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Saturday, April 27, 2013

Deevi Halasu(Deegujje / Breadfruit) Chips

Ingredients:
2 large Breadfruits / Deegujje / Deevi Halasu
Salt to taste
Oil

Recipe:

Remove outer skin, innermost part of the breadfruit and put them in water for about 3-4 mins. Chop them into medium sized thin 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 breadfruits 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. (For spicy version, mix salt and chilly powder in a bowl, sprinkle this masala once we remove the chips from the hot oil and skip adding of salt water to the oil.)

Saturday, April 20, 2013

Halasina Hannu(Jackfruit) Happala(Papad)

Ingredients:
3 ltr utensil full of Jackfruits
Salt to taste(Little amount)

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.

Place the jackfruits in a traditional steamer or pressure cooker container. 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.

Take little amount of prepared dough and spread it over the banana leaf/plastic sheet as shown in the picture below.

Sun dry the Happalas for about 4-5 days. Store them in an airtight container. Serve it as it is. The above mentioned ingredients will serve around 20 Happalas.

Saturday, April 13, 2013

Mambala / Sun Dried Mango Pulp

Ingredients:
Mangoes (Preferred: Wild Mangoes / Kaadu Mavina Hannu)
Salt to taste

Recipe:

Wash the mangoes, remove the skin from each mango, put the skin and mango fruits in separate bowls as shown in the picture below.


Add little amount of water to the bowl containing mango skin and mash them well. Squeeze it properly and put the water into the vessel containing mango fruits. Mash them well and remove the seeds. Add required amount of salt and mix them well. Put this in a mixer for about a minute to get rid of lumps.

Put one plastic sheet over the tray and spread one clean cotton cloth or plastic sheet as shown in the picture below.


Spread the prepared mango pulp over the cotton cloth/plastic sheet as shown in the picture below. Sun dry this for a day, next day repeat the same steps as mentioned above, spread another layer of mango pulp over the cotton cloth and sun dry. Repeat this for next 8-10 days.

Sun dry the sheet for about 5-6 days until its dried properly as shown in the picture below.

Remove the sheet from the cotton cloth/plastic sheet. Place it upside down and sun dry this for about 2-3 days.

Cut them into long pieces. Roll it over and place them in an airtight container. This can be preserved
as it is for a year and for longer shelf life store this in a refrigerator. This can be eaten as it is or can be used to prepare Mambala Gojju.

Saturday, April 6, 2013

Deevi Halasu(Deegujje / Breadfruit) Palya

Ingredients:
1 medium sized Breadfruit / Deegujje / Deevi Halasu
1/2 tsp Chilly powder
Pinch of Turmeric powder
Salt to taste
Grape sized Jaggary
2 - 3 tsp grated Coconut
1 tsp Mustard seeds
1 tsp Black Gram seeds
5 - 6 Curry leaves
2 tsp Oil

Recipe:

Remove outer skin, innermost part of the breadfruit and put it in water for about 3-4 mins. Chop it into medium sized thin pieces as shown in the picture below.

Put chopped breadfruit in a thick bottomed vessel/pan. Add turmeric powder, chilly powder, jaggary, salt, little amount of water and cook them well by covering a lid. Stir it once in every 2-3 mins. Once the water is almost dried, add grated cocount and keep the palya in low flame for about 2-3 mins.

Put black gram seeds, mustard seeds and oil in a pan. Once it starts spluttering, add curry leaves and put it on palya. Mix well before serving. It goes well with rice/chapathis.