Gulab Jamun

Gulab jamun is a most popular dessert in India and Pakistan. From my childhood I always crave for Gulab jamun. Whenever my mom prepare gulab Jamun, I feel very happy and I am the first one to empty the bowl. Today is my life’s important day, my first Anniversary. New dress, cake cutting, Meeting friends, temple and how can I miss the sweet? J  Gulab Jamun is a deep fried milk balls dipped in sugary syrup. The soft texture of jamun and the taste of sugar syrup is heavenly.

Prep time: 15 mins

Cook time: 10 mins

Total time: 25 mins

Ingredients:

Gulab Jamun mix – 1 packet (I used MTR)

Sugar – 2 cups

Water – 1 ½ cups

Cardamom pods – 2

Method:

1. In a pan, Mix water and sugar, Allow it to boil and gently stir occasionally. Add cardamom pods to water.

2. Make a thick sugar syrup and switch off the flame.

3. In a bowl, take gulab jamun mix, add water little by little and knead a soft dough. Keep aside for 10 mins.

4. Apply some oil on your palms, make small balls from the dough. There should be no cracks in balls, it should be smooth.

5. Heat oil in a pan for deep frying, when the oil is hot, lower the flame, add 3 to 4 balls and fry until it gets golden brown color.

6. Gulab jamuns should also not become browned soon, have to be cooked from inside.

7. Allow the jamuns to cool and add it to the hot sugar syrup. Jamun should be soaked atleast for 1 hour.

8. Now delicious jamuns are ready...

Cabbage poriyal

Cabbage poriyal is a south Indian dish which is very tasty and healthy. This is very easy to prepare and it takes only 15 to 20 minutes. The flavor of Cabbage combined with coconut and moong dal gives nice flavor.

Prep time: 5 minutes

Cook time: 15 minutes

Total time: 20 minutes

Ingredients:

Cabbage – ½, chopped

Moong dal – 2 tbsp

Coconut – ¼ cup

Shallot – 1

Garlic – 1

Cumin seeds – ½ tsp

Green chili – 2

Salt to taste

To temper:

Oil – 1 tbsp

Mustard seeds – ½ tsp

Curry leaves – few

Method:

1. Cook cabbage and moong dal with small amount of water.

2. Meanwhile grind coconut, cumin seeds, shallot, garlic and green chili into a fine paste.

3. Heat oil in a pan, add mustard seeds and curry leaves. Now add the coconut paste and saute till the raw smell leaves.

4. Now add the cabbage, moongdal and salt, give a good mix. Cook for about 3 to 4 mins. Switch off and serve hot.

Drumstick sambar

I am a great fan of sambar varieties, but drumstick sambar is the best one. The flavor of drumstick gives a divine taste to the sambar. It is also very easy to prepare and healthy too because of the dal which provides protein to your body. It goes well with plain rice.

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Ingredients:

Toor dal – ½ cup

Drumstick – 2

Oil – 1 tbsp

Cumin seeds – ½ tsp

Fenugreek seeds – ¼ tsp

Mustard seeds – ½ tsp

Asafoetida – ¼ tsp

Curry leaves – few

Shallots – 10 to 12

Green chili – 2, slit

Tomato – 2, chopped

Turmeric powder – ½ tsp

Sambar powder – 3 tsp

Salt to taste

Cilantro – few

Method:

1. Pressure cook dal by adding turmeric powder, cumin seeds and enough amount of water for 5 whistles.

2. Cut drumstick into small pieces. Heat oil, add fenugreek seeds, mustard seeds, Asafoetida and curry leaves.

3. Add shallots and saute until it turns translucent. Add green chili, tomato and saute until it turns mushy.

4. Add sambar powder and saute till the raw smell goes off. Now add drumstick and mix well.

5. Add water and allow it to boil, so that the drumstick will get cooked.

6. Add salt and cooked dal and allow it to boil for 6 to 7 minutes. Garnish with cilantro.

Sweet Appam

This is a sweet that is mostly prepared during the south Indian festivals. It is a traditional South Indian sweet dish made as naivediyam during Varalakshmi vratham, vinayagar chathurthi, Karthigai. I used wheat flor to prepare this sweet appam. I deep fried this, you can bake it or use Paniyaram pan for low fat version.

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Ingredients:

Wheat flour – ½ cup

Jaggery – ¼ cup

Rice flour – 1 tbsp

Baking soda – A pinch

Banana – ½

Cardamom powder – A pinch

Salt – A Pinch

Ghee – 1 tsp

Water – As needed

Oil – For deep frying

Method:

1. Combine all the ingredients in a bowl except water and oil.

2. Add water and form a thick idli like batter.

3. Heat oil for deep frying. When its hot , pour the batter using laddle.

4. Fry until it turns golden brown color. Soft and fluffy appams are ready.

Varalakshmi Vratham Recipes

varalakshmi is one who grants boons. It is an important pooja performed by many women in the Andhra Pradesh, Karnataka and Tamilnadu. Varalakshmi vratham is performed by married woman for the well being of all the family members, especially husband to get progeny etc.. It is believed that worshipping Varalakshmi on this day is equivalent to worshipping Ashtalakshmi. Some of the Niyevethiyam recipes for varalakshmi vratham are

Drumstick sambar

Cabbage Poriyal

Kajjikayalu

Ulundhu vadai

Sweet Appam

Tomato Rasam

This is a kerala style rasam recipe which is different from our usual rasam recipes. It is also an important dish in Onam Sadya.

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Ingredients:

Tomato – 2

Tamarind – small gooseberry size

Chili powder – ½ tsp

Turmeric powder – ½ tsp

Salt to taste

Cilantro – few

For tempering:

Coconut oil -1 tbsp

Mustard seeds – ½ tsp

Dry red chilies – 3

Curry leaves – few

For fresh rasam masala :

Garlic – 3 pods

Ginger – 1 inch piece

Whole black pepper – ½ tsp

Cumin seeds – ½ tsp

Coriander seeds – ½ tsp

Method:

1. Dry roast the ingredients given under “For fresh rasam masala” and grind it to a coarse paste.

2. Take chopped tomatoes in a pan, add water to it along with turmeric and red chili. Allow it cook until the tomatoes turns mushy.

3. Add the fresh rasam masala to the tomatoes and let it boil for 5 to 7 mins.

4. Add tamarind water and boil until the raw smell leaves.

5. Meanwhile heat oil in another pan, temper it with the ingredients listed under “for tempering” and add it to the rasam. Garnish with cilantro. Sere hot.

Mathanga Vanpayar Erissery / Pumpkin Erissery

Mathanga vanpayar erissery is a very famous onam sadya recipe.The combo of sweetness in the pumpkin and the black eyed peas gives great flavor to the dish.

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Ingredients:

Yellow pumpkin – 1 cup

Black eyed peas – ¼ cup

Salt to taste

For tempering:

Coconut oil – 2 tbsp

Mustard seeds – ½ tsp

Fenugreek seeds – very few

Curry leaves – few

Small onion – 5 – 7

Dry red chili – 3

For coconut paste:

Coconut – ¼ cup

Green chili – 3

Cumin seeds – 1 tsp

Turmeric powder – ¼ tsp

For seasoning:

Coconut – 2 tbsp

Method:

1. Pressure the black eyed peas for about 5 to 6 whistles. Cook pumpkin with enough amount of water and salt.

2. In a mixer, grind all the ingredients under “for coconut paste” into a fine paste and keep aside

3. Add this coconut paste to the cooked pumpkin and allow it to boil for 10 to 12 mins. Now add cooked black eyed peas to it and give a good mix.

4. Heat oil in a pan, add the ingredients listed under “For tempering”. Saute till the onions turns translucent. Add it to the pumpkin.

5. In a pan,saute the coconut until it turns golden brown. Add it to the pumpkin and give a good mix. Adjust salt to according to your taste. Serve hot.

Paal Payasam / Milk kheer

Paal payasam is a traditional dessert served in onam sadya. It is very easy to prepare with few ingredients. The rich and creamy milk gives great flavor to the dish.

Prep time: 5 mins

Cook time: 30 mins

Total time: 35 mins

Ingredients:

Full fat milk – 2 cups

Basmati rice – 2 tbsp

Ghee – 1 tbsp

Sugar – ½ cup

Cashews and almonds –few

Method:

1. Heat ghee in a pressure cooker, add basmati rice and saute until nice aroma comes.

2. Add 1 cup of milk to it and close the lid. Pressure cook it for 3 whistles.

3. Now remove the lid. Add the remaining milk and sugar. Allow it to cook in medium flame until the milk thickens.

4. Heat ghee in another pan, roast the cashews and almonds. Pour it to the payasam. Serve

Sambaram / Kerala pacha moru / Spiced Buttermilk

Sambaram or spiced butter milk is a healthy summer drink, which is very easy to prepare from the all-time available ingredients in home. It is also one of the dish served in Onam Sadya.

Prep time: 10 mins

Ingredients:

Thick Yogurt – 1 cup

Water – ½ cup

Green chili – 1

Ginger – 1 inch piece, chopped

Curry leaves – few

Cilantro – few

Salt to taste

Method:

1. Combine yoghurt and water, mix it well. Add the chopped ginger, green chili, curry leaves, cilantro and salt.

2. Whisk it well. Refrigerate for 20 mins. Serve chilled.

Thenga choru / Coconut rice

Coconut rice is a very famous Malabar rice, very easy to prepare. The flavor of coconut and the aroma of mild spices gives great taste to the dish

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

Ingredients:

Coconut oil – 2 tbsp

Mustard seeds – ½ tsp

Urad dal – ½ tsp

Chana dal – 1 tsp

Curry leaves – few

Hing – pinch

Cashews - few

Ginger – 1 inch, chopped

Green chili – 2, slit

Dry red chili – 2

Coconut – ½ cup

Cooked rice – 1 ½ cup

Salt to taste

Cilantro – few

Method:

1. Heat oil in a pan, temper with mustard seeds, urad dal, chana dal, Cashews and hing and curry leaves.

2. Add ginger, green chili and dry red chili, saute for a min. Now add shredded coconut and saute till the raw smell of the coconut leaves.

3. Add salt, cooked rice and give a good mix. Mix well for 3 to 5 mins.

4. Garnish with cilantro. Serve hot.

Onam Sadya Recipes

Onam though popularly known as the harvest festival of Kerala. The rich culture and heritage of the golden state of Kerala is showcased in its grandest sculpture during the Onam season. Onam is also known for its grand feast and variety of cuisines. Here are some traditional and delicious Onam recipes for you.

thenga choru / Coconut rice

Sambaram / Kerala pacha moru/ Spiced buttermilk

Avial

Paal payasam / Milk kheer

Mathanga vanpayar Erissery

Chakka varatti / Jackfruit jam

Tomato rasam

Chettinad fish gravy / chettinad meen kuzhambu

Chettinad fish curry is a delicious and traditional recipe. This is a tangy and spicy dish from chettinad / karaikudi region of Tamilnadu. Chettinad fish curry is an exotic dish for seafood lovers. This spicy , aromagtic curry goes well with plain rice.

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Ingredients:

Fish pieces – 4

Turmeric powder – ¼ tsp

Salt to taste

Tamarind – lemon size

Cilantro – few

For Fresh masala paste:

Oil – 2 tbsp

Shallots – 15 -17

Tomato – 1

Coconut – ¼ cup

Fennel seeds – 1 tsp

Chili powder – 2 tsp

Coriander powder – 3 tsp

To temper:

Oil – 2 tbsp

Mustard seeds – ½ tsp

Curry leaves – few

Shallots – 10

Garlic – 5

Tomato – 1

Method:

1. Soak tamarind in warm water, extract pulp and keep aside. Clean fish, add turmeric powder, salt and keep aside

2. Heat oil in a pan, Saute onion till it turns translucent. Add tomato and saute till it turns mushy. Grind the ingredients listed under “for fresh masala paste” along with sautéed onion and tomato into a fine paste.

3. Heat oil in a pan, temper with mustard seeds and curry leaves. Add onion, garlic and saute till it turns translucent. Add tomato and saute until raw smell leaves.

4. Add the grounded paste, turmeric powder, salt and enough water, allow it boil for 18 to 20 mins.

5. Now add the extracted tamarind pulp and allow it to boil. When oil separates, add the fish pieces.

6. Boil till the fish becomes soft and well cooked. Switch off and garnish with cilantro.

Spaghetti with homemade creamy Alfredo sauce

Bored of usual dinner, try this spaghetti with homemade Alfredo sauce. The combo of creamy sauce, veggies, mild spices and spaghetti gives nice aroma and taste. This sauce is very easy to prepare, filling and it will take about 30 to 40 minutes.

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Ingredients:

Spaghetti – 1 cup

Butter – 2 tbsp

All purpose flour – 1 tbsp

Garlic – 2 pods, chopped

Milk – 1 cup

Low fat Mozzarella cheese – ½ cup

Green bell pepper – ½, chopped

Cherry tomatoes – 4

Salt to taste

Pepper – 1 tsp

Red chili flakes - 1 tsp

Dried oregano – ½ tsp

Cilantro – for garnishing

Method:

1. Heat water in a pan with salt. When the water comes to boil, add spaghetti and boil it, till they are completely cooked.

2. Drain the water and keep it aside.

3. Heat butter in a pan, add all purpose flour and saute it well. Add chopped garlic to it and saute till it turns golden color.

4. Add milk and allow it to boil. When it comes to boil, add cheese to it and mix well.

5. Add green bell pepper and cherry tomatoes to it. Cook for about 5 to 7 minutes.

6. Add salt, pepper, red chili flakes and oregano. Cook until the sauce gets thick.

7. Now add the cooked spaghetti to the sauce and mix well. Garnish with cilantro.