Chakka, jaca, jackfruit……

Jackfruit is one of those fruits whose seeds also can be used in a variety of dishes. My mom makes a yummy roast (semi-gravy), replicating chicken gravy with it. So when I bought a few jackfruit pieces for my son, I decided to use the seeds in a fry. Why not the whole fruit, you ask? - well, if I was in my hometown, it would come in no form other than a full jack fruit. Here, though there are shops which sell the whole fruit, cleaning and disposing off the rest after the fruit arils and seeds are taken is a trouble.

Did you know that jackfruit gets its name from Portugese word jaca, which was derived from its Malayalam name of the fruit, chakka? One more reason to be proud of my mother tongue J

So I checked the recipe with my mom and made my own version (yeah, as usual ;)). Since my family preferred it to be a dry dish, I made it as per the recipe below:

Recipe

Ingredients

Jackfruit seeds – 10 to 15 Nos.
Potato – 1no. medium sized (optional)

Onion – 2 nos. (1 roughly chopped, 1 thinly diced)
Green chilli – 1 no. (chopped)
Ginger Garlic paste – 1 teaspoon
Tomato – 1no. (finely chopped)
Cumin  seeds – 1 tsp
Chilli powder – 1 tsp
Coriander powder – 2 tsp
Pepper powder – ½  tsp
Turmeric – ¼ tsp
Curry leaves – 1 sprig
Coriander leaves – few sprigs, finely chopped
Salt to taste
Asafetida – a pinch
Oil – 2 tbsp

Preparation

• Pressure cook the jackfruit seeds with a bit of salt, turmeric and asafetida. If you are adding potato, add after 1 whistle or cook it separately. 
• Tip: Upto how many whistles should the cooking happen really depends on the texture of the seeds. If they are really dry, you would need upto 3 whistles). 
• While the seeds are cooking, grind together the roughly chopped onion, chilli and coriander powder into a paste.
• Heat oil in a pan. 
• Add cumin seeds and ginger garlic paste. 
• Once the raw smell from the paste goes off, add the cut onions and the chopped green chilli. 
• Add salt (careful with the quantity as we already added some salt while cooking the jackfruit seeds).
• When the onions become translucent, add the tomato. Let it cook till it starts releasing oil. 
• Add pepper powder.
• Add the ground paste and mix well. This needs to cook for some time till all the raw pungent smell of the onions go off from the paste. If you prefer to, you can add more oil.  
• To this, add the cooked potato and jackfruit seeds. Mix well with the masalas. Let the mix get to a beautiful roasted form.
• Tip: You can add a little water at this stage if you need this dish in a gravy form – best if you can use the leftover water from cooking the seeds.
• Add chopped coriander leaves and curry leaves.

Garnishing Note: Served with hot rice or appam or roti, this is a warm dish that will fill your heart. 

Bread in the making…..

Necessity is not just the mother of invention; it is also the trigger for your actions in daily life. A necessity made me do an action today that I would have put off (read as have been putting off) due to lack of time – well, you know that’s what I call it ;)

I baked wheat bread at home J and the trigger – the controversies about the ingredients in the store bought bread.

Like most households these days, we have bread for breakfast atleast two or three days in a week –with omelet, with veggies, with cheese, with ketchup, with spread. My kids have it too. Suddenly all these discussions come up about some potential cancer causing ingredients in the bread. They also say that the major bakers have stopped including this in their products. But how do I know? I am an ordinary person who checks the date of expiry and some key ingredients in the products – I don’t check out each single chemical used in them and this news is enough for me to panic. So I did.

I decided to give wheat bread a try - with my better half helping with motivation and with the microwave settings, I was all set J I would like to post the recipe I used here because this attempt at baking makes me worry-free about my family’s health and it is a double bonanza that it made me really happy and proud of myself as a person J Knowing there are a lot of people who are probably in the same boat as I am, I hope this recipe helps you also try baking at home. Wish you a happy baking time J

Recipe

Ingredients

Whole wheat flour – 3 cups

Dry active yeast – ½ tbsp

Sugar – 1 tbsp

Salt – 1 tsp (vary according to preference)

Water – 1.5 cups almost

Oil – 2 tbsp

Milk – 3 tbsp almost

Preparation

• Mix the dry active yeast and sugar in about 1.5 cups of warm water.
• Once the yeast is active (about ten min or so), mix it with the flour. Add and mix salt, oil, milk (2 tbsp) and water (water quantity is based on the dough texture – knead till you feel the dough is sticky, but airy enough).
• Brush the dough with the rest of the milk and leave it for about 1.5 hours.
• Once you see the dough has risen well, punch a few holes to let it deflate.
• After this, ideally you should be placing the dough in a greased (can be with butter or oil) loaf pan and leave it for an hour more. Since I didn’t have a loaf pan, I used my cake moulds. If you aren’t really worried about the shape of your bread (as seen in the pics), you can use the cake moulds you have at home. Close the mould with a lid.
• Tip: Just remember to not use up the entire space of the mould – the idea is to give the dough enough space to rise.

      

Before rising

After rising

• Preheat the oven at 220 degrees.
• Place the moulds in the oven (I kept both the moulds together) and let it bake for about 25 min, check the bread (you can use a fork to prick the dough and check if it is cooked). If not cooked, keep it for another 5 min. 
• Once the bread has cooled down, it is ready to serve.

                                             

                   

This is my first attempt at baking bread at home, so made this as a plain wheat bread. Plan to include nuts, garlic, oregano next time round. Keep you posted J

Garnishing Note: That’s for you – bread in the making – or should I say bread in the baking!! 

Amma, I want jam, jam, jam…..

My 3 ½ year old son has suddenly taken a liking to jam and decided that jam will be his favorite side dish. He is resorting to it for every meal and snack for the last couple of days. For some reason, that is giving me a headache. There is all this artificial preservatives, colors in it, not to mention the sweet tooth he has now. Well, I can’t force him away from sweet dishes but I had to do something about the artificial items being consumed (atleast where possible). Two days back, he wanted jam with rice and yes, that was my cue to act – so I decided to prepare it at home.

I know it is a worry that most moms share and hope this simple quick recipe will help reduce it at least in small measures.

I prepared the jam with apple that I had at home then. You can use fruits of your choice like berries, pineapple alone or make a mixed fruit jam. Ensure the measures of all ingredients are increased in proportion with the fruit used. Since I wanted to try it out first, I used only one apple.

Recipe

Ingredients

Fruit – apple 1 no.
Sugar – ¼ cup
Cinnamon powder – a pinch
Lemon juice extract - of ½ a lemon

Preparation

• Peel the skin and cut the apple into small pieces. 
• Heat a pan and add the apple pieces. 
• Add ½ cup of water. Tip: Based on your fruit choice, you need to be cautious on the water to be added. Some fruits will release a lot of water that you wouldn’t need to add ½ cup water again. 
• Let it cook in almost high flame for about 10 min or till the apple starts to be mushy. Check once in a while to see the consistency.
• Once it is soft, use a masher and mash the fruit pieces well. Cook for a few minutes to reduce the water in case there is still some left. Please keep in mind that you are making this jam at home, so unless you add pectin or such other ingredient, the consistency you should be looking for is a thick mixture (feels kind of a grainy texture in your tongue) and not of the ones you get to buy from shops. 
• At this stage, add sugar and mix well. 
• Let this mix cook till sugar melts and apple becomes succulent with the syrup. 
• Add a pinch of cinnamon powder and mix well (I mean a very small pinch as that is enough for that lovely aroma and flavor). 
• Switch off the stove and let the mixture cool down. 
• Once it is cool, add the lemon juice extract, mix well. Jam is ready.
• Tip: Use glass bottles washed in hot water and dried, for storage.

 I prepared it at night and needless to say, it was empty by the time breakfast was over the next day.

Garnishing note: Make jam at home and jam your days with fun and happiness ;) -  by a calmed mom J

Such a comfort food this is!!

After 5 years we finally took a two week long vacation. Spending time with our parents was the purpose and that we did! Kids enjoyed, we ate well, travelled with family, and time flew. Two weeks passed by so quickly and we came back home only to realize I am home sick and wanted to be back with my parents. On the weekend we reached back, my husband brought some fresh mutton and my post this time is about mutton roast that I prepared. 

Well, it has been two weeks since then but I am writing about it only now. I am a mother of two kids now. Newest member is my daughter who is 6 months old. I am not about to say I am busy because of that. It is a hectic schedule but I do have my time every day. Just that I never got to the laptop to start typing something. You always need a trigger to start writing, even if it is a recipe you prepared. Today my trigger is a diverted mind. An oxymoron that could be, considering you need to focus on what you are doing. May be the distraction I need is not from writing but from the standard schedule. 

Whatever be the reason, I am happy that I finally got to do this. For a long time, I never used to eat mutton except for the curry that my mom prepared. So the dish itself brings back a lot of memories and reminds me of childhood and my parents’ place. 

Recipe

Ingredients

• Mutton – 1/2 kg (cut into cube sized pieces) 
• Onion – 3 medium sized nos. (finely chopped)
• Onion – 1 big no. (sliced)
• Tomato – 1 no. (finely chopped)
• Ginger – a small piece (finely chopped)
• Garlic – 1 pod (finely chopped)
• Peppercorns – 6 – 8 nos.
• Red Chilli – 2 nos.
• Green Chilli – 1 no. (finely chopped)
• Shallots – 6 nos.
• Fennel seeds – 1 tsp.
• Cumin powder – ½ tbsp
• Coriander powder – 2 tbsp
• Pepper powder – 1 tbsp
• Turmeric powder – ¼ tbsp
• Lemon – 1 no.
• Coriander leaves – a few sprigs (I love this herb and am usually generous with the usage of coriander leaves in my cooking)
• Curry leaves – 2 sprigs
• Oil – 2 tbsp
• Salt to taste

Preparation

• Marinade the washed mutton pieces with salt, turmeric, pepper powder, lemon juice extract and keep aside for an hour. 
• Tip: Best is if the meat is marinated and kept overnight.
• Heat oil (1 tbsp) in a pan. 
• Add ginger and garlic (half). 
• Once the color starts turning brown, add red chilli, pepper corns, fennel seeds and fry for a minute. 
• Add the chopped onions and shallots and fry till translucent. Tip: Known to all is the fact that adding a pinch of salt while sautéing onions quickens the process. 
• Add cumin powder and roast till the raw smell vanishes.
• Add tomato and sauté till oil starts separating from it. 
• Switch off the stove and let it cool. 
• Grind this to a fine paste and keep aside.  

• In the same pan, add the remaining oil. 
• Once hot, add sliced onions and sauté well. 
• Add the remaining garlic and fry it. 
• Add green chilli and curry leaves and sauté for a minute
• Add coriander powder and mix well. Let it cook well for about 2-3 minutes. 
• Once the coriander powder is roasted well, add the mutton pieces and stir.
• Tip: I always prefer small cube sized mutton pieces as they absorb the marinade well. 
• At this stage, add the masala paste prepared earlier and mix well with mutton.
• Add salt.
• Keep stirring for some time and then let the mutton cook in this (do not add water now). 
• After about 5 minutes, add ¼ cup water and cook.
• Tip: When adding water, add hot water and in small measures. You can always add more when needed. 
• Once the mutton is cooked to your perfection (at this stage, water added also should have reduced), add finely chopped coriander leaves. You can also add a little lemon juice extract for that extra tangy taste if you prefer. 

Garnishing note: Served with hot rice, this is such a comfort food and one that converts old memories into refreshing energizers J

Slow down is the new mantra!!!

Hiya J

Our mothers would remember the day we first went to school and they felt that drop of tear swelling up into a small lil river down their cheeks…… I had my taste of this experience a bit early; didn’t wait till my son starts school. I am one of those working moms who had to send her kid when he was barely 1.5 years to day care so she could continue working and manage her personal life together…. Well, those of us in that category will know what ‘together’ here really means…. It is definitely living on the edge, with the balance completely skewed to one side today and unexpectedly takes a steep move to the other side the next day. All I ask myself before going to bed each night is ‘was it worth all that running around’? And most days I ensure the answer is yes. Oh come on, let’s admit that it is a coerced yes on certain days so we avoid that inner voice taking over our emotions.  A lot of us are really lucky to have partners who are able to partake a lot of responsibilities because of which these runs remain as runs and not high jumps.

With all that running around, to keep your sanity levels under control is why I believe we all need friends.  I am blessed with this bunch of great friends – working or not, we talk daily….. one of those times that I am really thankful for advancement in communication technology. So what is this post all about really? It’s about a beautiful day we got to meet face to face after quite some time. I still can’t say it was a reunion in its full sense as one of us from the chatter group of 6 couldn’t make it. Reunion-1 was inclusive of our kids, so you can imagine how loud the chatter group would have been ;) . In between the kids’ naps and TV time, we managed some time for ourselves, engaged in a groupie session which was real fun - chewed the fat, reminiscing our college days.

Of course you can’t chew the fat without munching on some snacks. With the ready to eat versions, we needed something home made to relish with that cup of tea. Going by one of the snaps I shared of the bajjis I made some time back, we decided to go for it then. I am including its simple recipe here, though I hope I don’t miss any ingredient as this time I didn’t make it alone. All of us added one additional ingredient of their choice – and too many cooks didn’t spoil the broth this time. Infact it was very delicious J. So, onto the recipe.

Recipe

Ingredients

Gram Flour (besan) – 2 cups
Chilli powder – ½ tea spoon
Green Chilli – 1 no. (finely chopped) – we did not add this in the batch we made for the kids.
Chopped Onion – 1 large no.
Curry leaves – 1 sprig
Coriander leaves – few sprigs
Asafoetida – a pinch
Turmeric – a pinch
Garam Masala – a pinch (optional)
Fennel seeds – ¼ tea spoon (optional)
Carom seeds (ajwain) – ¼ tea spoon (optional)
Salt to taste
Oil – ¼ litre
Water to mix

Preparation

Heat oil in a wok/kadai.

Mix all of the ingredients mentioned above and add water to make it to a thick batter like consistency.
Tip1: Ensure not to make the mix watery as it will absorb extra oil; don’t make it too thick either.
Tip2: Some ingredients are marked optional as they give a strong flavor to the bajjis. So use it according to your palate.

When the oil is hot, using a spoon put small portions of the mix onto the wok and deep fry.

When the bajjis turn golden brown, flip them over to the other side.

Fry till the color is golden brown on that side. 

Serve hot with pudina chutney or ketchup J

Pudina chutney can be made by grinding together pudina (mint leaves), ½ cup grated coconut, a small piece of tamarind, 1 or 2 green chilli, a little water and salt to taste. Tip: If you use smoked tamarind, it makes the chutney extra delicious. Add mustard, urad dal, curry leaves, red chilli tempering.

Over tea and hot bajjis that kept vanishing as soon as a batch was made, we had a wonderful get-together.

In between our chats, one thing that stood out was how busy all our lives had become. Main concern still remains as to how to feed the kids with nutritious dishes that appeal to them. So here I am including another simple recipe which all of us can quickly cook for our kids.

Sundal/chundal  is a popular South Indian dish made with chick pea (chana). You can use white/black chana. Traditionally, a lot of households use the same recipe with black eyed pea , green pea, ground nut as well. Well, it is all about a nutritious snack J

Recipe

Ingredients

Soaked channa (white chick pea) – 1 cup.
Mustard seeds – ½ teaspoon.
Red Chilli – 2 nos.

Urad dal – ½ teaspoon.
Grated coconut – ¼ cup.
Asafoetida – a pinch
Curry leaves – 1 sprig.
Water – 3 cups
Oil – 2 teaspoons.
Salt to taste.

Preparation

Soak channa overnight so it is easy to pressure cook the next day.
Pressure cook channa with about 3 cups of water and salt. About 3 whistles should be fine. Drain the remaining water and keep aside.
Heat oil in a wok.
Add mustard seeds.
When the seeds start to splutter, add urad dal and curry leaves.
Saute till urad dal turns slightly brown.
Add red chillies and asafoetida and sauté well.
Add chana and some salt.
Once the tempering ingredients have mixed well with chana on a medium flame, add the grated coconut.

Serve hot.

So a great day thus ended with a resolution to meet again, if possible just us. We all believe in that friends’ time and the importance of that time in our lives. Before we realized the weekend was over, and there was Monday waiting for all of us. But people, stop every now and then - take a moment to appreciate the people and things around you, enjoy your food, be thankful for what you have - you will appreciate life much better.

Girls, this post is for you…… Love you all J

Garnishing Note: Slow down seems to be the new mantra….. if only we could start to incorporate it!!! 

Amma, I loved today's snack :-)

If you are thinking what made me post something again so fast (going by my trend), the credit actually goes to the movie, Julie and Julia. You will be amazed by the way Meryl Streep has handled the character of Julia Child. Amy Adams has played the character of Julie Powell and has done an excellent job. For those who love cooking and blogging about cooking, I recommend it as a must watch movie.

Not sure what inspired me in the movie – maybe it’s the passion of Julia to master French cuisine and get her book of recipes published or may be the passion of Julie in trying those 524 recipes in a year and blogging about her experiences – maybe it’s the entire movie.  The passion that both these women portray irrespective of the challenges that comes their way is a great inspiration for someone like me who loves to procrastinate at the slightest distraction in my routine. So I decided to definitely post something this week without letting anything drag my feet.

As a working mother, my constant worry is what to pack in my son’s snack box that will be appealing to him and make him want to eat it without any hassles and something that I can prepare in a jiffy. Like most kids, it’s so difficult to know my son’s preference. They would crave for steamed lace hoppers today but loathe it the next day. Very importantly, it needs to be a right balance between their tastes and their health so their nutrition in-take isn’t affected. With all these thoughts in mind, when I entered the kitchen that day, I noticed the rice batter. That’s when it struck me – kuzhi paniyaram. That’s going to be in one of his snack boxes for the day.

Kuzhi paniyaram is a South Indian dish - originally from Tamil Nadu, it is made from rice batter and is a savory recipe. It is made in a special pan with dent/holes moulded into it (shown in pics below). I used to love this snack as a kid. It is usually served with the spicy chutney powder made from dry fried pulses and lentils and curry leaves. You can also prepare tangy coriander leaf chutney with it, goes really well with kuzhi paniyaram.

Recipe

Ingredients

• Rice batter – about 1/2 litre (the same batter that you use for idli/dosa).
• Onion – 2 large nos. finely chopped.
• Curry leaves – 2 sprigs finely chopped.
• Coriander leaves – few sprigs finely chopped.
• Carrot – 1 no. finely grated (keeping in mind the daily nutrition aspect).
• Green Chilli – 2 nos. finely chopped. (I didn’t add green chilli in the batch I prepared for my son).
• Salt to taste.
• Oil – 2 tea spoons maximum (a single drop in each mould in the pan for every batch).

Tip: If time permits, you can also temper some mustard, cumin seeds, fenugreek seeds and urad dal and mix it in the batter.

Preparation

1. Mix all the above ingredients except oil onto the batter.

Tip: If you intend to keep some batter for later use, it is best not to add onions and coriander leaves to the entire batter at first. It brings in a pungent smell to the batter. So use the batter in portions and keep adding other ingredients as needed.

2. Heat the pan. (These days you get non stick kuzhi paniyara kal/pan which is easier to handle plus requires very little oil).

3. Smear a drop of oil on each of the moulds in the pan.

4. Once the oil heats up, using a table spoon, pour a spoonful of the batter onto these moulds.

5. Cover with a lid and let the paniyarams cook in medium heat.

6. Flip the paniyarams with a spoon after about 3 min. The texture you should be looking for is as shown in the picture.

7. Cover the pan again and let it cook for about 2 min.

8. Using a skewer, poke the paniyaram to see if it is cooked through. The skewer will be batter free if the paniyaram is cooked properly.

Serve with tangy chutney or spicy chutney powder.

Garnishing Note: Knowing your kids will love this tasty snack will give you a peaceful day at work J

A vacation to enjoy the rain :-)

Hey you guys…….

I am back J Like most of you, I have also been through a very hectic schedule at work and at home. At home, we have a canine family member now – her name is Mickey – a cute little puppy who loves to run around everywhere. We took her to our hometown this time when we took our vacation. Needless to say, she just loved all that extra space to run around, in the yard.

So the vacation was really to enjoy the monsoon season in Kerala. In my school days, every year, come June 1^st, the monsoon shower never failed to show up. But this year, though we were there till June 6^th, except for a day where it rained about 2-3 hours, the dark clouds and the rain Gods didn’t bless us with their presence L

Thankfully we enjoyed that single rain we got. But the depressing weather afterwards pulled us down the mood elevator.  And as you can imagine, we decided to cheer us up with food. Hot bajjis, pazham pori, cutlet, various fish available locally, traditional cuisines took up most of our time - we ate, ate and ate. A gastronomical treat from the good old days – food does have a way of transporting you to your past. That reminded me of a quote – ‘’good old days; when beer foamed and water didn’t ’’ ;)

I know my mom must have mentally sent a thank you note up when we all finally left ;)

One of those days, with the traditional cuisine – Aappam, I made mutton stew. Aappam is a soft lacy hopper made from a batter of rice, cooked rice, grated coconut, yeast, salt and sugar. Once the batter is fermented, it is made in an aappachatti which is a deep bottom wok. So when you pour the batter, you get a thick fluffy center and a thin layer on the sides. Since my intention here is to post the mutton stew recipe, without further ado, let me get onto that.

The stew served with aappam is a curry made with coconut milk and not the western style stew. You can prepare a vegetable or a mutton stew. Both go well with aappam.  

Recipe

Ingredients

Mutton – 1 kg (I was serving 8 adults and a 3 year old).

Carrot – 2 Nos (cut into small blocks).

Potato – 1 No (cut into medium sized blocks).

Onion (big) – 2 Nos (slice).

Green Chillies – 3 Nos.

Ginger – piece of 1 inch size.

Peppercorns – about 10 to 12.

Pepper powder – 1 teaspoon

Curry leaves – 2 sprigs.

Coconut milk – thick 1 cup, thin 2 cups.

Green cardamom – 2 nos.

Clove – 2 nos.

Cinnamon – 1 small piece.

Coconut oil -1 teaspoon.

Salt to taste

Preparation

• Cook mutton, potato, pepper powder and salt in a pressure cooker for about 3 whistles. Set this aside.
• In a pan, add oil. When the oil is hot, add the spices – green cardamom, clove, cinnamon, crushed peppercorns.
• Once they start giving the aroma, add ginger, green chillies, sliced onions. Saute till the onions become translucent.
• Add the carrot now (you can also include other veggies like beans, peas).
• Pour the thin coconut milk extract and let the veggies and spices cook in it. Ensure the stove is only in a medium heat.
• Tip: Cover the pan but do not forget to stir occasionally.
• Once the veggies are almost cooked, add the cooked mutton and potato and let the entire mix simmer for another 5 min. 
• Tip: If you get really tender mutton, you can add it and potato along with other veggies and cook in the pan itself (no need to use the pressure cooker then). I use pressure cooker to reduce the cooking time.
• You will notice that the thin coconut milk has reduced a lot. Add the thick coconut milk at this stage.
• Keep stirring it and when it is about to boil, switch off the stove.
• Add curry leaves and the coconut oil.

Cover the pan and let it rest for 5 min. Serve hot with aappam or cooked rice.

Garnishing note: A vacation to enjoy the rain - only there was no rain - ended up being a vacation to relish the good old cuisines J