Microwave Jackfruit Cashewnut Kheer

I was regular with the Microwave Easy Cooking event, started by Srivalli, for sometime. Then later on, my interest in event participation came down and did not bother to cook exclusively for the event. But I didnot want to miss this month's theme of celebrating fellow bloggers hosted by my namesake and dear friend. I had few recipes bookmarked in my mind. But could not get around making anything. When I had few jackfruit bulbs left from what was shared by my neigbour, I immedately decided to make this kheer.  I had tasted cooked jackfruit only with jaggery as sweetner. So I wasn't sure how the kheer with sugar is going to taste. I decided to go ahead. I adapted Priya's recipe. I replaced almond with cashew and used fresh jackfruit. The kheer is very simple gets done in 5 minutes in a microwave. 

You need

Fresh jackfruit bulb - 10 nos  (around 1/2 cup of chopped pieces)
Cashewnuts - 10 nos
Milk - 1 1/2 cup
Sugar - 3 tablespoon
Saffron & Cardamom Syrup - 1 tspn

Method

Soak cashewnuts in warm milk for 10 minutes. Else MW half cup of milk and cashew together for 1 minute. Leave it to cool. Blend cashew along with milk and jackfruit to a smooth puree. Add rest of the milk and sugar. Microwave for 4 minutes. Add saffron and cardamom syrup and mw for 30 seconds. If you like, you can serve it warm. I liked it chilled. It tastes like a pudding. Depending on the variety of jackfruit the kheer can turn very creamy and thick. You can adjust the amount of milk to suit your consistency. Also adjust the sugar according to the sweetness of the fruit.

MIXED VEGETABLE SALAD

Ingredients:
Procedure:
Onion-1[thinly sliced]
Tomato [finely chopped]-1 cup
Finely sliced cucumber-1 cup
Finely chopped green chilli-1
Finely chopped coriander-half cup
Finely chopped mint leaves-2 tbsp
Salt to taste
Lime juice-1 tsp
Curd- 2 cups
procedure:
Mix in all the vegetables in a bowl.
Add enough salt and the lime juice.
Add the curd and mix well.
More curd can be added according to the requirement.

CHICKEN PULAO

This delicious pulao is rich in taste due to the coconut milk. It is easy to prepare also.
கோழி புலவு

Ingredients:
Chicken pieces- 1 kilo
Onion-5 [thinly sliced]
Green chillies-10
Ghee- 1 cup
Chopped coriander- 2 cups
Chopped mint leaves- 1 cup
Briyani rice- 5 cups
Shredded coconut-2 cups
Chilli powder- 1 tsp
Turmeric powder- half sp
Soda bi carbonate- ¼ tsp
Small garlic pearls-1/4 cup
Ginger paste- 1 tbsp
Salt to taste
Powder coarsely the following ingredients:
Cardamom-2
Cinnamon-2 pieces
Cloves-2
Fennel seeds-1 tsp
Procedure:
Soak the rice in water.
Extract thick milk from the coconut adding enough warm water.
Boil the chicken pieces in enough water with the chilli powder, turmeric powder, soda bi carbonate and enough salt.
Fry the green chillies in 2 tbsp of ghee softly.
When cooled, grind them to a fine paste.
Add half of this paste to the boiling chicken.
When the chicken pieces are cooked, drain the water and keep it away.
Heat a vessel and pour the ghee.
Add the sliced onion and fry them well to golden brown.
Add the garlic pearls, ginger and the remaining green chilli paste with the coarse powder.
Fry them well on slow fire for some minutes.
Add the chicken with the greens and fry for a few minutes.
Add the chicken stock, coconut milk and enough water to the measurement of 10 cups exactly.
For extra cups of water, the water in which the rice is soaked can be taken.
Add the rice and cook on medium fire.
When the rice is 3/4th cooked, add enough salt and mix well.
When all the water is evaporated, take the vessel away and keep it in ‘dhum’ in a gas oven for 20 minutes.
When it is on ‘dhum’, mix well once after 10 minutes, pour some ghee around the corners and again keep it in ‘dhum’.
The delicious chicken pulao is ready now!!