Spicy Grilled Breadfruit

Breadfruit marinated in curds, spices & grilled is a gr8 idea instead of frying. I used to deep fry once I got the skill of grilling the breadfruit i often do it whenever the breadfruit is available it's healthier....Try this simple method instead of frying.. Crispy & more like a chips to have as a snack with tomato sauce & a hot cup of tea 😋

Serves : 3
Ingredients :

• 300 gm breadfruit peeled & sliced .
• 1/4 cup thick curd.
• 1 tsp spicy red chilli powder.
• 1 tsp kashmiri chilli powder .
• 1/2 tsp jeera/ cumin powder.
• 1/4 tsp turmeric powder.
• 1/4 tsp ginger powder.
• A dash of hing / asfeotidia powder.
• 1/2 tsp salt.
• Few finely chopped curry leaves.

Method:

• Peel, then measure it 300 gm of breadfruit wash  & slice them 1/4''thick.

• Mix all the ingredients & keep aside for 1/2an hr...

• Heat the griller on high  heat, Lay the slices on a grill tray & grill them on both sides till done & brown in between you can brush  oil on both sides. 

• When it's cooked &  brown on both sides remove & serve hot with tomato sauce 😋

Oven Cooked Chicken Sukka (Slow cooking) With Neer Dosa

Delicious oven cooked chicken sukka is full of flavor using   Kundapuri chicken masala powder ,grated coconut & thick coconut milk slowly cooked in oven ..😋

Try this baked version it's fantastic...Have it with steamed rice or neer dosa..

Serves:3
Ingredients:

• 500 gm chicken cut in medium pieces.
• 3 tbsp Kundapuri chicken masala powder .
• 150 gm + 60 gm onions minced finely.
• 1/2 cup / 60 gm grated coconut ground coarsely.
• 1/4 cup thick coconut milk.
• 1&1/2 tbsp +1 tbsp coconut oil or ghee.
• 2'' cinnamon.
• 4 cloves.
• Few curry leaves.
• 4 crushed garlic.
• 1 tsp salt.

Method :

• Wash the chicken drain the water completely & marinate in 3 tbsp  Kundapuri chicken masala powder for 1/2 an hr.
• Preheat the oven 210 C.

1. Heat a pan add 1&1/2 tbsp oil, garlic, cinnamon,cloves saute for a sec.
2. Add 150 gm minced onion & fry on high heat for 5-6 min till light brown..

1.  Add the marinated chicken..
2.  Brown the chicken pieces on both sides on  medium flame for 5 min..

1. Transfer the chicken to a baking dish  & add the coarsely ground coconut, coconut milk & salt...
2. Mix well & cover with a tight lid & place it in the preheated oven & let it cook for 30 min.

• Meanwhile in  another pan add 1 tbsp coconut oil add  1 minced onion & curry leaves & fry till  brown.

1. Remove the dish from the oven after 30 min (don't off the oven) u can see it's nearly dry ,add the fried onion mix cover with the lid & place it back in the oven for another 30 min..
2. Sprinkle with Curry leaves powder & serve with steamed rice or neer dosa.

 Neer dosa recipe : 

• Wash & soak 1 cup raw rice for 3 hrs drain the water & grind to a fine paste adding enough  water if you add more you won't able to grind the rice add salt to taste... 
•  Add the batter to another bowl & add more water so that the batter is thin watery consistency.
• Heat a nonstick dosa pan brush  all over the pan with oil the pan should be hot pour a ladle spoon of the batter & with the help of the handle swirl the pan so that the batter spreads evenly throughout the pan cover with a lid & cook on medium heat till done..Do not flip the dosa .. That's it serve hot with chicken sukka 😋

Mango Milk Pudding

When it's the mango season i try experimenting new recipes with the ripe mangoes till it comes perfect i keep doing it again & again, once it's a success & by the time i post it's end of the season...This time it's a pudding ,looks like a cake isn't it, no not a cake no need to bake nor steam ..I used  the  agar agar to set the pudding it's 100 % vegetarian 😊

 Easy to make creamy delicious yummy  mango milk pudding just melts into your mouth quick to make & rest the  refrigerator will set it  😋 😀
When i first saw the image in Google using mango slices to form a rose i loved it & found it easy to make it....Is it perfect ?

Ingredients :

• 200 UNIBIC cookies ( can use any other sweet biscuits of your choice)
• 100 gm soft butter.
• 15 gm agar agar.
• 350 ml milk.
• 1/4 tsp saffron.
• 250 gm amul fresh cream.
• 3/4 cup  + 1 tbsp sugar.
• 1& 1/2 cup ripe mango cut into small cubes.
• 3 mangoes to decorate
• 6 &1/2 inch mould or a spring form cake tin 

Method : Step 1- Let's make the base.

• Powder the biscuits in a food processor then  add melted butter & blend for 1 min till well combined..

• Cover the base of the mould with the aluminum foil...  Line the base of the mould with the biscuit mixture  & firmly press down till u get a level base & pace it in the  refrigerator to set...
• Cut the mangoes into small cubes 1 & 1/2 cup..

Step 2 :

• Cut the agar agar into strands & soak them in  a pan with 1/2 cup water...
• Meanwhile heat the milk with saffron on medium heat..

• Add the amul milk cream& allow it to simmer on slow flame keep stirring..
• Meanwhile heat the agar agar with the water on low flame till it's completely dissolved in water, add the sugar & mix well. Off the flame.

• Add a 2 tbsp of the heated milk saffron  to the agar agar mixture mix well & pour all back to the simmering milk saffron pan & stir well for 1-2 min till dissolved ( do not boil ) off the flame (Do not add the mango now the milk might curdle ) allow to cool slightly .

• Add the mango pieces to the milk saffron pan mix well...
• Take out the mould from the refrigerator & pour the mixture into the mould & keep it back in the refrigerator to set for 2 hrs or more...

• To make the mango rose : Cut the 3 mangoes into thin slices starting from the outer edge line with the mango slices slightly overlapping the rows when you reach the center  roll up the mango slices & place it in the center that's it... Now slowly remove the mould & place the pudding in a plate slowly & back to the refrigerator till your ready to serve...Enjoy 😋

Egg Vellayappam / Appam

Egg vellayappam is same as the Vellayappam/ Appam ....Just crack a egg on the center of the appam & cook that's it ...

Crispy paper thin edges soft fluffy center, the egg white cooked & golden yellow yolk half cooked with sweet coconut milk is delicious 😋

The runny  egg yolk looks tempting try it.... Yummy!!! 

All you need is vellayappam batter  for the Appam batter recipe  click here 👉 Vellayappam / Appam  & egg...

• Heat a appam chatti grease the pan & pour about 1 large ladle full of batter into the center of the pan quickly swirl the pan by holding the ears of the pan so that the batter thinly coats the side of the pan while the rest of the batter is in the center.. 

• Immediately crack an egg onto the center of the appam & cover with a lid & cook on medium flame till it's done ( The edges are brown & crispy & the center is done )..  

•  If you don't want the yolk runny increase the cooking time... Serve hot with sweet coconut milk...
• How to make sweet coconut milk : 1 cup fresh coconut, 1/2 cup milk blend well  for 2 -3 min strain the milk you get thick coconut milk, add sugar according to your taste & serve with Vellayappam/ Appam or Idiyappam Delicious 😋

Vellayappam / Appam with Tender Coconut Water

Vellayappam / Appam also known as lace hoppers is a common breakfast in south India & Srilanka, goes well with any curries but it's usually served with stews.I personally love to have with Onion Egg Roast or sweet coconut milk 

In my childhood days when we used to visit my relatives in Tellicherry ( Kerala) they never make Appams at home they prefer buying  the Appams from hotel where they make toddy appam ( Toddy is a local  drink made with palm or coconut flower known as kallu ) & they never used cooking soda or yeast & it was the best tasty appam 😋

Vellayappam is like a bowl shaped  crisp @ the edges & soft fluffy in the center..The flavor of these coconut water appam & is much better than the usual  Appams you get the toddy taste...

Appam  is made with raw rice soaked & ground with  water & grated coconut or ground with cooked rice ..

Here i share step by step appam made in two ways with grated coconut & without grated coconut both ground with tender coconut water,,
For the tender coconut water : Add 1 tbsp sugar to the tender coconut water shake well & keep it in fridge for 4-5 days, on the day of grinding the batter for appam take out the tender coconut water bottle from the fridge & keep out for at least 10 hrs to ferment.. 
 Serve appam with potato stew, Egg Stew or  Onion Egg Roast  which is very common in Kerala..

Serves : 7 Appams
Ingredients : With Coconut

• 1 cup Raw rice.
• 1/4 cup grated coconut.
• 1 cup or more fermented  tender coconut water.
• 1+1 tbsp sugar.
• Pinch of yeast.
• Water if required.
• 1 tsp salt.

Method:

• Clean the raw rice & soak for about 4-5 hrs.Grind the rice with grated coconut , tender coconut water to a fine paste to a fine paste..(if coconut water is not enough can add water)the batters should be in the consistency of a dosa batter now add sugar & yeast & blend it for another 5 mins.( Do not add salt)

• Pour the batter in a large enough container or vessel to rise keep the batter overnight to ferment ..(Tip..Add a small  piece of  banana leaf the batter will not be sour)

• Next day early in the morning add the salt mix well stir from the bottom of the container  cover & let it rise once more..Before making appams mix the batter lightly.. 

1. Heat the appachatti on the gas you can use nonstick pan or iron pans 👆 ( i prefer the iron pans as the texture of the appams comes excellent & sides turns crisp ...
2. Grease the pan & pour 1 &1/4 ladle of the batter in the appam chatty..
3. Swirl the chatty anti- clockwise by holding the ears of the chatty..Cover with a lid & cook on medium flame...
4. After a min open the lid check if it's done by pricking with a knife if it comes out clean then it's done..

The vellayappam is ready crisp at the edges & soft at the center..
Serve hot with Malabari Chicken Masala , Egg Stew , Onion Egg Roast or with  sweetened coconut milk

You can serve in different shapes for a change with the appam batter if you don't like to shape of the appam then just pour a 1& 1/2 ladle of the batter, do not swirl it just cover with the lid till done 👆   

Or

If You don't have a appachatti you can make it like a dosa ..Grease a dosa tava pour 1&1/2  ladle of the batter on the tava & don't spread it, cover the tava with a lid after 1 or 2 min open the lid the dosa is done do not flip,,Soft dosa is ready...

 Appam without coconut : 👇

 Use the same above ingredients for the appam instead of coconut use cooked rice flour paste...

To make cooked rice paste : In a pan add 1 cup water when it boils add the 1/4 cup  rice powder & keep stirring till it's dry & thick... Off the flame when cool add the cooked rice paste to the raw rice  & grind to a fine paste ( Do not add coconut )...add sugar & yeast & blend it for another 5 mins.( Do not add salt)...The appam batter is ready without coconut allow it to ferment...
Next day early in the morning add the salt mix well stir from the bottom of the container  cover & let it rise once more..before making appams mix the batter lightly...

• Heat the appachatti on the gas you can use nonstick pan or iron pans 👆 ( i prefer the iron pans as the texture of the appams comes excellent & sides turns crisp ...
• Grease the pan & pour 1 &1/4 ladle of the batter in the appam chatty..
• Swirl the chatty anti- clockwise by holding the ears of the chatty..Cover with a lid & cook on medium flame...
• After a min open the lid check if it's done by pricking with a knife if it comes out clean then it's done..

Vellayappam without coconut is ready...

Serve hot with  👉Malabari Chicken Masala , Egg Stew or Onion Egg Roast Enjoy!!!!

Spicy Roasted Squid

Spicy roasted squid (calamari )is one of the seafood delicacy Malabar dish. I used the Mangalorean curry powder Kundapuri Masala Powder  Marinated & fried in little  oil & mixed with onion & slow roasted till dry 
 Try it you will lap it up like you have been starving 😊😋

Prenote : As i mentioned in my recipe 👉 Squid Biryani  squid must be cooked either for a short time or for a long time anything in between turns into rubbery... 

Ingredients:

• 500 gm squid.
• 2 tbsp Kundapuri Masala Powder 
• 1 large onion cut in thin round slice.
• Few fresh curry leaves.
• 1 tsp minced garlic.
• 2 green chilies.
• 1/2 tsp grated ginger.
• 1+1 tbsp coconut oil.

Method :

• Clean → Check here  how to clean the Squid ,wash & cut into round slices.

• Marinate the squid in 2 tbsp Kundapuri Masala Powder ,1/2 tsp salt mix well & keep aside for 1/2 an hr...
• In a pan add 1 tbsp coconut oil or any other oil add the marinated squid & few curry leaves, 

•  Fry on high heat till dry remove from the pan & place it on a plate..

• In the same pan add 1 tbsp oil when hot add the green chilies,ginger, garlic saute for 2-3 min.
• Add the onions & fry till light brown..

• Add in the fried squid & keep stirring till the onions are cooked & mixed well with the squid..
• Add the rest of the curry leaves..

• Cook till the squid ,onion & the masala are mixed well & dry ...
• Serve hot as a side dish with steamed rice 😋

Squid Roast : Squid roast can be cooked the same way as the prawn roast for the recipe click here → Prawn Roast 

My sis had prepared the same way as the  Prawn Roast  & the dish came out so delicious she clicked & send me a pic 👇

• Use the same recipe as the Prawn Roast  cut the squid in round slices & instead of tomato puree you can add tamarind paste & you can even omit the onion 😋

Jackfruit Biryani

Summertime & the jackfruit season is here & you go to regional channels it's only about jackfruit dishes & it is  the hottest trend.. I've read several recipes of jackfruit biryani & i would just ignore it...I never imagined i would ever try a biryani out of jackfruit... Jack fruit thoran/ Stir fry was the only recipe i used to cook with raw jackfruit ..This year when my husband who loves eating jackfruit in any form brought a tender raw jackfruit,The blogger in me wanted to try something new with raw jackfruit ...I decided  to try jackfruit biryani & for the recipe i mixed & matched  my Mutton Biryani & Chicken Biryani recipes & came up with my own version & i never expected the jackfruit biryani would be awesome 😋 

It's the 3rd time I've been making this Jack fruit biryani when cooked has a meaty texture & those who never tried a jackfruit biryani don't miss it ...It's delicious 😋

Ingredients :

• 200 gm tender jackfruit.
• 1 cup / 200 gm basmati rice.
• 1/2 cup oil.
• 300 gm onions.
• 1/2 cup curd.
• 5 green chilies.
• 1/2 cup grated coconut.
• 1 tsp coriander powder.
• 2 tsp red chilli powder.
• 1 tsp garam masala powder.
• 1/2 tsp turmeric powder.
• 2 tsp ginger, garlic paste.
• 1 tsp salt.
• 1/2 cup of each chopped coriander & mint leaves.
• 1 cup water.
• 2 tbsp ghee.

Whole garam masala  : 1 '' cinnamon, 4 cloves, 3 cardamoms, 2 black cardamoms..

Method :

• Soak the rice for 15 min...Slice the onion & keep aside.

• Rub your hands & knife with oil & remove the skin of the jackfruit & cut into 2'' piece.
• Wash & soak them in turmeric water for 10 min..Drain & keep aside..
• Next soak the saffron in Luke warm water. & from 1/2 cup grated coconut add 1/2 cup water & extract 1/4 cup thick coconut milk add 1 tsp garam masala powder & mix it.Keep aside..

• Step 1: Let's make the jackfruit masala...

• In a non-stick pan add 1/2 cup oil when hot add thinly sliced onions & fry till golden brown,remove from oil & keep aside..Keep 1/4 of the fried onions for garnishing..

• In the same pan add the jackfruit pieces & fry them to a light brown color ..

• Transfer the fried jackfruit & the oil to a pressure cooker add 3/4 of the fried onions crush it with your hand,green chilies(slit), coriander powder, chili powder, garam masala powder,1/2 tsp turmeric powder,2 tsp ginger,garlic paste,1 tsp salt,few chopped coriander & mint leaves,

• 1/2 cup curd  & Mix well & let it stand for 15 mins..Then add 1 cup water & pressure cook for 3-4 whistles...Meanwhile when the jackfruit is cooking let's cook the rice..

Step 2 : Let's cook the rice...

• In a pot add 4 cups water with whole garam masala 1 tsp ghee when it starts boiling add the rice when 3/4 done drain the rice in colander & keep aside, By this time jackfruit must be cooked...

When the pressure is down open the lid...The gravy should be thick ... Keep aside..if there's more gravy reduce it...

Step 3 :Let's assemble the biryani...

• Take a oven proof dish & grease it with the ghee, Add half of the cooked jackfruit masala next layer add half if the rice sprinkle half of the  fried onions, chopped coriander & mint leaves,1 tbsp ghee & half of the coconut milk, Lightly fluff it with a fork..

• Next add rest of the cooked  jackfruit masala & top ii with rest of the rice sprinkle all the fried onions, coriander & mint leaves,coconut milk,& lastly add the saffron & 1 tbsp ghee fluff it lightly with the fork..
•  Close with a tight fitting lid & bake it on low temp for 45 min.or place it on a hot tava & cook on slow flame for 30- 45 min.
• Serve with Cucumber Raita & Pickle 😋