from fire, add Fenugreek, Asafoetida powders and Vinegar mix

well.6. Allow to cool. Store in airtight containers.

Golden Touch ServiceServe as an accompaniment to any Indian main course.

Notes:1. Can be stored upto 2 months in fridge.2. Make sure that oil floats on top of the Apples in the stored container, or elseit will get spoilt

http://chackoskitchen.com/2009/08/apple-achar/http://chackoskitchen.com/2009/08/apple-achar/


17/51

PAVAKKA (BITTER GOURD) ACHAR

Not long back, my better-half spoke about his journey to college, packedwith pickles, to escape from the bland and boring food served in the collegecanteen. I am sure most of us would have some similar story to share of theircolleges days; home-sickness, ragging, worries about future etc To preservethe memory of such college trips, let me introduce to you, my Mumsspeciality Pickle Pavakka Achhar. When it comes to home-made, my Mumscooking is simply the best and she has passed on this passion for good old-fashioned home cooking. I simply love home-made food compared torestaurant food, and if you are passionate to learn Indian home-made food, Iwould seriously recommend you to subscribe to our emails!

No French meal is complete without Cheese; like-wise no Indian meal iscomplete without a Chutney or Pickle or at least Pappadam. As a young girl, Iwas always fancied by the large variety of Fruits and Vegetables that could bepickled in an average Indian home. In the recent past, Indians have take asmall-stride in professionally packing and promoting Indian Pickles andChutneys to the rest of the World, were the choice is endless.

Indian cuisine is as diverse as its people and geography. Travelling fromNorthern tip, Kashmir Switzerland of the East to the Southern tipKanyakumari were three Oceans meet; from the Eastern Ghats to theWestern Ghats, each county / state has its own unique culture, dress,language and obviously food too. My upbringing has allowed me to travel andtaste and enjoy some of these wonderful cuisines.

Most home-made pickles are made in Summer and kept in the Sun during thedaytime to speed fermentation. This fermentation process allowed to soften

http://chackoskitchen.com/2010/09/bitter-gourd-picklepavakkakarela-achaar/http://chackoskitchen.com/2009/11/chai-chai-koffee-koffee/http://chackoskitchen.com/2009/11/chai-chai-koffee-koffee/http://1.bp.blogspot.com/_8aYsPWb9U3Y/TJYYxvdC8lI/AAAAAAAAA5w/MttS3XlRlso/s1600/pavakka+achaarLS.JPGhttp://chackoskitchen.com/2010/09/bitter-gourd-picklepavakkakarela-achaar/http://chackoskitchen.com/2009/11/chai-chai-koffee-koffee/


18/51

and mature the base ingredients in the varied Masala they are preserved. The

acidic nature of the marinade helped prevent fungus growth and extendedshelf-life of the pickles. The acidic nature also called for preservation of Picklesin glass jars or porcelain jars.

In our previous post about the goodness of Pavakka (Bitter Gourd); manypeople 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 aftertaste; 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!

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 Curry Leaves 10 sprigs Oil 12 tbsp Mustard Seeds 1 tbsp Fenugreek Seeds 1 tsp

Vinegar 90 ml Salt to taste

NET WEIGHT: 500 grams

Golden Touch Mis-en Place [30 mins]

Clean and cut Pavakka into 21/2 inch strips. When cleaning, look forblack marks; gouge out the seeds.

Finely slice Shallots. Chop Ginger and Garlic finely. 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

1. Mix the Karela slices with Salt and Turmeric powder. Transfer to a non-stick deep bottomed pan an cook uncovered on high flame for 15 mins.;till all Water starts leaving.

2.Now lower the flame cook uncovered, till all Water dries-up.

http://chackoskitchen.com/2010/09/introducing-bitter-gourd-pavakka-karela-to-the-westerners/http://chackoskitchen.com/2010/09/introducing-bitter-gourd-pavakka-karela-to-the-westerners/


19/51

As Water is the biggest enemy of Pickles this step is a must:

1. Pre-heat oven for 15 mins on Mark 6 at 250 degrees Celsius temp.2.On a baking tray, spread the Pavakka strips and allow to dry for 35minutes, stirring occasionally. (Increase the time as per requirement)The end result should not be like dried strips. If you are living in hotcountries like Asia and Africa, you could leave it in the Sun for about 10hours or more.

3.Heat a non-stick pan with 5 tbsp Oil, add Pavakka in 2 batches or moredepending upon the size of the pan you use. Fry on low flame till crisp.Add more Oil if required.

Stage Two Preparing the Masala1.Heat 2 tbsp Oil in a non-stick pan, add Mustard seeds and allow to pop.2.Add Fenugreek seeds and Curry Leaves saut for a minute.3. Add Shallots, Green Chilli, Ginger and Garlic; saut till golden

brown(about 10 mins on low flame)4.Add Chilli powder, saut for 30 seconds till the raw flavour leaves it.

Stage Three Packing1.Mix Stage 1 and 2.2. Add Vinegar, mix well.3. 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.

http://2.bp.blogspot.com/_8aYsPWb9U3Y/TJYZgtgnT0I/AAAAAAAAA6I/6Nq5K8kn9cg/s1600/pavakka+achaar1LS.jpeg


20/51

RASAM

To a South Indian, there is no greater pleasure than having a bowl of Rasam and Rice.

People from Kerala and Tamil Nadu call it Rasam. Were as people of Karnataka call itCharu and those from AndraPradesh call it Saru.

Legend says, a South Indian King threw a grand feast, and all the Sambar wasconsumed by the host himself. Now the kitchen staff was left with no Sambar for therice. Here one of the chef took all the left over ingredients of Sambar like thetomatoes, tamarind juice and spiced it up in such a way that all present liked it verymuch. Here a new dish was born Rasam.

Today, Rasam has become he main stay South Indian Meals. A very good Rasam has avery nice flavour of pepper, garlic and curry leaves.

Asafoetida - is reputed to lessen flatulence.Tamarind - Is an Indian aphrodisiac.Aphrodisiac - aphrodisiac stimulates the desire for sex. The name comes from theGreek goddess of love Aphrodite.

Things Youll Need: Ripe Tomatoes - 2 (size of a tennis ball) Shallots - 4

Ginger - 1 inch size Garlic - 4 cloves Coriander Leaves - 50 grams

Red Chili Powder - 1/2 tsp Crushed Pepper Corns - 10 Turmeric Powder - a pinch Curry Leaves - 2 sprigs Cumin Seeds - 1/2 tsp Mustard Seeds - 1/2 tsp Dried Red Whole Chillies - 2 Asafoetida - a pinch

Tamarind - 50 grams Fenugreek Seeds - 1/4 tsp Water - 4 cups Oil - 2 tsp

http://chackoskitchen.com/2009/08/tomato-rasam-indian-spiced-tomato-soup/http://chackoskitchen.com/2009/08/tomato-rasam-indian-spiced-tomato-soup/


21/51


1. Chop tomatoes, shallots, ginger, garlic and coriander leaves2. Blend ginger and garlic to a smooth paste. At this stage keep 2 cloves of garlic

aside.3. Crush the 2 cloves of garlic and pepper corns together, keep aside for

tempering*4. Break the dried red chillies into 2 or 3 pieces

5. To 100 ml hot water add tamarind. Leave aside for 15 mins. Now squeeze outthe tamarind juice

Golden Touch Steps [40 mins]1. In a pressure cooker take all the chopped ingredients, ginger/garlic paste and

tamarind juice

2. Add red chilli powder, turmeric powder, salt and Asafoetida. Add water. Bring to1 whistle and simmer for 30 mins.

3. Use a potato masher to make a fine paste of the pressure cooked ingredients.

4. In a pan, heat oil. Add mustard seeds, when they pop, add cumin seeds, brokendried red chilli, Fenugreek seeds, curry leaves, crushed garlic & pepper cornsand saut for 2 mins.

5. Add this to the pressure cooked ingredients.

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

sauces at the end of cooking, to boost the flavouring



22/51

YOUGHURT SOUP WITH CUCUMBER

Sometimes you think a mid-week supper is the hardest to prepare, when it isnot. Let me introduce a family favourite of mine, which hardly takes any timeto prepare. Sometimes I think to myself, I could not live without this wonderfulcurry, and over the years I have managed to try so many variations of thiscurry, is just amazing. Making this curry to perfection has been handed overfrom my Grandma to my Dad and then over to me now. Over the last fouryears 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, whatis all this fuss about; well if you are not vigilant you will certainly end-up in acurdled soup, which is as good as draining into the sink. My Grandma used tosay, the best accompaniment to Rice is a perfectly made Yoghurt curry andPoppadom. Indeed it is, so soothing, so perfectly relaxing for your stomachaway from all the spicy foods of everyday life. I recommend you try thiscombination to know what exactly I mean. To enjoy this combination, youremind 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 Riceand Yoghurt soup. Now all you have to do is enjoy eating with your cleanhands, served by your partner. I guess Westerners would object to this idea ofeating with your hands; what I would suggest is, try it. You will love it. It willtaste better. Moreover, you will enjoy being served by your better-half.

This curry is usually made as an accompaniment for Rice with a combination ofother spicy curries, but you could also have it just as a soup (as a cold soupnot 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 Kingand dinner like a pauper, as eating most of your carbohydrates, such ascereals, breads and fruit, earlier in the day is recommended as your body doesnot need them at night.

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

learn why?

http://chackoskitchen.com/2010/10/spiced-yoghurt-curry-with-cool-cucumber/http://chackoskitchen.com/2009/08/pappadam/http://chackoskitchen.com/2009/08/pappadam/http://chackoskitchen.com/2010/10/spiced-yoghurt-curry-with-cool-cucumber/


23/51

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 Curry Leaves 2 sprigs Garlic 1 tsp Salt to taste Turmeric Powder tsp Kashmiri Chilli Powder or Paprika Powder tsp Fenugreek Powder tsp Mustard Seeds tsp Oil 1 tsp

Golden Touch Mis-en Place [5 mins]

Using a wooden spatula mix the Yoghurt with Salt, Turmeric and Chilli powder toa smooth consistency*.

Finely chop Tomatoes and Shallots, store separately. Peel and cut the Cucumber into small rectangular pieces of 11/4 inch size. Wash and pat dry with a kitchen towel the Curry Leaves.

http://2.bp.blogspot.com/_8aYsPWb9U3Y/TKuGjxvMjZI/AAAAAAAAA7U/qvZq8_j7CeI/s1600/Spiced+Yoghurt+Curry+With+Cool+CucumberLS1.jpeg


24/51

Golden Touch Preparation [15 mins]1. In a deep bottomed pan(kadai) heat Oil. Add Mustard Seeds and allow to

pop.

2.Add the Curry Leaves, chopped Shallots, saut till golden brown.

3.Add Tomatoes and saut for about 3-4 mins till it gets cooked.

4.Add 250 ml Water and Cucumber, cover and cook for about 10 mins onhigh flame. I wanted to bite into the Cucumber in the curry, but if youwant to soften it further you may cook longer, but I suggest you wouldlove biting into the Cucumber.

5. Switch off the flame for about 2 minutes. This will calm down the boilingWater thus prevents splitting of the Yoghurt when added.

6.Now add the remaining 250 ml Water (hot and not boiling) to the Spicesand Yoghurt mix, bring to a smooth consistency, also known as Butter-Milk.

7. Pour this Butter-Milk into the kadai, switch on the flame (medium-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 whenyou 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 hassteam rising from it, it is ready. If you continue beyond this point it willcertainly split and curdle. Now the best thing to do it dish it out immediatelyinto a large bowl, (else the heat from the kadai is enough to curdle theYoghurt). Now the most important things to follow are:

1.Never cover the bowl till it is completely cold2.When serving never reheat in any form (even Microwave) as

this additional heat could curdle(split) the Yoghurt.



25/51

KAACHIYA MORU ( YOGHURT SOUP )Spiced buttermilk, is Kaachiya moru. You could use it as a soup or as a curry with rice.Non-spicy and delicious. My family is a die-hard fan of this soup, any time any day,

this is my favourite of Yoghurt preparation.

Things Youll Need:Natural Yoghurt 500mlWater 250mlShallots - 5Tomato 1 (optional)Ginger 1inch sizeGarlic Flakes - 2Fenugreek Powder - 1/4tspTurmeric Powder - 1/4tsp

Chili Powder - tspCurry Leaves 2 sprigsDried Red Chili - 4Mustard Seeds 1 tspOil - 1tbsp


1. Using a hand blender, make a smooth paste of the Yoghurt. Add Salt, Turmeric,Chili powder & water to make a free-flowing butter-milk. Add more water if theButter-milk is too thick

2. Chop Shallots, Ginger, Garlic & Tomato3. Break the dried Red Chili into small pieces


1. In a deep bottomed pan heat oil. Add Mustard seeds allow to pop.2. Add the Curry leaves, dried Red chilli, Shallots, Ginger, Garlic & saut till

Shallots become golden brown3. Lower the flame. Sprinkle little water*.4. Pour the Butter-milk, stir continuously** for 10mins. Remove from flame

immediately on seeing steam coming-up***

NOTES:*Sprinkling water allow the temperature of the pan to reduce, or else the Yoghurtstarts 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 fromthe ladle, Moru is done. Leave the pan open till it cools down or will curdle from theheat

http://chackoskitchen.com/2009/08/kaachiya-moru-yoghurt-soup/http://chackoskitchen.com/2009/08/kaachiya-moru-yoghurt-soup/


26/51

LENTIL SOUP WITH COCONUT

A warm, mild soup, with the sweetness of coconut, is a delight to have on itsown 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 thispart 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 arediagnosed with Kidney stone. Although kidney stone is related to Calciumdeposit, but some Kidney stone complications relate to proteins. Add agenerous amount of Garlic to avoid flatulence and indigestion.

Research in India proves Lentils are as good for the environment as they arefor our health. Nitrogen-producing bacteria grow naturally at the roots,enriching the soil. Different Lentils have different cooking times and requiresoaking, do read my article on Common Lentil Varieties.

Things Youll Need:

Chana Dal 250 grams Freshly Grated or Dessicated Coconut 100 grams Mustard Seeds tsp Dried Red Chili 4 Shallots 4 Turmeric Powder tsp Curry Leaves 2 sprigs Garlic 2 tbsp Water 1 liter Ghee(Clarified Butter) 3 tsp Salt to taste

http://chackoskitchen.com/2009/12/lentil-soup-with-coconut/http://chackoskitchen.blogspot.com/2009/12/some-common-lentil-varities.htmlhttp://1.bp.blogspot.com/_8aYsPWb9U3Y/SzPBMC-jJBI/AAAAAAAAAfE/Sc0zEgeh8gg/s1600-h/Chana+Dal+with+CoconutVM.jpeghttp://chackoskitchen.com/2009/12/lentil-soup-with-coconut/http://chackoskitchen.blogspot.com/2009/12/some-common-lentil-varities.html


27/51


Wash Lentils thoroughly. Honestly you will never be satisfied by washing,the more you wash the more it looks dirty. 3-4 washes is enough, or yourisk losing out a lot goodness from the Lentils top layer.

Soak in water for atleast 6 hours. Drain. Finely chop the Shallots.


1.Heat 1 tbsp Ghee in a pan.2.Add and saut Lentils for about 5 minutes.3. Transfer this into a pressure cooker, add Turmeric powder and Water.

Cook until 2 whistles, reduce flame and cook for another 20 minutes.4. In the same pan heat the 1 tbsp Ghee.5.Add Mustard seeds, allow to pop.6.Add Curry leaves saut till they get fried and curl.7. Add Dried Red Chilli, broken in small pieces and Shallots. Saut till

golden brown.8. In a separate pan add the remaining Ghee, add Garlic* saut for 2

minutes. Add Coconut and allow it to become light brown.9.Now to the mashed and well cooked Lentil soup add the sauted

ingredients and Salt.

Golden Touch ServiceDrizzle a few drops of fresh melted Ghee on the soup and not it is ready to beserved.

NOTES:* Garlic for me it is a must to saut Garlic. Sauting brings out the fullflavour of Garlic and gives a fine aroma to the soup.I recommend using Ghee for this recipe



28/51

OKHRA KICHADI

Things Youll Need:Okhra - 150 gramsNatural Yoghurt 300 mlGreen Chillies 2Dry Red Chillies - 3Mustard Seeds - 1tspGrated Coconut - 100 gramsCurry Leaves - 2 sprigsOil - 2 tbspSalt to Taste

Golden Touch Mise en place [5 mins]1. Cut Okhra lengthwise. Now slice them into inch size.2. Grind grated coconut, green chillies and half of the mustard seeds. Keep aside3. Break dried red chilli into 2 or 3 pieces

Golden Touch Steps [15 mins]1. Heat oil. Fry Okhra till crispy. Drain and remove.

2. Add the remaining mustard seeds into the same oil, allow to pop and add thebroken red Chillies and curry leaves saut for 2 mins.

3. Lower the flame and add the coconut paste, add in the Yoghurt slowly. Keepstirring.

4. Add Okhra and salt. Remove from flame.

Notes:1. Pavakkai (Bitter Gourd) may also be used instead of Okhra as a variation2. Okhra is also known as Bhindi, Ladies Finger3. After the addition of Yoghurt do not increase the flame or allow to boil as

Yoghurt will curdle and spoil

http://chackoskitchen.com/2009/08/okhra-kichadi/http://chackoskitchen.com/2009/08/okhra-kichadi/


29/51

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* Curry Leaves 2 sprigs Ginger Garlic Paste 1tbsp Salt to taste Turmeric Powder tsp Water 350 ml Chilli depending on taste (optional)

Golden Touch Mis-en Place [15mins]

Finely shred Cabbage. Chop Onion finely. Soak Red Beans overnight in hot Water. Wash and change water regularly.

Golden Touch Preparation

1. Bring Red Beans to boil. Reduce flame and simmer for 30 mins, covered.2. Meanwhile cover and cook the remaining ingredients in a Kadai, for about 10

mins.3. Mix in red Beans to step 2, adjust seasoning if necessary and serve.

Golden Touch Service

An excellent option to steamed Rice with Chutney.

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

http://chackoskitchen.com/2010/12/cabbage-with-red-beans/http://chackoskitchen.com/2010/12/cabbage-with-red-beans/


30/51

BLACK EYED BEANS & ASH GOURD OLAN

No Sadhya(Feast) in Kerala is complete without Olan. Such a great emphasis is onOlan for any Sadhya, yet it is the simplest to make. It's an unique dish, were not asingle spice is added to it, Chili is optional. Olan is flavoured with Coconut milk andcurry leaves, when all the ingredients are added in the right proportion, it tastesheavenly. You just cannot forget the taste in a rush.

Things Youll Need:

Black Eyed Beans - 100 grams Ash Gourd / Courgettes - 100 grams Green Chillies (optional) - 2 Coconut Milk - 150 ml Water - 150 ml Coconut Oil - 1 tbsp Salt To taste Curry Leaves - 1 sprig


1. Soak Black Eyed Beans preferably overnight2. Peel and cut Ash Gourd or Courgettes into 1/2 inch by 1/2inch cubes

Golden Touch Steps [30 mins]1. In a pressure cooker, add water & Beans, bring to 1 whistle. Lower flame &

simmer for 20 mins2. Add Ash Gourd & Green Chili & cook for 10mins. Lower flame.3. Add Coconut Milk, simmer for 5 mins (do not allow to boil). Remove from flame4. In a pan heat Oil, add Curry leaves & saut for 2 mins. Remove & add to the

Olan.

http://chackoskitchen.com/2009/09/olan/http://chackoskitchen.com/2009/09/olan/


31/51

PUMPKIN & PLANTAIN OLAN

Olan is a traditional curry in Kerala. Different recipes are used in different areas, this

is the one followed in Malabar regions.

Things Youll Need: 1 cup white Pumpkin - cut into 1 inch squares 1-2 Green Chillies 1/2 cup raw Plantain(Pachakkaya) - Skinned and cut into thin round pieces

3-4 long beans , cut into 1 inch length pieces. 1/2 cup Coconut Milk Salt - as required

1/2 tbsp Coconut Oil

Golden Touch Steps [20 mins]1. Cook Pumpkin, Plantain and the Beans together with

Salt and enough Water to just cover the Vegetables.2. Cover the pot with a lid so that the water does not evaporate.3. Cook until the vegetables are soft. It takes about 10-12 minutes.4. Add the green Chillies and Coconut milk and continue cooking at low flame for

few more minutes.5. Adjust the Salt if required.6. Do not boil at this stage.7. Pour the Coconut oil over the curry, mix well and remove from heat.

http://www.reciperoll.com/2009/08/olan-onam-special.htmlhttp://www.reciperoll.com/2009/08/olan-onam-special.html


32/51

SAMBARThe origins of this dish is uncertain though legends has it that it originated in thekitchen of Thanjavur Marathas ruler Shahuji, during the 18th Century. It is believedthat Shahji had a liking for a dish called Amti which had Kokum as one of its mainingredients. In one particular season, the Kokum which was imported from theMaratha homeland ran out of supply and someone suggested him that the locals usedtamarind pulp for sourness. Shahji experimented the dish with the Tuvar Dal,vegetables, spices and the tamarind pulp served his coterie and his cousin, Sambhajiwho was visiting him. The court liked the dish and named it Sambhar after the guestof 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 more.... But today you will findend number of varieties to Sambar, for e.g. Tomato Sambar, Garlic Sambar, drumstickSambar, shallot Sambar the list just continues.... I still like the Sambar were all theabove ingredients come together and are cooked in a thick gravy base of lentils. Somehotels 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 apressure cooker, but I like it cooked in a normal deep bottomed pan. The advantagehere is you get the smell of Lentils (Dal), Garlic & Vegetables wafting from the kitchento every room in the house, making you hungry even before it is 1/2 way through.This craving for Sambar makes it more and more delicious.

Please follow the vegetables cut, exactly as mentioned.

Things Youll Need: Brinjal 1 (100 grams)

Raw Banana (Nenthrakaya) 1 DrumStick 2 Ladies Finger (Okhra/Bhindi) 4 Tomato 2 Potato 2 Yam 50 grams Tuvar Dal or Masur Dal (Red Lentils) 100 grams Shallots 10 Coriander Leaves - Bunch Green Chillies Garlic 6 pods Curry Leaves 2 Sprigs Red Chilli Powder 1 tsp Sambar Powder 2 tbsp Tamarind Golf ball size Asafoetida - tsp Fenugreek Seeds tsp Turmeric Powder - tsp

http://chackoskitchen.com/2009/08/sambar/http://chackoskitchen.com/2009/08/sambar/


33/51

Salt to Taste Mustard Seeds - tsp Whole Red Chilli Oil 2 tbsp

Golden Touch Mise en place [20 mins]1. In a cup of hot water immerse the Tamarind for 10 mins2. Cut Drumsticks into 3 inch pieces3. Cut Okhra into 3 inch pieces and slit from centre making it into 2 halves4. Cut Raw Banana and Brinjal into 3 by inch batons5. Cut Tomatoes into 4 quarters6. Dice Yam & Potatoes into 11/2 by 11/2 inch cubes7. Slit Green Chillies & Shallots into 2 halves8. Chop Garlic and Coriander and store separately

Golden Touch Steps - [50 mins]

1. To a deep bottomed pan add Drumstick, Raw Banana, Brinjal, Tomatoes, Yam,Potatoes, Green chilli, Tuvar Dal and water just enough to cover them

2. Squeeze Tamarind pulp out of the water, add the pulp to the pan. Bring to boiland simmer for 30 mins on low flame

3. In a separate pan dry roast the powders Chilli/Coriander/Sambar & Fenugreekseeds for 5 mins till all the raw flavour is gone. Be careful not to burn. Add tothe 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 Addchopped Coriander leaves. Leave on low flame for another 7-8mins. Removefrom flame.



34/51

AVIYAL

This is a Classic Kerala Sadhya(Feast) mainstay item. One of my kind reader and

editor pointed out the importance of Aviyal in Sadhya, especially ONAM, and here it is.Aviyal is a kind of vegetable medley, made from various vegetables, therefore ishealthy. It is a mild curry, and the taste lingers on...

"It is supposed to have been invented by Bhima (one of the Pandava brothers) duringhis agnaathavaasa. According to the legend, Ballav (Bheem's name during this time)when he assumed his duties as the cook in the kitchen of Virata, did not know how tocook. One of the first things he did was to chop up many different vegetables, boilthem together 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 Royal kitchen ofHYPERLINK "http://en.wikipedia.org/wiki/Travancore"Travancore. The Chef ran out ofvegetables to prepare his planned dishes, and in an instant he cut up all availablevegetables and topped up with grated coconut & Aviyal was born.

My mummy always used to make Aviyal with gravy, probably that's what I have seencoming from Christian families. But Aviyal served during Marriage Luncheons & OnamSadhya are always dry types, this variation is mostly prepared in the Hindu homes. Mywife prepares this excellent variety, and here I have one of her classics. Like Sambaryou can again pressure cook Aviyal but when slow cooked in a deep bottomed pan itpulls 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 thesmells of food & miss out on this. Smelling is linked closely to the flavour of the food &one begins to enjoy the food being prepared by smelling.

These precautions you must follow in preparing Aviyal:

1. All vegetables are cut only lengthwise (2inch by 1/2inch)2. Do not overcook or you'll end up in a soup.3. The following vegetables are never used:

Beetroot - as it discolours the entire Aviyal as red

Tomato, Cabbage and Ladies Finger(Okra) makes Aviyal watery

Sweet Potato, Radish, Turnip, Cauliflower & Mushroom are best avoided Instead of Tamarind use Raw Mango & a splash of Natural Yoghurt to get the

sour taste

4. Depending upon availability the following Vegetables go well together:

1. Plantain(Raw Green)

2. Yam - Chena3. Brinjal4. Carrot5. Beans - Long Runner Beans

http://chackoskitchen.com/2009/08/aviyal/http://chackoskitchen.com/2009/08/aviyal/


35/51

6. Drumsticks(with proper Indian/Sadhya Vegetables)7. Green Raw Mango8. Potato9. Snake Gourd -Trichosanthes Cucumerina

10. Ivy Gourd - Kovakai - Tindora

11. Courgette - Zucchini instead of Cucumber

Things Youll Need:

1. Raw Green Plantain 50 grams2. Brinjal - 50 grams

3. Tindora - 50 grams (optional)4. Yams- 50 grams5. Carrot 50 grams6. Green Beans/Long String beans - 50 grams7. Courgette/Ash Gourd - 50 grams

8. Potato - 50 grams (optional)9. Drumsticks - 50 grams10. Green Chillies 211. Raw Mango -1/212. Turmeric Powder 1/2 tsp13. Salt to taste14. Water - 200ml15. Grated Coconut 1 cup16. Cumin Seeds 1/2 tsp17. Curry Leaves - 2 sprigs18. Curd 2 tbsp

19. Coconut Oil- 2 tbsp


1. Cut all vegetables into 2 inch by 1/2inch pieces like French Fries. Keep themseparate.

2. Grind Coconut, Cumin seeds, Green Chillies to a fine paste. Keep aside.


1. In a deep bottomed pan, add all Vegetables, add water, Salt, Turmeric powder &

slow cook for 20 mins.2. Now add the Coconut paste, mix well, sprinkle the Coconut oil & Curry leaves,leave on low flame for another 10 mins, by now it will be dry & done

3. Allow to cool.4. Mix in the Yoghurt and leave it covered.

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 thetopmost layer.



36/51

AVIYAL ( with Vegetables locallyavailable in West )

AVIYAL can arguably be stated as the king of Kerala Sadhya (large traditional feast).The unique proportions of various vegetables, the assortment of a plethora of colors,the clever use of coconut and that magical sprinkle of the coconut oil at the end bythe head cook as they prepare Aviyal for the traditional sadhyas are delightful andmouthwatering memories of our childhood.

Things Youll Need:Carrot (1 small)Zucchini (Courgettes), Yellow Squash, Cuccuza Squash,Drumsticks, Potato, Plantain (small) 1 each cut to batonsGrated Coconut cup

Cumin seeds a pinchGreen chilly 1 no, medium sizedRed Chilly powder tspTamarind pulp 1tspTurmeric powder tspSalt as neededCurry leaves 2 sprigsCoconut oil 1 tsp

Golden Touch Preparation [30 mins]1. Pulse together Coconut, Cumin seeds and Shallots (Chathachu edukuka). Set

aside.2. Add 1/4 tsp Coconut Oil to a deep pan and put a sprig of Curry leaves.3. Add the Vegetables and green Chilly with Water just enough to cover the

Veggies.4. Add Turmeric powder, Chilly powder and Salt. Cook until 90% of the Water is

evaporated and the Vegetables are cooked through.5. Add the Tamarind and mix well.6. Add the Coconut mixture and combine to mix. Cook for another 2 more

minutes. Switch off the flame and add more Curry leaves, drizzle with Coconutoil. Mix. Keep covered until ready to serve.

http://www.cookingwithkairalisisters.com/2010/07/aviyal-with-locally-available.htmlhttp://www.cookingwithkairalisisters.com/2010/07/aviyal-with-locally-available.htmlhttp://www.cookingwithkairalisisters.com/2010/07/aviyal-with-locally-available.htmlhttp://www.cookingwithkairalisisters.com/2010/07/aviyal-with-locally-available.html


37/51

THORAN

Thoran (pronounced [to an])*. Thoran is a preparation of the Southern Indian State of Kerala, were it is a everyday affair. This is a dry preparation of White Cabbage and

Runner Beans. Cabbage & Beans blend well to give this excellent Thoran.

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

Things Youll Need:White Cabbage 500 gramsRunner Beans 250 gramsOnion 1 medium sized

Garlic cloves - 4Black Gram (whole Urad Dal) - 1tbspDried Red Chilly- 4Turmeric Powder 1/4tspRed Chilly Powder 1/4tspDesiccated Coconut 200 gramsOil - 2tspCurry leaves - 2 sprigsMustard Seeds - 1/2tspCumin Seeds - 1/4tspSalt to taste


1. Chop Cabbage & Garlic finely (Do not use a shredder as it will make theCabbage soggy)

2. Cut Beans at an angel of 45 degrees to get a diagonal shape, this gives thecooked Thoran a good look

3. Break the whole dried Red chilly into 3 or 4 pieces


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

2. Now add rest of the ingredients. Mix well3. Lower the flame, cover and cook for 10 mins till the Cabbage starts 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 willnot be sticking to each other

NOTES:Thoran pronunciation reference WIKIPEDIA

http://chackoskitchen.com/2009/08/thoran/http://chackoskitchen.com/2009/08/thoran/


38/51

PINEAPPLE PACHHADY

Pineapple is eaten fresh or canned. Is available as juice or as a combination of juices.It is cooked, used in desserts, ice-creams and in fruit cocktail. Although pineapple is

considered good for many illness, it also considered to induce child-birth in India.

Things Youll Need:

Semi-Ripe Pineapple 500grams Grated Coconut 200grams Natural Yoghurt 200ml Dried Red Chili 4 Turmeric Powder 1/2tsp Mustard Seeds 1 tsp Water 200ml Salt to taste Oil 1 tbsp


1. Cut Pineapple into 2inch by 1/2inch batons2. Grind Coconut and dried Red Chili to a smooth paste

Golden Touch Steps [5 mins]1. Boil Pineapple in water with Turmeric & Salt for about 20 mins. Lower the flame2. In a pan heat Oil, add Mustard Seeds, allow to pop. Add Curry leaves, add the

Coconut paste saut for 2 mins.

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

http://chackoskitchen.com/2009/08/pineapple-pachhady/http://chackoskitchen.com/2009/08/pineapple-pachhady/


39/51

ULLI THEEYAL [ Shallots in CreamyCoconut Gravy ]

Being Onam, this week I ended up making many traditional and nostalgic Kerala

dishes. Ulli Theeyal is one among many, Kerala dishes, which is an excellentcombination to Rice and Chapattis. The smell and taste lingers on... I just love it!!

Theeyal is usually dark brown in colour and is derived by browning of Coconut. and isa mild dish thus anyone can enjoy this without burning there tongue.

Things Youll Need: Shallots 200grams Curry Leaves 4 sprigs Grated Coconut 200grams Water 400ml

Tamarind Paste 50grams Mustard seeds 1/2 teaspoon Asafoetida 1 Pinch Dried Red Chillies 6 Coriander Powder 1tbsp Cumin seeds 1/4 tsp Turmeric powder 1/4 tsp Oil 3tbsp Salt to taste


1. Peel and cut the shallots into 2 halves2. Soak tamarind in hot water for 10mins

Golden Touch Steps [30 mins]1. Heat 1tbsp Oil, reduce flame and saut the grated Coconut and dried red

Chillies till golden brown and you get the fine aroma of Coconut

2. Add Coriander powder, Cumin seeds and saut for another 2 mins. Add 100mlwater, to prevent it from burning. Remove from flame, allow to cool and grindto a smooth paste

3. In another pan heat the remaining Oil, add Mustard seeds allow to pop. AddCurry leaves

4. Add the Shallots saut for 10 mins till lightly golden brown.5. Now add Water and the remaining ingredients, bring to boil. Reduce flame and

simmer for another 15 mins.

NOTES:Ulli used here is Shallots also known as Chuvannulli.

http://chackoskitchen.com/2009/08/ulli-theeyal-shallots-in-creamy-coconut-gravy/http://chackoskitchen.com/2009/08/ulli-theeyal-shallots-in-creamy-coconut-gravy/http://chackoskitchen.com/2009/08/ulli-theeyal-shallots-in-creamy-coconut-gravy/http://chackoskitchen.com/2009/08/ulli-theeyal-shallots-in-creamy-coconut-gravy/


40/51

VAZUTHANENGA THEEYAL [ Aubergine inCoconut Gravy ]

Brinjal is native to India, and since has moved to West Asia and the West. In India ithas been cultivated since medieval times.

Brinjal is a good source of Folic acid and potassium. It is also high in Vitamin B6, is agood source of fibre, less of sugar. If one were to list the different dishes preparedfrom Brinjal, it would easily cross 100, from India itself. In the coming days I will tryto compile some of the most commons ones.

Vazhuthanenga Theeyal is another favourite from the Southern State of Kerala inIndia. This curry is rich in flavours, taste and is usually dark brown colour. It's tangy.It's spicy with a rich Coconut flavour. Although Brinjal flesh on it own has a bittertaste, when when cooked well, absorbs all flavours, and disguises itself as one of thebest vegetables around for cooking. Theeyal with Brinjal is a very popular dish ofKerala and goes very well with plain Rice. You need to really try this just once, andyou'll fall in love with it!

Things Youll Need: Brinjal -300grams Shallots 10 Grated or Desiccated Coconut 150grams Water - 300ml Tamarind golf ball size Red Chilly Powder 1 tsp Coriander Powder- 2 tsp Turmeric Powder-1/4 tsp Asafoetida - a pinch Fenugreek Powder a pinch Mustard Seeds 1/2 tsp Curry Leaves 3 sprigs Dried Red Chillies 2 Cumin Seeds -1/2 tsp Salt to taste Oil 3 tbsp


1. Cut Brinjal into 3inch by inch size2. Soak tamarind in 300ml water for 20mins. Squeeze out the pulp and discard

the seeds

http://chackoskitchen.com/2009/08/vazhuthanenga-theeyal-aubergine-in-coconut-gravy/http://chackoskitchen.com/2009/08/vazhuthanenga-theeyal-aubergine-in-coconut-gravy/http://chackoskitchen.com/2009/08/vazhuthanenga-theeyal-aubergine-in-coconut-gravy/http://chackoskitchen.com/2009/08/vazhuthanenga-theeyal-aubergine-in-coconut-gravy/http://chackoskitchen.com/2009/08/vazhuthanenga-theeyal-aubergine-in-coconut-gravy/


41/51

Golden Touch Steps [30 mins]1. In a pan heat 1 tbsp oil. Add Coconut, saut till golden brown

2. 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 grindto a smooth paste. Keep aside.

3. 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 5mins

4. Now add the Brinjal and Tamarind water, bring to boil allow to simmer on lowflame for 20 mins

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



42/51

KALAN

Kalan is a preparation of raw Plantains (nenthra-kaya) and Yam (chena), in a thick

gravy of Coconut and natural Yoghurt paste. This preparation is mild to taste buds,involving the use of very little Pepper and Chillies. Yams are considered to have lowerglycemic 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 Turmeric Powder 1/4tsp

Fenugreek Powder (Methi powder/Uluva) 1/2tsp Dried Red Chili 2 Mustard Seeds 1tsp Curry leaves 1sprig Salt to taste Oil 2tbsp

Golden Touch Mise en Place [10 mins]1. Cut yam and plantain into 3inch by 1/2inch batons2. Grind coconut and cumin seeds into a smooth paste, without water3. Break red chili into 2/3 pieces


1. In a deep bottomed pan boil plantain and yam with salt, turmeric & pepperpowder, cook till water dries up, about 20 mins. Lower flame

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

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 brown4. Add this paste to the above mix, remove from pan once boiled

http://chackoskitchen.com/2009/08/kalan/http://chackoskitchen.com/2009/08/kalan/


43/51

NENTHRAKAYA MEZHUKKUPURATTI

Nenthrakaya in Malayalam is Raw Plantain and Mezhukkupuratti stands for frying.

Malyalam is the local language of people from Kerala, the Southern State of IndiaRaw Plantains are shaped as batons and fried in oil. Used as a side dish for lunch ordinner. These plantain are firmer than normal dessert banana and have lesser sugarcontent. They are steamed, boiled, made as dessert - Pazham Prathaman, BananaChips.

Things Youll Need:Raw Banana 2 (about 300grams)Turmeric powder 1/4tspChili Powder 1tsp

Water 100ml (optional)Salt to tasteOil 100 ml

Golden Touch Mise en Place [7 mins]1. Peel and slice Plantain into 21/2 inch by 1/2inch batons.2. Immerse in water to avoid it from blackening; refer Cooking

Tips3. Rub in Turmeric, Chili powder and Salt

Golden Touch Steps [20mins]Two ways of preparing this:A. Heat Oil and deep fry on low flame, turning over occasionally, for 15-20 mins.

B. To lessen the use of Oil, boil Plantain in water for 10mins. Now transfer to a pan inwhich the Oil is hot, stir occasionally.

http://chackoskitchen.com/2009/08/nenthrakaya-mezhukkupuratti/http://chackoskitchen.blogspot.com/2009/07/cooking-tips.htmlhttp://chackoskitchen.blogspot.com/2009/07/cooking-tips.htmlhttp://chackoskitchen.com/2009/08/nenthrakaya-mezhukkupuratti/http://chackoskitchen.blogspot.com/2009/07/cooking-tips.htmlhttp://chackoskitchen.blogspot.com/2009/07/cooking-tips.htmlhttp://chackoskitchen.blogspot.com/2009/07/cooking-tips.html


44/51

SQUASH AND RED BEAN ERISSERI

While browsing through the vegetable shelves in 'Asda' I came across Squash, whichsomewhat 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 wasyummy... I like this curry on its own even without rice and is a mild curry, whichtastes wonderful. The only difference I found between Squash and Pumpkin's were:

1. The flesh of squash is very hard, thus takes a longer time to cook2. I hardly found any seeds in squash that I brought here in UK

Things Youll Need: Pumpkin (Squash) - 300grams Red Beans - 100grams Coconut Milk - 140ml

Dried Red Chili - 5

Mustard Seeds - 1tsp Curry Leaves - 2 springs

Water - 500ml Grated Coconut - 75grams Shallots - 4 Garlic Flakes - 6 Ginger 2inch size Cumin Seeds - 1/2 tsp Turmeric Powder - 1/2 tsp

Green Chili - 3 Salt - to taste

Oil - 2 tbspGolden Touch Mise en Place [10 mins]

1. Peel and cut Squash into 2inch cubes2. Wash and soak Red beans, preferably overnight.3. Finely slice Shallots


1. Pressure cook Red beans and Squash cubes in water until 1 whistle and allow tosimmer for 25mins on low flame

2. In a pan heat oil add Mustard seeds allow to pop. Add Curry leaves, gratedCoconut, Turmeric powder, chopped Shallots, Salt and saut for 5 mins till

Shallots turn golden brown, remove from flame and keep aside3. Blend Cumin seeds, Garlic, Ginger, Green chilli to a smooth paste

4. To the pressure cooked Squash and add the paste and cook for another 5 minson high flame

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.

http://chackoskitchen.com/2009/08/squash-red-beans-erisseri/http://chackoskitchen.com/2009/08/squash-red-beans-erisseri/


45/51

KOOTTU CURRY (Spicy Version)

Things Youll Need: 1 cup Black Chickpeas, soaked in water for at least 3 hours

1/2 cup Plantain(Pachakkaya) cut into chickpea sized pieces 1/2 cup Elephant Yam(Chena) cut into cut into chickpea sized pieces 1/2 cup grated Coconut

4-5 pearl Onions, skinned 1/2 tsp Turmeric powder Few Curry leaves

Few dry Coconut chunks(Thenga kothu) 1 tbsp Coconut oil Mustard seeds Salt as required 2 dried red chillies

1/2 tsp black pepper or pepper powder


1. Cook the Chickpeas with Water and Salt until soft (Use a pressure cooker tocook fast, or soak in boiling water for at-least 8 hours).

2. In a thick bottomed vessel, cook the Plantain and Yam with enough Water tojust cover the Vegetables.

3. Add Turmeric powder and Salt.4. Keep the vessel covered to prevent drying out.

5. When the vegetables are soft add the cooked Chickpeas, along with some of theWater used to cook Chickpeas.

6. In another pan slightly fry the Coconut, black Pepper with the pearl Onions.Coarse grind this mixture and add to the cooked Chickpeas.

7. Mix well and let the Water evaporate. Splutter the Mustard seeds in Coconut Oiland then add the dried Chillies and dry Coconut chunks (Thenga Kothu).

8. Pour this over the prepared Koottu curry.

http://www.reciperoll.com/2009/08/onam-special-koottu-curry.htmlhttp://www.reciperoll.com/2009/08/onam-special-koottu-curry.html


46/51

KOOTTU CURRY (Sweet Version)

Things Youll Need:Chena/Yam 1 cup, cubed

Ashgourd 1 medium, cubedCarrot 1 medium, cubedKadala Parippu/ whole black Chana cupGrated Coconut cup + cupTurmeric powder tspRed Chilly powder 2 tspSarkara/Jaggery cupCurry leaves 2 sprigsMustard seeds tspCumin seeds tspSalt as neededOil 1 tbsp

Golden Touch Preparation1. Boil 1 cup water in a heavy bottomed pan. When it is boiled, add the Kadala

Parippu/ whole black Chana. Cook until it is done.2. Add the Vegetables. Add 1 more cup of Water, mix well and cook for 15-20

more minutes.3. Meanwhile, grind together cup Coconut and tsp Cumin to a smooth paste

with 20ml water. Set aside.4. When the Vegetables are almost cooked (when 95% of the water is evaporated)

add Salt, tsp Turmeric powder, 2 tsp Chilly powder and cup of Jaggery.5. Mix well until the Jaggery is dissolved and add the ground Coconut paste and

Curry leaves. Combine well and switch off the flame.6. In another pan add Oil and splutter Mustard seeds. Add the remaining cup

Coconut and roast it until a golden brown colour. Add this over the Kootucurryand mix.

http://www.cookingwithkairalisisters.com/2010/07/kootucurry-kerala-sadya-delicacy.htmlhttp://www.cookingwithkairalisisters.com/2010/07/kootucurry-kerala-sadya-delicacy.html


47/51

KATTI KALAN

Things Youll Need:Yam cup, cut to chunksPlantain 1 small, Skin peeled off and cut to diagonal chunks

Yoghurt 4 cupsTurmeric powder tspBlack Pepper powder 1 tspGreen Chilly 2 nosCumin seeds tspGrated Coconut 1 cupFenugreek powder a pinch, roastedSalt as neededCurry leavesMustard seeds tspDry red chilly 2 nosOil 1 tbspGhee 1 tsp

Golden Touch Preparation [55 mins]1. Heat a wide mouth pan at medium heat and add the Yam and Plantain pieces

with a cup of water.2. Add Turmeric powder and Pepper powder. Allow the Vegetables to cook well and

then add Salt.3. When the liquid from Vegetables are almost dried up, add 1 tsp. Ghee and mix

well.4. Mash the veggies gently, reduce flame to low and add the beaten Yoghurt to

this.5. Throw in Curry leaves and stir well until Yoghurt starts to boil.6. Meanwhile grind together Coconut, Cumin seeds and green Chilly to a fine paste

with 20ml Water.7. When the liquid from Yoghurt is completely evaporated (4 cups Yoghurt will get

reduced to almost 2 cups), add the Coconut paste and mix well. Cook for a fewmore minutes.

8. Add a pinch of Fenugreek powder and switch off the stove.9. Heat 1 tsp Oil in another pan and splutter Mustard seeds and dry red Chilly with

some Curry leaves. Pour the tempering over the Yoghurt and adjust Salt ifneeded.

http://www.cookingwithkairalisisters.com/2010/08/katti-kalan-thick-yogurt-gravy-thrissur.htmlhttp://www.cookingwithkairalisisters.com/2010/08/katti-kalan-thick-yogurt-gravy-thrissur.html


48/51

VADA KOOTUCURRY

Things Youll Need:

For making Vadas:Urad Dal(Lentils) cupWhole black peppercorns tspSalt as neededOil for frying


1. Soak Urad Dal for at least 4 hours.2. Grind the soaked Dal without water to a smooth consistency.

3. Add the Peppercorns and Salt.Heat Oil in a pan for frying the Vadas.4. Take a spoonful of batter and drop into Oil. Fry until a reddish brown colour is

attained.5. Drain excess oil to a paper towel. Repeat until the batter is finished. Keep aside.

For making KootucurryRed onions 1 no, big, dicedShallots 5 nos, slicedGreen chilly 3 nos, slitGarlic 2 pods, slicedPotato 2 small, cubedCoconut milk cupRed chilly powder 1 tspCoriander powder 3 tspTurmeric powder tspGaram Masala 1 tspDry red chilly 2 nosMustard seeds tspCurry leaves 1 sprigOil 2 tbsp


1. Heat (med-high) Oil in a heavy bottomed pan.2. Splutter Mustard seeds, add dry red Chilly and Curry leaves.3. Next add Shallots and fry for a minute.4. Add in red Onions, Garlic and green Chilly, saut till Onions are translucent.5. Mix together red Chilly powder, Coriander powder, Turmeric powder and Garam

masala in a bowl and add to the onions.

http://www.cookingwithkairalisisters.com/2010/02/vada-kootucurry-serves-4.htmlhttp://www.cookingwithkairalisisters.com/2010/02/vada-kootucurry-serves-4.html


49/51

6. Fry till the raw smell from the dry Masala is gone.7. Now add the cubed Potatoes and mix well.8. Add water to cover the Potatoes and cook covered.

9. When the Potatoes are cooked, reduce flame to low and add in the fried Vada.10. Sprinkle Salt as needed and allow the Vadas to soak in the gravy for aminute or so.

11. Lastly add half cup of Coconut Milk and mix well to combine. Removefrom flame.



50/51

PAZHAM PRATHAMAN (Banana Dessert)

Pazham is Banana and Prathaman is Dessert in Malayalam. Malayalam is the official

language for the people of Southern Indian state of Kerala.

Prathaman has been an essential dish throughout the history of India. Were as Kheeris the North Indian version of Prathaman. It is usually served during feasts,ceremonies or festivals. In Southern India, any marriage celebration withoutPrathaman is considered incomplete and is served after lunch or dinner on Bananaleaf.

Prathaman is made of Rice, Vermicelli, Wheat or Pazham which is cooked in Milk orCoconut milk. I love Plantain fried, boiled, and baked Plantain are firmer and rich inProtein. The blacker the Plantain skin gets the more tasty (sweet) it turns. Plantains

are normally available in African and Indian grocery stores, usually always.The plantain flower and shoot is also used in cooking in Indian homes. Plantain leavesare used as plates to serve Lunch, especially during festival. Here we will learn tomake 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 mlWater 200 ml

Cashew nuts 10Raisins 10Ghee (Clarified butter) 1 tspCardamom Powder - tsp

Golden Touch Mise en place [2 mins]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 pulp2. Boil Milk and Jaggery together, till reduced to half quantity.

3. Use a Potato masher to mash the Plantain into a smooth paste4. 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 Raisins tilllight golden brown

6. Add the Cashew nuts and Raisins to the Banana pulp along with the Cardamompowder

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 havelot more fat in it, I prefer to go with Milk, which gives me more or less the same taste

http://chackoskitchen.com/2009/08/pazham-prathaman-banana-dessert/http://chackoskitchen.com/2009/08/pazham-prathaman-banana-dessert/


51/51

PAL(MILK) PAYASAM

Things Youll Need:Whole Milk 6 cups + 2 cupsRed Rice (Unakalari) 1 cupSugar 3 cupsCardamom 3 pod, crushedCashew nuts cup, halvedGolden Raisins cupGhee 1 tbsp

Golden Touch Steps1. Wash the Rice in Water and drain. Set

aside.

2. Boil 2 cups of Milk (medium heat) along with the cleaned Rice. Allow the Rice tocook 70%, stirring continuously.

3. Add sugar and stir continuously until Sugar dissolves.4. Now add 2 more cups of Milk from the 8 cups measured. Cook this until the

whole volume reduces to half. Make sure you constantly stir the Milk or else itgets burned at the bottom of the pan. When it reaches half in volume add therest 4 cups of Milk.

5. Cook this for another 20-30 more minutes or until the Rice is completelycooked.

6. Add crushed Cardamom and switch off from the stove.7. In another pan, melt Ghee and fry Raisins and Cashew nuts to a golden colour.8. Pour this over the Payasam and enjoy!!!
http://www.cookingwithkairalisisters.com/2010/08/pal-payasam-serves-6.htmlhttp://www.cookingwithkairalisisters.com/2010/08/pal-payasam-serves-6.html

Documents

Onam Recipes 2011