Tuesday, 26 June 2012

JACK FRUIT HALWA



JACK HALWA


WHAT YOU NEED:


Jackfruit pulp 4 cups
Sugar 3/4 cup or to taste
Ghee 1/4 cup
JACK PULP


JACK HALWA


HOW TO MAKE:


In a non stick kadahi, put jack pulp and keep on the flame.
Keep stirring till it is cooked or changes the color.
Add sugar and continue stirring till it gets hard.
Then add ghee and stir it till it becomes more hard.


Serve it hot or cold  as desert ...





Monday, 11 June 2012

CAPSICUM BAJO



CAPSICUM FRY


WHAT YOU NEED:


Capsicums 2
Bengal gram powder  5 tbs
Red chilly powder 1/4 tsp or to taste
Cumin seeds /Jeera 1 tsp
Water to mix
Oil to deep fry
Salt to taste
CAPSICUM BAJO


HOW TO MAKE:


Wash Capsicums and cut lengthwise.
In a mixing bowl put little water, add salt, red chilly powder and jeera. 
Add bengal gram powder and mix well adding little water. the consistency of the batter should be thick.


Heat kadahi with enough oil.
Dip capsicums in the batter and deep fry till crisp. Fry with batches.. 


Serve hot as a snack or as a side dish

HOG PLUM PICKLE /AMBADI NONCHE



HOG PLUM PICKLE


WHAT YOU NEED:


Tender Hog plums/ Ambadi  20-25
Red chillies  35 nos ( You can reduce the number to 30..I like pickle too spicy so added 35 numbers)
Crystal Salt  1/2 cup ( for the measurement I used Tea cup)
Water 3/4 cup
Mustard seeds 2 tsp
Fenugreek /Methi seeds 1 tsp
Asafoetida, size of a big kabuli chana
Warm water 3/4 cup
HOG PLUMS /AMBADI
AMBADI NONCHE


HOW TO MAKE:


Wash Hog plums, wipe and cut each of them into 4 pieces.


Heat a small pan with a tsp oil. When the oil is ready splutter mustard seeds, remove and keep aside.
In the same oil fry fenugreek seeds, remove.
Fry asafoetida and keep aside. Allow it to cool down.


Take a small vessel, put salt and 3/4 water. Boil it till the water level equals to the salt, on a low flame.


Now powder mustard seeds, fenugreek seeds and asafoetida to a fine mixture. 
Grind red chillies along with salt to a very fine texture.


 Put the hog plum pieces in a mixing bowl. Mix the powder and chilli paste along with hog plum pieces.
Now add warm water little by little and mix thoroughly. 


Store in a airtight glass jar.





Saturday, 9 June 2012

JACKFRUIT /PONOSU MULIK

A sweet snack from Jack fruit...Mulik.. it can be stored in air tight container for at least 3 to 4 weeks.
JACK FRUIT MULIK


WHAT YOU NEED


Rice 1/2 cup
Rava / Semolina 1/2 cup
Jaggery 5-6 pieces or to taste
Jack fruit pulp 2 cups
Grated Coconut 4 tbsp
Salt a pinch
I USED THIS TYPE OF JAGGERY 






I, MYSELF PREPARED THIS RICE POWDER

JACK PULP


HOW TO MAKE:


Wash rice, sun dry on clean cloth and powder or You can use the rice powder which you get in the market.  

In a mixing bowl put rice powder,salt, powdered jaggery, grated Coconut and jackfurit pulp. Mix thoroughly. The mixture will be slightly thin so make it to little firm add rava and mix well.
PONOSU MULIK


Heat kadahi with enough oil. Drop small balls in hot oil, reduce the heat and fry till it is brown and well cooked inside. Stir them several times.


Sweet Mulik is served in a plate with a blob of butter or ghee.







Friday, 8 June 2012

BAMBOO SHOOT'S SPICY PANCAKE / KEERLU SANNA POLO

Bamboo has got a unique taste and pungent smell. I love this in any form. I remember, my mom used to fry it applying some spicy masala and we all loved the crisp fried bamboo shoots. Most of the time I get fresh bamboo, which has a slight bitter taste. To remove this bitterness before using in a curry it should be immersed in water for at least 2 days and the water should be changed every day.
My mom used to store this in salt and use it when we wouldn't get fresh bamboo.  My fav preparation is Bamboo Stir Fry. Now I am going to post  spicy dosa....
BAMBOO SHOOTS SPICY PANCAKE

WHAT YOU NEED:

Rice  1/2 cup
Bamboo shoots 1/2( Pieces)
Coconut, grated 2 tbsp
Red chilly 8-9 ( I like it very spicy so i added more chilly..You can adjust according to your taste)
Tamarind, a small piece
Salt to taste
KEERLU SANNA POLO

HOW TO MAKE:

Wash and soak rice for 1/2 an hour. Drain.
Grind all the above.
Transfer this masala to a bowl, add water and mix well. 
The batter should be dosa consistency

Heat Dosa tava, when it is hot pour a spoonful of batter and spread. (thick or thin). Put generous spoons of oil around the edges. Cover and reduce the heat to medium.
After a few minutes open the lid, flip the dosa and roast well adding some more oil.

A side dish...
  

There was an error in this gadget