Chakka Undas or jackfruit balls are probably the most traditional and difficult to make Kerala sweets. Ripe jackfruit deseeded and flesh mashed in NutriBullet into a purée Ghee is heated in a hard bottom vessel and the purée is added. It’s mixed well stirring constantly. A little bit of ginger powder is added which is the only ingredient used here as I want sugar free genuine undas. The shelf life is dependent on how long the cooking and stirring takes place. I made quite a bit some four years back and some are remaining in the refrigerator for a quick snack with coconut slices. While it took some hours, this is completed in a couple of hours. The cooled down varatty is made into small balls and run over roated rice powder so that they won’t stick together. I have 50 chakka undas here to last for a few months.
Asahi Kasei Cooking Contest Contestant: Kurian Jacob Dish: Dosa using frying pan foil. Dosa is not a joint winner with Idli in world’s healthiest breakfast title, because of use of oil or unhealthy nonstick materials. Asahi Kasei’s frying pan foil resolves it. No oil or no use of unhealthy cooking vessels. Here I’m making dosa on easy to use and clean Asahi Kasei frying pan foil, the real revolution in frying or cooking.
It was happiness. We fought together some severe pest attack and survived.
This little budded tree on my balcony gave a real tasty naadan (local small variety) mango.
Enjoyed, just like in the traditional way. First tasted the remains left on the andy (seed). Then had the two thin ones called palaka pool (plank pooled portion) and finally the best parts the metthha pools (the thick bigger cuts). Bliss.
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