Garlic- copra ( dried coconut) chutney

Cooking/experimenting doesn't always happen by a mega plan, most of it is instantaneous, at least for me .. and I love that instant brainstorming, experimenting, cooking, tasting , appreciating and everything relating to it.
So for this chutney, the motivation is a sackful of kopra brought by my mother in law from hometown. She carried it all the way and I thought I need to make the best use of it. Of course she helped me in cleaning it and making it ready for my work .. all thanks to her, God bless her :)

I will go to the recipe and get in detail about it. For this chutney you need
Ingredients
Garlic - 50 gms ( skinned)
Dried coconut- 1/2 kg
Tamarind - 25 gms
Red chillies - 100- 150 gms
Salt - as required

Method
Roast the grated coconut in a dry hot kadai until it turns slightly brown.
Roast garlic, tamarind, chilies also separately in hot kadai without oil.
Mix everything together with required salt and then pound or dry grind them together until the ingredients are well blended. Store in a glass jar
It goes well with dosas, idlis and even with rice ..Enjoy while it lasts!!! :)

Chakka varatti - jackfruit jam in jaggery

                         

Till the moment I started making it, I had no idea that I would make it that day. But probably as they say I was supposed to make it that day. There is a reason for such a belief.

That day morning when my doorbell rang, I saw my neighbouring kid standing on my door holding a huge portion of a jack fruit. The aroma which filled my house made my mouth watery, yes I confess. I had to take my kids for their swimming classes, once I was back I patiently ventured out in cleaning and removing the carpels one by one carefully and gently. Once I was finished with my task I realised there is quite a lot of it. Then I thought of cooking it so that it stays for a couple of days. What better way other than making chakka varatti for a Keralite. Without waiting for a second I called my aunt to check the recipe. I noted and ventured out to make it. I have the traditional vessel for this called as 'uruli', was happy to make use of it too :)

You have to be very careful while cooking this as you dare not raise the flame since it makes the syrup splash and might reach your face, as it did for me. So be careful while cooking it and use a ladle which has long handle to stir.

Whatever said and done all the effort is worth when you taste the varatti and your kids eat it and has a glee on their face.

So enjoy cooking and eating this delicacy

Following is the recipe

Jackfruit carpels - 1 kg

Jaggery - 1/2 kg

Ghee - 2-3 tbspn

Cardamom powder and dry ginger powder (optional)

Method

Steam the jack fruit carpels for about 15 - 20 mins, remove from flame, let it cool and then puree it to paste.

While you keep the carpels for steaming take about a cup of water and melt the jaggery and sieve to remove the impurities and keep it aside.

Once your paste is ready, mix the paste and the jaggery syrup and pour into the thick bottom vessel and keep in on the stove.

Keep stirring it; yes keep stirring it until the syrup thickens. Once the syrup starts thickening start adding ghee little by little until the syrup leaves the sides of the pan and starts releasing the ghee. You can stop when it reaches a jam consistency.

Let it cool and transfer to sterilised jars. Enjoy the yummy chakka varatti/jackfruit jam.

Before removing from flame you can add the flavourings. 

Roasted pumpkin soup

This is one of my kids favourite and I keep making it often for their evening snack. It’s very easy to make it and of course tasty too. All you need is an oven and a blender :)

Pumpkin - 500 gms

Onion - one big one 

Olive oil - 2 tbsps.

Milk - 2 cups

Salt and pepper

Fresh cream or cheese bits or grated cheese

Method

Preheat the oven to 200 degrees Celsius

Wash and peel the pumpkin into cubes and arrange in the baking tray. Peel and chop the onions also into cubes and throw in the tray. Drizzle 2 tablespoons of olive oil over the vegs and mix and spread it evenly in the tray.

Now keep the tray in the oven and bake for around 30 minutes or until the vegetables are soft when poked with a fork.

Remove the tray from the oven and let it cool for couple of minutes.

Once the vegs are cooled throw it in a blender and pour milk to blend it 

Blend it and then strain.

You can bring back the mixture over the stove to make it hot or warm and then garnish with grated cheese, salt and pepper and serve hot!

You can replace milk with veg stock or chicken stock and serve the soup with sour cream as well !!