Strawberry Rasam

Thanks to all who responded to my question on Intsa page about this recipe that this is a rasam. But the unique part of this rasam is that it's not the regular tomato rasam. Strawberry in rasam may sound intriguing, but believe me, it's a very flavourful and tasty rasam. Strawberries are in season and if you are tired of trying out the same recipes with strawberries then give this one a try. This rasam is a quick and delicious one. I have used basic spice powders instead of rasam powder, but you can always use rasam powder. The steps are quite simple for anyone to follow. Check this out !!

Watch the full recipe in YouTube #shorts.

Preparation time ~ 20 minutes

Cooking time ~ 15 minutes

Author ~ Julie 

Serves ~ 4-5

Ingredients

strawberry 1 pkt (200 g)

ginger 1/2" piece

garlic cloves 5-6

cumin seeds 1/2 tsp

whole pepper corns 1 tsp

turmeric powder 1/2 tsp

coriander powder 1 tbsp

chilly powder 1 tsp

asafoetida (kayam podi) 1/4 tsp

tamarind extract 1/8 cup

water 2 cups

coriander leaves 2 tbsp

salt to taste

coconut oil 2 tsp

for tempering 

red dry chilli 2 broken

curry leaves 2 sprigs

mustard seeds 1 tsp

coconut oil 2 tbsp

Method

• Wash the strawberries by adding 2 tbsp vinegar and 1 tsp baking soda to a bowl of water. Leave soaked for 15 minutes and then rinse thoroughly. Hull & cut the strawberries in halves.
• Crush the ginger, garlic, cumin seeds and whole pepper corns in a mortar.
• Add 2 tsp oil in an earthen pot and sauté the crushed mix for a minute till the raw smell disappears.
• To this, add the cut strawberries. Sauté for 3–5 minutes till the strawberries are cooked and is easily mashed. Mash a few of the strawberries after adding salt and then add the spice powders on low flame.
• Finally, add the tamarind extract and add 2 cups of water. Adjust salt and bring to a boil. Add chopped coriander leaves, cover & cook for 3–5 minutes (Don't overboil the mix for long).
• In another pan, add the oil. When hot, add the mustard seeds followed by red dry chillies and curry leaves. Pour over the rasam, mix and enjoy with steamed rice.

NOTES

*Instead of strawberries, you can use tomato.

*You can use 2 tbsp rasam powder instead of the spice powders.

                                                 

Orange Fruit Cake

Oranges are in season and mostly during this time, I try baking a cake with the fresh oranges. This time kinnow were in good sale and so grabbed a few of them. I personally don't tolerate these citrus fruits, but kids love them. Kinnow are good for baking as they impart a beautiful colour and are juicier compared to the regular oranges. What do you say about the colour of this cake? I am in love with this colour, looks and tastes exactly like the Britannia fruit cake.

The ingredients are all natural and no added colours and preservatives. Isn't it good to bake this soft, moist cake ? The amount of sugar can be adjusted as per the sweetness of the oranges. I have used kinnow oranges which are more on the sour side so added 1 & 1/4 cup sugar which was correct. Though this cake can be made with regular oranges, I prefer to use the sour kind or kinnow variety as it helps to soften the cake than the regular orange cake. I have already posted an Orange Cake (Eggless) long back, check that out if interested. Do give this a try and enjoy the slice with a cup of black coffee !!

Preparation time ~ 15 minutes

Baking time ~ 1 hour

Author ~ Julie

Serves ~ a big loaf (9*5*3)

Ingredients

all-purpose flour (maida) 1 & 3/4 cup

baking powder 2 tsp

salt 1/2 tsp

eggs 3

granulated sugar 1 & 1/4 cup

orange juice 1/2 cup

veg oil 1/4 cup

unsalted butter, melted 1/4 cup

vanilla extract 1 tsp

orange zest 1 tbsp

tutti frutti 1/4 cup

milk 1/4- 1/2 cup

Watch on YouTube -

Method

• Wash and cut the oranges, squeeze out the juices. Strain the juice and keep aside.
• Sift the flour, baking powder and salt twice. Keep aside.
• Add the eggs one by one in a bowl. Add the granulated sugar and beat the egg with sugar. Beat the mix for 3–4 minutes, or until the eggs turn pale and fluffy.
• Pour the orange juice followed by veg oil and melted butter along with vanilla extract.
• To this, add the dry ingredients mix in batches. Mix and fold without deflating the air much.
• Finally, add the orange zest. Mix a tsp of flour to the tutti frutti (prevents sinking of tutti frutti) and add to the batter.
• Pre heat oven to 350 degrees F or 180 degrees C for 10 minutes. Line a tray 9*5*3 with parchment paper at the bottom and brush oil on the sides. Dust with flour and shake off excess.
• Add milk to the batter to adjust the consistency (I added 1/4 cup milk, add more or less to get the ribbon consistency). 
• Pour in the prepared tray and pop the air bubbles using a skewer. Place in pre-heated oven and bake for 50–60 minutes (Mine was baked in 60 minutes). I gave the top rod heat in the oven for the last 3 minutes to get the golden shade which can be reduced to 1.5 minutes as this cake, the top changed colour and so removed immediately. Keep a close watch when you give the top rod.
• Cool on a wire rack for 10 minutes and then remove from the tray. Cool completely and then cut in slices. Store in sir tight containers at room temperature for 4–5 days, refrigerate thereafter. 

NOTES

* The amount of sugar can be adjusted as per the sweetness of the oranges. I have used kinnow oranges which are more on the sour side so added 1 & 1/4 cup sugar which was correct.

* Though this cake can be made with regular oranges, it's better to use sour kind as it helps to soften the cake.

* I used 2 kinnow oranges to extract 1/2 cup orange juice. Adjust the number of oranges to get 1/2 cup juice.

* The poured batter reaches almost to the full of the tray but don't worry. The batter doesn't flow out when baking.

* The slices taste best the next day. Check that and let me know too.

* You can add chopped nuts or dry fruits intead of tutti frutti. Or you can bake the cake plain too.

* This cake can be baked in a square tray 8' size too.

RELATED POSTS

* Fresh Orange Halwa

* Orange Chicken

* Citrus Pudding

* Orange Cake (Eggless)

Edichakka Cutlet | Raw Tender Jackfruit Cutlets

Tender jackfruit is in season and have you started trying out recipes. Mom used to try out stir-fry and cutlets in this season. Fresh raw tender jackfruit should be used for optimal results. Do you love the raw tender jackfruit thoran (stir-fry)? I just love it and love to have the stir-fry just like a snack rather than with steamed rice. The cutlets are a tastier version than stir-fry but as these are fried, may not be good healthwise. However, these cutlets taste similar to chicken cutlets, and you must ensure that the cooked jackfruit is only crushed in the mixer and not made in a paste for optimal results.  For the stir-fry, I even use cooker for cooking the tender jackfruit but for making cutlets steamer is the best to cook the cut jackfruit pieces so that the pieces are shredded and not made in a paste. Do give these a try this season and enjoy !!

Preparation time ~ 10 minutes

Cooking time ~ 20 minutes

Author ~ Julie

Serves ~ 15–18 cutlets

Ingredients

raw tender jackfruit 3 cups

potato boiled & mashed, 3 medium-sized

onion 2 medium-sized, fine chopped

ginger-garlic paste 1tbsp

green chilli 3

turmeric powder 1/2 tsp

chilli powder 1tbsp

garam masala 3/4 tsp

curry leaves, a few sprigs

bread crumbs 1 cup

egg 1, beaten

Watch on YouTube -

Method

• WHAT IS A RAW TENDER JACKFRUIT ?

Raw Tender jackfruit is one which has no mature seeds or fruit bulbs. The seeds are just evolving or very soft, small ones. Select the right one for the best taste.

• The raw tender jackfruit was a small one that I used, the cooked total shredded jackfruit 4.5 cups but used only 3 cups for making cutlets.
• Clean the jackfruit by sniping off the head end and peel the hard skin. Wash under running water and then cut in small cubes. 
• Place water in a steamer and transfer the cut jackfruit pieces to the steamer and steam, cook for 10–15 minutes until soft.
• Finally, cool the pieces and add to a blender jar. Pulse twice to just shred the pieces. I did it i two batches. Keep aside.
• Heat a pan and add oil. When it is hot, slide the chopped onions and add the ginger-garlic paste, chopped green chillies and curry leaves. Sauté until onions are lightly browned.
• Add the spice powders on low flame and sauté. Finally, add in the shredded edichakka or cooked jackfruit.
• Add salt and mix well. Cover and cook on low flame for 5 minutes. Finally, add the mashed potatoes. Give a quick mix until well combined.
• Switch off the flame and leave to cool.
• Pinch out lemon size balls and shape the cutlets, place on a plate.
• Beat an egg lightly. Place the bread crumbs in a plate. Dip the cutlets in the egg mix and roll in bread crumbs. Repeat this step till you finish rolling all the cutlets in bread crumbs.
• Heat a pan and add oil. Slide in the cutlets and fry them till evenly browned.
• Drain with a slotted spoon and place on layers of paper towels. Serve warm with ketchup. Enjoy !!!

NOTES

* Measure the cooked edichakka and then proceed making the cutlets.

* Add more chillies, if you like it spicy.