CHICKEN TIKKA

HOW TO COOK OVEN GRILLED CHICKEN TIKKA

INGREDIENTS :

Marinade 1 :

• Clean and cut the chicken into small cubes. 
• Marinate the chicken Pieces with Marinade 1 and leave it aside for 20-30 Minutes.
• In a large bowl mix all the ingredients for Marinade 2.
• Mix the Chicken Cubes into it and mix well until all the chicken pieces are well coated with the marinade.
• Now add few drops of oil to the above and mix gently.
• Soak the wooden skewers for at least 30 minutes in water.
• Leave it in the refrigerator for 3-4 hrs or overnight.
• Just before grilling, line the marinated Chicken Cubes into the skewers.
• Pre-heat the oven to 450° F/230°C.
• Place the pan at the top level in the oven, if it is browning soon remove and keep it on the middle rack.
• Allow the chicken to be grilled for about 10-15 min.
• Baste the chicken with some Oil/ Butter.
• Then flip it up and roast it again for 10-15 min.
• Check whether the chicken is cooked.  
• Remove it from the oven.
• Can serve with Onion rings, Sliced Bell Peppers, Coriander leaves with a drizzle of  Lemon Juice.
• Goes well with Green chutney.

• Grind Mint leaves, coriander leaves with 1 or 2 green chillies and a teaspoon of lemon juice.  
• Add some black salt and adjust salt as needed. Add a pinch of sugar to retain the green colour.

• For best results only use Hung curd or very thick curd.
• Make sure to drain off all excess water from the curd before adding it to the marinade.
• Boneless Chicken Bytes suits well for the recipe.  
• Can cook Lamb pieces, Paneer etc., in the same method.
• Can use a barbecue grill or tandoor oven which will give the authentic smoky flavour.
• Can use normal Chili powder too, Kashmiri Chilli Powder is less hotter and gives red colour to  the dish, even without adding food colour.
• I have not used the food colouring in this recipe.
• Sprinkle some Chaat Masala over the grille chicken pieces, if preferred. 
• Adjust the time of cooking according to your oven settings.  
•  If Chicken Tikka is prepared as an appetizer, then add few teaspoons of Gram Flour to the marinade.
• If the chicken bytes are grilled for Chicken Tikka Masala avoid adding Gram Flour, as this would entirely change the taste of the Gravy. 
• Add these wonderful Oven Grilled Chicken Tikka into a creamy & rich Gravy and convert it into tasty Chicken Tikka Masala.

TOMATO PULAO

HOW TO COOK TOMATO PULAO

INGREDIENTS :

Spices :

METHOD :

• Wash the Basmati rice until the water runs clear.
• Soak the rice for 20 minutes.
• Boil the water and keep it aside.
• Heat Ghee in a pan, fry the ingredients mentioned under 'Spices' for a while in a very low flame.
• Add Onions and Green Chillies to the above and saute until onions turn translucent.
• Add Ginger-Garlic paste and saute until they are aromatic.
• Add Turmeric Power and Red Chilli Power to the above and fry for a while on a low flame.
• Add finely chopped Tomatoes and cook them until they are soft and oil separates from the mix.
• Drain the soaked rice and add it to the above.
• Fry this for 5-7 minutes on a very low flame.
• Pour the Water and Salt and mix well.
• Allow it to boil.
• Cover the pan and cook the rice on a low flame until the water is totally absorbed and the rice is well cooked.
• Allow it to cool for few minutes.
• Add One tbspn of Ghee to the cooked rice and fluff them up.
• Garnish it with Mint and Coriander Leaves.
• Serve it along with Curd Raitha / Vegetable Salad.
• Goes well with Mutton Kola Urundai Curry, Chicken Curry or Vegetable/Non Vegetarian Kurmas.
• Curries like Butter Chicken, Mutton Rogan Josh, Lamb Korma complements well with Tomato Pulao..
•  Tomato Pulao can be served along with Dry side dishes like Tandoori Chicken or Chicken Tikka, Chicken 65, Gobi Manchurian.
• Ennai Kathirikkai Kuzhambu or simple Dhal Curries also goes well with Tomato Pulao. 

NOTES:

• Can substitute half the amount of ghee with oil.
• Can also add some classic vegetables in Tomato Pulao Recipe.
• If the tomatoes are tangy, adjust accordingly.
• Adjust the number of green chillies and red chilli powder to your spice preference.
• Can use Basmati Rice / Jeeraka Samba (Kaima)/ any long grain rice variety for this dish.

Onam: The Festival of Harvest and Tradition in Kerala

    Onam, Kerala's iconic harvest festival, celebrates the homecoming of the legendary King Mahabali. The 10-day long festivities begin with Atham, leading up to the grand day of Thiruvonam. Steeped in rich culture and tradition, Onam is not just a festival—it’s a magnificent celebration of Kerala’s vibrant heritage.

Highlights of Onam Celebrations: A Glimpse into Kerala's Culture

      Onam is a visual and cultural treat. From Athapookalam (floral designs) that adorn homes to the thrilling Vallam Kali (snake boat races) on Kerala’s backwaters, the festival is a dynamic affair. Traditional games and cultural performances like Onakalikal, the graceful women’s dances—Kaikottikali and Thumbi Thullal, and the energetic folk performances of Kummatti Kali and Puli Kali create a festive atmosphere throughout the state. Yet, no aspect of Onam shines brighter than the grand feast, Onasadhya.

The Culinary Highlight: Onasadhya – A Grand Feast on Banana Leaves

Why Food is the Heart of Indian Festivals

     Indian festivals are synonymous with food, and Onam is no exception. Onasadhya, the sumptuous vegetarian feast served on a banana leaf, is the epitome of Kerala’s culinary heritage. It’s not only a feast for the eyes, but also a delight for the taste buds, featuring a wide array of dishes with rich flavours and textures.

The Art of Serving Sadhya

     The traditional Sadhya is a grand banquet with anywhere from 5 to 24 dishes, sometimes extending to a whopping 64 items! What makes the Onasadhya unique is its balance of all six tastes—sweet, salty, spicy, sour, bitter, and pungent—in a single meal. This perfect harmony of flavours, served in a specific order, is what makes it a standout in Kerala’s food culture.

What Makes the Onasadhya Special?

      The star of the Onasadhya is undoubtedly the Kerala Rose Matta Rice, which is complemented by a selection of starters, pickles, curries, and accompaniments. The meal concludes with a delightful array of desserts like Payasams & Pradhamans, which bring the feast to a sweet end. Finally, the meal is washed down with Sambharam(spiced buttermilk), ensuring the food is well digested.

Local Flavours, Global Appeal

     What sets Kerala’s Onasadhya apart is its use of local ingredients. Almost every dish features the region’s favourite produce—coconut, coconut oil, and coconut milk—imparting the unique flavours that make Kerala the "God’s Own Country".

Discover more culinary delights from God's Own Country - Kerala, by exploring a comprehensive recipe collection here...

The Art of Serving Sadhya: A Legacy Passed Down from My Achan 

    Sadhya, the traditional vegetarian feast of Kerala, is uniquely served on a fresh banana leaf, a practice that has been passed down for generations. The banana leaf is spread in front of the guest, with the narrow end, or naaku ela, towards the left. Every dish has a designated spot on the leaf, and it’s not just for aesthetics—it follows a specific tradition!

    I learnt this beautiful custom from my Achan (dad), who was always particular about how a Sadhya should be served. His teachings have been so strongly imprinted in my memory that I continue to follow the tradition strictly, ensuring that the banana leaf is placed with the tip end on the left, just as he did. Whether it’s a simple family meal or a grand feast, I honour this legacy every time I serve Sadhya.

The Ritual of Serving

    Left Side for Smaller Quantities and Right Side for Side Dishes of a slightly bigger quantities.  Certain items like Nurungu (snacks) and pickles are placed on the left side of the banana leaf, a deliberate choice since they are taken in smaller quantities. Moving from left to right, from smaller serving of dishes gradually to the larger side dishes which complement the main rice-based course.

A Step-by-Step Guide to Sadhya Dishes

Placement of Dishes: The Art of Sadhya Presentation  

    The serving begins from left to right, starting with a pinch of salt to awaken the taste buds, followed by a fresh Banana or Pazham Nurungu.

    Then comes the Pappadam followed by mouth-watering line-up of snacks like Sharkkara Upperi, Nendrakaya Varuthathu (Banana Chips). Moving further along the leaf, you’ll find pickles such as Kadumanga Achar (Cut Mango Pickle), Vadukapuli Naranga Achar (Wild Lemon Pickle), Inji Puli (Tamarind Ginger Curry). These tangy delights are served sparingly, as their sharp flavours balance the meal.

For more variety of Kerala Pickles, click here...

    The upper half of the banana leaf is reserved for side dishes like Pachadi, Kichadi, Thoran/Poriyal, Mezhukkupuratti/Upperi, Avial, Koottukari, Erissery, Olan, Kalan, Theeyal, Madhura Curry. These dishes are placed in an orderly manner to complement the main course.

For a wide range of Sadhya Side Dishes, explore the link...

Here’s a breakdown of the items traditionally served in a Sadhya

Nurungu / Snacks

• Sharkkara Upperi
• Nendrakaya Varuthathu (Banana Chips)
• Nendhra Pazham Puzhungiyathu (Steamed Banana)

Thodu Curry/Pickles

• Kadumanga Achar (Cut Mango Pickle)
• Vadukapuli Naranga Achar (Wild Lemon Pickle)
• Inji Puli (Tamarind Ginger Curry)

Side Dishes

• Pachadi
• Kichadi
• Thoran/Poriyal
• Mezhukkupuratti/Upperi
• Avial
• Koottukari
• Erissery
• Olan
• Kalan
• Theeyal
• Madhura Curry

Rice & Curries: The Heart of Sadhya

Kerala Rose Matta Rice - An Ubiquitious item for a Sadhya

    The lower half of the leaf is reserved for the rice, traditionally Kerala Rose Matta Rice. It is served in the centre-bottom portion of the leaf, followed by an array of delicious curries. First comes the rich and flavourful Parippu Currry, generously drizzled with Ghee. Then, the comforting Sambar, Pulissery, and Moru Curry take their turns. Rasam, a tangy and spiced soup, is served next, and the meal concludes with a cooling portion of Curd or Buttermilk, which aids digestion.

Ozhichu Curries:

• Parippu Currry
• Sambar
• Pulissery
• Moru Curry
  
• Rasam
• Curd or Buttermilk

Sweet Endings: Payasam and Pradhaman   

Payasams

• Ambalapuzha Paal Payasam
• Paalada Payasam
• Ari Payasam
• Semiya Payasam
• Vermicelli Sago Payasam
• Sago Payasam
• Apple Sago Payasam
• Carrot Payasam
• Aval Payasam
• Karikku/Elaneer Payasam
• Kasa Kasa Payasam
• Caramel Payasam
• Jackfruit & Rice Payasam

Pradhamans

• Ada Pradhaman
• Gothambu Pradhaman
• Parippu Pradhaman
• Chakka Pradhaman
• Mambazha Pradhaman
• Nendhrapazha Pradhaman
• Kadhalipazha Pradhaman
• Kadala Parippu Pradhaman

Kadumpayasams

• Aravana Payasam
• Ney Payasam
• Kavuni Arisi Payasam

For more delectable Payasam, Pradhamans & Kheer Recipes, click here...

Sambharam: The Final Drink

Sambharam - Nadan Pacha Moru

    To finish off this elaborate feast, Sambharam (spiced buttermilk) is traditionally served. It helps digest the rich meal and leaves a refreshing aftertaste. Some hosts even serve Sambharam (spiced buttermilk) as a final drink, ensuring a refreshing end to the elaborate meal. In some parts of Kerala, the water served during Sadhya is flavoured with medicinal herbs, such as Karinjali Vellam, Pathimuga Vellam, or Jeeraga Vellam, making the experience even more special.

For a detailed recipe of Sambharam, Click here... 

The Tradition of Folding the Banana Leaf: A Symbol of Satisfaction in Sadhya

    Once the meal is over, tradition dictates that the banana leaf should be closed by folding it inward, towards you. This signifies satisfaction with the meal. Folding it outward, away from you, on the other hand, is a gesture of dissatisfaction. This small, yet significant detail has been followed for generations, adding to the cultural richness of Sadhya.

Celebrating Onam with Sadhya!

    The unique arrangement and specific serving order of a Sadhya on a banana leaf make it a cultural and culinary experience like no other. Whether it’s the bold spices, the array of local vegetables, or the lavish desserts, each component of the Onasadhya is designed to please the senses while reflecting the rich food traditions of Kerala.

Happy Onam!

SM

Traditional Chakka Pradhaman Recipe - Kerala’s Classic Jackfruit Dessert

Chakka Pradhaman Recipe: The Ultimate Kerala Jackfruit Payasam Recipe

A Kerala Sadhya Favourite, Perfect for Onam and Vishu Celebrations!

    When it comes to traditional Kerala desserts, Chakka Pradhaman (Jackfruit Payasam) holds a special place. This rich, velvety dessert made with jackfruit, coconut milk, and jaggery is a must-have for any festive Kerala Sadhya. Whether you're celebrating Onam, Vishu, or any special occasion, Chakka Pradhaman adds that final touch of sweetness and nostalgia to the feast.

What is Pradhaman? The King of Kerala Payasams

    Pradhaman is a type of Kerala payasam (pudding) that’s traditionally made with coconut milk and jaggery (unrefined cane sugar), giving it a rich, creamy, and caramelized flavour. While there are several varieties of Pradhaman such as Parippu Pradhaman, Ada Pradhaman, and Gothambu Pradhaman, Chakka Pradhaman stands out for its exotic use of jackfruit as the main ingredient. Check out my full collection of Kerala Payasams for more festive desserts!

Why is Pradhaman Essential in a Kerala Sadhya?

A Kerala Sadhya (banquet) is incomplete without a Pradhaman and/or Payasam to finish the meal. This traditional feast is a grand affair with 20+ accompaniments and is served on a banana leaf, making it a cultural experience in itself. The Sadhya is usually concluded with Pradhaman, sometimes paired with Pappadam and Pazham (banana), blending sweet and savoury tastes in perfect harmony.

Chakka Pradhaman: A Dessert, Rooted in Tradition

The Star Ingredient: Jackfruit

    For this Thiruvonam, I prepared Chakka Pradhaman using fresh, seasonal jackfruit. The jackfruit is ground and cooked with jaggery syrup, creating a beautifully caramelized base, while the subtle flavours of cardamom and dry ginger powder add warmth and complexity to the dish. The rich, creamy texture of this payasam comes from the liberal use of fresh homemade coconut milk.

How to Make Chakka Pradhaman

Here’s how I usually make this delectable dessert:

• Fresh Jackfruit: I used fresh jackfruit pieces, though you can also opt for Chakka Varattiyathu/Vilayichathu (jackfruit preserved in jaggery syrup) for a more intense flavour.
• Cooking the Jackfruit: The jackfruit pieces are ground and cooked in a thick jaggery syrup.
• Flavour Enhancers: To bring out the best of this dessert, I used cardamoms and dry ginger powder, which blend beautifully with the natural sweetness of the fruit & jaggery.
• Coconut Milk: Homemade coconut milk, added in stages, gives this dessert its iconic rich texture, making each bite smooth and indulgent.

    The fragrance of jackfruit and the rich, tropical notes of coconut milk combine to make this Chakka Pradhaman a one-of-a-kind dessert, perfect for festive occasions.

Variations of Pradhamans: What Else Can You Try?

If you’re a fan of Kerala Payasams, you might want to explore other types of Pradhamans, each offering a unique flavour profile:

• Parippu Pradhaman (Moong Dal Payasam)
• Ada Pradhaman (Rice Flakes Payasam)
• Nendhra Pazha Pradhaman (Ripe Nendhra Banana Payasam)
• Gothambu Pradhaman (Broken Wheat Payasam)
• Mambazha Pradhaman (Mango Payasam)
• Kadhali Pazha Pradhaman (Red Bananas & Rice Payasam)
  

    Each variety brings its own twist on the classic Pradhaman recipe, making them perfect for different occasions.

Make Chakka Pradhaman Part of Your Festive Sadhya

    Are you ready to add a delicious twist to your Onam or Vishu feast? Try making this Chakka Pradhaman and take your taste buds on a journey through Kerala’s culinary heritage.

For a wide collection of  Kerala Payasam and Pradhaman recipes, click here...

How to Make Chakka Pradhaman – Kerala’s Unique Jackfruit Payasam

A Traditional Dessert Perfect for Festive Sadhyas

    Chakka Pradhaman, also known as Jackfruit Payasam, is a beloved traditional Kerala dessert, especially served during Onam and Vishu Sadhyas. Made with ripe jackfruit, creamy coconut milk, and sweet jaggery, this delightful payasam is a must-have for any festive feast. Follow this easy recipe to bring an authentic taste of Kerala to your table!

Ingredients for Chakka Pradhaman

• 10–12 Nos. Jackfruit Pods (Seeds removed)
  
• 1/2–3/4 Cup Jaggery
• 3/4 Cup Water
• 1 Cup Thick Coconut Milk
• 2 Cups Thin Coconut Milk
• 3 Tablespoons Ghee
• 3 Teaspoons Coconut Pieces
• 10–12 Nos. Cashew Nuts
• 10–12 Nos. Raisins
• 6 Nos. Cardamom
• 1/2 Teaspoon Dry Ginger Powder

Step-by-Step Method to Make Chakka Pradhaman

Prepare the Jaggery Syrup

• In a pan, add jaggery and water and bring it to a boil over high flame. Once it starts boiling, lower the flame and let it simmer for 5-6 minutes. Strain the syrup to remove any impurities.

Make the Jackfruit Paste

Cook the Jackfruit Paste with Jaggery Syrup

Flavour the Pradhaman

• Grind the cardamoms with a small amount of sugar to create a fine powder. Add this cardamom powder and dry ginger powder to the jackfruit mixture. Stir well to combine and let it simmer for a couple of minutes.

Add Thin Coconut Milk

• Pour thin coconut milk into the mixture and continue cooking on a low flame. Stir occasionally, allowing the flavours to blend well.

Add Thick Coconut Milk

• Finally, add the thick coconut milk and let the pradhaman cook on low heat for another few minutes, stirring continuously to achieve a creamy consistency. Be careful not to overcook at this stage.

Garnish and Serve

• In a small pan, heat ghee and fry the coconut pieces until they turn aromatic and lightly browned. Then fry cashew nuts and raisins until golden brown. Add these to the pradhaman, giving it a final mix.

    Your Chakka Pradhaman is now ready! Serve hot or cold, and enjoy this divine dessert as part of your next Sadhya.

Pro Tips & Notes for the Best Chakka Pradhaman

• If jackfruit isn’t in season, you can use Chakka Varattiyathu (preserved jackfruit in jaggery syrup) for an equally delicious version. This stored jackfruit can last up to 6–8 months and is often used to make Chakka Pradhamans and also Chakka Appam/Ada & Unniyappams.
• For a richer flavour, use fresh homemade coconut milk.
• Stir continuously while adding coconut milk to prevent curdling.
  

Best Kerala Chakka Pradhaman recipe for Onam Sadhya!

    If you’re looking to elevate your Onam or Vishu Sadhya, look no further than Chakka Pradhaman. The balance of flavours in this dessert makes it a showstopper. Pair it with Pappadam and Pazham for that authentic Kerala experience, or enjoy it on its own as a delicious conclusion to a hearty meal.

    This dessert isn’t just about the flavour—it’s also about honouring Kerala’s culinary traditions. Using seasonal ingredients like jackfruit and coconut milk keeps the recipe rooted in its cultural significance, making it more than just a dish; it’s a connection to Kerala’s rich food heritage.

HORSE GRAM

• It is high in Iron, Calcium and Protein. 
• Horse Gram has the highest Calcium content among Pulses.
• It is one of the richest vegetarian sources of Protein
• Horse Gram is low in Fat.
• It is high in Carbohydrate content.
• It is low in Lipid and Sodium content.
• The slow digestibility of the starch makes it ideal for Diabetics
•  It is also best for Obesity.

Horse Gram as Medicine:

• Horse gram is rich in polyphenols, flavonoids and proteins, the major antioxidants. It helps to keep your body young and vibrant! 
• Horse gram seeds have the ability to reduce high blood sugar, by slowing down carbohydrate digestion and reducing insulin resistance.It is one of the best Diabetic friendly food.
• It is used for the treatment of Asthma & Bronchitis.
• It is also used in the treatments of Kidney Stones and Urinary Discharge.
• It also treats Leucoderma and Heart Diseases. 
• Ayurvedic Cuisine uses Horse Gram to treat Jaundice or Water Retention.
• Horse gram has the power to cure Rheumatism, Worms, Conjunctivitis and Piles.
• Horse gram has Astringent and Diuretic Properties, which proves beneficial for extracting Phlegmand controlling Fever.
• It also helps to reduce the Cholesterol levels. 
• The lipid extracts of this legumes are beneficial for treating Peptic Ulcers.
• It can reduce Flatulence and control various Menstrual Problems.

Obesity :

"Elachavanukku Ella Kudu, Kozhuthavanukku Kolla Kudu" is a famous Tamil saying which tells Feed a Frail Person with Sesame Seeds and an Obese Person with Horse Grams.

Cooking Methods :

Sprouting :

Soaking and Cooking :

Dry Roasting :

RECIPES WITH HORSE GRAM :

• Horse Gram / Kollu Masiyal
• Horse Gram / Kollu Chutney
• Horse Gram / Kollu Sundal
• Horse Gram / Kollu Rasam
• Horse Gram / Kollu Podi

KOLLU / HORSE GRAM RASAM

HOW TO COOK KOLLU /HORSE GRAM RASAM

INGREDIENTS :

To Cook Kollu/Horse Gram :

For Kollu/Horse Gram Rasam :

KOLLU / HORSE GRAM MASIYAL

      Kollu/Horse Gram Masiyal is synonymous to Kongu Cuisine. Though the least famous lentil variety, it is one of the most nutritious lentils filled with health benefits.  It is considered to be a 'Miracle Pulse'.  The main health factor behind this pulse being a fat burner according to Ayurveda. Horse Gram is extensively used in Kongu Cuisine and various recipes like Kollu Rasam, Kollu Podi, Kollu Thogayal are few to mention.
     A regular Kongu Cuisine is a wonder in simplicity. Easy to prepare dishes, with an everlasting and relishing taste to follow, with unique nativity and style of the vast region comprising Kongunadu.  The use of local spices, especially the use of local produces like Turmeric, Coconut, Groundnut, Sesame Seeds and extensive use of Lentils & Pulses are specific to the region.  Kongu Cuisine is healthy and nutritious with less usage of oil and spices.
    Let me contribute this recipe to late Chef Jacob Sahaya Kumar Aruni, who researched Kongunadu’s culinary traditions extensively.  I recreated this Kollu Masiyal Recipe from his show Jacob's Kitchen.  The freshness of the Dry Roasted Masala powder adds a flavour exquisite to the dish.  Have this Kollu/Horse Gram Masiyal & steamed Rice with a hearty drizzle of Sesame Oil or Ghee.

For more Recipes with HORSE GRAM/KOLLU, Click here...


Cuisine - Kongu Cuisine (Coimbatore, Tamil Nadu)
Course - Side Dish
Spice Level  - Medium
Difficulty - Medium
Serves - 4
Author - SM


Soaking Time - 6-8 Hours
Preparation Time - 10 - 15 Minutes
Cooking Time - 15 - 20 Minutes


For more Recipes from KONGU CUISINE, Click here...

HOW TO COOK KOLLU / HORSE GRAM MASIYAL

 

INGREDIENTS :

To Cook Kollu/Horse Gram :

Kollu/Horse Gram - 1/2 Cup

Water - 11/2 - 2 Cups

• Dry Roast the ingredients mentioned under for 'Masala Powder' in a very low flame until  all the ingredients are dry and aromatic 
• Allow it to cool. Grind the spices into a fine powder and keep it aside.
• Meanwhile, Heat Sesame Oil in a Pan.
• Saute finely chopped Shallots and Garlic until onions turn translucent.
• Add Tomatoes and saute until it turns soft & cooked.
• Add dry roasted & ground Masala Powder and mix it well. 
• Add Cooked Horse Grams along with a dash of Salt and half a cup of cooked water and mix well. 
• Turn off the heat and allow it to cool.
• Gently mash the ingredients with a potato masher/mathu.
• Alternatively, can briefly grind the mixture into a coarse paste in a blender. 

• Heat Sesame Oil in a pan.
• Splutter the Mustard Seeds, Dry Red Chillies and Curry Leaves.
• Pour this mixture into the Kollu/Horse Gram Masiyal.
• Serve Kollu/Horse Gram Masiyal hot along with Rice topped with a drizzle of Sesame Oil or Ghee.