Saturday, 24 November 2012

Kadlemaddi | Hayagreeva | Chana Dal Sweet | ಕಡ್ಲೆಮಡ್ಡಿ | ಹಯಗ್ರೀವ

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Here is one more recipe which I learned from my mother recently. In fact its an old recipe, but never I had got a chance to prepare it :) Kadlemaddi is bit similar to the filling which we prepare for Obbattu. This traditional sweet is also called as 'Hayagreeva'. Below is the recipe of this simple sweet which is liked by most of the sweet lovers!   


Preparation time: 40 minutes
Servings: 4
Difficulty level: Medium

Ingredients:
Split chana dal - 3 cups
Jaggery - 1 3/4 cup (according to sweetness)
Sugar - 1/4 cup or according to taste
Salt - 1 1/2 tsp
Fresh grated coconut - 1 1/2 cup (see tips)
Cloves - 2
Cardamom - 2
Ghee (optional) - 2 tsp
Cashews (optional) - 10
Raisins (optional) - 15

Method:
Soak chana dal for about 30 minutes and pressure cook with enough water till very soft. It will get cooked nicely within 1 - 2 whistles.
Drain off all the excess water and mash the cooked mixture lightly using a ladle or a masher.
Take a heavy bottom pan and combine the mashed dal, jaggery, sugar, salt and grated coconut.
Keep mixing it on medium flame till most of the liquid content is evaporated. Once the mixture becomes thick and won't stick to the ladle any more, add cashew pieces, raisins, powdered cloves and cardamom and switch off the flame.  
Finally, add 2 tsp of ghee to the Kadle Maddi, mix it well and close the lid. Allow to get set for 10 minutes before serving.
Serve it warm with a spoonful of ghee on the top. It tastes nice even without ghee.


Tips:
  • Kadle Maddi can be prepared using sugar also. Adding of jaggery is not a compulsion here. But adding of jaggery will definitely make a difference in taste.
Read more ...

Thursday, 15 November 2012

Marige Gojju | ಮರಿಗೆ ಗೊಜ್ಜು

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

From past couple of months, I am not able to update my blog regularly. That's why, some of the recipe picks I clicked long back are still pending with me. Today I was just glancing at them and got inspired to write this recipe!
Marige Gojju is one of the traditional recipes of Havyakas. The name Marige Gojju is because of a special kind of vessel called as 'Marige' which was used to prepare this recipe. Marige means a wooden vessel which was used to mash and powder the ingredients for this Gojju. These days, nobody is using this kind of vessel in their kitchens. But we can see this 'Marige' in some houses of Malnad.
Here is the recipe of Marige Gojju which I learnt from mom. Try and taste this Gojju for your lunch or dinner..


Preparation Time: 15 minutes
Servings: 4

Ingredients:
Cooking oil - 2 1/2 tsp
Urad dal - 1/4 tsp
5 - 6 dry red chillies 
Sesame seeds - 1/2 tsp
Pinch of asafoetida
Mustard seeds - 1/4 tsp
Salt to taste
Thick curd - 1 to 1 1/4 cup

Method:
Heat oil in a heavy bottom pan. Add dry red chillies, urad dal, mustard seeds, asafoetida and sesame seeds and roast them nicely.
Add salt to taste before switching off the flame and allow the mixture to become cool.
Now, mash and powder the whole mixture with the help of a ladle. Make the powder as fine as possible. Small grinding stone may ease your work.
Add curd to this mixture and mix it well. That's all, tasty Marige Gojju is ready to serve!


Finally, I want to make one more addition to this recipe. When I told my Grandma that I wrote this recipe, she asked me what all the ingredients used. After knowing the ingredients which I normally use, she told that adding of 1/2 tsp of crushed garlic to the seasoning will enhance the taste of Gojju! Thanks a lot my dear Ajji for this nice tip :)
If you love the flavor of garlic, try adding crushed garlic to this recipe sometime.

Tips:
  • Mixie is not recommendable for powdering the ingredients here. Because, mashing the ingredients will enhance the taste of this Gojju. 
Read more ...

Tuesday, 6 November 2012

Bread Fruit (Beru / Deevi Halasu) Chakke Paladya | ಬೇರು (ದೀವಿ) ಹಲಸಿನ ಚಕ್ಕೆ ಪಳದ್ಯ

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. 

Bread fruit, which in Kannada is generally known as Beru halasu or Deevi halasu. It is one of the commonly used vegetables in Malnad areas. Sambar (Curry) prepared from this veggie tastes delicious. We can also prepare tasty chips, paapads, bhajjis and podis using Bread fruit. I have tasted varieties of Bread fruit dishes since childhood, but Chakke Paladya using this veggie was new to me. My mom prepared this particular curry sometime back and I liked it a lot. So, here is the recipe of Bread Fruit Chakke Paladya for you..


Preparation time: 35-40 min
Serves: 5 - 6

Ingredients:
Bread fruit - 1/2 cut
Lemon - 1 1/2 (according to taste)
Green chillies – 2 to 3 (according to taste)
Water 4 - 5 cups
Oil - 1/2 tsp
Salt to taste
Seasoning: 1 tsp oil, 3/4 tsp mustard seeds, pinch of asafoetida, 1 strand of curry leaves.


Method:
Peel off the skin and core part of the bread fruit. Make medium sized pieces.
Take a pan and add water, salt, lemon juice, slit green chillies. Once the water starts getting hot, add the bread fruit pieces and cook till soft.
Take out one cup of cooked pieces and allow to cool. Make a fine paste of  the same once its completely cool.
Add the prepared paste to the cooked mixture and bring to boil. Switch off the flame after 5 minutes.
Heat oil for seasoning and add mustard seeds, asafoetida and curry leaves. Put it into the Chakke Paladya mixture.
Enjoy this tasty curry with hot rice!
Read more ...

Tuesday, 2 October 2012

Cluster Beans Palya (Dry Curry) | ಗೋರಿಕಾಯಿ ಪಲ್ಯ

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. 

Cluster beans (gorikaayi / chavalikaayi ) is one of the all season vegetables available in Bengaluru. It's rich in proteins and fiber. It's seeds are dried and powdered and used in preparations of ice-creams,sauce etc..
To be honest, cluster bean is less used in my kitchen! My sister prepares it's curry whenever she buys. This curry is a good combination for rice, roti and chapati.Also it's easy to prepare. Here is the recipe learnt  from my sister.


Ingredients:
Cluster beans - 25-30
Tomato - 1 medium size.
Sambar powder - 3/4 tsp or according to taste.
Shredded coconut (optional) - 1/2 cup.
Finely chopped coriander - 2-3 tsp.
Sugar / Jaggerry - 1/4 tsp.
Water - 1 1/2 cups.
Salt to taste.
For seasoning: 2-3 tsp oil, 1tsp urad dal, 1tsp mustard seeds, 1/2tsp jeera, pinch of  turmeric powder and a strand of curry leaves.


Method:
Chop cluster beans and tomato into small OR medium pieces.
Heat a fry pan and add the seasoning ingredients one by one.
When mustard seeds splutter, add sambar powder and stir well.
Now add tomato and coriander leaves and stir for 2 minutes.
Add chopped cluster beans, 1 1/2 cups of water and mix well. Let it cook for 10-15 minutes covered in medium flame. Stir twice in between.
When beans are cooked, add salt and cook for 5 more minutes.
Now you can add fresh coconut and cook for 2 minutes.
Tasty cluster beans curry is ready to serve!


Read more ...

Sunday, 16 September 2012

Jack Fruit Kadubu (Idli) | ಹಲಸಿನ ಹಣ್ಣಿನ ಕಡುಬು (ಇಡ್ಲಿ)

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Normally, the season for Jack fruit starts by the mid or end of summer in rural areas. People will be busy preparing chips, papad and other preserves from raw jack fruit during summer. During rainy days, they will enjoy sweet dishes like Jack fruit Kadubu (Idli). These days, people started preserving jack fruit pulp in refrigerator and use it whenever required.  Even I enjoyed this kind of Kadubu after the jackfruit season this year :)
Sometime back, I had prepared Jack fruit Kadubu in our home. I actually wanted to post the recipe here and clicked some picks too..but couldn't take a picture of the final product that day! Last week, when my mom was preparing Kadubu, I told her the same and she insisted me to continue the recipe by taking some photos here. I did the same thing and now, able to post the recipe finally!
Its the common procedure adopted these days is to prepare the Kadubu using Idli moulds. Traditional way is to cook it using plantain leaf covers. Kadubu cooked in plantain leaf wraps will be tastier than Idli kind of Kadubu.
One more thing I wanted to tell with all my blogger friends.. I am not able to visit any of yours blogs these days. The reason is that I have got shifted to my mom's place now. Usage of internet is very limited and even I am not able to check my mails regularly. This may continue for few more months till I am back to my routine life. But whenever time permits, I will keep posting new recipes.
Here is the recipe of Jack fruit Kadubu for you..

Preparation Time:
Servings: 3 - 4

Ingredients:
Jack fruit pulp - 1 1/2 cup
Akki kadi (coarsely powdered rice) - 3/4 cup (See Tips)
Thick jaggery - 1/2 cup
Sugar - 2 tsp
Salt - 1/2 tsp
Cardamom powder - a big pinch
Cooking oil (preferably coconut oil) - 1 tsp


Method:
Combine jack fruit pulp, jaggery, sugar and salt in a mixing bowl.
Once the jaggery is diluted fully, add Akki Kadi and mix it nicely.
Finally add cooking oil and cardamom powder and mix well.
Kadubu batter should be little watery than dosa batter. If the batter looks too thick, you can add some water to dilute it.
You can cook it like either as Idli or as Kadubu. If you want to cook them as Idli, pour the batter in idli moulds and cook it like idli. It takes at-least 30 minutes to cook them in idli cooker. If you are cooking them like Kadubu, it takes a minimum of an hour to cook.
Cook the Idli / Kadubu till it is done nicely. Pour a spoonful of ghee on hot Kadubu and taste it!


Kadubu once prepared will last for 2 - 3 days. Here is one more way to enhance the taste of Kadubu..mash the Kadubu using your hands after its completely cool. To this, add 4 - 5 tsp of fresh ghee, 1 - 2 tsp of sugar and few strands of saffron (purely optional). Heat it on low flame in a heavy bottom pan for around 5 minutes. Serve it hot!


Tips:
  • Akki Kadi means, coarsely powdered rice. It looks like Idli rava. This can be substituted with Idli Rava also. If using Idli rava, add around 1 to 1 1/4 cup of Idli rava for 1 1/2 cup of jackfruit pulp. Also, its better to roast the Idli rava slightly before mixing with pulp.
  • Adding the oil to the batter makes the Kadubu light. Also, it helps for easy digestion of Kadubu.
Read more ...

Thursday, 30 August 2012

Madahagala (Moodahagala)kayi Hashi | ಮಾಡಹಾಗಲ (ಮೂಡಹಾಗಲ)ಕಾಯಿ ಹಶಿ

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. 

Bitter gourd is a well known vegetable. But Madahagala (Moodahagala) is less known. It belongs to the same bitter gourd family, but is not bitter in taste. It is a creeper and grows from the root whenever it gets plenty of water as in monsoon season. Even now, in a thick forest near my grand mother's house we can find these creepers grown naturally! Many villagers get the roots from the forest and grow them in their backyards.
It was almost 4-5 years I haven't seen this vegetable around our area vegetable market. Last week when I was shopping near Jayanagar area, I saw this in a vegetable shop. I felt very happy looking at it. And now I am sharing with you a tasty recipe using  moodahaagalakayi.


Preparation time : 35 minutes
Serves 3-4

Ingredients:
Moodahagalakayi - 1 1/2 or 2
Shredded fresh coconut - 3/4 cup
Curd - 3/4 cup or 1 cup
For seasoning: oil- 2tsp, red chilli -1, udad dal - 1tsp, mustard seeds -1tsp, green chilli -1
Salt to taste.


Method:
Chop the vegetable into small pieces.
Heat oil in a fry pan for seasoning. Add red chilli, udad dal, mustard seeds and chopped green chilli. When the mustard seeds splutter, add the chopped moodahagalakayi pieces, salt and mix it. Fry this mixture in simmer for around 20 minutes stirring in between to avoid burning. Then let it cool.
Grind the coconut finely using little water.
Now, add the ground mixture and curd to the fried mixture. Add little more salt if you want.
Hashi is now ready to be served with hot rice!


Read more ...

Monday, 20 August 2012

Avarekalu (Hyacinth Beans) Sambar | ಅವರೆಕಾಳು ಹುಳಿ (ಸಾಂಬಾರ್)

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

This recipe is one of my latest experiments using Hyacinth beans. I had heard that Avarekalu (Hyacinth Beans) Sambar will be very tasty, but never had a chance to taste it anytime! While checking avarakalu recipes, found this Sambar recipe in an old Kannada magazine. I had frozen avarekalu with me and tried this Sambar the same day! We tried it with both rice and roti, it tasted awesome. The next time I get avarekalu, I am going to prepare this yummy curry again :)
Here is the recipe of Avarekalu Sambar for you. It goes well with rice, roti as well as chapathi.


Preparation time: 30 minutes
Servings: 3 - 4

Ingredients:
Cooked Avarekalu (Hyacinth Beans) - 1 1/4 cup 
Cooking oil - 5 tsp
Cinnamon - small piece
Dry red chillies - 2 (adjust according to spiciness)
Fenugreek (Methi) seeds - 1/4 tsp
Coriander seeds - 1 1/2 tsp
Cumin seeds - 1/2 tsp
Poppy seeds - 1 tsp
1 medium size onion
Garlic - 2 cloves
Grated coconut - 4 tbsp
Raw tamarind - 1 tbsp
Salt to taste
Jaggery - 1 1/2 tsp or to taste
Water - 2 to 2 1/2 cup


Method:
Cut the onion into 2 halves. Chop one halve into big pieces and chop the other halve finely.
Heat 1 tsp oil in a heavy bottom pan. Add cinnamon piece, red chillies, coriander seeds, cumin seeds and poppy seeds and roast them nicely. Switch off the flame and allow them to cool.
Roast the onion (big pieces) and garlic in 1 tsp oil for 3 - 4 minutes and switch off the flame.
Grind all the roasted ingredients along with grated coconut, 1/4th cup of cooked avarekalu and raw tamarind into fine paste.
Heat 3 tsp of oil in a heavy bottom pan. Add finely chopped onion and roast it for a minute. Then add Avarekalu (Hyacinth Beans) and roast them for 3 - 4 minutes.
Add the ground paste to the avarekalu mixture and saute them for 2 minutes or till the raw smell is gone.
To this, add 2 to 2 1/2 cup of water, according to the consistency you need. Add salt and jaggery for taste and boil it for 10 minutes.
Enjoy this delicious curry along with rice, roti or chapathi!
Read more ...

Tuesday, 14 August 2012

Kaja - Andhra Special | ಕಾಜ - ಆಂಧ್ರ ಸ್ಪೆಷಲ್

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Last month, we had a great family get together here in Bangalore. My cousin was the host this time and I wanted to prepare some special sweet for all of them. Long back, one of my Andhra friends told me about 'Kaja', a famous sweet from her region. Just checked with my hubby and finalized on this sweet for the occasion!
There are 2 - 3 different varieties of Kaja which are famous in Andhra. I went with Kakinada Kaja this time which tastes bit similar to 'Saate' which we prepare in Karnataka. Kaja can be served as sweet as well as snacks! 


Preparation time: 1 - 1 1/2 hour
Time required for the dough to set: 1 hour
Yield: approx. 45 pieces

Ingredients:
All purpose flour / Maida - 400 gm (plus little more for dusting)
Ghee - 3 to 4 tbsp
Pinch of salt
Water to prepare the dough - 150 ml approx.
Sugar - 400 gm
Cardamom powder - 1/4 tsp
Oil for deep frying


Method:
Mix all purpose flour and ghee in a mixing bowl. To this, add pinch of salt and sufficient water to prepare the dough.
Prepare a non sticky dough ball from the mixture. Dough should be slightly harder than regular roti / chapathi dough. Let it rest for at-least 1 hour before preparing Kaja.
In the meanwhile, mix sugar with little water and bring to boil. Once it reaches one string consistency, switch off the flame. Add the cardamom powder and close it with a lid.
Now, make a big ball from the dough and roll it into a big rectangle on a clean surface using a rolling pin. You can use generous amount for dry flour for dusting.
Roll it as thin as roti / chapathi and cut the edges.
Roll the chapathi tightly like a stick (as shown in the pick) and cut it into pieces of 1 1/2 cm each. 
Flatten the cut pieces slightly using the rolling pin.
Bring the oil to medium heat on a heavy bottom pan. Deep fry the flattened pieces on low flame in batches. For me, it took around 15 minutes to deep fry each batch of Kaja.
Transfer the deep fried Kaja onto a tissue paper to absorb excess oil. Then, soak them in sugar syrup for 5 minutes.
Allow them to get dried after taking out from sugar syrup for 5 - 10 minutes.
Delicious Kaja is ready to serve now! Store them in an airtight container and can use up to a week.


Read more ...

Monday, 6 August 2012

Bottle Gourd Palya (Spiced Bottlegourd) | ಹಾಲುಗುಂಬಳಕಾಯಿ (ಸೋರೆಕಾಯಿ) ಪಲ್ಯ

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

These days, we will get almost all the vegetables in all the seasons. When I see bottle gourd (Lauki, Halugumbala or Sorekayi) in supermarkets here in Bangalore, I always remember my mom growing this veggie in our backyard during my childhood days. Since this veggie can't be stored for long time, its use was limited only for few days. Somehow, I love to use this veggie for cooking and keep buying it frequently!
Last week, I had bottle gourd in my fridge and wanted to try some different recipe this time. Just checked with Mom and she told me the recipe of Palya. This yummy stir fry with the hint of spice and sweetness goes well with rice, roti and chapathi.


Preparation time: 30 - 35 minutes
Servings: 3 - 4

Ingredients:
Bottle gourd - half
Oil 4 - 5 tsp
Urad dal - 1 tsp
Mustard seeds - 1 tsp
Asafoetida (hing) - a pinch
A big pinch of turmeric
Curry leaves - 1 strand
Sambar powder - 1 1/4 tsp
Amchur powder - 1/2 tsp or to taste
Sugar - 1 1/2 tsp or to taste
Salt to taste

Method:
Peel the bottle gourd and chop it finely.
Heat 4 - 5 tsp of oil in a heavy bottom pan. Add urad dal, mustard seeds, asafoetida and turmeric powder.
Once the mustard seeds start spluttering, add curry leaves and sambar powder and saute for a while.
Then, add the chopped bottle gourd and mix it nicely.
Add around 3 cups of water and close the lid.
Keep mixing it occationally and cook till the bottle gourd pieces becomes soft. Add little more water if required.
Once the bottle gourd pieces are cooked nicely, add salt, amchur powder and sugar according to taste.
Close the lid and cook it for 5 more minutes.
Delicious Palya is ready to serve with rice, chapathi or roti!


Tips:
  • You can add grated coconut for more taste. If adding coconut, add it just 2 - 3 minutes before switching off the flame. 
  • I have used the home made sambar powder here..can use any other store bought or home made sambar powder for that matter.
Read more ...

Monday, 30 July 2012

Avarekaalu Rotti (Talipittu) | ಅವರೆಕಾಳು ರೊಟ್ಟಿ (ತಾಲಿಪಿಟ್ಟು)

ಕನ್ನಡದಲ್ಲಿ  ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Normally, December and January are the months when we get Avarekaalu (Hyacinth Beans) in Bangalore. But this year, Avarekayi is already there in the market in the month of July itself! My sister had brought some Avarekaalu from a shop near to her house last week. She had shared it with us also. We both are the fans of Avarekaalu Rotti. Just prepared delicious rotti using avarekaalu and enjoyed it! Still I have some avarekaalu in my freezer. So, let me try some other varieties using avarekaalu and share with you soon! 
Below is the recipe of Avarekaalu (Hyacinth Beans) Rotti. Try this delicious rotti and let me hear your feedback :)


Preparation Time: 30 - 40 minutes
Yield: 6 Rottis

Ingredients:
Avarekaalu (cooked till soft) - 1 cup
Medium size carrot - 1
Fenugreek (Methi) leaves or Dill leaves - 1 bunch
Green chillies - 2 (adjust according to taste)
Fresh grated coconut - 1 cup
Onions - 2
Rice flour - 1 3/4 cup approx.
Salt to taste


Method:
Cook avarekaalu till soft. I have cooked it upto 3 whistles in pressure cooker. Drain all the water and keep the beans aside.
Grate the carrots and crush the green chillies. Chop dill / fenugreek leaves and onion finely.
Combine grated carrot, crushed green chillies, grated coconut and chopped veggies in a mixing bowl. Add salt to taste and mix ii well. Let it rest for at-least 10 minutes so that the veggies will leave their water content.
Mash the cooked beans (avarekaalu) slightly and add it to the veggie mixture.
Add rice flour little by little and prepare the dough. Dough should be in the consistency of regular chapathi dough. If the dough looks too dry, you can use 1 - 2 tsp of water while mixing.
Make big lemon size balls from the dough and pat them on a greased plantain leaf or a plastic sheet. Make a hole in the middle of the rotti.
Cook it on both the sides on a hot tawa. Add 1 - 2 tsp oil while cooking the rotti. 
Cook the rotti on medium or slightly low flame to make them crispier. 
Serve this delicious rotti with your favorite side dish. Without any side dish also, this rotti tastes very good.


Tips:
  • I have used dill leaves for this rotti. Fenugreek (Methi) leaves will also suit very well for this recipe.
Read more ...

Tuesday, 24 July 2012

Chakke Paladya | ಚಕ್ಕೆ ಪಳದ್ಯ

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Here is one more authentic Malnad recipe from my native. Chakke Paladya is a kind of curry which is prepared using fully grown raw jack fruit flesh. Since the raw jack fruit is the main ingredient, its prepared mostly during jack fruit season. 
We rarely get raw jack-fruit here in Bangalore. Usually, we enjoy this curry if we go to our native during jack-fruit season. This year, we have got a parcel of raw jack fruit flesh from there and I had preserved it in freezer. We are enjoying raw jackfriut dishes almost from 2 months and the stock in the freezer is about to exhaust now :) 
I am sharing an easy and tasty curry using raw jack fruit flesh today. Don't forget to try this Chakke Paladya when you get raw jackfruit!


Preparation time: 30 minutes
Servings: 4

Ingredients:
Fully grown raw jack-fruit flesh 10 - 12 whole (or 2 cups of flesh)
Green chillies - 2 (adjust according to taste)
1 lemon
Cooking oil 3 - 4 drops
Water - 3 cups
Salt to taste
For seasoning: oil - 1 spoon, mustard seeds - 1/2 spoon, pinch of asafoetida, few curry leaves

Method:
Remove the seeds from the raw jack fruit flesh and chop it into medium size pieces lengthwise.
In a pressure cooker, add 2 1/2 cups of water, salt and lime juice for taste, 3 - 4 drops of oil and allow to heat. To this, add sliced green chillies and chopped raw jack fruit flesh. 
Cook it upto 3 whistles and allow to cool.
Once it is cool, take half (or little less) portion of cooked jack fruit flesh and make it into a fine paste by adding water.
Add this paste to the cooked mixture and allow to boil for 3 - 4 minutes.
Heat oil in a small wok. Add mustard seeds, asafoetida and roast till mustard seeds splutter. Add curry leaves and saute for a while. Add this seasoning to the prepared Chakke Paladya.
Serve it hot with rice! 


Tips:
  • You can cook the jack fruit flesh without using the pressure cooker. But comparatively it takes more time to cook.
  • Adding of grinded jack fruit paste will help to thicken the curry.

Read more ...

Monday, 23 July 2012

Event Roundup: Love Lock With Juices & Milkshakes

Hi all,

Finally I am done with event roundup! I was thinking of selecting one best recipe from the entries and publishing it here at my space. So many delicious and competitive entries, I really got confused and couldn't decide upon anything! So, ended up with giving only the Participation Award.
Here is the Participation Award for all the participants! Friends, do grab your participation award and post it in your space :)


I would like to thank all of you for these lovely and innovative entries and making the event successful. After conducting the event, I am so happy to see a nice collection of cool beverages. Friends, have a look at these lovely entries from my blogger friends..

  • Prabha @ Cookwell has sent a traditional Malnad recipe which is very healthy and perfect for the summer. Do check her recipe Yellow Cucumber Seed Juice!


  •  Bhavna @ From My Rasoi had sent 2 lovely entries for this event. 
        Healthy Cantaloupe Milkshake 


       and summer special Mango Banana Milkshake.  


  • Pranjali @ Taste Bud Delight had sent an innovative recipe from her kitchen.
       Orange Squash flavored with ginger and green cardamom. 
       Do you believe? she had prepared this Squash concentration by herself!

    
  • Sanoli @ Sanoli's Kitchen had sent a total of 5 entries to the event! Below are the entries from Sanoli..
       Watermelon Agua Fresca - a Mexican delight with Indian twist!       
        
        Fizzy Mango Watermelon Juice - very flavorful n healthy drink for the summer..


       Jus De Gingembre - healthy pineapple juice with the flavor of ginger


       Refreshing Jeera Lemonade - refreshing drink for hot days!


       Banana And Mango Smoothie - yummy n creamy smoothie for summer..



  • Julie @ Erivum Puliyum had sent a refreshing summer drink - Cherry Lassi using fresh cherries.

  • Sharanya @ Sharan's Samayalarai !! had sent below 3 delicacies from her kitchen..
       Mango Lassi - a refreshing and nutritious drink

       
      Avocado Milk Shake - yummy drink with with healthy fruit!


      Kiwi Apple Delight - a healthy, low calory drink..






  • Healthy and flavorful Mint Juice from Kavitha @ Kavi's Kitchen.



  • 2 innovative entries from Sumedha @ Sumee's Culinary Bites..especially I loved the first one..
       Spicy Tropical Green Smoothie..a healthy breakfast drink.
  
      Sparkling Watermelon Juice..looks really wonderful!



  • Yummy Mango Shake - a lovely entry from Shabna @ Shabbu's Tasty Kitchen.



  • 2 lovely Smoothie recipes from Shree @ Just Cooking N Baking..
       Healthy and yummy Avocado Smoothie..


      Mixed Fruit Smoothie..sounds delicious with well blended fruits!



  • Next comes Priyanka's delicacies..3 lovely entries from Priyanka @ Priyanka's Simple & Delicious recipes.
       Strawberry Peach Smoothie..a lovely twist with berry and peach.


      Delicious Kiwi & Banana Shake..


      Mango Roohafza Ice Cream Shake..yummy kids delight!





Thank you, wish you all happy blogging :)

Cheers!
Vani
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