Vinayaka Chathurthi thali

BM #116 : Week 1, Day 3
Theme : Regional Thali

The plan was to start the month long marathon with this post. As Lord Ganesha is the first God we pray to before starting something new, it seemed apt. But it was Onam that day and so I kept this thali for another day. So here it is, two days later.

This feast was prepared about ten days back for Vinayaka Chathurthi. I made two kinds of kozhukkatai this time. I used readymade rice flour, I am planning to make it from scratch using my mother in law’s recipe next time. Looking at the thali, I realize that our daily meals at home when growing up was a lot similar.

We used to have rice, ghee, parippu/dal, sambar, sometimes rasam, porial, Sundal, yogurt, chips and banana. My younger brother would eat either dal rice with Sundal and chips or curd rice with Sundal and chips. We had a lot of banana plants at home so homegrown bananas after a meal is a must with my dad. We usually have an entire vazhakula (the entire banana bunch like how you see in the shops) hanging in our kitchen and we grab one from the bunch :-). So except for the kozhukkatai, payasam and vada, everything else was a normal affair. The only thing is we won’t have porial, avial and Sundal together. It would be either porial or avial. God knows how amma used to manage for so many years! The entire cooking had to be done by 8am so that she could be at work at 9 am sharp.

Anyway, enjoy the thali and I have shared the kozhukkatai recipe today. Pottukadalai filling recipe is from Blend with Spices and regular poornam recipe is from Madras Samayal. Read on for the recipe and for some more pictures.

The thali has

  1. Rice
  2. Ghee
  3. Parippu
  4. Sambar
  5. Lemon Rasam
  6. Instant Pot Avial
  7. Long beans porial
  8. Kadalai Sundal (with coconut)
  9. Vada (frozen)
  10. Yogurt
  11. Lemon Pickle
  12. Potato chips
  13. Poornam Kozhukkatai
  14. Pottukadalai kozhukkatai
  15. Payasam
  16. Banana

Ingredients:

  • 1 cup water
  • 1 cup rice flour
  • A pinch of salt
  • 1-2 teaspoon ghee
  • For the pottukadalai (roasted chana dal)filling
    • 1/4 cup pottukadalai
    • 1/4 cup jaggery powder
    • 1/4 cup fresh coconut
    • A pinch of cardamom powder
  • For poornam filling
    • 1 tablespoon ghee
    • 1 cup shredded coconut
    • 1/2 cup powdered jaggery
    • A pinch of cardamom powder

Method:

  1. Make the fillings first. For the pottukadalai filling, add everything to a mixie jar and pulse it to get a slightly sticky mix. Add a spoon of ghee if it doesn’t stick together. Transfer to a bowl, cover and set aside.
  2. For the regular poornam, heat ghee in a pan. Toast the coconut for a minute and add the powdered jaggery to it. Keep cooking until the jaggery melts completely and everything mixes well and starts sticking together and doesn’t stick to the base of the pan. Turn off the heat and set aside.
  3. Bring water to a rolling boil. Turn off the heat. Add the ghee to it.
  4. In a big bowl, add the flour, salt. Mix.
  5. Add water slowly to the dough, mixing it in with a spoon. When it becomes warm enough for you to touch, kneed it a bit to mix everything well. You will end up getting a soft dough like for chapati. Cover and keep it aside for 3-5 minutes for the rice flour to cook in the heat.
  6. While dough is still warm, take out a small ball of it. Flatten it and press the middle and sides to get a small bowl like shape – like for making stuffed parathas. Keep a small ball of filling inside, bring the edges together and pinch so that the kozhukkatai is sealed.
  7. Repeat with the rest of the dough. I had a little leftover filling, which my son ate as such.
  8. Grease an idli plate and place the kozhukkatai in it. Steam for about 8-10 minutes.

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Sadya on a plate – 2016 Onam

2onam_2016

BM # 70
Week 4, Day 1
Theme : Thali
A proper thali meal needs some planning in terms of preparation and execution. People mostly prepare a thali or any elaborate meal when there is some festival or guests are visiting. In my case, my fridge was empty to prepare a thali meal, but my drafts section was full. So I am taking you back to a meal I prepared in September this year for Onam.
With my dad visiting us, there was some motivation in preparing this mini sadya. If it was just the three of us, I don’t think I would have bothered. We had a full sadya the next day at a friend’s place, so Onam really was good :-).
Though the plate looks messy, it has twelve dishes in there. The chips and pickle are ready made, but everything else was prepared at home. Funniest part was that my fridge was equally empty that day also, so this is literally what I scrapped from all my resources – fridge, freezer and pantry.I wasn’t planning on capturing the sadya on camera, but I am glad I did!
The meal has

This post goes to Blogging Marathon# 70 .  Check out this page to see posts from other participating bloggers.

Recipe source: Ramya’s recipe

Ingredients: 

To grind:

  • 1/3 cup grated coconut
  • 1/2 teaspoon cumin seeds (jeera)
  • 1/4 teaspoon mustard seeds
  • 1 green chilli or per taste

Other ingredients:

  • 2 cups pineapple chunks (I used canned)
  • pinch turmeric powder
  • salt as needed
  • 1/3 cup yogurt, whisked well
  • 1 teaspoon mustard seeds
  • 3-4 curry leaves
  • 1 teaspoon oil

Method:

  1. Cook pineapple chunks with a little water and a pinch of turmeric powder. Add salt as needed.
  2. Grind the coconut, mustard seeds, jeera and chilli to a smooth paste adding water as needed. Add this paste to the cooked pineapple. Let it boil for a couple of minutes. Turn off the heat.
  3. Whisk the yogurt well and add it to the pineapple mix. Mix well and take off the stove.
  4. Heat one teaspoon of oil in a small pan for tadka. Add the mustard seeds and curry leaves. Once the mustard pops, take off the heat and add it to the kichadi. That’s it!

3onam_2016

 

Kerala Sadya Recipes/ Onam Sadya Recipes

 

Here is the recap of all the recipes from A to Z done as part of Blogging Marathon 32. My theme was Sadya recipes for this BM.

A for Avial, Ada Pradhaman, Achinga payar and chena Mezhukkupiratti

mini meal

B for Beetroot Kichadi, Beet root thoran, Beans Thoran
Mini meals 

C  for Carrot Thoran, Cabbage Thoran

thoran

D for Daal – Parippu Curry

parippu curry - daal

E – Erisseri – Chena & Mathan Vanpayaru
erisseri 

F for Fruit Pachadi
DSCN3757

G for God’s Own Country – Kerala 

IMG_0432

H for How to Serve a Sadya

dining area
I for Inji Puli

inji puli

J for Jackfruit Payasam / Chakka Pradhaman

chakka pradhaman
K for Kalan & Koottu Curry

IMG_1028

 

L for Lemon Rasam 

rasam

M for Mambazha Pulisseri & Mathan Pachadi
IMG_0190  

N – Neer Moru/ButterMilk

sambharam

O – Olan 

Olan

P – Payasam & Pookkalam

IMG_1467

Q for Quaker Oats Payasam 

IMG_2326

R for Rice and Rasam

IMG_2489

S for Sambar

IMG_1754

T for Thenga paal

DSCN4014

U for Upperi

DSCN3625

V for Vegetable Cutting

IMG_1649

Wfor Wheat Payasam

IMG_1853

X for Xtra Tips for Preparing a Sadya

IMG_1699

Y for Yam Fry

yam fry

Z for Zebra Green Tomato Avial

green tomato avial

Zebra Green Tomato Avial

green tomato avial

The whole of this month, the Blogging Marathon members have been dishing out recipes from A to Z. September was a month long marathon, with A to Z as the theme.

With Onam around the corner (when we started the BM), I picked Onam recipes as my challenge. This was an exception as the main themes were different.

Today is the last day and you have no idea how much thinking had gone into this post. And how much cheating too! H, D and G were all difficult, but X and Z was almost impossible, given that the recipe had to fit into Sadya theme or at least be a Kerala based one.

The choices for Z were Orange zest rasam, zest (actually, peel)of orange pachadi, zucchini thoran or sambar. These would fit into Kerala cuisine at least, if not Sadya in particular. But I couldn’t get oranges or zucchini here. But I did get some green tomatoes, with had small stripes on them  here and there.

These werent the proper ‘Green Zebra‘ tomatoes, but these were green and did have SOME stripe like patterns, so for the lack of choice, I am christening them as Zebra Tomatoes. Scroll down for the recipe and this is one of the ‘Nadan'(kind of means native) recipes.

green tomato avial

The regular Avial we make is a mix of a lot of vegetables, but there are a lot of other avial recipes too. Green tomato avial is one. Jackfruit (not ripe) and Mango avial is another.

In Kerala, there is a saying “Chakkayum Mangayum 6 masam, angane-ingane 6 masam”, meaning you manage with Jack fruit and Mangoes for 6 months and then manage with this and that for the remaining 6 months.

green tomato avial

Ingredients:

  • Green Tomatoes:    1/2 kg
  • Chillies                    :    1
  • Turmeric powder :  1/4 tsp
  • Salt
  • Coconut Oil             :    2 tsp
  • Curry leaves

For grinding:

  • Coconut, scrapped     :      3/4 cup
  • Jeera, cumin seeds     :      1/2 tsp
  • Green chillies               :        2-3

Method: 

  1. Optional step: You can saute 1/2 cup chopped shallots and then start from there.
  2. Wash clean and cut tomatoes into long finger chips like pieces. Slit the chilli open into two pieces.
  3. Grind coconut, jeera and chillies into a smooth paste. Now, if you have sauteed the onions, then add the tomatoes and chilli and cook for a minute. Else add the tomatoes, chilli and the ground paste together in a pan.
  4. Cook in low fire until the tomatoes are done. You need to add the turmeric powder and salt too.
  5. Once the tomatoes are done (they should retain their shape, but its ok if its mushy like mine too :D), take off the heat. Add the coconut oil on top and curry leaves to it.
  6. Close it with a lid for the flavors to mix. Serve with rice as a side dish.

green tomato avial

Previous posts in this series, from A to Z :

  1. A – Avial, Ada Pradhaman, Achinga Payar – Chena Mezhukkupiratti
  2. B – Beetroot Kichadi, Beet root thoran, Beans Thoran
  3. C  – Carrot Thoran, Cabbage Thoran
  4. D – Daal – Parippu Curry
  5. E – Erisseri – Chena & Mathan Vanpayaru
  6. F – Fruit Pachadi
  7. G – God’s Own Country – Kerala
  8. H – How to Serve a Sadya
  9. I – Inji Puli
  10. J – Jackfruit Payasam – Chakka Payasam
  11. K – Kalan & Koottu Curry
  12. L – Lemon Rasam
  13. M – Mambazha Pulisseri & Mathan Pachadi
  14. N – Neer Moru/ButterMilk
  15. O – Olan
  16. P – Payasam & Pookkalam
  17. Q – Quaker Oats Payasam
  18. R – Rice and Rasam
  19. S – Sambar
  20. T – Thenga paal
  21. U – Upperi
  22. V – Vegetable Cutting
  23. W- Wheat Payasam
  24. X – Xtra Tips for Preparing a Sadya
  25. Y – Yam Fry
  26. Z – Zebra Green Tomato Avial

Logo courtesy : Preeti

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32 

Linking this to Valli’s Side Dish Mela.