Jackfruit Muluka

Jack Fruit is a seasonal fruit and is liked by many of us. We can prepare Idli, Dosa , and sweet fritter
(Muluka- in Kannada), Pappad, chips , Payasam and many other items from this wonderful fruit.
Here is a tasty " JACK FRUIT MULUKA " recipe and I am sure YOU will like this item mainly kids.

Things Needed:

Jack Fuits : 2 to 3 cups.
Raw Rice : 1 1/2 cups.
Fresh coconut: 1 Cup ( fresh and grated).
Jaggery : 1/2 Cup.
Salt : a Pinch.
Oil : 1 Cup (to fry).

Mulukaas

Method :

1.Wash and soak raw rice for 2 hours.
2. Grate coconut and powder jaggery.

3. Cut jackfruit into small. (It helps to grind fruits quickly).
4, Grind coconut and jackfruit with out using any water. (Grind with little quantity).

5. Drain all the water from the rice and add rice to ground jack fruit mixture.
6. Grind it nicely till paste. Add jaggery and grind till every thing mixes well.
7. Pour it to the bowl. Add a pinch of salt. Mix it well.

8. Keep a pan on the fire and heat. Add oil. Let it heat.
9. Now take a small amount of ground jackfruit dough and drop slowly in the oil.

10. Let the flame be medium.Fry on both sides and remove from the oil.
11. Put it on a kitchen tissue. Extra oil is absorbed by the tissue.

12.Repeat the same with remaining dough.
13. Serve hot/cooled Jackfruit Muluka with cup of coffee or tea.
14. Some have these muluka/appa/fritter with ghee or honey.

Methi - Aloo Parota...

Methi ( Fenugreek leaves) leaves are very good for health and can prepare many types of dishes from this leaves. Here is a recipe with Methi leaves parota. All age group people can have this parota for break fast or dinner.

Things Needed :

Wheat Flour : 2 cups.
Methi Leaves : 2 to 3 cups.
Potatoes : 2 Medium sized.
Turmeric Powder : 1/4 Tea spoon.
Garam Masala Powder : 1/2 Tea spoon.
Jeera : 1/2 Tea spoon.
Salt : as required.
Oil : 1/2 cup.
Water : as required.

Method:

1. Wash and cut methi/fenugrik leaves into small.

2. Boil potatoes and let it be cool. Remove the outer layer and smash it nicely and keep it aside.
3. Keep a pan on the fire and heat. Add a tablespoon of oil and 1/2 teaspoon of jeera. Let it fry.
4. Add cut methi/fenugrik leaves and fry till they turn soft.
5. Add garam masala powder, turmeric powder and mix it well. Add salt. Put off the fire.
6. Add wheat flour and mix it well. Leave it for a while. Add boiled and smashed potatoes.
7. Mix it well and add required water. (Little by little). Prepare the dough.

8. Divide the though into small ball size.
9. Dip them in the dry wheat flour and roll as chapati. (Keep a bowl of dry flour aside).
10. Keep a tava/pan on the fire and heat. Put rolled methi -aloo parota and cook on both side.
11. Sprinkle little oil on the top while cooking. (Both sides).
12. Repeat the same with remaining Methi - Aloo Parata. Serve Methi Aloo Parota with a cup of curd and the curry you have prepared.

Note :

Adding boiled potatoes help the Parota to be soft. Adding more oil is optional. You can use ghee instead of oil while cooking. It adds to the taste. Adding more/less spice is optional. You can add raw methi leaves.
Time : 30 Minutes
Serves : 2 to 3