Jackfruit is a sweet fruit with lovely taste and color too. But the unripe Jackfruit is used in cooking. Seeds and Husk . The outer skin of jackfruit is very hard. It is cut with special knife and some precautions. After peeling the skin, it is roughly chopped and used for cooking purposes.
Panasapottu aavakooraa is a famous andhra recipe. and favourite too. We find jackfruit trees widely in villages. So unripe and ripe jackfruits. both are used for consumption. Unripe jackfruit is used in cooking curries etc. ripe fruits are used for sweets and other dishes.. or as it is.
Ingredients :
Jackfruit husk/panasapottu – 2 cups
Til/Gingelly seeds/nuvvulu – 1 tbsp
Red chillies – 5
Mustard seeds powder – 1 tbsp
Urad dal – 1 tsp
Chana dal – 1 tbsp
Curry leaves – 2 sprigs
Coriander leaves – 2 sprigs
Turmeric powder – 1/2 tsp
Salt – as required
Oil – 3 tbsp
Wash the husk/panasapottu and add enough water along with salt and 1/4 tsp turmeric and boil till it is 3/4 cooked. Strain the water and allow it to cool. Saute 3 red chillies and til seeds without oil and grind them to powder. Heat oil in a flat pan and add red chillies, urad dal, chana dal and curry leaves. Saute them till they turn to light brown color. Now add the boiled husk/panasapottu along with turmeric powder and fry till the water dries up. Now add til powder and cook for two minutes more. Add finely chopped coriander and mix well. Chek for the salt and adjust. Remove from fire and add mustard powder and mix well. Never add mustard powder when the curry is on heat. Serve hot.
Popularity: 54% [?]
Tags: curry, panasapottu koora, vegetarian
Moong or Moong dal is very healthy and specially in winter days. After tuar dal , moong dal is widely used in Indian Cooking. Today i am going to prepare moongdal halwa . Its easy and less ingredients but needs little more care during preparation..
Moong dhal/pesarapappu – 1 cup
Ghee – 1/2 cup
Sugar – 3/4 cups
Milk/Khoya – 1/2 cup
Cardamom powder – 1/2 tsp
Cashews/ Badam roasted in ghee for garnish.
Roast moong dal and soak in enough water for atleast 6 hours. Take it out from water and grind to a paste. Heat a heavy Kadai preferably non stick pan, take initially only 1/2 of the ghee and heat it. Add the dal paste and stir continuously, not allowing lumps to form. Keep the heat at the lowest and keep stirring to prevent it from burning. Add the rest of the ghee and cook the dhal until aromatic and the ghee starts oozing out. Meanwhile mix the sugar with water/ milk in a pan and bring to a boil. Add this slowly to the cooking dhal and stirring continuously . Cook until the ghee surfaces and add elaichi powder. Garnish with cashews and badam fried in ghee.
This is my entry to Srivalli ‘s Indian Cooking Challenge for December 2009.. Thanks to Simran and Lata too..
Popularity: 62% [?]
Tags: pesarapappu halwa, sweets
Vermicelli or Semya is used in the preparation of many sweets and snacks. Kids too like semya dishes. Today lets prepare Pulihora with Semya/Vermicelli.
Ingredients:
Vermicelli / Semya – 200 gms
Lemon – 1
Green chillies – 4
Mustard seeds – 1/4 tsp
Cumin seeds – 1/4 tsp
Urad dal – 1 tsp
Curry leaves – 2 sprigs
Coriander leaves – 2 sprigs
Asafoetida – pinch
Turmeric powder – pinch
Salt – to taste
Oil – 3 tbsp
Take a big vessel and boil five glasses of water. When the water is boiling add semya and cook for two minutes. Remove from fire and strain them in strainer. Immediately pour cold water on semya to stop it from further cooking . This will keep the semya from sticking and separate . Take this semya in a bowl. Add lemon juice and salt as requried to semya and mix well. Heat oil in a pan and add asafoetida. Now add mustard seeds and cumin seeds . When they splutter add urad dal, green chillies slit into two lengthwise , curry leaves and turmeric powder. Saute for a minute and remove from fire. Add this to the semya and mix well . Leave it for ten minutes and serve with pickle or chutney. You can also make semya pulihora with tamarind juice.
Read this post in Telugu:
Popularity: 58% [?]
Tags: pulihora, Semya, snacks, vermicelli
Poha or Atukulu or Rice flakes is used widely in Indian homes. Generally we make upma or chuduwa with poha. We can also prepare pulihora with poha / atukulu. Its so easy and quick to make.
Ingredients:
Tamarind - 50 gm
Turmeric powder - 1 tsp
Red chillies – 4
Mustard seeds - 1/4 tsp
Cumin seeds – 1/4tsp
Urad dal - 1 tsp
Chana dal - 2 tsp
Ground nut - 1/4 కప్పు
Curry leaves – 2 sprigs
Asafoetida – pinch
Popularity: 57% [?]
Pulihora means rice made with tamarind, lemon, amla etc. But we can make pulihora with ravva/sooji, wheat ravva, semya, poha also. We can make this as prasadam or even snack. Best to be made on saturdays when many ppl dont take rice. Lets make ravva pulihora with upma ravva. While making this we have to little careful.
Ingredients :
Upma ravva/Sooji – 1 glass
Lemon – 1
Red chillies - 3
Mustard seeds – 1/4 tsp
Cumin seeds – 1/4 tsp
Urad dal – 1 tsp
Turmeric powder – 1/4 tsp
Curry leaves – 2 sprigs
Salt – as required
Ghee – 2 tbsp
Oil – 3 tbsp
Heat a tsp of ghee and saute the sooji on medium heat till they give out aroma. Keep it aside. Heat oil in a pan and add mustard seeds, cumin seeds. When they splutter add red chillies, urad dal, turmeric and curry leaves. When they turn to light brown add 1 glass of water along the salt as required and bring to boil. Reduce the heat and add the ravva slowly stirring it continuously to avoid any lumps. Cover it and cook for five minutes. After that mix it well with a flat spoon and make it dry without any lumps. Now add lemon juice and finely chopped coriander leaves and mix well. Leave it for ten minutes and serve. You can also make this upma with rice ravva, wheat ravva too.
Popularity: 61% [?]
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