Monday, April 10, 2017

Kadachakka Payasam

Kadachakka Payasam

Kadachakka/ breadfruit payasam is a quick dessert . You can make this with coconut milk and jaggery or with sugar.This is my mom's recipe. Here I have used sago pearls along with bread fruit to make this payasam. My mom some times makes it with small rice dumpling called kozhukatta.Give this recipe a try, you will surely love it.

Bread fruit sliced- 3 cup
Sago pearls/ chowari-1/2 cup
Thick coconut milk- 1 1/2 cup
Thin coconut milk- 3/4 cup
Powdered jaggery- 1 cup
(Adjust according to sweetness you prefer)
Water- 3/4 cup
Cardamom crushed- 5-6
Chukku/dry ginger powder- a pinch (optional)
Sliced coconut- 3 tbs
Raisins and cashew nuts- a few
Ghee- 2 tbs


To cook the sago boil 5-6 cups of water. Add the chowari and allow it to boil for two to three minutes, drain and add fresh batch of boiling water (again 5-6 cups) and continue cooking till it is clear and translucent.  Strain and run under cold running water and set aside.
In a heavy bottom pan bring 3/4 cup of water and jaggery to a boil. Simmer till it is completely dissolved.Strain the impurities and return to the stove and allow to thicken.

Chop bread fruit into thin slice. Heat one tbs of ghee in a pan. Add the sliced bread fruit and saute for two to three minutes or till it changes color to golden. Add the thick coconut milk and cook for two minutes or till it is soft. Pour the jaggery and continue to simmer for 2-3 minutes or till the payasam  thickens. Add cardamom powder, dry ginger powder and thick coconut milk and simmer in low flame for one minute.

Heat one tbs of ghee in a separate pan and fry sliced coconut,cashew nuts and raisins till it turns golden brown. Add this to the payasam and mix.Allow to cool and serve.

 Try this
Hope you will all enjoy!

Chakkakuru Ularthiyathu/Jack fruit Seeds Stir-Fry

Chakkakuru Ularthiyathu/Jack fruit Seeds Stir-Fry

Chakkakuru ularthiyathu is a quick and yummy stir fry made with jack fruit seeds.  Jack fruit is a seasonal fruit and is available this time of the year. Just like the fruits the seeds are also yummy and is used to make curries, thoran and stir fry.

Chakkakuru/jack fruit seeds- 1 lb
Pearl onions- 10-12
Garlic pod- 2 
Ginger chopped- 1/2 tsp
Sliced coconut- 3 tbs
Dry red chilly- 3-4
Chilly powder- 1/2 tsp (optional)
Turmeric powder- 1/4 tsp
Fennel  seeds- 1/2 tsp
Garam Masala- a pinch
Curry leaves- a few
Coconut oil- 1 1/2 tbs
Mustard seeds- 1/2 tsp
salt to taste

Wash chakka kuru/jack fruit seeds. Peel off the top white skin and scrape the bottom red skin. Cut into 3-4 small pieces.
 Using a mortar and pestle  crush 3-4 pearl onion and ginger. Add this to the chopped jack fruit seeds along with turmeric, salt and half cup water. Cover and cook till it is soft and tender.
 In the mortar pestle crush the dry red chilly, fennel seeds,shallot,garlic and a few curry leaves.
Heat coconut oil in a pan and add mustard seeds. When it splutters add the sliced coconut and saute till it turns golden brown. Next add the crushed shallot mixture and a few curry leaves  saute till it turns golden brown. Add chilly powder, garam masala and the cooked jack fruit seeds and stir fry in medium high heat for two to three minutes.  Serve as a side dish for rice.

Try this
Hope you will all enjoy!

Wednesday, April 5, 2017

Jathikka Achar/Nutmeg Fruit Pickle

Jathikka Achar

Today's recipe is a spicy and tasty pickle-Jathikka Achar.It is made with of nutmeg fruit/Jathikkathodu. This is a guest post .Today I am extremely delighted, to have as a guest,  my dear mother-in-law. She is wonderful cook and a big supporter of this blog from the beginning.  A few days backs we were discussing over phone about various recipes and she agreed to share this recipe.She made this pickle and clicked pictures . Thanks Ammachi for sending this recipe to share.

Nutmeg is a popular spice used in cooking and baking .The nutmeg fruit is the fleshy outer covering. It splits open when the nutmeg is ready for harvesting. The nutmeg seeds/kernel is  wrapped with a lacey red covering or aril (mace) which is also used as a spice. Both nutmeg and mace are extremely aromatic spices with a mildly sweet flavor.Nutmeg is rich in antioxidants and is used in traditional medicine to enhance digestion,as a pain reliever, anti depressant and also used for  skin care.Just like the seed the fruit also has great nutritional value. In Kerala it is used to make chutney/chammanthi, pickle and wine.The fruit is candied in Indonesia and iced nutmeg juice made with the fruit is a famous beverage in the streets of Penang. This is a simple and easy to make pickle.

Recipe courtesy: Mrs. Beena Murali

Jathikkathodu/Nutmeg fruits- 10
Garlic - 10-12 pods
Ginger sliced- 2 inch thick piece
Mustard powder- 1/2 tsp
Kashmiri chili powder - 3 tbs
Fenugreek powder- 3/4 tsp
Asafoetida- 3/4 tsp
Salt to taste
Gingerly oil- 1/3 cup
Vinegar- 1/3 cup

 Cut the jathikkathondu/ nutmeg fruit into thin slices and set aside (you can also steam it to make it soft, but it will reduce the shelf life of the pickle). Dry roast mustard for two minutes and make it into a coarse powder.
 Heat gingerly oil in a pan add the sliced garlic and ginger and saute for a minute  or till the raw flavor disappears. Add the sliced nutmeg fruit and saute for three to four minutes or till it becomes soft. Add the spice powder and salt and mix for a minute. Switch off the flame and mix vinegar. When it cools down store in air tight jars. It will be ready to use within two or three days.

Try it,
Hope you will all enjoy!

Raspberry Cream Cheese Danish

Raspberry Cream Cheese Danish

Cream cheese danish is one of my favorite pastry. It is quick and easy to make if you have store brought puff pastry sheets. Cream cheese with fresh fruit makes a delicious filling. But you can also make sauce or use jam filling.The flaky buttery puffs with creamy fruit filling is super delicious. Try this, you will surely love it.

Puff pastry sheet- 2
Cream cheese - 8 0z.
Powdered sugar- 3/4 cup
Fresh raspberries- 3/4 cup
(or any fruit jam)
Flour- 1 tbs
Vanilla essence- 1 tsp
Chopped nuts- 1 tbs
Egg white-1

Using a hand mixer whip cream cheese till soft and creamy. Add confectionery sugar and whip till well blended. Finally add vanilla essence and flour and whisk till it is creamy.Add raspberry and fold in. Refrigerate till ready to use.

Thaw puff pastry sheet according to package instructions. Pre heat oven to 375 degree F.
Spread the puff pastry on an ungreased baking sheet. Spread the filling towards the center of the dough leaving 3 inches on both sides. Cut 1 inch thick diagonal strips on both sides of the filling. Fold and seal top and bottom. Take each strip and fold over the filling in an angle, alternating sides each time to create a braid pattern. When you reach the bottom tuck the last strip underneath the pasty to seal.Brush the top with egg white and sprinkle chopped nuts like almonds or walnuts.Bake this for 15-18 or till the top turns crispy and golden. Allow the pastry to cool down.
Dust with confectionery sugar or drizzle icing over the danish, slice and serve.

Try this,
Hope you will all enjoy!

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