HALASINA BELE BUDNA

JACK FRUIT SEEDS SWEET

Jack fruit seeds(j. f. seeds) -- 20-25 (washed and dried for a week after removing from fruit)

Jaggery -- 1/2 cup
Coconut -- 1/4 cup (optional)
Cardamom powder -- 1/2 teaspoon

Oil to grease the griddle

Peel and pressure cook j. f. seeds until it is very soft. Remove the brown husk and powder /grind them into as smooth a powder as possible.

In a thick pan heat jaggery and coconut together until the jaggery melts. Now add the powdered j. f. seeds and keep stirring the mixture until it starts leaving the pan. (should take about 10 minutes on medium flame.)
Once done turn off the heat and cool it a bit.

Make small patties from this dough and shallow fry them on a hot greased griddle. Brown them on both sides.

Serve hot with ghee/butter.

JHUNKA

Chickpea flour (besan) -- 4-5 tablespoons

Oil -- 3-4 tablespoons
Split Black gram (Urad dal) -- 1 teaspoon
Mustard seeds -- 1 teaspoon
Red chilli -- 1 broken
Turmeric powder -- 1/2 teaspoon
Curry leave -- few
Onion -- 2 medium( sliced)

Coconut -- 1/2 cup (grated)
Cumin seeds -- 1/2 teaspoon
Green chilies -- 2-3

Lemon juice -- 1 1/2tablespoon
Sugar -- 1/4 teaspoons
salt to taste

Add 1/2 cup water to the chickpea flour and make a paste with out lumps.

Grind coconut cumin seeds and green chilli to a fine paste and keep aside.

Heat oil in a pan and add urad dal.
When the dal is little brownish add mustard seeds and let them crackle.

Add red chilli, curry leaves, turmeric powder.
Stir for a couple of minutes.

Add onions and stir for 2-3 minutes until light brown.

Add the ground coconut paste and cook for 2-3 minutes more.

Now stir in the the chick pea flour paste and cook slowly until the jhunka becomes thick. Add 1/2-3/4 cup of water while cooking.

Now sprinkle lemon juice, sugar and salt on the jhunka. Mix all the ingredients nicely and leave it on low flame for a couple of minutes.

Serve hot with dosa.

HALASINA BELE USLI

JACK FRUIT SEED SALAD

Jack fruit seeds -- 30-35 (washed and dried for a week after removing from the fruit)

Oil -- 3-4 tablespoons
Split Black gram (Urad dal) -- 1 teaspoon
Green chilies -- 4-5 (slit)
Mustard seeds -- 1 teaspoon
Turmeric powder -- 1/2 teaspoon
Curry leave -- few

Sugar -- 1/4 teaspoons
salt to taste

Coconut -- 1/3 cup (grated)
Lemon juice -- 1 1/2tablespoon


Peel and cook the jack fruit seeds until soft and roughly chop them.


Heat oil in a pan and add urad dal.
When the dal is little brownish add mustard seeds and let them crackle.

Add green chilies, curry leaves, turmeric powder.
Stir for a couple of minutes.

Add the jack fruit seeds, stir and keep it covered and cook for 2 minutes on low flame.
Now sprinkle coconut, lemon juice, sugar and salt on the jack fruit seeds . Mix all the ingredients nicely and leave it on low flame for a couple of minutes.

Serve hot.

SUTTEVU

JACKFRUIT FRITTERS

Rice -- 1/2 cup
Jackfruit bulbs -- 12
Cardamom seeds-- 2
Jaggery -- 1/4 cup
Salt to taste

Oil for deep frying


Soak rice for 8-10 hours.
De seed the jack fruit bulbs and run it in a blender until smooth paste.
Now add rice, cardamom and grind until the rice is also smooth. Use water only if required.

Add jaggery and salt to this batter and mix nicely.

Heat oil in a frying pan. Keep the heat medium and drop in a spoonfuls of the batter into the oil. Fry it on low flame until both sides turn brownish.

Serve hot.

KODUBALE (with RICE AND CUCUMBER)

Rice flour -- 1 cup
water -- 1 cup
Cucumber -- 1/2 medium
Salt to taste
Sesame seeds -- 2 teaspoons


Wash and grate cucumber.

Heat water in a deep vessel and add salt and cucumber gratings to this.

Now lower the heat and add sesame seeds. Now slowly add rice flour to the water. Keep stirring to avoid lumps. Once the rice flour is cooked cover it and leave it aside for 15-12 minutes.

Once the dough is cool enough knead it. Add a little rice flour if required.
Take a small portion of the dough and roll it between the back side of a plate(or on a smooth cutting board) and your palm to make it thick sized thread like shape.
Roll this thread into circular shape like chakli.
Use a chakli mold if u cannot get it right.

Heat oil in a pan and fry these kodubales' in batches until both sides are browned.

Ready to serve. It can be stored up to a fortnight in a airtight container.

STUFFED CAPSICUM

Capsicum -- 10 (hot variety works best)
Palya powder -- 1/2 cup
Amchur -- 1 teaspoon
Jaggery -- 1 teaspoon
Salt to taste

Oil -- 1/4 cup


Wash the capsicum and take out the stem. If using the hot variety remove the seeds as well.

Mix all other ingredients except oil. Fill the powder in the capsicum and add 1/2 teaspoon of oil on top of this stuffing.

Heat a thich pan and spread some oil on it. arrange the capsicum in the pan and sprinkle little water in them. Cover and cook until the capsicums are cooked. Sprinkle oil or water in between if necessary.

Serve hot with rice or chapatis.

JAGGURI

RICE ROTI

Rice -- 1 cup
Salt to taste
Rice flour -- 2-3 tablespoon
Cucumber -- 1/4 cup (chopped) (optional)
Coconut oil/sunflower oil -- 4-5 tablespoon (for rolling and cooking)

Soak rice for 8-10 hours. Grind it to a smooth paste with little water.(add cucumber, if you are using it, while grinding)

Take the ground rice in a thick bottomed pan. Add about 1/2 cup of water and salt and mix it nicely.

Keep the pan on a flame and cook the rice paste. Keep stirring the mixture to avoid forming lumps. Keep the flame low all the time.

When the rice paste becomes thick like roti dough, turn off the heat. Keep the dough aside, covered, to cool.

Once it is cool add a little rice flour and knead it.
Take a small portion of the dough, and flatten it on a parchment sheet. Drip a couple of drops of oil on it and roll it into 6-7 inch discs.

Cook it on a hot riddle with little oil on both sides until light golden spots appear.

Serve it hot with coconut chutney.

ALOO PARATHA

for the stuffing
----------------
Potato -- 5 (medium)

Ginger -- 2-3 teaspoons (grated)
Carom seeds -- 2 teaspoon
Onion -- 2 (chopped finely)
Green chilli -- 4(chopped finely)
Coriander leaves -- 3-4 tablespoons (chopped)
Salt to taste

for dough
----------
Wheat flour -- 2 cups
Salt -- 1/4 teaspoon

Ghee/oil for cooking paratha


Cook and peel the potatoes. Grate and mash them.(Grating makes the mashing job easy)

Lightly crush green chilli,onion, ginger and carom seeds. Mix all the ingredients for the stuffing with th.e mashed potato.

Add salt and water to the wheat flour and make a dough.

Take a portion of the dough and flatter it a bit.
Take a small ball of the stuffing and place it in the center of the flattened dough.
Cover the stuffing with the dough.
Dip it in the dry flour and roll it into 6-8 inch discs.

Cook it with ghee on a hot griddle.
Serve hot with curd and pickle, or any side dish.

HAGALAKAI KAYIRASA

BITTER GOURD IN COCONUT GRAVY

Bitter gourd -- 2
Oil -- 2 tablespoons

Tamarind paste -- 3 tablespoons
Salt to taste
Jaggery --- 4 tablespoons (powdered)

Coconut oil -- 1 teaspoon
Split chickpea(chana dal) -- 3 teaspoons
Asafoetida -- 1 pinch
Split black gram(Urad dal) -- 2 teaspoons
Coriander seeds -- 2 teaspoons
Red chilly -- 5-6 (broken)
Sesame seeds -- 1 teaspoon

Coconut -- 1/4 cup (grated)

Wash and slit he bitter gourd. Remove the seeds and cube it into small cubes.
Heat oil in a pan and fry these cubes until it turns brownish.

Add salt,jaggery and tamarind paste to the bitter gourd and simmer it for 5-10 minutes on low flame.
Heat coconut oil and fry the channa dal and asafoetida until the dal is lightly browned. Take the dal aside and fry urad dal in the same oil until brown again. Add coriander seeds,red chilli and fry for 3-4 minutes. Add sesame seeds in the end and turn off he heat.

Grind all the fried spices and dals with the coconut to a coarse paste.

Add this paste to the cocked bitter gourd and bring it to boil. Adjust the salt and jaggery if needed.

Serve with rice.

CUCUMBER SALAD

Cucumber -- 3-4 (small)

Coconut -- 4-5 tablespoons(grated)
Amchur -- 1 teaspoon
Sugar -- 1/2 teaspoon
salt -- to taste

Coconut oil -- 2 teaspoons
Split black gram (Urad dal) -- 3/4 teaspoon
Green chilli -- 1 (chopped)
Red chilli -- 1 (broken)
Sun dried curd chilli -- 1 (broken)
Curry leaves -- few
Mustard seeds -- 1/2 teaspoon
Sesame seeds -- 1/2 teaspoon

Finely chop cucumber. Add salt, sugar, coconut and amchur to the cucumber.

Heat oil and cook urad dal until light brown. Add the chillies and curry leaves. Fry for a minute. Finally add mustard seeds and sesame seeds. Pour it over the cucumber mixture once the mustard and sesame seeds start crackling.

Mix all the ingredients nicely. Crush the chillies if u like it hot.

Serve immediately.

HALASINA HANNINA DOSA

JACK FRUIT PANCAKE

Rice -- 1 cup
Jackfruit bulbs -- 2 cups (deseeded)
Coconut -- 1/2 cup (grated)
Jaggery -- 3/4 cup (or to taste)
Cardamom powder -- 1 teaspoon
Salt to taste


Wash ans soak rice for 6-8 hours.

Roughly chop jackfruit bulbs. Grind it with the rice, and coconut to a smooth paste.

Add all of the other ingredients and leave it for fermantation in a warm place for 4-5 hours.

Heat tawa. Spread the batter like the set dosa. Cook on medium flame until both the sides are a golden brown.

Serve hot with ghee and coconut chutney.

CORN USALI (SALAD)

Corn kernels -- 2 cups

Oil -- 2-3 tablespoons
Split Black gram (Urad dal) -- 1 teaspoon
Green chilies -- 3 (slit)
Mustard seeds -- 1 teaspoon
Turmeric powder -- 1/2 teaspoon
Curry leave -- few

Sugar -- 1/4 teaspoons
salt to taste
Coconut -- 1/3 cup (grated)
Lemon juice -- 1 tablespoon

Cook the corn kernels for 10-15 minutes.

Heat oil in a pan and add urad dal.
When the dal is little brownish add mustard seeds and let them crackle.

Add green chilies, curry leaves, turmeric powder.
Stir for a couple of minutes.

Add the cooked corn and keep it covered and cook for 5 minutes on low flame. Now sprinke coconut, lemon juice, sugar and salt on the corn. Mix all the ingredients nicely and leave it on low flame for a couple of minutes.

Serve hot.