Chakka pradhaman ( Jackfruit payasam)

INGREDIENTS :

1. Chakka varatti (jack fruit jam)
2. Coconut milk - 1.5 can
3. Jaggery ( according to desired sweetness)
4. Cashew - 8 to 10 pcs (roasted in a little ghee)
5. Coconut slices - 2 to 3 tbsp ( available in Indian stores)
6. Raisin - 1 tsp
7. Ghee- 2 tbsp
8. Cardamom pdr - 2 to 3 pods

METHOD :

1. Prepare the chakka varatti.
2. Add the coconut milk & finally the cardamom powder.
3. Roast cashew, raisin & coconut slices in ghee separately.
4. Garnish the paysam with the above .

Chakka varattiyathu ( Jackfruit jam)

INGREDIENTS :

1. Ripe jackfruit - 2 cans
2. Jaggery - 2 cups ( more may be added according to the sweetness needed)
3. Ghee - 4 to 5 tbsp
4. Cardamom pdr - 3 to 4 pods powdered.

METHOD :

1. Drain the jackfruit , wash & drain again.
2. Pressure cook the jackfruit with 1/4th cup water for 3-4 whistles. Let cool for some time.
3. Using a potato masher, mash the jackfruit well.
4. In the meantime, melt the jaggery with a little water over low fire.
5. Add the melted jaggery to the jackfruit and keep stirring continuously till it thickens.
6. Add the ghee & keep stirring till it becomes deep reddish brown & starts to leave the sides of the vessel.
7. Add the cardamom powder & mix well.

Chicken Chettinad

INGREDIENTS :

1. Chicken - 1 small
2. Onions - 2 ( chopped)
3. Tomatoes - 3 ( chopped)
4. Oil - 6 tbsp
5. Ginger - 1 inch piece
6. Garlic - 10 to 12 cloves
7. Channa dal - 4tsp
8. Dry red chillies - 6
9. Coriander pdr - 1 tsp
10. Cumin seeds - 1 tsp
11. Coconut( grated) - 1/2 cup
12. Red chilli pdr - 1 tsp
13. Turmeric pdr - 1/2 tsp
14. Salt to taste
15. Cilantro to garnish.

METHOD :

1. Clean the chicken and cut into small pieces.
2. Roast the ginger, garlic, channa dal, red chillies, coconut, cumin seeds, coriander powder.
3. Grind together into a paste with as little water as possible.
4. Saute the onions till golden.
5. Add the ground paste to it & saute for some more time ( till the raw taste disappears)
6. Add tomatoes, red chilli pdr & turmeric pdr.
7. To it add the chicken & mix.
8. Add a little water, cover & cook till the chicken is done. ( Depending on the amount of gravy needed, water may be added)
9. Garnish with cilantro.

Easy Kerala Parotta

INGREDIENTS :

1. Maida - 2 cups
2. Salt to taste
3. Lukewarm water to make the dough
4. Oil

METHOD :

1. Combine all the ingredients together just like making chappati dough. Keep aside for about an hour, covered with a wet cloth.
2. Divide the dough into 10 - 12 equal sized balls ( slightly smaller than a tennis ball)
3. Slightly grease with oil the surface on which the dough is to be rolled on.
4. Place one portion of dough on the oiled surface and apply little oil on it.
5. Roll out the portion, making it as thin as possible. (It may break as you try to roll it thin; that's not a problem)
6. Then holding one end of the rolled out dough, rotate it like a spiral to form a round ball.
7. Repeat the same with the remaining dough. Set aside & keep covered with a wet cloth for around 10 mins.
8. Heat a pan until medium hot.
9. Roll out each portion into small, slightly thick rotis; using a little oil if needed.
10. Cook each side till slightly brown with a little oil & repeat with the remaining dough.
11. When 3-4 parotta's are done, place them on a flat surface in between both the hands & beat the hands together in a gesture like clapping ( this is just to get layers)

Apple Pie

INGREDIENTS :

1. Sliced, peeled tart apples ( I used honeycrisp variety) - 6 cups
2. Sugar - 1/2 cup
3. Cinnamon powder - 1/2 tsp
4. Butter - 2tbsp
5. Pillsbury pie crust ( follow directions on the box)
6. Lemon juice - 1 tsp
7. Egg - 1 (beaten with 1 tsp of milk)

METHOD :

1. Toss the apples with mixture of lemon juice, sugar & cinnamon . Mix well.
2. In an oven proof round bowl, place one pie crust.
3. Place the apple mixture into the pie crust. Dot with butter before adding another layer of pie crust.
4. Pre-heat oven to 425 o F.
5. Press top and bottom layers of the crust to seal well.
6. Brush over the top layer with egg wash ( 1 egg beaten with 1 tsp milk)
7. Cut a few slits on the top layer to let off the steam.
8. Bake for around 40 mins or until the crust is golden brown.

Banana flower thoran

INGREDIENTS :

1. Banana flower - 1
2. Whole moong dal - 1 small cup
3. Coconut ( grated) - 1/2 cup
4. Garlic - 3 to 4 cloves
5. Curry leaves - 1 sprig
6. Cumin seeds (Jeera) - 1 tsp
7. Turmeric powder - 1/2 tsp
8. Chilli powder - 1/2 to 1 tsp ( according to taste)
9. Rai seeds - 1 tsp
10. Dried red chillies - 1 to 2
11. Salt to taste.
12. Oil - 1 tbsp

METHOD :

1. Keep aside a medium sized bowl filled with water & juice of half a lemon.
2. Remove 3 to 4 tough outer layers of the banana flower. Beneath every layer, lies an orderly row of yellow- tipped fronds which are edible.
3. Using a grater, grate the banana flower using the finer side uptill the stem.
4. Place this directly in the bowl with water & lemon juice ( to avoid the unappetizing color)
5. Pressure cook the whole moong dal with a little salt till cooked.
6. Using a pestle & mortar, coarsely grind together coconut, garlic, jeera, curry leaves, turmeric and chilli powder.
7. In a pan, heat oil & let rai seeds splutter. Next add the red chillies and curry leaves & set aside.
8. Drain the grated banana flower and mix with the ground mixture. Let cook for 4-5 minutes.
9. Lastly add the rai seeds/ chillies/ curry leaves mixture.

Beetroot Kichadi ( Beetroot raita with coconut)

INGREDIENTS :

1. Beetroot - 3
2. Coconut (grated) - 1/2 cup
3. Cumin seeds ( jeera) - 1 tsp
4. Green chillies - 1 to 2
5. Curry leaves - 1 to 2 sprigs
6. Curds - 1/2 cup
7. Dried red chillies - 1 to 2
8. Salt to taste.
9. Rai seeds - 1/2 tsp
10. Oil - 3 to 4 tbsp

METHOD :

1. Cut the beetroot into small, thin pieces approximately an inch long.
2. Saute this in 2-3 tbsp oil, till well cooked (almost crispy) & set aside.
3. In a blender, grind together coconut, jeera, green chillies, 1/4 tsp of rai seeds and half a sprig of curry leaves.
4. To the ground mixture, add the curds & salt to taste. Mix well.
5. Combine the beetroot and ground mixture . Heat on low flame for 2-3 mins, till raw taste of masala disappears.
6. In a pan, heat 1 tsp oil & add remaining rai seeds. After it splutters, add the curry leaves, red chillies & add to above mixture.

TIPS :

Don't heat the curry too long after adding curds & also use low flame or else mixture may curdle due to presence of curds

Tiger prawns coconut curry with kodampulli (kokum) & raw mango

INGREDIENTS :

1. Tiger prawns : 1 pound
2. Coconut (grated) : 1/2 cup
3. Raw mango : 7 - 8 slices
4. Kodampulli (Kokum) : 3-4 pcs
5. Ginger - a small piece (cut into thin strips)
6. Turmeric powder : 1/2 tsp
7. Chilli powder : 1-2 tsp (depending on your taste)
8. Methi powder : 1/2 tsp
9. Curry leaves : 2 sprigs
10. Coconut oil : 1-2 tsp
11. Green chilli : 3- 4 (slit into half)

METHOD :

1. Boil the mango slices (cut into wedges) with a little salt till tender.
2. Soak the kodampulli in a little water (to soften it)
3. In a blender, grind together. (Need not be a fine paste) : Coconut, turmeric powder, chilli powder, 1 sprig of curry leaves, methi powder, little water to grind.
4. Transfer the ground mixture into a vessel & then add the cooked mango slices & kodampulli to it
5. Add salt to taste & let it boil
6. Once it starts to boil, add the tiger prawns, green chillies, curry leaves, ginger & finally the coconut oil.
7. Cook uncovered for 4-5 mins.

TIPS :

1. This dish tastes best when made in chatti ( earthern pot).
2. If kokum is not available, regular tamarind can be used.

Kofta Biryani

INGREDIENTS:

For the kofta:

1. Garbanzo beans : 3/4 cup (to be soaked overnight)
2. Onion : 1
3. Cilantro : 2- 3 tbsp chopped
4. Juice of half a lemon
5. Garlic : 3 cloves
6. Salt to taste
7. Oil for frying

For the gravy:

1. Onion : 1 (finely chopped)
2. Tomatoes : 2 (pureed)
3. Spinach : 2 cups (chopped)
4. Grated ginger : 1 tsp
5. Turmeric powder : 1/2 tsp
6. Chilli powder : 1 tsp
7. Garam masala powder : 3/4 tsp
8. Milk cream : 1/3 cup
9. Salt to taste
10. Oil : 2- 3 tbsp

For the rice:

1. Basmati rice : 1 cup
2. Water : 2 cups
3. Cloves : 2
4. Bay leaves : 2
5. Salt to taste

METHOD :

For the kofta :

• Combine all the ingredients except the oil in the blender and grind to a smooth paste.
• Shallow fry spoonful of the ground mixture till both sides turn golden brown.
• Drain and keep aside.

For the gravy :

• Saute the onions till they become translucent.
• Add tomato puree , ginger, turmeric powder and chilli powder. Cook till the oil separates.
• Next add the chopped spinach & garam masala & saute for around 2 mins.
• Lastly add the cream, salt & mix well.

For the rice :

• Clean and wash the rice.
• In a large pan, add the rice , cloves, bay leaves & 2 cups of water.
• Bring to a boil & then let simmer till rice is done.

For the final assembly:

• Pre heat oven to 400 o F.
• Grease an oven proof bowl with butter.
• Spread half of the rice to form an even layer.
• Arrange the koftas over the rice layer.
• Spoon the gravy on top of the koftas.
• Finally spread another layer of rice.
• In the microwave, heat 1/4 cup of milk, 1 tsp butter, pinch of cardamom powder and a few strands of saffron for 45 seconds. Pour this mixture over the layered rice.
• Cover with a tight lid and bake for around 20 mins.
• Garnish with slightly toasted nuts of your choice & chopped cilantro.

TIPS :

1. Use canned garbanzo beans in case you forget to soak the beans overnight.
2. For tomato puree : Just cook whole tomatoes in a pot of boiling water till the skin starts peeling & the tomatoes become soft. After cooling, use a blender to make a puree.
3. While cooking rice, add a tsp of butter to make it more tasty.
4. The kofta alone can serve as an appetizer. Serve with any chutney of your choice or plain old ketchup.

VARIATION :

The Kofta can be made from any ground meat (chicken, beef, turkey, lamb etc), by substituting the garbanzo beans. Just mix all the ingredients together by hand and shallow fry it. If it turns out too watery just add some bread crumbs to it.

Baked Alaska

INGREDIENTS :

1. Any yellow cake mix - 1
2. Egg whites - 5
3. Vanilla ice cream - 1 quart
4. Fruits cocktail - 1 cup (Mixture of any of your favorite fruits.)
5. Sugar - 1 cup ( can use granulated or powdered)

METHOD :

1. Prepare the yellow cake according to the instructions on the box.
2. After cooling the cake thoroughly, transfer it onto an oven safe serving dish.
3. Arrange the cocktail of fruits over the cake.
4. Invert the ice cream over this & cover the entire cake well. Set to freeze.
5. For the meringue : Beat the egg whites till frothy, gradually adding the sugar ( 2-3 tbsp at a time) till it forms stiff peaks.
6. Quickly spread the meringue over the entire cake, making sure that all the edges are sealed.
7. Bake at 500o F for 3-4 mins or until the meringue peaks are lightly browned. Best served immediately.

TIPS:

1. When in a hurry, just use a store bought sponge cake instead of making one.
2. If not using up the entire yummy goodness in one sitting, do remember to freeze it. But before eating it, be sure to leave it outside for a few minutes or just microwave for around 10 seconds.

Black Magic Cake

INGREDIENTS:

1. Maida - 1 & 3/4 cup
2. Sugar - 2 cups
3. Eggs - 2
4. Cocoa - 3/4 cup
5. Vegetable oil - 1/2 cup
6. Buttermilk - 1 cup
7. Strong black coffe - 1 cup (2 tsp of any instant coffee powder in 1 cup of hot water)
8. Baking soda - 2 tsp
9. Baking powder - 1 tsp
10. Salt - 1 tsp
11. Vanilla essence - 1 tsp

METHOD:

1. Pre-heat oven to 350o F.
2. Mix all the ingredients together and beat at medium speed for 2 mins.
3. Pour the mixture into greased cake mould & bake for 30 - 40 mins or until a toothpick inserted into the center of the cake comes out clean.
4. Set aside to cool for 10 mins if you can resist!

TIPS:

The cake batter will be very thin.

Bachelor's Dream

INGREDIENTS:

1. Raspberry jelly (jello) - 1 packet
2. Confectioner's sugar (powdered sugar) - 6 tsp
3. Water - 2 cups
4. Raisins - 1/4 cup
5. Cashew - 1/4 cup
6. Bread slices (any type except sourdough) - 6
7. Any fruit jam - 2 tbsp (I used pineapple for the color contrast with the jelly)
8. Whipping cream - 1.5 cups
9. Pineapple essence - 1/2 tsp

METHOD:

1. Prepare the jelly by mixing together the water, 2tsp powdered sugar & jelly mixture as per directions on the jelly mix. Refrigerate it till it sets.
2. Remove the hard crust from the bread and apply jam. Arrange the bread slices one on top of the other & refrigerate it till it sets well enough to cut into small cubes.
3. Beat the set jelly with a fork till frothy.
4. Next beat the whipping cream with 4 tsp powdered sugar. To it add the pineapple essence.
5. Finally gently mix together the cream & frothy jelly mixture. To this add the dry fruits & bread cubes.
6. Let set in the freezer for less than an hour (do not freeze) & then can be kept in the fridge.

TIPS:

For whipping cream: Use cold cream, cold utensil & cold hand mixer attachment & add powdered sugar little by little.

VARIATIONS:

Any kind of dry fruits can be used & also feel free to substitute the jelly & jam combination I've provided.