Jack Fruit Guli Appa / Jack Fruit Paddu

Jack fruit season is almost over, you need to wait for one more year for the jack fruit season. May be the last Jack fruit I am using it here to prepare Jack fruit Guli Appa/ Paddu/ Paniyaram. 

We use rice to prepare this Jack fruit Dosa, Kadubu and Guli Appa. Here I have used Rava/semolina instead of Raw Rice and prepared this yummy Jack Fruit Guli Appa

I have used Jack Fruits, joni Bella (organic jaggery which is bit liquid form), medium size rava and little coconut.

Let us see the benefits of Eating Jack fruits in our diet. 

It is always better to have fruits and vegetables during their seasons. They are filled with vitamins and minerals during the seasons they are naturally grown. 

Jack Fruits are filled with Vitamin C and potassium. They are energetic and provide energy to our body. 

There is a proverb in Kannada language. ಹಸಿವಾದಾಗ ಹಲಸಿನ ಹಣ್ಣು ತಿನ್ನು ಹಾಗೆಯೇ ಹೊಟ್ಟೆ ತುಂಬಿದಾಗ ಮಾವಿನ ಹಣ್ಣು. It means when you are hungry that we should eat Jack Fruits and when we are full, we should eat Mango. Jack fruits fill the stomach and is good for getting your energy back. And when you are full One should eat mango that helps the food to digest..

Jack fruit prevents Anaemia and take care of good eye sight. It is good for building muscles. It is said it helps to cure mental stress and skin diseases.

Let us see the recipe now :

Things Needed : 

Jack Fruits : 10 to 15 

Rava /Rave/Semolina : 2 Cups

Coconut : 1 Cup (small cup)

Jaggery : 3/4 Cup

Salt : A little

Oil /Ghee : 3 to 4 Tbs

Method :

1. Cut Jack Fruits into small pieces.

2. Grind cut jack fruits with coconut. Do not add any water while grinding.

3. Mix it with 2 cups of rava, little salt and 3/4 cup of jaggery. I added Organic liquid jaggery. (You can add powdered jaggery if you do not get organic jaggery). Let the batter rest for 10 minutes.

4. Keep a guli appa pan on the fire and heat. Put little oil to each mould/Guli. (Down portion of the pan). Add little oil on the top. Cover and cook on low flame.

5. Turn the other side and cook for a minute.

6. Take out ready Jack Fruit Guli Appa to a serving bowl. Prepare the rest of the Guli appa the same way.

7. Serve Jack fruit Guli Appa with ghee on top.

Note : 
Use of Raw rice instead of rava is optional. Use of organic jaggery is optional. Adding more or less jaggery is optional.
Time : 3o to 35 Minutes.
Serves : 2 to 3.

Bitter Gourd / Maadu Haagala Kayi Pakoda

Maadu Haagala Kayi / One of the Indian Type of Bitter Gourd is grown in Indian Karaavali / South Indian Vegetable. I got this from here in Bangalore in Our Mangalore Store. Though bitter gourd is normally bitter this variety is not at all bitter. We do use this for curries and other Bajji / Pakodas.

Here is a simple Pakoda, prepared with Maadu Haagala/ Bitter Gourd.
Maadu Haagala /Bitter Gourd (a variety of bitter gourd), which is normally grown on the top of housed in village. It is a climber and spreads nicely on top and so it is called Maadu Haagal Kayi.
 I have used Maadu Haagala Kayi, besan/chenna flour/gram flour, rice flour, jeera, chilly powder and salt. No soda or baking powder is used. I use Safola Oil for frying.
Let us see the recipe Now :
Things Needed :
Maadu Haagala Kayi : 3 to 4

Besan/Gram flour/kadlehittu/ Channa dal flour : 1 Cup
Red Chilly Powder : 1 Tsp
Rice flour : 2 Tbs
Jeera/Cumin Seeds :
Salt : As required
Coriander Leaves : 2 Tbs
Oil : To Fry : 1 Cup

Method :

1. Wash and scrape out the outer layer in thin layer of Maadu Haagalakayi.
2. Cut into circle shape.

3. Take a big bowl, add a cup of besan/gram flour, chilly powder, salt and mix it well.

4. Add rice flour, add required water and mix it well. The batter should be like idli dough consistency. Add washed and cut coriander leaves.

5. Keep frying pan and add oil. Heat oil.

6. Dip the pieces in ready batter and put it slowly in hot oil.

7. At time you can put 4 to 5 pieces and fry. Fry on both sides.

8. Take it out and put it on a kitchen tissue.

9. Serve Hot Maadu Haagala kayi Pakoda with your choice of dip.

Note :

Let the batter be bit thick, so that it turns fluffy and nice to eat. Adding any other spice like garam masala, chat masala etc is optional.
Time : 20 Minutes
Serves : 3 to 4 .

Radish - Green Tomato Curry

Radish/ Mooli/ moolangi is filled with vitamins and minerals. I have used my home grown green tomatoes and prepared this curry. You also can try and enjoy this yummy, fresh fried spices Curry.

All I used is Radish, green tomatoes, fresh fried spices, coconut and moong dal.

Let us see some benefits of eating Radish in our diet. 

Radish is filled with vitamins and minerals. It helps to digest the food easily. Radish is fiber rich vegetable. Very good for diabetes. Improves the skin health. It is rich in vitamin c. Radish helps to control the blood pressure level. It is full of folate, potassium, vitamin B6. It helps to fight fungus.

Good for people who suffer from constipation. 

Let us see the recipe Now :

Things Needed :

To Cook :

Radish : 2 to 3 

Raw Tomatoes :  5 to 6 

Moong Dal : 1/2 Cup

Spices to Fry:

Urid dal : 1/2 Tsp

Methi seeds : 5 to 6  or 1/4 tsp

Coriander seeds : 2 to 3 tbsp

Red chilly/Byadagi Chilly : 4 to 5 

Ingh /Asafoetida : A little 

Curry Leaves : 6 to 8 

To Grind :

Grated coconut : 1/2 Cup

Fried spices :

Water as required to grind

To Seasoning :

Mustard seeds : 1/2 Tsp

Jeera/ Cumin Seeds : 1/4 Tsp

Ingh/Asafoetida : A little 

Curry Leaves : 6 to 8 

Oil : 1 Tbs 

To Add : 

Required Salt 

Turmeric Powder : A little 

Coriander leaves : 1 Tbs

Method :

1. Wash and cut radish as you wish. Cut tomatoes and wash moong dal.

2. Put cut vegetables and washed moong dal in a pressure cooker and cook for 2 to 3 minutes.

3. Keep a small pan and add oil. 4. Fry urid dal and methi seeds till they turn slightly brown. 

5. Add coriander seeds and byadagi red chilly. Fry nicely for 1 to 2 minutes.

6. Add jeera, ingh and curry leaves. Put off the fire. Let it cool.

8. Keep cooked veg and moong dal on fire. Add salt and turmeric powder. Boil for 2 minutes.

7. Grate coconut and grind it with fried ingredients. Add required water to grind. 

9. Add ground coconut mixture and mix it well. Cook for 2 to 3 minutes.

10. Shift it to a serving dish. 

11. Prepare and add mustard - curry leaves - ingh seasoning. Add cut coriander leaves. 

12. Eat or serve as one of the side dish during lunch or dinner. 

Note :

Radish - Green Tomato Curry goes well with chapatis, rotti, roti, poori, idli etc. 

It is a healthy side dish that is good for all age group. Adding onions and garlic is optional.

Adding toor dal instead of moong dal is optional. 

Time : 30 Minutes. 

Serves : 3 to 4 

Jack fruit Palya/ ಹಲಸಿನ ಹಣ್ಣಿನ ಪಲ್ಯ

Jack fruit is a seasonal fruit and yummy to eat it and many dishes can be prepared.

We do lots of dishes like halasina dose, kadubu, guli appa, payasa, curry with raw jack etc.
This is one of the seasonal fruit and is always good to have the seasonal fruits and vegetables during their seasons.
I have used jack fruits, coconut, mustard seeds, and little oil.

Lets see some benefits of eating Jack Fruit in our diet.

Jack fruit helps to prevent Anaemia. Good for skin.  It is good for digestion and full of fiber. Helps to build strong muscles. It is good for curing mental stress. Good for hair nurture and good eye sight.
It contain Vitamin C, Vitamin A, magnesium, proteins, manganese, potassium and copper.
Lets see the recipe Now :
No Onion OR Garlic used in this recipe.
Udupi style, traditional recipe is this. Just prepare seasoning and stir cut jack fruit pieces. Add salt and turmeric powder. Grate coconut and grind it with mustard seeds and byadagi chilly. Add this ground coconut mixture and mix it well. Your Jack fruit dry palya is ready.

Things Needed : 

Jack fruit pieces : 1 Big Bowl. (10 to 15 pieces).
Grated cocontu : 1 Cup
Byadagi chilly : 2 to 3
Salt : As required
Seasoning :
1 Tablespoon Oil
1/2 Teaspoon Mustard seeds
1/2 Teaspoon Jeera/cumin seeds
3 to 4 Curry Leaves

Method :

1. Cut Jack fruit into small pieces.

2. Grate coconut and dry grind it with mustard seeds and byadagi chilly.

3. Keep a pan on the fire and heat. Add a tbs of oil and put mustard seeds and jeera.

4. When mustard seeds splutter add curry leaves and cut jack fruit pieces.

5. Add salt and cook on low flame. Stir in between so that it does not get burnt.

6. Add ground coconut and stir slowly and cook for 2 minutes.

7. Shift it to a serving dish. and serve as one of the side dish.

Note : 

Do not add water while cooking. Jack fruit is full of moisture and is sufficient to cook.
Do not add any jaggery, since jack fruit are quite sweet. Adding coconut oil is optional.
Do not add more chilly, jack fruit curry is mild curry and it taste better with less chilly/spice.
Adding coconut is optional. You can use only mustard seeds and byadagi chilly to dry gr ind.
Time : 15 Minutes.
Serves : 2 to 3 (As one of the side dish).

Unripe Mango Chutney

This Unripe Chutney is yummy with sweet and sour taste.It is classical chutney one can enjoy during Mango Season. Mango season is about to get over for this year. Mangoes are still available in market places, super market shelf. So you can still try and enjoy.

In Udyavara my doddamma used to prepare this chutney whenever she picks up the unripe mango and that becomes one of the side dish which is served with coconut oil. The homegrown and prepared boiled rice, this unripe mango chutney and coconut oil from our home grown coconut grow, it is fantastic feeling now I am cherishing. 
I have used unripe mango, little methi/fenugrik seeds and red byadagi chilly and fresh coconut. Seasoned with mustard seeds, ingh/Asfoetida and curry leaves. It taste heavenly with plain rice or any other dishes.
Purely Brahmin Food with out onion and garlic. It is a blissful vegetarian dish. Try and enjoy this traditional, seasonal Unripe Mango Chutney.
We from Udupi /Kota use coconut fried methi seeds and byadagi chilly for mango chutney. It is yummy and healthy to use it. This is one of the Udupi traditional Mango Chutney.
It is simple, quick and healthy too.
Let us see the recipe now :

Things Needed :

Unripe Mango : 1
Fresh grated coconut : 1 Bowl. (1/2 Coconut).
Byadagi Chilly : 4 to 5
Methi /Fenugrik Seeds : 5 to 6
Salt : As required
Seasoning :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Tsp
Ingh/Asafoetida : A little
Curry Leaves : 5 to 6 

Method :

1. Wash and remove the outer layer of mango. Cut into small pieces.
2. Grate coconut and keep it aside.
3. Keep a pan on the fire and heat. Add 1/2 Teaspoon of coconut oil, 4 to 5 methi seeds and byadagi chilly. Fry it for 1 minute. Leave it for cooling.

4. Now grind mango pieces, fried byadagi chilly and methi seeds, grated coconut and required salt.
5. Add required water while grinding.

6. Take out the chutney to a serving bowl.

7. Add mustard seeds, ingh and curry  leaves seasoning and serve.

8. We had this Unripe Mango Chutney for lunch.

Note :

Peeling off the skin of mango is optional. (Or it might give a slight bitter taste).
Unripe mango gives slightly sweet taste which adds to the taste.
Use of full ripe might give different taste.
Adding methi seeds to chutney helps to reduce the cholesterol and avoids heat in our body. (It is said that mango is Ushan /Heat for our body).
Do not add any jaggery to chutney.
Time : 15 Minutes.
Serves : 2 to 3.