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SOUTH INDIAN

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Traditional Taste of Kerala(Aranmula sadya)

Traditional Kerala Style Sadya (Vallasadya) The Sadya as such would be served on the banana leaf. The strict serving protocol as for any Kerala Sadya applies to Vallasadya too. Curries that are served on the leaf are classified into three: taste enhancers, accompanying curries and pouring curries Vallasadya has around 72 dishes maximum). Held in Kerala's backwaters at the end of monsoon season, the Aranmula Vallasadya is considered one of India's largest vegetarian feasts, with as many more than 70 dishes at one meal. The first item to be served will be Theertham (water used to wash the deity) followed by Kalabham (holy sandal paste) along with flowers which the lord has adored. This is followed by serving Thrikai Vena (Butter which was offered to the deity). The sadya servings start from the extreme left. It starts with Fried chips: Five types of fried chips (Upperi)- • Unripen Banana (Nendran), • Jaggery coated Banana (Sarkaravarattiyathu), • Yam (Chena),

Nadan kozhi curry Kerala style

Cooking Time : 50 minutes Preparation Time :10 minute Total Time : 1 hour Ingredients Chicken - 1kg Margination Pepper powder 1 teaspoon Turmeric powder 3/4 teaspoon Salt 1 teaspoon Masala Gravy Ginger (grinded) - 1 t bsp. Garlic (grinded) -1 tbsp. Onion (medium) -3 Nos Tomato (medium) -2 Nos Curry leaves (Sprig) - 3 Nos Fresh Coconut cut small piece - 1/2 Turmeric powder - 1/2 tsp. Kashmiri Chilly Powder - 2 tbsps. Coriander Powder - 4 tsps. Garam masala Powder - 1 tsp Fennel Seed Powder - 1 tsp Water - 1 1/2 cups Coconut oil - 3 tablespoon Salt as per required DIRECTION 1. Marinate the cleaned chicken pieces with the ingredients listed under margination. Keep it aside for 30 minutes. 2. After the chicken is ma

SUMMER BONANAZ

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