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Saturday, April 25, 2015

Halasina Hannina(Jackfruit) Changuli

1 cup crushed/chopped Jackfruit
1 cup Jaggary
1 cup Water
Pinch of Salt
Pinch of Black Pepper powder / Cardamom powder

Remove the seed and other unwanted part from the jackfruit as shown in the picture below.

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

Put crushed jackfruit, 1 cup of water in a vessel and cook them well by covering the lid.

Add jaggary, pinch of salt and bring it to boil. Keep this in low flame for about 5 mins. Add black pepper powder or mashed cardamom seeds and keep the Changuli in low flame for about 1-2 mins.

Mix well before serving. Serve hot.

Saturday, April 18, 2015

Paduvalakayi(Snake Gourd) Tove

1 large Snake Gourd / Paduvalakayi
1 - 2 Green Chillies
1/4 tsp of Turmeric powder
1 - 1.5 cup cooked Yellow Lentils / Thogari Bele / Toor Dal
1 - 1.5 tsp fresh Lemon Juice
1 tsp grated Coconut
3 - 4 Coriander Leaves
5 - 6 Curry Leaves
Salt to taste
1/4 Cumin seeds
1/2 tsp Mustard seeds
Big pinch of Asafoetida powder / Hingu
1 tsp Ghee

Chop the snake gourd into medium sized pieces as shown in the picture below. Cut the green chillies into 2 halves.

Put chopped ridge gourd, green chillies, salt, turmeric powder and water in a vessel and cook them well. Add cooked yellow lentils and bring them to boil.

Add grated coconut and keep the Tove in low flame for about 3-4 mins and stir it. Add chopped coriander leaves, lemon juice and mix them well.

Put mustard seeds, cumin seeds and ghee in a pan. Once it starts spluttering, add asafoetida powder, curry leaves, keep it for few seconds and then add it to Tove. Mix well before serving. It goes well with Rice/Chapathi.

Saturday, April 11, 2015

Vitamin(Elegurige/Elevarige) Soppu Tambli

1 cup Vitamin leaves / Elegurige(Elevarige) Soppu
3/4 cup grated Coconut
5 Black Pepper
1/2 tsp Cumin seeds (1/4 for Masala + 1/4 for Seasoning)
1.5 - 2 cups Buttermilk
1.5 tsp Ghee
1/2 tsp Mustard seeds
Salt to taste
4 - 5 Curry leaves
1 - 2 broken Red Chillies


Separate the leaves, wash the leaves properly and keep it aside.

Put 1 tsp ghee, 1/4 tsp cumin seeds, black pepper in a thick bottomed vessel and heat. Once it turns golden in colour, add Vitamin leaves and fry them for about 4-5 mins in medium flame.

Grind grated coconut, fried Vitamin leaves into smooth paste by adding sufficient amount of water. (If it is frozen coconut, use hot water while grinding.) Add this ground coconut to a vessel. Add buttermilk, salt to the same vessel and mix them well. (If it is yogurt/curd, put it in a mixer for few seconds before adding it to Tambli.)

Put mustard seeds, cumin seeds, red chilly pieces and 1/2 tsp ghee in a pan. Once it starts spluttering, add curry leaves and add it to Tambli. Mix well before serving. It goes well with Rice.

Saturday, April 4, 2015

Papaya Halwa

14 - 15 cups grated Ripen Raw Papaya
8 - 9 cups Sugar
Pinch of Saffron
1/4 cup Milk
2 Tbs Ghee
10 - 12 Cardamom


Cut the papayas, remove the seeds, skin, wash them properly and grate them as shown in the picture below. Put the grated papaya in a pressure cooker container and cook them without adding any water.(1-2 whistles)

Put the saffron in 1/4 cup of warm milk and keep it aside.

Once the pressure goes off, pour the cooked papaya in a thick bottomed vessel. Add sugar and bring it to boil.

Keep the halwa in medium flame and stir this mixture once in 2-3 mins until almost all the water content gets dried up.

Add 2 Tbs of ghee, saffron milk and stir the halwa continuously in medium flame until ghee starts separating.  Add mashed cardamom and mix well.

Apply little amount of ghee to the plate/vessel, pour this halwa and spread it using one flat spoon as shown in the picture below.

This can be preserved in refrigerator for longer shelf life.