Vendakka Pachadi / Okra raitha / Bhindi Raitha

This is a very easy recipe which uses okra. Okra is a popular vegetable rich in dietary fiber. It contains Vitamin A, C, K and antioxidants. It is a good source of folates. It is low in calories. Helps in controlling cholesterol. 

Preparation: 

•  Wash and dry the okra using a clean towel. 
• Slit each okra into four lengthwise. Then chop it into small pieces. 
• Cut the green chilly into 2 or 3 pieces. 
• Heat oil in a pan. Add mustard seeds, whole dry red chilly and curry leaves. When the mustards start spluttering add the okra and fry it. Stir continuously, on medium - low flame.
• When the gooeyness disappears, add 2 - 3 pinches salt and the green chilly pieces. Fry until crisp on low flame, so the green color remains intact. 
• Remove from flame and allow to cool. 
• Beat/ whip the curd/yogurt lightly. Add salt to taste. 
• Add the fried okra into the curd and mix well. 
• Serve as a side dish with rice. 

Ingredients: 

Okra - 12 - 15 nos.

Curd/ Yogurt - 3/4 - 1 cup 

Green chilly - 1 - 2 nos.

Salt 

For seasoning: 

Oil -1 - 11/2 tablespoons 

Mustard seeds - 1/4 teaspoon 

Dry Red chilly - 1 (broken into 2 or 3 pieces) 

Curry leaves - a few 

Easy Rice Laddu / Ari unda

Ari Unda is a very popular snack in Kerala. This is an easy version of the traditional Ari unda. With just  three  ingredients. 

Preparation: 

• Wash and soak the rice in water for an hour. Use any boiled variety of rice. 
• Drain the rice. Allow it to drain thoroughly. 
• Heat a thick bottomed pan in medium flame. Add the drained rice into the hot pan and dry roast it, Stir continuously. After some time the rice grains will start popping. Continue roasting until the popping sound comes down to a minimum. Remove from fire. Transfer to another bowl and allow to cool.
• Grind the cooled roasted rice in a mixer bowl. Do not grind to a fine powder. The ground powder should have the consistency of semolina.  
• You can do this step in advance. The roasted rice powder has great shelf life. Preserve in an air-tight container. 
• Grate the jaggery. 
• Grate fresh coconut. 
• In a mixing bowl add the rice powder. Add the grated coconut little by little and mix using your hand, then add the grated jaggery little by little and mix well until you can roll it into a ball like the chappati dough. 
• Take a little mix and roll into lemon  sized ball. Continue this until the whole dough is converted to lemon sized laddus.
• After a day, if any laddu i left over, you can refrigerate. Stays for a week. 

Ingredients: 

With the ingredients given below, i made 21 laddus. 

*Boiled Rice - 1 cup 

Jaggery - 1 cup 

Coconut - 1 cup 

*I used store bought Red Matta Rice. 

Below is the link to the Traditional AriUnda which has great shelf life.
http://ashasnairrajesh.blogspot.com/2016/05/ari-unda-rice-laddu.html 

Pumpkin Curry / Mathenga Pulingary

Pumpkin is a very common backyard vegetable. The greatest  plus-point of pumpkin is that it is a low calorie food item. Our humble pumpkin is very rich in vitamins, especially vitamin A, antioxidants and minerals like calcium, potassium etc. 

Pumpkin is a great cholesterol controller. It is also recommended for those who are trying to reduce their weight. Pumpkin has anti-cancerous properties too. Pumpkin seeds are a great source of fibre and it is good for the heart as it contains mono-unsaturated fatty acids (MUFA).

As far as cooks are concerned pumpkins can be converted into different variety of dishes. One can make curries, soups and desserts. Every part of the pumpkin vine can be cooked and consumed - leaves, fruits, flowers and seeds. 

Preparation: 

• Remove skin and seeds of the pumpkin. Wash and cut it into medium sized cubes. Peel, wash and slice the shallots. Wash and chop the tomato; wash and cut each green chilly into 3 or 4 pieces. 
• Soak lime sized ball of tamarind in half cup warm water. If using tamarind pulp avoid this step. 
• Pressure cook the pumpkin pieces along with turmeric powder, tamarind, salt and 11/2 cups of water, if you are using tamarind pulp. If you are using tamarind water use only 1 cup of water. After the first whistle remove from the stove and set aside to cool. 
• Heat oil in a pan, add the shallot pieces and saute for a minute. Now add the green chilly pieces and tomato pieces. Stir for a minute. Cover and cook on medium flame until the vegetables are well cooked. Remove the lid and saute till the water content goes. Lower the flame, add the red chilly powder, coriander powder, fenugreek powder and the asafeotida powder. Stir a few seconds or until the raw smell goes. 
• Add the cooked pumpkin along with the water into the pan. Stir gently and add salt if needed. Add the jaggery. Boil on medium flame for 5 minutes. Remove from the stove and pour into a serving bowl.
• Heat oil in a pan, add the mustard seeds and dry red chilly pieces, When the mustard splutters, lower the flame. add the curry leaves and asafeotida. Switch off the stove. Pour it over the pumpkin curry. Keep the bowl covered for 10 minutes. Tasty Pumpkin Pulingary is ready. Stir and serve along with rice. 

Ingredients: 

Pumpkin cubes - 1 cup 

Shallots - 8 nos. 

Tomato - 1 small 

Green chilly - 2 nos 

Tamarind pulp - 1 teaspoon 

Turmeric powder - 1/4 teaspoon 

Salt to taste 

Coriander powder - 1 teaspoon 

Fenugreek powder - 1 pinch 

Asafeotida - 2 pinches

Red chilly powder - 1 teaspoon (half teaspoon each of Kashmiri red chilly powder and regular chilly powder.) 

Coconut oil - 1 - 2 tablespoons 

Jaggery grated - 1/4 teaspoon 

For Seasoning: 

Coconut oil - 1 - 2 teaspoons 

Mustard seeds - 1/4 teaspoon 

Dry red chilly - 2 nos 

Curry leaves - 1 sprig 

Asafeotida - 1 pinch 

Ela Ada / Ila Ada

Ela ada is a traditional Kerala recipe prepared with rice flour, grated coconut and jaggery. It can be served as breakfast or an  evening snack. Rice flour can be replaced with wheat flour or ragi - rice flour mix or multi-grain flour. 

Preparation: 

• Boil water, add little salt. 
• Make a well in the center of the flour. Add the boiling water and mix with a spoon or wooden spatula. Cover and keep aside to cool. When cool, add 1 or 2 teaspoons of coconut oil or ghee and knead into a stiff dough. 
• Grate coconut. Grate jaggery. Mix them together with a spoon. Mix a pinch of cardamom powder to the coconut mix. 
• Tear the banana leaves into rectangle pieces. Fresh banana leaves should be exposed to flame for a second or two to make it flexible. Mine had started yellowing as they were a few days old. So it was naturally flexible. 
• Clean the leaves with water. Dry it and smear lightly with coconut oil / ghee. 
• Divide the dough into 6 equal parts. Divide the coconut mix also into 6 parts. 
• Take one part of the dough place it on an oiled leaf piece and flatten it evenly along the length and breadth of the leaf, using your fingers. 
• Place a part of the filling on one half of the flattened dough and fold the other half , along with the leaf over it. Raise the leaf slightly and seal the edges, on all three sides, with a little water. If you don't seal the edges the filling will leak while steaming and all the sweetness of the jaggery will be lost. Repeat the same process. 
• Steam for 20 minutes or until cooked. 
• 
  

Ingredients:  for 6 pieces

Rice flour (store bought) - 11/3 cups 

Fresh coconut (grated) - 1 cup 

Jaggery (grated) - 100 grams 

Cardamom powder - 1 pinch 

Boilng water - 11/3 cups or as needed

Salt  - to taste or 1/4 teaspoon  

Coconut oil/ ghee - 2 teaspoons 

Note: If banana leaves are not available, use aluminium foil. Cut rectangle pieces of dimension 6 "X 10"

Ari Unda / Rice Laddu

Ari Unda or Rice Laddu is a traditional snack of Kerala. It is made of rice, jaggery and grated coconut. The Ari unda which i am going to prepare now has very long shelf life. There is another easy ari unda recipe which i will publish later 

Preparation: 

• Melt the jaggery with half cup of water. Sieve and remove the impurities. Transfer the liquid jaggery into a a large, heavy pan. 
• Add the rice flour and fresh coconut into a large bowl. Knead the coconut and rice flour with your hands. Just the rice flour and coconut. Knead well. Roast this mixture on medium flame. Stir continuously. Roast until the mixture changes color and a good aroma arises. The important point is the removal of moisture from the mix. Remove from fire and keep aside. 
• Place the pan of jaggery on medium flame. Stir occasionally. Allow it to thicken. Check the consistency in between. Take a little jaggery in a spoon, wait a few seconds so the heat becomes bearable, take the jaggery in your index finger and thumb and stick the two fingers together and then pull apart, if a single string is formed between your fingers, its time to add the rice mixture into the jaggery syrup. Add the powdered cardamom also. Mix well on low flame. I like the one string consistency because the laddus will remain soft. If you want it harder you can allow the jaggery to thicken to 2 string consistency. Remove the mixture from flame and allow it to cool down to bearable heat. Using your hands make lemon sized laddus. Roll the laddus in a plate of rice flour, so that they won't stick together.
•  If the mixture cools down and you are unable to make balls, keep it on fire again and heat it up a bit. 
• Cool the laddus and store in air tight containers. 
• Serve Ari unda with tea. 

Ingredients: 

Rice Flour - 500 grams (Available in stores) 

Fresh coconut grated - 300 grams 

Jaggery - 800 grams 

Cardamom crushed/ powdered - 10 

Rice flour - 1 cup 

Neyyappam

Neyyappam is a sweet fried snack popular in Kerala, similar to donut. The ingredients are almost similar to that of Unniyappam. The main difference is unniyappam is fried in a mould (Appam patra or Appa karai). Neyyappam batter is directly poured into the hot ghee and deep fried. Ney means ghee in malayalam. The name neyyappam came to existence because it was fried in ghee. You can fry it in ghee or oil.

Preparation: 

• Wash and soak the raw rice for 4 hours. Melt the jaggery in half cup of water. Sieve and remove the impurities. Thicken the cleaned jaggery solution on low flame. (Add more jaggery if you want it sweeter.) 
• Fry the fresh coconut bits in ghee to golden brown. Keep aside. 
• Grind the rice well. But not too finely. Add the jaggery into the rice batter in the mixer bowl and mix it well. You add mashed banana now. But mashed banana reduces the shelf life. So it is optional. 
• Transfer the batter to another bowl. The batter must be neither  very very thick nor runny. Idli batter consistency. 
• Add the sesame seeds, fried coconut bits and a pinch of salt. (Other things which come under optional category may be added now). Set aside for a minimum of one hour, 4 - 5 hours is best. 
• Heat oil in a deep pan. When the oil is hot reduce heat to low. Scoop the batter in a deep spoon and pour into the hot oil. Flip and fry both sides, till deep brown. If cooked in high flame the insides will remain raw. 
• Drain on a paper towel. Serve with tea. 

Ingredients: 

Raw rice - 250 grams 

Jaggery  - 175 grams 

Fresh coconut bits - 50 grams 

Sesame seeds - 1 1/2 tablespoons 

Cardamom powder - 1/4 teaspoon OR 2 cardamoms powdered 

Salt - 1 or 2 pinches

Ghee - 2 teaspoons 

Oil or Ghee for deep frying

Water as needed 

Maida (flour) - 2 tablespoons (optional) 

Sodium bicarbonate - 2 pinches (optional)

 OR

Banana (mashed) - 1 (optional)

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

Wheat Orotti

Orotti is an unfermented flat bread made in Kerala. Very easy to prepare and very filling. Usually very fine rice flour is the main ingredient. Very little oil is used in the preparation. This is completely hand made. No need to use rolling pin / belan.

 Here, instead of rice flour, wheat flour is used. Wheat flour makes the preparation even more easier. When rice flour is used, boiling water is used to make the dough, but wheat flour needs only normal water.

Preparation:

• In a bowl add the wheat flour and grated coconut. Knead the coconut well into the flour, so that the coconut is evenly incorporated in the wheat flour. Now add the cumin, salt and sugar and mix. Add little water and make a dough with the consistency of chappathi/Roti dough. 
• Divide the dough into 4 equal parts. Heat a flat tawa, smear a thin film of oil/ghee. Keep the flame low -medium. Take one part of the dough, roll it into a ball and flatten it lightly between your palms and place on the hot tawa. Dip your fingers in a bowl of drinking water and flatten out the orotti with your wet fingers on the tawa. Do it carefully. If you try to make it very thin your fingers might get burned. Allow to cook on low flame. When one side is cooked, flip and cook the other side. When both sides are cooked to your satisfaction, remove the cooked orotti to a plate. Continue the same process, till all the orottis are cooked. 
• Serve hot as breakfast /dinner. If you want, you can have a little pickle along with it. 
• Note: If you don't want  sugar, add 1/4 cup grated coconut extra, in the place of sugar. Wheat orotti is softer and tastier. 

Serve with a little pickle, any pickle of your choice.

Ingredients: 

Wheat flour - 1 cup 

Grated coconut - 1/2 cup 

Sugar - 1/2 tablespoon 

Cumin seeds - 2 pinches (Whole/ crushed/ powder) 

Salt - 1/4 teaspoon 

Water enough to make dough 

Oil / Ghee just to smear the tawa 

Taro Root Curry

Taro Root curry or Chembu Asthram is a Kerala dish which accompanies rice porridge/Kanji.

Taro root is popular as Colocasia or corm. It is a starch rich under-ground root. It provides more calories than potatoes. Low in fat and proteins, it is also gluten free. It contains high quality phyto-nutrients, comprising of dietary fibre , anti-oxidants and moderate amounts of vitamins and minerals.

 Taro root contains slow digesting complex carbohydrates which will not spike your blood sugar levels. It contains minerals like magnesium, copper, zinc, iron and manganese. It contains lots of potassium which helps in regulating heart rate and blood pressure. 

Method:

• Scrape the skin off the taro roots. Wash and cut it into medium sized cubes. Add water. Cover and cook for 10 minutes in medium flame. Add quarter teaspoon of turmeric powder while cooking. 
• Meanwhile scrape half of a medium sized coconut. Grind it well along with cumin seeds, turmeric powder and red chilli powder. 
• Once the taro root is cooked add a piece of gambooge and continue cooking. Add salt. Add the ground coconut mix . Stir and reduce flame. Check salt. Bring to a boil and remove from fire.
• Prepare the seasoning. Heat oil, add mustard seeds, chopped shallots, broken dry red chilli pieces and curry leaves. Pour this over the prepared curry.

Ingredients:

Taro root (skinned and cubed) - 400 grams 
Fresh grated coconut - half of a medium sized coconut 
Turmeric powder - 1/4 teaspoon + 1/4 teaspoon 
Red chilli powder - 2 teaspoon 
Cumin seeds - 3 pinches
Water - 400 ml 
Gambooge (kudampuli) - 1 big piece 
Salt to taste

For Seasoning: 

Coconut oil 1 - 2 tablespoon 
Chopped shallots - 4 nos
Mustard seeds - 1/2 teaspoon 
Dry red chilli - 2 nos 
Curry leaves - 1 sprig 

• Note: If gambooge is not available, replace it with sour curd. Add curd before adding the coconut mix.

Chutney Powder

Black gram or black lentil is very rich in protein and vitamins C, A, B. One of the healthiest among pulses along with Green gram. Very good for the heart. Reduces cholesterol. It is very healthy for women as it contains iron, calcium, folic acid, potassium, magnesium etc. It contains dietary fibre and is also easy to digest. Black gram is one of the main ingredients of idly/dosa batter.

Preparation:     

In a thick bottomed pan add the black gram, whole red chilly, peanuts, garlic. Remember to remove the stem of the red chillies and the skin of the peanuts too, at least most of it.  Place the pan on medium flame and roast the ingredients, stirring continuously. Add salt to taste. Add 1 teaspoon to 11/2 teaspoon salt. If more salt is needed you can add in the final stage.When the black gram turns brown, add the roasted channa dal (pottu kadalai) and asafeotida. Stir for a minute and remove the pan from fire. Allow the ingredients to cool.

When the ingredients are cool, dry grind them. After the grinding use a medium sieve to sieve the ground mixture. Again grind the left over mixture in the sieve. Seive again. Continue this process until 2 or 3 tablespoons of the mixture remain on the sieve. Dump this into the seived powder and mix well. Check salt. Chutney powder is ready. Spread this mixture on a big plate or paper and allow to cool. Store this in airtight jars, it will last for weeks.

Chutney powder is served along with dosa, idly and uttappam.

How to use: Heap a tablespoon of the chutney powder onto a plate, make a well in the centre, pour oil into that well and mix well. A thick sauce-like consistency is preferable. Coconut oil or gingely oil, whichever you prefer, can be used.

Ingredients:

Whole skinned black gram - 350 grams
Raw peanuts -  25 grams ( 46 nos )
Whole dry red chilly - 12
Garlic - 25
Roasted and split chickpea - 4 table spoon
Asafeotida - half a teaspoon
Salt

Tender Jackfruit Stir Fry / Idichakka Thoran

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.

Here i am preparing idichakka thoran with half of a tender jackfruit. The tender jackfruit i purchased was around 9 inch tall when held by the stem. Remove the spiky green exterior skin. This is the hardest part in the whole process.  Things to do before cutting the jackfruit:1. spread out a sheet of paper beneath the jackfruit, so that the sticky sap coming out will not spoil your counter top, 2. apply oil on your hands as well as the knife, so that it will be easier to clean later.

Method:
Cut the skinned jackfruit into 1 - 2 inch wedges. Wash the wedges. Add half a cup of water, half teaspoon salt, a pinch of turmeric to the wedges and cook in a pressure cooker. Remove from the fire after the first whistle. Allow to cool. When cool shred the wedges, either by pressing with spoon or using your bare hands. Some use a blender for the purpose. Keep the shredded jackfruit aside.

Grind coarsely coconut, garlic, green chillies, turmeric and cumin. Keep aside,

Keep a pan on medium flame. Add split black gram, mustard seeds, finely sliced shallots,oil, red chilly pieces and curry leaves. When the shallots are light brown add the ground coconut mixture and stir well. Then add the shredded jackfruit, salt to taste and mix thoroghly. Press the mixture down using a spoon and cook on low flame. After a minute, stir the jackfruit mix, press down once more and cook for one or two minutes.OR Continue this until the water content goes. Do not allow the mixture to get burnt at the bottom. Add 1or 2 teaspoons of coconut oil and remove from the stove.

Serve with rice.

Ingredients:

Tender Jackfruit - Half of one (cut into pieces)
Coconut (grated) 1/2 cup - 3/4 cup
Green chilly - 3 - 4 (according to taste)
Turmeric- 1/4 teaspoon
Garlic - 2
Cumin seeds - a pinch
Salt
Coconut oil - 1 - 2 teaspoons

For seasoning:
Shallots (thinly sliced) - 2 table spoons
Mustard seeds - 1/2 teaspoon
Split black gram (urad dal) - 1 table spoon
Coconut oil - 2 table spoons
Whole red chilly - 3  (each broken into 2 or 3 pieces )
Curry leaves - 1 sprig

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

Vettu Cake / Fried Cake

Fried cake or Vettu cake is a popular snack in Kerala. This is available in most of the tea-shops spotted in every nook and corner. Vettu cake, as it is popularly known is a very filling snack, very appetizing and mild. I had forgotten all about this mouthwatering snack until a classmate uploaded a picture in our Whatsapp group, asking other groupies to guess what it was. The moment one of us identified the the snack, the appetizing memories revived and i couldn't wait any more to bite into that favorite snack of mine.

Usually flour (Maida) is used in the preparation, but here i am using wheat flour, which is, i think, a healthier option.

Method:

• Sift together wheat flour, salt and baking soda. Beat the egg lightly. Powder the sugar and cardamom.
• Transfer the flour into a bowl. Make a well in the center, add the beaten egg, hung curd and powdered sugar. Mix and knead well using your hand into a very stiff dough. 
•  Roll out the dough into a one inch thick piece. Cut into one inch strips. Cut triangular pieces out of the strips. Make a cut at the base of each triangle. I got 12 pieces.
• Heat oil in a deep fry pan. Bring to a boil. Add two or three pieces at a time depending on the size of the pan,as the pieces will swell up. Cook on low flame, flip and cook ,it will take a few minutes,Cooking on low flame allows the cake to cook evenly from inside too. Remove from  oil when it is cooked and evenly browned, transfer into a paper towel. Repeat the same process with the next batch.

Ingredients:

Wheat flour -1 cup
Egg - 1
Castor Sugar - 4 table spoons
Salt - 1/4 teaspoon
Baking soda - 1/2 teaspoon
Hung curd - 11/2 tablespoon (optional)*
Cardamom - 1 - 2 nos
Oil - 2 cups for deep frying.

*Note: Instead of hung curd, one more egg can be used. But not the whole egg. Just enough to make a stiff dough. 

Vettu cake becomes tastier with time, like regular cakes. Vettu cake is soft like cake in the center and crispy outside .

Instant sesame seeds Laddu

 Sesame seeds have great health benefits. It is a great source of calcium and contains minerals like copper, magnesium, zinc, manganese, iron etc. in abundance. It is also a source of anti-oxidants, fibre and protein.

These little seeds had been a part of Asian cuisine from time immemorial. These seeds are available in white, brown and black colours.

Method:

Add all the ingredients into a mixie jar, cover with the lid. Use the whip button to mix the ingredients. DO NOT grind into a paste. Two to three pushes will be enough.Transfer the mixture into a plate. Knead lightly. Roll into small balls.

These laddus can be served immediately. Can be stored in the refrigerator for 2-3 days.

If you want the laddus sweeter, more jaggery can be added. But i think, this is sweet enough. 

Ingredients:

Sesame seeds - 1 cup (lightly roasted)  approx. 150 grams
fresh grated coconut - 1cup                   approx. 80 - 100 grams
grated jaggery - 1cup                             approx. 150 grams

cardamom powder - a pinch (optional)

 

Sweet Pumpkin Erissery

Pumpkin is a very common backyard vegetable. The greatest  plus-point of pumpkin is that it is a low calorie food item. Our humble pumpkin is very rich in vitamins, especially vitamin A, antioxidants and minerals like calcium, potassium etc. 

Pumpkin is a great cholesterol controller. It is also recommended for those who are trying to reduce their weight. Pumpkin has anti-cancerous properties too. Pumpkin seeds are a great source of fibre and it is good for the heart as it contains mono-unsaturated fatty acids (MUFA).

As far as cooks are concerned pumpkins can be converted into different variety of dishes. One can make curries, soups and desserts. Every part of the pumpkin vine can be cooked and consumed - leaves, fruits, flowers and seeds. 

Method:
1. Remove the skin from the pumpkin, wash and cut into cubes. Pressure cook the pumpkin pieces with 1 cup of water. Set aside to cool.( If you have soaked red gram, pressure cook it along with the pumpkin pieces.)
2. Grind together 3/4 cup grated coconut, cumin seeds, garlic, red chilly powder and turmeric powder into a moderately fine paste.
3. Mash the cooked pumpkin pieces, add the ground mixture and salt to taste. Bring to a boil. If it has thickened too much add a little water to loosen it. Do NOT make it watery.
4. Place a pan on the fire, pour oil, When it starts to boil add all the other seasoning ingredients and stir fry on medium flame. When the coconut turns brown, remove from fire and add the seasoning into the prepared pumpkin erissery and mix well.
Serve with rice.  

Ingredients:

• Ripe Pumpkin - 500 grams
• Soaked red gram - a handful ( optional )
• Grated Coconut - 1 cup (divided into 2 parts, use 1/4 cup for seasoning )
• Garlic - 1 clove
• cumin seeds - 1 pinch
• Red chilly powder - 1/4 teaspoon
• Turmeric Powder - 1/4 teaspoon
• Water
• Salt

For Seasoning:

• Grated coconut - 1/4 cup
• Mustard seeds - 1/4 teaspoon
• Shallot - 1 ( finely chopped )
• Whole red chilly - 1 ( broken into 2 or 3 pieces )
• Split black gram - 1 teaspoon
• Curry leaves - 1 sprig
• Oil - 2 teaspoons

Pepper Potato

Potato is a very common vegetable / tuber, available in abundance throughout the year. Most of us love the taste of potatoes. This is a starchy vegetable. Potato does not provide cholesterol and does not contain sodium. It is also fat-free. It contains more potassium than banana, spinach or broccoli. Vitamin C is abundant in Potato, so is vitamin B6. It is also a provider of dietary fiber. Traces of other essential minerals are also present in it. 

Method:
1. Peel, wash and cube the potatoes.
2. Combine together potato pieces, red chilly powder, turmeric powder, black pepper powder, curry leaves and salt. Set aside for 10 minutes.

3. Heat a shallow fry pan, pour oil. When the oil starts to boil add the potato mix and stir for a few seconds on medium flame. Cover with a lid and allow the potato pieces to cook. After a few minutes remove the lid and flip the pieces. Again cover and cook. When the potato is cooked, remove the lid and allow to fry. Flip a few times so that the potato pieces are evenly fried.
4. Serve hot.

Ingredients:

• Potatoes -  3 - 4 medium sized
• Red chilly powder - 1/2 teaspoon
• Turmeric Powder - 1/2 teaspoon
• Black pepper - 1/2 teaspoon ( crushed coarsely )
• Curry leaves - 2 sprigs
• Salt to taste
• Oil - 2 tablespoons

Green Tomato Curry

Tomatoes and potatoes belong to the same family. Like potatoes, tomatoes are available round the year. This is a low-calorie vegetable/fruit. Fresh ones are rich in potassium. Tomatoes are a rich source of anti-oxidants which protects one from various types of cancers. Lycopene, an anti-oxidant which is present only in tomatoes protects skin from UV-rays. Tomato is also good for eye-health. It is also a good source of Vitamin C, Vitamin A and beta carotenes. 

Method: 

Wash and cut each tomato into 8 pieces. Peel the onions and slice into thin pieces. Wash and soak the gambooge in half cup of water. Slit the green chilly.

Grind together the grated coconut, chilly powder, turmeric powder and garlic with little water into a smooth paste.

Cook the tomato, onion and green chilly in a cup of water. Cover and cook in medium flame. When it is well cooked, add the coconut paste, salt and the soaked gambooge. Allow to boil. Add water to adjust the consistancy. Bring to a boil. Add a pinch of fenugreek powder and remove from flame.

Heat a pan, add all the seasoning ingredients. When the mustard start to splutter, pour the seasoning over the green tomato curry.
Serve with rice.

Ingredients:

• Green Tomatoes - 3 to 4
• Grated coconut - 1 cup
• Green chilly - 3 to 4
• Onion - 1 medium sized
• Garlic - 2 cloves
• Chilly powder - 1/2 teaspoon
• Turmeric Powder - 1/4 teaspoon
• Gambooge (kudampuli) - 1 or 2 pieces
• Roasted fenugreek powder - 1 pinch
• Salt
• Water

For seasoning:

• Mustard seeds - very little
• Whole red chilly - 1 (broken into 2 or 3 pieces)
• Shallots 1 (thinly sliced)
• Curry leaves - a few
• Oil - 1 - 2 teaspoon

Drumstick Thoran

Moringa Oleifera, is the botanical name of Drumstick. The flowers and  leaves are also edible. All these are not only nutritious, but also has great medicinal value. The drumstick which is used in the recipe is a great source of vitamin C, B-complex and MUFA. Moringa leaves are said to contain more Vitamin A than carrots, more Vitamin C than oranges, more calcium than milk, more iron than spinach, more potassium than bananas and also contains iron and zinc, which helps hair growth. 

Method:
Pulse the grated coconut, turmeric powder, red chilli powder, cumin seeds and garlic into a coarse mixture.

Scrape the skin off the drumsticks. Wash them and cut into 3" pieces. Slit each piece through the center. Place the pieces in a pan, pour half cup of water. Cover and cook on medium flame. Add little salt halfway through cooking. Before all the water dries up add the coconut mix, lower the flame, mix thoroughly, adjust salt. Allow the water to dry up completely. Remove from flame.

Heat a pan, add all the seasoning ingredients. When the mustard starts spluttering, pour the seasoning over the drumstick and mix well.
Serve with rice.

Ingredients:

• Drumsticks - 2 (medium size)
• Grated coconut - 1/3 cup
• garlic - 1 clove
• cumin seeds = 2 pinch
• Turmeric powder  - 2 pinch
• Red chilli powder - 1/4 teaspoon
• Salt
• Water

For Seasoning:

• Mustard seeds - very little
• Whole red chilli - 1 (broken into 2 or 3 pieces)
• Shallots 1 (thinly sliced)
• Curry leaves - a few
• Oil - 1 - 2 teaspoon