Jack fruit - Jaggery Kesari

Jack fruit is a seasonal fruit and we do make use of it and prepare varieties of Jack fruit dishes.
Here is a Jack fruit - Jaggery Kesari Baath and I am sure every one should love to have it.

Straight to the recipe since we all know about kesari baath, done using rava, sugar, ghee and cardamom.
Here I have used Medium size rava, instead of sugar I have used organic jaggery and jack fruit is added to the Kesari just like pineapple.
Try and enjoy and is not too late because jack fruits are still available in the market every where.
Let us see the recipe now :

Things needed :

Rave/Rava /Semolina  : Medium sized : 1 Cup
Jaggery : 3/4 Cup
Jack fruits : 10 to 12 fruits
Ghee : 1/2 Cup or little more ( I am fond of ghee).
Cardamom : 4 to 5 Pods
Cashews and Raisins : 1 Handful
Boiling water : 2 Cups
Saffron flakes : 4 to 5 rakes

Method :

1.  Powder cardamom and cut jack fruits into small.
2. Keep water for boiling.
3. Keep a pan on the fire and heat. Add 2 tbs of  ghee and fry raisins and cashews till they turn golden brown.

4. Add rava and fry nicely till the husky smell disappear. Add jack fruit pieces and mix it slowly.

5. Add boiling water to it. Mix it well and stir it turns thick.

6. Add jaggery and stir slowly and let the mixture get thick. Add little ghee and saffron rakes.

 7. Add powdered cardamom and mix it well. Add remaining ghee and mix it well.

 8. Shift the done Jack Fruit - Jaggery Kesari to a serving bowl and serve.

 Note : 

Cut jack fruits into very small pieces so that it cooks faster and soft. Adding more ghee is optional.
I have used organic juicy jaggery. You can powder jaggery if you are using normal jaggery which is available in the market.
Time : 30 Minutes.
Serves : 4 to 5.

Ragi Moong Dal Dosa

Ragi is one of the wonderful millet which is gluten free. I have used ragi flour and moong dal and prepared yummy dosa and it is with out fermentation. No Soda or No Eno and it is one of the healthy dish you need to add it your diet.

Ragi Moong dosa is good for people who wants to diet. it is also diabetic friendly. Ragi provides vitamins and minerals and moongdal boost energy and helps to keep your tummy full for a long tim.
I have used ragi flour, moong dal, very little pepper pods and handful curry leaves.
You can prepare dosas as soon as you grind the dosa batter. No need for the batter to be fermented. Good for all age group and is very digestive to all age group.
Let us see the recipe now :

Ingredients :

Moong dal : 1 Cup full
Ragi flour : 1 Cup full
Pepper Pods : 6 to 8.
Curd or butter milk : 1 Small cup
Curry leaves : Handful.
Salt : As required

Method :

1. Wash and soak moong dal for an hour. Grind it with curry leaves and pepper pods.

2. Add little water to ragi flour and mix it well. Add this mix to mixi jar and churn for 2 to 3 minutes.
3. Take it out from the mixi jar to a big bowl. Add required salt and a cup of curd/butter milk.

4. Mix the batter nicely and keep it aside.
5. Keep a pan on the fire and heat. Clean it with a clean kitchen tissue.

6. Let the pan be on lower flame. Take out a ladle full of moong - ragi dosa batter and spread it on the pan/tava.
7. Sprinkle some oil on the top. Cover and cook on medium and low flame.
8. Turn the other side and cook for a few seconds.

9. Ragi - Moong Dosa is ready to serve.

10. Serve with your choice of side dish.

Note :

Add little water to grind. If the batter turns watery, add little more ragi flour or rava/semolina.
Dosa might turn bit hard. Adding water and mixing the ragi flour just before adding to mixi, helps to grind the batter nicely. Adding pepper pods and curry leaves to dosa batter is optional. They do help to reduce the gas formation of the food. Adding curd to the batter helps to soften dosa.
Time : 1 hour for soaking moong dal + grinding 5 minutes + Dosa preparation 10 minutes.

Serves : 2 to 3.