IDICHAKKA BONDA, RAW JACKFRUIT BONDA

The season of jackfruit has started and it is time to relish the dishes made out of this.  The baby jackfruit thoran also known as tender jackfruit or idichakka in Malayalam is part of the Sadhya in Kerala Household.  Every Kerala house will have the tree of jackfruit, mango in the backyard and there is no need for them to go out and buy the same.

The fruit right from tender to ripe one is used for making thoran, curry, chips and sweet dishes and chakavarati.  Chakkavarati can be stored for a long time and made payasam out of it with coconut milk.

It is yummy and I remember my child hood days that we sit and peel lot of jackfruit bulbs to make the varatti.  Varatti is made with the fruit bulbs boiled, ground and jaggery is added to it to make it very thick along with some ghee so that it does not get spoiled and remain intact for a year definitely.  Before that it will get over.

Coming back to the recipe, I purchase a baby jackfruit, made thoran out of it and there were still 200 gms balance in it.  Hence I thought of trying the Bonda out of it and the Pakoda also.  Today I made both the dishes and really enjoyed  for my breakfast.

There is slight variation in the coating of the bonda as I used an easily available batter in our home.  Let us look at the recipe now:

                

TENDER JACKFRUIT FRITTERS, IDICHAKKA BHAJIA

The season of jackfruit has started and it is time to relish the dishes made out of this.  The baby jackfruit thoran also known as tender jackfruit or idichakka in Malayalam is part of the Sadhya in Kerala Household.  Every Kerala house will have the tree of jackfruit, mango in the backyard and there is no need for them to go out and buy the same.

The fruit right from tender to ripe one is used for making thoran, curry, chips and sweet dishes and chakavarati.  Chakkavarati can be stored for a long time and made payasam out of it with coconut milk.

It is yummy and I remember my child hood days that we sit and peel lot of jackfruit bulbs to make the varatti.  Varatti is made with the fruit bulbs boiled, ground and jaggery is added to it to make it very thick along with some ghee so that it does not get spoiled and remain intact for a year definitely.  Before that it will get over.

Coming back to the recipe, I purchased a baby jackfruit, made thoran out of it and there were still 200 gms balance in it.  Hence I thought of trying the Bonda out of it and the Pakoda also.  Today I made both the dishes and really enjoyed  for my breakfast.

You can either chop the tender jackfruit very finely and mix it with the gram flour and spices or steam cook the same and mash it and add to the gram flour.  I opted for the second version  i.e. steam cooked the same and mashed it.

 Let us look at the recipe now:

                                                                             

    

KIWI PULAO

Kiwifruit is one of nature's perfect foods: low in calories, high in energy and an excellent source of antioxidants.  It contains vitamins, potassium, magnesium, zinc and  is antioxidant too.  You can read the benefits derived from this fruit at the end of the recipe.

Kiwi Pulao – Very tasty pulao  made with bell peppers and dry fruits and served with raita, papad etc is yummy in taste. 

If you want to make it colourful, you can use the bell peppers otherwise only with onion and tomato, you can make it.

My daughter was not ready to eat kiwi fruit.  Hence I thought of making this pulao with the bell peppers.  If I add only kiwi, then again she might not taste this at all.  It is a very simple and easy recipe provided you have cooked rice and kiwi fruit and bell pepper at home.  Even if bell pepper is not there, you can make it with onion, tomato and the kiwi.

Do try this and give me your feed back.  While preparing this dish, ensure that the kiwi is not overripe one.

Let us look at the recipe now:

         

RAJMA MASALA (KIDNEY BEANS MASALA)

Rajma masala or kidney beans  masala goes well with roti, naan, and steamed rice.  We like this dish along with butter  naan specially.

Rajama cooked in tomato gravy with spices is divine.  While cooking the same, we must ensure that it is cooked well other wise you tend to get gastric problems.  

You can use any variety of kidney beans but I prefer the red one over the purple one.  Like any other north indian curry,  we can prepare this easily and serve it along with kulcha, naan, roti, steamed rice.  Rajma chawal is famous and it is tasty too.

Let us look at the recipe now:

PAV PATTICE WITH RAJMA MASALA

Pav made out of maida is used to serve along with Pav bhaji, Pav omlette, Vada etc.  The famous Maharashtrian Vada Pav and Pav Bhaji is lip smacking delicacies and available every nook and corner of the streets.

It is quite satisfying, filling and easily available.

While making the Hara Bhara Kabab, I felt like trying this recipe which I am sharing with you.  I had some cooked Rajma Masala with me and the Hara Bhara Kabab.  So I thought of trying this version and was liked by everyone.

Instead of Rajma Masala, you can also use some  spiced  masala vegetables, or the pizza topping veggies, cheese etc.  but I restricted myself only to the kabab, rajma masala, some spicy and sweet chutney with onions and nylon sev.  It is a wholesome meal as the vegetables, cheese, goes inside your tummy with the soft pav with lots of butter in it.

If you try this, you will definitely love the taste of it.

Let us look at the recipe now:

MOONG DAL DANGER

Normally,  Maharashtrians prepare this with urid dal flour.  However, I avoided urid dal flour and made it with moongdal flour.  I will be preparing the same with the urid dal shortly and shall post the same.

This dish is very simple and tasty along with chapati and paratha.  Can be served with rice and dal too.  The flour is mixed with chopped onion, hing powder, salt, green chilli chopped and green coriander  chopped.

During the discussion with my friend Shubha, she said they used to make pachadi    (see the pachadi)  which I have already posted. do try this recipe and enjoy.

Let us look at the recipe now:  on you tube

MOONGDAL DANGAR PACHADI

Urid dal danger is a Maharashtrian dish prepared with the roasted urad dal flour.  I happened to taste this  yesterday when my colleague brought this during lunch time in the dining hall.  I had it with Methi Paratha and really it was awesome.

It is a simple recipe with the urid dal flour mixed with some onion, lime juice, coriander leaves, hing powder etc.  This recipe shall be posted soon.  First I am posting the Pachadi / Raita recipe.

When I was discussing this recipe with another friend of mine Shubha, she said we used to make pachadi out of this and she shared the recipe with me.  

Since I wanted to avoid urid dal due to some gastric issues, I tried it with the Moongdal and it was quite tasty though I am trying this dish for the first time.

I hope you will also enjoy this dish as much as I enjoyed, sharing the same here for you.

Let us look at the recipe now:

moongdal danger

RAVA NACHNI DOSA AND UTTAPPAM

Another hit, healthy breakfast menu on your table.  This recipe was shared by my friend Shubha and I thank her for sharing the same with me.  

It is indeed a great healthy recipe with some onion and vegetable in it.  You can choose vegetable according your wish.

Since no urad dal is involved in it, certain people who cannot conusme the urad dal can enjoy this dosa and uttappam.

I made the same with onion and some grated carrots, green chilli in it.  You can also add capsicum of your choice which will be colourful.  Uploading You tube:

Let us look at the recipe now:

INSTANT CARROT PICKLE

Spicy pickle is always a part of Indian cuisine.  Basically, every Indian household have this in the store room viz. mango pickle, lime pickle, mix pickle, vegetable pickle, vadu mangai etc.  

If you have a visitor and wants to serve pickle along with the dish you made and do not have any pickle at home (never happens in Indian household), then you can make any kind of pickle immediately provided you have the vegetables at home viz. carrot, cucumber, tomato, onion etc.

Here I tried the carrot pickle which can be made within 10 minutes time.   Let us look at the recipe now:

instant carrot pickle  on you tube'

VEGETABLE PICKLE WITH SPICE

Another variety of vegetable pickle which I made recently stayed for 15 days without refrigerating.  I loved this vegetable pickle along with dal rice specially.

Sometimes, these variety of pickles are really good  to make.

As I always experiment the new variety of recipes and if it is okayed by all our family members, then only I post the same on the blog.   This pickle was really a hit at home and loved by the neighbours too

Let us look at the recipe now: