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Saturday, July 15, 2017

Halasina Hannu(Jackfruit) Buns

Ingredients:
4 - 5 cups Jackfruit Puree
7 - 8 cups All Purpose flour
1/2 - 1 cup Wheat flour
1 cup Curd / Yogurt
Pinch of Baking powder
1/2 tsp Cumin seeds / Jeera
8 - 10 tsp Sugar
1 tsp Butter
Salt to taste
Oil

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

Put jackfruit, sugar in a mixer and grind them into smooth paste as shown in the picture below. Add butter, salt, sugar, cumin seeds, baking powder, curd and mix well.

Add wheat flour, all purpose flour and kneed the dough properly. Keep it aside for about 7-8 hours.

Take large lemon sized dough and roll it into thick(1/2 inch) round shape by using sufficient amount of dry all purpose flour/rice flour as shown in the picture below.


Keep oil in a thick bottomed vessel and heat it. Put rolled buns to oil. Fry both the sides of buns until it turns golden in color.

Serve along with chutney or sambar. The above mentioned ingredients will serve 35-40 buns.

Saturday, July 8, 2017

Halasina Hannu(Jackfruit) Halwa

Ingredients:
8-10 cups crushed Jackfruit
3 - 4 cups Sugar
1/2 - 1 cup Ghee
1/2 cup Cashew nuts
5-8 Cardamom

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



Put it in a mixer and crush it as shown in the picture below.

Put this in a heavy bottomed vessel and cook it well. 

Add sugar and keep the halwa in medium flame and stir this mixture once in 2-3 mins until almost all the water content gets dried up.


Add 1/2 cup of ghee, cashew nuts and stir the halwa continuously in medium flame. After 15 mins add little more ghee and stir continuously until ghee starts separating.  

Add mashed cardamom and mix well.

Apply little amount of ghee to the plate/vessel, pour this halwa and spread it using one flat spoon as shown in the picture below.

This can be preserved in refrigerator for longer shelf life.

Saturday, July 1, 2017

Sabudana(Sago) Mixture

Ingredients:
1 cup large Sabudana / Sabbakki / Sago Pearls
10 - 15 strands of curry leaves
3 tsp Peanuts / Ground Nuts / Shenga / Nelagadale
1.5 tsp Cashew nuts
¼ tsp Mustard seeds
2 - 3 broken Red Chillies
Big pinch of Asafoetida
Pinch of Turmeric powder
Salt to taste
Few pieces of Dried Coconut / Kobbari
Oil

Recipe:
Take 1 cup of raw sago pearls in a bowl.

Keep oil in a thick bottomed vessel and heat. Fry the sago pearls in hot oil. Take them from the oil and put them in a tissue paper to absorb the oil content.

Put mustard seeds, peanuts, broken red chillies, 2-3 tsp oil in a pan and fry them for about 2 mins in medium flame. Add broken cashew nuts, thin sliced dried coconut and fry them in medium flame. Once they turn light golden in color, add curry leaves and fry them for about 5-10 seconds. Add asafetida powder, turmeric powder and fry them for about 5-10 seconds in medium flame.

Add fried sago, chilly powder, salt and mix them well.
Once it is cooled to room temperature, keep it in an airtight container. Serve along with coffee or tea.