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Saturday, July 29, 2017

Halasinakayi(Raw Jackfruit) Murku

Ingredients:
2 cups ground Raw Jackfruit / Halasinakayi
4 cups Rice flour
1 tsp Chilly powder
1/4 tsp Asafoetida powder
1.5 tsp Sesame seeds
1/2 tsp Cumin seeds
5 - 6 tsp Butter
Salt to taste
Oil

Recipe:
Remove the seeds, unwanted things from raw jackfruit and ground it into smooth paste by adding little amount of water as shown in the picture below. Add asafoetida powder, salt, sesame seeds, cumin seeds, chilly powder, butter and mix them well.


Add rice flour and mix them well. (Don't make the dough too thin.)

Keep oil in a thick bottomed vessel and heat. Put the Chakkuli/Murku disk in the Chakkuli Maker fill the prepared dough and press the Murku directly to the vessel containing hot oil.

Fry it in medium flame until it turns golden in color. Once they are cooled to room temperature, keep them in an airtight container. Serve along with coffee or tea.

Saturday, July 22, 2017

Drumstick Flower(Nugge Hu) Curry

Ingredients:
3 cups Drumstick Flower / Nugge Hu
4 medium sized Tomatoes
2 medium sized Onions
6 - 8 tender Drum Sticks
Pinch of Turmeric powder
Lemon sized Jaggary
1.5 - 2 tsp Sambar powder
3 - 4 strands Coriander leaves
1 tsp Mustard seeds
1 tsp Black Gram seeds
1 tsp Bengal Gram seeds
Pinch of Asafetida powder
5 - 6 Curry leaves
Salt to taste
3 - 4 tsp Oil

Recipe:
Clean the drum stick flower, wash and keep it aside. Chop the onion and tomatoes into medium sized thin pieces as shown in the picture below. Cut the drumsticks into 1.5 inch sized long pieces as shown in the picture below.

Put mustard seeds, black gram seeds, Bengal gram seeds, oil in a thick bottomed vessel and heat. Once it starts spluttering, add curry leaves, asafetida, turmeric, chopped onion, salt and fry them for about 3-4 mins. Add drumstick flowers and fry them for about 2-3 mins.

Add chopped tomatoes, drumsticks and mix them well.

Add jaggary, sambar powder, salt, little amount of water and cook them well by covering the lid.

Add chopped coriander leaves and mix well. It goes well with Chapathi / Rottis.

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.