Welcome aboard!

Indian cuisine is a riot of colours, flavours, and spices. Every state has its own unique culture- ingrained taste bud. And, to many of us staying within familiar tastes is a sacrosanct act. Of course an occasional trip to a speciality restaurant that serves another fare is ok. But, as a matter of routine ...at home...NO!

One of the benefits of being born to parents who dared an interstate marriage (am talking about India of the 70's) was being able to widen a regional taste bud to accept, experiment and, relish eclectic cuisines :-)

I love food! Be it traditional or fusion, cooking is all about turning out fare that is tasty and healthy.I welcome all lovers of good food to come on aboard and share your kitchen adventures.

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Happy cooking!


Wednesday, June 25, 2008

Chakka (Jackfruit) Erisseri

Raw Jackfruit - 150 gms ( chopped)
Green chillies - 3 Nos
Red chilli powder (cayenne pepper) - 1 teaspoon
Turmeric powder (Manjal podi) - 1 teaspoon
Coriander powder (Malli podi) - 1/2 teaspoon
For masala
Grated Coconut - 1 cup
Jeera (cumin) - 1 teaspoon
Small onions (shallots/scallions) - 4 Nos
Garlic - 2 cloves
Green chillies - 4 Nos
For seasoning
Mustard seeds - 1 teaspoon
Dry red chillies - 2 Nos
Curry leaves - 5 sprigs
Oil - 1 teaspoon

Place the chopped Jackfruit in a skillet, add enough water and the green chillies and cook covered.
Put all the ingredients for the masala in a mixer bowl and grind to a fine paste. Add to the simmering jackfruit pieces along with the turmeric powder, chilli powder, and coriander powder. Allow it to boil.
In a different pan , heat the oil and fry the dry red chillies. Add the mustard seeds and allow them to crackle, follow up with teh curry leaves. Pour this seasoning into the jackfruit mixture.
Add salt to taste and serve with plain, steamed rice.

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