Chakka Unniyappam/ Chakka Paniyaram/ Chakka Neiyappam/ Chakka Appam/ Chakka Bonda/Chakka Kuzhipaniyaram/ Jack Fruit Fritters

       Chakka Unniyappam can be prepared using fresh Jack fruit puree or using Jack fruit preserve/ concentrate called Chakka Varatti. Using Chakka varatti this unniyappam is more tasty because of the concentated fruit pulp and the spices gives a rich fruity taste. If you are preparing this unniyappam using fresh jack fruit, use a cup of jack fruit puree (puree the carpels in blender without adding water) for the below mentioned quantity and follow the same procedure.

      This unniyappam can be made in bigger size by directly dropping a small ladle full of batter on a hot oil. Flip the paniyaram using a spoon once the bottom side cooks and fry the the other side too till brown colour. This fritters can be stored for a month in air tight containers.

INGREDIENTS:

Raw rice- 2 cups

Jaggery, grated - 1 ½ cups

Water- 1/2 cup

Cakka Varatti - 1/2 cup (or)Fresh Jack fruit puree- 1 cup

Cardamom- 4

Dry ginger- 1 inch piece

Cumin seeds/ Jeera-1/2 teaspoon

Ghee- 1 tablespoon

Coconut, chopped- 1/4 cup

PROCEDURE:

• Soak the rice in water around 1-2 hours. Drain water from rice.
• Powder the rice using a blender. It is not necessary to powder it too fine.

• Grate the jaggery and add half a cup of water and turn on the heat.
• Dissolve the jaggery and allow to reduce and form the syrupy consistency (one string- If you drop the syrup from spoon last drop has to form string. If you touch the syrup in between fingers it should form a string ).

• In a bowl add the chakka varatti and add the warm jaggery syrup over it. dissolve the chakka varatti using a spoon/ ladle.
• Powder cardamom, dry ginger and cumin seeds together as a fine powder and add in the bowl.

• Add the rice flour a tablespoon at a time and mix well till you finish the whole lot.
• In a pan heat a tablespoon of ghee and roast the coconut till golden colour. Add this roasted coconut with the ghee into the batter; Mix well.
• Add 1/4- 1/2 cup of water to make the batter little runny (dosa batter consistency) to pour easily.
• Allow this batter to ferment about an hour till small bubbles appear on top.

• Heat the Kuzhi Paniyaram pan and add half a teaspoon of oil on each well.
• Pour a teaspoon of batter/ fill till the top and fry them on low flam till brown colour by covering with a lid.
• After sometime turn the side of the paniyaram and cook the other side too till brown colour.

• If you want soft paniyaram do not allow them to fry till deep brown colour cook only golden brown colour.
• This paniyaram can be made in bigger size by directly dropping a small ladle full of batter on a hot oil. Flip the paniyaram using a spoon once the bottom side cooks and fry the the other side too till brown colour. 
• If you cook till light brown colour, you will get more jack fruit flavour. But it spoils fast.
• If you are planning to keep for loner period fry them till brown colour.
• Drain the excess oil using paper towel and store in air tight container.

Checkout my other Jack Fruit Recipes:
Chakka Varatti/ Jack Fruit Preserve/ Jack Fruit Concentrate/ Jack Fruit Jam
Chakka Unniyappam/ Jack Fruit Paniyaram
Chakka Pradaman/ Jack Fruit Payasam
Chakka Ela Ada/ Jack Fruit Ilayappam

Chakka Kumbil Appam/ Jack Fruit Kozhukattai

Read More »

Chakka Varatti/ Jackfruit Preserve/ Jackfruit Jam

       Jack fruit preserve is made from ripe jack fruits. Generally this preserve is prepared when jack fruits are in season and used when they are not in season. Best way to preserve the jack fruit as a paste form for later use.This Jack fruit preserve is used generally to make Jackfruit Pradhaman, Jack fruit Paniyaram/ Kulipaniyaram/ Neyyappam/ Appam/ Unniyappam, Jack fruit Ada/ Ilai Ada..etc.

       It is a finger licking preparation when i prepared this i finished almost by eating as such at the time of preparation itself. I followed easy pressure cooker method and cooking further in the same vessel. Generally it is prepared in a heavy bottom vessel called 'Uruli'. I did not find any difference by making it in pressure cooker. I have prepared this within 30 minutes.

INGREDIENTS:

Jack fruit- 25 pieces (I used thick fleshed medium sized pieces. Use 50 nos if the flesh is thin)
Jaggery- 1 cup
Water- 1/2 cup+1/2 cup
Cardamom, powdered- 4 cloves
Cloves, powdered- 3
Dry ginger/ Chukku, powdered- 1 teaspoon
Ghee- 1/2 teaspoon

PROCEDURE:

• Cut the Jack fruit and take the edible carpels and remove the seeds from that.
• Pressure cook the Jack fruit with half a cup of water till three whistles on medium flame.

• In a pan add the grated jaggery and water and allow to dissolve and make  a syrupy string consistency; Set aside. (If you drop the syrup from spoon last drop has to form a string while dropping from spoon. Otherwise you can check by dropping some syrup inside water if  you can able to make ball out of it)

• Once the pressure releases mash the fruits with masher or backside of a ladle as a paste.
• Keep the pressure cooker on top of stove and allow to evaporate the water by stirring.
• Once the water content almost evaporates add the jaggery syrup by staining through a sieve to collect dirt's from the syrup.

• Allow to cook and reduce by constant stirring to get a jam like consistency.
• When the water content almost evaporates add ghee, cardamom, cloves, dry ginger powders and stir well.

• Cook till the water content totally evaporates and gets the flavour of the spices added.
• Allow to cool and refrigerate till you use.
• Can be stored for months in refrigerator can be used when jack fruit is not in season.

Checkout my Jack Fruit Recipes using Chakka Varatti:
Chakka Unniyappam/ Jack Fruit Paniyaram
Chakka Pradaman/ Jack Fruit Payasam
Chakka Ela Ada/ Jack Fruit Ilayappam

Chakka Kumbil Appam/ Jack Fruit Kozhukattai

Read More »

Nellikkai Oorugai/ Gooseberry Pickle/ Amla Pickle (Andhra Style)

       Gooseberry pickle is one of the tastiest pickle. I love gooseberry pickle a lot in my childhood. Even now i like a lot. I have prepared this pickle in a easy way Andhra style. I like to prepare pickles in Andra style because it is easy to make and tasty as well and with more gravy.

       I like the colour of the pickle and also the taste. It is really a mouth watering Pickle. Perfect with curd rice, plain rice or with Rotis. I Like the crunchiness of the gooseberry in this pickle.

INGREDIENTS:

Gooseberry- 20-25 large
Mustard seeds- 1/4 cup
Fenugreek / Methi seeds- 1 tablespoon
Turmeric powder- 1 teaspoon
Red chilli powder- 1/2 cup (for less heat and more colour use Kashmiri chilli powder. I used half red chilli powder and half Kashmiri chilli powder)
Salt- 1/2 cup
Asafetida/Hing powder- 1/4 teaspoon (optional)
Garlic pods- 20 cloves (optional)
Sesame oil/ Gingelly oil- 1/2 cup

PROCEDURE:

• If you are using oil from already opened bottle heat the oil and bring the oil to room temperature and use for this pickle. If it is new bottle use it as such.
• Dry roast the fenugreek seeds till light brown colour appears and remove from pan. Do not roast till dark brown as it gives the pickle a bitter taste.

• Add mustard seeds in the same pan and roast for a minute(just to get the heat. You can check by touching the seeds) till the shine of mustard leaves and gets the dull black colour.
• In a blender add both (Fenugreek seeds and Mustard seeds) together and make as fine powder.

• In that same jar add turmeric powder and red chilli powder with salt; give a pulse to just combine uniformly to get the 'Pickle Powder'.

• In idli steamer plate spread the gooseberry in a single layer and steam cook the gooseberry for 5 minutes.

• Do not over cook them. Gooseberry should be slightly crunchy if you taste it. Should not get cracks on flesh while cooking that means over cooked.
• You can cook them in water too. Steaming method retain nutrients inside.
• Cut the gooseberry into 4-5 pieces and remove the seeds. Add garlic with them.

• In a jar add some gooseberry  then add a tablespoon of the pickle powder, then oil. Likewise add the whole lot till finishes.

• Add remaining oil on top of the pickle and close tightly and shake lightly.
• Use it after 3 days.

Read More »

Orange Bundt Cake (Egg less)

       I was not a big fan of egg less cakes previously because my taste buds are used to the cakes with eggs. Once i prepare egg less cakes at home i started loving these guilt free soft and flavorful cakes. Egg less cakes makes the cake making process easy and also while eating if we take more than a piece we wont feel guilty and can able to enjoy the food.

       Some cakes like Orange or Lemon flavored cakes really does not require eggs as the juices of citrus fruits can able to make the cake more softer. The zest of these fruits makes the cakes more flavorful than other cakes. This cake was also a super soft and also tasty rich in orange flavor.

INGREDIENTS:

*All purpose Flour/ Self Raising Flour- 2 cups
Oil- 1/2 cup
Sugar- 1 cup
Salt- pinch
Thick yogurt/curd- 1/2 cup
Orange juice- from 1 orange
Orange zest- 1/2 orange
Baking powder- 1 teaspoon
*Baking Soda- 1/2 teaspoon
*Do not add Baking Soda if you are using Self Raising Flour.

For Orange Cream Frosting:
Cream (Thick cream/ Whipping cream)- 150 ml (1/2 cup)
Powdered sugar/ Icing sugar- 2 teaspoons
Orange Juice- 1/2
Orange zest- 1/4 teaspoon

PROCEDURE:

• Preheat the oven to 180^oC  for 15 minutes.
• In a bowl add the oil and sugar and beat well using hand held electric beater  on medium speed or wire whisk.
• Whisk till the sugar almost dissolved and forms light creamy texture. Add the yogurt and again beat well till creamy.
• Add the orange juice and zest and salt beat well in low speed.

• Now add the baking powder and *baking soda (If you are using All Purpose Flour) with All purpose flour/Self raising Flour and sift the flour to combine evenly. 
• Add All purpose Flour/ Self Raising Flour half a cup at a time and beat well in low speed until combined or fold well using a spatula.

• Grease the Bundt pan with oil and dust the pan with flour and shake off the excess flour.
• Pour the batter by scrapping sides of the pan too inside the pan.

• Keep the tin inside the oven and bake for about 40-45 minutes or until the skewer comes out clean.

Frosting:

• Add the cream and powdered sugar together in a bowl and beat together for a minute. Now add the orange juice (tablespoon of juice at a time and mix well; add the juice until you get the slightly runny frosting) and zest and beat well.

• Take the frosting using a tablespoon and pour on top of the cake.
• Note: If you prepare this cake with eggs, replace yogurt with 2 eggs and follow the same recipe.

Read More »

Pickle Powder/ South Indian Pickle Powder

       Indian Pickles are known as Achar in Hindi, Acharu in Malayalam, Oorugai in Tamil. Each state and region has pickles with wide range of taste and texture. In some families Indian families have some unique pickle recipes that are handed-down through the generations. Generally Mangoes, Gooseberries and Lemon are commonly pickled in Indian cuisine. This easy to make pickle powder suits for all these three pickles. You could make Mango and Gooseberry together in one pickle also using this pickle powder.

     Super easy to make and its really a finger licking recipe. This pickle powder is always better than the store bought Pickle powders. You can also reduce a teaspoon to tablespoon of chilli powder and reduce the spiciness of this pickle to suits your taste. Add half a cup of oil and garlic pods around 10-15 for the below said quantity of pickle powder. Click here to refer how to make this pickle.

INGREDIENTS:
Mustard seeds- 1/4 cup
Fenugreek/Methi seeds/Venthayam/Uluva-1 tablespoons
Turmeric powder- 1 teaspoon
Red chilli powder- 1/2 cup (for less heat reduce a tablespoon of chili powder or use Kashmiri chilli powder)
Salt- 1/2 cup
Asafetida/ Hing powder- 1/4 teaspoon (optional)

PROCEDURE:

• Dry roast the fenugreek seeds till light brown colour appears and remove from pan. Do not roast till dark brown as it gives the pickle a bitter taste;Set aside.
• Add mustard seeds separately in the same pan and roast for a minute (just to get the heat. You can check by touching the seeds) till the shine of mustard leaves and gets a dull black colour. Dont allow to pop up.

• In a blender add both(Fenugreek and Mustard seeds) together and make as a fine powder.

• In the same jar add turmeric powder and red chilli powder  and salt; give it a pulse to just combine uniformly to get the 'Pickle Powder'.

• If you are not using this powder immediately pulse everything except the salt. Add the salt with this powder at the time of preparation.
• Note:This quantity will be enough to make big 6 mangoes/ 30 big sized Gooseberry/ 25 lemon

Checkout how to make Avakai (Raw Mango) Pickle using this Pickle Powder.

Read More »

Vettu Cake/ Kerala Tea Stall Fried Cake

This cake has been our family favourite from when i was kid. As my both parents were working when we return from school we get some snacks from tea shops daily evening as a snack. Other than the savoury items like Parippu Vada, Ulunthu Vada we love this Sweet Vettu cake, we call this cake as Cabbage. Because in some teashops they make round in shape and it resembles cabbage.

Its really a yummy cake can be made without oven or even without much effort. Perfect snack for the evening teatime. Can be made in minutes for the guests at home. I feel this cake can be eaten without any guilt as it has no preservatives. My kids also love this cake so i have planned to make this cake for his snack box too.You can make this cake egg less version by adding two tablespoon of curd or add a small banana mashed well in the place of egg as a substitute. If you are making say 2 cups double all the ingredients and follow the same recipe.

INGREDIENTS:

Egg-1
All purpose Flour/ Maida- 1 cup
Baking Soda- 1/4 teaspoons
Turmeric powder- 1/4 teaspoon
Sugar, powdered- 1/2 cup
Cardamom- 3 pods
Oil- for frying

PROCEDURE:

• Powder the sugar with the seeds of the cardamom in a blender  as a powder.
• Mix Baking soda and turmeric powder with all purpose flour.

• Beat well an egg in a bowl with spoon.
• Add the powdered sugar with cardamom and mix well till combined.
• then add the all purpose flour an mix well and form a smooth pliable dough.
• If the dough sticks to your hand add a teaspoon or two of all purpose flour till you get a non sticky dough. Keep aside for 5-10 minutes.

• Shape the dough into two small rectangular logs.
• Slice then into 1 1/2 inch slices.
• Give two deep cuts at the middle of the dough on each sides. Likewise do for all pieces.
• You can make small balls also and cut the top to get round shaped cakes.

• Heat the oil and deep fry the dough till golden colour appears and the outside of the cake gets hard.
• Note: Do not fry the cake on high flame the inside of the cake will not get cooked.
• Cook the cake on low flame, first the cake becomes soft then it becomes hard on outside and become golden colour.

Read More »