This is Onam of 2019. We decided to celebrate in a different way. This time we have come to Minichechi’s house. Today we will make Pineapple Pradhaman. Before making pineapple pradhaman, let us see Athappoo (floral decorartion). She has made it in a different way. This Athappoo has vegetables also in it. There are curry leaves, bird’s eye chilies, and clove beans also. Then there are flowers also. I thought of making a special Athappoo. We started cooking from 4 in the morning. This is what we made. This is our Amminikkutty. These are her kids, Chinnu and Minnu. Did you like them? We started from Changanassery in the morning. We had plans to do some live Onam celebration videos. But there was nothing to be seen on the way. In the evening, we are going to Trivandrum. If we see any celebration, we will watch it live. Otherwise, you can see this sadya with Minichechi tomorrow. You are watching it right now. So let us go ahead with this celebration. I thought of taking some bird’s eye chilies from here. I told them I am taking these. I am not taking the whole, just a few. We can make pickle with this. It is very tasty. Bird’s eye chili pickle is very good to have with rice. She told me to take as much as I wanted. So I am plucking more. There are more to see towards that side. But we are not going there right now. We are concentrating on Sadya. It is made already. She has not made the Payasam yet. We will see the preparation of that. My mother also didn’t know how to make Pineapple Pradhaman. No need to ask about my wife. So we are all going to watch the preparation of pineapple pradhaman. So we are starting with pineapple. Is this ripe? They said it is ripe. Let us see. It is sweet. So let us start. Let us see how it is made. First, cut the pineapple. We have to remove this black part. These black spots, right? They are part of the thorns I think. I have planted pineapples. But it is not yet ready. By next year, it will grow. It will be ready for next Onam. She grows all vegetables in her garden. She has just planted the pineapples. By next Onam, her pineapples will be ready. Then, she will come with some new pineapple recipe. You know our Inji curry, right? She might make pineapple curry in its place. We can make Pachadi with pineapples. Pineapple pickles are also made. Yes, it is the main ingredient in fruit salads. When we come to South Kerala, we find pineapples in biriyanis. We got pineapples in Kayikkande biriyani. We got it in Fayalvande biriyani also. I went with Ebin to taste that. There also we got pineapple pieces in biriyani. Some people add raw pineapples to get that sour taste. Some people add ripe pineapples for a sweet flavor. So pineapple has been cut into small round pieces. Now let us cut this into smaller pieces. We have to leave the middle portion. We will remove this. We have to do a research on whether this can be of any use. We can give this to Ammini. We are cutting into small pieces. It takes time to cook. We will cook it in pressure cooker. So we have to cook it first separately? There are proper measures for all this. Tapioca sago will also be added. Chechi told me something. What was it? Pineapple more or less? If pineapple is more, we can reduce the quantity of sago. It is sweet. But it is not too ripe. Slightly sour, and slightly sweet. I am adding a glass of water too. I have taken 200 gms of tapioca sago. We have to wash it well, and boil it with lots of water, or it will become thick very fast. We will saute cashew and raisins in ghee. When the water dries up, we will add sugar. This water is the juice from pineapple, right? We added some water while cooking. It is still there. It is now boiling in ghee. When water dries, we can add sugar. We are getting the sweet smell of cooked pineapples. Tapioca sago is also cooked. Now this sugar should melt well and the sweetness should blend with pineapples. If you want pineapple pradhaman to be colorful, you can add a pinch of turmeric powder. Now we will add a spoonful of powdered cardamom. Cashew and raisins too. See, pineapple pradhaman is ready. This looks like north Indian rasmalai. Have you tasted it? She has stayed in north India. This has the look of rasmalai. A good flavor of cardamom is also there. It has the sweet taste of pineapples. Ghee is also added, so it has that taste too. We will tell more after eating. I am doing it for the first time. I am relaxed to hear that it is good. Now it is time for the sadya. Let us see what all items chechi has prepared for us. This is pineapple pradhaman that we made now. Ginger curry lemon curry mango pickle peas thoran koottu curry fried bitter gourd buttermilk rasam moru kachiyathu sambar lentils curry aviyal and this is the main item, rice. Then chips, banana, and banana leaves for serving. So this Onam, we are having a sadya with almost 20 dishes. Are you not joining us? Come on. We sat down to have sadya with plenty of dishes. We have daal and ghee on top of it. This Onam is giving me lots of happiness. You know why? I already celebrated once in the college where I studied. Now I am celebrating in my friend’s house, a friend with whom I share my name. I am with my family. My parents have also come. Shall we invite them also for next Onam? You are all invited for next Onam. We will cook together and enjoy Onam in some place. We will plan that later. Now, let us eat. My parents can’t sit on the floor. As they are old, they were served on the table. We are sitting on the floor. We will have sadya in the manner that Mahabali likes. I am mixing rice with daal and ghee, and papadam also with that. Let me try this first. Papadam, daal and ghee. Chechi made this ghee at home. She made it in a different way, separating the cream from milk. Have you got the recipe for that? Yes, I have a video on that. Shall I try aviyal also with this? Let me mix this. When I ate curry leaves in some video, someone told me, Ebbin bro, don’t eat curry leaves. It will be sprayed with poisonous chemicals. There is no need to fear now. This is from her house only. Onam sadya means happiness. There should be happiness in our minds. You liked this? She wanted to tell, kidukkan. But it became kudukkan. I told koottu curry. Sorry, that was my mistake. She told koottu curry. Yes, koottu curry is there. It is Kalpita’s favorite. Yesterday, she was asking how to make koottucurry. I have done a video. This is koottucurry. This has grated coconut, peas and horse gram. Then yam and banana also. It is good. I like aviyal a little more. Try this ginger curry. Yes, I will. As ghee was there, I didn’t go for ginger. When I had sadya in Marian College, someone asked me, sambar was not there? Here, we have sambar. Let me try some sambar. Daal is already there. I am adding sambar on top. Slight taste of asafoetida. Not too much. Good taste of lentils used, and the taste of vegetables also. It’s good. If I keep on talking like this, Ebin is behind the camera. He also has to eat. So let him have food now. We will come back while having payasam. Chechi, sambar is good. I made the sambar powder also. I made it at home. I liked sambar and aviyal. These are all your own vegetables, right? I am also tasting pineapple payasam for the first time. As it was made by my mother, it is likely to be more tasty. So we had our payasam too. We should say pineapple pradhaman, not payasam. In this, tapioca sago and milk were added. And cardamoms also. We get the flavor of cardamoms. Let me try this now. This is the best payasam to conclude a sadya. It has a slight flavor of pineapple. Because of sago, it has become very thick. If we don’t want it very thick, we can reduce the quantity of sago, right? When we eat from banana leaf, thick payasam is good. It will be easier to eat. So this was all about our second Onam sadya. We had the first sadya in Marian College. This is the second. There is one more sadya in our church. That will be on Sunday. It will be a little late. Yes, she is also there in that with a small role. You keep watching our videos. Always be with us. Be happy always. For now, bye.