Friday, 30 August 2013

Jack Fruit Kheer | Jack Fruit Payasa | ಹಲಸಿನ ಹಣ್ಣಿನ ಪಾಯಸ

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. 

I had thought of posting this recipe before the jack fruit season ends. But these days, I am busy with my little daughter. There's no time left for doing even my routine things! And now, I am realizing why many women blogger buddies stop their writing after having kids :) 
This year, I was in my native during jack fruit season and enjoyed different dishes of jack fruit. Here is the recipe of Jack Fruit Kheer (Payasa) for you. Hope you enjoy this easy and delicious kheer when you get this fruit next time!


Preparation Time: 20 minutes
Servings: 4 - 5
Difficulty level: Medium

Ingredients:
  • Ripe jack fruit flesh cut into medium size pieces - 2 cups
  • Milk - 2 cups
  • Water - 2 cups
  • Salt to taste (a pinch)   
  • Sugar - 1 cup or according to taste
  • Jaggery - 2 tsp (optional)
  • Semolina (sooji rava) - 1/4 cup
  • Cardamom powder - 1/4 tsp

Method:
  • Take semolina in a small bowl. Add about half a cup water and mix it nicely with fingers or a spoon. Drain all the water and allow it to soak for 10 minutes.  
  • Heat 2 cups of water in a medium size vessel. Once the water becomes hot, add salt and sugar and boil it for 2 minutes. To this, add jack fruit pieces and cook it for a minute. 
  • Once the jack fruit pieces are cooked, add washed semolina. Stir it continuously to avoid lumps.
  • When the semolina is cooked and the kheer mixture becomes thick, add milk and cardamom powder. 
  • Allow it to boil for 2 minutes and switch off the flame. That's all, delicious kheer is ready to enjoy!



Tips:
  • Ripe jack fruit flesh gets cooked faster. So, take care and don't allow to overcook. If overcooked, it will become like a thick gravy.
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Thursday, 8 August 2013

Mango Sweet Pickle | ಮಾವಿನಕಾಯಿ ಸಿಹಿ ಉಪ್ಪಿನಕಾಯಿ

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

The season of mangoes is coming to end now in India. I was in my native this year throughout the mango season. There are lot of mango trees in our backyard, but this year, we couldn't get any mangoes there! Of course we bought mangoes from the city, but its not at all equal to the home grown ones.
It was during our childhood days we were running to my Grandma's place to enjoy those delicious mangoes. Going to their place was the happiest thing for us during those times! Grand parents are no more now, but my Mom's brothers invite my Mom's family every year to enjoy the mangoes at their place. This year, nobody could visit their place during mango season even after frequent invites by them. Finally, the kind hearted brothers sent a big parcel of both ripened and unripened mangoes to my mom's place! Everybody felt so happy and enjoyed the delicious mangoes up to a week. Even my little one enjoyed eating mangoes :)
When it is the mango season, most common dessert we prepare at home is Mango Seekarane (Rasaayana). Either it can be served as dessert or as side dish with Dosa or Roti. Click here to know more about Mango Seekarane. 
Coming to the recipe part, its a sweet and tangy dish which I had recently at my sister's place. It was prepared from raw mango and they call it as 'Mango Sweet Pickle'. Just learned the preparation method from them and tried it at home. Everybody at our home liked this pickle. Hope you will also like it!


Preparation Time: 40 minutes
Difficulty level: Medium

Ingredients:
  • 1 large mango - unripened (preferably Totapuri Mango)
  • Liquid jaggery - 1 to 1 1/2 cup (adjust according to sweetness)
  • Salt - 1 tsp or to taste
  • Green chillies - 2 
  • Water - 1/2 cup

Method:
  • Peel off the mango and cut it into thin slices of medium size.
  • Heat water in a vessel. Add the mango slices to the hot water and cook it for a minute or till half done.
  • To this, add salt, jaggery, slit green chillies and cook till the syrup becomes thick (May be 2 1/2 string consistency). By the time the syrup becomes thick, mango slices will be cooked fully and they will become transparent. 
  • Transfer the prepared sweet pickle to an air tight jar and use it when required. This can be stored up to 2 - 3 weeks.
  • This pickle goes well with rice like any other pickle.
 
Tips:
  • Any unripened mango can be used for this recipe. But Totapuri Mango is the most suited one.
  • Red chilli powder can be used instead of green chillies for this recipe.
  • This pickle should be both sweet and tangy in taste. When the pickle is almost done, check and adjust the taste. If the mango does not have a sour taste, few drops of lime squeeze can be added to make the pickle more tasty. 
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