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After the weather outside warms up, the kitchen may be a horrible place to be. There are many things you can do however, in regards to cooking a great home made meal that does not need traditional stove top or oven cooking. Learn to use some of those lower heat generating equipment in your own kitchen, such as the crock pot, in order to truly conquer the summertime and maintain your cool when preparing a wonderful hot meal for friends and loved ones.

So, how does crock pot cooking help overcome the heat? In other words, the crock pot in and of itself sets off far less heat when cooking compared to the oven or stove top. This is the first and possibly the best reason to utilize the crock pot in summer time meal planning. You should also look at that by not heating the house by utilizing your stove or oven you’re also avoiding your air conditioning (or alternative cooling systems ) from working overtime in order to compensate for the extra heat which other cooking systems introduce.

This makes crock pot cooking a win-win situation as the costs involved with operating a crock pot are far less than the costs involved in operating a stove or oven in general. Whether gas or electric, your cooker and oven are often considerable energy hogs. Add to this the fact that you’re not increasing the warmth in your home by traditional way of cooking and you are using even less electricity.

Unfortunately for most, the general consensus has been that crock pots were meant for comfort foods and hearty winter foods. The simple truth is that the crock pot should be one of your best loved and most often utilized cooking techniques if you’re able to handle it. In regards to cooking with a crock pot, the options are almost limitless. Almost anything that can be boiled could be created in the crock pot and many, many more lovely and enticing foods and treats as well.

Besides the cost advantages cited previously as it pertains to crock pot cooking there are many other advantages that are well worth mentioning. First of all, the majority of the work involved with crock pot cooking takes place early in the afternoon when you’re refreshed rather than at the end of a frantic work or perform day. This usually means that you are less inclined to forget an ingredient or make different errors which often occur as we hurriedly prepare a dinner once we are tired from the activities of daily.

Second, many great crock pot recipes include the vegetables that insure we are getting the nutrients we need. So frequently, when planning a meal in the last minute, vegetables and other side dishes have been left out in favor of expedience. Crock pot cooking in many cases is really a meal in 1 dish.

Unlike pans and pans, many crock pot meals are created in one dish. This means that there is not going to be mountains of meals to be hand cleaned or loaded into the dishwasher (or in case you’re like me-both) later. You can spend less time cleaning only as you spent time slaving over a hot stove. Oh wait! Make that no time slaving over a hot cooker. After tidy is complete you can get back to enjoying the sunshine set, pursuing the lightening bugs along with your little ones, or waiting for your first star.

While there will be no one size fits all best cooking procedure, crock pot cooking comes very near. When you have a crock pot collecting dust somewhere at the rear of your pantry it is the right time to get out it, dust off, and dig up some amazing summer crock pot cooking recipes.

We hope you got benefit from reading it, now let’s go back to chakka appam/ steamed jackfruit rice cake recipe. You can cook chakka appam/ steamed jackfruit rice cake using 7 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to cook Chakka appam/ steamed jackfruit rice cake:

1. Provide 1huge bowl ripe jack fruit
2. Provide 1 cup Jaggery grated
3. Prepare 2 cup roasted rice flour
4. Provide 1/2 cup water
5. Use 3/4 cup fresh grated coconut
6. Get 5 cardamom pods(seeded)
7. Prepare 1Pinch salt

Instructions to make Chakka appam/ steamed jackfruit rice cake:

1. In a deep vessel take the rice flower, add to this pinch of salt, some cardamom powder and mix it well with water. Add water little by little and mix everything well to form a smooth dough. Keep it covered and allow it to rest.
2. Deseed the jackfruit and roughly chop them.
3. In blender coarse grind the jack fruit and set aside.
4. In a small bowl add grated jaggery and coconut along with some cardamom powder and combine well. Then gently mix in the jackfruit pure, do not press hard
5. Cut banana leaf into small squares or rectangular shape and wash them gently.
6. Mix the dough once again and place small round balls
7. Take a leaf and spread one dough in the center, and with your fingertips spread it to a circle as shown in the picture.
8. Spoon in the jackfruit mixture on half side of the spread dough and fold the other half over it, to form a wrap. Place it in a steamer and cook on high steam for 12-15minutes
9. To taste if it is cooked lift open once of the banana leaves and check it also the colour of the leaf changes. - Once it is cool enough to touch remove the wrapper and enjoy with hot tea.

I love it for its thin appearance and for the fact that it can be made in a jiffy without prior preparations. The jackfruit pulp is just m twist the normal one does not add jackfruit. Kumbilappam aka Chakka Kumbulappam, Chakka Appam, Vazhanayappam, Theraliyappam is an authentic snack food of Kerala. Its prepared by cooking jackfruit bulb with rice flour, grated coconut and jaggery. This mixture is then wrapped and steamed in fresh green Edanailla /Bay Leaves.

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