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Saturday, August 27, 2011

Halasinakayi Bele Saaru / Jackfruit Seeds Rasam

Ingredients:
5 - 6 Jackfruit seeds / Halasinakayi Beeja
2 tsp grated Coconut
4 - 5 Red Chillies
2 tsp Coriander seeds
1/4 tsp Cumin seeds
1/4 tsp Fenugreek seeds
1/4 tsp Black Gram seeds
1/8 tsp Asafetida powder or Big pinch of Asafetida
1/8 tsp Turmeric powder
2 strands of  Curry leaves(1.5 strands for Masala, 1/2 strand for Seasoning)
Large grape sized Jaggary
Small grape sized Tamarind
Salt to taste
1 tsp Mustard seeds
2 tsp Oil

Recipe:
Dry roast the jackfruit seeds in charcoal or pressure cook the jackfruit seeds, remove the outer cover and keep them aside. Put red chillies, cumin seeds, coriander seeds, black gram seeds, fenugreek seeds and 1 tsp oil in a pan and fry them in medium flame. Once it starts giving nice aroma, add asafetida powder, turmeric powder, curry leaves and fry them for about 30 seconds. Add grated coconut and fry them together for about 1-2 mins in medium flame.

Put fried masala, tamarind in a mixer and grind them together into smooth paste by adding sufficient amount of water. Add cooked jackfruit seeds and grind them together into smooth paste.
Put this ground masala in a vessel. Add salt, jaggary, around 5-6 cups of water and bring them to boil. Keep the rasam in medium flame for about 2-3 mins.

Put mustard seeds, 1 tsp oil in a pan and heat. As soon as it starts spluttering, add curry leaves and then add it to rasam. It goes well with rice along with ghee and paapad.

Saturday, August 20, 2011

Halasina Hannina Dose

Ingredients:
2.5 - 3 ltr vessel full of Jackfruits
3 cups White Rice
Salt to taste
Oil/Ghee

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.

Soak white rice in water for about 4-5 hrs. Wash soaked rice 2-3 times and keep it aside. Grind soaked rice into smooth thick paste by adding sufficient amount of water. Add jackfruits and grind them together into smooth paste. Add salt, required amount of water and mix them well. The consistency of the batter should be that of milkshake.

Heat the Tava(Iron Tava preferred). Pour a spoonful of batter spread it gently over the Tava as shown in the picture below. Add 1 tsp of oil/ghee on top of dosa, cover it in a lid and cook it for about 1-2 mins in medium flame.

Cook other side of the dosa as well for about 1-2 mins in medium flame.

Serve hot along with any chutney or sambar. Ingredients mentioned above will serve around 15 Dosas.

Saturday, August 13, 2011

Bele Southekayi Palya

Ingredients:
1 large Ripen Yellow Cucumber / Mangalore Southekayi / Bannada Southekayi
20 - 25 Jackfruit seeds / Halasinakayi Beeja / Bele
Salt to taste
Large lemon sized Jaggary
Pinch of Turmeric powder
1.5 tsp Chilly powder
1/2 - 3/4 cup grated Coconut
1.5 - 2 tsp Black Gram seeds
1 tsp Mustard seeds
5 - 6 Curry leaves
2 tsp Oil

Recipe:

Mash the jackfruit seeds using any hard material or stone as shown on the picture below.

Remove the outer cover of jackfruit seeds and put them in hot water for about 5-10 mins. Remove the brown coloured layer as shown in the picture below. Put this in a pressure cooker, add required amount of water, salt and cook them well. (2-3 whistles)

Cut the yellow cucumber and remove the inner part of it and chop it into medium sized thin pieces as shown in the picture below.


Put this chopped cucumber in a heavy bottomed vessel. Add turmeric powder, chilly powder, jaggary, salt, water and cook them well by covering the lid. Add cooked jackfruit seeds and mix them well. Keep the palya in medium flame until almost all the water content is evaporated.
Put grated coconut in a mixer and grind it to medium smooth paste by adding little amount of water. Add this ground coconut to palya and mix them well. Keep the palya in low flame for about 2-3 minutes.
Put mustard seeds, black gram seeds, oil in a pan and heat. Once it starts spluttering, add curry leaves and add it to Playa.  Mix well before serving. It goes well with Rice.

Saturday, August 6, 2011

Halasina Hannina Guli Appa (Suttavu/Mulka/Paddu)

Ingredients:
4 cups White Rice
3 - 4 cups Jaggary
6 cups of crushed/chopped Jackfruit
2.5 cups grated Coconut ( 2 cups for grinding + 1/2 cup for frying)
3 tsp Sesame seeds
Salt to taste
Oil

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.

Put sesame seeds in a pan and fry them in medium flame. Once they start spluttering, add 1/2 cup of finely grated coconut and fry them in low flame until they turn light golden in color.

Soak rice in water for about 3-4 hrs. Grind soaked rice, grated coconut into smooth paste by adding little amount of water. Add jaggary, salt and grind them together for about 1 min. Add crushed jackfruit, fried sesame seeds & grated coconut mixture to the bowl containing ground batter and mix them well. Add water if required. The consistency of the batter should be like that of milkshake.

Heat the Tava(Tava with depressions). Add around 2 tsp oil on each depression and heat. (No need to add the oil each time.) Pour the batter into each depression as shown in the picture below.

Cook them for about 3-4 mins in medium flame.

Cook other side of the guli appa as well in medium flame as shown in the picture below.

Take them from tava and serve hot. Ingredients mentioned above will serve around 70 Guli Appas.