Friday, September 27, 2013

     Lassi is a popular, traditional, yogurt-based drink; it originates in Punjab region. Lassi is a blend of yogurt, water, spices, and sometimes, fruit.

      This  recipe is kids friendly because of the colour and flavor of stawberries. You could make this lassi within two minutes. Healthy and tasty drink. Keeps the body cool during summer.

Strawberry lassi

Preparation Time: 5 minutes
Cuisine: Indian
Makes: 1 glass

INGREDIENTS:
Strawberry, well ripened-6
Yoghurt, chilled -1 cup
Sugar-2 teaspoons


PROCEDURE
  • In blender puree the strawberries with sugar (if you add directly to the juicer jar chunks of fruits will still be there)
  • Then in a juicer jar add the strawberry puree, sugar and yoghurt and blend well till frothy consistency appears on top of the lassi. Transfer this in a tall glass and serve chilled.
  • Tip: low fat/ probiotic  plain yoghurt can be used, to make this lassi more healthy. 

Wednesday, September 25, 2013

    This recipe is a kids friendly, rich and delicious milkshake, using mango pulp and milk. Mango milk shake is very popular in India, as well as in the other countries because it is very luscious in taste.  I have used fresh Alphonso mangoes for this recipe, however you can also substitute it with either tinned or frozen mango pulp.

INGREDIENTS
Mango-1 fresh (tinned / frozen pulp can also be used)
Low fat milk/ Normal milk (chilled)-2cups
Sugar-1tbsp (tbe adjusted to the sweetness of the mango)

PROCEDURE
  • In blender puree the mango with sugar (if you add directly to the juicer jar chunks of fruits will be there)
  • Then in a juicer jar add the mango puree, sugar and cold milk and blend well till frothy consistency on top of the juice. Transfer this in a tall glass and serve chilled.
  • Tip: Vanilla ice cream can be added instead of milk for more rich taste.

Sunday, September 22, 2013

Pearl Millet (Hindi- Bajra, Tamil- Kambu, Telugu- Gantilu, Kannada- Sajje)
     Cumbu is an excellent source of starch, protein and fiber. It has the same quantity of protein as wheat. It is said that the amino acids in the pearl millet are more easily digestible than the ones found in wheat. The protein contains a high proportion of prolamine followed by the globulin and albumins.
You can make crispy, paper thin, tasty as well as so healthy dosas with this recipe.

INGREDIENTS
Cumbu flour – 2 cups
Urad dhal- ½ cup
Fenugreek seeds/ Methi seeds- 1 teaspoon
Salt- to taste
Oil- ½ teaspoon per dosa

PROCEDURE
  • Soak urad dhal and fenugreek seeds together for 1-2 hours. Grind as a fine paste in a blender.
  • Add the cumbu flour with ground urad dhal by ¼ cup at a time and mix well with ladle without forming any lumps.
  • Add salt to taste. Mix well and allow to ferment for around 6-7hours or overnight
  • After fermentation mix the batter well with a ladle to make crispy dosas.
  • Heat the dosa pan and grease the pan and add a ladle full of batter and spread paper thin and sprinkle little oil on top and allow to cook the crispy dosa. (Flip the dosa and cook if you like)
  • Serve hot with any chutneys/ sambar.

Thursday, September 19, 2013

     Kebabs were born as a child of necessity by troops in the ancient Ottoman Empire. Chunks of meat were marinated and roasted on swords, daggers and the like until someone invented the skewer.
     Tikkas are very similar to kebabs, but are usually seasoned with dry spices. Both are cooked over fire or hot coals.
     In this recipe, Cottage cheese rubbed in spice mixture with yoghurt , skewered and grilled on fire.


INGREDIENTS:
Paneer (cubes)-250 gms
Bell pepper (cubes)-1
Onion (cubes)-1
Tomato (cubes)-1(seeds removed)
Oil-2 teaspoons
Thick yoghurt/ curd-6 tablespoons
Turmeric- ¼ teaspoon
Chilli powder-1 tablespoons
Ginger garlic paste-1 tablespoon
Chaat masala- ¼ teaspoon (optional)
Ajwain/ Carom seeds/Omam-1 teaspoon
Salt-to taste
Butter-1-2 tablespoon
Oil-5 teaspoons

 
PROCEDURE:
  • Cut everything into cubes. Mix everything from oil to salt and marinate the paneer and vegetables for 15-20 mts.
  • Skewer paneer and vegetables. Char grill or cook inside a non-stick flat frying pan. Brush with butter on regular intervals and cook till the panner colour changes to slightly golden. Serve with lemon wedges. 

Monday, September 16, 2013

     Finger Millet/ Ragi (Tamil: Kelvargu; Malayalam: Koovarugu; Hindi: Mandua; Telugu: Ragulu; Kannada: Ragi)

     Ragi has high fiber& makes digestion nicely and slowly hence your stomach is full for long time and you won’t feel hungry and if you can easily avoid eating excess food. It is full of calcium that's why it can be a good substitute for milk. Finger millet (344g) is the richest in calcium content, about 10 times that of rice (45g) or wheat (41g). Ragi is the best food to lower the cholesterol level in your body. 
     When I thought of preparing this dish was a bit doubtful whether this dish would be tasty but it turned out to be yummy.   

INGREDIENTS
Ragi flour (Raw/roasted) - 2cups
Salt- to taste
Hot water- as required
Coconut- 5 tablespoons

PROCEDURE

RAW RAGI FLOUR:
METHOD 1: (COOKING)
  • In a vessel add a cup of raw ragi flour, a cup of water and salt on top of heat. Cook this mixture by constant stirring (without forming lumps) till the water evaporates and the mixture comes together as a semi-thick slurry.
  • Switch off the gas and add immediately the remaining cup of ragi flour mixing well with ladle first when the dough is hot & later with hand to make the dough. 
  • Fill an idiyappam press and press the noodles onto banana leaves or directly onto an idli steamer. Add a little grated coconut if desired. Steam for 8-10 minutes. 
METHOD 2: (ROASTING)
  • Take the raw ragi flour and roast in a heavy bottomed/non-stick vessel, till you smell the roasted flour. Allow to cool. 
  • Boil the water to a rolling hot stage. Mix ragi flour with hot water, season with salt. Knead and combine flour into a dough when it is hot using a ladle first & then with hand when the dough slightly cools. 
  • Fill an idiyappam press and press the noodles onto banana leaves or directly onto an idli steamer. Add a little grated coconut if desired. Steam for 8-10 minutes. 
ROASTED RAGI FLOUR:
  • If you get ready made roasted ragi flour, add salt and hot water; repeat the above steps.
  • Tips: Hot milk can be added instead of water while kneading the dough. 
  • Can go well with sweet coconut milk, stew...etc
 

Sunday, September 15, 2013

     This is the main dessert served during Ona Sadya. Ada is almost like pasta made out of rice flour/maida.
     You can use the store bought ready made  rice ada/ maida ada also for this recipe. If you use ready made ada, cook the ada in hot water till soft and rinse with cold water. 

Ada Pradaman
INGREDIENTS
Raw red rice soaked and finely powdered – 1 cup (or) Ready made ada- 250-300gms
Jaggery- 300gms
Coconut, grated- 1
Sugar- 1 teaspoon
Cardamom crushed- 5
Dry ginger powder- ¼ teaspoon
Jeera powder- ¼ teaspoon

TO ROAST:
Ghee- 2 tablespoon
Cashew, broken-10
Raisins- 10

Ada Pradaman Sharkarayil
PROCEDURE 
TO MAKE ADA:
  • Boil some water till rolling hot. Mix rice flour with water little by little as a thick slurry.
  • Wash the banana leaf and wipe it and show on to the flame. Pour and spread the slurry using the back side of the spoon as a thin ¼ inch thickness. Close the leaf and drop the banana leaf on the boiling water and allow to cook for ten minutes.
  • Take out the banana leaf and allow to cool. Open the banana leaf take out the ada and cut into small pieces.
PRADAMAN:
  • Grind the grated coconut with hot water and extract a cup of 1st milk extract, 3 cups of the second milk extract .
  • Dissolve jaggery in half a cup of water on heat and sieve it.
  • In a small pan add a teaspoon of ghee and roast the cashews and raisins till golden brown.
  • In a pan add ghee and sauté the ada for some time then add jaggery water and the second coconut milk extract and cook till it becomes thick.
  • Add cardamom, dry ginger, jeera, sugar in first coconut milk extract and pour in the payasam. Gently heat the mixture and put off the gas. Add the roasted cashews and raisins mixing them well.
  • Tip: Half a quantity of coconut milk can be replaced with cows milk
  • Can add cooked sago seeds/ jawari with the cooked adas.
  • Can be served with bananas
A lip smacking  as well as nutritious dessert prepared on Ona Sadhya. Easy to prepare and tasty as well.

Parippu Pradaman

INGREDIENTS
Moong dhal/ Cherupayaru parippu- 250gms (1cup)
Jaggery- ¼ kg (adjust according to your taste)
Coconut, grated- 1
Water- 4 cups
Sago seeds/ javvari -5-6 teaspoons
Cardamaom, crushed- 5
Dry ginger/chukku, powdered- ¼ teaspoon
Jeera, powder- ¼ teaspoon
 
TO ROAST:
Ghee- 2teaspoons
Coconut, chopped- 5 teaspoons
Cashew, broken-10
Raisins-10

Paruppu Payasam

PROCEDURE
  • Soak the sago seeds in water. (If the sago seeds are small you can add directly when the dhal cooks. If the sago seeds are bigger in size, then cook them separately by adding enough water)
  • Grind the grated coconut with hot water and extract a cup of the 1st thick extract, 3 cups of the second thin extract.
  • In a pan add a teaspoon of ghee and roast the chopped coconut till golden brown and remove from pan. Add a teaspoon of ghee in the same pan and roast the cashew and raisins.
  • Dissolve jaggery in ¼ cup of water on heat and sieve it.
  • Add the moong dhal inside the pressure cooker / vessel and roast till slight golden colour appears. Allow to cool. Then add enough water and allow to cook till 3-4 whistles on medium flame.
  • Open the lid and slightly mash the dhal using the back of the ladle. Add the cooked sago seeds, jaggery, water with the cooked dhal and cook for two minutes. Then add the second coconut milk extract and allow to become thick consistency.
  • Add cardamom, dry ginger, jeera  in the first coconut milk extract and pour on to the payasam. Gently heat it and put off the gas. Add the roasted cashews and raisins and mix well.
TIPS: Half a quantity of coconut milk can be replaced with cows milk
         Chopped banana can be added  before pouring first coconut milk

Friday, September 13, 2013

    This recipe is unique because it blends well the sourness from the mango & curd as well as the heat from red chilli  into a perfect combination. The taste of the mustard seeds also go well with this dish. You can use slightly ripened mangoes also for this this dish, but it is advisable to peel them and use.

Raw Mango Pachadi


Preparation Time: 5 minutes
Cooking Time: 5 minutes
Cuisine: Kerala
Serves: 10

INGREDIENTS:

Raw mango, chopped- 1 big
Green chillies, chopped-2
Salt- to taste
Curd/ yoghurt- 1 cup
Chilli powder- 1 teaspoon
Asafetida/ hing powder- ¼ teaspoon
Mustard seeds, crushed- ¼ teaspoon

To Temper:
Oil- 3 teaspoons
Mustard seeds- ½ teaspoon
Dry red chillies-2
Curry leaves- 1 sprig

Onam Sadya Vibavangal


PROCEDURE
  •  In a bowl add chopped mango, green chillies, salt and mix well.
  • Crush the mustard seeds in a blender or using pestle and mortar and mix well.
  • Heat oil in a pan; add mustard seeds, curry leaves and dry chilli. Switch off the gas and immediately add asafetida along with red chilli powder in the hot oil and mix well (if you add on heat the masala will burn and red colour changes to brown)
  •  In that tempered oil add the mango mixture and mix well; no need to cook. Finally add the curd and mix well.
  • Yummy Thayir Kadugu manga is ready. You can prepare this dish on the previous day to Onam.
  • Note: You can add extra chilli powder if you wish. Adjust the spice level according to your taste.

Thayiru Kadugumanga

Nadan Recipes


Thursday, September 12, 2013

      This is one of the tastiest payasam's served in Ona Sadhya. Broken Wheat Pradaman/Payasam is  easy to prepare & in a short time (within 15 minutes) using minimal ingredients and of course nutritious too.

Broken Wheat Pradaman

INGREDIENTS
Broken wheat/ Wheat rava/nurukku gothambu -1 cup (250gms)
Jaggery, grated - around 1 ¼ -1 ½ cup i.e. roughly 400gms (adjust according to your taste)
Coconut milk - from 1 ½ coconut
Cardamom, crushed – 4

TO ROAST:
Ghee- 1tablespoon
Cashew nut, broken – 10
Raisins- 10-15

Broken Wheat Kheer
PROCEDURE
  • Grind the coconut with hot water and extract 2 cups (1st extract) thick coconut milk,  6 cups (2nd extract) thin coconut milk and eight cups of (3rd extract) thinner coconut milk.
  • Melt the jaggery in 1 cup water and allow to reduce a little and sieve it.
  • In a pan add the rava, (3rd extract) thinner coconut milk and allow to cook well. When the rava almost cooked, add the melted jaggery.
  • Then add the (2nd extract) thin coconut milk and cardamom powder. When it’s gets a thicker consistency add the cashew and raisins roasted in ghee.
  • At last add the (1st extract) thick coconut milk, allow to heat a little and switch off the gas.
  • TIPS: Half the quantity of coconut milk can be replaced with cow’s milk if you like. 
  • Rasthali banana/ kathali pazham (chopped) can also be added before adding (1st extract) the thick coconut milk.

Wednesday, September 11, 2013

    One of the inevitable recipes of the Onam feast is Pradaman (payasam), the dessert that is served to end the meal.
    The word pradaman means ‘the first one’. So, it’s quite likely that the Ada Pradaman is so called because it is No.1 among the payasams. When the pradaman is made at home, the ada is often bought. However, homemade ada is very soft and well worth the trouble of making.
     Ada is almost like dried pastha. You can use the store bought palada (250-300gms) also for this recipe. That too tastes good. If you use readymade palada (white colour), cook the ada in hot water till soft and rinse with cold water. 

Palada Pradaman

INGREDIENTS
Rice flour- ¼ kg (1cup)
Milk- 2litres
Water- 2cups
Sugar-2 cups
Cardamom crushed- 5
TO ROAST:
Ghee-1 tablespoon
Cashew nuts, broken- 8
Raisins-10-15

PROCEDURE
TO MAKE ADA:
  • Boil some water till rolling hot. Mix rice flour and add milk little by little as thick slurry.
  •  Wash the banana leaf , wipe it , pour and spread the slurry using the back of the spoon as a thin ¼ inch layer. Close the leaf and drop the banana leaf on to the boiling water and allow to cook for ten minutes.
  • Take out the banana leaf wrap and allow to cool. Open the banana leaf take out the ada and cut into small pieces.
PRADAMAN:
  • In a small pan add a teaspoon of ghee and roast the cashews and raisins till golden colour.
  • In a pan add ghee and sauté the cooked ada for some time; then add milk , sugar, water and mix well. When this becomes little thick add cardamom powder, roasted cashews and raisins.
  • Tip: in this pradaman if you add more milk and if it is not thickening, you can add cooked sago seeds/jawari or half a teaspoon of cornflour mixed in milk can be added to save time in reducing.

Tuesday, September 10, 2013

     ‘Madhuram’ means ‘sweet’ & this is a ‘sweet curry’ made specially from fruits served in Ona Sadhya. It’s easy to make within five to ten minutes.
     When I first made this curry I had doubts as to whether this sweet curry will go well with the rice? After trying this curry, I can say this curry is perfectly balanced for sweetness and spiciness . I bet you'd lick your finger when you eat this dish…yummy


INGREDIENTS
Pineapple, chopped- 1cup
Ripen nendran banana- ½ cup (optional)
Coconut milk- 2 cups
Turmeric powder- ¼ teaspoon
Chilli powder- 1 teaspoon
Fenugreek seed powder/ methi/ uluva podi – ¼ teaspoon
Tamarind water- 1 teaspoon
Jaggery, grated – 2 teaspoon
Salt- to taste

TO TEMPER:
Oil- 3teaspoon
Mustard seeds- ¼ teaspoon
Urad dhal- 1teaspoon
Dry red chilli-2
Curry leaves- 1sprig

PROCEDURE
  • In a pan add oil, add mustard seeds, urad dhal, curry leaves & dry chilli
  • Add the pineapple, banana, salt and a cup of water. Allow to cook.
  • Then add turmeric powder, chilli powder, fenugreek powder, tamarind water, jaggery and allow to cook till the curry reaches boiling stage. When the masala smell vanishes, add coconut milk and just heat the curry. Don’t allow the curry to boil as it may split if boiled.
  • Tip: can garnish with black grapes while serving.

Monday, September 9, 2013

     'Olan' is almost like a stew. Olan is prepared in two ways. One is traditional way, which I have mentioned below. The other method is by adding moong dhal and vegetables cooked in coconut milk.

Traditional Olan

INGREDIENTS:

Red cow peas/ Rose moong/ Vanpayaru – ½ cup
Ash gourd/ White pumpkin/ Kumbalam- 2 cup
Green chilli, slit-3
Ginger- 1/2 inch
Salt –to taste
Coconut, grated- 1 cup
Curry leaves-1 sprig
Oil- 1teaspoon

Ash gourd and cow peas in coconut milk

PROCEDURE
  • Soak rose moong overnight. If you are planning to cook it directly without soaking, then pressure cook the cow peas with salt till done, but not too mushy around 3 whistles.
  • Cook ash gourd with green chillies, ginger and salt till soft to touch.
  • When the steam releases, drain the cooked water from cow peas and add with cooked ash gourd.
  • Grind the coconut inside the blender and extract milk from that. Pour the coconut milk and allow to cook for a second. 
  • Don’t allow to boil, if the curry boils the coconut milk tends to split. Add curry leaves, coconut oil over the curry and turn off the gas.
Onam Sadya Vibavangal





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