Tuesday, 29 September 2020

Amrood ki Subzi/ Guava curry/ Seebe gravy

Yes, you read it right! It is guava curry or seebe hannina side dish for roti. Guava or amrood is one of the healthiest fruits having low GI, is nutritionally rich. It is rich in vitamins, minerals, fiber… This fruit can be consumed by diabetics too without any guilt.

I made Guava halwa, Guava chutney, guava salad when we had plenty of guava from backyard!

This season we are having wonderful harvest of guavas in our home garden. Recently we shared few gauvas to a person from U. P. who stays close by. I learnt from them that it can be used in subzi and he said they made delicious curry from the guavas that we shared. Got the recipe and tried at home. I made curds/ yogurt based gravy. This Rajasthani dish makes a great combination to chapathi or other Indian breads.

Amrood ki Subzi/ Guava curry/ Seebe gravy

Here is the recipe which I have tried.

Preparation time: 15 minutes

Cooking time: 20 minutes

Serves: 3-4


Guava/ Amrood/ Seebe – 3 large/ 4-5 medium, neither tender nor over riped

Tomato – 2 medium, pureed

Green chillis - 2 (cut lengthwise)

Oil – 2 tsp

Cumin seeds – ¼ tsp

Fennel seeds – a pinch (for flavour)/ I used whole seeds, one can use powder too

Coriander powder – ½ tsp

Cumin powder – ¼ tsp

Turmeric powder – 1 generous pinch

Red chilli powder – ½ tsp

Salt – to taste

Curds – ½ cup, churned

Sugar/ jaggery – 1 tsp

Fresh coriander leaves - 4-5 sprigs/ chopped (for garnishing)



  • Wash tomato, chop them roughly. Puree using a mixer, keep aside.
  • Wash guava, remove the core (seeds) with the help of a knife. Do not peel the skin. Now cut flesh with skin into thin slices (lengthwise). Seeds should not be added in curry.
  • Cut green chillis lengthwise.
  • Take a pan, add and heat oil. Add cumin seeds & saunf (fennel seeds).
  • On spluttering, add cut chillis and pureed tomato. Saute it for a minute.
  • Add chilli powder, cumin powder, coriander powder, turmeric powder and salt. Continue to saute and cook until they are done and raw smell goes off (about 4 minutes).
  • Meanwhile beat (blend) curds just to get smooth texture, don’t overdo it, butter should not be separated. Add whisked curds to the tomato & spice mix.
  • Now add cut guavas, 1 tsp sugar or jaggery. Add water to adjust the required consistency. About 1/2 - 1 cup of water is required to this.
  • Cover with the lid and cook for 5 more minutes or until guava is tender. It should not be mushy. The texture should remain intact.
  • Switch off the stove.
  • Garnish with finely chopped fresh coriander leaves.
  • Serve this gravy with chapathi/ roti.

Amrood ki Subzi/ Guava curry/ Seebe gravy


  • Select guavas which are slightly soft and just ripe ones. Over ripe or tender hard guavas are not recommended for this recipe.
  • For me, sourness of tomato and curds was just fine. If you wish tangier version, then at the end you can add 1tsp lemon juice to the gravy. Or addition of dry mango powder while cooking is also good.
  • Sugar is not used in the original recipe, we prefer to balance the taste with added   sweetness.
  • If gravy looks watery while boiling, then dissolve 1 tsp of corn flour in little water and add it to the gravy. Boil well.
  • If you don't like fennel (saunf) flavor in curry, then you can avoid it. 
Seebe gravy

Tuesday, 22 September 2020

Olan/ Pumpkin stew with coconut milk

Olan is a traditional dish of Kerala which has a special place in Onam Sadhyam (meals served during Onam festival). This stew is normally made with white pumpkin/ Ash gourd with added lobia/ black eyed beans (peas) along with coconut milk. It is vegan as it has plant based coconut milk. I made it with sweet pumpkin and fresh beans seeds as I got it from a nearby farm. It is less spiced ans tastes super delicious with mild flavor of coconut milk, green chilli & curry leaves. It can be served with rice or rotis or even appam.

Recently while I was talking to my sister, she mentioned about this dish & I could not wait more to try that out. Tried & we liked it too.


Let us see the recipe now. 
Check here to know how to extract coconut milk at home! I use homemade coconut milk you can use store bought too instead.

Preparation time: 4 hours (if using dry beans)

Cooking time: 30 minutes

Serves: 3


Tender Pumpkin/ Ash gourd – ¼ of medium or 2 cups of cubed pieces

Lobia/ black eyed peas – ¼ cup, you can use other beans seeds which cooks soft

Coconut milk – 1 cup thick (first pressed) & 1 cup thin (second), I used that of half coconut

Green chillis – 2, adjust to taste

Salt – to taste

Coconut oil – 2 tsp

Curry leaves - 2 sprigs


  • Wash black eyed peas clean and soak in water for 4-5 hours or over-night.
  • When it is done, rinse once again, Pressure cook with ¼ tsp salt and water as required. Switch off the stove after 3-4 whistles. Set aside until the pressure is released.
  • Wash pumpkin, cut it with a sharp knife; remove core/ gut of pumpkin which has seeds.
  • Cut into small cubes with skin. If using ashgourd, remove skin too.
  • Now take the pumpkin pieces in cooking vessel. Pour 1 cup of thin coconut milk*. Add salt, slit green chillis & curry leaves. Cover the lid and cook vegetable until soft.
  • Now add cooked lobia or black eyed piece. Do not add more water (even water in the cooker) at this point.
  • Mix well & boil.
  • Add thick coconut milk now & switch off the stove when it just starts bubbling. Do not over boil after adding this first pressed coconut milk.
  • Add 2 tsp coconut oil on top. Serve delicious olan with parboiled rice or even with roti.

pumpkin stew


Pumpkin stew with coconut milk
  • *If you have no thin coconut milk (in case if using store bought coconut milk), then add water to cook. You can use the water in the pressure cooker which is used to cook the lobia. Anyway that water isn’t used for anything else.
  • Basically olan is prepared with ash gourd. It tastes good even with pumpkin.
  • You can increase spice level by adding more green chillis while cooking.
  • Do not boil too long after adding thick coconut milk in any recipe. You need to reduce the flame & bring to a boil, that’s it.

Tuesday, 1 September 2020

Raw banana dosa/ Baalekai dosey

Have you ever tried making raw banana dosa or balekai dosa? It is one of traditional recipes of coastal Karnataka where plantain is grown in farms for commercial purpose. It was weekly (once in 10 days) routine to harvest bananas from plantation to sell. Generally we used to get damaged raw bananas due to various reasons which makes it unfit to ripe! One of the reasons for damaged banana is cracking of them on maturity. You heard it right, banana starts cracking as they fully matured. These cannot be kept for ripening or can’t be sold. Then comes this idea of making dosas, which calls for well matured raw banana which is fresh too.  This dosa has number of health benefits as raw banana is good for digestive system which is absolutely gluten free. This dosa is made instantly with fresh batter. Only time required is to soak rice. Now let us check the recipe.

Raw banana dosa

Also check here my recipes of

Ripe banana dosa/ balehannu dosa

Plantain stem dosa

Cucumber dosa

Plain dosa

Neer dosa

Horsegram dosa

Fenugreek dosa

Bread dosa

Multigrain dosa

Sweet core multigrain dosa

Wheat barley dosa

Ash gourd dosa

Khara dosa

Raw banana rice dumplings/ pakora


Preparation time: 4 hours

Cooking time: 30-45 minutes

Serves: 16 dosa


Dosa rice – 3 cups

Chopped raw banana – 2 cups/ about 3 medium robusta bananas or 4-5 small bananas

Salt – to taste

Oil/ ghee – to make dosa



  • Wash and soak dosa rice in water for 2-4 hours.
  • Now, wash bananas from outside. Remove outer thin skin (fibrous) with the help of a knife. You need not remove peel completely!
  • Chop peeled bananas roughly, rinse them in water.
  • Drain water from soaked rice completely. Take chopped banana, rice in a mixer jar. Add salt and grind it adding enough water to make smooth batter. Consistency of the batter should be little thicker than neer dosa batter.
  • Make dosas with fresh batter or refrigerate this batter until dosa is prepared. Do not ferment this batter.

Making of dosa:

  • Adjust the batter adding required water to make the consistency that of little thicker than neer dosa batter. You can check and add more water after making one dosa if dosa is turning hard.
  • Heat iron griddle/ pan. Apply little oil or ghee (note: you should not apply oil on griddle for every dosa as spreading this dosa batter is little tricky with oil on tava). You may need to apply oil on tava once in making 3 dosas or when dosa starts sticking to tava while removing.
  • Drop a ladle full of batter and spread to make thin dosa. Spreading technique is same as urad dal dosa/ sada dosa. Make it as thin as possible
  • Close the lid and cook for a minute or until it is cooked properly, it is well roasted and dosa comes out of tava clean. If dosa isn’t still roasted, then wait for a while keeping lid open.  
  • Remove dosa from the griddle; do not flip dosa on tava.
  • Serve hot & crispy dosa with choice of chutney. I like this dosa smeared with little coconut oil on top.

Baalekai dosey
Important Notes:

  • Choose well matured bananas to make this dosa which is unripe. Tender bananas aren’t very good to make these dosa. Normally cracked bananas harvested from farm are used in making this dosa as they are matured enough.
  • One should be thoughtful using oil on griddle while making this dosa. Making this dosa isn’t very easy on greased griddle as dosa comes out with the ladle while spreading itself.
  • Batter should be made little thicker if quantity of banana used is more, in this case dosa doesn’t come very thin & crisp.
  • Coconut oil and coconut chutney makes lovely combination to this dosa.

Friday, 21 August 2020

Hibiscus as hair conditioner/ Hibiscus water (gel) after shower

This is not a food post!

Hibiscus or shoe flower (common name)/ Dasavala (Kannada) is an evergreen shrub grows easily in tropical climate. This medicinal plant is grown as show plant in many home gardens. Plant lovers like this plant for its beautiful large flowers with number of colours & varieties along with ease of growing. Plant does not need much water & care after it starts growing fine.  Hibiscus being referred as ‘Japa’ in Sanskrit & Hindi, it has importance in Ayurveda.  This edible flower has greater medicinal properties and has numerous health benefits when used orally or externally.

Hibiscus as hair conditioner/ Hibiscus water (gel) after shower

Hibiscus flower is used in cooking in various ways either in the form of tea or tambuli or salads to stew/rasam. It is well known in many countries and used  worldwide in various forms.

To highlight few benefits of hibiscus when used as food:

  • They are rich in many vitamins, minerals, fiber.. Hence it is useful in treating conditions like constipation/ piles, Anemia and even useful in cough & cold as it helps in expelling sputum.
  • These flowers or tender leaves have cooling property on body.
  • It helps in treating heavy menstrual bleeding and sleeplessness (insomnia).
  • It is believed to be good for heart health.

External (cosmetic) or religious uses:

When coming to religious activities/ Pooja, it is used to offer Hindu gods in many places of India.

Now let us focus on our today’s topic that is hibiscus used externally for improved hair & scalp health. In Indian system, postpartum care has high importance as this is the time for new mother to regain her energy & rejuvenate body. Bathing is a lengthy process for initial 30-40 days after childbirth. After oil massage, hot water bath is given and everyday showering with hot water and herbal conditioner for hair. It helps in growth of hair and stops hair fall which is very common in case of nursing mother. There are couple of wild plants used for this purpose; I will talk about them in other post. As hibiscus is easily available in Indian home gardens it is used commonly too.

Following are some of the benefits of hibiscus flower & leaves when used as shampoo/ conditioner or in the form of oil.

  • Hibiscus works as hair tonic. It helps in repairing damaged hair by using shampoo or conditioners having harmful chemicals. It helps in restoring natural oil/ moisture of scalp & hair.
  • It prevents dandruff or cures dandruff especially when it is due to dryness.
  • It is beneficial in new hair growth and stops hair fall.
  • When hibiscus conditioner (we call it as gompu in Kannada) is used after shower it helps in getting good sleep with its cooling property.
  • It works as eye tonic and helps in relieving burning sensation of eyes.
  • Though it is safe, be little observant if using for the first time as it may cause cold in few individuals.
Hibiscus as hair conditioner/ Hibiscus water (gel) after shower

Other uses:

  • Collecting these leaves & making of this conditioner is so therapeutic especially if making with kids involved.
  • It is safe to use for kids too as it is chemical free!
  • Grey water after using this for shower is again safe to use on garden plants.
Hibiscus as hair conditioner/ Hibiscus water (gel) after shower

Items Required:

Fresh hibiscus leaves – 12-15

Fresh hibiscus flower/ a day older flowers – 6-8 (optional)

Water – as required (2 mugs or more)

Method 1:

  • Check leaves & flowers carefully to remove any bugs if present.
  • Wash well couple of times with clean water.
  • Take 1 mug water (room temperature) in a wide vessel. Tear leaves and flowers with your finger and put into the water in vessel. Don’t use hot water here. Set aside for 5 minutes.
  • Squeeze well, sticky gel kind of substance will be released to water which is to be used as hair conditioner.
  • You can add 1 more mug of water either hot or cold. Strain or remove all the flower & leaves pieces carefully with fingers.

How to use?

  • Take regular head bath initially. After cleaning hair and scalp, pour little water with hibiscus gel. Apply properly on scalp with fingers. 
  • Pour remaining herbal conditioner/ gel too, so that it is applied on hair and scalp. 
  • Wipe gently to dry.
Hibiscus as hair conditioner/ Hibiscus water (gel) after shower


Method 2:

If the plant is not available at home, then you can make dry powder of the hibiscus leaves and use as and when required.

To make it:

  • Collect leaves when available.
  • Dry under sun for couple of days.
  • Powder dry leaves and store in air tight container.
  • Before using, Boil 2 tbsp powder in 1 mug water. Strain and use after cooling.


  • It will be difficult to clean bathroom if not strained.
  • The hibiscus discards after straining water can be used for seasoning iron griddle too.
  • Warning: Pregnant women should not consume hibiscus orally in any form!
Hibiscus as hair conditioner/ Hibiscus water (gel) after shower

Tuesday, 11 August 2020

Pumpkin core tumbuli/ Kumbalakai tirulu tambli

Pumpkin is one of the nutritious vegetables which is low in carbohydrates too when compared similar structured vegetables like potato, sweet potato. This vegetable is commonly found world-wide, agree?  My question here is what you do with the core/ tirulu called pumpkin gut which is combination of seeds & fibrous strands while using pumpkin in dishes like sambhar or pumpkin soup! I think a lot before discarding any part of a vegetable unless it cannot be consumed in any way. When it comes to the vegetables belonging to Cucurbitaceae such as cucumber, bottle gourd, pumpkin I will try to include whole vegetable in the dishes. Due to the texture, flavor or taste, all the parts of these vegetables will not go good in every dish. So possibility is making separate dish out of these parts such as core/ seed or skin instead blindly throwing them away.

Kumbalakai tirulu tambli

Last week we received a large tender pumpkin from a friend’s farm, which was organically grown. So I didn’t want to waste any bit of it! I prepared regular sambhar/ curry, soup, Olan from the vegetable with its skin while stored the core in refrigerator to make chutney which I know. Then I came to know tambuli can also be prepared with it (same family who gave this pumpkin shared this information to me) & tried it yesterday for lunch. It tastes good & soothing on tummy with less spice & added buttermilk. I am sharing my recipe of this #zerowaste preparation with you in this post.

Pumpkin core/ Pumpkin gut

Also check similar other recipes here

Bottle gourd peel chutney

Cucumber core tambuli

Pumpkin Core / tirulu chutney

Ridge gourd peel chutney

Preparation time: 10 minutes

Serves: 4


Core of pumpkin/ pumpkin tirulu (with seeds) – ¼ cup

Grated fresh coconut – ¼ cup

Cumin seeds or jeera – ¼ tsp

Pepper – ¼ tsp or green chilli -1 (I prefer pepper), one can use dry red chilli too

Butter milk or curds – 1 cup


Mustard seeds – 1 tsp

Dry Red chilli – 1

Oil/ butter – 2 tsp

Curry leaves – 1 sprig


  • Scoop out the core of the pumpkin while cutting it for other recipes. Keep it separately. It can be stored for one or two days if refrigerated in air tight container.
  • Now in a pan, add 1 tsp oil. Heat it. Add roughly chopped pumpkin core/ tirulu with seeds. Add cumin seeds & pepper.
  • Fry them until the vegetable turn soft. Switch off the stove and let it cool down.
  • Take grated coconut in a mixer jar. Add the fried pumpkin core, cumin, pepper and salt. If you are using green chilli, don’t fry it. It using red chilli use fried.
  • Grind them to smooth paste.
  • Transfer to a serving bowl. Add butter milk or curds. Adjust the consistency as per your need by adding water.
  • Prepare a seasoning of mustard, red chilli, curry leaves in oil. Add it to the tambli.
  • Serve the fresh tambuli with rice & vegetables.


  • You can increase the spice level and use dry red chilli or green chilli or pepper for spiciness.
  • Tambuli can also be made with cucumber core, ash gourd core…

Pumpkin core tumbuli

Thursday, 6 August 2020

Carissa carandas Jelly/ Karonda Jelly/ Raja karande jam

Have you ever seen these berries in market or have you tried growing this thorny plant in the garden? We basically planted it in our garden when it was delivered as cherry plant about 5 years back by an old man who supplied some rare plants to us. It was the time we have started our gardening journey in Bangalore.

Last year we harvested about a cup of Karondas (Karomcha in Bengali as told by my friend), which we finished eating. I learnt that, sweetened cherries which we see on bakeries are made using these berries by processing them in colored sugar syrup. I tried making them which was not success as I haven’t followed a proper process.

This year we had good harvest again. First harvest went into brine which tastes great as it is or one can make spicy pickles with it. Then I happened to come across a post of Karonda jelly in Instagram and I thought I will be making it next season thinking I will not get more fruits this year again. But to my surprise within 2 weeks, I got another set of harvest of 1 cup karonda berries. I did not wait anymore and made this jelly/ jam which is not only tasty but also has a attractive color which I never imagined. I browsed a bit for a recipe as I could not find one on instagram. Every recipe which I saw suggested sieving the puree of berry to get smooth consistency. I did not want to waste any portion of this home grown goodies and I discarded seeds before pureeing and used that pulp completely in jam.


Coming to this fruit, it is known to be nutritious and having number of medicinal properties. It is great source of vitamin A, C and I also read as iron rich. These fruits are used in Ayurveda & folk medicines in the treatment of fever, cough, diarrhea, and believed to be good for heart health.

Now, let us go to the recipe of Karonda jelly or jam.

Preparation time: 15 minutes

Cooking time: 20 – 30 minutes

Serves: 1 cup


Karonda/ Carissa carandas (unripe) – 1 cup

Sugar – 1.25 – 1.5 cups

Cumin powder – ¼ tsp (optional)

Pepper powder – ¼ tsp (optional)

Water – ½ cup



  • Wash berries thoroughly. I used only unripe fruits.
  • Cut them lengthwise remove the seeds with the help of a sharp knife. 4-5 thin seeds are found in a single fruit.
  • You can rinse once with water if you wish as it has gummy latex. It will not go completely even on washing.
  • Now take deseeded berries in a pan. Pour half cup of water. Boil until the berries are soft & water is absorbed. Switch off the stove.
  • Allow cooling. When it comes to room temperature, blend in a mixer coarsely.  This helps in getting proper texture to the jam as the skin remains fibrous/ harder even after cooking.
  • Transfer it to the pan again. Switch on the stove.
  • Add sugar, pepper powder, cumin powder and salt.
  • Stir occasionally and continue cooking for about 10 minutes or until whole mixture turns little thicker (consistency of tomato sauce).
  • Switch off the stove before it thickens like jam as on cooling it turns to be thicker.
  • Beautiful colored jam or jelly is ready to be served.
  • On cooling transfer to a glass jar and store in refrigerator for long shelf life.
  • It goes great with bread, chapathi, dosa…


  • Spice powders are optional here. You can add cardamom powder instead cumin powder too.
  • It is easy to clean the vessel/ pan used to make the jam by applying little oil as the latex sticks to it on cooking.

Wednesday, 22 July 2020

Unripe jackfruit pakoda/ Halasinakai bajji/ unripe jackfruit fritters

Pakora or bajjis or podi (coastal Karnataka) are perfect evening snacks for monsoon season. It is heavenly feeling, when hot pakoda is served with a hot cup of coffee or tea while it is raining outside. This delicious deep fried snack can be made with number of vegetables.
Here I am sharing with our humble vegetable unripe jackfruit or halasina kai, which I tried recently! Check here for recipes of tender jackfruit bajji/ Plantain stem fritter.

Halasinakai bajji

Preparation time: 15 minutes (except cleaning of jackfruit)
Cooking time:  20 minutes
Serves: 3-4
Unripe but mature jackfruit bulbs/ Halasina kai sole – 12-14
Gram flour/ Kadle hittu – ½ cup
Rice flour – 2 tbsp
Red Chilli powder – 1 teaspoon (adjust according to taste)
Salt – 1 spoon (to taste)
Ajwain/ Om kalu/ Carom seeds – ¼ teaspoon
Asafoetida – ¼ tsp
Garlic – 2 cloves crushed (optional)
Oil – for deep frying, I use coconut oil

Clean jackfruit bulbs, remove seed & outer fibrous parts. Cut into 2 halves lengthwise.
Prepare a batter for bajji or fritter.
Take a wide vessel with 1 cup of water. Add hing/ asafoetida, crushed garlic, salt, ajwain and chilli powder. Give a stir.
Add gram flour & rice flour, mix well to form a smooth batter adding enough water. This batter should not be too runny. Consistency should be such a way that, it should properly cover the jackfruit.
Now, heat oil in a frying pan.
When oil is ready, dip the cut jackfruit bulb one by one in the prepared flour batter to cover completely and drop carefully into hot oil. You can fry more number of bajjis in one batch depending on the oil in the pan.
Fry until done or golden brown flipping of the pakora in oil frequently. The hissing noise will be stopped when it is done.
Now take the pakoda out of hot oil, draining oil completely and transfer to a plate with the tissue paper spread on it.
Finish off all the jackfruit bulbs in above mentioned way.
Serve hot pakoda/ bajji with tomato sauce and a cup of tea/ coffee!

unripe jackfruit fritters

With the same method you can make other bajjis like breadfruit or potato pakora.
If you are making capsicum/ ridge gourd/ brinjal then don’t add garlic which is optional even here.

Unripe jackfruit pakoda

Thursday, 16 July 2020

Restaurant style dal kichdi/ Spicy Rice dal kichdi with vegetables

Taste of this kichdi varies from that of bisibele bhath and this is flavourful meal option with garam masala. This wholesome, delicious spicy rice dish is rich in protein and other nutrients with all the goodness of rice, dal, vegetables and common spices.
My 5 years old daughter being a kichdi lover, we tend to order varieties of kichdi/ pongal in restaurants whenever we were travelling. It used to be a solution to feed her. I happened to taste it first time in Madikeri, Coorg and tried at home with combinations of spices. It tasted really good. I normally cook food which is mildly spiced as kids don’t like too spicy food. You can adjust the spices as desired with adding more or less than mentioned below. You can also play around with other spices with which you can make kichdi of different taste every time. Here is my recipe, which may look lengthy. If you happen to try once and used to the process, then it won’t be very difficult!

Restaurant style dal kichdi

Preparation time: 4 hours (including soaking of peas), otherwise 20 minutes
Cooking time: 20 minutes
Serves: 3-4
White Rice – 1 cup
Tur dal – 1 cup (or you can use 0.5 + 0.5 cup of tur dal & moong dal)
Choice of vegetables (Carrots, beans, potato)– about 1 cup (diced)
Green peas – ¼ cup (fresh or soaked in water)
Onions (medium) – 1 , finely chopped
Tomatoes – 1-2, chopped
Tej patta/ bay leaf - 1
Garlic – 4-5 cloves
Ginger – ¼ inch
Garam masala powder – ½ tsp, adjust as required
Sambhar powder – ¾ - 1 tsp, or you can replace it with cumin powder (¼tsp), coriander powder (¼tsp) and chilli powder (½ tsp)
Turmeric powder – ¼ tsp
Salt – to taste
Tamarind extract - 1 tsp (optional), I add tamarind
Jaggery – 1 piece of gooseberry sized (optional)
Cumin seeds – ½ tsp
Mustard seeds – 1 tsp
Asafoetida – 1 big pinch
Cooking oil – 2 tsp
Ghee – 2 tsp
Curry leaves – 1 spring
Coriander leaves – chopped for garnishing

  • Wash and soak green peas in water for 4 hours if you are using dry peas. Wash it once again and drain water.
  • Wash rice and dal with clean running water until water flows clear. Set aside.
  • Wash all the vegetables and cut into desired size.
  • Peel off onions, wash and chop finely.
  • Wash tomatoes and chop them finely too. Keep separate.
  • Peel garlic and crush with cleaned ginger coarsely.
  • Now, heat a pressure cooker with ghee. Add bay leaf. Sauté for a while until you get an aroma.
  • Add crushed ginger & garlic. Fry until raw smell goes off.
  • Add chopped onions and fry until translucent.
  • Add Sambhar powder or (cumin, coriander & chilli powder). Add turmeric powder  too. Stir well.
  • Add tomatoes, peas and other vegetables.
  • Add garam masala to it. Combine everything well.
  • Now add washed rice & dal. Add about 6 cups of water or little more. Add salt and close the lid and weight of pressure cooker.
  • It will be done in 3 whistles. Switch off the stove, allow cooling.
  • When pressure releases completely, open the lid.
  • Add tamarind extract, jaggery if using. Add water to adjust the consistency. It will require little more water like bisibele bhath as it thickens on cooling.
  • Mix very well, boil the kichdi. Taste and add more garam masala or salt if you feel it is needed.
  • Now prepare a seasoning of mustard, cumin seeds, and asafoetida in oil. On spluttering add curry leaves and add it to the kichdi. Switch off the stove.
  • Garnish with chopped fresh coriander leaves and serve hot kichdi with choice of raita.
Dal kichdi

  • Adjust the flavors/ masala as required.
  • You can make this kichdi with rice and only tur dal or combination of dals like tur dal, moong dal channa dal.
  • You can make fresh garam masala by powdering fried spices like cinnamon, cloves, cardamom, bay leaf, star anise, pepper & fennel seed.
  • Similarly for sambhar powder, fry red chillis, coriander, cumin, 5-6 fenugreek seeds and powder them.
  • I mentioned tamarind & jaggery as optional as few people don't like it in kichdi which I received as feedback as well.. I love adding them in kichdi.
Rice dal kichdi with vegetables

Saturday, 4 July 2020

Stir-fried ripe jackfruit/ Halasina hannu palya / halasina hannina oggarane

Have tried this unique dish anytime? Or heard at least? I am sure, those who know about unripe jackfruit/ halasina kai palya may not know this! This is a Coastal Karnataka specialty especially during rainy season. It benefits in different ways. Generally, it is believed that eating ripe jackfruit during monsoon after rainfall may cause cold and cough. No worry of cold/ cough if you eat cooked jackfruit during monsoon! Also the shelf life of jackfruit can be increased on cooking. Also it enhances the taste with the hint of oil & spices. The natural sugar caramelizes on cooking which subsequently enriches the taste.
I am sharing here my grandmother’s recipe which makes a perfect evening snack during the season for those who love jackfruit!

Btw, today July 4th is National Jackfruit Day!

Stir-fried ripe jackfruit

Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 2-3
Cleaned jackfruit bulbs – 20
Coconut oil – 2 tsp
Mustard seeds – ½ tsp
Dry red chilli – 1 - 2, cut into pieces
Salt – a pinch

Cut jackfruit bulbs into halves and clean by removing seed &other fibrous parts.
In a thick pan, heat oil. Add mustard & cut red chillis. On spluttering, Add cleaned fruit. Sprinkle salt
Cook this covered for few minutes or until soft. Stir occasionally so that it won’t stick to the bottom of pan and result in burning.
If you feel, need some moisture to cook them sprinkle little water.
Serve this hot with evening tea.

Halasina hannu palya

Natural sugar of jackfruit caramelizes resulting in sweet & tasty snack.
If you like more sweet, you can sprinkle little sugar or jaggery as required.

halasina hannina oggarane