Thursday, April 12, 2007

Vishu Recepies........

Before Going on to the Recepies First of all I dedicate this Preperations For all those Bachelors who are thriving with the Busy world where they Lives in.April 15 th According to Malayali's is their prospherous day of Vishu and the Arrival of Malayali's New Year Chingam.Most of the Today Generations won't often get Enough Time to Celebrate the Vishu Festivals.So I specially Dedicate this recepies for those who doesn't obtain a Chance to gettogether with their Friends and relatives in their Home Town or Panchayat.Also I Request Modern Ladies Should Know that there was something like this which were prepared in the House in Olden Days than their Chicken Tikka and Tandori and Burglers often they use to have today.

Kani-Kanal' is the main event of the day. The night before Vishu, the mistress of the hKonna Flowersouse prepare the Kani. In a big pot, coconuts, a gold ornament, a new cloth, fruits, cereals and Konna (cassia fistula) flower is kept. Behind the pot a mirror and the garlanded deity of Krishna is kept. Around the deity, lighted lamps will be arranged. Early morning on the Vishu day, the master of the house sees the Kani and then the rest of the family follows. Children's are brought blind folded from their beds to where the Kani is kept. The elder in the family give money to the youngsters (Vishu kaineetam) and bless them. It is believed that the Kani we see and its good tidings will stay with you till the year ends. In Kerala, the Kani in the temples ofGuruvayor Ambalapuzha and Sabarimala are famous. Special pujas are held in these temples where the people go to worship and pray for a prosperous New Year.


Ingredients :

* Red Rice - 3cups
* Raw Rice - 1cup
* Jaggery - 1cup
* Grated Coconut - 1
* Water - 20cups
* Salt - to taste

Method of Preparation :

Heat jaggery with some water. Strain the content and keep aside. Boil rice with 20 cups of water and cook well. When it is done, add salt and jaggery solution. Allow the content to thicken. Add grated coconut. Boil for about 5 minutes and remove from fire.

Jackfruit Erissery

Ingredients :

* Ripe jackfruit pieces sliced into small pieces - 4cups
* Sliced jackfruit seeds - 1cup
* Chilly powder - 1tsp
* Turmeric powder - 1tsp
* Grated Coconut - 1cup
* Coconut Oil - 4tbs
* Split Dry chillies - 2nos
* Curry Leaves - few
* Mustard - 1tsp
* Salt - to taste

Method of Preparation :

Cook jackfruit and seed of jackfruit with sufficient water. Stir occasionally while cooking. When it is well cooked, add salt and smash the content with a ladle.

Grind chilly powder and turmeric powder and keep aside. Heat coconut oil and pop mustard seeds. Add grated coconut and dry chillies and stir till brown. Add curry leaves and ground masala. Sauté well. Add jackfruit mixture to this. Mix well and remove from fire.

Kuzhi Appam (Unni Appam)

Ingredients :

* Raw rice - 500gm
* Jaggery - 200gm
* Thinly sliced coconut pieces - 1/2 cup
* Plantain - 1 no
* Cardamom - 6 nos
* Salt - to taste

Method of Preparation :

Soak rice for 1 to 2 hours and grind to the consistency of dosa batter. Mix well by adding all the other ingredients and keep for half an hour. Heat the appa kuzhi and pour oil in each portion until it is half full. After oil is heated, pour a small amount of this batter into the oil in each portion. Turn over with the help of a ladle and cook until the appams are fried well, and become golden brown on both sides.


Ingredients :

* Bread fruit - 1/2quantity
* Ripe Pumpkin - 1piece
* White Peas - 1/4cup
* Raw Plantain - 1no
* Long runner beans - 5nos
* Salt - to taste
* Chilly powder - 1tsp
* Turmeric powder - 1tsp For Masala
* Green Chillies - 2nos
* Grated Coconut - 1/2quantity
* Curry leaves - few

Method of Preparation :

Cook peas and keep aside. Slice all the vegetables into medium pieces. Coarsely grind the ingredients for the masala and keep aside.

Cook bread fruit and plantain with sufficient water. When it is half done, add pumpkin, runner beans and salt. When it is done, add cooked peas, chilly powder, turmeric powder, ground masala and mix well. Before removing from fire, mix well by adding little coconut oil and few curry leaves.

Pineapple Sweet Curry

Ingredient :

* Pineapple - 1/2
* Tamarind - 50gm
* Turmeric powder - 1/2tsp
* Chilli powder - 1/2tsp
* Pepper powder - 1/2tsp
* Ground Jaggery - 1/2kg
* Salt - to taste
* Udid Dal - 1/2kg
* Pepper - 1tbs
* Thick Coconut milk - 1/2cup
* Coconut oil - 2tbs
* Mustard seeds - 1/2tsp
* Dry chillies - 2nos
* Curry leaves - 2-3 sprigs

Method of Preparation :

Remove the skin of pineapple and slice into thin pieces. Fry udid dal in little oil till red colour. Grind it with pepper. Keep it aside.

Squeeze tamarind in water. Add pineapple, turmeric powder and salt to the tamarind water and boil. When it is half cooked, add chilli, pepper and jaggery powder. Mix well and boil until the mixture thickens. Add dal-pepper paste and boil again. Pour the coconut milk and stir well. When the mixture becomes curdy remove from fire. Season mustard, dry chilllies and curry leaves in coconut oil and pour it over the pineapple curry.

Wheat Dal Payasam

Ingredients :

* Broken Wheat - 300gm
* Fried green gram dal - 100gm
* Jaggery - 1kg
* Ghee - 1/2cup
* Coconut milk - 5cups (second extract)
* Coconut milk - 2cups (first extract)
* Cashew nuts - 25gm
* Raisins - 25gm
* Powdered Cardamom - 5nos
* Water - 5cups

Method of Preparation :

Heat and melt jaggery in some water, strain and keep aside. Boil water and add wheat and fried dal. Cook well by removing water intermittently and adding fresh boiled water. This is done so as to remove the starch of the wheat.

Add the jaggery syrup to this and mix well. Pour required ghee to it and make it thick by stirring continuously.

When its consistency thickens, add second extract of coconut milk. Boil well and when it thickens, add first extract of milk. Sprinkle cardamom powder and stir well.

Fry cashewnuts and raisins in ghee. Spread it over the payasam and remove from fire.

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