Pazha Pradhaman

Pazha Pradhaman

Onam Sadya is not complete without payasam/pradhaman

This is Kerala's specialty sweet dish.We use  netranpazham with jaggery and coconut milk to prepare this pradhaman

Ingredients

• Netranpazham.........................2
• Powdered jaggery...................2cups
• Coconut..................................1
• Cardamom Powder.................1tsp
• Thin coconut pieces.................1/4 cup
• Ghee.......................................1tbsp

Method

• Steam the netranpazham, remove the skin and mash them.
• Grate the coconut and extract  the cream without adding water.
• Add one cup of  water and extract the  first cup of milk  . .
• Add one  more cup water  and extract  the second milk and keep.
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• Heat a thick tawa, add ghee netranpazham and jaggery.
• Cook stirring till the mix come away from its sides.
• Keep in low flame add the second of coconut milk and stir.
• Slowly add the first extract of coconut milk.
• Lastly add the cream and remove from the flame.
• It should not boil.Fry the coconut pieces in ghee till brown.Add to the pradhaman.
• Sprinkle the cardamom powder..

Puttu and Kadala Curry

This is the popular breakfast of Kerala people. 
Ingredients

Rice Flour...............1 cup
Grated Coconut.........1 cup
Warm Water.............1/2 cup
Salt to Taste

Puttu and Kadala Curry

Method

Roast the rice flour for 5 minutes.Mix rice flour and salt by sprinkling warm water keep mixing with hands.
The entire flour has to be wet.
( you can get ready made puttu rice flour at Indian stores)

Keep water in the bottom of puttu vessel.Take the puttu mould add 1 tsp of coconut first followed by4 tsp of rice flour then again 2 tsp of coconut. Keep layering to fill the mould.Close the lid

Keep the vessel on the gas . When the water boils the steam goes inside and cook the flour. Keep up to 4 minutes.take the vessel in hand . Use a skewer(it comes with the vessel) and push the dish out of the mould.
Eat the puttu hot with kadala curry.

Kadala curry 

Brown Chick peas.......1 cup
Tamarind Paste............1 tsp
Coconut......................3 tbsp
Red Chili.......................3
Coriander Seeds...........2 tsp
Chana Dhal......................1tsp
Turmeric Powder......1/2 tsp
Curry leaves..............few
Tomato ....................1
Onion .........................1
Salt to taste

Method

Soak the chick peas over night.Chop the tomato and onion. 

Fry the chili, coriander seeds and chana dal.Grind this with coconut and keep.

Cook the chick peas with salt .Add turmeric powder, tamarind paste,tomato and onion, 

Let it boil. When everything is cooked add the ground paste and curry leaves,
Eat hot puttu with this kadala curry.

Thalakam for Thiruvathira Kali

Thiruvathira Festival

(On 22nd Decmber 2010)

Thalakam

This  thalakam is a unique combination of sweet upma and spicy  sambar like one gravy with lots of vegetables. My mother makes this combination on Thiruv

Lord Shiva

athira Day.(Arudra Darshan).

Devotees go to the Shiva temple early in the morning 

Ingredients

• Yellow Pumpkin.......................................100 gms
• Chenai(yam)............................................50 gms
• Cheppangkizhangu(colacassia roots) ........6
• Avarakkai................................................50 gms
• White Pumpkin........................................50 gms
• Yellow Pumpkin.......................................100 gms
• Sweet Potato ..........................................2
• Drum Stick..............................................1
• Vendakkai/Okra......................................50 gms
• Carrot.....................................................1
• Tamarind.................................................1 lemon size
• Powdered Jaggery...................................3 tsp
• Mustard Seeds........................................1 tsp
• Urad dhal................................................2 tsp
• Salt to Taste
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Thiruvathira Kali

Thalakam

Method

• Masala
• Red Chili......... .............6
• Urad Dhal.....................3 tsp
• Tur Dhal........................3 tsp
• Raw Rice.......................3 tsp
• Chana Dhal (spiltgram)...3 tsp
• Sesame Seeds ...............2 tsp
• Grated Coconut..............1cup
• Curry leaves...................few
• Oil ..............................3 tsp

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• Fry the above ingredients with oil till they become red in colour.
• Roast the sesame seeds with out oil.
• Grind all together into a thick paste.

Method

• Cut the vegetables into big pieces. 
• Soak the tamarind in water and remove the tamarind juice. 
• Boil the vegetables with tamarind water, turmeric powder and salt.
• When the vegetables are cooked add the ground paste , jaggeryand mix well.

Sprouted Moong Dhal Bhaji

Sprouted Pasiparippu  curry

• Moong Dhal (Whole).........1 cup
• Green Chili.........................4
• Onion............................5
• Red Chili Powder..........1tsp
• Dhania Powder..............1tsp
• Jeera Powder..................1tsp
• Tamarind..Paste..............1tsp.
• Salt to Taste.

Method

• Soak the moong dhal for over night
• Strain, tie it in a cloth Allow to sprout.
• Cut the onion into pieces and slit the green chilies.
• Heat a pan with oil  add jeera, onion and chilies and fry till light brown color.
• Add sprouted dhal, tamarind paste,salt and other spices.
• Cook for about 10 minutes.Sprinkle coriander leaves.

Samosa

Ingredients

Samosa

For filling


Potato(Cooked.....................2


































Onion (FinelyChopped)............1






































Chili Powder........................1tsp
lemon Juice..........................1tsp
Chopped Coriander Leaves

Turmeric Powder..............1/2 tsp

Ginger Garlic Paste............1tsp

Crushed Green Chili............1

Salt to Taste



For cover

Maida..............................2cup

Warm water

Oil....................................2tbsp

Salt to taste



Method



Add water,salt, oil to the flour and make a soft dough.
Cover and keep for ten minutes.


Heat a pan with oil add ginger garlic paste, green chili and onion and saute them till light brown add potatoes, chili powder, salt coriander leaves,turmeric powder and lemon. Mix well and keep.


Make a 5" diameter sized chapathi and make it into halves. Join and press together to make a cone.


Place 1tbsp filling and seal the side.make 6 or 7 and deep fry them in a slow flame. Serve hot with green chutney/tamarind chutney.

Rava Vegetable Upma

Ingredients

Rava Upma

• Bombay Rava............. 1cup
• Carrot/Peas/.................1/2 cup
• Chopped beans............1/4 cup
• Green chili....................4
• Ginger........................1 small piece
• Curry leaves...............few
• Salt to taste
• Oil..............................2tsp
• Turmeric Powder......... a pinch
• Mustard seeds..............1tsp
• Urad Dhal.....................2tsp
• Chana Dhal....................2tsp

 Method

• Heat a pan with oil ,add mustard seeds, urad dhal. chana dhal ,curry leaves and fry them.
• When the mustard seeds crackle ,add green chili ,ginger , rava and fry them till the rava becomes red.
• Boil 3 cups of water adding little turmeric powder and all the vegetables and  salt.
• When the water boils add the rava and mix well.
• When the rava is cooked remove it to a serving bowl. 
• Serve this rava vegetable upma  with chutney.

Semiya Vegetable Upma

Semiya Vegetable Upma



Ingredients

Semiya Vegetable Upma

• Semiya…………….................1cup
• Frozen vegetable………...........1cup
• (Beans, Carrot , Peas and Capsicum)
• Chopped Green Chili…………2tsp
• Chopped Ginger…………….1tsp
• Turmeric Powder……............1/4 tsp
• Curry Leaves………..............few
• Mustard Seeds……................1/2tsp
• Urad Dhal…………................1tsp
• Chana Dhal…………..............1tsp
• Salt to Taste

Method

• Heat a pan with oil add mustard seeds, urad dhal, chana dhal.
• When the mustard crackles add green chili ginger and curry leaves
• Vegetables, turmeric powder and salt.
• After five minutes add three cups of water and let it boil.
• Fry the semiya with little oil till it turns red .
• Add the semiya into the boiling water and mix well.
• When it is cooked serve with chutney.

Diwali Bhakshanams

Diwali Bhakshanams

I made  Rava Ladu, Wheat flour ladu,Badam cake,Pokoda, Thenkozhal, Thattai , diwali marundhu and Mixture for Diwali.

Taco Shell Recipe (Vegetarian)

Taco shell vegetarian recipe

My daughter taught me how to prepare this recipe. She once prepared  and we all loved it .So I thought, I should try this recipe. I did and it came out well.

Lettuce,Tomato Cheese and beans paste

 Ingredients

• Beans……................1/2 cup
• Chopped Onion…….1/4 cup
• Taco Shell………............8
• Hot Salsa…….............1cup
• Shredded Lettuce……2cups
• Guacamole…………..1cup
• Chopped Tomato….....1/2cup
• Cheddar cheese……....3tbsp

Method

• Cook the beans with water and little salt.
• Remove the water and keep aside.(can use left over lentils) 
• Prepare guacamole and keep  .Put the taco shells in microwave for 35 seconds.
• Fill the taco shells with beans, guacamole, salsa shredded lettuce, tomato and cheese. .
• It is my favorite recipe.

Guacamole recipe

Guacamole



• Cut 2 ripe avocados in half and remove the pulp with a spoon and mash them with a fork.
• Chop the onion, tomato,and jalapenos into small pieces and add to the guacamole.
• Add lime juice, salt and chopped cilantro.
• This is very tasty dip.

Anjir/Dates Burfi (Figs/Dates Burfi)

Anjir/dates Burfi

Ingredients

• Anjir………................1cup
  
• Dates………...............1cup
  
• Nuts.............................1/2 cup
• Milk……….................2cups
• Sugar……...................2cups
  Ghee……....................2tbsp
  
• Cardamom powder…..1/2tsp

Method

Anjir/Dates Burfi

• Boil the milk and soak the chopped anjir and dates for an hour.
• Grind them coarsely, 
• Add sugar and cook in low flame add ghee in between. 
• When the dough becomes thick , add the crushed nuts and put in  a greased plate. 
• Cut them into when it is cooled down.
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