Chakka kuru thoran

Jackfruit seeds are gathered from the ripe fruit, sun-dried and stored for use in rainy season in many parts of South Indian states. They are indeed very rich in protein and nutritious. The fresh seeds are rich in starch and low in calcium and iron but a good source of both vitamin B1 and vitamin B12. Whenever my dad bring the jackfruit, the fleshy part is my brother’s favourite and the seeds are my favourite.  It has a mild sweetness and can be served hot as an evening snack with coffee or tea.

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INGREDIENTS

Jackfruit seeds – 2 cups

Water

Salt – As required

Turmeric powder – A pinch

For Seasoning

Mustard seeds – 1 tsp

Coconut oil – 1 tbsp

  • Buy a fresh jackfruit and remove the fleshy part of it.
  • Remove the seeds and allow it to dry in the sun.

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  • Now remove the outer covering of the seeds that is white in colour. Now you will find the seed that is woody brown in colour.
  • Cut that seed into half or into four pieces.
  • Now pressure cook the seeds with water, salt and turmeric powder.
  • Then in a kadai, add coconut oil and splutter mustard seeds.
  • Add the cooked seeds and saute for few minutes.
  • Serve it hot with tea or coffee.

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Note: You can also add red chilli powder if necessary.

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Potato-Cumin curry

Potato is a favourite vegetable for almost everyone of us. Potato-cumin curry has cumin seeds as one of its main spices and it has a different flavour. this can be served as a side dish for anything or can be eaten as such as a snack. It is yummy 😛 😛 😛 😛

INGREDIENTS

Potatoes – 8

Cumin seeds- 2 tsp

Mustard seeds – 1 tsp

Turmeric powder – 1/2 tsp

Red chilli powder – 4 tsp

Asafoetida – a pinch

Coconut oil – 2 tbsp

Salt – As required

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Wash, peel the skin and chop the potatoes into small cubes.

Cook the potatoes in a pan adding enough water.

It will take about 15 minutes for the potatoes to be cooked. Do not over cook it.

To check whether the potatoes has been cooked, take one or two cubes and press it. It should be easy to press.

Now add oil, splutter mustard seeds, cumin seeds. Once they crack add the potatoes, salt, turmeric powder and red chilli powder.

Mix everything together gently without smashing the potatoes.

Keep it in medium heat and cook for five minutes. Turn off the stove and add asafoetida.

Serve it with Roti or rice. you can also eat the left over potatoes as snacks with cilantro chutney or curd.

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Vaazhakkai podimas

Plantain/vazhakkai is one of the common vegetable that is used in almost all Kerala recipes – Mulagootal, moorukoottaan,mezhukkuperatti,aviyal, etc., vaazhakkai Podimas is a simple South Indian style stir fry with Raw bananas. It should be made with unripened bananas else its taste will be spoiled. it is slighlt different from the vazhakkai varuval/mezhukkuperatti and everyone likes it.

INGREDIENTS

(Plantain)Vaazhakkai – 4

Coconut grated – 4 tbsp

Ginger – a small piece

Turmeric powder – A pinch

Green chilly – 1

Salt – As required

For Seasoning

Mustard – 1 tsp

Urad dhal – 1 tsp

Channa dhal – 1 tsp

Curry leaves – few

  • Cut the plantain into half and pressure cook it for two whistles. It should not be mushy.
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  • Now remove the skin of the plantain and grate it slowly.
  • In a kadai add coconut oil and sputter mustard seeds. then add urad dhal and channa dhal and fry them till they become golden brown.
  • Now add the ginger and chopped green chillies and saute them for one minute. 
  • Than add the grated plantain, turmeric powder, salt and grated coconut.
  • Mix everything together and add 1 tsp coconut oil at the end to enhance the taste and the flavour.
  • Its ready to serve.

 

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Note: You can add 1/2 tsp lemon juice at the end.

 

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20

Spicy Okra

Okra is nothing but one of the common vegetables that we use daily – Lady’s finger. They are rich in Pyridoxine, good anti-oxidant, vitamin -K and minerals. But many of us donot like this vegetable due to its sticky nature. But the recipe that I am going to make will not have the stickiness and my mom who will avoid lady’s finger has started to eat it.dsc_0070

INGREDIENTS

Lady’s finger – 10

Tamarind –  Lemon size

Rasam podi (refer posting on Dec 4 )

Oil

Salt – As required

Turmeric powder -A pinch

Jaggery – 1 tsp

  • Cut the lady’s finger into half and slit it.

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  • Extract tamarind juice by adding 1 glass hot water.
  • Mix the rasam podi with little water and fill it into the slit lady’s finger.

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  • Add 1 tbsp oil in a pan and fry the stuffed lady’s finger.

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  • Once they are cooked, add the extracted tamarind juice, jaggery , salt and turmeric powder.

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  • Allow it to cook and turn off the stove once it has reached thick consistency.
  • Serve it with hot rice or Chappathi
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20

Baby potatoes fry

Baby potatoes are potatoes that are taken from the soil before they are fully grown. They are used in making a variety of dishes with different culinary methods. But a very good method is to prick the potatoes to absorb the flavour.

INGREDIENTS

Baby potatoes – 1/2 kg

Salt – As required

Turmeric powder – A pinch

Coconut oil – 4 tbsp

Cilantro – few chopped

Water

For masala

Channa dhal – 2 tbsp

Coriander seeds – 4 tbsp

Red chillies – As required

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  • Wash the baby potatoes and cut into half.
  • In a pan add enough water and cook the potatoes.
  • After ten minutes, add salt and turmeric powder.
  • Once the potatoes become soft, drain the remaining water.
  • Grind the ingredients given under masala.
  • Now add coconut oil, masala powder, asafoetida.
  • Fry till golden brown.
  • Garnish with cilantro.
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