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!

Pesarattu/ Green gram dosa

Ingredients:

1. Green gram - 1 cup
2. Ginger - 1"
3. Green chilly - 1 or 2
4. Curry leaves - 1 sprig
5. Cumin - 1 tsp
6. Onion - 1/4 cup, chopped
7. Oil for drizzling
8. Salt to taste


Method:

1. Soak green gram overnight  or for over 8 hrs.
2. Grind the green gram along with ginger, green chilly, cumin and curry leaves. Just add enough water required for grinding.
3. Transfer the batter to a bowl . Add salt and required water to make the consistency of dosa batter.
4. Heat the dosa pan. Pour a ladle full of batter to the center of the pan and spread it in circle.
5. Drizzle some oil on the top of the dosa and a teaspoon of chopped onion.
6. Once the dosa starts to turn brown, flip it over and cook till the other side is also cooked.


Serve hot with chutney!.

Beetroot leaf thoran/poriyal

Ingredients

1. Onion - 1 small , chopped
2. Beetroot leaves -  l bunch ( It had leaves from 3 beetroots)
3. Grated Coconut - 1/3 cup
4. Dry red chilly - 1
5. Turmeric powder - 1/4 tsp
6. Salt to taste

To temper:

Oil - 1 tsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Dry red chilly - 1 or 2
Curry leaves - 1 sprig or 5-6 leaves


Methods:

1. Wash and cleans the leaves along with the stem.
2. Chop it into small pieces.
3. Heat oil in a pan.Add mustard seeds, urad dal and dry red chilly. When  the mustard seeds splutter add the curry leaves followed by the chopped onions.
4. Saute till the onions are slightly translucent.
5. Add the chopped beetroot leaves to it followed by turmeric powder, salt and little water. No need to add more water as water will ooze out from the leaves.
6.  Mix well and cook till the water is fully absorbed and the leaves are cooked.
7. Meanwhile crush the coconut and red chilly in the chopper or mixie.
8. Once the beetroot leaves are cooked completely, add these crushed coconut to it and mix well. Cook it for another minutes and switch of the flame.

Serve it as a side dish for rice!

Avocado milk shake/smoothie

Ingredients:

1. Avocado - 1
2. Milk - 1 cup
3 Sugar - 2 tbsp
4. Water - 1/4 cup
5. Ice cubes - 2 or 3

Method:

1. Cut avocado into half and scoop off the avocado flesh.
2. Put all the ingredients into a blender and blend till cream and smooth.

Serve cold!

Sweet diamond cuts

Ingredients :

1. All purpose flour - 2 cups
2. Butter - 1 tbsp, at room temperature
3. Egg - 1
4. Salt - 1/4 tsp
5. Sugar - 1 cup
6. Water as needed

Method:

1. Take all purpose flour, salt and butter in a mixing bowl. Gently mix it.
2. Beat the egg and add it to the above mixture and fold it.
3. Add water 1 tsp at a time to make a soft dough. Keep aside for 10-15 minutes.
4. Make small balls and roll them round like we make roti. Then with a pizza cutter cut the rounds diagonally first from left and then from right to make small diamonds.
5. Heat oil in a frying pan and deep fry these diamond cuts until golden brown and drain it in a paper towel.
6. Meanwhile, add sugar to a wide pan along with 1/4 cup water . Boil this to make a sugar syrup with one with one string consistency.
7. Once the sugar syrup is ready ,  switch off the stove and allow it to cool down a little. Then add the fried diamond cuts to the sugar syrup and mix well.
8. The sugar will crystallize and coat the diamond cuts. Store it in airtight containers.