Jackfruit-Grapes Jam | Chakkapazham Munthiri Jam

How do you generally preserve fruits that are seasonal, especially fruits like mango, jackfruit ? I usually make preserves like manga thera, chakka thera, mango jam, chakka varetti. All these process do require time and effort, but that fruit can be relished throughout the year eases the efforts. Chakka (Jackfruit) Jam is also one that I had been trying out frequently during jackfruit season, but jackfruit alone gives a dominant flavour of jackfruits, which kids were not liking. They say it tastes like eating chakka varetti instead of jam. Hence, the 'JAM' factor was missing. 

That is when I tried mixing a few fruits and making jackfruit jam.Jackfruit-Grapes Jam is a super combo, it really gives a distinct colour and tastes yum. When you have abundance of jackfruit in your backyard, then you must preserve them for a longer time after the season ends too. So do give it a try and enjoy with breads, parathas or any staples that you can spread it up.

Preparation time ~ 15 minutes

Cooking time ~ 25–30 mins

Serves ~ a bottle (approx. 300 gms)

Author ~ Julie

Ingredients 

ripe jackfruit bulbs, chopped 2.5 cups

black seedless grapes 1.5 cups

granulated sugar 3/4-1 cup

lemon juice 2 tbsps

Watch on YouTube-

Method 

• Remove the ripe jackfruit bulbs, discard seed, clean and then chop the bulbs. Add the chopped jackfruit in a pressure cooker. Add a cup of water and pressure-cook for 2 whistles. Switch off the flame and wait for the pressure to release.
• In the meantime, add the grapes, sugar to a blender jar. Blend the juice and then strain it into a pan. To the blender jar, add the cooked jackfruit and blend without adding any water. Purée it smooth and add to the grapes mixture. Mix well and bring to a boil.
• If there are lumps in the mix, don't worry. They will go smooth once cooked. Keep stirring to avoid burning at the bottom and continue to cook.
• When the mix turns thick, pour a little in a dry plate. Wait for 30 seconds and tilt the plate. If the mix starts moving or flowing down, then it is not ready. Continue to cook for another 5 minutes and then test again.
• When the mix no longer moves when tested, then switch off OR when you can see the bottom of the pan when stirring, and it takes only seconds to come back together. Then it's ready. Add the lemon juice and give a quick stir. Switch off the flame and leave to cool completely.
• Store in glass bottles and refrigerate, as there are no preservatives added other than lemon juice.

NOTES

* The amount of jackfruit is measured after cleaning and removing the seeds.(the chopped jackfruit is measured.

* Wash the grapes by soaking in vinegar and baking soda solution. Rinse thoroughly and then used to remove the excess pesticides.

Ivy Gourd Stir Fry (Kovakka Peera)

As we are observing lent, the vegetarian recipes are explored the most during this time of the year. What are the recipes that you generally try that go with steamed rice? Though there are no dearths of recipes, but the ones that suit your family's taste buds is what matters the most. So I keep trying out different recipes that go well with all. 

This is one such recipe, that fitted perfect to all.Kovakka(Ivy Gourd)is generally made dry kovakka stir-fry fry at home, but this one with grated coconut and tamarind is different. Kovakka peera similar to the netholi peera or meen peera that you can always try with fresh tender kovakka. Tastes yum with hot steamed rice. Do check this simple stir-fry a try and enjoy !!

Watch out the YouTube #shorts for this recipe.

Preparation time ~ 15 minutes

Cooking time ~ 15 minutes

Author ~ Julie

Serves ~ 4-5 

Ingredients 

kovakka (ivy gourd) 300 gm

garlic 2 cloves

ginger 1’’ piece 

shallots 8-10

green chillies 2, broken

curry leaves 2 sprigs

malabar tamarind 2–3 pieces 

coconut oil 1 tbsp

grated coconut 1/2 cup

turmeric powder 1/2 tsp

chilly powder 1/2 tsp

salt to taste

Method

• Wash and cut the kovakka (ivy gourd) in thin, slender pieces. Keep aside.
• Soak the tamarind in water for 15–20 minutes.
• In a mortar and pestle, crush the ginger, garlic, shallots, green chillies. Add the crushed ginger, garlic, shallots and green chillies to a mann chatti (earthen pot). To this, add grated coconut and turmeric powder, chilly powder, salt and curry leaves. Rub with your hands and give a good mix. 
• Then, add the cut kovakka and the Malabar tamarind (soaked) with the water. 
• Place on flame and cook covered on low flame for 10 minutes. Adjust salt, and cook covered for 5 minutes till the moisture is dried up. Finally, garnish the curry leaves, and drizzle the coconut oil on top. Keep covered for 5 minutes and serve warm.

NOTES

* If you're using frozen coconut or using grated coconut with long strands, it's better to crush the coconut along with spice powders without adding water and add.

* You can use padavalanga (bottle gourd) instead of kovakka too.

Soya Chunks Roast ~ Kerala Style

Soya chunks roast is a very tasty roast that tastes similar to beef roast. This can be served with chapathis or steamed rice. This is one of my best preparations with soya chunks. I have recreated the same style as we do in beef roast. Lenten period is the time when I look for vegetarian options the most and so explore any vegetarian dishes till Easter. So you would see a few vegetarian posts for now till Easter. 

Anyway, don't miss trying this soya roast. The shallots are a must-try in this recipe as it take away the odd flavours of soya if any, balancing the sweetness. Tomatoes add a mild tanginess and gravy. The pressure cooked masala has no bits of onions or tomatoes and is a thick gravy with full of flavours. You can use it as soya curry at this stage too. But here people love the roast more than curry, so I went ahead to making that. Check this out !!

Preparation time ~ 15 minutes

Cooking time ~ 30 minutes

Author ~ Julie

Serves ~ a bowl

Ingredients 

soya chunks 2 cups

onion 1 big or 1/2 cup sliced 

shallots 1/2 cup sliced

green chilies 2 

curry leaves 2 sprigs 

ginger-garlic paste 2 tsp

turmeric powder 1/2 tsp

kashmiri chilli powder 2 tsp

hot chilli powder1 tsp

coriander powder 1 tbsp

garam masala 3/4 tsp 

tomato 1/2 cup chopped or 2

coconut bits (thenga kothu) 2 tbsp 

coconut oil 2 tbsps 

salt to taste

to make roast

coconut oil 1 tbsp + 1 tbsp

onion 1 sliced

curry leaves, a sprig

coconut bits 1 tbsp

pepper powder 1/4 tsp

garam masala 1/4 tsp

coriander leaves 2 tbsps

salt to taste

Watch on YouTube -

Method

• Boil the soya chunks with enough water until they are plump and cooked(7-10 minutes). Switch off the flame and cool lightly. Drain water and rinse the soya chunks 2–3 times. Drain water completely and squeeze all excess water. Keep aside.
• Heat a cooker and add oil. To that add coconut bits (if using), sauté until lightly browned. Then add sliced onions, shallots, green chillies and curry leaves. Sauté until wilted, then add ginger-garlic paste and sauté until raw smell disappears, and onions turn lightly browned.
• To this, add the spice powders on low flame. Then add the chopped tomatoes and add water (1/4 cup). Cover and cook till tomatoes turn mushy.
• Add the boiled soya and mix to combine. Add a cup of water, add salt and cover the lid. Pressure-cook for two whistles, switch off the flame. Wait for the pressure to release, open lid. You can use as curry at this stage if you wish to, tastes yum.But here I was preparing roast, so went a step ahead to dry up the moisture.
• In another pan (for roasting), heat the oil and add the coconut bits. Add the sliced onions, sauté until lightly browned. 
• Add the pepper powder, garam masala. Pour the cooked soya with masala and give a quick mix. Dry up all the excess moisture, by constantly stirring. It may take 10 minutes. Add the chopped coriander leaves and finally drizzle a tbsp of coconut oil. Dry up till lightly browned masala, switch off the flame and serve warm. Enjoy  with chapathis / steamed rice.

NOTES

* Adding coconut bits is optional, as there are people who don't use coconut. This soya roast is a Kerala style beef dry version style and so added.

* You can skip making the roast and use the curry after cooking in cooker, tastes yum. 

* Though the soya is big, I haven't cut, as the soya shreds in smaller pieces as it gets roasted.

RELATED POSTS

* Soya Koftas

* Soya Mappas

* Soya Cutlets

* Soya Manchurian

* Spicy Soya Stir Fry

Mooli Gajar Achar | Instant Radish-Carrot Pickle

Carrot-Radish pickle is a healthy instant pickle made with freshly roasted spices. I love this pickle as it has a crunch of the veggies unlike other pickle. This pickle is easy to make and can be put together instantly. Make sure to dry up the moisture after cutting the veggies to increase the shelf life of the pickle.  These are known as winter pickles, and I love relishing them with parathas, phulkas or even steamed rice. Check it out !!!

Preparation time ~ 15 minutes

Cooking time ~ 15 minutes

Serves ~ 2 bottles

Author ~ Julie

Ingredients

carrots (gajar) 3

radish (mooli) 5

green chillies 10

garlic cloves 2 Tbsp

ginger sliced 2 Tbsp

turmeric powder 1/2 tsp

Kashmiri chilli powder 2 tsp

hing (kayam podi) 1/2 tsp

for coarse grind (pickle masala)

mustard seeds 2 tbsps

yellow mustard 1 tbsp

fennel seeds 1 tbsp

whole peppercorns 1/2 tbsp

cumin seeds 1/2 tbsp

carom seeds 1/2 tbsp

fenugreek seeds 1 tsp

onion seeds (kalonji) 1 tsp

salt 1.5-2 tbsp

lemon juice 1/4 cup or amchur powder 1 tbsp

oil (mustard preferably) 1/2 cup

Watch on YouTube -

Method

• Wash, peel and cut the veggies. Cut the green chillies in vertical slit. Cut the carrots and radish in thick strips lengthwise. Place the cut strips on paper towels and dab excess moisture if any.
• In a pan, add the mustard seeds. Sauté for a minute and add the rest of the spices and sauté for 3–4 minutes until well roasted. Leave to cool and add to a blender jar. Coarsely powder the spices, keep aside.
• Heat another pan and add oil. Add the sliced garlic, sliced ginger, cut green chillies and sauté for 3–4 minutes until lightly crisp.
• Add the cut carrots, radish. Add salt and the coarsely powdered spice powder. Give a quick mix and cook for a minute.
• Switch off the flame and make sure to retain the crunch of the veggies.
• Finally, add the onion seeds and lemon juice. Mix well and taste test. 
• Leave to cool completely and then store in dry glass bottles.

NOTES

* You can add amchur powder (1 tbsp) instead of lemon juice.

* I have used the whole of the coarsely powdered spice mix, but you can alter as per tastes.

* This pickle stays good for a month in the refrigerator. If storing more, then add vinegar instead of lemon juice.

Strawberry Upside Down Cake ~ Easy Cake

When strawberries are in season, I can't resist trying out a few recipes, though am not a big fan of munching fresh strawberries. Last year I had made a batch of homemade strawberry crush and before that I have tried these recipes, do check out if you are interested in any-  strawberry pudding, strawberry rasam, strawberry apple milk shake, strawberry falooda, strawberry beet juice. 

Cakes are one of my first learnt bake lessons, and so I keep trying different types of cake with confidence. This is one such trial and error cake, which I initially tried as upside down muffins and then recreated this cake. The vibrant colour of the strawberries makes this cake stand out and so you don't need any additional frostings. You can always make this cake for small kitty parties or even serve as a dessert with a dollop of vanilla ice cream. So check it out !!

Preparation time ~ 10 minutes

Baking time ~ 35–40 minutes

Author ~ Julie

Serves ~ a 6' cake

Ingredients 

strawberry 1 pack (200g)

corn starch 1 tbsp

granulated sugar 1/4 cup

all-purpose flour(maida) 3/4 cup

baking powder 1/2 tsp

baking soda 1/4 tsp

salt 1/8 tsp

unsalted butter 55 g (1/2 stick)

granulated sugar 1/2 cup

egg 1

vanilla extract 1 tsp

milk 1/4-1/3 cup

Watch on YouTube -

Method

• Wash the strawberries by adding 1/2 tsp baking soda and 1 tsp vinegar. Add enough water and soak the strawberries for 15–20 minutes. Discard the dirty water and rinse the strawberries well. Drain water and hull the strawberries. Slice each strawberry in 3–4 slices and keep aside.
• Add 1. tbsp corn starch and sugar to the sliced strawberries. Mix and keep aside. The strawberries will ooze out liquid and sugar will dissolve. Keep aside.
• Pre heat oven to 350 degrees F or 180 degrees C for 10 minutes. Line a 6' tray with parchment paper at the bottom and apply oil on the sides and dust with flour. Keep aside.
• In a bowl, add the all-purpose flour(maida), baking soda, salt and baking powder. Give a thorough mix and keep aside.
• In another bowl, add the softened butter with granulated sugar and beat for a minute. Add the egg and vanilla extract. Beat until light and fluffy.
• To this, add the dry ingredients in batches and mix. Add milk as needed to loosen the batter. Get a ribbon consistency batter. I have used 1/4 cup + 1 tbsp milk.
• Spread the strawberries with the liquid in the base of the tray and then pour the prepared batter over it. Level it up with a spatula.
• Place the tray into the pre-heated oven and bake for 35–40 minutes. Remove from oven and cool in the tray for 15 minutes. Then invert the cake and leave to cool completely.
• Drizzle powdered sugar on top (optional step). Cool completely and then slice, enjoy !!

                                         

NOTES

* You can omit adding the powdered sugar at the end as topping. The toping is thick and juicy, so you can skip the powdered sugar.

* You can use oil instead of butter. Use 1/4 cup oil for this measure.

                                          

Chicken Kuruma (Korma) ~ Side dish for Chapathis

What is your favourite side dish that you make for chapathis ? 

I don't generally make chicken dishes for chapathis, but my elder one loves chicken sides with chapathi. So, I end up reserving a small amount of chicken after making some elaborate dishes with the whole chicken and make side dishes with the reserved share on another day, which they totally love. I have been making paneer korma, mushroom kuruma and mix veg kuruma frequently on a rotational basis but chicken korma was not in the list. When it comes to choosing between stew and kuruma, stew bags the title and I end up making stew than kuruma.

However, when chicken kuruma is prepared, all love and do devour well as it is chicken after all. Chicken Kuruma is similar to any other veg kuruma and the gravy is thick and rich. The spice is mainly contributed by the green chillies. The fennel seeds and cumin seeds add a lovely flavour along with whole spices and garam masala. A small tomato is added to give that mild tangy flavour, omit if you don't like. Khus khus(poppy seeds), cashews and ground coconut makes the gravy thick and rich. A perfect blend of spices and a tasty kuruma is ready in minutes without any fuss. Enjoy !!

Preparation time ~ 10 minutes

Cooking time ~ 20 minutes

Author ~ Julie

Serves ~ 3-4

Ingredients

to grind

coconut 1/3 cup

cumin seeds 1/4 tsp

fennel seeds 1/2 tsp

khus khus (poppy seeds) 1/2 tsp

green chilies 1-2

cashews 7-8 (soaked)

for making kuruma

chicken 250-300g 

onion 1 large, finely chopped

ginger-garlic paste 2 tsp

turmeric powder 1/2 tsp

coriander powder 1.5 tsp

garam masala 1/2 tsp

pepper powder 1/4 tsp

tomato 1 small chopped

coriander leaves 1 tbsp

salt to taste

coconut oil 2 tbsp

whole spices -cardamom 3, cloves 4, cinnamon 1”piece, star anise 1

to temper

shallots 3-4

curry leaves, a sprig 

red dry chillies 2 broken

cashews 4-5 (optional)

coconut oil 1 tbsp

Watch on YouTube -

Method

• Wash the chicken under running water, keep aside.
• Soak the cashews in water for 15–20 minutes.
• In a blender jar, add the grated coconut, cumin seeds, fennel seeds, khus khus and cashews. Add little water and grind to a smooth paste.
• In a pan, add oil. Add whole spices and ginger-garlic paste. Add the chopped onions and sauté till translucent.
• Add the chicken pieces and sauté until pale on high. The chicken will release water once you add salt.
• To this, add the ground paste. Add 1/4 cup water to the jar and pour. Cook the chicken with masala for 5–6 minutes.
• Then add the tomato and add 1/2-3/4 cup water. Give a quick mix, adjust salt.
• Cook covered for another 3–4 minutes until the gravy is thick and rich. Finally, add the coriander leaves and switch off the flame.
• In another pan, heat oil for tempering. Add the sliced shallots, curry leaves and red dry chillies. Fry the mix till shallots turn light browned. Pour over the curry and leave covered for 5 minutes.
• Mix well after 5 minutes and serve warm with chapathis. Enjoy !

                                               

NOTES 

* You can modify the amount of chillies as per tolerance. I have added only one as the green chilli was very spicy.

* You can add cashews while tempering too. I have omitted that as we have already added cashews in the ground paste.