Poosanikkai Eriseri

       This is a popular side dish in Onam sadhya. It is somewhat similar to the Poosanikkai kootu, we make.In the Kootu, we don't add Thattapayaru. We add Urad Dhal.

                                                      Eriseri



Ingredients:

Cubed Poosanikkai / Yellow Pumpkin    1 cup.
Thattapayaru  0.5 cup
Grated coconut    6 tbsp
Cummin Seeds / Zeeragam  1 tsp
green Chilly   2
Small onion  4
Chilly Powder   1 tsp.
Red Chilly 2
Coconut Oil, Salt, Turmeric Powder, Mustard, Curry Leaves.

Method :

1. Soak the Payaru for 4 hours. Cook the Pumpkin, Payaru, one Green Chilly, 
    Chilly Powder, Salt and Turmeric Powder till the Pumpkin and Payaru become 
    soft by adding enough water.Pressure cooking can be done, if preferred..


2. Make a fine paste of 4 tbsp. coconut, one green chilly, Zeeragam, onion and      little curry leaves. Mash the cooked Pumpkin and Payaru little.


3. Add the coconut paste to the cooked Pumpkin and simmer for 5 minutes 
    stirring in between.Mix 2 tbsp. of coconut and simmer for a minute.
    Heat 2 tsp. of coconut oil and season with Mustard, broken red chilly and
    curry leaves.Add 1 tsp. of coconut oil. The tasty Eriseri is ready.
  

Beetroot Kichadi

         During my visit to my son's place in New Zealand, had the wonderful opportunity to be close with two of the families from Kerala who were experts in preparing the delicacies of the Onam Sadhya.

      One such acquaintance was so kind to treat with the Onam Sadhya of nearly twenty dishes; it happened to be one of the best and tastiest meals, partook ever by us.Beetroot Kichadi is one among that.

      The other, though had hosted many sumptuous dinners for us, Barbecue party was something new to us and hence, fascinating.

                                          Beetroot Kichadi



Ingredients :

Grated Beetroot   1 cup
Grated coconut    0.5 cup.
Mustard   2 tsp
Zeera   1 tsp
Green chilly   2
Red Chilly   2
Small onion   4
Coconut Oil  4 tsp
Curd   0.5 cup
Curry Leaves.

Method :

1. Heat 2 tsp. of the oil, saute the peeled and grated Beetroot till it is half                cooked.

2. Grind the coconut, green chilly, Zeera, 1 tsp. of mustard, small onion to a 
    fine paste by adding half of the curd. Add it to the Beetroot and let it 
    simmer.Add salt.Then add the remaining curd and simmer for a few 
    minutes.

3.Heat 1 tsp. of oil and season with the mustard, broken red chilly and curry
   leaves.Add the remaining coconut oil and stir.

An aromatic and tasty side dish that goes well with rice, Dosai or 
Roti is ready.   

      

Rava Laddu - New

                      A post after nearly 3 years.Incredible yet true.Even in those days, when cooking videos were not so common in YouTube,I was not for any advertisements for my blogs; now unimaginable, the You Tube is flooded with the videos of so many recipes, for a single dish, each with some variation and zeroing in on any required recipe may not be that easy.

             To me, writing these recipes is to save for me, something that tried for the first time for future use; it is pretty much easier than turning the pages of our cookery book.Gone are the days of the laptop;that too with the mobile phone, it is a child's play.

                                               Rava Laddus

Ingredients :

Roasted Rava / Sooji     1 cup.
Sugar      1.5 cup
Grated coconut   1.5 cup
Ghee  3 tbsp.
cardamom Powder, Raisins, Cashew, Almond.

Method :

1. If the Rava is roasted already, well and good. If not, heat 1 tbsp of Ghee and      roast the Rava. Set aside.

2.Heat 1 tbsp. of Ghee, saute the coconut slightly.

3.Add half cup of water to the sugar. Place on the stove, keep on stirring until a 
   single string consistency is formed.

4.Add the Rava, coconut, cardamom powder, roasted raisins and nuts to the 
   syrup.Mix well.It may be watery; don't panic.As time goes, the syrup is 
   absorbed. Smear the palm with Ghee and make into balls.

With 1 cup of Rava, nearly 25- 27 laddus of 600 grams can be made.