Ruchi Ruchi Adige

Mixed flour Cookies

2012-01-28T08:00:00.004+05:30

Ingredients:
2 cups All Purpose flour / Maida Hudi
1 cup Millet flour / Ragi Hudi
1 cup Wheat flour / Godhi Hudi
2.5 - 3 cups Sugar
5 - 6 Cardamom / Elakki
1/2 tsp Baking Soda
2 cups melted Ghee

Recipe:
Put sugar in a mixer, grind it to very fine powder and keep it aside.
Put all purpose flour, millet flour, wheat flour, powdered sugar, mashed cardamoms and baking soda in a vessel and mix them well. Add the melted ghee little by little, kneed and prepare the soft dough as shown in the picture below.

Preheat the microwave to 160 degree C in convection mode. Take lemon sized dough and make a round ball. Press it little bit to a round shape(1/4 inch thick) and place it over the microwave safe tray as shown in the picture below. (For oven, please follow the steps mentioned in Almond Cookies recipe.)

Place this cookies in a microwave (Lower shelf) and cook them at 160 degree C temperature for about 20 mins until the bottom part of the cookies turn light golden in color.

Take the tray outside from the microwave and once they are cooled to room temperature, store them in an airtight container. The above mentioned ingredients will serve around 60 cookies.

Karibevina(Curry Leaves) Tambli

2012-01-21T08:00:00.000+05:30

Ingredients:
20 - 25 strands of Curry leaves / Karibevu
1 Green Chilly
1 cup grated Coconut
3/4 - 1 cup Buttermilk
Salt to taste
2 broken Red Chillies
4-5 Curry leaves
1 tsp Mustard seeds
1.5 tsp Ghee

Recipe:

Put 1 tsp ghee in a thick bottomed vessel. Add curry leaves and fry them for about 3-4 mins in medium flame.

Grind grated coconut, fried curry leaves, green chilly 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, red chilly pieces and 1/2 tsp ghee in a pan. Once it starts spluttering, add curry leaves and then add it to tambli. It goes well with rice.

Kadi Akki Oggarane(Uppittu)

2012-01-14T08:00:00.005+05:30

Ingredients:
2 cups broken White Rice / Kadi Akki
4 - 5 Green Chillies
1.5 cups frozen/soaked Green Peas
2 medium sized Onion
Salt to taste
1 tsp Black Gram seeds
1 tsp Mustard seeds
1 - 2 Red Chilly pieces
8 - 10 Curry leaves
3 tsp Ghee/Oil
3 - 4 tsp grated Coconut (Optional)
4 - 4.5 cups Water

Recipe:
Chop onion into medium sized thin pieces as shown in the picture below. Chop green chillies into two halves as shown in the picture below.

Wash rice in water for about 2-3 times, drain the water and keep it aside.

Put oil/ghee, mustard seeds, black gram seeds, red chilly pieces in a pressure cooker and heat. Once it starts spluttering, add curry leaves, chopped onion, green chillies and fry them for about 3-4 mins in medium flame. Add rice, green peas and fry them together for about 1-2 mins in medium flame. Add 4-4.5 cups of water, salt, mix them well and cook.(3 whistles)

Once the pressure goes off, mix them well and serve hot.

Manni / Mixed Grain Cereal for Babies

2012-01-07T08:00:00.007+05:30

Ingredients:
1 cup Wheat grains / Godhi
1 cup Millet grains / Ragi
1 cup Sorghum / Jowar/ Jola
1 cup Green Gram seeds / Hesaru
1 - 1.5 cups Crystal Sugar / Kallu Sakkare

Recipe:

Soak all the grains separately in water for about 8-10 hrs. Wash them separately in water for about 2-3 times and drain the water and tie them separately in cotton cloths for about 10-12 hrs.

Sun dry the sprouted grains for about 8-10 days.

Dry roast each grain separately in a pan for about 8-10 mins in medium/low flame.

Grind fried grains, crystal sugar in a mixer into smooth powder and mix them well. Store it in an airtight container.

For 4-6 months babies, add 1 tsp of prepared powder, 1/2 cup of water in a bowl and heat. Mix them well and bring it to boil. Keep this in low flame for about 2-3 mins. The consistency should be like that of milk.
For 6-10 months babies, add 1.5 - 2 tsp prepared powder, 1/4 cup of milk and 1/2 cup of water in a bowl and heat.

Mix them well and bring it to boil. Keep this in low flame for about 2-3 mins. The consistency should be like that of thick milkshake.
This can be served 2-3 times a day. The above mentioned ingredients will serve around 5 cups of powder.

Mundigadde Chutney

2011-12-31T08:00:00.000+05:30

Ingredients:
1 cup chopped Alocasia Root / Mundigande
1 cup grated Coconut
4 - 5 pieces of Mango or Grape sized Tamarind
Salt to taste
2 Green Chillies
1/4 tsp Cumin seeds
1/2 tsp Mustard seeds
Pinch of Asafetida powder
1 - 2 broken Red Chillies
3 - 4 Curry leaves
1 tsp Oil

Recipe:

Remove the skin of alocasia root and chop it into medium sized thin pieces as shown in the picture below. Wash them in water and keep it aside.

Put grated coconut, mango pieces or tamarind, salt, green chillies, alocasia root pieces 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.)

Put mustard seeds, cumin seeds, red chilly pieces, oil in a pan and heat. Once it starts spluttering, add asafetida powder, curry leaves and keep it for few seconds and then add it to chutney. It goes well with Idli, Dosas,Chapathis, Rice, etc.

Mysorepak

2011-12-24T08:00:00.016+05:30

Ingredients:
4 cups Bengal Gram flour / Kadle hudi
4 cups Ghee
8 cups Sugar
2 cups Water

Recipe:
Sieve the flour, put it in a thick bottomed vessel and heat. Dry roast the flour in medium flame until it gives nice aroma. Transfer this to a bowl/plate and keep it aside.

Apply little ghee on a plate and keep it aside.
Put 8 cups of sugar, 2 cups of water in a thick bottomed vessel and make sugar syrup.(Carefully dip the tip of your index finger into the syrup, touch your finger and thumb together and slowly tease apart. If a thread is formed between your finger and thumb the syrup is done.)

Put the ghee in a vessel, heat it till it is very hot in another burner and keep it in low flame.
Slowly add the fried gram flour, stir them properly in medium/low flame and make sure that no lumps formed.

Once everything is mixed well, slowly add the 1/3rd of hot ghee and stir the mixture continuously in medium flame until all the ghee is absorbed. Repeat this step until all the ghee is finished.

Once the mixture starts leaving the edges and becomes frothy in texture, pour this to a ghee applied plate as shown in the picture below.(Gently tap the plate to spread the mixture evenly as shown in the picture below.)

Cut it into rectangle pieces immediately as shown in the picture below.

Keep it aside for about 30-40 mins and then separate each pieces as shown in the picture below. Store them in an airtight container.

Mundigadde Majjige Huli

2011-12-17T08:00:00.000+05:30

Ingredients:
4 cups chopped Alocasia Root / Mundigadde
1.5 cup grated Coconut
1 - 2 Green Chillies
Pinch of Turmeric powder
Pinch of Chilly powder
Salt to taste
3/4 - 1 cup Buttermilk / Yogurt / Curd
1 tsp Mustard seeds
2 broken Red Chillies
1 tsp Oil

Recipe:

Remove the skin of alocasia root and cut it into medium sized pieces as shown in the picture below.

Wash the chopped alocasia root and put it in a pressure cooker. Add turmeric powder, salt, chilly powder, around 2 cups of water and cook.(4-5 whistles) Once the pressure goes off, add buttermilk and keep it aside for about 20-30 mins. (If it is yogurt / curd put it in a mixer for few seconds before adding it to majjige huli.)

Put grated coconut and green chillies in a mixer. Add enough water and grind it to smooth paste. (If it is frozen coconut, add hot water while grinding.) Pour this ground mixture to the vessel containing cooked alocasia root. (Add salt, water if required) Bring it to boil and mix well.
Put oil, red chilly pieces, mustard seeds in a pan and heat. Once it starts spluttering, add it to Majjige Huli. Mix well before serving. It goes well with Rice/Dosas.

Menasina Sandige(Vade)

2011-12-10T08:00:00.002+05:30

Ingredients:
12 cups Green Chillies
2 cups Black Gram seeds
5 cups Puffed Paddy Grains / Aralu / Hodalu
Salt to taste

Recipe:
Soak black gram seeds in water for about 3-4 hrs. Wash them in water for 2-3 times and grind them into smooth paste by adding little amount of water.

Remove the stem of each green chilly, wash them and keep them aside.

Grind the green chillies in a mixer by without adding any water as shown in the picture below.

Put ground green chillies, salt, ground black gram seeds paste in a vessel and mix well. Add puffed paddy grains and mix well.

Take one plastic sheet and put little amount of prepared batter as shown in the picture below.

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

Fry this in oil and serve. It goes well with Rice and yogurt/curd/buttermilk. The above mentioned ingredients will serve around 80 Sandiges.

Mundigadde Palya

2011-12-03T08:00:00.000+05:30

Ingredients:
4 cups chopped Alocasia Root / Mundigadde
Small lemon sized Jaggary
Small grape sized Tamarind
3/4 - 1 tsp Chilly powder
Pinch of Turmeric powder
3 - 4 tsp grated Coconut
Salt to taste
1 tsp Black Gram seeds
1/2 tsp Mustard seeds
1 - 2 Red Chilly pieces
5 - 6 Curry leaves
1 tsp Oil

Recipe:

Remove the skin of alocasia root and chop it into small pieces as shown in the picture below.

Wash the chopped alocasia root and put them in a cooker container. Put tamarind and little amount of water in a bowl. Squeeze it and add it to cooker container. Add chilly powder, turmeric powder, jaggary, salt, around 1 cup of water and cook them well. (4-5 whistles)
Once all the pressure goes off, remove the container and transfer this to a thick bottemed vessel/pan and heat. Once the water content is evaporated, add grated coconut and mix well. Keep the playa in low flame for about 2-3 mins.
Add black gram seeds, mustard seeds, red chilly pieces, oil in a pan and heat. Once it starts spluttering, add curry leaves and add it to Palya. Mix well before serving. It goes well with Rice/Chapathi.

Musambi(Sweet Lime) Juice

2011-11-26T08:00:00.001+05:30

Ingredients:

4 Sweet Limes / Musambi

2 cups cold Water

1.5 cups Sugar

Recipe:

Remove the outer skin of sweet limes and separate the florets. Remove seeds of each orange florets as shown in the picture below.

Put sweet lime florets, water, sugar in a mixer/blender and grind it for about 1 min. Filter this musambi juice to get rid of the pulp ingredients. Put ice cubes (if required) and serve. The above mentioned ingredients will serve around 3 cups of Musambi Juice.

Semige Oggarane(Uppukari)

2011-11-19T08:00:00.003+05:30

Ingredients:
4 - 5 Semige / Ottu Shyavige
2 - 3 Green Chillies
5 - 6 Curry leaves
3 - 4 tsp grated Coconut
Pinch of Salt
1 tsp Mustard seeds
1.5 tsp Black Gram seeds
2 tsp Oil

Recipe:

Break the semige into small pieces as shown in the picture below. Cut the green chillies into two halves.

Put mustard seeds, black gram seeds, oil in a thick bottomed vessel/pan and heat. Once it starts spluttering, add curry leaves, chopped green chillies fry them for few seconds. Add semige and mix them well.

Add grated coconut, pinch of salt and mix them well. Keep this semige oggarane in low flame for about 2-3 mins. Serve hot.

Semige / Ottu Shyavige

2011-11-12T08:00:00.003+05:30

Ingredients:
10 cups White Rice (Sona Masuri preferred)
Salt to taste

Recipe:
Soak rice in water for about 2-3 hrs. Wash soaked rice 2-3 times and grind soaked rice, salt to smooth paste by adding sufficient amount of water. The consistancy of the batter should be like that of milk.

Put this batter in a thick bottomed vessel and heat. Stir this mixture continuously over medium flame until it becomes solid as shown in the picture below. (Make sure that it doesn't stick to the bottom of the vessel.)

Transfer this dough to a plate and keep it aside 10 mins.

Apply little water/oil over the hands, mash/mix the dough properly and make oval shaped balls as shown in the picture below.

Place this rice balls in a traditional steamer, steam cook this for about 10 mins in high flame and another 30 mins in medium flame.(For pressure cooker, don't put the weight, place one steel glass over the weight stand.)

Press the dough using Semige Maker/Press and hold the Semige evenly using a wet plate as shown in the picture below.

Serve hot along with any kind of sambar or chutney or Sihi Kayihalu. You can also prepare Semige Oggarane, Semige Chitranna from this.

Godhi Kadi Payasa / Broken Wheat Grains Payasa

2011-11-05T08:00:00.002+05:30

Ingredients:
1.5 cups broken Wheat Grains / Godhi Kadi
1 cup broken Cashew nuts
2.5 - 3 cups fresh/frozen Coconut or 2.5 cups Coconut Milk
2 cups Jaggary
3 - 4 Cardamoms / Elakki / Elachi
Pinch of Salt (optional)

Recipe:

Wash the broken wheat grains in water for about 2-3 times and put them in a pressure cooker. Add broken cashew nuts, around 9-10 cups water and cook them well. (After one whistle, keep this in low/medium flame for about 15 mins.)

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 2-3 cups of water to the squeezed coconut, mix well and squeeze it again. Put this thin coconut milk in a vessel and bring it to boil. Add jaggary, pinch of salt, cooked wheat grains 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.

Thondekayi Idigayi

2011-10-29T08:00:00.001+05:30

Ingredients:
30 - 40 Tindoras / Thondekayi
1/4 cup grated Coconut
Small lemon sized Tamarind
Grape sized Jaggary
Salt to taste
2 tsp Mustard seeds(1 tsp for Masala + 1 tsp for Seasoning)
1 tsp Cumin seeds
1/3 tsp Fenugreek seeds / Menthe
3 tsp Black Gram seeds
6 tsp Bengal Gram seeds / Kadle bele
4 Red Chillies (2 for Masala + 2 for Seasoning)
Small piece of Cinnamon / Chekke / Dalchini
2 Cloves / Lavanga
6 - 8 Curry leaves
3 tsp Oil

Recipe:
Remove the edges of each tindora and slit both the sides of tindora as shown in the picture below.

Put 2 red chillies, black gram seeds, 1 tsp mustard seeds, bengal gram seeds, cumin seeds, fenugreek seeds, cloves, cinnamon and 1 tsp oil in a pan. Fry them in medium flame until they give nice aroma. Put grated coconut in a pan and fry it in medium/low flame for about 3-4 mins until it turns light golden in color.

Put fried masala and coconut in a mixer and grind them together without adding any water as shown in the picture below.

Put tamarind and little amount of water in a bowl. Squeeze it properly and keep it aside.

Put 1 tsp mustard seeds, 2 red chillies, 2 tsp oil in a pan and heat. Once it starts spluttering, add curry leaves, tindoras and fry them for about 3-4 mins.

Add tamarind pulp, jaggary, salt, required amount of water and cook them well by covering the lid.

Once the water content is almost dried, add the ground masala and mix them well. Keep the palya in low flame for about 2-3 mins. Serve hot. It goes well with rice & ghee, chapathis. I tried this recipe from ETV Saviruchi. Thanks for the recipe.

Oduppale Kayihalu

2011-10-22T08:00:00.001+05:30

Ingredients:
4 Oduppale
3 - 3.5 cups fresh/frozen Coconut or 4 cups Coconut Milk
1.5 cups Jaggary / Bella
1 - 2 Cardamoms / Elakki / Elachi (Optional)

Recipe:
Prepare the Oduppales as mentioned in Oduppale recipe. Keep it aside for about 15 mins.

Prepare the kayi halu as mentioned in Sihi Kayi Halu recipe.

Place the Oduppales one by one in a vessel containing prepared coconut milk as shown in the picture below.

Keep them aside for about 1 hr and serve.

Oduppale / Odu Dose

2011-10-15T08:00:00.002+05:30

Ingredients:
2 cups White Rice
1 cup Boiled Rice
Salt to taste
Clay Tawa

Recipe:
Soak both boiled and white rice together in water for about 5-6 hrs. Wash soaked rice 2-3 times and keep them aside.
Grind soaked rice into smooth paste by adding sufficient amount of water. Add salt, required amount of water and mix them well. (Consistency of the batter should be in between milkshake & milk)

Heat the Clay Tawa and pour a spoonful of batter over the Tawa. Gently spread it over the Tawa as shown in the picture below.

Cover the lid and cook it for a about 4-5 mins in medium flame.

Hold the other side of the Tawa and remove the Oduppale using spatula as shown in the picture below.

Serve hot with ghee or coconut oil along with any chutney or sambar or sihi kayi halu. The ingredients mentioned above will serve 7-8 Oduppales.

Sihi Kayi Halu

2011-10-08T08:00:00.001+05:30

Ingredients:
2 cups fresh / frozen Coconut
1 cup Jaggary / Bella
1 - 2 Cardamoms / Elakki / Elachi (Optional)

Recipe:

Grind 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 1/2 cup of water to the squeezed coconut, mix well and squeeze it again.

Grate the jaggary as shown in the picture below.

Add the grated jaggary to the coconut milk and mix well. Add crushed cardamom and mix well(Optional). The above mentioned ingredients will server around 2 cups of Sihi Kayi Halu. It goes well with Idli, Dosas, Semige, Oduppale, Aappam, etc.

Ubbu Rotti

2011-10-01T08:00:00.001+05:30

Ingredients:
2 cups Boiled Rice/Brown Rice/ Kucchulakki
1/4 cup White Rice
Salt to taste
20 - 25 Banana leaves

Recipe:
Soak white rice and boiled rice together in warm water for about 8-10 hrs. Grind soaked rice into smooth dough by adding little amount of water. If water content is in excess either add little amount of rice flour or keep it in a stove and stir it in medium flame till the water content gets evaporated.
Take one banana leaf and place it over the flat wooden plate. Take handful of dough, make round ball shape and place it over the banana leaf as shown in the picture below.

Place another banana leaf over the ball as shown in the picture below.

Press this ball into medium thin round shaped rotti using any flat hard material as shown in the picture below. Make sure that the rotti does not conatin any holes in it.

Heat the Tava(Made using clay) and place the rotti along with both the banana leaves. Cook both sides of rotti by frequently alternating the sides.

After 2-3 mins remove the banana leaves and cook both the sides of the rotti as shown in the picture below.

Once it starts puffing up, remove the rotti from the Tava and place it over the charcoal or gas flame as shown in the picture below.

Serve hot along with Basale Bendi, Basale Sambar, Basale Kutu, Suvarnagadde Bendi, Hesaru Kaalu Khara Bendi or any other curry. The above mentioned ingredients will serve 8-10 Rottis.

Sorekayi Sippe Chutney

2011-09-24T08:00:00.001+05:30

Ingredients:
1 - 1.5 cups Bottle Gourd Skin / Sorekayi Sippe
1 - 2 Green Chillies
Grape sized Tamarind
Grape sized Jaggary (Optional)
1/2 - 3/4 cup grated Coconut
Salt to taste
1 tsp Mustard seeds
1 - 2 Red Chilly pieces
4 - 5 Curry leaves
1 tsp Oil

Recipe:
Peel the bottle gourd skin, wash and cut it into medium sized pieces as shown in the picture. Cut the green chilly into two pieces.

Put bottle gourd skin, green chilly, salt, tamarind, jaggary, little amount of water in a pressure cooker container and cook. (1-2 whistles)

Put cooked bottle gourd skin and grated coconut in a mixer. Grind them together into smooth paste by adding sufficient amount of water. (If it is frozen coconut add hot water while grinding.) Pour this ground mixture to a vessel, add enough salt and water(If required).
Put oil, mustard seeds in a pan and heat. Once it starts spluttering, add curry leaves and add it to chutney. Mix well before serving. It goes well with rice and dosas.

Sweet Potato(Genasu) Chips

2011-09-17T08:00:00.000+05:30

Ingredients:
3 large Sweet Potatoes / Genasu
Salt to taste
Oil

Recipe:

Peel the sweet potatoes, wash them in water and keep them aside.

Take each sweet potato and make thin slices using chips grater or knife.

Put 1 tsp salt and 4-5 tsp water in a bowl, mix it well and keep it aside.
Keep oil in a thick bottomed vessel and heat. Put chopped sweet potato to hot oil and fry them in medium high flame.Once they are almost fried sprinkle salt water and fry them in medium flame until they turn golden in color.

Remove the chips from oil and place them in a kitchen paper towel to absorb the extra oil content. Once they are cooled to room temperature, keep them in an airtight container. Serve along with coffee or tea.

Ili Kivi Soppina Tambli

2011-09-10T08:00:00.000+05:30

Ingredients:
1.5 - 2 cups Ili Kivi Soppu / Emilia Sonchifolia(Botanical Name)
1 Green Chilly
1 cup grated Coconut
3/4 - 1 cup Buttermilk
Salt to taste
2 broken Red Chillies
4-5 Curry leaves
1 tsp Mustard seeds
1.5 tsp Ghee

Recipe:

Separate the ili kivi leaves, wash them properly and keep them aside.

Put 1 tsp ghee in a thick bottomed vessel. Add ili kivi leaves and fry them for about 3-4 mins in medium flame.

Grind grated coconut, fried ili kivi leaves, green chilly 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, red chilly pieces and 1/2 tsp ghee in a pan. Once it starts spluttering, add curry leaves and then add it to tambli. It goes well with rice.

Halasinakayi Bele(Jackfruit Seeds) Holige

2011-09-03T08:00:00.004+05:30

Ingredients:
1.5 ltr vessel full of Jackfruit Seeds / 13 cups of chopped Jackfruit Seeds
5 cups grated Coconut
5 cups Jaggary
4.5 cups of White Rice
Salt to taste
Ghee

Recipe:

Remove the outer thin cover of jackfruit seeds and put them in hot water for about 5-10 mins.

Remove the thin brown colored outer cover as shown in the picture below.

Chop them into thin round pieces as shown in the picture below.

Put around 14 cups of water in a vessel and bring it to boil. Add chopped jackfruit seeds and cook them well by covering a lid.

Once it is cooked, drain the water content. Add around 1/4 tsp Salt, Jaggary, grated coconut and mix them well.

Keep this in medium flame for about 15-20 mins. Keep this aside for about 30 mins until it comes to room temperature.

Grind this mixture into smooth paste by without adding any water as shown in the picture below.

Soak rice in water for about 3-4 hrs. Grind it into smooth thick paste by adding sufficient amount of water as shown in the picture below. Add salt and mix them w ell. The consistency of the batter should be like that of milkshake.

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

Apply little oil over the plastic sheet and pat the prepared ball as shown in the picture below.

Heat the tava, dip the patted dough in rice batter and place it over the tava as shown in the picture below. Put 1 tsp ghee and cook them well by covering the lid.

Cook other side of the Holige as well for about 1-2 mins in medium flame by covering the lid.

Serve hot. The above mentioned ingredients will serve around 25 Holiges.

Halasinakayi Bele Saaru / Jackfruit Seeds Rasam

2011-08-27T08:00:00.004+05:30

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.

Halasina Hannina Dose

2011-08-20T08:00:00.006+05:30

Ingredients:
2 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 6-7 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.

Bele Southekayi Palya

2011-08-13T08:00:00.006+05:30

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.

Put them in hot water for about 5-10 mins and remove the outer cover 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 mustard seeds, black gram seeds, oil in a thick bottomed vessel/pan and heat. Once it starts spluttering, add curry leaves and chopped cucumber. 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. It goes well with Rice.