Idichakka Theeyal / Tender Jackfruit Roasted Coconut Curry

Tender jackfruit roasted coconut masala curry/ Idichakka theeyal is made with tender jackfruit pieces, shallots, tamarind and ground roasted coconut masala paste and goes well with rice.

The following ingredients are needed to prepare Idichakka Theeyal / Tender Jackfruit Roasted Coconut Masala Curry.

Ingredients:-

Tender jackfruit.  -1 small
Shallots.               -10
Curry leaves.       -1sprig
Turmeric powder.-1/4 tsp
Tamarind.- a small piece
Water.                  - as needed
Salt.                     - to taste
Coconut oil.         -2 tsp

For grinding Roasted Coconut Masala Paste:-

Grated coconut. -1 cup
Shallots. -5
Curry leaves. -1sprig
Dry red chillies. -6
Coriander seeds. -2 tsp
Fenugreek seeds.-1/4 tsp
Urad dal. -2 tsp
Coconut oil. -1tsp
Turmeric powder.-a pinch

Instructions:-

1). Cut a small tender jackfruit /idichakka. Chop and remove the outer thorny green skin of tender jackfruit and chop the tender jackfruit into small pieces lengthwise. Pressure cook the chopped tender jackfruit pieces adding turmeric powder, required salt and 2 cup of water for 3 whistles. Keep aside the cooked tender jackfruit pieces.

2). Heat a pan and add grated coconut, 1tsp coconut oil, 5 shallots 1sprig curry leaves and roast on low flame. When the grated coconut starts to become golden colour add dry red chillies, urad dal, coriander seeds and fenugreek seeds (methi seeds) into the pan and roast along with grated coconut and shallots until coconut turns golden brown. Switch off the flame and add a pinch of turmeric powder into the roasted ingredients and mix well. Once cooled add all the roasted ingredients in a mixer and grind together to a smooth paste. Keep aside the ground roasted coconut masala paste.

3). In a small bowl soak a small pieces of tamarind in 1/2 cup of warm water. Then squeeze the soaked tamarind in soaked water and extract tamarind juice. Keep aside the squeezed tamarind juice.

Method:-

1). Heat 2 tsp coconut oil in a wide bottom pan. Add thinly chopped shallot slices and 1 sprig curry leaves into the pan and saute in oil on low flame for 2 minutes.

2). Add squeezed tamarind juice, a pinch of salt and 1cup of water into the pan boil on low flame.

3). Add cooked tender jackfruit pieces into the pan. Mix well and boil on low flame for 2 minutes.

4). Add ground roasted coconut masala paste into the pan and mix with cooked tender jackfruit pieces. Boil the curry on low flame for 2-3 minutes and switch off the flame. Transfer the tender jackfruit roasted coconut masala curry to a serving bowl.

Idichakka Theeyal / Tender Jackfruit Roasted Coconut Masala Curry is ready to serve with rice.

Cabbage Onion Dosa

Cabbage onion dosa is easy to prepare an instant dosa made with cabbage, onion, raw rice, coconut and spices.Cabbage onion dosa can be served for breakfast or dinner.

The following ingredients are needed to prepare Cabbage Onion Dosa.

Ingredients:

Raw rice.             -2 cups
Grated coconut.   -1 cup
Dry red chilly.      -5
Cabbage chopped.-1 cup
Onion.                   -1
Tamarind.- a marble size
Water.                   -as needed
Salt.                      -to taste
Oil.- for roasting dosa
Turmeric powder. -1/4 tsp

Instructions:

Finely chop cabbage. Finely chop onion. Wash and soak raw rice in water for 2-3 hours and drain water. Keep aside.

Method:-

1). In a mixer add grated coconut, dry red chillies, turmeric powder, tamarind and grind to a smooth paste. Transfer the ground coconut red chilly tamarind paste into a vessel. Add soaked raw rice into the mixer and grind to a smooth batter adding little water. Transfer the ground rice batter in the same vessel and mix with ground coconut red chilly tamarind paste.

2). Add finely chopped cabbage, finely chopped onion and required salt into the ground batter and mix well.

3).Heat a dosa tawa and apply little oil on tawa. Mix the ground cabbage dosa batter using a ladle. Take a ladle of cabbage dosa batter and pour the batter on tawa and spread it using the back of the ladle and make a thin round cabbage onion dosa.

4). Apply little oil on all sides of dosa. Cover and cook cabbage onion dosa on low flame.

5). Apply little oil on cabbage onion dosa and flip it to cook the other side without lid. When both sides are cooked remove the well roasted cabbage onion dosa from tawa using a flat spatula and transfer to serving plate. Make cabbage onion dosa with the remaining dosa batter. You can keep the remaining cabbage onion dosa batter in the refrigerator for next day use.

Cabbage Onion Dosa is ready to serve for breakfast or dinner.

Raw Papaya Black Chickpea Masala Curry.

 Raw papaya black chickpea curry is very tasty and easy to prepare roasted coconut masala curry made with raw papaya, black chickpea and freshly ground roasted coconut with spices. Raw papaya chickpea masala curry goes well with rice.

The following ingredients are needed to prepare Raw Papaya Black Chickpea Roasted Coconut Masala Curry.

Ingredients:-

Raw Papaya.      -1medium size
Black chickpea. -1/2 cup
Curry leaves.     -1sprig
Water.                - as needed
Salt.                   - to taste

For Roasted Coconut Masala Paste:

Grated coconut.   -1 cup
Dry red chilly.     -5
Urad dal.             -2 tsp
Onion.                 -1 medium
Coriander seeds. -2 tsp
Fenugreek seeds.-1/4 tsp
Curry leaves.      -1 sprig
Turmeric powder.-1/4 tsp

Instructions:-

Wash and soak black chickpea in water overnight. Pressure cook soaked black chickpeas adding 1cup of water for 3 whistles. Peel and chop raw papaya into very small pieces. Finely chop onion. Keep aside.

2). Heat a pan and add grated coconut, dry red chillies, urad dal, finely chopped onion and dry roast together on medium flame.Once grated coconut starts to change the colour add coriander seeds, fenugreek seeds/methi seeds and 1sprig curry leaves into the pan and dry roast all together till grated coconut turns golden brown. Switch off the flame. Add turmeric powder and mix with the roasted ingredients. Keep aside the dry roasted ingredients to cool. Once cooled add all the dry roasted ingredients in a mixer and grind together to a smooth paste. Keep aside the freshly ground roasted coconut masala paste.

Method:-

1). In a wide bottom vessel add chopped raw papaya pieces, required salt and 1/2 cup of water. Boil and cook the raw papaya pieces till soft.

2). Add cooked black chickpeas into the vessel and mix with cooked raw papaya pieces.

3). Add freshly ground roasted coconut masala paste into the vessel and mix with cooked papaya pieces and cooked black chickpeas. Add 1 sprig curry leaves. Boil and cook the curry on low flame and switch off the flame.

Raw Papaya Black Chickpea Masala Curry is ready to serve with rice. 

Cabbage Pulao / Cabbage Pulav

Cabbage pulav /cabbage pulao /cabbage rice is a vegetable pulav and is very tasty, healthy and easy to prepare rice dish made with basmati rice, cabbage, onion and other vegetables.

The following ingredients are needed to prepare Cabbage Pulao / Cabbage Pulav /Cabbage Rice.

Ingredients:-

Basmati rice.  -1 cup
Cabbage.         -1 cup chopped
Capsicum.       -1/2 cup chopped
Carrot.             -2
Onion.             -1
Green chillies. -2
Pepper powder.-1tsp
Cinnamon.       -1 small piece
Cloves.            -4
Cardamom.     -4
Pepper corns.  -6
Fennel seeds.  -1/2 tsp
Oil.                  -2 tbsp
Ghee.               -2 tbsp
Salt.                 -to taste
Spring onions or Coriander leaves.-few

Instructions:-

1). Chop onion into thin lengthy slices. Slit green chillies lengthwise.Chop cabbage into thin lengthy pieces. Scrap the outer skin and chop carrot into thin lengthy pieces. Cut capsicum and remove the seeds and chop into small lengthy pieces.Chop spring onion or coriander leaves into small pieces. Keep aside all the chopped ingredients.

2). Wash and soak basmati rice in water for 30 minutes.Drain water and keep aside the soaked basmati rice.

Method:

1). Heat 2 tbsp ghee in a pressure cooker. Add cinnamon, cloves, cardamom, pepper corns and fennel seeds in it and saute well. Add soaked basmati rice and fry in ghee for 2 minutes. Add 1 and 1/2 cup of water and 1tsp salt into the cooker and mix well. Cover the cooker and cook basmati rice for one whistle. Switch off the flame. Keep aside the pressure cooked basmati rice whole spice mixture.

2). Heat 2 tbsp oil in a wide bottom pan. Add slit green chillies into the pan and saute well in oil. Add thinly chopped onion and saute well till onion turns translucent.

3). Add thinly chopped carrot into the pan and saute well for 2 minutes on low flame. Add chopped capsicum and cook till tender. Add thinly chopped cabbage and saute well and cook for a few seconds. Add pepper powder and little salt into the pan and mix with the cooked vegetables.

4). Add the pressure cooked basmati rice whole spice mixture into the pan and saute well for 3 to 4 minutes on low flame and switch off the flame.

5). Add a few chopped spring onions or coriander leaves and mix with cooked basmati rice.

Very tasty and healthy Cabbage Pulao / Cabbage Pulav / Cabbage rice is ready to serve.

Broken Wheat Tomato Dosa

 Broken wheat tomato dosa recipe is with step by step pictures. Broken wheat tomato dosa is a breakfast food made with samba broken wheat adding tomato, onion and coriander leaves and can be served with coconut chutney.

The following ingredients are needed to prepare Broken Wheat Tomato Dosa.

Ingredients:

Broken wheat.-1 and 1/2 cup
Tomato.           -1
Onion.             -1/2
Dry Red chilly.-4 or 5
Cumin seeds.   -1tsp
Rice flour.       -1tbsp
Salt.                 -to taste
Oil. - for roasting dosa

Method:

1). Wash and soak samba broken wheat in water in a bowl for 10 minutes and drain water. In a mixer add the soaked broken wheat, tomato, onion, dry red chilly, cimin seeds and rice flour.

2). Ground all the ingredients in the mixer together to a smooth paste.

3). In a vessel add the ground broken wheat tomato dosa batter. Add chopped coriander leaves and required salt into the vessel.

4). Mix the coriander leaves and salt with ground dosa batter. Broken wheat tomato dosa batter is ready.

  5). Heat a dosa tawa and pour a ladle of broken wheat tomato dosa batter on hot tawa and spread on it and make a thin round dosa. Cook dosa on low flame.

6). When the base of the dosa is cooked apply little oil on the dosa and flip it using a flat spatula to cook the other side.

7). When both sides of broken wheat tomato dosa is cooked well flip the dosa again.

8). Remove the cooked broken wheat tomato dosa from tawa and transfer to a plate. Make broken wheat tomato dosa with the remaining ground dosa batter. You can keep the remaining broken wheat tomato dosa batter in the refrigerator for next day use. Broken Wheat Tomato Dosa is ready to serve with coconut chutney.

For Coconut Chutney Recipe:- In a mixer add 1cup grated coconut, 1/2 chopped onion, 2 green chilly, 1tsp roasted gram dal and add required salt and grind to a smooth paste. Transfer the ground chutney to a bowl. Heat 1tsp coconut oil in a small pan for seasoning. Add 1/2 tsp urad dal and saute well.Splutter 1tsp mustard seeds. Add a few curry leaves and saute in oil.Switch off the flame and pour the seasoning into the chutney in the bowl and mix well. Coconut chutney is ready to serve with broken wheat tomato dosa.