Jack Fruit Buns/Pooris

Jack fruit buns/pooris are yummy and it is an easy dish to prepare and very good for breakfast/snack with a cup of coffee.

I have used jack fruits, organic jaggery and wheat flour.
Buns are famous in South Canara and Malenadu . They are fried pooris, prepared using  Maida/All purpose flour, banana and sugar. We can easily prepare many varieties of Buns using different fruits.
I have prepared pineapple buns and wheat and jaggery buns etc.
Here I have tried wheat flour with jack fruit added and jaggery instead of sugar. No need to add any oil while preparing the dough. It does not take much of oil.
Our foodie blog's, one of the Admini, Madhura Pradeep had tried jack fruit buns and that encouraged me to prepare these Jack Fruit Buns/ Jack Pooris. She has used sugar and instead of sugar I have used jaggery. The Jack Buns turned as yummy as usual banana buns which we prepare very often.
Jack fruit is a seasonal fruit and it is just about to complete its season for this year.  I had some jack fruits from  my sister's home and jack fruit was just enough to prepare these pooris. (The remaining fruits were eaten before preparing the buns :) .
Let us see the recipe now:

Things Needed :

Jack Fruits : 10 to 15
Jaggery : 1 to 2 Tablespoons
Wheat flour : 2 Cups
Salt :  A little
Oil : 1 Cup ( To fry )

Method :

1. Remove jack seeds from fruits and grind it with out water. Put it in a bowl.

2. Add jaggery and mix it well.

3. Add wheat flour and little salt. Mix it well and prepare poori dough.
4. Kneed the dough well and divide them into small lemon size balls.

5. Turn them as round shaped balls. Grease each ball shaped dough with little oil.
6. Roll them as small poori. Arrange them in a plate/tray.

7. Keep oil for frying and let it heat.
8. Drop a poori slowly in hot oil and fry on both sides till they turn slightly brown.

  Remove it from oil and put it on a kitchen tissue. Let all the extra oil absorb by kitchen tissue.

9. Repeat the same and fry all the pooris.

10 Serve with chutney or you can just eat as they are.

Note :

Adding sugar instead of jaggery is optional. You can use normal jaggery instead of organic jaggery.
Powder jaggery and heat it with very little water. Let it boil and turn as liquid completely. Sieve it in a strainer and used it. You can add a teaspoon of ghee to the dough while preparing the dough. (optional). I did not. No need to rest the dough. It might absorb oil if you allow to rest the dough. Do not add any water while grinding fruits. Adjust the jack fruit mixture with wheat flour. Mix it with little quantity and check . (Divide both jack fruit ground mixture and wheat flour and add little by little while preparing the dough).
Time : 20 Minutes.
Serves : 20 to 25 pooris. (According to size).

Mango Fruit Burfi

Happy Vara Mahalaxmi to You all. Mango burfi is a sweet dish and you can serve them as desert.

Some time back I saw Mango burfi done very nicely in Foodie blog. Foddie blog is managed by Admins ..Mr. Sadashiva Rao Mailankodi, Shri Kripa and Madhura Pradeep...The blog is super and the members and admins are very creative. It is one of my favourite blog  too.
Sorry to say I forgot the name of the person who had prepared this sweet. It was looking superb. I wanted to try but was busy a bit. I had some Neelam Mangoes from sister Sujatha 's house. (Udyavara/Udupi/Karnataka). So Thought of the recipe and tried it with jaggery instead of sugar.
 I have used mango pulp, wheat flour, ghee and jaggery.
It is always better to eat /use seasonal fruits because they are fresh and filled with more nutrients and vitamins
Let us see the recipe :

Things Needed :

Mango Fruits : 3 to 4 (Medium sized)
Wheat flour : 1 Cup
Ghee : 1 Cup
Cardamom : 4 to 5
Jaggery : 3/4 Cup.
Almonds flakes /Powder : 3 to 4 Tablespoons.
Cashew nuts  : 6 to 8 or little more

Method :

1. Wash and clean mango fruits and squeeze out the pulp. Keep it in a bowl.

2. Powder cardamom and keep it aside.
3. Keep a pan and put jaggery and put 1/4 cup of water and melt jaggery and filter it. (with a tea strainer). Keep it aside.

4. Keep a pan on the fire and put ghee. Let it melt. (Keep a tablespoon of ghee aside).
5.  Put cashew nuts and fry nicely. Add wheat flour and fry nicely till the raw smell goes off. (4 to 5 minutes).

6. Remove it from the pan to a plate/tray.
7. Add jaggery and let it get one string consistency. Add mango pulp and stir for some time. (10 minutes).

8. Add fried wheat flour and mix it well. Stir continuously till it starts to leave the edges of the pan.

9. Stir for another 10 minutes and add a tablespoon of ghee. Mix it nicely. Keep stirring for a minute.

10. Grease ghee to a tray or plate. Shift the ready Mango burfi to the greased plate and spread it around evenly.
11. Just roll a roller or spatula and make it even on all sides.

12. Spread almond flakes on the top and press it with spatulla. Let it cool. Cut it according to your desire once it is cooled.

13. Put the pieces in a clean airtight box.
14. Serve when some one visits you and your family.

Note :

Do not use much water to melt the jaggery. |Use of clean jaggry is a must. You can also use sugar instead of jaggery. Use of more jaggery helps the burfi to get it thick quickly. But too much of sweet dominates more. It gets harden once it is cooled.
Time : 30 to 40 minutes
Pieces : More than 30 pieces. ( According to your desired shape and size).

Avalakki - Carrot Sweet Rava Rotti

Avalakki -Carrot Sweet Rava Rotti is bit sweet and yummy. Sweet lovers will definitely love this rotti and it it good for breakfast or as snack. We normally prepare Spicy Rotti and Sweet rotti together for breakfast normally. Only when you suddenly feel like eating some thing this rotti helps to enjoy your craving.

I have used organic Avalakki/Aval/ Poha/ Beaten or flatten rice, organic jaggery, carrots, coconut and medium size Semolina.
This recipe for sweet lovers. It is healthy, yummy, medium sweet and quick.
Let us see the recipe Now :

Things Needed : 

Avalakki/Poha : 1 Cup
Rava/Semolina (Medium sized ) : 2 Cups
Jaggery : 2 to 3 Tablespoons full
Coconut : Fresh and grated : 1/2 Cup
Carrots : 2
Curd/Yogurt : 2 Tablespoons
Salt : A little (one to two pinch)
Curd : 2 Tablespoons
Cooking Oil /Ghee : 2 to 3 Tables

Metod:

1. Wash and scrape out the outer layer of carrots. Grate it and keep it aside. Keep a tablespoon of grated carrots separately.
2. Put Avalakki and jaggery in a bowl and let it soak for 3 to 4 minutes.

3.Grate coconut and keep it aside.
4. Grind avalakki, jaggery, grated carrots and coconut. ( Use required water to grind).
5. Put ground coconut, carrot mixture to a bowl. Add curd and little salt.

6. Add rava to the ground mixture and mix it well.

7. Do not add much water. Let the dough be like idli dough. Add a tablespoon of carrots.

8. Keep a pan on the fire and heat. Sprinkle some oil and clean it with a kitchen tissue.
9. Take a spoon full of dough and spread it on the tava in a circle shape.

10. Sprinkle some oil on the top, Cover and cook for 1 to 2 minute. (Low flame).
11. Turn the other side and cook for 1 minute. Now Avalakki - Carrot Sweet Rotti is ready to serve.

12. Serve with ghee on the top. You can eat them with out any side dish.

Note : 

Do not add much water to the dough. Let the dough be idli dough consistency. Adding more jaggery is optional. Adding coconut is also optional. Use of ghee instead of cooking oil is optional.
Use of thinner variety of Semolina/ Chiroti rava instead of medium size rava is optional.
Time : 15 to 20 Minutes.
Serves : 3 to 4 .