Saturday, April 25, 2015

Halasina Hannina(Jackfruit) Changuli

Ingredients:
1 cup crushed/chopped Jackfruit
1 cup Jaggary
1 cup Water
Pinch of Salt
Pinch of Black Pepper powder / Cardamom powder

Recipe:
Remove the seed and other unwanted part from the jackfruit as shown in the picture below.

Crush them in a mixer as shown in the picture below.

Put crushed jackfruit, 1 cup of water in a vessel and cook them well by covering the lid.

Add jaggary, pinch of salt and bring it to boil. Keep this in low flame for about 5 mins. Add black pepper powder or mashed cardamom seeds and keep the Changuli in low flame for about 1-2 mins.

Mix well before serving. Serve hot.

Saturday, April 18, 2015

Paduvalakayi(Snake Gourd) Tove

Ingredients:
1 large Snake Gourd / Paduvalakayi
1 - 2 Green Chillies
1/4 tsp of Turmeric powder
1 - 1.5 cup cooked Yellow Lentils / Thogari Bele / Toor Dal
1 - 1.5 tsp fresh Lemon Juice
1 tsp grated Coconut
3 - 4 Coriander Leaves
5 - 6 Curry Leaves
Salt to taste
1/4 Cumin seeds
1/2 tsp Mustard seeds
Big pinch of Asafoetida powder / Hingu
1 tsp Ghee

Recipe:
Chop the snake gourd into medium sized pieces as shown in the picture below. Cut the green chillies into 2 halves.

Put chopped ridge gourd, green chillies, salt, turmeric powder and water in a vessel and cook them well. Add cooked yellow lentils and bring them to boil.

Add grated coconut and keep the Tove in low flame for about 3-4 mins and stir it. Add chopped coriander leaves, lemon juice and mix them well.

Put mustard seeds, cumin seeds and ghee in a pan. Once it starts spluttering, add asafoetida powder, curry leaves, keep it for few seconds and then add it to Tove. Mix well before serving. It goes well with Rice/Chapathi.
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