Stewed Black Eyed Peas

A very satisfying meal, great for those who have less time handy and want to eat something healthy, home made and delicious. This was done in no time, quick and easy, and a great weekend meal for all especially vegetarians! Only thing to remember is to soak the peas overnight or for at least eight hours.  Want to make it to a soup? Simply add another cup of water or vegetable broth and enjoy!! Don’t forget to eat it with the corn bread!!

Black eyed peas  soaked overnight : 1/2 cup
Yam peeled and cubed :1
Tomatoes: 2
Carrots : 1
Onion medium size : 1
Garlic : 2
Oil : As needed
Salt: As needed
Pepper : As needed or a tsp.
Red Chili powder : 1/2 tsp
Dried Basil : As needed
Water : 2 cups or as needed or Vegetable broth may be substituted

Preparation:

1. In a pressure cooker or an appropriate stew pan add some oil, sauté onions and garlic till translucent.
2. Add all the dry spices together along with salt and sauté for a few seconds.
3. Now add all the other ingredients together. And mix well with a spoon. Add water. Pressure cook for one whistle. Check for salt and pepper.
4. Serve it with corn bread. Non vegetarians can serve it with chicken drumsticks also.

Chilli Chicken Naughty

Chicken breast : 2
Mushroom Sliced : 1/2 cup
Green Pepper Thinly Sliced : 1/2 cup
Red or Yellow Pepper Thinly Sliced : 1/2 cup
Tomato : 1
Green Onions : 1/4 cup
Ground Fresh Chilli Paste : 1 tbsp
Soy Sauce : 2 tsps
Cashew nut : a few
To marinate:
Oil : 2 tsp
Turmeric powder : 1/2 tsp
Red Chili Powder : 1/2 tsp
Black Pepper Powder : 1/2 tsp
Salt : As needed

Preparation:

1. Cut chicken breast into small pieces.  Marinate it with all the ingredients listed above.  Let it sit for few minutes.
2. In the mean time, slice all the vegetables and sauté them in the order of peppers and mushrooms first for few minutes and transfer it to a plate, in the remaining oil add the cut chicken pieces and cook for few minutes till it is done.
3. Now add the soy sauce and the chili paste on it and stir well to coat the chicken and transfer it into a plate.
4. Lastly add the chopped tomatoes and onions and when it is done cooking, fold in all the other ingredients. Check for salt and spice.

Jackfruit Muffins/Chakkappazham Cupcakes

Make the dough by following the recipe for chakka kumbil : 1 1/2 cup (use half of the suggested in the above recipe )
Milk : 1/4 cup
Olive Oil : 1/4 cup
Beaten Egg : 1
Broken Cashew Nuts : A few
All Purpose Flour : 3 tbsp
Raisins : a few
Baking Powder : 1tsp

 

Preparation:

• Add milk, oil, and beaten egg together. Pour this mixture to the dough and make it into the consistency of the dosa dough. Mix it well with the flour, cashews and raisins. Add baking powder also.
• Grease muffin tray. Pour a tbsp of dough to each muffin cup.
• Preheat the oven to 350 and bake for 25 minutes or till a toothpick inserted comes out clean.

Unakka Meen Chammanthi/Dry Fish Chammanthi

Dried Fish of Any Kind : 5 pcs. or as needed.
Fried Thinly Sliced Shallots : 1/2 cup
Fried Dry Red Chilies : To taste or about 10
Fried Coconut : 1/2 cup
Fried Curry Leaves :  a generous portion
Enough oil to fry
Red Chili Powder (optional) : 1/4 tsp

 

Preparation:

• Clean and dry fish with a paper towel. Fry it in oil. Drain it on a paper towel.  Let it cool.
• Transfer all the above ingredients to a mixer and blend it well.
• A bit of lightly roasted red chili powder can be added to the mixer while mixing.

Tips:

It can be stored in an air tight glass container  in the refrigerator for weeks for later use.

It is better to brown the coconut than shallow fry it.

Chakka Kumbil / Steamed Jackfruit Cakes

Varattiya Chakka or Jackfruit Steamed : 1 1/4 cup.
Jaggery Syrup : 1 cup
Coconut Grated : 1 cup
Roasted Rice Flour : 1 1/4 cup
Roasted Corn Meal*  : 1/4 cup
Cardamom Powdered : 3
Cumin Seeds : 1/4 tsp
Bay Leaves( if not shape it into small balls in your palm)

 

 Preparation:

• Make the dough. First add jaggery syrup or molasses, varattiya chakka, crushed spices, and slowly add flour mixture while stirring it well with a spoon.
• The consistency should not be too thick or thin. It should be in between. (See the picture above)
• Shape each bay leaf into a cone, and fill it with the dough.
• Steam cook this in a suitable steamer for about 20 minutes or till it is done.

Tips:

• *Rava can be substituted for corn meal.
• If no bay leaves available, shape it into small balls using your palm, and steam it. It will be good.

Cherupayar Payasam

Cherupayar or Moong dal : 1/2 cup
Water : As needed
Jaggery Syrup or Molasses : 1/2 cup
Powdered Cardamom : 1 tsp
Chukku Powder : 1 tsp
Fried Coconut Bits : a few
Fried Cashews and Raisins : a few
Ghee : 2 tsp

Preparation:

• Roast the cherupayar or dal till it starts to show a slight color change, when cooled, wash and drain. Pressure cook it with sufficient water. It should not be overcooked.
• In some ghee, fry the coconut, cashews, and raisins and set aside.
• Add jaggery to the cooked dal, then cardamom, chukku, nuts and coconuts. Add some melted ghee to enhance the taste.  Enjoy!

Tomato and Garlic Rasam

Rasam Mix  : 2 tbsp
One Red Tomato Chopped
Garlic Pods Thinly Sliced : 3
Water : 1 1/2 cup
Oil : 1 tbsp
Mustard Seeds : a few
Pearl Onions Chopped : a few
Curry Leaves : a few

 

Preparation:

• Pour oil into a Kadai, when it is heated through crack mustard seeds.  Add curry leaves and thinly sliced pearl onions and brown it.  Add garlic and sauté for few minutes.
• Add tomatoes and stir till it is cooked.
• Bring the rasam powder and add it to this mixture and sauté for a few minutes till the raw smell disappears, and pour water to it. Let it cook on slow heat for another 10 to 15 minutes. Serve it with rice and yumm..