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Tuesday, May 21, 2024

Mango Frooti (Homemade & Preservative free)

As mangoes are seasonal, do you wish to have this fruit throughout the year ? I would love to have this fruit as much as possible and so try to make use of the ripe fresh mangoes in the best possible ways. Mango frooti is one drink that I enjoyed as a kid, and that was bought once in a blue moon, though. But all store brought drinks do have some preservatives. 

Homemade mango frooti is one such healthy drink that you can try making at home and surprise your guests with this chilled drink. This frooti can be preserved for 10 days in the fridge, I have personally used within 10 days, but I think you can extend a few more days if you preserve it in small batches. I have used the pressure cooker to prepare this drink, which is quite simple and faster. Check this simple recipe and enjoy this fruit as much as possible. 

                                  

Preparation time ~ 10 minutes
Cooking time ~ 10 minutes
Serves ~ 6 glasses
Author ~ Julie
Ingredients
ripe mangoes 2, cubed
raw mango 1, cubed
granulated sugar 3/4 - 1 cup
water 4 cups + 1 cup



Watch on YouTube -



Method
  • Wash, peel and cut the mangoes in cubes.
  • Add the mango pieces to a pressure cooker and add a cup of water. Place on flame and cook for 2- whistles. Switch off the flame and wait till the pressure is released. Then open the lid, and mash the mango pieces using a potato masher. 
  • Add the granulated sugar when hot and mix until the sugar is dissolved. Pour the contents in a clean dry bowl through a strainer. Add little water to the residue and extract the pulp as much as possible.
  • Add the remaining measured water little by little and give a quick mix until smooth. Serve in glasses or refrigerate in clean dry glass bottles.



NOTES
* You can add up to 1 cup of sugar, depending on the sweetness of mangoes.
* As it is preservative free, you can preserve the frooti in fridge for a maximum of 10 days.
* Use clean, dry glass bottles to prevent any contamination and reactions.
* The amount of water depends on the thickness of the pulp received, so add water little by little and stop once you receive the desired consistency.

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Sunday, May 12, 2024

Morinja Chakka Ada | Ripe Jackfruit Snacks (Oil Free Snacks)

Looking for some guilt free snacks ? Then go ahead and give this filling snacks a try. Jackfruits are in season in Kerala now, how about in other parts of the world? 
This is a healthy quick fix snack that you can prepare on an iron griddle. I used my dosa griddle. Ripe jackfruits work best for this snack, however you can use over ripe plantains too. This is a simple Kerala style snack that you can prepare instantly and enjoy warm.




Preparation time ~ 10 minutes
Cooking time ~ 10 minutes
Author ~ Julie
Serves ~ 8 ada
Ingredients
whole wheat flour 1 cup
ripe jackfruit bulbs (without seeds) 1 cup
grated coconut 1/2 cup
jaggery syrup 1/8 cup
cardamom powder (elakka podi) 1/2 tsp
ghee to smear




Method
  • Remove the seeds from the jackfruit bulbs.Cut it small and keep aside.
  • Heat a pan and add the cut jackfruit bulbs. Cook the jackfruit until it's soft, switch off the flame and leave to cool. I cooked 2 cups of ripe jackfruit bulbs with 1/4 cup jaggery syrup. I removed half of this mix and made adas. Rest of the cooked jackfruit was frozen, made these adas again after two weeks.
  • Add the wheat flour, grated coconut, cardamom powder and give a quick mix. Prepare a loose dough, I haven't added any water as the cooked jackfruit mix was enough to make the dough.
  • Heat an iron griddle, I used my dosa tawa (you can use non-stick tawa too but may not get crisp adas). Scoop out a big lemon size dough and place on the hot griddle. Dip the fingers in water and spread the ada evenly to a round shape (don't touch the griddle at any point as it's very hot, spread over the dough).
  • Wait for the ada to lightly brown, add ghee on top and flip the ada. Cook evenly until crisp. Remove to a plate.
  • Repeat, making all the ada till the dough finishes. Makes 7-8 adas with this measure.
  • Enjoy with black coffee / black tea.


NOTES
* I cooked 2 cups of ripe jackfruit bulbs with 1/4 cup jaggery syrup. I removed half of this mix and made adas, rest of the adas was frozen and made these adas again after two weeks.
* I used my dosa tawa, but you can use non-stick tawa too (may not get crisp adas).
* Don't touch the griddle at any point as it's very hot, spread over the dough with wet fingers.
* Depending on the sweetness of the ripe jackfruit bulbs, alter the amount of jaggery. This was very sweet so added only little jaggery syrup.





Sunday, May 05, 2024

Yellow Watermelon Punch ~ Summer Cooler

Do you buy the yellow watermelon? I was always fascinated with the red watermelon and hardly brought in the yellow watermelon. But this time, kids insisted on buying and in fact we started loving the yellow one too. This simple punch can be made with any fruit like pineapple or oranges, however watermelons are best to keep the body cool. I added a handful of pudina, which gave a lovely flavour of pudina (alter as per tastes if you don't like pudina flavour). Beat the scorching sun with some homemade coolers that can help beat the heat and keep you cool to some extent. Quite simple to put together, so just blend and enjoy chilled !!



Preparation time ~ 10 minutes
Cooking time ~ nil
Author ~ Julie
Serves ~  glasses
Ingredients
watermelon 2 cups, cubed
pudina (mint leaves), a handful
ginger, a small piece
granulated sugar 2 tbsp
lemon juice 2 tbsp
ice cubes as needed 


Method
  • I have used cooled watermelon, so haven't added extra ice cubes. But if you like it more chilled, then go ahead and add ice cubes.
  • Remove as many seeds as possible and cut the watermelon in cubes. Add to a blender jar along with pudina, ginger, sugar and lemon juice. Blend smooth. Add a cup of chilled water and strain the juice. Discard the residue.
  • Pour the punch in glasses and serve chilled with more ice cubes.



NOTES
* The amount of sugar can be altered as per sweetness of watermelon.
*  I added a handful of pudina, which gave a lovely flavour of pudina (alter as per tastes if you don't like pudina flavour)

SUMMER DRINKS
 

Wednesday, April 24, 2024

Chicken Plaited Bread

Kids always stay on the 'hungry mode' on whenever they are at home during weekends or vacations. Have you noticed this with your kids ? And a small snacking idea never suffices them. A filling meal like snacks otherwise the hungry mode is never turned off. Not only the filling snacks, it must be tasty and trending as well. 

If you are looking for something like that, then go ahead and give this chicken plaited bread a try. Am sure your family will love this. The filling is quite simple with a white creamy pasta kind sauce, but you can always change to a desi style chicken version like we do for a cutlet filling. I made the white pasta kind, as my kids love this kind of filling in breads. This filling is not spicy and is creamier. You can add grated cheese to make it even more delicious. Give this a try and enjoy !!



Preparation time ~ 20 minutes
Baking time ~ 40 minutes
Serves ~ a loaf 
Author ~ Julie
Ingredients
to make dough
instant yeast 1.5 tsp
water 1/4 cup
sugar 2 tsp

all-purpose flour 1.5 cups
salt 1/4 tsp
egg yolk 1
egg white (add half to dough, reserve rest for brushing the bread)
milk 1/4 cup
oil (any neutral) 2 tbsp
sesame seeds 1 tbsp
chilly flakes 1 tbsp

to make filling
chicken (boneless) 250 g
salt 1/4 tsp
pepper powder 1/4 tsp
ginger chopped fine 2tsp
garlic chopped fine 2 tsp
onion 1 chopped fine
any neutral oil 2 tbsp
all-purpose flour (maida) 2 tbsp
mixed herbs 1 tsp
chilly flakes 1 tsp
tomato ketchup 1tbsp
milk 3/4 cup
salt to taste




Watch on YouTube -


Method
  • Take 1/4 cup leuk warm water in a bowl and add the sugar, mix. Add the instant yeast and mix, leave undisturbed for 10 minutes to proof.
  • Separate the egg white and yolk. Keep aside.
  • When the yeast is proofed (creamy and foamy), add the all-purpose flour, salt.
  • Add in the egg yolk and half of the egg white, pour the milk little by little to the dough. Knead the dough, the dough may be stick but don't worry. Keep kneading for 7–10 minutes.
  • Add a tbsp of oil and mix. Add remaining oil to the bowl and on top of the dough. Cover and leave the dough for an hour to rise.
  • In the meantime, prepare the filling. Add the boneless chicken pieces, with salt and pepper powder. Cook on medium flame for 10 minutes or till done. Cool completely and shred the chicken with a fork. Keep aside.
  • Heat a pan and add oil. To this, add chopped garlic and ginger. Then add the fine chopped onion, sauté until translucent.
  • Add the 2 tbsp of flour and cook till the raw smell of flour disappears on low flame. Add in the milk and mix till there are no lumps and is a smooth paste. Add the salt, mixed herbs, chilly flakes. Finally, add the shredded chicken and toss. Add the tomato ketchup and give a quick mix. Switch off the flame and leave to cool.
  • After an hour, the dough is risen. Punch down the air and transfer the dough to a baking mat. Roll out the dough in a rectangle shape of 11" and 6" wide. Place the filling in the center leaving enough space on the edges. Cut thick diagonal strips on both sides. Cross over the strips over each other to cover the filling and close the bread. Do it starting from the top and close till the end.
  • Transfer the bread to a baking tray with lining. Let the bread rise for another 30 minutes. Brush the egg white on top and add the chilly flakes and sesame seeds. In the last 10 minutes, pre-heat the oven to 350 degrees F or 180 degrees C. Finally, brush any remaining egg whites and place in oven. Bake for 20–25 minutes. Remove from the oven and apply butter on top of the bread for a softer crust. Cool slightly, cut in pieces and enjoy warm.



NOTES
*The filling is quite simple with a white creamy pasta kind sauce, but you can always change to a desi style chicken version like we do for a cutlet filling. 
*I made the white pasta kind, as my kids love this kind of filling in breads. This filling is not spicy and is creamier. 
*You can add extra grated cheese to make it even more delicious.

RECENTLY POSTED CHICKEN RECIPES-


Saturday, April 13, 2024

Pavakka Kichadi ~ Sadya Dish

 Pavakka khichadi is one of the simplest khichadi that you can prepare for sadya and a quick one. Love this simple healthy side dish that has a mild bitter taste along with the sour flavours of yogurt. I have prepared this khichadi with kondattam and so the frying time is quite less compared to the regular fresh bitter gourd. Do give this a try and enjoy!! 



Preparation time ~ 5 minutes
Cooking time ~ 10 minutes
Author ~ Julie
Serves ~ a small bowl
Ingredients
dried bitter gourd (pavakka kondattam) 1/2 cup
yogurt 3/4 cup
grated coconut 1/2 cup
mustard seeds 1/2 tsp
ginger, a very small size
green chillies 3-4
salt to taste
oil to fry

to temper
coconut oil 1 tbsp
mustard seeds 1/2 tsp
dry red chillies, 2 broken
curry leaves, 2 sprigs






Watch on YouTube -


Method
  • Grind the coconut with mustard seeds, ginger(a very small piece), yogurt (2 tbsp) to a smooth paste. Keep aside.
  • Whisk the remaining yogurt smooth and keep aside.
  • In an earthen pot, add the ground paste. Add 2 tbsp of water to the blender jar along with the whisked yogurt. Bring to a slow boil for 3–4 minutes. Switch off the flame.
  • Heat oil in a pan and fry the pavakka kondattam until crisp. Drain from oil and keep aside. Add the green chillies until crisp, drain from oil.
  • Add the fried bitter gourd & green chillies.
  • Heat oil in a pan to temper. Add mustard seeds, dry red chillies and curry leaves. Fry and pour over the khichadi.
  • Add salt, give a quick mix, keep covered for 10 minutes for the flavours to seep in.
  • Serve as a side dish for sadya. Enjoy !!


NOTES
* Add salt towards the end, as kondattam already as salt in it. Adjust accordingly.
* You can make the same with other fried kondattam like payaru kondattam.








Saturday, April 06, 2024

2 Summer Drinks - Beet Grapes Juice & Carrot Orange Juice

I love those summer drinks that are simple yet bursting with flavours to calm down the heat and refresh the body with a full pack energy drink. This is one of the best two combinations that you can try for your Iftar parties or surprise guests for summers. The natural colour of both drinks are commendable, and the flavours are just superb. Do give this a try and enjoy this summer.




Preparation time ~ 10 minutes
Cooking time ~ nil
Serves ~ 2 glasses
Author ~ Julie
Ingredients
for beet - grapes drink
beetroot 1/2 of 1
grapes 1/2 cup
lime juice 1 tbsp
sugar syrup 1/4 cup
ice cubes 
water 1 1/4 cup

for carrot - orange drink
carrot 2 medium-sized
orange 2 medium-sized
sugar syrup 1/4 cup
ice cubes
water 1 cup

for sugar syrup
granulated sugar 3/4 cup
water 1/2 cup

Watch on YouTube -



Method
  • Prepare a sugar syrup by mixing sugar and 1/2 cup water. Bring to a boil till the sugar dissolves. Switch off the flame and leave to cool. Use as needed and refrigerate the rest, can use for a month.




  • Peel and cut the beetroot and carrots in cubes separately. Wash the grapes and keep aside. 
  • In 2 different bowls, add the beetroot and carrots. Add 1/4 cup water and cook till done. Cool.



BEET - GRAPES DRINK
  • In a blender jar, add the cooked beet, grapes and blend smooth without adding water. Pour in a strainer and add /4 water to the jar and pour. Discard the residue after straining. Add the remaining water, ice cubes.
  • Pour in glasses after adding sugar syrup and lime juice. Mix and serve chilled.


                                                              

CARROT - ORANGE DRINK

  • In a blender jar, add the cooked carrots and blend. Add 3/4 water and blend smooth. Pour through a strainer and add the remaining water to the jar, pour. Discard the residue. To this, add the orange juice(1/2 cup).
  • Add the sugar syrup and then pour in the carrot orange drink. Mix and serve chilled with ice cubes.
NOTES
* If you plan ahead and refrigerate, then mix the lime juice and orange juice only before serving, else they leave out a bitter tinge.
* Preparing sugar syrup gives a glossy finish to the drink, you can always add sugar or honey too.
* You can prepare this drink without straining too, In that case add more water to dilute and modify other flavours accordingly.
* You can even add soaked sabja seeds for more cooling.

RELATED POSTS
* Fruit Flavoured Yogurt







Thursday, March 21, 2024

Chakka Varetti Kozhukatta | Steamed Rice Dumplings with Jackfruit Preserve

Kozhukatta is a traditional snack or breakfast recipe of Kerala. The traditional one is already posted here in my blog, if interested checkout here. But this time I prepared the kozhukatta using the jackfruit preserve or chakka varetti. Everyone loved this snack at home, you can prepare this on Palm Sunday for a change from the traditional kozhukatta if you have left over chakka varetti. Or can prepare as a healthy afteschool snacks for kids or as a brekfast recipe. Enjoy !!

Watch the YouTube #shorts on this recipe.


Preparation time ~ 15 minutes
Cooking time ~ 20 minutes
Author ~ Julie
Serves ~ 15-16 kozhukatta
Ingredients
for dough
rice flour or idiyappam podi 1.5 cups
salt to taste

for filling
chakka varetti 3/4 cup
grated coconut 1 cup
jaggery syrup 1/4 cup
cashews 2 tbsp
raisins 2 tbsp
ghee 1 tbsp



Method
  • Heat water in a pan and boil water. In another bowl, add the idiyappam podi and salt. Mix this well, keep aside. Add the boiling water to this mix and prepare a dough. Cover and leave to cool or till It's warm to touch to knead.
  • Heat another pan, add ghee. Add cashews and raisins. Fry until lightly browned. To this add, the grated coconut, chakka varetti and jaggery syrup. Mix everything well till it becomes thick. Switch off the flame and leave to cool.
  • When the dough is warm to touch, knead the dough smooth. Roll out small lemon size smooth balls.Flatten the ball and make a pocket, fill in a tbsp of the filling and close securely. Shape them in smooth rounds, else it will break open when steaming.
  • Transfer to a steamer with enough water and place the prepared kozhukatta. Steam cook for 10 minutes or till done. Remove from the steamer and serve warm.
  • Repeat making all kozhukattas till the dough finishes, steam cook and enjoy.


NOTES
* As I have added cardamom powder and dry ginger powder in the chakka varetti so haven't added when making kozhukatta. If you haven't added in the preserve, go ahead and add 1/2 tsp of cardamom powder and 1/4 tsp of dry ginger powder(chukku podi).










Tuesday, March 12, 2024

Bread Chocolate Rolls (No Cooking)

Bread chocolate rolls, as the name suggests, these are the simplest quick desserts that you can prepare in no time at home with very few ingredients. The only cooking needed is to boil the cream to make the chocolate ganache. I had some chocolate ganache left out after frosting a chocolate cake and so used that. You can use left over whipped cream as filling too instead of the ganache with your desired flavour too.
This dessert gets ready in no time and how simple to surprise your guests. Give this quick dessert no cooking a try and enjoy !!


Preparation time ~ 15 minutes
Cooking time ~ 5 minutes
Author ~ Julie
Serves ~ 6 rolls
Ingredients
bread 6 slices
chocolate ganache 1/3 cup
condensed milk 2 tbsp
milk 1/2 cup
sugar 2-3 tbsp
melted chocolate 2 tbsp
preserved cherries 6




Watch on YouTube -

Method
  • Make the ganache using whipping cream and chocolate compound. I used dark chocolate compound. I made the ganache for frosting a chocolate cake and used only 1/3 cup for making this dessert. Likewise, I have showed the preparation of ganache for the cake frosting, so if you are making only for the dessert, 50 g dark chocolate compound and 2tbsp of heavy cream should be good enough. Prepare the ganache silky smooth and keep aside.
  • Mix the condensed milk with the chocolate ganache and keep aside.
  • Mix the sugar in the milk until dissolved, leave aside.
  • Trim the edges of the bread and flatten the bread slices using a rolling pin. Drizzle the milk mixture to soak the bread lightly on the corners alone, else the bread slice may be soaked too much with the ganache and milk mixture. Add a tbsp of the condensed milk, ganache mix in the center of the slice. Now roll each of the slice very gently so that the ganache don't seep out, and the bread slice shouldn't break. Fix the open ends by adding more ganache mix.  
  • Drizzle the milk mix on the finished rolls. Then, roll them in dessicated coconut, place a cherry and repeat doing the same step for making all chocolate rolls till you finish. Arrange them in a plate and add a little more dessicated coconut to the finished rolls. Though you can start using immediately but refrigerate an hour for best tastes. Drizzle chocolate sauce on top for an added flavour and look.
  • Enjoy chilled !!


NOTES
* You can use left over whipped cream instead of chocolate ganache. In that case, you can add colours & flavours of your choice.
* Add the sweetened milk very less before rolling the slice because the bread slice may break due to soaking. Be gentle while rolling.
* I have used homemade dessicated coconut to roll the bread rolls.




Monday, February 26, 2024

Strawberry Rasam

Thanks to all who responded to my question on Intsa page about this recipe that this is a rasam. But the unique part of this rasam is that it's not the regular tomato rasam. Strawberry in rasam may sound intriguing, but believe me, it's a very flavourful and tasty rasam. Strawberries are in season and if you are tired of trying out the same recipes with strawberries then give this one a try. This rasam is a quick and delicious one. I have used basic spice powders instead of rasam powder, but you can always use rasam powder. The steps are quite simple for anyone to follow. Check this out !!

Watch the full recipe in YouTube #shorts.



Preparation time ~ 20 minutes
Cooking time ~ 15 minutes
Author ~ Julie 
Serves ~ 4-5
Ingredients
strawberry 1 pkt (200 g)
ginger 1/2" piece
garlic cloves 5-6
cumin seeds 1/2 tsp
whole pepper corns 1 tsp
turmeric powder 1/2 tsp
coriander powder 1 tbsp
chilly powder 1 tsp
asafoetida (kayam podi) 1/4 tsp
tamarind extract 1/8 cup
water 2 cups
coriander leaves 2 tbsp
salt to taste
coconut oil 2 tsp

for tempering 
red dry chilli 2 broken
curry leaves 2 sprigs
mustard seeds 1 tsp
coconut oil 2 tbsp




Method
  • Wash the strawberries by adding 2 tbsp vinegar and 1 tsp baking soda to a bowl of water. Leave soaked for 15 minutes and then rinse thoroughly. Hull & cut the strawberries in halves.
  • Crush the ginger, garlic, cumin seeds and whole pepper corns in a mortar.
  • Add 2 tsp oil in an earthen pot and sauté the crushed mix for a minute till the raw smell disappears.
  • To this, add the cut strawberries. Sauté for 3–5 minutes till the strawberries are cooked and is easily mashed. Mash a few of the strawberries after adding salt and then add the spice powders on low flame.
  • Finally, add the tamarind extract and add 2 cups of water. Adjust salt and bring to a boil. Add chopped coriander leaves, cover & cook for 3–5 minutes (Don't overboil the mix for long).
  • In another pan, add the oil. When hot, add the mustard seeds followed by red dry chillies and curry leaves. Pour over the rasam, mix and enjoy with steamed rice.

NOTES
*Instead of strawberries, you can use tomato.
*You can use 2 tbsp rasam powder instead of the spice powders.







                                                 

Tuesday, February 13, 2024

Orange Fruit Cake

Oranges are in season and mostly during this time, I try baking a cake with the fresh oranges. This time kinnow were in good sale and so grabbed a few of them. I personally don't tolerate these citrus fruits, but kids love them. Kinnow are good for baking as they impart a beautiful colour and are juicier compared to the regular oranges. What do you say about the colour of this cake? I am in love with this colour, looks and tastes exactly like the Britannia fruit cake.


The ingredients are all natural and no added colours and preservatives. Isn't it good to bake this soft, moist cake ? The amount of sugar can be adjusted as per the sweetness of the oranges. I have used kinnow oranges which are more on the sour side so added 1 & 1/4 cup sugar which was correct. Though this cake can be made with regular oranges, I prefer to use the sour kind or kinnow variety as it helps to soften the cake than the regular orange cake. I have already posted an Orange Cake (Eggless) long back, check that out if interested. Do give this a try and enjoy the slice with a cup of black coffee !!


Preparation time ~ 15 minutes
Baking time ~ 1 hour
Author ~ Julie
Serves ~ a big loaf (9*5*3)
Ingredients
all-purpose flour (maida) 1 & 3/4 cup
baking powder 2 tsp
salt 1/2 tsp
eggs 3
granulated sugar 1 & 1/4 cup
orange juice 1/2 cup
veg oil 1/4 cup
unsalted butter, melted 1/4 cup
vanilla extract 1 tsp
orange zest 1 tbsp
tutti frutti 1/4 cup
milk 1/4- 1/2 cup



Watch on YouTube -



Method
  • Wash and cut the oranges, squeeze out the juices. Strain the juice and keep aside.
  • Sift the flour, baking powder and salt twice. Keep aside.
  • Add the eggs one by one in a bowl. Add the granulated sugar and beat the egg with sugar. Beat the mix for 3–4 minutes, or until the eggs turn pale and fluffy.
  • Pour the orange juice followed by veg oil and melted butter along with vanilla extract.
  • To this, add the dry ingredients mix in batches. Mix and fold without deflating the air much.
  • Finally, add the orange zest. Mix a tsp of flour to the tutti frutti (prevents sinking of tutti frutti) and add to the batter.
  • Pre heat oven to 350 degrees F or 180 degrees C for 10 minutes. Line a tray 9*5*3 with parchment paper at the bottom and brush oil on the sides. Dust with flour and shake off excess.
  • Add milk to the batter to adjust the consistency (I added 1/4 cup milk, add more or less to get the ribbon consistency). 
  • Pour in the prepared tray and pop the air bubbles using a skewer. Place in pre-heated oven and bake for 50–60 minutes (Mine was baked in 60 minutes). I gave the top rod heat in the oven for the last 3 minutes to get the golden shade which can be reduced to 1.5 minutes as this cake, the top changed colour and so removed immediately. Keep a close watch when you give the top rod.
  • Cool on a wire rack for 10 minutes and then remove from the tray. Cool completely and then cut in slices. Store in sir tight containers at room temperature for 4–5 days, refrigerate thereafter. 

NOTES
* The amount of sugar can be adjusted as per the sweetness of the oranges. I have used kinnow oranges which are more on the sour side so added 1 & 1/4 cup sugar which was correct.
* Though this cake can be made with regular oranges, it's better to use sour kind as it helps to soften the cake.
* I used 2 kinnow oranges to extract 1/2 cup orange juice. Adjust the number of oranges to get 1/2 cup juice.
* The poured batter reaches almost to the full of the tray but don't worry. The batter doesn't flow out when baking.
* The slices taste best the next day. Check that and let me know too.
* You can add chopped nuts or dry fruits intead of tutti frutti. Or you can bake the cake plain too.
* This cake can be baked in a square tray 8' size too.

RELATED POSTS



Wednesday, February 07, 2024

Edichakka Cutlet | Raw Tender Jackfruit Cutlets

Tender jackfruit is in season and have you started trying out recipes. Mom used to try out stir-fry and cutlets in this season. Fresh raw tender jackfruit should be used for optimal results. Do you love the raw tender jackfruit thoran (stir-fry)? I just love it and love to have the stir-fry just like a snack rather than with steamed rice. The cutlets are a tastier version than stir-fry but as these are fried, may not be good healthwise. However, these cutlets taste similar to chicken cutlets, and you must ensure that the cooked jackfruit is only crushed in the mixer and not made in a paste for optimal results.  For the stir-fry, I even use cooker for cooking the tender jackfruit but for making cutlets steamer is the best to cook the cut jackfruit pieces so that the pieces are shredded and not made in a paste. Do give these a try this season and enjoy !!



Preparation time ~ 10 minutes
Cooking time ~ 20 minutes
Author ~ Julie
Serves ~ 15–18 cutlets
Ingredients
raw tender jackfruit 3 cups
potato boiled & mashed, 3 medium-sized
onion 2 medium-sized, fine chopped
ginger-garlic paste 1tbsp
green chilli 3
turmeric powder 1/2 tsp
chilli powder 1tbsp
garam masala 3/4 tsp
curry leaves, a few sprigs

bread crumbs 1 cup
egg 1, beaten

Watch on YouTube -






Method
  • WHAT IS A RAW TENDER JACKFRUIT ?
Raw Tender jackfruit is one which has no mature seeds or fruit bulbs. The seeds are just evolving or very soft, small ones. Select the right one for the best taste.
  • The raw tender jackfruit was a small one that I used, the cooked total shredded jackfruit 4.5 cups but used only 3 cups for making cutlets.
  • Clean the jackfruit by sniping off the head end and peel the hard skin. Wash under running water and then cut in small cubes. 
  • Place water in a steamer and transfer the cut jackfruit pieces to the steamer and steam, cook for 10–15 minutes until soft.
  • Finally, cool the pieces and add to a blender jar. Pulse twice to just shred the pieces. I did it i two batches. Keep aside.
  • Heat a pan and add oil. When it is hot, slide the chopped onions and add the ginger-garlic paste, chopped green chillies and curry leaves. Sauté until onions are lightly browned.
  • Add the spice powders on low flame and sauté. Finally, add in the shredded edichakka or cooked jackfruit.
  • Add salt and mix well. Cover and cook on low flame for 5 minutes. Finally, add the mashed potatoes. Give a quick mix until well combined.
  • Switch off the flame and leave to cool.
  • Pinch out lemon size balls and shape the cutlets, place on a plate.
  • Beat an egg lightly. Place the bread crumbs in a plate. Dip the cutlets in the egg mix and roll in bread crumbs. Repeat this step till you finish rolling all the cutlets in bread crumbs.
  • Heat a pan and add oil. Slide in the cutlets and fry them till evenly browned.
  • Drain with a slotted spoon and place on layers of paper towels. Serve warm with ketchup. Enjoy !!!



NOTES
* Measure the cooked edichakka and then proceed making the cutlets.
* Add more chillies, if you like it spicy. 









Wednesday, January 24, 2024

Cheera Choru | Red Amaranthus Rice

Red amaranthus rice or cheera choru is a healthy one pot meal that you can prepare for all. The leaves cook in no time and so it is a quick meal preparation too. My kids love simple one pot meals for lunch box. And so I plan a wide variety of one pot meals, each of which should be healthy and nutritious. I think most of the moms would love their child to eat a nutritious meal rather than relying on junk foods. 
Red amaranthus or chuvanna cheera is usually made cheera thoran at home, or prepare dal with spinach or this red amaranthus. I had also posted a sprouts cutlet that has red amaranthus which is another healthy alternative for kids. Try this simple quick lunch box meal and enjoy !!



Preparation time ~ 20 minutes
Cooking time ~ 15 minutes
Author ~ Julie
Serves ~ 4-5
Ingredients
basmati rice 2 cups
water 5.5 cups
salt 1/2 tsp

cheera (red amaranthus) chopped 2.5 cups
onion 1, small chopped
ginger-garlic paste 2 tsp
turmeric powder 1/2 tsp
chilly powder 1 tbsp
coriander powder, 1 tsp
tamarind extract 1 tbsp
peanuts soaked 1/4 cup
salt 1/2 tsp
oil 3tbsp
ghee 2tsp
coriander leaves 2 tbsp (chopped, optional)

Watch on YouTube -





Method
  • Wash & soak the peanuts for 30 minutes.
  • Snip off the roots if present and wash the cheera under running water to remove mud/ dirt 3–4 times. Check all the leaves for insects, discard any rotten ones. Cut the stems thin and chop all the leaves evenly. Keep aside.
  • Wash and soak the basmati rice in water for 20 minutes. You can use leftover regular cooked rice too. In that case, use approx 5 cups of cooked rice for this measure. If you have lesser cooked rice left, modify all the listed ingredients accordingly.
  • If you are using fresh basmati rice, then start by cooking the rice first. In that case, add water(4.5 cups) to a pan and add salt(1/2 tsp). Boil the water and add the soaked rice. Cook till done, or cook for 10–12 minutes. Fluff with a fork, switch off the flame and keep aside till use.
  • Heat a pan and add oil. When oil is hot, slide the onions followed by ginger-garlic paste.
  • Add the soaked peanuts and sauté on high for 2–3 minutes. Add in the spice powders on low flame. Add the tamarind extract, give a quick mix.
  • Add the chopped cheera and mix with the spices. Don't add salt now, add the salt as the cheera leaves are wilted and half cooked. Else, you may end up adding more salt. Cook on low flame for 5 minutes.
  • Once the leaves are wilted, add salt and cook covered again for 3–4 minutes. The leaves will leave out water once salt is added.
  • Finally, toss in the cooked rice. Adjust salt if needed (I haven't added any). Mix well, add the ghee and chopped coriander leaves. Simmer on low flame for another 2 minutes. 
  •  Then the rice is ready to serve with cut cucumbers and raitha/salad.




NOTES
* I used a mix of both chilly powders (1 tsp of hot chilli powder and 2 tsp of kashmiri chilli powder).
* You can use cashews instead of peanuts if your kid has peanut allergy. But this definitely adds a nice crunch to the rice.
* Tamarind adds a mild tangy flavour to the rice, omit if you don't like.
* You can use green amaranth also to prepare this rice, but you may not get this colour to the rice.






Saturday, January 20, 2024

Cheese Corn Dosa | After School Snacks under 30 minutes

Cheese Corn dosa is a simple to make dosa that kids love a lot. The sweetness of corn along with the melted cheese tastes delicious as a filling. I have added the mixed herbs of pizza seasoning, but you may always add the Indian spices. Give this a try and enjoy !!

Here is a YouTube #shorts to the recipe.



Preparation time ~ 10 minutes
Cooking time ~ 10 minutes
Serves ~ 5-6 dosas
Author ~ Julie
Ingredients
corn kernels 1/4 cup
onion 1 small or 1/4 cup
mixed herbs 1/3 tsp
coriander leaves 2 tbsp (chopped)
salt to taste
oil 1 tbsp
cheese 5–6 cubes or 6 tbsp grated




Method
  • Heat a pan and add oil. Add the chopped onions and sauté. To this, add the corn kernels and add salt lightly as cheese has salt too, cook covered for 4–5 minutes. Add in the coriander leaves. Add mixed herbs and switch off the flame.
  • Heat a dosa griddle, pour a ladleful of batter. Spread the batter and add a tbsp of filling. Grate the cheese and add on top. Fold in half and cook till the cheese is melted and dosa is crisp.
  • Enjoy !!
NOTES
* You can add grated carrots too in the filling.