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Saturday, April 28, 2012

Halasinakayi Happala / Jackfruit Papad

Ingredients:
5 ltr utensil full of Raw Jackfruits
1 - 1.5 tsp Sesame seeds
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.

Wash the jackfruit and place them in a traditional steamer or pressure cooker. Add salt and steam cook for about 20-30 mins. Grind the cooked jackfruit into smooth paste by without adding any water as shown in the picture below. Add sesame seeds and mix them well.

Apply little oil on your hands and make lemon sized balls from the prepared dough as shown in the picture below.

Apply little oil over the two small plastic sheets, place the prepared ball in between the plastic sheets and press them using wooden press or metal press as shown in the picture below.


Remove one plastic sheet, place the happala upside down over another big plastic sheet and remove the other small plastic sheet as shown in the picture below.

Sun dry the Happalas for about 5-6 days. Store them in an airtight container.

It can be served by either microwaving or frying it in oil. Serve along with Rice and Rasam or with other curries. It can be eaten as it is along with coconut. The above mentioned ingredients will serve around 80 Happalas.

Saturday, April 21, 2012

Mavinakayi Hetchida Uppinakayi(Pickle)

Ingredients:
4 medium sized Raw Mangoes (Around 7-8 cups chopped Mango pieces)
1 cup of coarse Salt
1.5 cups Red Chillies (Preferred: Harekala Menasu)
1/4 cup Mustard seeds (Preferred: Small one)
1/2 inch sized dried Turmeric

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

Chop each mango into small pieces as shown in the picture below.

Put chopped mangoes, salt in a vessel and keep them aside by covering a lid for about 1-2 days. Remove the chopped mangoes from salt water and keep them aside.

Prepare the pickle masala(Around 1.5 cups masala) as mentioned in Mavina Midi Uppinakayi recipe.

Transfer this ground masala to a vessel, add the mango pieces, required amount of salt water and mix them well. Transfer this pickle to another clean porcelain/glass/plastic airtight jar. Add little amount of ground masala on top of it. Add little amount of salt, cover the lid tightly. This can be used that day or next day itself. Refrigerate for longer shelf life.

Take little amount of pickle in a bowl. Put 1/2 tsp mustard seeds, 1 tsp oil in a pan and heat. Once it starts spluttering, add big pinch of asafetida powder, keep it for few seconds and then add it to pickle. Mix well before serving. It goes well with rice, dosas, etc.

Saturday, April 14, 2012

Chore Payasa / Tender Cashew Nuts Payasa

Ingredients:
4 - 5 cups Tender Cashew nuts / Chore
3 cups fresh/frozen Coconut or 2.5 - 3 cups Coconut Milk
2 cups Jaggary
2 tsp thick Rice Batter / Rice flour
3 - 4 Cardamoms / Elakki / Elachi
Pinch of Salt (optional)

Recipe:

Apply little oil on your hands and cut the tender cashew nuts into two halves and remove the cashew nuts from them.

Put around 5 cups of water in a vessel and bring it to boil. Add this tender cashew nuts into this hot water and keep it aside for about 10 mins.

Remove the outer cover of cashew nuts as shown in the picture below.

Grind fresh/frozen grated coconut into smooth paste by adding little amount of water.(If it is frozen coconut, use warm water while grinding.) Squeeze the ground coconut, by placing it in a clean cotton cloth.

After this process, add 3 cups of water to the squeezed coconut, mix well and squeeze it again. Put this thin coconut milk to a pressure cooker. Add tender cashew nuts, 1/2 cup jaggary and cook them well. (2-3 whistles) Once the pressure goes off, add remaining jaggary and bring it to boil. Keep this in low flame for about 5 mins until all the jaggary dissolves. Put 1/2 cup of water, rice flour/batter in a bowl and mix them well. Add this to Payasa and bring it to boil. Add the coconut milk, stir the Payasa and bring it to boil. Add the mashed cardamom seeds and keep the Payasa in low flame for about 1-2 mins.

Mix well before serving. Serve hot or chilled.

Saturday, April 7, 2012

Balekayi(Raw Banana) Fry Palya

Ingredients:
2 large Raw Banana / Plantain / Balekayi
2 tsp Lemon Juice
Pinch of Turmeric powder
1.5 - 2 tsp RasamSambar powder
1/2 tsp Sugar
Salt to taste
2-3 tsp grated Coconut
Big pinch of Asafetida powder
1 tsp Mustard seeds
3 - 4 Curry leaves
5 - 6 tsp Oil

Recipe:
Take off the fiber from the raw banana as shown in the picture below.

Chop the raw banana into small pieces as shown in the picture below. Add lime juice, turmeric powder and mix them well as shown in the picture below. Keep this aside for about 5 mins.

Put mustard seeds and oil in a thick bottomed vessel/pan. Once it starts spluttering, add asafetida powder, curry leaves and chopped bananas. Fry this for about 8-10 minutes in medium flame. Add rasam/sambar powder, salt and fry them for about 10 mins in medium flame until banana chunks become crispy.

Add grated coconut, sugar and fry them together for about 5 mins in medium flame. Serve hot.It goes well with Rice and ghee. I tried this recipe from BrindavanaRecipes. Thanks Paru for the recipe.