CHAKKA PRADAMAN RECIPE | JACKFRUIT PAYASAM

   When i saw jackfruits in the wet market yesterday i picked up 2 packets of jackfruits keeping in mind making chakka pradaman today for Tamil New year today. But i don’t have any idea about the recipe and while i was having a casual talk with Raks  she also gave a idea and i vaguely remembered the way my mom makes jackfruit payasam. Finally today when i made this it turned out extremely nice and i am now waiting for everyone to come back from school and office to taste this jackfruit kheer.

JACK FRUIT	10- 15 PIECES
JAGGERY	1/2 CUP
COCONUT MILK(THICK)	1/2 CUP
CASHEW NUTS	5-7 NO
GHEE	1 TBLSP

METHOD:

• Wash the jackfruit pieces and deseed them.
• Cut them into pieces roughly.

• Slightly roast them in a tsp of ghee for 2 minutes in a medium flame.

• Pressure cook them for 2 whistles by adding a cup of water.
• When done, allow it to cool and grind it into a smooth paste.

• I got one and 1/4 cups of puree.
• Melt the jaggery in 1/2 cup of water and filter the impurities.
• Boil the jaggery water for 3 minutes in low flame.

• Add the jackfruit puree to this and boil for 2 minutes.

• Now add the coconut milk and just give a boil for 2 minutes in a low flame.
• I used the store bought coconut milk.

• Do not boil for a long time after adding the coconut milk. Else it will curdle.
• Roast the cashews in ghee and add to the payasam.
• This taste great when it is served warm and chilled.

• Check out other Payasam Recipes

Note:

• Coconut milk can be replaced with normal milk, but i recommend the addition of coconut milk.
• If the consistency is too thick just add 1/2 cup of water after the addition of coconut milk.
• I never add cardamom powder as i feel this will suppress the flavor of jackfruit.
• Adjust the level of jaggery according to the sweetness of the jackfruit.

HOME MADE STRAWBERRY ICE CREAM RECIPE – NO EGG – NO ICECREAM MAKER.

   We all are a big fan of ice cream at home except my little one. When i attempted my first ice cream at home with MANGO it was a super hit. Few weeks later I attempted the same recipe with replacing strawberry with mango . This was again a super hit. After an year i tried ice cream at home and this time i gave a slight twist by adding evaporated milk. It was so creamy and no one can believe that it is home made.

I hurried up while taking pictures as the temperature was hot outside the ice cream started melting!!

INGREDIENTS:

STRAWBERRY PUREE  (FROM 35-40 strawberries)	2 cups
CREAM	3/4 CUP
CONDENSED MILK	3/4 CUP
EVAPORATED MILK	1/4 CUP
SUGAR	3-4 TBLSP

 

• Wash and hull the strawberries and make it into a puree with the help of a blender.
• Reserve 3-4 strawberries to add in the last .

• In a wide bowl, add the puree and add the condensed milk, cream, evaporated milk and sugar.
• If you don’t get evaporated milk just replace with condensed milk.
• Just adjust the sugar accordingly in that case.
• Mix gently with a hand blender till everything incorporates well.

• In a freezer safe bowl, pour in this mixture and freeze for an hour.

• After an hour, take it out and nicely blend in a mixer and freeze it again for an hour.
• Repeat this procedure for 2 more times.
• After doing this for 3 times, before freezing this, chop the reserved strawberries into tiny bits and mix well.
• Deep freeze for 6-7 hours.

• Strawberry ice cream is ready to serve.

Notes:

• I used the nestle cream. Any type of cream can be used.
• Sugar can be increased or decreased according to the sourness of the strawberry.
• Do not skip the step of blending the mixture every one hour. This step will make smooth and soft ice cream .
• As i mentioned already, if evaporated milk is not available, just replace with condensed milk. Just in that case, adjust the addition of sugar.

Check out my Mango Ice cream too.

ROOMALI ROTI | RUMALI ROTI RECIPE

   Making roomali roti at home was my long time plan and somehow i  kept on postponing it and suddenly one day i decided to make it and tried at home and it turned out pretty well. But still i felt it has be little soft and attempted on the next day, and it was much better than the first attempt. My hubby who loves roomali roti enjoyed this.

MYSORE RASAM RECIPE | ARACHUVITTA RASAM |RASAM RECIPES

   
Mysore rasam- A flavourful rasam made with a unique blend of tomatoes and whole spices  comprising of peppercorns and grated coconut. Mysore Rasam or Arachuvitta rasam, is a flavourful rasam made by grinding the whole spices (as the name Arachivitta meaning after grinding in Tamil, implies). It is very popular in the Karnataka cuisine. It gets its aroma because of the freshly made masala that goes into it. It pairs well with hot rice and can also be had as an appetizer/soup. I got this recipe from my sister and we all thoroughly enjoyed it. Do check out my other interesting rasam
variations like kalyana rasam, pineapple rasam or my mor rasam recipe for a unique flavour.

PENNE ARRABIATA RECIPE – PASTA RECIPES

  If you are looking for a easy weeknight dinner or even a simple lunch on lazy days , then this penne arrabiata is a perfect recipe. Whenever we go to pasta mania here in Singapore, as we are vegetarians we have very less options and since we don’t prefer any cheesy or creamy pasta we always end up ordering this penne arrabiata.  The best thing is my kids like this very much and so i have wanted to attempt this at home and it turned out well.

INGREDIENTS

PENNE PASTA	1 CUP
TOMATO	3 NO
ONION	1 NO
GARLIC	2 PODS
CHILLI FLAKES	1 TSP
OREGANO POWDER	1/2 TSP
PEPPER POWDER	1/2 TSP
SALT	TO TASTE
SUGAR	1/4 TSP
OLIVE OIL	1 TBLSP
GRATED CHEESE	1-2 TSP( FOR GARNISHING)

METHOD:

• Cook the pasta in 4 cups of water in a wide pan by adding salt and a tsp of oil.
• When it becomes soft drain the water and run the pasta through cold water. Toss this with a tsp of oil and keep aside.( this is to avoid sticking of the pastas with each other)

• Finely chop the onions, garlic and tomatoes.

• In a pan add oil and the garlic and after few seconds add the onions.
• When it turns pink add the tomatoes and and cook in a medium flame.

• Add chilli flakes, oregana , salt, sugar and pepper powder.
• Cook in a low flames till the tomatoes turn mushy  and it becomes a thick sauce.

• Add the cooked pasta to this and mix well.

• Serve hot with grated cheese on the top.

 

• Check out my other Pasta Recipes here.

SWEET CORN RICE RECIPE| NO ONION NO GARLIC RECIPE

This is yet another easy lunch box recipe and if your kids love corn then go ahead to give this a try.

INGREDIENTS:
SLIGHTLY ADAPTED FROM:APPETIZING RECIPES

SWEET CORN | FROZEN CORN	1 CUP
PANEER(CUBED)	1/4 CUP( OPTIONAL)
ITALIAN SEASONING | PEPPER POWDER	1 TSP
BASMATI RICE	1/2 CUP
GARAM MASALA	1/2 TSP
OIL	1 TBLSP
GREEN CHILLI	2 NO
SALT	AS NEEDED

METHOD:

• Soak rice in 1 cup of water for 20 minutes and pressure cook this by adding salt and a tsp of oil.
• Cook this into long separate grains and allow this to cool.
• In a pan add little oil and fry the paneer cubes (if using)till golden brown.

• Thaw the frozen corn. If using fresh one pressure cook this separately and take out the corn kernels.

• Add oil in a pan and throw in the slit green chilli.
• Add the corn kernels and the paneer cubes and saute for few minutes.
• Add the Italian seasoning( i used oregano powder) and garam masala and salt to taste.

• Mix well. Add the cooked rice and mix gently without mashing the rice.

• Serve with any raitha of your choice.

Note:

1. You can add fried cashew nuts if you are making for kids.
2. Finely chopped onions can be added in the first to enhance the taste.

SPICY BUTTER MILK (NEER MOR) RECIPE- SUMMER COOLER.

  Neer Mor or Masala Chaasis prepared usually during rama navami along with Kosumalli and my mom makes this almost everyday during summer. It is a very healthy drink .

INGREDIENTS:

PLAIN YOGURT	1 CUP
WATER	2 CUPS
GREEN CHILI	1 NO
GINGER	1 SMALL PIECE
CORIANDER LEAVES	FEW
CURRY LEAVES	FEW
OIL	FEW DROPS
MUSTARD SEEDS	1/4 TSP
ASAFOETIDA	A PINCH
SALT	AS NEEDED

METHOD:

• Grind chili, ginger, coriander leaves, curry leaves coarsely.
• Whisk the yogurt with a hand whisk and add 2 cups of water to this.
• Add the coarsely ground mixture to this and add salt to this.
• Temper with mustard seeds and asafoetida.
• Serve chilled.

KOSUMALLI – CARROT AND CUCUMBER SALAD – RAMA NAVAMI RECIPE

     Kosumalli or kosambari or vada paruppu is a traditional dish prepared in our family during all festivals and grand feasts. During rama navami also they prepare this along with neer mor(spiced butter milk) and panagam. Though i wanted to post the panagam recipe, when i was about to make this i noticed that i was running out of jaggery which is the main ingredient of making panagam. So i headed upon to post the recipe of kosumalli.

Will update stepwise pictures soon.

INGREDIENTS:

YELLOW MOONG DAL	1/4 CUP
CARROT	1 NO
CUCUMBER	1 NO
SALT	AS NEEDED
OIL	1/2 TSP
MUSTARD SEEDS	1/4 TSP
ASAFOETIDA	A PINCH
GREEN CHILLI	1 NO
COCONUT GRATED	1 TBLSP(OPTIONAL)
LEMON JUICE	1 TSP
CORIANDER LEAVES	FEW

METHOD:

• Boil a cup of water nicely and when it comes to a rolling boil, switch off the flame and put the yellow moong dal to this and let this sit for 15 – 20 minutes.
• Drain the water and add the transfer this to a wide bowl.
• Grate the carrots and cucumber and add to the dal.
• Add salt and temper with mustard seeds, green chili , asafoetida and coriander leaves.
• Mix well. Add lemon juice and mix nicely.
• Add the grated coconut(if using) just before serving.

KARUVEPILLAI KUZHAMBHU RECIPE – TAMARIND GRAVY WITH CURRY LEAVES

WITH GARLIC

     As kids are around at home, though i cook something new , i couldn’t take pictures. This recipe was lying in  my draft  and wanted to share this with you.

INGREDIENTS

TAMARIND EXTRACT	2 CUPS( FROM A GOOSEBERRY SIZED LEMON)
RED CHILLI POWDER	1TSP
CORIANDER POWDER	1 TSP
GARLIC	5 PODS
SMALL ONION	7-9 NO
CURRY LEAVES	2 FISTFUL
SESAME OIL	2 TBLSP
TURMERIC POWDER	1/4 TSP
ASAFOETIDA	2 PINCHES
SALT	AS NEEDED
JAGGERY	1/4 TSP
FENUGREEK SEEDS( VENDAYAM)	1/4 TSP
CHANNA DAL	1/4 TSP
MUSTARD SEEDS	1/4 TSP

 

• Dry roast curry leaves (3 pods)and garlic separately for few minutes.

• In a pan, add oil and throw in the mustard seeds, vendayam, channa dal .
• Peel the skin of garlic and shallots(small onion)

• Add this to the oil and fry them till golden brown.

• Add the tamarind extract and add the turmeric powder, red chili powder and coriander powder. Add salt, asafoetida and jaggery to this.

• Grind the roasted garlic and curry leaves into a smooth paste.
• Add to this tamarind gravy and boil nicely in a medium flame, till it reaches a kuzhambhu consistency.

• Enjoy with rice smeared with sesame oil and this taste yum with any type of kootu.

I am going on a break for a week, and this space will be updated as usual as i don’t want to disappoint my readers. Will be back to routine from 2nd of April.

Keep visiting.