Onam Recipes 2011

ONAM RECEIPES by www.CHACKOSKITCHEN.
com
This book is dedicated to Susan, my better half. Without her understanding and constant support maintaining the blog and writing an eBook would not have been possible. This is the first version of the eBook and is the copyright property of www.chackoskitchen.com A million thanks to Kairali Sisters and Vrinda and Mahesh for their support as co-authors. Thank you for downloading the first version of this eBook. This book is absolutely FREE!! DO NOT make any changes to the matter. You are free to share, distribute this version for non-commercial purposes. One final REQUEST.... If you downloaded this eBook and liked it, or have suggestions to improve this in future editions; please, please do not hesitate to leave a comment on our blog. We will certainly look into it and make amendments for the next issue in 2012. Yours Sincerely Abraham and Susan Blog: www.chackoskitchen.com Email: abraham.schacko@gmail.com Photo showcase: flickr.com/photos/chackoskitchen Twitter: chackoskitchen Facebook: https://www.facebook.com/pages/ChackosKitchen/138784092824533
ONAM RECEIPES by www.CHACKOSKITCHEN.com
ONAM though popularly known as the harvest festival of Kerala, around the world, for a Malayalee it trascends the boundaries of season and brings in nostalgic memories of home. The rich culture and heritage of the golden state of Kerala is showcased in its grandest splendour during the Onam season. Onam season dotted with lot of cultural activities including intricately decorated Pookalam(flower decoration), breathtaking Snake Boat Race and exotic Kaikottikali dance are some of the most remarkable features of Onam .This is also the time of family reunions, the highlights of which are the grand Onam Sadhya(feast). A Brief History of Onam Onam falls during the Malayalam month of Chingam (Aug Sep) and marks the homecoming of legendary King Mahabali. It is believed that during his reign, the world saw the peak of prosperity and individual integrity. It is believed that Onam celebrations started during the Sangam Period. Record of celebrations can be found from the time of Kulasekhara Perumals (800 AD). At that time Onam celebrations continued for a month. Harvest Time As it is a harvest season, the beautiful state of Kerala can be seen in its magnificent best. Weather is pleasantly sunny and warm calling for mirth and celebrations. Fields look brilliant as they glow with golden paddy grains. It is also the boom time of fruits and flowers. After the month of deprivation, Karkidakam (last month of Malayalam Calendar), farmers are happy with a bountiful harvest and celebrate the festival to the hilt. ONASADHYA (The Grand Feast) Onam is celebrated in four days, as Onnam Onam (first day of Onam) through Nalaam Onam (fourth day). Onnam onam (first day) is celebrated on Uthradam (Malayalam star) and is considered as childrens Onam. The second day, Thiruvonam is the most celebrated day where families get together and the women of the household prepares the grand Onam Feast. The food, purely Vegetarian, is served on a clean Banana leaf and attention is given to the order and position of each Curry on this leaf. From left to right, the order is as follows: Banana chips (1-2 varities), Pickles (Mango and Lime) Injicurry, Olan, Kichadi, Thoran, Aviyal, Kootucurry, Pachadi, Kalan. Rice is served with Parippu and Sambar and the Sadhya is finished with Pazham, Pappadam and Payasam.
@ooking your very first ONAM SADHYA (feast) can seem a little daunting, but it's
definitely fun, and our experience tells us the best way to get started is to jump right in with both feet. You might splash around at first, but the end result will keep your head above.
CONTENTS
STARTER LABEL 1 Pappadam (Poppadum) 2 Ghee 3 Injithair (Ginger in Yoghurt) 4 5 6 7 8 9 10 SOUPS 11 12 13 14 PuliInji (Sweet & Sour Ginger Chutney) Kaya Nurukku/ Banana Chips Sadhya Style Mango Pickle (Achar) Beetroot Pickle Grapes Achar Apple Achar Pavakka (Bitter Gourd) Achar Tomato Rasam (Tomato Soup) Yoghurt Soup with Cucumber Mooru (Yoghurt Soup) Lentil Soup with Coconut Okhra Kichadi Cabbage with Red Beans Black Eyed Beans & Ash Gourd Olan Pumpkin & Plantain Olan Sambar Aviyal (with proper Indian/Sadhya Vegetables) Aviyal (with Vegetables locally available in West) Fry) Pineapple Pacchady Ulli Theeyal (Shallots in Coconut Gravy) Vazhuthanenga Theeyal (Aubergine in Coconut Gravy) Kalan Nenthrakaya Mezhukkupuratti (Raw Plantain Fry) Squash & Red Beans Erisseri Koottu Curry (Spicy Version) Koottu Curry (Sweet Version) Katti Kalan Vada Kootucurry PAGE NO 6 7 9 10 11 12 13 14 16 17 20 22 25 26 28 29 30 31 32 34 36 37 38 39 40 42 43 44 45 46 47 48 50 51 AUTHOR Chacko's Kitchen Chacko's Kitchen Chacko's Kitchen Chacko's Kitchen Kairali Sisters Kairali Sisters Reciperoll Chacko's Kitchen Chacko's Kitchen Chacko's Kitchen Chacko's Chacko's Chacko's Chacko's Kitchen Kitchen Kitchen Kitchen
SIDE DISH 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 DESSERT
Chacko's Kitchen Chacko's Kitchen Chacko's Kitchen Reciperoll Chacko's Kitchen Chacko's Kitchen Kairali Sisters Chacko's Kitchen Chacko's Kitchen Chacko's Kitchen Chacko's Kitchen Chacko's Kitchen Chacko's Kitchen Chacko's Kitchen Reciperoll Kairali Sisters Kairali Sisters Kairali Sisters Chacko's Kitchen Kairali Sisters
33 Pazham Prathaman (Banana Dessert) 34 Pal Payasam *New recipes in Highlighted Colour
PAPPADAM
Pappadam is pronounced as (PAH-pah-duhm). Also known as Pappad in North India, & Poppadams in Europe. Pappadams are wafer-thin bread made with lentil flour. South Indians generally prefer unseasoned, were-as Pappad in North India are flavoured variously. You will find different varieties such as Pepper Pappad, Garlic Pappad, Jeera(Cumin Seeds) Pappad & many more varieties are available commonly in Indian grocery stores. Deep fried Pappadams puff-up to almost double there size. Pappadams are a mainstay of Indian Meals, serve as an appetizer. Generally Pappadams are deep fried in oil, but I prefer Pappadams roasted. The advantages of roasting Pappad are: no oil required thus healthy and saves times in preparation. Things Youll Need: Pappadams 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
GHEE
Choose the best The Better the Butter the Better the Ghee. Use only unsalted Butter made from 100% Milk. I choose Countrylife Butter. Make it yourself Surprisingly you can make this at home; and you will be sure what you are eating. Moreover, it is cheaper.
Things Youll Need:

Unsalted Butter (made from 100% cows Milk) 250 grams Golden Touch Preparation [10 mins] Cut into small cubes the 250 grams pack of Butter. Place in a non-stick pan, the small cubes. Switch on the flame on low flame, allow to melt about 5 mins. Once melted increase the flame to high heat and allow to boil, till you can see foaming and separating the Milk solids. Reduce flame and allow to simmer for another 5 minutes, while skim the foam* out, using a spoon.
Remove from flame, once you can see the liquid becoming clear and sediments
(turning dark brown in colour), settling in the bottom. If you continue further, the sediments will blacken and develop into what is known as brown butter flavour.
Allow to cool and settle. Pass through a fine sieve or cheese cloth. This transparent liquid soon turns out to be yellowish in colour once it start to solidify. Store it A fine Ghee is made from the very best quality Butter. It easily stays in fridge for 1 year. In Indian kitchens it is usually kept outside and stays for upto 6 months.
Benefits
It has a very high smoking point, therefore is suitable for frying as it will not smoke under high temperatures. It is suitable for people who are lactose intolerant, as the entire Milk solids are removed during the clarifying process. Lacks in hydrogenated Oils thus preferred by health-conscious people.
GINGER & YOGURT [INJITHAIR]

InjiThair - In Malayalam 'native language' of the Southern State of Kerala in India is : Inji (Ginger) and Thair (Yogurt) Ginger is native to India and China. Ginger is also mentioned in Koran, thus was available to Arabs. In Europe it was part of the table setting, and barkeepers kept powdered ginger outside in small containers to be used with beer. Thus the 'ginger ale' was born. In Indian cookery Ginger plays an essential role, either fresh minced, sliced or chopped. Ginger is commonly used as a digestive aid. Ginger's anti-inflammatory properties help relieve pain and reduce inflammation associated with arthritis, rheumatism and muscle spasms. Ginger's therapeutic properties effectively stimulate circulation of the blood, removing toxins from the body, cleansing the bowels and kidneys, and nourishing the skin. It also helps in treatment of asthma, bronchitis and other respiratory problems.
Things Youll 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
SWEET & SOUR GINGER CHUTNEY (PULIINJI)

Puli is Tamarind and Inji is Ginger in Malayalam. Malayalam is the official language for the people of Southern Indian state of Kerala. This is a preparation where ginger is the main ingredient. It is cooked with Tamarind paste and Jaggery. Puli (Tamarind) is considered an aphrodisiac as well as a laxative, which induces bowl movement and used for treatment of constipation. Ginger also do have the same goodness, thus as a combination is really good to have during such elaborate sadhyas.
Things Youll Need:

Ginger - 250 grams Dried Red Chillies - 2 Red chilly powder - 1 tbsp Tamarind paste 50 grams Jaggery syrup 50 ml Coriander leaves - 1 sprig Mustard seeds - 1/2 tsp Oil - 2 tbsp Salt - to taste Golden Touch Mise en Place [20 mins] 1. Peel and chop ginger very finely 2. Soak tamarind in 50 ml of hot water for 20 min 3. Break Dried Red Chillies into small pieces Golden Touch Steps [25 mins] 1. Heat oil in a pan and add the chopped ginger pieces saute till golden brown 2. Add the red chilly powder and stir well. Allow to cool 3. Grind the ginger to a thick paste without water 4. Heat tamarind paste along with jaggery syrup on low flame and bring to boil 5. Add the ginger paste and keep stirring until the mixture boils to a thick paste 6. To hot oil in a pan add mustard seeds allow to pop. Add broken dried red chillies and curry leaves. Add to the thickened paste
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KAYA NURUKKU / BANANA CHIPS SADHYA STYLE

ONAM, the much awaited grand festival of Kerala is fast approaching and households in the villages of Kerala are busy preparing for the grand family unions and sumptuous feasts. Plantain has always been an unavoidable ingredient in Kerala dishes, thanks to its availability in abundance as the festival season approaches. The nostalgic images of grandmother, Mum and Aunts getting together and shouting orders to their trusted lieutenants to get the best plantains from the backyard and to each other to maintain the quality of the finished product are firmly etched in our memories. This recipe is a popular variation of the trademark banana chips of Kerala which is usually served in traditional sadhyas.
Things Youll Need:

Raw plantains 4 nos Turmeric powder tsp Oil for deep frying Salt as needed Water 2 cups + cup Golden Touch Preparation 1. Wash the Plantains well and pat dry. Peel off the skin. In a bowl, add 2 cups water and Turmeric powder. Soak the plantains in this for at least 30 minutes. 2. Drain and dry the Plantains using a paper towel. Now cut the Plantain into quarter pieces (4 pieces per slice). Make sure that they are thinly sliced into even pieces. 3. Add Salt into half cup water with a pinch of Turmeric powder. Mix well and set aside. 4. Heat Oil in a deep pan and add the sliced pieces in batches. Using a slotted spoon, stir frequently to avoid clumping. When they bubble up to the surface (a sign they are half ready), add 1-2 tsp of Salt water to the Oil and continue frying until crisp (This may cause little splashing of Oil, so please stay away from the burner or be very careful while doing this.). 5. Drain excess oil onto a paper towel or newspaper and make sure the chips are completely cooled before storage in an air tight container.
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MANGO PICKLE (ACHAR)

Achaar or pickle is a very spicy condiment which has to be eaten in very small quantities. Any Indian meal without pickle is unimaginable. Mango pickle can be considered to be the queen of pickles. It is easy to make and great to taste. We thought we would delight you with this easy to make mango pickle today, specially when this is the mango season in our gods own country. We are sure that most of you have nostalgic memories about spending your good old days amongst the mango groves in your ancestral homes!!! Let it bring a lotta memories!
Things Youll Need:

Raw Mango 1 lb, cut to small cubes Red chilly powder 4 tbsp Turmeric powder tsp Asafoetida powder tsp Fenugreek powder tsp Gingelly (Sesame) Oil cup Salt as needed Water cup Mustard seeds tsp Dry red Chilly 4 nos Curry leaves 2-3 sprigs Golden Touch Steps [2 hrs marination + 30mins ] 1. In a mixing bowl, add the cubed Mango pieces along with Turmeric powder and Salt. Mix these together well and set aside for at-least 2 hours. 2. After that, add red Chilly powder, Asafoetida and Fenugreek powder. Mix all well to combine. 3. Heat Oil (until fumes start to develop) in a heavy bottomed pan. Switch off flame and immediately add Mustard seeds, dry red Chilly and Curry leaves. 4. Add this over the Mango pieces and mix well. Continue mixing until the froth from oil is completely disappeared and the raw smell from the Chilly powder is gone. 5. Transfer this to another bowl and set aside. 6. Now in the same pan, boil cup water and add to the prepared Mango pickle. Mix well to combine and spicy, tasty Mango pickle is ready to serve..
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BEETROOT PICKLE
Things Youll Need:
1 Medium sized beetroot 3-4 Pitted dates 3 Garlic Cloves 1/2 Cup Vinegar Salt as required 1/2 tsp Red Chilli Powder
Golden Touch Steps 1. Clean the Beetroot and peel the skin. Cut it into 4 quarters. 2. Grate the Beetroot pieces using a Vegetable grater. 3. Chop the Dates and Garlic and mix with the grated Beetroot. 4. Add Salt, and the Chilli powder. 5. Add enough Vinegar to just cover all the ingredients. Mix well and keep refrigerated for a day or two. 6. Take out from refrigerator and mix well and adjust the Salt or sweetness using more Dates. 7. You may need to add little more Vinegar also, and is ready to use. 8. Keep refrigerated and it last for few weeks.
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GRAPES ACHAR
A must try for all achar (pickle) lovers. I personally would have never thought before of making a Grapes achar, until I was inspired by the famous Indian comedy tele-serial akkarakazhchakal. Grapes Achaar is a must try for all, and surely it will be an instant hit for your family and friends. The first time I made this with black seedless grapes, I did not like it as most of the flesh just melted away. In the second attempt used a mix of green and black grapes with seeds. The seeds help keep the flesh intact and gave the pickle shape and beauty. Things Youll Need
Seeded Green Grapes 100 grams Seeded Black Grapes 100 grams Chili Powder 3 tbsp Green Chili 5 nos Turmeric powder tsp Oil 75 ml (add more if necessary) Fenugreek Powder tsp Asafoetida Powder tsp Water 100ml Vinegar 25 ml Mustard seeds 1 tsp Salt to taste
Golden Touch Mise en Place [5 mins] Wash and clean the Grapes without peeling the skin. Slit the Chili lengthwise.
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Golden Touch Steps [35 minutes] 1. Heat Oil in a deep bottomed pan, add Mustard seeds allow to pop. 2. Now add the Curry leaves saut for 2 mins. 3. Add the Turmeric and Chili powder and saut for another 4 mins, till the raw flavour leaves. 4. Now add the remaining ingredients other leaving out the Vinegar. 5. Bring to one boil. Reduce flame, cover and simmer for 15 mins, till water is reduced. 6. Remove from flame. Allow to cool completely and now add the Vinegar. 7. Store in an air-tight glass container. Golden Touch Service Grapes Pickle is a great accompaniment with Rice and Curry
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APPLE ACHAR
Things Youll Need: 5 Raw Green Apples 2 tbsp Chilly powder 1/2 Turmeric powder 125ml oil (add more if necessary) 1/2 tsp Fenugreek Powder 1/4 tsp Asafoetida Powder 50ml Vinegar 2 sprigs Curry leaves 1 tsp Mustard seeds Salt to taste
Golden Touch Mise en place [10 mins] Wash and cut the Apples into 11 inch cubes Golden Touch Steps [25 minutes] 1. To heated oil in a heavy bottomed pan, add Mustard seeds 2. and allow it to pop. 3. Add Curry leaves and saute for couple of minutes. 4. Add the Apple, Chilly powder, Turmeric powder and Salt. Mix well. Cover and bring to boil. 5. Remove from fire, add Fenugreek, Asafoetida powders and Vinegar mix well. 6. Allow to cool. Store in airtight containers. Golden Touch Service Serve as an accompaniment to any Indian main course. Notes: 1. Can be stored upto 2 months in fridge. 2. Make sure that oil floats on top of the Apples in the stored container, or else it will get spoilt
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PAVAKKA (BITTER GOURD) ACHAR

Not long back, my better-half spoke about his journey to college, packed with pickles, to escape from the bland and boring food served in the college canteen. I am sure most of us would have some similar story to share of their colleges days; home-sickness, ragging, worries about future etc To preserve the memory of such college trips, let me introduce to you, my Mums speciality Pickle Pavakka Achhar. When it comes to home-made, my Mums cooking is simply the best and she has passed on this passion for good oldfashioned home cooking. I simply love home-made food compared to restaurant food, and if you are passionate to learn Indian home-made food, I would seriously recommend you to subscribe to our emails! No French meal is complete without Cheese; like-wise no Indian meal is complete without a Chutney or Pickle or at least Pappadam. As a young girl, I was always fancied by the large variety of Fruits and Vegetables that could be pickled in an average Indian home. In the recent past, Indians have take a small-stride in professionally packing and promoting Indian Pickles and Chutneys to the rest of the World, were the choice is endless.
Indian cuisine is as diverse as its people and geography. Travelling from Northern tip, Kashmir Switzerland of the East to the Southern tip Kanyakumari were three Oceans meet; from the Eastern Ghats to the Western Ghats, each county / state has its own unique culture, dress, language and obviously food too. My upbringing has allowed me to travel and taste and enjoy some of these wonderful cuisines. Most home-made pickles are made in Summer and kept in the Sun during the daytime to speed fermentation. This fermentation process allowed to soften
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and mature the base ingredients in the varied Masala they are preserved. The acidic nature of the marinade helped prevent fungus growth and extended shelf-life of the pickles. The acidic nature also called for preservation of Pickles in glass jars or porcelain jars. In our previous post about the goodness of Pavakka (Bitter Gourd); many people left a comment, if it is bitter, how could some-one consume this? Therefore let us start with something that would leave you with a good after taste; and something which you would not have to consume over-night itself. The Salt and Vinegar will bring down the Bitterness and allow you to enjoy it! Things Youll 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
NET WEIGHT: 500 grams Golden Touch Mis-en Place [30 mins] Clean and cut Pavakka into 21/2 inch strips. When cleaning, look for black marks; gouge out the seeds. Finely slice Shallots. Chop Ginger and Garlic finely. Cut the Green Chillies lengthwise. Clean, sterilise and dry one glass bottle with 500 grams capacity. Golden Touch Preparation [ 50 mins] Stage One Preparing the Pavakka 1. Mix the Karela slices with Salt and Turmeric powder. Transfer to a nonstick deep bottomed pan an cook uncovered on high flame for 15 mins.; till all Water starts leaving. 2. Now lower the flame cook uncovered, till all Water dries-up.
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As Water is the biggest enemy of Pickles this step is a must: 1. Pre-heat oven for 15 mins on Mark 6 at 250 degrees Celsius temp. 2. On a baking tray, spread the Pavakka strips and allow to dry for 35 minutes, stirring occasionally. (Increase the time as per requirement) The end result should not be like dried strips. If you are living in hot countries like Asia and Africa, you could leave it in the Sun for about 10 hours or more. 3. Heat a non-stick pan with 5 tbsp Oil, add Pavakka in 2 batches or more depending upon the size of the pan you use. Fry on low flame till crisp. Add more Oil if required. Stage Two Preparing the Masala 1. Heat 2 tbsp Oil in a non-stick pan, add Mustard seeds and allow to pop. 2. Add Fenugreek seeds and Curry Leaves saut for a minute. 3. Add Shallots, Green Chilli, Ginger and Garlic; saut till golden brown(about 10 mins on low flame) 4. Add Chilli powder, saut for 30 seconds till the raw flavour leaves it.
Stage Three Packing 1. Mix Stage 1 and 2. 2. Add Vinegar, mix well. 3. 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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RASAM
To a South Indian, there is no greater pleasure than having a bowl of Rasam and Rice. People from Kerala and Tamil Nadu call it Rasam. Were as people of Karnataka call it Charu and those from AndraPradesh call it Saru. Legend says, a South Indian King threw a grand feast, and all the Sambar was consumed by the host himself. Now the kitchen staff was left with no Sambar for the rice. Here one of the chef took all the left over ingredients of Sambar like the tomatoes, tamarind juice and spiced it up in such a way that all present liked it very much. Here a new dish was born Rasam. Today, Rasam has become he main stay South Indian Meals. A very good Rasam has a very nice flavour of pepper, garlic and curry leaves. Asafoetida - is reputed to lessen flatulence. Tamarind - Is an Indian aphrodisiac. Aphrodisiac - aphrodisiac stimulates the desire for sex. The name comes from the Greek goddess of love Aphrodite.
Things Youll Need:

Ripe Tomatoes - 2 (size of a tennis ball) Shallots - 4 Ginger - 1 inch size Garlic - 4 cloves Coriander Leaves - 50 grams Red Chili Powder - 1/2 tsp Crushed Pepper Corns - 10 Turmeric Powder - a pinch Curry Leaves - 2 sprigs Cumin Seeds - 1/2 tsp Mustard Seeds - 1/2 tsp Dried Red Whole Chillies - 2 Asafoetida - a pinch Tamarind - 50 grams Fenugreek Seeds - 1/4 tsp Water - 4 cups Oil - 2 tsp
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Golden Touch Mise en place [5 mins] 1. Chop tomatoes, shallots, ginger, garlic and coriander leaves 2. Blend ginger and garlic to a smooth paste. At this stage keep 2 cloves of garlic aside. 3. Crush the 2 cloves of garlic and pepper corns together, keep aside for tempering* 4. Break the dried red chillies into 2 or 3 pieces 5. To 100 ml hot water add tamarind. Leave aside for 15 mins. Now squeeze out the tamarind juice Golden Touch Steps [40 mins] 1. In a pressure cooker take all the chopped ingredients, ginger/garlic paste and tamarind juice 2. Add red chilli powder, turmeric powder, salt and Asafoetida. Add water. Bring to 1 whistle and simmer for 30 mins. 3. Use a potato masher to make a fine paste of the pressure cooked ingredients. 4. 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 saut for 2 mins. 5. Add this to the pressure cooked ingredients.
Notes: * Tempering is the process were a combination of spices and oil is added to soups or sauces at the end of cooking, to boost the flavouring
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YOUGHURT SOUP WITH CUCUMBER

Sometimes you think a mid-week supper is the hardest to prepare, when it is not. Let me introduce a family favourite of mine, which hardly takes any time to prepare. Sometimes I think to myself, I could not live without this wonderful curry, and over the years I have managed to try so many variations of this curry, is just amazing. Making this curry to perfection has been handed over from my Grandma to my Dad and then over to me now. Over the last four years of marriage I have actually learned so many traditional Kerala delicacies, but when it comes to Yoghurt soup, Susan relies on me. You might think, what is all this fuss about; well if you are not vigilant you will certainly end-up in a curdled soup, which is as good as draining into the sink. My Grandma used to say, the best accompaniment to Rice is a perfectly made Yoghurt curry and Poppadom. Indeed it is, so soothing, so perfectly relaxing for your stomach away from all the spicy foods of everyday life. I recommend you try this combination to know what exactly I mean. To enjoy this combination, youre mind must be in a relaxed mode (no children around, mobile switched-off), with company on a star-lit night and Pappadam crushed and mixed in with Rice and Yoghurt soup. Now all you have to do is enjoy eating with your clean hands, served by your partner. 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 combination of other spicy curries, but you could also have it just as a soup (as a cold soup not as a hot one though) for a change, especially if you are on a dieting plan. Moreover, if you serve soups before the main course, you tend to eat lesser, which means lesser calories and a good-nite sleep. Eat breakfast like a King and dinner like a pauper, as eating most of your carbohydrates, such as cereals, breads and fruit, earlier in the day is recommended as your body does not need them at night. WARNING: Not to be prepared if you are tuned in to your ipod! You will soon learn why?
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Things Youll Need:

Total Greek Yoghurt 250 grams Cucumber 150 grams Ripe Tomatoes 2 nos (about 100 grams) Water 500 ml Shallots about 10 grams Curry Leaves 2 sprigs Garlic 1 tsp Salt to taste Turmeric Powder tsp Kashmiri Chilli Powder or Paprika Powder tsp Fenugreek Powder tsp Mustard Seeds tsp Oil 1 tsp
Golden Touch Mis-en Place [5 mins]
Using a wooden spatula mix the Yoghurt with Salt, Turmeric and Chilli powder to a smooth consistency*. Finely chop Tomatoes and Shallots, store separately. Peel and cut the Cucumber into small rectangular pieces of 11/4 inch size. Wash and pat dry with a kitchen towel the Curry Leaves.
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Golden Touch Preparation [15 mins] 1. In a deep bottomed pan(kadai) heat Oil. Add Mustard Seeds and allow to pop. 2. Add the Curry Leaves, chopped Shallots, saut till golden brown. 3. Add Tomatoes and saut for about 3-4 mins till it gets cooked. 4. Add 250 ml Water and Cucumber, cover and cook for about 10 mins on high flame. I wanted to bite into the Cucumber in the curry, but if you want to soften it further you may cook longer, but I suggest you would love biting into the Cucumber. 5. Switch off the flame for about 2 minutes. This will calm down the boiling Water thus prevents splitting of the Yoghurt when added. 6. Now add the remaining 250 ml Water (hot and not boiling) to the Spices and Yoghurt mix, bring to a smooth consistency, also known as ButterMilk. 7. Pour this Butter-Milk into the kadai, switch on the flame (medium-high) and stir continuously. In about 2-3 minutes it will be done**. NOTES: *Chilli powder is added not to give a spicy taste (as this little wont), but when you add the rosy red Kashmiri or Paprika powder to the golden yellow Turmeric powder it boosts the sharp glow of the golden yellow Turmeric. **The best way to check if this curry is ready is to see on the ladle if it has steam rising from it, it is ready. If you continue beyond this point it will certainly split and curdle. Now the best thing to do it dish it out immediately into a large bowl, (else the heat from the kadai is enough to curdle the Yoghurt). Now the most important things to follow are: 1. Never cover the bowl till it is completely cold 2. When serving never reheat in any form (even Microwave) as this additional heat could curdle(split) the Yoghurt.
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KAACHIYA MORU ( YOGHURT SOUP )

Spiced buttermilk, is Kaachiya moru. You could use it as a soup or as a curry with rice. Non-spicy and delicious. My family is a die-hard fan of this soup, any time any day, this is my favourite of Yoghurt preparation.
Things Youll Need:

Natural Yoghurt 500ml Water 250ml Shallots - 5 Tomato 1 (optional) Ginger 1inch size Garlic Flakes - 2 Fenugreek Powder - 1/4tsp Turmeric Powder - 1/4tsp Chili Powder - tsp Curry Leaves 2 sprigs Dried Red Chili - 4 Mustard Seeds 1 tsp Oil - 1tbsp Golden Touch Mise en Place [10 mins] 1. Using a hand blender, make a smooth paste of the Yoghurt. Add Salt, Turmeric, Chili powder & water to make a free-flowing butter-milk. Add more water if the Butter-milk is too thick 2. Chop Shallots, Ginger, Garlic & Tomato 3. Break the dried Red Chili into small pieces Golden Touch Steps [20 mins] 1. In a deep bottomed pan heat oil. Add Mustard seeds allow to pop. 2. Add the Curry leaves, dried Red chilli, Shallots, Ginger, Garlic & saut till Shallots become golden brown 3. Lower the flame. Sprinkle little water*. 4. Pour the Butter-milk, stir continuously** for 10mins. Remove from flame immediately on seeing steam coming-up*** NOTES: *Sprinkling water allow the temperature of the pan to reduce, or else the Yoghurt starts curdling as soon as you pour into the pan **Never allow the Yoghurt to settle or else will curdle & spoil ***Use a wooden ladle(spoon), for this preparation, once you see steam coming from the ladle, Moru is done. Leave the pan open till it cools down or will curdle from the heat
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LENTIL SOUP WITH COCONUT

A warm, mild soup, with the sweetness of coconut, is a delight to have on its own or to be served with Naan, Paratha or any Indian bread. Chana Dal (Lentil) soup is a versatile quick food for any week-night, especially for this part of the year when it chilling cold. As a super-food, Lentils are rich in protein. It is good for all ages alike, especially for growing children and pregnant woman. Avoid if you are diagnosed with Kidney stone. Although kidney stone is related to Calcium deposit, but some Kidney stone complications relate to proteins. Add a generous amount of Garlic to avoid flatulence and indigestion. Research in India proves Lentils are as good for the environment as they are for our health. Nitrogen-producing bacteria grow naturally at the roots, enriching the soil. Different Lentils have different cooking times and require soaking, do read my article on Common Lentil Varieties. Things Youll Need:
Chana Dal 250 grams Freshly Grated or Dessicated Coconut 100 grams Mustard Seeds tsp Dried Red Chili 4 Shallots 4 Turmeric Powder tsp Curry Leaves 2 sprigs Garlic 2 tbsp Water 1 liter Ghee(Clarified Butter) 3 tsp Salt to taste
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Golden Touch Mise en Place [5 mins] Wash Lentils thoroughly. Honestly you will never be satisfied by washing, the more you wash the more it looks dirty. 3-4 washes is enough, or you risk losing out a lot goodness from the Lentils top layer. Soak in water for atleast 6 hours. Drain. Finely chop the Shallots. Golden Touch Steps [40 minutes] 1. Heat 1 tbsp Ghee in a pan. 2. Add and saut Lentils for about 5 minutes. 3. Transfer this into a pressure cooker, add Turmeric powder and Water. Cook until 2 whistles, reduce flame and cook for another 20 minutes. 4. In the same pan heat the 1 tbsp Ghee. 5. Add Mustard seeds, allow to pop. 6. Add Curry leaves saut till they get fried and curl. 7. Add Dried Red Chilli, broken in small pieces and Shallots. Saut till golden brown. 8. In a separate pan add the remaining Ghee, add Garlic* saut for 2 minutes. Add Coconut and allow it to become light brown. 9. Now to the mashed and well cooked Lentil soup add the sauted ingredients and Salt. Golden Touch Service Drizzle a few drops of fresh melted Ghee on the soup and not it is ready to be served. NOTES: * Garlic for me it is a must to saut Garlic. Sauting brings out the full flavour of Garlic and gives a fine aroma to the soup. I recommend using Ghee for this recipe
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OKHRA KICHADI
Things Youll Need:
Okhra - 150 grams Natural Yoghurt 300 ml Green Chillies 2 Dry Red Chillies - 3 Mustard Seeds - 1tsp Grated Coconut - 100 grams Curry Leaves - 2 sprigs Oil - 2 tbsp Salt to Taste
Golden Touch Mise en place [5 mins]

1. Cut Okhra lengthwise. Now slice them into inch size. 2. Grind grated coconut, green chillies and half of the mustard seeds. Keep aside 3. Break dried red chilli into 2 or 3 pieces
Golden Touch Steps [15 mins]

1. Heat oil. Fry Okhra till crispy. Drain and remove. 2. Add the remaining mustard seeds into the same oil, allow to pop and add the broken red Chillies and curry leaves saut for 2 mins. 3. Lower the flame and add the coconut paste, add in the Yoghurt slowly. Keep stirring. 4. Add Okhra and salt. Remove from flame.
Notes: 1. Pavakkai (Bitter Gourd) may also be used instead of Okhra as a variation 2. Okhra is also known as Bhindi, Ladies Finger
3. After the addition of Yoghurt do not increase the flame or allow to boil as Yoghurt will curdle and spoil
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CABBAGE WITH RED BEANS

Things Youll Need:
White Cabbage 250 grams Red Beans 100 grams Red Onion 1 large Freshly grated or desiccated Coconut 1 to 2 cups* Curry Leaves 2 sprigs Ginger Garlic Paste 1tbsp Salt to taste Turmeric Powder tsp Water 350 ml Chilli depending on taste (optional)
Golden Touch Mis-en Place [15 mins]

Finely shred Cabbage. Chop Onion finely. Soak Red Beans overnight in hot Water. Wash and change water regularly.
Golden Touch Preparation

1. Bring Red Beans to boil. Reduce flame and simmer for 30 mins, covered. 2. Meanwhile cover and cook the remaining ingredients in a Kadai, for about 10 mins. 3. Mix in red Beans to step 2, adjust seasoning if necessary and serve.
Golden Touch Service

An excellent option to steamed Rice with Chutney.
NOTES:
*Freshly grated and Desiccated quantities differ adjust accordingly.
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BLACK EYED BEANS & ASH GOURD OLAN

No Sadhya(Feast) in Kerala is complete without Olan. Such a great emphasis is on Olan for any Sadhya, yet it is the simplest to make. It's an unique dish, were not a single spice is added to it, Chili is optional. Olan is flavoured with Coconut milk and curry leaves, when all the ingredients are added in the right proportion, it tastes heavenly. You just cannot forget the taste in a rush.
Things Youll Need:

Black Eyed Beans - 100 grams Ash Gourd / Courgettes - 100 grams Green Chillies (optional) - 2 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]

1. Soak Black Eyed Beans preferably overnight 2. Peel and cut Ash Gourd or Courgettes into 1/2 inch by 1/2inch cubes

1. In a pressure cooker, add water & Beans, bring to 1 whistle. Lower flame & simmer for 20 mins 2. Add Ash Gourd & Green Chili & cook for 10mins. Lower flame. 3. Add Coconut Milk, simmer for 5 mins (do not allow to boil). Remove from flame 4. In a pan heat Oil, add Curry leaves & saut for 2 mins. Remove & add to the Olan.
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PUMPKIN & PLANTAIN OLAN

Olan is a traditional curry in Kerala. Different recipes are used in different areas, this is the one followed in Malabar regions.
Things Youll Need:
1 cup white Pumpkin - cut into 1 inch squares 1-2 Green Chillies 1/2 cup raw Plantain(Pachakkaya) - Skinned and cut into thin round pieces 3-4 long beans , cut into 1 inch length pieces. 1/2 cup Coconut Milk Salt - as required 1/2 tbsp Coconut Oil
Golden Touch Steps [20 mins] 1. Cook Pumpkin, Plantain and the Beans together with Salt and enough Water to just cover the Vegetables. 2. Cover the pot with a lid so that the water does not evaporate. 3. Cook until the vegetables are soft. It takes about 10-12 minutes. 4. Add the green Chillies and Coconut milk and continue cooking at low flame for few more minutes. 5. Adjust the Salt if required. 6. Do not boil at this stage. 7. Pour the Coconut oil over the curry, mix well and remove from heat.
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SAMBAR
The origins of this dish is uncertain though legends has it that it originated in the kitchen of Thanjavur Marathas ruler Shahuji, during the 18th Century. It is believed that Shahji had a liking for a dish called Amti which had Kokum as one of its main ingredients. In one particular season, the Kokum which was imported from the Maratha homeland ran out of supply and someone suggested him that the locals used tamarind pulp for sourness. Shahji experimented the dish with the Tuvar Dal, vegetables, spices and the tamarind pulp served his coterie and his cousin, Sambhaji who was visiting him. The court liked the dish and named it Sambhar after the guest of the day, Sambhaji. Source: WIKIPEDIA Sambar as I have always seen my mummy preparing it included Brinjal, Drumstick, Ladies Finger (Okhra), Yam, Potatoes, Tomatoes and more.... But today you will find end number of varieties to Sambar, for e.g. Tomato Sambar, Garlic Sambar, drumstick Sambar, shallot Sambar the list just continues.... I still like the Sambar were all the above ingredients come together and are cooked in a thick gravy base of lentils. Some hotels in India serve Sambar which you could easily drink it..... Tamarind is used to make it sour... and honestly it is yummy... You could cook this in a pressure cooker, but I like it cooked in a normal deep bottomed pan. The advantage here is you get the smell of Lentils (Dal), Garlic & Vegetables wafting from the kitchen to every room in the house, making you hungry even before it is 1/2 way through. This craving for Sambar makes it more and more delicious. Please follow the vegetables cut, exactly as mentioned.
Things Youll Need:
Brinjal 1 (100 grams) Raw Banana (Nenthrakaya) 1 DrumStick 2 Ladies Finger (Okhra/Bhindi) 4 Tomato 2 Potato 2 Yam 50 grams Tuvar Dal or Masur Dal (Red Lentils) 100 grams Shallots 10 Coriander Leaves - Bunch Green Chillies Garlic 6 pods Curry Leaves 2 Sprigs Red Chilli Powder 1 tsp Sambar Powder 2 tbsp Tamarind Golf ball size Asafoetida - tsp Fenugreek Seeds tsp Turmeric Powder - tsp
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Salt to Taste Mustard Seeds - tsp Whole Red Chilli Oil 2 tbsp Golden Touch Mise en place [20 mins] 1. In a cup of hot water immerse the Tamarind for 10 mins 2. Cut Drumsticks into 3 inch pieces 3. Cut Okhra into 3 inch pieces and slit from centre making it into 2 halves 4. Cut Raw Banana and Brinjal into 3 by inch batons 5. Cut Tomatoes into 4 quarters 6. Dice Yam & Potatoes into 11/2 by 11/2 inch cubes 7. Slit Green Chillies & Shallots into 2 halves 8. Chop Garlic and Coriander and store separately Golden Touch Steps - [50 mins] 1. To a deep bottomed pan add Drumstick, Raw Banana, Brinjal, Tomatoes, Yam, Potatoes, Green chilli, Tuvar Dal and water just enough to cover them 2. Squeeze Tamarind pulp out of the water, add the pulp to the pan. Bring to boil and simmer for 30 mins on low flame 3. In a separate pan dry roast the powders Chilli/Coriander/Sambar & Fenugreek seeds for 5 mins till all the raw flavour is gone. Be careful not to burn. Add to the simmering Vegetables 4. Heat oil in a pan. Add the cut Okhra and fry till crispy. Drain and remove. 5. Add Mustard seeds, wait till it pops. 6. Add chopped Onions, Salt, Turmeric Powder, Garlic, Curry leaves and saut till onions become golden brown. 7. Add the sauted onions & Okhra to the simmering vegetable medley Add chopped Coriander leaves. Leave on low flame for another 7-8mins. Remove from flame.
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AVIYAL
This is a Classic Kerala Sadhya(Feast) mainstay item. One of my kind reader and editor pointed out the importance of Aviyal in Sadhya, especially ONAM, and here it is. Aviyal is a kind of vegetable medley, made from various vegetables, therefore is healthy. It is a mild curry, and the taste lingers on... "It is supposed to have been invented by Bhima (one of the Pandava brothers) during his agnaathavaasa. According to the legend, Ballav (Bheem's name during this time) when he assumed his duties as the cook in the kitchen of Virata, did not know how to cook. One of the first things he did was to chop up many different vegetables, boil them together 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 Royal kitchen of HYPERLINK "http://en.wikipedia.org/wiki/Travancore"Travancore. The Chef ran out of vegetables to prepare his planned dishes, and in an instant he cut up all available vegetables and topped up with grated coconut & Aviyal was born. My mummy always used to make Aviyal with gravy, probably that's what I have seen coming from Christian families. But Aviyal served during Marriage Luncheons & Onam Sadhya are always dry types, this variation is mostly prepared in the Hindu homes. My wife prepares this excellent variety, and here I have one of her classics. Like Sambar you can again pressure cook Aviyal but when slow cooked in a deep bottomed pan it pulls out all the juice from the vegetables and blends into a very tasty curry, plus halfway through smells wonderful. Most of us do not take time to lean over & enjoy the smells of food & miss out on this. Smelling is linked closely to the flavour of the food & one begins to enjoy the food being prepared by smelling. These precautions you must follow in preparing Aviyal: 1. All vegetables are cut only lengthwise (2inch by 1/2inch) 2. Do not overcook or you'll end up in a soup. 3. The following vegetables are never used:
Beetroot - as it discolours the entire Aviyal as red Tomato, Cabbage and Ladies Finger(Okra) makes Aviyal watery Sweet Potato, Radish, Turnip, Cauliflower & Mushroom are best avoided
Instead of Tamarind use Raw Mango & a splash of Natural Yoghurt to get the sour taste 4. Depending upon availability the following Vegetables go well together: 1. Plantain(Raw Green) 2. Yam - Chena 3. Brinjal 4. Carrot 5. Beans - Long Runner Beans
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6. Drumsticks(with proper Indian/Sadhya Vegetables)

7. Green Raw Mango 8. Potato 9. Snake Gourd -Trichosanthes Cucumerina 10. Ivy Gourd - Kovakai - Tindora 11. Courgette - Zucchini instead of Cucumber
Things Youll Need:

1. Raw Green Plantain 50 grams 2. Brinjal - 50 grams 3. Tindora - 50 grams (optional) 4. Yams- 50 grams 5. Carrot 50 grams 6. Green Beans/Long String beans - 50 grams 7. Courgette/Ash Gourd - 50 grams 8. Potato - 50 grams (optional) 9. Drumsticks - 50 grams 10. Green Chillies 2 11. Raw Mango -1/2 12. Turmeric Powder 1/2 tsp 13. Salt to taste 14. Water - 200ml 15. Grated Coconut 1 cup 16. Cumin Seeds 1/2 tsp 17. Curry Leaves - 2 sprigs 18. Curd 2 tbsp 19. Coconut Oil- 2 tbsp

1. Cut all vegetables into 2 inch by 1/2inch pieces like French Fries. Keep them separate. 2. Grind Coconut, Cumin seeds, Green Chillies to a fine paste. Keep aside.
Golden Touch Steps [40 mins] 1. In a deep bottomed pan, add all Vegetables, add water, Salt, Turmeric powder &
slow cook for 20 mins.
2. Now add the Coconut paste, mix well, sprinkle the Coconut oil & Curry leaves,
leave on low flame for another 10 mins, by now it will be dry & done 3. Allow to cool. 4. Mix in the Yoghurt and leave it covered.
Note:
** Place the slow cooking Vegetables at the bottom of the vessel. Eg: Drumsticks, Carrots. Place Yam & Brinjal in the middle layer. Place the fast cooking items in the topmost layer.
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AVIYAL ( with Vegetables locally available in West )

AVIYAL can arguably be stated as the king of Kerala Sadhya (large traditional feast). The unique proportions of various vegetables, the assortment of a plethora of colors, the clever use of coconut and that magical sprinkle of the coconut oil at the end by the head cook as they prepare Aviyal for the traditional sadhyas are delightful and mouthwatering memories of our childhood.
Things Youll Need:

Carrot (1 small) Zucchini (Courgettes), Yellow Squash, Cuccuza Squash, Drumsticks, Potato, Plantain (small) 1 each cut to batons Grated Coconut cup Cumin seeds a pinch Green chilly 1 no, medium sized Red Chilly powder tsp Tamarind pulp 1tsp Turmeric powder tsp Salt as needed Curry leaves 2 sprigs Coconut oil 1 tsp
Golden Touch Preparation [30 mins]

1. Pulse together Coconut, Cumin seeds and Shallots (Chathachu edukuka). Set aside. 2. Add 1/4 tsp Coconut Oil to a deep pan and put a sprig of Curry leaves. 3. Add the Vegetables and green Chilly with Water just enough to cover the Veggies. 4. Add Turmeric powder, Chilly powder and Salt. Cook until 90% of the Water is evaporated and the Vegetables are cooked through. 5. Add the Tamarind and mix well. 6. Add the Coconut mixture and combine to mix. Cook for another 2 more minutes. Switch off the flame and add more Curry leaves, drizzle with Coconut oil. Mix. Keep covered until ready to serve.
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THORAN
Thoran (pronounced [toan])*. Thoran is a preparation of the Southern Indian State of Kerala, were it is a everyday affair. This is a dry preparation of White Cabbage and Runner Beans. Cabbage & Beans blend well to give this excellent Thoran. As it is slow cooked you will get the fresh aroma of Cabbage & Beans drafting in the air. It is a healthy preparation as it involves very less Oil and Spices. As a starter to Indian food, you will be pleased with yourself on preparing Cabbage Thoran, as it won't burn your taste buds.
Things Youll Need:

White Cabbage 500 grams Runner Beans 250 grams Onion 1 medium sized Garlic cloves - 4 Black Gram (whole Urad Dal) - 1tbsp Dried Red Chilly- 4 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

1. Chop Cabbage & Garlic finely (Do not use a shredder as it will make the Cabbage soggy) 2. Cut Beans at an angel of 45 degrees to get a diagonal shape, this gives the cooked Thoran a good look 3. Break the whole dried Red chilly into 3 or 4 pieces

1. Heat oil is a deep bottomed pan. Add Mustard seeds, allow to pop. 2. Now add rest of the ingredients. Mix well 3. Lower the flame, cover and cook for 10 mins till the Cabbage starts leaving water. 4. At this point leave the pan uncovered & cook for another 15 mins till you can bite into the Cabbage & Beans. At this stage all water must be dried-up & it will not be sticking to each other
NOTES:
Thoran pronunciation reference WIKIPEDIA
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PINEAPPLE PACHHADY
Pineapple is eaten fresh or canned. Is available as juice or as a combination of juices. It is cooked, used in desserts, ice-creams and in fruit cocktail. Although pineapple is considered good for many illness, it also considered to induce child-birth in India.
Things Youll Need: Semi-Ripe Pineapple 500grams

Grated Coconut 200grams Natural Yoghurt 200ml Dried Red Chili 4 Turmeric Powder 1/2tsp Mustard Seeds 1 tsp Water 200ml Salt to taste Oil 1 tbsp
Golden Touch Mise en Place [5 mins] 1. Cut Pineapple into 2inch by 1/2inch batons 2. Grind Coconut and dried Red Chili to a smooth paste Golden Touch Steps [5 mins] 1. Boil Pineapple in water with Turmeric & Salt for about 20 mins. Lower the flame 2. In a pan heat Oil, add Mustard Seeds, allow to pop. Add Curry leaves, add the Coconut paste saut for 2 mins. 3. To the cooked Pineapple add Yoghurt and stir well, bring to boil, add the sauted paste. Mix well
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ULLI THEEYAL [ Shallots in Creamy Coconut Gravy ]

Being Onam, this week I ended up making many traditional and nostalgic Kerala dishes. Ulli Theeyal is one among many, Kerala dishes, which is an excellent combination to Rice and Chapattis. The smell and taste lingers on... I just love it!! Theeyal is usually dark brown in colour and is derived by browning of Coconut. and is a mild dish thus anyone can enjoy this without burning there tongue.
Things Youll Need:

Shallots 200grams Curry Leaves 4 sprigs Grated Coconut 200grams Water 400ml Tamarind Paste 50grams Mustard seeds 1/2 teaspoon Asafoetida 1 Pinch Dried Red Chillies 6 Coriander Powder 1tbsp Cumin seeds 1/4 tsp Turmeric powder 1/4 tsp Oil 3tbsp Salt to taste
Golden Touch Mise en Place [15 mins] 1. Peel and cut the shallots into 2 halves 2. Soak tamarind in hot water for 10mins Golden Touch Steps [30 mins] 1. Heat 1tbsp Oil, reduce flame and saut the grated Coconut and dried red Chillies till golden brown and you get the fine aroma of Coconut 2. Add Coriander powder, Cumin seeds and saut for another 2 mins. Add 100ml water, to prevent it from burning. Remove from flame, allow to cool and grind to a smooth paste 3. In another pan heat the remaining Oil, add Mustard seeds allow to pop. Add Curry leaves 4. Add the Shallots saut for 10 mins till lightly golden brown. 5. Now add Water and the remaining ingredients, bring to boil. Reduce flame and simmer for another 15 mins. NOTES: Ulli used here is Shallots also known as Chuvannulli.
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VAZUTHANENGA THEEYAL [ Aubergine in Coconut Gravy ]

Brinjal is native to India, and since has moved to West Asia and the West. In India it has been cultivated since medieval times. Brinjal is a good source of Folic acid and potassium. It is also high in Vitamin B6, is a good source of fibre, less of sugar. If one were to list the different dishes prepared from Brinjal, it would easily cross 100, from India itself. In the coming days I will try to compile some of the most commons ones. Vazhuthanenga Theeyal is another favourite from the Southern State of Kerala in India. This curry is rich in flavours, taste and is usually dark brown colour. It's tangy. It's spicy with a rich Coconut flavour. Although Brinjal flesh on it own has a bitter taste, when when cooked well, absorbs all flavours, and disguises itself as one of the best vegetables around for cooking. Theeyal with Brinjal is a very popular dish of Kerala and goes very well with plain Rice. You need to really try this just once, and you'll fall in love with it!
Things Youll Need:

Brinjal -300grams Shallots 10 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 Fenugreek Powder a pinch Mustard Seeds 1/2 tsp Curry Leaves 3 sprigs Dried Red Chillies 2 Cumin Seeds -1/2 tsp Salt to taste Oil 3 tbsp
Golden Touch Mise en Place [10 mins] 1. Cut Brinjal into 3inch by inch size 2. Soak tamarind in 300ml water for 20mins. Squeeze out the pulp and discard the seeds
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Golden Touch Steps [30 mins] 1. In a pan heat 1 tbsp oil. Add Coconut, saut till golden brown 2. Add Chilly powder, Coriander powder and Turmeric powder saut for another 34 mins till you get the aroma of Coconut, add 50ml water and once cooled grind to a smooth paste. Keep aside. 3. In another pan heat the remaining 2 tbsp oil, add Mustard seeds allow to pop. Add Shallots, Cumin seeds, Curry leaves, salt and Fenugreek powder saut for 5 mins 4. Now add the Brinjal and Tamarind water, bring to boil allow to simmer on low flame for 20 mins 5. To this add the coconut paste and simmer for another 5 mins
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KALAN
Kalan is a preparation of raw Plantains (nenthra-kaya) and Yam (chena), in a thick gravy of Coconut and natural Yoghurt paste. This preparation is mild to taste buds, involving the use of very little Pepper and Chillies. Yams are considered to have lower glycemic index than Potatoes, thus providing a more well balanced form of energy, protecting against obesity.
Things Youll Need:
Yam 100grams Plantain (Raw Banana) 100grams Yoghurt 400 ml Desiccated Coconut 100 grams Cumin Seeds 1/2tsp Pepper Powder 1tsp Water 400ml Turmeric Powder 1/4tsp Fenugreek Powder (Methi powder/Uluva) 1/2tsp Dried Red Chili 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 chili into 2/3 pieces Golden Touch Steps [30 mins] 1. In a deep bottomed pan boil plantain and yam with salt, turmeric & pepper powder, cook till water dries up, about 20 mins. Lower flame 2. Add yogurt, mix well. Keep stirring to avoid yogurt from curdling. Lower the flame 3. To heated oil in a pan, add mustard seeds, allow to pop. Add red chillies, curry leaves, fenugreek powder and coconut/cumin seeds paste, stir till golden brown 4. Add this paste to the above mix, remove from pan once boiled
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NENTHRAKAYA MEZHUKKUPURATTI
Nenthrakaya in Malayalam is Raw Plantain and Mezhukkupuratti stands for frying. Malyalam is the local language of people from Kerala, the Southern State of India Raw Plantains are shaped as batons and fried in oil. Used as a side dish for lunch or dinner. These plantain are firmer than normal dessert banana and have lesser sugar content. They are steamed, boiled, made as dessert - Pazham Prathaman, Banana Chips.
Things Youll Need:

Raw Banana 2 (about 300grams) Turmeric powder 1/4tsp Chili 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, Chili powder and Salt Golden Touch Steps [20mins] Two ways of preparing this: A. Heat Oil and deep fry on low flame, turning over occasionally, for 15-20 mins. B. To lessen the use of Oil, boil Plantain in water for 10mins. Now transfer to a pan in which the Oil is hot, stir occasionally.
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SQUASH AND RED BEAN ERISSERI

While browsing through the vegetable shelves in 'Asda' I came across Squash, which somewhat looks like our Pumpkin. Pumpkin and Squash are from the same family, and when I made an Eriserry of Squash & Red Beans tasted exactly the same. It was yummy... I like this curry on its own even without rice and is a mild curry, which tastes wonderful. The only difference I found between Squash and Pumpkin's were: 1. The flesh of squash is very hard, thus takes a longer time to cook 2. I hardly found any seeds in squash that I brought here in UK
Things Youll Need:
Pumpkin (Squash) - 300grams Red Beans - 100grams Coconut Milk - 140ml Dried Red Chili - 5 Mustard Seeds - 1tsp Curry Leaves - 2 springs Water - 500ml Grated Coconut - 75grams Shallots - 4 Garlic Flakes - 6 Ginger 2inch size Cumin Seeds - 1/2 tsp Turmeric Powder - 1/2 tsp Green Chili - 3 Salt - to taste Oil - 2 tbsp
Golden Touch Mise en Place [10 mins] 1. Peel and cut Squash into 2inch cubes 2. Wash and soak Red beans, preferably overnight. 3. Finely slice Shallots Golden Touch Steps [45 mins] 1. Pressure cook Red beans and Squash cubes in water until 1 whistle and allow to simmer for 25mins on low flame 2. In a pan heat oil add Mustard seeds allow to pop. Add Curry leaves, grated Coconut, Turmeric powder, chopped Shallots, Salt and saut for 5 mins till Shallots turn golden brown, remove from flame and keep aside 3. Blend Cumin seeds, Garlic, Ginger, Green chilli to a smooth paste 4. To the pressure cooked Squash and add the paste and cook for another 5 mins on high flame 5. Add the sauted ingredients, along with Coconut Milk, cook for about 4 mins (do not allow to boil, as Coconut Milk gets split). 6. It is now ready to be served.
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KOOTTU CURRY (Spicy Version)

Things Youll Need:
1 cup Black Chickpeas, soaked in water for at least 3 hours 1/2 cup Plantain(Pachakkaya) cut into chickpea sized pieces 1/2 cup Elephant Yam(Chena) cut into cut into chickpea sized pieces 1/2 cup grated Coconut 4-5 pearl Onions, skinned 1/2 tsp Turmeric powder Few Curry leaves Few dry Coconut chunks(Thenga kothu) 1 tbsp Coconut oil Mustard seeds Salt as required 2 dried red chillies 1/2 tsp black pepper or pepper powder
Golden Touch Steps [45 mins] 1. Cook the Chickpeas with Water and Salt until soft (Use a pressure cooker to cook fast, or soak in boiling water for at-least 8 hours). 2. In a thick bottomed vessel, cook the Plantain and Yam with enough Water to just cover the Vegetables. 3. Add Turmeric powder and Salt. 4. Keep the vessel covered to prevent drying out. 5. When the vegetables are soft add the cooked Chickpeas, along with some of the Water used to cook Chickpeas. 6. In another pan slightly fry the Coconut, black Pepper with the pearl Onions. Coarse grind this mixture and add to the cooked Chickpeas. 7. Mix well and let the Water evaporate. Splutter the Mustard seeds in Coconut Oil and then add the dried Chillies and dry Coconut chunks (Thenga Kothu). 8. Pour this over the prepared Koottu curry.
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KOOTTU CURRY (Sweet Version)

Things Youll Need:
Chena/Yam 1 cup, cubed Ashgourd 1 medium, cubed Carrot 1 medium, cubed Kadala Parippu/ whole black Chana cup Grated Coconut cup + cup Turmeric powder tsp Red Chilly powder 2 tsp Sarkara/Jaggery cup Curry leaves 2 sprigs Mustard seeds tsp Cumin seeds tsp Salt as needed Oil 1 tbsp
Golden Touch Preparation

1. Boil 1 cup water in a heavy bottomed pan. When it is boiled, add the Kadala Parippu/ whole black Chana. Cook until it is done. 2. Add the Vegetables. Add 1 more cup of Water, mix well and cook for 15-20 more minutes. 3. Meanwhile, grind together cup Coconut and tsp Cumin to a smooth paste with 20ml water. Set aside. 4. When the Vegetables are almost cooked (when 95% of the water is evaporated) add Salt, tsp Turmeric powder, 2 tsp Chilly powder and cup of Jaggery. 5. Mix well until the Jaggery is dissolved and add the ground Coconut paste and Curry leaves. Combine well and switch off the flame. 6. In another pan add Oil and splutter Mustard seeds. Add the remaining cup Coconut and roast it until a golden brown colour. Add this over the Kootucurry and mix.
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KATTI KALAN
Things Youll Need:
Yam cup, cut to chunks Plantain 1 small, Skin peeled off and cut to diagonal chunks Yoghurt 4 cups Turmeric powder tsp Black Pepper powder 1 tsp Green Chilly 2 nos Cumin seeds tsp Grated Coconut 1 cup Fenugreek powder a pinch, roasted Salt as needed Curry leaves Mustard seeds tsp Dry red chilly 2 nos Oil 1 tbsp Ghee 1 tsp
Golden Touch Preparation [55 mins]

1. Heat a wide mouth pan at medium heat and add the Yam and Plantain pieces with a cup of water. 2. Add Turmeric powder and Pepper powder. Allow the Vegetables to cook well and then add Salt. 3. When the liquid from Vegetables are almost dried up, add 1 tsp. Ghee and mix well. 4. Mash the veggies gently, reduce flame to low and add the beaten Yoghurt to this. 5. Throw in Curry leaves and stir well until Yoghurt starts to boil. 6. Meanwhile grind together Coconut, Cumin seeds and green Chilly to a fine paste with 20ml Water. 7. When the liquid from Yoghurt is completely evaporated (4 cups Yoghurt will get reduced to almost 2 cups), add the Coconut paste and mix well. Cook for a few more minutes. 8. Add a pinch of Fenugreek powder and switch off the stove. 9. Heat 1 tsp Oil in another pan and splutter Mustard seeds and dry red Chilly with some Curry leaves. Pour the tempering over the Yoghurt and adjust Salt if needed.
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VADA KOOTUCURRY
Things Youll Need:
For making Vadas: Urad Dal(Lentils) cup Whole black peppercorns tsp Salt as needed Oil for frying Golden Touch Preparation 1. Soak Urad Dal for at least 4 hours. 2. Grind the soaked Dal without water to a smooth consistency. 3. Add the Peppercorns and Salt. Heat Oil in a pan for frying the Vadas. 4. Take a spoonful of batter and drop into Oil. Fry until a reddish brown colour is attained. 5. Drain excess oil to a paper towel. Repeat until the batter is finished. Keep aside. For making Kootucurry Red onions 1 no, big, diced Shallots 5 nos, sliced Green chilly 3 nos, slit Garlic 2 pods, sliced Potato 2 small, cubed Coconut milk cup Red chilly powder 1 tsp Coriander powder 3 tsp Turmeric powder tsp Garam Masala 1 tsp Dry red chilly 2 nos Mustard seeds tsp Curry leaves 1 sprig Oil 2 tbsp Golden Touch Preparation 1. 2. 3. 4. 5. Heat (med-high) Oil in a heavy bottomed pan. Splutter Mustard seeds, add dry red Chilly and Curry leaves. Next add Shallots and fry for a minute. Add in red Onions, Garlic and green Chilly, saut till Onions are translucent. Mix together red Chilly powder, Coriander powder, Turmeric powder and Garam masala in a bowl and add to the onions.
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6. Fry till the raw smell from the dry Masala is gone. 7. Now add the cubed Potatoes and mix well. 8. Add water to cover the Potatoes and cook covered. 9. When the Potatoes are cooked, reduce flame to low and add in the fried Vada. 10. Sprinkle Salt as needed and allow the Vadas to soak in the gravy for a minute or so. 11. Lastly add half cup of Coconut Milk and mix well to combine. Remove from flame.
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PAZHAM PRATHAMAN (Banana Dessert)

Pazham is Banana and Prathaman is Dessert in Malayalam. Malayalam is the official language for the people of Southern Indian state of Kerala. Prathaman has been an essential dish throughout the history of India. Were as Kheer is the North Indian version of Prathaman. It is usually served during feasts, ceremonies or festivals. In Southern India, any marriage celebration without Prathaman is considered incomplete and is served after lunch or dinner on Banana leaf. Prathaman is made of Rice, Vermicelli, Wheat or Pazham which is cooked in Milk or Coconut milk. I love Plantain fried, boiled, and baked Plantain are firmer and rich in Protein. The blacker the Plantain skin gets the more tasty (sweet) it turns. Plantains are normally available in African and Indian grocery stores, usually always. The plantain flower and shoot is also used in cooking in Indian homes. Plantain leaves are used as plates to serve Lunch, especially during festival. Here we will learn to make a simple and brilliant Prathaman as made in Indian kitchen.
Things Youll Need:

Ripe Plantain* Large 2 (about 400grams) Jaggery 200 300 grams (depending on individual requirements) Milk** 500 ml Water 200 ml Cashew nuts 10 Raisins 10 Ghee (Clarified butter) 1 tsp Cardamom Powder - 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 4. Pour the Milk and Jaggery into the Plantain pulp and stir well 5. In a separate pan melt the butter and saut the Cashew nuts and Raisins till light golden brown 6. Add the Cashew nuts and Raisins to the Banana pulp along with the Cardamom 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 Coconut tend to have lot more fat in it, I prefer to go with Milk, which gives me more or less the same taste
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PAL(MILK) PAYASAM
Things Youll Need:
Whole Milk Red Rice (Unakalari) Sugar Cardamom Cashew nuts Golden Raisins Ghee 6 cups + 2 cups 1 cup 3 cups 3 pod, crushed cup, halved cup 1 tbsp
Golden Touch Steps

1. Wash the Rice in Water and drain. Set aside. 2. Boil 2 cups of Milk (medium heat) along with the cleaned Rice. Allow the Rice to cook 70%, stirring continuously. 3. Add sugar and stir continuously until Sugar dissolves. 4. Now add 2 more cups of Milk from the 8 cups measured. Cook this until the whole volume reduces to half. Make sure you constantly stir the Milk or else it gets burned at the bottom of the pan. When it reaches half in volume add the rest 4 cups of Milk. 5. Cook this for another 20-30 more minutes or until the Rice is completely cooked. 6. Add crushed Cardamom and switch off from the stove. 7. In another pan, melt Ghee and fry Raisins and Cashew nuts to a golden colour. 8. Pour this over the Payasam and enjoy!!!
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Onam Recipes 2011

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SIDE DISH 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 DESSERT

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GINGER & YOGURT [INJITHAIR]

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Ginger - 100 grams Yogurt 150 ml Salt to taste

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SWEET & SOUR GINGER CHUTNEY (PULIINJI)

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KAYA NURUKKU / BANANA CHIPS SADHYA STYLE

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MANGO PICKLE (ACHAR)

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PAVAKKA (BITTER GOURD) ACHAR

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YOUGHURT SOUP WITH CUCUMBER

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Golden Touch Mis-en Place [5 mins]

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KAACHIYA MORU ( YOGHURT SOUP )

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LENTIL SOUP WITH COCONUT

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Golden Touch Mise en place [5 mins]

Golden Touch Steps [15 mins]

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CABBAGE WITH RED BEANS

Golden Touch Mis-en Place [15 mins]

Golden Touch Preparation

Golden Touch Service

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BLACK EYED BEANS & ASH GOURD OLAN

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Golden Touch Mise en Place [10 mins]

Golden Touch Steps [30 mins]

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PUMPKIN & PLANTAIN OLAN

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