SADYA...Traditional meal on banana leaf......5 RECIPES | How to make SADYA...Traditional meal on banana leaf......5 RECIPES

How to make SADYA...Traditional meal on banana leaf......5 RECIPES

1. A : FIRST PREPARATION : DESSERT CARROT PAYASAM ..
2. Let's begin with the Sweet Dish
3. Peel , wash & grate carrots using fine grater .Keep aside
4. Almonds...Soak in hot water , deskin, wash again & grind with little milk to a fine paste.Keep aside
5. Now to begin the cooking process
6. Heat ghee in a small kadai , add the finely grated carrots & sauté for few minutes till carrots are half cooked..Keep aside
7. Transfer the milk into a thick bottomed non stick deep dish .Heat the dish with the milk & bring it to a boil...stirring in between.
8. Once milk comes to a boil , lower the flame ,keep stirring so that the cream in the milk does not stick to the sides & continue cooking process until the milk is reduced to 1/3rd of its original quantity
9. Next add the sautéd carrots & cook for a further 5 minutes until the carrots are cooked
10. Mix in the ground almond paste & cook for a couple of minutes more
11. Next mix in the condensed milk & stir well in order to blend it within the milk mixture
12. Bring to a boil
13. Remove from fire & mix in the cardamon powder.
14. YUMMY CARROT PAYASAM ...With Brilliant peach color & great texture ready
15. B : NOW FOR 2nd PREPARATION : SAMBAR
16. Method for preparing Sambar as below
17. Let's begin the cooking process for Sambar
18. Wash , soak & cook.dal in cooker with little water. Remove & smash the dal well. Keep aside
19. Soak tamarind in hot water & extract pulp Keep aside
20. Heat about 1cup.water in deep vessel Add vegetables pieces one by one based on their individual cooking time...For example...add the elephant yam/ suran first..as it takes longer to cook followed by other veg..bhindi of course at the end
21. Add haldi powder , 2 slit green chillies & curry leaves & quartered to the above vegetables & cook till almost 3/4th cooked
22. While the vegetables are getting cooked ..prepare the ground Sambar paste ..Please see ingredients above.. Heat oil in small kauai. Add Sambar powder , grated coconut & few curry l.Sauté on low flame for a minute
23. Transfer above mixture to a mixer jar . Add haldi powder & asafoetida as mentioned under Sambar ground paste & grind with sufficient water to a fine paste consistency.
24. Coming back to the vegetables that are cooking. Once they are 3/4th cooked , Add the tamarind extract, Sambar masala paste & the smashed dal.Add little water & mix well .Water should be sufficient to get normal Sambar consustency
25. Add salt to taste . Boil well for about 5 to 7 minutes. Check seasoning & adjust if necessary
26. Now ..TADKA for SAMBAR. Note all ingredients mentioned under Sambar Tadka
27. Heat oil , add Rye. .Once it splutters add the rest of the ingredients for tadka.Stir & quickly transfer to the prepared Sambar.
28. Close with lid immediately so that tadka flavours get infused within the Sambar
29. Garnish with coriander leaves
30. SAMBAR READY....tasty , fiery, tangy flavoured
31. C: NOW FOR THIRD PREPARATION : AVIAL
32. Method of preparation of Avial as below
33. Preparation / Cutting of vegetables ..All uniform sized..about 1& 1/2 to 2 inches.This cutting part is very important to this preparation . Further it's important to cook these just right .Over cooking will give a final lumpy product .
34. Whip the sour curds & Keep aside.
35. Now let's begin the cooking process
36. Take a deep vessel , add little water & bring to a boil.Now start adding vegetables one by one depending on their cooking time taking care to add the veg which takes max.time first..& so on.Add in few curry leaves along with the vegetable
37. Cook until the vegetables are just done ...not over cooked
38. While the vegetables are getting cooked let's prepare the ground coconut paste..as below
39. Add all ingredients mentioned under Ingredients for AVIAL GROUND PASTE & grind to a rough consistency using some amount of the sour curds .
40. Remove this rough paste & mix it with the remaining sour curds
41. Once the vegetables are just cooked , mix in the ground coconut paste & sour curd mixture . Add salt & stir gently to blend all well .
42. Cook for a few minutes Check for seasoning & adjust if necessary Remove from fire
43. Add coconut oil on the surface of Avial & close with lid
44. YUMMY AVIAL READY. Here I have on purpose not added haldi as I prefer a creamish preparation. You can add haldi if you prefer.
45. Similarly South Indians prefer Coconut oil for its unique flavour..However this oil is not preferred by many , in which case they may simply use any vegetable oil
46. D : NOW 4th PREPARATION: BEANS THORAN
47. Method of preparation of Beans Thoran as below
48. String beans , wash & dice into small pieces as in picture.
49. Grind all ingredients as mentioned under INGREDIENTS FOR GROUND MASALA PASTE ..With minimum water to a rough paste.Keep aside
50. Now let's begin cooking
51. Heat 1tsp oil in kadai .When hot add the Rye .When Rye splutters add in all the ingredients mentioned above in ingredients for TADKA FOR BEANS THOMAS.
52. Now add the beans, haldi powder , salt to taste & the rough ground coconut paste. Sprinkle just enough water necessary for just about cooking the beans. Cover with lid & cook on medium flame .
53. Stir a couple of times at intervals & cook until the beans are just done
54. Remove the lid.. Check for seasoning , adjust if necessary & cook till almost dry .yet moist.
55. BEANS THORAN READY
56. E : THE LAST & 5TH PREPARATION : ALOO- BHINDI
57. ALOO. .Peel , wash & pat dry. BHINDI : Wash well & pat dry Slit the 2 green chillies lengthwise
58. Cut both the vegetables into 2inch uniform pieces. .This is important
59. Now for the actual cooking process
60. Heat oil in a large kadai . Once oil is real hot , add the potatoes & Stir fry without lid until the sides are slightly browned
61. Next add the bhindi pieces .Stir fry..again without lid ( to prevent ant sweating )again until sides are a little browned
62. Add all the spice powders mentioned under Ingredients. Add salt to taste. Mix well
63. Cover with lid & cook until both vegetables are cooked.In between open the lid & stir a couple of times
64. Remove the lid & fry for a further 5 minutes more.At this stage can add a little oil so as to get that lovely fried effect,with each piece of bhindi & Aloo separate
65. Check for seasoning & adjust if necessary
66. Remove from fire . Do not close with lid. Keep it open only until it cools down completely, so that it does not loose it's texture.
67. YUMMY ALOO- BHINDI READY