Today’s recipe is one of my personal favourites ,Chakka varattiyathu or jackfruit jam .During jackfruit season we make this very often in our home.The procedure is a kind of time consuming one.The ingredients required are:
Deseeded Ripe jackfruit -500 gms
Ghee -3 tbsp
jaggery -300 gms
Take a pressure cooker add ripe jackfruits ,salt and 1/2 a cup of water.Pressure cook this until they become mushy and soft.
Take a pan ,pour 1/2 cup of water along with jaggery and prepare jaggery syrup.
In a heavy bottom pan add cooked jackfruits ,strained jaggery syrup and ghee.
cook this until everything will get well combined and jackfruit puree will be transformed in to a jam consistency.
This will take about 20-25 minutes.
STEP BY STEP PROCEDURE OF MAKING CHAKKA VARATTI
we can add 1/2 tsp of cardamom powder for extra flavour.
Cabbage pakoras can be prepared with very few ingredients and spice powders.This no onion no garlic snack recipe is a must try one.I have added green chillies in this pakodas to make little bit spicy .If you are serving this for kids you can skip green chillies and make it less spicy.Adding little bit of hot oil in to the mixture will make this pakoras super crispy.Great evening snack to devour with a cup of tea.
Chopped cabbage -2 cups
chopped green chillies-2
Finely chopped ginger-1 small sized
Turmeric powder-1/4th tsp
Chilli powder-1 tsp
Asafoetida -1/4th tsp
Gram flour-1/2 cup
Rice flour-1 tbsp
oil for deep frying
In a bowl add finely chopped cabbage, green chillies, ginger,t urmeric powder ,chilli powder ,asafoetida and salt.
Pour 1 tbsp of hot oil in to the mixture and mix well.(Use oil what we use for deep frying the pakoras)
Add gramflour / Besan and rice flour .
Sprinkle some water little by little, just to combine everything.
Do not add too much water in to this ,pakoras may soak up a lot of oil and it may become soft.
Oil should be medium hot .
Deep fry all the pakoras until they become golden in colour and crispy in texture.
Serve hot with some tomato ketchup.
while preparing the mixture if we add some hot oil or ghee ,pakoras will become more crispy .
Adding too much water will make this pakoras too oily and soggy.
Deep fry these pakoras in small batches.Otherwise oil temperature may reduce all of a sudden and crispiness will reduce.
Usually i get requests for simple and quick tiffin box recipes.So here i am with a delicious and easy to make sandwich recipe with all the goodness of palak and potatoes.We need minimum ingredients to prepare the filling for this sandwich.This is a filling breakfast recipe, which keeps you full till the next meal.
Boiled potatoes-2 medium sized
onion -1 small sized
Grated ginger -1 small sized
chopped palak -1 cup
Turmeric powder-1/2 tsp
chilli powder-1&1/2 tsp
cumin powder/jeera -1/2 tsp
lemon juice -1tbsp
salt as per taste
Bread slices for preparing sandwiches
Heat oil in a pan ,add finely chopped ginger and onion saute it until it’s raw flavour goes off.
Add finely chopped palak or spinach, saute it for a while, palak will not take much time to cook.Let it cook for 2 minutes in medium flame.
Once palak turns soft we can add boiled and cubed potatoes.
Now it’s time to add some spices to make this filling flavourful.
Add turmeric powder, chilli powder, cumin powder and salt.
Finally add some lemon juice which will give a gentle tangy flavour and at the same time helps the veggies to absorb all the masalas quickly.
Mix well.Filling is ready.
Take two bread slices, add one spoon of filling in one slice of the bread ,sprinkle some cheese (optional),cover it with the other slice of the bread.
Heat a tawa, rub some ghee or butter ,toast these sandwiches until they become crispy and golden in colour.
We can use some green chutney or tomato ketchup as a sandwich spread which will make these sandwiches even more delicious.
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An excellent mutton roast recipe ,which you can prepare if you have any guest at home or if you want to try out something special other than your usual mutton curry .First we need to cook marinated mutton pieces ,then we need to roast it to make it even more flavorful .Mutton pieces can be cooked either by using pressure cooker or directly in a pan.Ingredients required are as follows:
TURMERIC POWDER-1/2 TSP
CHILLI POWDER-2 TSP
GINGER GARLIC PASTE -1 TBSP
CORIANDER POWDER-2 TSP
CHOPPED GINGER-MEDIUM SIZED
CHOPPED GARLIC-MEDIUM SIZED
PEPPER POWDER-1 TSP
Wash and clean mutton pieces thoroughly ,add turmeric powder,chilli powder,coriander powder ,ginger garlic paste and salt.Mix well.
Take a pan ,add marinated mutton pieces ,poue 1 cup of water,cook until mutton gets cooked well, it may take 10-12 minutes to cook properly.
Adjust the gravy as per your preference.
Once mutton gets cooked well,keep this aside.
In another pan heat some oil,add finely chopped ginger,garlic ,green chillies and some curry leaves.
Saute it until it’s raw smell goes off completely ,add cooked mutton along with it’s gravy,
Add pepper powder and combine well, check salt .
cover this up for 2 minutes in low flame .
serve hot .
coconut oil can be used to get authentic flavour of kerala dishes.
curry leaves can be added generously ,which will enhance the flavour of mutton roast.
Today i am here with a delicious chicken recipe ,chicken 65 .This can be served as a starter or as a side dish for fried rice .I have used boneless chicken pieces to prepare this yummy starter dish .We can even use chicken with bones and follow the same method.
Boneless chicken (2chicken breast pieces)-400gms
chilli paste -2 tbs(made a paste of 5 kasmiri chilli )
ginger garlic paste-1&1/2tbsp
corn flour-2 tbs
curry leaves -3 sprig
oil-for deep frying chicken
oil- 2 tbsp
kashmiri chilli powder-2 tsp
crushes pepper -1 tsp(optional)
Wash and clean the chicken pieces,cut them in to cubes.
Marinate the chicken pieces with ,turmeric powder,homemade kashmiri chilli paste,ginger garlic paste ,salt and pepper powder .
Keep the marination for 20 minutes.
After 20 minutes add corn flour ,and mix well.
Break 2 eggs in to a bowl and whisk well.
Dip each chicken pieces in the egg wash and deep fry in the medium hot oil.
Fry all these chicken pieces in smaller quantity,let them become cripsy golden in colour.
Transfer these fried chicken pieces in an oil absorbant paper.
Another pan add 2 tbsp oil,once the oil become hot add finely chopped,ginger, garlic ,green chillies and curry leaves.
Saute it for 2 – minutes,when it’s raw taste goes off,add kashmiri chilli powder and some salt ,mix well.
Now we can add fried chicken pieces and coats well with these masala,which will give nice colour for chicken 65.
Finally sprinkle some crushed pepper (optional) which will make chicken 65 little more spicy.
Great dish to serve as a starter or side dish for any kind of fried rice !!!
No need to add any food colour for chicken 65’s preparation,kashmiri chilli powder will give tempting red colour for this dish.
Finally salt should be added very carefully.little bit only required.
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This south indian dosa can be prepared very quickly.We don’t need to wait for fermentation of the dosa batter which takes a 8-9 hrs.White rice can be soaked for 2 hours and grind it along with some coconut and water ,batter will be ready.
This can be eaten along with some coconut chutney, onion chutney etc.
WHITE RICE-1 GLASS
FRESHLY GRATED COCONUT-1 CUP(250 ML)
Wash and Soak the white rice overnight or minimum 2 hrs.
After 2 hrs grind this soaked white rice along with grated coconut and water and make a smooth paste.
water should be added more to prepare neer dosa.It should be flowing consistency.
Add some salt and mix well.
Heat a tawa, preferably cast iron tawa.
Tawa should be really hot while pouring the dosa batter,otherwise dosa will not come out well.
Spread some oil on tawa ,Pour a ladle full of batter on the centre of the tawa.spread it evenly.
Allow this to cook for 1 minute in medium flame ,no need to flip the side .
transfer this on a serving plate.
I usually serve neer dosa along with some onion chutney.
Tawa should be really hot before pouring dosa batter.
consistency of dosa batter should be thin compared to other dosa batter.