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. 

Millet Moong Dal Laddu | Proso Millet Laddu (No Sugar) ~ Healthy Protein Rich Laddus

Millets can be incorporated in many ways in our diet. I have been using millets for the past 5–6 years. I have been using millet flour in making appams, idlis, neer dosa, cookies and muffins. Below is a compiled list of the millet recipe tried so far. This is an easy, tasty sweet that you can enjoy this festive season. This laddu uses no sugar and is made with jaggery and ghee. This is a perfect sweet for all age groups. You can use any millets of your choice. I have used proso millet flour, the recipe of making flour is shared here. 

Proso millet has many healthy benefits, like the other millets. This has proved to boost cholesterol metabolism, improving liver and heart health by increasing high density lipo proteins. They also help in bone strengthening and improving digestion. All millets have one or the other benefits. These can be included in our diet in a number of ways. All loved this sweet healthy version of using millets. Do give this simple laddu recipe a try and enjoy. 

Preparation time ~ 10 minutes

Cooking time ~ 10 minutes

Author ~ Julie

Serves ~ 12-14 laddus

Ingredients

millet flour 3/4 cup

split moong dal 1/2 cup

jaggery 2/3 cup

ghee 4 tbsp or 1/4 cup melted

raisins 2 tbsp

sliced almonds 2 tbsp

salt, a good pinch

cardamom powder 1 tsp

Watch on YouTube -

Method

• Wash the split moong dal, rinse, drain the water. Transfer to a clean towel to dry moisture for 30 minutes. After 30 minutes, add to a non-stick pan and dry roast the moong dal until golden brown (may take 6–7 minutes). Cool completely and powder smooth in a blender jar.
• In another pan, melt the jaggery with 1/4 cup water. Switch off and strain the syrup to discard impurities. Keep aside.
• In a non-stick pan, add ghee(2 tbsp). Fry the sliced almonds and raisins till golden brown. Drain from ghee and keep aside. To the same pan, add 2 tbsp ghee, and add the millet flour. Roast on low medium flame for 3–4 minutes or until fragrant. Then, add the moong dal flour and roast another 2–3 minutes until the ghee is well coated in the flour. Add the fried almonds and raisins. Add a pinch of salt & give a quick mix. Switch off flame. Add the jaggery syrup in the residual heat and mix in the residual heat. Add jaggery syrup as per taste buds, I added 3/4th of the 2/3 cup syrup.
• Start making balls or laddus when the mix is warm and the heat is bearable to shape. Else, it may not hold shape when cold. Repeat making all balls till the mix is finished.
• Store in airtight containers for 4–5 days at room temperature.

NOTES

* I melted 1/3 cup ghee but used only 1/4 cup or 4tbsp.

* I used 3/4th cup of the 2/3 cup jaggery syrup.

* If at anytime the balls are not getting shape, add the melted ghee or jaggery syrup.

* You can use any other millet flour to make these laddus.

RELATED POSTS 

* Barnyard Neer Dosa

* Foxtail Pradhaman

* Ragi Paalappam

* Foxtail Muffins

* Barnyard Idlis

* Barnyard Coconut Cookies

* Ragi Chocolate Muffins

* Instant Ragi Dosa

* Instant Barnyard Tomato Dosa

* Ragi Poori

Granola Bars | Dry Fruit Energy Bar (No Sugar, No Jaggery)

Granola bars and granola are regarded one of the quick and healthy snack option on a day-to-day run that can be had without much guilt. Little did I know initially, when I used to grab a box of granola bars from Costco. and other outlets, thinking they make up a good midday snack for my kids. However, when I started reading the ingredients, the whole story changed. All these store bought granola bars had corn syrup, sugar and other sweeteners to bind it up. Then, I gave up buying the ready-made packs unless there is an emergency call. I started trying out granola and granola bars at home, which seemed quite easy to prepare and can be stored for a week at room temperature and upto 2 weeks in the refrigerator (haven't stored more than that as I make smaller batches).

The best thing about homemade granola or granola bars is that you can always play up with different grains, seeds, dry fruits and nuts. Check out this no sweetner banana oats bar which is a very healthy guilt free snack, it is more of a chewy kind. I have also posted a fruit and nut bars made with whole wheat flour, jaggery and dry fruits. Check that out here. Today's recipe is another simple granola bars made with dates paste, and this whole recipe depends on the type of dates used. Dates are not fondly eaten by my kids unless I sneak dates in any form of snacks and so I have used dates here in this recipe. Medjool or sukkari dates work best for this recipe as the dates should be very soft, pliable and sweet. These dry fruit energy bars are crisp on the outside and chewy inside. Give this a try and am sure all will love this recipe.

Preparation time ~ 10 minutes

Cooking time ~ 10–15 minutes

Serves ~ 12 rectangular bars

Author ~ Julie

Ingredients

oats 1 cup

almonds 1/2 cup

cashews 1/2 cup

pistachio 1/4 cup

sunflower seeds 2 tbsp

flax seeds 2 tbsp

sesame seeds 2 tbsp

dessicated coconut 1/2 cup

dates(pitted & cleaned) 1+ 1/4 cups

salt a pinch

Method

• In a mixer jar, add the pitted, cleaned dates and grind to a smooth paste without adding any water. If you are using hard dates, then soak the dates in hot water for 20 minutes. Drain water and grind without adding water. Keep aside.
• Dry roast almonds in a pan for 3–4 minutes until nicely toasted. Remove to a plate.
• Similarly, toast the cashews followed by sunflower seeds, flax seeds. Add the sesame seeds when the other two seeds are toasted half way. Sesame seeds starts to pop up, indicating it's nicely toasted. Remove to a plate.
• Add the oats and roast until it's fragrant. Add the dessicated coconut along and toast another two minutes till it's crisp. Remove to a bowl.
• Roughly chop the almond, cashews and pistachios. Add to the bowl with oats, add a pinch of salt. 

Watch on YouTube -

• Add the sunflower seeds, flax seeds and sesame seeds followed by dried cranberries.
• Add the date paste and using clean hands mix it thoroughly. The mix will be sticky.
• Pre-heat oven to 350 degrees F or 180 degrees C for 10 minutes. Line an 8*8 square tray with parchment paper on all sides.
• Transfer the mix to the tray and level it up with a spatula. Apply a little ghee on the back of a lid and press down the mix, applying pressure to fill in any gaps or air pockets. Apply pressure to get a uniform, smooth surface.
• Mark up the mix with lines so that it becomes easy to cut once baked. You can mark rectangular or square lines as you desire.
• Place in oven and bake for 17–20 minutes until the sides and top look crisp and done.
• Cool for 5 minutes and then remove the bars from the tray. Cool completely and then cut along with markings. Roll in parchment papers or line up and then stack up the snack in airtight containers. Enjoy !!

NOTES

* You can add 2 tbsp honey if the dates used is not very sticky and doesn't hold the mix together.

* I have used sukkari dates, but medjool dates work fine. Use soft type dates so that you don't have to soak the dates and can be used just like that.

* If you are using harder dates, soak the dates in hot water for 15–20 minutes. Discard the water and grind to a smooth paste.

* You can use peanut butter instead of dessicated coconut. 

* Use black raisins instead of cranberries or any other dried berries.

* Rolled oats adds more fiber and crunch to the granola bars, but quick oats also works fine.

* Use any other melon seeds instead of sunflower, flax and sesame seeds, the measure remains the same.

* Adding cashew & pistachios is optional, use walnut instead.

                                               

Mango Oats Smoothie ~ Healthy Breakfast Smoothie

Mangoes are in season now, and you can try a wide variety of recipes with mangoes. I love desserts and drinks with mangoes the most. I have already posted the mango lemonade and mango lassi which I love making as it's simple to prepare. Here is another healthy smoothie that you can prepare on a daily basis till the mango season gets over. 

Mango Oats smoothie is quick to prepare and consists of all the elements for a perfect breakfast smoothie. Fruit, grains, liquid, dry fruits or nuts, and natural sweetener which makes a yummy combo.You can always replace whole milk with coconut milk. You can use regular sugar instead of honey. Almonds can be used in lieu of cashews. Except for the soaking of nuts and boiling & cooling part of milk, rest of the steps is very simple and quick to blend. If you are looking or a simple smoothie, then try this out - Mango Strawberry smoothie.Try and enjoy !!

Preparation time ~ 10 minutes

Cooking time ~ nil

Author ~ Julie

Serves ~ 3 glasses

Ingredients

mango 1 cup (peeled & diced)

oats 1/2 cup

honey 2-3 tbsp

milk 1.5 cups (boiled & cooled)

cashews 10-12 (soaked)

Watch on YouTube -

Method

• Wash and peel the mangoes. Cut and dice cubes, add to a blender jar. Add oats, soaked cashews and blend coarsely. Then, add half of the milk and honey. Blend again smoothly. Add the remaining milk, blend again. Pour in glasses and serve chilled.

NOTES

* Boil the milk and chill. Add to a blender jar.

* You can replace sugar instead of honey.

* Almonds can be used in lieu of cashews.

* You can always replace whole milk with coconut milk. 

Grilled Sprouts Sandwich

Sprouts sandwich is a simple-to-make sandwich but a filling and healthy one that you can prepare in a jiffy. No much cooking and all you need is the spicy green chutney and sweet tamarind chutney which compliments well to the sandwich. The best part of this sandwich is that there is no use of potatoes in this recipe. I have prepared both these chutneys at home, the recipe link is here. You can use store brought chutneys too. The sprout making I have already shared here in the moth sprouts tikki, pls check this link. I have used moth sprouts, but you can use any sprouts of your choice. Enjoy !!

Here is a YouTube #shorts on sprouts sandwich, watch and try on!!

Preparation time ~ 5 minutes

Cooking time ~ 10 minutes

Author ~ Julie

Serves ~ 5 sandwiches

Ingredients 

bread slices 8-10

sprouts 2 cups(I took moth sprouts)

besan 2 tbsp

onion 1 medium size, chopped

ginger 1/2 tsp, chopped

green chillies 1, fine chopped

turmeric powder 1/2 tsp

chilly powder 3/4 tsp

coriander powder, 1/2 tsp

spicy green chutney, 4 tbsp

sweet tamarind chutney, 4 tbsp

butter or ghee 2 tbsp

salt to taste

oil 2 tbsp

Method

• Roast the besan in a pan for 3 minutes on low flame till the raw smell of besan disappears.
• Heat a pan and add oil. Add chopped onion, chopped ginger, chopped green chilli. Sauté till the onions are translucent.
• Add the spice powders on low flame, add in the sprouts and cook for 3-4 minutes. Add salt to taste. Add in the roasted besan and mix well. Switch off flame, once everything looks combined.
• Apply ghee or softened butter on both slices of bread, add spicy green chutney on one slice and sweet tamarind chutney on the other. Add 2 tbsp of the sprout mixture to the slice and close with the spicy chutney slice.
• Apply ghee or butter on top and place on a heated tava. Grill the sandwich until crisp and then apply ghee on the top slice, flip the other side. Grill for a minute and then remove to a plate. Repeat making other slices.
• Cut and serve warm with both chutneys, enjoy !!

NOTES

* You can use any type of sprouts for this recipe.

* I used a mix of hot chilli powder and kashmiri chilly powder.

* I have already shared the making of moth sprouts in this video, please check.

* Homemade spicy green chutney and sweet tamarind chutney is here.

Please check out a few more sandwiches-

* Bread Pizza Sandwich

* Cheesy Chicken Bread Omelette

* Grilled Peanut Butter- Banana Sandwich

* Potato Cheese Sandwich

* Strawberry Bell Pepper Sandwich

* Corn Cheese Sandwich

* Tricolor Sandwich

Ragi Dates Malt

Ragi Dates Malt is a super healthy, delicious drink that can be made by grinding whole ragi or ragi flour. I prefer using whole ragi for this process. Ragi is soaked and then ground to a fine paste, strained and the milk is then extracted. Lately I have learnt that millets should be soaked, and the soaked water should be discarded and used, which enhances the absorption of nutrients. I have not used milk in this process as milk hinders the absorption of iron in ragi and dates. You may or may not add milk, replacing the water. I have already shared a panjipullu kurukku or ragi porridge using milk, you can check the link here. If you love the combo of dates and ragi, then give this a try.

Preparation time ~ 10 minutes

Cooking time ~ 15 minutes

Author ~ Julie

Serves ~ 4 Ingredients whole ragi 1/2 cup water 3 - 4 cups dates deseeded 10 cardamom powder 1/2 tsp granulated sugar 1 tbsp almond slices 1 tbsp

You can view the recipe as YouTube #shorts here.

Method

• Soak the ragi for 4-5 hours, drain the water and add to a blender jar. Grind to a smooth paste and extract the milk by adding water. Grind again till you have only the dark portions of ragi alone left in the strainer, discard that.
• Add the dates to a blender jar and grind smooth. If using thick dates, then soak and grind. I used soft dates, so didn't soak. Mix this paste to the ragi milk.
• Heat the mix on low flame, else the bottom mix may thicken faster and get burnt. As it gets cooked, the ragi milk thickens. Add cardamom powder, and granulated sugar towards the end, give a quick stir Serve in glasses and garnish with almond slices.
• Add the dates to a blender jar and grind smooth. If using thick dates, then soak and grind. I used soft dates, so didn't soak. Mix this paste to the ragi milk.
• Heat the mix on low flame, else the bottom mix may thicken faster and get burnt. As it gets cooked, the ragi milk thickens. Add cardamom powder, and granulated sugar towards the end, give a quick stir
• Serve in glasses and garnish with almond slices.

NOTES * I personally don't like adding whole milk to ragi these days because I learnt that the iron absorption from ragi may be hindered if you add more calcium rich milk. Depending on your personal choice, add or delete. * Adding dates enhances again the iron absorption, as dates are a good source of iron. * Add powdered jaggery or sugar, adding a little of these enhances the flavour but it's your wish to omit as there is mild sweetness from dates.

FOR MORE RAGI RECIPES, CHECK THIS LINK HERE.

Baked Cheesy Beet Triangles

Looking for a healthy after school snack??Then try this out healthy and simple snack with wheat flour, beets, cheese and some spices. They can be prepared much in advance and the final can be done just before serving so that you can enjoy crunchy triangles with some guacamole dip. 

I have shared an Insta reel and YouTube shorts on the recipe, please check that out.

Baked Cheesy Spinach Triangles was posted by me sometime back, and so this beet triangles was quite similar and tried almost the same proportions. The acceptance of the cheesy spinach triangles was the much-needed boost to try out the beets version. Luckily, the beets triangles also finished in no time and I prepare these as an after school snack for kids, and they were totally mad over these. I served the cheesy triangles with guacamole dip, but you can always make mayonnaise dip or ranch.Spinach triangles give a green colour, and it's easy to include greens, esp for kids (which they otherwise wouldn't have eaten spinach) and beet triangles are pink which is very appealing to kids with all health benefits of beets.They taste similar to the tortilla chips and are very crisp.Try making these at home and enjoy with a spicy dip or a salsa !!

Preparation time ~ 10 minutes

Cooking time ~ 15 minutes

Serves ~ 4-5

Author ~ Julie

Ingredients

wheat flour 1 cup

fine semolina 1/2 cup

chilly powder/chilly flakes 1/2 tsp
grated mozzarella cheese 1/2 cup
beets purée 1/3 cup or 1 small beet + 1/3 cup water
baking soda 1/4 tsp
salt 1/3 tsp
oil 2 tbsp

Method

• In a bowl, add flour, semolina, chilly powder/flakes, salt and baking soda.Combine well.
• Add the grated mozzarella cheese, mix well to get a crumbly mixture.
• In a blender, add the peeled, washed beets and water 1/3 cup.Blend till smooth.
• Add the purée little by little to the mixture until you get a stiff, firm dough.Semolina absorbs water and so wait till rest time is over.Leave to rest for 10-15 minutes.If the dough is very stiff, add a little more left over purée if any or water to get a pliable but firm dough. Add the oil and mix well.
• Make 6-7 large balls of the dough and lightly dust each ball with flour and start rolling the dough in a very thin circle like chapthis. Be gentle when rolling out as beets dough will be thinner than usual chapathi dough.So, may be stickier too.
• Heat a non-stick pan or tava.When hot, transfer the rolled chapathis/discs on to the tava.Fry both sides like you do for chapathis until you see brown spots here and there.
• Brush little oil on the surface of beets chapathi and remove on a plate.Repeat the same step for all other balls/rolled chapathis.
• Pre-heat oven to 400 degrees F and cut the discs in halves and then quarters, cut in triangles.
• Place the cut triangles in a tray and bake in the oven for 5-6 minutes.Remove from oven and flip the other side, place again in oven for 3-4 minutes.Look for slightly brown edges, the chips are crisp and ready.
• Serve with some guacamole or ranch dip !!

NOTES
* If you wish to deep-fry them, then cut it in triangles soon after you make chapathis shapes.Deep-fry in hot oil on medium heat until crisp.
* You can use all-purpose flour too.

* You can add 1/2 tsp cumin seeds or 1/2 tsp roasted cumin powder to the dough preparation.
* You can use butter for added flavour instead of oil.
* You can even cut out left over chapathis and bake them up for a quick snack the same way.

Moth Sprouts Tikki | Shallow Fried Sprout Cutlets | How to make Moth bean sprouts??

Moth beans are great protein source compared to all the other legumes. They are good for heart health, lowers blood pressure. It has high antioxidants, rich in magnesium, potassium and calcium.As it is rich in fibre, reduces gut issues and regulates bowel movements. Moth beans contain phosphorous other than calcium, which strengthens the bones. The presence of zinc in moth beans help prevent frequent infections and enhances immunity.

Sprouted moth beans are very nutritious, and so I tried making a healthy tikki chaat with the sprouts. I haven't used chopped onions in this recipe as I have not added any other binding agents like boiled potato and only used rice flour to bind. I have shallow fried the tikkis. I had earlier tried the Maharashtra misal pav with moth beans  which is also very healthy, you can try that out too. Enjoy !!

Preparation time ~ 20 minutes

Cooking time ~ 20 minutes

Serves ~ 7 tikki

Author ~ Julie

Ingredients

to make sprouts

moth beans 1/2 cup

water

to make tikkis

moth sprouts 2 cups (check video)

ginger-garlic paste 1 tbsp

salt 1/2 tsp

hot chilly powder 1/2 tsp

coriander powder 3/4 tsp

lemon 1/2 of 1

rice flour / ari podi 2 tbsp-3 tbsp

coriander leaves/ cilantro 2 tbsp

oil for shallow frying

Watch on YouTube-

Method

HOW TO MAKE SPROUTS??

• Wash and add enough water to the moth beans. Soak the beans for 5-6 hours until the outer bean skin starts to split. Discard the water and add the soaked moth beans to a muslin cloth. Tie the ends of the cloth like a potli and wet the cloth lightly. Place in a bowl and keep in a casserole for 24-48 hours. After about 36 hours, the moth beans are sprouted well. Remove from cloth and refrigerate covered till use. 
• NB: You may have to drizzle a few drops of water when the beans are sprouting if the cloth looks dry. Don't drench in water, else the sprouts go bad.

HOW TO MAKE SPROUT TIKKIS??

• Heat water in a sauce pan and add salt. Add the sprouts to the boiling water. Boil for 3 minutes. Remove the sprouts from water and discard the water. OR You can even steam cook the sprouts.
• Cool the sprouts lightly and then add to a blender jar. Pulse once or twice to crush the mix. 
• Transfer to a bowl, add the ginger-garlic paste, chopped coriander leaves, chilly powder, salt and lemon juice. Mix this well with a spoon.
• Add rice flour for binding, and with your clean hands, knead the mix to make a dough.
• Apply a little oil in your hands and pinch out small lemon size portions of the dough. Make the tikki shapes and place on a plate. Repeat until you finish all the mix.
• Heat oil in a pan and place the tikis one by one.  Shallow fry and flip the tikkis only when the sides look lightly browned. Flip and cook both sides till crisp and browned.
• Repeat frying all tikkis. Don't place on paper towels as they tend to become soft and not have the crunch. Serve as listed below for optimal tastes.

HOW TO SERVE ?? 

• Sweeten the curd by adding a little sugar, beat well and keep aside.
• Add two tikkis in a bowl, press the tikkis. Add sweetened curd and sweet tamarind chutney, followed by spicy green chutney. Garnish with sev and serve.

NOTES

* I haven't added onions. But you can add 1 medium-sized onion, finely chopped.

* These tikkis are very delicate as they don't have any binding agents like boiled potatoes or bread crumbs other than rice flour. So flip gently when frying.

Few more recipes using sprouts-

* Sprouted Green Gram Cheera Cutlet

* Sprouted green gram salad

* Spinach- Paneer- Sprouts Stir Fry

* Microgreen Omelette

Quinoa Veg Khichadi (Step by Step Pics)

Quinoa (pronounced 'kinwa') is one of the healthiest foods, very rich in protein and is vegan.I have become a strong fan of this tiny seed with tail and have started incorporating this as much as possible to our tastes. Quinoa has a natural bitter coating of saponin which dissolves when quinoa is rinsed. The draining of water from quinoa reduces the nutty flavor. Quinoa flour can be easily added to many recipes like muffins, cakes, pancakes, crepes and much more. I have a few recipes that I tried with quinoa flour listed below and had been a hit at home. Please check at the end of this post for mor quinoa recipes, if interested.

This is a khichadi that I tried making with quinoa that you can prepare as a one pot meal, quick fixes. The paste that you make and add gives the extra punch to this khichadi unlike the veg pulao which has more of whole spices. Add your favorite veggies as per availability and make. The cooked quinoa has a cute tail which makes it distinct. There is nothing fancy about this khichadi,but the nutritive value is more than of a regular khichadi. You may not need any sides with this khichadi except for a papad or fryms. We paired this with raitha. Try and enjoy !!

Preparation time ~ 15 minutes

Cooking time ~ 30 minutes

Serves ~ 2

Author ~ Julie

Ingredients

to cook quinoa

quinoa 1/2 cup

water 3/4 cup

salt to taste

to make khichadi

ginger 1 tsp chopped

green chillies 2 chopped

onion 1 medium sized chopped

capsicum/ green bell pepper 1/3 cup chopped

tomato 1 chopped

green peas  2 tbsp 

carrot 1/4 cup cubed

cauliflower 1/4 cup cut small

potato 1 small cubed

beans 2 tbsp chopped

pav bhaji masala 1/2 tsp

coriander leaves 2 tbsp chopped

salt 

oil/ butter 2 tbsp

to make paste

kashmiri chilly powder1 tsp

cumin powder 1/4 tsp

garlic cloves 2

Method

• Wash the quinoa in a strainer under running water, else the quinoa may drain out. Then add this to a pressure cooker and add salt lightly and water. Cook for one whistle and wait till the pressure is released.
• Add the oil and add chopped ginger and green chillies. Saute for a minute. Then, toss in chopped onions and capsicum. Saute again for a minute.

                                                   

• Prepare a smooth paste using kashmiri chilly powder, cumin powder and garlic cloves. Add the chopped tomato and add the paste(There is an error in pic editing, it's written tomato paste). Give a quick stir and mix well.Cook covered till tomatoes are cooked and mushy.
• Then, add the chopped vegetables, combine well. Sprinkle few tbsp of water, add salt and cook covered for 5 minutes, check in between for moisture and drying up. Add water as needed to cook the veggies. 
• Finally, add the cooked quinoa along(discard the cooked water to reduce the nutty flavor). Mix well and cook covered for another two minutes. Wait till the moisture is dried completely.
• Garnish with  coriander leaves and serve warm with any of your fav sides or raitha & papad. I served with raitha.

NOTES

* You can add the cooked veg masala to the cooked quinoa in the cooker and cook for one more whistle too. Add half a cup of water too. But this gives a more flavourful taste than the cooker style.

* Add your desired vegetables as per availability and needs.

CHECK MORE QUINOA RECIPES

1. Quinoa Crepes
2. Quinoa Blueberry Pancakes
3. Quinoa Flour from Scratch
4. Quinoa Idlis
5. Quinoa Veg Pulao
6. Quinoa Mango Parfait
7. Quinoa Sago Kheer

Chakka Appam | Steamed Jackfruit Parcels(Step by Step Pics)

Chakka appam as the name suggests, an appam steam cooked with ripe jackfruit bulbs, rice flour, grated coconut, jaggery. This is a very filling and delicious snack that you can make for kids and elders. The color of this appam is orangish brown because of the use of jackfruit bulbs and jaggery. I have already posted chakka ela ada that uses chakka varetti to make the filling in the regular ada which is a yummy snack too. But compared to the chakka ada this one is more simpler and easier to put together as you can mix all together in a go and make the dough if you have cooked jackfruit bulbs ready in fridge. I usually do that to get things more simpler and faster, also helps preserve the jackfruit bulbs for a couple of more days than storing the ripe jackfruit as it is.There are numerous jackfruit recipes that I have tried earlier and have posted here, read more at the end of this post for more recipes. Do give this yummy chakka appam a try this season and enjoy with a cup of black coffee!!

Watch YouTube #shorts for chakka appam recipe.

Preparation time ~ 15 minutes

Cooking time ~ 20 minutes

Serves ~ 5-6 appams

Author ~ Julie

Ingredients

rice flour /ari podi (idiyappam) 1 cup

chakka / jackfruit 1.5 cups cooked

jaggery / sharkara 1 cube /1/3 cup puree
grated coconut 1/2 cup

chukku podi / dry ginger powder 1/4 tsp

salt a good pinch

Method

• Clean the jackfruit, remove the bulbs. Chop the ripe jackfruit bulb in pieces or if its nicely ripe then avoid chopping and add this in a cooker. Add half a cup of water and pressure cook for 2 whistles or till cooked.

 

• Melt the jaggery in 1/4 cup water and strain the impurities. Keep aside.
• In another bowl, add the rice flour, grated coconut, cooked jackfruit along with left out water,  salt and chukku podi. Make a dough by mashing the cooked jackfruit, you may not need much water after adding the left out cooked jackfruit water along with jaggery syrup little by little. Add more water (if needed). The dough should be loose and spreadable. Its better to keep the dough loose, sticky than a smooth dough as the sticky dough yields a softer appam than making with a smooth dough.
• Wash and clean the banana leaves, cut in small pieces. And spread spoonful of dough and spread thin(if you find it hard to spread the dough then dip your hands in cold water). Fold the spread leaf in half and keep aside.
• Heat water in a steamer and place the prepared appams in it. Cook till the banana leaves are wilted and the appam looks cooked. Repeat the step of making appams till you finish making all appams(its better to avoid stacking the appams together and steaming only 3 or 4 at the max to cook faster). Remove from the steamer and serve warm.

NOTES

* The cooked jackfruit to rice flour should be 2:1, meaning the rice flour should be just added to bind and don't add more rice flour else cooked appam will be hard and the dough should be of loose consistency than smooth or hard dough.

* The jaggery syrup can be altered as per tastes and sweetness of ripe jackfruit.

* Chukku podi or dry ginger powder takes care of any stomach upset due to ripe jackfruit.

RELATED POSTS

JACKFRUIT RECIPES

* Chakkapazham Pori
* Chakka Cake
* Chakka Jam

* Chakka Varetti

* Chakka Kumbilappam

* Chakka Puttu

* Chakka Chips

* Chakka Unniyappam

* Chakka Ada

* Mangalorean Jackfruit Fritters(Chakka Bonda)

* Chakka Avalose Unda

* Chakka Kozhukatta

* Idichakka Thoran

* Chakka Podi(Raw Jackfruit Preserve)

* Chakka Podi Idli

JACKFRUIT SEEDS(CHAKKAKURU) RECIPES

* Chakkakuru Shake

* Chakkakuru Cheera Thoran

* Chakkakuru Manga Curry

Panjipullu Kurukku | Ragi Porridge | Ragi Healthy Drink

Panjipullu Kurukku is a healthy drink that mom used to feed us as infants and then it was given to my kids too as weaning food. In our time, she used to grind the ragi on ammikallu( grinding stone) instead of mixer. Ragi is a super coolant and in summer its super healthy to have this. Ragi improves bone strength, helps in weight loss and controls blood sugar. It is a super pack of energy. I make this once a week for my kids and they love it. When they were infants I used to give them every alternate day along with kaya podi kurukku or multigrain powder kurukku. Palm jaggery is more healthier to add when serving infants. However for elders you can add a pinch of salt or reduce the amount of sugar and serve. Do try this out if you haven't made yet and enjoy !

Soaking time ~ 6 hours 
Preparation time ~ 10 minutes
Cooking time ~ 5 minutes
Author ~ Julie
Ingredients
panjipullu / ragi 1/3 cup
water 3 cups
*milk 1 cup
* sugar 2-3 tbsp

Method

• Wash and soak the ragi(panjipullu) for 5-6 hours or overnight( remove any impurities like small stones, I generally buy the cleaned packet so don't generally do this step).
• Grind this ragi by adding half cup water. Strain the ragi mixture in a fine sieve or use cheese cloth to get only the milky white liquid. Add the residue to the blender jar once again and grind again adding half cup fresh water. Strain once again and squeeze out the milk completely to leave behind the brown portion of ragi or the husk(you may throw that out).

• To the strained milk, add 2 more cups of water and 1 cup milk to make it 4 cups. Add sugar as per your taste buds. I used about 2 1/2 tbsp of sugar.
• Bring this mixture to a rolling boil on medium flame by continuously stirring else it may stick to the bottom of the pan and get burnt. This mixture thickens as it gets cooked, it may take 3 minutes after boiling to get cooked. Switch of flame and serve warm. This is a drinking like  or a thin custard like consistency, you may use 1/2 cup ragi if you plan to have more thicker version of this. My kids don't like the thick version and so I make it this way.

NOTES

* You can increase the quantity of  milk and use milk : water in the ratio of 1:1. However, I refrain from doing that due to kids allergies.

* I have added boiled milk in this porridge.

* You may add cardamom powder,fried cashews and raisins to this kurukku when serving older kids. But don't use when serving infants.

* You can use palm jaggery when giving for infants which is more healthier than sugar. I have used regular sugar.
* You can add some portion of the brown outer cover of ragi when grinding but here my kids love it this way so I generally refrain from adding.
* You may add thin coconut milk instead of whole milk too to make the porridge.

Idiyappam Upma ~ Quick Healthy Snack

There are many around the world who don't even get a one full meal. I always remind my kids about the immense shower of His blessings upon us. I don't like wasting food at any cost and I don't like the buffet system in hotels/ restaurants too. The wide range of food items displayed in the buffet and what do you think they do with the leftovers in these class hotels. Do they give this to the needy or just dump off ? I have heard a few restaurants who give it away to the hospital caregivers and others in need. But that's just the tip of the iceberg and the others in each city counts to n numbers. Secondly, the amount of food people devour in the name of 'unlimited' is like putting your own health at risk which I feel is another stupidity. Do you also feel the same ? It's always better to make limited food to make sure we aren't wasting any may that be home or hotels. Also, if at all you end up making more, then it's better to recreate something more tasty and healthy.

Watch YouTube #shorts on this recipe here.

Back home, I make use of all leftovers in one or the different form to just make sure it's better than the packed junk and also to feel good that am not wasting any food. Kids always need something filling when they are back from school. So most of the breakfast recipes are recreated to make a new dish with the leftovers. I have seen my kids totally enjoying the new item. Left over idlis gets converted to idli upma, baked idli snack, left over dosa batter to kuzhi paniyaram, punugulu, left over rice as crispy rice balls, left over idiyappam dough as kozhukatta, ammini kozhukatta or peechappam, left over bread as bread upma, bread pakoras, left over dhokla as Amiri khaman. The same goes with the left over idiyappam which can be made into upma and can be enjoyed by garnishing with a little homemade sev or crunchy kerala mixture. Do give any of the recreated breakfast items a try and let me know too.

Preparation time ~10 minutes
Cooking time ~ 10 minutes
Serves ~ 4 
Author ~ Julie
Ingredients
idiyappam / string hoppers 10

to temper
mustard seeds 1/2 tsp

cashews broken 1 tbsp
onion 1 medium chopped
ginger chopped 1 tbsp
green chillies 2 chopped
curry leaves 1 sprig
carrot grated 1 medium size (optional)
green peas 2 tbsp (optional)
coconut oil 3 tbsp
*grated coconut 1/3 cup
lemon juice 2 tsp
salt to taste

to garnish
kerala mixture / homemade sev 3 tbsp

Method

• Crumble the left over idiyappams and keep aside.(Learn how to make idiyappams in this link here).
• Heat oil in a pan and splutter mustard seeds. Add in the chopped onion, curry leaves, green chillies. Sauté until translucent and then slide in the chopped ginger and green chillies. Sauté until the raw smell disappears.
• Add the green peas and grated carrots. Add salt as needed and cook covered for 2 minutes on low flame. Add in turmeric powder and mix well.

• Add in the crumbled idiyappams and sprinkle few drops of water. Add in salt if required. Steam cook on low flame so that the idiyappams turn soft, and the masala gets combined (takes a minute or two). Switch off flame and add the lemon juice. Give a quick stir.
• Serve warm with Kerala mixture or sev. Enjoy immediately else the mixture will turn soft and may not taste good.

NOTES 
* Grated coconut if added in idiyappam then you can omit adding again. In case, idiyappam is made without adding coconut then you should definitely add grated coconut. I made idiyappams with grated coconut in it so haven't mentioned adding coconut in the recipe. Add when you slide in the crumbled idiyappams.
* You can even garnish with grated coconut at the end like we do when making dhoklas.
* You can use your choice of vegetables when making this upma, but I feel carrots and peas compliments well in the upma. You can even leave out the vegetables too.
* Alter the amount of oil used in sautéing depending on the amount of idiyappam.
* You can add a dash of amchur powder instead of lemon juice. Add in chat masala to make it even more interesting.