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Saturday, May 21, 2016

Halasinakayi Bele(Jackfruit Seeds) Nippattu

Ingredients:
2.5 cups ground Jackfruit seeds / Halasinakayi Bele
5 cups Rice Flour
1/2 cup soaked Bengal Gram seeds / Kadle Bele
3/4 cup Peanuts
1/2 cup Butter
1/4 tsp Asafoetida powder or small grape sized Asafoetida
1 - 1.5 tsp Red Chilly powder
4 - 5 Green Chillies
12 - 15 strands of Curry Leaves
1/2 inch sized Ginger
1.5 tsp Sesame seeds
Salt to taste
Oil

Recipe:
Remove the outer thin cover of jackfruit seeds and put them in hot water for about 5-10 mins. Remove the thin brown coloured outer cover as shown in the picture below.

Put this in a pressure cooker, add little amount of salt, water and cook them well(3-4 whistles).

Soak the bengal gram seeds in water for about 3-4 hrs. Drain the water and keep it aside.
Microwave the peanuts for about 2-3 mins and keep them aside for about 10 mins. Remove the outer skin(optional) and keep them aside.

Crush the peanuts as shown in the picture below. Put curry leaves, ginger and green chillies in a mixer and crush them as shown in the picture below. Put the cooked jackfruit seeds in a mixer, add required amount of water and grind it into smooth paste as shown in the picture below. Add these ingredients, rice flour, soaked bengal gram seeds, butter, salt, chilly powder, butter, asafoetida in a vessel and mix them well.

Mix them well and prepare the dough by adding sufficient amount of water.

Make grape sized ball from the mixture and pat it on plastic sheet as shown in the picture below.


Keep oil in a thick bottommed vessel and heat. Once the oil is hot, put the patted Nippattus in oil and deep fry until they turn golden in colour.

Once they are cooled to room temperature, store them in an airtight container. Serve along with coffee or tea.

Saturday, May 14, 2016

Halasinakayi Bele(Jackfruit Seeds) Raitha

Ingredients:
20-25 Jackfruit Seeds / Halasinakayi Bele
1 medium sized Tomato
1 medium sized Onion
1.5 - 2 cups Curds / Yogurt
1 Green Chilly
1/4 cup grated Coconut
4 - 5 stands of Coriander leaves
Small piece of Ginger
1-2 broken Red Chillies
1 tsp Mustard seeds
1/4 tsp Cumin seeds
Pinch of Asafoetida powder
Pinch of Red Chilly powder
4 - 5 Curry leaves
1 tsp Oil

Recipe:
Remove the outer thin cover of jackfruit seeds and put them in hot water for about 5-10 mins. Remove the thin brown coloured outer cover, put this in a pressure cooker, add little amount of salt, water and cook them well(3-4 whistles).

Once the pressure goes off, drain the excess water, mash them properly as shown in the picture below. Chop the tomato, onion, coriander leaves into small pieces as shown in the picture below. Put grated coconut, little amount of water in a mixer and grind for few seconds as shown in the picture below.

Put the mashed jackfruit seeds, chopped ingredients in a vessel and mix well. Mash the green chilly, add yogurt, salt and mix them well. (If yogurt is sour, add required amount of milk and mix them well.)

Put mustard seeds, cumin seeds, broken red chillies, oil in a pan and heat. Once it starts spluttering, add asafoetida powder, chilly powder and keep it for few seconds. Add curry leaves and then add it to Raitha. Mix well before serving. It goes well with Rice/Pulao/Biriyani.