Onam Special-Payasam

Pal Payasam

Ingredients :

• Milk - 3litres

• Dried red rice - 180gm

• Sugar - 700gm

Method of Preparation :

Boil the milk. Add sugar and mix well. When it boils again, add the washed rice in it. Simmer in medium flame. Cook till the rice is done. Serve hot.

ONAM Special-Payasam

Semiya Payasam

Ingredients :

• Vermicelli - 1 cup
• Cashew nuts- handful
• Raisins - handful
• Water - ³/₄cup
• Sugar - a cup
• Saffron - a pinch
• Milk - a cup
• cardaman - two or three pods

Method of preparation :

Heat the ghee and fry the vermicelli till light brown. In the meanwhile, boil the water. Add the vermicelli to the boiling water and cover it. Keep stirring occasionally. Once the vermicelli becomes soft , add the sugar and continue to stir. Put the saffron in the milk and dissolve it, add this milk to the vermicelli. Powder the cardamom and add it to the mixture. Then fry the cashewnuts and almonds in ghee and add these. Mix well and boil for about two minutes. Your payasam is ready and can be served hot or cold.

ONAM special--payasan

Wheat Payasam(Godhampu payasam)

Ingredients:

Broken Wheat - 250g Coconut - 2 Jaggery - 500g Raisins -10g Cashew Nuts -10g Ghee -3tbs Cardamom -5g Dry ginger powder-10g Cumin Powder-10g Method of Preparation: Grate the coconut. Add1/2 glass warm water to the grated coconut. Extract the first milk. Extract the second milk by adding 1 1/2 glass warm water. Again repeat the process to extract the third milk. Fry broken wheat lightly in one teaspoon ghee. Cook the wheat well in 1 1/2 liters of water. When it is done add the third milk and the second milk to the wheat and bring to a boil. when it thickens to a semi solid consistency, add powdered jaggery. Add the first milk, fried nut, raisins, powdered Cardamom, ginger and cumin. Mix well and remove from fire immediately. Serve hot. Parippu Payasam Ingredients: Parippu (Green gram dal) - 250gm Sarkara (Jaggery) - 250gm Coconut milk - From 2 coconuts Ghee - 2 tbs Cashew nuts, Raisins - As required for seasoning Method of preparation : Fry dal till light brown. Clean and boil the fried dal well.Heat jaggery with some water and make a thick solution. Take milk from the coconut thrice. Keep the thick milk taken 1st, aside. Add the 2nd and 3rd milk and the jaggery solution to the boiled dal. Simmer on medium flame till thick. Fry the cashewnuts and Raisins in ghee. Add these and the 1st milk to the payasam . Mix well and remove from fire.

ONAM special--Puliinji

Puliinji

This is a preparation where ginger is the main ingredient.

Ingredients

1.	Ginger 25gm Green Chilly -4nos.
2.	Coconut oil - 1tsp Dried red chilly 1no. cut in to 4 pieces Mustard seeds - 1/2tsp
3.	Tamarind - size of a lemon Water -2cups
4.	Turmeric powder - 1/4tsp Chilly Powder -1/4tsp Asafoetida powder -1/4tsp Jaggery (grated) - 25gm Curry leaves -1 sprigs Fenugreek seeds -1 pinch

Method of preparation :

Peal ginger and cut into very small pieces. Cut the green chillies also into small pieces. Heat oil and sauté the 2^nd ingredients for a minute. Add ginger and green chilly pieces and fry well and keep it aside. Put tamarind in two cups of water, squeeze well and take the liquid. Keep this liquid on fire adding the 4th ingredients. Boil till the solution becomes thick. Add the fried ginger and chilly pieces, boil once more and remove from fire.

ONAM special banana fry

Sarkarapuratty (Fried Bananas Chips in Molasses)

Ingredients :

Semi ripe Banana - 1 Coconut oil - 100gms Molasses or Jaggery - 75gms

Dried ginger powder - 5gms Ghee - 1tsp Water - 1/4glass

Method of Preparation :

Peel the bananas and split it into two pieces. Cut it into ¹/₄" thick pieces. Fry it in warm coconut oil.

Heat the molasses in ¹/₄glass of water. Remove from fire when it becomes thick. Add dried ginger powder and fried banana pieces in this molasses solution. Keep stirring till the banana pieces separates.

Kaya Varuthathu (Banana Fry)

Ingredients :

• Semi ripe banana - 1
• Coconut oil - 150gm
• Turmeric powder - ¹/₄tsp
• Salt - to taste

Method :

Peel banana and slice into thin round pieces or split bananas into 4 thin pieces and slice. Heat oil and fry the banana pieces. When it is ³/₄ done, add turmeric powder and salt mixed in 1tsp water. Fry well.

Meen Thavayil Pollichathu

Ingredients	Quantity
Red tomatoes Ginger Garlic Refined flour Onion Pepper corns Coconut mix Salt Cream Vegetable stock Butter Coriander leaves	250 g 10 g 5 g 15 g 100 g 5 g ½ cup to taste 20 ml 750 ml 50 g 1 bunch

Method of preparation Fillet the fish half an inch thick and marinate it with lime juice and salt. Keep aside for 10 mts. Make a batter with egg, onion, ginger garlic paste and powdered masala. Apply it on the fish and then keep it on the plantain leaf for half an hour. Heat a thava or non-stick pan , brush a little oil and then spread the fish on to it. Simultaneously sprinkle some oil to get both sides of the fish cooked. Finally, arrange the fish, garnished with onion rings and lemon wedges, on the plaintain leaf.

Pork With Kaya Ularthiyathu

Ingredients
Pork 500 g
Raw banana 200 g
Onion 100 g
Ginger 40 g
Garlic 30 g
Green chilli 20 g
Coconut oil 40 ml
Garam Masala 30 g
Chilli Powder 25 g
Coriander Powder 25 g
Turmeric Powder 20 g
Lime 1
Curry Leaves 1 sprig

Method of preparation
1. Wash and clean the pork. Cut into small (1 inch) cubes and then boil it.
2. Remove the skin of raw banana. After cutting the banana into two (length wise), make it into thick sheets and boil it. While boiling the pork & raw banana, add little turmeric powder and salt.
3. Heat oil in a pan and add the sliced ginger, garlic, green chilli, onion and curry leaves. Sauté well and then add the masalas and fry well.
4. Add the pork and raw banana into the pan and fry it nicely. Squeeze little lime and add salt.

Masala Fried Fish

Ingredients
Sear fish darned (Sliced on the bone) 1
Crushed pepper corn 5 g
Ginger 3 g
Garlic 3 g
Green Chilli 3 g
Chilli powder 2 g
Turmeric powder 2 g
Curry leaves 1 sprig
Lime 1
Coconut oil 50 ml
Egg ½
Salt To taste
Onion 1
Salad cucumber 50 g
Carrot 50 g
Tomato 1

Method of preparation
1. After cutting the fish, immerse into water with salt and vinegar for half an hour.
2. Prepare a thick masala with crushed peppercorn, ginger, garlic, green chillies, curry leaves, turmeric, chilli powder, limejuice, beaten egg, salt and a little coconut oil.
3. Smear the batter all over the fish and keep it for half an hour and shallow fry in coconut oil.
4. Serve hot in a bed of banana leaf decorated with carved vegetables and lemon wedge.

Ulli Theeyal

Ingredients
Small onions (shallots) 100g
Coconut (grated) 100g
Coconut oil 50
Fenugreek seeds 5
Mustard seeds 5
Curry leaves few springs
Red chilli (whole) 5
Tamarind 10g
Jagery 5
Salt to taste
Aniseeds 5
Pepper corn (whole) 10g
Coriander seeds 10
Garlic flakes 3
Cumin seeds 5 Method of preparation 1. Make a fine smooth paste of grated coconut, coriander seeds, red chilli, pepper corns, cumin seed, aniseeds and garlic. 2. Sauté the peeled sliced shallots in coconut oil till it becomes brown. 3. Add chilli powder, coriander powder, tamarind pulp and cook for about 4 minutes. 4. Add the curry paste to the mixture and cook for further 4 minutes. 5. Check for seasoning. 6. Garnish with curry leaves and serve piping hot.

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Karimeen Mappas

ingredient

Karimeen (Pearl spot)	200 gm
Coconut	Half a coconut
Coconut oil	50 ml
Mustard	5 gms
Curry leaves	to taste
Shallots-sliced	30 gms
Ginger-sliced	10 gms
Garlic-sliced	10 gms
Green Chillies Split	10 gms
Vinegar	10 ml
Salt	to taste
Ground Paste
Dry chillies	5 gms
Coriander	10 gms
Shallots	2 gms
Ginger	5 gms
Turmeric	2 gms

METHOD OF PREPRATION Marinate the fish with half of ground masala and fry till half done. Heat coconut oil and add mustard. When it splutters add fenugreek and then curry leaves. Add shallots, ginger, garlic, green chillies and sauté. After some time add the ground paste. Let it brown and then add second extraction of coconut milk. Add the fish, vinegar and salt. Cover it partially and cook. When the fish is cooked, add the first extraction of coconut milk and boil it once and remove from fire.

Kerala Fish Molly Recipe - fish curry in coconut milk

Recipe-Ingredients

Pomphret or any fish 2 lbs
Tomato 2 nos
Whole chilli (red) 9 nos
Onion 1 big
Garlic 5 cloves
Turmeric powder ¼ tsp
Green chilly 5 nos
Coconut milk 1 cup
Lemon juice for taste
Curry leaves 2 stems
Ginger 1" piece
Oil 2 tbp
Salt To taste


Method:

* Clean the fish and cut into 1 inch pieces.
* Crush the red chili with garlic and keep aside.
* Slice the onion thinly.
* Cut the green chilly lengthwise and Chop the ginger.
* Put the oil in a cooking pan and sauté the onion and green chilies for five minutes.Then add the crushed pepper, garlic and ginger.
* Fry for 3 minutes until the smell of chili comes out.
* Add the coconut milk, turmeric powder and let it boil.
* Then add the fish and salt.
* Cook well and add the tomato pieces.
* Cook for 5 minutes - add the lemon juice and curry leaves.