CHILLI CURD STEW

INGREDIENTS

Long chillies (bajji milagai)                   - 4 nos

Salt                                                              - to taste

INGREDIENTS FOR ROASTING AND  GRINDING

Freshly grated coconut                      - 1 cup

White til                                                - 1tbsp

Groundnuts                                          -50 grams

Cardamom                                           - 2 nos

Green chillies                                       - 6 nos

Yogurt                                                   - 2 to 3  cups thick

Garlic                                                     -  6 nos(optional)

INGREDIENTS FOR SEASONING

Butter                                      -1 tbsp

Cumin seeds                         - 1/2 tsp

Curry leaves                            - 1 sprig

METHOD

Wash  the  long green chillies and cut into round shape .

 Heat a pan add ground nuts and roast till raw smell goes and keep aside.

Roast white til in the same pan till it splutters.

Heat a tbsp of butter and add garlic and fry till brown.

Grind together grated coconut, cardamom seeds,green chillies, roasted groundnuts, roasted til, garlic with ½ cup of  curd to a smooth paste.

Heat a tbsp of butter  and add the chopped long chillies and fry till raw smell goes.

 Mix  ground  coconut til, groundnut paste to the fried chillies  and add remaining curd  together and  add required salt till the gravy  starts frothing. (don’t allow the curds to boil, otherwise it will split). Remove from flame.

Heat butter in a pan add  cumin seeds,  and curry leaves.

Add the seasonings to the chilly  curd stew.

Chilli  curd  stew is ready to serve.

Serve hot with steaming hot rice, dosas, rotis etc.

JACK FRUIT RIND / CHAKKA MADAL CURD STEW

Another unique dish from jack fruit rind/chakka madal to celebrate this vishu in an unique way. Curd stew prepared with jackfruit rind/chakka madal boiled in masla gravy of white til and peanuts .

Here goes the recipe.

INGREDIENTS

Chakka madal/ jackfruit rind                    - 2 cups

Turmeric powder                                        - ¼ tsp

Salt                                                                - to taste

INGREDIENTS FOR ROASTING AND  GRINDING

Freshly grated coconut                     - 1 cup

White til                                              - 1tbsp

Groundnuts                                        -50 grams

Red chillies                                        - 7 nos

Yogurt                                                   - 2 to 3  cups thick

Garlic                                                  -  6 nos(optional)

INGREDIENTS FOR SEASONING

Coconut oil                                  -1 tbsp

Cumin seeds                         - 1/2 tsp

Curry leaves                            - 1 sprig

Red chillies

METHOD

Remove the jack fruit bulbs and thorny part of the jack fruit and keep the outer skin aside.

Cut the rind into medium sized cubes and boil it in enough water adding turmeric powder and salt till rinds become soft.

 Heat a pan add ground nuts, red chillies  and roast till raw smell goes and keep aside.

Roast white til in the same pan till it splutters.

Heat a tbsp of  coconut oil  and add garlic and fry till brown.

Grind together grated coconut, roasted groundnuts, roasted til, red chillies,garlic with ½ cup of  curd to a smooth paste.

 Mix  ground  coconut til, groundnut paste to the cooked jackfruit rind and mix well.

Add remaining curd  together and  add required salt till the gravy  starts frothing. (don’t allow the curds to boil, otherwise it will split).

Remove from flame.

Heat coconut oil in a pan add  cumin seeds, red chillies, and curry leaves.

Add the seasonings to the jack fruit rind/ chakka madal curd stew.

Serve hot with steamed rice.

NOTES

Adding garlic and is purely optional.

JACKFRUIT STEM DRY CURRY / CHAKKA KOONJIL THORAN/PORIYAL

An unique dry curry from jackfruit stem/chakkakoonjil in malyalam is the best accompaniment for any of your main dish.

Jackfruit stem/ chakka koonjil in Malayalam is the inner most part of the jack fruit, which is extending from its stem.  Matured jack fruit’s stem is used for this dish. Again it is little bit tedious to clean the latex from the stem. Apply oil in your hands and in your knife to avoid sticking the latex while cleaning and cutting the stem.

INGREDIENTS

Finely chopped raw jackfruit stem               - 2 cups

Chopped Dry coconut pieces                          - 1 cup

Pepper powder                                                  - 1/2 tsp

Salt                                                                       - to taste

INGREDIENTS FOR SEASONING

Coconut oil                                                         - 1 tbsp

Red chillies                                                        - 2 nos

Curry leaves                                                       - 1 sprig

Mustard seeds                                                   - 1 tsp

INGREDIENTS FOR MASALA

Freshly grated coconut                                 - 1 cup

Chilli powder                                                  - 1 tsp

Cumin seeds                                                    - 1 tsp

Perumjeeragam                                             - ½ tsp

Coriander powder                                         - 1 tsp

METHOD

Clean the latex from the jackfruit stem using tissue paper and chop finely.

Heat oil add seasonings and when it is done add the washed and chopped jackfruit stem to the seasonings and sprinkle ¼ cup of water with, dry coconut pieces,  turmeric powder, pepper powder and required salt and close it with a lid and cook in a medium flame till the jackfruit stem becomes soft.

Meanwhile coarsely crush the masala ingredients in a mixer jar without adding water and keep aside.

Open the pan mix well and check for salt.

Add the coarsely crushed coconut masala to the cooked jackfruit stem and mix well, close  and cook in medium flame for 3 to 5 minutes by closing it with the lid.

Open after 5 minutes and mix well and cook till all the moisture evaporates.

Yummy spicy jackfruit stem poriyal/thoran is ready to serve as an accompaniment with any of your main dish.

                        -

BIRIYANI STUFFED CHILLY BIRIYANI

A popular Hyderabadi dish made from long green chillies which is traditionally served with biryani. But I have prepared a biriyani with this long green chillies.I have used bajji milagai (chillies used for making bajjis) for this as it is less spicy. Biriyani is prepared with ground masala of peanuts and white til and stuffed in long green chillies. The aroma of the chillies with the biriyani tasteds heavenly.

Try it out and put in your feed back.

INGREDIENTS  

   Chillies -6 ( bajji milagai)
   Chilli powder - 1/2 tsp (optional)
   Turmeric powder -1/4 tsp    Basmathi rice - 1 cup

   

INGREDIENTS FOR GRINDING

   Peanuts                      – 6 tbsp
   White sesame seeds - 2 tsps
   Grated Coconut         -4 tbsps
   Chopped  bajji chillies        - 2 numbers
   Onion                               - 2 numbers chopped
   Ginger                             - 1 inch piece
   Garlic                              -6 cloves
   Tamarind                - small gooseberry sized ball
   Cumin seeds              - 3 tsps
   Coriander powder     - 2 tsp 

INGREDIENTS  FOR THE SEASONING FOR FRYING CHILLIES 

   Bay leaf                                  - 2 nos
    Perunjeeragam / saunf     - 1 tsp

METHOD

Soak the rice for 10 minutes and drain and keep aside.

Cut the head of the chillies

Heat oil and season it with bay leaf and perum jeeragam.

And  shallow fry the chillies in medium flame till its fried all sides.

Keep it aside.

Dry roast peanuts, sesame seeds and coconut separately. 

Fry the chopped bajji chillies in a tsp of oil  and grind with roasted peanuts, white til , coconut, onions, ginger garlic , tamarind cumin seeds and coriander seeds,everything together adding little water.

Heat 2 1/2 tbsp of oil in a pressure pan, add bay leaf and add the ground mxture .

Fry in medim flame for 5 minutes and add soaked and drained basmathi rice and fry for few seconds.

Meanwhile boil 2 cups of water.

Add the boiled 2 cups of water to the  rice mixture.

Add required salt, chilli powder, turmeric powder  and close the pressure pan.

When steam comes put on the weight and cook in medium flame for 5 to 7 minutes.

Switch off the flame after 7 minutes.

Open the pan after the pressure releases and mix the cooked rice gently with the fork.

Take the fried chillies and stuff the rice inside the chillies carefully.

Shallow Fry the chillies in medium flame just for 3 minutes.

You can either serve the whole stuffed chilli or cut into half after the biriyani is stuffed and serve it.

Remove from flame and serve along with the rice.

Yummy, mild spicy stuffed chilli biriyani is ready to serve.

TENDER COCONUT WATER PULAV WITH SKEWERED TENDER JACK FRUIT PIECES

An unique pulao prepared from Tender coconut water and tender coconut pulp and  topped with skewered and marinated tender jackfruit pieces, bell peppers, paneer and onion accompanied with marinated juicy sauce. try this oput and put in your feed back.

INGREDIENTS FOR TENDER COCONUT WATER PULAV

Basmathi rice                                   - 1 cup

Tender coconut Water                   - 2  cups

Oil                                                         - 3 tbsps

Green chilly Ginger  paste                 - 1 tbsp

Tendercoconut pulp                      -1/4 cup

Salt                                                         - to taste

INGREDIENTS FOR MARINATION

Paneer                                          - 100 grams.  Boiled tender jackfruit cubes    - 100grams

Red bell pepper (cubes)           - 1 numbers. Green bell pepper

Onions (cubes)                       - 2 numbers.

Tomato ketchup                   - 1 tablespoons.

Corn flour                              - 1 teaspoons.

Coriander powder                 - 1 teaspoons. Chilli powder                        - 2 tsps

Salt                                       - to taste.

Soya sauce                            - 1 tsp Thyme sauce                         - 1 tbsp Tamarind juice                     - 1 tbsp Vinegar                                 - 1/2 teaspoons. Sugar                                     - 1 tablespoons. Oil                                         - 2 tbsps THYME SAUCE Heat the 1 tbsps of butter in a pan on a low heat and add the 1 tbsp of garlic paste, 1 tspthyme , 1 tsp mustard powder and 3 tbsps of water cook  until the sauce is thick.

METHOD Take a bowl, add sugar, vinegar, pepper powder, soya sauce, thyme, salt, curry powder, corn flour, tamarind juice,coriander powder,  tomato ketchup,  oil, and mix well. In this, add onions, bell pepper (red, yellow, green), boiled tender jackfruit pieces, paneer,  mix it and keep aside for 1 hour. Take a skewer, skew all vegetable in order and put it on hot griddle. Later pour the marinade mixture on the vegetables and cook it with closed lid on all sides on slow flame. Meanwhile take a pan, add the left over the mixture, add tomatoes, chili paste, cook it for 2 minutes to make accompanying sauce. METHOD FOR MAKING TENDER COCOUT WATER PULAO Wash and drain the basmati rice. Pressure cook adding 2 cups of tender coconut water and pulp mixture adding green chilly ginger mixture , salt and one tsp of oil.   Then add cooked basmati rice and toss them. Serve the cooked skewered tender jack fruit vegetables on bed of tender coconut water pulao with the accompanying sauce.