Banana Chips & Fried banana pieces in jaggaery(Ethakaya Upperi & Sharkkara Piratti)

Today I am going to share with you guys the very delicious and famous Kerala snacks -Ethaykka Upperi(Banana chips) and Sarakkara Pirratti (fried banana in jaggery). These are some of the must see dishes in Kerala feast also.I think whoever visits Kerala, sure get a chance to taste the banana chips and they will buy a big bag full of chips for their family too..
Last weekend during our  shopping at Costco, for finding the chicken sausage ,i asked for help to one of the shop assistant and she told me the exact  location. She then asked us abt our native place in India.I just told we r from kerala..Then she was so excited and screaming: “wow! You r from GOD's own country?” (I really surprised about how she knew about that slogan because international people hardly know about Kerala). she was talked abt the places Cochin kovalam etc and these delicious banana chips and the taste of the big fish she ate during the house boat cruise( House boat cruise is one of the main attraction in Kerala).. . When she talked about these banana chips really made us crave to eat the same. How  beautifully she explained the beauty of our place and the deliciousness of our food.. She also mentioned  that she is saving money to plan for another vacation to Kerala in future.

When she mentioned about these Banana chips, I thought of making it at home. When i prepared the chips i just tried the Sarkkara piratti also. 

The banana chips are very easy to make one.. but you have to fry it nicely otherwise it won't get that crispy texture.About the sarkkarapiratti, it’s easy but be careful while making the jaggery syrup it should be in right consistency otherwise the the banana pieces wont get the  jaggery coating.. also deep fry the banana pieces and let it cool then only add to the jaggery syrup.Hope u guys will try to make it at home.Use the raw plantain only

Let me tell u how i made these items:

1.Banana chips(Ethakkaya Upperi)(ഏത്തയ്ക്ക ഉപ്പേരി)

Ingredients

Raw Plantain (പച്ച ഏത്തയ്ക്ക): 1 no
Oil(എണ്ണ): for deep frying
Salt(ഉപ്പു്‌) : to taste
Turmeric Powder(മഞ്ഞള്‍ പൊടി ): a pinch(optional)
Procedure

• Heat oil in a pan.Add the banana pieces and the turmeric powder in to it( slice the banana using the slicer and  directly add them into the heated oil) 
• Deep fry until crispy.
• Transfer the chips to kitchen tissue. Just add some salt and mix well.let it cool for 3-5 minutes.

The chips are ready to have.Keep it in an airtight container(if u have any left over)

Cook's tip

• Do not keep the sliced  banana for long.It will get dark color and won't get the fresh taste.
• When u transfer the fried pieces add the salt and mix well.. 
• apply the turmeric powder in to the sliced pieces  and then fry it otherwise add the turmeric powder directly in to the oil.

2.SarakkaraPiratti(Fried Banana pieces in jaggary mix)

Ingredients
Jaggery(sarkara - ശര്‍ക്കര): 1/2 pound
Water:!/2 cup
Raw Plantain(pacha ethakka- പച്ച ഏത്തയ്ക്ക) : 2 medium
Ground Dried Ginger(chukkupodi - ചുക്കുപൊടി): 1/2 tsp
Grond Cardamaom(elakka podi - ഏലയ്ക്ക പൊടി):1/2 tsp
Oil(enna - എണ്ണ): for frying the banana pieces
Rice flour (അരി പൊടി) : 2 tsp
Procedure

• Slit the plantain and cut them cross into medium size pieces.
• Heat oil in a pan ,add the plantain pieces fry until crispy.
• Transfer the fried pieces in to a kitchen tissue and let it cool..
• By the time make the jaggery syrup.Add the jaggery with 1/2 cup of water and make a syrup which has right consistency (the syrup will be like oil(means neither it be watery nor so thick)
• Reduce the heat to very low and add the dried Ginger and cardamom powder to them and mix well .
• Add the fried and cooled plantain pieces into the jaggery syrup.Mix well.Switch off the heat and mix the pieces until it completely coated with jaggery finally just sprinkle the rice flour. 
• Transfer the sharkarapiratti into a plate and let it cool.. 

The delicious sharkkara piratti is ready to have..Keep them in an airtight container.. 

Cook's Tip

• Do not add more water for making the jaggery syrup.
• The syrup should be in right consistency. if u feel it's get the oil texture that means its ready to use .. do not be so thick or so thin then the banana piece won't get the coating properly
• Do not forgot to sprinkle the rice flour.

Yogurt Curry/Moru Curry (no Coconut)

 

Moru curry(yogurt curry - “കാച്ചിയ മോര്” ) is one of the popular dish  of kerala.. Usually we used to prepare the morru curry with grated coconut. But we can prepare the same with no coconut. Today i thought of sharing the “Yogurt curry with no coconut “recipe.Any keralites favorite combo is rice with this morrucurry.if u add the thoran (vegetable Stir fry) and pickle it will be a perfect meal.My brother is a great fan of this moru curry.Here my hus’s tastebud always ask for this delicious curry too, He likes the above combination and I am too happy becuase no other non veg side is needed for him.

Amma always prepare the coconut version.I got this  recipe idea from my friend Seena..Once we got a chance to taste this curry from her home. And my better-half really liked it. If he likes any dishes  he asks me to  try the same by myrself.So i will always try to get the recipe from my friends.(He likes very few:)) .i collected the recipe from seena's mom. Really our special thanks to her mom -our dear thankam aunty .(One more thing i like to write is when seena visited her mom’s place , she sent one full can of this tasty curry for us too)When she shared the recipe she didn't give me the exact measurement( expert cook hardly give exact measurement for any recipe ingredient ,am i right? I think so..).

When i first tried the curry it was not a success because i added more fenugreek .Usually fenugreek give nice flavor but if u add more than required, it tastes so bad.. and it spoils the entire  taste of the curry. i do remember  my hus called that as uluva moru curry.but he didn't disappoint me he had it with rice..When i try the same at next time i added more garlic and  couldn’t make out the exact taste what aunty prepared for us..After a few tries, now i got almost the same taste.(my hus says) One best part about this delicious curry is  we can keep it refrigerated for weeks .Its a very simple recipe.I always say all the recipes are simple and tasty.. really i am honest in these words..So try it.I think a best choice for working moms too.

OK let me tell you how i prepared this.

Ingredients
Curd(thayir): 1 cup
Water:1 cup
Salt(uppu): as required
RedOnion/Pearl onion(Valiyaulli/Kunjulli):a small piece/2 nos
Garlic(vellulli): 2 pods of a medium sized garli
Ginger(inji): 1small piece
Fenugreek seeds(uluva): 1/4 tsp
Cumin seed(jeerakam): 1/4 tsp
Turmeric Powder(manjal podi):1/2 tsp
For seasoning
Oil(enna): 1 tsp
Mustard seed)kaduku): 1 tsp
Red chili(chumanna mulaku): 3 nos
Curry leaves(kariveppila): 1 sprig
Preparation

• Mix the curd with water and blend it in a mixture. Otherwise mix well using a spoon
• Crush the ginger garlic fenugreek seed and cumin seed
• nicely chop the red onion piece /pearl onions

Procedure

• Heat oil in a pan.Add the mustard seed once it started spluttering add the red chili and the curry leaves.saute for 30 seconds.
• Add the chopped onion,saute well until it become light brown color
• Add the crushed GGFC followed by turmeric powder and saute for another minute.. 
• Reduce the heat to very low 
• Add the Diluted curd into the mixture.Mix all togther and heat the mixture for 1-3 minute.Never let the mix to boil.

The Delicious Moru curry is ready to have.Have it with rice..

Cook’s Tip

• Do not add more fenugreek or garlic, follow the above measurement.
• If u like u can dilute the curd by adding more than a glass of water.
• Just crush the GGFC .The crushed one gives nice flavor than the paste.
• Do not overheat the curd mixture.it spoils the curry by forming the lumps.
• GGFC -Ginger GarlicFenugreekCuminseed.

Lime Pickle (Cheru Naranga Achar)

Every one's favorite, right?.. I know this is a must-see item in almost all home’s dining table. Got it?. ya it is every one's favorite side dish -the yummy n tangy Lime Pickle. Today i thought i can share with you guys my grandma’s special Lime Pickle (Naranga achar)Home made pickle always taste good than the store-bought one and the making of the pickle is not that difficult.  

About the recipe: It is my grandma’s  recipe. She always prepare so delicious pickles and whatever she makes it tastes 100 times better  than anyone else’s.. Now she is not with us but we always remember her through her special  recipes.My amma  is not that expert as my grandma for making these achars (Pickle) and Chammanthi podis.(Chutney Powders). Like my grandma my valiyamma (Amma’s Sister) is also an expert in making pickles..Her pickles are always demanded one in our family.. When my mom came here last summer, she sent both mango and lemon pickle for us. Especially when you are “expecting”,  you always crave for these pickles.. yeah. I know it is not that good (having too much of pickle) for health but you cannot control it .Anyway i really enjoyed having it even with my breakfast and finished the whole box with in a short span of time.When amma was here she  taught me how to make this pickle.but  whenever I prepare the pickle, i used to call and ask her the recipe. 

Until came here in  USA, I didn’t know that there are differences between lemon and lime. I thought all are same. But when I came here I realized that both are different and they look different, taste different. I think, Lemon is not good for making pickles compared to lime which have more sour taste and less sweet taste.

When we found a bag of lime here in the Kroger I thought of making the pickle because this lime is a seasonal one. So when i saw  i asked my hus and he said yes.. He likes amma’s pickle so much.and also .its hard to find such kerala pickles here in any store.. so i always prefer to make it at home.( we tried the store bought also and found the 2 best pickles -Priya’s Lime Pickle and Bedeker’s Mango pickle ).

I can guarantee this one is  a very easy to make recipe and u can make it in a large quantity  and keep it refrigerated for months.. And one thing u should be careful is that do not use any wet spoons which adds moisture and the pickle very easily get fungus and that spoils the whole pickle..So take small quantity in a container and use that.. And one more thing if u have use the Sesame oil( u can find the same in Indian grocery) ,It gives real and perfect taste and flavor of the pickle and also it helps pickle to last longer 

Ok let me tell you how i made this

Ingredients
Lime:(cheru naranga) 1 pound
Water : for cooking the lime
Garlic(vellulli): 12 pods
Red chili:(Chumanna Mulaku) 5 nos
Red chili powder:(Mulakupodi) 4 tbsp
Asafoetida Powder(Kayam):1/2 tsp
Salt:(uppu) as required
Sesame Oil(nallenna): 1/4 cup
Vinegar(vinagiri): 1 tsp or as required
Mustard Seed (kaduku): 1 tsp
Curry leaves (kariveppila): 2 sprig
Preparation

• In a big pan boil enough water and cook the lime in the boiling water until the lime  become tender.add enough salt also.
• Cut the lime into 8 pieces(slices) and keep the slices in a airtight container for 2 days.Add salt according to your taste. 
• Slice the garlic pods (lengthwise)

Procedure

• Heat the sesame oil in pan.Add the mustard seed,once it started spluttering add the curry leaves and red chili saute for 30 second
• Add the garlic slices into it and saute until it get nice brown color.
• Add the chili-asafoetida salt powder mix into the heated oil...Lower the heat to low.
• Fry all the ingredients until completely fried (dark color).
• Let the mix to cool down and then add the  lime slices into the mix
• After 4-5 hrs add one/2 tsp of vinegar and mix very well. vinegar has to get into all the part..

The delicious pickle is ready to have. Keep it in an air tight container .Keep refrigerated after one week.

Cook’s tip

• Do not overcook the lime.then u can’t make it into slices..
• Soak the lime in salt for 2-3 days in room temperature.. Check the salt  in between.
• If u like u can use more Garlic and chili powder.
• Always keep the pickle in airtight container and keep it in room temperature for a  week.
• do not use any wet spoons which adds moisture and the pickle very easily get "fungus" and that spoils the whole pickle.
• If u want u can use any other oil instead of sesame oil.Here i used Idhayam sesame oil.

Erisseri-Pumpkin and Red beans in Coconut Paste

“Erisseri”, The name itself is really interesting, right?. It is a special Kerala dish, made with Red bean and Pumpkin (or Yam) in coconut paste. The main ingredient for any type of erisseri is the Red bean(van payar).About the red bean-this bean is known as  azuki bean .They have a uniform red color, but white, black, gray and variously mottled varieties are also known.You can even use black-bean or white bean. But red-bean gives more color and taste to the dish.Here i am using the red bean only(see the Picture)
Erisseri always reminds me about the Kerala feast,One of the must see dish in kerala sadhya..I used to prepare the same whenever I get a chance to buy pumpkin. When I found the pumkin in Jungle Jims( i have talked a lot about this store in my previous posts) during my last week shopping, I thought of making this kerala delicacy. So i thought today i can share with you guys this   Erisseri(With Pumpkin) Recipe.(there are two kinds of erisseri one with Pumpkin(today's Special) and other one with Yam and Plantain).Sure will post the Yam Erisseri soon
One of the important step in this recipe is that we have to add the fried coconut while seasoning, this increase the aroma and taste of the dish.My mil used to say without dried coconut we can’t call it as erisseri .You have to use the nicely grated coconut otherwise it spoil the entire taste  of the erisseri (amma used to say the same)

One thing i like to mention (anyway Onam is in our door steps with in days)is that if you are trying to make a Kerala feast, you will come to know that in almost all the dishes (Aviyal, Thoran, Erisseri and Pulisseri), we are using a mixture of coconut and cumin seed. Some dishes need some extra ingredients such as pearl onion/chili or pepper. So prepare a large amount of coconut-cumin seed mixture and use it for all these dishes. Those dishes which need additional ingredient, just add those additionals.That way u can save a lot of ur valuable time.

OK, Let me share the Kerala special erisseri..
Ingredients

Pumpkin: small portion(as seen in picture)
Red bean: 1 cup
Green Chili: 2 nos
Turmeric Powder: 1/2 tsp
Salt : to taste
For grinding
Coconut: 1/2 cup
Cumin seed: 1 tsp
Pearl Onion: 1 no
Water : as required


For seasoning
Coconut: 3 tbsp
Oil: 2 tbsp
Mustard seed : 1 tsp
Red chili: 2 no
Curry leaves: 1 sprig

Preparation

• Soak the red beans/perumpayar overnight.
• Cut the pumpkin into medium sized pieces
• Slit the green chili
• Make a very  nice paste of coconut ,cumin seed ,pearl onion.Add some water and salt  while grinding

Procedure

• In  a pressure cooker cook the red beans with salt and turmeric powder until the beans are completely cooked.
• Add the Green chili and pumpkin pieces to the cooked beans and then cook the same for one whistle..
• Mash the cooked beans and pumpkin,then add the coconut mixture.Mix well and cook the same for 3- 5 minutes in medium heat..
• Heat oil in another pan.Add the mustard seed once it started spluttering add the red chili and curry leaves and some grated coconut and fry until the coconut get nice brown color..
• Add the seasoning to the cooked pumpkin beans mixture.Heat for 1 minute..

The delicious Erisseri is ready to have.. Have it with rice and some stir fry.

Cook’s Tip

• Soak the beans overnight otherwise it won’t get completely cooked.
• Make a very nice paste of coocnut and cumin. if u like u can add the green chili with that.
• If u want to make more gravy add more water while cooking the beans.Usually the erisseri is in semi gravy form. 

Pavakka Kichadi/Bittergourd in Yogurt

When I shared the  Pachadi recipe, I mentioned that there were some confusion about these Pachadi and Kichadi dishes. Both dishes are served in kerala feast.Whenever I prepared the pachadi, I always ask myself that is this kichadi? or pachadi?.. Somehow my hus given some solution( answer ) for this confused question. If you are using Mustard seed and Grated Coconut in the mixture, it is called as Pachadi, if not, it will be "Kichadi". Pachadi is usually preparing with Pumpkin, Plantain (Ethakaya) and Pineapple etc (Some of them use mango & grapes as well). You can use any veggie/ fruit of your choice but those I mentioned above are the commonly used one. Pachadi is prepared with the blend of coconut, jeera, Mustard and yogurt. For kichadi recipe we are not using the mustard as a main ingredient with the mix(as mentioned above). But some part of kerela this variation is also  known as Pachadi.

Today i am going to share with you the the Pavakka(Karela) Kichadi(Bitter-gourd in Yogurt ). Anyway do not confuse about the name. Usually we use Okra and beetroot for this kichadi preparation. There is not need to write more abt the nutritional factor of this great veggitable, right? However, frankly speaking I don't like this vegetable because of its bitterness but my hus is a die-hard fan of this veggie, love  to have any dish with this vegetable. So this one is a must buy item in my shopping list and also i used to make the theeyal, stir fry (mezhukku puratti)and this kichadi. If you are a "pavakka-hater" like me just try this dish, fried pavakka won’t have that much bitterness as the fresh one and you can also enjoy eating this kichadi. Sometimes we have to have such hatred dishes for healthy benefits. Whenever I avoid this vegetable my father used to say if you are not having this dish now,  you would need to drink its juice in future (Its juice is good medicine to lower Diabetes) . Nowadays my hus used to say the same. I am really scared of this diabetics so really having this bitter healthy pavakka.Anyway this kichadi is really a delicious and healthy one..Best combo with Rice and Thoran.

Ingredients
Bitter gourd/Bitter Melon: 1 no
Oil: for frying
Green chili: 1 no
Curd: 1/2 cup
Water: for diluting the curd
Turmeric Powder: 1/2 tsp
Salt: to taste
For seasoning
Oil: 1 tsp
Mustard seed: 1/2 tsp
Red Chili: 2 no
Curry leaves: 1 sprig

Preparation

• Cut the bitter gourd into thin round shaped pieces.Chop the green chilies
• Marinate the bitter-gourd pieces and green chili with salt and turmeric powder
• Dilute the curd by adding enough water

Procedure

• Heat oil in a pan.Deep fry the bitter-gourd pieces.Transfer the fried bitter gourd pieces into kitchen tissue(u can avoid excess oil in it)
• Add the fried pieces into the curd and mix well.Add salt as required.
• Heat oil in a pan..Add mustard seed ,once it started spluttering add the red chili and curry leaves.
• Add the curd pavakkaya mix into the seasoning.Just heat for 30  seconds.Add salt as required

The delicious Pavakkaya Kichadi is ready to serve..

Cook’s Tip

• Do not cut the pavakkaya into very thick,then it will take more oil and more time to get it fried.
• Do not over heat the curd bittergourd mix.

Vellarikka Pachadi-Cucumber in Coconut-Curd mix

The cucumber has a very important  role in Kerala cooking.. There are different kinds of cucumber(visit here for more details). Mainly there are two  types of  cucumbers: one is Kerala cucumber (yellow cucumber/dosakkai) and garden Cucumebr(we call it as salad cucumber-used for the raitha and salad preparation. good for eyes also).In Kerala cooking we use the former one. I always like to make the Pachadi with this vegetable. Actaually, the  Pachadi is a dish with curd, cocunut, jeera(cumin seed) and Kaduku(mustard seed). When Amma prepare this pachadi she does not add mustard. My brother and I doesn’t like the taste of mustard so she always prefer to make it  with no mustard.. but my hus home,  they used to add the mustard seeds Nowadays I used to prepare my mom’s and mil’s recipes... and we are calling both the dish as pachadi..(at first we have some confusion abt the name ) Today i am going to share with u guys my amma’s Pachadi recipe. I already added my mil’s recipe-Pineapple Pachadi.You can use fruit and veggies for the preparation. It is one of the important dish served for Kerala sadhya.(feast) .Anyway within weeks we all are going to celebrate our Onam festival .So do not miss to include this delicious pachadi in ur list..

Ok let me share the recipe.

Ingredients

Yellow Cucumber:1/4 portion

Green Chili: 3 nos

Salt: to taste

Curd: 1/2 cup

For Grinding

Coconut: 1/4 cup

Cumin seeds: 1 tsp

Pearl onion: 1 no

For seasoning

Oil: 1 tsp

Mustard Seed: 1 tsp

Red Chili: 1 no

Curry leaves: 1 sprig

Preparation

• Peel the skin and de seed the cuumber then cut them into very small square pieces.
• Chop the green chili
• Make a nice paste of coconut,Cumin seeds and pearl onion.Add some water for grinding.

Procedure

Step1:

• Cook the cucumber pieces with chopped green chili, salt and 1/4 cup of water for 3 minutes in medium heat.
• Add the coconut paste to the half cooked cucumber and let the mix to cook for 5 minutes or until the cucumber pieces are completely cooked

Step2: 

• Let the cooked mix to cool down.Add the curd  and mix well..

Step3: 

• Heat oil in a pan .Add the mustard seed, Once it staretd spluttering add the red chili and curry leaves.. 
• Add the cucumber-curd mix into the seasoning. change the heat level to very low and just heat it for 2 minutes...Do not boil the mix.

The Delicious Vellarikka Pachadi is ready to serve.Have it with rice.

Cook’s Tip:

• Do not add more water for cooking the cucumber 
• Do not add curd to the hot mixture
• Do not over heat the pachadi while seasoning.
• According to your taste add more chilies.
• Do not add more pearl onion.

Puli inji/Ginger Pickle/Ginger curry

Today I am going to share with you another traditional Kerala dish.It is Puli Inji - Ginger curry. This is actually considering as a pickle and is one of the main dish in Kerala feast. We mainly serve 2 or 3 pickles in the feast: ginger, mango and lemon. This puliinji is one of them.

There is a story behind the deliciousness of the pickle.I don't know whether you guys heard about the story of Vararuchi who was a member of King Vikramaadithyan's court, (around 300 AD). When he was searching for a girl as his partner, he set four conditions (to find out smart & intelligent girl - :) ). One of the condition was the girl should prepare 101 curry for his lunch. He visited so many home but none of them could satisfy these conditions. At last he reached  a poor peasant's home. An old man and his grand-daughter lived there . He told them about the reason of his visit and explained the conditions. The girl assured all his conditions. You might be thinking that the girl prepared 101 curries for his lunch, No, she just prepared the ginger curry which is same for preparing that many curries!.

We prepare the pickle day before the feast so that we can keep it overnight and will be perfect for the next day's feast. We can use this for a week or two by keeping it in a refrigerator.On Onam festival, Amma used to prepare these pickles on Uthradam day night. I always help her for  cleaning &cutting the veggies. But she never let me  cook any dishes especailly this ginger curry..The important part of preparing  this is frying the ginger and we should be very careful while doing that..if we burn it, the entire curry gets spoiled and loses its taste. In those days I was not that serious about cooking..sure, once she let me do the cooking the next day feast would be in trouble:(. I always enjoy the festivals..because it is a best time to enjoy with parents and family members. 

It is a very delicious pickle. The best part is that it is good for digestion too That's why it is included as a member of the heavy feast:)). Amma used to prepare this pickle in many different ways.Sometimes mom do not use jaggery..if u r not using the jaggery/sugar you can enjoy the real tangy taste of the tamarind in the curry. Sometimes amma used to add Pearl onions while frying the ginger..But this version can not be kept for long time.Usually i prefer to prepare this curry on festival time especially Onam and vishu..but this time i just prepared it as per my husband's request.Usually you can keep the ginger pickle for a week or two in the refrigerator...Never use wet spoons, it will get fungal.If u get a chance, try this puliinji, rice and curd. very delicious combo... We like it very much.

Cooking Time: 30 minutes
Cost of the item:0.99 usd/pound
Ingredients
For frying
Oil for frying
Ginger       -2big root
Green chili -10 nos
For the curry
Tamarind     - one lemon size
Chili powder - 2 tbsp
Coriander powder - 1 tbsp
Salt to taste
Water   - 1/2cup
Jaggery - small portion
For seasoning
Mustard seeds - 1 tsp
Red chili - 2 nos
Curry leaves - 1spring
Preparation

Step1:

• Cut the Ginger and green chili into very small pieces.
• Heat oil in a pan.fry the Ginger and green chili until get nice brown color.keep the fried Ginger-green chili mix on a kitchen tissue paper(u can avoid the excess oil).
• Once it gets cool, grind the fried Ginger chili mix and make a nice powder. Do not add water while grinding

Step2 :

• Extract the tamarind juice
• Mix the chilipowder coriander powder and the tamarind juice. Add 1/2cup of water.

Step4 :

• Add the Grinded Ginger into the tamarind-chili juice and mix well

Step5:

• Heat oil in a pan add the musatrd seeds,once it started spluttering, add the red chili and curry leaves,sauté for sometime.
• Add the Ginger mix into the oil. Cook it until the gravy thickens.
• Add the jaggery  and just heat for 30 seconds .

The delicious puli inji is ready.enjoy the feast

Cook's Tip

• Cut the ginger into very small pieces..if u do not have time to cut the ginger jush crush it using the mixer then fry it.Go not make a paste ..just crush it..
• Make a nice powder of the fried ginger using the mixer(let the fried one to  cool down)
• you can add sugar instead of jaggery.

KadalaPradhaman /Payasam/Kheer

Today i thought i can  go with something traditional.ya its Kadala Pradhaman/Kadala Payasam/Kheer. It is a traditional Kerala style payasam.The main ingredient for this kheer is splitted Bengal gram or channa dal(Chholar dal in Bengali; Buta daali in Oriya; శనగ పప్పు Shanaga pappu in Telugu; ಕಡಲೆ ಬೀಳೆ Kadale bele in Kannada; Kaḍala parippu in Malayalam;and கடலை பருப்புkaḍalai paruppu in Tamil) We usually can find this kadala pradhaman in Kerala sadhya (Kerala Feast) which would be served in most of the kerala weddings and other traditional functions such as Onam, Vishu etc..The feast comes with minimum of 3 payasam. This kadala is a one of them.

This pradhaman is my mom's favorite payasam. But I love palada & ada pradhaman, my brother likes semiya payasam (Vermicelli Kheer). My father is not so choosy he likes any food prepare  by Amma. So for any occasion, mom always prepares  either semiya or ada. Hardly give the priority to kadala payasam..Whenever she prepares this payasam in very rare occations, even though I didn't like it much, I used to have it..it has a very unique taste. 

Amma's food is always special..nothing is comparable with her food. We can have any restaurant food 4 or 5 times, after that we will get tired of that..but amma's food whatever she prepares always has a unique taste. 

Actually when i saw mother's day event i just thought about some thing I can send for the event that should be amma's favorite food.Then i tried to find out what's amma's favorite,suddenly i got this kadala pradhaman.i do remember amma  didnt cook it often..because of us only.but whever she prepare we both love to have it.Mom's always give preference to their kid's favorite foods..That is a universal truth..

This is amma's recipe.2-3 times amma explained the preparation of this pradhaman because she was not sure i am going to prepare it perfectly.With her instruction i prepared this delicious payasam..when my husband came from office he tasted this and he told me that it is so good just like what we get in sadhyas.i became so happy.Next day i told the same to amma:))

Wishing you all a Happy and Wonderful Mother's day.. on this occation i am sharing  my mom's special recipe to all of my friends.Everyday is mother's day right..no need for a special day for mom..I always think about Amma ,every day for one or the other reasons; while cooking I think Amma did that way, while combing the hair I think amma used to do this way..while pampering my kid I think amma used to do this way.for each and everything and everytime mom will be with us right."Amma" is so special gift from GOD.
Lots of stories right..Ok let me tell u the preparation steps of this Kadala Pradhaman.

Ingredients

Channa Dal/split Bengal gram: 1 cup
Water: 1 cup
Ghee: 3 tbsp
Jaggery: 1 cup or 2 medium balls
Water: 1 cup
Diluted Coconut Milk: 11/2 cup
Concendrated Coconut Milk: 1/2 cup
Cardamom: 3 piece
Garnishing
Ghee: 1 tsp
Cashew nuts: 10 nos
Raisins: 15 nos
Preparation
Step1:

• Soak the Channa for 4 hours
• In a pressure cooker cook the soaked channa with enough water.Cook until 2 - 3 whistle If u have excess water drain it and tranfer the cooked channa onto a plate and crush it.
• Make the diluted and concentrated coconut milk.
• Make the jaggery syrup - Add the jaggery and water then heat it until it became a liquid form.Strain it using a tea strainer.
• In another pan just heat the ghee..add the cashews and saute well once it almost get a light brown color add the raisins saute for 2 minute and switch off the flame and keep it aside
• Make a nice powder of the cardamom

Step2

• Heat Ghee in a thick bottom vesel.Add the cooked channa into the ghee and nicely cook the channa again in ghee.Cook until all the watery contents evaporates from the dal.the right consistency how u can find is once it is completely done it will start seperating from the vessel..

Step3

• Pour the jaggery syrup into it..stir continuously..keep the flame in medium otherwise there are chances of burning the channa.

Step4

• Add the diluted coconut milk and mix well.Cook it for 5-7 minutes in medium heat..stir continuously

Step5:

• Add the cardamom powder.Mix well.
• Add the concentrated coconut milk..reduce the heat to low..just heat it for 3-5 minute 
• Add the Cashew nuts and  raisin in to the Kadala pradhaman and stir well.

The delciious Kadala Pradaman is ready to have.

Cook's Tip

• Do not add excess water for cooking the channa.If water is there in the cooked channa completely drain it.
• Once u strain the jaggery syrup immediately wash the strainer and the vessel used for the preparation .otherwise it will be so sticky.
• First do all the things specified in step1.then only start preparing the payasam (step 2-5).Because u have to stir  continuously until its done.otherwise there are chances to stick /burn the dal.that will ruin the entire taste of the pradhaman.

Sending this Mom's favorite KadalaPradhaman  to Jyothi's Mother's Day event and  Sabitha's Celebrating Mom's Event 
Also sending this to Priya's cooking-with-seeds-cardamom-seeds Event

Palada/RiceAda Kheer and HAPPY VISHU

Dear friends, Wishing you all a very HAPPY VISHU. Hope all of you had a wonderful vishukani and got a good amount of Vishu Kaineetam. We have arranged the kani with limited items (whatever available here).The important one in the Vishukani is the Kanikonna (Golden Shower - the special yellow flower). Here we used the yellow flower instead of the kanikonna. 

This Vishu is really important for us. Because this is our little one's first Vishu. So we arranged a nice vishukani for him.On the vishu day, mom & dad used to wake us up in the morning and showed the kani and gave the kaineetam etc etc..But this time it was our duty to wake our little one up and show him the Kani and to give him the kaineetam. Great things in life.Always thankful to God for such nice moments.

Yesterday itself amma called and told us that we should show him the kani in the morning iteslf. So what we did was after setup the kani, we bought him to the poojaroom before 5am (Usually he wakes up and stands in the crib and then cries for food at around 5 am in the morning. That is his style) and then woke him up ..he saw the kani and slept again..We have to give him the vishukaineetam too.

The best thing i like about the vishu  is the vishukaineetam. In my childhood, we(me and my brother) used to get atleast Rs.100/- as kaineetam from parents and relatives. That was our bonus to our usual pocket-money during that time. So after vishu,  I became so rich and the new bank for rest of the year. If mom or dad need money for anything, they used to borrow it from me(Especially in month end. :) ). My brother didn't make any rule (because by the end of Vishu season, he would have already spent his money).  but I set certain rules. If it's not returning before 5 days,  I  would add Rs.5/- per day to the total and I could earn at least Rs.20-25/- by that way. Everyday I would remind them that you guys borrowed money from me. They used to say all bank have interest rate, but none of them ask for this much rate and they didn't have public announcement system like this. Only our daughter's bank has all these kind of special features. I always enjoyed those things. Really miss those moments:))

We like all kind of these traditional festivals. But nowadys it's fading out from our life because of the busy life style. Sure the new generations really miss all these wonderful festivals and the way we enjoyed each of them.

Usually on the Vishu day, we prepare our kerala-style feast. But I prepared the simple feast: parippu pappadam sambar inji mango pickles aviyal thoran and Palada. The "Palada" (Rice Ada kheer) is Lord Krishna's favorite payasam (Kheer). Our favorite one too. I got rice ada from the Indian grocery. Usually we can find only the instant palada mix. I don't like it, but luckly this time we got the plain rice ada pack. Whenever I saw these kind of demanded items I used to buy 4-5 packets. 

I am going to share with you this palada recipe. It's really easy to prepare but make sure that ada is fully cooked and be careful while boiling the milk. if the heat is too high it will burn the milk and the payasam taste bad. 

Lots of stories right ok let me explain how to prepare the delicious palada.

Preparation time: 30 minutes

Cost of the ada: 1.99usd/pack

Ingredients

Ada 1 pack

Sugar 1 cup
Milk 1/2 gallon
For seasoning
Cashewnuts 10 nos
Raisins 10 nos
Cardamom 3 nos
Ghee 2tbsp
Condensed milk1/4portion
Rose water 3 tbsp
Preparation

• Step1:Boil 2 cups of water.add the ada into it and cook until the Ada is well cooked.strain the water and wash the Ada in cold water for 1-2times.
• Step2:Boil milk in the thick bottom vessel (in Kerala we use "uruli" - thick bottom bronze vessel). Add the cooked Ada in to the milk and cook until the milk thickens
• Step3:Mix sugar with 1 cup of water and add it into the payasam. stir continously. Make sure that sugar completely dissolves in the water before adding it in to the payasam.
• Step4:At the same time heat ghee in another pan add cashews. Once it gets light brown color add the raisins fry for sometime.Keep it aside.
• Step5:Cook the payasam in  medium heat until it get light brown  color.Change the heat level to low then add the condensed milk mix well .stir continously  for 2 more minute.
• Step6:Crush the cardamom and add it in to the Ada. Add the cashew- raisin mix
• Step7:Switch of the heat and add the rose milk.mix well.

The delicious palada is ready to have...

Cook's tip

• Cook the Ada until it is completely cooked.check it by taking a cooked Ada crush it using your fingers.you can crush the cooked Ada easily otherwise it will be sticky
• Do not boil the palada after adding the condensed milk.
• Rose water is optional.it gives a very nice flavor

Sending this entry to   kheer festival conducted by easy2cookrecipes 

and also to cardamom seed event hosted by priya

Pineapple Pachadi /Pineapple in Coconut Curd mix

Today's special is a traditional kerala vegetable dish, Pineapple Pachadi(kaithachakka pachadi).It is one of the dish always serverd in Kerala feast (Sadhya)...We can use any fruit or vegettable for preparing this pachadi..Most commonly used items are Pineapple,Plantain banana, mango and pumkin etc..Usually we use the ripe fruit for this pachadi....The main ingredients are coconut mustard seed and curd. My mom used to prepare the pachadi without adding the mustard seeds. But my husband love the mustard  taste. What I am trying to say is that we can prepare this dish with or without using the mustard seeds. Both are considered as the pachadi dish. It is suggested that better to prepare the pachadi on previous night,that will make the dish more tastier for the next day (then only the pachadi will get full flavor)..Usually for the sadhya ,pickles pachadi and kichadi are preparing in the previous night..You may heard that for preparing Onam feast, usually ladies couldn't sleep on "Uthradam" night (the day before "Thiruvonam") because of the preparation of all these dishes and cutting the veggies and grating the coconut..Sadhya is incomplete with pachadi. Now it is the time to talk about the preparation steps of this Pineapple pachadi.
Cooking time:15-20 minutes
Cost of the item:1.99USD / 20oz can

Ingredients

Ripe Pineapple :1/4 portion cut into small cubes( I used the canned one)
Turmeric Powder: 1 tsp
Salt : to taste
Green chili: 4 nos
water: 1/2 cup
Grated coconut: 1/4 cup
Mustard seed: 1/2 tbs
Curd : 1/2 cup
Mustard seed: 1tsp
Oil : 2 tsp
Red hcili : 1 no
Curry leaves: 1 spring

Preparation
Step 1  : Cook the pineapple chunks along with green chili, salt, turmeric powder and 1/2 cup of water.
Step 2  : Make a very nice paste of coconut and Mustard seeds..
Step3   : Add the above mix into the cooked pineapple..Stir well...Cook for 5 minutes in meduim heat..Let it cool down for sometime.
Step4   : Mix curd into the cooked pineapple coconut mix.Mix well.
Step5   : Heat oil in a pan, add mustard seed,once it started spluttering add the red chili and curry leaves...
Step6   : Pour this into the pachadi..

Pineapple pachadi is ready to serve.

Points to ponder

• Do not add more than 1/2 cup of water for cooking pineapple
• If you are using the whole pineapple first cut them into slices and make meduim size cubes...
• Do not use raw pineapple..
• Do not Overcook the pineapple