First of all, let me thank all of you who have come ahead and participated in making the Foodabulous Fest event for the month of September 2013 a success. Let’s quickly run through the round up for it!
Though the theme I had fixed was for Onam specialties, I received quite a bit of mixed entries. I guess I will do the round up by splitting up the entries as “Onam Specialties” and “Other Vegetarian Specialties”. I received a total of 40 blogger entries + 2 non-blogger entries, which I have included in the round up below. Hope I have not missed out any entries!
First, looking into the Onam special dishes:
Vegetarian Sides:
Koottu Curry by Kachus Delights
Kadumanga Achar by Shaain’s Cooknotes
Inji Curry from The Humpty Dumpty Kitchen
Dates Plum Pickle by Mrs. Zahra Farook
Ingredients:
Plums-2 chopped
Dates 12- soaked in half cup vinegar for 1/2 hour
Sesame oil- 3 tbsp.
Mustard seeds 1 tsp
Chili powder 2 ttsp or more
Ginger garlic paste – 1 tsp each
Asafetida- a pinch
Heat oil in a pan. Splutter mustard seeds add ginger
garlic pate. Add plums cook. Add chilli powder. Then add dates along with
vinegar. Cook. Add a pinch of asafetida. Add more vinegar if you want… store
in bottles
garlic pate. Add plums cook. Add chilli powder. Then add dates along with
vinegar. Cook. Add a pinch of asafetida. Add more vinegar if you want… store
in bottles
Payasams:
Semiya/ Vermicelli Payasam by Cooks and Facts
Paasi Paruppu Payasam by Nayana’s Kitchen Kreations
Tuvar Dal Payasam by The Brunchbox
Chakka Pradhaman by Nandoos Kitchen
Thick coconut milk /1st
extract /Onnampaal – 1½ cups
Nutty Dates Payasam by Saju’s Tastes
Cherupayar Parippu /Split Moong Dal Payasam-Kerala
Special by Ms. Roshny Daniel
Special by Ms. Roshny Daniel
Ingredients:
Cherupayar Parippu/Split
Moong Dal – 200gm
Moong Dal – 200gm
Jaggery -400gm
Thick coconut milk /1stextract /Onnampaal – 1½ cups
Medium thick coconut milk/IIst
extract /Randampaal – 4 cups
extract /Randampaal – 4 cups
Light coconut milk – 4 cups
Ghee – 3 tablespoon
Dried Ginger/chukka
(powdered) – 1 tsp
(powdered) – 1 tsp
Jeera (roasted and
powdered)-1 tsp
powdered)-1 tsp
Cashew Nut
Coconut(diced to small piece)
pieces -1/4 cup
pieces -1/4 cup
Raisins
Roast the
cherupayar parippu / moong dal in a dried pan till golden brown. Cool and Wash it. Meantime melt jaggery in 1
cup water. Strain the melted jaggery to remove impurities. Add 3 cups water and boil the parippu . When parippu is well cooked, add the Jaggery
and mix well with spatula. Add the Light
coconut milk and allow to cook on medium heat.Stir well. To this add the Medium Thick milk , mix well
and boil again stirring continuously over medium-low heat for about 8 – 10
minutes or until the mixture thickens and evaporates becoming half the
original. Finally add the Thick Coconut milk – 1st extract /Onnampaal and cook
for a minute at low heat and switch off the flame. Keep stirring until the milk
is incorporated.
cherupayar parippu / moong dal in a dried pan till golden brown. Cool and Wash it. Meantime melt jaggery in 1
cup water. Strain the melted jaggery to remove impurities. Add 3 cups water and boil the parippu . When parippu is well cooked, add the Jaggery
and mix well with spatula. Add the Light
coconut milk and allow to cook on medium heat.Stir well. To this add the Medium Thick milk , mix well
and boil again stirring continuously over medium-low heat for about 8 – 10
minutes or until the mixture thickens and evaporates becoming half the
original. Finally add the Thick Coconut milk – 1st extract /Onnampaal and cook
for a minute at low heat and switch off the flame. Keep stirring until the milk
is incorporated.
(Note: Do not boil the Thick coconut
milk, boiling will result in separated coconut milk.)
milk, boiling will result in separated coconut milk.)
Add the Dried ginger/Chukka -Jeera mixture and remove
from Flame.
from Flame.
Heat ghee in a heavy bottom pan . First fry the coconut
pieces until brown and drain on to a paper towel and set aside. Fry the raisins
until plump and drain. Add in the cashews and fry until golden brown. Mix all
this in to the payasam. Now its ready to serve.
pieces until brown and drain on to a paper towel and set aside. Fry the raisins
until plump and drain. Add in the cashews and fry until golden brown. Mix all
this in to the payasam. Now its ready to serve.
Looking into the other entries received:
1. Home Cook Food linked in Authentic Falafel Balls, Aloo Parval Ki Dry Sabzi, Tiramisu with Home Made Cheese, Baked Vegetable Spring Rolls, Raw Mango Curry, Kadai Paneer, Pasta Arabiatta with Vegetables, Gulkhand Phirni, Apple Sprouted Chana Achar, Bagara Baingan, Carrot Tomato Pulao, Schezuan Appam, No Bake Chocochip Brownie Bars, and Instant Green Chilli Pickle. Hats off Linsy, so many entries you have linked!!!
3. Mayuri’s Jikoni linked in Peanut Butter Banana Chocochip Muffins
4. Simply Tadka shared Rava Kesari, Lauki Ki Kheer
6. The Brunchbox chipped in with Ambode
7. Spicy Foood contributed Fruit Verrines
8. Motichoor Laddoos from Tangy Minds
9. Three Red Magic Cooler from Cookbook Jaleela
Thank you all for participating!!! Appreciate your continued support in the future as well… Have a lovely weekend…
nice round up of dishes
nice round up dear…loved linking up recipes to your blog 🙂
Thanks for a lovely round up Rafee 🙂
Thanks for this lovely roundup Rafee.