CHAKKA PRADHAMAN

 

INGREDIENTS:

 

Ripe Jackfruit	15 -20 pieces
Jaggery	2.5 cups
Ghee	3-4 tbsp
Coconut milk	1 cup (thick milk) 1.5 cup (thin milk)
Coconut bits	2 tbsp
Cashew nuts	2 tbsp

METHOD:

Making Chakka Varatti:

Remove the seeds from the jackfruit pieces and chop the flesh into small pieces. Steam the chopped jackfruit pieces for 5-10 min.

Cool down the steamed jackfruit and then puree into smooth paste.

 Melt 2 cups of jaggery with ¼ cup of water on med flame. Once the jaggery is melted, strain the syrup to remove any dirt.

Add the melted jaggery syrup to a thick bottom pan and also add the pureed jackfruit. Let it cook on low flames and let the moisture evaporate. When it starts to thicken, add ½ tbsp of ghee.

Keep cooking and adding ½ tbsp of ghee. After 5-10 mins and adding around 2-3 tbsp of ghee, the mixture will be coming together as a ball.

Remove from heat and store in a dry and airtight jar. 

Making Chakka Pradhaman:

In a pan, add ½ tbsp ghee and roast cashew nuts and coconut bits until golden brown. Remove from heat and keep aside.

Melt ½ cup jaggery with ¼ cup water and then strain the syrup to remove any dirt.

Add the melted jaggery and 5-6 tbsp of chakka varatti to a thick bottom pan. Mix well and let it come to semi thick consistency.

Add 1.5 cup of thin coconut milk and cook on low-medium flame for 10-15 mins until it starts to thicken again.  Turn off and remove from the flame.

Add the 1 cup thick coconut milk and roasted coconut and cashew pieces.

Serve the chakka pradhman warn and enjoy!!

LAUKI RAITHA

INGREDIENTS:

 

Lauki / Bottle gourd	1 cup peeled and grated
Yoghurt	1.5 cups
Salt	As needed
Red chili powder	¼ tsp
Chaat masala powder	¼ tsp
Roasted cumin powder	1 tsp
Coriander leaves	2 tbsp - chopped

 

METHOD:

Steam the grated lauki for 5-10 mins so that the lauki is cooked well.  Keep aside and let it cool down.

In a bowl, add yoghurt, salt, red chili powder, and roasted cumin powder. Whisk everything well and add the cooked lauki. Mix well.

Garnish with chopped coriander leaves and a sprinkle of chaat masala powder. Serve the raita chilled with parathas.

 

 

 

KERALA KADALA CURRY WITH COCONUT MILK

INGREDIENTS:

Kala chana	1 cup
Onion	1 small - chopped
Tomato	1 small – chopped
Ginger	1-inch piece - chopped
Green chili	1-2 - chopped
Curry leaf	1-2 sprig
Coconut bits	3 tbsp
Salt	As per taste
Turmeric powder	¼ tsp
Red chili powder	½ tsp
Coriander powder	½ tsp
Black pepper powder	½ tsp
Kerala garam masala powder	1.5 tsp
Thick coconut milk	¼ cup
Thin coconut milk	¼ cup
Coconut oil	1 tbsp
Mustard seeds	½ tsp
Dry red chili	1-2
Shallots	2 tbsp - chopped

METHOD:

• Wash the kala chana thoroughly and soak them in 2.5 cups for 6-8 hours or overnight. Drain the water out and rinse the soaked chickpeas once again. Pressure cook the kala chana in water for 4-5 whistles.
• Heat ½ tbsp coconut oil, add chopped onions, ginger, green chilies and few curry leaves. Saute until onions are translucent.
• Add the chopped tomatoes and cook until tomatoes are soft and mushy. Add salt, turmeric powder, red chili powder, coriander powder, black pepper powder, Kerala garam masala powder and coconut bits.
• Mix well and cook for 2-3 mins. Add the cooked kala chana and thin coconut milk. Cook on med flame for 10 mins so that the flavors are absorbed into the chana.
• Add additional ¼ cup warm water is the gravy is too thick. Remove from heat.
• Heat the remaining coconut oil, add curry leaves, dry red chili, shallots and mustard seeds. As shallots are golden brown and mustard seeds splutter, add the tadka to the kadala curry.
• Also add the thick coconut milk and mix everything well.
• Serve the kadala curry with puttu, upma , appam or idiyappam.

Note:  Instead of black chick peas, regular chickpeas can also be used.

KERALA GARAM MASALA

INGREDIENTS:

 

Coriander seeds	2 tbsp
Black peppercorn	1 Tsp
Fennel seeds	1 tsp
Mace	3-4 strands
Cinnamon	2- inch stick
Cloves	6-7
Nutmeg	3-4 pinches

 

METHOD:

In a small pan, dry roast on low-med flame the following spices till aromatic – coriander seeds, black peppercorn, fennel seeds, mace, cinnamon, cloves, and nutmeg. Take care not to burn the spices, just light roasting.

In a small grinder, or mortar and pestle, grind the roasted ingredients into a fine powder.

Transfer to a clean glass jar and use the spice mix for Kerala kadala curry.

DAL BUKHARA

INGREDIENTS:

Black orid dal	1 cup
Oil	½ tbsp
Butter	½ - 1 tbsp
Cumin seeds	½ tsp
Asafetida	A pinch
Ginger paste	1 tsp
Tomato	3 medium – pureed
Salt	As per taste
Turmeric powder	¼ tsp
Red chili powder	½ tsp
Coriander powder	1 tsp
Garam masala powder	½ tsp
Kasuri methi	½ tsp
Heavy cream	3-4 tbsp

METHOD:

• Wash the orid dal thoroughly for 2-3 times and soak in water for 6-8 hours or overnight. Pressure cook the dal for 5-6 whistles. As pressure releases, remove the lid and mash the dal.
• Heat ½ tbsp of oil and ½ tbsp butter, add cumin seeds and asafetida. As cumin seeds splutter, add the ginger paste.  Sauté for 60 secs.
• Add the tomato puree, salt, turmeric powder, red chili powder and coriander powder. Cook till oil separates.
• Add the mashed dal and 1 cup lukewarm water. Cover and cook on med-low heat for 30 mins.
• Add garam masala powder, kasuri methi and heavy cream. Mix everything well.
• Serve with parathas or puris.

BADAMI BHINDI MASALA

INGREDIENTS:

Okra	20 medium sized
Onion	1 small - chopped
Tomato	2 medium
Almonds	6-8
Ginger paste	1 tbsp
Fennel seeds	1/2 tsp
Cardamom	1-2
Kasuri methi	1 tsp
Salt	As needed
Red chili powder	½ tsp
Garam masala powder	1 tsp
Oil	1.5 tbsp
Milk	¼ cup
Heavy cream	2 tbsp
Coriander leaves	2 tbsp - chopped

METHOD:

• Soak the almonds in warm water for 15 mins and then peel the almonds. Puree 1 ½ tomatoes and finely chop the remaining ½ tomato.
• Wash the okras and pat dry the okras in a kitchen towel or tissue. Trim both the ends and cut into half.
• Heat a tbsp of oil and roast the cut okras until lightly brown. Transfer to plate and keep aside.
• Heat a tsp of oil and saute the chopped onions until translucent. Transfer the sautéed onions to a blender and let it cool down.
• Add peeled almonds, ginger piece, cardamom, fennel seeds and kasuri methi to the blender. Blend everything into a smooth paste.
• Heat the remaining oil to the pan, add the onion-almond paste. Saute for 2 mins and add the pureed tomatoes. Cook until the raw smell goes and oil separates from sides.
• Add salt, red chili powder, garam masala powder and mix everything well. Add ¼ cup warm water and ¼ cup milk.
• As the gravy begins to boil, add the chopped tomatoes and roasted okras. Cook for 3-4 mins and add the heavy cream. Mix well and garnish with coriander leaves.
• Serve with rotis or phulkas.

RED COCONUT CHUTNEY

INGREDIENTS:

Coconut	1 cup grated
Dry red chili	1-2
Ginger	1-inch piece
Chana dal	2 tbsp
Oil	2 tsp
Mustard seeds	½ tsp
Orid dal	½ tsp
Asafetida	A pinch
Curry leaves	1 sprig
Salt	As needed
Water	As needed

METHOD:

• Heat a tsp of oil and roast dry red chili, 2 tbsp of chana dal and 1-inch piece ginger until the dals are golden brown.
• Add the roasted ingredients to a blender along with grated coconut and salt. Grind into a smooth paste adding few tbsp of water as needed. Transfer to a serving bowl.
• Heat the remaining tsp of oil and add mustard seeds, orid dal, curry leaves and asafetida. As the seeds splutter, add the tadka to the chutney.
• Serve the chutney with dosa or idlis.

ALOO SHIMLAMIRCH

INGREDIENTS:

Potato	1.5 cup – peeled & cubed
Capsicum	1 cup – cubed
Onion	1 small – finely chopped
Tomato	1 medium - chopped
Oil	1 tbsp
Cumin seeds	½ tsp
Asafetida	¼ tsp
Salt	As per taste
Turmeric powder	¼ tsp
Red chili powder	½ tsp
Coriander powder	1 tsp
Chaat masala	½ tsp
Coriander leaves	2 tbsp - chopped

METHOD:

• Heat 1 tbsp of oil, add cumin seeds and asafetida. As cumin seeds splutter, add the finely chopped onions.  Sauté until onions are translucent.
• Add the tomato, salt, turmeric powder, red chili powder and coriander powder. Cook till tomatoes are soft and mushy.
• Add cubed potatoes and mix well. Cover and cook in the steam until potatoes are almost done. This may take around 10-15 mins depending on the size of potato cubes. Stir in between so that the potatoes don’t stick to the pan.
• Add the cubed capsicum and mix well. Saute for another 4-5 mins until capsicum is cooked. The capsicum should retain the shape and not be mushy.
• Remove from heat and add chopped coriander leaves and chaat masala powder. Mix everything well.
• Serve with parathas or puris.