Yellow Cucumber Seed Juice / ಮೊಗೆಕಾಯಿ ಬೀಜದ ಜ್ಯೂಸ್

We never think of keeping the seeds when we use Cucumber, Yellow Cucumber/ Dosakai/ Mangalore Cucumber, Pumpkin and many more veggies in our cooking. Many of them have a great medicinal value that we never know, example is Yellow Cucumber seeds. I never knew about the medicinal value of this but during my last India visit my mom explained about this. She said It is "Samadhatu" means neither heats nor cools our body.  When we take antibiotics we start coughing sometimes, at that time just go with this juice for 2 times a day for 1- 2 days.( it worked out for me). We do not have to be sick to drink this juice, we can drink all the time. More than all these it tastes really really good. Perfect for summer. If you do not save the Yellow Cucumber seeds this is the time to start. What you all have to do is wash the seeds and sun dry for one day and store it. Let me know how you liked it.
Small correction: My mom said we have to soak the seeds in salt water for overnight before keeping for sundry. It helps to  get rid of the thick layer on the seed.
Preparation time: 10 min
Servings: 1 glass

Ingredients:

•  Fist full of Yellow Cucumber seeds
• 1 tsp jaggery
• 1 glass of water.

Method:

• Soak the seeds for 5 min in water. Drain the water after 5 min.
• Grind the seeds into smooth paste with 1/4 glass of water.
• After grinding add remaining water and strain it.
• Add Jaggery and mix well.
• Drink it fresh, do not keep it outside or refrigerate for long time.
• Is it not a healthy, easy recipe?

I am sending this post to   Love lock with Juices and Milkshakes event hosted by Vani of recipe world.

Pressed Rice Mixture / Avalakki Mixture

I learnt this  recipe from my friend Deepali Hegde's mom. Thanks amma for this wonderful recipe. This is one of the very simple and tasty snack recipes. Give it a try have fun. Maja maadi.

Preparation time:  40 min.
Servings: approx 7-8 cups

Ingredients:

• 4 cups thick Pressed Ric/ dappa avalakki
• 1 and 1/2 cups Khara Sev
• 3/4 cup Peanut/ground nut/Shenga
• 1/2 cup Cashew
• 1/2 cup thin slices of dry Coconut/kobbari
• 1/4 cup Raisin/dry grapes( optional)
• 1 cup cleaned Curry leaves
• 1 tsp Red chili powder(to taste)
• 1 tbsp sugar
• salt to taste
• Oil for deep frying.

Method:

• Heat oil in a pan. Deep fry the Peanut, Cashew, sliced coconut and the Raisin separately until light brown. And trasnfere into kitchen napkins to remove excess oil.
• Now deep fry the curry leaves until it becomes crisp and keep it aside. Please make sure curry leaves are not wet. Wash them and dry before you start frying.
• Lastly deep fry the pressed rice until it puffs up. Transfer into kitchen towel and remove excess oil.
• Now take all the deep fried ingredients in a large bowl. Add red chili powder, salt to taste and sugar. Crush the fried curry leaves and mix well. Adjust the salt, sweetness if needed.
• Store in a airtight box.  DO not forget to eat ;).

Khara Sev

Its been quite a long since I started planing to post this recipe. This is one of the easiest recipes learnt from my mom but little time consuming. It doesnt matter if your are a snack lover :). If you have Khara Sev ready in your experimental zone, you can prepare lots of snacks whenever you want. But we tend to eat more, thats a different issue:). We can eat deep fried snacks once in a while I am I rite?. Give it a try. Have fun cooking. Sorry friends I couldnt take step by step photographs.

Preparation time: 1 hr
Yield: Approx 10 cups

Ingredients:

• 3/4 kg Gram flour/Kadale Hittu / Besan 
• Generous pinch of Hing
• 1 tsp Red Chili powder(to taste)
• Salt to taste
• Oil for deep frying
• Chakli maker with Sev plate(plate with small holes).

Method:

• Take all the ingredients except oil in a bowl. Mix well. Then make a soft dough by adding little by little water. Make sure there are no lumps. The dough should be slightly softer than the Chapati dough. 
• In the mean while heat the Oil in a pan. 
• Fill the dough into chakli  maker then press directly in to the hot oil. Cook  both the sides in medium heat. You can use either plate with small holes or plate with slightly bigger holes.
• Now the Sev is ready.

Note: You can add crushed cumins and turmeric powder to the dough if you like.
 

Spiced Tender Jack Fruit / ಹಲಸಿನ ಗುಜ್ಜೆ /ಮಿಡಿ / ಕಂದೆ ಪಲ್ಯ

Here is a very delicious and special recipe to all my dear friends. Spiced Tender Jack fruit is one of my favorite dishes which goes super duper with chapati or rice. I have brought 2 tender Jack fruits from India although I get tin here. I just chopped them into pieces and dumped into the freezer:). I learnt this recipe from my amma, she had prepared special palya for us during our last visit. I just clicked few snaps ;).  I will come up with few other tender Jack fruit recipes soon :). Until then enjoy Spicy hot palya.

Preparation time: 45 min if you are using fresh tender Jack fruit
Servings: 4-5

Ingredients:

• 1 medium size Tender Jack fruit
• 1 cup grated Coconut
• 1 tsp Coriander seeds
• 1/2 tsp Cumin seeds
• 5-6 red Chilies
• 1 tsp oil
• 1tsp Tamarind extract
• Salt to taste
• 1/2- 1 tsp Jaggery ( to taste) 
• 1 chopped Onion  (optional)

Tempering

• 3-4 tbsp Oil
• 1 tsp Mustard seeds
• 3 spring  Fresh Curry leaves 
• 1 tsp Channa Dal
• Generous pinch of Hing
• 1/2 tsp Turmeric powder

Method:

• Peel off the tender Jack fruit( big task enjoy:)), make halves and remove the middle hard portion if its very hard(gunju in kannada). Then finely chop. My mom  shared a very easy method of chopping Jack fruit , I just follow it ;). To be frank, chopping tender jack fruit is a patience testing task, if you have lots of patience have fun chopping else you follow this method: once you feel off and removed the middle hard part cut them into approximately 2-3 cm cubes then transfer into a mixer grinder jar give a jerk for 30-45 secs. Check once then continue jerking if it has to get little more finer..Please do not add water while grinding.
•  If you are using tinned jack fruit just chop into small pieces.
• Heat 3-4 tsp of Oil in a pan, add all the tempering ingredients. Then pour the chopped or Ground Jack fruit. Add salt to taste and mix well.
• In the mean while, roast Coriander seeds, Cumin seeds and red Chilies with 1 tsp of oil. Then grind with Coconut and 1 tsp tamarind extract using little water.
• Then pour the ground mixture to the Jack fruit, add 1 cup of water and jaggery. Mix well, cover and cook for 8-10 min. Allow water to evaporate completely, Add chopped Onion, then just roast it on a low flame for 8-10 min again. Make sure it doesnt burn.
  Serve with Chapati, rice or with any item of your choice.

 Note: If you are using Tinned Jackfruit, chop into small pieces..