Jackfruit Kinnathappam / Ponsa Godu Sandan

Jackfruit kinnathappam also known as Ponsa godu sandan in konkani is a sweet steamed rice cake made with deseeded ripe jackfruit bulbs, raw rice, grated coconut, jaggery and cardamom powder. Ponsa godu Sandan /jackfruit kinnathappam can be served as a sweet evening snack.

The following ingredients are needed to prepare Ponsa Godu Sandan / Jackfruit Kinnathappam.
Ingredients:
Ripe Jackfruit bulbs.-10 deseeded
Raw rice                 -1 and1/4 cup
Grated coconut.      -1 cup
Grated jaggery.       -1/4 cup
Cardamom powder.-1/4 tsp
Water.                      -very little
Salt.                         -a pinch
Ghee.-for greasing the cake pan

Method:
1). Wash and soak raw rice in water for 3 hours. Drain and grind the soaked raw rice in a mixer grinder along with grated coconut, grated jaggery, deseeded ripe jackfruit bulbs and a pinch of salt to a little thick and little coarse idli batter like consistency adding very little water.

2), Transfer the coarsely ground jackfruit batter mixture to a bowl. Add cardamom powder into the ground jackfruit batter mixture and mix well.

3). Grease a cake pan with little ghee. Pour the ground jackfruit batter mixture in the greased cake pan.

4). Boil enough water in a steamer and place the cake pan with ground jackfruit batter mixture on the steamer plate. Cover the steamer with lid and steam cook the jackfruit batter mixture for 15 minutes on medium low flame.

5). Once done open the steamer and remove the steamed jackfruit kinnathappam / ponsa godu sandan from the steamer and keep it aside to cool. When cooled cut the steamed jackfruit kinnathappam / ponsa godu sandan in desired pieces.

Jackfruit Kinnathappam / Ponsa Godu Sandan is ready to serve as a sweet snack. 

Jeera Rice / Cumin Flavoured Rice

Jeera rice is a simple cumin flavoured rice made with basmati rice, cumin seeds and other spices. Jeera rice goes well with any side dish of your choice.The following ingredients are needed to prepare Jeera Rice /Cumin flavoured Rice..

 Ingredients:-

 Basmati rice.   -1 cup

 Cumin seeds.   -1tsp

 Butter.              -1tbsp

 Bay leaves.       -2

 Cinnamon stick,-1 small 

 Cloves.               -4

 Cardamom.         -2

 Black pepper.      -10 corns 

Salt.                      - to taste

Method:
1). Wash basmati rice in water and soak for 20 minutes. Drain and pressure cook the soaked basmati rice for 2 whistles adding 2 cups of water and switch off the flame.

2). Heat 1tbsp butter in a wide bottom pan. Add bay leaves, cinnamon, cloves, cardamom and black pepper corns into the pan and saute well for a minute on low flame.

3). Add cumin seeds into the pan and allow it to splutter. Add cooked basmati rice and required salt into the pan.

4). Mix all the ingredients in the pan and cover and cook on low flame for 2 minutes. Saute well  in between and switch off the flame.

5). Transfer the jeera rice to a serving plate.A very tasty Jeera rice / Cumin flavoured rice is ready to serve with any side dish of your choice. 

Edamame Coconut Stir Fry / Tender Soybean Stir Fry

Edamame is the young green soybeans rich in vitamins, minerals, fibers and are a good source of protein, iron and calcium. Edamame stir fry is easy to prepare tasty and healthy side dish made with edamame/ frozen boiled young soy beans goes well with rice or chapati.

The following ingredients are needed to prepare Edamame Coconut Stir Fry.
Ingredients:
Frozen edamame. -250 gm
Grated coconut.    -2 tbsp
Red chilli powder.-1/2 tsp
Mustard seeds.     -1tsp
Cumin seeds.       -1/2tsp
Salt.                      -to taste
Oil.                       -1tsp

Method:
1). Heat oil in a pan and splutter mustard seeds and cumin seeds.

2) Add frozen edamame beans, red chilli powder and required salt into the pan. Sprinkle little water and mix well. Cover and cook the edamame beans till done.

3). Add grated coconut and mix with all the ingredients in the pan and switch off the flame.

Edamame Coconut Stir Fry / Tender Soybean  Stir fry is ready to serve as a side dish with rice. 

Crunchy Green Apple Pickle

Green apple pickle is a crunchy and instant pickle made with little tangy green apples. The following ingredients are needed to prepare Crunchy Green Apple Pickle.
Ingredients:
Green apples small. -5
Red chilly powder.  -1 tbsp
Asafoetida.               -1 tsp
Mustard seeds.         -1 tsp
Fenugreek seeds.      -1/4 tsp
Salt.                          - to taste
Lemon juice.            -1 lemon
Coconut oil.              -3 tbsp

Method:
1). Wash and pat dry the green apples using a clean cloth. Chop the green apples into very small pieces along with its green skin and keep them in a bowl. Add required salt, red chilly powder, asafoetida into the bowl and mix with the chopped green apple pieces. Keep aside the chopped green apple chilly powder mixture for few minutes to rest.

2). Heat coconut oil in a pan. Splutter mustard seeds and fenugreek seeds (methi seeds).

3). Add chopped green apple chilly powder mixture and 1 tbsp of water into the pan and mix well for 2- 3 minutes on low flame.

4). Add lemon juice into the pan and mix everything on low flame till combined and switch off the flame.

5). Once cooled transfer the green apple pickle in a clean and airtight glass bottle.

Crunchy Green apple pickle is ready to use.You can keep the green apple pickle in the refrigerator to use it for a few more days. 

Black Eyed Peas Tomato Curry

Black eyed peas tomato curry is very tasty and easy to prepare curry made with black eyed peas adding tomato and finely chopped fresh coriander leaves that goes well with chapati and rice. The following ingredients are needed to prepare Black Eyed Peas Tomato Curry

Ingredients:
Black eyed peas .-1 cup
Tomato.               -1 big
Green chilly.        -3
Ginger chopped.  -1 tsp
Turmeric powder.-1/2tsp
Coriander leaves. - 2 bunches
Mustard seeds.     -1tsp
Curry leaves.        - few
Salt.                      - to taste
Coconut oil.          -1 tbsp

Instructions:
Wash and soak black eyed peas in water overnight. Drain and pressure cook the soaked black eyed peas for 2 whistles adding 1 cup of water. Keep aside the cooked black eyed peas along with little cooked water.

Method:
1). Heat coconut oil in a pan and splutter mustard seeds. Add chopped ginger and saute well. Add slit green chilly and curry leaves into the pan sauteed in oil for 2 seconds. Add turmeric powder and mix well.

2). Add the cooked black eyed peas along with little cooked water and required salt into the pan and saute well.

3). Add chopped tomato into the pan and mix well. Cover and cook tomato for 3 minutes on low flame.

4). Add finely chopped coriander leaves into the pan and mix with all the ingredients.Cover and cook for 2 minutes on low flame and switch off the flame.

Black Eyed Peas Tomato Curry is ready to serve with chapati or rice.