Like most festivals in India, Onam’s all about the delicious sadya. But if you’re looking to give it a twist, here are some fun recipes to test!
Kerala’s annual harvest festival and biggest holiday, Onam is all about delicious food and thanksgiving.
And of course, the Onasadya. Onam sadya, or sadhya, is a special traditional meal prepared and served on the day of the festival. It reflects the spirit of the season and is traditionally made with seasonal vegetables such as yam, cucumber, ash gourd and so on.
But of course, we can always enhance traditions with a bit of flavour and fun. And that’s exactly where these Onam recipes by Chef Aditi Keni, Executive Chef & Chief of Product, Boombay come in! Test it out yourself, and switch up things this Onam.
Imli Fish Steak
Ingredients
- 3 tbsp Boombay’s Tamarind + Spice Dip & Spread
- 250 gm of your favourite white fish fillets
- 100 gm carrots
- 100 grams of Broccoli
Method
- On the flesh side of the fish, rub the Tamarind + Spice Dip & Spread and sprinkle in some salt and pepper.
- Pan fry the fish skin side down for 3 minutes, cover with a lid and continue to cook for 2 minutes or until the fish is firm to touch.
- In a separate pot, boil some water with salt and blanch the vegetables.
- Drain and then dry them on a paper towel to remove any excess water.
- Plate the fish nicely with the veggies on the side.
- Drizzle over the Tamarind + Spice Dip & Spread for a blast of extra flavour.
- Chef’s note: If you’re looking for enhanced flavours, opt for fresh fish, not previously frozen, and organic mushrooms. When in a pinch for time, frozen-thawed fillets are also a good option. Serve this quick recipe with rice to soak up the wonderful sauce, a crisp and cool green salad and some dinner rolls.
Roasted Cauliflower and Chickpea Salad
Ingredients
- 2 tbsp Boombay’s Cashew + Mustard Dip & Spread
- 1 small head of cauliflower
- ¼ cup chickpeas
- 1 small red bell pepper
- 5 to 6 stems of kale
Method
- Wash the chickpeas and soak them for 8 hours or overnight.
- Cook the chickpeas in a pressure cooker or instant pot to ensure it cooks through but still retains their shape.
- Wash and clean the cauliflower and red bell peppers.
- Cut the cauliflower into florets and bell pepper into big chunks.
- De-stem the kale, wash it nicely and dry it before cutting it into bite-sized pieces.
- Preheat the oven to 200°C. Rub oil and salt on the florets and the red bell pepper.
- Put the cauliflower and red bell pepper on an oven-proof tray.
- Roast the cauliflower in the oven until cooked and caramelised from all sides and the skin of the red bell pepper is blistered. Peel the skin of the red bell pepper.
- Take a big bowl and fill it with the kale, cauliflower, chickpea and red bell pepper.
- Use the Cashew + Mustard Dip & Spread as a dressing for the salad and enjoy.
- Chef’s note: Give your own touch to the recipe by using a different veggie in place of cauliflower. Roasted broccoli, roasted sweet potato or roasted brussels sprouts are some great alternatives to roasted cauliflower.
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