Hello Friends, Welcome to my blog where I would love to share my passion of cooking with everyone. Suma

Friday, April 18, 2014

Jackfruit seed halwa

 Jackfruit seeds 1/2 kilogram, wash the seeds, pressure cook, allow to cool, peel off the out skin, chop the seeds.
Ginger 3 inch piece, chopped, salt a pinch.
Grind the ingredients to fine powder and keep aside.

 Jaggery 400 gram, melt it in a little water over medium heat.
Strain to get rid of foreign particles and impurities. Add the
powdered mix, combine well. Add 3 tbsp. ghee. Mix well and
add boiling water to form a semi thick batter.
Place the wok over medium heat, stir continuously.
 Care should be taken, not to form any lumps. Stir till the mix forms a soft but thick dough.
 Transfer into a ghee brushed plate or tray. Drop cashew bits over
the halwa and spread ,to form a uniform flat surface.
Allow to cool.

Cut into desirable pieces and serve with evening tea.

Steamed jackfruit with fresh coconut

Riped sweet jackfruit, seeded and cut length wise.
Salt a pinch.
 Steam the jackfruit sprinkling little water. When it becomes soft
add a tsp., ghee and combine well. Add a cup of fresh grated coconut and 1/2 tsp. dried ginger powder. Mix well.
 Transfer into a serving bowl. Serve with black tea or coffee without sugar. The soft and crunchy texture, along with the sweetness of jackfruit and freshness of coconut is delicious.

Jackfruit halwa

Riped and sweet jackfruit,1 kilogram, seeded, cut into small pieces. Steamed it and grind into puree.

 Jaggery 400 gram, salt a pinch, ghee 3 tbsp., dried ginger powder 2 tsp. Melt jaggery in a little water. Strain to remove dirt and impurities if any. Pour the puree , in a shallow wok, add salt and ghee. Place on medium flame, stir continuously ,until the mix forms a jam thick consistency. Add dried ginger powder, combine well.
Allow to cool and store in air tight containers. Can store for an year, till next jackfruit harvest.

Sugar free snack with Splenda

Wheat flour 1 cup, splenda granulated 1/2 cup, ghee 1tsp., baking powder 1/4 tsp., cashew nut bits 1 tbsp., salt a pinch, boiled milk 1 cup. Mix the ingredients to a semi thick batter without any lumps. Keep aside for 2 hours.
 Check the consistency. If required add more milk to
the batter to make it a semi thick batter.
Brush a dish or plate with ghee, place it in a pressure pan, pour the batter to half it's height. Close with the lid, and cook for five minutes, without vent weight. Simmer the flame , put some chopped cherries over, again close with lid, and cook for 20 minutes. Allow to cool, then ,take it out carefully not to break. Cut into desirable pieces and serve.
Splenda is a no calorie sweetener.

Sweet potato masala

Sweet potato 2 , skinned, cut into small cubes, onion 1, chopped, ginger 2 inch, grated,
garlic cloves 4, chopped, green chilly 3, silted, salt to taste.
Cook the ingredients in enough water and keep aside.
Coconut oil 1 tbsp., chicken masala 1 tbsp., mustard seeds 1/4 tsp., dried chilly 2,
 curry leaf 1 sprig, coconut milk 3/4 cup.
Heat oil in a pan, drop in dried chilly and mustard seeds, allow to splatter, add curry
leaves, chicken masala, sauté for 30 seconds, add cooked sweet potato. Allow to boil,
then add coconut milk, allow to bubble, adjust salt and transfer into a serving bowl.

Semi dried mango pickle

Riped mango 5, skinned thinly and cut into thin slanting pieces.
Marinate with 1 tsp. Kashmiri chilly powder, 1/4 tsp. asafoetida
powder and salt to taste. Sun dry for two days.
Sesame oil 2 tbsp., chilly powder 1 tsp., asafoetida powder 1/4 tsp.,
mustard seed splits 1 tsp., fenugreek powder 1/4 tsp., natural vinegar 2 tbsp., salt to taste.
Heat oil, drop in mustard splits, stir till light brown, reduce flame, add curry powders, off the flame, add vinegar and dried mango.
Combine well. Serve after two days. Store in air tight glass containers.


 Ottada is an ethnic dish of Kerala. It's prepared in low flame.
Rice flour 1 cup, salt to taste, crushed cumin seeds 1 tsp.
Prepared a soft dough in luke warm water. Keep for half an hour.
Divide the dough into lemon shaped balls. Spread the dough with moist fingers in 8 or 10" banana leaf bits.
Grated coconut 1 cup, powdered jaggery 1 handful, cardamom powder a pinch, ghee 1 tsp. Mix the ingredients well and spread on the dough sheets.
Fold it into half and dry fry both sides in a mud pan in open
fire and in low flame to keep up the softness of the ottada.

Instant bilimbi pickle

Bilimbi a handful, chopped, Kashmir chilly powder 1/2 tsp., asafoetida powder 1/4 tsp.,
salt to taste, gingelly oil 2 tsp., salt to taste.
Heat oil in a pan, reduce flame, add curry powders, salt and bilimbi, sauté for a minute.
Serve after half an hour with rice.

Chilly soy chunk

Soy chunk 250 gram, soak in warm water for 20 minutes, wash well and squeeze the excess water.
Marinate with 1 tsp. ginger garlic paste, salt to taste and 1/2 tsp. Kashmiri chilly powder.
Capsicum green 1, cubed, ginger garlic paste 2 tsp., chilly powder 1/2 tsp., pepper powder 1/2 tsp.
onion 1, chopped, cooking oil 1 tbsp., tomato sauce 1 tbsp., chilly sauce 1 tsp.

Shallow fry soy chunks in enough cooking oil. Keep it aside.
Heat a tbsp. oil, drop in onion, sauté till light brown, add ginger garlic paste, sauté till aroma spreads,
add chilly and pepper powder, capsicum. salt to taste, stir till capsicum is just sautéed. Add sauces
and soy chunks, stir for a minute and serve as snack or as side dish.