BREADFRUIT STIR FRY

Ingredients

Breadfruit chunks - 2 cups

Onion - 1 (sliced)

Green chillies - 2 (sliced)

Salt - to taste

Turmeric powder - a pinch

To Grind

Ingredients

Coconut - 1 cup

Green chillies - 2

Cumin - 1 Tsp

Turmeric powder - 1 /2 Tsp

Salt - to taste

To Temper

Ingredients

Oil - 2 Tbsps

Mustard seeds - 1 Tsp

Curry leaves - 2 sprigs

Method

1. Heat oil in a pan and add the ingredients to temper.

2. When the mustard seeds start to burst add the sliced

    onion and green chillies.

3. When the onion turns pinkish add the breadfruit chunks

     half the amount of salt to be used, a pinch of turmeric

     powder and water just to cook the pieces.

4. Grind the ingrediets to be ground coarsely.

5. When the bread fruit is 3 /4 th done add the coarsely

    ground paste and cover.

6. Cook in a low flame for 5 minutes.

7. Remove lid stir well till done and serve hot.

JACKFRUIT SMOOTHIE

Ingredients

Jackfruit - 3 cups (chopped)

Milk / Thick coconut milk - 2 cups (chilled)

Cardamoms - 3 (powdered)

Honey / Sugar - to taste

Chilled water - 1 cup (approx)

Method

1. Puree the chopped jackfruit with all the above

    ingredients.

2. Serve chilled.

WATTILAPPAM

Ingredients

Eggs - 3

Thick coconut milk - 1 cup

Palm jaggery - 2 cups (grated)

Cardamom powder - 1 / 2 Tsp

To Garnish

Almonds - 6 (blanched & peeled)

Method

1. Beat the eggs well.

2. Add the grated palm jaggery to the

    beaten eggs.

3. Add the above mixture to the thick

    coconut milk.

4. Add the cardamom powder and mix

    well.

5. Grease a bowl and transfer the mixture.

6. Cover bowl with aluminium foil or butter

    paper.

7. Steam for 25 - 30 minutes in a cooker.

8. Remove bowl from cooker and allow

    to cool at room temperature.

9. Chill and serve garnished with almonds.

CREAM OF VEGETABLE SOUP

Ingredients

Mixed vegetables - 1 cup (chopped)

(carrot, cauliflower, peas, beans, potato)

Spring onion - 2 Tbsps (chopped)

Onion - 1 (chopped)

Green chillies - 2 (chopped)

Coriander leaves - 2 Tbsps (chopped)

Salt - to taste

Butter - 2 Tbsps

FOR WHITE SAUCE

Ingredients

Maida - 1 1 / 2 Tbsps

Milk - 4 cups

Pepper - to taste

Salt - to taste

Butter - 2 Tbsps

Method

1. Heat butter in a pan.

2. Add the sliced onion and green chillies.

3. When the onion is transparent and pink,

    add the ginger garlic paste.

4. Saute till raw smell is no more.

5. Add all the chopped vegetables and saute

    for a couple of minutes.

6. Add enough water and salt to cook the vegetables.

7. When done add the chopped coriander leaves

    and spring onions.

8. Remove pan from stove and set aside.

FOR WHITE SAUCE

Method

1. In a pan add the butter .

2. When its hot lower the flame and add maida.

3. Fry for a couple of minutes.

4. Add the milk slowly and mix well to get a white

    sauce without lumps.

5. Add salt and pepper to taste.

6. Now add the cooked vegetables along with the stock.

7. Check in salt and pepper to suit your taste.

8. Serve hot.

TREE TOMATOES AND NANNARI SHERBET MOCKTAIL

Ingredients

Ripe tree tomatoes - 10

Nannari sherbet - 1 / 2 cup

Water - as required

Sugar - optional

Method

1. Scoop out the pulp from tree tomatoes.

2. Add the pulp and water in a mixer,blend.

3. Pour the puree in a big bowl.

4. Add nannari sherbet to the puree.

5. Add enough water and sugar if necessary.

6. Mix well and serve chilled with ice cubes.

Note : You can strain the juice before adding the sherbet if necessary.

          Nannari is Sarsaparilla, a medicinal herb.

         The roots are used in making the sherbet.

         Shall post the recipe for Nannari sherbet soon.

IDLI PIZZA

FOR IDLI DOUGH (BASE)    

Ingredients

Raw rice - 1 / 2 cup

Parboiled rice - 1 cup

Black gram dhal - 1 / 2 cup

Onion - 1 (chopped)

Green chillies - 2 (chopped)

Ginger - 1 Tbsp (grated)

Coriander leaves - 1 Tbsp (chopped)

Salt - to taste

Butter - 1 Tbsp (to grease)

Method

1. Soak the balck gram dhal and the rice separately for

    four hours.

2. In a grinder first grind the black gram dal to a very

    fine paste.

3. Next grind both raw and par boiled to a smooth paste.

4. Mix both the ground pastes well.

5. Leave the dough to ferment overnight covered in a

    bowl.

6. Next day add salt to taste, chopped onion, coriander

    leaves, green chillies and ginger.

7. Mix well and set aside.

FOR THE PIZZA TOPPING

Ingredients

Onion - 1 (sliced)

Mixed vegetables - 2 cups (sliced)

Vegetables used :

(carrot, boiled peas & butter beans, cauliflower,

 broccoli, capsicum, cabbage)

Green chilli - 1 (chopped)

Pepper powder - 1 Tbsp

Garam masala powder - 1 Tsp

Coriander leaves - 1 Tbsp (chopped)

Cheese - 1 / 4 cup (grated)

Tomato sauce - as required

Salt - to taste

Butter - 2 Tbsp

Method

1. Heat the butter in a pan and add the sliced

    onion followed by green chilli.

2. When the onion turns transparent, add the

    mixed vegetables and stir fry.

3. Add garam masala powder salt and pepper to taste.

4. Add the chopped coriander leaves and remove

    pan from stove.

5. Keep aside the prepared topping.

6. Grease a plate or a cake tin with butter and

    pour three large spoonfuls of the batter.

7. Steam as for idli for 15 minutes in a pressure

    cooker.

8. Once done, remove the plate or cake tin from

    the cooker and spread required amount of

    tomato sauce over the idli.

9. Now place the prepared topping over this

    and top with grated cheese.

10. Place the plate or cake tin again inside the cooker

     and steam for 7 - 10 minutes for the cheese to melt.

11. Serve hot.

Note:

You can use ordinary idli dough also as base.

LADY' S FINGER STIR FRY

Ingredients

Lady’s finger - 250 gms

Chilli powder - 2 Tsps

Pepper powder - 2 Tsps

Cumin powder - 1 Tsp

Turmeric powder - 1 Tsp

Salt - to taste

To Temper

Ingredients

Mustard seeds - 1 Tsp

Curry leaves - 2 sprigs

Oil - 3 Tbsp

Method

1. Cut the lady’s finger lengthwise into four and chop into

    small pieces.

2. To this add the spice powders and salt.

3. Mix well and set aside for 30 minutes.

4. Heat oil in a pan and add the mustard seeds

    followed by curry leaves.

5. Add the marinated lady’s finger and stir till done.

6. Serve hot with rice.

FISH FRY

Igredients

Fish pieces - 10 (boneless)

Chilli powder - 2 Tbsps

Pepper powder - 1 Tbsp

Turmeric powder - 1 Tsp

Cumin powder - 1 / 2 Tsp

Salt - to taste

Oil - to fry

Method

1. Mix all the spice powders with salt and little water.

2. Apply the paste over the fish pieces and let it

    marinate for an hour.

3. Heat oil in a pan and fry the fish pieces till done.

4. In the remaining marinade drop in some curry

    leaves and fry them till crisp.

5. Garnish the fried fish pieces with fried curry leaves

    and serve hot.

CARROT AND MANGO PICKLE

Ingredients

Carrot -2 cups (grated)

Raw Mango -1 cup (grated)

Green chillies -3 (chopped)

Ginger Garlic paste -1 Tbsp

Chilli powder -2 Tsps

Cumin powder -1Tsp

Fenugreek powder -1/4 Tsp

Asafoetida powder -1/4 Tsp

Gingelly oil – 5 Tbsps

Vinegar -2 Tbsps

Salt – to taste

Method

1. Heat oil in a pan .

2. Drop in the carrots and mango grated.

3. Add ginger garlic paste and saute till raw smell is no more.

4. Saute for five minutes.

5. Add all the powder spices along with salt.

6. Cook in a low flame stirring for about three minutes.

7. Remove the pan from stove .

8. When the pickle is warm, add vinegar and mix well.

9. Store in a sterilized bottle or pickle jar.

JACKFRUIT SEED DRUMSTICK AND MANGO CURRY

Ingredients

Jackfruit seeds – 15

Drumstick – 1 (3 inch pieces)

Raw Mango – 1 (sliced)

Onion – 1 (sliced)

Mustard seeds – 1 Tsp

Curry leaves – 2 sprigs

Dry Red chillies - 3

Oil – 3 Tbsp

Salt – to taste

To Grind

Coconut – 1 cup (grated)

Cumin – 1 Tsp

Green chilli – 1

Turmeric powder – 1 / 2 Tsp

Ginger – 1 inch piece (chopped)

Garlic – 4 pods (chopped)

Shallots –2 (sliced)

Method

1. Grind the above ingredients to a smooth paste.
2. Keep aside.

Method

1. Clean, remove the skin, cut  the jackfruit seeds into halves .
2. Heat oil in a pan and temper mustard seeds curry leaves and red chillies.
3. Add onion and saute to a light golden brown.
4. Toss in the jackfruit seeds and add enough water to cook the seeds. 
5. When the jackfruit seeds are 3 /4 th done, add drumstick and sliced mango.
6. Cover and cook till done.
7. When the vegetables are cooked add the ground paste.
8. Cook for five more minutes in medium flame.
9. Remove from stove and serve hot with rice.

ROASTED RICE AND COCONUT / AVULOSE

Ingredients
Raw rice - 2 cups
Fresh coconut - 2 cups (grated)
Salt - a pinch
Method
1. Soak the rice for nearly 2 hours and drain the water.
2. Leave the rice to dry.
3. When the rice is slightly moist, powder in a mixer.
4. In a heavy bottomed pan, transfer the rice powder.
5. Add the grated coconut and salt.
6. In a medium flame roast the mixture.
7. When the mixture turns into a golden brown colour,
    remove pan from stove.
8. When warm, store in an air tight container.
9. Have it with sugar as a tea time snack.

Recipe Source :
Mrs. Viola Regginold.

BREADFRUIT KHEER

Ingredients
Breadfruit chunks - 3 cups
Fresh coconut - 2 cups (grated)
First extraction of coconut milk - 1 cup
Second extraction of coconut milk - 2 cups
Sugar - 2 cups (approx)
Cardamom - 1 Tsp (powdered)
Ghee - 2 Tbsps
Cashew nuts - 10
Raisins - 10

Method
1. Pressure cook the breadfruit chunks till soft.
2. Cool it to room temperature and puree in a blender.
3. In a heavy bottomed vessel transfer the puree.
4. Add the second extraction of coconut milk and sugar to this.
5. Keep stirring till the mixture slightly thickens.
6. Now add the first extraction of coconut milk and the
    cardamom powder.
7. Mix well and let it simmer for 5 minutes.
8. When the mixture thickens and reaches kheer cosistency
    remove vessel from stove.
9. In a small pan, heat ghee and fry the cashew
    nuts and raisins.
10. Pour it over the kheer and serve hot or chilled.

Recipe Source :
Mrs. Chandhini Selwin.

Note : Add more sugar if required.

MILD COCONUT MILK CURRY

Ingredients
Onion - 1 (sliced)
Green chillies - 3 (sliced)
Tomato - 1 (sliced)
Coconut - 2  cups (grated)
First extraction of coconut milk - 1 cup
Second extraction of coconut milk - 1 1 /  2 cups
Coriander leaves - 2 Tbsps (chopped)
Turmeric powder - 1 / 2 Tsp
Salt - to taste

To Temper
Ingredients
Mustard seeds - 1 Tsp
Dry red chillies - 2
Curry leaves - 2 sprigs
Oil - 2 Tbsp

Method
1. Heat oil in a pan and temper mustard seeds, dry red chillies
    and curry leaves.
2. Add the sliced onion and saute till its transparent.
3. Add the sliced green chillies and tomato and saute for two minutes.
4. Add turmeric powder to the second extraction of coconut milk
    and mix well.
5. Pour this into the pan and let it simmer till the tomato is cooked.
6. Now add the first extraction of coconut milk and simmer for 1 minute.
7. Add salt to taste and remove pan from stove.
8. Serve garnished with chopped coriander leaves.

SPICY MASALA IDLI

Ingredients
Idlis - 5
Onions - 2 (chopped)
Green chillies - 2 (chopped)
Tomato - 1 (chopped)
Ginger paste - 1 / 2 Tsp
Garlic paste - 1 / 2 Tsp
Chilli powder - 1 Tsp
Turmeric powder - 1 / 2 Tsp
Cumin powder - 1 / 2 Tsp
Pepper powder - 1 / 4 Tsp
Garam masala powder - a pinch (optional)
Coriander leaves - 3 Tbsps (chopped)
Salt - to taste

To Temper
Ingredients
Mustard seeds - 1 Tsp
Dry Red chillies - 2
Curry leaves - 1 sprig
Oil - 3 Tbsp

Method
1. Chop the idlis into chunks.
2. Heat oil in a pan and add the ingredients for tempering.
3. Now add the chopped onions and saute till transparent.
4. Add the green chillies, ginger and garlic pastes.
5. Saute till raw smell is no more.
6. Add the chopped tomato and saute for a minute.
7. Add all the spice powders and mix well.
8. Add salt to taste.
9. Finally add the idli chunks and chopped coriander leaves.
10. Toss for a couple of minutes and remove pan from stove.
11. Serve hot with tomato sauce.

GUAVA MILK SHAKE

Ingredients
Guavas - 2 (medium size)
Milk - 1 1 / 2 cups (chilled)
Sugar - to taste

Method
1. Remove ths skin from guavas .
2, Chop into chunks
3. Blend all the ingredients to a smooth pulp.
4. Serve at once.