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