recipes of onam festival

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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

A BRIEF HISTORY OF ONAM

HARVEST TIME

ONASADHYA (The Grand Feast)


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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 PasteCoconut Milk

Home Made GheeHome Made Yoghurt

SambaramPappadam

InjithairPuliInji

Grapes AcharApple Achar

PavakkaTomato Rasam

Yoghurt Soup with CucumberMooru

Lentil Soup with CoconutKumbalanga Mooru Curry

Okhra KichadiCabbage with Red Beans

Black Eyed Beans & Ash Gourd OlanSambarAviyal

ThoranPineapple Pacchady

Ulli TheeyalVazhuthanenga Theeyal

KalanNenthrakaya Mezhukkupuratti

Squash & Red Beans ErisseriMullangi Sambar

Kadala Parripu KoottucurryPazham Prathaman

Mango PayasamPaal Payasam

Parripu PaayasamDates 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 backof 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 plasticbags.

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


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When you want to enjoy delicious food madeat home – you need to start by selecting thebest ingredients. Coconut Milk is anotherrecipe for all home made food lovers from arange of ‘Kitchen Essentials‘, you must bearmed with e.g. Ginger-Garlic Paste, CashewNut Paste, Brown Onion Paste, Ghee to namea 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 GuarGum and Carboxy Methyl Cellulose, Emulsi-

Sometimes a little extra effort is the difference between an ordinary mealand an ‘extra special meal’.

Things You’ll Need:Coconut Flesh – 1 no

Flesh Yield of a medium size Coconut – 350 grams (alternatively you canbuy frozen grated Coconut from Indian grocery stores)

Golden Touch Mise en Place [40 mins]1.

in the grinder).

2.Transfer this to a grinder, add 400 ml* boiling Water, cover and let it

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 todrain 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

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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.

Coconut quantity and Water accordingly. At home I have tried freezing,

with 3-4 days.

of most Indian curries.

***This Milk is of 2nd quality, and Curries, eg Stew is cooked in this Milk.

HOME MADE COCONUT MILK


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Choose the bestThe Better the Butter theBetter the Ghee. Use onlyunsalted Butter made from100% Milk. I choose ‘Coun-trylife’ Butter.

Make it yourselfSurprisingly you can makethis at home; and you willbe 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-stickpan, the small cubes.

can see foaming and separating the Milk solids.

foam* out, using a spoon.

sediments (turning dark brown in colour), settling in the bottom. If youcontinue further, the sediments will blacken and develop into what is

Allow to cool and settle.

This transparent liquid soon turns out to be yellowish in colour once itstart to solidify.

Store it

in fridge for 1 year. In Indian kitchens it is usually kept outside and stays forupto 6 months.


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How to make Yoghurt at home?It is incredibly easy and tasty, and I lovethis smooth, creamy and thick Yoghurt. InIndia, were I grew up, it was a commonsight in my kitchen, my mum making Yo-ghurt. Arguably the temperature, supportsin the Yoghurt process, in India, and incolder climates like UK it doesn't. Now it'spossible.

Why home made Yoghurt?Cheaper

You know what you are eating. Organic

Yummy

I like making food at home. It's fun!

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 YoghurtThe earliest written record of Curd (Yoghurt) in Bible dates back to theBook of Genesis; written between 4000BC to 1804BC. A further reading ofthe 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

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Golden Touch PreparationBoil 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 about7-10 mins. Switch off.

Stir in the Yoghurt, which is in room temperature, not cold. Tightly coverand 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 againand 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 Fullfat, Semi-Fat or Zero-Fat as per choice. Do not use any Milk which hasUHT (Ultra-High Temperature processing) written on it, as it has beenheated 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 mustbe one having live culture in it. If the temperature is too cold or hot culturedoes not happen.

***In high temperature zones like Indian Sub-continent, Middle-east andAfrica; curdling happens just at outside temperature.

HOME MADE YOGHURT


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When it's hot, hot, hot outside, cool offwith this summer chiller! Summer may becoming to an end, but it's never too late tosit back, unwind and enjoy a nice chilleddrink by the warm Sun.

Mint has great calming properties to anupset stomach, also helps in eliminatinganti-fungal properties from your body. It isalso know to help reduce headaches andmigraines.

Added to this Yoghurt comes packedwith Protein, Calcium, Folic acid, lowersblood pressure, lowers LDL and increasesthe good Cholesterol HDL.

So don't miss this out … from your regular diet plan....

Things You'll Need:Low Fat Yoghurt – 200 mlWater – 600mlCurry Leaves – 2 sprigsGreen Chilli – 1 nosGinger – 2 inch rootSalt – to TasteCrushed Ice – 200 grams

Golden Touch Misc-en-Place [2 mins]Clean and separate the Curry leaves from the stalk.

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 wellblended.

Golden Touch Service:Serve with the remaining Ice added to it.

NOTES:If there is too much Salt, add more Water.

SAMBARAM (BUTTER MILK)


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Pappadam is pronounced as (PAH-pah-duhm). Also known as Pappad in North India,& Poppadams in Europe. Pappadam’s are

Indians generally prefer unseasoned, were-as

Pappad, Garlic Pappad, Jeera (Cumin Seeds)Pappad & many more varieties are availablecommonly in Indian grocery stores. Deep friedPappadams puff-up to almost double theresize.

Pappadam’s are a mainstay of Indian Meals,serve as an appetizer. Generally Pappadam’s are deep fried in oil, but Iprefer Pappadam’s roasted. The advantages of roasting Pappad are: no oilrequired 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)


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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, andbarkeepers kept powdered ginger outside in small containers to be usedwith 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

-sociated with arthritis, rheumatism and muscle spasms. Ginger’s thera-peutic properties effectively stimulate circulation of the blood, removingtoxins from the body, cleansing the bowels and kidneys, and nourishingthe 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]


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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 Tamarindpaste and Jaggery. Puliinji is my favourite, the name itself brings waterto 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, whichinduces bowl movement and used for treatment of constipation. Gingeralso do have the same goodness, thus as a combination is really good tohave 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)

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Golden Touch Mise en Place [20 mins]

Soak Tamarind in 100 ml bot water for 20 minutes. Rub in you palm anddiscard the seeds and skin.

Boil Jaggery (Brown Sugar) in 50 ml Water, to this mix the Tamarind juice

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

Add the Red Chilly powder and stir well. Allow to cool

Grind the Ginger to a thick paste without Water (if needed add theTamarind and Jaggery syrup).

To 5ml hot Oil in a non-stick pan add Mustard seeds allow to pop. Addbroken dried Red Chillies and Curry Leaves.

Add to the above Ginger paste and Tamarind and Jaggery syrup, cooktill it thickens.

Golden Touch ServiceServe as an Appetiser or side dish

Notes:

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

SWEET & SOUR GINGER CHUTNEY (PULIINJI)


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A must try for all achar (pick-le) lovers….

I personally would have nev-er thought before of makinga Grapes achar, until I wasinspired by the famous In-dian comedy tele-serial ‘ak-karakazhchakal’. GrapesAchaar is a must try for all,and surely it will be an in-stant hit for your family andfriends.

and gave the pickle shape and beauty.

GRAPES ACHAR

Things You’ll Need:Seeded Green Grapes - 100 gramsSeeded Black Grapes - 100 gramsChilli Powder - 3 tbspGreen Chilli - 5 nosTurmeric powder - 1/2 tspOil - 75 ml (add more if necessary)Fenugreek Powder - 1/2 tspAsafoetida Powder - 1/4 tspWater - 100mlVinegar - 25 mlMustard seeds - 1 tspSalt 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

Now add the remaining ingredients other leaving out the Vinegar.

is reduced.

Store in an air-tight glass container.

Golden Touch ServiceGrapes Pickle is a great accompaniment with Rice and Curry


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APPLE ACHAR

Things You’ll Need:5 Raw Green Apples2 tbsp Chilly powder1/2 Turmeric powder125ml oil (add more if necessary)1/2 tsp Fenugreek Powder1/4 tsp Asafoetida Powder50ml Vinegar2 sprigs Curry leaves1 tsp Mustard seedsSalt 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 seedsand allow it to pop.Add Curry leaves and saute for couple of minutes.Add the Apple, Chilly powder, Turmeric powder and Salt. Mix well. Coverand bring to boil.

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.

else it will get spoilt


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Not long back, my better-half spoke about his jour-ney to college, packed withpickles, to escape fromthe bland and boring foodserved in the college can-teen. I am sure most of uswould have some similarstory to share of their col-leges days; home-sickness,ragging, worries about fu-ture etc… To “preserve thememory” 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 bestand 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 arepassionate to learn Indian home-made food, I would seriously recommendyou to subscribe to our emails!

No French meal is complete without Cheese; like-wise no Indian meal iscomplete without a Chutney or Pickle or at least Pappadam. As a younggirl, I was always fancied by the large variety of Fruits and Vegetables thatcould be pickled in an average Indian home. In the recent past, Indianshave take a small-stride in professionally packing and promoting IndianPickles 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 fromNorthern tip, Kashmir – Switzerland of the East to the Southern tip Kanya-kumari – were three Oceans meet; from the Eastern Ghats to the WesternGhats, each county / state has it’s own unique culture, dress, languageand obviously food too. My upbringing has allowed me to travel and tasteand enjoy some of these wonderful cuisines.

Most home-made pickles are made in Summer and kept in the Sun duringthe daytime to speed fermentation. This fermentation process allowed tosoften and mature the base ingredients in the varied Masala they are pre-served. The acidic nature of the marinade helped prevent fungus growthand extended shelf-life of the pickles. The acidic nature also called forpreservation of Pickles in glass jars or porcelain jars.

In our previous post about the goodness of Pavakka (Bitter Gourd); manypeople 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-nightitself. The Salt and Vinegar will bring down the Bitterness and allow you toenjoy it!

PAVAKKA (BITTER GOURD) ACHAR

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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 forblack marks; gouge out the seeds.

Finely slice Shallots.

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-

till all Water starts leaving.


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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 35minutes, stirring occasionally. (Increase the time as per requirement) Theend result should not be like dried strips. If you are living in hot countrieslike Asia and Africa, you could leave it in the Sun for about 10 hours ormore.

Heat a non-stick pan with 5 tbsp Oil, add Pavakka in 2 batches or more

Add more Oil if required.

Stage Two – Preparing the MasalaHeat 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.

Add Shallots, Green Chilli, Ginger and Garlic; sauté till golden brown(about

Stage Three – PackingMix 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.



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To a South Indian, there is no greater pleasure than having a bowl of Rasamand 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 Sambarwas consumed by the host himself. Now the kitchen staff was left with noSambar for the rice. Here one of the chef took all the left over ingredientsof Sambar like the tomatoes, tamarind juice and spiced it up in such a waythat 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

Tamarind - Is an Indian aphrodisiac.

Aphrodisiac - aphrodisiac stimulates the desire for sex. The name comesfrom 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

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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 clovesof garlic aside.

Crush the 2 cloves of garlic and pepper corns together, keep aside fortempering*

Break the dried red chillies into 2 or 3 pieces

To 100 ml hot water add tamarind. Leave aside for 15 mins. Now squeezeout the tamarind juice

Golden Touch Steps [40 mins]In a pressure cooker take all the chopped ingredients, ginger/garlic pasteand tamarind juice

Add red chilli powder, turmeric powder, salt and Asafoetida. Add water.Bring to 1 whistle and simmer for 30 mins.

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

RASAM


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Sometimes you think a mid-week supper is the hardest to prepare, when itis not. Let me introduce a family favourite of mine, which hardly takes anytime to prepare. Sometimes I think to myself, I could not live without thiswonderful 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 beenhanded over from my Grandma to my Dad and then over to me now. Overthe last four years of marriage I have actually learned so many traditionalKerala 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 youwill certainly end-up in a curdled soup, which is as good as draining intothe sink. My Grandma used to say, ‘the best accompaniment to Rice is aperfectly made Yoghurt curry and Poppadom. Indeed it is, so soothing,so perfectly relaxing for your stomach away from all the spicy foods ofeveryday life. I recommend you try this combination to know what exactlyI 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 nightand Pappadam crushed and mixed in with Rice and Yoghurt soup. Now allyou 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 acold soup not as a hot one though) for a change, especially if you are ona dieting plan. Moreover, if you serve soups before the main course, youtend to eat lesser, which means lesser calories and a good-nite sleep. “Eatbreakfast 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

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WARNING:Not to be prepared if you are tuned in to your ipod! You will soon learnwhy?

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


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 Chillipowder to a smooth consistency*.

Finely chop Tomatoes and Shallots, store separately.

Peel and cut the Cucumber into small rectangular pieces of 1X1/4 inchsize.

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 allowto 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

want to soften it further you may cook longer, but I suggest you wouldlove biting into the Cucumber.

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Water thus prevents splitting of the Yoghurt when added.

Now add the remaining 250 ml Water (hot and not boiling) to the Spicesand Yoghurt mix, bring to a smooth consistency, also known as Butter-Milk.

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), butwhen you add the rosy red Kashmiri or Paprika powder to the golden yellowTurmeric 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 – ifit has steam rising from it, it is ready. If you continue beyond this pointit will certainly split and curdle. Now the best thing to do it dish it outimmediately into a large bowl, (else the heat from the kadai is enough tocurdle 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 additionalheat could curdle(split) the Yoghurt.

YOUGHURT SOUP WITH CUCUMBER


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Spiced buttermilk, is Kaachiya moru. You could use it as a soup or as acurry with rice. Non-spicy and delicious. My family is a die-hard fan of thissoup, 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


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,

more water if the Butter-milk is too thick

Chop Shallots, Ginger, Garlic & Tomato

Break the dried Red Chilli into small pieces

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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 tillShallots become golden brown

immediately on seeing steam coming-up***

NOTES:*Sprinkling water allow the temperature of the pan to reduce, or else theYoghurt 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 steamcoming from the ladle, Moru is done. Leave the pan open till it cools downor will curdle from the heat

KAACHIYA MORU ( YOGHURT SOUP )


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A warm, mild soup, with thesweetness of coconut, is adelight to have on it’s ownor to be served with Naan,Paratha or any Indian bread.Chana Dal (Lentil) soup is aversatile quick food for anyweek-night, especially forthis part of the year when itchilling cold.

As a super-food, Lentils arerich in protein. It is good forall ages alike, especially for

growing children and pregnant woman. Avoid if you are diagnosed withKidney stone. Although kidney stone is related to Calcium deposit, butsome Kidney stone complications relate to proteins. Add a generous

Research in India proves Lentils are as good for the environment as theyare for our health. Nitrogen-producing bacteria grow naturally at the roots,enriching the soil. Different Lentils have different cooking times and requiresoaking, 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


Garlic - 2 tbsp

Water - 1 liter

Salt - to taste

Golden Touch Mise en Place – [5 mins]

the more

You wash the more it looks dirty. 3-4 washes is enough, or you risklosing out a lot

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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.

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 tillgolden brown.

In a separate pan add the remaining Ghee, add Garlic* sauté for 2minutes. Add Coconut and allow it to become light brown.

Now to the mashed and well cooked Lentil soup add the sautéedingredients and Salt.

Golden Touch ServiceDrizzle a few drops of fresh melted Ghee on the soup and not it is readyto be served.

NOTES:* Garlic – for me it is a must to sauté Garlic. Sautéing brings out the full

I recommend using Ghee for this recipe

LENTIL SOUP WITH COCONUT


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Want the satisfaction of a soup, but with much less fat and calories? Hereis our easy and refreshingly simple South Indian recipe. It doesn't get mucheasier.

This is a great accompaniment for Rice and Curry.

ThingsYou'll Need:

Stage1:Lauki– 200 gramsWater– 400 mlSalt– to taste

Stage2:Low Fat Yoghurt – 500 mlLukewarm Water – 200 mlTurmeric – 1/4 tspRed Chilli Powder* – a pinchSalt – to taste

To Grind:Desiccated Coconut – 1/3 cupGreen Chillies – 2 nosShallots – 1Boiling Water - 100ml

Tempering:Oil – 1 tbspMustard Seeds – 1/4 tspCurry Leaves – 2 sprigsDried Red Chilli – 3 nosShallots – 3 nos

KUMBALANGA MOORUCURRY

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Golden Touch Misc-en Place [10 minutes]:Peel, wash, de-seed and cut the Melon into 1X1 inch cubes.

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

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 theCurry 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.

to warm for about 2-3 minutes, while constantly stirring**. Remove from

the pan is enough to curdle the Yoghurt.

NOTES:*Adding Red Chilli Powder is totally optional and never done in traditionalKerala style Mooru Curry. I usually add Red to brighten the Yellow from theTurmeric Powder, therefore the end result is better. Try it!

**This is one stage were you cannot take your eye off it as the Yoghurtcould 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, andyou could use it to measure if the soup is cooked – life the ladle out of thesoup, if you can see steam off it, it is done.

KUMBALANGA MOORUCURRY


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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


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. Keepaside

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 andadd the broken red Chillies and curry leaves sauté for 2 mins.

Keep stirring.

Notes:Pavakkai (Bitter Gourd) may also be used instead of Okhra as a variation

Okhra is also known as Bhindi, Ladies Finger

Yoghurt will curdle and spoil


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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*


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.

Soak Red Beans overnight in hot Water. Wash and change water regularly.

Golden Touch Preparation

Meanwhile cover and cook the remaining ingredients in a Kadai, forabout 10 mins.

Mix in red Beans to step 2, adjust seasoning if necessary and serve.

Golden Touch ServiceAn excellent option to steamed Rice with Chutney.

NOTES:*Freshly grated and Desiccated quantities differ – adjust accordingly.


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No Sadhya(Feast) in Keralais complete without Olan.Such a great emphasis is onOlan for any Sadhya, yet it isthe simplest to make. It's anunique dish, were not a sin-gle spice is added to it, Chilli

with Coconut milk and curryleaves, when all the ingredi-ents are added in the rightproportion, it tastes heav-enly. You just cannot forgetthe 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]

& simmer for 20 mins

Add Coconut Milk, simmer for 5 mins (do not allow to boil). Remove from

In a pan heat Oil, add Curry leaves & sauté for 2 mins. Remove & add tothe Olan.


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The origins of this dish is uncertain thoughlegends has it that it originated in the kitchenof Thanjavur Marathas ruler Shahuji, duringthe 18th Century. It is believed that Shahjihad a liking for a dish called Amti which hadKokum as one of its main ingredients. In oneparticular season, the Kokum which was im-ported from the Maratha homeland ran outof supply and someone suggested him that

the locals used tamarind pulp for sourness. Shahji experimented the dishwith the Tuvar Dal, vegetables, spices and the tamarind pulp served hiscoterie and his cousin, Sambhaji who was visiting him. The court liked thedish and named it Sambhar after the guest of the day, Sambhaji. Source:WIKIPEDIA

Sambar as I have always seen my mummy preparing it includedBrinjal, Drumstick, Ladies Finger (Okhra), Yam, Potatoes, Tomatoes and

Tomato Sambar, Garlic Sambar, drumstick Sambar, shallot Sambar the listjust continues.... I still like the Sambar were all the above ingredients cometogether and are cooked in a thick gravy base of lentils. Some hotels inIndia serve Sambar which you could easily drink it.....

Tamarind is used to make it sour... and honestly it is yummy... Youcould cook this in a pressure cooker, but I like it cooked in a normal deepbottomed 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


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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 coverthem

2. Squeeze Tamarind pulp out of the water, add the pulp to the pan. Bring

3. In a separate pan dry roast the powders Chilli/Coriander/Sambar &

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 andsauté till onions become golden brown.

7. Add the sautéed onions & Okhra to the simmering vegetable medley

SAMBAR


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This is a Classic Kerala Sadhya(Feast) main-stay item. One of my kind reader and editorpointed out the importance of Aviyal in Sad-hya, especially ONAM, and here it is. Aviyal isa kind of vegetable medley, made from vari-ous vegetables, therefore is healthy. It is amild curry, and the taste lingers on…

“It is supposed to have been invented byBhima (one of the Pandava brothers) duringhis agnaathavaasa. According to the legend,Ballav (Bheem’s name during this time) whenhe assumed his duties as the cook in thekitchen of Virata, did not know how to cook.

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 hisplanned dishes, and in an instant he cut up all available vegetables andtopped up with grated coconut & Aviyal was born.

My mummy always used to make Aviyal with gravy, probably that’s whatI have seen coming from Christian families. But Aviyal served during Mar-riage Luncheons & Onam Sadhya are always dry types, this variation ismostly 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 pressurecook Aviyal but when slow cooked in a deep bottomed pan it pulls out allthe 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

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 redTomato, Cabbage and Ladies Finger(Okra) makes Aviyal watery

avoidedInstead of Tamarind use Raw Mango & a splash of Natural Yogurt toget the sour taste

4. Depending upon availability the following Vegetables go well together:Plantain(Raw Green)Yam – ChenaBrinjalCarrotBeans – Long Runner BeansDrumsticks

AVIYAL

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Green Raw MangoPotatoSnake Gourd -Trichosanthes CucumerinaIvy Gourd – Kovakai – TindoraCourgette – Zucchini instead of Cucumber

Things You’ll Need1. Raw Green Plantain – 50 grams2. Brinjal – 50 grams3. Tindora – 50 grams (optional)4. Yams- 50 grams5. Carrot – 50 grams6. Green Beans/Long String beans – 50 grams7. Courgette/Ash Gourd – 50 grams8. Potato – 50 grams (optional)9. Drumsticks – 50 grams10. Green Chillies – 211. Raw Mango -1/212. Turmeric Powder – 1/2 tsp13. Salt – to taste14. Water – 200ml15. Grated Coconut – 1 cup16. Cumin Seeds – 1/2 tsp17. Curry Leaves – 2 sprigs18. Curd – 2 tbsp19. 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.

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 &

be dry & done

3. Allow to cool.

4. Mix in the yogurt and leave it covered.

Golden Touch ServiceServe 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 thefast cooking items in the topmost layer.

AVIYAAVIYAVIY L


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Thoran (pronounced [to *. Thoran is apreparation of Kerala, were it is a everydayaffair. This is a dry preparation of White Cab-bage and Runner Beans. Cabbage & Beansblend well to give this excellent Thoran.

As it is slow cooked you will get the fresharoma of Cabbage & Beans drafting in the air.It is a healthy preparation as it involves veryless Oil and Spices. As a starter to Indianfood, you will be pleased with yourself onpreparing Cabbage Thoran, as it won't burnyour 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]

the Cabbage soggy)

2. Cut Beans at an angel of 45 degrees to get a diagonal shape, thisgives 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)

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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

leaving water.

4. At this point leave the pan uncovered & cook for another 15 mins tillyou can bite into the Cabbage & Beans. At this stage all water mustbe dried-up & it will not be sticking to each other

NOTES:Thoran pronunciation reference WIKIPEDIA

(WHITE CABBAGE & RUNNER BEANS STIR FRY)


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Pineapple is eaten fresh or canned. Is avail-able as juice or as a combination of juices. Itis cooked, used in desserts, ice-creams andin 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

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, addthe sautéed paste. Mix well

PINEAPPLE PACCHADY


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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 justlove 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 burningthere tongue.

Things You’ll Need:Shallots – 200grams


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

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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 anddiscard the skin and seeds.

Golden Touch Steps [30 mins]1.

aroma of the Coconut and it becomes evenly golden brown. This is animportant step as the colour of the gravy depends on the browning ofCoconut, so be careful not to leave the pan, unattended. Keep aside.

2. In the same pan add the remaining ingredients under ‘Dry Roast’, and

3. Transfer all the above ingredients into a blender, add Water and makea 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 totaste.

7.15 mins.

Golden Touch ServiceServe hot with steamed Basmati Rice

ULLI THEEYAL


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Brinjal is native to India, and since has moved to West Asia and theWest. In India it has been cultivated since medieval times.

Brinjal is a good source of Folic acid and potassium. It is also high

different dishes prepared from Brinjal, it would easily cross 100, from Indiaitself. In the coming days I will try to compile some of the most commonsones.

Vazhuthanenga Theeyal is another favourite from the Southern State

cooking. Theeyal with Brinjal is a very popular dish of Kerala and goes verywell with plain Rice. You need to really try this just once, and you'll fall inlove 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)

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Fenugreek Powder – a pinch



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 anddiscard 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 foranother 3-4 mins till you get the aroma of Coconut, add 50ml waterand once cooled grind to a smooth paste. Keep aside.

5. In another pan heat the remaining 2 tbsp oil, add Mustard seeds allowto pop. Add Shallots, Cumin seeds, Curry leaves, salt and Fenugreekpowder sauté for 5 mins

6. Now add the Brinjal and Tamarind water, bring to boil allow to simmer

7. To this add the coconut paste and simmer for another 5 mins

VAZHUTHANENGA THEEYAL(A(( UBERGINE IN COCONUT GRAVRARA Y)VV


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Kalan is a preparation of raw Plantains (nen-thra-kaya) and Yam (chena), in a thick gravyof Coconut and natural Yoghurt paste. Thispreparation is mild to taste buds, involv-ing the use of very little Pepper and Chillies.Yams are considered to have ‘lower glycemicindex’ than Potatoes, thus providing a morewell balanced form of energy, protectingagainst 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


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 &

2. Add yogurt, mix well. Keep stirring to avoid yogurt from curdling.

3. To heated oil in a pan, add mustard seeds, allow to pop. Add redchillies, curry leaves, fenugreek powder and coconut/cumin seedspaste, stir till golden brown

4. Add this paste to the above mix, remove from pan once boiled

KALAN


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Nenthrakaya in Malayalam is Raw Plantainand Mezhukkupuratti stands for frying.Malyalam is the local language of peoplefrom Kerala, the Southern State of India

Raw Plantains are shaped as batons andfried in oil. Used as a side dish for lunch or

-mal dessert banana and have lesser sugarcontent. They are steamed, boiled, madeas dessert - Pazham Prathaman, BananaChips.

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:

mins.

B. To lessen the use of Oil, boil Plantain in water for 10mins. Now transferto a pan in which the Oil is hot, stir occasionally.

NENTHRAKAYA MEZHUKKUPURATTI (RAW PLANTAIN FRY)


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While browsing through the vegetableshelves in 'Asda' I came across Squash,which somewhat looks like our Pumpkin.Pumpkin and Squash are from the samefamily, and when I made an Eriserry ofSquash & Red Beans tasted exactly thesame. It was yummy... I like this curry onits 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:

2. I hardly found any seeds in squash that I brought here in UK


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

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Golden Touch Steps – [45 mins]1. Pressure cook Red beans and Squash cubes in water until 1 whistle

2. In a pan heat oil add Mustard seeds allow to pop. Add Curry leaves,grated Coconut, Turmeric powder, chopped Shallots, Salt and sauté

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-

5. Add the sautéed ingredients, along with Coconut Milk, cook for about4 mins (do not allow to boil, as Coconut Milk gets split).

6. It is now ready to be served.

SQUASH & RED BEANS ERISSERI


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Things You’ll Need:Mullangi (Radish) – about 120grams

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


GingerGarlic-Paste – 3tbsp**

Dry Roast:Coriander Powder – 2 tsp

Chilli Powder – 1/2 tsp

Sambar Powder – 4 tsp

For Tadka:Shallots – 8 nos


Curry Leaves – 1 sprig

Oil – 1 tbsp

Garnish:Coriander Leaves – 1/4 bunch (optional)

Ghee – 1 tbsp (optional)

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.

MULLANGI SAMBAR – Simply Superb!

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5. Soak Tamarind in boiling Water (just to cover it by 1 inch) for about 10mins. 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 roundelsinto 4 quarters.

Golden Touch Preparation:1. Pressure cook all ingredients under ‘to pressure cook‘ till 1 whistle now

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

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

heat. Transfer to a serving bowl.

4. Meanwhile in a non-stick pan heat Oil, add Mustard Seeds and allowto splutter.

5.they curl and get fried up.

6. Add the sliced Shallots and sauté till translucent. Add this mix to theready 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

MULLANGI SAMBAR – Simply Superb!


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This is a simple yet delicious Lentil dish from Kerala that features WhiteGourd. The meaty, nutty Chana Dal** blends perfectly great with this mildand 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 ofharvest) is just about a month away from us. This time I have the pleasureof 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 somany books have been written on different topics, apart from this grandfestival of Onam. If you were to search the internet, there are hundreds ofrecipes based on Onam, and it is so true. So many of them are made onlyduring Onam holidays, and still to be fair to say, the spread is at least 10 to15 recipes with 2-3 Payasams (Dessert). In the 70s this was atleast 60-80

Onam probably equals, if not exceeds, the grandness of Diwali celebra-tions. It is more of grandness and simplicity blended together and this 10day long festival.

Things You'll Need:To Boil 1st Lot:Kumbalanga* – 200 gramsWater – 300 mlTurmeric Powder – 1/4 tspChilli Powder – 1/4 tspSalt – to taste

To Boil 2nd Lot:Chana Dal – 2 cupsTurmeric – 1/4 tspSalt – to taste

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To Grind:Desiccated Coconut – 1 cupGreen Chilli – 2 nosCumin Seeds – 1/2 tspWater – 100 ml

Tadka (Tempering):Oil – 1 tbspMustard Seeds – 1/4 tspDried Red Chilli – 2 nosCurry Leaves – 2 sprigsCoconut Slices – 1 cup (optional)

Golden Touch Misc-en Place:Wash in 2 changes the Chana Dal and soak in Water overnight.

Peel, de-seed and wash and cut Gourd into small 1x1 inch cubes.

Take all ingredients in a grinder under 'Grind' section and add 100 ml boil-ing Water, leave it till needed. You will see the difference by adding boil-ing Water, the desiccated Coconut becomes soft and ready for the grind.Gives a better result; in terms of smoothness. Grind to a smooth paste

Golden Touch Preparation:

to simmer for about 20 minutes till the Water almost get dried.

simmer for 20 minutes.

Once the Water gets almost dried in the 1st lot then add the Coconutpaste, cook for about 5 minutes till the raw taste in this leave.

Add the cooked Lentil to the above and allow it to blend well, about 3-4minutes.

Meanwhile in a separate non-stick pan, heat Oil, splutter Mustard Seeds,Curry leaves, Coconut slices (if using) stir for about 2-3 minutes.

Now add the red Chilli pieces and stir for another minute and add to thethe above mix.

NOTES:*Kumbalanga is also known by the following names, Winter Melon, WhiteGourd, Winter Gourd, Ash Gourd; has a mild sweet taste, which blends inperfectly with this Lentil.

KADALA PARRIPU KOOTCURRY


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Pazham is Banana and Prathaman is Des--

cial language for the people of SouthernIndian state of Kerala.

Prathaman has been an essential dishthroughout the history of India. Were asKheer is the North Indian version of Pratha-man. It is usually served during feasts,ceremonies or festivals. In Southern India,

any marriage celebration without Prathaman is considered incomplete andis served after lunch or dinner on Banana leaf.

Prathaman is made of Rice, Vermicelli, Wheat or Pazham which is cookedin Milk or Coconut milk. I love Plantain fried, boiled, and baked… Plantain

tasty (sweet) it turns. Plantains are normally available in African and Indiangrocery stores, usually always.

Plantain leaves are used as plates to serve Lunch, especially during festi-val. Here we will learn to make a simple and brilliant Prathaman as madein Indian kitchen.

Things You’ll Need:Ripe Plantain* Large – 2 (about 400grams)

Jaggery – 200 – 300 grams (depending on individualrequirements)

Milk** – 500 ml

Water – 200 ml

Cashew nuts – 10 nos

Raisins – 10 nos

Cardamom Powder - 1/4 tsp

Golden Touch Mise en place – [2 mins]Peel and slice Plantain into 1 inch thick roundels

Golden Touch Steps – [30 mins]1. Boil the sliced Plantains in water for about 25 mins till it is reduced to

pulp

2. Boil Milk and Jaggery together, till reduced to half quantity.

3. Use a Potato masher to mash the Plantain into a smooth paste

PAZHAM PRATHAMAN (BANANA DESSERT)

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4. Pour the Milk and Jaggery into the Plantain pulp and stir well

5. In a separate pan melt the butter and sauté the Cashew nuts and Rai-sins till light golden brown

6. Add the Cashew nuts and Raisins to the Banana pulp along with theCardamom powder

NOTES:* The blacker the skin gets the more ripe and sweet is the Plantain

**You may use pressed Coconut Milk instead of normal Milk. As Coconuttend to have lot more fat in it, I prefer to go with Milk, which gives memore or less the same taste

PAZHAM PRATHAMAN (BANANA DESSEANANAANANA RT)


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Things You'll Need:(serves about 30)Ripe Mangoes* – 3 (approx 800 grams)

Jaggery** / Brown Sugar – 2 cup (approx 440 grams)

Dried Ginger Powder – 1/4 tsp

Cardamom Powder – 1/2 tsp

Milk – 6 litres

Payasam*** Rice – 1 cup (approx 250 grams)

Cashew Nuts – 25 nos

Raisins – 40 nos

(serves about 8-10)Ripe Mangoes – 1 (approx 200 grams)

Jaggery / Brown Sugar – 140 grams

Dried Ginger Powder – 1/4 tsp


Milk – 2 litres

Payasam Rice – 50 grams


Raisins – 10 nos

MANGO PAYASAM - INDULGE YOURSELF

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Golden Touch Misc-en Place [5 mins]

Golden Touch Preparation [ About 50 minutes]

Step 1:Boil Mangoes with 500 ml Milk on high heat till they become mushy andsoft for about 5 – 7 minutes.Transfer to a blender and make a smooth paste, when at room temperature.

Step 2:While the Mangoes are cooking, in another heavy bottomed non-stickdeep pan as pictured, boil remaining Milk and washed Rice.

to prevent from sticking at the bottom for about 1 hour till the Rice iscooked and soft.

Step 3:Add the Mango puree and the remaining ingredients and cook for a fur-ther 15 mins till all is blended well.Check for sweetness and add more if required.Serve hot or cold. If you are serving hot this consistency is correct butif you are planning to serve it cold, do not reduce the Milk to this extentas it will thicken later.

NOTES:*Mangoes – The best Mangoes for this preparation are ones sold in Indiangrocery stores, that are from India or Pakistan. Alphonso variety is con-

you were to use some other variety depending upon the sweetness of theMangoes you will have to increase the Sugar.

somewhere between molasses and caramel.

it – they are brown in colour.

MANGO PAYASAM - INDULGE YOURSELF


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Things You’ll Need:Full-fat Milk – 2 litres

Payasam Rice* – 1 cup (approx185 grams)

Brown Sugar** – 2 cups (approx440 grams)


Raisins – 10 nos (optional)

Cardamom Powder – 1/2 tsp (seeds ofabout 10 nos )

Ghee – 1 tbsp

Golden Touch Misc-en Place [5 mins]Wash Rice in drain in 2 rounds of Water

Golden Touch Preparation [1 hr and 30 mins minutes ]1. Boil Milk in a deep bottomed pan and once boiled, simmer till it reduces

to 1/2 its volume. Takes about 45 mins. Stir occasionally to preventsticking at the bottom or burning.

2. Add Rice and cook till soft and gooey (often referred as sticky, soft andsweet). About 25 mins; stir occasionally to prevent from sticking at thebottom.

3. Meanwhile heat Ghee in a pan stir in the Cashew Nuts and Raisins sep-arately.

4. Once most of the Milk has been absorbed and the Rice has becomesoft, add the Sugar and Cardamom powder and stir it for another 10mins till the Sugar is well dissolved and absorbed.

5.Cashew Nuts.

NOTES:*Payasam Rice – These are easily available in Indian grocery stores insmall packets. They are small Brown or Reddish Rice also known as RedPayasam Rice as in the photograph.

**Brown Sugar – This is a sucrose Sugar which is Brown in colour due to

I prefer to white sugar it is tastier and has the closest taste to Jaggerywhich is commonly used as a sweetening agent in Payasams across In-

-sert. 1 cup Rice to 2 cups Sugar is the ideal measure used, but I usedonly about 1 and 1/4 cup, so you can adjust according to your taste.

earlier, as it will thicken upon cooling.

PAAL PAYASAM (RICE PUDDING)


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Things You’ll Need:Split Moong Dal – 1 cupWater – 4 cupJaggery – 1 cupCoconut Milk – 2 cupGhee – 4 tbspCashew – 1 cupCoconut Slices – 1 cupCardamom powder – 1/4 tspSalt – a pinch

Golden Touch Misc-en-place1. Wash and allow the Moong Dal to dry completely

2.sieve and keep aside.

3. Take 1/2 of the Coconut Milk and dilute in the same amount of Water,this becomes the 2nd quality Milk.

Golden Touch Preparation1.

golden brown, remove using a slotted spoon.

2. Repeat process for Cashew-nuts.

3. In the same Ghee add the drained and dried Moong Dal and fry till alledges are sealed well.

4. Transfer Moong Dal to a pressure cooker, add Water and cook to ababy food consistency (bring to 1 whistle on high heat, reduce heat andsimmer for 20 minutes). Allow the steam to exit before opening.

5. Heat a deep bottomed pan with Ghee in it, add Dal and melted Jaggeryand cook for about 10 minutes till it comes to a boil.

6. Add diluted Coconut Milk (also known as 2nd Milk) and cook on lowheat for about 5 more minutes.

7. Add the 1st Milk and stir in again.

8. Add the toasted Cashew and Coconut pieces and stir for another 2-3minutes.

9. Add a pinch of Salt and Cardamom powder.

Chef’s Tip:If you planning to serve it hot – then you are looking for a consistencywhich is pourable like a thick soup, not like a batter for Pancakes (I preferit hot)

Incase if you are planning to serve it cold or store it overnight for servinglater, you are looking into a Pancake batter consistency as Lentils tend toexpand and thicken in storage.

KERALA STYLE PARRIPU (MOONG DAL) PAAYASAM


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Finish your meal in style with a delicious Dates Payasam. In India it isbelieved that any auspicious occasion should be welcomed with sweets.Be it a birth of a child, passing an exam, marriage, birthday, getting a job;sweets is the answer.

Payasam (known as Kheer in Northern India) has been an essentialdish throughout the history of India. As Onam festival is just round thecorner and people are already gearing up for this 10 day long festival, just

“What we eat affects our emotions and can create a predisposition forboth psychological and physical disorders. Just as wrong emotion can up-set our digestion, so wrong digestion can upset our emotions.” -Dr.DavidFrawley, Ayurvedic Healing

Things You’ll Need:Payasam Rice – 1/2 cup (approx 125 grams)

Dates – 20 nos

Raisins – 20 – 30 nos

Milk – 2 litres

Condensed Milk – 200 grams

Brown Sugar / Jaggery – 100 grams (add to taste)

Home Made Ghee – 2 tbsp

Almonds Powder – 50 grams


Golden Touch Preparation [ 60 mins approx]Wash Rice in two changes of Water.

In a non-stick, heavy bottomed deep vessel boil Rice in 1700ml of Milk.

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50 minutes). Stir frequently to prevent from sticking.

Meanwhile heat 1 tbsp Ghee in a non-stick pan and stir the seedless Dates

In the same pan heat the remaining 1 tbsp Ghee and stir Raisins for about2 minutes till they swell up.

To the cooked Rice add the Dates-Milk, Almond Powder, Sugar and Con-

Sprinkle the Cardamom Power and Raisins. Mix well.

Golden Touch ServiceServe hot. If you are planning to serve it cold, please do not allow to cookand thicken beyond a Pancake dough consistency as it will thicken gettingcold.

DATES PAYASAM

Abraham Chacko Susan Mathew

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