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Chakkakuru Manga Curry ( Jackfruit Seeds and Mango Curry)

I recently found a frozen bag of Jackfruit Seeds at a local India grocers and this curry was the first thing that came to my mind. Heres the recipe...


Things you will need:

Mango-2 ripe and juicy, Medium sized , peeled and cubed
Chakkakuru ( Jackfruit Seeds )- 6 to 8 ; peeled and cut in half
Coconut-1 cup shredded
Cumin seeds- 2 tsp
Curry Leaves
Salt to taste
Red whole chillies-2 or 3
Green Chillies- 3 or 4 slit in half lengthwise
Fenugreek powder- 1 tsp
Turmeric powder- 1 tsp
Oil- 1 tbsp , preferably Coconut Oil

Preparation Method:

In a cooking vessel add mango ,jackfruit seeds, salt, turmeric powder, fenugreek powder,green chillies ( save one for later use)and curry leaves and water.
Make sure mango is just immersed in the water.
Do not add too much water.
Bring this to boil and cook until Jackfruit Seeds are nice and tender.
In the mean while grind the shredded coconut , remaining green chili and cumin seeds to a fine paste.
Add water just enough to grind to a fine paste.
Once mango and jackfruit seeds is cooked add this paste to it and simmer.
For garnishing , heat oil in a pan ,add red whole chillies and mustard. Once the mustard splutters,add this to the simmering mango curry.

Chakkakuru Manga curry is now ready to be served with steamed rice and Koorka Mezhkupuratti.

Delicious Chicken Curry ( using Coconut Milk )

Things you will need :

Boneless Skinless Chicken - 2 lb, cut into bite size pieces
Cumin seeds-1 tsp
Coriander Powder- 2 tbsp
Red Chilli Powder-1 tsp
Turmeric Powder- 1 tsp
Garam Masala Powder- 1 tsp
Onion- 1 medium sized; diced
Dry Red Chillies - 2
Potato- 1 large ; peeled and cubed to bite sized pieces
Tomato- 2 ; chopped
Green Chillies- 2 or 3 ; slit
Curry Leaves- few;
Garlic- 3 or 4 ; chopped
Ginger -1 inch piece; finely chopped or grated
Cilantro - few , chopped for garnishing
Oil/Ghee - 1 tbsp
Coconut Milk - 1 can
Salt to taste

Preparation Method:

Heat oil or ghee in a pressure cooker pan.
Add cumin seeds, onion and saute till onion changes its color to golden brown.
Now add green chillies,garlic, ginger, potatoes, curry leaves, dry red chillies, tomatoes and saute for a few minutes.
Add coriander, red chilli, turmeric and garam masala powder and stir well until the raw smell is gone.
Now add chicken, coconut milk, salt ,1/4 cup water and mix well.
Place the lid with the weight and cook on medium high flame.
Remove cooker from flame after 4 whistles and set aside to cool.

Garnish with chopped cilantro and serve hot with warm rice or Naan/Roti.

Semia Payasam / Vermicelli Payasam / Kheer

Things you will need:

Semia/Wheat Vermicelli- 1/2 cup;roasted
Whole milk - 2.5 litres/10 cups
Sugar - 3 cups
Ghee /Clarified butter - 2 tbsp
Cashew Nuts- 2 tbsp; chopped
Golden Raisins - 2 tbsp
Cardamom - 1/2 tsp ; powdered

Preparation Method:

Heat the milk and bring it to a boil.
Reduce the heat and add the roasted vermicelli and cook on a low flame till the vermicelli is cooked.This will take about 3 to 5 minutes.
Heat ghee in another pan
Fry cashew nuts and raisins until they turn light golden color.
Now add the sugar, nuts and raisins to the cooked Vermicelli.
Let it simmer for a few minutes on low flame. This step will condense the milk.
Do a taste test add more sugar if needed.
Stir in the cardamom powder and remove from heat.
Serve hot or cold on any festive occasion.

Baingan ka Bhurta/ Baingan Bharta (with Mixed Veggies)

Things you will need

Eggplant- 1 large
Oil- 2 tbsp
Cumin seeds- 2 tsp
Onion- 1 ; finely diced
Ginger Garlic paste - 1 tbsp
Coriander powder- 2 tsp
Turmeric Powder-1/2 tsp
Red Chilli powder- 1 tsp
Garam Masala Powder- 1 tsp
Mustard seeds- 1 tsp
Tomato- 1 ; diced
Yogurt - 1/2 cup
Green Chillies - 3 or 4 ; diced
Mixed Veggies(Peas, Carrots and Corns)- 1/2 cup
Salt to taste
Cilantro -chopped for garnishing

Preparation Method:

Preheat oven to 400 degrees F.
Brush the eggplant with oil and place it on a baking sheet in the oven.
Bake for 45 minutes until tender.
Remove from heat and cool.
Now peel the eggplant and cut into bite size pieces.
Heat oil in another pan.
Add mustard seeds ,cumin seeds and onion.
Fry until onion is golden brown and mustard seeds splutter.
Now add ginger garlic paste, coriander powder, turmeric, red chilli powder and garam masala powder along with tomato and cook for about 1 minute.
Now add yoghurt, eggplant ,mixed veggies, green chillies and salt.
Cover and cook for 10 minutes on medium-high heat.
Remove cover and continue cooking about 5 minutes.
Garnish with cilantro and serve hot with Chappathi or Puri.

Chicken 65 ( a very hot and delicious dish )

Things you will need:

Boneless skinless chicken -2 lbs; cut into bite size pieces
Garam Masala - 1 tsp
Garlic paste - 2 tsp
Ginger paste - 2 tsp
Red chilies powder - 1 tsp
All-purpose flour - 1 tbsp
Pepper Powder- 1 tsp
Cornflour - 2 tbsp
Chopped Ginger- 1 tbsp
Chopped Garlic - 2 tbsp
Chilli garlic Paste- 1 tsp
Egg - 1
Red Food Color - few drops;
Yoghurt - 1 cup
Green chilies - 10; finely chopped;
Oil
Salt to taste
Green Onions - finely chopped for garnishing
Cilantro- finely chopped for garnishing


Preparation Method:

In a bowl and mix corn flour, all purpose flour, ginger garlic paste, chilli powder,pepper powder, egg, garam masala ,salt and water into a thick batter.
Add chicken pieces and coat them well.
Now deep fry the chicken pieces till they turn into a light brown color and set aside.
Heat oil in another pan .
Add chopped ginger , chopped garlic and fry for a few minutes.
Then add fried chicken pieces, slit chillies,red color,chilli garlic paste and salt and stir well.
Now add yoghurt and 1/2 cup water and let it come to a boil.
Keep stirring for about 4 to 5 minutes until it becomes totally dry.
Now garnish it with chopped green onions and cilantro.