Chakka Ella adai/jackfruit adai in banana leaves

The jackfruit season has just arrived and we picked a big jackfruit.  Cutting,  cleaning and separating jackfruit is time consuming. 

We finally did it. The jackfruit was really sweet. 

Chakka Ella adai 

Ingredients 

For Chakka pooranam 

30 ripe jackfruit pieces

200 grams jaggery 

2 tsp jeera

5 elachi 

1 cup grated coconut 

2 tablespoon ghee

For rice kozhakkattai 

2 cups red rice soaked for 5 hours,  ground into paste.

2 tablespoon coconut oil 

Method 

Cut all the jackfruit pieces into small stripes. 

Melt jaggery by adding half cup of water, sieve and keep aside. 

Dry roast jeera and crushed elachi. 

In a thick bottomed kadai add 2 tablespoon of ghee, add chopped jackfruit,  cook till soft.

Pour jaggery liquid, mix well,  bring to boil. 

Add grated coconut, jeera and elachi powder. 

Make sure it's cooked well and in the consistency of pooranam( thick)

Let it cool.

While you cook the ground rice batter by adding coconutoil in a kadai, soft like kozhakkattai consistency. Knead it before you roll into balls.You should be able to make small soft balls of about 20 to 25 numbers.

In banana leaves,  spread the rice kozhakkattai into thin, flat adai,  fill with Chakka pooranam, close the leaves. 

Keep the idli steamer,  pour 6 to 7 cups of water,  keep the idli plate, carefully arrange Ella adai.  

Steam for about 15-20 minutes.  Off the stove,  let it come to room temperature. Serve warm Ella adai. 

Corn/Bhutte ke khees

Raw/Semi ripened papaya subzi

Raw/semi ripened papaya subzi

Ingredients 

1 small raw/semi ripened papaya 

1 tablespoon oil/ghee

1/2 tsp chana dal 

1/2 tsp urad dal

1/2 tsp mustard seeds

1/4  tsp jeera seeds 

1 dry broken red chili 

Salt as required 

2 tablespoon grated coconut 

1 green chili

A few curry leaves 

Method 

In a heated pan pour oil, add dals, mustard and jeera, broken red chili.  Let mustard splutter. 

Add chopped papaya,  cook till fork tender, add salt and curry leaves. 

In a mixer, grind coconut and green chili. 

Add to the papaya subzi. Mix well. Off stove. Serve.

Turmeric and ginger pickle

Turmeric, ginger pickle 

Ingredients 

100 grams raw turmeric 

50 grams Ginger

Two green chilies 

1/4 tsp heeng powder 

2 lemon 

Salt as required 

1 tablespoon mustard oil 

1/2 tsp panch phodan 

Method 

Wash, peel and chop turmeric and ginger finely. Chop the green chilies. 

Squeeze the lemons, remove seeds.

Mix salt, lemon extract and keep it for some time. 

In a small kadai,  pour mustard oil,  bring to a point where it emits smoke, off and add panch phodan.  Let it splutter.  Add chopped green chilies.  Cool and add to the turmeric and ginger. Mix well.

Garlic noodles with vegetables

Mixed vegetable noodles with Ching's Secrect, garlic noodles.

To make the noodles,  a few steps we have to follow for the perfect texture, flavor and non sticky noodles. 

Ingredients 

1 packet Ching's garlic noodles/hakka noodles 

150 grams cabbage 

2 green chilies 

1 carrot 

A few beans 

200 grams Mushrooms 

2 medium sized onion

1 capsicum 

A few garlic pods

2 tablespoon chopped coriander leaves 

1/2 tablespoon Peppercorns grounded

1 tsp jeera powder 

2 tsp vinegar 

1 lemon extract (if required)

Salt as required 

3 tablespoons of gingly oil 

A handful of soya chunks soaked 

Method 

In a large bowl keep two liters of water, let it boil  Add the noodles in it cook for about 3 minutes.  Immediately drain the water from noodles, transfer in a bowl with cold water, drain, pour a little gingly oil on top of the drained noodles.  Let it cool. 

Wash, peel and cut all the vegetables 3 inches long. Wash and thinly cut the Mushrooms. 

In a big kadai pour gingly oil,  add vegetables one by one, keep tossing. 

Add Mushrooms,  bell peppers and drained soy chunks.

Put the masalas, crushed peppercorns, jeera powder. Mix in. Add chopped coriander leaves. 

Mix well.

Add cooled noodles. 

Toss adjust salt. Add vinegar,  if required add a little lemon juice. 

Gently mix with a fork and  chopsticks. 

Serve hot.

It's a quick dish to make as an evening snack for children. 

PS

Noodles cooking pictorial representation 

Let it cool while you prepare the vegetables. 

Kathrika Podi curry ( Brinjal subzi)

Brinjal podi curry is a delicacy at our homes.

One of my favorite vegetable.  I have used two varieties of Brinjal,  one with tiny stripes, the other one is green Brinjal. 

Let's start making the Brinjal podi curry. 

Ingredients 

500 grams of Brinjal cut into cubes

2 tbsp gingly oil 

1 tsp mustard seeds 

1 tsp chana dal 

1 tsp urad dal

For dry roast powder 

2 tbsp peanuts 

1 tbsp coriander seeds 

4 red chillies 

Curry leaves 

A piece of roasted hing cake 

A few methi seeds (10 nos)

1/2 lemon extract 

1 tbsp coriander leaves 

Method 

Wash, trim and cut Brinjal into big cubes

Dry roast all Ingredients from the dry roast list. Cool and make powder. 

In a thick bottomed kadai,  pour oil, let it heat,  add chana dal, urad dal and mustard seeds,  let it splutter. 

Add chopped cubed Brinjal,  add turmeric powder and salt.  Mix well,  cook till fork tender. You can lower the flame and close it with a lid and cook.

Wait for the Brinjal to cook well and turn brownish. 

Now we can add the dry roast powder and coat well using a spatula. 

Cook it further for a few minutes. 

You can garnish with chopped coriander leaves and squeeze and half a lemon.

Gentley mix and adjust salt,  serve.