Salted Jackfruit Dosa ( Salla Polo )

Ingredients


Rice - 1 cup
Long and short red chillies - 10 to 12
Grated coconut - 1/4 cup
Tamarind - little
Salted Jackfruit - 15 pieces
Salt - only if needed


Method


Soak rice in water for 1/2 an hour. Also soak salted jackfruit pieces in water for 1/2 an hour. Then roughly wash the jackfruit pieces and strain the water completely. Slice them into pieces if needed.
Grind grated coconut, tamarind and red chillies. Then add jackfruit pieces and grind again. Add rice finally to the mixture. Grind again into a medium consistency paste. Add water as per dosa batter consistency while preparing to make dosa.


Note :-  Add salt only if required.

Valval ( Yogiratna )

Ingredients


Pumkin - 1/2( cut into small cubes )
Ash gourd - 1/2 ( cut into medium cubes )
Ivy gourd - 15 to 20 ( cut into 1/2 inch round pieces )
Potatoes - 2 ( cut into cubes )
Snake gourd - 1 to 2 ( cut into thin pieces of 1 inch )
Raw cashewnuts - 10 to 15
Long beans - 15-20  ( cut into 1 inch pieces )
Green chillies - 6 ( finely chopped )
Coconut milk - 3 cup
Mustard seeds - 1 tsp
Cumin seeds -1 tsp
Sugar - 2 tsp
Maida - 3 tsp
Curry leaves
Salt


Method


Cook pumpkin, ashgourd and long beans in a vessel.
Pressure cook potato, ivygourd and cashewnuts till 2 whistles.
Mix both the cooked vegetables and add green chillies.
While boiling,add salt, sugar and coconut milk. Make maida paste. Add it to the boiling curry and stir continuosly so that lumps are not formed.
In a seasoning laddle, heat oil. Add cumin seeds, mustard seeds and curry leaves. After crackling, add the seasoning to the curry. Mix well.
Serve hot.

Jackfruit Cake ( Muddo )

Ingredients


Jackfruit - 25 pieces
White rice - 3/4 cup
Grated coconut - 1cup
Jaggery - 250 pieces
Salt - to taste
Banana leaves


Method


Soak white rice for 1/2 an hour.
Grind jackfruit pieces and grated coconut. Add jaggery. After 2min, add white rice and salt. Make a coarse paste.
Heat water in a steamer. After 5min place the ground paste on the leaves and wrap them. Place them in steamer and cook for 25min.
Serve hot with ghee or honey.


note: Do not add water while grinding.

Spring onion crispy Pakoras

Ingredients


spring onions-1 bunch finely chopped
rice flour-11/2 cup
onion-1 small finely chopped
gram flour-3/4 cup
gingergarlic paste-1tsp
butter-2tsp
green chillies-1 finely chopped ( optional )
asafoetida-a pinch
salt, oil and water
red chilli powder, cumin powder, garam masala powder-1tsp each


Method


Take a bowl, add rice flour, garam masala powder, gram flour, spring onions, onions, ginger garlic paste, green chillies, asafoetida, red chilly powder,cumin powder,garam masala powder,salt and mix well. keep aside for sometime. sprinkle a little water. heat oil in a pan. make tiny balls of the above mixture and deep fry till golden brown. serve hot with red chilli sauce.


This post is submitted for Snacks Mela Event @ Cooking 4 all Seasons

http://cooking4allseasons.blogspot.com/2011/11/announcing-snacks-mela.html

Raw jackfruit ( Kadgi/ Kathal ) Manchurian

Ingredients:


1 small sized raw jackfruit broken into small pieces
2 tbsp cooking oil
1 medium-sized onion, finely chopped
1 tomato finely chopped
1 capsicum chopped
2 tsp gingergarlic paste
green chillies 4
2 tbsp corn flour mixed with 1/2 cup of water
Salt, to taste
2 tbsp Soy Sauce
2 tbsp Tomato-chili sauce
½ cup of water
fresh coriander leaves, finely chopped for garnish
green onion, finely chopped for garnish


For the batter:


½ cup all-purpose Flour
gingergarlic paste 1 tsp
1 tsp red chili Powder
Salt, to taste


Method:


In a bowl add all-purpose flour, gingergarlic paste, chilli powder, salt and water. mix well and make a thick batter. add the jackfruit pieces and mix.
Heat the oil in a pan and deep fry the jackfruit pieces coated with batter, till golden brown. Set aside.
Heat 2 tablespoons of oil in a pan. Add the chopped capsicum and fry for 2 min. keep the fried capsicum aside.
In a pan add 2tspns of oil and heat it. add chopped onions, fry till golden brown. add chopped tomato and fry for 2 min. add the fried capsicum. add ginger, garlic and green chilies. add soya sauce, tomato sauce and fry. add salt.
Cook for a minute and add the all-purpose flour and water mixture. Add a little water and let simmer till the gravy becomes thick.
Add the fried jackfruit pieces and cook for another 2-3 minutes.
Garnish with chopped spring onions and coriander leaves.

Jackfruit Seed Masala

Ingredients


Jackfruit seeds - 20 to 25
Fried red chillies - 15
Grated coconut - 1 cup
Tamarind - A little
Onions - 2 ( big size )
Urad dal - 1 1/2 tsp
Coriander seeds - 1 tsp
Oil - 2 tsp
Water - 1 cup
Salt - to taste


Method


Remove the outer cover of the jackfruit seeds and cut them in halves.
Finely chop 1 1/2 onions. Keep aside the remaining 1/2 onion after chopping. Now pressure cook the chopped onion and jackfruit seeds together till 4 to 5 whistles. Roast urad dal and coriander seeds with a teaspoon of oil
Grind grated coconut + fried red chillies + tamarind. Before removing the masala add roasted urad dal  and coriander seeds. Grind again.
In a kadai, heat oil. Add the remaining 1/2 onion ( finely chopped ) and fry it till golden brown. Then add the ground masala and fry for sometime. Now, add the cooked jackfruit seeds, onions and salt to taste. Add water and let it cook for 10 minutes.
Serve hot with white rice and dalitoy ( daal ).

Cabbage Samosa

www.dashamiscollection.blogspot.com

Recipe by Mra.Suphala Shenoy.


Ingredients:


For the outer covering


2 cups of maida
2 tsp salt
2 table spoons hot oil
hot water for kneading the dough


For the filling:


Cabbage shredded
2 potatoes, cooked and mashed
frozen peas 1/4th cup
1 onion chopped finely
ginger and garlic finely chopped
chilli pwd and garam masala pwd- 1 tsp each
Jeera seed-1tsp
Chopped coriander leaves - little


Method


Take maida in a bowl, add salt and hot oil and knead a smooth dough with hot water. Cover the dough with a wet towel and keep aside for 20 mins.


Take oil in a kadai. Add jeera and when it splutters add chopped onions and fry till light brown. Add ginger and garlic pieces and fry nicely. Add chilli pwd and garam masala pwd and fry for sme more time on slow flame. Then add shredded cabbage, potatoes and frozen peas and add salt and cook on slow flame for 5 mins. Mix in chopped coriander leaves.


Roll out the maida dough into the size of a big poori. Cut the poori in the centre. Take one semicircle and apply water on top and fold it into the shape of a cone. Fill in the mixture and seal the bottom. Make similar samosas like this. Heat oil and fry samosa on medium flame till golden brown.
Serve hot with tomato sauce.

Karibevu Chutney ( Curry leaves powder )

Ingredients


Curry leaves - 50 strips ( only leaves )
Fried Red chillies - 20
Tamarind - 1 tbsp
Horsegram - 1 cup
Red chana - 1 cup
Salt - to taste
Copra ( dry coconut / kernel of coconut palm ) -  2 to 3


Method


Wash horsegram and chana. Drain the water completely. Then dry roast them.
Then roast curry leaves, salt and tamarind without adding oil.
Grate copra and dry roast it.
Finally, grind all the roasted ingredients without adding water one by one ( curry leaves + fried red chillies + chana + horsegram + salt + tamarind ). Mix them together. 
Curry leaf is ready to eat as a sidesish.

( NOTE- While grinding copra, if oil comes out from copra and is unable to make powder,  mix the powder of horsegram and chana to maintain dryness and easy to prepare copra powder.
Karibevu chutney is good for diabetic patients. )

Raw Jackfruit Fry ( Kadgi Phodi / Kathal Fry )

Ingredients


Raw Jackfruit medium sized slices - 10 to 12
White rice - 3/4 cup
Red chillies - 15
A small tamarind piece
Coriander seeds - 1 tsp
Asafoetida ( hing ) - a pinch
Salt - to taste
Water - little
Oil - 1 1/2 cup


Method


Soak the white rice for 15 minutes in water. Then wash it and drain the water. Keep it aside.
Then grind red chillies + tamarind + coriander seeds + hing + salt + little water. Add white rice , little water and grind again into a smooth paste. Finally marinate the raw jackfruit slices with the prepared masala and deep fry.
Serve hot as a snack or sidedish with daal ( dalitoy ) and white rice.


( NOTE- You can steam cook the raw jackfruit slices in pressure cooker for 5 minutes. )

Kabuli Chana Masala

                                                
Ingredients


Kabuli chana - 1 cup ( cooked )
Tomato - 1 
Onion - 1  ( finely chopped )
Ginger - 1/2 inch piece
Garlic - 4
Cloves - 4
Green Cardamom - 4
Cumin seeds - 1 tsp
Cinnamom - 2
Garam Masala - 1 tsp
Green chillies - 2 ( halved )
Turmeric powder - 1/2 tsp
Coriander powder - 1/2 tsp
Red chilli powder - as per required or 1/2 tsp
Oil - 4 tbsp
Water - 1/2 cup
Coriander leaves - to garnish


Method


In a dry pan, roast 1/2 tsp cumin seeds continuosly till they get darkened a bit. Then grind into fine powder.
Blend together ginger, garlic and tomato with little water untill smooth. Keep aside.
In a large saucepan or kadai, add cloves, cardamom, cinnamon, remaining cumin seeds and cook till aroma is released and cumin seeds begin to crackle. Add green chillies and chopped onion. Cook till onion gets golden browned. Add the blended paste, turmeric powder, coriander powder, red chilli powder and salt. Cook on a medium flame for about 15 minutes. Add the roasted cumin powder and mix. Add kabuli chana and cook for 5 minutes. Then add garam masala, water and lightly mash chana so that the gravy gets flavour. Check for taste. Adjust if required. Garnish with coriander leaves.
Serve hot with naan or chapatis.