CHAKKA PUZHUKKU

 

MASHED RAW JACKFRUIT / CHAKKA PUZHUKKU 

INGREDIENTS 

Raw Jackfruit - 15 Arils
Turmeric Powder - 1/2 Tsp 
Salt - To Taste

INGREDIENTS TO GRIND 

Grated Coconut - 1 1/2 cups
Green Chillies - 4
Garlic Cloves - 6
Turmeric Powder - 1/4 Tsp 
Curry Leaves - 1 Sprig 
Cumin Seeds - 1 Tsp 
Salt - To Taste

INGREDIENTS TO TEMPER 

Mustard Seeds - 1 Tsp 
Curry Leaves - 2 Sprigs 
Dry Red Chillies - 2
Coconut Oil - 3 Tbsps 

METHOD 

Remove seeds and outer rags from the jackfruit arils and chop or slice into thin strips
In a pan boil the chopped jackfruit bulbs with enough water turmeric powder and salt to taste
Cook until the jackfruit pieces are tender and the water is dried up completely 
Coarsely grind the ingredients to grind and set aside
Mash the cooked jackfruit a little add the coarsely ground masala and mix well
Heat oil in a pan and temper mustard seeds curry leaves and dry red chillies 
Pour over the mashed jackfruit mix well and serve hot with fish curry 

Notes:

Adjust spices to suit your taste 

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ROASTED COCONUT FISH CURRY

 ROASTED COCONUT FISH CURRY 

INGREDIENTS 

Fish - 500 gm
Sliced Shallots - 1/2 cup
Sliced Green Chillies - 5
Sliced Tomatoes - 2
Grated Ginger - 1 Tbsp 
Crushed Garlic - 1 Tbsp 
Tamarind Pulp - 3 Tbsp
Fenugreek Seeds - 1 Tsp
Mustard Seeds - 1 Tsp
Curry Leaves - 2 Sprigs
Coconut Oil - 4 Tbsp
Salt - To Taste

TO ROAST AND GRIND

INGREDIENTS 

Grated Coconut - 1 1/2 cup
Sliced Shallots - 5
Chopped Garlic - 2 pods
Chilli Powder - 2 Tbsp 
Kashmiri Chilli Powder - 1 Tbsp
Coriander Powder - 1 Tbsp 
Turmeric Powder - 1/2 Tsp 
Peppercorns - 1 Tbsp 
Curry Leaves - 1 Sprig
Salt - To Taste

In a pan add grated coconut peppercorns garlic shallots and curry leaves
Once it turns golden add spice powders
Roast until raw smell is no more
Add salt to taste and mix well
Cool at room temperature 
Grind to a smooth paste

METHOD

Heat oil in a clay pot or kadai
Add in the fenugreek seeds mustard seeds and curry leaves 
Once they splutter add in the sliced shallots and green chillies 
Once the shallots are soft and transparent add in the grated ginger and crushed garlic 
Sauté for a couple of minutes and add the sliced tomatoes 
Sauté until mushy and add in the tamarind pulp and ground masala 
Sauté and add salt to taste and water as required 
Add in the cleaned fish pieces 
Cover and cook in low to medium flame
Once done serve hot with white rice mashed Tapioca or Chakka Puzhukku 

Notes :

Adjust spices to suit your taste
I served with Chakka Puzhukku and white rice 
Use any kind of fish with bones or fillets 
Chakka Puzhukku is mashed raw jackfruit 
I’ll post the recipe soon





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BABY SHRIMPS CUTLETS

 BABY SHRIMPS CUTLETS

INGREDIENTS 

Baby Shrimps - 1/2 kg

Potatoes - 1/4 kg

Moringa Leaves - 1 cup

Chopped Onion - 2

Chopped Green Chillies - 5

Black Pepper Powder - 1 Tbsp

Crushed Ginger Garlic - 2 Tbsp

Chilli Powder - 2 Tsp

Turmeric Powder - 1/2 Tsp 

Fennel Powder - 1 Tsp 

Garam Masala Powder - 1 Tsp 

Chopped Curry Leaves - 1 Tbsp 

Breadcrumbs - 2 cups

Vegetable Oil - 2 Tbsp

Vegetable Oil - To Fry

Eggs - 2

Salt - To Taste

METHOD

Wash baby shrimps well and keep aside

Clean and wash moringa leaves 

In a pan heat oil and add chopped onion and green chillies

When transparent add crushed ginger garlic and sauté until raw smell is no more

Add the cleaned shrimp moringa leaves spice powders and salt to taste

Mix well cover and cook in medium to low flame stirring in between 

Once done remove pan from stove

Mash the boiled potatoes and add to the pan

Mix until we’ll combined 

From the mixture take even sized balls flatten into discs or any shape

Keep in a tray and cover with cling film

Refrigerate until frying time 

Beat the eggs well in a bowl and set aside

Take breadcrumbs in a bowl 

Heat oil to fry in a pan

Dip cutlets in the egg roll in breadcrumbs 

Deep fry in medium flame until browned

Serve hot with mayo or any dip you like

Notes :

Adjust spices to suit your taste 

Fry to golden colour or browned

Adding moringa leaves is optional 

I haven’t added coriander leaves

Can be added if liked

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BEEF MASALA

 

BEEF MASALA 

INGREDIENTS 

Beef - 1 Kg
Sliced Onions - 2
Green Chillies - 2
Sliced Tomatoes - 2
Ginger Garlic Paste - 1 Tbsp 
Kashmiri Chilli Powder - 1 Tbsp 
Curry Leaves - 2 Sprigs
Coconut Oil - 4 Tbsp
Salt - To Taste


INGREDIENTS TO MARINATE 

Crushed Shallots - 1/2 cup
Smashed Tomatoes - 2 
Crushed Green Chillies - 4
Ginger Garlic Paste - 1 Tbsp 
Turmeric Powder - 1/2 Tsp 
Kashmiri Chilli Powder - 2 Tsp 
Pepper Powder - 2 Tsp 
Curry Leaves - 2 Sprigs
Salt - To Taste 

METHOD 

Clean and wash beef pieces 
Combine all above ingredients in a bowl
Marinate beef in the marinade for an hour
Pressure cook until soft

INGREDIENTS TO POWDER 

Peppercorns - 2 Tbsp 
Kashmiri Dry Red Chillies - 6
Fennel Seeds - 1 Tbsp
Cardamoms - 4
Cinnamon - 1 inch
Cloves - 4

Dry roast all the above ingredients 
Cool at room temperature and powder 

METHOD

Heat oil in a kadai or clay pot
Sauté sliced onions and green chillies 
When onions turn golden add spice powders
Add ginger garlic paste and sauté until raw smell is no more
Add the tomatoes and sauté until mushy
Add in the curry leaves and salt to taste
Mix well and add the pressure cooked beef 
Mix well and add the prepared spice powder
Mix and cook until gravy thickens

Notes :

Adjust spices to suit your taste buds 
Since the beef was tender I haven’t added vinegar or lemon juice

I tempered some curry leaves and dry red chillies in coconut oil to garnish 

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CHICKEN LIVER ROAST

 CHICKEN LIVER ROAST

INGREDIENTS 

Chicken Liver - 500 gm
Crushed Peppercorns - 1 Tbsp 
Crushed Shallots - 1/2 cup
Crushed Green Chillies - 5
Crushed Ginger - 1 Tbsp 
Crushed Garlic - 1 Tbsp 
Curry Leaves - 2 Sprigs
Fennel Seeds - 1 Tbsp 
Coconut Oil - 3 Tbsp 
Salt - To Taste

INGREDIENTS TO MARINATE 

Red Chilli Powder - 2 Tbsp
Coriander Powder - 1 Tbsp
Turmeric Powder - 1/2 Tsp
Pepper Powder - 1 Tbsp 
Fennel Powder - 2 Tsp 
Garam Masala Powder - 1 Tsp
Salt - To Taste

Clean wash chicken liver and cut into two 
In a bowl combine ingredients to marinate 
Add in the washed chicken liver 
Marinate chicken liver for 30 minutes 

METHOD

Heat oil in a pan
Add in the curry leaves and fennel seeds
Once they splutter add in the crushed shallots ginger garlic and green chillies
Sauté until raw smell is no more
Add in the crushed peppercorns and mix
Add in the marinated chicken liver pieces
Mix well cover and cook stirring in between 
When well roasted remove pan from stove 
Serve hot and enjoy

Notes  :

Adjust spices to suit your palate 




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EGG ROAST

 

EGG ROAST

INGREDIENTS 

Eggs - 5
Onions - 4
Tomatoes - 2
Ginger Garlic Paste - 1 Tbsp 
Red Chilli Powder - 1 Tbsp 
Turmeric Powder - 1/4 Tsp 
Coriander Powder - 1 Tsp 
Fennel Powder - 1/2 Tbsp
Pepper Powder - 2 Tsps
Curry Leaves - 2 Sprigs 
Coconut Oil - 3 Tbsps 
Water - 1/4 cup 
Salt - To Taste

METHOD 

Boil eggs remove shells and set aside 
Heat oil in a pan add coconut oil
Add in curry leaves and sliced onions
Add chopped green chillies and sauté
When onions turn golden add ginger garlic paste 
Sauté until raw smell is no more 
Add in the sliced tomatoes and sauté until soft and mushy
Add in the spice powders and salt to taste 
Sauté for a few minutes and cook masala in low flame adding water
Add in boiled eggs halved or whole
Cover and cook for awhile until you get a semi dry gravy and oil floats on top 
Remove pan from stove 
Can be served as a side dish 

Notes:

Adjust spices to suit your taste 
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IYENGAR EGGLESS RAVA CAKE

 IYENGAR EGGLESS RAVA CAKE

INGREDIENTS 

Semolina - 1 cup
Maida - 1/2 cup
Baking Powder - 1 Tsp 
Baking Soda - 1/2 Tsp 
Milk - 1 cup
Curd - 1/2 cup
Powdered Sugar - 1 1/4 cup
Melted Ghee - 1/3 cup
Vanilla Essence - 1 Tsp

METHOD 

Preheat oven to 180*C for 20 minutes 
Grease and line a cake tin with parchment paper 
Sift the dry ingredients together and set aside 
In a bowl add all of the wet ingredients and whisk well
Add in the semolina and powdered sugar 
Mix until we’ll combined and set aside covered for 20 minutes 
Now fold in the sifted dry ingredients to the prepared semolina batter
Transfer cake batter to the prepared tin
Bake in the preheated oven for 25 - 30 minutes 
Once done cool at room temperature slice serve and enjoy

Notes :

Timing might vary with different brands of ovens available in the market 
You can use sunflower oil instead of ghee

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DRIED SHRIMP COCONUT SAMBAL

 DRIED SHRIMP COCONUT SAMBAL

INGREDIENTS 

Dried Shrimps - 1 cup

Dry Red Chilies - 10

Chopped Shallots - 10

Chopped Garlic - 5

Grated Coconut - 1/2 cup

Curry Leaves - 2 Sprigs

Lemon Juice - 1 Tsp 

Coconut Oil - 3 Tbsp 

Salt - To Taste

METHOD

Powder dry red chillies in a food processor 

Soak dried shrimps in hot water for 15 minutes

Heat one Tbsp of oil in a pan dry roast drained shrimps until aromatic 

Once warm crush in a food processor 

Dry roast grated coconut and curry leaves and crush in a food processor 

Heat remaining oil in a pan and add finelly chopped garlic and shallots

Once golden add rest of the dry roasted and crushed ingredients 

Add salt to taste and lemon juice

Mix until well combined 

Serve with white rice and enjoy

Notes :

Adjust spices to suit your taste 

Dry shrimps will be salted so take care while adding salt

You can use tamarind pulp instead of lemon juice 

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KARUPPU KAVUNI SARKARA PONGAL / BLACK RICE SWEET PONGAL

 KARUPPU KAVUNI SARKARA PONGAL / 

BLACK RICE SWEET PONGAL

INGREDIENTS 

Black Rice - 1 cup

Water - 5 cups

Jaggery - 1 1/4 cup

Water - 1 cup

Cardamom Powder - 2 Tsp 

Cashews - 1/4 cup

Raisins - 1/4 cup

Ghee - 4 Tbsp 

Salt - A Pinch 

METHOD

Wash the black rice well in water

In a large bowl to the washed black rice add water

Soak black rice for 6 hours in water

Transfer black rice along with water used for soaking to a pressure cooker 

Pressure cook for 12 whistles until soft

In a pan heat 1 cup of water in medium flame 

Powder jaggery and add to the boiling water 

Once it completely dissolves strain jaggery water

Add jaggery water to the same pan again and boil

When it reaches one string consistency add the cardamom powder 

Now add the cooked black rice a pinch of salt and some ghee

Mix well until it's combined well with the jaggery syrup

Heat ghee in a pan and fry the cashews and raisins 

Add the fried cashews and raisins along with the ghee

Stir and remove pan from stove 

Serve and enjoy 

Notes

Make sure to wash the rice well

Adjust sweetness to suit your taste 

A pinch of powdered camphor can be added if liked

If the jaggery tastes salty need not add salt

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VARAGU RICE / KODO MILLET PONGAL

 VARAGU RICE / KODO MILLET PONGAL 

INGREDIENTS 

Kodo Millet - 1 cup

Moong Dal - 1/4 cup

Grated Ginger - 1/2 Tsp

Water - 2 1/2 cup

Ghee - 1 Tsp

Salt - To Taste

INGREDIENTS TO TEMPER

Crushed Peppercorns - 1/2 Tbsp

Crushed Cumin Seeds - 1 Tsp

Asafoetida - 1/4 Tsp 

Cashews - 15

Grated Ginger - 1 Tsp

Curry Leaves - 1 Sprig

Ghee - 3 Tbsp 

Heat ghee in a pan

Add cashews fry and set aside 

Add remaining ingredients 

Once they splutter pour over the pongal

Add fried cashews and mix

METHOD

Roast moong dal until aromatic and golden 

Wash kodo millet well and set aside

Add kodo millet dry roasted dal and salt to a pressure cooker 

Add ghee and salt to taste

Mix well and pressure cook until soft

Pour tempered ingredients and cashews 

Serve hot with Sambar and Chutney 

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AMBUR MUTTON DUM BIRIYANI

 AMBUR MUTTON DUM BIRIYANI 

INGREDIENTS TO COOK RICE

Seeraka Sala Rice - 4 cups

Star Anise - 2

Bay Leaf - 2

Cinnamon - 1 piece

Cardamoms - 3

Cloves - 3

Chopped Coriander Leaves - 1/4 cup

Chopped Mint - 1/2 cup

Water - As Required 

Salt - To Taste 

METHOD 

Heat water in a vessel

Add the whole spices and salt

Add the chopped coriander leaves and mint

Once it starts to boil add the rice

Cook until 3/4th done

INGREDIENTS 

Seeraka Sala Rice - 4 cups

Mutton - 1 kg

Cinnamon - 2 pieces

Star Anise - 2

Cardamoms - 6

Cloves - 6

Ginger Garlic Paste - 3 Tbsp 

Kashmiri Dry Red Chillies - 12 

Ripe Tomatoes - 4

Onions - 4

Red Chilli Powder - 1 Tbsp 

Turmeric Powder - 1 Tsp 

Pepper Powder - 2 Tbsp 

Fennel Powder - 2 Tbsp 

Chopped Coriander Leaves - 1 cup

Chopped Mint - 1 cup

Water - As Required 

Yoghurt - 1 cup

Ghee - 5 Tbsp 

Oil - 3 Tbsp 

Salt - To Taste 

METHOD 

Soak Kashmiri dry red chillies in hot water for 15 minutes 

Grind to a fine paste and set aside

Clean and wash mutton pieces thoroughly 

Heat oil and ghee in a thick bottomed pan and add all the whole spices

Add in sliced onion and green chillies 

Sauté until golden and add kashmiri red chilli paste

Sauté for a few minutes and add the ginger garlic paste

Sauté until raw smell is no more and add the sliced tomatoes mint and coriander leaves 

Once mushy add spice powders yoghurt and salt to taste

Sauté for a couple of minutes and add washed mutton pieces

Add enough water to cook the mutton 

Cover and cook until soft and tender 

The end product should look like a mutton masala 

Remove half of the mutton masala from the pan

Add the cooked rice and layer alternating with mutton and rice

Place a tava in the stove and place the biriyani pot on top

Cover and place a weight on top so that the steam will not escape 

Dum for 30 - 40 minutes 

Serve hot with raita of your choice and enjoy 

Notes :

I used the small variety of biriyani rice

You can use a pressure cooker also to cook the mutton 

Adjust spices to suit your taste

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