CHAKKA ADA (JACK FRUIT FILLED STEAMED RICE CAKE)

Raw rice-2½ cups

Water-1 ½cups

Salt-to taste

Jack fruit(chopped)-2cups

Jaggery-150 gms

Coconut(grated)-1cup

Ghee-2tbsp

Cardamom powder-1tbsp

Banana leaves(Aluminium foil)-12-15

MAKING OF DOUGH

Soak rice in water for 6 hours.
Grind to a very fine paste with 1cup water
Add ½cup water and salt.

Heat the batter in a pan and stir till it become thick.
When the dough cools,kned well and make small balls.


MAKING OF FILLING

Heat 2tbsp ghee in a pan and add jack fruit &jaggery in to it.

When the water is fully absorbed from the mixture add coconut and cardamom

Cook 5 minutes and remove from fire.


MAKING OF ADAS

On a small piece of banana leaf place one rice ball and spread out on the leaf with hand.


Spread the filling and fold the leaf in half and press the side as well
Place the adas in a steamer and steam for 20-25 minutes.

STEAMED RICE NOODLES (IDIYAPPAM) UPMA

Rice noodles (idiyappam)-4
Coconut (grated)-2tbsp
Onion (chopped)-1
Carrot (grated)-1
Beans (chopped)-5
Egg-1
Coriander leaves (chopped)-2tbsp
Salt-to taste
Cashewnuts-10
Raisins-50gms
Coconut oil-2tbsp
Mustard seeds-1tsp

METHOD
1.Heat oil in a pan and splutter mustard seeds.

2.Add onions and stir for 2minutes.
3.Add carrot, beans, coconut and salt.
4.Add beaten egg and stir well

5.When the egg is well cooked, add Idiyappam (rise noodles) and coriander leaves.

6.Mix well and remove from fire.

7.Garnish with fried cashew nuts and raisins

Tender Coconut Pudding

Tender coconut -2
Coconut water-1cup
Sugar-4tbsp
China grass-10gms
Milk-3/4 cup
Water-1/4cup


METHOD
1.Remove the flesh from the coconut.
2.Blend half portion with coconut water.
3.Cut the remaining portions in to very small parts.
4.Soak china grass in water for 10 minutes.
5.Heat  soaked chinagrass along with the water in another pan in medium heat. Add dissolved chinagrass into the milk through a sieve.
6.Stir in the beaten pulp, and mix thoroughly.
7.Finally add the coconut pieces, sugar and stir well.
8.Pour in to a fine mold and refrigerate for 1 hour.

CARROT COCONUT RICE

Basmati rice-1cup
Lemon juice-1tsp
Water-2cups
Salt-to taste
Toor dal-1/3cup
Coconut (grated) -1/3cup
Carrot (grated) -1/3cup
Ghee-2tbsp
Mustard seeds-1tsp
Curry leaves-1spring


METHOD
Cook rice with lemon juice and salt.
Heat ghee in a pan and splutter mustard seeds.
Add carrot, coconut and curry leaves.
When the carrot become soft, add cooked toor dal and rice.
Mix well and remove from heat.

KINNANAPPAM (STEAMED RICE CAKE)

Par boiled rice-2cups
Coconut-1/2
Cumin seeds-1tbsp
Cardamom-2
Jaggery-to taste (200gms)
Baking powder-1/4tsp
Baking soda-1 pinch
Raisins-for garnishing
Cashew nuts- for garnishing

METHOD
Soak rice in water for at least 8hours.
Grind together all the ingredients to a smooth batter.
Keep aside for 2hours
Apply little ghee in a cake tin and pour the batter in to it. Put some fried raisins and cashewnuts on the top. Steam it for 20-25 minutes.

Bread Manchurian

1.Bread-6 slices(small square pieces)
   Maida -1/2cup
   Corn flour- 1/4cup
   Kashmiri red chilly powder- 1/2tsp
   Ginger garlic paste - 2tsp
   Salt
2.Oil
3.Onion (sliced) -1
   Ginger garlic paste-1tsp
   Red or green capsicum (sliced/chopped) - 1 medium
   Green chillies -2
4.Tomato sauce -2tbsp
   Chilly sauce-1tsp
   Soya sauce- 1tsp
5.Spring onion(chopped)-2springs
6.Cornflour-1tbsp
   Water-1/2cup
7.Salt to taste

Preparation:

• Make a slightly thick batter with corn flour and maida dissolved in water.Add a tsp of the ginger garlic paste,1/2tsp red chilly powder & salt.
• Coat the bread pieces with the batter and then deep fry until golden brown.
• Heat 1 tbsp oil in a pan.Add 1 tsp of ginger-garlic paste and fry till light brown.Add the onions ,chopped green chilies and capsicum . Saute till onions turn translucent and shiny(do not brown the onions).
• Add 1/2tsp red chilly powder ,chopped spring onion ,tomato sauce , Soya sauce and chilli sauce.
• Add 1tbsp corn flour dissolved in 1/2 cup water.Add the fried bread pieces and mix well (If you would like the Bread manchurian with a little gravy ,you can add some more corn flour dissolved in water).

CARROT PAYASAM

Carrot (grated)-250gms
Sago-1/3cup
Sugar-200gms
Milk-1lr
Cashew nuts-50gms
Raisins-50gms
Ghee-50gms
Cardamom powder-1tbsp
Milkmaid -1/2tin
1.Heat 3tbsp ghee in a pan and fry cashew nuts and raisins.
2.Add grated carrot and sugar in to the pan. Stir well.
3.Add the remaining ghee and continue stirring.
4.When it is cooked add cooked sago and milk.
5.When the payasam thickens ,add cardamom powder, cashew nuts, raisins and milkmaid.
6.Remove from heat, when done.

OATS BEETROOT CHAPPATHI

INGREDIENTS
Wheat flour-1cup
Oats-3/4cup (powder)
Beetroot (grated)-1/2cup
Maida-1/2cup
Salt-to taste
Water
Oil
Make soft dough with the above ingredients.
keeo it aside for at least 2 hours.
Make equal sized balls and roll them out on a rolling board.
Heat a thava and put the chappathi on it.Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Continue with remaining dough.

VEGETABLE STEW WITH PINEAPPLE

Cooked Chana dal-1/2 cup
Pineapple-1/2 cup
Onion-1/2 cup
Carrot-1/2 cup
Potato-1/2 cup
Green chilly-3
Ginger-garlic paste-1tsp
Turmeric powder-1/4tsp
Coriander powder-1/2tsp
Garam masala-1/2tsp
Thin coconut milk-2cup
Thick coconut milk-1cup
Curry leaves-1spring
METHOD
1. Cut vegetables in to square shapes.

2. Heat oil in a pan and add mustard seeds.
3. Add vegetables and fry for 5minuts.
4. Add ginger garlic paste and stir till the vegetables become soft.
5. Add turmeric powder, coriander powder and garam masala and sauté for a minute.
6. Add cooked chana dal, thin coconut milk and salt.
7. When the vegetables are done, add thick coconut milk.
8. When it begins to boil, add curry leaves and remove from fire.
9. Serve with naan and chappathies.

MY FIRST BLOG AWARD

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pooja i hope to receive more from you.
I want to share this award to Chitra,Pinky,Pam(my motor home to yours) and Thom
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BEETROOT KICHADI (BETROOT IN YOGHURT)

Beetroot (grated)-1small
Green chillies-2
Salt-to taste
Grated coconut-1/2
Cumin seeds-1/4tbsp
Crushed mustard seeds-1/2tbsp
Yoghurt-250gms
Chopped shallots-2
Mustard seeds-1tsp
Curry leaves-1spring


1.Cook grated beetroot with chopped green chilly and salt.
2.Grind coconut with cumin seeds to a smooth paste.
3.Add coconut paste and crushed mustard seeds into the beetroot mixture.
4.It become a thick consistency, remove from heat.
5.Add beaten yoghurt and mix well.
6.season with chopped shallots, mustard seeds and curry leaves

CRAB ROAST

Crab meat-500gms
Turmeric powder-1/4 tsp
Onion (sliced)-1big
Shallots (sliced)-1/2cup
Tomato (chopped)-1medium
Green chilly-2
Ginger-garlic paste-1tbsp
Coconut pieces-1/3cup
Curry leaves-3springs
Salt-to taste
Coconut oil-2tbsp
Mustard seeds-1tsp

FOR MASALA (the following to be finely grind)
Chilly powder-1/2tsp
Pepper powder-1/2tsp
Coriander powder-1½tsp
Fennel seeds-1tsp
Clove-2
Cinnamon-1 inch piece


CRAB MEAT

METHOD
1.Cook the crab meat with turmeric powder and salt.

2.Heat oil in a pan and splutter mustard seeds.
3.Add sliced shallots, onion and coconut till they turn soft.
4.Add ginger-garlic paste, green chilly and tomato and stir till the tomato become soft.
5.Now add masala powder and sauté for 5minutes.
6.Add cooked crab meat, ½ cup water and salt.
7.When the gravy is thick and the masala is well coated with crab meat, the crab roast is removed from fire.
8.serve with rice and chappathies

CHICKEN KURUMA

Chicken-500gms
turmeric powder-1pinch
onion(sliced)-1
Ginger-garlic paste-2tbsp.
grated coconut-1/2cup
poppy seeds-1tbsp
cumin seeds-1/2tsp
coriander powder-1/2tbsp
chilly powder-1/2tsp
cardamom-3
yoghurt-1/4cup
curry leaves-2spring
coconut oil-2tbsp
Fresh cream-1/4cup
METHOD
1.Cut the chicken in to small pieces. Marinate with turmeric powder and salt for at least 1hour.
2.Soak poppy seeds in warm water for an hour.
3.Grind poppy seeds with coconut, cumun seeds, cardamom, coriander powder, and chilly powder.

4.Heat oil in a pan. Add onions and cook till they are translucent.
5.Add ginger garlic paste and stir for 1 minute.
6.Add chicken pieces and cook for 5 minutes.


7.Add ground paste and ½ cup water.
8.Reduce heat and add salt and beaten yoghurt.
9.Simmer for 5 minutes.
9.Finish with cream and curry leaves.
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VATTAYAPPAM (STEAMED RICE CAKE)

1.Raw rice-1&1/2cup
   Cooked rice-1/2cupcup
   Coconut-1/2of 1
2.Yeast-1/2tbsp
   Cumin seeds-1tsp
   Cardamom-3
3.Sugar-to taste
   Salt-to taste
4.Raisins-1tbsp
   Cashew nuts-1tbsp

• Soak yeast and sugar in ¼ cup of Luke warm water and keep it aside for 15 minutes.
• Grind together the soaked raw rice and cooked rice to a smooth paste.
• Add the yeast mixture, stir well and allow 8-10 hours to ferment.
• Grind the grated coconut, cardamom and cumin seeds to a smooth paste.
• Add coconut paste, sugar and salt in to the batter. Keep aside for 2 hours.
• Apply little ghee in a cake tin and pour the batter in to it. Put some fried raisins and cashew nuts on the top. Steam it for 20-25 minutes.

BREAD FRUIT STEW

BREAD FRUIT

The breadfruit is closely related to the breadnut and the jackfruit. It is called "Kada Chakka" or "Cheema(Sheema) Chakka" in the Malayalam language

Ingredients
Bread fruit-1/2
Turmeric powder-1/4tsp
Onion (sliced)-1
Green chillies-2
Ginger (chopped)-1tbsp
Garlic (chopped)-1tbsp
Mustard seeds-1
Cinnamon-1piece
Cloves-3
Cardamom-2
Thin coconut milk-2cups
Thin coconut milk-1cup
Curry leaves-2spring
Oil-as required

MTHOD
1.Cut breadfruit in square shape.

2.Cook bread fruit with turmeric powder and salt.

3.Heat oil in a pan and splutter mustard seeds.
4.Add cinnamon, cardamom and cloves.
5.Add onion,ginger, garlic, and green chilly and curry leaves.
6.Then add cooked bread fruit and fry for a minute.

7.Add thin coconut milk and cook till soft.
8.Then add thick coconut milk and remove from fire.

my son's favourite food

DUCK FRY

Duck-500gms (cut in to small pieces)
Turmeric powder-1/2 tsp
Ginger-garlic paste-2tbsp
Lemon juice-1tbsp
Chilly powder-1tsp
Pepper powder-1tsp
Coriander powder-1tbsp
Garam masala powder-1/2tsp
Salt-as required
Corn flour/rice flour-2tbsp
Coconut oil-to fry

1.Mix the meat with turmeric powder.
2.In a pan heat oil and slightly roast the meat.
3.Marinate the meat with all ingredients at least 6 hours.(except flour)
4.Pressure cook the marinated meat for 15 minutes.


5.Heat oil in a pan and fry curry leaves (it gives a good flavor to the coconut oil) keep it aside for garnishing
6.Fry the duck pieces in oil ,in medium heat, until it is done
7.Remove the fried pieces using a spoon and keep it aside in a plate
8.In to the same oil, add sliced onions and fry till golden brown
9.Garnish with fried onion and tomato.