the footloose chef: Chakka kumbilappam

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.

If you like what you see, do leave a comment. If you don't, please leave a suggestion to help me make this better.

You can also request for any recipe you want. Just leave a note in a comment box.

Happy cooking!

Dershana

Thursday, June 19, 2008

Chakka kumbilappam

Ripe chakka (Jackfruit) - 2 cups (deseeded and chopped into small chunks)
Rice flour - 2 cups
Grated coconut - 1/2 cup
Elaichi (Cardamom) - 3-4 nos (pounded well)
Sugar - 1/4 cup
Pressure cook the jackfruit bits without water for about 2 whistles. Cool.
Place all the ingredients including the cooked jackfruit in a large bowl and knead into dough(similar to the consistency of chappathi dough).
Cut out square sheets from good quality butter paper and shape them into medium sized cones. Place a fair amount of dough into the cone and seal the ends with a tooth pick. Steam cook for about 10 - 15 minutes. To check if the kumbilappam is ready, open one and prick a tooth pick into it. If the toothpick comes out clean your appam is ready to serve.

PS: Traditionally the kumbils (the cones in which the appam is cooked) is fashioned out of fresh bay leaves. If you have access to fresh bay leaves use them instead of the butter paper for a more delicious flavour.