PONSA ELCHIKKERY/CHAKKA ERISSERY

  
Chakka Erissery is a typical Kerala Onam/vishu sadya recipe that's  always made during a festival or weddings functions during the this summer season.Recently, I got this recipe from one of my best  friend Priya.I had tried it twice and everybody absolutely loved it.. This year jackfruit tree in our backyard was groaning with tender jackfruits .So to make use of it, today on vishu/ kerala New year thought of sharing this recipe with you all.

 

 Ingredients:

1. jackfruit bulbs– 20-25 deseeded and diced
2. Turmeric Powder – ¼ tsp
3. Salt to taste

To Grind

1. 2 cups Freshly scraped Coconut 
2. 2-3 whole dried Red chillies
3. 1tsp -Cumin Seeds
4. 10 -pepper corns 
5. 1-2 Green chilly

For Tempering

1. Coconut oil – 1 tbsp
2. Freshly scraped Coconut – 2tbsp
3. Mustard Seeds – ½ tsp
4. 2 spring Curry leaves.

Method:

• Clean the jack fruit bulbs, deseed them and chop each seeds into 3-4 pieces.  
• Cook these pieces along with turmeric powder and Salt.
• Add about 1.5 cups of water and cook partially covered on medium heat for 6 to 8 minutes or until the jackfruit is cooked. Keep stirring in between to avoid burning.
•  Once the jack fruit pieces are cooked till tender, add coconut paste, mix it nicely and let it cook for a few minutes on a low flame. Then turn off the stove.Make sure the consistency of this dish is slightly dry.
• In another pan, heat coconut oil, add mustard seeds.  Once they splutter and curry leaves.Then add grated coconut and again roast them till it becomes brownish in colour. Add this tempering over the curry.Mix it well.
• Delicious Ponsa elchikeery/chakka erissery is ready to serve.

Kadgi chakko

Kadgi chakko

Kadgi Chakko  is a traditional curry made with raw jackfruit known as "Kadgi in Konkani. Jackfruit is mostly consumed as a ripened fruit, but its raw flesh is made into jackfruit chips or curries with coconut and served with rice as a side dish ...Come summer, South canara has its share of mangoes and jackfruits.
In this recipe raw jackfruit is chopped and cooked and then added with the coarsely ground  coconut paste and seasoned with mustard seeds, curry leaves in aromatic coconut oil.

During grandmas time, coconut was grinded in a stone grinder or "Ragado" as it is known in Konkani. This gives the most yummiest earthy flavor and sometimes I love to go the traditional way to make authentic konkani dishes.

 Ingredients:

1. I medium sized raw jackfruit ( about 500-750 gms)
2. Salt to taste

For the Masala paste:

1. 1/2 coconut,freshly grated
2. 5-6 Dry spicy Red chillies
3. 3-4 Kashmiri/byadgi red chillies
4. 1tbsp Coriander seeds
5. 1tsp Urad dal/split black lentils 
6. A small marble sized Tamarind ball
7. 2tsp Coconut oil

For the tempering:

1. 1tbsp Coconut oil
2. 1tsp Mustard seeds
3. 2 Springs of Curry leaves

Method:

1. Cut the jackfruit into 4 pieces and cut the 
2. Wash jackfruit pices thoroughly (to remove the saltiness) and pressure cook.Take about 3 whistles.When cool open the lid and Mash the jackfruit pieces coarsely with the back of the spoon.
3. Heat 1 tbsp oil in a pan and fry urad dal and coriander seeds till light brown and keep aside.Add red chillies into the same pan and roast till crisp.
4. Prepare the masala by grinding coconut, red chillies, and tamarind to a coarse paste.
5. Now add fried coriander seeds and urad dal and grind to a smooth paste.(Add just enough water to grind them. Do not add too much of water as this curry is prepared dry)
6. Now heat remaining oil in a pan and add mustard seeds,let it crackle add curry leaves and add the ground masala paste to this.
7. Now add the mashed jackfruit and salt ,mix it nicely.
8. cover and cook on a low flame for 5-7 minutes till its almost dry.
9. Serve hot with rice and dal.

Kok-Pom Punch

Shake up your summer party with the nonalcoholic drinks with the seasonal fruit"Kokum" ,naturally tangy fruit lends a juicy crispness, while light orange.pomegranate  and ginger add a punch of flavor,which never fails to refresh and satisfy. I really like the tartness of citrus fruits – any excuse to use lemon and limes. I used an equal mix of fresh pomegranate juice, kokum orange,lemon and tomato juice  to keep that lovely burnt blood red that resembles the colour of red wine.

 

 

 Most punch recipes cater to a single crowd: drinkers or non-drinkers. This one is delicious either way. Whether you fizz it up with champagne or mineral water, kokum-ginger punch will put a colorful sparkle in your celebrations.

Ingredients :

1. 1 liter Pure cold water
2. 1/2 cup sugar 
3. 1/4 cup pomegranate seeds
4. 1 orange
5. 1 tomato
6. Juice of 2 lemon
7. 1tbsp kokum syrup or soak 10 sun dried kokum fruits in warm water and us it
8. A small piece of ginger,crushed
9. Few pieces of crushed ice

Method:

• Place your fruit pieces and sugar into your blender and add about 2 cups of pure cold water.
•  Put the lid on the blender. Blend the mixture on the medium setting for several seconds. Stop the blender and put the setting on the high setting. Add crushed ice.Blend for several seconds on high until the juice is the desired consistency.
• Add more water as needed, and continue to blend for a few more seconds if necessary. 
• Separate the juice from the pulp by pouring the juice through a mesh strainer or cheesecloth into a container -- if you want pure juice -- and then discard the pulp. Serve your juice immediately or store it in the refrigerator in an airtight container for no longer than 10-12 hours to minimize loss of nutrients.