Onam Sadhya Recipes - Awesome Cuisine

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This free pdf recipe ebook has a delicious collection of 35 vegetarian recipes for Onam festival.

Onam is the harvest festival of Kerala and falls during the Malayalam month of Chingam (Aug - Sep). It marks the homecoming of legendary King Mahabali and is an annual harvest festival. Onam is celebrated unitedly throughout Kerala without the difference of caste and religion.

This book is the brought to you by Abraham Chacko of Chacko's Kitchen and uploaded by AwesomeCuisine.com with permission.

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Transcript of "Onam Sadhya Recipes - Awesome Cuisine"

  1. 1. This book is dedicated to Susan, my better half. Without her understanding and constant support, maintaining the blog and writing an eBook would not have been possible. This is the Third Edition of the eBook and is the copyright property of www. chackoskitchen.com. This eBook is a humble gift to you for your encouragement, support and criticism over these years. DISCLAIMER This ebook belonging to chackoskitchen.com is made available by Abraham and Susan for educational purposes and general information not as specific advice. All material is based on true experiences and personal opinions. All effort has been taken to make the information as accurate as possible. Taste is subjective and we Shall Not be held responsible. The information offered on this eBook is to be used at your own digression. By using any information gained from this eBook you are assuming full responsibility for any and all issues. HELP US SPREAD THE WORD What you can do? You are free to share this eBook with any number of people. You may also use for professional experiments and project works as long as you credit the work back to chackoskitchen.com What you cannot do? Edit. Copy. Sell or transfer for a price. CREDITS Aju A.Varghese (ajuvekkal@gmail.com) – eBook Designer I hope you enjoy reading this as much as we enjoyed putting this together! Thanks for supporting our blog and a happy Onam! Blog : chackoskitchen.com Email : abraham.schacko@gmail.com Photo showcase : flickr.com/photos/chackoskitchen Twitter : chackoskitchen Facebook : facebook.com/ChackosKitchen Linkedin : uk.linkedin.com/in/chackoskitchen RSS Feed : chackskitchen.com/feed/ Google+ : plus.google.com/102982507574379509194/posts Pintrest : pinterest.com/chackoskitchen/ O N A M R E C E I P E S b y C H A C K O S K I T C H E N . c o m
  2. 2. O NAM though popularly known as the harvest festival of Kerala, around the world, for a Malayalee it trascends the boundaries of season and brings in nostalgic memories of home. The rich culture and heritage of the golden state of Kerala is showcased in its grandest splendour during the Onam season. Onam season dotted with lot of cultural activities including intricately decorated Pookalam(flower decoration), breathtaking Snake Boat Race and exotic Kaikottikali dance are some of the most remarkable features of Onam .This is also the time of family reunions, the highlights of which are the grand Onam Sadhya(feast). A Brief History of Onam Onam falls during the Malayalam month of Chingam (Aug – Sep) and marks the homecoming of legendary King Mahabali. It is believed that during his reign, the world saw the peak of prosperity and individual integrity. It is believed that Onam celebrations started during the Sangam Period. Record of celebrations can be found from the time of Kulasekhara Perumals (800 AD). At that time Onam celebrations continued 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 Nalaam Onam (fourth day). Onnam onam (first day) is celebrated on Uthradam (Malayalam star) and is considered as childrens Onam. The second day, Thiruvonam is the most celebrated day where families get together and 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 to the order and position of each Curry on this leaf. From left to right, the order is as follows: Banana chips (1-2 varities), Pickles (Mango and Lime) Injicurry, Olan, Kichadi, Thoran, Aviyal, Kootucurry, Pachadi, Kalan. Rice is served with Parippu and Sambar and the Sadhya is finished with Pazham, Pappadam and Payasam. Cooking your very first ONAM SADHYA (feast) can seem a little daunting, but it’s definitely fun, and our experience tells us the best way to get started is to jump right in with both feet. You might splash around at first, but the end result will keep your head above. O N A M R E C E I P E S b y C H A C K O S K I T C H E N . c o m
  3. 3. »» Media Partners
  4. 4. CONTENTS» Ginger-Garlic Paste.........................................................................................6 Coconut Milk ..................................................................................................7 Home Made Ghee (Clarified Butter)............................................................9 Home Made Yoghurt ....................................................................................10 Sambaram (Butter Milk)..............................................................................12 Pappadam (Poppadum) ...............................................................................13 Injithair (Ginger in Yoghurt) ......................................................................14 PuliInji (Sweet & Sour Ginger Chutney) ...................................................15 Grapes Achar .................................................................................................17 Apple Achar ...................................................................................................18 Pavakka (Bitter Gourd) Achar ....................................................................19 Tomato Rasam (Tomato Soup)....................................................................22 Yoghurt Soup with Cucumber ...................................................................24 Mooru (Yoghurt Soup) ................................................................................27 Lentil Soup with Coconut ...........................................................................29 Kumbalanga Mooru Curry..........................................................................31 Okhra Kichadi...............................................................................................33 Cabbage with Red Beans .............................................................................34 Black Eyed Beans & Ash Gourd Olan ........................................................35 Sambar ...........................................................................................................36 Aviyal (with proper Indian/Sadhya Vegetables) .......................................38 Thoran (White Cabbage & Runner Beans Stir Fry) .................................40 Pineapple Pacchady ......................................................................................42 Ulli Theeyal (Shallots in Coconut Gravy) .................................................43 Vazhuthanenga Theeyal (Aubergine in Coconut Gravy) ........................45 Kalan ..............................................................................................................47 Nenthrakaya Mezhukkupuratti (Raw Plantain Fry) ................................48 Squash & Red Beans Erisseri ......................................................................49 Mullangi Sambar ..........................................................................................51 Kadala Parripu Koottucurry .......................................................................53 Pazham Prathaman (Banana Dessert) .......................................................55 Mango Payasam (Mango & Rice Pudding) ...............................................57 Paal Payasam (Rice Pudding) .....................................................................59 Parripu (Moong Dal) Paayasam ................................................................60 Dates Payasam...............................................................................................61 ESSENTIALS THIRST QUENCHER STARTERS SOUPS SIDE DISHES DESSERTS LABEL PAGE NO O N A M R E C E I P E S b y C H A C K O S K I T C H E N . c o m
  5. 5. O N A M R E C E I P E S b y C H A C K O S K I T C H E N . c o m6 Contents Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans & Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash & Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam Golden Touch Misc-en-Place [15 mins] Peel and thoroughly clean Ginger and Garlic. Roughly chop Ginger to aid in grinding. Golden Touch Process [5 mins] Grind the Ginger and Garlic along-with 50 ml Water to a very smooth paste. Storage: Pour this paste into ice-cube trays, scrap off from the top, using the back of a knife so as to get a smooth top and you get clear cubes. Freeze for about 10 hours, before you bag them up in freezer proof plastic bags. Label and Store. Yield: Makes about 20 – 22 cubes Each cube is equivalent to 2 tablespoon of Ginger/Garlic paste. Notes: Adding to much Water makes the paste too thin. Ginger Garlic Paste Things You’ll Need: 300 grams Garlic 300 grams Ginger roots Water 50 ml
  6. 6. O N A M R E C E I P E S b y C H A C K O S K I T C H E N . c o m7 Contents Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans & Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash & Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam When you want to enjoy delicious food made at home – you need to start by selecting the best ingredients. Coconut Milk is another recipe for all home made food lovers from a range of ‘Kitchen Essentials‘, you must be armed with e.g. Ginger-Garlic Paste, Cashew Nut Paste, Brown Onion Paste, Ghee to name a few. Do you know what you are eating? A label check of a leading supermarket brand ‘canned Coconut Milk’ contains: Coconut Extract (60%), Water, Stabiliser Guar Gum and Carboxy Methyl Cellulose, Emulsi- fier Polysorbate 60, Antioxidant Sodium Metabisulphite. Sometimes a little extra effort is the difference between an ordinary meal and an ‘extra special meal’. Things You’ll Need: Coconut Flesh – 1 no Flesh Yield of a medium size Coconut – 350 grams (alternatively you can buy frozen grated Coconut from Indian grocery stores) Golden Touch Mise en Place [40 mins] 1. If you have a Coconut grater, scrape out the flesh or using a sharp knife cut the flesh out and then cut into small pieces (this helps in easy grinding in the grinder). 2. Transfer this to a grinder, add 400 ml* boiling Water, cover and let it cool. This process helps in loosening the hard Coconut flesh and get maximum Milk. 3. Blend on medium speed for about 10 minutes. 4. Transfer this to a strainer lined with 2 layers of cheese cloth, leave to drain to 5 minutes. 5. Squeeze out the Milk**. 6. To the drained Coconut add another 100 ml boiling Water, allow to cool, grind, squeeze and drain the 2nd Milk***. Home Made Coconut Milk
  7. 7. 8 Contents O N A M R E C E I P E S b y C H A C K O S K I T C H E N . c o m Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam Yield: 600 ml – 1st Milk 150 ml – 2nd Milk NOTES: *As I do not recommend storing this Milk, by any means even freezing, therefore please judge accordingly and add Water to your requirement. If the specific curry requires only 200 ml Coconut Milk then, reduce the Coconut quantity and Water accordingly. At home I have tried freezing, was not satisfied with the results. And if chilled in fridge then must be used with 3-4 days. **This Milk is of the best quality, which is used to add in the finishing stages of most Indian curries. ***This Milk is of 2nd quality, and Curries, eg Stew is cooked in this Milk. Home Made Coconut Milk
  8. 8. O N A M R E C E I P E S b y C H A C K O S K I T C H E N . c o m9 Contents Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam Choose the best The Better the Butter the Better the Ghee. Use only unsalted Butter made from 100% Milk. I choose ‘Coun- trylife’ Butter. Make it yourself Surprisingly you can make this at home; and you will be sure what you are eating. Moreover, it is cheaper. Home Made Ghee (Clarified Butter) Things You’ll 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 see foaming 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 butter flavour. »» 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 fridge for 1 year. In Indian kitchens it is usually kept outside and stays for upto 6 months.
  9. 9. O N A M R E C E I P E S b y C H A C K O S K I T C H E N . c o m10 Contents Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam How to make Yoghurt at home? It is incredibly easy and tasty, and I love this smooth, creamy and thick Yoghurt. In India, were I grew up, it was a common sight in my kitchen, my mum making Yo- ghurt. Arguably the temperature, supports in the Yoghurt process, in India, and in colder climates like UK it doesn't. Now it's possible. Why home made Yoghurt? Cheaper No artificial colouring No artificial taste enhancers No artificial sweeteners You know what you are eating. Organic Yummy I like making food at home. It's fun! Health benefits of Yoghurt. The live cultures are beneficial in creating good bacteria for the gut and intestines, boosting the immune system. High source of Calcium, Phosphorous and Iodine. Good alternative to Cream and Cheese. Good for people with low Milk tolerance. History of Yoghurt The earliest written record of Curd (Yoghurt) in Bible dates back to the Book of Genesis; written between 4000BC to 1804BC. A further reading of the following scriptures reveals the making and use of Curds. Genesis 18:8 Deuteronomy 32:14 Judges 5:25 Things You'll Need: Organic Milk* – 1 litre Live Plain Yoghurt** – 100ml Home Made Yoghurt
  10. 10. 11 Contents O N A M R E C E I P E S b y C H A C K O S K I T C H E N . c o m Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam Golden Touch Preparation Boil Milk to 900C, this kills off unwanted micro-organisms. Remove from heat. Allow to cool to a lukewarm temperature. While the Milk is cooling, heat the oven***, in it's highest setting for about 7-10 mins. Switch off. Stir in the Yoghurt, which is in room temperature, not cold. Tightly cover and store this bowl in oven for about 6 hours. Remove the container from the oven. Re-heat the oven and switch off. Move in the container of partially curdled Yoghurt into the oven once again and leave for another 6 hours. Remove and chill in the fridge for about 2 hours and your thick, creamy, delicious Yoghurt is ready. Use it daily: Breakfast with cereals. Yoghurt soup. Yoghurt Dip Salad Smoothies Use instead of cream the list is simply endless... NOTES: *Use only Organic Milk, as normal Milk does not curdle. Use either Full fat, Semi-Fat or Zero-Fat as per choice. Do not use any Milk which has UHT (Ultra-High Temperature processing) written on it, as it has been heated almost to the point of evaporation, which isn't good to make Yo- ghurt. **Yoghurt must be at room temperature for the culture to start, and it must be one having live culture in it. If the temperature is too cold or hot culture does not happen. ***In high temperature zones like Indian Sub-continent, Middle-east and Africa; curdling happens just at outside temperature. Home Made Yoghurt
  11. 11. O N A M R E C E I P E S b y C H A C K O S K I T C H E N . c o m12 Contents Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam When it's hot, hot, hot outside, cool off with this summer chiller! Summer may be coming to an end, but it's never too late to sit back, unwind and enjoy a nice chilled drink by the warm Sun. Mint has great calming properties to an upset stomach, also helps in eliminating anti-fungal properties from your body. It is also know to help reduce headaches and migraines. Added to this Yoghurt comes packed with Protein, Calcium, Folic acid, lowers blood pressure, lowers LDL and increases the good Cholesterol HDL. So don't miss this out … from your regular diet plan.... Things You'll Need: Low Fat Yoghurt – 200 ml Water – 600ml Curry Leaves – 2 sprigs Green Chilli – 1 nos Ginger – 2 inch root Salt – to Taste Crushed Ice – 200 grams Golden Touch Misc-en-Place [2 mins] Clean and separate the Curry leaves from the stalk. Clean and finely chop Curry Leaves, Ginger and Shallots. De seed and slit the Chilli lengthwise Golden Touch Process [5 mins] Whip Yoghurt and add Water to it. To this add 1/2 of the crushed ice, Salt and whip till all ingredients are well blended. Golden Touch Service: Serve with the remaining Ice added to it. NOTES: If there is too much Salt, add more Water. Sambaram (Butter Milk)
  12. 12. O N A M R E C E I P E S b y C H A C K O S K I T C H E N . c o m13 Contents Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam Pappadam is pronounced as (PAH-pah- duhm). Also known as Pappad in North India, Poppadams in Europe. Pappadam’s are wafer-thin bread made with lentil flour. South Indians generally prefer unseasoned, were-as Pappad in North India are flavoured variously. You will find different varieties such as Pepper Pappad, Garlic Pappad, Jeera (Cumin Seeds) Pappad many more varieties are available commonly in Indian grocery stores. Deep fried Pappadams puff-up to almost double there size. Pappadam’s are a mainstay of Indian Meals, serve as an appetizer. Generally Pappadam’s are deep fried in oil, but I prefer Pappadam’s roasted. The advantages of roasting Pappad are: no oil required thus healthy and saves times in preparation. Things You’ll Need: Pappadam’s – 10 Oil – 200 ml Golden Touch Mise en Place [2 mins] If you desire in small bites, cut as desired or as shown in the photo 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 Pappadam (Poppadum)
  13. 13. O N A M R E C E I P E S b y C H A C K O S K I T C H E N . c o m14 Contents Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam InjiThair - In Malayalam ‘native language’ of the Southern State of Ker- ala in India is : Inji (Ginger) and Thair (Yogurt) Ginger is native to India and China. Ginger is also mentioned in Koran, thus was available to Arabs. In Europe it was part of the table setting, and barkeepers kept powdered 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 or chopped. Ginger is commonly used as a digestive aid. Ginger’s anti-inflammatory properties help relieve pain and reduce inflammation as- sociated with arthritis, rheumatism and muscle spasms. Ginger’s thera- peutic properties effectively stimulate circulation of the blood, removing toxins from the body, cleansing the bowels and kidneys, and nourishing the skin. It also helps in treatment of asthma, bronchitis and other respira- tory problems. Things You’ll 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 GINGER YOGURT [INJITHAIR]
  14. 14. O N A M R E C E I P E S b y C H A C K O S K I T C H E N . c o m15 Contents Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam Puli is Tamarind and Inji is Ginger in Malayalam. Malayalam is the official language for the people of Southern Indian state of Kerala. This is a prepa- ration where Ginger is the main ingredient and is cooked with Tamarind paste and Jaggery. Puliinji is my favourite, the name itself brings water to my mouth. My room-mate when I lived in Dubai, used to make mouth- watering InjiPuli, and I am trying to pass you his recipe. Puli (Tamarind) is considered an aphrodisiac as well as a laxative, which induces bowl movement and used for treatment of constipation. Ginger also do have the same goodness, thus as a combination is really good to have during such elaborate sadhyas. Things You’ll Need: Ginger - 400 grams Dried Red Chillies - 4 nos Red chilly Powder - 1 tbsp Tamarind Paste – 100 grams (or to taste) Jaggery* - 75 grams (or to taste) Curry Leaves - 1 sprig Mustard seeds - 1/2 tsp Oil - 50 ml Salt - to taste Yield - 400 grams SWEET SOUR GINGER CHUTNEY (PULIINJI)
  15. 15. 16 Contents O N A M R E C E I P E S b y C H A C K O S K I T C H E N . c o m Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam Golden Touch Mise en Place [20 mins] »» Peel and chop Ginger very finely »» Soak Tamarind in 100 ml bot water for 20 minutes. Rub in you palm and discard the seeds and skin. »» Boil Jaggery (Brown Sugar) in 50 ml Water, to this mix the Tamarind juice and allow to boil once. Strain through a fine sieve. Keep aside till needed. »» Break Dried Red Chillies into small pieces Golden Touch Steps [35 mins] »» Heat 45 ml Oil in a pan and add the chopped** Ginger and sauté till golden brown, about 20 minutes on medium flame. »» Add the Red Chilly powder and stir well. Allow to cool »» Grind the Ginger to a thick paste without Water (if needed add the Tamarind and Jaggery syrup). »» To 5ml hot Oil in a non-stick pan add Mustard seeds allow to pop. Add broken dried Red Chillies and Curry Leaves. »» Add to the above Ginger paste and Tamarind and Jaggery syrup, cook till it thickens. Golden Touch Service Serve as an Appetiser or side dish Notes: *Jaggery - is a traditional Asian unrefined Sugar, alternative to this is Brown Sugar or Cane Sugar as is available commonly in supermarkets in UK. **Ginger - it is easier to grate, but if the Ginger is old and grown, becomes stringy, therefore I recommend to chop it finely. SWEET SOUR GINGER CHUTNEY (PULIINJI)
  16. 16. O N A M R E C E I P E S b y C H A C K O S K I T C H E N . c o m17 Contents Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam A must try for all achar (pick- le) lovers…. I personally would have nev- er thought before of making a Grapes achar, until I was inspired by the famous In- dian comedy tele-serial ‘ak- karakazhchakal’. Grapes Achaar is a must try for all, and surely it will be an in- stant hit for your family and friends. The first time I made this with black seedless grapes, I did not like it as most of the flesh just melted away. In the second attempt used a mix of green and black grapes with seeds. The seeds help keep the flesh intact and gave the pickle shape and beauty. GRAPES ACHAR Things You’ll Need: »» Seeded Green Grapes - 100 grams »» Seeded Black Grapes - 100 grams »» Chilli Powder - 3 tbsp »» Green Chilli - 5 nos »» Turmeric powder - 1/2 tsp »» Oil - 75 ml (add more if necessary) »» Fenugreek Powder - 1/2 tsp »» Asafoetida Powder - 1/4 tsp »» Water - 100ml »» Vinegar - 25 ml »» Mustard seeds - 1 tsp »» Salt to taste Golden Touch Mise en Place – [5 mins] »» Wash and clean the Grapes without peeling the skin. »» Slit the Chilli lengthwise. Golden Touch Steps – [35 minutes] »» Heat Oil in a deep bottomed pan, add Mustard seeds allow to pop. »» Now add the Curry leaves sauté for 2 mins. »» Add the Turmeric and Chilli powder and sauté for another 4 mins, till the raw flavour leaves. »» Now add the remaining ingredients other leaving out the Vinegar. »» Bring to one boil. Reduce flame, cover and simmer for 15 mins, till water is reduced. »» Remove from flame. Allow to cool completely and now add the Vinegar. »» Store in an air-tight glass container. Golden Touch Service »» Grapes Pickle is a great accompaniment with Rice and Curry
  17. 17. O N A M R E C E I P E S b y C H A C K O S K I T C H E N . c o m18 Contents Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam APPLE ACHAR Things You’ll 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 Golden Touch Mise en place [10 mins] »» Wash and cut the Apples into 1x1 inch cubes Golden Touch Steps [25 minutes] »» To heated oil in a heavy bottomed pan, add Mustard seeds »» and allow it to pop. »» Add Curry leaves and saute for couple of minutes. »» Add the Apple, Chilly powder, Turmeric powder and Salt. Mix well. Cover and bring to boil. »» Remove from fire, add Fenugreek, Asafoetida powders and Vinegar mix well. »» Allow to cool. Store in airtight containers. Golden Touch Steps [25 minutes] »» Serve as an accompaniment to any Indian main course. Notes: »» Can be stored upto 2 months in fridge. »» Make sure that oil floats on top of the Apples in the stored container, or else it will get spoilt
  18. 18. O N A M R E C E I P E S b y C H A C K O S K I T C H E N . c o m19 Contents Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam Not long back, my better- half spoke about his jour- ney to college, packed with pickles, to escape from the bland and boring food served in the college can- teen. I am sure most of us would have some similar story to share of their col- leges days; home-sickness, ragging, worries about fu- ture etc… To “preserve the memory” of such college trips, let me introduce to you, my Mum’s speciality Pickle – Pavakka Ach- har. When it comes to home-made, my Mum’s cooking is simply the best and she has passed on this passion for good old-fashioned home cooking. I simply love home-made food compared to restaurant food, and if you are passionate to learn Indian home-made food, I would seriously recommend you to subscribe to our emails! No French meal is complete without Cheese; like-wise no Indian meal is complete without a Chutney or Pickle or at least Pappadam. As a young girl, I was always fancied by the large variety of Fruits and Vegetables that could be pickled in an average Indian home. In the recent past, Indians have take a small-stride in professionally packing and promoting Indian Pickles and Chutney’s to the rest of the World, were the choice is endless. Indian cuisine is as diverse as it’s people and geography. Travelling from Northern tip, Kashmir – Switzerland of the East to the Southern tip Kanya- kumari – were three Oceans meet; from the Eastern Ghats to the Western Ghats, each county / state has it’s own unique culture, dress, language and obviously food too. My upbringing has allowed me to travel and taste and enjoy some of these wonderful cuisines. Most home-made pickles are made in Summer and kept in the Sun during the daytime to speed fermentation. This fermentation process allowed to soften and mature the base ingredients in the varied Masala they are pre- served. The acidic nature of the marinade helped prevent fungus growth and extended shelf-life of the pickles. The acidic nature also called for preservation of Pickles in glass jars or porcelain jars. In our previous post about the goodness of Pavakka (Bitter Gourd); many people 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 af- ter taste; 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! PAVAKKA (BITTER GOURD) ACHAR
  19. 19. 20 Contents O N A M R E C E I P E S b y C H A C K O S K I T C H E N . c o m Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam Things You’ll 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 »» Yield : 500 grams Golden Touch Mis-en Place [30 mins] »» Clean and cut Pavakka into 2x1/2 inch strips. When cleaning, look for black 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 »» 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. »» Now lower the flame cook uncovered, till all Water dries-up. PAVAKKA (BITTER GOURD) ACHAR
  20. 20. 21 Contents O N A M R E C E I P E S b y C H A C K O S K I T C H E N . c o m Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam As Water is the biggest enemy of Pickles this step is a must: »» Pre-heat oven for 15 mins on Mark 6 at 250 degrees Celsius temp. »» On a baking tray, spread the Pavakka strips and allow to dry for 35 minutes, stirring occasionally. (Increase the time as per requirement) The end result should not be like dried strips. If you are living in hot countries like Asia and Africa, you could leave it in the Sun for about 10 hours or more. »» Heat a non-stick pan with 5 tbsp Oil, add Pavakka in 2 batches or more depending upon the size of the pan you use. Fry on low flame till crisp. Add more Oil if required. Stage Two – Preparing the Masala »» Heat 2 tbsp Oil in a non-stick pan, add Mustard seeds and allow to pop. »» Add Fenugreek seeds and Curry Leaves sauté for a minute. »» AddShallots,GreenChilli,GingerandGarlic;sautétillgoldenbrown(about 10 mins on low flame) »» Add Chilli powder, sauté for 30 seconds till the raw flavour leaves it. Stage Three – Packing »» Mix Stage 1 and 2. »» Add Vinegar, mix well. »» 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. PAVAKKA (BITTER GOURD) ACHAR
  21. 21. O N A M R E C E I P E S b y C H A C K O S K I T C H E N . c o m22 Contents Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam 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 peo- ple of Karnataka call it Charu and those from AndraPradesh call it Saru. Legend says, a South Indian King threw a grand feast, and all the Sambar was consumed by the host himself. Now the kitchen staff was left with no Sambar for the rice. Here one of the chef took all the left over ingredients of Sambar like the tomatoes, tamarind juice and spiced it up in such a way that all present liked it very much. Here a new dish was born Rasam. Today, Rasam has become he main stay South Indian Meals. A very good Rasam has a very 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 the Greek goddess of love Aphrodite. RASAM Things You’ll Need: »» Ripe Tomatoes - 2 (size of a tennis ball) »» Shallots - 4 nos »» Ginger - 1 inch size »» Garlic - 4 cloves »» Coriander Leaves - 50 grams »» Red Chilli Powder - 1/2 tsp »» Crushed Pepper Corns - 10 nos »» Turmeric Powder - a pinch »» Curry Leaves - 2 sprigs »» Cumin Seeds - 1/2 tsp »» Mustard Seeds - 1/2 tsp »» Dried Red Whole Chillies - 2 nos
  22. 22. 23 Contents O N A M R E C E I P E S b y C H A C K O S K I T C H E N . c o m Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam »» Asafoetida - a pinch »» Tamarind - 50 grams »» Fenugreek Seeds - 1/4 tsp »» Water - 4 cups »» Oil - 2 tsp Golden Touch Mise en place [5 mins] »» Chop tomatoes, shallots, ginger, garlic and coriander leaves »» Blend ginger and garlic to a smooth paste. At this stage keep 2 cloves of garlic aside. »» Crush the 2 cloves of garlic and pepper corns together, keep aside for tempering* »» Break the dried red chillies into 2 or 3 pieces »» To 100 ml hot water add tamarind. Leave aside for 15 mins. Now squeeze out the tamarind juice Golden Touch Steps [40 mins] »» In a pressure cooker take all the chopped ingredients, ginger/garlic paste and tamarind juice »» Add red chilli powder, turmeric powder, salt and Asafoetida. Add water. Bring to 1 whistle and simmer for 30 mins. »» Use a potato masher to make a fine paste of the pressure cooked ingredients. »» In a pan, heat oil. Add mustard seeds, when they pop, add cumin seeds, broken dried red chilli, Fenugreek seeds, curry leaves, crushed garlic pepper corns and sauté for 2 mins. »» 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 RASAM
  23. 23. O N A M R E C E I P E S b y C H A C K O S K I T C H E N . c o m24 Contents Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam Sometimes you think a mid-week supper is the hardest to prepare, when it is not. Let me introduce a family favourite of mine, which hardly takes any time to prepare. Sometimes I think to myself, I could not live without this wonderful curry, and over the years I have managed to try so many varia- tions of this curry, is just amazing. Making this curry to perfection has been handed over from my Grandma to my Dad and then over to me now. Over the last four years 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, what is all this fuss about; well if you are not vigilant you will certainly end-up in a curdled soup, which is as good as draining into the sink. My Grandma used to say, ‘the best accompaniment to Rice is a perfectly made Yoghurt curry and Poppadom. Indeed it is, so soothing, so perfectly relaxing for your stomach away from all the spicy foods of everyday life. I recommend you try this combination to know what exactly I mean. To enjoy this combination, you’re mind 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 Rice and Yoghurt soup. Now all you have to do is enjoy eating with your clean hands, served by your part- ner. I guess Westerners would object to this idea of eating with your hands; what I would suggest is, try it. You will love it. It will taste better. Moreover, you will enjoy being served by your better-half. This curry is usually made as an accompaniment for Rice with a combina- tion of other spicy curries, but you could also have it just as a soup (as a cold soup not 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 King and dinner like a pauper”, as eating most of your car- bohydrates, such as cereals, breads and fruit, earlier in the day is recom- mended as your body does not need them at night. YOUGHURT SOUP WITH CUCUMBER
  24. 24. 25 Contents O N A M R E C E I P E S b y C H A C K O S K I T C H E N . c o m Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam WARNING: Not to be prepared if you are tuned in to your ipod! You will soon learn why? Things You’ll 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 – 1/2 tsp »» Kashmiri Chilli Powder or Paprika Powder – 1/4 tsp »» Fenugreek Powder – 1/4 tsp »» Mustard Seeds – 1/2 tsp »» Oil – 1 tsp Golden Touch Mis-en Place [5 mins] »» Using a wooden spatula mix the Yoghurt with Salt, Turmeric and Chilli powder to a smooth consistency*. »» Finely chop Tomatoes and Shallots, store separately. »» Peel and cut the Cucumber into small rectangular pieces of 1X1/4 inch size. »» Wash and pat dry with a kitchen towel the Curry Leaves. Golden Touch Preparation [15 mins] »» In a deep bottomed pan(kadai) heat Oil. Add Mustard Seeds and allow to pop. »» Add the Curry Leaves, chopped Shallots, sauté till golden brown. »» Add Tomatoes and sauté for about 3-4 mins till it gets cooked. »» Add 250 ml Water and Cucumber, cover and cook for about 10 mins on high flame. I wanted to bite into the Cucumber in the curry, but if you want to soften it further you may cook longer, but I suggest you would love biting into the Cucumber. YOUGHURT SOUP WITH CUCUMBER
  25. 25. 26 Contents O N A M R E C E I P E S b y C H A C K O S K I T C H E N . c o m Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam »» Switch off the flame for about 2 minutes. This will calm down the boiling Water thus prevents splitting of the Yoghurt when added. »» Now add the remaining 250 ml Water (hot and not boiling) to the Spices and Yoghurt mix, bring to a smooth consistency, also known as Butter- Milk. »» 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 won’t), but when you 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 has steam rising from it, it is ready. If you continue beyond this point it will certainly split and curdle. Now the best thing to do it dish it out immediately into a large bowl, (else the heat from the kadai is enough to curdle the Yoghurt). Now the most important things to follow are: »» Never cover the bowl till it is completely cold »» When serving never reheat in any form (even Microwave) as this additional heat could curdle(split) the Yoghurt. YOUGHURT SOUP WITH CUCUMBER
  26. 26. O N A M R E C E I P E S b y C H A C K O S K I T C H E N . c o m27 Contents Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam 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. KAACHIYA MORU ( YOGHURT SOUP ) Things You’ll Need: »» Natural Yoghurt - 500ml »» Water - 250ml »» Shallots - 5 nos »» Tomato - 1 (optional) »» Ginger - 1inch size »» Garlic Flakes - 2 nos »» Fenugreek Powder - 1/4tsp »» Turmeric Powder - 1/4tsp »» Chilli Powder - 1/2 tsp »» Curry Leaves - 2 sprigs »» Dried Red Chilli - 4 nos »» Mustard Seeds - 1 tsp »» Oil - 1tbsp Golden Touch Preparation [10 mins] »» Using a hand blender, make a smooth paste of the Yoghurt. Add Salt, Turmeric, Chilli powder water to make a free-flowing butter-milk. Add more water if the Butter-milk is too thick »» Chop Shallots, Ginger, Garlic Tomato »» Break the dried Red Chilli into small pieces
  27. 27. 28 Contents O N A M R E C E I P E S b y C H A C K O S K I T C H E N . c o m Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam Golden Touch Steps [20 mins] »» In a deep bottomed pan heat oil. Add Mustard seeds allow to pop. »» Add the Curry leaves, dried Red chilli, Shallots, Ginger, Garlic sauté till Shallots become golden brown »» Lower the flame. Sprinkle little water*. »» 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 Yoghurt starts 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 from the ladle, Moru is done. Leave the pan open till it cools down or will curdle from the heat KAACHIYA MORU ( YOGHURT SOUP )
  28. 28. O N A M R E C E I P E S b y C H A C K O S K I T C H E N . c o m29 Contents Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam A warm, mild soup, with the sweetness of coconut, is a delight to have on it’s own 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 this part 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 are diagnosed with Kidney stone. Although kidney stone is related to Calcium deposit, but some Kidney stone complications relate to proteins. Add a generous amount of Garlic to avoid flatulence and indigestion. Research in India proves Lentils are as good for the environment as they are for our health. Nitrogen-producing bacteria grow naturally at the roots, enriching the soil. Different Lentils have different cooking times and require soaking, do read my article on Common Lentil Varieties. LENTIL SOUP WITH COCONUT Things You’ll Need: »» Chana Dal - 250 grams »» Freshly Grated or Dessicated Coconut - 100 grams »» Mustard Seeds - 1/4 tsp »» Dried Red Chilli - 4 nos »» Shallots - 4 nos »» Turmeric Powder - 1/4 tsp »» Curry Leaves - 2 sprigs »» Garlic - 2 tbsp »» Water - 1 liter »» Ghee(Clarified Butter) - 3 tsp »» Salt - to taste Golden Touch Mise en Place – [5 mins] »» 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 you risk losing out a lot
  29. 29. 30 Contents O N A M R E C E I P E S b y C H A C K O S K I T C H E N . c o m Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam »» Goodness from the Lentils top layer. »» Soak in water for atleast 6 hours. Drain. »» Finely chop the Shallots. Golden Touch Steps – [40 minutes] »» Heat 1 tbsp Ghee in a pan. »» Add and sauté Lentils for about 5 minutes. »» Transfer this into a pressure cooker, add Turmeric powder and Water. Cook until 2 whistles, reduce flame and cook for another 20 minutes. »» In the same pan heat the 1 tbsp Ghee. »» Add Mustard seeds, allow to pop. »» Add Curry leaves sauté till they get fried and curl. »» Add Dried Red Chilli, broken in small pieces and Shallots. Sauté till golden brown. »» In a separate pan add the remaining Ghee, add Garlic* sauté for 2 minutes. Add Coconut and allow it to become light brown. »» Now to the mashed and well cooked Lentil soup add the sautéed ingredients and Salt. Golden Touch Service Drizzle a few drops of fresh melted Ghee on the soup and not it is ready to be served. NOTES: * Garlic – for me it is a must to sauté Garlic. Sautéing brings out the full flavour of Garlic and gives a fine aroma to the soup. I recommend using Ghee for this recipe LENTIL SOUP WITH COCONUT
  30. 30. O N A M R E C E I P E S b y C H A C K O S K I T C H E N . c o m31 Contents Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam Want the satisfaction of a soup, but with much less fat and calories? Here is our easy and refreshingly simple South Indian recipe. It doesn't get much easier. This is a great accompaniment for Rice and Curry. ThingsYou'll Need: Stage1: Lauki– 200 grams Water– 400 ml Salt– to taste Stage2: Low Fat Yoghurt – 500 ml Lukewarm Water – 200 ml Turmeric – 1/4 tsp Red Chilli Powder* – a pinch Salt – to taste To Grind: Desiccated Coconut – 1/3 cup Green Chillies – 2 nos Shallots – 1 Boiling Water - 100ml Tempering: Oil – 1 tbsp Mustard Seeds – 1/4 tsp Curry Leaves – 2 sprigs Dried Red Chilli – 3 nos Shallots – 3 nos Kumbalanga MooruCurry
  31. 31. 32 Contents O N A M R E C E I P E S b y C H A C K O S K I T C H E N . c o m Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam Golden Touch Misc-en Place [10 minutes]: Peel, wash, de-seed and cut the Melon into 1X1 inch cubes. Peel, wash and slice the Shallots finely. Taken all ingredients under 'to grind', leave it to cool. (Adding boiling Water, helps soften and gets absorbed by the Coconut). Grind to a smooth paste. Mix all ingredients under Stage 2 and leave it aside till needed. Golden Touch Process: Take all ingredients under Stage 1 and bring to boil. Simmer on medium flame for about 20 minutes till almost all water is absorbed. In a non-stick kadai, heat Oil. Add Mustard Seeds and allow to splutter. Add Curry Leaves and broken dried Red Chilli, stir for 30 seconds till the Curry leaves curl. Add Shallots and sauté for 3-4 minutes. Add the Coconut ground paste and cook for 3 minutes. Add the cooked Melon cubes, mix well. Reduce flame to low, pour in the Yoghurt mix and stir constantly. Allow to warm for about 2-3 minutes, while constantly stirring**. Remove from flame and transfer immediately to a serving bowl, because the heat from the pan is enough to curdle the Yoghurt. NOTES: *Adding Red Chilli Powder is totally optional and never done in traditional Kerala style Mooru Curry. I usually add Red to brighten the Yellow from the Turmeric Powder, therefore the end result is better. Try it! **This is one stage were you cannot take your eye off it as the Yoghurt could get curdled. Stirring allows the soup to constantly move, thus reduc- ing the build-up of heat within. Use a wooden ladle for this process, and you could use it to measure if the soup is cooked – life the ladle out of the soup, if you can see steam off it, it is done. Kumbalanga MooruCurry
  32. 32. O N A M R E C E I P E S b y C H A C K O S K I T C H E N . c o m33 Contents Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam OKHRA KICHADI Things You’ll Need: Okhra - 150 grams Natural Yoghurt - 300 ml Green Chillies - 2 nos Dry Red Chillies - 3 nos Mustard Seeds - 1tsp Grated Coconut - 100 grams Curry Leaves - 2 sprigs Oil - 2 tbsp Salt - to Taste Golden Touch Mise en place – [5 mins] »» Cut Okhra lengthwise. Now slice them into � inch size. »» Grind grated coconut, green chillies and half of the mustard seeds. Keep aside »» Break dried red chilli into 2 or 3 pieces Golden Touch Steps – [15 mins] »» Heat oil. Fry Okhra till crispy. Drain and remove. »» Add the remaining mustard seeds into the same oil, allow to pop and add the broken red Chillies and curry leaves sauté for 2 mins. »» Lower the flame and add the coconut paste, add in the Yoghurt slowly. Keep stirring. »» Add Okhra and salt. Remove from flame. Notes: »» Pavakkai (Bitter Gourd) may also be used instead of Okhra as a variation »» Okhra is also known as Bhindi, Ladies Finger »» After the addition of Yoghurt do not increase the flame or allow to boil as Yoghurt will curdle and spoil
  33. 33. O N A M R E C E I P E S b y C H A C K O S K I T C H E N . c o m34 Contents Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam CABBAGE WITH RED BEANS Things You’ll 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 - 1/2 tsp Water - 350 ml Chilli - depending on taste (optional) Golden Touch Mis-en Place [15 mins] »» Finely shred Cabbage. »» Chop Onion finely. »» Soak Red Beans overnight in hot Water. Wash and change water regularly. Golden Touch Preparation »» Bring Red Beans to boil. Reduce flame and simmer for 30 mins, covered. »» Meanwhile cover and cook the remaining ingredients in a Kadai, for about 10 mins. »» 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.
  34. 34. O N A M R E C E I P E S b y C H A C K O S K I T C H E N . c o m35 Contents Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam No Sadhya(Feast) in Kerala is complete without Olan. Such a great emphasis is on Olan for any Sadhya, yet it is the simplest to make. It's an unique dish, were not a sin- gle spice is added to it, Chilli is optional. Olan is flavoured with Coconut milk and curry leaves, when all the ingredi- ents are added in the right proportion, it tastes heav- enly. You just cannot forget the taste in a rush. BLACK EYED BEANS ASH GOURD OLAN Things You’ll Need: Black Eyed Beans - 100 grams Ash Gourd / Courgettes - 100 grams Green Chillies (optional) - 2 nos Coconut Milk - 150 ml Water - 150 ml Coconut Oil - 1 tbsp Salt - To taste Curry Leaves - 1 sprig Golden Touch Mise en Place [10 mins] »» Soak Black Eyed Beans preferably overnight »» Peel and cut Ash Gourd or Courgettes into 1/2 inch by 1/2inch cubes Golden Touch Steps [30 mins] »» In a pressure cooker, add water Beans, bring to 1 whistle. Lower flame simmer for 20 mins »» Add Ash Gourd Green Chilli cook for 10mins. Lower flame. »» Add Coconut Milk, simmer for 5 mins (do not allow to boil). Remove from flame »» In a pan heat Oil, add Curry leaves sauté for 2 mins. Remove add to the Olan.
  35. 35. O N A M R E C E I P E S b y C H A C K O S K I T C H E N . c o m36 Contents Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam The origins of this dish is uncertain though legends has it that it originated in the kitchen of Thanjavur Marathas ruler Shahuji, during the 18th Century. It is believed that Shahji had a liking for a dish called Amti which had Kokum as one of its main ingredients. In one particular season, the Kokum which was im- ported from the Maratha homeland ran out of supply and someone suggested him that the locals used tamarind pulp for sourness. Shahji experimented the dish with the Tuvar Dal, vegetables, spices and the tamarind pulp served his coterie and his cousin, Sambhaji who was visiting him. The court liked the dish and named it Sambhar after the guest of 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 find end number of varieties to Sambar, for e.g. Tomato Sambar, Garlic Sambar, drumstick Sambar, shallot Sambar the list just continues.... I still like the Sambar were all the above ingredients come together and are cooked in a thick gravy base of lentils. Some hotels 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 a pressure cooker, but I like it cooked in a normal deep bottomed pan. The advantage here is you get the smell of Lentils (Dal), Garlic Vegetables wafting from the kitchen to every room in the house, making you hungry even before it is 1/2 way through. This craving for Sam- bar makes it more and more delicious. Please follow the vegetables cut, exactly as mentioned. Sambar Things You’ll Need: • Brinjal - 1 (100 grams) • Raw Banana (Nenthrakaya) - 1 nos • DrumStick - 2 nos • Ladies Finger (Okhra/Bhindi) - 4 nos • Tomato - 2 nos • Potato - 2 nos • Yam - 50 grams • Tuvar Dal or Masur Dal (Red Lentils) - 100 grams • Shallots - 10 nos • Coriander Leaves - 1/2 Bunch • Green Chillies - 2 to 3 nos • Garlic - 6 pods
  36. 36. 37 Contents O N A M R E C E I P E S b y C H A C K O S K I T C H E N . c o m Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam • Curry Leaves - 2 Sprigs • Red Chilli Powder - 1 tsp • Sambar Powder - 2 tbsp • Tamarind - Golf ball size • Asafoetida - 1/4 tsp • Fenugreek Seeds - 1/4 tsp • Turmeric Powder - 1/4 tsp • Salt - to Taste • Mustard Seeds - 1/2 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 mins 2. Cut Drumsticks into 3 inch pieces 3. Cut Okhra into 3 inch pieces and slit from centre making it into 2 halves 4. Cut Raw Banana and Brinjal into 3 by 1 inch batons 5. Cut Tomatoes into 4 quarters 6. Dice Yam Potatoes into 11/2 by 11/2 inch cubes 7. Slit Green Chillies Shallots into 2 halves 8. 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 boil and simmer for 30 mins on low flame 3. In a separate pan dry roast the powders Chilli/Coriander/Sambar Fenugreek seeds for 5 mins till all the raw flavour is gone. Be careful not to burn. Add to the 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 sauté till onions become golden brown. 7. Add the sautéed onions Okhra to the simmering vegetable medley Add chopped Coriander leaves. Leave on low flame for another 7-8mins. Remove from flame. Sambar
  37. 37. O N A M R E C E I P E S b y C H A C K O S K I T C H E N . c o m38 Contents Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam This is a Classic Kerala Sadhya(Feast) main- stay item. One of my kind reader and editor pointed out the importance of Aviyal in Sad- hya, especially ONAM, and here it is. Aviyal is a kind of vegetable medley, made from vari- ous vegetables, therefore is healthy. It is a mild curry, and the taste lingers on… “It is supposed to have been invented by Bhima (one of the Pandava brothers) during his 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 to cook. One of the first things he did was to chop up many different vegetables, boil them to- gether 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 Roy- al kitchen of Travancore. The Chef ran out of vegetables to prepare his planned dishes, and in an instant he cut up all available vegetables and topped up with grated coconut Aviyal was born. My mummy always used to make Aviyal with gravy, probably that’s what I have seen coming from Christian families. But Aviyal served during Mar- riage Luncheons Onam Sadhya are always dry types, this variation is mostly prepared in the Hindu homes. My wife prepares this excellent varie- ty, and here I have one of her classics. Like Sambar you can again pressure cook Aviyal but when slow cooked in a deep bottomed pan it pulls 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 the smells 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 Yogurt to get the sour taste 4. Depending upon availability the following Vegetables go well together: • Plantain(Raw Green) • Yam – Chena • Brinjal • Carrot • Beans – Long Runner Beans • Drumsticks Aviyal (with proper Indian/Sadhya Vegetables)
  38. 38. 39 Contents O N A M R E C E I P E S b y C H A C K O S K I T C H E N . c o m Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam • Green Raw Mango • Potato • Snake Gourd -Trichosanthes Cucumerina • Ivy Gourd – Kovakai – Tindora • Courgette – Zucchini instead of Cucumber Things You’ll Need 1. Raw Green Plantain – 50 grams 2. Brinjal – 50 grams 3. Tindora – 50 grams (optional) 4. Yams- 50 grams 5. Carrot – 50 grams 6. Green Beans/Long String beans – 50 grams 7. Courgette/Ash Gourd – 50 grams 8. Potato – 50 grams (optional) 9. Drumsticks – 50 grams 10. Green Chillies – 2 11. Raw Mango -1/2 12. Turmeric Powder – 1/2 tsp 13. Salt – to taste 14. Water – 200ml 15. Grated Coconut – 1 cup 16. Cumin Seeds – 1/2 tsp 17. Curry Leaves – 2 sprigs 18. Curd – 2 tbsp 19. Coconut Oil- 2 tbsp Golden Touch Mise en Place [10 mins] 1. Cut all vegetables into 2 inch by 1/2inch pieces like French Fries. Keep them separate. 2. Grind Coconut, Cumin seeds, Green Chillies to a fine paste. Keep aside. Golden Touch Steps [40 mins] 1. In a deep bottomed pan, add all vegetables, add water, salt, tur- meric 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 yogurt and leave it covered. Golden Touch Service Serve hot with rice 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 the topmost layer. Aviyal (with proper Indian/Sadhya Vegetables)
  39. 39. O N A M R E C E I P E S b y C H A C K O S K I T C H E N . c o m40 Contents Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam Thoran (pronounced [to̪ ːɾan])*. Thoran is a preparation of Kerala, were it is a everyday affair. This is a dry preparation of White Cab- bage 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 the air. It is a healthy preparation as it involves very less Oil and Spices. As a starter to Indian food, you will be pleased with yourself on preparing Cabbage Thoran, as it won't burn your taste buds. Things You’ll Need: White Cabbage – 500 grams Runner Beans – 250 grams Onion – 1 medium sized Garlic cloves - 4 nos Black Gram (whole Urad Dal) - 1tbsp Dried Red Chilly - 4 nos Turmeric Powder - 1/4tsp Red Chilly Powder - 1/4tsp Desiccated Coconut - 200 grams Oil - 2tsp Curry leaves - 2 sprigs Mustard Seeds - 1/2tsp Cumin Seeds - 1/4tsp Salt - to taste Golden Touch Mise en Place [30 mins] 1. Chop Cabbage Garlic finely (Do not use a shredder as it will make the Cabbage soggy) 2. Cut Beans at an angel of 45 degrees to get a diagonal shape, this gives the cooked Thoran a good look 3. Break the whole dried Red chilly into 3 or 4 pieces Thoran (White Cabbage Runner Beans Stir Fry)
  40. 40. 41 Contents O N A M R E C E I P E S b y C H A C K O S K I T C H E N . c o m Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam Golden Touch Steps [25 mins] 1. Heat oil is a deep bottomed pan. Add Mustard seeds, allow to pop. 2. Now add rest of the ingredients. Mix well 3. 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 will not be sticking to each other NOTES: Thoran pronunciation reference WIKIPEDIA Thoran (White Cabbage Runner Beans Stir Fry)
  41. 41. O N A M R E C E I P E S b y C H A C K O S K I T C H E N . c o m42 Contents Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam Pineapple is eaten fresh or canned. Is avail- able as juice or as a combination of juices. It is cooked, used in desserts, ice-creams and in fruit cocktail. Although pineapple is con- sidered good for many illness, it also consid- ered to induce child-birth in India. Things You’ll Need: Semi-Ripe Pineapple – 500grams Grated Coconut – 200grams Natural Yoghurt – 200ml Dried Red Chilli – 4 nos Turmeric Powder – 1/2tsp Mustard Seeds – 1 tsp Water – 200ml Salt – to taste Oil – 1 tbsp Golden Touch Mise en Place [30 mins] 1. Cut Pineapple into 2inch by 1/2inch batons 2. Grind Coconut and dried Red Chilli to a smooth paste Golden Touch Steps [5 mins] 3. Boil Pineapple in water with Turmeric Salt for about 20 mins. Lower the flame 4. In a pan heat Oil, add Mustard Seeds, allow to pop. Add Curry leaves, add the Coconut paste sauté for 2 mins. 5. To the cooked Pineapple add Yoghurt and stir well, bring to boil, add the sautéed paste. Mix well Pineapple Pacchady
  42. 42. O N A M R E C E I P E S b y C H A C K O S K I T C H E N . c o m43 Contents Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam Ulli Theeyal is one among many, Kerala dishes, which is an excellent com- bination to Rice and Chapattis. The smell and taste just lingers on… I just love it!! Theeyal is usually dark brown in colour and is derived by browning of Co- conut. It is a mild dish which allows anyone to enjoy this without burning there tongue. Things You’ll Need: Shallots – 200grams Curry Leaves – 4 sprigs Water – 400ml Tamarind – golf ball size Mustard seeds – 1/2 teaspoon Asafoetida – 1 Pinch Turmeric powder – 1/4 tsp Oil – 3tbsp Salt – to taste To Dry Roast: • Coriander Powder – 1tbsp • Cumin Seeds – 1/4 tsp • Dried Red Chillies – 6 nos • Desiccated Coconut – 200grams ULLI THEEYAL
  43. 43. 44 Contents O N A M R E C E I P E S b y C H A C K O S K I T C H E N . c o m Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam Golden Touch Mise en Place [5 mins] 1. Peel and cut the Shallots into 2 halves 2. Soak Tamarind in hot water for 10mins – mash it in your hands and discard the skin and seeds. Golden Touch Steps [30 mins] 1. Dry roast desiccated Coconut on medium flame till you get the fine aroma of the Coconut and it becomes evenly golden brown. This is an important step as the colour of the gravy depends on the browning of Coconut, so be careful not to leave the pan, unattended. Keep aside. 2. In the same pan add the remaining ingredients under ‘Dry Roast’, and stir till you get the fine aroma of the roasted Masala 3. Transfer all the above ingredients into a blender, add Water and make a smooth paste. 4. Add Oil to the pan. Add Mustard seeds, allow to splutter. 5. Add Curry Leaves and Onion, sauté till golden brown about 8 mins. 6. Add the Tamarind Water, Asafoetida, Turmeric powder and Salt to taste. 7. Add the gravy paste, mix well and simmer on low flame for a further 15 mins. Golden Touch Service Serve hot with steamed Basmati Rice ULLI THEEYAL
  44. 44. O N A M R E C E I P E S b y C H A C K O S K I T C H E N . c o m45 Contents Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam Brinjal is native to India, and since has moved to West Asia and the West. In India it has been cultivated since medieval times. Brinjal is a good source of Folic acid and potassium. It is also high in Vitamin B6, is a good source of fibre, less of sugar. If one were to list the different dishes prepared from Brinjal, it would easily cross 100, from India itself. In the coming days I will try to compile some of the most commons ones. Vazhuthanenga Theeyal is another favourite from the Southern State of Kerala in India. 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 bitter taste, when when cooked well, absorbs all flavours, and disguises itself as one of the best vegetables around for cooking. Theeyal with Brinjal is a very popular dish of Kerala and goes very well with plain Rice. You need to really try this just once, and you'll fall in love with it! Things You’ll Need: Brinjal – 300grams Shallots – 10 nos 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 Vazhuthanenga Theeyal (Aubergine in Coconut Gravy)
  45. 45. 46 Contents O N A M R E C E I P E S b y C H A C K O S K I T C H E N . c o m Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam Fenugreek Powder – a pinch Mustard Seeds – 1/2 tsp Curry Leaves – 3 sprigs Dried Red Chillies – 2 nos Cumin Seeds – 1/2 tsp Salt – to taste Oil – 3 tbsp Golden Touch Mise en Place [10 mins] 1. Cut Brinjal into 3inch by 1/2inch size 2. Soak tamarind in 300ml water for 20mins. Squeeze out the pulp and discard the seeds Golden Touch Steps [30 mins] 3. In a pan heat 1 tbsp oil. Add Coconut, sauté till golden brown 4. Add Chilly powder, Coriander powder and Turmeric powder sauté for another 3-4 mins till you get the aroma of Coconut, add 50ml water and once cooled grind to a smooth paste. Keep aside. 5. 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 sauté for 5 mins 6. Now add the Brinjal and Tamarind water, bring to boil allow to simmer on low flame for 20 mins 7. To this add the coconut paste and simmer for another 5 mins Vazhuthanenga Theeyal (Aubergine in Coconut Gravy)
  46. 46. O N A M R E C E I P E S b y C H A C K O S K I T C H E N . c o m47 Contents Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam Kalan is a preparation of raw Plantains (nen- thra-kaya) and Yam (chena), in a thick gravy of Coconut and natural Yoghurt paste. This preparation is mild to taste buds, involv- ing the use of very little Pepper and Chillies. Yams are considered to have ‘lower glycemic index’ than Potatoes, thus providing a more well balanced form of energy, protecting against obesity. Things You’ll 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 Chilli – 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 batons 2. Grind coconut and cumin seeds into a smooth paste, without water 3. Break red chilli into 2/3 pieces Golden Touch Steps [30 mins] 1. In a deep bottomed pan boil plantain and yam with salt, turmeric pepper powder, cook till water dries up, about 20 mins. Lower flame 2. Add yogurt, mix well. Keep stirring to avoid yogurt from curdling. Lower the flame 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 brown 4. Add this paste to the above mix, remove from pan once boiled Kalan
  47. 47. O N A M R E C E I P E S b y C H A C K O S K I T C H E N . c o m48 Contents Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam Nenthrakaya in Malayalam is Raw Plantain and Mezhukkupuratti stands for frying. Malyalam is the local language of people from Kerala, the Southern State of India Raw Plantains are shaped as batons and fried in oil. Used as a side dish for lunch or dinner. These plantain are firmer than nor- mal dessert banana and have lesser sugar content. They are steamed, boiled, made as dessert - Pazham Prathaman, Banana Chips. Things You’ll Need: Raw Banana – 2 (about 300grams) Turmeric powder – 1/4tsp Chilli Powder – 1tsp Water – 100ml (optional) Salt – to taste Oil – 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 Tips 3. Rub in Turmeric, Chilli 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 in which the Oil is hot, stir occasionally. Nenthrakaya Mezhukkupuratti (Raw Plantain Fry)
  48. 48. O N A M R E C E I P E S b y C H A C K O S K I T C H E N . c o m49 Contents Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam While browsing through the vegetable shelves in 'Asda' I came across Squash, which somewhat 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 was yummy... I like this curry on its own even without rice and is a mild cur- ry, which tastes wonderful. The only differ- ence I found between Squash and Pumpkin's were: 1. The flesh of squash is very hard, thus takes a longer time to cook 2. I hardly found any seeds in squash that I brought here in UK Things You’ll Need: • Pumpkin (Squash) - 300grams • Red Beans - 100grams • Coconut Milk - 140ml • Dried Red Chilli - 5 nos • Mustard Seeds - 1tsp • Curry Leaves - 2 springs • Water - 500ml • Grated Coconut - 75grams • Shallots - 4 nos • Garlic Flakes - 6 nos • Ginger - 2inch size • Cumin Seeds - 1/2 tsp • Turmeric Powder - 1/2 tsp • Green Chilli - 3 nos • Salt - to taste • Oil - 2 tbsp Golden Touch Mise en Place [10 mins] 1. Peel and cut Squash into 2inch cubes 2. Wash and soak Red beans, preferably overnight. 3. Finely slice Shallots Squash Red Beans Erisseri
  49. 49. 50 Contents O N A M R E C E I P E S b y C H A C K O S K I T C H E N . c o m Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam Golden Touch Steps – [45 mins] 1. Pressure cook Red beans and Squash cubes in water until 1 whistle and allow to simmer for 25mins on low flame 2. In a pan heat oil add Mustard seeds allow to pop. Add Curry leaves, grated Coconut, Turmeric powder, chopped Shallots, Salt and sauté for 5 mins till Shallots turn golden brown, remove from flame and keep aside 3. Blend Cumin seeds, Garlic, Ginger, Green chilli to a smooth paste 4. To the pressure cooked Squash and add the paste and cook for an- other 5 mins on high flame 5. Add the sautéed 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. Squash Red Beans Erisseri
  50. 50. O N A M R E C E I P E S b y C H A C K O S K I T C H E N . c o m51 Contents Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam Things You’ll Need: Mullangi (Radish) – about 120 grams Uluva (Fenugreek) Seeds – 1/4 tsp Hing (Asafoetida) Powder – 1/4 tsp Salt – to taste Tamarind – Golf ball size To Pressure Cook: TuvarDal (ArharDa l/ PigeonPeas) – 1/2cup Water – 1litre Turmeric Powder – 1/2tsp GingerGarlic-Paste – 3tbsp** Dry Roast: Coriander Powder – 2 tsp Chilli Powder – 1/2 tsp Sambar Powder – 4 tsp For Tadka: Shallots – 8 nos Mustard Seeds – 1/2 tsp Curry Leaves – 1 sprig Oil – 1 tbsp Garnish: Coriander Leaves – 1/4 bunch (optional) Ghee – 1 tbsp (optional) Golden Touch Misc-en Place: [10 mins.] 1. Wash Lentil under running for at-least 2-3 changes. 2. Finely slice Shallots 3. Wash and pat dry Curry Leaves and keep aside till required 4. Wash and finely chop and keep aside Coriander Leaves MULLANGI SAMBAR – Simply Superb!
  51. 51. 52 Contents O N A M R E C E I P E S b y C H A C K O S K I T C H E N . c o m Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam 5. Soak Tamarind in boiling Water (just to cover it by 1 inch) for about 10 mins. Mash it in your hands and strain and discard the seeds and skin. 6. Wash and cut Radish into 2 inch thick roundels, now cut each roundels into 4 quarters. Golden Touch Preparation: 1. Pressure cook all ingredients under ‘to pressure cook‘ till 1 whistle now simmer on medium flame for another 20 minutes. Remove from fire. By now it should be mashed to a ‘baby food consistency‘, if not mash it. 2. Meanwhile dry roast all ingredients under ‘dry roast‘ for 5 minutes on low flame till you get the fine aroma of the roasted spices. 3. Add to the soft and mashed Lentils, the roasted Spices, Radish, Tama- rind Water, Salt, Fenugreek and Asafoetida; cook on high heat for one whistle, simmer on medium flame for another 10 mins and take of from heat. Transfer to a serving bowl. 4. Meanwhile in a non-stick pan heat Oil, add Mustard Seeds and allow to splutter. 5. Reduce flame and add Curry Leaves and sauté for a few seconds till they curl and get fried up. 6. Add the sliced Shallots and sauté till translucent. Add this mix to the ready Sambar. 7. Garnish with Coriander Leaves and sprinkle Ghee if you so desire. Golden Touch Service: Serve with Brown Rice and Pappadam. NOTES: Using Coriander Leaves and Ghee as garnish is optional, but I prefer using it towards the end just before serving as it lends a fine aroma to the curry. MULLANGI SAMBAR – Simply Superb!
  52. 52. O N A M R E C E I P E S b y C H A C K O S K I T C H E N . c o m53 Contents Ginger-Garlic Paste Coconut Milk Home Made Ghee Home Made Yoghurt Sambaram Pappadam Injithair PuliInji Grapes Achar Apple Achar Pavakka Tomato Rasam Yoghurt Soup with Cucumber Mooru Lentil Soup with Coconut Kumbalanga Mooru Curry Okhra Kichadi Cabbage with Red Beans Black Eyed Beans Ash Gourd Olan Sambar Aviyal Thoran Pineapple Pacchady Ulli Theeyal Vazhuthanenga Theeyal Kalan Nenthrakaya Mezhukkupuratti Squash Red Beans Erisseri Mullangi Sambar Kadala Parripu Koottucurry Pazham Prathaman Mango Payasam Paal Payasam Parripu Paayasam Dates Payasam This is a simple yet delicious Lentil dish from Kerala that features White Gourd. The meaty, nutty Chana Dal** blends perfectly great with this mild and sweet tasting Gourd. Serve this hot with Ghee drizzled on Brown Rice, Yoghurt Curry and Pappadam. Simple yet delicious – isn't it! This is one recipe that I have been wanting to post for some time and be- lieve me there cannot be a better time than this, as Onam (the festival of harvest) is just about a month away from us. This time I have the pleasure of Aju who will be designing the ebook, and will be published early August. This recipe will be part of this unique book, I say unique, because so so many books have been written on different topics, apart from this grand festival of Onam. If you were to search the internet, there are hundreds of recipes based on Onam, and it is so true. So many of them are made only during Onam holidays, and still to be fair to say, the spread is at least 10 to 15 recipes with 2-3 Payasams (Dessert). In the 70s this was atleast 60-80 recipes on the spread, which would have to be finished in 2 or 3 sittings. Onam probably equals, if not exceeds, the grandness of Diwali celebra- tions. It is more of grandness and simplicity blended together and this 10 day long festival. Things You'll Need: To Boil 1st Lot: Kumbalanga* – 200 grams Water – 300 ml Turmeric Powder – 1/4 tsp Chilli Powder – 1/4 tsp Salt – to taste To Boil 2nd Lot: Chana Dal – 2 cups Turmeric – 1/4 tsp Salt – to taste Kadala Parripu KootTucurry

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