Thursday, July 31, 2014

Clafoutis (or) Clafouti is a Baked French Fruit based or Dessert traditionally made with Cherries covered a thin pancake like batter. It is a kind of pudding made with Flour or Almond meal and baked till golden brown top and Served warm with powdered sugar on top. It is otherwise called 'Cherry Pudding' or 'Cherry sponge pudding'.

 It is a seasonal dessert prepared when cherries are in season especially at summer. Super easy baked dessert prepared without much effort. Made with pitted/ cut fresh cherries. I am making this dessert for my Blogs First Anniversary.

Cherry Clafoutis


Fresh Cherries, pitted/cut- 1/2 cup
Eggs- 2
Sugar- 1/2 cup+6 teaspoons to sprinkle
Salt- pinch
Milk- 1 cup
Vanilla extract- 1/2 teaspoon
Melted Butter- 3 tablespoons
Butter, to grease- 1 teaspoon
All purpose flour- 1/2 cup
Corn flour- 1/2 teaspoon

Cherry Clafouti


  • De seed the cherries by pitting or cutting them by make a slit all around the cherry and twist them and remove the seed using a knife.
  • Break two eggs and beat them using a balloon whisk till fluffy and add sugar and salt mix well.
  • Add the milk and vanilla extract and melted butter; mix well.
  • Mix All purpose flour and corn flour and sift/sieve the flour well to mix evenly.
  • Add the flour mixture a tablespoon at a time and mix well without any lumps.
  • Now the batter will be thin similar like a pan cake batter.
  • Take six small tart tins or two medium sized tart tins and apply butter and add sprinkle some sugar at the bottom as a even layer.
  • Spread the cut cherries evenly and arrange the tart tins in a tray and pour the batter three fourth of the tart tin. If you use medium or large tins keep the cherries arranged tins inside the oven and pour the batter on top.
  • Bake them on 180 degree till the claufoutis becomes light brown on top around 20 to 25 minutes.
  • Sprinkle some icing sugar on top and serve them warm.

Monday, July 28, 2014

       Daily we eat Rice for lunch and for dry curries we have so many options. For pouring Curries we have very limitted options like Sambar, Dhal curry, Rasam, Mooru Curry. This curry is a Kerala Special creamy tasty curry with well balance of taste and flavours. Entirely a different curry from rest of the curries.

       Easy to make curry with simple ingredients which are easily available. Try this easy to make curry and make your family members happy and relish your taste buds. Same curry can be made as non vegetable version with fresh prawns or with dried prawns too.

Chakkakuru Manga Muringaikka Curry


Chakka kuru/ Jack Fruit seeds- 15
Manga/ Mango- 1/2 big
Muringaikka/ Drumstick- 1 big
Green chilli, slit-1-2
Turmeric powder- 1/4 teaspoon
Chilli powder 1 teaspoon
Salt-to taste

To grind as paste:
Coconut- 1/2 cup
Jeera- 1/4 teaspoon
Pearl onion/ small onion- 2
Garlic- 1 clove

To temper:
Oil- 2 teaspoon
Mustard seeds- 1/4 teaspoon
Pearl onion, chopped-1
Dried Red chilli- 1
Curry leaves- 1 strand

Jack Seeds Mango Drumstick Curry


  • Peel the Jack seeds and scrape the brown layer as much you can and chop them in to lengthwise 3 to 4 pieces.
  • Cut the Mangoes into medium sized pieces. Cut the Drumstick also in to pieces.
  • In a deep pan add Jack seeds, Mangoes, Drumstick and Green chillies and add a cup of water and salt close with a lid and cook till the jack seeds becomes slightly soft.
  • Add the turmeric and chilli powder and mix well and allow to cook for a minute.
  • Grind coconut, jeera, pearl onion, garlic as a fine paste in a blender.
  • Add this ground paste and add enough water to dilute the curry.
  • Allow this curry to just get the boiling stage and switch off the gas.
  • In a separate pan add oil and splutter the mustard seeds, chopped pearl onion when the mustard seeds starts to splutter add the dried red chiili and curry leaves.
  • Add this tempering over the curry and mix well.

Chakkakuru Curry

Friday, July 25, 2014

       Chakka Chips is a popular snack item served at the teatime. Mild sweetness and the crunchiness of the chips liked by all people. Mostly Prepared when Jack fruits are abundant in season. The matured jack fruits are harvested from the tree before ripen and made this chips on the same day or the next day of harvest.

      If you fry a medium sized jack fruits carpels you will get around a kilogram of chips. Do not make at the ripen fruits as it drinks lots of oil and donot become crisp. A Traditional snack item liked by all people even those who does not like jack fruit.

Chakka Chips


Jack fruit (carpels from mature unripe fruit)- 1
Turmeric powder- 1 tablespoon (optional)
Salt- to taste (optional)
Oil- 2 cups


  • Cut the jack fruit and remove the carpels. Cut the carpels in to long thin strips.
  • In a broad plate take turmeric and add a tablespoon of water and dissolve with hands without any lumps. Mix the turmeric paste with the carpels and combine well.(This step is optional)
  • Heat oil till smoking hot. Reduce the flame and fry the jack fruit strips on low flame.
  • Sprinkle very little salt water at the centre of the oil by reducing the flame.
  • Once it becomes crisp remove them from oil and allow to cool. They becomes soggy once it cools down.
  • After reaching room temperature heat the oil again and fry them again till crisp.
  • If you are planning to store them double frying can be done at the same time. What i used to do is fry once and store them when they reach room temperature. It becomes slightly soggy.
  • I will fry again at the day when i am planning to use to the required quantity. You can double fry them at the same time and store them.
  • Note: Prepare this chips at the day or next say of harvest of the jack fruit. Because after that it starts to ripe.
  • Fry the carpels always at low to medium flame.
  • Adding turmeric powder, salt is optional.

Monday, July 21, 2014

       After successfully baking my 'Pressure Cooker Sponge Cake' i got confidence to try other cakes too in pressure cooker. So my next cake recipe using pressure cooker is 'Pineapple Upside Down Cake'. When i was in my native place there was abundance of pineapple from the farm. So i planned to make a cake out of this yummy fruit.

       Regarding the outcome the cake was so soft and spongy and yummy. Everyone liked a lot even my kid. Actually i have planned to make this cake in oven so many times and finally i will make some other cake. At last i am happy that i made this cake successfully in pressure cooker. You can follow the same recipe and bake this cake in oven too.

Pineapple Upside Down Cake


Butter/ ghee-  1 teaspoon (to grease the pan)
Sugar- 2 tablespoon (to sprinkle)
Pineapple round slices-6 fresh/ tinned pineapple in juice
Pineapple Puree- 3 tablespoon (or) Pineapple juice- 3 tablespoon (from the tin)
Cherries in syrup-11
All purpose flour/ Maida- 1 ½ cups
Baking Powder- 1 teaspoon
Baking Soda- 1/2 teaspoon
Oil/ Butter- 1/2 cup
Milk- 1/4 cup
Sugar, powdered- 1 cup
eggs-2 large

Pressure Cooker Pineapple Upside Down Cake


  • Grease the cake pan with butter or ghee. Sprinkle two tablespoons of sugar on top and arrange the pineapple pieces on top of that and stud the centre and sides with glazed cherries.
  • In a bowl beat the eggs till fluffy and add the powdered sugar, salt and mix well.
  • Add the oil and beat well. then add the milk and pineapple puree/ juice.
  • Sift the All purpose flour with Baking soda and Baking powder.
  • Now add the All Purpose Flour mixture tablespoon at a time and mix well until finish the whole lot.
  • Batter should be little runny (Pouring Consistency) if not add some milk and get the consistency.
  • Pour the batter on top of the pineapple pieces.
  • Keeping the separator plate or any plate or stand inside the cooker and heat (to avoid burnt cake base) the pressure cooker without gasket(black rubber kind thing) close the lid and heat the cooker on medium flame for 10 minutes.(Do not keep water inside the pressure cooker)
  • Transfer the cake pan using a holder without touching the sides of the pressure cooker.(Careful because cooker will be so hot)
  • Close the pressure cooker with the lid without gasket, do not keep the whistle on top and keep the flame to little above the sim and cook the cake.
  • Donot open the cooker till you get the smell of the cake.
  • Because it will take around 5-10 minutes to cook well after you get the smell of the cake.
  • Now open the cooker and check whether it is done or not. If it is not done close the lid and cook till the skewer/ knife inserted comes out clean.
  • It took for me about 40 - 45 minutes to cook.
  • To remove the cake from pan if you are in a hurry you can use holder and remove the cake pan without touching the sides of the pressure cooker (it will be so hot).
  • Allow the cake pan to cool around 20-30 minutes and run a knife all around the pan and invert the cake over a plate and tap at the bottom of the cake pan.
  • Note:
  • You can follow the same recipe and bake this cake in oven too. If you bake inside oven preheat the oven 180 degree for 10 minutes and then bake the cake by following same instructions.
  • To make cakes in pressure cooker water, gasket, whistle these items are not required.
  • Be careful while transfer the cake pan into the pressure cooker and while removing from it (Cooker will be so hot so i used holder to keep the batter inside and remove the cake). 

Sunday, July 20, 2014

       Today i am going to share with you a very traditional Kerala Fish Recipe. I am so excited to share this recipe and i should say this is a absolute delicious fish recipe everyone should try. This recipe similar to Fish Pollichathu but it doesnot need oil while cooking. Just we need to cook in the heat. Traditionally the parcels are cooked inside the charcoal heat. No need to cook the masala like Fish Pollichathu. Just grind apply and roast in heat. So healthy as it requires less oil unlike fish fry.

       Regarding the taste i felt almost like a kebab. Perfect sourness from the tamarind leaves and the masala is just delicious to taste. When i think about the dish, my mouth starts to water. Generally small fish like Anchovies, Sardines are cooked in this way.

Meen Puliyela Chuttathu


Fish- 350 grams (2 big pieces of King fish) You can make it with any firm fleshed fish
Tamarind tender leaves/ Imli ki patha- 1 1/2 cup
Coconut, grated- 1/2 cup
Jeera/ cumin seeds- 1/4 teaspoon
Pearl onion/ small onion- 2 small
Ginger- 1 inch
Green Chillies or Kanthari Mulagu- 8
Turmeric powder- 1/4 teaspoon
Coconut oil (or) cooking oil- 1 teaspoon
Banana Leaf- 2 pieces

Meen Puliela Chuttathu


  • Wash the tamarind leaves well in water to remove dirts and clay from leaves.
  • In a blender add tamarind leaves, coconut, jeera, pearl onion, ginger, green chillies, turmeric powder, coconut oil and salt.
  • Grind as a paste without adding any water. If you feel difficulty in rotating the blade add a dash of water and grind as a paste.
  • Take banana leaf and show on the flame to slightly wilt the leaf (to avoid tearing the leaf while folding). If the leaf is flexible you can skip this step.
  • Keep the fish on top of banana leaf and marinate the fish.
  • Apply the tamarind marinade over both the sides of the fish and allow to soak in the masala for about 20-30 minutes. Fold the leaf to hold the masala inside. You can cover all four sides and make as a parcel or atleast fold two sides.
  • Take a flat pan and heat the pan. Keep a banana leaf or aluminium foil more on the pan to avoid direct contact of the parcel and to prevent burning of the banana leaf parcel.
  • Cook both sides without adding any oil. If needed you can add but i have not added any oil and the fish was perfectly cooked. It takes about 15 minutes to cook in above sim flame. Cook 10 minutes in a open pan and last 5 minutes cook the pan covered(optional). You can cook it totally in open pan too. 
  • Drizzle some coconut oil over the fish and serve hot.

Fish Roast in Tamarind Leaf Paste

Fish Parcels in Tamarind Leaf Paste

Saturday, July 19, 2014

       Murungaikai Sambar is a famous sambar belons to Tamil Cuisine. Easy to prepare sambar as it include only one veggie. You can save the timing in cutting of vegetables. Simple yet deliciouis sambar. Suits for tiffin like Idli and dosa and also for lunch.

       I love single vegetable sambar because the taste of one vegetable dominates in the sambar. In this sambar taste of drumstick dominates. You could replace chilli powder and coriander powder with a tablespoon of sambar powder if you wish.

Murungaikai Sambar

Toor Dhal/ tuvaram paruppu- 1 cup
Turmeric powder- 1/4 teaspoon
Oil- 2 teaspoon
Drumstick/ Murungaikai-2
Peral Onion/ small Onion- 15
Garlic- 2 cloves
Tomato- 2 small
Tamarind - small gooseberry size
Chilli powder- 1 teaspoon
Coriander powder- 1 1/2 teaspoon
coriander leaves- handfull

To temper:
Oil- 2 teaspoon
Mustard seeds- 1/4 teaspoon
Fenugreek/ Methi seeds- 1/4 teaspoon
Cumin/ jeera- 1/4 teaspon
Curry leaves- 1 strand
Dried red chilli- 1
Asafetida- big pinch

Murungakkai Sambar

  • Pressure cook toor dhal with 2-3 cups of water and turmeric powder till mushy.
  • Using back side of the ladle or masher mash the dhal and and keep aside.
  • In a deep pan heat two teaspoons of oil and add the pearl onion, garlic once the colour starts to change add the tomatoes and cook till soft.
  • Add the cut drumstick pieces and salt fry in that oil for two minutes on medium flame.
  • Add a cup of water and close with a lid and cook the drumstick till soft.
  • Add the tamarind water and masala powders chilli powder, coriander powder and mix well and cook till the raw smell of masala and tamarind leaves.
  • Add the mashed toor dhal and mix well. Add a cup or more water till you get the desired consistency of sambar.
  • In another pan heat oil in a pan and splutter the mustard seeds. Then add the fenugreek seeds and fry them till light brown colour.
  • Now add the jeera and dried red chilli and curry leaves and fry for fifteen seconds. Atlast switch off the gas and immediately add a big pinch of asafetida on the hot oil.
  • Pour the tempering over the sambar and allow to boil once. Garnish with some chopped coriander leaves and swich off the gas.
Drumstick Sambar

Friday, July 18, 2014

       Chakka Kuru (Jack Fruit seeds) Thoran is a yummy preparation. The taste of jack seeds are really yummy when it is prepared as a Thoran. I liked it a lot. Now jack fruits are in season and we used to throw the seeds after consuming the fruit. The seeds can be used a vegetable for making different curries. Try this yummy preparation at this Jack fruit season.

Pairs with any curries like sambar, rasam or curd. Simple yet tasty preparation. Except the cleaning part it is easy to prepared in minutes. You can pressure cook the seeds if you feel lazy in peeling. Pressure cook the seeds and peel them then follow the same recipe.

Chakka Kuru Thoran


Jack fruit seeds (Chakka Kuru)- 20 nos
Water- 1 cup
Turmeric powder- 1/4 teaspoon
Salt- to taste
Coconut, grated- 1/2 cup
Jeera/ cumin seeds- 1/2 teaspoon
Garlic- 1 clove
Small/ pearl onion- 2
Chilli powder- 1 teaspoon

To temper:
Oil- 3 teaspoons
Mustard seeds- 1/2 teaspoon
Curry leaves- 1 strand
Dried red chilli- 1

Jack fruit seeds Stir fry


  • Peel the seeds and remove the brown colour layer slightly as much you could remove by scrapping with the knife.
  • Cut the seeds in to four to six long pieces. If you like to chop it smaller pieces you chop it as you wish.
  • Grind coconut, jeera, garlic, small onion and chilli powder as a coarse paste (Thoran consistency).
  • Heat oil in a pan and splutter mustard seeds. Add the dried red chilli  and curry leaves and switch off the gas.
  • Add the chopped seeds and pour a cup of water, turmeric and salt.
  • Close with a lid and  switch on the gas and allow to cook till able to break easily.
  • When the water almost evaporates now add the coconut paste and mix well and cook for a minute or two till combined add salt if needed.
  • Add the tempering over the Chakka kuru thoran and mix well.
Note: Can pressure cook the seeds for about two whistles on medium flame, peel them and follow the same recipe. Do not cook the seeds till mushy.

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