Happy Onam

                               Onam 2014 falls on September 7. On this occasion,  I wish all the readers a very happy and properous onam.Onam is  the only festival in Kerala which is celebrated by all irrespective of  any caste, creed or religion. The key to this ‘harvest festival’ of the state is the preparation of Onam Sadhya (grand vegetarian lunch served on a banana leaf). It also reminds us of the vamana avatar of lord Vishnu and the visit of  king Mahabali from patala (underworld).  Interestingly, the birthday of Sri Padmanaban (the presiding deity of Thiruvananthapuram temple ) also falls on this day -  (TheThiruonam day of Chingam)

Modak rolls

Modak is a steamed sweet, with rice based covering and filling of grated coconut and brown sugar or spicy lentils.
On Ganesh Chaturthi day, different types of modaks are made and offered to lord Ganesha. Generally, modaks are made of coconut and brown sugar filling. However, modaks with other fillings like cooked black gram, sesame seeds and lentils are also made. The shape of the modak also differs depending upon the filling. It may shaped like a pier top if the filling is made of coconut and brown sugar or oblong if the filling is made of lentils and spiced with green chillies.
At times, after making modaks, you may be left with some filling and the covering dough. On such occasions, you can be a little creative and make modak rolls. 
 

Topped with  filling

                                            

Ingredients:
Grated coconut -1cup
Brown sugar -1/2cup
Cardamom powder -1/2tsp
Rice flour -1cup
Water -2cups
Banana leaves for wrapping
Oil for greasing

                      Rolled and sealed before steaming

Method:
In a thick bottom pan heat the grated coconut and the brown sugar. Keep stirring it until the brown sugar is blended well with the coconut. When it reaches a near solid consistency, switch off the flame. Add the cardamom powder and allow it to cool. This forms the filling for the roll.

In another pan, heat two cups of water till small bubbles begin to form at the bottom of the pan. (Do not boil). Lower the flame and stir in the rice flour. Cook over a low flame stirring continuously, till it becomes a mass of soft dough. Cool it. Take a lemon size ball of dough. Spread it evenly over a greased piece of banana leaf. Top it with little filling. Roll it like a spring roll. Seal the ends and steam for few minutes. Cool and cut into discs before serving.
 

Cottage cheese crepe

  Cottage cheese crepe is a dosa that has fillings of spicy cottage cheese. Hence, it is also known as paneer dosa. Paneer means cottage cheese in Hindi. I must say it is a blend of north and south India, because the filling has the flavour of garam masala from north India while the dosa is essentially south Indian.  

                                  cottage cheese filling in the middle

Ingredients:
Dosa batter - 4cups
Crumbled cottage cheese -2cups
Tomatoes -2
Green chillies -2
Onion - 1
Garam masala powder -1tsp
Turmeric powder -tsp
Sugar -1tsp
Chopped coriander leaves - 2tsps
Salt and oil - As required

Method:
Chop the onions, tomatoes and green chillies finely. Keep it aside.
In a frying pan fry the onions and green chillies in little oil. When the onions become transparent, add all the powders. Saute for few seconds. Then, add the tomatoes, salt and sugar. When the tomatoes become mushy add the crumbled cottage cheese. Stir for few seconds, till everything is blended well. Garnish with chopped coriander leaves.
Spread a ladle full of dosa batter on a hot griddle. Drizzle little oil over it. Flip and cook on both sides. Then place the cottage cheese filling in the middle and wrap the ends to make it look like a roll.
 
Note:  You can also make spicy cottage cheese wraps, by wrapping thin flat breads with this filling.




 

Coriander leaves rice

Coriander and its leaves are widely used in Indian cooking. Coriander, which is also known as Chinese parsley and Cilantro, offers a lot of health benefits.
A 100g of coriander leaves provide just 23 calories but it is rich in vitamins, antioxidants and dietary fibre, which helps to bring down the bad cholesterol (LDL) and increase the good cholesterol (HDL).
Here is a tasty and flavourful recipe made with coriander leaves and rice, with a dash of lemon and green chillies.
 

                                        Coriander leaves
Ingredients:
Cooked white rice -3cups
Fresh lemon juice-3tsps
Green chillies - 4
Mustard seeds -1tsp
Black gram -1tsp
Turmeric powder -1/2tsp
Curry leaves - few
Coriander leaves - I bunch
Chilli flakes – 1/2tsp
Roasted peanuts – 3tsps
Oil and salt - as required

Method:
Cut the coriander leaves and grind it coarsely along with green chillies. Keep it aside. In a frying pan heat mustard seeds with one teaspoon of oil and allow it to crackle. When it stops crackling add the black gram and fry it to a brown colour. Then take the pan away from heat and add the ground paste turmeric powder and curry leaves. Sauté while it is still hot. Then add the cooked rice, lemon juice and salt. Mix well. Garnish with chilli flakes and peanuts.

Beaten rice payasam

Beaten rice or flattened rice is known as poha in hindi. On Krishna Janmashtami day beaten rice is a main offering to lord Krishna. Beaten rice can be prepared as a sweet along with brown sugar or as paysam using milk. Payasam is a sweet pudding usually made with milk and sugar or with brown sugar and coconut milk.

                                                                     Beaten rice
Ingredients:
1. Beaten rice – 1 cup
2. Milk - 3 cups
3. Condensed milk – 1/2 cup
4. Cardamom powder – 1tsp
5. Sugar – 6tbsps
Method:
Fry the beaten rice on a low flame for few minutes. Cool and crush it coarsely. Add milk and cook for five minutes. Then, add the condensed milk. Simmer for few seconds.  Remove from flame. After ten minutes, add cardamom powder and sugar.

Broad bean poriyal

Poriyal is a stir fried dry vegetable. It goes well with sambhar rice, rasam rice and Indian flat breads.
Broad beans are high on fiber and hence highly recommended for diabetics.

Ingredients:
1. Broad beans- 250gms
2. Turmeric powder - 1tsp
3. Grated coconut - 1/4cup
4. Green chillies -2
5. Mustard seeds -1tsp
6. Black gram - 1tsp
7. Salt and oil -as required

                                                                 Broad beans         

                                                            Width wise cut broad beans
Method:
Grind the coconut and green chillies coarsely. Keep it aside. Wash and chop the broad beans width wise finely. In a frying pan, temper mustard seeds and black gram in little oil. Then add the chopped broad beans, turmeric powder, salt and one cup of water. Close and cook stirring in between. Once it is cooked add the ground coconut. Stir for few seconds.

Raw plantain fry

This is an easy to make stir fry vegetable using very few ingredients. This high fiber side dish goes well with rasam and sambhar rice.

Ingredients:
Raw plantain -2
Turmeric powder -1tsp
Onion - 2 (chopped )
Mustard seeds -1tsp
Dosai podi -3tsps
Curry leaves - few
Salt and oil - as required 

                                            Raw plantain  
Method;
Peel and cube the plantain. Cook it in 4cups of water along with turmeric powder and salt. Drain the water and keep it aside.
In a frying pan, temper mustard seeds in little oil. When it stops crackling, add the chopped onion and curry leaves. Saute for few seconds. Then, add the boiled plantain and the dosai podi. Lower the flame and stir fry occasionally till it turns crispy.  

Note: For dosai podi recipe refer podi dosa recipe.