Saturday, 30 May 2020

Jackfruit seed & tapioca pearl kheer/ pudding/ Halasina beeja sabakki payasa

A traditional payasa/ kheer from our place/ Coastal Karnataka is Gram dal & tapioca pearls payasa or Kadle bele sabakki payasa. A similar delicious combination can be made by replacing gram dal (channa dal) by jackfruit seed. It makes a perfect replacement. Payasa is not only delicious like traditional one, but nutritionally rich too. Jackfruit seeds are packed with nutrients such as Carbohydrates, protein, fiber, vitamins like thiamine (B1) and riboflavin (B2) and they contain traces of  zinc, iron, potassium, copper, and manganese. These seeds make great food ingredient otherwise it is highly ignored part of this delicious fruit.
Check here for my recipes of jackfruit seedmilkshake, Halasina beejada kulfi, Jackfruit seeds halwa, halasina beejada saaru & Jackseed and green leaves sambhar. Also check the recipe of sabakki payasa. Please find the recipe of this payasa/ kheer as below!.

Halasina beeja sabakki payasa

Preparation time:20 minutes
Cooking time 30 – 45 minutes
Serves  3-4
Jackfruit seed/ halasina beeja (of ripe jackfruit) – 1 cup
Sabudana/ Sabakki / Tapioca Pearls – 1/2 cup
Coconut Milk – 2 Cups (1 cup thick & 1 cup thin coconut milk)
Jaggery – 1Cup (grated), adjust to taste
Cardamom powder – ¼ tsp
Ghee – 2 tsp

  • Crush jack seeds a bit by using mortar & pestle. Remove outermost plastic like skin.
  • If jackfruit seeds are dry, then wash them with clean water and soak in water for few minutes.
  • Cook them in a pressure cooker with about 2 cups of water for 4-5 whistles. Set aside until pressure settles down. When it cools donw, transfer it to a mixer jar and grind coarsely. Do not make fine paste. Having chunks of gram dal/ kadle bele size is important to get that enhanced taste.
  • Transfer to a thick bottomed vessel.
  • Meanwhile fry Sabakki in a thick bottomed pan with 2 spoons of ghee. This will take 5-8 minutes in low flame. 
  • In the cooker used to cook jackseed, take 3 cups of water (2 cups of water + 1 cup of thin coconut milk) and bring to boil. When it starts boiling, add sabakki and close the lid. Cook till 4-5 whistle. When pressure releases, add it to the cooked & ground jackfruit seed.
  • Add jaggery , boil well.
  • When everything is combines well, add thick coconut milk. Add cardamom powder. Switch off the heat when it just starts boiling.
  • Serve this delicious rich payasa.
  • It tastes great even if chilled.
  • To remove, impurities from jaggery, boil it with little water till it dissolves completely. Strain / filter using a strainer. Then add to the kheer.
  • Care to be taken while cooking tapioca pearls as to maintain the proper texture. Some sabakki cooks fast, some takes time. You can use your way of cooking it, either by soaking water as well.
  • Milk can be used instead coconut milk. But I love coconut milk in kheer.
  • Gram dal can be used instead jackfruit seed to make kadle sabakki payasa.
Jackfruit seed & tapioca pearl kheer

Tuesday, 26 May 2020

Tamarind Juice/ Hunase hannu Sharbat/ Tamarind Mojito

Tamarind/ Imli (Hindi)/ Hunase hannu (kannada)/ Huli (commonly referred so in Coastal Karnataka) is an essential ingredient in any Indian kitchen. Cleaned & preserved tamarind with hint of salt is available throughout the year. Soutn indian sambhar cannot be prepared without this fruit. It has number of health benefits too. The antioxidants & antibacterial properties of this can be used in treating many ailments. It is believed to be good for digestive system health, problem of dry eyes, treatment of constipation and many more. It is useful in pregnancy sickness too. Recently I came to know from my sister in law that, eating a piece of tamarind helps as instant remedy for migraine/ headache.

It was when there was no refrigerator in every house; people could not store lemons for long time. It was not easy to make juice instantly like today when there was a sudden need or guests during that time. Shops were never used to be nearby home so that someone can get something. Then tamarind juice was a quick fix. It is quick, tasty & made with the ingredients available all the time. So if you have not tried it so far, try now, don’t wait more.

Tamarind Juice

Preparation time: 10 minutes
Serves: 2
Tamarind – small lemon sized/ 1-2 tsp extract
Sugar/ Jaggery – 4 tsp, adjust as required
Cardamom – 1
Water – 2 glasses
Ice cubes – few (optional)
Soak tamarind in ¼ glass of water for few minutes. You can use hot water, it will speed up the process.
Extract the juice completely, discard the residue. If you feel it still has tamarind, you can use in cooking.
Dilute with remaining water.
Add sweetener of choice, dissolve.
Add crushed/ powdered cardamom.
Serve this juice chilled with added ice cubes optionally.

Hunase hannu Sharbat

You can use your choice of sweetener like sugar/ jaggery/ honey
Crushed mint leaves can be added instead of cardamom or you can make plain juice with just tamarind.
You can add soda/ carbonated water to this juice. In this case make it concentrated.

Tamarind Mojito

Sunday, 24 May 2020

Glazed carrots

I got this idea of glazed carrots in one of food groups in facebook. It was when I placed a question about carrot recipes during initial days of lock down as I received lot of carrots from nearby farm. It is so easy to make, yet unique & tasty. It is absolutely a guilt free treat and it is our new favorite (except my son!) on the go snacking option this lock down time.

Generally people make honey glazed carrots, whereas I chose jaggery as I avoid heating up honey. According to Ayurveda, honey should not be used on anything which is warmer than room temperature.

Glazed carrots

Preparation time: 15 minutes
Cooking time: 20 minutes
Serves: 3-4
Baby carrots (preferred) – 20, you can use about 6-8 large ones instead
Oil/ butter/ ghee – 2 tsp, I prefer butter or ghee
Salt – to taste
Jaggery powder – 2 tsp
Lemon juice – 1-2 tsp
Pepper powder – 1 generous pinch, to taste
Fresh coriander leaves – for garnishing

  • Wash carrots well, peel if you wish to. Cut and remove two ends. You need not cut the carrots if you use baby carrots. Otherwise cut them into large pieces as you like; that is 1-2 inch long sticks or circles.
  • Now add little water and cook using a pressure cooker (1 whistle) or you can boil. Care to be taken not to overcook the carrots, they should be slightly tender yet remain firm.
  • Once pressure releases, take cooked carrots in a wok/ pan with butter/ ghee or oil. Add lemon juice, jaggery, pepper powder. Heat them all together. Saute them carefully so that everything combines well. It will take 3- 4 minutes to form that glaze (shiny skin) on top of carrots. Be careful, not to burn it. Switch off the stove.
  • Garnish with finely chopped coriander leaves and serve hot. It makes a perfect evening snack for kids or you can add it to any party menu as appetizer.
Glazed carrots

Thursday, 21 May 2020

Vitamin leaves tambuli/ Chakramuni soppu tambli

Vitamin leaves/ multivitamin plant is what they commonly referred as. Scientific name of this evergreen woody shrub is Sauropus androgynous. Having a plant of it in our kitchen garden is so handy, a handful of tender leaves can be added in chutney, sambhar, palya & many more. I have also tried pathrode with multiple local greens one of which is this plant which is named as chakramuni soppu in kannada. This green tambuli is not only tasty, but also so comforting on stomach during hot summer days. 
Our parents have practiced #eatlocal concept so well. Growing this plant is very easy as they are easily propagated by stem cutting, root or even seed. It can be developed in pot/ grow bag or directly in soil. It comes very well in tropical climate; never matters dry or humid weather!
Recipe of tambuli is very simple, you can make it with fewer easily available ingredients.

Vitamin leaves tambuli

Preparation time: 10 minutes
Serves: 2-3
Vitamin soppu/ chakramuni soppu – fistful, tender leaves are preferred
Freshly grated coconut - ¼ cup
Cumin seeds – ½ tsp
Pepper corns – 6-8, you can use green chilli
Salt – to taste
Fresh buttermilk/ curds – 1 cup
Coconut oil/ ghee – 2 tsp
Mustard – ½ tsp
Dry red chilli -1
Curry leaves – 1 sprig

  • Wash & clean freshly picked leaves. Fry with a tsp of ghee/ oil until they are wilted properly.
  • Take grated coconut, fried and cooled leaves, salt, pepper, cumin in a mixer jar. Blend it to fine paste.
  • Transfer to the serving bowl, add buttermilk or curds, adjust the consistency as required with added water if required.
  • Prepare a seasoning of mustard, dry red chilli and curry leaves in oil or ghee. Add it to the tambuli.
  • Serve with rice & veg stir-fry or drink as it is.

  • I recommend consume tambulis fresh as they are uncooked and can spoil soon.
  • Refrigerate it if there is left over.
  • You can make other green tambulis (like elevarige soppu /cassia occidentalis, ganike/ garden night shade, bilwapatre, pomegranate tender leaves…) by replacing vitamin soppu by various greens.
Chakramuni soppu tambuli

Wednesday, 20 May 2020

Instant cooked mango pickles/ Beyisida Mavina kai kette uppinakai

This is the season of mango & Jackfruit. Summer is not complete without mango dishes! Pickles take the top position in the list. It is the time where mangoes are pickled in various ways to use throughout the year until next season arrives. Every family has its own recipe or procedure of making pickles.

Instant cooked mango pickles

Numbers of delicious pickles varieties are originated in South Canara or Coastal Karnataka, Malnad & Kasaragod region. Midi uppinakai or brined tender wild mangoes in spicy pickles mix is one such evergreen dish which can be stired upto 2 years without refrigerator. Similarly idi kai (whole matured but unripe wild mango pickle), kette/ cut mango pickles cooked or raw are other varieties! I have never tried my hands in traditional pickles making except basic brined lemon pickles & my recent nellikai/ gooseberry pickles & instant mixed vegetables pickles. Reasons being, I generally get enough pickles from my mother in law & mother and another reason is that it is not ‘my area’ kind of attitude. One more main reason is the fear in making pickles. What if it goes wrong or what if it does not meet the standard of mom or MIL! This time after tasting the pickles made by my Co sister, I wanted to give it a try. As we could not travel to native places due to the lock down situation, Tried this tasty instant mango pickles in which mango is cooked & spices are roasted/ fried.
I followed my mother in law’s recipe which tastes best! These pickles cannot be stored for long time. It can be used for a month or little more if refrigerated.

Beyisida Mavina kai kette uppinakai

Preparation time: 30- 40 minutes
Cooking time: 30 minutes
Serves: 250 grams
Totapuri mango – 2 nos
Byadagi chillis/ dry red chilli – 30- 35 nos
Mustard seeds - 1/2 cup
Fenugreek seeds - 2 tsp
Turmeric powder - 2 tsp
Asafoetida - 1/2 tsp
Oil - 2 tsp
Rock Salt - 2.25 cups
Water - 6 cups

Any pickling process has 2 major steps: first step, preparing the mango either by cooking or brining. Second one is preparing the spice mix.
  • Wash mangoes clean; pat dry with a clean dry towel. 
  • Cut into desired size & shape removing the seed.  Keep aside. 
  • Meanwhile, take 2 cups of salt & 4 cups of water in a vessel. Keep ¼ cup of salt (about a fistful) to cook mangoes later. Boil until it reduces to 2-2.5 cups. 
  • Switch off, allow cooling. 
  • Take a pan, dry roast fenugreek seeds until dark brown and you get nice roasted aroma. Transfer it to a plate. 
  • Take mustard in the same pan, fry until all of them splutter, and transfer to the plate having fenugreek. 
  • Now take cleaned dry chillis in the same pan, add 2 tsp oil & fry carefully until they turn to dark red color & fried well. 
  • While frying each ingredient, care must be taken in order to avoid burning/ blackening of them. 
  • When chilli is done, switch off the stove, add turmeric powder & asafoetida. Sautee once so that that will also roasted in the hotness of the chilli. 
  • Allow all the fried ingredients come to room temperature. 
  • By now, salt water should be bit cool, filter it to remove impurities. Let it come to room temperature completely. 
  • Now, take the vessel used to make salt water, add 2 glasses of water & 1/4 cup of salt. Bring to boil. Add cut mango pieces, boil until they are cooked & color changes from fresh green to yellowish green. The pieces should be cooked a bit, but should remain firm. 
  • Remove from the salt water draining it completely and spread on a plate, allow cooling. Discard this salt water, do not use it in pickles. 
  • Now take a dry mixie jar, take all the roasted & fried spices, and powder them. 
  • Adding, little salt water (made initially & cooled) at a time, grind the powdered spices to make smooth paste of medium consistency. You may not need all the prepared salt water. 
  • Mix it to the cooked & cooled mangoes. If it looks dry add, little more salt water & mix. 
  • Store in the refrigerator. Enjoy this tasty & spicy pickles with rice/ curd rice.
Instant mango pickles

  • You can use any variety of mango, I used totapuri here. Suggested to use pulpy mango which is matured.
  • Use all the vessels & ingredients which are cleaned well before and dried properly.
  • Keep the place and your hands dry too… Any traces of water may spoil the pickles.
  • If you make large batch of pickles, transfer small amount of it to a small serving bowl to serve. Don’t open & keep the large jar always. It increases the shelf life of pickles.
  • If pickles start frothing on top, it is the indication of spoiling.
  • Always use glass or ceramic jars to store pickles which are also airtight.
  • Olden days, the mouth of the jar used to be tightly covered with clean cotton cloth from ouside the lid in-order to avoid exposure to external factors which may spoil pickles such as fruit fly or humid air.
totapuri uppinakai

Saturday, 16 May 2020

Tomato gojju/ Easy to make sweet & tangy tomato gojju recipe

It was about 8 years back, while I was working as a Software engineer I used to leave my 2 year old son in day care. There was a requirement of multiple boxes with varieties of food for whole day for which I should have planned a lot. Being a very picky eater, he used to like only few items and one among them was this gojju for rice. His aunty used to tell me to make this often and she also shared me her recipe as well. This gojju is super easy to make & it was a life saver for me many times then. It goes well with rice, chapathi / roti. One can make tomato rice by just mixing it with cooked rice too. It can be stored in refrigerator up to a week too.

Tomato gojju

Recently, during lock down I received lot of tomatoes from farmer friends which I finished this way by making gojju.
Generally chopped onions are used in this gojju whereas my son doesn’t like it much. So I make it without onions or garlics & sharing that ‘no onion - no garlic’ recipe here! It has no coconut as well.

Check here for the recipe of Tomato chutney (with coconut), Tomato dal rasam, Jeera pepper rasam, Tomato rice...

Preparation time: 15 minutes
Cooking time: 20 minutes
Serves: 200 grams
Ripe tomatoes – 10 nos
Salt - 1 tsp, adjust to taste
Jaggery (grated) – 2 tbsp
Red chilli powder – 1 tsp, adjust as required
Cumin powder – ½ tsp, you can use rasam powder instead this too
Asafoetida/ hing – ¼ tsp
Turmeric powder – 1 pinch
Oil – 3 tsp
Mustard – 1 tsp
Curry leaves – 1 sprig

  • Wash tomatoes; chop finely with a sharp knife or with a vegetable chopper.
  • Heat a thick bottomed wok; add oil, mustard seeds & asafoetida.
  • On spluttering, add cleaned curry leaves.
  • Add chopped tomatoes and turmeric powder. Cover with a lid and allow boiling. Please don’t add any water.
  • When it boils, add salt, jaggery, red chilli powder and jeera/ cumin powder (or rasam powder if using it).
  • Mix well and cook until tomatoes are done and extra water content is evaporated & it comes to gojju (thick gravy) consistency.
No onion quick Tomato gojju

  • You can add chopped onions and fry a bit before adding tomatoes for enhanced flavour.
  • Instead of cumin powder, rasam powder or gojju powder can be added.
  • You can make it dry or of liquid consistency according to your needs.
Easy to make sweet & tangy tomato gojju recipe

Monday, 11 May 2020

Green gram curry/ whole mung or lentils gravy / Kaalu Kurma

This side dish is a great combination to poori & chapathi and nutritionally very rich too. Though I mentioned as green gram, you need not stick to this lentil. Instead you can make it with any other lentil like chickpeas, whole pigeon peas, black eyed peas/ lobia or combination of 2 or more. You can also add choice of vegetables in it to add the goodness of vegetables too.
Basically I learnt it from my sister who often makes it.

lentils gravy
Check here for the recipe of Kaalu/ pulses sambhar for rice.

Preparation time: 6 hours
Cooking time: 20 minutes
Serves: 4
Pulses of choice (green gram/ lobia/ chickpeas..) – 1 cup
Diced vegetables of choice (potatoes/ carrots/ beans) – ½ cup (optional)
Tomato – 1
Onions – 1 (small)
Garlic – 6 cloves
Coriander leaves – few sprigs (to garnish)
Salt – to tatse
Jaggery – 1 tsp
Turmeric powder - a pinch
Dry red chillis (byadagi) – 2, adjust to taste
Coriander seeds – 1 tsp
Oil – 2 tsp
Mustard – 1 tsp
Grated coconut – 4 tbsp

  • Wash & soak green gram or the lentils you are using for 6 hours or overnight.
  • When it is done, wash again & drain water.
  • Wash & cut vegetables, keep them ready.
  • Cook lentils/ kaalu, vegetables in a pressure cooker with sufficient water and salt.
  • Chop tomatoes roughly, peel and chop onions too.
  • Take a frying/ tadka pan, roast coriander seeds & red chillis for a while.
  • Take spices, tomatoes, onions, garlics & grated coconut in a mixer jar and grind to smooth paste.
  • Now heat a wok/ kadai. Add oil & mustard.
  • On spluttering, add ground paste and fry until raw smell goes off.
  • Add cooked lentils & vegetables. Add jaggery, turmeric powder.
  • Combine, boil well.
  • Transfer to the serving bowl garnish with chopped fresh coriander.
  • Serve with chapathi/ pooris

Green gram curry

  • Variations can be possible by replacing coriander by urad dal in the masala.
  • It can be prepared with or without vegetables.

Kaalu Kurma

Thursday, 7 May 2020

Jackfruit seed kulfi/ Halasina beejada kulfi

Jackfruit seed is my new obsession which was always a favourite to me. When I saw a post of jack seed milkshake, I was super excited to try & it was so tasty. I posted the recipe in this blog too! Then this idea of kulfi came from my better half. That unique creamy texturte & thickening property of these seeds work really great in kulfi. This recipe is very special to me as this is a winning recipe for me (2nd winner) in a Instagram contest  #Starchefchallenge2020. Follow me @nishamithoor in Instagram for the updates!
Check here for the recipe of Jackfruit seed milkshake, Jackfruit seed halwa.

Jackfruit seed kulfi

Preparation time: 20 minutes
Cooking time: 20 minutes
Freezing: 6-8 hours
Serves: 6-8 kulfi
Jackfruit seeds (of ripe fruit) - 10
Milk - 2 cups
Jaggery powder - 1/4 cup
Cardamom powder -1 pinch (optional)

  • Peel outermost cover of jackfruit seeds, wash them clean. 
  • Add about 1 cup of water & cook in a pressure cooker for 5-6 whistles. 
  • When pressure is released completely & it's cooled down a bit, take cooked seeds in a mixer jar/ blender, add 1 cup milk, cardamom powder, jaggery and blend to smooth paste. 
  • Add remaining milk, mix and boil once well. 
  • Allow cooling. 
  • Pour this mix to kulfi moulds, close the lid with stick and freeze for about 8 hours. 
  • Enjoy delicious, satisfying kulfi this summer! 

Jackseed kulfi

  • Boiling milk until it is bit thick (condensed milk) would enhance the kulfi taste.
  • Sugar can be added instead jaggery for more of jackseed flavour instead jaggery flavour in kulfi.

Halasina beejada kulfi

Monday, 4 May 2020

Fresh figs halwa/ Anjeer/ Anjoora halwa

Fresh figs are greatest source of many nutrients such as Vitamins (A, B, C, K), minerals (Potassium, magnesium, copper, iron, zinc) and also good amount of dietary fibre along with carbohydrates & protein. Fig tree is also good in developing green space with fastest growing property in tropical climate. One can harvest enough fresh, healthy & juicy fruits from a single tree during spring season. We are having good harvest since last year. I tried fresh figs milkshake, fig & banana smoothie and figs & banana buns last season. I observed that it has very good jellying property while making milkshake last year. I wanted to make halwa, which did not happen until this season. Now, I initially planned to make jam, whereas while cooking them they smelled & color looked very similar that of banana halwa and ended up in this delicious halwa with that mildly crunch texture giving it special taste.
Now, I am sharing the recipe of fresh figs halwa here. I haven’t tried making this sweet with dry figs, but I feel it can also be possible by soaking them for some times. In that case sugar measure may have to be reduced a bit as ‘store bought’ dry figs are sweeter than fresh ones.

Fresh figs halwa

Preparation time: 15 minutes
Cooking time: 45 minutes – 1 hour
Serves: about 20- 25 pieces
Figs - 2 cups
Sugar - nearly 1.5 cups , adjust according to the sweetness of the fruit
Ghee- 3-4 tbsp
Corn flour - 1/4 cup dissolved in little water (optional), I used
Chopped nuts(cashews, almonds) – 2 tbsp

  • Collect fresh, juicy figs. Rinse well. Peel & discard outer skin.
  • Chop them roughly. Take them in a mixer jar, blend to get puree of figs.
  • Take a heavy wok/ pan.
  • Heat a tbsp. of ghee, add pureed figs & start cooking.
  • When it boils add corn flour mix, sugar.
  • Stir continuously by adding little ghee at a time.
  • When it forms a single mass leaving sides of the wok, it's done.
  • Add chopped nuts, mix well.
  • Spread on a greased plate, cut into desired shape after cooling.
Anjeer halwa

  • Halwa making time will vary depending on the heat, cooking vessel.
  • More time will be taken to get firm pieces if sugar measure is reduced.
  • Same way, dates/ banana halwa can also be made.
Anjoora halwa