CHICKEN IN SCRAMBLED EGG GRAVY

HOW TO COOK CHICKEN IN SCRAMBLED EGG GRAVY

INGREDIENTS :

To Grind :

To Garnish :

METHOD :

• Heat Oil in a pan on a medium flame, Splutter Fennel Seeds and Curry Leaves.
• Add finely chopped Onions and Green Chillies.
• Saute them until Onions turn translucent.
• Add Turmeric Powder, Red Chilli Powder to the above and fry for a while on a very low flame.
• Add finely chopped Tomatoes and saute it until tomatoes are well cooked and oil separates from the masala.
• Add Chicken Pieces and give a quick stir.
• Sprinkle some water, if required.
• Cover and cook until the Chicken Pieces are done.
• Grind Coconut with Garlic Cloves into very fine & thick paste.
• Add this to the Masala along with Salt and mix well.
• Allow it to boil on a very low flame for few minutes or until the raw flavour goes.
• Beat the Eggs slightly and pour them into the masala.
• Scramble the Eggs in the masala stirring it continuously on a very low flame for 3-5 minutes.
• Garnish the gravy with chopped Coriander Leaves.
• Serve Chicken in Scrambled Egg Gravy Hot along with Parotta/Roti Canai or Chapatis.

NOTES :

• Do not add water while cooking Tomatoes.
• Grind the Coconut Paste with less water into a fine and thick paste.
• Slow cooking the masala on a very low flame enhances the flavour.
• When eggs are added into the masala it tends to give out some water.
• If preferred can add more eggs.
• Make sure it's scrambled finely on a low flame for 3-5 minutes.
• This is to ensure that any water in the masala is well absorbed and there is no raw flavour of the egg in the Gravy.
• This Gravy can be cooked without Chicken too.
• Adjust the amount of spices to your preference.
• Serve Chicken in Scrambled Egg Gravy hot and reheating wouldn't be a good idea.  
• So prepare what's necessary for a serving.

PAROTTA

• The first being the resting periods between Kneading, Shaping and Rolling.
• Next - Moisture the dough by smearing oil over the shaped dough balls instead of adding oil while kneading the dough. 
• Then comes the perfect shaping technique, which yields flaky Parottas.
  

PAROTTA WITH EGG AND CHICKEN GRAVY

HOW TO MAKE PAROTTA / ROTI CANAI

PAROTTA / ROTI CANAI

INGREDIENTS:

For Parotta/Roti Canai:

METHOD:

For the Dough:

• Mix Sugar, Salt and Water in a cup until sugar and salt are well dissolved.
• Sift the All-purpose Flour once.
• Take the flour in a large bowl.
• Make a well in the middle and pour in the Salt-Sugar mixture.
• Stir well and keep it covered for 15 minutes.
• After 15 minutes, knead the mix into a pliable dough.
• Leave it aside for 10 -15 minutes.
• Grease your hands with few teaspoons of oil and knead the dough  for 8-10 minutes.
• Adding oil at this will reduce the stickiness of the dough and easier to knead.
• After 10 minutes divide the dough into equal parts and roll them up into a ball.
• Rub oil generously over the dough balls, cover them with clean and wet kitchen towel and leave it aside for 30 minutes.
• Grease your work surface with oil.
• Take a dough ball on the work surface, gently press it with your palm and flatten them.
• Roll the dough until it turns into a thin sheet, make sure not to tear the dough.
• Use some oil to roll the dough.
• Slowly remove the thin dough sheet with your hands and gently pull on the edges.
• If the dough is in perfect consistency then it wouldn't tear much.
• Stretch the sheet from all direction (without tearing) until it becomes thinner and thinner.
• Smear some oil over the stretched sheet with your hands or using a brush.
• Gently lift the rolled sheet and fold them into pleats until they are folded into a long strip.
• From one end coil the folded strips around itself into a spiral.
• Tuck in the loose ends.
• Again smear oil over the coiled dough and leave it aside for 10 minutes. 
   

  For Parotta/Roti Canai:
  

• Meanwhile, heat the griddle in high flame.
• Roll the coiled dough with a rolling pin or just by gently pressing them with your palm to make a perfect round shape.
• Place the rolled Parottas on the hot griddle and cook one side.
• Lower the flame slightly and turn the parotta once and cook on the other side.
• Drizzle some oil over the parottas while they are cooking.
• Wait until small golden spots start to pop around.
• Once cooked they will be crisp on the outside.
• Follow the suit for rest of the parottas and keep them stacked.
• Once done slightly crush the stack with both your hands.
• This is to ensure that the layers are separated and the parotta is flaky.

NOTES:

• Use more water if necessary, while kneading the dough.
• Can substitute half the quantity of water with milk, if you prefer a rich texture.
• Adding sugar is truly optional.
• Use oil to roll the dough instead of flour.
• While rolling the dough balls, it should stretch easily. Few small tears are fine.
• If you mess up with the dough while rolling, roll the dough again and leave it aside for 5- 10 minutes before starting over again.
• It's equally important to grease the dough balls and leave them aside for at least 10 -15 minutes at every stage.

CHOCOLATE CHIP COOKIES

CHOCOLATE CHIP COOKIES

INGREDIENTS :

METHOD :

• Take butter in a large bowl, beat it for 1 minute on medium speed using a hand mixer or stand mixer with paddle attachment until it turns soft and creamy.
• Add Brown Sugar, Sugar and beat it again in medium speed until fluffy.
• Add in the Egg and the Vanilla Extract and beat it again until all the ingredients are well combined.
• In a separate bowl, sieve All-purpose Flour and Corn Starch along Baking Soda and Salt once.
• Gradually add the flour mix into the above Butter mix in low speed until well combined.
• The cookie dough will be thick.
• Mix the Semi-Sweet Chocolate Chips to the dough until they are evenly disbursed.
• Cover the dough in a plastic wrap and chill for at least 1 hour.
• Remove the cookie dough from the refrigerator and allow it to sit at room temperature for 10 -15 minutes.
• Preheat the Oven to 350℉ / 180°C.
• Line a Baking Sheet with Parchment Paper. 
• Roll the chilled dough into small balls.
• Arrange them over the Parchment Paper and bake them for 8-10 minutes.
• The cookies would be slightly golden brown in colour.
• Allow it to cool for 5-10 minutes. 
• Once cooled, store them in air tight jars.

Refreshing Mango Smoothie - - Perfect Summer Treat

"Ultimate Mango Smoothie Recipe: A Refreshing Taste of Summer"

    As the seasons change, they bring with them the sweet nostalgia of summer—a time when nature bursts into vibrant colours and enticing aromas. For me, summer is inextricably linked with mangoes, a fruit that evokes the fondest memories and flavours. Recently, I’ve been delighting in creating a variety of dishes using both raw and ripe mangoes.

Why Mangoes Are the Perfect Smoothie Fruit

    Mangoes are not just versatile; they're practically a smoothie superstar. Their soft, juicy pulp transforms effortlessly into a creamy, delicious smoothie that's both refreshing and guilt-free. Whether you're enjoying it as a quick breakfast or a light dessert, a Mango Smoothie is a perfect way to relish the taste of summer all year round.

Health Benefits of Mangoes

Mangoes are not only tasty but also packed with health benefits:

• Lowers Cholesterol: Helps maintain healthy cholesterol levels.
• Improves Digestion: Aids in smoother digestion and prevents constipation.
• Fights Heat Stroke: Hydrates and cools the body, helping to combat heat stroke.
• Alkalizes the Body: Balances the body's pH levels.
• Enhances Eyesight: Rich in Vitamin A, promoting better vision.
• Supports Immune System: Boosts immunity with its high Vitamin C content.
• Promotes Skin Health: Contributes to healthier, glowing skin.

"Discover the Perfect Mango Smoothie: A Creamy, Delicious Treat for Any Day"

Mango Smoothie Recipe

    This Mango Smoothie Recipe is not only easy to make but also incredibly delicious. Ready in just minutes, it’s a great way to enjoy mangoes’ rich flavour and health benefits.

Ingredients

• 2 ripe Mangoes
• 2 Cups Milk (or your preferred milk alternative)
• 1/4 Cup Sugar (or Honey, if you prefer)
• 1 Cup Ice Cubes

Method

1. Prepare the Mangoes: Peel the mangoes and cut them into small pieces, discarding the seed.
2. Blend: In a blender, combine mango pieces, milk, ice cubes, and sugar. Blend until smooth and creamy, ensuring the sugar is fully dissolved.
3. Serve: Pour the smoothie into glasses and enjoy chilled.

Notes & Tips

• Ice Cubes: Blending ice cubes with the mangoes ensures a chilled and thick smoothie.
• Sweeteners: Feel free to substitute sugar with honey for a natural sweetness.
• Adjust to Taste: Modify the amount of sugar or honey according to your preference.

Tips for Selecting Mangoes

• Ripeness: Choose mangoes that yield slightly to pressure. A ripe mango will have a gentle softness.
• Aroma: Some mango varieties emit a sweet, fruity aroma when ripe.
• Experience: Use your knowledge of mangoes’ colour and smell to select the best fruit.

Dive Into Deliciousness!

    Ready to treat yourself to a delightful Mango Smoothie? Give this recipe a try and experience the tropical bliss of mangoes with every sip.  Stay tuned for more exciting recipes and tips to keep your taste buds dancing all year long!

CHICKEN TIKKA

HOW TO COOK OVEN GRILLED CHICKEN TIKKA

INGREDIENTS :

Marinade 1 :

• Clean and cut the chicken into small cubes. 
• Marinate the chicken Pieces with Marinade 1 and leave it aside for 20-30 Minutes.
• In a large bowl mix all the ingredients for Marinade 2.
• Mix the Chicken Cubes into it and mix well until all the chicken pieces are well coated with the marinade.
• Now add few drops of oil to the above and mix gently.
• Soak the wooden skewers for at least 30 minutes in water.
• Leave it in the refrigerator for 3-4 hrs or overnight.
• Just before grilling, line the marinated Chicken Cubes into the skewers.
• Pre-heat the oven to 450° F/230°C.
• Place the pan at the top level in the oven, if it is browning soon remove and keep it on the middle rack.
• Allow the chicken to be grilled for about 10-15 min.
• Baste the chicken with some Oil/ Butter.
• Then flip it up and roast it again for 10-15 min.
• Check whether the chicken is cooked.  
• Remove it from the oven.
• Can serve with Onion rings, Sliced Bell Peppers, Coriander leaves with a drizzle of  Lemon Juice.
• Goes well with Green chutney.

• Grind Mint leaves, coriander leaves with 1 or 2 green chillies and a teaspoon of lemon juice.  
• Add some black salt and adjust salt as needed. Add a pinch of sugar to retain the green colour.

• For best results only use Hung curd or very thick curd.
• Make sure to drain off all excess water from the curd before adding it to the marinade.
• Boneless Chicken Bytes suits well for the recipe.  
• Can cook Lamb pieces, Paneer etc., in the same method.
• Can use a barbecue grill or tandoor oven which will give the authentic smoky flavour.
• Can use normal Chili powder too, Kashmiri Chilli Powder is less hotter and gives red colour to  the dish, even without adding food colour.
• I have not used the food colouring in this recipe.
• Sprinkle some Chaat Masala over the grille chicken pieces, if preferred. 
• Adjust the time of cooking according to your oven settings.  
•  If Chicken Tikka is prepared as an appetizer, then add few teaspoons of Gram Flour to the marinade.
• If the chicken bytes are grilled for Chicken Tikka Masala avoid adding Gram Flour, as this would entirely change the taste of the Gravy. 
• Add these wonderful Oven Grilled Chicken Tikka into a creamy & rich Gravy and convert it into tasty Chicken Tikka Masala.

TOMATO PULAO

HOW TO COOK TOMATO PULAO

INGREDIENTS :

Spices :

METHOD :

• Wash the Basmati rice until the water runs clear.
• Soak the rice for 20 minutes.
• Boil the water and keep it aside.
• Heat Ghee in a pan, fry the ingredients mentioned under 'Spices' for a while in a very low flame.
• Add Onions and Green Chillies to the above and saute until onions turn translucent.
• Add Ginger-Garlic paste and saute until they are aromatic.
• Add Turmeric Power and Red Chilli Power to the above and fry for a while on a low flame.
• Add finely chopped Tomatoes and cook them until they are soft and oil separates from the mix.
• Drain the soaked rice and add it to the above.
• Fry this for 5-7 minutes on a very low flame.
• Pour the Water and Salt and mix well.
• Allow it to boil.
• Cover the pan and cook the rice on a low flame until the water is totally absorbed and the rice is well cooked.
• Allow it to cool for few minutes.
• Add One tbspn of Ghee to the cooked rice and fluff them up.
• Garnish it with Mint and Coriander Leaves.
• Serve it along with Curd Raitha / Vegetable Salad.
• Goes well with Mutton Kola Urundai Curry, Chicken Curry or Vegetable/Non Vegetarian Kurmas.
• Curries like Butter Chicken, Mutton Rogan Josh, Lamb Korma complements well with Tomato Pulao..
•  Tomato Pulao can be served along with Dry side dishes like Tandoori Chicken or Chicken Tikka, Chicken 65, Gobi Manchurian.
• Ennai Kathirikkai Kuzhambu or simple Dhal Curries also goes well with Tomato Pulao. 

NOTES:

• Can substitute half the amount of ghee with oil.
• Can also add some classic vegetables in Tomato Pulao Recipe.
• If the tomatoes are tangy, adjust accordingly.
• Adjust the number of green chillies and red chilli powder to your spice preference.
• Can use Basmati Rice / Jeeraka Samba (Kaima)/ any long grain rice variety for this dish.

Onam: The Festival of Harvest and Tradition in Kerala

    Onam, Kerala's iconic harvest festival, celebrates the homecoming of the legendary King Mahabali. The 10-day long festivities begin with Atham, leading up to the grand day of Thiruvonam. Steeped in rich culture and tradition, Onam is not just a festival—it’s a magnificent celebration of Kerala’s vibrant heritage.

Traditional Chakka Pradhaman Recipe - Kerala’s Classic Jackfruit Dessert

Traditional Chakka Pradhaman Recipe | Kerala’s Classic Jackfruit Payasam

A Taste of Tradition: The King of Kerala Payasams

    In the realm of Kerala sweets, Pradhaman is considered the king. Unlike a standard payasam which might use cow's milk and sugar, a true Pradhaman relies on the trinity of coconut milk (തേങ്ങാപ്പാൽ), jaggery (ശർക്കര), and ghee (നെയ്യ്).

    While many enjoy Parippu Pradhaman or the classic Ada Pradhaman, and our own family favourite Gothambu Pradhaman, the Chakka Pradhaman (ചക്ക പ്രഥമൻ) is a seasonal payasam. It captures the essence of the "Chakka" (Jackfruit) season, turning the fruit into a dark, classic "Karutha Payasam" - colloquially called for Payasams made with Jaggery. In our household, the aroma of jackfruit cooking in ghee is the first sign that a festival is around the corner.

Why is Pradhaman Essential in a Kerala Sadhya?

    A Kerala Sadhya (banquet) is incomplete without a Pradhaman and/or Payasam to finish the meal. This traditional feast is a grand affair with 20+ accompaniments and is served on a banana leaf, making it a cultural experience in itself. The Sadhya is usually concluded with Pradhaman, sometimes paired with Pappadam and Pazham (banana), blending sweet and savoury tastes in perfect harmony.

Chakka Pradhaman: A Dessert, Rooted in Tradition

The Star Ingredient: Jackfruit

    For this Thiruvonam, I prepared Chakka Pradhaman using fresh, seasonal jackfruit. The jackfruit is ground and cooked with jaggery syrup, creating a beautifully caramelized base, while the subtle flavours of cardamom and dry ginger powder add warmth and complexity to the dish. The rich, creamy texture of this payasam comes from the liberal use of fresh homemade coconut milk. If you cannot get fresh jackfruit pods, then traditonally Chakka Varattiyathu(Jack fruit preserve) is used to make Chakka Payasam.

Why You Will Love This Recipe

• Authentic Flavours: Uses the traditional "Karutha Payasam" method with dark jaggery.
• Cultural Experience: An essential part of the 20+ accompaniments in a Kerala Sadhya.
• Rich Texture: Achieved through multi-stage additions of fresh coconut milk.
• Versatile: Can be made with fresh fruit or preserved Chakka Varattiyathu.

Chakka Pradhaman Recipe Overview

• Cuisine: Kerala (India)
• Recipe Type: Pradhaman / Payasam / Dessert
• Yields: Approx. 1 Litre
• Servings: 4–6
• Difficulty: Easy
• Author: SM @ Essence of Life - Food

Time Estimate

• Preparation Time: 15–25 Minutes
• Cooking Time: 20–30 Minutes
• Total Time: Approx. 55 Minutes

How to Make Chakka Pradhaman – Kerala’s Unique Jackfruit Payasam

A Traditional Dessert Perfect for Festive Sadhyas

    Chakka Pradhaman, also known as Jackfruit Payasam, is a beloved traditional Kerala dessert, especially served during Onam and Vishu Sadhyas. Made with ripe jackfruit, creamy coconut milk, and sweet jaggery, this delightful payasam is a must-have for any festive feast. Follow this easy recipe to bring an authentic taste of Kerala to your table!

Ingredients for Chakka Pradhaman

The Base

• 10–12 Nos. Jackfruit Pods (Seeds removed)
• 1/2–3/4 Cup Jaggery (adjust to taste)
• 3/4 Cup Water

The Coconut Milk (തേങ്ങാപ്പാൽ)

• 1 Cup Thick Coconut Milk (First Extract / Onnam Paal)
• 2 Cups Thin Coconut Milk (Second Extract / Randam Paal)

For that creamy fresh tasting Fish Nirvana, skip the tin! If you’ve got 10 minutes and a coconut, check out my guide on How to Make Fresh Homemade Coconut Milk.  

Garnish & Flavour

• 3 tbsp Ghee
• 3 tsp Coconut Pieces (thinly sliced)
• 10–12 Nos. Cashew Nuts
• 10–12 Nos. Raisins
• 6 Nos. Cardamom
• 1/2 tsp Dry Ginger Powder (Chukku)

Step-by-Step guide to Make Chakka Pradhaman

Step 1: Prepare the Jaggery Syrup

• In a pan, add jaggery and water and bring it to a boil over high flame. Once it starts boiling, lower the flame and let it simmer for 5–6 minutes. Strain the syrup to remove any impurities.

Step 2: Make the Jackfruit Paste

• Clean the jackfruit pods and remove the seeds, then cut them into small pieces. Grind the pieces into a smooth paste using a mixer.

Pro Tip: For added texture, keep a handful of jackfruit slices chopped into small pieces to mix into the paste.

Step 3: Cook the Paste with Jaggery Syrup

• In a heavy-bottomed pan, or preferably a bronze Uruli (ഉരുളി), add the ground jackfruit paste and the chopped jackfruit slices to the prepared jaggery syrup. Cook until the jackfruit turns soft and tender, ensuring that the raw flavour disappears. Stir frequently to prevent sticking.

Step 4: Flavour the Pradhaman

• Grind the cardamoms with a small amount of sugar to create a fine powder. Add this cardamom powder and dry ginger powder to the jackfruit mixture. Stir well and let it simmer for a couple of minutes.

Step 5: Add Thin Coconut Milk

• Pour thin coconut milk (Randam Paal) into the mixture and continue cooking on a low flame. Stir occasionally, allowing the flavours to blend well.

Step 6: Add Thick Coconut Milk

• Finally, add the thick coconut milk (Onnam Paal) and let the pradhaman cook on low heat for another few minutes.

Pro Tip: Stir continuously to achieve a creamy consistency. Be careful not to overcook or let it boil at this stage, as the coconut milk may curdle.

Step 7: Garnish and Serve

• In a small pan, heat ghee and fry the coconut pieces until aromatic and lightly browned. Then fry cashew nuts and raisins until golden brown. Add these to the pradhaman, giving it a final mix.

Pro Tips and Notes

• Seasonal Alternatives: If jackfruit isn’t in season, you can use Chakka Varattiyathu (preserved jackfruit). This stored jackfruit can last up to 6–8 months and is often used to make Chakka Pradhamans, Chakka Appam/Ada & Unniyappams.
• Fresh is Best: For a richer flavour, use fresh homemade coconut milk, rather than canned versions.
• Continuous Stirring: Always stir while adding coconut milk to maintain that smooth, iconic rich texture.

Serving Suggestions

• A Kerala Sadhya is usually concluded with Pradhaman. For an authentic experience, pair it with Pappadam and Pazham (banana). The blend of sweet and savoury tastes creates a perfect harmony on the banana leaf.

Storage Suggestions

• Refrigeration: Store in an airtight container for up to 2 days.
• Reheating: Reheat gently on a very low flame. Do not bring it to a boil once it has been chilled.

FAQs

Q: Should I use jackfruit slices or just the puree?  

• For the best experience, use both! The puree creates that signature velvety base, but adding a handful of finely chopped jackfruit slices (sautéed in ghee) provides a delightful "bite" and texture that makes the Pradhaman truly authentic.

Q: What can be substituted for Jaggery? 

• While jaggery (ശർക്കര) gives the dish its iconic smoky, caramelized flavour and dark colour, you can use coconut sugar or dark brown sugar.

Q: Can I use canned coconut milk or coconut milk powder? 

• Yes! If fresh coconut isn’t available, canned coconut milk is a great alternative. For the "Thin Milk," dilute the canned milk with water (1:2 ratio). For "Thick Milk," use it straight from the can. If using powder, mix it with warm water according to the package instructions to achieve the desired consistency.

Q: Why does my Chakka Pradhaman curdle? 

• Curdling usually happens if the heat is too high after adding the thick coconut milk (Onnam Paal). Coconut milk is delicate; once the thick extract is added, you should only heat the Pradhaman until it is steaming. Never let it boil at this final stage!

Q: Can I substitute jackfruit with other fruits in this recipe? 

• While the technique is similar, different fruits require slightly different cooking time and technique. If you don't have jackfruit, I have perfected several other traditional fruit-based Pradhamans for you to try:

Recipes You might like

• Chakka Avial - a Seasonal Avial made with Raw Jackfruit and its seeds & Raw Mango.
• Chakka Puttu - a twist in the traditional Puttu.
• Ponsa Gharai - Jackfruit & Rice Payasam a Mangalorean Delicacy!
• Chakka Puzhukku - mushy, savoury dish prepared with Raw Jackfruit. 

Best Kerala Chakka Pradhaman recipe for Onam/Vishu Sadhya!

    If you’re looking to elevate your Onam or Vishu Sadhya, look no further than Chakka Pradhaman. The balance of flavours in this dessert makes it a showstopper. Pair it with Pappadam and Pazham for that authentic Kerala experience, or enjoy it on its own as a delicious conclusion to a hearty meal.

    This dessert isn’t just about the flavour—it’s also about honouring Kerala’s culinary traditions. Using seasonal ingredients like jackfruit and coconut milk keeps the recipe rooted in its cultural significance, making it more than just a dish; it’s a connection to Kerala’s rich food heritage.