Jackfruit with horse gram

This is a nice jackfruit recipe which I have learned from my mom. Kerala have wide range of jackfruit recipes, mainly because almost every home has a jackfruit tree. My mom usually makes this during harvest season in our paddy fields. We have to serve lunch for the hired workers, mainly women, for the harvest, which normally lasts for three to four days. They really cherish dishes made of jackfruit with kanji(A rice gruel). Since the cleaning of lot of young green jackfruit is difficult, she prepares it with horse gram. As this harvest season is in our school holidays, I am always present in kitchen to help my mom. Its really fulfilling to see them enjoying the food along with some spicy and funny gossips. I have fond memories of those worry free childhood days. After work in the harvest season, along with their wages, which is normally a portion of harvested rice, we also give them some jackfruits and mangoes. Ironically, I am craving here for the fresh jackfruit, but satisfying with canned ones.

Recipe :-

Horse gram - 1/2 cup
Jackfruit can - 1(10 oz)
Shredded coconut - 1 cup(I used frozen)
Shallots - 1/2 cup
Garlic - 3 cloves
Mustard seeds - 1 tsp
oil - 2tbsp
curry leaves - 1 sprig
Turmeric powder - 1/4 tsp
Red chilli powder - 1 tsp
Salt - to taste

Recipe:-
1)Soak horse gram in enough water at least 8 hours or overnight.Pressure cook with some turmeric powder,salt and water.It may take at least 20 minutes to cook.
2) Open the jackfruit can and wash the jackfruit with lots of water and drain. Chop in a food processor into tiny pieces.
3) Heat oil in a pan and add mustard seeds and allow to splutter. Add curry leaves,Shallots and garlic.Saute in a low flame till it is light brown.
4) Add chilli powder and saute for a minute in low flame. Next add shredded coconut and saute till all the moisture dried up.
5) Add chopped jack fruit pieces and cook till jackfruit is done.
6) Mix well with cooked horse gram and let the mixture heat very well.
7) Remove from heat and serve with rice or kanji.

This is my entry for JFI for this month hosted by jugalbandi.

Mutton Curry

Here I am presenting today a mutton curry which is a good combination with pathiri (rice rotti). Pathiri and meat curry is a special treat for the guests in our home. My mother-in-law makes very good pathiri and meat curry. This preparation is comparatively easy by the pressure cooker method. You can also serve it with chappathi or rice.

Recipe:-

1) Mutton pieces - 2 pounds
2) Onion - 3 medium
3) Tomato - 3 (chopped)
4) Ginger - garlic paste - 2 tbsp
5) Red chilli powder - 2 tsp(I used kashmiri chilli powder)
6) Turmeric powder-1/4 tsp
7) Garam masala - 1 tsp
8) Curry leaves - 2 sprig
9) Oil - as needed
10) Cilantro - 1/4 cup
11) Salt - to taste
12) Vinegar - 2 tbsp

Rub the washed and drained mutton pieces with vinegar and salt and keep aside. This will help the mutton pieces become tender. Mean time, slice the onions thinly and fry in oil till it is dark brown. Don't undercook onions. Add fried onions and items 3 to 8 to the mutton pieces and mix well. Transfer the mixture to the pressure cooker and cook till the mutton is done (almost 20 mts in small flame). I didn't add any water to the mixture to avoid the gravy becoming too watery. When the curry is done, sprinkle cilantro to garnish.

See a nice post of pathiri by shaheen of Malabar spices.

Pathiri and mutton curry

Mushroom Peera

Peera is a very common dish in kerala, usually prepared with small bony fishes or prawns. Fish, mixed with spicy masala ingredients, coconut and kodampuli and cooked in small flame in earthern pot creates a wonderful side dish. Here I am presenting mushroom peera, which is very good in taste and texture. I was inspired to make this wonderful dish from Vanitha magazine, now it goes into my best mushroom recipes list. I used kodam puli which is a special type of dried tangy fruit here but you can substitute kokum.

kodam puli

Recipe:-

Mushroom - 280 gm(diced into quarters)
Green chilli -4
Shredded coconut - 1/2 cup
Crushed red pepper - 1/4 tsp
Turmeric powder - 1/4 tsp
Chopped ginger - 1 tsp
Chopped garlic - 1tsp
Chopped shallots - 2 tsp
Kodam puli or kokum - 2 pieces
Curry leaves - 2 prig
Oil - 1 tbsp
Salt - to taste

Mix everything together nicely with hand and transfer to a pot .Cook in medium flame till all the water evaporated. Mix and Serve.

See Meen peera pattichathu from My treasure...My pleasure and Spicy chemmeen peera from Kerala kitchen

Vishukkatta - A traditional vishu delicacy

We celebrated vishu yesterday with a typical Vishusadya(Vishu feast). One of the special item for vishusadya was 'vishukkatta' made with coconut milk and rice. Traditionally in kerala, we used to prepare it with freshly harvested rice from the field. It is not possible here in US. But we enjoyed it with same great taste as I used to prepare in our home in kerala.

Recipe:-
Rice - 1 1/2 cup
Coconut - 1 and 1/2
Salt - to taste
Cumin seeds - 1/2 tsp

1) Shred the coconut well.
2) Squeeze the coconut with hand to get 1/4 cup fresh milk. It is called thalappal(first milk). Don't add any water in this step.
3)Add some warm water to coconut and squeeze the coconut milk to get approximately 5-6 cups.
4)Mix coconut milk with rice and salt and keep it in medium flame. If you are using high flame,milk may curdle. I used sona masoori rice in this recipe. Ponni rice also a good choice.Use same kind of rice in this category.
5)Keep stirring the mixture till the rice cooked and mixture leaves the sides of the pan. Pour into a tray and make it flat using a flat spoon. Sprinkle cumin seeds and thalappal and softly press with a spoon.
6)Wait till the mixure cools and cut into pieces.
7)Serve with jaggery syrup.

For jaggery syrup:-

Mix jaggery with some water and let the mixture to boil. Wait till the mixure becomes thin syrup and add little ghee and cardamom powder.Adding ghee is completely optional.Serve it on top of vishukkatta.

Yesterday the climate was gloomy and rainy but we enjoyed vishu. We arranged a beautiful Vishukkani and enjoyed a vishu feast with vishukkatta. Evening we went to Durga temple and prayed for a good year filled with happiness.Shaheen had written an article about vishu and vishu rituals.Read it here

Our vishu feast

Happy Vishu

Dear all,

Wishing You A Very Happy And Prosperous Vishu....

Best wishes,
Surya

Dry Fruit Milk shake

There are many types of milk shakes with different types of flavours. Here I am presenting a healthy shake with dry fruits. First I made it for my little one, now it has become a favourite in my home. This drink is really healthy and heavy and can easily repace a meal.

I adapted this recipe is from an old magazine by Ummi Abdullah.

Recipe:-

Ingredients:-
1) Figs - 4
2) Dates -6
3) Apricot - 4
4) Almond - 25 gm(Skinned)
5) Sugar - 25 gm
6) Milk - 500ml
7) Honey - 1/4 cup
8) Light Cream - 1/2 cup
9) Pista - 2tbsp (Chopped)
10) Chocolate bar - 1(optional)

Soak the first 4 ingredients in hot water for 4 hours. Then remove water and grind it nicely in a mixer or blender. Add milk and sugar and blend it again. Add honey and cream finally and blend everything smoothly. Pour into a container and refrigerate till it becomes cold. Just before serving, blend it once again till it becomes frothy. Pour into tall glasses and add chopped pista on top. Garnish with grated chocolate. A great drink to beat the heat!!

Dry Prawns Chutney Powder

Dry chutney powder is a good accompaniment with idli,dosa or even with rice. To take it to the next level in taste, this chutney powder with dry prawns will do the trick. I have seen many people who do not like dry fishes. This dish is for other group. At my home everybody likes it. Here I am trying my level best to get the same great taste as my grandmother used to prepare it.

Recipe:-
Dry prawns - 1 cup
Dried coconut powder - 1 cup(you can use fresh or frozen shredded coconut)
Garlic - 5 to 6cloves
Curry leaves - 2 sprig
Tamarind- Small Amla sized ball
Chilli powder - 2 tbsp(I used kashmiri chilli powder)
Salt - to taste

Dry roast prawns to a golden brown and keep it aside. Again dry roast coconut with garlic and curry leaves till the coconut turns golden brown in color and curry leaves turn crisp. Do it in low flame othewise coconut will not be crisp and brown. If you are using fresh or frozen coconut, make sure that it is well browned and crisp. At the last minute of browning , add tamarind, salt and chilli powder to coconut and mix well.Allow all the things to heat up.

Switch of stove and mix it with roasted prawns. Let it cool and grind to a powder using a mixer or coffee grinder. Chutney powder is ready. Keep it in an air tight container at room temperature. It can stay fresh at least two months. You can serve it with idli, dosa, rice or even with chappathi.

Fruit Custard with Chocolate

A common dessert, fruit custard, becomes special with the addition of white chocolate chips. When I saw this recipe on a malayalam channel(surya tv) , I decided to try this one for a change. The dish wonderfully turned out creamy and tasty with the mild chocolate flavor. If you need more chocolate flavour, you can add more chocolate chips. You can also use white chocolate bar instead of white chocolate chips.

Recipe:-

Milk - 1 litre (I used 2%Milk)
White chocolate chips - 1 cup
Custard powder - 4 tbsp
Sugar - 6 heaped tbsp
Various types of fruits cut in small size in a big bowl to cover with custard. I used 2 ripe plantains,2 apples,2 cup grapes,8 oz can pineapple chunks.

Mix 1/2 cup of milk with custard powder and set aside. Bring the remaining milk to boil with sugar. Add the chocolate chips and stir till it melts. Remove from heat and add custard powder(mixed with milk) and cook again for 2 to 3 minutes, stirring continuously to avoid burning. Then pour the hot custard mixture to the bowl filled with fruits and let it cool in the fridge. Delicious custard is ready. If you need,garnish with grated dark chocolate and grapes and enjoy....

Recipe courtesy:-Surya Tv cookery show.