Ragi /Finger Millet - Jack Fruit Halva

Ragi/Finger Millet - Jack fruit Halva/Haalubai is a delicious sweet.
Jack fruits season is still there and we did get some Jack fruits from our relation. We did eat some and I used the fruits to prepare Ragi Haalu bai.

Haalu bai is one of the signature dish of Udupi region. Most of the festivals will complete only having Haalubai.
ಹಾಲುಬಾಯಿ / haalu bai is normally done with raw rice. Rice is soaked and grind with fresh coconut and jaggery. Then stir the batter till it gets thick.
Ghee and cardamom is added at the end and done Haalu bai is shifted to a plate and spread it on the plate or tray. Once its get cold. then cut them according to your wish.
Here I have used Ragi flour instead of Raw rice. Dry roasted the ragi flour and then added ground coconut. I have added Joni/liquid form of jaggery which is very fresh and healthy. Added a cup of ghee and then stirred the batter till is done. Poured the done haalubai to a greased plate.
Let us see the recipe Now :

Ingredients :

Ragi flour / Finger Millet : 2 Cups
Jaggery : 1 1/2 Cups (Normal Jaggery : 1 Cup Full will be enough).
Coconut : 1 Cup Grated
Jack fruits : 5 to 10
Ghee : 1 Small Cup /4 to 5 Tablespoons
Salt : A pinch

Method :

1. Separate the seeds of jack fruit and keep the fruits aside.

2. Grate coconut and grind it with jack fruits. Do not use water while grinding. Put the mixture to a bowl and keep it aside.

3. Dry roast Ragi flour nicely till the raw aroma disappear.

4. Now mix jaggery, ground jack coconut mixture, salt. Add a spoon of ghee and mix it well.
Add 1/2 cup of water if you using powdered jaggery.
5. Keep this mixture pan on the fire and stir on low and medium flame.

5. Add ghee in between in small quantity.

6. Stir till the mixture gets thick and starts to leave the edges of pan. Add the remaining ghee if it is still there.

7. Stir for some more time (at least 5 to 6 minutes on medium flame).
8. Shift the ready Ragi - Jackfruit Haalubayi to a greased tray/plate and leave it till it is cooled.

9. Cut the cooled haalubai according to your wish and enjoy. Store in a glass or /steel box.

10. Serve or Eat whenever you feel like.

Note :

Do not any water while grinding. You can melt the jaggery and then use it. (If shop bought jaggery).
Adding more jaggery is optional. Adding more ghee is optional.
Time : 35 to 40 Minutes.
Serves : 25 to 30 Small pieces.

Simple Pudina / MInt Chutney

Pudina /Mint leaves are loaded with medicinal values. People do use Pudina leaves in day today cooking. It has its own aroma.I have prepared traditional Chutney using Pudina Leaves.
I have used Pudina leaves, coconut, Urid dal, red chilly, tamarind.

Lets see some benefits of having Pudina /Mint leaves in our diet.

Pudina /Mint is one of the popular herb which helps in cooling our body system. It has been used as medicine even in hundreds years ago.
Pudina is good for easy digestion. It is good for treating astama.  Good for Respiratory problems. It helps in taking good skin care. It is filled with anti septic properties. It is good for treating nausea and headache. It is good for weight loss.
Pudina Chutney is an easy dish and good for lunch or other main dishes.

No ONION OR NO GARLIC is added in this Pudina Chutney.

Let us see the recipe Now :

Ingredients :

To Grind :
Fresh Coconut : 1 Cup
Tamarind : 1/2 Marble size
Salt : As required
and fried ingredients :
To Fry :
Urid dal : 1 Tablespoon
Red chilly : 5 to 6
Ingh/Asafoetida  : A pinch
Curry Leaves : 1 Handful
Pudina Leaves : 1 Bundle
To Season :
Coconut Oil : 1 Teaspoon
Mustard Seeds : 1/2 Tsp
Ingh : A little
Curry Leaves : 5 to 6

Method :

1. Wash and clean Pudina /Mint Leaves nicely and keep it aside.

2. Grate coconut and keep it aside.
3. Keep a pan on the fire and put 1/2 tsp of oil. Add urid dal and fry on low flame.
4. Let it turn golden brown. Add ingh, curry leaves and pudina leaves. Fry for 1 to 2 minutes. Add grated coconut to fried ingredients.
5.Put off the fire and let the fried ingredients cool.

6. Grind fried ingredients with coconut and tamarind.  Add required water to grind.
7. Add required salt and churn for a minute. Remove the chutney from mixi jar to a serving bowl.
8. Add coconut oil seasoning with mustard seeds, ingh, curry leaves.

9. Mix it well and serve Pudina Chutney with the main dish you have prepared.

Note :

Fry urid dal on low flame.
Do not use much oil to fry. Adding more chilly is optional. Do not add any onion or garlic to chutney.
The taste might change. Use of any cooking oil is optional.
Time : 15 Minutes

Serves : 3 to 4 .