INDIA FESTIVAL ONAM




 
Recipes On Onam
 

 


All together there are 11 essential dishes which have to prepared for Onasadya. Number of dishes may at times also go upto 13. Earlier, Onasaya used to be even more elaborate. There were about 64 mandatory dishes - eight varieties each of the eight dishes. These days Onsandhya has toned down a little due to the urban and hectic living style

AVIAL

Ingredients
Sliced Yam 1cup
Sliced Cucumber 1cup
Sliced Snake gourd 1cup
Sliced Carrot 1/4cup
Sliced runner-beans 1/2cup
2 Sliced Drumstick
1 Sliced Raw bananas
Mango pieces
Turmeric powder 1/2tsp
Salt to taste
Grated coconut 1/2cup
5 Green chillies
Cumin (zeera) seeds 1/2tsp
Curry leaves 2sprigs
Coconut oil 3tbs

Method:
Grind the coconut, green chillies and cumin seeds. Keep it aside.
Heat 2tbs coconut oil in a thick bottom vessel. Add the vegetables and cook in a low flame. Do not add water. When it is done, add turmeric powder, salt and mix it well. Remove the vegetables from the middle and put sliced bananas and mango pieces and cover it with the other vegetables. When steam comes out, add the coconut paste and stir well. Remove from fire. Mix the remaining coconut oil and curry leaves in the avial.

SAMBHAR

Ingredients
Toor dal-1 cup(washed and soaked for 30 minutes)
Tamarind-size of a golf ball or Tamcon paste-1 tsp
Turmeric powder-1/2 tsp
Mustard seeds pinch
Salt to taste
Oil-2 tsp
Mustard seeds-1/2 tsp
Dry grated coconut-3 tsp
Cilantro/coriander leaves-(optional)
Curry leaves
Jaggery or sugar- 1 tsp
Fenugreek seeds -1/2 tsp
Green chillies- 3
Red chillies-5
Cilantro seeds -3 tsp
Bengal gram -2 tsp
Cumin seeds -1/2 tsp
Onion -1
Vegetable-Tomatoes, Drumstick, Okra, Capsicum, Radish, Carrots, Onions

Method
Cook the toor daal in the pressure cooker with double quantity of water, turmeric and salt. Keep aside to cool. Now, heat oil in a separate pan for about a minute and roast together whole chillies, bengal gram, coconut, curryleaves, coriander, cumin and fenugreek seeds till coconut turns golden brown. Then, grind all of these into a smooth paste ,adding a little water from time to time. Put the tamarind with salt and water into a pan. Bring it to a boil. Add this to the toor dal and let it boil for sometime.

Add the vegetables and cook till done. Finally, mash the pressure cooked toor daal, Mix everything and let it simmer for 5 minutes. Season with mustard seeds .


INJITHAIR

Ingredients
Chopped ginger 4 tsp
Curd 6 tsp
Salt to taste

Method
Mix all the Ingredients and stir well. The injithair is ready.

ADA PRADHAMAN

Ingredients:
Cup ada 1/2
4 Green cardamoms
Sugar 1 tbsp
Pure ghee 1/4 Cup
Cashewnuts 12
Kishmish 2 tbsp
coconut (scraped) 1-1/2 Cups
Palm jaggery1 Cup

Method
Heat 2 tbsp ghee and fry ada.Grind cardamoms and sugar together to a fine powder, and place aside. Heat 2 tbsp ghee and saute the cashewnuts and kishmish until light brown. Immerse coconut in one cup hot water, grind and extract thick milk. Repeat the process, make a second extract and set aside. Crush jaggery to a fine powder, keep it aside. Bring ada to a boil in one cup water and the second extract of coconut milk. Ada should remain smooth but hold its shape. Add jaggery with it and continue cooking until it thickens. Heat the remaining ghee and add this to the pradhaman. Mix the first extract of coconut milk and the fried dry fruits with it, stir well and heat thoroughly. Sprinkle with the cardamom powder.

APPAM

Ingredients
1/2 cup Cooked Rice
1/2 kg Raw Rice
1 Coconut (grated)
2-1/2 cup Water
3 tsp Sugar
1/2 tsp Yeast
Salt to taste

Method
Soak raw rice for about 4 hours and drain. Blend with cooked rice and grated coconut in a mixie. Mix sugar, yeast and salt in boiled water. Leave it for half an hour. Add this mixture to the above grinded mixture. Leave the mixture for fermentation for 8 hours. Spread this fermented mixture in a non-stick pan. Put a lid on the pan and heat it for 2 minutes. Appam is ready. Serve it with potato curry.

KOOTTUCURRY

Ingredients
Bengal gram dal 1/2cup
Pumpkin, snake gourd,
Long runner beans, yam,
Cucumber 1/4kg (all together)
Drum stick 1/2cup
Grated coconut 1/2cup
Turmeric powder 1/4tsp
Green chillies 3
Salt to taste
Coconut oil 1/4cup
Mustard 1tsp
White gram dal 2tsp
Dried red chillies 3
Curry leaves 2sprigs
Ghee 1tsp
Grated coconut 1/4cup

Method
Cook the bengal gram dal with salt and water to a thick gravy. Cut the vegetables into small pieces. Boil the vegetables by steaming. Grind 1/2cup grated coconut and mix it with turmeric powder and green chillies. Heat oil and season mustard, white gram dal, dried red chillies and curry leaves. Add the ground coconut mixture. Saute for sometime, till the water dries. Add the cooked vegetables, salt and bengal gram dal. Saute well. Heat 1tsp ghee and fry the 1/4cup grated coconut in it till golden brown. Add this to the koottucurry and mix well.
 

About Onam

Rituals Of Onam

Legend Of Onam

10 Days Of Onam

 

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