Chakka Varatti

Ingredients:

Ripe Jack fruit - 2 kg
Jaggery: 3/4 kg
Ghee: 1/2 cup
Dried ginger powder(Chukku): 1 tbsp
Cardamom(Elakka) powder: 10-12 pcs
Cumin seed powder: 11/2 tbsp

Method:
Cut jackfruit into small pieces. Cook in a pressure cooker with little water. Take another pan and melt the jaggery using little water. Strain, remove the impurities. Pour melted jaggery to another deep bottom pan/"Uruli" and transfer to the stove. Add cooked jackfruit and stir continuously. Add 2 tbsp ghee. Also add dried ginger powder, cumin seed powder and cardamom powder. Stir continously, When its is starts sticking to the bottom of the pan, add remaining ghee. Stir continously till it forms a ball. Remove from fire. Allow it to Cool and store in an air tight container.

Karimeen/Pearl Spot Fry

Ingredients:

Karimeen : 3 pcs
Small onion paste: 1 tsp
Ginger & Garlic paste: 1 tsp
Turmeric powder: 1/2 tsp
Red chili powder: 3/4 tbsp
Pepper powder: 1/2 tbsp
vinegar: 1/2 tsp
Water: 1 tsp
Salt: 1/2 tsp
Oil for frying

Method:
Mix all the above ingredients. Apply this paste to fish and refrigerate for atleast 1 hour. Shallow fry the fish in oil. Add some curry leaves over the fish. Serve hot

Palappam

Ingredients :
Rice flour: 2 cups
Cooked rice: 1/2 cup
Grated coconut: 3/4 cup
Yeast: 1tsp
Sugar: 1 tbsp
Coconut water - 1 cup
Grated coconut - 1/2 cup
Salt: 1 tsp
Water: 1/2 cup

Method :
Dissolve 1 tbsp of sugar and 1 tsp yeast in 1/2 cup of luke warm water for 10-15 minutes. Grind the cooked rice along with grated coconut adding enough water to a smooth paste. Combine rice flour, & coconut water in a deep bottom utensil, add grinded coconut mix and dissolved yeast to the batter. Keep aside the batter for fermentation overnight. Add 1 tsp salt and mix well. Heat a appa chatti on a medium flame, pour a large spoon full of the batter into the centre of the appachatti. Rotate the pan in a circular manner. Keep covered 3-4 minutes. Serve hot with chicken/mutton stew.

Anchovy Fry (Netholi/Kozhuva Fry)

Ingredients:

Netholi: ½ kg
Ginger & garlic paste: 1 tspn
Pepper powder: 1/2 tbspn
Chilly powder: 3/4 tbspn
Turmeric powder: 1 teaspoon.
Salt: 1 tspn
Curry leaves: 2 springs
Oil for shallow frying

Method:

Wash and clean the fish. Mix the above ingredients using little water and keep aside for 15-30 minutes. Heat oil in a pan, fry the fish both side till done on a medium heat. Add some curry leaves over the fish. Serve hot with rice.