Thursday, May 12, 2022

Palakottai Puttu | Jackfruit Seeds Stir fry | Palakottai Podimas

Palakottai Puttu, a delicious and easy to make dish with jackfruit seeds. Jackfruit seeds are totally edible and have a mild sweet taste.

Jackfruit seeds have two outer skins. The first skin is like thin wax paper and it's non-edible and should be removed before or after cooking. The second skin is brown in colour(just like peanuts) and it's edible so no need to remove the brown skin.

Jackfruit seeds are commonly boiled & seasoned with salt and served as snack.I grew up eating jackfruit seeds a lot and in our family apart from eating jackfruit seeds as a snack, we  also include it in many curries and have it as a side dish for our meal.
Palakottai Puttu

This Palakottai Puttu is one of my favourite ways of using jackfruit seeds when i have in abundance. When i was in India last time, Amma made this puttu as accompaniment for our meal and I simply loved it. Ever since i've wanted to make this on my own! 

Here we rarely buy a small piece of jackfruit and it doesn't have a lot of seeds to try this puttu. But last week, we bought a big piece of jackfruit and left with a lot of jackfruit seeds. So the very next day i made this as sidedish for our meal. 

Now let's check out on how to make this palakottai puttu
Palakottai Puttu

Palakottai Puttu

Preparation Time : 5 mins | Cooking Time : 20 minsServes :
Recipe Category: Curry | Recipe Cuisine: Indian
Palakottai Puttu, Jackfruit Seeds, Jackfruit seeds stir fry,palakottai Palakottai Puttu, a delicious and easy to make dish with jackfruit seeds.
Palakottai/Jackfruit seed - 1/2 cup
Onion(small) - 1
Green chilli - 1 
Salt - to taste
Grated Coconut - 2 tsp
To Temper
Coconut Oil - 1 tsp
Mustard & urad dal - 1/2 tsp
Curry leaves - few 

Palakottai Puttu
First peel the white skin of the jackfruit seeds. Take a jackfruit seed ,with sharp knife gently make a slit in the outer skin, then with your fingers, you can peel it off.
Similarly do the same for the rest of the jackfruit and keep it ready.
In a pressure cooker, add the jackfruit seed, water(just enough to cover it) and  cook it for 3 whistles.
Let the jackfruit seeds cool and put it(i have boiled more than 1/2 cup of jackfruit seeds but using only 1/2 cup for making the puttu) in the blender/mixie jar and pulse it for a couple of times and keep it ready, Next slice the onions thinly and slit the green chilli.

Heat a pan, add the coconut oil and let it melt. Then add the mustard and urad dal. Let the mustard crackle.
Then add the curry leaves followed by onions, green chilli and a pinch of salt. Saute till the onions are soft.
Next add the grounded jackfruit seed, grated coconut and the required salt. 
Give a good mix, let it in the flame for 2-3 mins and the switch off the flame. Transfer into a serving bowl and it's ready to eat!
Tasty and flavourful Palakottai Puttu ! 

Related : How to make Jackfruit payasam

Palakottai Puttu
  • Jackfruit seeds need very less salt, so add a little bit of salt and give a taste test. if needed add more !
  • After added the jackfruit seeds in the pan, don't cook it for longer time. It makes the curry dry.
  • Coconut oil gives great flavour so i highly recommend to use it. 
Palakottai Puttu
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Wednesday, April 13, 2022

Milk Cake using Condensed Milk| Milk Burfi

Milk Cake/ Milk Burfi, a delicious sweet made from the milk ! Traditionally, this milk cake is made from the pure cow milk and it takes hours to reduce the milk into desired consistency.

Here in today's recipe, i have taken the shortcut and used the condensed milk to speed up the process without compromising in taste and texture. 

For this diwali, if you're looking for exotic milk sweet to make with less time, then i would highly recommend to try this milk cake with condensed milk.

Tips to make perfect milk cake
  • Make sure to keep the flame in medium once the milk mixture starts to boil. 
  • Stir it continuously to avoid burning at the bottom. Even the slightest burning at the bottom spoils the whole mixture.
  • Add the curd on the needed basis because depends on the sourness of the curd you may need more or less. If the milk is started to curdle then stop adding the curd.
  • Cook the mixture till it leaves the sides of the pan and immediately pour into the greased pan. Cooking after this stage makes chewy milk cake
  • Make sure to cover the pan with thick cloth and leave it aside for at least 3 hrs. It helps to set the cake and able to cut it when it's cooled.
Hope i have shared all the tips to make the perfect and delicious milk cake ! If you have any questions, do leave a comment, i try my best to answer your queries ! 

Now let's check out on how to make this delicious milk cake !

Related:How to make Khoya Burfi / Mawa Burfi

Happy Tamil new year to all those who celebrate!

Milk Cake using Condensed milk

Preparation Time : 5 min | Cooking Time : 20 minsServes :
Recipe Category: Sweet | Recipe Cuisine: Indian
Milk Cake using condensed milk, milk cake,milk burfi,indian sweet,burfi recipe Milk Cake/ Milk Burfi, a quick and easy way to make delicious milk cake using condensed milk.
Milk - 1 cup 
Condensed Milk - 1 small tin(14 oz)
Curd - 2 to 3 tbsp
Ghee - 3 tbsp
Cardamom powder - 1/4 tsp

In a non-stick pan, add both milk and condensed milk. 
Switch on the flame and keep stirring continuously until both mix together well. Bring the milk mixture into boil in medium flame.
Once it starts to boil, add curd little by little and mix it well.
When the milk mixture starts to curdle and look grainy, stop adding the curd. Now start adding the ghee little by little. Mix it well.
When all the ghee is absorbed add more ghee. Do this till all the ghee is used. 
Cook till the mixture is thick and leaves the sides of the pan. Finally add the cardamom powder, mix it well and switch off the flame.
Grease any bowl with enough depth or loaf/baking pan with little ghee. Pour the mixture into the pan and smooth the top surface.
Cover the top with foil paper and then wrap the tin with thick towel. Let it undisturbed for 2- 3 hrs or until it's cooled completely. 
After it cooled down, unwrap and remove the foil paper from the baking pan and invert on to a plate. Gently tap on the pan, the milk cake would fall off from the pan easily.  Then cut into desired shape and serve.
Tasty Milk Cake is ready ! 

Related : How to make 5 mins palkova in microwave using condensed milk

  • Store the leftovers in refrigerator since it's milk based
  • You can skip the cardamom and leave it with milk flavor too.
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Tuesday, April 5, 2022

Chicken Sukka | Chicken Chukka | Pepper Chicken Masala

Chicken Sukka/Pepper Chicken Masala, a semi-dry chicken curry made with aromatic spices. Recipe for this chicken sukka varies widely across the regions of India. Today, I'm going to share the simple version of making this chicken sukka.

This chicken sukka is one of our family favorites and I often make this sukka along with rice and rasam or with biryani or with parotta for our weekend meal. The highlight of this dish is that each piece of chicken is coated well with the masala and makes it scrumptious. 

I prefer to use boneless chicken for this recipe, especially chicken breast. It blends with the masala well but you can use chicken with bones also, it tastes equally good. 

The flavor of the dish is mainly from the pepper powder, so i highly recommend to use the freshly ground pepper powder instead of ready made pepper powder. It really makes a huge difference in the flavor. 

Chicken Sukka | Pepper Chicken

Preparation Time : 10 mins | Cooking Time : 20 minsServes :
Recipe Category: Curry | Recipe Cuisine: Indian
Pepper Chicken, Chicken Pepper Masala, Chicken Sukka, Chicken Chukka Chicken Sukka/ Chicken Pepper Masala, a semi-dry chicken curry made with aromatic spices.
Chicken - 1/2 lb / 200 gms approx(boneless)
Onion -2
Tomato -1(small)
Cinnamon - 1/4 inch piece
Cloves - 2 
Cardamom - 1 
Ginger garlic paste - 2 tsp
Red chilli powder - 1/2 tsp
Coriander powder - 2 tsp
Turmeric powder - 1/4 tsp
Pepper Powder - 1 tsp
Oil - 1 tbsp
Salt - to taste
Coriander leaves - a few

Clean the chicken and then slice the onions thinly , cut the tomatoes into small pieces and keep other ingredients ready. Heat a thick bottomed pan and then add the oil and the whole spices(cinnamon, cloves & cardamom) , let the spices be aromatic.

Next add the onions with a pinch of salt and saute till they are translucent. 
Then add the chicken, ginger garlic paste and curry leaves.
Saute the chicken until it turn white on outside then add the spice powders (turmeric, red chilli and coriander powder) and salt. Give a good mix.
Next add the tomatoes and give a quick stir. Add about 1/4 cup of water & mix it well.
Cover the pan with lid and let the chicken cook well.
Once the chicken is cooked and the water is almost evaporated, add the pepper powder.
Mix the pepper powder with the chicken and keep it in the flame until it all comes together. Finally add the coriander leaves and mix it.
That's it, Tasty Chicken Sukka is ready.

Related: How to make Restaurant Style Chicken 65

  • Don't add more water for cooking the chicken. The water from the chicken and the tomatoes is almost enough. If you add more water then it takes more time to evaporate all the water.
  • Add more or less of red chilli powder and pepper powder as per your spice level. The given quantity is for moderate spice level.
  • Add good amount of curry leaves, it gives amazing flavor.

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Thursday, February 10, 2022

Gulab Jamun Cake with Flour Buttercream frosting

Gulab Jamun Cake with Flour Buttercream frosting , a delicious and spongy cake with full of Indian flavors. This cake is perfect for any celebrations like Birthdays, Anniversary or Get-together. 

If you're bored with the traditional vanilla / chocolate cake and looking for some unique cake with exotic flavors, then you must give a try on this Gulab jamun cake. 

Today I'm sharing this delicious cake recipe to announce an extremely happy news in our life. Our son Kavin was born on Dec 21,2021 and we're overjoyed by his arrival into our life. Although life has been crazy busy right now and we hardly find any free time, it's a dream come true moment for us. So we're enjoying every second of it !

Though I have this post and pictures on my drafts for a while, it took a couple of weeks to write the intro alone. You know, it's a typical newborn phase of life ! 

Ok, Before moving on to the recipe let me answer some FAQs 

Can i use the store bought Gulab Jamun for this recipe?
Yes, sure you can ! The canned gulab jamun works very well for this recipe. But in this recipe, i have used the home made gulab jamun ! 

Can i make this cake ahead and store it in the refrigerator?
Yes, this cake store well in the refrigerator. You can make this cake ahead of one or two days before you need. 

What are the other flavors that can be used in this cake ?
Instead of rose essence, you can use vanilla or butterscotch essence also. But personally, i like rose essence for this cake since the gulab jamun also has rose flavor already.

Can I bake the cake earlier and do the frosting later?
Yes, of course ! You can bake the cake one or two day before and do the frosting when needed.

What other nuts can be used for decorations ?
Here in today's cake, I have used pistachios, but you can use whatever nuts you like or simply omit the nuts. It would be fine and taste great as well.

Gulab Jamun Cake with Flour Buttercream frosting

Preparation Time : 20 mins | Cooking Time : 20 minsServes: 6
Recipe Category: Curry | Recipe Cuisine: Indian
Gulab Jamun Cake, Flour Buttercream Frosting, Indian Cake Gulab Jamun Cake with Flour Buttercream frosting , a delicious and spongy cake with full of Indian flavors.
For Cake 
All Purpose Flour  - 3/4 cup
Sugar - 1/2 cup
Milk - 1/3 cup
Curd - 1/4 cup
Oil - 1/4 cup
Baking Soda - 1/4 tsp
Baking Powder - 1/2 tsp
Cardamom powder - 1/2 tsp
For Frosting 
All purpose flour - 2 tbsp
Milk - 1/2 cup
Butter - 1/2 cup
Sugar - 1/2 cup
Rose essence - a few drops

For the cake 
First preheat the oven @ 350 F. Next sieve the flour, baking soda and baking soda in a large bowl. If there is any lumps left out, rub it with your finger and add it in the bowl.
Next add the sugar, milk, curd and oil one by one.
Finally add the cardamom powder and mix it all together with a whisk until it became a smooth batter.
The batter should be smooth and flowy as shown below. Then butter the baking pan and lined it with parchment paper.
Pour the batter into the prepared pan and bake it in the preheated oven for about 40 mins or until the tooth pick inserted in the center comes out clean.
Take the pan out of the oven and invert the cake on to the cooling rack and peel off the parchment paper. 
Once the cake is completely cooled, wrap it in a cling wrap and put it in the refrigerator for about 1 hr.
For the frosting.
Now let's prepare the frosting, in a sauce pan, add the flour, milk and the sugar. Whisk it all together and put it in the heat . 
Whisk it continuously till it became a roux.
Transfer the roux into a bowl and cover it with cling wrap. Make sure the cling wrap touches the roux, it helps to avoid forming skin on the top. Put it in the refrigerator until it cooled down completely.
Next take the softened butter in a bowl and whisk it till it's creamy.
Then add the prepared flour-sugar roux and rose essence and whisk it all together well until it's creamy and fluffy. Now the delicious flour butter cream is ready ! 
Take the cake from the refrigerator and cut into two. Here i'm using the floss to cut the cake. 
Add a couple of tsp of gulab jamun sugar syrup all over the cake and then add 1/4 f the buttercream on top of the cake.
Spread it evenly on the cake. Next add some sliced gulab jamun and again add 1/4 of buttercream and spread evenly.
Next place the other half of the cake on top of it and then add the remaining buttercream and cover the cake completely.
Finally decorate the cake with gulab jamun and some finely chopped nuts on the sides! Delicious Gulab Jamun cake is ready !
  • You can store this cake in the refrigerator for upto 5 days.
  • Instead of rose essence, you can also vanilla or butterscotch essence

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