Sunday, May 13, 2012

Jackfruit with puran filling

I love summer coz you get jackfruit :) When I came across this recipe at Jayanthi's blog I wanted to try it. Today got some good jackfruit pieces from Malleswaram, and first thing I did was keep some aside for this before all in my family finished it off..



You need
Jackfruit pieces - 8 
Jaggery - 1/2 cup
Grated coconut - 1/2 cup
Condensed milk (sugared) - 1 tbsp (original recipe called for 3 tbsp but my jacfruit was very sweet so I reduced the quantity)
Cardamom powder - 1 pinch
Salt - 1 pinch 
Water - 3 tbsp

Method:
1. Make a slit in the jackfruit and remove the seed ensuring that shape of the fruit is retained
2. Heat water in a heavy bottomed pan
3. Add the Jaggery and stir all the jaggery is melted.
4. Add in the condensed milk, coconut, cardamom powder and salt.
5. Stir till the moisture evaporates. You should be able to stir the mixture easily at this time
6. Remove from heat and let it cool a little; stuff about 1 tbsp mixture into the jackfruit pieces
7. Serve immediately


Saturday, May 12, 2012

Dahi Vada (Uddina Vade)


Uddina Vade is something of which I have very fond memories of. Bajjambode (Urad dal vadas in gravy - will post this recipe some other day)  was something that my mom used to make almost every time when we used to have someone over at my home.

When I saw the recipie on Jayanthi's blog, wanted to do it today :)



You need
Urad dal - without the skin 1 cup, soaked in water for 2 hrs
Green chillies - 5 (adjust as per taste)
Ginger - grated 1 tsp
Rice flour - 1/2 tbsp
Curds - 1/2 ltr
Hing
Salt
Oil

For Garnish
Chat masala
Chopped coriander leaves
Bhondi / Sev

Method
1. Grind urad dal, green chillies and ginger into smooth paste. Add very little water while grinding (just sprinkle little water).
2. Add hing, salt and rice flour to the mixture and mix well.
3. Boil water in a pan. Simmer it in to low so that the water is not bubbling but hot.
4. Heat oil in a Pan. When the oil is hot, take a little dough on your palm, make hole in the center and carefully transfer in to the oil. Or you can even make balls and drop it in water. Repeat this process and drop 4 or 5 vadas in oil and fry them. Flip occasionally for even browning.
5. Remove the vada and drop them into the hot water. Let it si for 2 mins
6. Flip and allow it to sit for another couple of mins.
7. Mix hing, salt and chopped green chillis to the curd.
8. Squueze the vadas lightly with the help of a laddle to remove excess water and drop them into the readied curd mixture.
9. Allow it to sit for 30 mins
10. To serve, take each vada into a bowl, top it with the curd mixture. Garnish with coriander leaves and chat masala.

Mavinakayi Chitranna (Mango Rice)


It has been such a hectic weeks - work work and soo much work!!! I have not been cooking much.. just whipping up something for dinner and back with the laptop!! Hope the nest week is better...

I am late for this month;s blog hop. Hope Radhika would include this in the list.

For this month's blog hop I have been paired with Jayanthi of sizzlingveggies. The blog is a treasure trove. .I am sooo happy for finding it :)

I love mavinakayi chitranna and decided to do it and pair it with uddina vada for lunch.. but forgot to soak the dal for the vada.. now the dal is soaking and will post the recipe later..

Now back to Mavina chitranna.



You need:

Mango - shredded 1 1/2 cup
Coconut - 3 Tbsp shredded
Green chillies - 4 to 5 (Original recipe called for red chillies)
Peanuts - 2 tbsp Roasted(Jayanthi used 1/4 cups)
Curry leaves - 5 to 6 leaves
Turmeric powder - 1/2 tsp (I skipped this)
Urad dal - 2 to 3 Tbsp (Original recipe called for Channa Dal)
Mustard seeds - 3 tsp
Salt - to taste
Oil –2 Tbsp

Cooked rice — 2 cups (Make sure the rice is cooked so that the grains are separate. Easy way to ensure this is add a tbsp of oil or ghee to the rice, fry for a minute on medium flame and then add the water and pressure cook).

Method:
1. Remove skin from mango and shred them finely and keep aside. Keep 1 tbsp aside for garnish.
2. Grind green chillies, mustard seeds, coconut and shredded mango into a paste. Add very little water while grinding.
3. Heat oil in a kadai, and add the ground chutney. Stir frequently and cook till all the moisture from the chutney evaporates and the raw mustard smell goes away.
4. Spread the rice in a big plate/bowl and add the chutney, salt and mix. For seasoning, heat oil in a small pan, add mustard seeds and let it splutter. Add urad dal and let it turn red. Now add the curry leaves and switch off the flame.
5. Add the seasoning along with peanuts and mix well with rice. Adjust salt to taste and serve immediately. Enjoy!!!