chakka varatt (jackfruit sweet)

Ingredients

Ripe Jackfruit pods (about 2-3 cups of chopped fruit flesh)

Jaggery (approximately 1 cup, adjust to the sweetness of your jackfruit and your preference)

Ghee (2-3 tablespoons)

Prepare the Jackfruit:

Select ripe jackfruit pods. Remove the seeds and the tough central core.Chop the yellow, fleshy parts of the jackfruit into small, manageable pieces .

Cook and Mash the Jackfruit:

Transfer the chopped jackfruit pieces into a heavy-bottomed pan or a wide, thick-based pot.Add about ¼ cup of water to the pan. This will help prevent sticking initially.Cook the jackfruit over medium heat, stirring occasionally. As it cooks, the jackfruit will soften.Once the jackfruit is soft and easily mashable (after about 10-15 minutes), use a potato masher or the back of a spoon to mash it well within the pan . You want a relatively smooth pulp, but some small chunks are fine. Continue cooking and stirring for a few more minutes to reduce any excess moisture.

Add the Jaggery Syrup:

In a separate small saucepan, melt the jaggery with about ¼ cup of water over low heat. Stir continuously until the jaggery is completely dissolved and you have a smooth syrup. Strain the jaggery syrup through a fine sieve to remove any impurities .Pour the strained jaggery syrup into the pan with the mashed jackfruit.

Cook Down the Mixture:

Increase the heat to medium and continue cooking the jackfruit and jaggery mixture, stirring constantly. This step is crucial to evaporate the water and thicken the Chakka Varatti.Initially, the mixture will be quite liquid, but as you continue to cook and stir, it will start to thicken. Be patient and keep stirring to prevent sticking and burning at the bottom of the pan.

Add Ghee:

Once the mixture has thickened considerably and starts to leave the sides of the pan, add the ghee .Continue to cook and stir. The ghee will add a lovely aroma and richness to the Chakka Varatti.The Chakka Varatti is ready when it becomes very thick, glossy, and starts to easily leave the sides of the pan as you stir [03:17]. It should form a mass in the center of the pan. The consistency should be like a thick jam or halwa.

Cool and Store:

Once the Chakka Varatti reaches the desired consistency, remove it from the heat.Allow it to cool completely. As it cools, it will thicken further.Store the Chakka Varatti in an airtight container in the refrigerator. It can last for several weeks when stored properly.

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Kadai Chicken

1 kg Chicken, cut into pieces

½ tsp Turmeric Powder

2 tsp Chili Powder (adjust to your spice preference)

Salt to taste

1 tbsp Vinegar

1.5 tbsp Coriander Seeds

4 Dried Red Chilies (adjust to your spice preference)

1 tsp Fennel Seeds

½ tsp Cumin Seeds

1 tbsp Black Peppercorns

1 cup Capsicum (Bell Pepper), cut into cubes

1 medium-sized Onion, roughly chopped

2 medium-sized Onions, finely chopped

1.5 tbsp Ginger-Garlic Paste

¼ tsp Turmeric Powder

1 tbsp Coriander Powder

1 tbsp Chili Powder (adjust to your spice preference)

1 tsp Garam Masala

3 medium-sized Tomatoes, chopped

1 cup Water

Fresh Coriander Leaves, chopped (for garnish)

2 tbsp Kadai Masala (store-bought or homemade – recipe below if you want to make your own)

Oil, for frying and cooking

Preparation:

1. Marinating the Chicken:

In a large bowl, combine the chicken pieces, ½ tsp turmeric powder, 2 tsp chili powder, and salt.Add 1 tbsp of vinegar.Mix everything well, ensuring the chicken pieces are evenly coated with the marinade.Set aside for at least 15-20 minutes, or up to 30 minutes for better flavor absorption.

2. Roasting and Crushing the Spices (for the freshly ground masala):

Heat a dry pan (skillet) over medium-low heat.Add the coriander seeds, dried red chilies, fennel seeds, cumin seeds, and black peppercorns to the pan.Dry roast these spices for 2-3 minutes, stirring constantly, until they become fragrant and slightly darker in color. Be careful not to burn them.Remove the roasted spices from the pan and let them cool completely.Once cooled, grind the roasted spices to a coarse powder using a mortar and pestle or a spice grinder. Set this aside – this is your freshly ground kadai masala.
3. Frying the Chicken:

Heat oil in a pan or kadai (wok) over medium-high heat. The oil should be enough to shallow-fry the chicken.Carefully place the marinated chicken pieces in the hot oil, ensuring not to overcrowd the pan. You might need to fry the chicken in batches.Fry the chicken for about 5 minutes on each side, until it is lightly golden brown. The chicken doesn’t need to be fully cooked at this stage.Remove the fried chicken from the pan and set it aside.

4. Sautéing Capsicum and Onion:

In the same pan (or a clean pan), add a little more oil if needed.Add the cubed capsicum and roughly chopped onion.Sauté them for about 2 minutes on medium-high heat until they are slightly softened but still have a bit of a crunch.Remove the sautéed capsicum and onion from the pan and set them aside.

5. Making the Onion-Ginger-Garlic Base:

In the same pan, add more oil if needed.Add the finely chopped onions and sauté them over medium heat until they turn a light golden brown color. This will take about 5-7 minutes.Add the ginger-garlic paste to the pan and sauté for another minute until the raw smell disappears.

6. Adding Dry Spices and Tomatoes:

Lower the heat and add the ¼ tsp turmeric powder, 1 tbsp coriander powder, and 1 tbsp chili powder to the pan. Sauté for a few seconds, stirring continuously, to avoid burning the spices.Add the chopped tomatoes and salt to taste.Cook the tomatoes on medium heat, stirring occasionally, until they soften and the oil starts to separate from the mixture. This will take about 5-7 minutes.

7. Adding the Fried Chicken and Water:

Add the fried chicken pieces to the tomato-onion masala.Mix well to ensure the chicken is coated with the masala.Cover the pan and cook for 2 minutes on low heat to allow the flavors to meld.Add 1 cup of water to the pan.Stir well, bring the mixture to a simmer, then cover the pan again.Cook on low to medium heat until the chicken is fully cooked and tender. This will take about 10-15 minutes, depending on the size of the chicken pieces.

8. Adding Sautéed Vegetables and Kadai Masala:

Add the sautéed capsicum and onion to the pan with the chicken.Sprinkle 2 tbsp of kadai masala (the freshly ground one you made or store-bought) over the chicken and vegetables.Add some chopped fresh coriander leaves.Mix everything gently but thoroughly, ensuring the vegetables and chicken are well coated with the masala.

9. Final Touches:

Cover the pan and switch off the flame. Let the dish rest for a couple of minutes to allow the flavors to infuse.Garnish with more fresh coriander leaves before serving.

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Vada Dosa

Ingredients:

1 cup Urad Dal (split black lentils, without skin)

Water (for soaking and grinding)

1 cup Roasted Rava (semolina)

Salt to taste

1 medium-sized Onion, finely chopped

2-3 Green Chilies, finely chopped (adjust to your spice preference)

1 inch Ginger, finely chopped

1 sprig Curry Leaves, finely chopped

A pinch of Asafoetida (hing)

Coconut Oil, for tempering and cooking the dosa

1 teaspoon Mustard Seeds

1 sprig Curry Leaves (for tempering)

For the Coconut Chutney:

1 cup Fresh Grated Coconut

2-3 Small Onions (shallots), roughly chopped

1/2 inch Ginger, roughly chopped

1-2 Green Chilies, roughly chopped (adjust to your spice preference)

A small bunch of Coriander Leaves, roughly chopped

A few Curry Leaves

Salt to taste

Water, as needed

1 teaspoon Oil

1/2 teaspoon Mustard Seeds

1-2 Dry Red Chilies, broken into pieces

A pinch of Asafoetida (hing)

Preparation

1. Soaking the Urad Dal:

Take 1 cup of Urad Dal in a bowl.Wash it thoroughly 2-3 times with water to remove any impurities. Add enough fresh water to submerge the dal completely (about 2-3 cups).Soak the Urad Dal for at least 6 hours or overnight. This is crucial for a soft and fluffy dosa.

2. Grinding the Urad Dal:

After soaking, drain all the water from the Urad Dal.Transfer the soaked dal to a grinder or a high-powered blender.Add a little water at a time while grinding to get a smooth and fluffy batter. The batter should be thick but have a pouring consistency, similar to regular dosa batter. Avoid adding too much water at once, as it can make the batter thin.Grind until the batter is light and airy. This might take a few minutes depending on your grinder.

3. Preparing the Rava Mixture:

In a separate bowl, take 1 cup of roasted rava.Add the ground Urad Dal batter to the roasted rava.Mix well with a spoon or your hand, ensuring there are no lumps.Cover the bowl and let this mixture ferment for about 8 hours or overnight in a warm place. The fermentation process is essential for the dosa to have the characteristic taste and texture.

4. Preparing the Vegetables and Tempering:

Once the batter has fermented, open the lid. You will notice a slight increase in volume.Add salt to taste and mix gently.Now, add the finely chopped onion, green chilies, ginger, and curry leaves to the batter.Add a pinch of asafoetida.For the tempering, heat 1-2 tablespoons of coconut oil in a small pan.Once the oil is hot, add mustard seeds. Let them splutter.Add curry leaves and sauté for a few seconds.Pour this tempering into the dosa batter and mix everything well.

5. Making the Coconut Chutney:

In a blender or mixer, combine the grated coconut, small onions, ginger, green chilies, coriander leaves, curry leaves, and salt to taste.Add a little water and grind to a smooth or slightly coarse chutney, as per your preference. Add more water if needed to adjust the consistency.For the tempering of the chutney, heat 1 teaspoon of oil in a small pan.Add mustard seeds and let them splutter.
Add dry red chilies and asafoetida. Sauté for a few seconds.Pour this tempering over the prepared coconut chutney.

6. Cooking the Vada Dosa:

Heat a flat griddle or non-stick pan over medium-high heat.Once the pan is hot, drizzle a little coconut oil.Take a ladleful of the dosa batter and pour it in the center of the hot pan.Gently spread the batter in a circular motion to form a slightly thick dosa. Unlike regular dosa, this one is not spread very thinly.Drizzle some coconut oil around the edges and on top of the dosa.Cook on medium heat until the base turns golden brown and the top looks cooked.Flip the dosa carefully and cook the other side for a minute or two until it also turns light golden brown.Remove the cooked Vada Dosa from the pan.Repeat the process with the remaining batter.

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Butter chicken

INGREDIENTS

Chicken – 1/2kg

Ginger Garlic Paste – 2 Teaspoons

Kashmiri chilly powder -2 Tablespoons

Curd – 1 Teaspoon

Sugar -1/2 Teaspoon

Butter -5 Tablespoons

Onion – 1 Nos

Tomato -3 Nos

Cashew nut – 20 Nos

Garam Masala -1/2 Teaspoon

Cumin powder – 1 pinch

Salt – 2 Teaspoon

Kasuri Methi – 1/2 Teaspoon

Fresh Cream – 1/4 Cup

Preparation

Sauté onions until lightly browned, then add ginger-garlic paste and cook until the raw smell disappears.Add cashews and cook .
Incorporate Kashmiri chili powder, cumin powder, and garam masala.Add the tomatoes, salt, and sugar, then cook until the tomatoes are soft.Add hot water and simmer until the mixture thickens .After cooling, blend the gravy to a smooth paste .Pour the blended gravy back into the pan, add the fried chicken, and simmer.Stir in crushed Kasuri Methi, fresh cream, and butter.Garnish with coriander leaves.

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Rice flour fried cake

Ingredients:

One small onion

A small piece of ginger

Two green chillies

Two spoons of coconut

1/2 a spoon of cumin

1/4 spoon of turmeric powder

1.5 cups of water

Salt as needed

One cup of rice flour

Oil

Preparation

Grind together the onion, ginger, green chillies, and coconut . Heat oil in a pan .Add cumin .Add the ground mixture and roast until the raw smell goes away .Add water.Add turmeric powder.Add salt .Add rice flour and stir until well combined .Transfer to a pan and knead into a soft dough while it’s still warm .Transfer the dough to a greased tray and level it evenly .Cut into the desired shape after it sets properly .Shape the sides of all the pieces.Deep or shallow fry until golden brown on a low flame.Serve with chutney or ketchup.

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Banana ilayada

Ingredients:

1 cup of powdered jaggery

2 cups of water

1 tsp of ghee

1 tbsp of cashews, chopped

1 tbsp of raisins

2 plantains, cut into cubes

¾ cup of grated coconut

½ cup of semolina

2 tbsp of rice flour

½ tsp of cardamom powder

Banana leaves

Preparation

Melt the jaggery with water and set aside.Roast cashews and raisins in ghee and set aside.Roast the plantain pieces until softened.
Add coconut and roast .Incorporate semolina and roast .Mix in rice flour and cardamom powder.Add melted jaggery and mix well until thickened .Stir in the roasted cashews and raisins .Spread ghee on banana leaves.Place a portion of the mixture on a banana leaf and shape it .Fold the banana leaf to enclose the mixture.Steam for 5-6 minutes.Allow it to cool before serving .

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Fried Chicken Curry

500g Chicken pieces (bone-in or boneless, your preference)

1 tsp Turmeric powder

1 tsp Red chili powder (adjust to your spice preference)

1 tsp Ginger-garlic paste

Salt to taste

Oil for deep frying

curry ingredients

2 medium-sized Onions, finely chopped

1 tbsp Ginger-garlic paste

1 large Tomato, finely chopped

1 tsp Turmeric powder

1 tsp Red chili powder (adjust to your spice preference)

1 tsp Coriander powder

½ tsp Cumin powder

½ tsp Garam masala

Salt to taste

Water, as needed

A few sprigs of Curry leaves

Fresh Coriander leaves, chopped, for garnish

Oil

Preparation

1. Marinating the Chicken:

In a bowl, combine the chicken pieces, turmeric powder, red chili powder, ginger-garlic paste, and salt. Mix well to ensure the chicken is evenly coated with the marinade.Let the chicken marinate for at least 30 minutes, or longer in the refrigerator for more intense flavor.

2. Frying the Chicken:

Heat enough oil in a deep pan or wok for deep frying. The oil should be hot enough but not smoking.Carefully add the marinated chicken pieces to the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary.Fry the chicken on medium heat until it’s golden brown and cooked through. This should take about 8-10 minutes, depending on the size of the pieces.Remove the fried chicken from the oil and place it on a paper towel-lined plate to drain excess oil.

3. Making the Curry:

Heat 2-3 tablespoons of oil in a separate pan or pot over medium heat.Add the finely chopped onions and sauté them until they turn golden brown.Add the ginger-garlic paste and sauté for another minute until the raw smell disappears. Add the finely chopped tomato and cook until it softens and the oil starts to separate from the mixture. Now, add the turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well and sauté for a minute or two, adding a splash of water if the mixture gets too dry to prevent the spices from burning.Add water as needed to form a gravy consistency. The amount of water will depend on how thick you like your curry. Bring the gravy to a simmer.Gently add the fried chicken pieces to the simmering gravy.Stir well to coat the chicken with the gravy. Cover the pan and let it simmer for 5-7 minutes, allowing the flavors to meld together.Stir in the garam masala.Add a few sprigs of curry leaves and garnish with freshly chopped coriander leaves.

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Mango Payasam

Ingredients:

Ripe Mangoes – 4

Jaggery Syrup – 2 Cups

Coconut milk (1st extract) – 1 Cup

Coconut milk (2nd extract) – 2 Cups

Cows Milk – 1 Cup

Cooked Sabudana/Tapioca balls – 1 Cup

Ghee – 2 Tbsp

Dry ginger powder – 1/2 Tsp

Cardamom powder – 1/2 Tsp

Fried Cashewnuts – Few

Fried Raisins – Few

Preparation

Peel and cut 3 mangoes into small pieces and cook with 1 glass water in a pressure cooker. Let it cool and grind into fine paste.
Strain through a juice strainer. Boil jaggery syrup in a heavy bottom pan. Peel and cut 1 mango into small pieces and add to boiling jaggery syrup. Let the mango cook in jaggery syrup for 8 to 10 minutes. Pour second extract of coconut milk and mango puree to the pan. Mix well and let it thick. Add 2 Tbsp ghee and cows milk. Let the payasam thick. Add dry ginger powder and cardamom powder.
Finally pour 1 cup first extract of coconut milk. When it starts to boil switch off the flame. Add some fried cashews and raisins.
Let the payasam cool and enjoy.

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Onion Chutney Recipe

Ingredients:

3 medium-sized onions, finely chopped

4-5 small garlic cloves, roughly chopped

5 dried red chilies (adjust to your spice preference)

Salt to taste

1 small piece of tamarind

3 tablespoons of water

Oil, for cooking

1 tablespoon of oil

1 teaspoon mustard seeds

1 teaspoon urad dal (split black lentils)

1 dried red chili, slit

A few curry leaves (optional)

preparation

Finely chop the onions and the garlic cloves. Heat oil in a pan over medium heat. Add the chopped onions, garlic, and dried red chilies.Add salt to the mixture and sauté until the onions become soft and translucent, and the red chilies are cooked through. This will take about 10-15 minutes.Remove the pan from the heat and let the mixture cool down slightly. Once it’s warm enough to handle, transfer it to a blender or small food processor.Add the small piece of tamarind and 3 tablespoons of water to the blender.
Blend the mixture until you achieve a smooth or slightly coarse chutney, depending on your preference.In the same pan (or a small separate pan), heat 1 tablespoon of oil over medium heat.Once the oil is hot, add the mustard seeds. Let them splutter. Then, add the urad dal and sauté until it turns light golden brown.Add the slit red chili and curry leaves (if using). Sauté for a few seconds until the curry leaves are crisp. Be careful not to burn them.Pour the hot tempering over the blended chutney and mix well.
Serve the onion chutney with dosa, idli, or any other South Indian breakfast or snack of your choice.

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Gobi Manchooriyan Noodles

Ingredients:

1 small head cauliflower, cut into medium-sized florets

6 tablespoons all-purpose flour

4 tablespoons cornstarch

1 teaspoon ginger-garlic paste

1/4 teaspoon salt

1/4 teaspoon black pepper powder

Water, to form a batter

Oil, for frying

1 1/2 tablespoons oil (for sauce)

1 tablespoon garlic, finely chopped

1/2 tablespoon ginger, finely chopped

1 green chili, chopped (optional)

1/3 cup onions or spring onions/scallions, finely chopped – green & white separated

1/4 cup bell pepper (capsicum), chopped fine (optional)

2 tablespoons soy sauce

2 tablespoons tomato ketchup

1 tablespoon rice vinegar

1 teaspoon sriracha or any hot sauce (adjust to taste)

3/4 teaspoon sugar

1/8 teaspoon white pepper powder

Salt to taste

2 tablespoons spring onion greens, chopped for garnish

8 ounces ramen noodles

Preparation:

Prepare the Cauliflower:
Cut the cauliflower into medium-sized florets. Add the florets to slightly hot water (not boiling) and let them rest for 5 minutes.
Drain the water and rinse with cold water. Drain them in a colander.

Make the Batter:
In a mixing bowl, combine all-purpose flour, cornstarch, red chili powder (optional), black pepper, and salt.Add water little by little, mixing until you form a smooth, free-flowing batter. The consistency should be medium, not too thick or runny.
Add the cauliflower florets to the batter in batches, coating them well.

Fry the Cauliflower:
Heat oil in a kadai or deep frying pan over medium heat. Once the oil is hot, gently drop the batter-coated cauliflower florets into the oil.Fry until the florets turn golden and crisp. This may take 6-7 minutes.Remove the fried cauliflower and drain on paper towels.

Prepare the Sauce:
In a skillet or wok, heat 1 1/2 tablespoons of oil on high heat.Add chopped garlic, ginger, green chili (if using), and onions. Sauté for about a minute.Add bell peppers (if using) and sauté for another minute.Add soy sauce, tomato ketchup, rice vinegar, sriracha (or hot sauce), sugar, and white pepper powder. Mix well.Taste and add salt if needed.

Combine:
If making Gobi Manchurian Noodles, cook the ramen noodles according to package directions. Rinse with cold water and set aside.
Add the cooked noodles to the sauce and toss to coat.Gently mix in the fried cauliflower.Garnish with chopped spring onion greens and serve immediately.

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Thattukada

chakka varatt (jackfruit sweet)

Kadai Chicken

Vada Dosa

Butter chicken

Rice flour fried cake

Banana ilayada

Fried Chicken Curry

Mango Payasam

Onion Chutney Recipe

Gobi Manchooriyan Noodles

Recipe categories

Tharipola

Instant Bun Dosa

Crispy bread bites

Old Pressure Cooker uses

Jackfruit seed business