Wednesday, 27 May 2015

Chakka kuru Koottu

This is another famous side dish again for rice made with the chakka kurus (jackfruit seeds).
It seems in earlier days there were only 2 ways of using this chakka kuru. One was that these chakka kurus were dried completely and then powdered and stored and used in drinks or along with kanji in the rainy season.

The other way was to directly roast it in flame and eat it similar to cashewnuts. I haven't tasted both ways yet. I made this koottu in the normal way added a lot of vegetables along with chakka kurus. I served it with rice but I personally had it with chapathis and loved it. IT was a delicious accompaniment for chapathis since I made it little semi-solid.


Chakka kurus (jackfruit seeds) - 1/2 cup
Other vegetables - 1 cup *
Coconut (grated) - 1/2 cup
Jeera seeds - 1 tsp
Red chillies - 2 nos
Pepper powder - 1/2 tsp

To Temper:

Oil - 1 tsp
mustard - 1/2 tsp
Curry leaves - few

Other vegetables - carrot, peas, cucumber (vellari)


  • Pressure cook the vegetables along with salt and turmeric powder. Add very little water since other than chakka kuru - the other vegetables would ooze out water.
  • Grind the coconut, jeera and red chillies with little water.
  • Once the pressure is released, open the cooker and add the ground paste. Mix well and check for salt.
  • Boil the mixture. I did not add more water since I made this as a side dish for rice. If required more water can be added to dilute it into a gravy.
  • Temper with the ingredients given under "To Temper".

Koottu is ready!!! I Served it with rice, rasam and appalam.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#52

Chakka kuru manga curry

Yesterday when I posted chakka kuru upperi, most of them commented saying they are used to chakka kuru curry. Yes of course this is a very famous curry in the summer season since chakka (jackfruit) and manga (raw mangoes) are available in plenty!!!

I added drumsticks to the curry to make the curry more interesting. This is a very fabulous curry - just serve it with rice and a thoran of your choice. We also love to have this curry with dosa since it has a nice tangy flavor.


Chakka Kuru (jackfruit seeds) - 1 cup
Drumsticks - 2 nos
Ram mango - 1/2 
Coconut (grated) - 1/2 cup
Garlic - 4 pods
Green chillies - 2 nos
Turmeric powder - 1/2 tsp
Salt - to taste

To temper:

Oil - 1 tsp
mustard - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Curry leaves - few


  • Chop the drumsticks, chakka kuru and raw mango.
  • Pressure cook the chakka kuru and raw mango together with salt and turmeric powder for one whistle (add 1 cup water). You can alternatively cook it in stove top also in a closed container with enough water.
  • Microwave the drumstick pieces for about 4 minutes so that they are 75% cooked. I find that when drumsticks are pressure cooked, they become very mushy and break. So I microwave them so that they don't lose the shape.
  • Meanwhile grind the grated coconut, garlic pods and green chillies into a fine paste by adding little water.

  • Once the pressure is released, open the pressure cooker, add the ground paste, cooked drumstick pieces and 1/2 cup water and mix well. Check for salt and boil the gravy. When the gravy starts bubbling up from the sides switch off the stove.
  • The gravy will thicken after some time so make it a little diluted.
  • In a kadai pour oil, add mustard seeds. Once mustard splutters add the fenugreek seeds and curry leaves. Pour this on the gravy and mix well.

Chakka kuru manga curry is ready!!! Enjoy with rice and a thoran of your choice. Pappadam will be a good accompaniment.


You can avoid the garlic in this curry.
This curry can also be made without raw mango. In that case for sourness add sour curd with the coconut and grind.

Monday, 25 May 2015

Chakka Kuru Upperi

This week for BM I have selected "Seasonal produce on spotlight" and the sesonal veggie that I have selected is Jackfruit. Surprised!!! how can a fruit be a veggie? Well in kerala the raw form of Jackfruit is largely used as a vegetable. But for this week's BM I will not be sharing recipes of raw jackfruit rather I will be sharing recipes of jackfruit seeds. Isn't that interesting?

Jackfruit seeds has a lot of medicinal properties which is probably unknown to many people. It is high in protein, has some anti-cancer nutrients, it has lot of vitamin-A so good for eyes. It seems powdered jackfruit seeds can help get instant relief from indigestion. Offlate I also heard that powdered jackfruit seeds are promoted to lower diabetes.

In general, the seeds are gathered from the ripe fruit during summer, sun-dried and stored for use in rainy season in many parts of South-Indian states. The jackfruit seeds can be used from raw jackfruit as well as ripe jackfruit. When the seeds is removed it will look very shiny. Keep it in sun for a day and you will see a thick white coating. Remove this coating just before you cook the jackfruit seeds. Or else store it in a dry place. The jackfruit seeds attracts fungus - so remember to store it in a dry place.


Jackfruit seeds - 1 cup
Coconut - 2 tbsp (grated)
Oil - 1 tbsp
mustard - 1/2 tsp
Green chillies - 2 nos
Jeera - 1/2 tsp
Curry leaves - few
Salt - to taste
Turmeric powder - 1/2 tsp


Remove the skin of Jackfruit seeds. Cut them lengthwise.
In a pressure cooker Add the jackfruit seeds, one cup water, salt and turmeric powder and cook for one whistle.

Note: Jackfruit seeds don't ooze out water unlike other vegetables. They consume water while cooking.

Grind coarsely coconut, jeera, green chillies.
In a kadai, add oil and mustard seeds. Once mustard splutters, add the curry leaves and the ground coconut. Fry for a minute.
Add the cooked jackfruit seeds, and mix well. Ceck for salt and cook for 2 minutes over medium flame.

Chakka kuru upperi is ready!!! Serve with rice and sambar or any other gravy.

Friday, 15 May 2015

Sev Khamani | Indian Cooking Challenge

This is my first recipe for the Indian Cooking Challenge. This time we have a authentic gujarathi recipe. And this is also the first time that I am making an authentic gujarathi recipe.

We enjoy gujarathi sweet recipes but are not a fan of savoury recipes that contain a lot of besan. Somehow eating a lot of besan based dishes gives us stomach problems - probably because we are not used to it.

We liked this recipe though. The end result was very colorful, yellow, red and greens - lovely color combination. H said seems like Gujarathi upma :-) Yes the texture definitely looks like upma.

The recipe is given in Indian Cooking Challenge blog but I also had a look at the recipes for this available in internet. Actually this Khamani sev is most of the times made with left-over dhokla. Or channa-dal is soaked and made into a batter. There were few recipes with besan But I followed the recipe made out of besan.


For Khamani:

Besan - 1 1/2 cups
Sooji (Rava) - 1/4 cup
Salt - 1/2 tsp
Sugar - 1 1/2 tsp
Lemon juice - 2 tbsp
Ginger - 1" piece
Green chillies - 2 nos
Oil - 2 tbsp
Water - 2 cups
Eno fruit salt - 2 tsp

To Temper:

Oil - 1 tbsp
Mustard - 1/2 tsp
Jeera - 1/4 tsp
Asafoetida - 1/4 tsp
Garlic - 5 pods (finely chopped)
turmeric powder - 1/2 tsp
Nylon Sev - 1/2 cup
Pomegranate pearls - 1/2 cup
Grated coconut - 3 tbsp
Coriander leaves (chopped finely) - 3 tbsp
Lemon juice - 1 tbsp


Make a fine paste of ginger and the green chillies.
Mix the besan, sooji, salt, sugar, ginger-green chilly paste, lemon juice and oil. Make a batter similar to that of bhajji batter with the water.
Place a steamer on gas with enough water.
Grease a thali or a small bowl. I used a bowl.
Add the ENO fruit salt to the batter and mix very well. You should see some bubbles
Pour the batter in the Thaali / bowl, and place it in the steamer.
Close the lid and let it steam for 10-15 minutes.
Check with a knife if done, the knife should come out clean.
Once it is cooled, crumble the kamans.

In a kadai pour oil. Add the mustard seeds.
Once the mustard splutters add Jeera, asafoetida, chopped garlic. Fry well until the garlic turns sligtly brown.
Add the turmeric powder and simmer the gas.
Add the crumbled khamans and mix well. Switch off gas.
Transfer into a bowl or serving plate.
Garnish in layers with - coriander leaves, pomegranate pearls, nylon sev, grated coconut.
Drizzle lemon juice on top and serve.

Tuesday, 5 May 2015

Poori Masala

Poori is our all time favorite and we enjoy it with only aloo masala. This combination is famously called poori masala or in tamil - poori kizhangu

Now poori can be easily made for breakfast on a weekday but we like to take it hot - straight from the pan. So mostly i plan poori for weekends, since we generally pack our breakfast. And weekend breakfasts are kind of brunch. We generally get up late and I plan for a heavy lunch with 4-5 items. So breakfast would be just milk and cereals and so on. So I plan an early dinner with poori masala,

I know most of us know how to make poori. But I think this post could help a bit beginners who struggle to  puff the puri/ poori. The recipe for masala is already posted.

Recipe cuisine: Indian
Prep time: 5 minutes
Standing time: 30 minutes
Cooking time: 10 minutes
Makes: 8 pooris


Wheat flour - 1 cup
Water - 1/4 cup + as needed
Salt - As needed


Take flour and salt in a bowl and mix well.
Warm the 1/4 cup water and add water little by little while you mix the flour to resemble a crumbly mix. Then carefully sprinkle 1 or 2 tblsp water to gather to a dough.
Keep aside covered for 15-30 minutes and then again knead to make it smooth with out any cracks.

Divide into equal sized balls (8). Roll out into circles. Not too thick, not too thin.
Heat oil in kadai, until fume just starts to come. Then keep it in medium flame and drop the rolled poori in the oil carefully. Oil should be enough to immerse the poori.  Gently press the poori with the laddle when it tries to float on the top. This will make it puff well. Turn over and cook for another 30 sec or until golden spots appear on the poori.


  • Adding little sugar helps in turning the poori to a nice golden colour. Also enhances the taste. But I don't follow this.
  • I have heard from my Mother that adding a tbsp pf rava/ semolina/ sooji gives crispier poori.
  • Keep oil in kadai enough. It is important in puffing poori.
  • Keep oil always hot. Then only poori will puff. So manage your oil temperature accordingly high/low/medium
  • Adding a tsp of ghee while making dough also gives a nice flavor.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#52

Monday, 4 May 2015

Naan without yeast | Indian flat bread

The mega marathon just got over in the Blogging Marathon and we are back to our routine blogging. So in BM #52 the first theme I have chosen is weekend special dinner.

Yes weekend dinners are special. Being a working woman, weekend I get ample time to plan and cook food. So I try to do something different and most of the times the menu turns out to be on the heavier side. Also, most of the blogging marathon dishes are planned in weekend.

One weekend I tried this Naan. The point with Naan is that the dough needs to rest for a minimum of 3 hours - so can't plan it in a weekday.


Maida/All pupose flour - 2 cups
Fresh thick curds - 1/2 cup
Milk,warm - 1/2 cup
Sugar - 1/2 tsp
Salt - 1 tsp
Baking powder - 3/4 tsp
Cooking soda - 3/4 tsp
Melted Ghee/Butter - 4 tsps


Sieve maida with baking powder and cooking soda for 3 times.( to ensure even mixing) take the seived flour in a bowl and make a dent in the centre. Pour milk,curd,salt,sugar in that dent.

Mix well after a minute,gather the flour with your finger tips and dont knead hard.Keep aside covered for 2-3 hours. (U can keep upto 7-8 hours)Knead the dough softly at the time of making and make even sized balls.The size should be larger than our chapatti making ball.

Dust the rolling platform generously with maida and roll it and pull one edge to make a tear shape Apply water on top of naan and turn over it to the hot tawa so that the water applied part sticks to the pan

Cook covered in medium flame and after a minute if u open,u could see it has puffed up.Now turn the pan upside down and cook the otherside on direct flame till the other side becomes light golden in colour. If u r not comfortable in this u can simply take and put the naan in direct flame as u do for roties ,otherwise also u can turn over it in tawa itself and cook. Its your choice.But cooking in direct flame sure gives a good finish to the naan. Apply butter/ghee over both sides and serve hot.! I served with tomato kurma.

Coriander Naan:

After rolling the naan - put some chopped coriander leaves and little till seeds. Press it with your hand slightly and sprinkle little water and cook it on the tawa. While putting it on flame put the other side of the naan which doesn't have the coriander leaves on flame.
It is coming very very soft and please do try it and tell me how it came!!!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#52

Sunday, 3 May 2015

Fire up your oven - recap

I had a wonderful month of blogging and learnt lots in terms of baking.  Since this was my first attempt at participating in a mega marathon, I did not pick up any sub themes. Just picked up few recipes and tried it. I decided to participate in this marathon only in the month of march and by april end I was able to complete the 26 dishes needed!!! Its rightly said - "Where there is a will, there is a way"

Here's the recap