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Onam Recipes



* 3/4 kg Vegetables (drumsticks, brinjals, yam, string beans, raw banana, ash gourd, ridge gourd)

* 1 tbsp Tamarind paste
* 1/2 tsp Turmeric powder
* 1/2 tsp Red chilli powder
* 6 to 8 Green chillies
* 1 Cup grated coconut
* 2 tbsp Oil
* 5 to 6 Curry leaves

*Wash, peel and cube the vegetables.
*Slightly cook drum sticks with salt.
*Grind the coconut to form a fine paste.
*Boil water in a skillet and add cubed vegetables.
*Mix red chilli and turmeric powder with it.
*Cook the vegetables properly.
*Add green chillies, salt, tamarind extract and coconut paste. Stir it.
*Now cook over low heat for about 15 minutes.
*Take a small pan and heat oil.
*Add the curry leaves to it.
*Fry until the leaves change color.
*Now pour over the cooked vegetables.

* 4 Ripe Bananas
* 4-5 tbsp Sugar
* 2-3 tsp Ghee
* 1/4 tsp Cardamom Powder
*Peel off and mash the bananas.
*Heat ghee in a heavy pan.
*Add bananas and cook over low heat, stirring to prevent the mixture from sticking.

*Cook for 10 minutes over medium flame or until bananas have browned.
*Add more ghee as necessary.
*Add sugar after 4-5 minutes and continue stirring until dissolved.
*Add cardamom powder and remove from heat.
*Keep stirring till the mixture becomes viscous.
*Allow to cool and cut into squares.
*Banana Halwa is ready to be served.


* 1 cup Long Grain Rice
* 1/2 cup Coconut (grated)
* Salt to taste
* Oil
*Soak the rice in water for around 6 hours.
*Grind the rice with coconut to make the smooth paste.
*Pour little water while grinding, if necessary, to provide the batter a pouring consistency.
*Mix in salt to taste, and leave the batter for 1-2 hours.
*Heat a flat pan on high flame, and grease with oil.
*Pour a tbsp of batter onto the pan and immediately spread it evenly in a circular shape.
*Pour 1 tbsp of oil on and around the dosa.
*Cook till it gets crisp and golden in color.
*Roll it in a cylindrical form and remove from the flame.
*Serve with chutney.

* 2 cups Semolina (Rawa / Sooji)
* 1 cup Rice Flour
* 2 cups Butter Milk (Mattha)
* 1 Onion (chopped)
* 2 green chilies (chopped)
* 10-12 Curry Leaves (chopped)
* 1/4 cup Coconut (Scraped)
* 8-10 Cashew Nuts (Kaju)
* A pinch of Asafoetida (Hing)
* 1/4 tbsp Sodium-bi-carbonate
* Salt to taste
* 4 tbsp Oil

*Mix semolina, rice flour, green chilies, onion, curry leaves, a pinch of hing, sodium bi- carbonate, and salt in a vessel.
*Add buttermilk to the above and make a batter of medium consistency.
*Now add finely chopped coconut and cashew nut to the batter.
*Leave the batter for at least 1 hour.
*Grease a non-stick griddle with oil. Pour a large spoon of batter over it. Spread the batter by swirling the griddle.
*Pour 1 tbsp of oil on and around the dosa.
*Cook till it gets crisp and golden in color.
*Roll it in a cylindrical form and remove it from the flame.
*Rava Dosa is ready to eat. Serve it with coconut chutney.


* 1/4 tsp Fenugreek Seeds
* 1/2 cup split & dehusked Black Gram
* 1-1/2 cups Rice
* Salt
* Oil for frying

*Soak rice, black gram, and fenugreek seeds for about 3 hours.
*Then, wash and grind to thick paste and allow it to ferment overnight .
*Next morning, add salt and enough water to make it a medium thick batter.
*Take a pan and heat it. Pour a laddle full of batter in the center of the hot pan.
*Lift the pan from fire and tilt it in circular motion to form a dosa.
*When the one side of the dosa is cooked, add 1/2 a tsp of oil and turn over and cook on a medium flame till golden.
*Serve hot with coconut chutney.


* 2 cup Sambhar (Tuvar) Dal
* 1/4 kg Vegetables( Drumstick,Green Pepper,Eggplant,Okra)
* 1/4 tsp Fenugreek seeds
* 3 Red chillies
* 3 Green chillies
* 1 tsp Sambhar powder
* Curry leaves
* a pinch Hing
* 1 tsp Salt
* 2 tsp Mustard
* 1/4 tsp Tamarind paste
* 4 tbsp Cooking oil

* Wash and dice all the vegetables.
* Boil water and cook the dal with turmeric and salt.
* Separate the cooked dal and water, and keep them aside.
* In thuvar dal water cook the vegetables..
* After the veggies are cooked, add tamarind paste.
* Now add the cooked thuvar dal and simmer for a few more minutes
* Heat some oil in a pan, splutter mustard, then add methi, red chillies, green chillies, curry leaves, hing, turmeric, and sambhar powder and keep frying for a few minutes.
* Season the sambhar with the above prepared tadka.
* Sprinkle coriander on top.

* 1 cup Vermicelli
* 1 Carrot (chopped)
* 6 French Beans (chopped)
* 2 cup cooked Green Peas
* 1 tbsp Ghee
* 2 Red Chilies
* 1 tsp Mustard Seeds
* 1 tsp Black Gram
* 1 tsp Coconut Oil
* Salt (to taste)

*Heat ghee in a pan and fry vermicelli until golden brown. Take it out and keep aside to cool.

*Heat coocnut oil in the same pan and crackle mustard seeds and red chilies.
*Stir in black gram and cook until brown.
*Add carrot, French beans, and green peas. Stir and cook for a minutes.
*Add some water and flavor with salt. Bring to a boil.
*Stir in vermicelli and cover the pan. Cook on low flame until the vermicelli turns tender.
*Serve hot.


* 1/2 cup Flour
* 1/2 cup Oil
* 1/2 cup Sugar
* 1/2 cup Curd
* 1/2 tsp Baking Soda
* 1/2 tsp Vanilla Essence
* 1/2 tbsp Milk
* 2 and half tsp Cocoa Powder

*Combine oil, curd, sugar, and vanilla essence in a large mixing bowl. Beat well.
*Mix flour, baking soda, and cocoa powder in a separate bowl. Stir in the curd mixture.
*Pour in milk and whisk well.
*Transfer the batter into a greased baking pan.
*Bake at high temperature for 11 minutes. Allow the cake to for few minutes in the oven.
*Slice and serve.

* 1 Cup urad dal
* 3 Cups raw rice
* 1 Spoon minced ginger
* 3 Small onions (chopped)
* 2 tbsp Chopped coriander leaves
* 2-3 Chopped green chillies
* Salt to taste
* Cooking oil

*Wash urad dal and rice separately.
*Soak in water for 3 hours in two bowls.
*Blend them separately to smooth paste using some water.
*Mix them and add the salt.
*Keep it for the whole night.
*Mix the batter well next morning till it is sufficiently thick.
*Mix the green chillies, onion, coriander leaves and ginger in a bowl.
*Heat a flat griddle and rub some oil on it.
*Pour some batter on it with a ladle and spread it to a thick circle.
*Cook it on the other side.
*Sprinkle some onion mixture on the top side and overturn the Uttapam.
*Cook in the same way on the other side.
*When it is roasted enough, put it down on a plate.
*Repeat the process.

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