EGGLESS PISTACHIO SPINACH CAKE

EGGLESS SPINACH PISTACHIO CAKE

This pistachio cake is amazing in every way. A healthy and tasty cake with pistachios and spinach. With its subtle green color , it also looks absolutely beautiful, try it out and drop in your feed back.

    INGREDIENTS

1 1/2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup unsalted pistachios, shelled

1 cup spinach leaves, chopped

1/4 cup melted butter

1 teaspoon vanilla extract
1/2 cup  sugar

3/4 cup  milk

1/2 cup  milk mixed with 1 tablespoon apple cider vinegar

1 teaspoon rose water

Few  pistachios for the decoration

METHOD

Preheat oven to 350°F and then grease a cake tin with butter.

Combine dry ingredients in a medium-sized bowl and sift together and keep aside.

 Mix apple cider vinegar in milk and whisk until curdled.

Grind the pistachios into powder.

Wash the spinach leaves and make it smooth paste.

Add the melted butter, pistachio essence, vanilla extract, rose water, and blend for ten seconds.

Then add the spinach paste , sugar, and  ¾ cup milk  and mix well..

Mix the curdled milk with the spinach mixture and mix well

Add the sieved dry ingredients and pistachio powder to the spinach mixture.

Gently fold them together.

Pour the spinach batter evenly into the pan and bake for 25-30 minutes or until a tooth pick comes out clean.

 Remove from the pan after a few minutes and let cool on a wire rack.

Decorate the top of the cake with pistachios. Slice and serve.

 

JACKFRUIT JAMOONS

Sweets don’t need any  special occasions to eat. So thought of preparing a yummy sweet jamoons with our seasonal beauty queen jackfruit

  Traditionally, Gulab Jamun are prepared by Indians after cooking milk for a long time, low and slow until it thickens into a thick and creamy mass called mawa in hindi. Modern day's, quick version of mawa, is Milk Powder. For a change I have tried gulabjamoons with our seasonal beauty queen jack fruit jam / chakka varatti with combination of coconut milk . .It turns out well with the heavenly taste combo  of coconut milk and jackfruit jam / chakka varatti.

FOR RECIPE OF CHAKKA VARATTI / JACKFRUIT JAM CLICK THE BELOW LINK

http://hottavasandovens.blogspot.com/2016/04/chakka-varattiyathu-jack-fruit-preserve.html

 Don’t miss this season of jackfruit to prepare this yummy jackfruit jamoons dessert.

INGREDIENTS

Jack fruit jam (chakka varati)          -  100 grams

Milk powder                                       -  ½ cup

Maida                                                   - ½ cup

Coconut milk                                      - ¼ cup to ½ cup

Ghee                                                     - 2 tbsps

Cardamom powder                           - ¼ tsp

Chopped jackfruit pieces                - for garnishing

Baking  soda                                      - a pinch

Oil or ghee                                          - for deep frying the jamoons

                           

INGREDIENTS FOR SUGAR SYRUP

Sugar                          - ½ cup

Water                          - 1 ½ cups

Rose essence             - ½ tsp

Lime juice                  - 1 tbsp

METHOD FOR MAKING SUGAR SYRUP

In a wide bowl mix  one and half cups of water with  ½ cups of sugar and allow to boil in a medium flame.

The consistency of the sugar syrup should be little sticky, It will  take around 8 to 10 minutes to get this consistency.

When the sugar syrup reached the desired consisitency add half a tea spoon of rose essence mix well and remove from flame also add lemon juice to stop crystallization process.cover and keep aside.

METHOD FOR MAKING COCONUT MILK POWDER GULAB JAMUN 

In a large mixing bowl mix maida, milk powder,  chakka varatti / jackfruit jam  cardamom powder, baking soda, add ghee and crumble well.

Slowly add coconut milk  little by little and knead well.

knead to a smooth, little sticky  and soft dough.

Make small balls greasing ghee to hands, there should be no cracks on balls. (else there are chances for gulab jamun to break while frying.)

Heat the ghee or oil  on low flame and when the ghee is moderately hot, fry the  jack fruit jamuns.

Fry the balls on low flame stirring in between till it turns golden brown colour.

Drop the hot jamuns into hot sugar syrup and cover the lid and rest for 2 hours.

Finally, the jack fruit  jamuns have doubled in size.

Jackfruit  jamoons are ready to serve.
Garnish it with  chopped jackfruit pieces.

Enjoy this unique jackfruit jamoons.

NOTES

Adjust the quantity of coconut milk according to you consistency of the dough.

JACKFRUIT BASUNDHI

The rich and intense flavour of boiled milk tinged with enchanting spiciness of cardamom, is uniquely coupled with fresh jackfruit  in this innovative jackfruit Basundi. 

The flavour of jackfruit is quite dominant in this dessert, as the fruit is blended coarsely  rather than chopped. The creamy texture of the jackfruit Basundi is, needless to say, absolutely rich and irresistible. 

Altogether, the fruity notes and the creamy texture combine to make this an awesome dessert, which is ideal for festive season.

INGREDIENTS

Milk                                                             - 1 to 1 ½ ;litres 

Sugar                                                               - ½ cup

Coarsely blended Jackfruit puree     - 1cup

Cardamom Powder                                        - 1/2 tsp 

METHOD

Combine the milk and sugar in a deep non-stick pan.

Once the milk starts boiling add the blended jackfruit puree cook the milk in medium flame till it thickens..

Mix well and cook on a medium flame for 25 minutes, while stirring occasionally and scrapping the sides of the pan.

Add cardamom powder and cook for another 2-3 minutes.

Remove the pan from heat and allow  the jackfruit basundhi to cool.

.Garnish it with finely chopped jackfruit and serve chilled.

JACKFRUIT RIND / CHAKKA MADAL CANE JUICE PRADHAMAN

The jack fruit is very commonly seen in the south west coastal states of India. Varieties of raw and ripened jack fruit dishes are around in Kerala and are part of common man’s diet. Almost all part of the jack fruit is edible in cooked form. Ihave prepared pradhaman with jack fruit rind or outer surface layer . this is called chakka madal in Malayalam. Chakka means jack fruit and madal means part between the outer throny skin and jackfruit bulbs.

 It is little bit tedious job to  clean the madal. But still this dessert/pradhaman made out of chakka madal or jack fruit rind with the combination of sugarcane juice tastes heavenly.

Here goes the  recipe of sweet dessert/ pradhaman  with chakka madal / jack fruit surface layer or rind.

INGREDIENTS

Jack fruit surface layer/ jack fruit rind / chakka madal                -1 cup

Ripened jack fruit bulbs                                                                      - 200grams

Jiggery                                                                                                    - 200 grams

Sugarcane juice                                                                                    - 1 cup

First extract of           Coconut milk                                                  - 1/2 cup

Second extract of coconut milk                                                        - ¼ cup

Third extract of coconut milk                                                           - ¼ cup

Dry ginger powder                                                                              - ¼ tsp

Cardamom powder                                                                             - ¼ tsp

Ghee                                                                                                      - 2 tbsps

INGREDIENTS FOR GARNISHING

Cashews                                                                                 - 10 nos

Finely chopped jack fruit rind                                           - 2 tbsps

METHOD

Take a piece of jack fruit apply oil in your hands and in your knife before you start  to cut your jack fruit.

Remove the jack fruit bulbs and thorny part of the surface layer and keep aside.

Chop the rind / outer surface/ chakk amadal into fine pieces and keep aside.

In a pan add the third extract of coconut milk and add the finely chopped jack fruit rind/ chakka madal and cook in a medium flame till it becomes soft.

Mean while melt the jiggery in ¼ cup of sugar cane juice and strain the jiggery syrup once it is fully melted.

Blend the jack fruit bulbs in a blender and keep aside.

Add the boiled jack fruit rind/chakka madal and the blended jack fruit bulbs to the strained jiggery cane juice syrup mix well

Add the second extract of coconut milk and remaining sugarcane juice to the above mixture and cook in medium flame for 5 to 10 minutes.

Meanwhile heat another pan and add 2 tbsps of ghee and fry the cashews and jack fruit rind/chakka madal till golden brown colour, and keep aside.

Finally add the first extract mix well and cook for 2 minutes and switch oof the flame.

Transfer it to a  serving bowl and garnish it with fried cashews and fried jack fruit rind/chakka madal.

Yummy uand unique Chakka madal/ jack fruit rind pradhaman is ready to serve.

Enjoy this vishu with this unique chakka madal/jack fruit pradhaman.

IDI CHAKKA PAAL PAYASAM / TENDER RAW JACKFRUIT PAAL PAYASAM

We use tender jackfruit / idi chakka for dry curries, puzhukku etc. Here with this seasonal vegetable I have prepared a yummy paal payasamas vishu special.  Celebrate this vishu with this unique idi chakka payasam.

INGREDIENTS

Tender jackfruit chopped/ idichekkai          - 200 grams

Sugar                                                                   - 1 cup

Milk                                                                     - 4 cups

Cardamom powder                                          - ¼ tsp

Fried cashews                                                  - 10 nos

METHOD

Chop the tender jackfruit/ idichekkai and wash well.

Pressure cook without adding water for 3 whistles.

Drain the excess water if any and blend just for a second in ablender, don’t mash it.and keep aside.

In a a pan boil the milk.

When the milk starts boiling add the blended tender jack fruit/ idichekkai and sugar to the boiling milk.

Cook payasam in medium flame till you get the desired consisitency.

Remove from flame and add cardamom powder

Garnish it with fried cashews.

Tender jack fruit / idi chekkai paal payasam is ready to serve.

NOTE

The jack fruit should be really tender. Otherwise the paayasam won’t taste good.

JACKFRUIT CHOCOLATE KINNATHAPPAM / STEAMED PLATE CAKE

Kinnathappam / steamed plate cake is a traditional steamed sweet cake widely prepared in North Malabar. Kerala. Basic ingredients in this dish  are rice flour, sugar or jiggery coconut milk. I have prepared this kinnathappam / steamed rice cake with a slight variation with Jack fruit and cocoa powder. I have developed this recipe specially for kids and for chocolate lovers . even those who don’t like jack fruit like this yummy chocolaty jack fruit chocolate kinnathappam / steamed plate cake.

Here goes the recipe.

 INGREDIENTS

Rice flour                                            - 1 cup

Coco powder                                      - ¼ cup

Sugar                                                    - ¼ cup

Jack fruit puree                                   - 1 cup

First extract of Coconut milk            - 1 cup

Cardamom powder                              - ¼ tsp

Ghee                                                        - 1 tsp

METHOD

Blend the jack fruits in a blender and keep aside.

Mix coco powder, sugar, coconut milk and rice flour well without any lumps.

Add the jackfruit puree to the above rice flour chocolate mixture.

The batter should be in dosa batter consisitency.

So if needed add some milk if the above batter is thick.

Grease a cooking plate and pour the batter in to the greased plate.

Steam cook for about 15 to 20 minutes or until done. To check the  doneness, insert a tooth pick and if it comes out clean your jack fruit chocolate kinnathappam is ready.

Switch off the flame .

Allow it to cool down and cut them into shapes as you desire.

Yummy chocolaty, jack fruit chocolate koinnathappam, is ready to serve.

Garnish it with chopped jack fruit and enjoy.

CARAMELISED JACKFRUIT SEED CANDIES

Another jack fruit seed dish for you all . This time a really unique crunchy bite with this jack fruit seed.. any guesses……..

We used to eat caramelized sugar in various forms like crunchy  candied or caramelized peanuts, caramel with ice cream etc…. and that too is much popular in many countries.

Here I have made caramelized jack fruit seeds candies with the mild touch of cinnamon and vanilla. Really crunchy and yummy till the last bite.

. The only secret to success of this recipe  is to be patient and work over a low heat to avoid burning the sugar as it caramelizes.

INGREDIENTS

Jack fruit seeds                     - 2cups

Sugar                                      - 1cup

Water                                      - 1/3 cup

Cinnamon powder                 - 2 pinches

Vanilla essence                      - 1 ½ tsp

METHOD

Clean and peel the jackfruit seeds.

Slice all the the jack fruit seeds  into vertically half.

Deep fry the sliced jack fruit seeds in hot oil and keep aside to drain.Meanwhile in a pan Combine the sugar and water. Cook over medium heat, stirring constantly, until the mixture thickens into a syrup.

 Add the fried jackfruit seeds  and continue stirring for about 10 minutes, or until the liquids evaporate and a sandy-textured sugar mixture coats the jackfruit seeds.Lower the heat and continue stirring as the excess sugar in the pan begins to melt.Once the syrup begins to form, it will turn from clear to golden to amber. Stir constantly,in a medium flame  and be careful that the jackfruit seeds should not get  burn or darken the syrup too much.When the syrup is a medium amber color and the sugary coating on the peanuts has glazed, add the cinnamon powder and vanilla essence Spread the caramelized jack fruit seeds into a plate and allow it  to cool.Yummy crunchy caramelized jackfruit seed candies are ready to eat.

JACKFRUIT SEED CHIPS

We prepare chips from raw jack fruit. Here I have prepared chips with jack fruit seeds.

Always we used to prepare some dishes like dry curries with jack fruit seeds. For a change I prepared chips from jackfruit seeds.  The seeds should be from raw jackfruit and not from much ripened fruit. And this  will be like potato finger chips, little chewy and soft. You can fry it crispy, but it will become little harder to eat.

Here I am sharing the simple but tasty recipe with you all as a vishu special.

Enjoy this vishu with this tasty, crispy and unique chips prepared from jack fruit seeds.

INGREDIENTS

Washed and peeled jackfruit seeds                         - 2 cups

Cooking oil                                                             - for deep frying

Salt                                                                          - to taste

Chilli powder                                                         - 1 tsp or more according to your spiciness

Curry leaves                                                            - handful

METHOD

Clean and peel the jack fruit seeds and allow it todry under shade.

Cut the seeds in thin slices and keep aside.

 Heat oil in a pan and fry the thinly sliced jackfruit seeds in a medium flame till golden colour.

Drain it in a colander and sprinkle salt and chilli powder .

Fry some curry leaves and red chillies for garnishing and keep aside.

Store it in a airtight container.

Crispy tasty jack fruit seed chips are ready to eat .

Enjoy this crispy snack with your evening tea.