Onam Special Recipes (ഓണം വിഭവങ്ങള്‍) Kerala Special Recipes

Rice is the main course. With rice, various kinds of dishes are served... curries, 'upperies' (things fried in oil), 'pappadams' (round crisp flour paste cakes of peculiar make), 'achchars' (pickles of various kinds), 'payasams' and 'prathamans' (Desserts). Fruits are also served, mainly plantain.


PARIPPUCURRY

Ingredients :

1. Lentils (green gram dal) - 1cup
Water - 3cups
Turmeric powder - 1/2tsp

2.Salt - to taste
Ghee - 2tsp

Method of Preparation :
Lightly fry the lentils in a pan. Boil 3cups water and add the washed lentils and turmeric powder. When it boils, lower the flame. When the lentil is cooked well, add salt to taste and ghee. Mix well and remove from fire.


SAMBAR

The chief ingredients are dhal and vegetables such as, brinjal, drum-stick, bitter gourd (pavakkai), ladies finger etc. It is a favorite dish in South India.

Ingredients - Serves 10

1. Bitter gourd - 1/2
Brinjal (egg plant) - 1no
Drum Stick - 1no
Ladies finger - 4nos
Red chillies - 4nos (split into2)

2.Sambar dal (Red gram dal) - 1cup
Turmeric powder - 1/2tsp
Curry leaves - 1sprig
Water - 3cup

3. Tamarind - size of a golf ball
Water - 1cup
Red chilli powder - 1tsp
Salt - to taste
Curry leaves - 1sprig
Asafoetida powder - 1/4tsp
Grated molasses - 1/4tsp
Coconut oil - 2tbs
White gram dal - 1/4tsp
Fenugreek - 1/4tsp
Dried chilli - 4nos
Coconut oil - 1/2tsp

4. Dried coriander seeds - 2tbs

5.Coconut oil - 2tsp
Mustard - 1tsp
Dried chillies split into 2 - 2nos

6.Coriander leaves - few

Method of Preparation :

Clean the vegetables and slice into long pieces.

Wash the dal. Boil 3 cups of water and cook dal in it. Add turmeric powder and curry leaves into the dal.. Keep it aside.

Fry the 4th ingredients in 1/2tsp coconut oil. Grind it to a smooth paste and keep aside..

Mash the tamarind in 1 cup water and strain. Boil the tamarind water with red chilli powder, salt, curry leaves, asafoetida and molasses. When it boils, add 2tbs of coconut oil. Add the vegetables except the ladies finger into it. Cook till done and add the prepared dal into it. Bring to a boil and add the ladies finger and the ground masalas. Remove from fire after boiling.

Season with mustard seeds and dried chillies. Sprinkle the Sambar with chopped coriander leaves.

Note : Various vegetables like potato, carrot, radish, tomato etc can also be added to the sambar.


AVIAL

This is a semi-dry preparation which is a mixture of all sorts of vegetables.

Ingredients - Serves 10

1. Yam sliced thinly into 11/2" length pieces - 1cup
Cucumber sliced lengthy into 11/2" thick pieces - 1cup
Snake gourd sliced into 11/2" length pieces - 1cup
Carrot sliced into into 11/2" length pieces - 1/4cup
Long runner-beans sliced into 11/2" length pieces - 1/2cup
Drumstick cut into 2" length pieces - 2nos

2. Raw bananas sliced into 11/2" length pieces - 1no
Mango pieces - for sour

3.Turmeric powder - 1/2tsp
Salt - to taste

4. Grated coconut - 1/2quantity
Green chillies - 5nos
Cumin seeds - 1/2tsp

5. Curry leaves - 2sprigs
Coconut oil - 3tbs

Method of Preparation :

Coarsely grind the coconut, green chillies and cumin seeds.. Keep it aside.

Clean the vegetables. Heat 2tbs coconut oil in a thick bottom vessel. Add the vegetables and cook in a low flame. Do not add water. When it is done, add turmeric powder, salt and mix it well. Remove the vegetables from the middle and put sliced bananas and mango pieces and cover it with the other vegetables. When steam comes out, add the coconut paste and stir well. Remove from fire. Mix the remaining coconut oil and curry leaves in the avial.


KALAN

It is a preparation of buttermilk with thick gravy. Sliced plantains known as nenthra-kaya and yams (chena) are boiled in water with salt and chillies. Buttermilk mixed with ground coconut pulp is poured in proper time and the preparation is flavored by the addition of mustard, fried in coconut oil.

Ingredients - Serves 10

1.Yam sliced into small pieces - 100gm
Small raw banana - 1no
Green chillies (slit the edge) - 3nos

2.Pepper powder - 1tsp
Water - 1cup
Turmeric powder - 1/4tsp
Salt - to taste

3. Ghee - 1tsp
Curry leaves - 1sprig

4.Mashed yogurt (without water) - 1/2litre

5.Grated coconut - 1/2quantity
Cumin seeds - 1/2tsp

6.Fried and powdered
fenugreek - 1/2tsp

7. Ghee - 3tsp
Dried chilli (split into 2) - 2nos
Mustard - 1tsp

Method of Preparation:

Remove the skin of the plantain and slice it into small pieces.

Grind the coconut and cumin to a smooth paste without adding water. Keep it aside.

Dissolve the pepper powder in 1/2cup of water and strain it through a clean cloth. Cook the vegetables in this water. Add the turmeric powder and salt. Stir well. When the water dries, add 1tsp ghee. Pour the yogurt and mix well. Lower the flame. When the curd boils and becomes dry and thick, add the grinded coconut mixture and fenugreek powder into it. Stir well. Brings to a boil and remove from fire. Season with mustard, dried chillies and curry leaves.


OLAN

Ingredients - Serves 10

1.Ash gourd - 100gm
Pumpkin - 100gm
Green chillies - 4nos (split the edge)
Red gram dal - 1tbs (soaked in the water for about 6 hours)

2.Grated coconut - 1/2quantity
(Squeeze out 1/4cup of the milk from the coconut without adding water. Take one more cup of milk from the coconut)

3. Salt - to taste

4.Coconut oil - 1tbs
Curry leaves - 1sprig

Method of Preparation :

Remove the covering of the ash gourd and pumpkin and cut it into small pieces. Cook the vegetables and red gram dal in water. Add enough salt and the green chillies. When it is done, add 1cup coconut milk and boil. When it thickens well, add 1/4cup coconut milk. Bring to a boil and remove from fire. Add 1tbs coconut oil and the curry leaves and mix well.


THORAN

Ingredients :

1.Cabbage, long runner-beans or any other vegetable, cut in to small pieces - 500gm

2. Coconut oil -2tsp
Mustard seeds - 1/2tsp
Black gram - 1tsp
Dried red Chilly (cut into 2-3 pieces) - 4 no.

3.Salt - to taste
Turmeric powder - 1/4tsp
Red chilly powder - 1/4tsp

4.Coconut - 1 cup
Cumin Seeds - 1/4tsp
Curry leaves -2 sprigs
Garlic cloves - 2

Method of Preparation :

Crush the coconut, cumin seeds, curry leaves and garlic. Put the vegetable in a pan and boil with salt and chillies. Heat the oil in a pan and saut� 2nd ingredients. Add the tumeric and chilly powder, boiled vegetables and crushed ingredients. Mix well and serve hot.


PULIINJI

This is a preparation where ginger is the main ingredient.

Ingredients

1.inger - 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 saut� the 2nd 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.


INJITHAIR

Ingredients

Nicely chopped ginger - 4 spoons
Curd - 6 spoons
Salt - as required

Method of preparation

Mix all the ingredients and stir well. The injithair is ready.


PINEAPPLE PACHHADY

Ingredients :

1. Ripe pineapple cut into 1/2" square pieces - 2cups
Turmeric powder - 1/2tsp
Salt - to taste

2. Grated coconut - 1cup
Dried red chilli - 1

3. Coconut oil - 2dsp
Mustard seeds - 1/2tsp
Dried red chillies - 3 (cut into 6 pieces)
Curry leaves - 1sprig

4. Crushed mustard - 1tsp

Method of Preparation :

Boil pineapple, with turmeric and salt in 1/2cup water. Grind coconut with dried chilli to a fine paste.

Heat the oil and season with mustard seeds. Saute the coconut paste and add the curry leaves and dried red chillies. When it is done, add the boiled pineapple pieces. The gravy should be thick and the cover the pineapple pieces. Add the crushed mustard just before removing the pachhady from fire.


ERISSERY

It is made of raw plantains and Yams sliced and boiled in water with salt and chillies or pepper added. The pulp of the coconut is ground with a little cumin seed added to it. When the whole thing is properly boiled, a few mustard seeds along with scraped coconut pulp fried in coconut oil, is added in to it to give it flavour. Erissery is also made with pumpkin and red oriental beans, the recipe is given below.

ERISSERY WITH YAM

Ingredients :

Yam cut into small pieces - 60gms
Big raw banana - 1
Pepper powder - 1tsp
Turmeric powder - 1/4tsp
Water - 1cup
Salt - to taste
Grated coconut - 1/2coconut
Cumin seeds - a pinch
Ghee - 10gm
Coconut oil - 1tbs
Mustard seeds - 1/4tsp

Method :

Split the banana lengthwise into 3 pieces. Do not peel the skin. Cut it into small pieces.

Boil yam and banana with pepper powder, turmeric powder and salt in 1 cup of water. Grind one fourth quantity of grated coconut and cumin seeds together and add to it.

Grind the remaining coconut and saute in a low flame till brown in colour. Keep it aside.

Season mustard seeds in ghee.. Add the coconut oil, seasoned mustard seeds and the sauted coconut to the vegetable mixture. Mix well.

ERISSERY WITH PUMPKIN

Ingredients :

Ripe Pumpkin sliced into pieces - 2 cups
Red oriental bean - 1/2 cup
Oil - 2 dsp
Squeezed coconut milk - 1 dsp
Dried chilli - 2 nos
Mustard - 1 tsp
Curry leaves - 2 springs
Water
Salt to taste

To be Ground:

Grated Coconut - 1 cup
Small onions - 1 or 2 nos
Garlic - 2 nos
Cumin - 1/2 tsp
Turmeric powder - 1/2 tsp
Green chilli - 2 or 3 nos

Method:

Cook pumpkin after adding enough water and salt. Cook red oriental beans separately and mix it along with the pumpkin. Grind the ingredients to be ground coarsely. Add it to the pumpkin, boil for sometime and keep aside. Heat oil in a pan, season mustard, curry leaves and dry chillies and add the thick coconut milk. Pour it to the cooked pumpkin curry & mix well. Tasty erissery is ready to be served.


KOOTTUCURRY

In this curry, a miscellaneous variety of vegetables and some Bengal gram are used. The difference between this and 'Aviyal' is that no tamarind is added.

Ingredients :

Bengal gram dal - 1/2cup
Pumpkin, snake gourd, Long runner beans, yam, Cucumber - 1/4kg (all together)
Inner flesh of drum stick - 1/2cup
Grated coconut - 1/2cup
Turmeric powder - 1/4tsp
Green chillies - 3 (split into 2)
Salt to taste
Coconut oil - 1/4cup
Mustard - 1tsp
White gram dal - 2dsp
Dried red chillies - 3 (each sliced into 3)
Curry leaves - 2sprigs
Ghee - 1dsp
Grated coconut - 1/4cup

Method of Preparation :

Cook the bengal gram dal with salt and water to a thick gravy. Clean and cut the vegetables into small pieces. Par boil the vegetables by steaming. Grind 1/2cup grated coconut and mix it with turmeric powder and green chillies.

Heat oil and season mustard, white gram dal, dried red chillies and curry leaves. Add the ground coconut mixture. Saute for sometime, till the water dries. Add the cooked vegetables, salt and bengal gram dal. Saute well.

Heat 1dsp ghee and fry the 1/4cup grated coconut in it till golden brown. Add this to the koottucurry and mix well.


LIME PICKLE

Ingredients :

1.Big size ripe lemon - 12nos
Salt - 2dsp 4. Green chillies - 18nos (split the end)
Chopped ginger - 1/2dsp

2. Gingelly oil - 2dsp Garlic flakes - 1dsp

3.Mustard - 1/4tsp
Fenugreek - 1/4tsp 5. Water - 1/2cup
Vinegar - 2dsp
Sugar - 1tsp

Method :

Steam the lemon. When it is half cooked, wipe out the water from it. Heat some gingelly oil and saut the lemon in a low flame and allow to cool. Wipe out the excess oil from the lemon. Cut each lemon into 8 pieces. Mix well with 1/4cup of salt and keep aside.

Season mustard and fenugreek in 2dsp of gingelly oil. Saute the 4th ingredients and add water, vinegar and sugar into it. When it boils, remove from fire and add the lemon pieces.. Mix well. Pickle is ready.


MANGA CURRY (I)

Ingredients:

Raw mango (sour) -1
Turmeric Powder - 1 pinch
Chilly Powder - 1 tsp
Fenugreek - 1 pinch
Asafoetida - 1 pinch
Gingelly oil - 1tbs
Salt - to taste

Method of Preparation:

Cut the mango into small pieces. Mix turmeric powder and salt and keep aside for 1 hour. Fry and grind Asafoetida.

Heat gingelly oil, add chilly powder, Asafoetida, fenugreek and mix with the mango pieces.


MANGO CURRY (II)

Ingredients:

Ripe Mango - 1 or 2
Green chilli - 2 or 3
Mustard - 1tsp
Turmeric powder - 1/2 tsp
Chilli powder - 1tsp
Coconut milk- 2 cups

Method of Preparation:

Chop mango and green chillies into very small pieces. Grind mustard, turmeric powder and chilli powder and apply this paste to the chopped mango, keep it for some time. Season mustard and curry leaves, saut� mango, salt and green chilli, add coconut milk and boil. When it thickens remove from fire.


SARKARAPURATTY (FRIED BANANAS CHIPS IN MOLASSES)

Ingredients :

Semi ripe Banana - 1
Coconut oil - 100gms
Molasses or Jaggery - 75gms
Dried ginger powder - 5gms
Ghee - 1tsp
Water - 1/4glass

Method of Preparation :

Peel the bananas and split it into two pieces. Cut it into 1/4" thick pieces. Fry it in warm coconut oil.

Heat the molasses in 1/4glass of water. Remove from fire when it becomes thick. Add dried ginger powder and fried banana pieces in this molasses solution. Keep stirring till the banana pieces separates.


KAYA VARUTHATHU (BANANA FRY)

Ingredients :

Semi ripe banana - 1
Coconut oil - 150gm
Turmeric powder - 1/4tsp
Salt - to taste

Method :

Peel banana and slice into thin round pieces or split bananas into 4 thin pieces and slice. Heat oil and fry the banana pieces. When it is 3/4 done, add turmeric powder and salt mixed in 1tsp water. Fry well.


PAPPADAM

Pappadam's are round crisp flour paste cakes readily available in the market. They are fried in oil and served. Several types of pappadams are now avilable. You can pick one according to your choice.


PAYASAM

There are several varieties of 'payasams'. One is in which rice, wheat or vermicelli is boiled with milk and sweetened with sugar. It goes by the name of 'pal payasam'. Another, is made of boiled rice or dal or wheat, to which is added jaggery and coconut milk. Both are flavoured with spices.

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.


WHEAT PAYASAM

Ingredients:

Broken Wheat - 250g
Coconut - 2
Jaggery - 500g
Raisins -10g
Cashew Nuts -10g
Ghee -3tbs
Cardamom -5g
Dry ginger powder-10g
Cumin Powder-10g

Method of Preparation:

Grate the coconut. Add1/2 glass warm water to the grated coconut. Extract the first milk. Extract the second milk by adding 1 1/2 glass warm water. Again repeat the process to extract the third milk.

Fry broken wheat lightly in one teaspoon ghee. Cook the wheat well in 1 1/2 liters of water.

When it is done add the third milk and the second milk to the wheat and bring to a boil. when it thickens to a semi solid consistency, add powdered jaggery. Add the first milk, fried nut, raisins, powdered Cardamom, ginger and cumin. Mix well and remove from fire immediately. Serve hot.


PARIPPU PAYASAM

Ingredients:

Parippu (Green gram dal) - 250gm
Sarkara (Jaggery) - 250gm
Coconut milk - From 2 coconuts
Ghee - 2 tbs
Cashew nuts, Raisins - As required for seasoning

Method of preparation :

Fry dal till light brown. Clean and boil the fried dal well.
Heat jaggery with some water and make a thick solution. Take milk from the coconut thrice. Keep the thick milk taken 1st, aside. Add the 2nd and 3rd milk and the jaggery solution to the boiled dal. Simmer on medium flame till thick. Fry the cashewnuts and Raisins in ghee. Add these and the 1st milk to the payasam . Mix well and remove from fire.


PRATHAMAN

There are various kinds of Prathamans such as Ada, pazham, parippu and palada prathamans.

In 'Ada prathaman', rice flour mixed with molasses is formed into a paste, cut into small pieces and boiled in water. To these, coconut milk and molasses are added in proportion. It is then flavored with ghee.

In 'pazham prathaman', plantain fruits of a special kind known as 'Nentra Pazham' are well boiled in water till the whole water is dried and the whole thing is reduced to a pulp by constant pressing. Then it is tempered with ghee. Coconut milk is added and the thing sweet in itself, is further sweetened with molasses. The kernel of a dried coconut, cut into small slices is boiled in ghee, and added to it.

The main ingredient used in 'parippu prathaman' is pulse. Many more kinds of prathamans are made of other articles as with Bengal gram, pumpkins etc.

PALADA PRATHAMAN

In palada prathaman pieces of flour paste (ada) are boiled in milk and sweetened with sugar. No ghee or spices are added except some cardamoms.

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.

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

Egg Special (Recipes)

Chicken egg omelette


Ingredients

3 eggs
2 tablespoon heavy cream
2 tablespoon butter
3 tablespoon finely diced chicken
1 tablespoon finely diced green onions
1/4 cup hot curry sauce
2 tablespoon chopped tomatoes

How to Prepare:

Beat eggs with cream. In skillet, heat butter. Add chicken & green onions. Saute until onions are tender. Add eggs. Cook until firm enough to turn over. Flip over & cook 1 1/2-2 minutes. Fold in half. Place on plate. Pour sauce over omelette & sprinkle with tomatoes. Serve at once.

Easy Egg Salad



Ingredients

4 hard-boiled eggs, peeled
1/4 – 1/2 C. mayonnaise
1 – 2 t. Coleman’s mustard powder
salt and freshly ground pepper, to taste

How to Prepare:

1.Place whole eggs in a bowl and, using a pastry blender, mash eggs until they are finely chopped.
2.Add 1/4 C. mayo and 1 t. mustard powder then stir to blend. Taste and then adjust amounts of mayo and mustard powder to suit your own taste.
3.Season well with salt and pepper.
4.Serve on your choice of bread.

Egg Roast



Ingredients

Egg – 4 ( boiled )
Grounded ginger & garlic – 1 tablespoon each Green chilli – 2 slit lengthwise
Onion – 2 medium
Tomato – 1 big
Chilli powder – 1 tablespoon Coriander powder – 2 tablespoon Turmeric powder – 1/2 teaspoon Garam Masala – 1/2 teaspoon
Oil – Accordingly Salt – to taste Water Curry leaves

How to Prepare:

Heat oil in a pan. Add grounded ginger& garlic & green chillies. Add onion & stir. Mix all the masala’s together with a liitle oil & make a paste. When onion becomes brown colour add the masala paste. When oil starts appearing add the tomato pieces. When the tomato pieces are cooked add enough water & cover & cook. When the gravy becomes thick add the boiled eggs & cover it fully with the gravy. Garnish with curry leaves & serve. If more gravy is required add 1/2 cup thick coconut milk.

Shawarma (ഷവര്‍മ) and related Recipes.

What is Shawarma?

Shawarma is thinly sliced cuts of meat, like chicken, beef, goat, lamb, and sometimes turkey, rolled into a large piece of flatbread or pita that has been steamed or heated. Inside the pita, foods like hummus, tahini, pickles, vegetables, and even french fries are added. Think of shawarma as a taco or burrito Middle Eastern style.

How is Shawarma Made?
Raw meat is placed on large, rotating cones. As it rotates, the meat is cooked by a heat source that is located behind the actual cone. The meat slowly falls off or is thinly sliced by a chef with a large knife. It can take several hours to fully cook.

What is Served with Shawarma
I have had shawarma with fries, salads like tabouleh, falafel, and just by itself for a quick bite on the go.In some places it is served alone, without the pita or flat bread.

Do I Need a Cone Tower to Make Shawarma at Home?
It's really hard to duplicate the taste without a tower. You can come very close, but there is still that "something" that is missing!

When buying your meat, try to get chicken. Dark meat (thigh meat) is the best for shawarma, but white meat will work, too. Ask your butcher or supermarket meat department to slice it very thin. Ideally, the meat will be thinner than cutlets.

RECIPE

Shawarma is like the ultimate on the go meal. Thinly sliced meat, wrapped in a pita bread with veggies and sauce is a delicious quick meal.
Ingredients:

* 1 1/2 lbs boneless, skinless chicken thighs or breasts (thinly cut)
* 1 cup plain yogurt
* 1/4 cup vinegar
* 2 cloves garlic, crushed
* 1 teaspoon pepper
* 1/2 teaspoon salt
* 2 cardamom pods
* 1 teaspoon allspice
* juice from 1 lemon
* ___________________________
* FOR THE SAUCE:
* 1 cup tahini
* 2 cloves garlic, crushed
* 1/4 cup lemon juice
* 2 tablespoons yogurt
* ___________________________
* PITA FILLINGS:
* 8 loaves of pita bread or 4 large
* thinly slice cucumbers
* thinly sliced onions
* 1/2 teaspoon sumac
* thinly sliced tomatoes
* 1/2 cup fresh parsley, finely chopped
* pickle slices (optional)

Preparation:
Combine all ingredients except for chicken, fillings, and sauce ingredients to make marinade. If it seems a little dry, add a little olive oil (a tablespoon at a time).

Add chicken, cover and refrigerate at least 8 hours, preferable overnight.

In a stockpot or large saucepan, cook chicken over medium heat for 45 minutes or until done. Be sure not to overcook! If chicken becomes a little dry, add a few tablespoons of water throughout cooking duration.

While chicken is cooking, prepare the sauce. Combine sauce ingredients and mix well. Set aside.

Take the onions, tomatoes, cucumbers and sprinkle with sumac. Add other filling ingredients in a large bowl and combine well.

When the chicken is done, you can shred it, slice it, or leave into large pieces. As long as it it thinly cut, there is not much difference.

Prepare the Pita
Place enough chicken on pita that cover 1/4 of the loaf. Add veggies and pour sauce. Roll like a soft taco or burrito and you have shawarma! You can also stuff the pocket of the pita if you like.
Serving Shawarma
You can serve shawarma with fries, falafel, hummus, or with a salad like tabouleh

Tahini (Sesame Seed Paste)

Tahini is a Middle Eastern pantry essential. It is the foundation for amny Middle Eastern recipes like hummus and baba ghanoush.

Tahini can be prepared homemade or purchased at a Middle Eastern grocer in a can. It is called tahini or tahina, depending on the region.
Prep Time: 5 minutes
Cook Time: 10 minutes
Ingredients:

* 5 cups sesame seeds
* 1 1/2 cups olive oil or vegetable oil

Preparation:
Preheat oven to 350. Toast sesame seeds for 5-10 minutes, shaking the seeds frequently with a spatula. Do not allow to brown. Cool for 20 minutes. (Toasted sesame seeds available in all groceries)

Pour sesame seeds into food processor and add oil. Blend for 2 minutes. Check for consistency. The goal is a thick, yet pourable texture. Add more oil and blend until desired consistency.

Yield: 4 cups
Storing Tahini
Tahini should be stored in the refrigerator in a tightly closed container. It will keep for up to 3 months.


Hummus

Hummus is one of the more popular Middle Eastern dips. Served with fresh or toasted pita bread, hummus makes for a great snack or appetizer. Tahini is an important part of the hummus recipe and cannot be substituted. However, it can be omitted.
Prep Time: 10 minutes
Ingredients:

* 1 16 oz can of chickpeas or garbanzo beans
* 1/4 cup liquid from can of chickpeas
* 3-5 tablespoons lemon juice (depending on taste)
* 1 1/2 tablespoons tahini
* 2 cloves garlic, crushed
* 1/2 teaspoon salt
* 2 tablespoons olive oil

Preparation:
Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

Place in serving bowl, and create a shallow well in the center of the hummus.

Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).

Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.
Variations
For a spicier hummus, add a sliced red chile or a dash of cayenne pepper.

Storing Hummus
Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. Add a little olive oil if it appears to be too dry.

Pita Bread

Pita bread is served at just about every meal in the Middle East. It can be used for dipping, or to make delicious sandwhiches in the pocket. In the Middle East, pita is made in brick ovens, where very high heat can be achieved. It is very hard to duplicate in a home kitchen, but this recipe, combined with high heat comes very close.

Ingredients:

* 1 package of yeast, or quick rising yeast
* 1/2 cup warm water
* 3 cups all purpose flour
* 1 1/4 teapsoon salt
* 1 teaspoon granulated sugar
* 1 cup lukewarm water

Preparation:
Dissolve yeast in 1/2 cup of warm water. Add sugar and stir until dissolved. Let sit for 10-15 minutes until water is frothy.

Combine flour and salt in large bowl.

Make a small depression in the middle of lour and pur yeast water in depression.

Slowly add 1 cup of warm water, and stir with wooden spoon or rubber spatula until elastic.

Place dough on floured surface and knead for 10-15 minutes. When the dough is no longer stick and is smooth and elastic, it has been successfully kneaded.

Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated.

Allow to sit in a warm place for about 3 hours, or until it has doubled in size.

Once doubled, roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes. Preheat oven to 500 deg F. and make sure rack is at the very bottom of oven. Be sure to preheat your baking sheet also.

Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and 1/4 inch thick.

Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 minutes.

Remove each pita with a spatula from the baking sheet and add additional pitas for baking.

Take spatula and gently push down puff. Immediately place in storage bags.

Storing Pita Bread

Pita bread can be stored for up to a week in a pantry or bread box, and up to a month in the freezer. Be sure to use freezer bags when storing in the freezer.

Idiyappam - Noolappam

Ingredients:
Rice flour - 1 cup
Water - 1 cup
Ghee or Butter (Optional) - 1 tsp
Salt - to taste
Grated Coconut - 1/2 a cup


Methodof Preparation:

Idiappams are a typical Keralite breakfast. Since they are steamed, they are a healthy breakfast.

Keep a vessel on the stove, add one cup of water and bring it to boil. Add salt to taste and the ghee/butter. Once the water starts boiling, add the rice flour. Switch off the stove and stir it to make it into a smooth or soft dough. Fill it in an idiappam mould and close it. Take an idly tray and lightly grease them. Now into the tray, allow the dough to pass through the idiappam mould. Make a thin layer first and then add the freshly grated coconut and then make another layer of idiappam. Pour some water into the cooker/steamer and make sure that the water is boiling before you place the idly trays. Steam in a cooker for about five minutes.

You could serve idiappams with thick coconut milk, flavored with cardamom powder and sugar. Idiappams taste great with Egg curry or any spicy curry too.

Veg Biriyani

Ingredients
Basmati rice - 2 glass
Green peas, Beans, Carrot, Cauliflower - As required
Ghee - 2 tbsp
Onion(medium) - 1 no
Tomato - 1 no
Green chillies - 8 nos
Garlic pods - A few
Ginger - A small piece
Garam masala powder(otherwise patta,grambu, bey leaves) - As required
Red chilly powder - As required
Turmeric powder - 1 tsp
Salt - As required
Coriander leaves - A few
Cashewnuts - As required
Raisins(Onakka munthiri) - As required


Preparation Method
1)Soak rice in water for 1 hour.
2)Drain and keep it aside.
3)Heat ghee in a pressure cooker.
4)Add onion, garlic and ginger and fry well.
5)Add all masala powders and saute well.
6)Add green chillies and tomato and saute.
7)Add all vegetables and fry well.
8)Add rice and fry for 5 mins.
9)Add 5 glasses of water and salt.
10)Close the pressure cooker with the lid.
11)When the steam starts to come straight from the nozzle, put the whistle on and switch off the gas.
12)Open the lid after 10 mins.
13)Add coriander leaves.
14)Sprinkle cashews and raisins fried in ghee.

Chicken 65

Chicken 65 is a uniquely Indian dish. There are many different theories regarding the unusual name of this recipe; some say the original dish contained exactly 65 different ingredients while others claim it was the number of chilies used in the recipe. Either way, this hot and spicy dish makes a wonderful addition to any Indian meal. Chicken 65 can also be served as an appetizer or even as a snack. It's absolutely perfect for entertaining and can be made well in advance and just heated through gently in a low oven before serving.

The chicken can also be easily substituted with paneer cubes for vegetarians and the recipe tastes equally delicious when made with either fish or shrimp. There are many variations to this dish but this particular recipe is my personal favorite.

CHICKEN 65
Ingredients:

1 lb of chicken (boneless and skinless), cut into 1.5 inch pieces
2 cloves of garlic, finely minced
1 inch piece of ginger, peeled and finely minced
1 tsp black mustard seeds
3-4 small Thai green chilies, finely minced
5-6 fresh curry leaves (optional)
1 tsp ground cumin
1/2 tsp red chili powder
1/2 tsp turmeric (haldi)
2 tsp sambhar powder (or try rasam powder or chaat masala)
salt to taste
2 tbsp soy sauce
juice of 1 lemon (or lime)
2 tbsp cornstarch
oil (vegetable or canola) for pan frying
wedges of lemon (or lime) for garnish

METHOD:

In a large mixing bowl, combine the ginger, garlic, soy sauce, lemon juice and the spices (ground cumin, red chili powder, turmeric, sambhar powder and salt). Add the cornstarch and mix well to combine. Add the chicken pieces and mix to coat well. Cover, refrigerate and let marinate for at least 1 hour (the longer the better). Remember to remove the chicken from the refrigerator 15-20 minutes before pan frying to allow it to come to room temperature.

In a large wok or deep skillet on medium high heat, add 3-4 tbsp of oil. When hot, very carefully add the black mustard seeds. When the splattering subsides, add the green chilies and fresh curry leaves. Then carefully add the chicken pieces and fry until cooked through. They should be golden brown and crispy on all sides. Drain well. You may need to do this in small batches.

Sprinkle the chicken pieces with a pinch of salt when still hot, garnish with wedges of lemon and/or lime and serve with your favorite chutneys and sauces.

You can also use the chicken pieces in naans or rotis to make delicious Indian wraps. Just add some lettuce, tomatoes and red onions and then top with your favorite chutneys and sauces.

Rossogolla

Ingredients:
1 litre milk
1/2 tsp. citric acid
1 1/2 cups sugar
4 cups water
2-3 drops rose essence
Method:
Heat the milk and bring to boil.
Cool the milk for a couple of hours. Remove the cream layer.
Reheat the milk and bring to a boil.
Add the citric acid dissolved in some water.
Stir slowly till the milk is fully curdled.
Keep as it is for 5 minutes.
Meanwhile heat the sugar and water in a wide sauce pan. Bring to a boil.
Strain the milk through a muslin cloth. Wash the chenna in the cloth under cold running water.
Press out the excess water and remove in a wide plate.
Gently knead into a soft dough by passing between fingers.
Make twelve equal sized balls of the dough.
Let them into the boiling water. Cover with a perforated lid. Boil for 13 to 15 minutes.
Take off from heat and cool them to room temperature.
Add essence and chill for at least 4 to 5 hours.
Serves: 6 helpings
Time required: 1/2 hour.