Chocolate Harvest Cake

Ingredients

• One-Bowl Cake:
• 1 cup buttermilk
• 1 cup water
• 2/3 cup cooking oil
• 2 cups sugar
• 2 eggs
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• Pumpkin Cream Filling:
• 1 8-oz. pkg. cream cheese, softened
• 1/3 cup canned pumpkin
• 1/4 cup sugar
• 1/4 tsp. ground cinnamon
• Chocolate Glaze
• 1/2 cup whipping cream
• 4 oz. semisweet chocolate, chopped
• Cake Toppers:
• Seedless red grapes, whole blackberries or raspberries, toasted hazelnuts, or shredded orange peel

Directions

1. PREPARE OVEN AND PANS: Preheat oven to 350 degrees F. Grease and flour two 9x 1-1�2-inch round baking pans; set aside.

2. COMBINE INGREDIENTS: In an extra-large bowl combine buttermilk, water, oil, sugar, eggs, baking soda, and salt. Using a large wire whisk, whisk until well combined. Add flour and cocoa powder; whisk vigorously until smooth. Divide batter between prepared pans.

3. DO THE TOUCH TEST: Bake for 30 to 35 minutes until top springs back when lightly touched in center. Cool in pans on a wire rack for 10 minutes. Remove from pans and cool completely.

4. PREPARE PUMPKIN CREAM FILLING: In a medium bowl whisk together cream cheese, pumpkin, sugar, and cinnamon until thickened. Place one cake layer on plate. Spread filling over top. Top with second cake layer.

5. MAKE CHOCOLATE GLAZE: In a saucepan bring whipping cream just to boiling over medium-high heat. Remove from heat. Add chocolate (do not stir). Let stand 5 minutes. Stir until smooth. Cool 15 minutes or until slightly thickened. Pour over cake, allowing glaze to drip down sides. Chill until set, about 30 minutes. Top with desired toppers.

Twice-Baked Sweet Potatoes

Ingredients

• 5 medium sweet potatoes (10 oz. each)
• 1/2 cup cranberry relish
• 1/2 cup dried cranberries or raisins, snipped or chopped
• 2 Tbsp. butter, softened
• 1/2 tsp. salt
• 1/2 cup walnut pieces, toasted

Directions

1. Preheat oven to 325 degrees F. Scrub sweet potatoes and pierce all over with fork. Place on oven rack. Bake for 1-1/4 to 1-1/2 hours or until tender. Set aside to cool slightly.

2. Cut each potato in half lengthwise. Using a spoon, scoop pulp from each potato half, leaving a 1/4- to 1/2-inch shell. Place pulp in medium bowl. Set aside shells.

3. Using a potato masher or fork, mash potato pulp until smooth. Stir in relish, cranberries, butter, and salt. Spoon potato mixture into each potato shell. Place, filled sides up, in a 15x10x1-inch baking pan. Sprinkle with walnuts.

4. Bake for 25 to 35 minutes or until heated through. Makes 10 servings.

Fall Fruit Soup -Low-Calorie

Fall Fruit Soup

Ingredients

• 1 cup cranberries (4 ounces)
• 1 medium pear, cored and cut into bite-size pieces
• 1 medium cooking apple (such as Rome, Jonathan, or Fuji), cored and cut into bite-size pieces
• 3 plums, halved, pitted and cut into thin slices
• 3 cups cranberry-apple juice
• 1/4 cup packed brown sugar
• 1 tablespoon lemon juice
• 2 3-inch pieces stick cinnamon

Directions

1. In a large saucepan combine cranberries, pear, apple, and plums. Stir in cranberry-apple juice, brown sugar, lemon juice, and cinnamon stick. Bring to boiling; reduce heat. Simmer, covered, for 5 to 6 minutes or until fruit is tender and skins on cranberries pop. Remove cinnamon sticks; discard.

2. Makes 6 servings (6 cups)

Buttermilk PancakesLow-Calorie

Buttermilk Pancakes

Ingredients

• 1-3/4 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg, slightly beaten
• 1-1/2 cups buttermilk or sour milk (see tip)
• 3 tablespoons cooking oil
• Desired fruit options (optional)*
• Desired syrup (optional)

Directions

1. In a large bowl stir together flour, sugar, baking powder, baking soda, and salt. In another bowl use a fork to combine egg, buttermilk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). If desired, stir in desired fruit.

2. For standard-size pancakes, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet, spreading batter if necessary. For dollar-size pancakes, use about 1 tablespoon batter. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm. If desired, top with syrup. Makes 12 standard-size pancakes or 40 dollar-size pancakes.

3. *Fruit Options: Stir one of the following fruits into the pancake batter: 1/2 cup chopped fresh apple, apricot, peach, nectarine, or pear; 1/2 cup fresh or frozen blueberries; or 1/4 cup chopped dried apple, pear, apricot, raisins, currants, dates, cranberries, blueberries, cherries, or mixed fruit.

4. Pancakes: Prepare Buttermilk Pancakes as above, except substitute milk for buttermilk, increase baking powder to 1 tablespoon, and omit the baking soda.

5. Whole Wheat Pancakes: Prepare Buttermilk Pancakes as above, except substitute whole wheat flour for the all-purpose flour and packed brown sugar for the granulated sugar.

6. Buckwheat Pancakes: Prepare Buttermilk Pancakes as above, except use 3/4 cup all-purpose flour and add 1 cup buckwheat flour.

7. Cornmeal Pancakes: Prepare Buttermilk Pancakes as above, except use 1-1/4 cups all-purpose flour and add 1/2 cup cornmeal.

8. Bran Pancakes: Prepare Buttermilk Pancakes as above, except use 1-1/2 cups all-purpose flour and add 1/4 cup oat bran, wheat bran, or toasted wheat germ

Ratatouille Pizza-Low-Calorie

Ratatouille Pizza

Ingredients

• 1 small eggplant (about 3/4 pound)
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 2 tablespoons olive oil or cooking oil
• 4 medium red tomatoes, peeled, seeded, and chopped (about 2-2/3 cups)
• 1 tablespoon snipped fresh oregano or thyme or 1 teaspoon dried oregano or thyme, crushed
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 16-ounce package Boboli (12-inch Italian bread shell)
• 2 medium red and/or yellow tomatoes, halved lengthwise and thinly sliced
• 1 small zucchini, thinly sliced (2 cups)
• 1 small yellow summer squash, thinly sliced (2 cups)
• 1/2 cup crumbled feta cheese
• 2 tablespoons sliced pitted ripe olives
• 1/2 cup shredded mozzarella cheese (2 ounces)

Directions

1. Chop enough of the eggplant to make 1 cup. Halve remaining eggplant lengthwise and cut into thin slices; set aside.

2. In a medium skillet cook onion and garlic in 1 tablespoon of the oil until tender but not brown. Add chopped eggplant, chopped tomatoes, oregano or thyme, sugar, salt, and pepper. Cook, uncovered, over medium-low heat about 15 minutes or until liquid has evaporated and mixture is of spreading consistency, stirring occasionally.

3. Place the bread shell on a lightly greased baking sheet. Spread the warm tomato mixture over bread shell. Arrange the tomato slices and eggplant slices on the tomato mixture. Arrange zucchini slices and summer squash slices on top. Brush sliced vegetables with the remaining oil. Sprinkle with feta cheese and olives. Sprinkle with mozzarella cheese.

4. Bake in a 400 degree F oven for 12 to 15 minutes or until cheese melts and vegetables are heated through.

Teriyaki Beef and Lettuce Wraps-Low-Calorie

Teriyaki Beef and Lettuce Wraps

Ingredients

• 1 large head iceberg lettuce
• 4 large carrots, shredded
• 2 green sweet peppers, cut into thin strips
• 6 tablespoons rice wine vinegar
• 1/2 teaspoon salt
• 2 pounds lean ground beef
• 6 tablespoons roasted-garlic teriyaki liquid meat marinade
• 2 fresh jalapeno chile peppers, seeded and finely chopped*
• 2 tablespoons water
• 2 tablespoons rice wine vinegar
• 2 tablespoons roasted-garlic teriyaki liquid meat marinade
• Green onions

Directions

1. Remove and discard core from lettuce. Carefully remove at least 16 whole lettuce leaves; set aside. In a medium bowl, combine carrot, sweet pepper, 6 tablespoons vinegar, and salt; toss to combine.

2. In a large bowl, combine ground beef and 6 tablespoons teriyaki marinade. Shape beef mixture into 1/2-inch meatballs.

3. Heat a 12-inch nonstick skillet over medium-high heat. Add one-fourth of the meatballs to hot skillet. Cook for 3 minutes, turning meatballs to brown on all sides. Transfer meatballs to a bowl. Repeat with remaining meatballs.

4. Return all meatballs to the skillet. Stir in chile pepper, water, 2 tablespoons vinegar, and 2 tablespoons teriyaki marinade. Bring to simmering. Cover and cook for 3 minutes.

5. To serve, fill lettuce leaves with vegetable mixture and meatballs; roll up. Garnish the platter with green onions. Makes 16 servings.

6. Make-Ahead Tip: Prepare the lettuce, vegetable mixture, and meatballs as directed. Cover and chill separately for up to 24 hours. Fill and roll up as directed (you don't need to reheat the meatballs).

7. *Note: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Prosciutto with Asparagus and New Potatoes

Ingredients

• 1-1/2 pounds fresh asparagus spears
• 1 20-ounce package refrigerated new potato wedges
• 1/4 cup bottled Italian salad dressing
• 1 teaspoon finely shredded lemon peel
• 6 ounces thinly sliced prosciutto slices
• Parmesan cheese ribbons

Directions

1. Snap off and discard woody bases from the asparagus spears. If desired, scrape off scales. Cut into 2-inch pieces. Set aside.

2. In a large saucepan, cook the potatoes, covered, in a small amount of lightly salted boiling water for 11 minutes. Add asparagus. Cook, covered, about 4 minutes more or until asparagus is crisp-tender and potatoes are tender; drain. Transfer to a serving platter.

3. Meanwhile, in a small bowl combine salad dressing and lemon peel. Drizzle salad dressing mixture over potatoes and asparagus. Arrange prosciutto rolls beside vegetables. If desired, top with Parmesan cheese ribbons. Serve warm.

Kerala Prawn Soup Recipe

Recipe Ingredients:

1 tsp black peppercorns

• 1 tsp black mustard seeds
• 2 tsp coriander seeds
• 1/8 tsp fenugreek seeds
• 2 tbsp oil
• 3 ground onions
• 12 curry leaves
• 2 tsp chopped garlic
• 1 chopped ginger
• 1 tsp red chili paste
• 750 ml fish stock
• 750 gm prawns ? without shells
• 2 tbsp lime juice
• 125 ml coconut milk

Method:

Roast peppercorns, mustard, curry leaves and fenugreek seeds. Grind to a fine powder. Heat oil. Add onions; curry leaves, garlic and ginger. Stir and fry for 3 minutes. Add a couple of tablespoons of water to prevent sticking. Add dry masala and red chili paste. Cook for a few minutes before adding the stock. Season and bring to a boil. Simmer for 15 minutes. Add prawns and cook until tender. Stir in limejuice and coconut milk. Heat through and serve.

Recipe for Masala Tea

Recipe Ingredients:

• 3 tsp Tea
• 2/3 cup Milk
• 1½ cups Water
• 2″ piece of Ginger
• 4 tsp Sugar (or to taste)
• A pinch of Cardamom powder

Method:

1. Boil one and a half cup of water in a saucepan.
2. Add in the tea and boil for a minute.
3. Add the ginger and cardamom powder. Let it boil.
4. Now add milk and sugar and bring to boil.
5. The mixture will rise and may spill over the top, so be aware and remove from the heat.
6. Strain the tea into cups and serve.

Thiruvonam-Tenth and Main day of Onam

Thiruvonam - Day Ten

Thiruvonam Aashamsakal ! The enchanting state of Kerala reverberates with the chants of Onaashmsakal, "To everyone, Onam Wishes" as people exchange warm greetings of the occasion on the tenth and the most important day of the carnival of Onam. People believe that it is on Thiru Onam that the spirit of legendary King Mahabali visits the state of Kerala. Activities begin early in the morning. People clean their house, take early bath, wear new clothes and participate in special prayers organised in individual homes and then in local temples. Later a very special and the biggest of all days Pookalam is prepared to welcome Maveli. Clay mounds in the shape of pyramids representing Lord Vishnu and Mahabali are prepared and placed in front of the Pookalam. In the noon the grand feast of Onam called Onasadya is prepared. The strictly vegetarian meal consists of 11 - 13 mandatory dishes and is served on a banana leaf. The eldest member of the family presents gifts and new clothes to the family members. Various cultural events are organised all over the state to mark the day. Dances, games, shows and get together are the other highlights of the day. Patassu (fire crackers) are also burnt to celebrate the occasion. There are some rituals also marked for the eleventh and twelfth day called Avittom and Chatayam or Chathayam respectively. But the major celebrations get over on the tenth and the most important day of Thiruvonam.

Kalan

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

Ingredients:
Yam sliced into small pieces 100gm
Small raw banana 1no
Green chillies (slit the edge) 3nos
Mashed yogurt (without water) 1/2litre
Grated coconut 1/2quantity
Cumin seeds 1/2tsp
Pepper powder 1tsp
Water 1cup
Turmeric powder 1/4tsp
Salt to taste
Fried and powdered fenugreek 1/2tsp
Ghee 3tsp
Dried chilli (split into 2) 2nos
Mustard 1tsp
Ghee 1tsp
Curry leaves 1sprig

Method:

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

Uthradam-ninth day of Onam

Uthradam - Day Nine

Utradam or Uthradam is the ninth and the penultimate day of the festival of Onam. There is jubilation all around as people prepare to welcome the spirit of King Mahabali. In some regions of Kerala festivities of Onam starts in a full fledged way from Utradam itself. It is a public holiday on that day. Some people also call Utradam as the first Onam and the next day Thiru Onam as the second Onam.

On the day of Utradam tenants and dependents of Nayar Tarawads (traditional large joint families sharing a common kitchen) bring produce of their farms or the product of their toil to the Karanavar (eldest member of the Tarawad). These gifts from the tenants to the Karanavar are called Onakazhcha. Karanavar greets these people warmly and treats them with a sumptuous meal on Thiru Onam. Village artisans also bring their handicrafts to the Karanavar and are graciously rewarded.

Houses are cleaned up on this day and people get charged up to participate in the events to take place on the following day. Pookalam is given a nice design with new and special flowers on this day.

Onam recipe-Kootukari

Kootukari

In this curry, a miscellaneous variety of vegetables and some Bengal gram are used. The difference between this and 'Aviyal' is that no tamarind is added.

Ingredients:
200 gm: Kadala Parippu (Chena dal)
Vegetables - 200 gm each: Chena, Banana (Pacha Nendrakaya), Mathan, Carrot ( all cut into small pieces)
Spices: Mulakupodi, Manjalpodi, Kurumulakupodi, Jeerakam, Kaduke (mustard seed), Vattal Mulaku & Karuveppila
1 no: Cocunut
2 tsp: Coconut Oil

Method:

1. Cook Chena Dal and then add vegetables along with Manjalpodi, Mulakupodi and Kurumulakupodi as per requirement.
2. Cook for 15 minutes.
3. Grate and grind the coconut with jeera and add to the curry and cook well. Add salt.
4. For tadka - put mustard seeds, vattal mulaku and Kariveppila in two spoon coconut oil and pour this into the curry. Delicious Kootukari is ready.
5. Kootukari can be served with rice or roti /chappathi.

Pooradam-Day Eight of Onam Festival

Pooradam-Day Eight
Pooradam is the eighth day of the ten-day long carnival of Onam. On this day the devotees create clay idols called Ma. As the idol is created on the day of Pooradam, it is also called Poorada Uttigal. Each Ma is decorated with flowers.

Moolam-Seventh day of Onam

Moolam - Day Seven

Moolam is the seventh day of the festival of Onam which continues for ten days. With just two days left for the festival now, enthusiasm grips the state of Kerala. Bright colours of the festivities can be seen in commercial areas of the state where the shops are loaded with goods and people are jostling for a space. There is hustle and bustle everywhere as excited people do their last bit of shipping. What is even more apparent on the faces of millions of people of Kerala is the spirit of joy and happiness. People get the feel that the time to meet their Onathappan has just come. A year long wait is going to be over and there will be celebrations all around.

Pookalam is made in a new design with kondattam (gaiety) on this day with the most beautiful flowers. For Maveli is coming and there is mirth all over.

Thumbi Thullal

Thumbi Thullal is a fascinating all women dance and singing event performed in Kerala on the occasion of Onam. While men engage themselves in energetic sports, womenfolk perform Thumbi Thullal and have their share of fun.

Wearing their best sarees, stunning jewelery and fragrant gajras, a group of women sit in the formation of circle to play Thumbi Thullal. In the centre of the circle sits the main performer.

Lead singer initiates a song in her melodious voice by singing the first couplet which is taken up by other women. The sequence continues song after song with the lead singer initiating the couplet every time followed by a chorus from other women. Joyful clap dance also goes on in rhythm with the singing.

It is a colorful spectacle to watch women in their carefree mood. The event continues amidst jeers and laughter till the day comes to its end.

Onam special-Banana Halwa

Banana Halwa

Ingredients:

Nutmeg ground 1/2 tsp
Pure Ghee 1 tablespoon
Bananas (ripe, peeled and mashed) 3 (medium)
Sugar 1 cup

Method:

1. Heat ghee in a heavy pan. Add bananas and cook over low heat, stirring to prevent the mixture from sticking. Cook for 10 minutes, or until bananas have browned and resemble soft toffee. Add more ghee as necessary.
2. Add sugar and continue stirring until dissolved.
3. Add nutmeg and cardamom; remove from heat.

Spread halwa into a deep, large plate. Allow it to cool and cut into squares.

Thriketa-Sixth day of Onam

Thriketa - Day Six

Triketta or Thriketa is the sixth day of the carnival of Onam. A feeling of joy and jubilation can be felt amongst the people of Kerala at this time. Cultural programmes and social gatherings are organised by various cultural societies all over the state. People of all religions caste and creed participate in these events as the festival of Onam has come to be seen as a secular festival. Government of India too celebrates Onam as the National Festival of Kerala.

There are no set rituals marked for the day of Triketta. It marks the time for home coming for people staying away from their families for various reasons; Onam is the time for family get together and nobody likes to be away from family and dear ones. Joys of festivities doubles in the company of family members and close friends. On this happy note, Pookalam gets a more beautiful design and fresh flowers.

Onam recipe-Erissery With Yam

Erissery

It is made of raw plantains and Yams sliced and boiled in water with salt and chillies or pepper added. The pulp of the coconut is ground with a little cumin seed added to it. When the whole thing is properly boiled, a few mustard seeds along with scraped coconut pulp fried in coconut oil, is added in to it to give it flavour. Erissery is also made with pumpkin and red oriental beans, the recipe is given below.

Erissery With Yam

Ingredients:

Yam cut into small pieces 60gms
Big raw banana 1 no
Pepper powder 1tsp
Turmeric powder 1/4tsp
Water 1cup
Salt to taste
Grated coconut 1/2coconut
Cumin seeds a pinch
Ghee 10gm
Coconut oil 1tbs
Mustard seeds 1/4tsp

Method:

1. Split the banana lengthwise into 3 pieces. Do not peel the skin. Cut it into small pieces.
2. Boil yam and banana with pepper powder, turmeric powder and salt in 1 cup of water. Grind one fourth quantity of grated coconut and cumin seeds together and add to it.
3. Grind the remaining coconut and saute in a low flame till brown in colour. Keep it aside.
4. Season mustard seeds in ghee. Add the coconut oil, seasoned mustard seeds and the sauted coconut to the vegetable mixture. Mix well.

Anizham - fifth day of Onam

Anizham - Day Five

Anizham is the fifth day of Onam celebrations. High point of the day is the grand Snake Boat Race event called Vallamkali, which takes place on the fifth day of the Onam. The hugely popular competition happens on the banks of the river Pamba at Aranmulla. A multitude of domestic and international tourists come to witness the colourful spectacle of the race.

A large number of long snake like boats called chundan vallams participate in Vallamkali. Each picturesquely decorated boat is oared by hundreds of oarsmen dressed in the traditional dhoti and turban. Boats are oared on the rhythm of vanchipattu or boat songs. Vallamkali is essentially a team event as a single mistake by a oarsman can lead to overturning of the boat.

On the home front, more flowers are added to the Pookalam laid in the front courtyard of the house. Women become extremely busy making preparations for Thiru Onam and a general atmosphere of excitement prevail at this time in Kerala.

Onam recipes-Lady's Finger Kichadi

Lady's Finger Kichadi

ingredients:
Lady's finger pieces 3 1/2cup
Thick Curd from 1/2 litre milk 2cups
Green chillies 2
Dry Red chillies 3
Mustard 1dsp
Grated coconut 1/2cup
Curry leaves 2 springs
Oil 2 tsp
Salt to taste

Method:

1. Slice the ladies finger in small round pieces.
2. Fry lady's finger in oil till crisp. Ground coarsely grated coconut, green chillies and mustard. Season mustard, red chilli and curry leaves in 2 tsp oil. Lower the flame add curd and the ground ingredients. Keep stirring. Add fried ladies finger and salt. Remove from fire when it boils.

Visakam -forth day of Onam

Visakam - Day Four

VisakamVishagam or Visakam is the fourth day of the Onam festivities. As the number of days left for the big days are very few now, excitement becomes palpable amongst the people of Kerala. Brisk activities in the market and households can be witnessed on the day of Visakam. Women who have to prepare the elaborate meal of Onasadya on Thiruvonam, gets engaged in the prior preparations on Visakam. Making of various types of pickles and pappadams (papad) besides various other things begins now. Girls engage themselves in making new designs for Pookalam with flowers of different colours and shapes. It is an endearing sight to watch women dressed in their traditional attire working on the Pookalam. They sing and make merry as and at the same time give shape to their creativity. Pookalam designing competitions are also organised at various places. These are extremely popular in Kerala and witness a participation of large number of designers and onlookers.

Athapoovu Competetions
An integral tradition of Onam, Pookalam has come up as an art form. Competitions for decorating Pookalams are organised all over the state. Creativity of the designers is unleashed through such competitions as they come up with innovative designs each year