Pineapple Pachadi Kerala Sadya Style

Ingredients for Coconut Paste:

• ¼ cup freshly grated coconut
• 1 green chili, chopped (adjust to taste)
• ½ teaspoon mustard seeds
• ¼ teaspoon cumin seeds
• Water, as needed

Other Ingredients:

• 1¼ cups pineapple cubes (small, but not too fine – leave some texture)
• ¼ teaspoon turmeric powder
• 1–2 teaspoons jaggery (or sugar), to taste (optional if pineapple is very sweet)
• ⅓ to ½ cup water
• Salt, to taste
• ½ cup fresh curd (yogurt), whisked till smooth
• ½ tablespoon coconut oil for tempering
• ¼ teaspoon mustard seeds (for tempering)
• 1 dry red chili, deseeded
• 7–8 curry leaves

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Method:

1. Prepare Coconut Paste:
   In a blender, add coconut, green chili, mustard seeds, and cumin seeds. Add 2–3 tablespoons of water and grind until smooth. Set aside.

2. Cook Pineapple:
   Place pineapple cubes in a pan. Add turmeric powder, jaggery (if using), and enough water to nearly cover the pineapple. Cook on low-medium heat until pineapple softens and most of the water evaporates. Stir occasionally.

3. Add Coconut Paste and Salt:
   When the pineapple is tender, add the ground coconut paste and salt. Cook on low for 2–3 minutes, just until everything blends well. Be careful not to overcook.

4. Add Curd:
   Let the pineapple-coconut mixture cool to lukewarm, then gently stir in the beaten curd.

5. Prepare Tempering:
   In a small pan, heat coconut oil on low. Add mustard seeds and let them crackle. Add dry red chili and curry leaves; fry until the leaves are crisp.

6. Finish and Serve:
   Pour the tempering over the pachadi. Serve Pineapple Pachadi at room temperature with Kerala sadya or any vegetarian meal. Leftovers can be refrigerated for a day.

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This Pineapple Pachadi brings a sweet-sour balance, perfect for your Onam sadya spread!

INGREDIENTS

• ½ cup Red Cow Peas (Karamani)

• 2 cups Ash gourd (Kumbalanga / Poosanikkai) cubed

• 4 nos Green Chili slit (adjust to your spice level)

• 1 cup Thin Coconut Milk

• ¼ cup Thick Coconut Milk

• 1 sprig Curry leaves

• 1½ tsp Salt adjust as needed

• 1 tbsp Coconut Oil

INSTRUCTIONS

• Soak the Karamani / Red chori / Cow Peas in the water overnight. (minimum 6 hours) and pressure cook them

• Remove the skin of the ash gourd (white pumpkin) and cube it into medium size pieces.

• Add the cooked cow peas to a pan and add the chopped ash gourd cubes

• Add thin coconut milk. Cover the pan, keep the flame at medium, and allow the vegetables to cook in coconut milk.

• In between, please check if the ash gourd is cooking and add more water/coconut milk

• Once the ash gourd is cooked completely, add slit green chili, a sprig of curry leaves, and salt. Give a good stir.

• Now add the thick coconut milk. Keep the olan on low flame for a few minutes and give it a good mix. Make sure that we don't bring the mixture to boil

• Finally garnish with coconut oil and few more curry leaves.

• Relish the delicious Olan with Sambar or Mor Curry and enjoy this delicious Olan!

Tiffin Sambar

 Tiffin Sambar Powder:

Dhaniyalu 1/2 tsp
Jeera 1/2 tsp
Senaga pappu 1 tsp
Minapa pappu 1 tsp
Mentulu few
Rice 1/2 tsp
Dry roast and grind into fine paste

Tiffin Sambar Process:

Take 1/2 cup toor dal

Add onions

Add tomatoes 

Add green chillies 

Pressure cook them 

Once cooled down add garlic and tamarind and grind into fine paste 

Ina pot add oil and tiragamaata, tomatoes, pappu paste, water , Sambar powder , jaggery, salt and let it simmer add kothimira

Pulihora Powder

 Pulihora powder :

Seaga pappu - 1Tbsp

Minapa pappu -1Tbsp

Jeera - 1Tbsp

Few dhaniya -1/2 Tbsp

Few aavalu -1/2 Tbsp

Palak Paneer

Ingredients:

• 2 Onions - cut into 4ths
• 2 bunches Palak
• 10-15 Kaju
• Paneer cubes
• Ginger Garlic Paste
• Garam Masala
• Green chilies
• Salt
• Jeera

Procedure:

• In a pot bring water to a boil and boil the onion pieces for 8-10 mins and keep them aside
• In the same water boil the Kaju for 5-7 mins (till soft) and keep them aside
• In the same water boil the spinach for 5 mins and drop them in ice cold water to stop the cooking and to have the bright green color for palak
• Grind the Onion , Kaju (can add water to get smooth paste) and Palak SEPARATELY  to a amooth paste
• In a pan add oil once hot add Jeera, Ginger garlic paste, Onion paste and Garam Masala
• let the onions look only till very ligth brown (not dark brown) and add Kalu paste and let it cook till the paste starts sticking to the pan
• Add the green chilies and Palak paste to this paste and add little water if needed
• Add salt and paneer pieces and let it cook for 5 min Max else you will loose the bright green color
• Remove from heat and Enjoy with Jeera Rice / Naan/ Roti!!

Curry Powder - Version 2

Ingredients:

• 2 cups Minapa pappu
• 1 cup Senaga pappu
• 2 tea spns Jeera
• 3/4 tea spn Aawalu
• 1/2 cup Dhaniyalu
• 1/4 cup Dry coconut
• Red chillies
• 5-6 clovesGarlic

Procedure:

• Dry roast all the ingredients
• Grind them into a  little coarse powder
• We can use this powder with Egg plant, Beerakaya

Matri

Ingredients:

• All Purpose flour : 1 cup
• Whole wheat flour : 1/4 cup
• Ajwain/ Carrom seeds: 4tsp
• Warm water : 1/2 cup to 3/4 cup
• Salt to taste
• Oil for deep frying

Procedure:

• In a bowl mix all purpose flour, wheat flour, ajwain and salt
• Add 4-5 tbsp oil and mix till you are able to make a small pea sizes ball with this dough
• Add water little by little and kneed the dough, the dough should form as a ball but should hard 

• Pinch the dough into small balls like this

• Heat oil in a frying pan, and in the mean while roll the pinched balls into small chapati's with rolling pin

                               

• Using a fork make fer holes in the small chapati's, so the the Matri will not puff up and be crisp

• Once the oil is hot enough, fry all the matri, it takes around 3-4 mins on each side to get a golden brown color

• Matri are ready to eat with Tea!!!!

Mummified Pizza's

Ingredients:

• English muffins - 12
• Marinara Sauce(I used store bought)- 1 bottle
• Sliced Olives- 1 12 ounce can
• Mozzarella cheese slices -12 slices

Procedure:

• Pre- heat the oven to 375 F 
• Open the English muffins  or make them into two
• On each half spread the marinara sauce evenly
• Place two slices of olives as eyes
• Thinly cut strips out of the cheese slices and place them on the muffins to give a mummy's look
• Bake them at 375F for about 10-12 mins
• The Mummified Pizza's are ready to be serve hot Happy Halloween!!!!

White Witch Fingers with blood

Ingredients:

• Puff pastry sheets
• Roasted Almonds
• Parmigiana cheese
• All Purpose flour
• Hot Ketchup

Procedure:

• Thaw the pastry sheets completely
• Dust the work surface with a little all purpose flour
• Spread the pastry sheets and using a rolling pin, stretch the pastry sheet a little bit
• Using a pizza cutter cut the sheet into thin strips and sprinkle with cheese
• Lay them on a baking sheet and bake at 400F for 15 minutes
• When complete cooled insert the roasted almonds, to look like nails
• Serve warm with hot ketchup...for blood
• White witch fingers with blood are ready for munching!!!!

Aloo Val Papdi curry

Ingredients: 

• Val Papdi- 1/2 lb
• Aloo- 2nos
• Onions - 1nos
• Ginger garlic paste- 2tspns
• Jeera/ Cumin seeds- 3tspns
• Turmeric powder- 2 tpns
• Red chili powder- as per taste
• Salt - to taste
• Oil

Procedure:

• You can use the Val papdi as is if they are small and tender else, remove the fibrous strings from sides and make them into smaller pieces with hands
• Peel and chop the aloo  and onions the same size of val papdi
• In  a pad add oil and jeera seeds, once the seeds start to turn dark brown in color add the chopped onions and ginger garlic paste
• Saute the onions till golden brown and add the chopped aloo, cover it with a lid ad let it cook for 5-6 minutes
• Once the aloo is tender add the val papdi, salt, turmeric powder and few sprinkles of water and let it cook for 5-7 minutes. Keep mixing in between.
• Open and lid and check if the papdi is tender enough so that you can smash it with the spoon
• Add the red chili powder and cook it on a low flame for 5more minutes
• Serve hot with rice or roit!!!