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