- 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.
Sunday, May 12, 2024
Morinja Chakka Ada | Ripe Jackfruit Snacks (Oil Free Snacks)
Sunday, May 05, 2024
Yellow Watermelon Punch ~ Summer Cooler
- 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.
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 !!
- 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.
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!!
- 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 !!
Saturday, April 06, 2024
2 Summer Drinks - Beet Grapes Juice & Carrot Orange Juice
- 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.
- 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.
- 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.
* 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.
- 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.
Tuesday, March 12, 2024
Bread Chocolate Rolls (No Cooking)
- 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 !!
Monday, February 26, 2024
Strawberry Rasam
- 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.
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.
- 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.
Wednesday, February 07, 2024
Edichakka Cutlet | Raw Tender Jackfruit Cutlets
- WHAT IS A RAW TENDER JACKFRUIT ?
- 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 !!!
Wednesday, January 24, 2024
Cheera Choru | Red Amaranthus Rice
- 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.
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.
- 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 !!
- Left Over Rice Uthappam
- Indian Coffee House Masala Dosa
- Masala Dosa
- Mysore Masala Dosa
- Chicken Masala Dosa
- Omelette Dosa
- Crismson Beets Dosa
- Barnyard Neer Dosa
- Dosa Waffle
- Dossizza
- Ghee Roast Dosa
- Pesarattu (Green Gram Dosa)
- Barnyard Tomato Dosa
- Barley Dosa
- Neer Dosa
- Instant Ragi Dosa
- Sweet Berry Dosa
- Oats Dosa
- Barley Oats Dosa
Friday, January 12, 2024
Bread Moong Dal Balls | Bread Sukhiyan
jaggery 1/3-1/2 cup
cardamom powder/elakka podi 1 tsp
dry ginger powder/chukku podi a pinch (optional)
salt a pinch
- Melt the jaggery with 1/ cup water and strain the impurities.
- Wash the dal and add to the pressure cooker. Add a pinch of salt and pressure-cook on high for 2–3 whistles, depending on the quality of the dal.
- After the pressure is released, add grated coconut, melted strained jaggery syrup. Cook again till the moisture is absorbed. Add in the cardamom powder, dry ginger powder (if using). Switch off flame and leave to cool lightly.
- Make lemon size balls of the filling when warm and keep aside.
- Trim the edges of the bread, dip the slice in water, and immediately remove the bread. Squeeze out all the excess water and place one ball of the filling, seal the edges of the bread making a ball shape.
- Similarly, make all the balls and keep aside.
- Heat oil in a wok and check if oil is hot enough to deep-fry the balls.
- Drop in each of the balls and fry on medium flame till it's evenly browned on all sides.
- Drain from the oil and place on paper towels. Similarly, fry all the balls and serve warm with black tea.