Jack Fruit Seeds Vada

Jack Seeds are used in cooking. Many dishes can be prepared from Jack Fruit seeds. I still remember my good childhood days, We used to collect jack Fruit seeds and put it under the fire to be roasted. Just sit in front of the fire waiting to get back  the cooked seeds. It was really a fun. Whenever I see Jack fruits and Jack Fruit seeds, it reminds me of those days. Now the time has changed, Jack fruit seeds are cooked in the pressure cooker
Jack Fruits and seeds are used in our cookery and it has come a long way. So even now people will make use of the seeds. I have tried the vada in my own way and it has turned it very very tasty. I thought of sharing the recipe and here it is I am writing down the recipe for you all. Do try and enjoy all I can say.

Lets see now the benefits of using Jack Seeds.
Jack Fruit seeds have tones of health benefits. They contain high level of proteins. They have rich nutritional value.They are rich in carbohydrates, dietary fiber and vitamin A, C and B. It is also packed with minerals like calcium, zinc and phosphorous. They contain  antioxidants. Jack Fruit Seeds contain high potassium and so lower blood pressure. They are good remedy for constipation.

Here is a recipe of Jack Seeds Vada  and we can have them for snack or when ever you feel like to munch some thing. I have used Jack Seeds, rice flour, onions, coconut and green chilly. It is not so spicy, so all age group people can enjoy having them. It goes very well with a coffee or tea.

Things needed;

Jack Seeds : 1 Bowl
Rice Flour : 1 Cup
Green chilly : 2
Coconut : 1 Cup
Onions : 3 (Small size)
Jeera : 1 Tea spoon
Salt : To taste
Curry leaves : 10 to 15
Oil : To Fry (1 Cup)
Salt : To taste 
Coriander leaves : 2 Table spoons
Ginger : 1 Table spoon

Method :

1. Wash, remove the outer skin (the hard one) and pressure cook the Jack seeds.

2. Cut onions washed green chilly and grate coconut and keep it aside.

3.Now grind cooked jack seeds, Ginger, coconut and green chilly with  little water into paste.

4. Remove from the mixi jar and put it in a big bowl.
5. Add cut onions, green chilly, rice flour and jeera  to the ground jack seeds.

6.  Add salt and mix all the ingredients nicely and prepare thick dough.

7.  Now keep a pan and put oil and heat.

8. Divide the prepared dough into small ball size.

9. Take a ball size dough and pat it and flatten the dough as round shape.
10. Put the  flattened dough in hot oil and fry on medium flame on both sides

11. When it turn brown remove from the pan and put it on the kitchen tissue.

12. It absorbs the extra oil on Vada. Prepare the remaining Vadas the same way.
13. Put it on a serving tray and serve hot Jack Vadas with Ketch up.
14. You can prepare pakodas with the same dough.[

 Note :

Do not add too much water while grinding. Do not add ghee or hot oil. Do not add cooking soda. (It may absorb oil if you add cooking soda). You can add more chilly if you want it spicy. You can add more rice flour if the dough turn bit loose. The consistency should be like akki rotti dough. Vada may turn soft when it is cooled. The Vadas are filling.
Time 30 minutes.
No of Vadas : 15 to 16

Kempu Harive Majjige Huli

Kempu Harive (Kannada Language) is nothing but Amaranth Leaves. As you all know the leaves are available plenty during the summer and we do prepare many varieties of curry and other dishes. Kempu harive Majjge Huli is a curd curry (Moru Kolambu), which is prepared using curd or butter milk. It is a healthy dish and we can have Harive Majjege huli with rice, rotis, chapatis, pooris, adais(dal dosas) and even with idlis.

Harive soppu or Amaranth leaves are called differently in different parts of the world and these leaves are used world wide. There are many varieties of Harive soppu. Red and green and Green Harive are the two kinds are very famous.  Lets see what are the local names of this leaf in India. In Karnataka it is called Harive soppu. In Uttar Pradesh and Bihar it is called Chaulai, Chua in Uttarakhand, Cheera. In Malayalam, Keerai, in Tamil and Telugu. It is called Shravani Maath in Maharastra (Since it grows very well in Shravana Masam (month) and in Orissa it is called Khada Saga.

Now Lets See some benefits of eating Harive soppu .
Cooked harive soppu is good source of Vitamin A, Vitamin C and folate. Harive soppy contain dietary minerals like calcium, iron, potassium, zinc, copper and manganese. It is full of proteins.

Here is a recipe of Harive Soppina Majjige Huli and it is easy to cook and a healthy dish which every one will love to eat. I have used Harive soppu, fresh grated coconut, cashew nuts. Normally a tea spoon of soaked raw rice or soaked channa dal is added to give a thickness and well mixing of the curry. I have used cashew nuts and it really adds taste to Majjige huli. I am sure each and every one will surely love to have this Kempu Harive Majjige Huli.

Things Needed :

Harive Soppu (Amaranth Leaves) : 1 Bundle (Big one)
Fresh Coconut : 1 Cup
Green chilly : 2
Cashew Nuts :6 to 8
Ginger : 1/2 Tea spoon
Salt : To taste
Curd  or Butter milk : 1 Cup
Jeera : 1/2 Tea spoon
Mustard seeds : 1/2 Tea spoon
Coconut Oil : 1 Tea spoon
Curry Leaves : 5 to 6
Turmeric Powder :  a pinch

Method :

1. Wash and cut Harive soppu into small pieces.  Pressure cook for 5 to 6 minutes. Leave it for cooling.

2. Grate coconut and keep it aside. Wash and remove the outer skin of ginger and cut it into small pieces. Wash green chilly.

3. Now grind coconut, green chilly, cashew nuts and ginger into paste.

4. Keep a pan on the fire and heat. Add oil to the pan. Add mustard seeds.
5. When mustard seeds are spluttering add jeera and curry leaves.
6. Add cooked Harive soppu, salt and mix it nicely. Add turmeric powder. 

 7. Add ground masala to the boiling harive soppu and mix it well. Add water if required and cook for 2 to 3 minutes.

8.Put off the gas and add curd to the Harive soppu Huli.

 9. Mix it well and shift the dish to a serving bowl.

10. Serve Harive Soppina Majjige huli with a main dish you have prepared.

Note :

You can also keep the curry in a sim for 2 minutes after mixing curd to the curry. But some time it curdles. (With out curd).
You can add curd when you use the curry next time too. (Option :  mix curd to the curry whenever you use the dish next time).
You can add any vegetables you wish.  You can add savoury buttermilk to the curry. It taste different.You can add soaked raw rice while grinding instead of cashew nuts. (just a tea spoon of rice).
Time : 30 Minutes.
Servings : 4

                                                           Ready to serve Majjige Huli