Jackfruit/Halasinakaayi Chips| How to Make Jackfruit Chips From Scratch

I am quite sure that there is hardly anybody who hasn’t tasted this delicacy and also once tasted cannot stop munching it. This is what happened when I went to my native place last time. Summer temperature is really bad but the season brings home and we lot of fruits, delicacies along with it.

Going back to my childhood summer was painful for me. These were the days when I hated going into kitchen and helping my amma. So anything that relates to cooking was a pain. Once we are in summer there were  so many preserves needs to be done which be used at the later days of the year these were Mambala (fresh home grown mango pulp sundried and kept it), Jack fruit papad of both ripe and non-ripe, jackfruit Chips, jackfruit & mango in brine (jackfruit kept in salt water)and the list is on..

My today’s recipe is one of such recipe –Jackfruit chips. The work behind this snack is quite heavier side as my amma used to make in a lot and keep it in air tight jar so that we could enjoy it through the summer.

Summer Punch

Summer …sweat …thirst….irritation is the tagline for Bangalore this year. Bangalore is not like before getting worst day by day. Touched the highest temperature of 35.6 c in last 15 years! Whom to blame for this …ONLY US! For not being responsible towards the environment / Mother Nature. I am just wondering how much heat a human body take!

Of course summer has its own advantages. My home town weather gets really worst on summer due to humidity but first time I felt comfortable there. It was more pleasant than that of Bangalore. My today’s post is on the summer.



Kokum - Garcinia indica (Botanical Name): I am sure most of my blogger friends have heard of this summer fruit. This fruit takes me back to my childhood as I almost grew up this fruit. This is a versatile fruit and at home we use the dried peel for Rasam, Thambli, juice and the list is on….

You can also fill the individual peel with sugar and dry it in the sun and later make thick concentrate and refrigerate it and use it for juice. Today’s post will show how we process the fruit and preserve the peel for the whole year.

Firstly the whole fruit is washed and then cut in the middle and the peel and the seed is separated. The seeds shelf life is very less not even a day actually. The seed water is used for instant juice which is very tasty . Please see the picture below.

Below is the recipe for the Kokum Seed juice



Fresh Kokum Seed Juice

Preparation Time: 10 min (apart from the soaking time)

Serves: 2

Ingredients

1/2  cup fresh kokum seed concentrated juice

2-4 cups of water

2-3 tbsp. sugar (increase if you need sweeter)

Ice cubes

Method

Put all the above except the ice cubes and let the sugar melt in the juice . Add sugar cubes and serve immediately.



Sabudana /Sabakki /Sago Perl Payasam/Kheer | How To Make Instant Indian Payasam

Last week there wasn’t much happening in my kitchen due to sudden rush of work at office. As a result it felt as if suddenly somebody had opened the gates of flood …..cooked so much that my husband just reminded that it’s only both us here to eat.  

Today’s recipe is a simple and quick dessert

Bread Upma | Simple Breakfast Ideas

I am counting my days in office ......it’s not the thought which you came to your mind instantly rather I am counting my days before I am off for vacation for about a week with my lil one and my mom....been looking forward from long time. Away from the mechanical life....looking forward for lot of talk with my sweet "amma" and of course my naughty son who is growing up.....and not to forgot to mention here has started speaking which includes emotional blackmailing...and refuses to give me that cuddles, hugs now I have to literally beg him for one...and that’s when I feel jealous with all those moms who are blessed with baby girls.

Moving on to today's recipe it’s a simple breakfast idea with Bread.

Indian Amla / Gooseberry Thambli -Ayurveda In Cooking

Its been a while that I login to post some new recipe and not able to post anything with a diversion of mind to fellow bloggers posts, or looking at online shoping portals and unable to concntrate. Well finally I am here posting something new here :)

Today's post is a simple under 15 minutes recipe with no cooking needed. Sounds lilttle weird right, but trust me once you see the recipe it will give you a justification. This is very traditional "Havyaka" recipe. This recipe calls for simple ingredients.

Rice Payasam / Akki Payasa

Today's receipe a simple rice payasam which is made with homemade coconut milk. This is one of my sons's favourite "Pacha" as he calls it.

Rice Payasam-How to Make Rice Payasam using Homemade Coconut Milk

Preparation Time: 20 min

Cooking time: 40 min

Serves: 4-6

Shelf Life: 4 days if refrigerated

Difficulty Level: Medium

Ingredients

1.5 cups of Dosa rice

6 cups of water

5 cups of fresh homemade coconut milk (thick)

1.5cup thin coconut milk

1.3/4 cups of grated jaggery

2 tsp. cardamom powder

Handful of raisins and cashew

1.5tsp ghee

Ingredients for Coconut Milk

2 medium coconuts

 1/ 4 glass of water

Muslin cloth /strainer

How To

Put the fresh grated coconut along with the specified amount water above to the mixer jar and make a very coarse mix and pour the entire content to the muslin cloth and squeeze it. The first time squeezed milk is the thicker one. Later one you add the lil water and take out which will give you thinner milk. 

How to

Heat the ghee and fry the raisins and cashew till golden brown.

Wash and put the rice along with the water in the pressure cooker and cook it in low flame for almost 4 whistles. It should me in mashed consistency. Then to the rice add the thin coconut milk and jaggery mix well and let the jaggery completely get dissolved in the rice making in between stirs to avoid the rice sticking to the cooker.

Add the cardamom powder and the thick coconut milk and boil till everything comes together. Finally add the fried nuts.

Notes:

first time do not add water when you take the coconut milk.  Then you can add little by little water and take the thinner milk.

Mundi Kesu / Colocasia Root Pakoda

It feels really sad when I say I was a good reader once upon a time and Its been years when I sat witha  book of my choice without doing anything. I got so engrossed with the book and the characters that I stopped speaking to my hubby due to this. Later I felt it was rude but he understood me. Life changes with our new roles and and while performing each role we deleveop new tastes of life and somewhere we have to compromise our old hobbies. But now I have decided that I will read at least a book a month to start with......

Today's recipe is perfect for the current weather in Bangalore. This root is home grown and we can make curry, sabji and other dishes.