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.

TENDER JACKFRUIT BAY LEAF BONDA

The deep fried Tender Jackfruit Bay leaf bonda are made from a paste comprising of boiled tender jackfruit balls dipped in gram flour batter and deep fried in hot oil. the bay leaf powder enhances the taste of this bondas.  Enjoy these hot tender jackfruit bay leaf  bondas or fritters with chutney or sauce of choice.

INGREDIENTS

Boiled tender jackfruit                      - 200 grams

Ginger garlic paste                - 1 tbsp

Chilli powder                          - 1 tsp

Aam choor powder                - 1 tsp

Oil                                                       - to deep fry

Gram flour                                         - 1 cup

Rice flour                                            - ¼ cup

Water                                                  - enough to make the batter

Saunf powder                         - 1 tbsp

Bay leaf powder                                 - 1 tbsp

METHOD

Pressure cook  the tender jack fruit pieces adding turmeric powder.

Mash it adding required salt, chilli powder, aam choor powder and add ginger garlic paste.

Heat oil in a pan and add the mashed tender jackfruit and cook till moisture is absorbed.

Once done, remove from flame and keep aside to cool.

Once the tender jack fruit  filling is cool, take portions of the jackfruit  mixture and make small balls of it and keep aside.

Mix the rice flour and gram flour in a glass bowl. Add enough water, salt , bay leaf saunf powder and mix everything well, so that a thick yet pourable batter is prepared.

Meanwhile, heat oil in a large frying pan over medium flame.

Once the oil is  hot, dip the tender jackfruit  balls in the gram flour batter and carefully place into the hot oil.

Deep fry the bondas until golden brown.

Once done, remove and drain the excess oil.

Yummy, unique tender jackfruit bay leaf bondas are ready to serve.

Serve hot with chutney or sauce.  

FRESH BAY LEAF THINAI / FOXTAIL MILLET FRITTERS

Fresh Bay leaf sounds weird !!!!!!!!!! yeah it is, but its taste fills your taste buds with full of aroma . instead of usual use of dried bay leaf  I tried my hands with tender fresh bay leaves.

Prepared yummy fritters with this tender aromatic beauty.

There is no fresh herb that has a more dramatic taste sensation than using fresh bay versus dried bay..

Fresh bay is distinctively different than what you find with other herbs. If you have to use dried bay then in my opinion best to use some other dried herb in place of. 
Fresh bay is wonderful and imparts the richest, warmest flavors to your dishes.  Bay is a wonderful tree/bush that will repay you many times over with it's rich culinary uses. Dried bay is that of one purchasing a small jar of bay leaves in the shops  and the leaf is crinkly, breaks into pieces easily, and has zilch on aroma.  

Bay is so rich and the oil is not so volatile that the leaf will impart flavor throughout the cooking process and not be eliminated by the heat and vaporization during the cooking process, unlike basil. 

 With this fresh tender bay leaves I have prepared fritters with healthy foxtail millet / thinai flour.

Try out this unique Bay leaf fritters and put in your feed back.

INGREDIENTS

Thinai / foxtail millet flour                     - ½ cup

Besan                                                          - ½ cup

Rice flour                                                    - ¼ cup

Fresh tender bay leaves                           - 10 to 15 nos

Crushed saunf / perumjeeragam           - 1 tsp

Beaten curd                                               - ½ cup

Chilli powder                                            - 1 tsp or more according to your spice level

Turmeric powder                                      - 1/4 tsp

Ginger garlic green chillies paste        - 2 tbsps

Salt                                                              - to taste

Oil                                                               - for deep frying

METHOD

.
Wash the fresh tender bay leaves  and keep aside.

Take a bowl and mix  everything together except bay leaves  in the consistency of bajji batter.

Keep the batter closed for 30 minutes.
If the batter is too thick just sprinkle some water and mix well.
After 30 minutes heat oil in a pan and  dip the bay leaves in the thinai batter and drop   batter gently into the oil.

Put 3 or 4 batter dipped bay leaves in the oil, according to your size of your frying pan.
Fry the bay leaf fitters till golden and crisp.
Aromatic Bay leaf Thinai Fritters are ready to serve.
 Serve hot with any accompaniments of your wish and make your evening an Aromatic one with a cup of hot tea.

 .

PANEER POLLICHADHU

Kerala Meen Pollichathu / Fried Fish in Banana Leaf Wrap is traditionally known as Karimeen Pollichathu.

Being a vegetarian I wanted to try this in some vegetarian stuff. A spark came in my mind and here is the final product “Paneer pollichadhu”

This paneer pollichadhu is prepared with home made paneer wrapped in a  wilted Banana leaf, bedded on spicy masala, and then wrap the entire thing in a banana leaf and tie it with banana leaf string, twine, or insert a toothpick to hold it together cooked in iron tawa

The distinct and heavenly aroma  of plantain leaf , paneer with spicy masala tickle your taste buds  

Let’s go for the recipe.Try out this yummy recipe and enjoy paneer pollichadhu.

INGREDIENTS

 Home made Paneer      -1/2 kg
 Onion                                                  - 3 nos finely chopped
 Ginger garlic paste          - 2 tbsp
Tomatoes                                           -3 nos
 Turmeric powder                     - 1/2tsp
 Coriander powder         -1tbsp
 Chilly powder                                  -1-2tbsp

Garam masala powder                  - 1 tsp
  Coconut milk powder                  -4 tbsp

METHOD

Slice the paneer into 2/3 depending on the thickness of it.

Pour coconut oil into a hot pan.

Add  ginger garlic paste and sauté till the raw smell goes

Add , onion and fry till it turns golden  brown.

Add  chopped tomato and fry for few minutes.

. When cooked, add turmeric powder,chilly powder, coriander powder, and stir it well.

Add  coconut milk powder  into it. Add salt and stir well.

Allow it to cool and blend it into a smooth paste.

The spicy marinade is ready for our paneer.

Take the banana leaf  and softened it in medium flame, so that the plantain leaf will not get teared while we wrap the paneer.

Apply coconut oil on the softened leaf and spread some spicy masala on the leaf.

Keep the paneer block on the applied spicy masala  marinade and cover the paneer with some more spicy masala.

Wrap the plantain leaf and tie it with a strong twine and keep for 30 minutes.

After 30 minutes heat dosa tawa with a table spoon of coconut oil.

Add a tsp of cumin seeds and allow it to splutter.

And keep  the packets on the heated tawa and close the tawa and cook in a medium flame for few minutes.

Turn the  banana leaf wrap as the banana leaf colour changes.. 

Again close the tawa and cook for few minutes.

Remove from fire and Serve  hot..

ILANEER/TENDER COCONUT WATER NELLIKKAI / AMLA VADAI

Indian gooseberries known as amla in Hindi and nellikkai in tamil are exceptionally rich in vitamin C. It is a rich source of antioxidants which slows down  the ageing process and helps in improving the immunity. It has iron and other nutrients which increase the growth of hair. It helps in preventing hair fall. Now, it is gooseberry season so we should use this amlas/ nellikkai as much as possible .

Usually we prepare pachadi or pickle with this nellikkai/ amla, and not many of  us like nellikkai / amla. So I thought of using this healthy beauty in various favourite dishes. One of them is vadai prepared with nellikkai/amla with the combination of tender coconut water / ilaneer.

Needless to say about the health benefits of coconut water or tender coconut water, it has refreshing property with lot of nutrients and mineral contents.

Th combo of  coconut water and nellikkai / amla gives amazing taste to vadai.

Let’s go for the recipe. Do try this and put in your feed back.

  

INGREDIENTS

Kadalai paruppu                               - 1 cup

Ilaneer/ tender coconut water or coconut water  - 1 to 1 ½ cups

Salt                                                    - to taste

Chopped coriander  leaves             -  handfull

Chopped Amlas/gooseberries/ nellikkai                - 10 nos (medium sized)

Green chillies                                                     - 5 nos

Asafetida powder                                             - ¼ tsp

Cumin seeds                                                      - ½ tsp

 Oil                                                      - for deep  frying

METHOD

Soak the gram dhal in ilaneer / tender coconut water for one to two hours.

The gram dhal absorb all the tender coconut water with this one hour.

If there is excess ilaneer drain it and add while grinding if needed.
Grind soaked gram dhal  with other ingredients except salt.

The vadai batter should not be coarse and smooth, it should medium..

Transfer the batter to a bowl and add required salt and mix it well.

Heat oil in a pan and shape the batter  into round flat-sized vadais. 

Fry the ilaneer / tender coconut water nellikkai / amla  Vadai till it turns golden brown on bothsides.

Remove from fire and drain excess oil in a colander.

Serve hot with any accompaniments as you wish.

RAGADA KOORKA/CHINESE POTATO DONUTS

Ragda pattice is a popular breakfast dish from Marathi cuisine. Potato cutlets are topped with ragda (dried peas) and garnished with coriander chutney and tamarind chutney, finely chopped onion, coriander leaves and sev.

I have prepared in a different version of this ragada pattice. Instead of potatoes I have used koorka/Chinese potatoes being this is koorka/Chinese potatoes, and shaped as doughnuts.

For green chutney I ground celery and spring onions together.

Altogether a yummy fusion filling snack for you with the yummy taste of ragada, green beauties, celery and spring onion chutney,dates chutney, alu bhujia, finely chopped raw onions make your evening a fusion one.

Try this Ragada Koorka/Chinese Potatao  Donuts and put your feed back.

INGREDIENTS FOR KOORKA/CHINESEPOTATOES DOUGHNUTS

Cleaned and boiled koorkas/chinese potatoes       - 2 cups, boiled, peeled and mashed .Corn flour (corn starch)                                                   - 2 tbsps or more

Finely chopped coriander     leaves                                        - 2 tbsps

Aam choor powder                                                                    - 1 tbsp

Paav bhaji  masala powder                                                      - 1 tbsp

Red chilli powder                                                                      - 1 tsp 

Salt                                                                           -to taste

INGREDIENTS FOR RAGDA

Yellow  peas (dry)                                            – 1 cup 

Oil                                                                       – 3 teaspoons

Cumin seeds                                                      - 1 tsp

Green chillies Garlic Ginger paste               – 1 tbsp

Onion                                                              – ½ cup, chopped

 Turmeric powder                                         – ¼ teaspoon

Garam masala powder                                   - ½ tsp

Salt                                                                     - to taste

               OTHER INGREDIENTS

Celery spring onion  chutney           – 1 cup or as needed

Tamarind-date chutney                    – 1 cup or as needed

Aalu bhujia or plain sev                    - 1 cup

Onions(chopped finely )                  – 1 cup or as needed

                INGREDIENTS FOR DATE TAMARIND CHUTNEY

              Dates                            -  10-12

                               Tamarind                    -  small lemon size

           Cumin seeds               -  1 tsp

               Chilly powder              -  1 tsp

                     salt                                 -  to taste

                                               Black salt         - 1 pinch                                         

                          

                            METHOD FOR MAKING DATE CHUTNEY 

                                

                              Boil well  the above ingredients  together. Keep them at sim flame for 20 mins.

                              Grind and sieve them.

                 INGREDIENTS FOR CELERY SPRING ONION CHUTNEY

                   Celery leaves                    - ½ cup

        Spring onions                   - ½ cup

       Green chillies                   - 5 nos    

       Salt                                    - to taste

       Sugar                                - 1 pinch

       Oil                                    - 1 tsp

      METHOD FOR MAKING SPRING ONION CELERY CHUTNEY.

      Wash the celery leaves and spring onions well and drain it.

      Heat a pan adding a tsp of oil and saute the chopped green chillies, celery leaves and spring           onions for 3 minutes.

     Add a pinch of sugar while frying the greens.

     Remove from fire and add required salt and grind to a a smooth paste

  

     METHOD TO MAKE RAGADA

     Wash white dry peas and soak them in enough water for 8 hours or overnight.

     Pressure cook the soaked dry peas  adding 3 cups of water.

     Heat the oil in a pan on medium heat. Once hot addcumin seeds,let them pop.

     Add garlic green chillies ginger paste, fry till raw smell goes.

     Add  onion cook till onion becomes soft.

     Add cooked dry peas with all water.

     Add garam masala powder, turmeric powder, salt .

  Let it simmer for 10 minutes. Adjust water as per you liking ragda consistency.

     

     METHOD TO MAKE KOORKA DOUGHNUTS

          

   While ragda is simmering make patties. Take all ingredients of  koorka /chinese potat  

 donuts in  a bowl

      Mix well and make like a dough.

      Roll then into equal size cutlets or patties.

      Using a bowl, cut out the donuts. Make a small hole in the middle of the koorka / Chinese potato 

donut using a cap of smaller bottle. You can use cap of the sauce bottle.   if   (if you have donut cutter then you can use that.)

      Heat the tawa or skillet on medium heat. Once hot, drizzle some oil and shallow fry                          koorka / Chinese potato donuts few at a time.

     Once it brown and crispy on one side then flip it and let it cook on other side.     

    

      ASSEMBLE RAGDA KOORKA/CHINESE POTATO DONUTS

Pour some ragda on top. (Ragda should be hot.)

Take two or three koorka/Chinese potato donuts in a serving dish.
 Pour some celery spring onion chutney and tamarind-date chutney on it.
Sprinkle some fine sev, finely chopped coriander leaves,  and chopped onions. Serve                 immediately.

•        CHECK THE BELOW LINK FOR NORMAL RAGADA                                                                  PATTICEhttp://hottavasandovens.blogspot.in/search?q=ragada+patties