Ingredients:
Ginger - 100 gms
Grated coconut - 1/2 cup
Green chillies - 2 nos
Curry leaves - a few
Mustard seeds - 1 tsp
Red Chillies - 2
Butter milk - 1 cup
Asafodeita - 1 pinch
Oil - 1 tsp
Salt to taste
Method:
Grind ginger, grated coconut, curry leaves to a fine paste. Add buttermilk to it and mix well. In a seasoning pan heat oil and add mustard seeds, when they splutter add red chillies and asafodeita. Add the seasoning to the buttermilk mixture.
Makes a great side dish for idly, dosa and also ghee rice.
Showing posts with label Onam Recipes. Show all posts
Showing posts with label Onam Recipes. Show all posts
Onam Recipes
There is a huge list of recipes prepared for Onam. Though not all, many of the dishes are prepared by almost all families.
Malabar Appam
Paruppu Puttu
Kuzhal Puttu
Banana Ericherry
Mor Kuzhambu
Injithair
Sweet Chutney
Pineapple Pachadi
Sambar
Parippu Curry
Pappadam
Aama Vadai
Medu Vada
Masala Vada
Coconut Milk Rasam
Kachiya Moru
Naranga Curry
Lady's Finger Kichadi
Vazhakkai Kalan
Mambazha Pulusherry
Pumpkin Erissery
Yam/Senai Erissery
Brinjal Theeyal
Payar Thoran
Beans Thoran
Spinach Thoran
Cabbage Thoran
Sarkarapuratty
Plantain Chips
Ilayada
Nei Payasam
Moong Dal Payasam
Parippu Payasam
Wheat Payasam
Parippu Pradhaman
Ada Pradhaman
Kootu Curry
Moru Curry
Parippu Pradhaman
Ada Pradhaman
Kootu Curry
Moru Kalan
Parippu Curry
Olan
Tomato Rasam
Pesarattu
Theeyal
Paaladai Pradhaman
Moru Curry
Dry Fruit Kesari
Tomato Pachadi
Banana Halwa
Erissery
Cucumber Pachadi
Mango Pickle - Kerala Style
Rice Puttu
Paal Payasam
Semiya Payasam
Aviyal
Stuffed Tender Mango Pickle
Lime Pickle
No Oil Spicy Mango Pickle
Mysore Pak
Puli Inji
Appam
Dhoodi Pradhaman
Recipe for rice coconut payasam (Kheer)
Ingredients:
Rice - 1/4 cup
Grated coconut - 1 cup
Jaggery grated - 1 cup (increase upon your taste)
Milk - 2 cups
Cardomom Powder - 1 pinch
Cashew Nuts - 6 to 8 nos
Ghee - 1/4cup
Method
Soak rice for 1/2 an hour. Grind it to a fine paste along with coconut. Boil milk and keep it ready. In a hard bottom pan add 1/4 cup of water and jaggery and stir till all the jaggery dissolves. Pour it through a strainer so that any impurities will be removed. Wash the pan and pour the jaggery water to it and bring it to boil. Cook the rice coconut mixture separately. (For 1 cup of the ground mixture add 2 cups of water to cook). When cooked thoroughly add the jaggery water and cardamom powder.
Remove from fire and add milk to it. In the remaining ghee fry the cashew nuts and add it to the kheer.
Note: This payasam(kheer) can be had without having sugar.
Coconut can also be cut into small pieces and fried in ghee and can be added to the payasam along with cashewnut.
Rice - 1/4 cup
Grated coconut - 1 cup
Jaggery grated - 1 cup (increase upon your taste)
Milk - 2 cups
Cardomom Powder - 1 pinch
Cashew Nuts - 6 to 8 nos
Ghee - 1/4cup
Method
Soak rice for 1/2 an hour. Grind it to a fine paste along with coconut. Boil milk and keep it ready. In a hard bottom pan add 1/4 cup of water and jaggery and stir till all the jaggery dissolves. Pour it through a strainer so that any impurities will be removed. Wash the pan and pour the jaggery water to it and bring it to boil. Cook the rice coconut mixture separately. (For 1 cup of the ground mixture add 2 cups of water to cook). When cooked thoroughly add the jaggery water and cardamom powder.
Remove from fire and add milk to it. In the remaining ghee fry the cashew nuts and add it to the kheer.
Note: This payasam(kheer) can be had without having sugar.
Coconut can also be cut into small pieces and fried in ghee and can be added to the payasam along with cashewnut.
Subscribe to:
Posts (Atom)