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Saturday, March 27, 2010

Belechekke Bendi / Medium Tender Raw Jackfruit Curry

Ingredients:
1/2 medium sized Medium Tender Raw Jackfruit / Belechekke
1/4 tsp Chilly powder
Grape sized Jaggary
Pinch of Turmeric powder
Salt to taste
Small grape sized Tamarind
4 - 5 Red Chillies
1.5 tsp Coriander seeds
1/2 - 3/4 tsp Cumin seeds
Pinch of Asafetida powder
1 - 11/4 cup grated Coconut
10 -15 Curry leaves
1 tsp Mustard seeds
4 - 5 flakes of Garlic
2 tsp Oil

Recipe:




Apply little oil on your hands and cut the jackfruit into two halves. Take one half and cut it into medium sized long pieces and remove the inner part of it as shown in the picture below.

Separate the jackfruits as shown in the picture below.

Cut each jackfruit into 4-5 long pieces as shown in the picture below.

Put them in water for about 10-15 mins.

Remove all unwanted things, separate the seeds and jackfruit as shown in the picture below.


Put the jackfruit seeds in a pressure cooker container. Add little amount of salt, water and pressure cook.(1-2 whistles)

Put jackfruits in a thick bottomed vessel/pan. Add turmeric powder, chilly powder, salt, jaggary, little amount of water and cook them well by covering a lid. Once it is cooked, add cooked jackfruit seeds and mix them well.

Put red chillies, coriander seeds, cumin seeds in a pan. Dry roast them for about 2-3 mins in medium flame until they give nice aroma. Add asafetida powder and fry them for few seconds.

Put grated coconut, fried 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 jackfruit. Add required amount of salt, water and bring it to boil.

Add mustard seeds and oil in a pan. Once it starts spluttering, add curry leaves and add it to curry. Remove the outer cover of garlic flakes, mash them and add them to a pan. Add 1-2 tsp oil to this pan and fry them in medium flame for few minutes until they turn golden in color. Add this fried garlic to curry. Mix well before serving. It goes well with rice, rottis, chapathis.

Belechekke Palya / Medium Tender Raw Jackfruit Subji

Ingredients:
1/2 medium sized Medium Tender Raw Jackfruit / Belechekke
1.5 - 2 tsp Chilly powder
Large grape sized Jaggary
1/4 tsp Turmeric powder
Salt to taste
1/4 cup finely grated Coconut
10 -15 Curry leaves
1.5 tsp Black Gram seeds
3/4 tsp Mustard seeds
1 - 2 pieces of Red Chilly
3 - 4 tsp Oil

Recipe:


Apply little oil on your hands and cut the jackfruit into two halves. Take one half and cut it into medium sized long pieces and remove the inner part of it as shown in the picture below.

Separate the jackfruits as shown in the picture below.

Cut each jackfruit into 4-5 long pieces as shown in the picture below.

Put them in water for about 10-15 mins.

Remove all unwanted things, separate the seeds and jackfruit as shown in the picture below.


Put the jackfruit seeds in a pressure cooker container. Add little amount of salt, water and pressure cook.(1-2 whistles)

Put jackfruits in a thick bottomed vessel/pan. Add turmeric powder, chilly powder, salt, jaggary, little amount of water and cook them well by covering a lid. Once it is cooked, add cooked jackfruit seeds and mix them well. Once the water content is almost dried, add grated coconut and keep the palya in low flame for about 4-5 mins.
Put black gram seeds, mustard seeds, 1-2 red chilly pieces and oil in a pan. Once it starts spluttering, add curry leaves and add it to palya. Mix well before serving. It goes well with rice, chapathis.

Saturday, March 20, 2010

Gujje Huli Menasina Kodilu / Tender Raw Jackfruit Sambar

Ingredients:
1/2 medium sized Tender Raw Jackfruit / Ele Halasinakayi / Gujje
1/4 tsp Turmeric powder
Pinch of Chilly powder
Small grape sized Jaggary
Grape sized Tamarind
5 - 6 Red Chillies / Byadagi Menasu / Kumte Menasu
1.5 cups grated Coconut
5 - 6 Curry Leaves
Salt to taste
1/2 tsp Mustard seeds
3 - 4 flakes of Garlic
2 tsp Oil

Recipe:



Apply little oil on your hands and cut them into two halves. Take one half and cut it into medium sized long pieces as shown in the picture below.

Remove the outer skin of jackfruit. Gently remove the inner part and cut them into medium sized pieces as shown in the picture below. Put them in water for about 4-5 mins.

Put them in a pressure cooker, add little amount of water, salt, chilly powder, jaggary, turmeric powder and cook them well.(1-2 whistles)

Put grated coconut, tamarind, 1/4 tsp of turmeric powder, 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) Transfer this ground masala to a vessel. Add cooked jackfruit pieces, required amount of salt, water and bring it to boil. Keep it in low flame for about 5 mins.
Remove the outer cover of garlic flakes, mash them and add them to a pan. Add 2 tsp oil to this pan and fry them in medium flame for few minutes until they turn golden in color. Add mustard seeds and once it starts spluttering, add curry leaves and then add the seasoning to sambar. Mix well before serving. It goes well with Rice.

Gujje Palya / Tender Raw Jackfruit Subji

Ingredients:
1/2 medium sized Tender Raw Jackfruit / Ele Halasinakayi / Gujje
2 Red Chillies
1/4 tsp Chilly powder
Grape sized Tamarind
Small lemon sized Jaggary
Pinch of Turmeric powder
Salt to taste
1/4 cup grated Coconut
7-8 Curry leaves
1 tsp Black Gram seeds
3/4 tsp Mustard seeds (1/4 for grinding + 1/2 for seasoning)
2-3 tsp Oil

Recipe:

Apply little oil on your hands and cut them into two halves. Take one half and cut it into medium sized long pieces as shown in the picture below.

Remove the inner part as well as outer skin of jackfruit and cut them into medium sized pieces as shown in the picture below. Put them in water for about 4-5 mins.

Put them in a pressure cooker, add little amount of water, salt, jaggary, chilly powder and cook them well.(2 whistles) Once the pressure goes off, remove the cooked jackfruit pieces and mash them as shown in the picture below.

Put grated coconut, red chillies, mustard seeds, turmeric powder, salt, tamarind in a mixer and grind them coarsely by without adding any water as shown in the picture below.

Put black gram seeds, mustard seeds, 1-2 red chilly pieces and oil in a thick bottomed vessel/pan. Once it starts spluttering, add curry leaves and mashed jackfruit. Add ground coconut masala and mix them well. Keep the palya in low flame for about 3-4 mins. It goes well with rice.