Jack Fruit Pulav

Jack Fruit Pulav is a main dish and one can enjoy this any time of the day. I just wanted to try this Pulav since the day I watched Gundanna (Krishna) preparing this on Suvarna Paka Shale. I like his way of cooking I do watch some time, though I do not follow it much. This one attracted me. We people from Udupi (Daskhina Kannada - Karnataka), prepare so many items using jack fruit, raw jack, jack seeds. Jack fruit payasa is very famous as well as jack fruit kadubu. Jack fruit palya, appa, happala there are many varieties. I have not come across this Pulav. As I said it sounded great. So wanted to try and it was nice I should say. People who like jack fruit aroma will surely like it. I have added very little spices (as instructed by Gundanna), I did not add chakra Moggu (Star Anise).

Lets see some benefits of having Cinnamon in our diet.
Cinnamon helps to regulate blood sugar and good for diabetics. It also reduces LDL cholesterol levels and good for heart health. It has natural  anti infections compounds. It also help to reduce pain linked to arthritis. It has a natural food preservative. It contains fiber, calcium, iron and manganese. It is also good for menstrual pain and infertility and balances the hormones in women. It is said that cinnamon is good for diseases like Parkinson and brain tumor and meningitis.
I have used Basumathi rice, a very little spice and jack fruits. As I said the jack fruit lovers can thoroughly enjoy having this special dish. It is a very simple dish that anyone can cook.
No Onion - No Garlic in " Jack Fruit Pulav ".

Things Needed :

To cook :
Basumati Rice/Any other raw rice : 1 Cup
Capsicum : 1
Jack Fruits : 5 to 6 Fruits
Coconut milk/plain boiled nandini milk or any milk : 1/2 Cup
Coconut : 2 Tablespoons 
 Spices used :
Cinnamon : a small stick
Cloves : 4 to 5
Green chilly : 1
Pepper Pods : 3 to 4
Ghee/Oil  : 2 Tablespoons
Pulav leaves/Indian bay leaf : 1
Cardamom : 1
Ginger ? Ginger Powder : 1/2 Teaspoon
Jeera/ Cumin Seeds : 1/2 Teapoon
Cashew nuts : 2 Tablespoons (optional).
Saffron rakes : 2 to 3 (Or turmeric powder : 1/4 Teaspoon)
Salt : to taste

Method :

1. Wash and remove the water and keep the rice aside.

2. Wash and cut capsicum, green chilly into small and keep it aside. Cut jack fruits into small pieces.

3. Grate coconut. Grind 1/2 Cup of coconut and squeeze out the milk and keep it aside. (thick and thin milk together).
4. Now Keep the pan on the fire. Heat and put ghee. Add jeera/ cumin seeds.

5. Add cardamom, cloves, cinnamon pieces, whole pepper pods. Fry them nicely for 1 to 2 minutes.
6. Add Cashew nuts and fry them till they turn golden brown.
7. Add cut capsicum and chilly and fry for 2 minutes.

8. Add rice, dry ginger powder  and mix it well and stir on low flame for 2 minutes. Add bay leaf on the top and stir slowly.

9. Add saffron and put off the gas. Shift the fried rice mixture to the rice cooker or pressure cooker.
10. Add 2 glasses of water and salt. Mix it nicely. Add coconut milk/ plain milk.

11. Let it cook for 5 minutes. Add jack fruits and cook. (Electrical cooker switch of  automatically once the rice cooked).

12. Add a tablespoon of coconut on the top and mix it slowly. You can add 1 tablespoon of fresh ghee on the top. (Adds to the taste).
13. Mix it slowly and shift the cooked Jack Fruit Pulav to a serving dish.

 14. Serve with any chutney or as you wish to.

Note :

You can use pressure cooker to cook Jack fruit Pulav.
Use of required water changes if you use different varieties of rice. For example Basumathi rice 1 = 2 , Sona Masoori - 1 = 3.
You can use plain milk instead of coconut milk. Adding extra coconut grating is also optional. Use of more or less ghee is also optional.
Do not add onions or garlic to this Pulav. This Pulav taste sweet. You can prepare Pineapple Pulav also in this method. Adding oil instead of ghee.  
Time : 30 to 40 minutes 
Serves :  2 to 3.

Dil & Palak Leaves Curry

Dil (Sabbassige & Palak (Spinach) leaves curry is a gravy dish and goes well with chapatis, rotis, idli, dosa and even with plain rice. It is prepared using simple spices which are available in our kitchen  "Oggarane dabba". (The box which is used to keep seasoning items).
Dil leaves are called Sabbassige or Sabseege soppu in Kannada. (Karnataka)
This curry reminds me that many people eating raagi balls (raagi mudde) and this type of curry. Soppu (leaves ) is used with dal or legumes (different varieties of peas). But that has loads of strong garlic and chilly. I have seen people enjoy hot curry with raagi mudde. I have used very less spices and no dal or any kind of peas. It is a simple and quick curry, any one can prepare and enjoy their meal.

Lets see some benefits of having coriander seeds in our diet. 
Coriander seeds have many healthy compounds like anti oxidant, disease preventing and health promoting properties. They also contain digestive properties. They are rich in dietary fiber. Coriander seeds help to ease constipation problems. They also help to control cholesterol levels.The sees are an excellent source of minerals like iron, copper, calcium, potassium, manganese, zinc and magnesium. These minerals help in the production of red blood cells, improving metabolism, controlling the heart rate and blood pressure. They are good for diabetes. Coriander seeds are good for common cold and cough. They are contain antiseptic qualities and help in healing mouth ulcers. remedy for bad breath.
Remember that using over dose of coriander seeds  might cause problems to your liver.
Lets see the recipe now. As I said it is easy and tasty recipe and anybody can try it out, I mean the learner can also try and enjoy.
These leaves grown in our home garden and I am very happy to prepare curry using these leaves. No onion or garlic added in this " Dil &Palak Leaves Curry".

Things needed :

Palak leaves : 1 Bundle  (Small)
Dil Leaves : 1 Bundle (Small)
Coconut : 2 to 3 Tablespoons
Coriander seeds : 1 1/2 or 2 Tablespoons.
Jeera/ Cumin seeds : 1/2 Teaspoon
Red chilly : 5 to 6 (according to your wish)
Ingh : a little
Turmeric powder : a little
Jaggery : 1/2 Tablespoon Tamarind : a small marble size.
Salt : to taste
Curry Leaves : 5 to 6
Methi/Fenugrik Seeds : 1/2 Teaspoon

Method :

1. Wash and cut palak and dil leaves into small pieces. Cook them with very little water til they turn soft and keep it aside.

2. Grate coconut and grind with raw coriander seeds, red chilly, small size of tamarind, little ingh and jeera/cumin seeds.

3. Keep a pan on the fire and put cooked leaves, salt,jaggery and turmeric powder. Mix it well and let it boil for 1 to 2 minutes.

4. Add ground coconut mixture and mix it well. Add 1/2 Teaspoon of methi seeds to the curry. Boil for 2 to 3 minutes.

5. Stir in between so that it does not get burnt at the bottom. Boil for at least for 5 minutes.

6. Add curry leaves and shift the curry to a serving bowl.

Note :

You can add cut onions and garlic while cooking. (optional). ( I have not added). Adding Dal is also an optional. (Toor/Moong). I have not added. Adding jaggery a little is also a good option. (It helps to reduce the acidity if caused by the spices in the curry). Adding seasoning to the curry is optional. Adding methi/fenugrik helps the curry to be thick and it reduces the cholesterol in the curry.
Time : 20 minutes
Serves : 4