-->

Tuesday, November 4, 2008

Undlakalu

Ingredients:
10 - 12 cups Uppu Neeru Sole / Brined Raw Jackfruit
2 cups Rice flour or thick Rice batter(Preferred: Sona Masuri)
3 cups grated Coconut
1 Dry Coconut / Koppara Kayi
Oil

Recipe:
Wash uppu neeru sole in water 2-3 times. If it is too salty soak it in water for around 30 minutes and wash it 2-3 times. Squeeze the water content and keep it aside.

Chop dry coconut into small pieces as shown in the picture below.

Grind grated coconut, uppu neeru sole into smooth thick dough by adding very little amount of water. Add rice flour and mix well. Add chopped dry coconut and mix well.

Make small grape sized round ball from the dough and place it on the plate as shown in the picture below.
Keep oil in a thick bottomed vessel and heat. Put Undlakalu in oil and deep fry until it turns golden in color.

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

Uppu Neeru Sole (Brined Raw Jackfruit) Vade

Ingredients:
8 cups Uppu Neeru Sole / Brined Raw Jackfruit
1.5 cups Rice flour or thick Rice Batter
1.5 cups grated Coconut
6 - 7 Green Chillies
1 inch sized Ginger
5 - 6 strands of Curry leaves
Oil

Recipe:
Wash uppu neeru sole in water 2-3 times. If it is too salty soak it in water and wash it 2-3 times. Squeeze the water content and keep it aside.
Grind grated coconut, uppu neeru sole into medium smooth paste by adding little amount of water. Add curry leaves, ginger, green chillies and grind them together into smooth thick dough. Add rice flour/batter and mix well.

Apply little oil on the plastic sheet. Make large grape sized ball from the dough, place it in a plastic sheet. Take another small plastic sheet, apply little oil, place it over the dough and press/pat it as shown in the picture below.
Keep oil in a thick bottomed vessel and heat. Put vade in oil and deep fry until it turns golden in color. Once they are cooled to room temperature, store them in an airtight container. Serve along with coffee or tea.

Uppu Neeru Sole (Brined Raw Jackfruit) Rotti

Ingredients:
10 - 12 cups Uppu Neeru Sole / Brined Raw Jackfruit
2 cups White Rice / Rice flour
1.5 cups grated Coconut
5 - 6 Green Chillies
3/4 - 1 inch sized Ginger
4 - 5 strands of Curry leaves
2 large sized Onion
Ghee / Oil
Banana leaves / Aluminium foil / Wax Paper

Recipe:
Soak rice in water for about 3-4 hrs.
Wash uppu neeru sole in water 2-3 times and keep it aside. If it is too salty soak it in water and wash it 2-3 times.


Crush the jackfruits, ginger, curry leaves, green chillies in a mixer and keep them aside. Grind soaked rice into medium smooth paste by adding little amont of water. Add crushed ingredients, grated coconut and grind them together into smooth thick dough as shown in the picture below. If water content is in excess add little amount of rice flour and mix.

Chop the onions into small pieces as shown in the picture below.

Add chopped onion and 1/2 cup grated coconut to the dough, mix well and keep it aside.
Take one banana leaf/ aluminium foil (For aluminium foil: put 1 tsp of oil and spread it over the foil). Take handful of dough and spread it over the banana leaf evenly as shown in the picture below. Heat the Tava(Iron Tava preferred) put the rotti upside down as shown in the picture below. Cook it for a minute by covering the lid.
Remove the banana leaf and spread 1-2 tsp ghee/oil over the rotti and cook other side of the rotti for about 1-2 min in medium/low flame.

Serve hot along with any kind of sambar or curry. It also goes well with ghee and jaggary. The above mentioned ingredients will serve 20-22 Rottis.

Uppu Neeru Sole (Brined Raw Jackfruit) Palya

Ingredients:
2 - 3 cups Uppu Neeru Sole / Brined Raw Jackfruit
Pinch of Turmeric powder
1/2 tsp Chilly powder
1/4 cup finely grated Coconut
1 - 2 broken Red Chilly pieces
5 - 6 Curry Leaves
1 tsp Black Gram seeds
1 tsp Mustard seeds
5 - 6 tsp Oil (Preferred: Coconut Oil)

Recipe:
Wash uppu neeru sole 2-3 times in water.
Chop this into thin long pieces(3/4 inch) as shown in the picture below. If it is too salty, soak it in water and wash it for 2-3 times.

Put mustard seeds, black gram seeds, red chilly pieces and oil in a thick bottomed vessel. Once it starts spluttering, add curry leaves, chopped uppu neeru sole and mix them well. Add turmeric powder, chilly powder and fry them for about 1 min and then add around 3/4 cup of water and cook them well by covering a lid in medium flame. Keep stirring the palya onece in 2 mins. Once it is cooked, add grated coconut and keep the palya in low flame for about 3-4 mins. Serve hot. It goes well with Rice.

Uppu Neeru Sole(Brined Raw Jackfruit) Boluhuli

Ingredients:
2 - 3 cups Uppu Neeru Sole / Brined Raw Jackfruit
Pinch of Turmeric powder
1 - 1.5 tsp Chilly powder
Lemon sized Jaggary
5 - 6 Curry Leaves
1 tsp Mustard seeds
5 - 6 flakes of Garlic
Pinch of Asafetida powder
2 tsp Oil

Recipe:
Remove the jackfruits from brine, wash them 2-3 times in water and keep them aside. (If excess of salt, this can be soaked in water for about 1-2 hrs or until excess of salt content gets removed.)
Chop this into medium sized pieces as shown in the picture below.

Put chopped jackfruits, around 3-4 cups of water, pinch of turmeric powder, chilly powder, jaggary in a pressure cooker and cook. (2-3 whistles). Once the pressure goes off, add water, salt, tamarind pulp if required and bring it to boil. Keep the Boluhuli in low flame for about 2-3 mins.

Remove the outer cover of garlic flakes and mash. Put oil, mashed garlic in a pan and fry them for few minutes until they turn golden in color. Add mustard seeds and once they starts spluttering, add asafetida powder, curry leaves and keep this in low flame for few seconds and then add it to Boluhuli. Mix well before serving. It goes well with Rice.

Uppu Neeru Sole Khara Bendi / Brined Raw Jackfruit Spicy Curry

Ingredients:
3 cups Uppu Neeru Sole / Brined Raw Jackfruit
Pinch of Turmeric powder
1/4 tsp Chilly powder
Small piece of dried Turmeric or 1/4 tsp Turmeric powder
Small grape sized Tamarind(optional)
4 - 5 Red Chillies
1 - 1.25 cups grated Coconut
5 - 6 Curry Leaves
1 tsp Mustard seeds
5 - 6 flakes of Garlic
2 tsp Oil

Recipe:
Wash raw jackfruit in brine 2-3 times in water and keep it aside. (To remove the excess salt content, put this in water for about half an hour and squeeze it. Repeat this process until all the excess salt content is removed.)

Chop this into medium sized pieces as shown in the picture below.

Put chopped jackfruit, required amount of water, pinch of turmeric powder, chilly powder in a vessel and cook.

Put grated coconut turmeric, tamarind and red chillies in a mixer and grind it to smooth paste by adding sufficient amount of water. (If it is frozen coconut, use hot water while grinding.)

Add this ground coconut masala to the vessel containing cooked jackfruit and bring them to boil. Keep this in low flame for about 2-3 mins.

Remove outer cover of garlic flakes, mash and put it in a pan. Add 2 tsp oil to this pan and fry it for few minutes until it turns golden in color. Add mustard seeds and fry. Once it starts spluttering, add curry leaves and add it to Curry. Mix well before serving. It goes well with Rice.

Uppu Neeru Sole / Raw Jackfruit in Brine

Ingredients:
5 liter vessel/container full of Raw Jackfruits Flakes / Halasinakayi Sole
1.5 - 2 cups of coarse Salt

Recipe:

Apply little oil on your hands and cut the whole raw jackfruit into two halves. Take each piece and cut it into two halves as shown in the picture below.

Take one half and cut it into medium sized long pieces as shown in the picture below.

Remove the inner part of the jackfruit as shown in the picture below.

Separate the jackfruits as shown in the picture below.

Remove the seeds and other unwanted things from each jackfruit as shown in the picture below.

Put the cleaned raw jackfruit flakes and salt together in a porcelain jar(Bharani) or plastic can. (Do not use any metal container)

Place 2-3 heavy stones(cleanly washed and dried) on top of the jackfruit flakes inside the jar and cover the lid.

(Note: For next 2-3 days, the raw jackfruit flakes and salt can be added to the same vessel)
Mix the raw jackfruit flakes everyday for about a week. Drain the excess of water if exists. These brined jackfruits can be used after 2 months.
Note: You can preserve this for around 1-2 years without adding any preservatives.

You can cook following verity of recipes using this brined jackfruit:
Undalakalu
Uppu Neeru Sole Vade
Uppu Neeru Sole Rotti
Uppu Neeru Sole Palya
Uppu Neeru Sole Boluhuli
Uppu Neeru Sole Khara Bendi
Uppu Neeru Sole Sonte
Uppu Neeru Sole Happala

Kayi Kadubu / Genasale

Ingredients:
2 cups White Rice
3 cups grated Coconut
2 cups Jaggary / Bella
Salt to taste
Banana leaves

Recipe:
Soak rice in water for about 3-4 hrs. Grind soaked rice along with salt into smooth paste by adding sufficient amount of water. The consistancy of the batter should be like that of milkshake.

Take each banana leaf and place it over the flame for few seconds. Wipe it properly using one cotton cloth and keep it aside.
Grate the jaggary, mix it well with grated coconut and keep it aside.
Take little amount of batter and pour it on the leaf as shown in the picture below.

Spread the batter to thin round shape like dosa as shown in the picture below.

Take little amount of jaggary coconut mix and place it over the spread batter as shown in the picture below.

Fold the banana leaf as shown in the picture below.

Fold both the sides of banana leaf as shown in the picture below.

Place it in a cooker conatainer / traditional steamer upside down as shown in the picture below.

Steam cook for about 15-20 mins in high flame and another 15-20 mins in medium flame. (For pressure cooker: Don't put the weight, place one steel glass over the weight stand). Let it cool down a bit before you serve them. Serve them hot along with ghee and any kind of spicy chutney. The above mentioned ingredients will serve 10-12 Kayi Kadubus. This dish can also be used for Naivedyam.