Cakkakkuru thoran ( Jack fruit seed with coconut )

Jack fruit seed 1/2 kilogram, pressure cook with salt to taste, allow to cool, peel off, chop
and ground. Keep aside.
Grated coconut 1 cup, cumin seed 1/4 tsp., black pepper 1/2 tsp., garlic 2 cloves, shallots 2,
Grind the ingredients into a coarse texture.
Coconut oil 1/2 tbsp., mustard seeds 1/4tsp., red chilly 1, curry leaf little, salt to taste.
Heat oil in pan, drop in red chilly and mustard seeds, allow to crackle, add curry leaf, salt,
coconut mix, combine well, add cooked jack fruit seed mix. Combine well and serve hot
with rice.
 

Jack fruit in yogurt

 Semi riped jack fruit cloves 7, cut into 1 cm, pieces,
Green chilly 2, ginger 1 inch piece, both chopped.
Cook the ingredients.
Yogurt 1 cup, grinded coconut 2 tbsp., salt to taste,
cumin powder 1/4tsp.
Mix the ingredients, allow to bubble in low flame.
Transfer into serving bowl. Serve as such plain.

To garnish
Coconut oil 2 tsp., red chilly 1, broken into 2, mustard seeds a pinch, curry leaf 1/2 sprig.
Heart oil in a pan, drop in red chilly. mustard seeds, allow seeds to splatter, add curry leaf, then garnish, mix and serve with rice.
 

Chakkapazha Pulisserry ( Jack fruit in curd)

 Semi riped jack fruit 12 cloves, cleaned and cut half,
Green chilly 5, silted, ginger 1 inch piece, chopped.
Cook the ingredients along with 1/2 tsp., turmeric powder
and salt to taste.
Grated coconut 1/4 cup, cumin seeds 1/4 tsp., grind both into
a smooth paste, curd 1 cup, curry leaf 1 sprig, fenugreek powder
1/4 tsp., cilantro chopped 1 tbsp.
Add the ingredients to cooked jack fruit, mix well and adjust salt.
Transfer ingredients into a serving bowl.

To garnish
Coconut oil 2 tsp., red chilly 2, mustard and fenugreek seeds 1 pinch each. Heat oil in pan, drop in red chilly, mustard and fenugreek seeds, little curry leaf, allow seeds to crackle, add the mix over the jack fruit mix, combine well and serve with rice.

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.