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Monday, September 20, 2021

Chakka Podi Puttu | Steamed Raw Jackfruit Powder Puttu


When you wish to reduce your carb load, yet would like to enjoy the traditional Kerala breakfast, then try these low-carb options. I have already shared the recipes of preserving raw jackfruit by sun drying the pieces and storing to powder, use this Raw Jackfruit powder in different recipes. It's good for diabetics to reduce the glycaemic load, and it also has more soluble fibres, thereby reducing the cholesterol. Raw jackfruit has many other benefits too, as it prevents colon cancer says research, and is a low acid veggie.

I have already shared a few recipes that I gave a try using this podi and today's recipe is yet another healthy alternative to malayalis favourite breakfast. I tried making puttu with the raw jackfruit powder and came out really soft and yum. These days I have been making frequently as I have a good pack of raw jackfruit well-preserved at home. The preserve should get over before the next season to make a new batch. You can prepare this puttu using raw jackfruit powder alone, but adding a little puttu podi gives a lighter feel as puttu podi is a little coarsely powdered than the raw jackfruit powder. If you don't have homemade raw jackfruit preserve or powder, we do get raw jackfruit powder in supermarkets under different brand names. You can even try using that and make puttu. Enjoy this puttu with kadala curry or ripe bananas.

Check out more jackfruit powder recipes
1. Chakka Podi Idli 



Preparation time ~ 15 minutes
Cooking time ~ 5 minutes
Serves ~ 1 kutti puttu
Author ~ Julie
Ingredients
chakka podi 1 cup
rice flour or puttu podi 1/3 cup
salt to taste
grated coconut 1/2 cup




Method
  • Mix both the flours and add salt. Pour water little by little to wet the flour like coarse bread crumbs. When you press the dough in your palms, it should hold shape.
  • Add enough water in a cooker and cover the lid. Place on flame without weight.
  • Then in a mould, add the grated coconut then add the flour mix alternating till you reach the top. Finally, add grated coconut to finish filling the mould.
  • Place the mould over the cooker without weight. Steam cook for 4-5 minutes or till the steam seeps up in the puttu maker for a few minutes and is ready.
  • Remove from the mould to a plate and serve warm with bananas or kadala curry or fish molly.

PUTTU VARIETIES





Friday, September 17, 2021

Karachi Fruit Biscuits (Step by Step Pics)

Karachi bakery biscuits is a famous India cookies from Hyderabad's Karachi Bakery. Years ago, when dad visited Hyderabad on an official tour had brought a pack of Karachi biscuits as that was the famous item then. That's the first time I remember munching these addictive, famous cookies. Those days edibles famous in a place is only sold at that particular region and so had to be procured from that place to enjoy.  But now, all these edibles are sold at every place and can be enjoyed anytime, unlike earlier. Then, when we used to get these cookies from the Indian stores in US. Gradually I started making these simple biscuits at home as tutty fruity and custard powder is easily available here. Kids love these biscuits a lot and I have already posted a similar version -Eggless Tutty Fruity Cookies too. The vanilla custard powder adds a nice yellow colour to these biscuits which can be replaced with corn starch too, but the colour will be missing. Rose essence/ cardamom powder / pineapple essence can be added to give that fruity flavour. Adding baking powder is truly optional in this recipe, but make sure the butter and sugar is creamed together until light and fluffy. Don't over do this process else the cookies will be chewy kind and not crunchy. Baking powder gives the stability to make the cookies light and crunchy. Do give this a try and enjoy with chai(tea).



Preparation time ~ 15 minutes
Refrigeration time ~ 30 minutes- 1 hour
Baking time ~ 13-18 minutes
Author ~ Julie
Ingredients
all-purpose flour / maida 1.5 cups
vanilla custard powder 8 tbsp or 1/2 cup
baking powder 1/2 tsp
salt a pitch 
soft unsalted butter 100 gms or 1/2 cup
powdered sugar 1 cup
pineapple essence / rose essence 1 tsp
tutty fruity 1/2 cup
cashews chopped 1/4 cup 
milk 3-4 tbsp



Method

  • The  butter should be at room temperature but not over soft or very cold. If using salted butter, omit adding salt in the flour mix.
  • Sift the flour, custard powder, baking powder and salt twice. Keep aside.
                                                    

  • Add the powdered sugar to the soft butter and cream together with a whisk until pale and light(don't over beat, else the cookies turn soft and not crunchy). To this add the pineapple essence or rose essence. Add the chopped cashews and tutty fruity. Mix well.
  • Finally, add in the flour mix in three batches and add the milk in between. Don't knead the dough long, and just bring the dough together. You may need 3-4 tbsp of milk or less, so add little by little and use till the dough comes together.
  • Divide the dough in two and shape the dough in log form. Cover with a cling wrap and refrigerate for a period of minimum 30 minutes to an hour.
                                                   
  • Pre-heat oven to 350 degreees F or 180 degrees C.
  • Remove room fridge and cut the log in 1/4' thick pieces. Place on a parchment sheet lined tray. Space and keep as the cookies expand as it bakes. Leave atleast 1' space, I left a little less and so the cookies started touching each other once baked.
                                                    

  • Place and bake in preheated oven for 13-18 minutes. Keep checking after 13 minutes as the bottom of the cookies turn brown faster.
  • The center of the cookies are soft when touched immediately after bake. Leave to cool completely to enjoy the crunchy cookies. Enjoy with a cup of black tea.

NOTES
* You may leave out the addition of baking powder but adding gives that crunchy effect as the air pockets are nicely puffed up and stays firm
*These cookies are soft immediately after bake. Let it cool completely on a wire rack and then becomes crunchy.
* You can reduce the amount of sugar to 1/2 cup, as the cookies in this measure are moderately sweet, just like the store brought.
* You can use corn starch instead of custard powder, but then the yellow colour goes missing. In that case, you may have to add a pinch of yellow food colour too.

















 

Monday, September 13, 2021

Mushroom Tikka (Step by Step Pics)

Mushrooms are a rich source of B vitamins and are a powerful antioxidants like selenium, which help the body cells from damage. They are very low in calories and is a source of protein. The button mushrooms are mildly flavoured. We love mushrooms and so keep trying variations in recipes too. This time I tried out the tikka recipe with mushrooms. Came out superb and this can be served as a perfect appetizer. Tikka is nothing but small pieces of marinated meat, paneer or fish skewered to a skewer and baked in a tandoor. But these days people have started trying these out in oven as well and so it's kinda easy to prepare anytime. The marination ingredients include spices and yogurt. I have already posted chicken tikka and Special Fish Tikka, do check that out too if interested. Mushroom tikka is so easy to put together but the only care to be taken is when skewering as the stem tends to break easily as it's soft and delicate. Give this a try if you are looking for some good appetizer recipes and do let me know too.


Preparation time ~ 10 minutes
Marination time ~ 30 minutes -8 hours
Baking time ~ 25 minutes
Author ~ Julie
Serves ~ 12-15 mushroom tikka or 4 sticks 
Ingredients
button Mushroom 200g
kashmiri chilly powder 1 tbsp
hot chilli powder 1 tsp
coriander powder 1 tsp
pepper powder 1/2 tsp
garam masala 1 tsp
cumin powder 1/2 tsp
thick yogurt 1/2 cup
ginger- garlic paste 1 tsp
oil 1 tbsp +1 tbsp
coriander leaves 2 tbsp
kasuri methi 1 tsp
salt to taste

for garnish
lemon wedges
chat masala 



Method 
  • Clean the button mushrooms and wipe dry. Strain the yogurt and leave for half an hour, to get thick yogurt.
                                              
  • Make a marinade using the ingredients listed, marinate the button mushrooms using all the ingredients and refrigerate covered for half an hour till overnight. 



  • Pre-heat oven to 400 degrees F for 10 minutes and in the man time, skewer the marinated mushrooms, evenly divided in 4-5 skewers. (I have used steel skewers, but you can use wooden skewers as well. Be careful when attaching the mushrooms as it's very delicate and the stem tends to break if you put force). Place the skewers on a tray and keep ready.
  • Place in oven and bake in oven 400 degrees F for 20-25 minutes, turn halfway through and give a 2-min on top rod alone or broil mode.
  • Remove from oven, sprinkle a dash of chat masala and squeeze lemon on top and serve.
NOTES
*If you are using wooden skewers, dip in water for half an hour before use. 
* Use Greek yogurt if you get it available at your place.
* Brush oil on top halfway through on the mushrooms to prevent drying out and at the end too.
* Water oozes out of the mushrooms as it gets cooked when we turn halfway through.




 



Thursday, September 09, 2021

Shapille Meen Curry | Toddy Shop(Kallu Shappu) Meen Curry ~ Step by Step Pics

Toddy shops were a common entity in many parts of Kerala, where a mildly alcoholic beverage made from the sap of coconut palm trees were served along with food like kappa vevichathu with meen curry (tapioca with fish curry). Mostly the sides are spicy non- veg dishes like chicken curry, duck curry, fish curry, fish fry. But these days many of the toddy shops are shut, but still people prefer to taste the food that is served along with toddy. There are many famous toddy shops that have their own signature dishes as well. 

Shappile meen curry(Toddy Shop Fish curry) is one such dish that everyone longs to have, and I have tried recreating the same at home after watching a YouTube video where the making happens in a toddy shop in Kerala which I feel is authentic and there may be slight variations in the recipe as per the areas or district but more or less the curry is the same. Everyone at home loved this curry because the gravy is thick, spicy and delicious. I have used Kashmiri Chilli powder for this recipe, but you can always use hot chilli powder as well, then you need to reduce the amount of chilly powder as per tolerance levels. The recipe is almost similar to Kottayam style fish curry except that this curry uses tomato and shallots in this recipe which adds to the thickness of the gravy too. Do give this a try and enjoy !!

Few sides that you can enjoy with this meen curry(fish curry)



Preparation time ~ 20 minutes
Cooking time ~ 30 minutes
Author ~ Julie
Serves ~ 6
Ingredients
kera or any firm fish 1/2 kg
shallots 10-12 sliced
ginger 2' piece
garlic cloves 10-12 
green chillies 2-3 vertical slit
tomato(thakkali) 1 medium sized, round cut
kashmiri chilly powder(piriyan mulaku) 2 tbsp
hot chilli powder(mulaku podi) 1/2 tsp
coriander powder (malli podi)1 tbsp
turmeric powder(manjal podi) 1/2 tsp
uluva podi (fenugreek powder) 1/2 tsp
coconut oil 2 tbsp + 1 tbsp
gambooge (kudampuli) 4-5 pieces
mustard seeds 3/4 tsp
curry leaves 3-4 sprigs
salt to taste






Method
  • Wash the kera or fish pieces by rubbing coarse salt. Then rinse under running water couple of times and  drain water, keep aside.


  • Crush the ginger and garlic in a mortar and pestle. Slice the shallots, slit the green chillies and keep curry leave ready. Soak the kudampuli in half cup water and leave aside.
  • In a wok, add the coconut oil(2tbsp). Splutter mustard seeds, then add sliced shallots along with green chillies and curry leaves. Keep sauteeing till light brown and then add the crushed ginger- garlic. Sauté until this mix becomes lightly browned and crisp. 


  • Add turmeric powder on low flame, mix and then add coriander powder. Sautee till raw smell disappears. To this finally add both chilli powders and mix well. Add 2 tbsp of water and switch off the flame of the wok so that the spice powders don't get burnt.
  • Transfer this mixture to the mann chatti(clay pot) and add a cup of water. Add the soaked kudampuli(gambooge) and add salt. Bring to a rolling boil.
  • Slide in the fish pieces then and just swirl the mann chatti(clay pot) to dip the pieces in the gravy. Cover and cook for 10 minutes on low medium flame, add more water if you need a thinner gravy. Add salt accordingly and cook open till the gravy thickens as per your need. If you are using mann chatti(clay pot)
  • Add the fenugreek powder(uluva podi). Mix well and add the sliced tomato and garnish  with curry leaves, pour a tbsp of fresh coconut oil on top. Switch off flame and leave covered for 30 minutes till the tomatoes get cooked in the residual heat and flavours of coconut oil seeps in. 



NOTES
* You can use mann chatti(clay pot) to sauté too but the mann chatti(clay pot) tends to get very hot when spluttering mustard seeds. I have had bad expeience in heating the mann chatti that's available in markets these days, those tend to break if heated strongly (not all but a few) and so I prefer sauteeing in  wok and then adding to mannchatti(clay pot). You can use whichever suits you.
* Use kashmiri chilly powder for best results to get thick gravy. Also, if you use hot chilli powder, then reduce the amount of chilli powder. The colour of the curry comes only with kashmiri chilly powder.
* Some toddy shops add 2 tsp of corn flour mixed with water to the gravy too to get the required consistency to the gravy. I haven't added as the gravy is quite thick with the shallots, use of coriander powder and tomato.

RELATED POSTS





Monday, September 06, 2021

Sweetna (Kerala Bakery Style) | Sweet Parotta (Step by Step Pics)

How many of you love sweetna aka sweet parotta of Kerala bakeries? As the name suggests it's a sweet  flaky layered parotta with caramelized sugar, tutty fruity and raisins as filling. Over a casual talk with my sis did I feel to recreate this recipe at home. I did browse a few recipes and did try too. I wasn't satisfied with the outcome as most of the recipes used yeast in the dough like for dilkush or coconut stuffed buns which I felt wasn't the exact dough for sweetna. Sweetna that I tasted from our bakeries had a flaky layered parotta feel absent the yeast like puffed dough. Then I happened to watch the Malayalam film 'Sajan Bakery' where the actress and her brother run a bakery and sweetna is prepared along with many other Kerala snacks which left a nostalgic feel and soon did I decide to give sweetna a try again.


Then did I decide to recreate it the same way as Homemade puff pastry sheet, but I didn't wish to use two sticks of butter for the dough making as it was way too much fat. So reduced it to one stick or 100 gms and prepared it. I know most of the Kerala bakeries use dalda or margarine and not butter to give the flaky sheet. However, I personally don't like the dalda or margarine, as it's not very healthy. Butter is also not very healthy but compared to margarine / dalda, butter is better off. The only thing I would like to tell you when preparing this sweetna is you need to have a lot of patience to roll and refrigerate, wait for the next fold. This process needs at least 4 times turn and fold and a maximum of 6 times before you actually prepare so that there are enough layers and puffs up nice and good. If you don't like doing this tedious task, just use a roll of store brought puff pastry sheets and prepare the filling just like listed below. You may find the word 'fold' and 'turn' frequently used in making these sheets.' Fold' refers to folding the dough in third like a letter, and 'turn' refers to turning the dough so that it face you like a book (see pictures to understand better). To my surprise, sweetna tasted just like the bakery ones with flaky layers, remember not to overbake the dough as the crust and bottom may turn very crisp. Apply egg wash for the golden touch and the sweetna tastes best the second day or after complete cooling which tasted just like the bakery ones. Everyone loved it at home and the buttery tastes adds that extra punch to sweetna, you can't just have one. Remember not to roll out the dough very thin else the layers will be reduced, read the full post for more details. Bookmark it up and try this on your leisure time, surprise ur family and am sure all will love the sweet parotta !!



Preparation time ~ 15 minutes
Waiting time ~ 3 hours
Baking time ~ 15-17 mins
Author ~ Julie
Serves ~ 7-8 sweetna
Ingredients
maida / all-purpose flour 2 cups(250gms)
unsalted butter 25 gms,2 tbsp (chilled and cut in cubes)
vinegar /lemon juice 1 tsp
salt 1/2 tsp
water(ice-cold water) 3/4 cup

cold unsalted butter  100gms or 1 stick
unsalted butter softened 2 tbsp
tutty fruity 1/2 cup
black raisins 2 tbsp
cardamom powder 1tsp
sugar granulated 6 tbsp
egg wash or egg white 1 



Method

  • Sift the flours and salt together. Add the chilled, cubed pieces of butter in it. Gently rub the butter along with flour to get a coarse mixture or grainy with your hand or food processor. Add vinegar and ice-cold water. Knead into a smooth, pliable dough. Refrigerate immediately by wrapping in a cling wrap until next use.
 

  • Put the other unsalted butter(cold) 100g mentioned in the list in between two layers of cling wrap or Ziploc bags and whack using the rolling pin into a mashed form or shape it in the form of a rectangle 5"* 8"(approx). Reserve the softened butter 2 TBS mentioned in the ingredients until use.
                                           
  • Flour a rolling surface(refer to notes) and roll out the refrigerated cold dough into a rectangle of 8"*12". Roll out in such a way that each side has a protruding dog ear. Brush off the excess flour using pastry brush. Place the whacked butter slab in between the rolled dough and fold the four edges of the dough to cover the dough & seal it completely such that the butter should not be visible.

                                          

  • Gently press and rock the rolling pin back & forth over the dough, slowly stretching the butter and the dough to form a rectangle. Rock in between to stretch the butter, but make sure the butter doesn't seep out the dough. Brush excess of any flour. Fold in third like a business letter(as in pic), make sure to brush excess flour and this completes the first fold. Wrap it in a cling wrap and refrigerate for half an hour.
  • Remove the dough from the refrigerator and turn to place in such a way that it faces you like a book. Lightly dust with flour and placing it facing you like a book, roll using a rolling pin and stretch again to form a rectangle with rocking and pressing motion. And then brush the excess flour and turn it by 90 degrees to face you like a book and fold in third like a business letter as shown before. This completes the 2nd fold. Refrigerate again half an hour and repeat the same step until you complete the 6th fold -7th fold. I completed in 6 folds.
  • After the final turn, roll it out as a thick rectangle and the thickness of the sheet should be 1/3' thick(don't roll out the sheet very thin as the layers will go missing in this case). Apply the softened butter 2 TBS mentioned  over the rectangular sheet. Then add the 6 TBS of granulated sugar to spread evenly. Over this add the tutty fruity (reserve a TBS of tutty fruity) and black raisins. Starting to roll from your side tightly to secure the last end under the rolls. Then cut 1/2' thick pieces of roll.

                                          

  • Place on a baking tray lined with parchment paper or silicon mat. Press the cut pieces with your palm to flatten slightly. Apply the egg wash on top and add the reserved tutty fruity on top, press gently to place the tutty fruity in place. Refrigerate again for half an hour before baking.                              

                                       

  • In the meantime, pre-heat the oven to 400 degrees F and 200 degrees C. Place in oven and bake for 15-17 minutes until the top looks golden brown and the sweetna looks puffed up (mine was done at 17 minutes)
  • Cool completely on wire rack and enjoy with a cup of black tea !!


NOTES
* Butter should be kept cold at all times. If you feel butter is melting or oozing at any point of time when rolling, refrigerate immediately.
* Winters or an air-conditioned room works best to prepare the dough. Use only your fingertips to handle the dough, or minimal handling when folding and turning. Our body temperature too transfers into the dough and the butter melts. The best temperature of the dough prepared is 16 degrees C or 60degrees F.
* Use a cold surface to roll out the dough. I usually use the back of a large tray so that I can leave it on top f it each time after rolling. Refrigerate both the rolling pin and the tray for best results.*The dough must be refrigerated after every fold for a minimum of half an hour to allow gluten in the flour to link up and retain layering.
* The vinegar or lime juice is used to make the dough more elastic and pliable so that it doesn't break while rolling & folding. I used vinegar.
* Keep an account of number of folds and turns so that you don't miss the number.
* For ideal results when baking, refrigerate the made sweetna for 15-30 minutes before placing in the oven so that the cold butter puffs up nicely when baked to give good layers.
* The number of sweetna depends on how thin you roll out the rectangular sheet. Don't roll it very thin else there will be no good flaky layers. The dough should be 1/2' thick when rolled.
* Use colourful mixed tutty fruity to make it very appealing.
* You can use store brought puff pastry sheets for a shortcut method to make sweetna, but here it's hard to get them, and so I made these at home.

Check out more puff pastry sheet recipes 


Wednesday, September 01, 2021

White Sauce Pasta | Creamy Cheese Pasta

Creamy cheese pasta in white sauce is my kids favorite and have been making quite often for dinner. And so the post took so long to appear here as I kept postponing to click pics as I frequently prepare and so could be taken anytime. Farfalle, Penne, Macaroni, Sphagetti, Linguine and Fusilli are all tested at home to make different pasta recipes and in fact I even prepared two payasams, Farfalle- Moong Dal (Parippu) Payasam and Plantain(Pazham) - Macaroni Pradhaman. Do check and try out if interested to try out something different with pasta. However, my kids love the fusilli pasta the most and now I buy this spiral type most of the time. This is a quick whip pasta recipe that kids love the most and they don't like the white sauce much in this pasta except that the sauce should look coated. You can add more milk and maida to get a thicker coating to pasta if you love that way. Kids love carrot and corn in this pasta and so I generally add only these two veggies as it gives a sweet tinge to the pasta. But you can always add more veggies or change veggies as per likes/ availability. Give this a try if you haven't and am sure you will love it!!




Preparation time ~ 10 minutes
Cooking time ~ 20 minutes
Author ~ Julie
Serves ~ 3 
Ingredients 
fusilli pasta 1/2 pkt
oil 2 tbsp +1 tsp
salt to taste 
cheese cubes 3 or 1/2 cup
carrot 2 medium chopped 3/4 cup
corn kernels 1/2 cup
garlic 1 tbsp fine chopped
maida 2 tbsp
milk 3/4 cup
pizza oregano mix 1 tbsp
pepper powder 2 tsp
butter unsalted 1 tbsp



Method 
  • Boil fusilli pasta in enough water with a TSP of oil and salt, as per packet instructions. Drain water once cooked and keep aside.
  • Heat oil in a pan and add chopped garlic. Sauté garlic till crisp then add chopped carrot & corn kernels(I have used thawed corn kernels, you can use fresh as well), sauté for 2-3 mins until lightly wilted, we don't like it cooked and love the slight crunch, but you can always cook as desired. Remove this to a plate and to the same pan add butter.



  • When butter looks melted, add the maida and fry lightly on low flame. Add milk to this and mix well without lumps, add grated cheese to make a smooth paste. Then, add spice powders -pepper powder and oregano, add the sautéed vegetables. Mix well and add cooked pasta, combine well and switch off flame. Garnish with grated cheese and serve warm.


NOTES
* If you like less cheese, then omit adding in the sauce and add only when garnishing.
* Add more veggies as per likes or change as per availability.
* Usually white sauce is flowy in consistency, but here kids like this, and so I prefer making this way. Add more milk and maida to make a flowing consistency white sauce.

RELATED POSTS



Friday, August 27, 2021

Brinjal Gravy for Biriyani | Biriyani Side Curry

The first side dishes that goes along with a Kerala style biriyani is salad, papad and pickle. But when it comes to enjoy a Tamil Nadu style or Karnataka style biriyani, the meal is served with a brinjal gravy. Initially I never tasted the side which they served in restaurants along with biriyani. However, after a long time stay in Bengaluru I decided to try this once and was hooked by the flavours that paired well with the biriyani. Totally love the combo that I started trying this at home with the veg biriyani/ pulao. Kids are not into this gravy much, as they totally love pulao as it is. But H loves this gravy now, and so I keep making often. I wouldn't say this is an exact replica of what I tasted in restaurants, but this is somewhat same to that. Give this a try with your delectable biriyani and enjoy !!

Try out more sides like the brinjal gravy-


Preparation time ~ 30 minutes
Cooking time ~ 30 minutes
Author ~ Julie
Serves ~ 4-5 
Ingredients
brinjal 4-5 medium-sized
tomato 4
ginger- garlic paste 1 tbsp
onion 2 chopped
*chilly powder 1/2 tsp
turmeric powder 1/4 tsp
jaggery 1/2 tbsp
tamarind 1 lemon size 
black peppercorn 1 tbsp
mustard seeds 1tsp
oil 2 tbsp
coriander leaves 1tbsp
Salt to taste



Method
  • Wash and cut the brinjals in large cubes. Keep soaked in enough water. Grind the roughly chopped onion to a smooth paste, remove and keep in a bowl. Then add the tomatoes to the same jar and blend to smooth paste.
  • Soak the tamarind in water for 15 minutes and squeeze out the pulp. Use 1/4 cup pulp.
  • Heat oil(1 tbsp) in a pan and add the cut brinjal pieces after draining the water. Fry the brinjal pieces until halfway cooked.

                                               
  • Then, drain the pieces and keep aside. To the same pan, add the remaining oil. Splutter mustard seeds and black pepper corns. Add the ginger- garlic paste and sauté till raw smell disappears.
  • Pour the onion paste and sauté till the raw smell of onions disappears and onions gets cooked. Add the spice powders on low flame and sauté till raw smell disappears.
  • To this add the tomato paste and cook till the tomatoes are cooked, oil floats. Then add the tamarind pulp and add salt as per taste. Add the jaggery powder or piece and mix well. Cook covered on low flame till the gravy thickens.
  • Slide in  the brinjal pieces, add water as needed and cook covered again till the brinjal pieces turn soft(takes about 7-8 minutes).
  • Garnish with coriander leaves and serve warm with biriyani.                                        


NOTES
* I have used kashmiri chilly powder here, and so is the colour of the gravy. But ideally, this gravy is not very bright-colored. So use hot chilly powder for authentic colours.
* Use small sized purple variety brinjal for traditional feel.
* Use more jaggery if you love the curry more sweet, use more tamarind if you like it tangy. This is a balanced taste which you get.

Tuesday, August 24, 2021

Homemade Bounty Bars | Chocolate Coconut Bars

As kids are on holidays, they are eager to help out in any daily chores to kill time. There are so many ways to keep the kids equipped, and I always try to keep them away from gadgets as much a possible, but sometimes it's inevitable. Taking their help in baking cookies or making chocolates in another interesting way to get them engaged, and my kids are always one step ahead to make homemade chocolates as they get to devour them once refrigerated. Bounty chocolate is our family favourite, and so I knew making homemade bounty will be interesting for kids. I have made this chocolate many times but each time before I present in front of the camera, bounties get over until recently when I made these early morning when all were asleep. Crazy me ?? Yes, anything for taking pics to present here, he he. But this time I was in a hurry to click pictures and so didn't wait for the chocolate to sweat out too. I have made this chocolate with milk chocolate, dark chocolate and a mix of both milk and dark chocolate. I feel the mix of both milk and dark chocolate gives the best taste. This is a very simple recipe that you can make in minutes and can enjoy anytime. Try and enjoy !!




Preparation time ~  10 minutes
Cooking time ~ 5 minutes
Author ~ Julie
Makes ~ 5 bars
Ingredients
* milk chocolate compound 100 gm
dessicated coconut 1/2 cup
whole milk 1.5 tbsp
condensed milk 4 tbsp (1/4 cup)




Method
  • In a bowl, add the dessicated coconut and add milk and condensed milk. Mix well to form a wet dough. Then shape the dessicated coconut in cylinder shapes and flatten lightly. Refrigerate till use.


  • In another glass bowl, chop the milk chocolate roughly. (I made using milk chocolate the first time, then tried making using the dark chocolate. So the first half of the detailed pics is from the first made and the remaining are from second made pics, pls ignore)

                       

  • Then double boil the chocolate by placing over a bowl of water and get a smooth melted chocolate. Dip each shaped coconut mix in the melted chocolate, covering all sides and place on parchment paper and make three straight lines to give that original look. Leave to cool in freezer and enjoy after 2 hours.
                                        

NOTES
* You can use heavy cream instead of whole milk for a richer taste. But I feel the store brought dessicated coconut filling has a wet taste, but not a very thick taste.
* Milk chocolate or dark chocolate compound can be used. Use as desired.OR Use a mix of both milk and dark chocolate which tastes the best, almost similar to the store brought version.
* You can even shape the condensed milk dessicated coconut mix as balls and dip in melted chocolate to give a ball form.


                                         

Friday, August 20, 2021

Chakka Pradhaman(Payasam) | Chakka Varetti Payasam | Chakka Mani Payasam ~ Happy Onam !!

Onam is a festival of all Keralites irrespective of caste or religion or status, and it's the beginning of a Malayalam calendar year too. This year Onam is quite early and so kids are on vacations early as well. Though the situation in Kerala is not that favourable of celebrating Onam as a gathering but still family members are getting together to celebrate. Last year's Onam also vanished in covid lockdown and so this year people are trying to celebrate how much ever possible. We also are celebrating Onam at home and there are no elaborate celebrations, just the regular sadya preparations this time.



I have posted most of the regular payasams that we make for sadya - ada pradhaman, palada, ari payasam, parippu pradhaman, paal payasam and many other varieties which you can view below. But this time I thought to make pradhaman using chakka varetti. Chakka varetti is the easiest available ingredient now at home as I prepared and preserved chakka (jackfruit) in the season to enjoy the fruit throughout the year till next season. Though every season, I do prepare this payasam but I wasn't fully satisfied with the making as this payasam was just plain with full of jackfruit flavors. You can try making it without adding anything. But I needed something to chew other than the fried cashews, coconut bits and raisins, and so I tried adding small rice balls or made mani payasam with chakka varetti, sounds interesting ?? These looked super cute and lovely in the payasam to bite here and there, and everyone loved this idea. The only extra time needed in making this payasam is the making of small balls with the rice flour. I have used idiyappam flour(roasted smooth rice flour) and made very small balls (see pic) and these balls do swell up when cooked. Do give this a try and enjoy if you have chakka varetti ready at hand !!

Check out the below listed payasam / pradhaman that you can prepare this Onam-
                                                  


Preparation time ~ 20 minutes
Cooking time ~ 40 minutes
Serves ~ 5-6 bowls of payasam
Author ~ Julie
Ingredients
jaggery 150-200 gms
water 1/2 cup
sliced coconut bits 2-3 tbsp
raisins 2 tbsp
cashews 2tbsp
cardamom powder 1 tsp
dry ginger powder 1 tsp
ghee 2tbsp  

to make mani(balls)
roasted rice flour / idiyappam podi 1/2 cup
water 1/4 cup
salt to taste
ghee 1 tsp




Method

  • Extract the coconut milk from grated coconuts s given in this link here. If using canned coconut milk, dilute and keep accordingly.
  • Take the rice flour in a bowl, add salt(a pinch). Mix well and add boiling water to this, make a dough like for idiyappam or kozhukatta dough and add the ghee (a tsp) to this. Then make very small smooth balls out of it, place on a plate till use.

  • Add the jaggery cubes in a bowl and add the water. Melt on heat and strain to remove impurities. In another bowl, mix the chakka varetti (thaw to room temp before use) with third coconut milk till use.
  • Heat a heavy bottomed pan and add the strained jaggery syrup and add the rice flour balls and mix well. Let the balls come to a boil and cook well(second method listed in notes). 

  • As the balls cook and the jaggery mixture thickens, add the third milk mixed with chakka varetti. Cook again to reduce considerably and then add the second coconut milk. Combine and cook till the desired thickness of the payasam is achieved (takes about 15-20 minutes). 
  • Add in the cardamom powder, dry ginger powder and mix well without lumps.

  • In another pan, add ghee and fry the coconut bits, followed by cashews and raisins. Pour over the payasam and mix well.   Finally, add the first coconut milk, when you see bubbles in the corner or sides, switch off flame. Serve warm or chilled.


NOTES
* Second method- You can cook the rice flour balls in a bowl of water. Bring to a boil and once cooked, strain and remove the balls. Add these balls to a bowl with cold water so that it doesn't stick together till use. This way the starch in the rice balls reduces, and then you can add these balls to the jaggery syrup, proceed further as listed above.
* You can even make this payasam without adding these rice balls, in that case just proceed with the chakka varetti mixed with third coconut milk to be mixed with jaggery syrup and the next steps remain the same as above with the making.
* I have used about half a cup of small balls prepared which cooks to get swelled up, and they were not much crowded in the payasam. If you like more of them, take a little more rice flour and prepare the balls and use.
* It's always better to melt a little more jaggery than required just in case if the sweetness is not your desired level you can always add that extra strained jaggery syrup.
* If you are using fresh jackfruit bulbs, then use around 30-40 bulbs for this measure. Grind the bulbs to a smooth paste and make payasam or chop the bulbs and then directly sauté in ghee and use if you like small pieces to eat.
* As chakka varetti has jaggery and ghee in it, I have reduced the measure of ghee and jaggery but if you are using fresh jackfruit bulbs then, increase jaggery and ghee accordingly.