Saturday, September 09, 2006

North Indian Butter Chicken

Chicken - 300 grams, cleaned and cut into small pieces
Cinnamon- 2" pcs
Salt - to taste

Cashew & almond paste - a handful ground smoothly
Ginger & garlic paste - 2 tspns
Turmeric powder- 1/4 tsp
Chilly powder - 2 tsp
Coriander powder- 1 tspn
Onion - one chopped
Orange colour - 1 1/2 tsp
Butter - 3 tspn
Oil - 2 tspn
Tomato puree - 2 tomatoes blended smoothly


* Fry onions in oil till transparent.
* Add cinnamon and let it fry.
* Then add ginger & garlic paste along with a little water.
* Stir continuously.
* Add turmeric, chilly, coriander powder with salt and mix well.
* Pour in tomato puree, cashew & almond paste - mix well with water.
* When it starts to boil add the chicken which should be mixed with a little colour.
* Then add sufficient water for the chicken to boil.
* The gravy should get thick or according to your requirement. Before switching off add butter and serve hot with parathas.

Friday, September 08, 2006

Onam 2006 Pulikali

Monday, September 04, 2006


Thiruvonam-Day Ten Of Onam Festival

everyone, Onam Wishes".

Thiruvonam-Day Ten
On this day the enchanting state of Kerala reverberates with the chants of Onaashmsakal. According to the people, the spirit of legendry King Mahabali visits the state of Kerala.The main day of Onam where new clothes are given as presents followed by a grand feast. On the ninth day, tenants of the family, dependants and hangers-on present the fruits of their labor, such as vegetables and coconut oil to 'Karanavar', the eldest member of the Tarawad in a ritual called 'Onakazhcha'. In return, they are treated with a sumptuous feast on the main day of Onam. It is also customary for the village artisans to present the Karanavar of each Nayar Tarawad, a specimen of his handiwork in return of the presents of cloth or rice.

2 cups of cubed and boiled vegetables (beans,carrots,potatoes,drumsticks,raw bananas,cauliflower)
2 tsp cumin seeds
2 tablespoons of coconut
4-5 green chillies
3/4 packet buttermilk
A pinch of turmeric
Salt to taste
3 tsp cooking oil for seasoning
1 tablespoon fresh coriander leaves, chopped finely

  • Blend the boiled vegetables to a smooth paste:
  • Add the salt, turmeric and the coconut paste to the buttermilk.
  • Add the boiled vegetables.
  • Heat on a low flame till the buttermilk mixture reaches a thick texture.
  • Keep stirring continously.
  • Now add the chopped coriander leaves.
  • Season with mustard, curry leaves, hing , cumin and red chillies in hot oil.
  • Heat hot with plain rice.

Uthradam-Day Nine -Onam Festival

Uthradam-Day Nine
On the day of Uthradam, the tenants and dependents of large traditional joint families bring the produce of their farms or the product of their toil to the Karanavar (eldest member of the Tarawad). These gifts from the tenants to the Karanvar are called Onakazhcha. Karanvar greets these people warmly and treats them with a sumptuous meal on Thiru Onam.
Special Onam Recipe Pineapple Pachhady
Ingredients :

* Ripe pineapple cut into 1/2" square pieces - 2cups
* Turmeric powder - 1/2tsp
* Salt - to taste
* Grated coconut - 1cup
* Dried red chilli - 1
* Coconut oil - 2dsp
* Mustard seeds - 1/2tsp
* Dried red chillies - 3 (cut into 6 pieces)
* Curry leaves - 1sprig
* Crushed mustard - 1tsp
Method of Preparation :

Boil pineapple, with turmeric and salt in 1/2cup water.
Grind coconut with dried chilli to a fine paste.

Heat the oil and season with mustard seeds.
Saute the coconut paste and add the curry leaves and dried red chillies.
When it is done, add the boiled pineapple pieces.
The gravy should be thick and the cover the pineapple pieces.
Add the crushed mustard just before removing the pachhady from fire.

Sunday, September 03, 2006

Pooradam-Day Eight of Onam Festival

Pooradam-Day Eight
Pooradam is the eighth day of the ten-day long carnival of Onam. On this day the devotees create clay idols called Ma. As the idol is created on the day of Pooradam, it is also called Poorada Uttigal. Each Ma is decorated with flowers.
Pulikali/Kuduvakali Performance This is the most amusing custom of Onam. In this performers dress up like tigers. They paint their bodies yellow with patterns of black and red. Scenes of tiger hunting goats and tigers being hunted by humans are beautifully depicted through this folk art.



Large onions - 2(sliced fine) Garlic cloves - 2 Grated coconut - 1 cup Shallots -1 cup Fenugreek seeds - 1 tsp Chili powder - 1 tbsp Jackfruit seed- 100 gm(cut into 4) Tuvar dal-1/3cup Coriander seeds - 1 tsp Green Chilly(slit)-3 Salt to taste Oil-4 tsp Tamarind extract - 1 tbsp Turmeric powder - 1 tsp Curry leaves - a few

Method of preparation
Heat two tsp of the oil in a frying pan and add ½ cup of the chopped onions. Saute the onions well till brown, add the curry leaves, coriander seeds and fenugreek seeds. Stir for a few more minutes and remove and keep aside. On a low heat, dry roast the coconut till it becomes brown. Blend the coconut with the onion mixture adding half a cup of water. In the meanwhile, cook the dal and jackfruit seed in pressure cooker with water. Heat the remaining oil in a saucepan and add the mustard seeds. When they splutter, add the curry leaves and remaining onions and shallots and fry till brown. Add the tamarind extract and ½ cup water and salt. When it starts to boil, add the blended paste and dal and cook on a low flame for 15 minutes.

Moolam-Day Seven Of Onam Festival

Moolam-Day Seven
Moolam is the seventh day of the festival of Onam. With just two days left for the festival now, enthusiasm grips the state of Kerala. There is hustle-bustle everywhere as the excited people do their last bit of shopping. People get to feel that the time of meeting their Onathappan has just come.
Thumbi Thullal
Thumbi Thullal is a folk dance performed by a group of women who sit in the formation of a circle. The lead performer sits inside the circle and initiates the song. Some women also perform the clap dance dressed in their best clothes and ethnic jewelry



Yogurt 2 tbsp
Coconut paste 1/2 cup
Oil 1tbsp
Mustard seeds pinch
Onion 1 tbsp chopped
Whole red chilly 4 broken
Garlic 1/2 tsp
Ginger 1 tsp
Curry leaves
Fenugreek powder1/4 tsp(optional)
Cumin seeds 1/2 tsp
Turmeric 1/8 tsp

Method of preparation
Mix coconut, curd and green chillies in a blender. To this paste, add 1 cup water, red chilly powder, turmeric and salt. Bring to a boil and remove from the heat.

Heat the oil separately. Add mustard seeds, cumin seeds, fenugreek seeds to the oil and then, add the chopped onion, the red chillies,the garlic, the ginger and the curry leaves. Add this to the paste.

You can also add vegetables like zuchini, yam or other green vegetables but make sure that the vegetables are cooked before adding the curd. This way you'll have to boil the curd only once.