Tuesday, 25 May 2021

Jackfruit seed curry/ Halasina beejada korma

Jackfruit is a super food in many ways. It is big, rich in nutrients, many parts can be used in cooking and it can be consumed in different phases of maturity starting from tender jackfruit till ripe & unripe mature jackfruit in sweet and savory dishes. It is best fruit that can help a country like India achieve food security dreams. When I write about jackfruit, its seed includes too. Jackfruit seed is one of best protein rich food articles which is underrated. This can be used in varieties of delicious dishes wither sweet or savory again.


Check the recipe of jackfruit seed milkshake, jackfruitseed kheer, jackfruit seed kulfi, jackfruit seed halwa/ burfi

As it is jackfruit season I am sharing another recipe of jackfruit seed gravy or curry which goes well with Indian breads like chapathi, parata or even with poori.

Preparation time: 20 minutes

Cooking time: 30 minutes

Serves: 4

Ingredients:

Jackfruit seeds – 1 cup

Tomato – 1

Onions – 1 (small)

Garlic – 6 cloves

Coriander leaves – few sprigs (to garnish)

Salt – to tatse

Jaggery – 1 tsp

Dry red chillis (byadagi) – 2, adjust to taste

Coriander seeds – 1 tsp

Oil – 2 tsp

Mustard – 1 tsp

Grated coconut – 4 tbsp


Method:

  • Peel the outer plastic like skin of jackfruit seeds completely and discard that skin. The brown cover can be retained.
  • Wash them with running water when seeds are clean without any skin left.
  • Cut the seeds into half or little smaller pieces.
  • Cook washed and cut jackfruit seeds in a pressure cooker with sufficient water (about 3 cups) 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 curry leaves. 
  • Add ground paste and fry until raw smell goes off.
  • Add cooked jackfruit seeds. Add jaggery, turmeric powder.
  • Mix and boil the curry well.
  • Transfer to the serving bowl garnish with chopped fresh coriander.
  • Serve with chapathi/ pooris.

Wednesday, 19 May 2021

Elephant foot flower chutney/ Yam flower gojju

Hello dear reader!

I guess you are reading the post title for the second time if you are familiar with the plant of elephant foot/ yam or suvarna gadde (kannada). Definitely you will do so if you have come across its stinky flower. Yes, to confirm it is chutney with yam flower, not tuber.  

Elephant foot flower chutney


It was about 3 years back, when I just started my blogging journey. My relative Sahana who shared interesting traditional dishes and few interesting ingredients like this to me already, her interests matches that of me. It helped me in my research on food articles. Thank you very much Sahanakka for sharing your knowledge with me. When I met her one day, she mentioned about this flower of Amorphophallus paeoniifolius/ elephant foot. I was surprised to know that this flower is edible as we only knew so far about the worst scent it releases when it blooms. When I double checked, she also stressed about its harvest before it blooms into stinky flower. So it must be used when in the form of bud. These flowers are found just before monsoon sets in if you have planted yam.

It remained in my mind after I heard it for the first time and I could not get hold of at least one flower till this year. Meanwhile, there was a discussion going on in a whats app vegetable group in which I am a participant.  Last week (mid May), I spotted one flower bud sprouted above the ground in my garden from the recently planted yam seed. 

I could not wait more to try my hand in cooking of this flower, immediately shared my thought of using it in my kitchen to hubby. He was skeptical about 2 points one is smell & another is the itchiness. Yes, as the yam tuber, there is a possibility of any part of this plant such as stem and flower may itch on eating. This reaction is due to its high content of calcium oxalate. I searched a bit in google about it and understood that this exotic flower is very famous in Goan cuisines.  Sunnachi as it is called in Goa and they make delicious curry out of it. So I had no second thought  to pluck the yam bud thinking it may bloom anytime and made this chutney. It is too tasty with the smell resembling that of mushroom (especially shiitake) while cooking. I used little more tamarind in-order to avoid any itchiness. This chutney goes great with rice and ghee/ or with curd rice too.

To explain about edible parts of this flower,

There are 3 layers visible in this flower - top purplish bulb like structure, below that a structure looks like mini corn cob and another layer covered with tiny flowers. All these are covered by an external leafy part. All these parts are edible and can be used in the dish.

 


Let’s check the recipe now!

Preparation time: 15 minutes

Cooking time: 15 minutes

Serves: 3-4

Ingredients:

Yam flower bud/ Suvarna gadde hoovina moggu – 1

Freshly grated coconut – ¼ cup

Tamarind – 1 tsp

Salt - 1-1.5 tsp, adjust to taste

Onions – 1 (small)

Garlic cloves – 3-4

Red chillis – 2

Turmeric powder – ¼ tsp

Sambhar powder/ gojju powder – ½ tsp, you can add your choice of masala

Coconut oil – 3 tsp

Mustard seeds – 1 tsp

Curry leaves – 1 sprig

 

Method:

  • Cut yam flower bud found above soil. Chop off the stalk portion. Other than stalk, every part found about soil can be used in cooking.
  • Wash clean holding under running water. Watch carefully as there may be bugs found as this flower attracts many of them, remove if found any.
  • Pat dry with a clean towel. Water content may trigger itchiness in hands while cutting this flower.
  • Carefully chop the flower into small chunks. Keep aside.
  • Peel garlics. Peel and chop onions finely.
  • Now heat a thick bottomed pan/ kadai. Add 2 tsp oil.
  • Add cloves of garlic and chopped onions.
  • Fry until onions turn translucent.
  • Add chopped yam flower, turmeric powder and tamarind.  Add sambhar/ gojju powder or choice of masala. Sauté for a couple of minutes.
  • Add salt, sprinkle little water and cook the flowers covered until they turn soft.
  • Switch off the stove when it is done. Allow cooling.
  • When it is cooled, take it in a mixer jar. Add grated coconut and grind to make smooth chutney.
  • Transfer to the serving bowl.
  • Prepare a seasoning of mustard seeds and curry leaves in coconut oil. On spluttering, add it to the chutney
  • Serve chutney with hot rice and ghee.
Yam flower gojju

Thursday, 13 May 2021

Pepper rasam/ Simple Karimenasu saaru

Pepper is king of spices. Yes, I guess there is nothing wrong in calling so. It has number of benefits if included in regular diet. It is a best recommended spice in treating various respiratory issues. Be it sore throat or runny nose, pepper is the first thing strikes to one’s mind. So there is no harm in adding it in our regular diet moderately at present scenario. While I state this, I suggest using it moderately as it may increase the body heat. According to Ayurveda, pepper is not only beneficial in cold and related issues. It is believed to be useful in weight reduction, intestinal health, relieving stress…

This wonderful spice is grown well in coastal Karnataka, malnadu.. . This spice can be used in varieties of dishes like salads, rice items, curries, pickles and many more. Or one can use it in the form of simple tea/ kashaya to get the most of benefits from it as home remedy. Today, I am sharing a recipe of quickest pepper rasam which can be served as soup or as side dish to the rice. My pick was this over the strong pepper kashaya during my school days when I used to catch cold quickly and more frequently. It is such a soothing drink to the throat and light on tummy. One can make it mild to strong as per liking.

Pepper rasam


Also check similar recipes of immunity boosting drinks such as

Golden milk

Coriander cumin tea/ kashaya

Indian masala tea

Khus/ vetiver water

Blue tea

Gooseberry/ nellikai rasam

Lemon rasam

Now, let us jump to the recipe of pepper rasam or menasu saaru.  This works best for new moms and takes its place in postnatal care.

Preparation time: 5 minutes

Cooking time: 10 minutes

Serves: 4

Ingredients:

Black pepper corns – 10-12

Water – 4 cups

Tamarind – small gooseberry sized/ 1 tsp pulp

Jaggery – lemon sized/ 2 tbsp powder

Salt – 1 tsp

Turmeric powder – ¼ tsp

Cumin powder - 1/2 tsp (optional)

Coconut oil – 1 tsp

Mustard – ½ tsp

Cumin seeds – ½ tsp

Garlic – 5-6 cloves

Dry red chilli - 1

Curry leaves – 1 sprig

 

Method:

  • Crush and powder black pepper corns.
  • Soak tamarind in little water and squeeze to get the pulp.
  • Take 4 cups of water in a vessel and add pepper powder.
  • Add tamarind, jaggery, salt, cumin powder and turmeric powder.
  • Boil everything well for 5-10 minutes.
  • Switch off the heat.
  • Prepare a seasoning of cumin, mustard, cut dry red chilli and peeled and crushed garlic in coconut oil. On spluttering, add curry leaves and switch off the heat.
  • Add the tadka/ seasoning to the rasam.
  • Serve this rasam hot as a drink or with rice.

Notes:

  • One can add few dry kokum rinds to the rasam. Reduce the tamarind a bit.
  • Adjust jaggery and tamarind as per liking.
  • With this number of peppers, rasam will be mildly spiced. You can increase pepper if you wish to.

Simple Karimenasu saaru

Sunday, 2 May 2021

Pumpkin flower tawa fry/ Shallow fried pumpkin flower fritters

If you love nature, it never disappoints you! Hope you all agree with it. Nature gives us so much which we cannot return or repay in anyway. What we all can do is, grow little green around us in-order to save this beautiful earth for tomorrow. We can use natural resources thoughtfully to save them for our own future. Even during this toughest time of pandemic, one thing that supplies positivity is green/ plants. This way we can give back to nature in the form of oxygen that we consume to survive.

pumpkin flower

Why am I writing about nature so much today! Reason behind this is major ingredient of today’s recipe, pumpkin flower. As I said earlier edible flowers are magical in terms of their benefits. They aren’t just fancy to see on your plate but with they have numerous health benefits too.  Pumpkin flowers aren’t any less. Normally if you have couple of pumpkin vine in your garden, you will see only male flowers which don’t result in fruit for initial month. Then it is ideal use them in your cooking. They are rich source of Vitamins A, B9, C and minerals like iron, phosphorous. They are good for eye health, and they help in improving immunity. So don’t wait any more to use them in cooking if you have access to them. Culinary usage can be in the form of simple delicious chutney or in salads or like the one which I am sharing in today’s post.

Preparation time: 15 minutes

Cooking time: 15 minutes

Serves: 3-4

Ingredients:

Pumpkin flowers (male flowers*) – 8-10 (as available)

Gram flour – ½ cup

Small semolina/ Chiroti rava – 2 tbsp

Rice flour/ corn flour – 2 tbsp (optional)

Salt – ½ tsp

Chilli powder – ½ tsp

Turmeric powder – a pinch

Sambhar powder / garam masala – ¼ tsp (optional, just for flavour)

Oil – 2-3 tbsp (for frying)

 

Method:

  • Collect fresh pumpkin flowers, remove stamen and stalk, discard them. Check for any bugs in the flower and if found remove them. Normally, ants love the flowers.
  • Wash the flowers carefully and pat dry to remove any extra water content.
  • Now take gram flour, semolina, salt, chilli powder, turmeric powder and sambhar powder (if using) in a wide mixing bowl. Add little water at a time to make bajji like batter. It should not be runny, you will require nearly ¼ cup of water.
  • Heat a tawa/ griddle.
  • Sprinkle little oil.
  • Dip one flower at a time in prepared batter so that it is covered well and place on hot tawa. Do the same with rest of the flower and spread on the tawa.  You can make around 5 flowers once depending on the size of the pan.
  • Cook one side for a minute on medium flame. Drizzle little oil on top and flip each flower to cook other side too. Take them out of tawa when both sides turn golden brown, which will be crispy by this time.
  • Finish off all the flowers this way and serve the fries hot with rice as a tasty side dish or as snack with your choice of sauce.

Pumpkin flower tawa fry


Notes:

  • *I mentioned male flowers to be used as they don’t give fruits and hence you can pluck them. Female flowers are also edible but plucking them results in loss of fruits.
  • Serving these fritters hot is important as they taste best and crispy when hot.
  • One can deep fry these too.
  • Many variations possible with this recipe. You can use only gram flour to coat the flowers, you can add your favorite flavors. Also many do it by coating the flowers with dry flour, not adding any water to the batter. I shared here my version of recipe.

Shallow fried pumpkin flower fritters