THE DANCE OF THE MUSTARD, THE AROMA OF THE COCONUT OIL WAFTING IN THE SLIGHTLY SMOKY KITCHEN, THE TANG OF THE TAMARIND, THE SUGAR, THE SPICE AND EVERYTHING NICE.... THE MEMORIES OF MOM'S KITCHEN WHERE I USED TO HANG AROUND TO QUENCH MY HUNGER; THE HOPE WAS TO GET THE FIRST TASTE OF ANYTHING MOM'S DISHES OUT BEFORE MY BROS OR SIS'. OH I MISS THOSE DAYS, BUT NOW I WANT TO RECREATE THAT MAGIC- TO REMIND MYSELF, TO LET THE WORLD KNOW ABOUT IT.
Wednesday, 5 July 2017
JACKFRUIT CHIRCHIRAYILE/ HALWA
A very simple recipe, goes well with Dosa , chappati or poories. Chirchirayile means just mashing while frying with ghee, which makes aromatic dish. I have prepared this with ripe nendra baale, this time I used ripe jackfruit bulbs.
JACKFRUIT CHIRCHIRAYILE AND DOSA
WHAT YOU NEED:
Jackfruit bulbs - 2 cups, chopped
Sugar - to taste (according to the sweetness of the jackfruit.)
Ghee - 2-3 tbsp
Cardamom powder - 1/2 tsp (optional)
PONSA GHARO CHIRCHIRAYILE....
HOW TO MAKE :
In a thick bottomed vessel put chopped jackfruit and keep on the heat.
Allow to cook till the water contents evaporates.
Then add sugar and ghee.
Fry the pieces in ghee on a medium heat. Mash the pieces with the back of the spoon. Stir in between.
When it becomes little brown, put off the fire.
Add cardamom powder. Mix well
Serve Jackfruit chirchirayile along with Dosa/ Chappati.