Cheema chakka/kadachakka/breadfruit thoran

Ingredients:

1. Cheema chakka/kadachakka/breadfruit - 1 

2. Turmeric powder - 1 tsp

3. Garam masala - 1 tsp

4. Salt to taste

5. water - 1.5 cups

To temper

1. Coconut oil  - 1 tbsp

2. Mustard seeds - 1 tsp

3. Dry red chilly - 1

4. Urad dal - 1 tsp

5. Curry leaves - 1 sprig

To grind

1. Grated coconut - 1/3 cup

2. Red chilly - 2

Method:

1.  Remove the green outer skin and the middle part of breadfruit. Then cut it to small pieces. 

2. Take a pan and add the small breadfruit pieces along with turmeric powder, salt and water. Don't add too much water as the breadfruit will become very mushy. Cover and cook till the breadfruit has become soft , for about 15 minutes, and all the water is fully absorbed.

3.  Meanwhile, coarse grind the coconut and red chilly in a mixie/blender without adding any water.

4. Then take another pan and add coconut oil to it. Once hot add the mustard seeds, urad dal and red chilly cut into pieces. When the mustard seeds splutter, add the curry leaves. Then add the ground coconut-chilly mixture to this and fry for 2 - 3 minutes.

4. Once the breadfruit pieces are cooked completely, add the tempered coconut and garam masala to it and mix well. Cook it for another one minute and switch of the flame.

Serve it as a side dish for rice!

Cheema chakka / Kadachakka / Breadfruit bhajji

 

Ingredients:

1. Cheema chakka/ Kadachakka / Breadfruit 

2. Kadalamavu / besan powder- 1/2 cup

3. Turmeric powder - 1/2 tsp

4. Red chilly powder - 1 tbsp

5. Asafoetida - 1 tsp 

6. Salt to taste

7. Water - 1/3 cup approx

8. Oil for deep frying

Method:

1.  Remove the outer green skin and the inner middle part of kadachakka. Then wash it and cut it into thin slices. I made small pieces as it will be easier for my kids to hold and eat.

2. Take a bowl and add kadalamavu, turmeric powder, red chilly powder, asafoetida and salt.  Mix it well.

3. Add water little by little to this mixture to make a semi-thick batter. 

4. Then add the kadachakka slices to this batter.

5. Meanwhile heat oil in a kadai . When the oil is hot , add the kadachakka slices dipped in besan batter one by one. Fry till both sides are golden brown.

Serve it along with sauce!!

Agra Petha

Ingredients:

Ash gourd/ Kumbalanga/ winter melon - 2 kgs

Sugar - 1kg or 4 cups

Chuna/Chunambu /Limestone - 2tsp

Method:

1. Clean the ash gourd by removing its thick green skin and the soft seed flesh. Then cut the ash gourd into small cubes.

2. Prick the cubes from all the sides with a fork.

3. Take enough water to cover the ash gourd and add chuna to it and mix well.

4. Add the ash gourd cubes to this water and keep it aside for about 12 hours.

5. After 12 hours, rinse and wash the ash gourd cubes 3 to 4 times in fresh water so that all the chuna is properly washed off.

6.  Then, boil enough water and add the washed and cleaned ash gourd cubes to it. Boil this for around 10 - 12 minutes.

7.  Drain it and keep aside.

8.  Now take a large vessel and add sugar and 1/2 cup water to it.

9. Heat it till the sugar dissolves. Then add the cooked ash gourd cubes to this and boil till the water is completed evaporated and sugar coats the ash gourd. 

10. Transfer the pieces to a plate or wire mesh and allow it to cool for 3-4 hours. The store it in an airtight container.

Enjoy!!

Pazhutha Manga Pachadi

 

Ingredients

Ripe Mangoes - 10-12 (small/ nattu manga) or 3-4 (big)
Jaggery - 1.5 cups
Water - 1 cup
Turmeric powder - 2 tsp
Salt


To grind

Mustard seeds- 2 tsp
Grated Coconut  - 1.5 cup
Red Chilly - 6 or 7
Cumin seeds - 1/2 tsp

To temper

Oil - 1.5 tbsp
Mustard seeds - 1 tsp
Red chilly - 2

Grated Coconut - 3-4 tbsp
Curry leaves - 1 sprig

Method:

1. Cut the ripe mangoes into small pieces. Put these mango pieces along with the seed into a big vessel. Add one cup of water, turmeric powder and salt to it . Boil this in medium to low flame till the mangoes are soft and cooked.

 

2. Now add the jaggery to it and cook till the jaggery is fully dissolved. Cook till the water is almost fully absorbed.

3. Meanwhile grind the coconut,red chilly and cumin seeds under 'To grind' to a paste without adding too much water. Finally add the mustard seeds to this and give 2-3 pulses.

4. Next add the ground mixture to the mango and mix well. Cook for 2-3 minutes. Turn off the stove.

6. Heat a small kadai and add coconut oil to it. Once hot add mustard seeds and red chilly. When the mustard seeds splutter, add the curry leaves and grated coconut. Fry this till the grated coconut turns slightly brown. Switch off the stove and add this to the pachadi and mix well.

Serve it along with rice!