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..

ಎಲಗುರಿಗೆ/ ಎಲವರಿಗೆ ಸೊಪ್ಪು/ Vitamin leaves Chutney

I am back to blogging after a long vacation in India. We had a superb time with family and friends, could attend few marriages too :)..
This is one of the very tasty dishes which I learnt during my India visit. Give it a try and have fun..

Ingredients:

• 3-4 spring washed Vitamin leaves
• 1/2 tsp Cumin seed
• 1/4 tsp Sesame seed
• pinch of Asafoitida
• 4-5 Red Chillies
• 1/4 tsp Tamarind
• 1 cup Coconut
• 1 tsp cooking Oil
• Salt to taste

For Tempering:

• 1 tsp Cooking Oil
• 1/2 tsp Mustard seed
• 1 red Chili broken(optional)

Method:

• Heat 1 tsp oil in a pan, add cumin seeds, red Chilli, Asafoitida and Vitamin leaves, saute  for 2-3 min on a low flame, allow to cool for 2-3 min.
• Then grind the cooled mixture with Coconut, Tamarind, salt to taste and very little water.
• Then temper with Mustard seed and broken Red Chilli.
• Enjoy with plain steamed rice.....IS IT NOT SIMPLE? :)

ಪು೦ಡಿಹೀರೆ ಮೊಸರು ಬಜ್ಜಿ / Wild Ridge Gourd/ Taiwan Okra Raitha

I am not sure how many of you know about PundiHeere kaayi. I do not know what to exactly call in English. People call it as Taiwan okra, I think they do not know that it grows in India too ;).  Lets call it as Wild Ridge gourd( used to grow in forest before itseems), but we can see only stripes instead of ridges, soft if you touch it. Its one of the rare and oldest vegetables in rural parts of South India especially in coastal region. People who live in Canada and US can check in Chinese market for this vegetable. PundiHeere kaayi raitha is one of the best combinations with plain rice and with any other rice items. It doesnt take much time to prepare. Give it a shot. Let me know how u liked it..Happy cooking. .Have fun.

Preparation time: 30 min
Servings: 2 

Ingredients:

• 1 Pundi Heerekaayi / Taiwan okra
• 3 tbsp freshly grated Coconut
• 1 green Chili
• 1 small chopped Onion
• 1 1/2 cup Yougart/ Curds
• Salt to taste
  

For tempering:

• 1 tsp Oil
• 1/2 tsp Mustard seeds
• 2 broken Red Chilies

Method:

• Wash the Pundi Heere kaayi and peel it. Then cut into small pieces.

• Take the chopped PundiHeerekaayi in a pan or griddle, add one and half cup of water, salt to taste and cook for 7-8 min( until tender). Cool it for 5-10 min.
  
• In the mean while grind Coconut and green Chili with little water into smooth paste.
• Now add the ground mixture, chopped Onion and Yogurt to cooled mixture. Adjust the salt.
• Temper with Mustard seeds and broken Red Chili.
• Serve with plain Rice or rice of your taste.