Onam

Puliinji

ginger is main

Ingredients

1.	Ginger 25gm Green Chilly -4nos.
2.	Coconut oil - 1tsp Dried red chilly 1no. cut in to 4 pieces Mustard seeds - 1/2tsp
3.	Tamarind - size of a lemon Water -2cups
4.	Turmeric powder - 1/4tsp Chilly Powder -1/4tsp Asafoetida powder -1/4tsp Jaggery (grated) - 25gm Curry leaves -1 sprigs Fenugreek seeds -1 pinch

Method of preparation :

Peal ginger and cut into very small pieces. Cut the green chillies also into small pieces. Heat oil and sauté the 2^nd ingredients for a minute. Add ginger and green chilly pieces and fry well and keep it aside. Put tamarind in two cups of water, squeeze well and take the liquid. Keep this liquid on fire adding the 4th ingredients. Boil till the solution becomes thick. Add the fried ginger and chilly pieces, boil once more and remove from fire.

Prathaman

Ingredients :

• Thick milk - 3litre

• Par boiled rice (dried red rice) - 250gm

• Water to mix flour

• Coconut oil - 1tbs

• Sugar - 2tbs

• Plantain leaf pieces - as required

• Sugar - 625gm

• Cardamom powder (optional)

Method of Preparation :

Wash rice and drain the water. Dry grind the rice well. Add enough water to make a semi thick batter. Add 1tbs coconut oil and ¹/₂tbs sugar in it.

Clean and wipe the plaintain leaf pieces and pour the batter in a thin layer evenly and roll the leaf pieces tightly. Boil water in a big vessel and steam the flour batter. Take the steam batter from the leaf and cut into small pieces. Wash the pieces and strain.

Boil milk well and add sugar. Continue boiling till its colour changes to pale pink. Add the ada pieces to it. Boil again and remove from fire.

'Ada' is now available in the market. You can boil 'ada' with milk and sugar and make Palada in no time.

Pal Payasam

Ingredients :

• Milk - 3litres

• Dried red rice - 180gm

• Sugar - 700gm

Method of Preparation :

Boil the milk. Add sugar and mix well. When it boils again, add the washed rice in it. Simmer in medium flame. Cook till the rice is done. Serve hot.

Semiya Payasam

Ingredients :

• Vermicelli - 1 cup
• Cashew nuts - handful
• Raisins - handful
• Water - ³/₄cup
• Sugar - a cup
• Saffron - a pinch
• Milk - a cup
• Cardamom - two or three pods

Method of preparation :

Heat the ghee and fry the vermicelli till light brown. In the meanwhile, boil the water. Add the vermicelli to the boiling water and cover it. Keep stirring occasionally. Once the vermicelli becomes soft , add the sugar and continue to stir. Put the saffron in the milk and dissolve it, add this milk to the vermicelli. Powder the cardamom and add it to the mixture. Then fry the cashewnuts and almonds in ghee and add these. Mix well and boil for about two minutes. Your payasam is ready and can be served hot or cold.