Thursday 24 May 2012

RIPE JACKFRUIT STEW



Ingredients
Ripe jackfruit - 2 cups (chopped)
Thick coconut milk - 1 cup
Thin coconut milk - 2 cups
Sugar - to taste
Roasted rice flour - 2 Tbsps (sifted)
Cardamom powder - 1 Tsp

Method
1. In a pan pour the thin coconut milk.
2. Add the chopped ripe jackfruit pieces and cook.
3. Dissolve the roasted rice flour in the thick coconut
    milk along with 1 tbsp of sugar and set aside.
4. When the jackfruit pieces turn soft, add sugar to taste.
5. Mix well and let it cook for 5 minutes.
6. Now add the thick coconut milk with rice flour and
    let the stew simmer for 2-3 minutes.
7. Add the cardamom powder stir once and remove pan
    from stove.
8. Seve warm or chilled.

Thursday 17 May 2012

GUAVA AND CANDIED GINGER DRINK



Ingredients
Ripe Guava - 1
Milk - 1 cup (chilled)
Sugar - to taste
Candied Ginger - 1 - 2 Tsp (chopped)

Method
1. Peel off skin from the guavas and chop
    into chunks.
2. Blend all the ingredients in a mixer.
3. Serve chilled, garnished with candied ginger strands.


Sunday 13 May 2012

RIPE TOMATO CURRY



Ingredients
Ripe tomatoes - 4 (chopped)
Onion - 2 (sliced)
Green chillies - 2 (sliced)
Coriander leaves- 2 Tbsps (chopped)

To Grind
Coconut - 3 / 4 cup
Cumin - 1 Tsp
Turmeric powder - 1 / 2 Tsp
Chilli powder - 2 Tsps
Shallots - 4 (chopped)
Garlic - 2 pods (chopped)
Salt - to taste
Water - as required

To Temper
Mustard seeds - 1 Tsp
Red chillies - 2
Curry leaves - 2 sprigs
Oil - 4 Tbsps

Method
1. Grind to a smmoth paste all the ingredients given for
    grinding.
2. Heat oil in a pan and temper mustard seeds and curry
    leaves.
3. Add the sliced onion and saute until transparent.
4. Add the green chillies and sliced or chopped tomatoes
    and saute till tomatoes are soft.
5. Add the ground paste and fry for two minutes.
6. Add enough water and adjust salt to taste.
7. Let the curry simmer in low flame for 5 minutes.
8. Remove pan from stove and serve hot with rice
    garnished with choppe coriander.

Tuesday 8 May 2012

TENDER COCONUT PUDDING



Ingredients
Tender coconut water - 500ml
Tender coconut meat - 1 cup (pureed)
China grass - 1 pkt
Milk - 1 cup
Sugar - 5 Tbsps
Condensed milk - 1 can

Method
1. Soak china grass in the tender coconut water for
    an hour.
2. Heat the milk in a pan and add the soaked china
    grass.
3. Keep stirring till the mixture begins to boil.
4. Add rest of the ingredients one by one.
5. Reduce flame and keep stirring till the mixture
    thickens.
6. Cool at room temperature, chill and serve.