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Saturday, July 30, 2011

Halasinakayi Sole Bendi(Curry)

Ingredients:
5 cups of chopped Raw Jackfruits
1.5 cups grated Coconut
Lemon sized Jaggary
1 tsp Chilly powder
Pinch of Turmeric powder
1/4 tsp Cumin seeds
1 tsp Mustard seeds
5 - 6 Curry leaves
1 tsp 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 as shown in the picture below.

Remove the inner part of the jackfruit as shown in the picture below.

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.

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

Put chopped raw jackfruits, water, turmeric powder, chilly powder, jaggary. salt in a vessel and cook them well by covering a lid.

Put grated coconut 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 cumin seeds and grind them together for about 1-2 mins. Add this ground coconut masala to the vessel containing cooked raw jackfruits and bring them to boil. Keep the curry in low flame for about 2-3 mins.
Put mustard seeds, oil in a pan and heat. Once it starts spluttering, add curry leaves and add it to curry. Mix well before serving. It goes well with Rice.

Saturday, July 23, 2011

Halasinakayi Sonte / Raw Jackfruit Chips

Ingredients:
1 medium sized Ripen Raw Jackfruit / Balitha Halasinakayi
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 as shown in the picture below.

Remove the inner part of the jackfruit as shown in the picture below.

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.

Cut the jackfruits into thin long pieces as shown in the picture below.


Put little amount of water, salt in a bowl. Mix them well and keep it aside.
Keep oil in a thick bottomed vessel and heat. Put the chopped raw jackfruit into hot oil and fry them in medium high flame. Once it is almost fried sprinkle salt water and fry them until they turn golden in color.

Once they are cooled to room temperature, keep them in an airtight container. Serve along with coffee or tea.

Saturday, July 16, 2011

Halasina Hannu Kadubu(Kottige)

Ingredients:
3.5 cups White Rice
7 -8 cups chopped/crushed Jackfruit
1 tsp Butter (Optional)
Jaggary (Optional)
Salt to taste
Banana leaves

Recipe:


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

Remove the inner part of the jackfruit as shown in the picture below.

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.

Crush the jackfruits in a mixer as shown in the picture below.

Soak rice in water for about 3-4 hrs. Grind soaked rice coarsely by adding little amount of water and keep it aside. Add salt, jaggary(if required) and grind them together for about 1 min. Add butter and mix well.

Take each banana leaf and place it over the flame for few seconds. Wipe it properly using one cotton cloth and keep it aside.
Put chopped jackfruit, rice batter in a vessel and mix well.

Take little amount of this batter and spread it over the banana leaf as shown in the picture below.

Fold the banana leaf as shown in the picture below.


Fold both the sides of banana leaf and place it in a cooker conatainer / traditional steamer upside down as shown in the picture below.

Steam cook for about 15-20 mins in high flame and another 15-20 mins in medium flame. (For pressure cooker: Don't put the weight, place one steel glass over the weight stand).

Serve them hot along with ghee and any kind of sambar or chutney. The above mentioned ingredients will serve around 17 Halasina Hannina Kadubus.

Saturday, July 9, 2011

Saanthani / Sun Dried Jackfruit Seeds

Ingredients:
75 Jackfruit seeds
1 - 1.5 tsp Salt
1.5 cups of Water

Recipe:

Put jackfruit seeds, water, salt in a pressure cooker and cook them well. (4-5 whistles)

Sun dry the cooked jackfruit seeds for about 10-12 days. Store them in an airtight container.

Remove the outer cover and serve.

Saturday, July 2, 2011

Mavinakayi Beyisida Uppinakayi(Pickle)

Ingredients:
4 medium sized Raw Mangoes
1.75 - 2 cups of coarse Salt
6 - 7 cups of Water
3 cups Red Chillies (Preferred: Harekala Menasu)
Small grape sized Asafetida or 1/4 tsp Asafetida powder
1 tsp Cumin seeds
1 tsp Fenugreek seeds
1 tsp Black Pepper
1/4 cup Mustard seeds (Preferred: Small one)
12 - 15 Curry leaves
Few pieces of dried Turmeric or 1 tsp Turmeric powder
2 - 3 tsp Oil

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

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

Put 6-7 cups of water, salt in a vessel and bring it to boil. Add chopped mango pieces, bring it to boil and cook well.

Remove the mango pieces from salt water and keep them aside. Keep the salt water aside until it comes to room temperature 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.)

Wash the red chillies and sun dry it for about 4-5 days. Wash the mustard seeds and sun dry it for about 4-5 days.
Put red chillies, black pepper, oil in a pan and fry them in medium/low flame for about 5 mins. Add fenugreek seeds, cumin seeds, turmeric pieces. (If turmeric powder, add it at the end along with asafetida.) Fry them for about 1 min until they give nice aroma. Add mustard seeds and fry them for about 2 mins until mustard seeds splutter. Add curry leaves, asafetida and fry them for about 1 min in medium/low flame. Keep this masala aside until it comes to room temperature.

Put this fried masala in a mixer/grinder, add sufficient amount of salt 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 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, dosas, etc.