IDICHAKKA THORAN

Ingredients :

Idichakka / Tender Jack fruit : 1, small
Grated Coconut : 1/2Cup
Shallots : 5, finely chopped
Dried red chillies : 2
Turmeric Powder : 1/4tsp
Coconut Oil : 1tbsp
Curry Leaves : 2springs
Crushed Chilli flakes : 1/2tsp or green Chillies : 3
Salt

Method :

1. Spread a newspaper on the counter and apply little coconut Oil on your palms and the knife. Cut the jackfruit into half and then again vertically cut into halves. Now remove the skin, core and cut them into 1inch cubes and immediately put it in water. Clean thoroughly and pressure cook with little water, salt and turmeric powder for one whistle. Allow the pressure to release by itself. Now shred the cubes with  a fork or hand. (drain if water is there in cooker)

2. Heat oil in a kadai and add mustard seeds. When it splutters, add dried red chillies and curry leaves followed by shallots.Now add crushed red chillies ans saute for a minute. (If you are using green chillies , add it with shallots. )

3. Add grated coconut and stir fry for a minute. Now combine the shredded jack fruit. Sprinkle 1tbsp water and Cover the pan with a tight lid. Cook in low flame for 2minutes.

4. Serve hot with rice.

CREAMY PESTO PASTA WITH Homemade BASIL PESTO

Ingredients for Homemade Fresh Basil Pesto :

Fresh Basil : 2cups, firmly packed

Extra Virgin Olive Oil : 1/4Cup

Pne nuts / walnuts : 1/2cup

Parmesan Cheese : 1/2Cup

Garlic : 3 Cloves

Salt : 1/2tsp

Pepper : 1/4tsp

Method : 

In a small skillet, dry roast pine nuts over medium heat for 3 minutes. When it cools, add all ingredients except parmersian cheese to a food processor and make a coarse paste. Stir in parmesan cheese. Toss with pasta. (Pesto sauce Can keep refrigerated in an air tight container for up to 3 days.)

Ingredients for Creamy Pesto Pasta : 

Cooked Pasta : 2Cups

Shallots : 2, finely chopped

Maida : 1tbsp

Milk : 1 1/2Cups

Butter : 1tbsp

Pesto Sauce : 1/4Cup

Salt

Method :

1. Heat butter in a sauce pan and add Onion. When it turns to translucent add flour. Stir continuously (medium heat) until flour turns light brown.

2. Remove from heat and gradually add milk, stirring continuously so as not to form lumps.

3. Put the sauce pan back on fire and cook till the white sauce starts to thick. Now add the sauce and cook for 2 minutes. Adjust salt. 

4. Add Cooked pasta to the sauce and toss gently.

POORI MASALA - Kerala Restaurant Style

How to make Crispy, puffed Poori / Puri ? 

Here is my answer with this beautiful picture :)

Ingredients : 

Wheat Flour / Atta : 2Cups
Rava / Semolina : 2tsp or Rice Flour : 2tsp
Warm Water : 1/2Cup, mixed with 1/2tsp salt and 1tsp oil
Oil : to deep fry

Method : 

1. Combine atta and rava in a bowl. Slowly add salted warm water and incorporate the ingredients. Knead for 7minutes until its soft and elastic. Now make 20 small balls from it and roll out to small circles.

Tip 1. Do not allow the dough to sit as we do for chappathi's. This action makes puri's to absorb oil.

Tip 2. Do not roll out to thin pooris which makes them hard and flat.

2. Heat oil in a small kadai. Add Poori's one by one before the oil starts to smoke. After putting the poori in oil, wait till it comes to the surface. When it comes, Press the poori's with the deep frying strainer or any other utensil and keep ladling / shake in the hot oil on the surface slowly. This helps the poori's to puff up. Turn it to the other side and fry well. Transfer it to a paper towel to drain off any oil. 

Kerala Style Potato masala for Poori's / Chappathi's

Ingredients for Kerala Potato Masala :

Potatoes : 3, peeled, diced

Onion : 1, thinly sliced

Ginger : 1/2 inch piece, finely chopped

Green chillies : 4, slitted

Turmeric powder : 1/4tsp

Curry Leaves : 2springs

Mustard Seeds ; 1/2tsp

Urad daal : 1/2tsp

Coconut oil : 2tsp

1st 2nd and 3rd extract of  Coconut milk from 1/2 of a coconut or 1cup water

Salt

Method :

1. Heat oil in a pressure cooker and add mustard seeds. When it splutters, add urad daal and saute till it becomes light brown. Now add onion, ginger and green chillies.

2. When onion turns to translucent, add turmeric powder followed by potatoes and salt. combine well and add 2nd and 3rd extract of coconut milk. Pressure cook for a whistle and allow it to release the pressure.

3. Now turn on the flame and cook till the gravy thickens. Add 1st extract of coconut milk, curry leaves and adjust the salt. Combine well and turn off the flame. Serve hot with Poori's / chappathi's

Tips : If you are using water instead of coconut milk, cook the potatoes in pressure cooker with 1cup water. When pressure releases combine well and slightly mash the potatoes and heat again till you get a thick gravy.

COFFEE CAKE WITH Coffee Butter Cream

Celebrating our 5th wedding anniversary with this simple, delicious and easy to make coffee cake.

Ingredients : 

Powdered Sugar : 160g

Unsalted Butter : 150g, at room temperature

Eggs : 3, at room temperature

Maida : 150g

Baking Powder : 1 1/2tsp

hot Water : 1tbsp

Instant Coffee : 1tbsp (add more if you like)

Salt : 1/8tsp

For The Coffee Butter Cream Icing :

Icing Sugar : 125g

Butter : 50g, at room temperature

Instant coffee : 3/4tbsp

Hot water : 1/2tbsp

Vanilla essence : 1/2tsp 

Method : 

1. Preheat the oven at 160C. Line and grease a square tin. 

2. Using an electric blender, mix together butter and sugar until very fluffy and a pale cream. Wisk the eggs in a mug with a fork and then add them gradually to the mixture with 1 tbsp of flour each time. Make sure you don't use all the flour.

3. Add the rest of the flour and the baking powder to the mixture and fold it in gently. 

4. Dissolve the coffee in the boiling water and add to the mixture still folding. Divide into the sandwich tins and cook for 30 minutes. When cake is ready and reaches room temperature, apply the butter cream and decorate with walnuts / coffee beans.

Method for making the best coffee butter cream : 

Cream the butter and the icing sugar until light and fluffy. Dissolve the coffee in boiling water, making sure you don't add too much water or the icing will be runny and add it to the butter and icing sugar. Whisk and leave in the fridge until the cake is done.