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: Entry by Kurian Jacob (@kjacob125). Fried Eggs using Frying Pan Foil of Asahi Kasei. It’s non stick with silicone coating. No oil used and it’s healthy cooking. Pan is intact. It doesn’t matter if it’s nonstick which could be unhealthy or cast iron which is healthier. No need even to clean the pan after cooking. This is new style cooking, new technology and healthy.
This is what my Apple Watch measured when I got up this morning. I have set a target of 7 hours sleep and just made the grade.
Currently I am reading the book ‘the Circadian Code’ by Dr. Sachin Panda. Actually I am listening to the audible version of the book.
Incidentally, the subject won Nobel Prize in Medicine or Physiology in 2017. And remember the 2016 prize was for Autophagy, the most important subject in intermittent fasting.
I am now about to combine intermittent fasting and circadian rhythm into my wellness journey. Actually, in addition to sleep, time restricted eating (TRE) which is the other name of intermittent fasting that is central to circadian rhythm.
It’s important, considering that the objective of both are not just weight loss, but methods to avoid chronic diseases into old age.
It’s clearly a need, as we have a growing population who live longer, but with one or many chronic illnesses, thereby becoming a burden to themselves and others.
We cook for preparing our daily food. Some people cook out of passion, some to demonstrate skills and some even to get over boredom.
I like to try and reproduce some of the traditional delicacies, some of which are fast disappearing from the table. I even have a broadcast group on whatsapp titled ‘Cooking Exotica & Fitness’
There are situations when we have some ingredients which if not cooked would get spoiled.
Here I have a similar situation. We ended up having some extra apples and I decided to try ‘Apple Crumble’.
There are recipes available, but I have to stick to available ingredients and mostly healthy options. Here’s what I did, adopting and modifying an available recipe of ‘vegrecipesofindia’.
Three big apples (equivalent to five normal size apples) were peeled, cored and cut into small cubes. Added palm jaggery and sprinkled two tablespoons of whole wheat Atta. Added half a teaspoon of cinnamon powder and some nutmeg powder. Mixed well squeezing half a lime.
For the streusel topping, took about 75 grams of butter and a cup of whole wheat Atta and half teaspoon of baking powder. Added some palm jaggery powder, a teaspoon of vanilla essence and squeezed the other half of the lime. Added a pinch of salt. Mixed well into a bread crumb consistency.
Greased a baking tray with some ghee and spread the apple cube mix in the tray. Spread the streusel mix on the top evenly add bake for about 40 minutes in a preheated oven .
Apple Crumble is ready
And when your wife, one of the greatest cooks, said ‘it’s really good’, it’s really really good.
Payasam of different varieties are popular in Kerala, especially in Onam season.
In these times of health consciousness; fresh, unprocessed and enriching dishes are welcomed. Here’s something simple, fresh and yummy.
This payasam doesn’t even need cooking. Mash up two robusta bananas and add one and a half cups of coconut milk. Mix well with jaggery as required and a spoon of cardamom seed powder. Add a pinch of salt to balance the taste. Fresh payasam is ready. If you like hot payasam, just heat or boil.
In that case, why not add marble sized rice powder balls, (made of rice powder and little grated coconut and salt and made into small balls and steamed). Roasted broken nuts and coconut pieces will add to taste. Using steamed ‘ethakka’ (Kerala banana) will make it even better. Allow chunks of it in the mix.
Do try the ‘no cooking’ fresh payasam. (Credit- recipe seen in daily news consolidation ‘daily hunt’).
I have done this and displayed here, earlier. But i am doing it again as some of the favourite ingredients here are in end season.
That’s mango and then jackfruit. And they deserve a fitting farewell with this display. Until next year, devoid of any Covid!
Chia seeds are soaked in coconut milk and set in the refrigerator. Ingredients for layering are: 1. Mango 2. Jackfruit 3. Pineapple 4. Papaya 5. Grated coconut 6. Roasted peanuts 7. Palm jaggery 8. Honey.
If the glass is taller, add pomegranate, banana, apple etc. to make it a procession and a celebration of seasonal fruits. I suggest, use only seasonal fruits. It’s what the science tells us for healthy enjoyment.