(This article is sponsored by Milan Restaurant)

Keralites all over the world will celebrate the festival of 'Vishu', on the first day of the Malayalam month 'Medam' (Aries)on April 14 this year. Following the custom of viewing the Vishukani ( the lucky sight) in the morning of the festival, children are brought blind folded from their beds to where the Kani ((the lucky sight or gift) is kept. The Vishu kani traditionally has a large dish with a grantha (palm-leaf manuscript), a gold ornament, a new cloth, some flowers from the konna tree (cassia fistula), some coins, a split coconut, a cucumber and fruit arranged on it. On either side of the dish are two burning lamps with a chair facing it. It is believed that the Kani we see and its good tidings stays with us till the year ends.
A feast or Vishu Sadya follows after the bursting of firecrackers to greet the New season.

Mango Pulissery

Ingredients
Ripe Mango or Pineapple (fresh or canned) - 10 to 12 pieces
Green chilly - 6
Turmeric powder - 1/4 tsp
Chilli powder - 1/2 tsp
Coconut grated - 8 tbsp
Cumin seeds - 1/8 tsp
Mustard - 1/2 tsp
Fenugreek – a pinch
Red chilli - 2
Thick yogurt - 1 cup
Curry leaves - a few
Oil and Salt - to taste

Preperation
Cook mango/pineapple with 3 green chillies, turmeric pdr, chilli pdr, water and salt. When done mash it using a spoon. Grind coconut with the remaining green chillies and cumin seeds. Add to the cooked mango/pineapple and heat to boil. Turn off the flame. Add yogurt and mix very well. Season with mustard seeds, curry leaves, fenugreek and whole red chiily. Ready to serve.

Ginger Curry Inji Curry)

Ingredients
Ginger – 2 pieces about 2 inches long
Small onion- 5
Green Chilly- 3
Mustard - one pinch
Red chilly powder - 1 tbsp
Turmeric powder- 1/4 tsp
Tamcon - 1 tspoon
Oil - 3 tsp
Salt and curry leaves to taste

Preperation
Heat the oil and split the mustard. Saute the small onion slices, green chilly, ginger [very small slices] and curry leaves.
Heat on low flame and add chilly powder, turmeric and salt.
Add one cup of water and tamarind. Stir until gravy is thick.

Theeyal

Ingredients:
Vegetables like Kerala yam, snake gourd, bitter gourd, eggplant (Cut into 1 1/2 Inch)- 2 Cups
Large Onion (Sliced) or Shallots- 1 Cup
Green Chilli (sliced)- 5
Curry leaves- 2 Sprigs
Grated Coconut- 2 Cups
Methi Powder- 1/8 Tsp
Chilli Powder- 2 Tsp
Corriander Powder- 1Tsp
Tamarind (1 lemon size socked in water)- 1/2 Cup
Turmeric Powder- 1/8 Tsp
Salt- To taste Oil- 6 Tbp
Mustard Seed- 1 Tsp
Dry Red Chilli- 4
Preperation
Fry the grated coconut using some oil in an even heat, slowly till its color turns into golden brown. Reduce the heat. Add chili powder, coriander, and methi powder. Stir for 1 minute. Grind it to a fine paste and keep aside. Wash the vegetable. Sauté the onion, green chili, and curry leaves in 2 tbsp oil. Add it to the vegetable. Add 1 cup water, salt and turmeric powder. Cook it till the vegetable becomes tender. Add the tamarind juice. Let boil. Add the paste and stir. Boil until the theeyal is semi thick. Fry the mustard seed, chilli and curry leaves in 2 tbp of oil and pour it over the curry.

Parippu Payasam ( Lentil Porridge)

Ingredients
Green gram - 1 cup
Jaggery (sharkara) - 1 cup
Cardamom - 5
Cashew Nuts- 15
Raisins - 15
Coconut Milk/Full cream milk - 1 cup
Water - 2 cups
Ghee - 2 teaspoon
Preparation
Cook the green gram in water. When it becomes soft, add jaggery to it. Stir untill the jaggery is dissolved. Fry cashew, raisins in ghee and add to the mixture. Stir it for 2 minutes. Remove from the flame and add milk. Mix thoroughly. Add crushed cardamom and mix well.

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