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Saturday, March 31, 2018

Potato French Fries

Ingredients:
1 large Potato / Aloo
1/4 tsp Salt
Oil

Recipe:
Peel the potato and cut them into medium thin long pieces as shown in the picture below. Put it in water for about 20 mins. Remove the chopped potato from water and keep it aside.

Put 1/4 tsp salt and 2 - 3 tsp water in a bowl, mix it well and keep it aside.
Keep oil in a thick bottomed vessel and heat. Once the oil is hot, put the potato pieces in hot oil and fry them in medium high flame. Once they are almost fried sprinkle the salt water and fry them in medium flame for about 2-3 mins.

Remove the french fries from oil and place them in a kitchen paper towel to absorb the extra oil content. Serve hot along with tomato ketchup.

Saturday, March 17, 2018

Unde(Chendu) Huli Rasam (Soup)

Ingredients:
1/4 medium sized Unde(Chendu) Huli / Kette Huli / Artocarpus Lacucha / Monkey Jack
Lemon sized Jaggary
2 - 3 Green Chillies
Pinch of Turmeric powder
Salt to taste
1-2 Garlic Cloves
1 tsp Mustard seeds
1/2 tsp Cumin seeds
Pinch of Asafoetida powder
5 - 6 Curry leaves
1 tsp Oil

Recipe:

Chop the unde huli into small pieces as shown in the picture below. Cut the green chillies into two halves.

Put chopped unde huli, cut green chillies, salt, jaggary, turmeric powder and around 5 cups of water and bring it to boil.

Keep the rasam in medium flame for about 3-4 mins. 

Put mashed garlic, oil in a pan and heat. Fry them in medium flame until it turns light golden in colour. Add mustard seeds and cumin seeds. Once it starts spluttering, add asafoetida powder, curry leaves and keep it for few seconds and then add it to Rasam. Mix well before serving.

It goes well with Rice. It can also be served as soup.

Saturday, March 10, 2018

Unde(Chendu) Huli Hudi(Powder)

Ingredients:
5 medium sized Unde(Chendu) Huli / Kette Huli / Artocarpus Lacucha / Monkey Jack

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

Remove the inner part of Unde huli and cut them into medium sized thin pieces as shown in the picture below.

Sun dry the pieces for about 8-10 days. Remove the seeds as shown in the picture below.

Put this in a mixer and grind it to smooth powder as shown in the picture below. Store them in an airtight container. This can be used as a tamarind powder while making any curries/chutneys. This powder enhances the taste of some of the curries like Brinjal/Eggplant Playa.

Saturday, March 3, 2018

Unde(Chendu) Huli Uppinakayi(Pickle)

Ingredients:
5 medium sized Unde(Chendu) Huli / Kette Huli / Artocarpus Lacucha / Monkey Jack
3/4 cup of coarse Salt
3 cups(around 50) Red Chillies 
Grape sized Asafetida or 1/2 tsp Asafetida powder
1 tsp Cumin seeds
1.5 tsp Fenugreek seeds
10 - 12 Black Pepper
3 - 4 tsp Mustard seeds (Preferred: Small one)
Few pieces of dried Turmeric or 1 tsp Turmeric powder

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

Remove the inner part, seeds and cut them into medium sized pieces as shown in the picture below.

Put around 3 cups of water, 3/4 cup of salt in a vessel and bring it to boil. Add chopped unde huli, bring it to boil.

Put around 3 cups of water and around 2 cups salt in another vessel, bring it to boil and keep it aside until it comes to room temperature. (This can be kept for a year and can be used while preparing pickles)

Drain the water content as shown in the picture below.

Put fenugreek seeds in a pan and dry roast it until it becomes very dark in color. Add cumin seeds, black pepper, mustard seeds, turmeric pieces. (If turmeric powder, add it at the end along with asafetida.) Fry them for about 1-2 min until they give nice aroma. Add asafetida and fry them for about 1 min in medium/low flame.  Put red chillies, 1 tsp oil in a pan and fry them in medium/low flame for about 5 mins. Keep this masala aside until it comes to room temperature.


Put this fried masala in a mixer/grinder and powder them as shown in the picture below.

Add sufficient amount of prepared salted water and grind them to smooth paste as shown in the picture below. (The mentioned ingredients in the recipe will make around 2 cups of ground masala)

Transfer this ground masala to a vessel, add the cooked unde huli, 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, dosas, etc.