Jackfruit Chips

( Chakka varuthath)

Jackfruit is a wonderful aromatic fruit that grows in tropical weather. Most homes in Kerala have jackfruit trees in their yard.
Jackfruit is a huge fruit with prickly green thick skin & yellow edible fruit & seeds inside. It can used in its raw & ripe form to prepare several dishes. Jackfruit seeds are also used to make "Chakkakuru Upperi/thoran".

On our last visit to the Indian store, we saw jackfruit (cut & wrapped) in the fresh produce section. My daughter was eager to taste it. I decided to buy it & try making something with it. But then it sat in my refrigerator for a while until I saw Swathi's post on Zesty South Indian Kitchen. After reading the post, I was tempted to use my jackfruit immediately. Unfortunately, mine wasnt ripe like the one in Swathi's post. So, I decided to make Chakka varuthath (Jackfruit chips) with mine.

With the help of the pics in Swathi's post, I cleaned my jackfruit successfully. Thanks Swathi for the wonderful post!!!

Then washed & dried the edible fruit & sliced them into thin strips.

Deep the sliced jackfruit strips in small batches in hot oil. Remove them when they are crisp & turm golden brown.

Sprinkle with salt.

Store any leftovers in an airtight container.

In my case, I made this at dinner time to go with the rice & curry. We had nothing left by the time everybody was done with their meal. Planning to make this again another day.

Linked to Sharan's Samayalarai 
Onam Sadya ~ the grand feast

Olan

Ingredients
250 gms ash gourd
250 gms orange pumpkin
1/2 cup dried black eyed beans
1 cup thick coconut milk
1/2 cup diluted coconut milk
4-5 green chillies slit
a handful of curry leaves
2-3 tsp coconut oil

Method

Soak the dried black eyed beans in water for 5-6 hrs.
Remove the skin of the ash gourd & pumpkin. Cut them into bite sized pieces.

Pressure cook the soaked beans with salt till you hear 5-6 whistles. Drain the excess water.

In a separate pan, cook the cut vegetables with diluted coconut milk till the vegetables are tender. Add the slit green chillies & salt.

Finally add the thick coconut milk & cook on simmer for about 5mins. The coconut milk should not be allowed to boil.

Turn off the heat & garnish with coconut oil & curry leaves.

Serve hot with rice.

More " ONAM SADYA RECIPES"... click here

This recipe is linked to Sharan's Samayalarai  "Onam Sadya ~ the grand feast

Parippu Curry

Parippu curry is one the basic dishes served at a Kerala Sadya. When anybody refers to a naadan sadya, they always say - Parippu, Pappadam, Payasam...

Parippu is served at the beginning of the sadya along with ghee & hot rice.

Enjoy the naadan ruchi with this simple & easy to prepare delicacy!!!

Ingredients

3/4 cup moong dal
1/4 cup grated coconut
1 tsp jeera
2-3 green chillies
1 tbsp coconut oil
a handful of curry leaves
salt to taste
1 tsp ghee
a pinch of turmeric powder

Method

Wash & dry the moong dal thoroughly. Roast the dal in 1tsp of ghee till its a light golden.

Transfer the roasted dal to a pressure cooker, add turmeric, 2 cups water & pressure cook till you hear 3-4 whistles.

Meanwhile grind together coconut, jeera & greenchillies to a smooth paste.

When the dal is cooked, add the ground coconut paste, salt & cook on medium heat till it begins to boil.

Turn off the heat & garnish with coconut oil & curry leaves.

Serve with hot rice, ghee & pappadam.

Ghee (Easy Method)

Ghee (also known as clarified butter) is a very essential ingredient in Indian Cooking. Ghee is used with hot rice, rotis, parathas & also while cooking subzis & traditional sweets. Ghee from stores is expensive & its really easy to make it at home. So why pay a big price when it can be prepared so easily at home?

In my school & college days I used to see my mother remove a layer of cream (paada) from boiled, cooled milk & store it in a container in the freezer. After the container was full after collecting the cream for several days, she used the thaw the frozen cream for a few hrs at room temperature. Then whip the cream in a blender. This would separate the butter from a watery liquid. This butter would be cooked in a heavy bottom kadai till it turns from golden yellow to golden brown. And that's how ghee was made at home.

My process is a little simpler. I use store bought Unsalted  Butter to make ghee at home.

You will need 1 pk of unsalted butter (approx 500gms)

Heat a heavy bottom kadai & add the unsalted butter.

Cook on medium heat. When the butter has melted, cook stirring occassionally.

Slowly a thick foamy layer forms on the melted butter.

Continue to cook stirring occassionally. The foamy layer will reduce & you will see clear golden liquid on the bottom.

Slowly the golden yellow liquid will turn light goden brown & the foamy layer will change into light brown milk solids.

Turn off the heat now. There may be a thin layer of foam,but that's ok.

Let it cool for a few mins. Strain with a tea strainer & pour it into a clean, dry bottle.

As the ghee cools, it will solidify.

Store in the refrigerator for longer shelf life.

Linked to Gayathri's Kitchen Basics

Cabbage Thoran

Ingredients

1 medium sized cabbage (finely chopped)
5-6 Shallots (cheriya ulli)
2-3 tbsp grated coconut
3-4 green chillies
1 tsp mustard seeds
2 tsp oil
a pinch of turmeric powder
a few curry leaves
salt to taste

Method

Mince together shallots (cheriya ulli),grated coconut & green chillies together. This SHOULD NOT be ground to a paste.
Heat 2 tsp oil in a pan. Add mustard seeds & wait till they splutter. Add the curry leaves & the minced mixture & fry for a few mins.
Add chopped cabbage, turmeric & salt. Cover & cook on simmer for 15-20mins stirring occassionally.
Turn off heat when the cabbage is well cooked.
Serve with rice.

Kurukku Kaalan

A speciality from " God's Own Country ".......

Ingredients

200 gms small chenna/elephant yam/suran(cut in 1" pieces)

1 raw banana (cut in 1" pieces)

1/2 litre beaten sour yoghurt (Sour yoghurt is required for Kalan to taste good. If you do not have sour yoghurt, you can add a pich of citric acid to the kalan after it has been prepared)

1 tsp black pepper powder

1/2 tsp uluva podi/ fenugreek powder

1 cup grated coconut

3 green chillies

1/2 tsp turmeric powder

salt to taste

Seasoning

1 tsp oil

1/2 tsp mustard seeds

3-4 dry red chillies

a handful of curry leaves

Method

In a deep, thick bottom pan cook the vegetables with 1/2 cup water & turmeric powder.

When the vegetables are 1/2 cooked, add the beaten yoghurt on cook on low heat stirring often till the yoghurt thickens. It is very important to cook the yoghurt on low heat otherwise it will separate.

It can be stored in this form for upto a week(if required) & add the coconut paste just b4 using it.

Grind together coconut & green chillies to a fine paste.

Add this coconut paste to the thickened yoghurt. Cook for a few more mins.

Add salt to taste.

Season with mustard seeds, dry red chillies & curry leaves fried in 1 tsp of oil.

Finally after the heat is turned off, add the methi powder & mix well.

Do not cook after the methi powder has been added otherwise Kalan will taste bitter.

Serve hot with rice.

Puli Injhi ( Green Chillies & Ginger in Tamarind Gravy)

This is a very traditional Kerala Style Pickle. It is usually prepared during auspicious occassions such as Onam, Vishu & Weddings.

It is a delicacy & very easy to prepare.

Ingredients

1 cup finely chopped ginger

1 cup finely sliced green chillies

3/4 cup tamarind paste

1/2 tsp mustard seeds

3-4 dry red chillies

a few curry leaves

1/2 tsp red chilli powder

a pinch of turmeric powder

1/2 tsp asafoetida (kayam/hing)

1/2 tsp fenugreek powder (uluva/methi)

a small piece of jaggery

2 tbsp oil

salt to taste

Method

Heat oil in a pan. Add mustard seeds. When it splutters, add dry red chillies & curry leaves. Fry for a min. Add red chilli powder, turmeric powder & asafoetida & fry for a few mins.

Add the chopped ginger & green chillies & fry for a few mins.

Mix tamarind paste a 1/4 cup of water to bring it to a pouring consistency.

When the green chillies & ginger begin to turn golden brown, add the tamarind pulp.

Mix well & bring to a boil.

Add jaggery & salt to taste.

When it begins to thicken, turn off heat.

When it cools, add the fenugreek(methi) powder.

Store in the refrigerator in an airtight container.

This recipe is a part of Complete My Thali (CMT) Event on Nivedita's Kitchen 

Banana Chips

Method

Peel 2 raw bananas & slice them thin. Soak them for 15-20 mins in cold water with turmeric powder & salt.

Remove from water & dry well with a paper towel.

Deep fry in hot oil (dropping 1 piece at a time so that they dont stick together) till golden brown.

Remove & drain excess oil on a paper towel.

Store in an air-tight container.

Onam Special - Semiya Payasam

എല്ലാവര്ക്കും എന്റെ ഓണാശംസകള്‍
  a


Ingredients

2-3 tbsp of semiya

1 litre of milk

1/4 cup of sugar

1/2 cup condensed milk (optional)

2 tsp ghee

a handful of raisins & cashews



Method

Heat some ghee in a pan & roast the semiya till golden brown.

Boil milk in a thick bottom vessel. When the milk begins to boil,reduce the heat & add the semiya to it.

Cook on low heat stirring constantly till the colour of the milk changes & the quantity of the milk reduces.

Add condensed milk(if required). I have not added condensed milk, but adding it can enhance the taste of the payasam.

Add sugar to taste & stir till it dissolves.

Turn off heat.

Garnish with cashews & raisins fried in ghee.

Serve hot/cold. 

This recipe is a part of "Celebrate Sweets - Kheer" Event on Ayeesha's 'Taste of Pearl City' & Niveditha's Kitchen 

Pazham Pulissery

Another delicacy with Nendra Pazham.....

Ingredients

2 ripe bananas(nendra pazham)

1 cup plain yoghurt

1/2 cup grated coconut

4-5 green chillies

1/2 tsp turmeric powder

1 tsp sugar

a small bunch of curry leaves

3-4 dry red chillies

1 tsp oil

1/2 mustard seeds

salt to taste

Method

Peel & slice the banana into thick round pieces. Add water & turmeric powder to the banana pieces & cook till they become soft & tender.

Beat yoghurt & add to the cooked banana.

Grind together coconut & green chillies to a smooth paste. Add the paste to the yoghurt & banana & mix well.

Cook on medium heat till the yoghurt gets frothy. Add 1 tsp sugar & salt to taste.Do not boil.

Turn off heat.

Season with mustard seeds,red chillies & curry leaves fried in 1 tsp of oil.

Serve hot with rice.

എല്ലാവര്‍ക്കും എന്‍റെ വിഷു ആശംസകള്‍

Vishu Special - Paal Payasam

When we hear the word "Paal Payasam", the first thing that comes to our mind is the "Ambalapuzha Paal Payasam" which is very famous for its unique taste.
Here I am in an attempt to make a simple & tasty paal payasam which does not require long hours of standing in front of the stove.
This is a very simple recipe handed down to me from my mother & to my mother from her's.
എല്ലാവര്ക്കും വിഷു ആശംസകള്‍

Ingredients

1 litre milk
1/4 cup rice
1/2 cup sugar(or as required)


Method
Wash rice in a deep bottom vessel. Add milk.(make sure only half the vessel is filled)
Place the vessel in a pressure cooker. Cook on medium heat till you hear 1 whistle.
Reduce heat & continue to cook on low flame for 20-30 mins.
Turn off heat & remove the vessel from cooker. The milk would have thickened & changed color.
Place the container on stove,add sugar & cook on low flame for 5-10 mins till the sugar has dissolved.
Add chopped nuts(if desired) &
Serve hot.

This recipe is a part of "Celebrate Sweets - Kheer" Event on Ayeesha's 'Taste of Pearl City' & Niveditha's Kitchen

Aviyal ( Mixed vegetables in a coconut gravy )

Ingredients

2 cups Mixed vegetables cut length-wise( carrots, indian cucumber, white pumpkin, drumstick, yam, raw banana, raw mango)

1/2 cup beaten curd (plain yoghurt)

1/2 cup grated coconut

3-4 green chillies

1/2 tsp cumin seeds (jeera)

1/2 tsp turmeric powder

1 tsp coconut oil

a few curry leaves

salt to taste

Method

Cook the vegetables with salt & turmeric powder till tender.

Grind coconut, green chillies & jeera.

Add the coconut paste to the cooked vegetables. Cook on medium heat.

Reduce heat & add beaten curd. Continue to cook on low heat for a few mins.

Turn off heat, add coconut oil & curry leaves & mix well.

Serve hot with rice.

Mampazha - Vellarikka pulissery ( Ripe mango & cucumber in a yoghurt & coconut paste base)

Nutritional Value: Yoghurt/Curd/Dahi is a wholesome food rich in protein and riboflavin. The versatility of yoghurt or curd in cooking is amazing. It can be used in desserts, dips, breads, soups, rice, salads, and vegetable dishes.

Ingredients

1 ripe mango

1 small yellow cucumber (Sambhar Vellarika)

1 cup grated coconut

3-4 green chillies

1 cup curd(plain yoghurt)

1/2 tsp turmeric powder

salt to taste

Seasoning

1 tbsp oil

1tsp mustard

3-4 dry red chillies

a few curry leaves

Method

Peel mango & cucumber & cut into medium sized pieces. cook them in a pressure cooker with turmeric powder.

Grind grated coconut & green chillies to a fine paste. Beat yoghurt till smooth & add to it the coconut paste. Add this to the cooked mango & cucumber. Cook on simmer till the mixture gets frothy/bubbly. Turn off heat.

To season, heat oil in a pan. Add mustard & wait till it splutters. Add dry red chillies & curry leaves & fry for a min. Season the gravy with this fried mixture.

Serve hot with rice.

Entry for "Side Dishes from India" Event from Suma's VeggiePlatter

Vendekka Kichadi (Fried Okra in Yoghurt-Coconut base)

Nutritional Value : Okra/Lady's Finger/Vendekka contains a unique combination of valuable nutrients. It's high in vitamin B6, fiber, calcium, and folic acid, which helps prevent neural tube defects in developing fetuses. A serving of okra contains only 25 calories, too, so if it's prepared in a low-fat recipe, it's an incredibly healthy addition to any meal.
Ingredients

250 gms Okra

1/2 cup grated coconut

2 tsp mustard

3-4 green chillies

1/2 cup yoghurt(plain)

Oil for deep frying & seasoning

2-3 Dry red chillies & curry leaves for seasoning

Salt to taste

Method

Slice Okra into very thin pieces. Deep fry & set aside.

Grind together grated coconut, 1 tsp mustard & green chillies to a fine paste. Add to yoghurt & mix well. Add salt & the fried okra to this mixture.

Seasoning:- Heat 1 tbsp of oil. Add 1tsp mustard & wait till it splutters. Add dry red chillies & curry leaves & fry for a min.

Add this to yoghurt-okra mixture & Serve.

Entry for "Side Dishes from India" Event from Suma's VeggiePlatter

Yoghurt

Ingredients

2 cups milk (whole or skimmed)
2 tsp plain yoghurt

Method

Boil milk in a pan. When it boils, turn off the heat. Pour into a bowl.

Add 2 tsp plain yoghurt & mix well.

Place in an oven overnight with the oven light turned on.(The oven light will keep the oven warm & help the yoghurt set faster.)

The yoghurt will be ready by morning.