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.

Watch the #YouTube shorts on morinja chakka ada.

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.

RELATED POSTS

JACKFRUIT RECIPES
* 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

* Chakka Varetti Cups

* Chakka Halwa

* Chakka Appam

* Chakka Pradhaman

* Chakka Pori with Stuffing

* Chakka Ottada

* Chakka Varetti Kozhukatta

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.

                                               

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.

Dosa Wraps | After School Snacks < 30 minutes

 What do you usually prepare for snacks, or what do you feed kids as after school snacks? My kids take lunch to school, and so they expect a snack when they return from home. But am not a person who would like to feed the packet snacks as those snacks are not filling at all for my kids age. They just grab a pack of snacks and finish in no time and still feel hungry. 

I always try to make things with left over dosa batter, left over idiyappam or make something else that's filling and healthy. This is one such snack that you can prepare in a jiffy, and they totally enjoy. Am also happy as I finish up the dosa batter too. I have added totao chutney in one quarter, salad in anothe, corn fritters in the third and grated cheese to finish the fourth quarter. You can always add a chicken fritter or paneer fritter for a variation. Also, tomato chutney can be replaced with mayonaisse or ketchup or a spicy green chutney. Chat masala can be added to spike it up a little. Give this a try and enjoy !!

Preparation time ~ 10 minutes

Cooking time ~ 15 minutes

Author ~ Julie

Serves ~ 6-7 wraps

Ingredients 

for corn fritters

corn kernels 1/2 cup mashed + 1/2 cup whole

salt to taste

corn flour 3tbsp

onion 1 medium fine chopped

garlic 1tsp fine chopped

pepper powder 1/2 tsp

coriander leaves 2 tbsp chopped

lemon juice 1 tsp

for dosa wraps

dosa batter 1.5 cups

corn fritters 5-6

cucumber 1 sliced

tomato 1 sliced

mozarella cheese 1 cup grated

tomato chutney 1/2 cup

Watch on YouTube -

 

 Method

FOR CORN FRITTERS

• I have used frozen corn. Thaw and use. Pulse half of the corn kernels in a mixer to crush and add the remaining half just like that in a bowl.
• To this add fine chopped onion, garlic, coriander leaves. Add corn flour, pepper powder and salt. Mix well and add water little by little to make a thick pakora like batter.
• Heat oil in a pan and add tbsp full of batter to the pan. Spread lightly with the spoon and shape. Once one side is cooked, flip the other side and cook till lightly browned. Drain from oil and keep aside.

FOR DOSA WRAPS

• Add salt to the dosa batter. Mix well.
• Heat an iron griddle, make regular dosas. Keep aside to cool lightly.
• Then place a dosa on a plate or cutting board. Using a pizza cutter, cut from the center on one side (check video for better understanding). Then place tomato chutney on one corner of the dosa, spread in that corner. Place corn fritter on second quarter. Place sliced cucumber and sliced tomato on the third quarter. Finally, place grated mozarella cheese on the fourth. Starting from the tomato chutney corner, fold the dosa in quarters and make a wrap.
• Heat the iron griddle, apply ghee or oil and place the wraps. Press gently and cook. Flip both sides till crisp and cheese is melted. Remove on a plate.
• Similarly, make all other wraps and enjoy with ketchup.

NOTES 

 *You can use tomato ketchup or mayonnaise or spicy green chutney instead of tomato chutney if you wish. 

* You can make chicken fritters or paneer fritters instead of corn and enjoy.

RELATED POSTS

filling snacks

* Tri Color Sandwich

* Bakery style Meat Rolls

* Moricha Gothambu Ada (Roasted Wheat Ada)
* Misal Pav

* Dabeli

* Murmure Namkeen

Chaat

* Kabuli Chana Chaat

* Fruit Chaat

* Groundnut Chaat

* Corn Chaat

* Papdi Chaat

If you have any of the below mentioned left overs,remake them in a healthy snack -
*overcooked rice-crispy rice balls, Uthappam
*left over dosa batter-kuzhi paniyaram, Punugulu
*left over idlis-idli upma, Baked Idli fry, mushroom idlis
*left over cooked rice-lemon rice, egg fried rice, 

*leftover dhokla- Amiri Khaman

*leftover idiyappam- Idiyapam upma

Chakka Ottada | Roasted Jackfruit Parcels

Ottada is a traditional Kerala snack made with rice flour, grated coconut and jaggery with some flavourful spices. This is almost sinmikar to elayada but ottada are usually roasted and not steamed unlike elayada. If you personally ask me, which of the two- elayada or ottada ? I would say ottada as I like the crisp outer covering with a soft ada inside.

I have posted the traditional ottada long back in my blogspace long back, the link to which is here. Traditional ottada is cooked in a claypot (eathern ware) but you can always make these on a dosa tawa or nonstick pan. Elayada or ottada is prepared in  banana leaves and is either steamed or roasted. I prepare the steamed chakka appams whenever there is ripe jackfruit bulbs. If you are interested in watching the chakka elayada recipe made with chakka varetti, then the link is here. This time for a change I tried making the chakka ottada which is crispy on the cover and you get to taste the smoky flavors of the banana leaves too. This is a PERFECT snack for all Weight Watchers, oil free snack hunters and a healthy after school snack too. Try this out if you still get some ripe jackfruit bulbs !

Watch the YouTube #shorts on this recipe.

Preparation time ~ 15 minutes

Cooking time ~ 20-25 minutes

Serves ~ 6-7 adas

Author ~ Julie

Ingredients

chakka / ripe jackfruit bulbs 15 -20 that makes cooked chakka 1 cup

roated rice flour / idiyappam podi 1 cup

grated coconut 1/2 cup

jaggery 1/2 cup

dry ginger powder/ chukku podi 1/2 tsp

cumin powder / jeeraka podi 1/2 tsp

salt a pinch

Watch on YouTube-

 

 

 Method

• Add the desseeded jackfruit bulbs in the cooker and add water (1/2 cup). Pressure cook for two whistles.
• In the meantime, melt the jaggery using 1/4 cup water. 
• Add the cookred jackfruit in a bowl and add the strained jaggery syrup to this.
• To this, add grated coconut, rice flour (half of the mentioned), roasted cumin powder and dry ginger powder, salt. Combine all the ingredients and start kneading to a smooth dough.
• Add the remaining rice flour little by little and make a thick batter (don't add any extra water).
• The dough shouldn't be very tight nor very loose, else the cooked ada may be very hard if its too tight and if its very loose its hard to spread on the banana leaves.
• Now take small pieces of clean fresh banana leaves (I have used frozen leaves). Scoop out small portions of the dough. Spread on the leaf using clean hands, or use another piece of a bnana leaf and press on top of thedough and spread evenly, gently pull out the top leaf and fold the prepared ada in half.
• Similarly, prepare all the other adas till you finish the dough. Stack up the adas and keep aside.
• Heat a ottada chatti or any iron griddle for 5 minutes on low flame. Place the prepared ada in one layer in the chatti. 
• You can place weight over the prepared ada for even browning or cover the adas with a lid.
• Cook for 5-7 minuteson low flame, till the leaves become browned and charred on the underside. Gently flip the other side and cook another 2-3  minutes or till the other side leaves become browned.
• Transfer the prepared ada to a plate and serve with black coffee or hot piping tea.

NOTES

* You can use aluminium foil to prepare the adas instead of banana leaves.

* You can steam cook the same adas instead of roasting. But I prefer roasted ones.

MORE JACKFRUIT RECIPES, CHECK OUT BELOW-

* Chakka Halwa

* Chakkapazham (Jackfruit) Thera

* 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

* Chakka Upperi

* Chakka Appam

* Chakka Pradhaman

JACKFRUIT SEEDS(CHAKKAKURU) RECIPES

* Chakkakuru Shake

* Chakkakuru Cheera Thoran

* Chakkakuru Manga Curry

                                       

Moricha (Roasted) Gothambu Ada | Wheat flour Pancakes ~ Step by Step Pics

Our grand parents had a very good lifestyle compared to the sedentary lifestyle of most of the people now. The older generation still are so energetic even now and you hardly find them sitting idle at home. Those days only festival time was when oil was used for frying snacks and they used very less oil to make the daily meals. They worked very hard in paddy fields and in their backyard gardens to produce their own food. I still appreciate their healthy life styles compared to the ones we live now. Comfort has taken a big turn and now hardly we see most of us confined at home. Older generation even used cold pressed oils compared to the refined oils of now. Anyways we can't make a  'U' turn to return to their style of living but definitely we can make a few changes in our lifestyle and food menu. Today's recipe is one such healthy recipe.

Gothambu adas are a healthy alternative for a quick breakfast or a filling snack. But how about a roasted(moricha) version of gothambu adas, crispy on the outer and soft inside.These adas are healthy guilt free and tastes delicious with a cup of tea without any sides. There is hardly any use of oil and so is dry roasted, the coconut in it adds a nutty flavor along with the mild spices of green chillies, ginger, coriander leaves and onion. I usually make this as a evening snack as its quick to prepare. I have tried both ways of using a dosa griddle or roasting the adas in banana leaves. The gothambu kozhukatta version is also healthy and can be tried too as its steamed and so is healthy again. Try making these adas and enjoy with a tangy chutney of your choice, tastes yumm. We enjoyed the adas with tomato chutney, you can try kunjulli chutney (shallots chutney) or mint(pudina) chutney. Check this out !!

Preparation time ~ 10 minutes

Cooking time ~ 15 minutes

Author ~ Julie

Serves ~ 5 adas

Ingredients

wheat flour 1.5 cups

grated coconut 1/2 cup

onion 1 small chopped fine

green chillies 2

ginger 1 tbsp fine chopped

curry leaves a sprig

coriander leaves 1 tbsp

salt to taste

Method

• Roast the wheat flour in a pan for 3-4 minutes on medium flame by continous stirring. Switch off flame and leave to cool slightly. To this, add the grated coconut, chopped onion, ginger, green chillies, curry leaves, coriander leaves and salt. Add water little by little and make the dough ready. The dough should be sticky and loose than chapathi dough.

• Heat a dosa kallu or dosa griddle. To this place a lump of dough, dip your hands in water and spread fast on the tawa using your fingers (be careful to touch only the dough and not the grddle as it is very hot, also work quickly as the underside of the dough starts cooking as soon as you place the dough on the griddle and so it becomes hard to spread after a certain point, spread evenly as possible. Drizzle few drops of oil and cook both sides. Transfer to a plate.

OR 

• Now scoop out small portions of the dough on a banana leaf and spread thin using your fingers. Dip your hands in a bowl of water to avoid sticking back on hands. Fold the leaf in half  and keep ready. I used a pathiri chatti to roast the banana leaf ones. Place the prepared banana leaf ones in the chatti and cover the pan, keep on low flame. Flip the other side when the leaf is browned, gothambu ada looks slightly roasted and coo the other side too(takes about 5 mins total). Transfer to a plate when done. 

• Repeat making all the adas in the similar way and serve to a plate when warm with tomato chutney or ketchup.

NOTES

* You can make more variations in this basic recipe and try adding more veggies like grated carrot, beetroot.

* You can even add oats flour to make this ada.

* The banana leaves one add a special charred flavor of the leaves to these adas so don't miss to try that way too.

Ethakka Kumbilappam | Steamed Plantain Cones

Kumbilappam is a famous treat for Keralites made using vazhana ela or edana ela. The edana or vazhana ela has a special flavour or aroma, and this gets imparted to the appam as it gets steamed. Vazhana ela or Edana Ela is popularly called 'bay leaf' in English. Any regular kumbilappam is made of rice flour, jaggery, grated coconut, but there is always scope for trying this out with different fruits like jackfruit(chakka) or plantain (ethakka). I have already posted the recipe of chakka kumbilappam in my earlier post, please do check.

The making of kumbilappam is not a hard task, but the availability of the leaves to wrap or make cones is a concern. I have these leaves in my home and so get it whenever we go home and freeze them in ziplock covers, stays good more than six months. Thaw and clean the leaves to shape in cones once you take out from freezer. However, the aroma of fresh leaves reduces in the freeze up ones and fresh ones have a unique aroma of its own. These are a guilt free snack that can be made at home, oil free and filling too. This time I tried making these with some nadan ethakka (over ripe plantains) and it really tasted delicious. The dough of kumbilappam should be loose to get soft steamed ones. So don't add more rice flour to make the dough stiff. Also, the ratio of rice flour to plantains should be 1:2 to get the right texture. All loved to snack ethakka kumbilappam with a cup of tea, you can also try these in banana leaves or aluminium foil wraps if there is no scope for fresh leaves. Check the recipe below :) 
                                                         

Watch the YouTube #shorts of this recipe.

Preparation time ~ 15 minutes

Cooking time ~ 20 minutes

Author ~ Julie

Serves ~ 7-8 kumbilappam

Ingredients
ripe plantain / ethakka 3
rice flour / ari podi roasted 1 cup
cumin powder / jeeraka podi 1/2 tsp
cardamom powder / elakka podi 1/2 tsp
jaggery / sharkara 1/3 cup
water 1/4 cup + 1/2 cup
grated coconut 1/2 cup
salt, a good pinch

Watch on YouTube -

Method

• Wash and cut the plantain in half. Steam cook the plantain pieces nicely or steam for 8–9 minutes and then mash the plantains. If seeds are big, remove seeds by scooping it out and mash.
• Melt the jaggery with 1/4 cup water, strain and keep aside.

• In a bowl, add the grated coconut, rice flour, elakka podi (cardamom powder), roasted cumin powder and salt. To this add hot melted strained jaggery syrup. And prepare a dough with mashed plantain. The mix shouldn't be very tight, as the cooked kumbilappam will also turn hard and not soft. Add water (approx. 1/2- 3/4 cup) to make the dough, add as needed. The dough should not be like chapathi dough, much looser than that.
• Check the sweetness of the dough, it should be sweeter than required, then only it will be perfectly sweet when steamed.Steaming reuces the sweetness.
• Prepare the edana ela cones using tooth pick or coconut leaves stem (eerkil). Fill each cone with the prepared mixture and place in a steamer. Steam, cook for 8–10 minutes until done.
• Remove from steamer and serve warm with tea, remove the leaf wrap and enjoy.

NOTES

* Use fully ripe or over ripe plantain for best results.

* Use room temperature water to prepare dough and add as much as required.

* Always use rice flour to plantain in the ratio of 1:2 that is plantains should be more compared to rice flour. Then only kumbilappam will be soft.
* As we are kneading the rice flour not with hot water, it's recommended to add hot strained jaggery to the rice flour and mix.

* Check the sweetness of the dough, it should be sweeter than required, then only it will be perfectly sweet when steamed.Steaming reuces the sweetness.

FEW RECIPES THAT CAN BE MADE USING RIPE PLANTAINS (ETHAKKA)-

* Ethakka Puffs (Sweet Puffs)

* Ela Ada with plantain filling

* Pazham Pori (Ethakka Appam)

* Kaya Pola

* Pazham Cutlet(Ethakka cutlet)

* Unnakaya

* Ethakka Puttu

* Pazham Nirachathu

* Ethakka Bonda

* Pazham Pradhaman

Murmure Namkeen | Puffed Rice Mixture

Murmure Namkeen is one of my quick fix snacks when I have no other good options in hand and kids love too with a cup of tea. Mostly the weekends when all are at home, I too get lazy to make elaborate snacks and end up making something like this which is filling and tastes yummy. If you are on hunt for a less oil snack yet tastes crunchy then this it. However puffed rice or murmura isn't a great choice for weight loss regimes and for diabetics as puffed rice is a burst of energy but doesn't meet the requirements of protein and fiber. There are packs in markets which are fortified with added vitamins and minerals.

This less oil version of namkeen uses peanuts that add the extra crunch to the namkeen. Chilli powder and spices added to the plain puffed rice makes it tasty. There are a lot of variations or many recipes that uses puffed rice in different forms but this is one of the simplest with the least number of ingredients. If you have a pack of puffed rice in hand, then go ahead and give this a try.

Preparation time ~ 5 mins
Cooking time ~ 5 mins
Serves ~ 5-6
Author ~ Julie
Ingredients
puffed rice 4 cups
peanuts 1/2 cup
chilly powder 1 tsp
turmeric powder 1/2 tsp
curry leaves a sprig
salt
oil 2 tbsp

Method
Heat a thick bottomed pan and add oil. Wait till oil is hot, slide in the peanuts and fry them. Add in the spices on low flame and then add the puffed rice along with curry leaves. Continue to stir the puffed rice mix on low flame till the puffed rice looks crisp and mixed with spices. Switch off flame and serve with tea.

NOTES
* Add dry mango powder if you love it tangy.
* Alter the spices as per tastes, increase or decrease as per tolerance.

RELATED POSTS
* Bhelpuri Chaat
* Pori Unda (Puffed Rice Balls)

Chakka Avalose Unda | Jackfruit Balls (Step By Step Pics)

Chakka kanichu kothipicho ? So sorry folks !!
I know its not fair to showcase recipes that require seasonal fruits esp jackfruit. Am also longing to see them in season soon. This is from my drafts that gets to see light now as I was on hibernation, hi hi. Last season I got hold of a good bunch of jackfruit in season and tried out many recipes but relocating and settling to a new place forbid me from clicking pictures many a time as I was setting up the home, the camera was packed and many such vague reasons. Anyways wish jackfruits are soon in season to click all the tried out recipes and share in my space.

This is one such keeper that you can bookmark to try out soon. I happened to watch a cookery show wherein they used pineapple in this recipe and I had jackfruits ready at hand then. Why not give the unda(balls) a try with jackfruit ? Immediately tried it out and everything got over within minutes. I had to try again to post here the second time but this time I tried this when all were away to school and office. Smart me? hmmm.. Clicked all pictures and as soon as kids came they just grabbed few and gobbled.

The sweet soft filling inside with jackfruit, grated coconut, cardamom flavor reminds of Jackfruit ela ada(chakka ada). and the outer covering tastes like avalose unda. So its a cute surprise inside avalose unda. Interesting ? Am sure kids will fall for these cute balls. Try these out for an evening snack and am sure it gets over in minutes. You can use store brought avalose podi too to roll these balls and can make the filling ahead and store in fridge. Isn't that great to shape them and surprise your guests.

Preparation time ~ 10 mins
Cooking time ~ 10 mins
Serves ~ 12 - 14 small balls
Ingredients
chakka / ripe jackfruit 1 cup sliced
avalose podi 1.5- 2 cups
sharkara / jaggery 1/2 cup
grated coconut 1/2 cup
cardamom powder 1/2 tsp
chukku podi 1/4 tsp

Method

• Deseed the jackfruit and slice them in small pieces. Keep aside.
• Heat a pan and add the jaggery to melt adding 1/4 cup water. Strain to remove any impurities, put back the syrup in pan. Let it come to a boil and get a one string consistency.

• In that add grated coconut and mix. The fresh grated coconut leaves out water so continue cooking till the moisture is dried out (If you are adding dry dessicated coconut then the moisture dries out soon, keep a check).  Now add cardamom powder, chukku podi give a quick mix. Then finally add sliced jackfruit pieces. Cook the jackfruit slightly on high flame as you don't want to lose the crunchiness completely and dry out the moisture (may take another 2-3 mins). Switch off flame and leave to cool slightly and start making balls out of the mixture. 

• The mixture may be sticky and may get shapeless balls (can add a little ghee to the palm and try rolling). Its okay to have shapeless balls as we will again roll in avalose podi to get shapes.
• Add the avalose podi in a plate and place the rolled mixture on this. Roll each ball in the avalose podi and make balls firmly by pressing by placing in our palm(as seen in pics).  Place on a plate with a spread of avalose podi to coat once again, wait to cool completely. Serve with tea.

NOTES
* The filling inside is soft with a crumbly coating of avalose on the outside.
* I have already shared the recipe of avalose podi in this post, check out.
* Remember to get one string consistency of jaggery before adding coconut an jackfruit pieces.
* Adding chukku podi is optional but I prefer as jackfruit causes gastric discomfort.
* You can use dry dessicated coconut from market (unsweetened). Also can use store brought avalose podi to make this recipe but I have used homemade avalose podi.
* Alter the amount of jaggery depending on the sweetness of jackfruit.
* I haven't stored these for long after making as gets over soon in a small batch. So am not sure of the shelf life.

Potato Cheese Sandwich

Sandwiches are always a quick alternative and there are varied options to explore. I do try a few at home which are always my kids favorite. This is one of them as it has both potatoes and cheese in it, both of their favorites. Potato is one versatile veggie that adds taste to any dish which you add in. I have earlier posted the Strawberry -Bell pepper sandwich which is one of our favorites. I am not a bread fan and neither do I try to put bread for breakfast every other day. I buy bread once a month or at the most twice for health concerns. And so kids eagerly wait for the 'bread day' which ends up on a lazy weekend and they love this sandwich breakfast. There is nothing fancy in this sandwich and all available ingredients in the pantry is used to prepare this sandwich.

As kids are growing up, their tastes are also changing. Earlier they loved nutella or jams for bread but now prefer sandwiches and omelet to go along with sandwich. If you bake your own bread, then its all the more good and healthy to make your sandwich breakfast all the more guilt free. I have added corn kernels along with potato which is an optional step. Corn Cheese sandwich is one where I used hung curd and no potatoes which is another interesting recipe for those who don't love potatoes. You can always add any other favorite veggies along with potato. Cheese and potato make a inseparable combo and am sure all will love it !!

Preparation time ~ 10 mins
Cooking time ~ 10 minutes
Serves ~ 4 sandwiches
Ingredients
bread 8 slices
butter 2-3 tbsp
ketchup or tomato-chilly sauce 3 tbsp
potato 2 medium sized cooked and mashed
corn kernels boiled or frozen type 1/4 cup
pudina(mint) or dhaniya(cilantro) leaves 2 tbsp chopped
chilly powder 1/2 tsp
chaat masala 1/2 tsp
turmeric powder 1/4 tsp
cheese grated(I have used mozarella) 4 tbsp
cumin seeds /jeerakam 1/2 tsp
oil 1/2 tsp
ginger chopped fine 1/2 tsp
salt to taste

Method

• Boil the potatoes in a pressure cooker with a little salt and turmeric powder. Peel skin, mash and keep aside.
• Heat oil in a pan and add the cumin seeds to crackle. Then add the ginger chopped fine,saute until lightly browned. Add the corn kernels and cook for a minute. Switch off flame and add to the mashed potatoes along with chopped pudina, spice powders and salt. Mix well and then divide in four equal portions, keep aside.

• Butter two slices of bread in the inside and then apply ketchup or chilly tomato sauce on both the inner sides of the bread. Add one portion of the potato masala. Sprinkle grated cheese on top and then cover with another slice of bread smeared with butter and ketchup.

• Apply butter on the top too and place in the toaster or use stove method as shown here. Brown all sides and wait till the cheese gets melted. Sprinkle a little extra cheese on top and serve warm..

NOTES
* Use your favorite veggie instead of corn kernels if you wish,
* You can add spicy green chutney and sweet tamarind chutney instead of tomato sauce.