Prawn fry and cryspy prawn head fry

Tiger prawns a dozen, clean, devein along with shell.
For marinade
Ginger garlic paste 1 tsp., chilly powder 1/2 tsp., turmeric powder a pinch, coriander powder
1/4 tsp., pepper powder 1/4 tsp., salt to taste. Mix the ingredients and marinate the prawns.
Keep for half an hour. Deep fry in coconut oil along with curry leaves.
Similarly prawn heads can also be fried.

Prawn curry in fresh coconut

Tiger prawns 1/2 kilograms, peeled, mango 2, skinned and thinly sliced, drumstick 2, cut into 4 inch pieces, curry leaf 1 sprig, turmeric powder 1/4 tsp., chilly powder 2 tsp., coriander powder 1 tsp.,
salt to taste, onion 1, sliced, green chilly 4 silted, fenugreek powder 1/4 tsp., coconut oil 2 tsp. Cook the ingredients in two cups water.
Grated coconut 1 cup, grind coconut into a smooth paste. Add the paste to the cooked prawns.
Allow to boil. Reduce the flame, add fenugreek powder, mix well, add coconut oil, swirl the wok, adjust salt.
Serve with rice.


Tiger prawns

Prawn curry with fried coconut ( Konju Muringakka theeyal )

Prawns medium sized  300 grams, peeled, drumsticks 2, cut into 3 inch pieces, shallots 50 grams,
sliced thinly, potato 1, peeled and thinly sliced, green chilly 3, silted, curry leaf  1 sprig, salt to taste,
Coconut oil 1 tbsp.,. dried chilly 1, mustard seeds 1/4 tsp.

Grated coconut 1 cup, shallots 3, sliced, garlic cloves 2, sliced, curry leaf 1 sprig, tamarind gooseberry size, red chilly 7, coriander seeds 2 tsp. Dry fry the ingredients to brown colour. Allow to cool and grind to smooth paste.

Heat oil in a shallow pan, drop in broken dried chilly, mustard seeds, allow seeds to crackle, add
half curry leaf and shallots. Saute till light brown, add prawns, drumsticks and balance curry leaf.
Saute for two minutes, add enough water and salt to taste , allow the ingredients to cook. Add gravy paste, add enough water, allow to boil, reduce flame, allow to bubble for five to ten minutes till the
gravy becomes semi thick.


 

Jack Fruit steam cake ( Chakkaputtu )

Wheat flour 1 cup, ( rice flour also can be used ), riped jack fruit (hard) chopped
2 cups, salt to taste, grated coconut 1/2 cup, powdered jaggery 1/4 cup, warm water as required.
Mix the ingredients together, sprinkle water as required to form a free flow moist mix.

Grated coconut 1/2 cup.
Heat water in a puttu maker pot. Fill the cylindrical puttu maker with a tbsp. coconut,
a handful puttu mix, then  coconut followed by puttu mix to fill the puttu maker. Close with the lid
and place on the puttu pot. Allow to steam the mix. Take out the steam cake (puttu) and
serve hot. Can have for breakfast.

Jack Fruit Kheer with Splenda

Riped Jack fruit ( hard ) cloves 12, take out seeds, cut into small pieces, steamed and pureed.
Dried ginger powder 1/2 tbsp., Splenda 1/4 cup, ghee 1 tbsp., cashew nuts splits 12, raisins
2 tsp., coconut milk thin 1 cup, coconut milk thick 1/2 cup, cardamom powder 1/2 tsp.

Heat 1/2 tbsp. ghee in a shallow wok, add jack fruit puree, stir till volume comes to half,
add thin milk, stir till half the volume, add dried ginger powder and thick milk. Stir till the
contents form a semi thick consistency. Add splenda ,cardamom powder, ghee fried
cashew nuts and raisins. Combine well and serve hot.
Diabetic patients can enjoy this kheer.
 

Jack fruit Pradhaman

 Riped hard jack fruit 11/2 kilogram, seeded, cut into small pieces.
Steamed and pureed.
Coconut milk thin 1 litre, thick milk 1/2 litre, raisins 2 tbsp.,  cardamom pods 7 , dried ginger powder 2 tbsp., jiggery 1/2 kilogram, ghee 3 tbsp., salt a pinch.
Heat two tbsp. ghee, add jack fruit puree, jaggery syrup, and stir well to half the volume. Add thin milk, stir well till a thick consistency. Add thick milk, combine and stir well till a semi thick
consistency. Add salt and cardamom powder, mix well.

 Heat ghee in a pan, fry raisins and cashew nuts, separately.
Garnish pradhaman with ghee fried ingredients. Transfer into a serving bowl.

Steamed Jack fruit

 Jack fruit cloves as required, seeded, salt to taste, turmeric powder 1/2 tsp., curry leaf a sprig.
Steam cook the ingredients in a little water. Serve with fresh coconut or coconut chutney.

Chakkachavanithoran (Jack fruit )

Chakkachavani  3 handful, chopped, cooked in enough water and drained. Onion 1, chopped, curry leaf 1 sprig, salt to taste.
Grated coconut 1 cup, garlic clove 3, shallots 3, pepper 1 tsp.,
turmeric powder 1/4 tsp., coriander powder 1/2 tsp., green chilly 3.
Grind all the ingredients into a coarse texture.
Coconut oil 1 tbsp., red chilly 2, mustard seeds 1/4tsp.
Heat oil in a pan, drop in red chilly, mustard seeds, allow seeds
to crackle, add curry leaf and onion, saute till light brown, add cooked jack fruit chavani and coconut mix. Add salt to taste,
combine well. Transfer into a serving bowl. Serve with rice.

Jack fruit fritters ( Chakkapazhampori )

 Riped Jack fruit, 12 cloves, halved and keep aside.
Wheat flour 1/2 cup, Maida 1/2 cup, salt a pinch,
turmeric powder a pinch, sugar 1 tbsp., ghee 1 tsp. Whisk the ingredients together into a thick batter. Put the halved jack fruit into the batter.
Mix well.
Heat required oil in a shallow pan, drop in each jack fruit pieces from the batter into oil. Fry till golden brown. Place on a paper towel and allow to drain excess oil. Serve hot.

Jack fruit pan cake ( Chakka Neyyappam )

Riped  Jack fruit cloves 12, cleaned, sliced, steamed and grinded.
Fine rice flour 1 cup, powdered jaggery 2 tbsp., salt a pinch, ghee
2 tsp., cardamom powder 1/4 tsp., dried ginger powder 1/4 tsp.,
soda powder a pinch.
Whisk all the ingredients into a thick batter. Keep the batter for
half an hour.

Oil as required to fry.
Heat oil in a pan, pour 1/4 cup batter and fry the pan cake till golden brown. Allow to drain excess oil on paper tissue and serve
hot with eve tea.

Chakkappidi (Jack fruit pidi)

Riped Jack fruit cloves 16, steamed and grinded into a pulp. Grated coconut 1/2 cup, salt a pinch,

 jaggery powdered, 1/4 cup, dried ginger powder 1 tsp., wheat flour
1 1/2 cups. Combine the ingredients into a soft dough.

 Heat enough water in a steam cooker, squeeze a little dough in between fingers, and place on the tray in the cooker and steam
cook.






Allow to cool and serve as evening snack.

Sauted jack fruit seed with Soy chunks

Soy chunks a handful, soaked in boiled water for 20 minutes, washed and squeezed, marinate with 2 tsp. ginger garlic paste,
1/2 tsp., black pepper powder and salt to taste. Keep aside for an hour.
Jack fruit seed 2 handful, peeled, cleaned, cooked and chopped.
Shallots 10, chopped, red chilly sauce 1 tbsp., salt to taste, cilantro
chopped 1 tbsp., coconut oil 1 tbsp.
Heat oil in a pan, drop in shallots,
saute till light brown, add soy chunks, saute till light brown, add jack fruit seed, combine well, add salt, red chilly sauce, mix well, transfer into a serving bowl, garnish with cilantro. Serve with rice or chapatti.

Chakkakkuru Pulinkari ( Jack fruit seed curry )

Jack fruit seed 2 handful, peeled and sliced, curry leaf 1 sprig.
Green chilly 4, silted, onion 1, sliced, salt to taste, turmeric powder 1/4tsp.
Cook the ingredients in little water.
Tamarind concentrate 1/2 tsp., chilly powder 1 1 tsp., coriander powder 1 tsp.,
asafoetida powder 1/2 tsp. Add the ingredients to cooked mix, add enough water
and allow to boil. Adjust salt.
Garnish with seasoned mustard red chilly mix and serve with rice.


 

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.