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Archive for December, 2006
Posted by Annita on December 30, 2006
Coconuts are something we Keralites are deeply in love with,infact we cannot imagine a life without coconuts in Kerala.Coconut trees plays a major role in a traditional Malayalee’s lifestyle and economy.Even the name Kerala is derived from the word ‘Kera‘ which means coconut tree.Every part of the coconut tree is used in some way or other. Coconuts are used extensively in the delicious Kerala cuisine in different forms.
And what to say about tender coconuts?Fresh Karikku vellam(juice of tender coconuts) along with its flesh is the most delicious and healthy thing i’ve ever tasted in my life.Back home,this is served as a welcome drink for special occasions and celebrations and is considered very royal.
Last week, I’ve found tender coconuts in an International grocery store and couldn’t resist myself from buying it.Again,those were not as sweet as the fresh ones,but no complaints,atleast I got it.And I decided to prepare my all time favorite pudding with those,adding some extra sugar to make it sweeter.
So here goes my second entry for JFI-Coconut,from Kerala aka ‘The Land of Coconut trees’.
China grass/agar agar – 10 gms
Water – 1 cup
Tender coconut water -1 cup
Condensed milk – 1 tin
Milk – 2 tins(I used the same condensed milk tin)
Sugar – 1/2 cup(Use more or less according to your taste) + 2 tsp( for garnishing)
Thin scrapings of tender coconut – 1 cup
Finely grated Coconut – 1/4 cup(optional)
Cashews/Almonds – 1/4 cup(optional)
Ingredients needed for the pudding
Soak China grass in 1 cup water and dissolve over low flame.
Melting China grass in low flame
Remove from heat and add tender coconut water.Keep it aside.Take another pan, dissolve the sugar in milk and condensed milk over low heat, stirring all the time.When the sugar has completely dissolved, add melted China grass,mix well and remove from heat.Do not boil it.Strain into a flat glass dish.
Mix the tender coconut scrapings into the pudding ,allow it to cool to room temperature and then refrigerate.
Decorate with cherries,raisins etc and serve.Here I’ve used coarsly grounded praline and roasted coconut to decorate my pudding.You can prepare praline in advance and store it in an air tight container.Just before serving,roast grated coconut and 2 tsp sugar over low flame.Do not brown it.Sprinkle these over the pudding and serve cold.
Recipe Source : Mrs.K.M Mathew
Posted by Annita on December 25, 2006
Merry Christmas to all of you..
Posted by Annita on December 14, 2006
This is a well known favorite in Kerala cuisine.Jackfruit seeds are very nutritious and when cooked in coconut milk along with the sour green mango,produces a flavourfull and fabulous side dish to be served with rice.Unfortunately,fresh jackfruit seeds are not available to us,but I found some frozen ones during our Chicago trip 5-6 months back.Since then i was looking for green unripe mangoes,and finally got that too.
So here goes the recipe ..
Unripen green mango cut into medium size pieces – 1
Washed and cleaned jackfruit seeds cut into thin juliennes -2 cups
Green chillies slit- 2
Coconut ground into a smooth paste – 3/4 cup
Red chilly powder – 3/4 tsp
Turmeric powder – 1/4 tsp
Beaten curd – 1/4 cup
(An update: The original recipe doesn’t calls for curd,i added it just to make the curry more thicker and also I love the extra sourness of the curd …So please check for the sourness before adding this ingredient..Thanks Susan for mentioning about it.)
Mustard seeds -1 tsp
Red Chillies – 2
Shallots/Pearl Onions(Kunjulli) chopped – 2
Curry leaves -a sprig
Oil – as needed
Cook jackfruit seeds,adding 1 cup water,green chillies and salt in medim heat.When they are half done add raw mangoes,turmeric powder and red chilly powder and cook until they are soft and tender.(Note :Cooking time for frozen seeds are very less when compared to the fresh ones)
Add ground coconut ,mix well and let it come to a slow boil.Now add beaten yogurt,simmer for 2 more minutes stirring in between.Switch of the heat and keep it aside.
Heat oil in another pan,and allow mustard seeds to splutter.Add red chillies,shallots and curry leaves and fry until they are brown.Pour this seasoning over the curry and serve with rice.
This is my first entry to Ashwini’s JFI-Coconut
Posted by Annita on December 11, 2006
My amma hails from Kanjirappally,Kottayam,where people cannot live without kappa(Tapioca) and chakka(Jackfruit),and she is not an exception either.We used to have kappa atleast once a week,i’ve taken kappa in various forms and with various accompaniments and love all those.But RP’s way of preparation was new to me..being an ardent lover of kappa,i couldn’t resit trying it.It was really great RP,we loved the combo too.Thanks a lot.
Here goes the recipe..
Kappa(Tapioca/Yuca root) cleaned and cut into small pieces – 2
(If you are unfamiliar with cleaning a Kappa,refer this from Inji’s)
Finely chopped Onion – 1
Red Pepper Flakes – 1 tsp
Curry leaves – 1 sprig
Mustard Seeds – 1 tsp
Oil – as needed
Salt – to taste.
Wash tapioca pieces 2 or 3 times in running water.Drain it and keep aside.Boil water in a big vessel adding the tapioca pieces into it.When the water starts to boil,strain the water.Again boil water with tapioca pieces and salt.Cook until it is soft and tender.Drain the excess water. Alternatively you can use a pressure cooker also to cook tapioca.
Heat oil in a pan and allow mustard seeds to splutter.Add in onions,curry leaves and red pepper flakes and fry until onion turns brown.Mix in the tapioca using a wooden spatula.Serve with the curry of your choice.
Kappa served with coconut milk fish curry