cod fish recipes: Onasadya

Showing posts with label Onasadya. Show all posts

Showing posts with label Onasadya. Show all posts

Pal Payasam - My 150th post!

Ingredients

Unakkalari /payasam rice - 1/2cup

Whole milk - 1L

Water - 2cups

Sugar - 3/4cup

Cardmom -2

Payasam rice/Unakkalari

Method:

Mix together milk and water .Boil it in a thick bottomed vessel on medium heat till the milk reduces to half.Wash the rice and add to the boiling milk .Stir it continuously till rice is done.Add sugar and crushed cardmom to this.Cook for 10 more minutes.Switch off stove.Serve hot or chilled.

Palada Pradhaman for 1st Blog Anniversary + Onam

Today, 23rd of August, Sree's Recipes is becoming 1 year old! :-) Looking back, its been an amazing journey so far. I started this as a time pass, but now this blog and interacting with all of you is part of my life. I sincerely thank each of you for your support, encouragement and above all the inspiration to continue my experiments. I have learned a lot from each of you and I thank you for it.

It is such a wonderful coincidence that the 1st anniversary is also the Thiruvonam day! I wish each of you a very Happy Onam. To all my blogger friends out there, many more happy blogging days and wonderful recipes ahead!

Ingredients:

Rice ada -200g
Milk - 2L
Sugar -500g
Ghee - 2tbsp
Cardmom -4
Fried Cashews and raisins

Method:

Wash the ada in cold water.Boil some water and pour this over the washed ada.Close it for 15 minutes.
Boil 2L milk with 1/2L of water and add the soaked ada.Cook in gentle fire stirring all the time till the ada becomes very soft and the color of the milk changes to pink.add sugar and continue stirring for 3 minutes.To this add Ghee and cardmom powder and stir for 2 minutes on low flame.Switch off the flame and add fried cashews and raisins .Keep it aside for sometime.Serve hot or chilled.

Nurukku upperi

Ingredients:

Raw plantain - 2
Turmeric powder - 1/2tsp
Oil for frying
Salt

Method:

Peel the skin of plantain and put into water mixed with turmeric powder for 20 minutes.This will remove the stickiness of banana .
Heat enough oil in a pan.Drain the banana and cut into quarter pieces.Slice evenly and it should not be too thick or too thin.
Put the banana into hot oil.Heat should be medium-low.Fry it till you get a nice golden color.
Remove the excess oil by spreading on a paper tissue.Sprinkle some salt to the upperi.Mix well and let it cool.store it in an airtight container.

Check out Sarkara varatti here

Pineapple Munthiri(Grapes) Pachadi

Ingredients:

Well ripened Pineapple(finely chopped) - 2cups
Black/red grapes - 15
Curd - 1/2cup
Turmeric powder - 1/2tsp
Sugar - 1tsp
salt

For grinding

Grated coconut - 3/4cup
Cumin seeds - 1/4tsp
Mustard seeds - 1/2tsp
Green chillies - 3

For seasoning

Coconut oil - 1tbsp
Mustard seeds - 1/2tsp
Red chilli - 2
Curry leaves - 2strands

Method:

Cook the finely chopped pineapple with 1/2 cup of water, turmeric powder and a pinch of salt.Cover and Cook it till the pineapple become soft and mushy.Add grapes and cook it on low flame for 5 minutes.Do not overcook it.Add the ground coconut mixture to this.Boil it for another 5 minutes.Add curd and mix well.Add 1tsp of sugar for sweetness.Mix everything well and switch off the stove.
In a small pan heat oil and splutter mustard seeds.Add red chillies and curry leaves.Pour this over to the curry and cover it.Let it rest for another 2 hours.Serve with rice.

Kerala Parippu Curry

Ingredients:

Split moong dal/cherupayar parippu - 1/2cup

Turmeric powder -1/2tsp

Grated Coconut - 1/2cup

Cumin seeds - 1/4tsp

Garlic - 2

Green chilli - 2

Ghee - 2tsp

Curry leaves

Method:

Pressure cook the dal with enough water,turmeric powder and salt.Make a paste of coconut,cumin,garlic and green chillies.Add this to the cooked dal.Add more water if necessary.Cook on low medium till its done.Add ghee and curry leaves.Serve with rice and pappadam.

Mambazha Pulisseri

Ingredients:

Ripe Mango - 1 big
Grated coconut -1/2cup
Cumin seeds -1/2tsp
green chilli - 2
Turmeric powder - 1/4tsp
Curd - 1cup
Sugar - 1/2 - 1tsp
Coconut oil- 1tsp
Mustard seeds-1/2tsp
Fenugreek seeds - 1/2tsp
Red chillies - 2
Curry leaves -2 strands
Salt

Method:

Remove the skin of the mango and cut into big pieces.Boil the mangoes with turmeric powder,green chillies and salt.Cook it till the mango become tender.Grind coconut with cumin seeds to a fine paste and add this to the boiling mango.Bring this to boil and switch off the flame.
Blend the curd to make it smooth and add this to the curry.Add sugar to this curry if you like.Adjust the flavor until the right balance of sweetness and sourness is reached.
In a small pan heat oil and splutter mustard seeds and fenugreek seeds.Add red chillies and curry leaves.
Add this to the mango curry and cover it for 5 minutes.After that mix well and serve with hot rice.

Vendakka/Okra Pachadi

Ingredients:

Vendakka/Okra - 6

Grated Coconut -1/2cup

Shallot - 2-3

Cumin seeds -1/2tsp

Green chillies -2

Curd - 3/4-1cup

Mustard seeds

Curry leaves

Dried red chillies

Coconut oil

Salt

Method:

Cut the okra in small round pieces.Grind together coconut,cumin , shallot,green chillies and salt .Mix this with curd and keep aside.Heat oil in a pan and add the okra pieces.Fry it till it become dark brown color.Add this to the curd-cocnut mixture.Heat oil in the same pan and splutter the mustard .Add red chillies and curry leaves.Mix it well and serve with rice.

Pineapple Pulisseri

Ingredients:

Pineapple (ripe) - 2cup cubed
Turmeric Powder - 1/2tsp
Salt

For grinding

Grated coconut - 1/2cup
greenchillies -3
cumin seeds -a pinch(optional)

For seasoning

Coconut oil
Mustard seeds
Curry leaves
Dried red chillies

Method:

Cook the pineapple cubes along with some water,salt and turmeric powder on medium heat till the pieces are soft.Add the ground paste of coconut to this.Boil it for 5 minutes.Add the well beaten curd and mix it well.Turn off the heat.In a small pan heat oil and splutter mustard seeds,curry leaves and red chillies.Add this to pulisseri.Serve with rice and papadam.

Beetroot Pachadi

Ingredients:

Beetroot - 1big
Curd - 1cup
Salt to taste

For Grinding

Greenchillies -3
Grated coconut - 1/2cup
Shallot - 4
Mustard seeds- 1/4tsp

For Seasoning

Coconut oil
Mustard seeds
Dry red chillies
Curry leaves

Method:

Peel and grate the beetroot .Cook it in a pan without adding any water.When it is cooked add coconut mixture and saute well for 5 minutes.Add curd and mix well.Do not over boil it .In a pan add oil and splutter the mustard seeds,red chillies and curry leaves.Add this on top of the curry.Serve with rice.

Award from Sarah

I have recieved these lovely awards from my friend Sarah Naveen.Thanku so much dear for remembering me :)

I would like like share these awards to the following buddies

Sangeetha
Sangi
Priya
Tina
Sushma
Priya Prasanth
Rohini

Kaya Thoran(Raw Banana Stir fry)

Ingredients:

Raw Banana - 2
Turmeric Powder - 1/4 tsp
Chilly Powder - 1/2 tsp
Grated Coconut - 1/2 cup
Garlic pods - 3 big
Mustard seeds - 1/4 tbsp
Coconut Oil - 1tsp
Curry leaves - few

Method:

Peel the banana and cut into small pieces.Wash well.Cook them with turmeric,chilly powder,salt and little water.Cook well till it become soft.Crush the garlic and coconut.In a pan heat oil and splutters the mustard and curry leaves .Then add the crushed coconut mixture,saute well.Add the cooked banana and mix well.Serve hot with rice.

Parippu Pradhaman

Ingredients:

Moong Dal(cherupayar parippu) - 1/2 cup
Jaggery cyrup - 1 cup
Ghee - 3 tbsp
Thin Coconut milk(onnam paal) -1cup
Semi thick coconut milk(Randam paal) - 1/2 cup
Thick coconut milk(Moonnam paal) -1/2 cup
Cashews - 1tbsp
Dry grapes - 1 tbsp
Coconut slices- 2 tbsp

Method:

Roast the moong dal till it becomes light red.Add enough water and pressure cook the dal.Mash it with a spoon.Add the Jaggery cyrup and 1 tbsp ghee to this.Stir well for about 15 minutes.It should be thick consistency.Add Thin coconut milk(Moonnam paal )to this.Bring to boil.Then add the semi -thick coconut milk (randam paal ).Boil it for 5 mins.
When it is boiling fully, add the thick coconut milk (onnam paal).Stir well.Add the crushed cardmom ,Mix well and turn off the stove.
In another pan Put some ghee and fry the cashews and dry grapes.keep it aside.In the same pan add the coconut slices and fry till it become golden brown.
Put these on top of the paayasam.Close it and let it cool.
Enjoy the delicious Pradhaman! :)

Sarkara Varatti

Ingredients:

2 raw Plantain/Nendran Banana
3/4 cup jaggery syrup
1/2tsp ginger powder
1/2tsp cumin powder
2tsp powdered sugar
4tbsp parboiled rice
4cardmom
oil for frying

Method:
Dry roast parboiled rice till they pop up.make a powder with 2tsp of sugar in a mixi.
Remove the skin of banana,cut into 1/4 inch thick slices.Deep fry them until they become golden brown.(Fry them on low heat.It should be crisp)keep that in a paper towel.Boil the Jaggery syrup.When the syrup reaches a sticky consistency, sprinkle cardamom powder, ginger powder and cumin powder.Mix well.Switch of the heat.Add fried banana to this.Stir well to coat.Let it cool for 2 minutes.Then sprinkle the rice powder and sugar mixture till they coated nicely.Let it cool.Store it in an airtight container.

Kaya Upperi(Banana chips)

Kaya upperi- an important item in Kerala Sadya.This snack is very tasty and easy to make.

Ingredients:

Kerala Banana - 3
Turmeric powder - 1 tsp
Salt - 1/2 tsp
Oil - for frying

Method:

Remove the outer skin of the banana.Immerse them in cold water for 10 minutes. pat them dry using a towel and cut into thin slices.
In a bowl put the salt and turmeric powder with some water.

Heat oil in a kadai.When it is hot add the slices of banana and fry it.When it is half done sprinkle the turmeric salt water.It makes a bubbling noise and the oil will come up.When the bubbles are almost settled,take it from the oil and put it in a paper towel.Check salt and yellow colour,if needed u can add accordingly.
Store it in an airtight container when they are cooled.

Ethapazham Pulisseri

Pulisseri is a famous karala sadya dish made with coconut & yogurt.Here I have made the Pulisseri using ripe Kerala Bananans or Ethapazham. It is a sweet and sour dish .

Indredients:

Ripe Kerala Banana - 1

Curd - 1 cup

Grated cocnut - 1/4 cup

Green chillies - 3

Curry leaves - few

Mustard seeds - 1/4 tbsp

Dry red chillies - 2

Coconut Oil - 1tbsp

Method:

Remove the skin and cut the banana into slices and cook well with some water ,turmeric powder and salt.

Make a smooth paste of coconut ,turmeric powder and green chillies.Add this paste to the cooked banana.

Saute well for 5 minutes.Add the beaten curd to this.Keep stirring till it boils.Put a small pan on the stove,add oil and mustard seeds.When it splutters add the dry red chillies and curry leaves.Pour this over the curry and mix well.

Beans-carrot Thoran

Ingredients:

Beans - 3/4 cup
Carrot - 3/4 cup
Onion - 1 medium
Grated coconut - 1/4 cup
Mustard seeds - 1/4 tbsp
Turmeric powder - 1/4 tsp
Green chillies - 2
Oil - 1tbsp
Curry leaves - few

Method:

Wash and chop the vegetables(Carrot,beans,onion).In a pan add the oil and splutter the mustard and curry leaves.Add the crushesd coconut and Green chillies.Saute well.Add the chopped vegetables ,salt and Turmeric powder.Sprinkle some water ,cover it and cook well till the vegetables are done.

Aviyal

A delightful mix of all sorts of vegetables. Aviyal is considered an essential part of kerala sadya.

Ingredients:

Carrot - 1/4cup
Chena/Yam - 1/4cup
Indian Cucumber/Vellarikka - 1/4cup
Raw Plantain - 1/4cup
Drumstick - 2
Padavalagha/Snake Gourd -1/4cup

Long Beans - 1/4cup
Turmeric powder - 1/2tsp
Green chillies - 2 to 3

Grated coconut -1cup
Cumin seeds - 1/2 tsp
curd - 5 tbsp
Curry leaves -2strands
coconut oil - 2tbsp
Salt

Method:

Wash and cut all the vegetables lengthwise into 2" pieces(stick shape). Boil the vegetables until just done, with turmeric powder, and salt.keep it aside.Crush together coconut,cumin seeds and green chillies.Add this to the vegetables .Mix well.At this stage add curd also.Mix everything well.Turn off the stove and add the curry leaves and pour the coconut oil on top of the aviyal.Close the lid for 1/2 an hour.Serve with rice.

Onasadya.

Beetroot Thoran

Ingredients:

Beetroot - 2 medium
Shallot - 1
Greenchillies - 3
Grated Coconut -1/2 cup
Curry leaves - few
Mustard seeds -1/2 tsp
Oil-1tsp

Method:

Chop Beetroot into small pieces.Crush together coconut,shallot,greenchillies and curryleaves in a mixi.Put a pan on the stove,add oil and Splutter the mustard seeds. Add the crushed coconut mixture and saute well.Add Beetroot to this and sprinkle 2 tbsp of water and required salt.Cover it and cook well (it takes 10-15 mins).Turn off the heat and serve with rice or chapathi.