Mash the avocado and add all the other ingredients and gently mix till combined. Enjoy with chips.
Guacamole is a creamy, flavorful Mexican dip made with ripe avocados, fresh onions, tomatoes, garlic, and a splash of lime juice. Perfect as a healthy snack or a party dip, it pairs beautifully with chips, tacos, or any meal!
( soak it in hot water till soft, squeeze and extract the pulp from the tamarind, filter and keep it aside)
Turmeric powder - 1/4 tsp
Salt to taste
Jaggery - 1 & 1/2 tbsp
Sesame oil - 1 tbsp
( Add all the above ingredients into a pan and in low flame cook the mixture till the oil separates and the thick gojju has cooked well and has no raw smell)
Ingredients for the puliyogare podi
Sesame oil - 1 tsp
Methi seeds - 1/2 tsp
Mustard - 1/2 tsp
Black pepper - 1/2 tsp
Coriander seeds - 1 tbsp
Byadge red chilly - 10
( this will give nice colour to your rice)
Curry leaves few
Cumin seeds - 1/2 tbsp
Hing - 1/4 tsp
Salt as needed
Turmeric powder - 1/8 tsp
( Heat oil and in low flame fry above ingredients till light brown, do not over fry and burn them.Cool completely and dry grind to a fine powder along with salt)
Tempering
Sesame oil - 2 tbsp
Peanut a handful
Chopped cashew nuts - 8
Channa dal- 1 tsp
Urad dal - 1 tsp
Mustard - 1 tsp
Red chilly - 3
Curry leaves few
Shredded dry coconut / Kopparai - 1/8 cup
Turmeric powder - 1/4 tsp
Hing - 1/8 tsp
( Heat oil in a pan and temper it with above ingredients)
Other ingredients
Cooked sona masoori rice - as needed
(grains must be separate , do not over cook the rice)
Method
Take a wide plate add the cooked rice to this add the gojju , spice powder and the tempering as needed and mix gently till well combined. If salt is needed add at this stage.
Garnish with dry coconut and curry leaves and enjoy!
Coconut-2 tbsp
Turmeric powder-a pinch
Jeera- 3/4 tsp
Green chillies-2
Garlic-1
( Take above ingredients in a mixi/blender jar and grind to a smooth paste)
Other ingredients
Sepakilangu / Chembu / Taro -4 (peeled & cut into thin slices)
Salt to taste
Turmeric powder- 1/4 tsp
Red chilly powder - 1/8 tsp Beaten curd -1 cup Curry leaves few
Tempering
Coconut oil - 1 tbsp
Mustard -1tsp
Urad dal - 1/8 tsp
Red chillies-1
Methi seeds - 5
Curry leaves-little
Method
Cook the taro/chembu with salt, turmeric powder, red chilly powder and few curry leaves till soft.
Add the ground paste to the cooked taro and cook till its thick.
Reduce the heat and add the beaten curd & give a brisk stir & just a boil.
Switch off the gas, heat oil in a pan and temper it with above ingredients.
Pour the tempering into the curry, mix and serve it hot with plain rice.
Chembu Moru Kachiyathu is a traditional Kerala-style curry made with taro root simmered in spiced buttermilk. Light, tangy, and comforting, this dish is a staple in Kerala homes and pairs perfectly with hot steamed rice.
Heat oil in a pan fry garlic and green chilies till light brown, add the coriander leaves and sauté for a minute and switch off the stove.
Add salt and amchur powder to the fried ingredients, using your fingers mash them well till combined.
Enjoy this with rice or roti.
Khatai Chokha is a tangy and spicy North Indian side dish made with roasted garlic, green chilies, fresh coriander leaves, and amchur powder. This flavorful mash is simple to prepare, bursting with smoky aroma and perfect to pair with hot rice or roti.
Wash & soak both the rice and urad dal in separate bowls for 5 hours.
Drain out excess water from the urad dal, add it to the wet grinder , grind till fluffy and soft thick batter
Sprinkle water in intervals , transfer to a wide bowl.
Same way grind the rice to a smooth batter. The batter should be little thicker than urad dal batter.
Add both the batters into a wide bowl add salt mix till combined.
Cover & leave it to ferment overnight or for at least 12 hours.
Next day beat the batter well and its ready to use.
Note:
a) If making dosa dilute the batter a bit and make dosa.
Navara Rice is a unique and ancient variety of rice native to Kerala, often called the “miracle grain” in Ayurveda. Known for its rich red hue and earthy aroma, it is packed with nutrients and is traditionally used for both culinary and medicinal purposes.
🌿 Health Benefits:
Boosts immunity and energy levels
Aids digestion and is gentle on the stomach
Rich in antioxidants, iron, and essential minerals
Beneficial for people with anemia and fatigue
Helps in bone and joint health, especially during recovery
Gluten-free and diabetic-friendly due to its low glycemic index
Raw banana/Plantain - 2
Salt a pinch Turmeric powder - 1/2 tsp
Cumin seed powder - 1/2 tsp
Crushed cardamom - 5
Dry ginger powder/Chukku - 1/2 tsp
Rice flour - 2 tbsp
Jaggery - 1 cup
( use 3/4 cup if you don't want too sweet )
Water - 1/2 cup
Coconut oil/Canola oil to deep fry
Method
Take a bowl pour water add salt and turmeric powder. Peel the raw banana into small cubes or thick slices. Soak them in turmeric water for a minute.
Pat dry the raw banana pieces and deep fry in coconut oil in medium heat till crisp and golden brown. remove and drain on paper towel.
In another pan add jaggery and water, boil until it forms a sticky one string consistency.
Add the cumin powder, cardamom powder and ginger powder mix well.
Add the fried banana stir quickly so the syrup coats all pieces evenly.
Sprinkle the rice flour and keep mixing till they become dry. Rice flour helps to prevent sticking.
Spread on a greased plate to cool, once hardened , store in an air tight container.
Sarkara Upperi is a traditional Kerala sweet made with crispy fried raw banana pieces coated in a glossy jaggery syrup, flavored with cardamom and dry ginger. It is a must-have delicacy in Onam Sadhya, offering the perfect balance of crunch and sweetness.
( Pour very little water and grind the ingredients to a smooth paste, mix this paste into the curd mixture)
Tempering ingredients
Coconut oil - 1 tbsp
Mustard - 1 tsp
Methi - 1/4 tsp
Red chilly - 2
Curry leaves - few
( Heat oil in a pan and temper it with above ingredients)
Method
Boil pumpkin with salt and turmeric powder till cooked. Do not over cook and mash the pumpkin. Cook till they hold the shape.
Add the curd coconut mixture and cook till just heated, do not boil there are chances of curdling.
Switch off the flame pour the tempering and mix.
Enjoy with rice!
White Pumpkin Puliserry is a traditional Kerala curry made with tender white pumpkin simmered in a tangy yogurt-coconut base. Lightly spiced with green chilies and flavored with a fragrant tempering of curry leaves, mustard, and red chilies, this comforting dish is perfect with steamed rice and a classic addition to an Onam Sadya meal.
Add a teaspoon of ghee in a pan add the makhana and roast till crisp. Do not over fry and burn them, transfer into a plate.
Pour remaining oil in the pan add curry leaves & the nuts fry till color changes.
Reduce the flame add all the dry masala powders , sauté for few minutes and switch off the stove.
Add the mint powder , sugar and roasted makhana toss well still combined.
Cool completely and store it in an air tight container.
Note: Adjust the dry masala powders according to your taste.
Masala Makhana is a crunchy and healthy snack made by roasting fox nuts (makhana) and tossing them in flavorful Indian spices. Light, nutritious, and rich in protein, it’s a guilt-free treat perfect for tea time or as a quick anytime munch. Health benefits (like being low in calories and good for weight management).
Aloo Paratha is a traditional North Indian flatbread made with whole wheat dough and spiced mashed potatoes as the main filling. This stuffed paratha is soft, hearty, and flavorful, often served with butter, curd, or pickle, making it a comforting dish that completes any Indian meal.
Aloo Paratha
Ingredients for outer dough
Whole wheat flour - 2 cups
Salt to taste
Oil - 1 tsp
Nigella seeds - 1/2 tsp
Warm water as needed
( Make a soft dough with flour, salt & water. Knead it well cover & rest it for 5 minutes. Divide the dough into equal size balls)
Ingredients for the filling
Boiled & mashed potato - 2 medium size
Chopped coriander leaves - 2 tbsp.
Grated ginger - 1/2 tsp
Chopped onion - 1 tbsp.
Chopped green chillies - 1 large
Salt to taste
Cumin powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Red chilly powder - 1/2 tsp
Dry mango powder - 1/8 tsp
Method
Take a bowl add all the filling ingredients and mix till combined. Diving into equal size balls.
Take a small ball of the dough shape it like a cup, keep a ball of the filling inside the cup & seal it well to make sure the filling doesn't come out.
Flatten it well with your palm, dust it with dough and gently roll the parathas to a semi thick disc.
Heat a tawa/griddle & cook these parathas in medium low flame till its light brown on both sides with little oil smeared both sides of the parathas.
Serve it hot with any gravy or raita of your choice.
