JACKFRUIT PULINKARI, CHAKKA PULINKARI, PHANSACHE CURRY

Jackfruit is available during summer.   We can make varieties of dishes out of it viz. Idichakka thoran, Puzhuku, chips, kheer, jam and a curry too. Seeds are used for making varuval, kheer and it is a part of avial too.   During mango/jackfruit season, we always prefer to have the dishes made out of this as it was available plenty in our house.  We never used to get bored of it.

This curry is made out of the ripe one and is very tasty which goes well with rice, chapati. It is a very simple and easy dish to make.  In most of the Kerala houses, during the season, the dishes made out of this served atleast four days in a week.

Let us look at the recipe now:

jackfruit pulinkari      jackfruit pulinkari

CHENA THANDU MOLAGOOTAL, YAM STEM CURRY

Chena thandu molagootal or Yam stem curry.  I am preparing this dish after three decades as I never got a chance to prepare this dish after leaving my native place since it is usually not available in the market.

When I was purchasing suran one day, I observed a small shoot in it and told the vendor to cut it in such a way that not to spoil the shoot.  Placed it in the pot in my balcony garden and forgot about it.  after about two months, i observed the shoot growing and was quite thrilled. It has got a straight stem and leaves spread on top of it resembling an Umbrella.   Hence the recipe is here for you.

Mind you, you will get it in village and normally not available in the market.

If you think about the health benefits of Yams, they are good source of energy.  Mainly composed of carbohydrates, soluble dietary fiber.  they raise blood sugar levels very slowly than simple sugars, therefore, recommended as the low Glycemic Index Healhy food.  In addition, dietary fiber helps reduce constipatin, decrease bad (LDL) cholesterol levels.  Prevents colon cancer risks by preventing toxic  compounds in the food from adhering to the colon mucosa.

The tuber is an excellent source of B Complex group of vitamins,  Vitamin C, a small amount of vitamin A.  It is also one of the vegetables with rich sources of minerals like copper, calcium, potassium, iron, mangnese and phosphorus.

Medicinal uses

Yam tubers are used various traditional medicines in China, Korea and Japan. The mucilaginous tuber milk contains allantoin, a cell-proliferate that speeds the healing process when applied externally to ulcers, boils, and abscesses. Its decoction is also used to stimulate appetite and to relieve bronchial irritation, cough, etc.

The information is taken from Net

WATER MELON RASAM

Rasam is served with hot steamed rice.  It can be served as appetizer too.  I love to drink rasam and rasam rice is my favourite as well as my brothers.  we  want only roasted papad with it.    Yesterday, I made mango rasam and it was awesome.  Today I made this watermelon rasam and the result I leave it to you.

watch youtube: water melon rasam

MUSK MELON ICE CREAM

Ice cream is favourite of every ones especially in summer.  After the mango ice cream, I prepared the musk melon (cantaloupe) ice cream which was liked by my daughter very much.  The ripe musk melon has its own sweetness and it is delicious, cooling.  Here is the simple recipe for you to relish this ice cream during this summer.

MANGO ICECREAM

Ice cream with the king of fruit, especially in the summer season, who will say no.  Since last year, I wanted to post this recipe, but could not do it.

I have made this ice cream without adding any chemicals to stabilize the same.  Very simple and easy method, but delicious too with little topping of chocolate sauce on it.  It was yummilicious.

Mango ice cream

other mango recipes:    Pickles,Aam ka  Panha, vadu mangai, mango milk shake, mango jam,  mango ice cream, Avakai pickle, Uppu mangai arachu kalaki,   mango burfi, mango burfi with vari tandul,  mango kadhi adai mangai kootan, mango chutney mango tender coconut milk, thengai mangai pattani chundal, kanda kairi, mango sharbat,    mango katli,  mango lassi, mambazha rasakalan, mango lassi 

FRESH KOKUM SHERBET

Commonly known as Kokum or Garcinia indica is a plant in the mangosteen family (Clusiaceae),  is a fruit bearing tree that has culinary,pharmaceutical and industrial uses.

The outer cover of the fruit is dried in the sun to get aamsul.  It is used as a slightly sour spice in recipes of Maharashtra.  It yields a peculiar flavour and blackish red colour.  It is a substitue for tamarind in curries and ohter dishes of Konkan region.  It is also used in cuisine from Gujarat where it is added to dal for flavour balance and parts of South India.

Kokum squash or concentrate is used in preparing  a drink sherbet during summer.  It has got a very good cooling effect in the stomach and good for digestion.  It is also used for making sol kadhi.

Today, when I went to market, I got fresh kokum fruits.  Actually, I have not seen this fruit and was curious to know what it is.  When I asked the lady who was selling it, she said it is kokum.  without any hesitation, I told her to give me  and brought home.

I made sherbet out of it and was quite thrilled with the result.  Tell you it was awesome.  If you are getting a chance to buy fresh fruit, you are the lucky one.

KOKUM SHERBET

watch youtube: fresh kokum sherbet

MANGO RASAM

Mango rasam is very flavourful and tasty along with steamed rice, papad, beans poriyal or cabbage thoran.  When I made it, I was thrilled as it was very very tasty and decided to post the same to share with you all.  In fact, I made use of the GUTLIS, in a way, best out of waste recipe.  It is very simple, easy to make.

See other posts of mangoes:

  Pickles,Aam ka  Panha, vadu mangai, mango milk shake, mango jam,  mango ice cream, Avakai pickle, Uppu mangai arachu kalaki,   mango burfi, mango burfi with vari tandul,  mango kadhi adai mangai kootan, mango chutney mango tender coconut milk, thengai mangai pattani chundal, kanda kairi, mango sharbat,    mango katli,  mango lassi, mambazha rasakalan, mango lassi 


Youtube: mango rasam 1  mango rasam 2

Let us look at the recipe now:

MANGO LASSI

The season of mango started. My blog was born on 5th May 2013 with the recipe of Mango Milk shake.  Since then, I have posted varieties of mango recipes and have posted more than 500 recipes.  The support and best wishes of viewers very warm and helpful for me to grow and I am very much thankful to each one of you.

Few of mango recipes posts link is given below for you to enjoy recipes of King of Fruit.

  Pickles,Aam ka  Panha, vadu mangai, mango milk shake, mango jam,  mango ice cream, Avakai pickle, Uppu mangai arachu kalaki,   mango burfi, mango burfi with vari tandul,  mango kadhi adai mangai kootan, mango chutney mango tender coconut milk, thengai mangai pattani chundal, kanda kairi, mango sharbat,     mango shrikhand, mango katli,  mango lassi,  mango rasam, mambazha rasakalan,a South Indian curry,  are in the menu.  My favourite is aamras and poori.  Recently I made Mishti Doi.  One cup of Mishti Doi was left over and I took the chance of adding mango pulp in it along with some more fresh curd and it was awesome.

You can make mango lassi with the normal curd, sugar, milk  and mango pulp.  Since my daughter likes to have it in the earthern pot, I poured the same for her in this.

KEERAI MOLAGOOTAL, AMARANTH CURRY

Keerai molagootal, keerai masiyal is made with green amaranth which is quite tasty and goes well with rice.  I have already posted Keerai Masiyal.  Now the turn for the Molagootal.

I am not explaining much about this here as  everyone is aware of the health benefits of  of this leafy vegetable.    Let us straight away look at the recipe now:

Ingredients:

1 bunch chawli bhaji, cleaned, washed
1/4 cup tur dal or moong dal or masoor dal



Masala

1 tbsp urid dal
1-2 red chilli depending upon your requirement of spice
1/2 tsp cumin seeds
1/2 coconut grated
1 tsp oil
salt

tempering:

1 tsp urid dal
1 tsp mustard seeds
1 tsp rice (optional)
1 red chilli
1 tsp coconut oil

Method:

clean and wash the chawli bhaji and put in the kadai, cover and cook for 5 minutes.  No need to add water.
allow to cool.  put it in the mixer and make a coarse paste out of it.




Boil the tur dal and keep aside.  Heat oil in a pan, fry the urid dal, red chilli.  Grind togethet the dal, chilli, cumin seeds, coconut.  Mix the boiled tur dal, ground chawli, masala, salt, turmeric powder and bring to a boil

Temper with the ingredients mentioned under tempering and serve hot with rice.

Keerai Molagootal, Amaranth Curry

KEEREAI MASIYAL

Keerai masiyal is made with the chawli leafy vegetable available in the market.  An easy preparation, healthy subzi which goes along with rice especially curd rice.  I love to eat this curd rice, mango pickle, awesome it is.  Does not require spice at all.

It is known as Amaranth leaves, cow pea leaves, Chawli ka patta, chawli bhaji.  Amaranth is a popular green leafy vegetable grown all over India.  It is usually short lived, with erect and fleshy stems with green leaves.
It is available in two varieties i.e. one is red in colour and other one is green.

Regular intake prevents the deficiency of vitamins A, B1, B2 and C, Iron and potassium.  It protects against defective vision and respiratory infections.  It is a natural tonic in conditions like bleeding of gums, nose, lungs, piles and excessive mensturation.

You can make molagootal also with this.

keerai masiyal, amaranth subzi

 watch you tube: keerai masiyal