Spicy Maida Diamond Cuts

Deepavali ..Deepavali...Festival of lights and loads of yummy food to go with the festival.

Time to share and care, spread happiness around you. That should be the message this Deepavali.
I have prepared some diamond cuts, shank  pole the spicy ones. I do not know why it got this name. Diamond cuts are ok because of its shape. but shank pole, I am still thinking. Anyways these diamond cuts are very easy to prepare and goes well with coffee or tea or juice what ever it is, it is a yummy munch.
I have used Maida, chilly powder, salt, jeera and oil.
Lets see the recipe Now : As I said it is an easy and yummy crunchy snack.

Things Needed :

Maida (All Purpose flour) : 2 Cups
Chilly Powder : 2 Teaspoons
Jeera/Cumin Seeds : 1 Teaspoon
Salt : As required
Water : Required water
Oil : 1 Cup

Method :

1. Put maida in a big bowl. Add salt, chilly powder, jeera and mix it well.
2. Keep a small pan on the fire and heat. Add 2 tablespoons of oil and heat for 2 minutes.
3. Put the hot oil on the dry flour and let it cool. Mix it nicely and add little water and prepare the dough.

4. Divide the dough into small portion. Take a small portion and kneed it well.
5. Now roll the small portion dough as thin chapati. Take a knife and prick on the rolled chapati.

6. Cut that like a diamond shape. (big/small). Remove the pieces and put it on a plate/tray.
7. Keep a frying pan on the fire. Heat and put oil to fry. Let it get hot.
8. Put cut diamond cuts in hot oil and fry them on low and medium flame.

9. Fry on both sides till they turn slightly brown and remove them from oil and put them on the kitchen tissue. So that extra oil will be absorbed by the tissue.

10.Repeat the same with remaining dough and prepare crispy diamond cuts.

Note :

Do not add much water, the dough might turn watery, very soft and absorbs more oil. Do not add more hot oil for the flour. Diamond cuts might curdle in oil. (turns powder and spoils the whole oil).
A butter can be added instead of hot oil. (just 1 tablespoon). Adding jeera/ any spice is optional.
Time : 30 Minutes
Serves : As you serve or use.

Breadfruit Curd Curry /Jeegujje Majjige Huli

BreadFruit Curd Curry is a gravy dish and prepared using Bread fruit.
Bread Fruit is known as Jee gujje in our native/Udupi. It belongs to Jack fruit family and this vegetable is used in curries and fried fritters.

I have used bread fruit, coconut and curd with some green chilly.
Let us see some benefits of using Breadfruit in our diet.
Breadfruit has rich source of carbohydrates, good amount of dietary fiber. It helps to reduce the blood cholesterol and reduce obesity and blood pressure. It contain antioxidants. It is rich in Vitamin C and it helps the body to get resistance against infections. It is rich in calcium, copper, dietary fiber, iron, magnesium, Omega 3, Omega 6 properties, phosphorus, potassium, protein, Vitamin A.
One must remember to buy or use the fresh breadfruits which helps to cook faster and also retain good qualities in them.
Lets see the recipe Now :

Things Needed : 

Breadfruit : 1 (Small size)
Coconut : 1/2 Cup (Fresh)
Raw rice : 1 Teaspoon
Green chilly : 2
Salt : As required
Curd/Yogurt: 1 Small cup. (3 to 4 Tablespoons).
Jeera/Cumin Seeds : 1/2 Teaspoon
Mustard Seeds : 1/2 Teaspoon
Ingh : A pinch

Method :

1. Wash and remove the outer layer slowly and cut breadfruit into small pieces.
2. Put the cut pieces in a bowl of water for 5 minutes. Soak raw rice in water for 5 minutes.
3. Now put these breadfruit pieces, methi seeds, turmeric powder in a pan/pressure cooker.
4. Add 1/2 a cup of water and cook till they turn soft. (pressure cooker - 4 to 5 minutes will do).

5. Grate coconut and grind it with soaked rice. Add very little water for grinding.
6, Remove from the mixi jar and keep it aside. Wash and slit green chilly.

7. Add salt to breadfruit pieces and ground coconut. Add green chilly. Add required water.
8. Let this curry boil for 3 to 4 minutes. Mix it in between.

9. Shift the curry to a serving bowl. Let it cool.
10. Add a cup of fresh curd to the curry and mix it nicely.
11. Add jeera and mustard seasoning with curry leaves and ingh/Asafoetida.
12. Serve the curry with rice/chapati/idli/dosa or any other main dish.

Note :

Adding rice helps the curry to be thick. Thick curry taste best. You can add cashews/almonds/roasted channa instead of raw rice. Taste differ. Adding more coconut is optional. Use of ghee for seasoning is optional. Traditionally we do not add onions or garlic to this curry. This curry is prepared for festival or feast. Add a fresh curd to get the best taste. Do not add stale or savour curry. It may affect your health.
Time : 30 Minutes 
Serves : 3 to 4.

Breadfruit/Jee Gujje