Online edition of India's National Newspaper
Tuesday, Aug 24, 2004

About Us
Contact Us
Metro Plus
Published on Mondays, Tuesdays, Wednesdays, Thursdays & Saturdays

Features: Magazine | Literary Review | Life | Metro Plus | Open Page | Education Plus | Book Review | Business | SciTech | Entertainment | Young World | Property Plus | Quest | Folio |

Metro Plus    Bangalore    Chennai    Hyderabad   

Printer Friendly Page Send this Article to a Friend

Festive flavours

Traditional recipes for a true taste of Onam



Salty, tangy or sweet

IT'S ONAM and time to try your hand at festive fare. These are the traditional, homemade recipes but without which Onam is not complete.

Sarkaravaratti

Ingredients
4 big raw bananas
250 gm jaggery
2 nos. of cardamom
3 tsp cumin seed, powdered
3 tsp dry ginger powder
1 tsp sugar (to powder cardamom easily)
2 tsp rice flour
Oil to fry

Method:

Remove the skin of bananas. Cut lengthwise into two and make one-inch thick pieces. Fry these in hot oil till they become crisp. Transfer to a paper towel to remove the extra oil. Heat a karahi and add grated jaggery in it. When it melts and reaches one thread consistency turn off the heat and sieve through into another vessel to remove the dirt. Add the fried banana pieces and stir. Simultaneously sprinkle rice flour, cumin seed powder and dry ginger powder in it. Further add powdered cardamom with sugar to this. Stir immediately in such a way that all ingredients should coat the banana pieces well. After a while, transfer them to an airtight container to keep them crisp.

Banana chips

Ingredients
1 kg raw banana
Salt to taste
Oil to fry

Skin and slice bananas into thin, round pieces. Alternatively cut lengthwise and slice finely into two pieces. You can also cut the banana into four and slice it. Fry the pieces in hot oil. To a little water add salt and sprinkle on the chips when they become crisp. Spread the chips on a paper for a few minutes and then transfer to a dry, clean airtight container.

Modakam

Ingredients

1-1/2 cups green gram dal
1-1/2 cups rice
1/2 tsp cardamom powder
1/2 kg jaggery
1-cup water
1 cup finely grated coconut
2 cups flour
Turmeric powder
2-3 pinches of turmeric powder
Water as required
Oil to fry

Separately fry green gram dal and rice till the raw taste disappears. Fry and powder this coarsely. Melt jaggery in a cup of water and strain. Boil and when thick add grated coconut and when it is of a sticky consistency remove from fire. Add the coarsely powdered dal and rice to the sugary mixture while it is still warm. Next add the cardamom powder. Mix well and press it all together to keep it warm. Make small balls out of it. Keep it aside. Take rice flour in a vessel and add water to make a thick batter adding two to three pinches of turmeric powder in it. Dip each ball in this batter and fry in hot oil. When cool store in airtight bottles.

Neyyappam

Ingredients

2 cups rice
1 tbsp sesame seeds
400 gm jaggery
2 ripe bananas
1/2 coconut, cut into thin pieces
Ghee for frying

Method

Soak the rice for 2 hours and powder it fine in a blender. Mash the bananas and add to the rice powder. Melt the jaggery in a little water, strain, cool and add to the rice along with the coconut pieces. Keep this batter aside for at least three hours. Heat ghee in the special neyyappam karahi. Pour spoonfuls of the batter into the depressions. When one side is cooked, turn the neyyappams quickly and fry for a minute. Make all appams this way.

Printer friendly page  
Send this article to Friends by E-Mail

Metro Plus    Bangalore    Chennai    Hyderabad   

Features: Magazine | Literary Review | Life | Metro Plus | Open Page | Education Plus | Book Review | Business | SciTech | Entertainment | Young World | Property Plus | Quest | Folio |


The Hindu Group: Home | About Us | Copyright | Archives | Contacts | Subscription
Group Sites: The Hindu | Business Line | The Sportstar | Frontline | The Hindu eBooks | Home |

Comments to : thehindu@vsnl.com   Copyright 2004, The Hindu
Republication or redissemination of the contents of this screen are expressly prohibited without the written consent of The Hindu