Mango Jam


Ripe mangoes             2 kg

Sugar                          7 cups

Water                          3 cups

Cloves                        2 nos.

Cinnamon                  1″ piece

Lemon                        6 nos.


Peel and cut mangoes into small pieces.  In a pan add water, peeled mangoes, cinnamon and cloves in it. Allow it to boil for 10 minutes.   Stir well and mash the mangoes in between.  Add sugar and cook till the mixture turns thick.  Add lemon juice.  When it becomes thread-like consistency remove from fire and allow it to cool.  Keep this in an airtight container.


Vazhachundu cutlet (Banana flower cutlet)

Banana trees are abundant in Kerala.  With banana flower or vazhachundu, we keralites make many dishes.  You should discard the outer 3 or 4 leaves (it is very bitter).  Banana flower is a rich source of Vitamins A and C, and calcium and iron.


Banana flower (small)(chopped)      1 no.(come around 3 cups)

Turmeric Powder            1/2 teaspoon

Chilly powder            1/2 teaspoon

Ground pepper            1/2 teaspoon

Garam Masala         1 teaspoon

 Onion (chopped)             1 cup

Green chillies chopped  4 nos.

Ginger chopped          2 teaspoon  – 1 tsp

Garlic                          2 teaspoon

Currly leaves chopped            2 teaspoon

 Potato (Boiled)                      2 nos.

Egg                                         2 nos.

Bread Crumbs                      1 cup

Salt                                         to taste

Oil                               to deep fry


 Heat 2 tablespoon oil in a pan.  Saute chopped onions, green chillies, ginger, garlic, and curry leaves.  Add grated banana flower.  And sauté well.  Add turmeric powder, chilly powder, ground pepper, and garam masala.  Mix well and remove from fire and keep aside.  Mash potatoes.  Separate egg whites and yolks.  Add egg yolks, banana flower mixture to mashed potatoes.  Add salt  and mix everything well.  Make it into equal-sized balls.  Flat each ball into the shape of fingers.   Dip it first in egg white and then coat with breadcrumbs and keeps aside.

 Heat oil in a pan.  Deep fry the cutlets until it is golden brown.

Jackfruit icecream

Ripe Jack fruit    20 nos

Milk       500 ml

Sugar     25o gms

vanila essence 1/2 teaspoon

Butter     50 gms.


Pressure cook jackfruit, allow 1 whistle to blow.  allow it to cool.  When it is cool grind to a paste.

Boil Milk.  add sugar and vanila essence.  add butter and remove from fire.  allow it to cool.

In a blender mix together jackfruit paste and milk.  Pour in ice tray and freeze to set.

Chakka Payasam (Jackfruit Kheer)


Ripe jackfruit pieces (varikka chakka)                       20  nos.

Jaggery                                  500 gms

Cardamom powder           1/2 teaspoon

cumin powder                     1 teaspoon

dry ginger                             1 small piece (crushed)

Ghee                                       2 tablespoon

Coconut pieces                        1/2 cup

Cashew nuts             1/4 cup

Coconut milk            (thick)

or milk                                     1 cup


Pressure cook jackfruit pieces along with 2 cups of water.  Allow 1 whistle to blow.  Allow it to cool and then grind to a fine paste.  Crush jaggery and add it to the jackfruit paste.  Add cardamom powder, cumin powder and crushed dry ginger.  Bring to boil, then simmer for 7 minutes.  Stir in between.  Add coconut milk, stir continuously and bring to boil.  Remove from fire.

Heat ghee.  Fry coconut pieces and cashew nuts until golden brown.  Add it to payasam.

Jackfruit Pachadi (Chakka Pachadi)

Jackfruit     1 cup

Salt         to taste

Grated coconut   1/2 cup

Green chilly          3 nos.

Curd                         1 cup

Oil                             1 tablespoon

Mustard                  1/2 teaspoon

Curry leaves         1 sprig


Cut each jackfruit pods into roundwise.  Add 2 cups water and salt and cook for 5 minutes. 

Grind togeter coconut and green chillies to a paste.  Add this to cooked jackfruit and bring to boil.  Add beaten curd and mix well.  remove from fire.  (Do not boil after adding curd)

Heat Oil, splutter mustard and curry leaves.  when it is done pour over chakka pachadi.


Chakka Erissery

During summer season jackfruits are abundant in Kerala.  Chakka erissery is special during Great Lent days. 


Raw jack fruit (about to ripe)    1 cup

Jackfruit seeds                         1 cup

Turmeric powder                                   1/4 teaspoon

Chilly powder                         1/2 teaspoon

Salt                                                     To taste


Grated coconut                                   1/2 cup

Cumin seeds                                     1/4 teaspoon

Garlic                                                  2 pods.


Coconut oil                                         1 tablespoon

Mustard seeds                         1/2 teaspoon

Urad dal                                             1 teaspoon

Dry red chilly                                      3 nos.

Curry leaves                                       2 sprig

Grated coconut                                   1/4 cup


Clean jackfruit pods and cut roundwise.  Cut jackfruit seeds lengthwise into 4 pieces.  Add 2 cups water and salt and bring to boil along with turmeric and chilly powder.  Simmer fire and cook for 10 minutes.

 Grind grated coconut, garlic, and cumin seeds to a fine paste.  Add this paste to cooked jackfruit.  Mix well and bring to boil.  Switch off flame.

 Heat oil in a pan.  Splutter mustard seeds.  Add urad dal, dry red chilly and curry leaves .  When it is done, add it to the chakka erissery.  Roast 1/4 cup grated coconut in pan until golden brown.  Add this to chakka erissery.  Now ready to serve.

Banoffee Pie

Delicious dessert, easy to prepare and yummy too.


Marie Biscuits(crushed)   200 gms

Table Butter      100 gms

Condensed Milk   1 tin

Fresh cream        100 gms

Ripe Banana                  2 nos

Chocolate           for decoration


Melt Butter.  Add crushed biscuits.  Mix well.  Spread this mixture on the bottom of  dish and chill in refrigerator.

Pressure cook condensed-milk tin for 20 minutes.(The tin should be fully immersed in water).  Allow it to cool well.  When it is cool spread this on top of biscuit mixture evenly.  Cut bananas roundwise and place them over it.  Whip cream and spread them over bananas.  Grate chocolate and sprinkle them over whipped cream.  Serve chilled.



Crispy Spicy Fried Chicken

Mostly Saturday evenings are dine-out day for my family.  My children always look forward to it.   My younger son who is a pure non-veg always insist on going to resturants where he can try his chicken varieties.  Rest of the week he used to  pester me to try the same at home.  This one is the result of my experiments with KFC Chicken.  But this is spicier than KFC.  My children nicknamed it as AFC (Amma’s Fried Chicken).


Boneless Chicken   250 gms

Salt   to taste

Ginger Garlic paste   2 tablespoon

Turmeric powder   1/4 teaspoon

Garam Masala   1/2 teaspoon

Coriander powder   1 teaspoon

Green Chilly      6 nos. ( make a paste)

Egg White       of 3 eggs

Plain Flour     2 tablespoon

Corn Flour     1 tablesppon

Bread crumbs  2 cups

Corn flakes        1 cup (crushed with hand)

Oil                       For deep frying


Clean the chicken and cut into thin strips.  In a pan mix chicken strips, salt, garam masala, coriander powder, turmeric powder, chilly paste, and ginger garlic paste.  Bring to boil until the chicken is half cooked.  Remove from fire and set aside to cool well.  (At least 1 hour to absorb all the masalas in chicken pieces.  Or you can store it in refrigerator)

Beat egg whites.  Mix together plain flour, corn flour, crushed corn flakes, and bread crumbs.  Dip each half cooked chicken pieces first into egg white and then into the above bread crumb-cornflakes mixture.  Coat each piece fully and refrigerate for 1 hour.

Heat oil in a pan.  Fry the coated chicken strips until golden brown.  Drain on paper towels.  Serve hot with sauce.

Chemmenum Mangayum (Prawns and mango curry)


Prawns deshelled and deveined             250 gms

Raw mango(sour) pieces                                    1 cup

kudampuli (cocum)                                  2 pieces

Green chilies(slit)                              4 nos

Ginger                                                1″ piece

Garlic                                                  6 pods

Curry leaves                                       2 sprigs

Salt                                                     to taste

Turmeric powder                                   1/4 teaspoon

To Grind:-

Grated coconut                                   1-1/2 cups

Garlic                                                  1  pod

Coriander powder                                   1 teaspoon

Shallot                                                3 nos.

Green chillies                         3 nos.

For seasoning

Oil                   1 tablespoon

Mustard seeds             1 teaspoon

Fenugreek seeds 1 teaspoon

Dry red chilies             3 nos.

Shallot(sliced             1 teaspoon

Curry leaves               1 sprig


Clean prawns and keep it in a pan.  Add green chilies, crushed ginger, crushed garlic, curry leaves, salt, kudampuli, and turmeric powder and a cup of water.  Bring to boil on high flame.  After it boils and the steam started to come mix everything well with a spoon and reduce the heat and slow cook for 15 minutes until prawns are cooked.  Keep aside for 2 hours (Only when prawns absorb all these masalas it will become tasty).

Cook mangoes with 1 cup of water and salt.  Add these to the cooked prawns.  Grind together coconut, coriander, green chillies, shallots, garlic to a smooth paste. Add this ground paste to the cooked prawns. Bring to boil and cook on low flame for 5 minutes.

In a pan, heat the oil and splutter the mustard.  Add fenugreek seeds and fry for a few seconds. Add sliced shallots, split red chilies and curry leaves and fry until golden brown. Pour this over the prawn curry and mix well.

Pazham Jam (Banana Jam)

Pazham jam is a special Kerala Jam.  We used to make it with Palayam Kodan Pazham which are abundant in Kerala.


Ripe bananas (Palayam kodan Pazham)                     1 kg

Sugar                                                                          500 gms

Water                                                                          4 cups

Cloves                                                                        5 nos.


Peel off banana skin.  Put bananas and water into a pressure cooker,  Water level should be just enough to cover the bananas.  Pressure cook until 2 whistles blow.  Allow it to cool.

When it is cool, pour the cooked bananas along with its water into a clean muslin cloth.  Squeeze the bananas until all the juice came out.  Pour the juice into a thick-bottomed pan.  Add sugar and cook it on high flame stirring in between.  When the jam begins to get boil, reduce the heat and stir it consistently.  Add crushed cloves.  When the jam becomes thread-like consistency remove from fire.  When it is cool store it in a glass bottle.

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