Kerala preparations

VERY VERY HAPPY ONAM


tsseethalakshmi

In the Onam sathya I have already posted Kitchadi,Aviyal,Kootu curry,Olan,Kalan, errysery,Thoran,Safa's Parruppu curry,sambar,Rasam,Payasam varieties,Chips, Sarkkaraivaraty,Pappadam,puliinchicurry,Achar varieties.Kalyana pachadi one of the important item.

Mathangai [sweet pumkin] cut squire pieces 2 cups
Tamarind extract one small lemon size
jaggary one lemon size
Coconut 1/4 grated
Green chilli 3
Mustard seeds 1 tsp
turmaric

for tempering
Mustard seeds tsp
red chilli pieces 3
curry leave

Grind green chilli,coconut,mustard seeds.
Pore tamarind extract with enough water,add turmaric powder when begins to boil add pumkin pieces cook till tender and break the pieces with the back of the ladle.Now add coconut masala,jaggary and boil.Remove from fire and temper with mustard seeds,red chilli and curry leave.
Enjoy Onam Sathya with your family and friends

Take a bharani or earth pot[sterlised].If you use pot wipe ghee and sundry it for some time.
Nellikkai 1 1/2 kg
Jaggary -do-
cardamum,jeera,balckpepper,cinnamon,clove roast and powdered 2 table spoon
Clean the nellikkai and pad dry so as to remove the wetness
4 1/2 litter boiled and cool water.Add the masalapowder and mix well.
Take the bharanai or pot fill one layer jaggary next layer nellikkai next jaggary next nelikkai Fill in this manner all nellikkai and jaggary.Last pore the boiled cold masala water.Now cover the bharani or pot with tight lid.Tied the mouth with clean white cloth.Let it be for 41 days.After 41 days open and fitter the vine and store in sterlised bottle or bharani. and use.Healthy tonic for all.

Keralites karamani,Payaru sweet chundals and other cundals chithvish 'Kaikaryam cheyyunundu' No repetition required.Vishayam arinchal mathiyallo.
Happy Navarathri.Kadumpayasam is Devi's Preethi neyyvethyam.
Wish you all showered with Devi's blessings during this Navrathri Pooja.

tsseethalakshmi

Beetroot 2 kg
Sugar 1 1/2 kg
clove,cinnamon,dried ginger powder 3 table spoon
water 2 litre
lemon juice 4 table spoon
yeast 1 table spoon

Wash and peel the beetroot.Cut into small pieces.Boil 2 litre water and cook the beet root until smooth and tender.Smash it and strain through clean nice white cloth.
repeat this process three to four times.strain the lemon juice through the cloth.Now add the sugar, masala,yeast and mix well.Now strain the mixer through the cloth.
Fill the mixer in a sterlised bottle or bharani, or pot.And cover with tight lit.The mouth of the container also should be tied with clean cloth.Let it be for 41 days.After that we can use this.Good tonic.

Black grapes 1 kg
sugar 2 kg
water 4 1/2 litre
wheat 2 teaspoon

Boil the water and cool it.
fill the sterlised bharani or bottle sugar,grapes,sugar grapes untill i kg sugar and all grapes filled.Pore the water and add wheat.cover the mouth tightly with lid.Tirf the mouth with clean colth.Let it for 21 days.After take it and strain the vain and add another 1 kg sugar,fill in sterlised bottle.Keep the bottle into the whole rice{paddy] for another 21 days.After that we can use.Good tonic

Pynapple 2 kg
sugar 1 1/2 kg
clove,chinnaman,dry ginger powder 2 table spoon
Egg white 2 egg [optional]
water boil and cool 2 litre
yeast 1/4 spoon

Wash the pynapple and remove skin and cut into pieces.Mix all items given above and put in sterlised bharani or bottle and cover tightly.keep it for 21 days,Starin and store in sterlised bottle.

I heard that the Nagappazha vine may be prepared.

raw rice fine powder 4 cup[roast it just warm the rice powder]
urud dhall 1 tbs grind fine paste
sugar tsp
salt
Lostbalanced rice raw 2 tbs
when we powdered the raw rice and sifted course pieces of the rice.
or we can use uppuma rawa
water 1/2 cup
kallu 1 cup

Boil the course balanced rice rawa or uppuma rawa in the water.The rawa should be cooked well.Add kallu with this in lookwarm condition and keep aside.Add all other items and mix well make soft batter.Keep it in the night .
In the morning add lukewarm water and more watery than thosa batter.Do appam in appachatti.
If you want you can add coconut milk reduceing water.
If you want to make vellayappam[coconut optional] add nicely ground coconut grated with onion, or jeera,or garlic according your taste.The batter should be thosa consistancy.
Pore the batter in thosai kal and cover it with lit. When bottam of vellayappam is roasted upper portion also cooked as the appam was covered with lit.Enjoy with any curry kadali curry,stew, peas curry etc.,

Yeast 1 teaspoon
Take tight covered bottle add yeast, tow teaspoon sugar and 1/2 cup lukewarm waster mix well and cover tightly .Keep it in a warm place for 2 hours.
Raw rice powder 4 cup coursely last balanced rawa like rice 2 table spoon or uppuma rawa or cooked rice
If you use balance rawa or uppuma rawa add in 1/2 cup water and cook well.
Add it in lukewarm condition with rice flaour,add the yeast mixer.If necessary add lukewarm water and mix well.Keep it overnight.
you can make vellayappam as plain or you can add cheera or onion paste, or garlic.You can add coconut paste also in appachatti cover with lit.Cook one side.Other side cook well in the steam as it is covered with lit.
If you add coconut milk or plain water you can make appam in appachatti.

Method of preparing batter for appam is same in the other appam.
soda bycarb 1/4 tsp,sugar,coconut water 1 cup mix well and cover tightly keep it in warm place for 24 hours.add with the batter.Keep it for over night.
Morning you can make appam or vellayappam.

When the coconuts were breaked to make coppra to extract oil there was large quantities of coconut water.So raw rice was soaked in the coconut water and grind in coconut water.Add cooked rice, or rawa keep with coconut grated paste with the batter.Can be make appam next morning.