Another Onam is a memory...

Yes, Onam is over... Leaving some wonderful memories..

To tell the truth, nothing was perfect. We were stuck in Bangalore owing to a mid week Onam.. Our parents couldn't come here. We had my sis and hubby over. And some friends dropped in. I was working from home. Ya, off course there is no respite from work.

Though I got up as usual listening my cook's bell. As the plan was to go out for dinner, I asked her to make breakfast and some malloo snacks - My Favourite Parippu vada & Sukhiyan.

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Parippu Vada - Recipe

Ingredients

• Toor dal ( Thuvara parippu )  3/4 cup
• Chana dal ( Kadala parippu )  1/4 cup
• Dry red chillies  5 nos
• Green chillies   4-5 nos ( Finely chopped )
• Curry leaves  a few ( Finely chopped )
• Shallots ( Cheriya ulli ) ~ 4-5 nos
• Ginger   1 medium sized piece
• Red chilly powder   1/2 tsp (Optional)
• Asafoetida powder (Kayam podi)  2 pinch
• Coriander Leaves – a few ( Finely chopped )
• Oil as needed
• Salt to taste

Method

• Wash both the dals nicely by changing the water 2-3 times and then soak in enough water overnight. Drain water and remove excess warer using a paper towel. Soak dry red chillies in water
• Coarsely grind soaked dal and dry red chillies in a mixer grinder for just 3-5 pulses without adding any water. Do not make it to a fine paste
• Crush or coarsely grind shallots and ginger. Add crushed shallots and ginger, green chillies, curry leaves, coriander leaves, red chilly powder, asafoetida powder and enough salt to the ground dal mixture and mix well. Keep aside for about 5-10 minutes.
• Make around 15 small balls of dal mixture and keep in a plate. Heat oil in a deep bottom pan in a medium-low flame. Take each ball and carefully flatten it using your palm and add to hot oil and deep fry. Turn vada till both sides becomes golden brown in color. It might take about 3-4 minutes. Transfer the fried parippu vada to a paper towel. 

Tips

• You may just one type of dal
• Ensure that there is no much water left in the dal before grinding else the  vada may break while frying

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Sukhiyan - Recipe

Ingredients

• Green gram (Moong bean/ Cherrupayar)  1 cup
• Grated coconut  3/4 cup
• Jaggery   1/4 - 1/2 cup or to taste
• Cardamom powder  1 tsp
• Turmeric powder  1 - 2 pinches
• All purpose flour / Maida  1/2 - 1 cup
• Water  As required for making the batter
• Rice flour  1 - 2 tbsp (helps to make it more crispy)
• Salt  to taste
• Oil to Fry

Method

• Soak green gram over night and cook the gram in a pressure cooker with enough water, until done. Drain the excess water and keep aside
• Grate/ Powder jaggery.  Add the grated coconut and mix well
• Add the cooked green gram.  Keep it on the stove and stir until it becomes little dry ( for around 15 - 20 mts)
• Add cardamom powder and mix well. Switch off
• Mix maida, turmeric powder, rice flour and a pinch of salt in water to make a medium thick batter. When the green gram-jaggery- coconut mixture is cold enough to touch, make small balls out of it. Dip them in the maida batter and deep fry

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After breakfast, I started working. My husband and sister started strategizing on how to design a pookalam. After a lot of deliberation, they started on it and I took breaks to help and down some parippu vada and sukhiyan.By the time, the pookalam was done, we got ready for the Onam Sadya outside. We went to a place called Backwaters. Sadya was decent:-)

After a full stomach, we reached back and I started on my work again. Friends dropped in, conversation, beer, wine and what not flowed... It was an Onam to remember...

Let me stop here looking forward to another Onam...

Onam Sadhya - Bangalore - 2012

This post is for all Bangaloreans - Malloos or Non-Malloos - those who are still wondering what to do on Onam day... The Onam Sadhya, off course!

This post is dedicated to all Bachelors or families in Bangalore who cannot spare time to prepare an elaborate sadhya, but wish for one! This year with Onam falling on the Wednesday has played a weird game with all those who are far away from home and cannot spare so many days of leave to reach Kerala to celebrate their favourite festival. Thank God, there are malloo restaurants in every nook and corner of Bangalore. And needless to say, they all offer an Onam Sadhya with all works!

I was searching for some information on Onam Sadhya in Bangalore and stumbled upon a site: http://www.bejoy.in/Bangalore/Onasadya-in-Bangalore
Amazing data:-) Off course thanks too from bottom of my heart(and other fellow Malloo Bangaloreans) who are desperate to find a place in the nth moment:-) I have been checking this site from yesterday and list keeps getting updated... Once again - GOOD JOB!!

Maveli Nadu Vaneedum Kalam

Maveli Naadu Vaneedum Kalam..... This is a song which every Keralite knows from childhood.

I for one, used to love it and still remember the lyrics. For those who want to relieve their childhood memories of Onam and to share with the new generations, here is the lyrics of this great song...

Maveli Nadu Vaneedum Kalam: Lyrics in Malayalam

മാവേലി നാട് വാണീടും കാലം 

മാനുഷരെല്ലാരും ഒന്നു പോലെ

അമോതത്തോടെ വസിക്കും കാലം

അപതങ്ങാര്‍ക്കുമോട്ടില്ല താനും 

ആധികള്‍ വ്യാധികള്‍ ഒന്നുമില്ല 

ബാല മരണങ്ങള്‍ കേള്‍ക്കാനില്ല 

കള്ളവുമില്ല ചതിയുമില്ല

എള്ളോളമില്ല പൊളിവചനം 

കള്ളപ്പറയും ചെറു നാഴിയും 

കള്ളത്തരങ്ങള്‍ മറ്റൊന്നുമില്ല 

Maveli Nadu Vaneedum Kalam: Lyrics in English

Maveli nadu vaneedum kalam

manusharellarum onnupole

amodhathode vasikkum kalam

apathangarkkumottillathanum

adhikal vyadhikalonnumilla

balamaranangal kelppanilla 

kallavum illa chathiyumilla

ellolamilla polivachanam

kallapparayum cherunazhiyum

kallatharangal mattonnumilla

Meaning of the Lyrics: Explained

When Maveli, our King, ruled the land,

All the people were equal.

And people were joyful and merry;

They were all free from harm.

There was neither anxiety nor sickness,

Deaths of children were unheard of,

There were no lies,

There was neither theft nor deceit,

And no one was false in speech either.

Measures and weights were right;

No one cheated or wronged his neighbor.

To enjoy the song:

Its Onam

Its Onam... Thought it may be a good idea to write something on Onam, My favourite festival. This post has some background on Onam.

Onam is a harvest festival celebrated in Kerala by all Keralites irrespective of their religion or caste. Onam celebrates the visit of King Mahabali to Kerala every year. The festival is celebrated with great passion as King Mahabali is greatly respected by his subjects. Keralites call King Mahabali, Maveli and Onathappan.

Onam - The Story Behind:

The story behind Onam is very interesting. It goes that Kerala was once ruled by a demon king, Mahabali. The King was greatly respected in his kingdom and was considered to be wise, judicious and extremely generous. It is said that Kerala witnessed its golden era in the reign of King Mahabali. Everybody was happy in the kingdom; there was no discrimination on the basis of caste or class. Rich and poor were equally treated. There was neither crime, nor corruption. People did not even lock their doors, as there were no thieves in that kingdom. There was no poverty, sorrow or disease in the reign of King Mahabali and everybody was happy and content.

As every should have a twist, looking at the growing popularity and fame of King Mahabali, Gods became extremely jealous. They felt threatened and began to think of a strategy to get rid of Mahabali. Gods requested the help of Lord Vishnu.

It was well known that Mahabali was very generous and charitable. Whenever anybody approached him for help or requested for anything he always granted. To test the King, Lord Vishnu disguised himself as a poor Brahmin called Vamana. He came to the Kingdom of Mahabali, just after Mahabali performed his morning prayers and was preparing to grant boons to Brahmins.

The Vamana asked for a simple gift — three paces of land — and the king agreed to it. The King was surprised to hear but agreed. Though the learned adviser of the King, Shukracharya sensed that Vamana was not an ordinary person and warned the King against making the promise. But, the generous King replied that it would be a sin for a King to back on his words and asked the Brahmin to take the land. Poor King never imagined that the dwarf Brahmin was Lord Vishnu himself.

As soon as King Mahabali agreed to grant the land, Vishnu in the guise of Vamana then increased his stature and with the first step covered the sky, blotting out the stars, and with the second, straddled the netherworld. Realising that Vamana's third step will destroy the earth, Mahabali offered his head as the last step. Vamana placed his foot on the head of the King, which pushed him to the nether world. There the King requested the Brahmin to reveal his true identity. Lord Vishnu then appeared before the King in his person. The Lord told the King that he came to test him and the King won the test. King Mahabali was pleased to see his lord. Lord Vishnu also granted a boon to the King.

The King was so much attached with his Kingdom and people that he requested that he be allowed to visit Kerala once in a year. Lord Vishnu was moved by the Kings nobility and was pleased to grant the wish. He also blessed the King and said even after losing all his worldly possessions, the King would always be loved by Lord Vishnu and his people.

Onam is the celebration that marks the homecoming of King Mahabali. It is the day when a grateful Kerala pays a glorious tribute to the memory of this benign king who gave his all for his subjects. Every year people make elaborate preparations to welcome their King.

Festivities of Onam continue for ten long days. Of all these days, most important ones are the first day, Atham and the last or tenth day, Thiru Onam. Celebrations commence from the first day, Atham. Notable feature of this day is that making of Pookkallam or the flower carpet that starts from this day. Attha Poo is prepared in the front courtyard by girls of the house to welcome the spirit of King Mahabali. In the following days, more flowers are added to Pookalam. As a result Pookalam turns out to be of massive size on the final day. 

Off course, there is lot of great food too. Be it breakfast or lunch. Typical breakfast consists of steamed bananas and fried pappadam (pappad). Lunch is a very elaborate meal consists of 11 to 13 strictly vegetarian dishes.

Onam Sadhya

Apart from preparation, the presentation or serving of sadhya is a tradition itself. It is in 'Banana' leaves the sadhya is served, the Kerala style of having sadhya is sitting on the floor with the end of the narrow part of the leaf facing left. The way of eating a sadhya is another art which helps easy digestion of the heavy menu. There is a fixed order of serving the meal and a set place to serve the various dishes on the leaf. A lot of preparation and hard work goes in making of the scrumptious Onasadya. 

The serving has its own Do's and Dont's. Serving should start from the bottom left of the leaf with a pinch of salt and banana, a series of side dishes follow this pattern.

From left to the right of the plantain leaf the items that comes are

1. Pappadam:.........Pappad or Pappadum is to be served on the extreme left.
2. Banana:..............On top of the big pappadum banana is served.
3. Sarkara Varatti:..Right of pappad - salt, banana wafers, sarkaravaratti fries are served.
4. Pickle:..................After this, mango pickles is served.
5. Inchicurry:.........Then inchicurry (ginger lime) is served.
6. Thoran:...............On the right, thoran curry is served
7. Olan:...................
8. Avial:..................
9. Pulissery:............
10. Kichadi:..............
11. Kalan:.................
12. Koottucurry:......The meal will be complete with the kootu curry.
13. Water:................

Apart from these side dishes, the other dishes to follow are

1. The rice, served at the bottom center of the leaf.
2. Then, Parippu curry along with Ghee Is served.
3. Then, rice with Sambhar is served.
4. Next we have Rasam and Mooru.
5. After this delightful meal, we have the sweet and tasty 'Paayasam' along with some Pappadam.
6. Traditionally it is advised to have some rice along with Mooru after Paayasam for helping digestion.

Phew! Too much? Off course you can ditch every instruction and go ahead as you wish. It is the spirit of Onam which is more important!

Thanks to below sites which helped me with my research! 

http://www.onamfestival.org

http://en.wikipedia.org/wiki/Onam

http://recipes4hunger.blogspot.in/2010/03/onam-sadhya-how-to-prepare-onasadya-how.html

Almond & Cashew Biscotti

I love baking. I can't explain what that wonderful smell of baking does to my senses. One of my mission today was to bake cookies or biscotti, which will stay for a few weeks, unlike a cake. Anyway a gooey chocolate cake is already there in my refrigerator, f:rom yesterday's baking! I will share that recipe some other time.

I had no time to waste. I started of with gathering my ingredients. Though the initial plan was to make Almond Biscotti, I could not find required quantity with me and I modified my recipe and decided on Almond & Cashew Biscotti. Let me start with the ingredients.

•            1/2 cup (120 gms) whole almonds (skins off or on)
•         1/2 cup (60 gms) Cashew
•          3 large eggs
•          1 tsp vanilla extract
•          1/2 tsp almond extract
•          2 cups (260 gms) all-purpose flour / maida
•          3/4 cup (150 gms) granulated white sugar 
•          1 teaspoon (5 gms) baking powder
•          1/4 tsp salt

      I always gather and weigh out my ingredients in all required quantities as my first step. It helps me to remember all the ingredients and add them appropriately. If I am following a recipe, I follow it the last word when I bake something new. The second and third time is for experimentation and then for that tried and tested recipe for keeps.

      Now about the steps to follow to make that amazing biscotti!

•      Preheat oven to 180 degrees C /350 degrees F.

•      Place the almonds on a baking sheet and bake for 8-10 minutes or until very lightly brown and gives out a nice fragrance.  Add Cashews when almonds are half done (5 mins). Allow it to cool and then chop coarsely.

•     Reduce oven temperature to 300 degrees F (150 degrees C) and line a baking sheet with butter / parchment paper. 

•      In a small bowl whisk the eggs with the vanilla and almond extracts. 

•      In a large bowl whisk the flour with the sugar, baking powder and salt. Stir in the chopped almonds & Cashews. Then add the egg mixture and stir until a dough forms. 

•     Divide the dough into two. Lightly flour  a surface roll each half into a 7 inch (18 cm) log that is about 3 - 4 inches (8 - 10 cm) wide. 

•      Transfer logs to the prepared baking sheet and bake for about 35 minutes, or until firm to the touch (log will spread during baking). 

•      Remove from oven and let cool on a wire rack for about 10 to 15 minutes.

•      Transfer logs to a cutting board and, using a sharp knife, cut logs into slice about 1/4 - 1/2 inch (6-12 mm) thick on the diagonal. 

•      Place the slices of biscotti on the baking sheet and bake about 10-15 minutes, turn slices over, and bake for another 10-15 minutes or until firm to the touch. (The longer you bake the biscotti the more crisp and crunchy they will be.) 

•      Remove from oven and let cool. Store in an airtight container for several weeks

      I wanted my biscotti really crisp. I left it a little longer that what I normally do and it came out extremly crisp. Needless to say, I am really happy with the final product!!

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My first post

Everyday I decide that I should restart writing... A blog! Then laziness sets in... and so far my laziness succeeded. Today I decided to make it a different day and I started.

I am still not clear what I will finally write... It may be thoughts, my travels, poems, stories or anything which may interest me... irrespective of feelings it may evoke - Positive, Negative, Neutral... My writing may just interest me or others also. Key is that I continue writing.