raw jackfruit putt

Chakka Puttu Recipe

Ingredients:

Raw jackfruit bulbs

Puttu powder (rice flour) – 2 cups

Salt – ¼ teaspoon

Water – ¼ cup (if using puttu powder)

Grated coconut

Instructions:

Take raw jackfruit bulbs and cut them into small pieces .Transfer the pieces into a mixer grinder jar and blend them into a smooth paste .In a bowl, add 2 cups of puttu powder Add ¼ teaspoon of salt to the powder and mix well Gradually add ¼ cup of water and mix thoroughly to moisten the puttu powder . Note: If you are using rice flour instead of puttu powder, you may not need to add water at this step.Add the prepared jackfruit paste to the moistened puttu powder .Mix and knead the mixture until it reaches the consistency of puttu dough [00:59]. Add more water if necessary, but only if the dough is too dry.Let the mixture sit for 10 minutes, as puttu powder tends to absorb water, and the dough will reach the correct consistency after this time .Place water in a puttu maker (puttu kudam) and put it on the stove .Layer the puttu maker (puttu kutti) with grated coconut at the bottom .Fill the puttu kutti with the jackfruit puttu mixture, alternating with layers of grated coconut until it’s full .Steam for 5 minutes [01:17]. The presenter mentions steaming for 2 minutes longer than usual to ensure the jackfruit is well-cooked .Once cooked, transfer the puttu into a serving plate .Repeat the process with the remaining mixture.

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bindi halwa

Ingredients:

400 grams of jaggery

1.5 cups of rice

Coconut oil

700 grams of halwa (500 grams suggested for two plates)

2 grated coconuts

Half a tablespoon of cardamom powder

Preparation

Melt 400 grams of jaggery with a little water to create a syrup, then strain and set aside .Fry 1.5 cups of rice in coconut oil until they turn reddish-brown . Gradually incorporate the fried rice later to achieve the desired consistency .Melt 700 grams of halwa (or 500 grams for two plates) in a large uruli (a traditional cooking vessel) [01:29]. Stir the halwa continuously over low heat until it melts, then add the jaggery syrup .Mix the halwa and jaggery syrup thoroughly until well combined .Add two grated coconuts to the mixture, and continue cooking with constant stirring over low flame to ensure a good consistency .Add half a tablespoon of cardamom powder for flavor . Gradually mix in the fried rice after turning off the flame, adjusting the amount to reach the desired thickness .Transfer the halwa to greased trays, shape it, and allow it to cool before cutting it into pieces.

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Vegetable Stew

Ingredients:

Potatoes

Onions

Green chilies

Coconut milk (Alternatively, cow’s milk can be used if coconut milk is not available).

Salt

Water

Curry leaves

Mustard seeds

Oil

Optional: Frozen green peas

Preparation

Clean and cut the potatoes. Add them to a pressure cooker along with onions and green chilies. Add salt and water, then close the cooker to cook them.Prepare coconut milk: Grate coconut and blend it in a mixer. Strain the mixture to extract thick coconut Place a pan on the stove and heat oil. Add mustard seeds and curry leaves to splutter.Add the cooked vegetables (primarily the potatoes) from the pressure cooker to the pan with the tempered spices.Mash the potatoes well after adding them.Add coconut milk: Pour the prepared coconut milk into the mixture and wait for it to just come to a boil.The stew is best enjoyed with bread or appam.

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Jackfruit Erisseri

Ingredients:

For the Jackfruit preparation:

Raw jackfruit

Jackfruit seeds (optional, to taste)

Water (half a glass)

Salt (to taste)

Turmeric powder (a little)

Pepper powder (a little)

Curry leaves (a little)

For the Coconut Paste:

Grated coconut (from a small coconut)

Garlic (a few cloves)

Shallots (a few)

Cumin seeds (a little)

For Tempering and Garnish:

Coconut oil

Mustard seeds

Chopped onion

Dried red chilies

Curry leaves

Grated coconut (reserved from the main batch for roasting)

Turmeric powder (a little)

Chili powder (a little)

Preparation

Cut the raw jackfruit, remove the hard core (“madal”), and separate the bulbs (“chula”). Remove the inner skin (“polla”) and membrane (“pada”) from the bulbs .Chop the jackfruit bulbs into small pieces. You can also add some jackfruit seeds, if desired .Wash the chopped jackfruit and transfer it to a pressure cooker .Add half a glass of water, salt, a little turmeric powder, a little pepper powder, and some curry leaves to the cooker .Stir well and cook for 4 whistles .

While the jackfruit is cooking, grate a small coconut .Set aside a small portion of the grated coconut for roasting later.Transfer the remaining grated coconut to a mixer grinder .Add a few cloves of garlic, some shallots, and a little cumin seeds. Grind without adding water until coarsely ground .Once the pressure from the cooker is released, transfer the cooked jackfruit to a separate pan .
Add the ground coconut paste to the cooked jackfruit .Rinse the mixer jar with a little water and add it to the pan. Stir everything well .Place the pan on the stove and bring it to a boil .

Heat a separate pan for tempering .Once hot, add some coconut oil and let it heat up .Add mustard seeds and let them splutter .
Add finely chopped onion, dried red chilies, and curry leaves. Sauté until the onion softens .Add the reserved grated coconut and roast until it turns golden brown .Turn off the stove and add a little turmeric powder and chili powder to the roasted coconut mixture. Stir well .Pour the tempering mixture into the boiling jackfruit curry ,Mix well to combine.

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Capsicum curry for chapathi

Ingredients

Potatoes: 2 medium-sized, cubed

Capsicum: 1 medium-sized, cut lengthwise

Onion: 1, thinly sliced (not too thin)

Garlic: 5 cloves, finely chopped

Oil: Approximately 2 tablespoons

Cumin seeds (small): ½ teaspoon

Fennel seeds (large): ¼ teaspoon

Coriander powder: 1 teaspoon

Chili powder: 1 teaspoon

Turmeric powder: ¼ teaspoon

Fennel powder: a small amount

Garam masala: (quantity not specified, but implied)

Chaat masala or Amchur powder: (quantity not specified, but recommended)

Salt: to taste

Curd (yogurt): 1 cup, well-beaten

Kasoori Methi: (dried fenugreek leaves), crushed

Roasted Peanuts: lightly crushed

Coriander leaves: finely chopped

preparation

Heat approximately 2 tablespoons of oil in a pan . Add ½ teaspoon of small cumin seeds and ¼ teaspoon of large fennel seeds.Sauté Add the finely chopped garlic and sauté until it starts to crisp up, but not burn . Once the garlic’s raw smell is gone, add the cubed potatoes.Cook the potatoes on a low flame, stirring occasionally, until they become soft. Add some salt while cooking to infuse flavor . Cover and cook for about 10 minutes, stirring occasionally .Once the potatoes are cooked and the garlic is crispy , add the 1 teaspoon coriander powder , 1 teaspoon chili powder , ¼ teaspoon turmeric powder , a small amount of fennel powder [02:50], garam masala , and chat masala or amchur powder (which adds a unique taste) .After the raw smell of the spices disappears, add the sliced onions and capsicum .Sauté Onions and Capsicum: Sauté the onions and capsicum for about 2 minutes on medium flame, covered, until they are slightly soft but still retain a bit of crispiness. They should not become brown .Reduce the flame to the lowest setting (or turn off the gas if the pan is too hot) . Add the well-beaten curd to the pan. Stir continuously for 2-3 minutes to prevent the curd from curdling .Turn off the gas . Crush some Kasoori Methi in your hands and add it to the curry . Add lightly crushed roasted peanuts; avoid grinding them into a fine powder so there’s some texture when you eat . Mix well .Add the chopped fresh coriander leaves and mix thoroughly .Cover the curry and let it rest for 10-15 minutes before serving for the flavors to meld together [05:25]. This dish is best served with chapati, porotta, or naan.

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Tomato Chutney

Ingredients:

2 Onions

Tamarind

2 tsp Chilli powder

3 tbsp Coconut oil

Salt

Steps:

Add 2 onions to a blender. Then, add tamarind, 2 tsp of chili powder, 3 tbsp of coconut oil, and salt. After that, blend everything together in the blender. Once blended, pour the chutney into a bowl. Stir the chutney well.

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Bread Omelette

Ingredients

Two eggs

One tomato

A small piece of onion

Coriander leaves

Spinach

A piece of carrot

A small green chili (optional, as it’s spicy and black pepper is also used)

A pinch of black pepper powder

Two slices of bread

Butter

A pinch of salt

A slice of cheese (optional, but good for kids)

Preparation

Finely chop all the vegetables (carrot, onion, tomato, spinach, coriander, green chili) . It’s important to chop them thinly so they cook quickly with the egg Whisk the eggs well until frothy.Heat a pan and add a piece of butter .Once the butter melts, toast the bread slices on both sides until golden brown . Remove the bread and set aside .Add another piece of butter to the pan .Once the butter melts, pour the whisked egg mixture with the chopped vegetables into the pan . Spread it out .Place the toasted bread on top of the egg mixture and press it down . Cook on low heat .Once the omelet is cooked on the bottom, carefully flip it over .Fold the sides of the omelet over the bread .Cut the omelet in the middle where the bread meets .If desired, place a slice of cheese on one half of the bread.Fold the other half of the bread over the cheese .Serve and cut into desired pieces.

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Zarda rice Recipe

Ingredients

Basmati Rice: 500g (soaked for one hour)

Saffron (mixed with water) or yellow/orange food coloring

Sugar: 1.5 cups (adjust to taste)

Cardamom Powder: 1/2 teaspoon

Ghee: 3 tablespoons

Dry Fruits (of your choice):

Cloves: 3

Finely chopped dried coconut

Pistachios (cut)

Almonds (cut)

Dry Grapes (Raisins)

Cashew Nuts

Preparation

In a pan, add the soaked basmati rice. For every two glasses of rice, add four glasses of water .Pour in the saffron mixture or food coloring .Once the rice comes to a rolling boil, cover the pan and let it dum cook until it’s three-quarters done .Add one cup of sugar to the rice and mix well .Incorporate 1/2 teaspoon of cardamom powder for enhanced flavor . Mix well, cover, and continue to dum cook .In a frying pan, heat three tablespoons of ghee . Add the cloves first, followed by the finely chopped dried coconut, pistachios, cut almonds, dry grapes, and cashew nuts. Fry them until golden .Once the rice is 90% cooked, add the fried dry fruits and the remaining ghee . Sprinkle the remaining half cup of sugar over the rice .Mix everything thoroughly and dum cook one more time until the sweet rice is ready.

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Vanilla Sponge cake

Here is the recipe for the Ice Cream Tea Cake from the video:

Ingredients:

Maida – 1 cup (250ml)

Milk powder – 1 tbsp

baking powder – 1 tsp

egg – 2

powdered sugar – 1 cup

Ice cream essence – 1 tsp

Pineapple essence – 1/4 tsp

Milk – 1/2 cup (125 ml)

Unsalted butter – 50 gm

Preparation

Sieve together all-purpose flour, baking powder, and milk powder two to three times. Set aside. In a separate bowl, beat two medium-sized eggs until they are frothy. You can use a beater, whisk, or mixer grinder for this.Gradually add powdered sugar to the beaten eggs and mix well until combined. Incorporate pineapple essence (¼ tsp) and ice cream essence (1 tsp) into the egg mixture and mix thoroughly.In a separate pan, melt 50g of unsalted butter with ½ cup (125ml) of milk. Ensure they are well combined. Add the sieved dry ingredients to the egg batter and mix until just combined.While still hot, pour the melted butter and milk mixture into the cake batter and mix well until a smooth batter is formed. Grease a 7-inch baking tin, line it with butter paper, and pour the batter into the tin. Preheat your oven to 180°C (350°F) for 10 minutes. Then, bake the cake at 180°C (350°F) for 35-40 minutes. Once baked, let the cake cool completely. The best flavor is achieved a day or two after baking.

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Tomato masala dosa for breakfast

Ingredients

Sona Masoori Rice (Pachari): Approximately 1.5 glasses

Dry Red Chillies: 2
.
Kashmiri Chillies: 2
.
Tomato: 1
.
Cumin Seeds (Jeerakam): 1 spoon
.
Carrot: 1 small piece
.
Cooked Rice (Choru): 1 spoon
.
Salt: To taste
.
Oil: For cooking the dosa
.
Preparation

Prepare the Rice: Soak about 1.5 glasses of Sona Masoori rice in water overnight .Drain the soaked rice and transfer it to a mixer grinder .Add the dry red chillies, Kashmiri chillies, and chopped tomato .Add one spoon of cumin seeds and a small piece of chopped carrot .Blend these ingredients together .Once partially blended, add one spoon of cooked rice and continue to blend until smooth .

Pour the blended mixture into a bowl .Rinse the mixer jar with water and add that water to the batter to achieve a thin consistency . The batter should be quite watery .Add salt to taste and mix well .Heat a dosa griddle (dosha kallu) and grease it with a little oil.
Pour small amounts of the batter onto the griddle and spread it to form thin dosas .Cook without covering .Once one side is cooked, flip it over and cook the other side until well done .

Once cooked, remove the dosa from the griddle .Repeat the process for the remaining batter .The dosa is best enjoyed hot , even without a side curry due to its spicy, tangy, and salty flavor.

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Thattukada

raw jackfruit putt

bindi halwa

Vegetable Stew

Jackfruit Erisseri

Capsicum curry for chapathi

Tomato Chutney

Bread Omelette

Zarda rice Recipe

Vanilla Sponge cake

Tomato masala dosa for breakfast

Recipe categories

Tharipola

Instant Bun Dosa

Crispy bread bites

Old Pressure Cooker uses

Jackfruit seed business