Wednesday, July 29, 2020

Jack Fruit Guli Appa / Jack Fruit Paddu

Jack fruit season is almost over, you need to wait for one more year for the jack fruit season. May be the last Jack fruit I am using it here to prepare Jack fruit Guli Appa/ Paddu/ Paniyaram. 
We use rice to prepare this Jack fruit Dosa, Kadubu and Guli Appa. Here I have used Rava/semolina instead of Raw Rice and prepared this yummy Jack Fruit Guli Appa


I have used Jack Fruits, joni Bella (organic jaggery which is bit liquid form), medium size rava and little coconut.

Let us see the benefits of Eating Jack fruits in our diet. 
It is always better to have fruits and vegetables during their seasons. They are filled with vitamins and minerals during the seasons they are naturally grown. 
Jack Fruits are filled with Vitamin C and potassium. They are energetic and provide energy to our body. 
There is a proverb in Kannada language. ಹಸಿವಾದಾಗ ಹಲಸಿನ ಹಣ್ಣು ತಿನ್ನು ಹಾಗೆಯೇ ಹೊಟ್ಟೆ ತುಂಬಿದಾಗ ಮಾವಿನ ಹಣ್ಣು. It means when you are hungry that we should eat Jack Fruits and when we are full, we should eat Mango. Jack fruits fill the stomach and is good for getting your energy back. And when you are full One should eat mango that helps the food to digest..
Jack fruit prevents Anaemia and take care of good eye sight. It is good for building muscles. It is said it helps to cure mental stress and skin diseases.
Let us see the recipe now :

Things Needed : 

Jack Fruits : 10 to 15 
Rava /Rave/Semolina : 2 Cups
Coconut : 1 Cup (small cup)
Jaggery : 3/4 Cup
Salt : A little
Oil /Ghee : 3 to 4 Tbs

Method :

1. Cut Jack Fruits into small pieces.


2. Grind cut jack fruits with coconut. Do not add any water while grinding.


3. Mix it with 2 cups of rava, little salt and 3/4 cup of jaggery. I added Organic liquid jaggery. (You can add powdered jaggery if you do not get organic jaggery). Let the batter rest for 10 minutes.


4. Keep a guli appa pan on the fire and heat. Put little oil to each mould/Guli. (Down portion of the pan). Add little oil on the top. Cover and cook on low flame.


5. Turn the other side and cook for a minute.


6. Take out ready Jack Fruit Guli Appa to a serving bowl. Prepare the rest of the Guli appa the same way.


7. Serve Jack fruit Guli Appa with ghee on top.


Note : 
Use of Raw rice instead of rava is optional. Use of organic jaggery is optional. Adding more or less jaggery is optional.
Time : 3o to 35 Minutes.
Serves : 2 to 3.

Thursday, July 23, 2020

Bitter Gourd / Maadu Haagala Kayi Pakoda

Maadu Haagala Kayi / One of the Indian Type of Bitter Gourd is grown in Indian Karaavali / South Indian Vegetable. I got this from here in Bangalore in Our Mangalore Store. Though bitter gourd is normally bitter this variety is not at all bitter. We do use this for curries and other Bajji / Pakodas.



Here is a simple Pakoda, prepared with Maadu Haagala/ Bitter Gourd.
Maadu Haagala /Bitter Gourd (a variety of bitter gourd), which is normally grown on the top of housed in village. It is a climber and spreads nicely on top and so it is called Maadu Haagal Kayi.
 I have used Maadu Haagala Kayi, besan/chenna flour/gram flour, rice flour, jeera, chilly powder and salt. No soda or baking powder is used. I use Safola Oil for frying.
Let us see the recipe Now :
Things Needed :
Maadu Haagala Kayi : 3 to 4

Besan/Gram flour/kadlehittu/ Channa dal flour : 1 Cup
Red Chilly Powder : 1 Tsp
Rice flour : 2 Tbs
Jeera/Cumin Seeds :
Salt : As required
Coriander Leaves : 2 Tbs
Oil : To Fry : 1 Cup

Method :

1. Wash and scrape out the outer layer in thin layer of Maadu Haagalakayi.
2. Cut into circle shape.

3. Take a big bowl, add a cup of besan/gram flour, chilly powder, salt and mix it well.
4. Add rice flour, add required water and mix it well. The batter should be like idli dough consistency. Add washed and cut coriander leaves.


5. Keep frying pan and add oil. Heat oil.
6. Dip the pieces in ready batter and put it slowly in hot oil.



7. At time you can put 4 to 5 pieces and fry. Fry on both sides.


8. Take it out and put it on a kitchen tissue.

9. Serve Hot Maadu Haagala kayi Pakoda with your choice of dip.

Note :

Let the batter be bit thick, so that it turns fluffy and nice to eat. Adding any other spice like garam masala, chat masala etc is optional.
Time : 20 Minutes
Serves : 3 to 4 .

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author
My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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