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).

Dil Leaves - Sweet Potato Palya (Dry Curry ) & Samosa

Palya (Kannada language) is a dry curry and we can prepare palya with almost all vegetables. It is one of the side dish and goes well with plain rice, chapatis, roti and poori. I just tried Dil leaves- sweet potato palya as I always do a bit different from the normal. Combination of dil leaves and sweet potato goes very well. A bit of sweetness from sweet potato and aroma from dil leaves makes the dish really yummy.

I prepared Samosas using the same palya. Used 2 cups of wheat flour and 1 cup of maida for the outer layer. Indeed Samosa came out very well and no need to say that we all enjoyed eating and eating these Samosas
I have not used onions or garlic but there is always an option you can add onion & garlic if you wish to.

Things Needed : Dil Leaves - Sweet Potato Palya .(Dry curry)

Sweet Potatoes : 5 to 6
Dil leaves : 1 Bundle
Green chilly : 2 to 3
Ginger : grated : 1 Tea spoon ( a small piece )
Garam Masala powder : 1/2 Tea spoon
Mustard seeds : 1/2 Tea spoon
Jeera : 1/2 Tea spoon
Curry leaves : 6 to 8
Coriander leaves : 2 Table spoons
Salt : to Taste
Oil :1 Table spoon

Method : 

1. Wash and cut dil leaves. Remove the outer skin of sweet potato and cut them into small.

2. Wash and cut green chilly, grate ginger and keep it aside.
3. Keep a pan on the fire and heat. Add  1 Table spoon of oil and mustard seeds. Let the mustard seeds splutter.

 4. Add jeera and fry for 10 seconds. Add dil leaves and cut sweet potato and fry for 1 minutes.

5. Add little (1/4 cup or less) water and cook on low flame. Let the vegetables cook. (Do not over cook).

6. Mix it nicely and add grated ginger, garam masala  and cut green chilly. Mix it well.
7. Let all the moisture disappear. Add little turmeric and required salt. Mix it well.
8. Add coriander leaves and mix it well and put the ready palya to a serving bowl.

Note : 

Do not over cook or do not add more watery. The taste differ. You can also add cut onions to this Curry. Adding less oil is always a heathy  ppoint. You can also add grated coconut to this curry. ( I did not add coconut ). You can also add little red chilly powder to make the palya little spicy.
Time : 15 Minutes.
Serves : 4 to 5

Dil Leaves - Sweet Potato Samosa

Things Needed : 

Dil leaves - Sweet Potato curry : 2 Cups
Wheat Flour : 2 cups.
Maida (All purpose flour) : 1 Cup
Oil : 2 cups
Ghee : 1 Table spoon
Salt : to taste
Jeera : 1/2 Tea spoon

Method :

1. Dry roast wheat flour and maida separately for 2 to 3 minutes each. Allow them to cool.

 2. Put roasted flours in a big pan or bowl and add a spoon of ghee and mix it well.

3. Add water ( little by little ) and prepare the thick dough.
4, Divide the dough in to small portions and turn the small portion in to round.

5. Dip each ball before you roll and flatten it with a chapati roller. Cut the rolled chapati in to two portions.
6. Take one cut flattened chapati and fill Dil leaves - Sweet potato palya and press it nicely and prepare samosas.

7. Keep a frying pan and put oil. Heat oil and fry Samosas one by one on low flame till they turn crispy.

 Fry on both sides til brown and remove from the pan. Place it on kitchen tissue. It helps to absorbs extra oil.

 8. Repeat the same with remaining dough and prepare samosas.

9. Serve with any type of chutney or ketch up.
10. We had this samosa with green and sweet chutney and coconut chutney.

. We also had this Samossa with a cup of Curd (Yogurt ).

Note : 

Do not prepare the dough too soft. It will absorb more oil. Fry them on low flame to get the crispness.
Use of Maida instead of wheat is optional. I just tried with wheat and it was good . Use of more vegetables like carrot, peas and beans also can be used along with sweet potatoes.Do not roll the dough too thin or too thick. Do not use stale palya. It should be fresh.
Time :  40 Minutes
15 to 16 Samosas can be prepared.

Madake Kalu + Alasande Mudde Palya (Thick Curry).

Peas and lentils provide us protein. Vegetarians must add lentils and pulses in our daily diet. Using pulses in our diet is to help our bones to be strong and nurture our body, with the essential nutrients we need.. Make a point and cook different pulses at least twice in a week. There are so many different edible pulses in the nature. Pulses contain minerals, protein and other beneficial factors.
This particular recipe contain Moth Bean Seeds ( Madake Kalu in Kannada) and Cow Peas (Alasande Kalu).

Now lets see the benefits of eating these Moth Bean Seeds and Cow Peas
Moth Bean Seeds are good and potential reservoir of Protein and other essential minerals and vitamins. It is rich in protein and calcium and an excellent supplement to cereal diet and people who are suffering from mal nutrition.
Cow Peas helps to maintain cholesterol levels. It is an excellent source of soluble dietary fiber and protein. It controls blood cholesterol. They are loaded with antioxidant agents , vitamin A and vitamin C.

Here is a recipe of Madake or Matake Kalu (Moth bean Seeds) and Alasande Kalu (Cow peas) Mudde Palya. We can have this Palya or curry with chapatis. rotis, pooris, dosa , idli and even rice.

Things Needed:

To Cook :

Madake Kalu (Moth bean seeds) : 1 Cup
Alasande Kalu (Cow peas) : 1 Cup
Palak : 1 Bundle
To Add :
Garam Masala : (optional) : 1/2 Teaspoon
Coriander leaves : 2 Tablespoons
Methi seeds : 1/4 Teaspoon
Turmeric Powder : a pinch
Lemon : 1 Teaspoon

Ginger : 1 Teaspoon (grated)
Coconut : 2 Tablespoons (Fresh and grated).
Salt : to taste

To Season :
Mustard seeds : 1/2 Tea spoon
Jeera : 1/2 Tea spoon
Ingh : a pinch
Green chilly :  2
Curry Leaves : 6 to 8

Method :

1. Wash and soak Moth bean seeds and cow peas for 3 to 4 hours.

2. Wash and cut Palak leaves in to small pieces. Wash and remove the skin of ginger and grate and keep it aside.
3. Now pressure cook the pulses and leaves together with 1 cup of water for 10 minutes. Leave it for cooling
4. Keep a pan on the fire. Add oil and heat. Add mustard seeds and methi seeds. Let the mustard splutter.

5. Add jeera and cut green chilly. Fry for 10 seconds.

6. Add cooked pulses and palak.

7. Add turmeric powder and salt and grated ginger.
8. Mix it well. Add water if needed. Add garam Masala powder.

9. Let it boil for 5 minutes nicely. (Till it thickens). Add coconut.
10. Remove the mudde palya from the pan to a serving dish.
11. Add coriander leaves and lemon juice. Mix it well.
12. Serve ready mudde palya with chapatis or the main dish you prepared.

Note :

You can soak these pulsed in boiling hot water for 1 hour and then cook. (or soak it for 4 to 5 hours in normal water). You can add onions and garlic to this palya. (optional). You can also add grated coconut to this palya. (optional). You can also add cut tomatoes while frying green chilly.( Optional).  I You can also add rasam powder instead of garam masala powder. Adding a spoon of ghee will taste good. Cook pulses till soft to get the better taste. Do not add lots of water while cooking since this is dry palya. You can remove the extra stock from the cooked pulses and use it for some gravy or rasam.
Time :   Pulses Soaking time :  1 hour in  HOT boiling water OR .....  3 to 4 hours in normal water.
Cooking time : 30 minutes.
Servings : 3 to 4

Brinjal Dry Palya (Badane Kai Palya )

Brinjal is a tasty vegetable and it is high in water content. It is used as a remedy for cancer, hypertension and diabetes and maintains cholesterol levels. Eggplant the other name for brinjal is very low in calories and fats but rich in soluble firbre content. It is also good source of minerals like manganese, copper, iron and  potassium.
Here is a recipe of Brinjal dry curry, it can be used as side dish. You can have Brinjal dry curry with rice, chapati, poori or rotis too.1
Things needed: 
Brinjals : 6 to 8 (small ones)
Curry leaves : 5 to 6
Coriander leaves: 1 Table spoon
Oil: 1 Table spoon
Mustard seeds: 1/2 Tea spoon
Urd dal : 1/2 Tea spoon
Salt : to taste
Tamarind Pulp :1 Table spoon.
Chutney Powder : 2 Table spoons
Rasam powder: 1 Tea spoon
Coconut : 2 Table spoons.
Ingh : a pinch
Water; required
Turmeric powder: a pinch

Method :
1. Wash and cut brinjals and put it water.  Wash curry leaves, coriander leaves and cut it into small pieces.
2. Grate coconut and soak tamarind in hot water for 5 minutes and squeeze out the pulp and keep it aside.
3. Now keep a pan on the fire and heat. Add oil and put mustard seeds and urd dal. Let the mustard spurt.
4. Add ingh and curry leaves. Add cut brinjals and fry for 1 minute.
5. Add little water and turmeric powder. Mix it well and cook on low flame for 3 to 4 minutes.
5. Add salt and tamarind and mix it well. Let the water disappear from the curry.
6. Add chutney powder and rasam powder to it and fry for 1 minute.
7. Add fresh coconut and coriander leaves and put the ready curry to a s erving dish.
Serve with hot rice or chapatis.
Chutney pudi : Roast channa dal, urd dal (each 1 table spoon) and 5 to 6 red chillies with little curry leaves and ingh and dry grind when it is cooled.
Rasam powder:  Coriander seeds 2 table spoons, methi seeds 8 to 10, jeera 1/4 tea spoon and 4 to 6 red chillies. Dry roast and dry grind when it is cooled.
Note: Cut brinjal into small. Let it cook on low flame and be soft. Do not add much of water. Add jaggery if you like. You can use ready rasam powder and ready chutney pudi available from the market. MTR : rasam powder and chutney powder are used here.
Serves: 2 to 3
Time :15 minutes.