Jackfruit Aviyal / Chakka Aviyal

Jackfruit is of tropical origin. It is the largest tree-borne fruit.  With the exception  of its spiky exterior,every part of this fruit is edible. At the tender stage it can be cooked into tasty side dishes. When the fruit matures further, it can still be used to prepare side dishes and can also be used to make chips. The best is when the fruit ripens, the jack fruit flesh is very sweet and it has a distinctive aroma. The sweet flesh can be consumed as it is or can be cooked into various sweet dishes. The seeds of the jackfruit are also edible. Check my recipe for *Fried Jackfruit Seeds. Seeds when consumed directly prevents constipation. Good for skin.

The raw jackfruit contains lots of vitamin A and vitamin C. It is a source of dietary fiber,potassium, iron and magnesium which helps in the absorption of calcium. Antioxidants in it can prevent cancer, especially colon cancer.

Raw Jackfruit has low glycemic index. Cooked Jackfruit dish should be consumed as main dish, once a day by diabetics along with a side dish rich in protein. It brings down and gradually normalizes blood sugar, if consumed daily. 

In jackfruit aviyal, all parts of the fruit can be used except the green spiky exterior. A few seeds can be used in the aviyal, not all seeds. Seeds can be boiled or cooked under burning embers or fried. 

Preparation: 

• Slice away the spiky exterior of the jackfruit. The fleshy portion just below the skin, the fleshy portion of the bulb, the spongy center portion and 4 or 5 de-skinned seeds are needed for aviyal. Cut all the above in the shape of finger chips. If you like you can add a drumstick. Scrape the drumstick,cut into 3 inch pieces and halve each piece.
• Pressure cook the jackfruit pieces and drumstick pieces along with a quarter cup of water and quarter teaspoon turmeric powder for 2 whistles. Remove from fire and set aside to cool. 
• Grind the coconut, cumin seeds, turmeric powder and green chilly into a not too fine mixture. Do not grind to a paste. 
• Transfer the contents of the pressure cooker into a pan. Add the coconut mixture and salt to taste. Add a few curry leaves. Add 2 - 3 table spoon water if needed. Mix well and cook on medium flame until all the water is gone. Remove from fire. Add 3 teaspoons of coconut oil and mix lightly. 
• Serve with rice. 

Ingredients: 

Cut Jack fruit pieces - 2 cups 

Drumstick - 1 small 

Coconut - I cup (grated) 

Cumin seeds - 3 pinches 

Turmeric powder - 1/4 teaspoon 

Green chilly - 2 

Salt to taste 

Coconut oil - 3 teaspoon ( add more if you like the taste.) 

Curry leaves - a few. 

*Link to Fried Jackfruit seeds:

http://ashasnairrajesh.blogspot.com/2015/04/fried-jackfruit-seeds.html

Green banana curry

Raw or Green banana contains Resistant Starch which does not breakdown like regular starch, so it passes through the intestines like insoluble fiber. Resistant starch and high fiber increases satiety and thus low consumption. Increases the rate of fat burning.Good for dieters and diabetics. Resistant starch is food for the good probiotic bacteria in the intestine. So bananas can prevent diarrhea and reduce the risk of colon cancer. It helps in the absorption of nutrients, especially calcium. Raw and ripe bananas contain Vitamins B6 ,C and potassium. 

Preparation: 

• Wash and peel the banana lightly. Chop the banana into half inch cubes. 
• In a pan take one cup of water, add the banana pieces, cover and cook on medium flame. When half cooked add half teaspoon of salt. Cover and cook till done. Remove from fire. Mash the cooked bananas lightly. 
• Grind the grated coconut, cumin seeds, turmeric and red chilly powders into a fine paste, add little water while grinding. 
• Add the ground paste to the lightly mashed bananas along with a cup of water. Mix well and bring to a boil. Adjust the salt. If the gravy is too thick, add little more water and boil. Remove from flame. 
• Heat oil in a pan, add mustard seeds. When it starts spluttering, add the chopped shallots, broken green chillies and the curry leaves. Fry for a minute and pour over the curry. 

Ingredients:  

Raw(Green) Banana/ plantain - 1 
Grated coconut - 3/4 cup 
Cumin seeds - 2 pinches 
Turmeric powder - 1/4 teaspoon 
Red chilly powder - 1/2 teaspoon 

for seasoning: 
shallots (chopped) - 2 
Whole dry red chilly - 2 
Mustard seeds - 1/4 teaspoon 
Curry leaves - a few 
Oil - 2 teaspoon 

Mashed Jackfruit / Chakka Puzhukku

Jackfruit is of tropical origin. It is the largest tree-borne fruit.  With the exception  of its spiky exterior,every part of this fruit is edible. At the tender stage it can be cooked into tasty side dishes. When the fruit matures further, it can still be used to prepare side dishes and can also be used to make chips. The best is when the fruit ripens, the jack fruit flesh is very sweet and it has a distinctive aroma. The sweet flesh can be consumed as it is or can be cooked into various sweet dishes. The seeds of the jackfruit are also edible. Check my recipe for ***Fried Jackfruit Seeds. Seeds when consumed directly prevents constipation. Good for skin.

 The raw jackfruit contains lots of vitamin A and vitamin C. It is a source of dietary fiber,potassium, iron and magnesium which helps in the absorption of calcium. Antioxidants in it can prevent cancer, especially colon cancer.

Raw Jackfruit has low glycemic index. Cooked Jackfruit dish should be consumed as main dish, once a day by diabetics along with a side dish rich in protein. It brings down and gradually normalises blood sugar, if consumed daily. 

Chakka puzhukku is made with matured jackfruit bulbs, inside the jackfruit. Remove the seeds from the bulbs before chopping.

Preparation: 

• Cook the chopped jackfruit flesh with *turmeric and **water in a pressure cooker for 2 whistles. (i cooked in a 3 liter cooker). The bigger the cooker the lesser the whistles. Set aside, till the pressure inside becomes normal. 
• Grind the grated coconut cumin seeds, garlic, green chilly and turmeric powder. 
• Open the cooker and mash the jackfruit flesh. Add the ground mixture and salt. Mix well once more. Cover and cook on low flame for five minutes or until all the excess water is absorbed. 
• Add 3 teaspoons of coconut oil. Mix and serve.
• Can be served as a main dish and side dish. 
• When served as a main dish, non vegetarians can have fish /meat curry as side dish and vegetarians can have tomato curry. 
• As a side dish this can be served along with rice or rice porridge (Kanji). 

Ingredients:

Jackfruit flesh - 2 1/2 cups (chopped) 

Fresh coconut - 1 cup (grated) 

cumin seeds - 3 pinches 

garlic cloves - 2 

Green chilly - 2 

Turmeric powder - 1/4  teaspoon

Salt 

Coconut oil - 3 teaspoon 

*Turmeric powder - 1/2 teaspoon for cooking the jackfruit flesh. 

**water - 1/4 cup. 

***Link to Fried Jackfruit seeds:http://ashasnairrajesh.blogspot.com/2015/04/fried-jackfruit-seeds.html

Ripe Banana Stew

The Nendran variety of banana used for the recipe is available in Kerala and shops selling Kerala merchandise all over the country. 

Preparation: 

• Peel the banana and chop it into discs or split the banana into four lengthwise and then cut it into half inch wedges. 
• Take a sauce-pan, pour one and a half cups of water into it. Add the banana pieces and cook on medium flame. Stir occasionally. Cook for 10 minutes or until the banana is cooked. 
• Add sugar and allow it to melt. 
• Lower the flame and add the coconut cream. Bring to a boil. 
• Add the crushed cardamom and remove from fire. 
• Serve warm or cold. 

Ingredients: 

Very ripe banana chopped -  2 bananas ( medium to big ) 

Coconut cream - 5 - 6 tablespoons 

Water - 1 3/4 cups 

Sugar - 3 tablespoons ( add more if you like it sweeter) 

Cardamom - 2 crushed 

Link to another ripe banana recipe, Pazham pori/ ripe banana fry:

http://ashasnairrajesh.blogspot.com/2015/04/ripe-banana-fry-pazham-pori.html

Mango chutney

Mango is a tropical, seasonal fruit known as 'the king of fruits'. It contains lots of vitamins, minerals and fibre. Vitamin A which is good the eye and Vitamin C, which enhances immunity is abundant in the mangoes. It contains flavanoids , alpha- and beta-carotenes, which prevents lung and oral cavity cancers. Fresh mango contains lots of potassium, which controls the heart rate and blood pressure. Mango peels are rich in phytonutrents. Contains copper which is needed for the production of red blood cells. 

Method: 

• Add fresh, grated coconut and dry red chilli into a blender bowl. Press the pulse button a few times. Do not grind to a paste. Add the mango pieces and salt and grind to a coarse paste. 
• Heat oil in a pan, add the mustard seeds. When it starts spluttering add the broken red chilly pieces, asafeotida and curry leaves. Stir and pour this over the mango chutney. Mix well.
• Chutney is ready to be served. 

Ingredients: 

*Mango - 1 ( semi-ripe) 

Fresh grated coconut - 3 tablespoons 

Ginger - 1"piece 

Dried red chilly - 3 

For Seasoning: 

Oil - 2 teaspoons 

Mustard seeds - 1 teaspoon 

Asafeotida - a pinch 

Dried red chilly - 1 broken into 2 or 3 pieces. 

Curry leaves - a few 

* Use a less sour variety for better result.

Loubia Bzeit

Loubia Bzeit is a classic Lebanese veg dish from Hadia's Lebanese Cuisine.  Very tasty. 

Method:

• Saute the onions on medium heat till it is transparent. Add the beans and saute till it softens.
• Add the garlic and stir. Reduce heat to low. Cover and cook until the beans are properly cooked. 
• Stir in between to avoid burning the vegetables. (15 minutes  maybe )
• Add the chopped tomatoes, salt and cayene pepper. I used Kashmiri red chilli powder. Cover and let it cook on low heat for about 30 minutes or until all the water content evaporates.  

Ingredients: 

Beans - 500 grams, each cut into 2 or 3 pieces 

Onions - 3 medium, finely chopped 

Tomatoes - 6 medium, finely chopped (Remove skin, if you like) Garlic cloves - 10 peeled 

Salt to taste or 1 teaspoon 

A dash of cayene pepper 

Olive oil - 3 tablespoon 

Canola oil - 2 tablespoon 

Instant Carrot pickle.

Carrots contain lots of beta-carotene and dietary fiber. Great source of Vitamin A, C, K and B8. Rich in pantothenic acid, folate, potassium, iron, copper and manganese. It is a super food. You can munch it, juice it and cook it. Choice is yours. 

Method: 

• Wash the carrots, scrape the skin and chop it finely. 
• Heat oil in a pan, add the mustard seeds. Whhen the seeds start spluttering add the chopped carrots and sauté, on medium flame. 
• Stir continuously, when the water content is no more and the color carrot changes a bit, lower the flame to minimum. Add the red chilly powder and salt to taste. Stir continuously for a few seconds and remove from fire. 
• Allow the mixture to cool a bit. Add lime juice. Mix well and adjust the salt. 
• Voila! an easy side-dish for rice is ready. 

Ingredients: 

Carrot, finely chopped - 1 1/4 cups (used the pink-red variety )

Red chilly powder - 1 teaspoon ( used Kashmiri red chilly powder) 

Lime juice - from half a lime 

Salt to taste 

Oil - 1 1/2 - 2 table spoons 

Mustard seeds - 1/2 teaspoon 

Ugadi Pachadi

Ugadi pachadi is a ceremonial side dish prepared on the day of Ugadi (New Year's Day) in Andhra Pradesh and Telengana. It is a confluence of six tastes, representing human life. Sweet, Sour, salt, spice, tangy and bitter, each representing a state of mind. 
Two methods of preparation are given below.

Method 1:

• In a pan cook the finely chopped mango along with tamarind juice. Once the mango is soft add the grated jaggery into the mixture. Stir occasionally until the jaggery melts. Remove from flame and keep aside. 
• Heat oil in a pan add mustard seeds. When it starts spluttering, add neem flowers and fry till golden brown, in low flame. 
• Add the chilly powder and salt, mix well and remove from flame. 
• Transfer this to the mango tamarind mixture. Stir. 
• Serve as a side-dish. 

Ingredients:

Grated jaggery - 4 table spoon 

Neem flowers - 2 to 3 teaspoons 

Red chilly powder - 1/2 teaspoon 

Raw mango finely chopped - 1 table spoon 

Fresh tamarind - lime sized ball (Soak in water and extract thick juice) 

Salt to taste 

Water - 1 cup 

Oil - 1 teaspoon

Mustard - 1/2 teaspoon 

Note: Variation of ingredients can be observed from place to place.
Some use fresh grated coconut or coconut bits. Some add green chilly instead of red chilly powder. Some add ripe bananas and cashew nuts or roasted split chick pea..............................etc.
                                                                                                                                                                                                    PC Google




Method 2 :

Jaggery - 4 - 5 tablespoons (grated) 
Tamarind juice - 2 tablespoon 
Neem flowers - 1/2 tablespoon
Raw Mango pieces - 1 tablespoon
Green chilly- 1/2 teaspoon (finely chopped) 
Salt to taste 
Water as needed.

Preparation: 

• Soak tamarind in little water and extract juice. 
• Mix together all the ingredients.
• Add water as needed to adjust the taste. 
• Serve. 

Note: The measure of ingredients are just indicative. You can vary the quantity according to your taste. 

Black- eyed Beans curry

This curry was made from memory. I read the recipe somewhere. Don't know the exact recipe now, still the curry turned out tasty.

Method: 

• Roast the black-eyed bean in low flame, until there is a very slight color change. Keep aside. When it cools a little, pressure cook it with a little water. 
• Chop the onion and tomatoes. 
• Heat oil in a pan. Add cumin seeds. When it splutters add the onion and tomatoes. Sauté well, until oil separates. Add sambar powder, stir for a few seconds. Add the cooked beans into it. Add salt and enough water and bring to a boil. Should have the consistency of Sambar.
• Serve hot garnished with coriander leaves. As a side dish for rice, dosa, idly.

Ingredients: 

• Black- eyed beans - 1/3 cup 
• Onion - 1 medium 
• Tomato - 1 large (I used a small, sour, local one and half of a large hybrid one. ) 
• Sambhar powder - 1 or 1 1/2 tablespoon (i used Eastern Sambar powder ) 
• Water - 1cup 
• Salt to taste 
• Oil - 2 table spoons 
• Cumin seeds - 1 teaspoon 
• Fresh Coriader leaves - a few  

Jaljeera

Summer is here and it is the time to drink lots of water. Once in a while we would like drink something other than water. Here is the recipe for Jaljeera, a healthier and tastier option. 

Method:

• Wash the mint leaves and Coriander (cilantro ) leaves thoroughly. Grind them well. Add lime juice. Keep aside. 
• Grind together roasted cumin seeds, black salt, black pepper, amchur (dried mango powder), sugar and some salt. 
• Mix the wet and dry ingredients. To this concentrate add enough chilled water. Check the taste. Add more water or salt if required. 

 Ingredients: 

Mint leaves -1/4 cup 
Coriander leaves - 1 tablespoon 
Lime juice - from one lime 
Chilled water - 750 ml. 
Roasted cumin seeds - 2 tablespoons 
Black salt - 1 teaspoon 
Black pepper - 3/4 teaspoon 
Amchur - 1 tablespoon (optional ) 
Sugar - 2 teaspoons 
Salt to taste