BUTTER BEANS KORMA

INGREDIENTS
Boiled Butter Beans - 250gms ( boiled with a pinch of turmeric and salt )
Onion - 1 ( siced )
Green Chillies - 2 ( sliced )
Cardamom - 2
Cloves - 2
Cinnamon - 1 inch piece
Star Anise - 1
Coconut milk - 1 / 2 cup
Salt - to taste
Coriander Leaves - 3 Tbsps ( chopped )
Coconut Oil - 3 Tbsps

TO GRIND
INGREDIENTS
Coconut - 1 / 2 cup
Green Chilies - 2
Ginger - 1 / 4 inch piece
Garlic - 3 cloves
Soaked Cashew nuts - 15
Fennel Powder - 1 Tsp
Salt - a pinch

METHOD
1. Grind all the ingredients to a smooth paste and set aside.
2. Heat oil in a pan and add the whole spices.
3. Now add the sliced onions and green chillies.
4. Saute till onions turn pink.
5. Add the ground paste and saute for 5 minutes.
6. Add the cooked butter beans and little water.
7. Cook in a low flame for 10 minutes.
8. Add salt to taste and the coconut milk.
9. Simmer for 3 minutes add coriander leaves and
     remove pan from stove.

Note :  Can be served with bread / roti / chapathi.

SWEET POTATO KHEER

INGREDIENTS
Boiled Sweet Potatoes - 250 gms
Full cream milk - 1 litre
Sugar - to taste
Soaked Cashewnuts - 25gms
Cardamom powder - 1 Tsp
Soaked Pistachios - 10 ( chopped )
Soaked Cashewnuts - 10 ( chopped )
Soaked Almonds - 10 ( chopped )

METHOD
1. Mash the sweet potatoes with a fork or masher to a fine paste.
2. Grind the soaked 25 gms of cashewnuts to a fine paste and keep
     aside.
3. Boil the milk in a pan and add the mashed sweet potatoes.
4. Cook for 15 minutes in a low flame and add the cashewnut paste.
5. Cook for some more time till the milk reduces to half.
6. Add the chopped nuts and sugar to taste, keep stirring till you
   get the kheer consistency.
7. Add cardamom powder and remove pan from stove.
8. Serve warm or chilled.

EASY TOMATO BIRIYANI

INGREDIENTS

Cooked Basmathi Rice - 2 cups

Tomatoes - 4 ( sliced )

Onions - 3 ( sliced )

Green Chillies - 4 ( sliced )

Chilli Powder – 1 Tsp

Turmeric Powder - 1 / 2 Tsp

Ginger & Garlic paste – 2 Tsps

Garam Masala Powder – 1 Tsp

Coriander Leaves - 4 Tbsps ( chopped )

Mint leaves - 4 Tbsps ( chopped )

Cardamom – 2

Cinnamom – 1 stick

Star Anise - 1

Salt - to taste

Ghee - 3 Tbsps

TO GARNISH

Fried Cashewnuts -15

METHOD

1. Heat ghee in a pan and add the whole spices.

2. Add the sliced onion when it turns pinkish add the

    ginger garlic paste, sliced green chillies and tomatoes.

3. Saute till tomatoes are soft and raw smell is no more. 

4.Add salt to taste and the spice powders.

5. Add the chopped coriander leaves and mint leaves.

6. Now add the cooked basmathi rice and mix well.

7. Serve hot with potato chips papad or fried chicken.

SADHYA @ HOME SWEET HOME !!!!!!!!!! :) :)

WISH YOU ALL A VERY HAPPY ONAM !!!!!! :) :)

ONAM WISHES IN ADVANCE !!!!!! :) :)

MAY THE SPIRIT OF ONAM BE WITH YOU

IN  

            WHATEVER YOU DO
            WHATEVER YOUR WISH
            WHATEVER YOU DREAM

AND
           
            WHEREVER YOU ARE

           
       

WE WISH ALL THE VIEWERS AND FOLLOWERS
A VERY HAPPY AND PROSPEROUS ONAM !!!!!

ADA PRADHAMAN

INGREDIENTS
Ada- 250 gms
Jaggery - 400 gms
Thick Coconut Milk - 1 cup
Coconut Milk - 6 cups
Dry Ginger Powder - 2 pinches
Cardamom Powder - 1 Tsp
Ghee - 3 Tbsps

TO GARNISH
Cashewnuts - 15
Raisins - 15
Ghee - 1 Tbsp
METHOD
1. Heat ghee in a pan and fry the cashewnuts followed by
    raisins to a golden brown.
2. Keep aside till use.

METHOD
1.Wash the ada well in water soak in warm water for 30 minutes
    and strain well.
2. Heat 1 Tbsp of ghee in a pan and roast the ada in a low
    flame to a golden brown colour.
3. Powder the jaggery and add some water to it and keep the
    vessel in stove.
4. Once the jaggery is dissolved, remove the vessel from stove
     and strain the syrup to remove impurities.
5. In a heavy bottomed pour 4 cups of coconut milk and when it
    slightly boils,add the roasted ada.
6. Cook ada till soft, pour the jaggery syrup and allow it to cook till
     the mixture becomes slightly thick.
7. Add the remaining 2 cups of coconut milk and dry ginger powder.
8. In a medium flame stir in the pradhaman occasionally till you get
    the right consistency.
9. Lower the flame , add the thick coconut milk , stir once , simmer for
    two minutes and add the cardamom powder and remaining ghee.
10. Remove the pan from stove, garnish with fried cashewnuts and raisins.
11. Serve warm or chilled as desired.

Note : Adjust the sweetness of pradhaman to suit your palate.
          The amount of coconut milk depends on the nature of the
           ada , sometimes you might need a little more or less.