PAL PAYASAM RECIPE

The yummy and favorite dessert to complete the Onam meal

Ingredients:

3 litres Milk
700 gm Sugar
180 gm Dried red rice
3 - 4 Almonds and Cashewnuts

How to make pal payasam:

• Boil the milk and condense it.
• Add sugar and keep stirring it.
• When it boils again, put the washed rice in it,lower the flame .
• Simmer it till the rice is cooked.
• Garnish with finely chopped almonds and cashewnuts

KALAN RECIPE

A preparation of buttermilk with thick gravy and the must on the menu for Onam

Ingredients:

1 Raw banana (the kerala nendran banana is the best if available)
6 cups Beaten, thick sour curds
200 gms Chena (jameen kand/karunaikizhangu/suvarne gadde)
1 cup Coconut
2 tsp Turmeric powder
1 tbsp Pepper powder
Salt to taste
2-3 Red chillies
2-3 Green chillies
1 tbsp Mustard seeds
1 tsp Methi seeds
few Curry leaves
Coconut oil

How to make kalan:

• Wash and cut the vegetables into 2" square pieces. They should be thick
• Grind the coconut and cumin to a smooth paste without adding water. Keep it aside.
• Fry the methi seeds to a golden brown in a drop of oil and grind to a fine powder and keep this aside also..
• In 1/2cup of water dissolve the pepper powder and strain it through a clean cloth. Cook the vegetables in this water with turmeric powder and salt.. When the water dries, add 1tsp ghee
• Add the beaten sour curds to the cooked vegetables and boil, stirring occasionally, until the gravy is thickened.
• Add the grinded coconut mixture and fenugreek powder into it and bring the gravy to boil stirring continuously.
• Remove the gravy from flame.
• Heat oil in a pan. When it smokes add the mustard seeds. When the mustard splutters, add the red chillies broken into halves and curry leaves and season the gravy with it.
• Enjoy it with rice.

CELERY PAYARU THORAN RECIPE

Ingredients:

6-8 sticks Celery chopped
1/2 cup Green moon (cherupayar) cooked to 3/4th
3/4 cup Grated coconut
1/4 Chopped onion
6-7 Green chillies chopped
2-3 Dried red chillies
Curry leaves
2 cloves Garlic
1 small piece Ginger cut into julian strips
1 tsp Mustard
1/2 tsp Cumin
1 tblsp Oil

How to make celery payaru thoran:

• Grind the garlic and cumin together coarsely into a thick paste and keep it aside.
• Heat oil in a pan, add mustard to it and let it splutter
• Add to it the garlic paste and fry it for few seconds.
• Put ginger, chopped onions, green chillies, curry leaves, red chillies and fry it.
• Add the celery and coconut and cook it till the celery is half cooked.
• Add the cooked cherupayar and simmer it for some time on low heat till everything is cooked.
• Add salt to taste .
• Serve hot.

AVIYAL RECIPE

A delightful mix of all sorts of vegetables.

Ingredients:

1/2 cup Grated coconut
5 Green chilies
1/2 tsp Cumin seeds
1cup Yam Thinly sliced into 11/2" length pieces
1cup Cucumber Sliced lengthy into 11/2" length pieces
1cup Snake gourd Sliced into 11/2" length pieces
1/4cup Carrot Sliced into 11/2" length pieces
1/2cup Long runner-beans sliced into 11/2" length pieces
2 Drumstick cut into 2" length pieces
Curry leaves
3 tblsp Coconut oil
1 Raw bananas sliced into 11/2" length pieces
Raw mango pieces
1/2 tsp Turmeric powder
Salt to taste

How to make aviyal:

• Grind coconut with green chilies and cumin seeds in paste and keep it aside.
• Heat coconut oil in a thick bottom vessel, add vegetables and cook it on a low flame without adding water.
• When the vegetables are cooked, add turmeric powder, salt and mix well.
• Put bananas and mango pieces in cooked vegetables and cover the vessel.
• When steam comes out, add the coconut paste and stir well.
• Remove from fire and garnish it with curry leaves .

RECIPE FOR DEEP FRIED FISH

Ingredients:

700 gms steaks with bone fish
Salt To Taste
1 tbsp lemon juice
1 1/4 cup fresh green coriander
6 green chillies
4 - 6 cloves garlic peeled
3/ 4 cup plain yogurt
oil for deep frying

How to make deep fried fish :

• Cut fillets into pieces that are about 5-6. 5 cm long and 4 cm wide.
• Spread the pieces out in a single layer in a large plate and sprinkle with about 1/3 tsp of salt and 1 tbs of lemon juice.
• Turn the pieces over and repeat with another 1/3 tsp of salt and 1 tbs of lemon juice. Set the plate at a tilt and leave it tilted for 2-3 hours.
• As water accumulates at one end, discard it. Put the green coriander, green chillies, garlic, 1/4 tsp of salt and tbsp of water into the blender.
• Blend until you have a paste. Empty the paste into a deep dish or shallow bowl. Put the yogurt into another deep dish or shallow bowl.
• Add 1/4 tsp of salt to the yogurt and mix it in. Set the oil to heat in a wok, karhai or frying pan over a medium flame.
• When very hot, dip 2 or 3 pieces of fish, first in the yogurt and then in the green paste to cover thoroughly and then put them in the hot oil.
• Fry for about 5 minutes, turning the pieces over once, until the fish is cooked through. Remove with a slotted spoon.
• Fry all the pieces of fish this way.
• Serve the fried fish hot with green chutney.

CAPSICUM MASALA CURRY RECIPE

Capsicum masala curry is a very famous Andhra delicacy. What makes it different from the regular shimla mirch curry is the paste made of roasted peanut, coriander, sesame seeds and dry coconut. Capsicum masala curry is easy to make.

Serves : 2
Total time : 20 mins

Ingredients:

2 big capsicums (cut into lengthwise) 2 onions (grated) 2 tsp ginger garlic paste 2 green chilies (finely chopped) 2 tbsp tomato puree 1 tbsp sesame seeds 1/2tbsp peanuts 1/2 tbsp coconut powder 1 tsp roasted coriander powder 1 tsp roasted cumin powder 1 tsp turmeric powder 1 tsp red chili powder 1 tsp garam masala 1/2 tsp mustard seeds 1 tsp fenugreek seeds Few curry leaves 1 tsp sugar 1 tsp fresh lemon juice 3 tbsp oil Salt to taste 1 tsp finely chopped coriander leaves

How to make capsicum masala curry:

• Dry roast peanuts, coriander, sesame seeds and dry coconut. Grind them into a fine paste and keep separate.
• In a pan heat the oil and stir fry the capsicum pieces for 2 -3 minutes. The capsicum should not lose its crunch. Take out and keep separate.
• Now in the remaining oil add mustard seeds, fenugreek seeds and curry leaves. When mustard seeds starts to splutter add grated onion, chopped green chilies and ginger garlic paste.
• Sauté for some time add turmeric powder, roasted cumin powder and red chili powder.
• Fry the masala and then add peanut sesame paste. Sauté it again with the continuous stirring until the oil separates from it.
• Now add tomato puree, salt, and sugar. Cook for 5 minutes and then add garam masala and 1/2 cup of water. Cook till the gravy thicken.
• Then add the lemon juice and the stir fried capsicum. Cook for another minute or two and then dish out.
• Garnish it with the coriander leaves. Serve hot with chapatti.

PANEER SANDWICH RECIPE

Ingredients:

1 loaf Bread
1/2 cup grated Paneer (Cottage Cheese)
1 Tomatoes
1 Onions
2 Green chillies
1/4 tsp Red chilli powder
Salt to taste
Butter as needed

How to make paneer sandwich :

• Chop onions, chillies and tomatoes.
• Mix the grated paneer with chopped vegetables, salt, red chilli powder and keep aside.
• Take two bread slices and butter them, put some paneer mixture on one slice and cover it with other bread slice.
• Put this in sandwich toaster until the bread turns crispy and brown.
• Serve with ketchup.

KADHAI PANEER RECIPE

Ingredients:

250 gms Cottage Cheese (Paneer)
3 Capsicum (Shimla Mirch)
4 Onion (Pyaj)
4 Tomato (Tamatar)
1 " long piece Ginger (Adrak)
1 tsp Red Chili Powder (Lal Mirchi)
2 Bay Leaf (Tej Patta)
4 Cloves (Lavang)
1 piece Cinnamon (Tuj/Dalchini)
Little Orange Color
4 tblsp Clarified Butter (Ghee) 

How to make kadhai paneer:

• Cut cottage cheese, capsicum in long pieces.
• Grind onion, tomato, ginger, salt, red chili powder and orange color.
• Mince cloves and cinnamom.
• Heat clarified butter in a pan.
• Add bay leaf, cloves, cinnamon.
• Then add onion, tomato, ginger paste.
• Continue cooking it on medium flame till ghee/oil begins to separate.
• Add paneer and capsicum pieces.
• Cook on low flame.
• When the capsicum are done put off the flame.
• Take off the fire and serve hot.
• Serve with nan or paranthas..