Water (for cooking sago and adjusting drink consistency)
3-4 teaspoons milkmaid (or sugar to taste)
A pinch of salt
2 ripe mangoes
1 cup milk (cold)
Ice cubes (optional, for chilling)
Preparation
Wash ½ cup of sago pearls thoroughly .Add the washed sago to a pot with 1 cup of water .Cook until the sago pearls are translucent
Drain the cooked sago using a strainer and rinse it with cold water 2-3 times to remove excess starch .Transfer the rinsed sago to a bowl .Add 3-4 teaspoons of milkmaid (or sugar) to the cooked sago.Add a pinch of salt .Mix well and set aside .Peel and chop two ripe mangoes .Set aside a small portion of finely chopped mango for garnish .Put the remaining mango chunks into a blender jar.
Add sugar to taste (if not using milkmaid).Pour 1 cup of cold milk into the blender with the mango and sugar.Add some ice cubes if you prefer a colder drink .Blend until smooth .Take about 2 tablespoons of the sweetened sago and set it aside in a separate bowl
Pour the blended mango juice into the remaining sweetened sago.Rinse the blender jar with a little cold water and add this to the mango-sago mixture to adjust the consistency .Stir well to combine. You can add more cold water if you prefer a thinner consistency .Pour the mango and sago mixture into serving glasses.Spoon some of the reserved sweetened sago over the top of the drink in each glass.Garnish with the finely chopped mango pieces .Serve chilled for the best taste. If you don’t prefer it too cold, you can skip adding extra ice.
A practical tip for washing chilies and a unique recipe featuring jackfruit seeds. The presenter guides us through efficient kitchen practices and the creation of a delightful, kid-friendly snack perfect for the warm season.
The Art of Washing Chilies: A Simple Yet Essential Tip
The video kicks off with a seemingly simple, yet often overlooked, aspect of kitchen hygiene: effectively washing chilies. The presenter underscores the importance of thorough washing, highlighting that the amount of dirt on fresh chilies would deter anyone from buying chili powder if they saw it firsthand.
The recommended method involves washing different sizes of chilies together in a basket, which is then placed inside a larger container. This technique ensures that the chilies are cleaned efficiently without the risk of losing precious seeds. Once washed, the chilies are returned to the basket for drying, a method that promotes quick drying by preventing water from getting trapped. Even the chili seeds collected in the washing water are carefully rinsed and set aside, demonstrating a commitment to minimizing waste and maximizing cleanliness.
A Delightful Innovation: The Jackfruit Seed Recipe
Beyond the practical washing tip, the video transitions into a creative culinary endeavor: a recipe centered around jackfruit seeds. Described as a “tasty treat” that children are sure to adore, especially during the hotter months, this recipe presents a clever way to utilize these often-discarded seeds.
The first step in preparing the jackfruit seeds is boiling them immediately upon acquisition. This crucial step prevents spoilage and maintains their quality, particularly if they are to be stored in the refrigerator. The presenter boils the seeds in a pressure cooker, requiring just two whistles for perfect tenderness. A portion of these boiled seeds is then set aside for future use in curries, showcasing their versatility.
The remaining boiled jackfruit seeds are meticulously peeled before being crushed in a mixer. Simultaneously, a milk powder mixture is prepared in a pan with water, cooked on low heat with continuous stirring. Cardamom powder is added to infuse the mixture with an aromatic flavor. The crushed jackfruit seeds are then incorporated into the milk mixture, and the concoction is cooked until it reaches a desired thickened consistency, with water added as needed to adjust. Sugar is introduced for sweetness, and a touch of turmeric powder lends a vibrant color to the dish.
Once the mixture thickens, it’s poured into a bowl and cooled in the fridge, allowing it to set into a delightful dessert. The video also reiterates that these crushed jackfruit seeds can serve as an excellent thickening agent for various vegetable curries, underscoring their culinary utility.
To elevate the final presentation and flavor, the cooled jackfruit seed mixture is adorned with an assortment of fresh fruits like papaya, banana, and grapes, along with a medley of nuts including cashews, raisins, and almonds, creating a wholesome and appealing snack.
The video concludes with a warm invitation from the presenter, encouraging viewers to try out these innovative tips and recipes, and to support the channel through likes and subscriptions. Kunjol thathas World continues to be a valuable resource for practical kitchen wisdom and exciting culinary creations.
This video demonstrates two methods for making onion powder without relying on sunlight or an oven, and also shows how to make it using an oven, along with tips for kitchen gadgets.
Here’s a summary of the onion powder making process:
Method 1: Using Sunlight (Traditional Method)
Thinly slice about half a kilogram of onions after washing them [00:53]. A tip to use salt while cutting to avoid tears is mentioned .Spread the sliced onions on a cloth in the sun for drying . It takes about one to two days for them to become crispy .Once crispy, immediately grind them in a mixer using the pulse mode to prevent clumping .The onion powder can be stored in an airtight container, and refrigerating it can extend its shelf life .
Method 2: Without Sunlight or Oven
Thinly slice another half a kilogram of onions [02:23], using a food processor for efficiency .Manually separate the sliced onions .
Heat a wide pan on low flame and lightly roast one cup of rava (semolina) for a couple of minutes .Add half of the sliced onions to the pan with the warm rava .Stir occasionally for about half an hour until the onions become crispy . The video mentions that less time might be needed .Strain the mixture through a sieve to separate the crispy onion flakes from the rava . The crispy onion flakes can be used as a garnish .Once cooled, grind the onion flakes in a mixer using the pulse mode .The onion powder can be stored in an airtight container .
Method 3: Using an Oven
The remaining half of the sliced onions is placed in an OTG oven on baking function at 180 degrees Celsius after preheating ,Roast for about 15 minutes, checking for crispiness and adjusting the time if needed .After cooling, grind the roasted onions in a mixer using the pulse mode .
Uses of Onion Powder:
As a substitute for fresh onions in various dishes .For marinating chicken and fish .In chutneys for dishes like kappa (tapioca) and dosa .As a topping for noodles, pasta, and biryani .To add thickness to gravies .
Tip for Marinating Chicken with Onion Powder:
Mix 1 tablespoon of onion powder, 1 teaspoon of pepper powder, 1 tablespoon of chili flakes, 1 teaspoon of lemon juice, and 1 tablespoon of salt water .Marinate 300 grams of chicken with this mixture for 10 minutes before frying .
1 kg Koozhachakka (a type of jackfruit), cleaned and seeded (yields approximately 2-3 cups of ground jackfruit)
¾ – 1 cup Ghee (Clarified Butter), plus extra for greasing
1 – 1.5 cups Jaggery, grated or powdered
½ teaspoon Cardamom powder
¼ teaspoon Dry Ginger powder
¼ teaspoon Cumin powder
1 tablespoon Sugar (optional, to mix with spices)
Preparation
Wash the koozhachakka thoroughly. Cut it open and remove the seeds and the hard core. Use only the fleshy pods.
Grind the Jackfruit: In a mixer or food processor, grind the jackfruit pods without adding any water. Grind it to a smooth paste.
Start Cooking: Transfer the ground jackfruit paste to a heavy-bottomed non-stick pan or kadai (wok). Add about 2-3 tablespoons of ghee.Cook the jackfruit paste on medium heat, stirring continuously. This initial cooking helps to reduce the moisture content. Continue stirring for about 10-15 minutes, or until the mixture starts to thicken slightly and the raw smell of jackfruit disappears.
In a small bowl, combine the cardamom powder, dry ginger powder, cumin powder, and sugar (if using). Mix well. Add this spice mixture to the cooking jackfruit paste and stir to combine evenly.Add the grated or powdered jaggery in 2-3 batches. After adding each batch, mix well and ensure the jaggery dissolves completely into the jackfruit mixture. Continue cooking and stirring. The mixture will become more liquidy as the jaggery melts, and then it will gradually start to thicken again.Continue cooking on medium-low heat, stirring constantly to prevent sticking to the bottom of the pan. Add the remaining ghee in intervals of 2-3 tablespoons as the mixture starts to absorb it and becomes drier. The addition of ghee at intervals helps in achieving the desired texture and prevents burning. The video indicates a total cooking time of around 1 hour and 40 minutes, so patience is key here.The Chakka Varattiyathu is done when it becomes thick, glossy, and starts leaving the sides of the pan. It should also reach a consistency where a small amount taken on a spoon doesn’t fall off easily. It will become quite sticky and halwa-like.Once the desired consistency is reached, stir for a final minute. You can add roasted nuts like cashews or raisins at this stage if you prefer (though the video doesn’t show this).Grease a plate or tray with a little ghee. Transfer the hot Chakka Varattiyathu onto the greased plate and spread it evenly. Allow it to cool completely. Once cooled, you can cut it into pieces or store it as a whole. Store it in an airtight container at room temperature for a few days or in the refrigerator for longer shelf life.
1.5 cups Kuthari rice (or any other short-grain rice)
3 cups water (for cooking rice)
1.5 cups thick curd (yogurt), preferably not too sour
Salt to taste
1 medium-sized onion, finely chopped
2 green chilies, finely chopped (adjust to your spice preference, especially if serving to children)
A few fresh curry leaves
1 teaspoon oil (optional, for tempering)
½ teaspoon mustard seeds (optional, for tempering)
Preparation
Rinse the Kuthari rice thoroughly under cold running water. In a pressure cooker, add the rinsed rice and 3 cups of water. Cook on medium heat for about 3-4 whistles or until the rice is very soft and slightly mushy. Alternatively, you can cook the rice in a pot with sufficient water until it’s very well cooked and soft.Once the rice is cooked, you can lightly mash it with the back of a spoon or a ladle while it’s still warm. This will help in better mixing with the curd.Allow the cooked rice to cool down completely. This is important to prevent the curd from splitting.While the rice is cooling, finely chop the onion and green chilies. Pluck the curry leaves from the stem.In a large bowl, add the completely cooled rice. Add the thick curd and salt to taste. Mix everything together very well until the rice and curd are evenly combined. The consistency should be creamy. If the curd is very thick, you can add a tablespoon or two of milk to adjust the consistency, but the video doesn’t show this step.Add Onion, Green Chilies, and Curry Leaves: Add most of the finely chopped onion, chopped green chilies, and curry leaves to the rice and curd mixture. Reserve a small portion of the onion and green chilies for garnishing or tempering. Mix well.Transfer the Thayiru Kanji to serving bowls. Garnish with the remaining chopped onion and green chilies.
For added flavor, you can prepare a simple tempering
Heat the oil in a small pan over medium heat. Once the oil is hot, add the mustard seeds and let them splutter.Add the remaining chopped onion, green chilies, and curry leaves. Sauté for a minute or until the onions turn light golden.Pour this tempering over the Thayiru Kanji before serving.
In a saucepan or pot, add the cut mango pieces, slit green chilies, turmeric powder, chili powder, salt, and a few curry leaves. Add about ½ cup of water and cook on medium heat until the mangoes are soft and slightly mushy. Stir occasionally to prevent sticking.
While the mangoes are cooking, grind the grated coconut and cumin seeds together with a little water to form a smooth paste.
Once the mangoes are cooked, add the ground coconut paste to the saucepan. Mix well and let it simmer for 2-3 minutes.Add the jaggery to the mixture and continue to simmer until the jaggery is completely dissolved and the gravy thickens slightly. Adjust the amount of jaggery according to the sweetness of the mangoes and your preferenceRemove the saucepan from the heat and let it cool down slightly. Once it’s lukewarm, gently whisk in the beaten curd. Be careful not to add the curd while the mixture is too hot, as it may curdle. Mix well until everything is combined.Taste the Pulissery and adjust the salt and sweetness if needed. You can add a little jaggery powder at this stage for extra sweetness if desired.Heat ghee in a small pan or ladle over medium heat. Once the ghee is hot, add the mustard seeds. Let them splutter.Add Tempering Ingredients: Add the fenugreek seeds and let them turn light brown. Then, add the broken dry red chilies and curry leaves. Sauté for a few seconds until they release their aroma.Pour the hot tempering over the prepared Mampazha Pulissery. Mix gently and serve the Mampazha Pulissery with rice. It can be enjoyed warm or at room temperature.
Heat a dry pan over medium heat. Add the Rava and dry roast it for about 2-3 minutes, stirring continuously until it becomes slightly fragrant. Be careful not to brown it. Once roasted, remove it from the pan and let it cool slightly.Once the roasted Rava has cooled down a bit, grind it in a mixer or grinder to a slightly finer texture. It doesn’t need to be a very fine powder.
In a mixing bowl, combine the ground Rava and the wheat flour. Mix them well.Melt the Jaggery: stirring occasionally, until the jaggery melts completely. Strain the melted jaggery syrup through a sieve to remove any impurities. Let it cool slightly.
Peel the ripe plantains and mash them thoroughly with a fork or your hands until you have a smooth pulp.Combine Plantains and Jaggery: Add the mashed plantains to the slightly cooled jaggery syrup and mix well until they are fully incorporated.Gradually add the plantain-jaggery mixture to the Rava and wheat flour mixture. Mix well with your hands or a spatula, ensuring there are no lumps. The batter should have a thick but pourable consistency, similar to idli batter. If it seems too thick, you can add a tablespoon or two of warm water or the remaining jaggery water to adjust the consistency.Cover the bowl and let the batter rest for at least 3 hours. This allows the Rava to absorb the moisture and the flavors to meld together.After the resting time, add the cardamom powder to the batter and mix well. Heat a small pan over low heat. Add the ghee. Once the ghee is melted, add the sesame seeds and cumin seeds. Roast them for a few seconds until they start to splutter. Then, add the grated coconut and roast for a minute or two until it turns light golden brown. Add this roasted mixture to the Unniyappam batter and mix well.Heat oil in an Unniyappam pan or a small, deep frying pan over medium heat. The oil should be hot enough for frying but not smoking.Pour a ladleful of batter into each mold of the Unniyappam pan (or carefully drop small portions of batter into the hot oil if using a regular pan).Fry the Unniyappam on medium heat until they turn golden brown on all sides. Flip them gently with a skewer or a small spoon to ensure even cooking.
Once they are golden brown and cooked through, remove them from the oil using a slotted spoon and place them on a paper towel to drain excess oil.
Heat 2 tablespoons of oil in a pan over medium heat .Add 1 tablespoon of chopped ginger, 1 tablespoon of chopped garlic, and 1 tablespoon of chopped green chili to the hot oil [00:38]. Sauté for a few seconds until fragrant.Pour in 3 tablespoons of soy sauce and 3 tablespoons of chili sauce into the pan. Stir well to combine .Add 500 grams of boneless chicken pieces to the sauce . Toss to coat the chicken evenly with the sauce.Sprinkle 1 teaspoon of pepper powder and ½ teaspoon of salt (or adjust to your taste) over the chicken . Mix well.Cover the pan and cook on low heat until the chicken is cooked through and tender. This should take approximately 10-15 minutes, depending on the size of the chicken pieces [01:45]. Stir occasionally to prevent sticking.Once the chicken is cooked, add 1 cup of chopped capsicum, ¼ cup of chopped onion, and ¼ cup of spring onion to the pan . Stir-fry for 2-3 minutes until the vegetables are slightly tender-crisp.Garnish with some freshly chopped spring onion .Turn off the heat .Serve hot and enjoy this delicious boneless chicken!
1 cup of Chowari (also known as Sabudana, Sabunari, or Sago)
1.5 cups of water (for soaking Chowari)
1 grated coconut (for coconut milk)
¼ cup of lukewarm water (for the first milk)
2 cups of lukewarm water (for the second milk)
5 jaggery pieces
½ cup of water (for jaggery syrup)
1 tsp of ghee
8 cardamom pods (powdered)
A pinch of salt
2 tbsp of cashew nuts
1 tbsp of raisins
1 spoon of ghee (for frying)
Preparation:
Rinse the chowari twice and soak it in 1.5 cups of water for half an hour .Extract coconut milk: For the first milk, mix ¼ cup of lukewarm water with the grated coconut, blend, and squeeze to get 1 cup of thick milk.For the second milk, mix 2 cups of lukewarm water, blend, and squeeze to get 2.5 cups.In a heavy-bottomed pan, add the drained chowari and 2.5 cups of the second coconut milk . Cook until the chowari becomes soft.Meanwhile, melt the jaggery with ½ cup of water to make jaggery syrup .Once the chowari is cooked, add the jaggery syrup and mix well .Add 1 tsp of ghee, powdered cardamom, and a pinch of salt .Turn off the flame and add the first coconut milk. Mix gently .In a separate pan, heat 1 spoon of ghee and fry the cashew nuts and raisins until golden .Add the fried nuts and raisins to the payasam .Serve the delicious Chowari Payasam
Wash the chicken pieces thoroughly and drain excess water.In a grinder or mortar and pestle, combine garlic cloves, ginger, green chilies, dried red chilies, cumin seeds, and salt. Grind them into a smooth paste .In a separate bowl, mix together chili powder, turmeric powder, pepper powder, meat masala, garam masala, salt, and maida.Add the lemon juice and the ground garlic-ginger-chili paste to the dry spice mixture. Mix well to form a thick marinade.Apply this marinade generously to the chicken pieces, ensuring each piece is well coated.Cover the bowl and let the marinated chicken rest in the refrigerator for at least 1 hour to allow the flavors to meld .Heat oil in a deep frying pan or kadai over medium-high heat .Once the oil is hot, carefully add the marinated chicken pieces, ensuring not to overcrowd the pan. Fry in batches if necessary .Fry the chicken pieces until they turn golden brown and crispy, which should take about 8-10 minutes. Ensure they are cooked through .Remove the fried chicken pieces with a slotted spoon and place them on a paper towel to drain excess oil.In the same hot oil, briefly fry a few sprigs of curry leaves and slit green chilies until they are crisp. Be careful as they might splutter.Garnish the fried chicken 65 with the fried curry leaves and green chilies.Serve hot with lemon wedges and your favorite dipping sauce.
TharipolaIngredientsSemolinaAll-purpose flourBaking powderBaking sodaVanilla essence or vanilla flavorEggsSunflower oilSugarCardamomMilkTutti-frutti (optional, for topping)PreparationPreparing the base Mixing semolina with sunflower oil, then adding milk and sugar...
