Just to share with you….
Aviyal is a traditional Kerala dish. It has lot of vegetables in it. Aviyal again is a dish prepared with as many vegetables as one can get. There is a legend about this dish. The maharaja of Travencore used to perform Murajapam everyyear, a vedic seminar, in which a large number of vedic scholars participated. One year it so happened that there was no vegetables left on the last day of the Murajapam.. Only few pieces of various vegetables left over from the previous days were available. The cook cut all the left overs into long thin pieces and prepared “Aviyal.” The king liked the dish so much and presented him with a gold bracelet so much and ordered that this dish be served every year since then. All vegetables go in it, except perhaps, some mushy vegetables, like, tomato, brinjal, ladies fingers, cabbage, cauliflower, beetroot (it stains the dish), radish, turnip, onion, sweet potato, etc.
NOTE: All vegeatables are not must . If you have atleast 4 or 5 you can make this Aviyal.
Ingredients
1. Raw banana or plaintain ( Valakkai) - 1
2. Elephant yam (Chenakilangu) – 1 cup
3. Carrots (big) – 1
4. Drumstick (Muringakka) – 1
4. Potato (peeled but not cooked) - 1/2 cup
5. Beans – 5
6. Green chillies - 4 or as needed
7. Raw mango - 1 slice (optional)
8. Turmeric powder - 2 tsp
9. Yellow Pumpkin – 1/2 cup
10. Avarakkai – 1/2 cup
11. Seppankilangu - 1/2 cup
12. Coconut Oil - 2 tsp
13. Salt as required
For grinding
1. Grated coconut – 2 cups
2. Cumin seeds(Jeerakam) – 1/2 tsp
3. Curry leaves – 1 sprig
4. Small onions(Kunjulli) – 8 nos
5. Curd – 1/4 cup
Preparation
1. Cut all the vegetables lengthwise of 1/2 inch thickness. All vegetables should be of same size.
2. Cook vegetables with water, salt and turmeric powder.
3. Add turmeric powder only when the water with vegetables starts boiling.
4. Grind together the coconut, cumin seeds, curry leaves, small onions and a little curd (as mango can be sour enough).
5. Once the vegetables are cooked, add the ground paste.
6. Cook till the raw coconut is cooked.
7. Do not over cook as the whole mix will dry up. Once cooked add oil and mix well.
Tips
You can add tamarind instead of curd.
Just to share with you…
This is a Punjabi recipe. My friend learnt this sweet form her Punjabi neighbour and she made this sweet for us when we visited her. This taste exactly like Tamilnadu’ s Palcova. We liked it a lot. This is very simple , easy to make and a different dish than the traditional dish. One thing you should be careful about making this sweet is you have to stir the contents at regular intervals otherwise it will get spoiled totally. Lot of patience is need for making this dish. Don’t try this in hurry. I did that mistake and 3rd time only I got this exactly how it is supposed to be.
Ingredients
1. Dry milk powder – 3 cups
2. Sugar – 1 cup
3. Heavy whipping cream – 1 cup
4. Ghee – 3 tsp
Preparation
1. Just mix all the ingredients in microwave safe bowl.
2. Put the bowl in a microwave for a total time of 5-10 minutes (time deponds on the power of microwave). Make sure that you take the bowl out after each 2 minutes and stir it and put it back again to heat.
3. Take a flat plate or tray, roll the mixture on it flat. Cut into diagonal or square shapes as desired and allow it to cool till it becomes dry. Milk burfi is ready
Tips
Don’t feel bored for stirring the mixture. The secret of success lies there only. Also be careful that the color shouldn’t change. If it got changed recipe is screwed up.