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Saturday, March 30, 2013

Halasinakayi Kharada Happala / Jackfruit Spicy Papad

Ingredients:
2 medium sized Ripen Raw Jackfruits / Halasinakayi
3/4 cup Coriander seeds
1.5 tsp Carom seeds/ Ajwain Seeds / Oma
3 tsp Cumin seeds
10 Red Chillies
5-6 springs of Curry leaves
3/4 tsp Asafoetida Powder
2 tsp Black Pepper
6 - 8 tsp Chilly powder
1/4 cup Sesame seeds
Salt to taste
Oil

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, remove the inner part of the jackfruit and 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 coriander seeds, carom seeds, cumin seeds, red chillies, black pepper in a heavy bottomed vessel and dry roast the ingredients in low/medium flame for about 3 mins. Add the curry leaves, asafoetida powder and fry them for about 2-3 mins until it gives nice aroma.

 

Once it comes to room temperature, powder it in a mixer as shown in the picture below.

Wash the jackfruit and place them in a traditional steamer or pressure cooker. Add salt, prepared masala, chilly powder and steam cook for about 20-30 mins.

Mix the cooked jackfruit and grind it into smooth paste by without adding any water as shown in the picture below. Add sesame seeds and mix them well.
Apply little oil on your hands and make lemon sized balls from the prepared dough as shown in the picture below.

Apply little oil over the two small plastic sheets, place the prepared ball in between the plastic sheets and press them using wooden press or metal press as shown in the picture below.

Remove one plastic sheet, place the happala upside down over another big plastic sheet and remove the other small plastic sheet as shown in the picture below.


Sun dry the Happalas for about 5-6 days. Store them in an airtight container.

It can be served by either microwaving or frying it in oil. Serve along with Rice and Rasam or with other curries. The above mentioned ingredients will serve around 300 Happalas.

Saturday, March 23, 2013

Deevi Halasu(Deegujje / Breadfruit) Sambar

Ingredients:
1 medium sized Breadfruit / Deegujje / Deevi Halasu
1 cup grated Coconut
1 medium sized Onion (Optional)
1/4 - 1/2 cup cooked Yellow Lentils
1/4 tsp Chilly powder
1/2 tsp Turmeric powder(1/4 for Cooking, 1/4 for Masala)
Large grape sized Jaggary
Small grape sized Tamarind
3 - 4 Red Chillies
1.5 tsp Coriander seeds
3/4 tsp Cumin seeds
3/4 tsp Yellow Lentils
1/2 tsp fenugreek seeds
1/2 tsp Black Gram seeds
1.5 tsp Mustard seeds (1/2 tsp for Masala + 1 tsp Seasoning)
Big pinch of Asafoetida powder
Salt to taste
10 - 12 Curry leaves(Half for Masala and remaining half for Seasoning)
2-3 tsp Oil

Recipe:


Remove outer skin, innermost part of the breadfruit and put them in water for about 3-4 mins. Chop them into medium sized pieces as shown in the picture below. Chop the onion into medium sized pieces as shown in the picture below.

Put chopped breadfruit, onion in a vessel. Add chilly powder, jaggary, salt, 1/4 tsp turmeric powder, required amount of water and cook them well. Once it is cooked, add cooked yellow lentils and bring it to boil.

Put red chillies, cumin seeds, coriander seeds, fenugreek seeds, yellow lentils, black gram seeds, 1/2 tsp mustard seeds, 5-6 curry leaves, 1-2 tsp oil in a pan and fry. Once it starts giving nice aroma, add asafoetida, turmeric powder and fry them for about 1 min in low flame.

Put grated coconut, fried sambar masala, tamarind 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 masala to the vessel containing cooked breadfruit and bring it to boil and stir well. (Add water, salt if required.) Keep the sambar in low flame for about 2 mins.

Put 1 tsp mustard seeds, oil in a pan and heat. Once it starts spluttering, add 5-6 curry leaves and add it to saambar. It goes well with Rice/Dosas/Chapathis.

Saturday, March 16, 2013

Mavinakayi Idkayi Uppinakayi /Whole Mango Pickle

Ingredients:
75 - 80 small Ripen Raw Mangoes (Preferred: Wild Mangoes / Kaadu Mavinakayi)
3 - 3.5 cups Coarse salt
12 cups Water
6 cups Red Chillies (Preferred: Harekala Menasu)
1/2 - 3/4 cup Mustard seeds
2 tsp Cumin seeds
2 tsp Fenugreek seeds
3 tsp Black Pepper
1/2 tsp Asafoetida powder / Grape sized Asafoetida
2 strands of Curry leaves (Optional)
1.5 inch Dried Turmeric or 1.5 tsp Turmeric powder
3 tsp Oil

Recipe:

Remove the stem, clean and wipe the raw mangoes using a clean cotton cloth.

Remove the edge of the mango and slit it as shown in the picture below.

Put around 12 cups of water, salt in a vessel and bring it to boil. Add mangoes, bring them to boil and cook well for around 10 mins in low/medium flame.

Remove the mangoes from salt water and keep them aside until it comes to room temperature. Keep the salt water aside until it comes to room temperature. Filter the salt water and it can be used for preparing the pickle masala. (Instead fresh salt water can be used for longer shelf life. For fresh salt water: Add around 3 cups water, 1 cup of salt in a vessel and bring it to boil. Once it is cooled to room temperature, use this for pickle masala.)

Prepare the pickle masala as mentioned in Mavinakayi Beyisida Uppinakayi recipe.


Transfer this ground masala to a vessel, add the cooked mangoes, required amount of salt water and mix them well.

Transfer this pickle to another clean porcelain/glass/plastic airtight jar. Store this pickle in refrigerator for longer use. It goes well with rice, rice porridge, dosas, etc.

Saturday, March 9, 2013

Southekayi(Yellow Cucumber) Tambli

Ingredients:
1 cup chopped Tender Yellow Cucumber / Ele Mangalore Southekayi
1 cup grated Coconut
1 Green Chilly
1/4 tsp Cumin seeds
1 cup fresh Buttermilk / Curd / Yogurt
Salt to taste
1 - 2 Red Chilly pieces
1/2 tsp Mustard seeds
3 - 4 Curry leaves
1 tsp Oil

Recipe:
Peel the yellow cucumber, remove the inner part and cut it into medium sized pieces as shown in the picture below.

Grind grated coconut into medium smooth paste by adding sufficient amount of water.(If it is frozen coconut, use hot water while grinding.) Add chopped yellow cucumber, cumin seeds, green chilly and grind them together into smooth paste.  Add this ground coconut to a vessel. Add buttermilk, salt to the same vessel and mix. (If it is yogurt/curd, put it in a mixer for few seconds before adding it to tambli.)
Add mustard seeds, red chilly pieces, oil in a pan and heat. Once it starts spluttering, add curry leaves and add it to tambli. Mix well before serving. It goes well with rice.

Saturday, March 2, 2013

Beempuli Uppinakayi / Bilimbi Pickle

Ingredients:
50 Beempuli / Bilimbi
1 cup of coarse Salt
1 cup Pickle Masala
1/2 tsp Mustard seeds
1/4 tsp Cumin seeds
Big pinch of Asafetida powder
1 tsp Oil

Recipe:
Clean and wipe the Bilimbis using a clean cotton cloth.

Cut them into medium sized pieces as shown in the picture below.

Add salt and mix them well.

Keep this aside for about 5-6 hrs until it absorbs the salt content.

Prepare the pickle masala as mentioned in "Ambate Kayi Uppinakayi" recipe.

Put the pickle masala to the vessel containing chopped bilimbi, add salt water(Boiled and cooled) if required and mix them well. Put mustard seeds, cumin seeds, oil in a pan and heat. Once it start spluttering, add asafetida powder, keep this for few seconds and add it to pickle. Mix well and transfer this pickle to another clean porcelain/glass/plastic airtight jar. Store this pickle in a refrigerator. The life time of the pickle is about 1 month. It goes well with rice, dosas, etc.