Chakka Erissary (Raw Jackfruit with ccoonut and garlic)

Overview
A traditional Kerala dish made with raw jackfruit. Erissery is made with other vegetables like butternut squash, pumpkin and raw plantains. Coconut ground with cumin and garlic and garnished with roasted coconut adds a very distinct flavor for this erissaery.  Raw jackfruit is very nutritious and this is very good side dish.

Chakka Erissary (Raw Jackfruit Curry with Cocconut

Chakka Erissary Ingredients

Ingredients
Raw jackfruit pieces - 1 pound cut into pieces
Fresh grated coconut 1 cup
Garlic cloves - about 10
Cumin seeds 1 1/4 teaspoons
Chilly powder - 1 tablespoon
Turmeric powder - 1 teaspoon
Mustard seeds 1 tablespoons
Curry leaves 2 - 3 sprigs
Whole red chilly 4 - 5 cut into pieces.
Salt to taste
Oil - 3 tablespoon

Steps
1. Mix the raw jackfruit pieces with red chilly powder, 1/2 teaspoon turmeric powder, salt and one cup water and cook on low flame till the jackfruit pieces are cooked.
2. Grind 3/4 cup of fresh grated coconut, garlic and 1 teaspoon cumin seeds with 1/ 2 cup warm water  to a smooth paste.
3. Mix the ground coconut paste with the cooked jackfruit pieces and mix well and bring this mixture to a boil. Turn off heat.
4. In another pan heat oil in a pan. When the oil gets hot add the mustard seeds. When the seeds splutter add the cumin seeds followed by red chilly pieces and curry leaves. Add the fresh grated coconuts to this and fry on low flame till the coconut turn golden brown.
5. Put the fried coconut mixture to the cooked jackfruit and mix well.

Serve hot with plain rice.

Split Urad Dal Stir Fry

Overview
Split urad dal is very nutrious and rich in fibre. This is a north Indian dish which can be served as a side dish with rice or chapati.  A touch of lemon juice enhances the flavor of this dish. This dal is very creamy and rich in protein.

Split Urad Dal Stir Fry

Ingredinets for Split Urad Dal Stir Fry

Ingredients
Split urad dal  - 1 cup
Red onions 1 medium finely chopped
Garlic one tablespoon finely chopped
Ginger 1 tablespoon finely chopped
Turmeric - 1/2 teaspoon
Mustard seeds - 1 teaspoon
Cumin seeds 1/2 teaspoon
Red Crushed pepper flakes - 2 - 3 teaspoon
Lemon Juice about 1 tablespoon
Salt to taste
Oil - 2 tablespoons

Steps
1. Wash and soak the split urad dal for about four hours in plenty of water. Drain and steam in a steamer till the urad dal is cooked. Do not overcook. If the dal is over cooked it will get mashed and be very sticky.
2. Heat oil in a pan. When the oil gets hot add the mustard seeds and let it splutter. After the mustard seeds splutter and the cumin seeds.  Add the finely chopped red onions, garlic and ginger to this and saute well.
3. When the onions get light brown add the turmeric and crushed red pepper flakes and saute well. Add the steamed urad dal to this along with lemon juice and salt mix well. Keep strring till all teh liquid is evaporated and the dish is dry.

Serve hot as a side with any rice or Indian bread.

Sweet Potatoes and Carrot Stir Fry (Madhura Kizhangu Carrot Mezhukkupuratti)

Overview
A simple  and easy to make side dish with sweet potatoes and carrots. Dice the carrots and sweet potatoes the same size so they cook together at the same time. Crushed red peppers adds a spiciness to the sweet taste of carrots and sweet potatoes. In Kerala we use coconut oil to make such stir fries but any cooking oil can be used for this dish.

Sweet Potato Carrot Stir Fry Ingredients

Sweet Potato and Carrot Stir Fry

Ingredients
Sweets potatoes peeled and diced - 1/2 cup
Carrots peeled and diced - 1/2 cup
Shallots 2 tablespoons finely sliced
Garlic thin sliced 1 tablespoon
Crushed red pepper - 1 tablespoon
Turmeric - 1/2 teaspoon
Curry leaves - 2 sprigs
Oil 2 tablespoons
Salt to taste

Steps
1. Peel and dice the sweet potatoes and carrots and  keep aside.
2. Heat oil in a pan. When the oil gets hot add the thin sliced shallots and garlic to it. Keep stirring till the  shallots are light brown. add the turmeric and crushed red peppers to this and saute well. Add the curry leaves and stir well.
3. Add the finely diced sweet potatoes and carrots to this and mix well. Add enough salt and 2 tablespoon of water. Mix well cover with lid and cook on slow flame till the carrots and sweet potatoes are just cooked(do not overcook).. Remove lid and stir and saute till all liquid is evaporated and it is dry.

Serve hot

Spicy Apple Chutney

Overview
A chunky spicy chutney made with granny smith apple. My mom used to make this chutney with green mangoes. The sweet and tart taste of the green apples mixed with the spices adds a delicious and unique flavor to this chutney. This chutney can be used as a condiment with any rice or Indian bread.

Spicy Apple Chutney

Spicy Apple Chutney Ingredients

Ingredients
Granny smith apples - 2 medium ones cleaned and finely chopped
Ginger finely chopped - 2 tablespoon
Garlic finely chopped - 2 tablespoons
Green chilly finely chopped - 1 teaspoon
Finely chopped shallots or red onions - 1/2 cup
Curry leaves - 3 sprigs
Whole coriander seeds - 2 tablespoons
Whole red chilly - 4 - 6
Fenugreek seeds - 1 teaspoon
Asafoetida powder  - 1 teaspoon
Turmeric powder - 1 teaspoon
Mustard seeds 1 teaspoon
Lemon Juice - Juice i 1 big lemon
Oil 3 tablespoons
Salt to taste

Steps
1. Clean and chop the granny smith apples into small bite size pieces with skin. Mix apples with salt, 1/4 teaspoon turmeric powder and lemon juice and keep aside for about 1 hour.
2. Dry roast the coriander seeds, whole red chillies  and fenugreek seeds separately and grind to a smooth powder and keep aside.
3. Heat oil in a pan. when the it gets hot add the mustard seeds. once the seeds splutter add the finely ch oped ginger, garlic, onions and curry leaves and saute few minutes till the onions start to turn light brown.
4. Add the spice powder, 3/4 teaspoon turmeric powder and asafoetida powder to the sauteed onion mixture. Mix well. Add the marinated chopped apples to this and mix well. Cover pan with lid and cook on low flame till apples are cooked well and soft.

Green Peas Masala

Overview
This is a delicious curry my mom used to make for us with chapati and puri. This dish is made with dried green peas. We need to soak the green peas for at least four hours before cooking the green peas. Tomatoes mixed with the spices and green peas makes a delicious gravy for this curry.

Green Peas Masala

Green Peas Masala Ingredients

Ingredients
Dried green peas - 1 cup
Finely chopped onions - 1 cup
Finely chopped plum tomatoes - 1 cup
Finely chopped garlic - 2 tablespoons
Finely chopped ginger - 2 table spoons
Finely chopped cilantro leaves - 1/4 cup
Whole coriander seeds - 3 tablespoons
Whole red chili - 3 - 5
Cumin seeds - 1 teaspoon
Whole black pepper - 1 teaspoon
Turmeric powder - 1 teaspoon
Salt to taste
Oil - 3 tablespoons
Garam Masala
Cinnamon - 2 inch piece stick
Cardamom - 2
Cloves  - 3
Star anise - 1
Fennel seeds - 1 tablespoon

Steps
1. Soak the green peas in plenty of water overnight. Cook in pressure cooker with 2 cups of water and cook till it is well done.
2. Dry roast all the spices(coriander seeds, whole red chillies, cumin seeds and whole black pepper seeds) in a pan one at a time and keep aside. Dry roast the ingredients in the garam masala list and keep aside. Grind all these spices to a smooth powder and keep aside.
3. Heat oil in heavy bottom pan. When the oil gets hot had the finely chopped onions, garlic and ginger. Saute well till the onions turn light brown. Add turmeric and all ground spices to this and mix well for few minutes till the spices are browned. Add the finely chopped tomatoes to this with little salt and mix well.
4. Cover lid and cook tomatoes on a low flame till it is well done. Mix the cooked green peas to this  and mix well and enough hot water if gravy is too thick. Add salt as needed and bring this mixture to boil. Simmer few minutes. Turn off heat.  Add the finely chopped cilantro to this and mix well.

Serve hot with Chapati, Puri or Nann.

Instant Cranberry Pickle

Overview
A quick and easy cranberry pickle that you can make and use immediately. The sour and tart taste of cranberries mixed with the spices and little sugar balances the flavor.  I like to make this pickle when we get fresh cranberries during winter time.

Cranberry Pickle

Cranberry pickle ingredients

Ingredients
Cranberries cleaned and cut into four length wise - 1 cup
Finely chopped ginger - 1 teaspoon
Finely chopped garlic - 1 teaspoon
Red Chilly powder - 1 - 2 tablespoon
Fenugreek seeds - 1 teaspoon
Turmeric powder - 1 teaspoon
Asafoetida powder - 1 teaspoon
Mustard seeds - 1 teaspoon\
Brown sugar - 2 teaspoon
Oil about 3 tablespoons
Salt to taste

Steps
1. Mix the cut and cleaned cranberries with salt and keep aside for about an hour.
2. Dry roast the cranberries and powder it and keep aside.
3. In a pan heat the oil. When the oil gets hot add the mustard seeds and let it splutter. Add the curry leaves followed by the finely chopped ginger and garlic.
4. Saute mixture for few minutes till the garlic turns light brown. Add the turmeric powder and Chilly powder into this and saute well.
5. Add the cranberries mixed with salt to this and mix well. Add the fenugreek powder, asafoetida powder and sugar to this and mix well.
6. Saute till the cranberries and just soft. Turn off heat.

Can be served as a condiment with any rice or Indian breads

Peppermint Stick Cookie

Overview
A special cookie to make during holidays that has peppermint flavor. The peppermint flavor comes from the mint extract added to the cookie dough and the candy cane bits used for decoration on outside of the cookie.  These cookies do look like peppermint sticks.

Peppermint Stick Cookies

Ingredients
2 sticks salted butter
1 cup sugar
1/2 teaspoon vanilla extract
2 large eggs
2 1/4 cups flour
1/4 teaspoon salt
2 teaspoon mint extract
Green and Red food color

For decoration
1 cup confectionery sugar
1 - 3 tablespoon water
6 red candy canes
6 green candy canes

Steps
1. In a large bowl mix the sugar, vanilla extract and butter until it is fluffy. Beat in the eggs one at a time until well blended. Add in the flour mixed with salt gradually and mix well till it is well blended and dough is formed.
2. Divide dough into half. Take one half make it into a disk cover with plastic wrap and refrigerate.
3. Take the remaining half dough and divide into half again. In one half add 1 teaspoon mint extract and red color and in the other halt add 1 teaspoon mint extract and green color. Mix each half separately and cover with plastic wrap and refrigerate. Refrigerate all doughs for about an hour till it is firm.
4. Heat oven to 350 degree Fahrenheit.
5. Cut uncolored dough in 12 equal wedges. cut each colored disk into 6 equal wedges.
7. On a lightly floured surface, roll 1 plain wedge and 1 colored wedge into 15 inch long ropes(keep rest of dough refrigerated). Place each rope side by side twist together from one end to the other. Place on  un greased baking sheet. Repeat with remaining dough.
8. Bake 12 - 15 minutes until edges are lightly browned. Remove to wire racks to cool.
9. To decorate the cookies mix the confectionery sugar with water  one tablespoon at a time to make a smooth thick paste. Crush the candy canes each color separately and keep in separate bowls.
10. Dip about 1/2 inch of each end of the cookie in this confectionery smooth mixture and then into the crushed candy canes. Decorate the red twisted cookies in the red crushed candy canes and the green twisted cookies into the green crushed candy canes. Placed on waxed paper to dry. Enjoy.