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.

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.

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.

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.