Jack Fruit Kadubu

Jack Fruits are the seasonal Fruits and most of us love to eat fruits. We also prepare many dishes using jack fruits. Jack Idlis, kadubu, appa,(jack fruit fritters), dosa, payasam, papads etc etc.  Raw jack can be used for curries, papad and chips etc.Jack furit kadubu is an authentic dish of Dakshina Kannada and Malnad. Each household kitchen has one or the other dish made out of Jack fruits during jack fruit season.

Lets see some benefits of eating Jack Fruits.
Jackfruit is very hign fiber content, zero fat and high energy containing fruit. It contains high amount of nutrient like vitamin, minerals, carbohydrates and protein. It is a good source of calorie and no cholesterol or saturated fats. Jackfruit is rich in vitamins and minerals. It is rich in Vitamin B, Vitamin C, Magnesium and potassium. Jackfruit contain high amount of carbohydrates and calorie and it provides energy. It is rich in antioxidants and good for ageing and degenerative disease. It is also good for good eye sight and improve bone and skin health. Jackfruit helps to maintain ideal blood pressure and reduce the risk of stroke and heart attack.
I have used Jack fruits, raw rice, coconut and jaggery to prepare this jack fruit kadubu. We can have them for breakfast, or snack or even for dinner.

Things needed :

Jack Fruits : 10 to 15 Fruits
Raw Rice : 2 Cups
Fresh Coconut : 1 Cup
Jaggery : 1/4 Cup
Salt : a pinch
Banana leaves : 4 (Full size).

Method : 

1. Soak raw rice for 1 to 2 hours.
2. Dee - seed jack fruits

3. Grate coconut.
4. Wash banana leaves and cut them in to desired size.
5. Grind coconut and jack fruits nicely.

6. Add soaked raw rice once jackfruit and coconut mixture turn as paste.
7. Grind it till paste. Do not add water while grinding or add very little water.
8. Add jaggery and then grind all mixture nicely.
9. Remove from the mixi jar to a bowl and add salt. Mix it well.

10. Now spread the cut banana leaf. Add a ladle of ground jack fruit mixture and close it.

11. Repeat the same and fill all the cut banana leaves with Jack fruit mixture.
12. Keep a pressure cooker or idly cooker. Add some water at the bottom and keep a plate.

13. Arrange raw jack fruit mixture folded in banana leaves and cook for minimum 20 to 25 minutes.

14. Prick a knife/spoon edge to see its done. (if it is cooked the dough does not stick to the knife edge).
15. Remove cooked kadubu from banana fold and serve hot Jack fruit kadubu with ghee on top of the kadubu.

Note :

Using more fruits turn the kadubu soft and nice to eat. They taste better once it is cooled. Adding more or less jaggery is optional.
You can also use medium size rava instead of raw rice. ( have a look at older post). If the ground mixture turns watery add little rice powder to it. The dough consistency should be idli dough. You can also use idli plates to cook jack idli instead of banana leaf. Banana leaves give a good aroma and is healthy. You can also use Teak wood leaves instead of banana leaves. It adds to the colour and flavour.
Time : 1 hour to soak rice - 10 minutes for preparation and 30 minutes to cook 
Total time : 1 hour 40 minutes.
Serves : 3 to 4.

Seeme Badane Majjige Huli (Curd Curry)

Seeme Badane (Chayote Squash) is one of the favourite vegetable of many. We do prepare different curries, bath and even, bonda (fried), sweet payasa and halwa with Seeme Badane Kai. This time I have tried this vegetable preparing curd curry in traditional way.
Udupi style dishes are very famous, tasty and healthy too. You can see lots of Udupi Upahara Mandirs(Hotels) world wide. Following the Traditional cooking is a key point of the famous identity of Udupi.

I have tried this "Seeme Badane Majjige Huli (Chayote Squash Curd Curry) in the traditional way which turns the curry tasty and healthy. It is simple and easy and not much of ingredients needed. Normally we do not get this veggy in Mangalore and Udupi or South Canara. We use white pumpkin, or our Mangalore cucumber, beans, Butter fruit (Divya gujje or Divya Halasu - Kannada word) and other vegetables which we get easily on that side. Just tried the same method and prepared using Seeme Badane Majjige Huli and it taste really yummy. So here is the recipe for you.
Lets see the benefits of eating coconut in our diet.
Coconut tree is known as Kalpa Vruksha and it provides nutritious source of food, drink, milk and oil. Coconut is source of essential nutrients. It contain vitamins, dietary fibre and minerals. It is rich in fibre.It helps to prevent obesity and helps to control the blood sugar level in diabetic patients. It helps to improve the digestion and protect against the infection.It also promotes the healthy hair growth and it is a good energy boost.
I have used curd and coconut for the curry. Normally butter milk is used to prepare this curry. I do like thick curry and my option is Curd instead of butter milk.
No Onions and No Garlic is used in this "Seeme Badane Majjige Huli (Chayote Squash Curd Curry). This curry can be eaten with plain rice, masala rice, rotis, chapatis, pooris etc.

Things Needed :

Seeme Badane/Chayote Squash : 2 medium sized.
Coconut : 1 Cup
Green Chilly : 2
Curd : 1 Cup
Coconut oil : 1 Teaspoon
Jeera : 1/4 Teaspoon
Mustard Seeds : 1/2 Teaspoon
Ingh : a pinch
Salt : to Taste

Method : 

1 Wash Seeme badane/chayote squash and remove the outer skin, dee seed and cut the veggy part into small pieces.

2.Put required water and cook them till soft and keep it aside.

3. Grate coconut and grind it with little water till paste and remove from mixi jar.

4. Now mix ground coconut with cooked seeme badane pieces. Add required salt. Mix it well.
5. Add cut chilly and cook for 2 to 3 minutes.

6. Keep a pan on the fire. Heat and put coconut oil. Add mustard seeds and jeera. Let the mustard seeds splutter.
7. Add curry leaves and ingh. Put off the fire and add this fried mixture to the curry.

8. Shift the curry to a bowl and add a cup of curd. Mix it well.

9. Shift the curry to a serving dish. Serve with plain or masala rice or any main dish.

Note :

You can add coconut milk instead of ground coconut. Do not add any spice. It should be simple and soft curry. Adding 1/2 teaspoon of soaked raw rice will help to give a binding to the curry and it helps the curry to be thick too. (I have not used). Add thick curd to get good taste. (butter milk can be used instead of curd, but it turns the curry bit watery. Some add butter milk while the curry is boiling . This may curdle the curry and it taste different. If the curry turns watery add a teaspoon of rice powder and cook for 1 to 2 minutes.
Time : 20 minutes. 
Serves : 2 to 3