KaLale(KaNile) Palya / Bamboo Shoot Subji

Ingredients:
7 - 8 cups of finely chopped KaLale/ KaNile/ Tender Bamboo Shoot
3/4 - 1 tsp Chilly powder
Pinch of Turmeric powder
Medium Lemon sized Jaggary
Salt to taste
4 - 5 tsp grated Coconut
1 tsp Black Gram seeds
1 tsp Mustard seeds
5 - 6 Curry leaves
2 tsp Oil

Recipe:

Remove the outer cover of bamboo shoot and cut the white tender part of the bamboo shoot into small pieces as shown in the picture below.

Put around 6 cups of water in a vessel and bring it to boil. Add the chopped bamboo shoot and bring them to boil and keep this in medium/low flame for about 5 mins. Drain the entire water content. Again add water, mix well and drain. Repeat this step 1-2 times. After this process, squeeze the water content and keep the bamboo shoots aside.

Put black gram seeds, mustard seeds,  oil in a heavy bottomed vessel and heat. Once it starts spluttering, add curry leaves, squeezed bamboo shoots, turmeric powder, jaggary, chilly powder and around 1.5 cups water and cook them well by covering a lid.

Once the water content gets evaporated, add the grated coconut and mix well. Keep the palya in low flame for about 2-3 mins. It goes well with Rice, Chapathis.

Halasina Hannu Peratiya Payasa

Ingredients:
2 large lemon sized balls of Perati
3 cups fresh/frozen Coconut or 2.5 - 3 cups fresh thick Coconut Milk
2 - 2.5 cups Jaggary
1/2 cup finely grated Coconut
2 - 3 tsp Sesame seeds
3 - 4 Cardamoms / Elakki / Elachi
Pinch of Salt (Optional)

Recipe:

Put around 8 cups of warm water in a vessel and soak the Perati for about 2-3 hrs.

Put the soaked Perati in a mixer and grind them into medium smooth paste.
Grind fresh/frozen grated coconut into smooth paste by adding little amount of water.(If it is frozen coconut, use warm water while grinding.) Squeeze the ground coconut, by placing it in a clean cotton cloth.

After this process, add 1 cup of water to the squeezed coconut, mix well and squeeze it again. Put this thin coconut milk to the vessel containing ground Perati, add jaggary, pinch of salt and bring it to boil. Keep this in low flame for about 5 mins.

Add the thick coconut milk, stir the Payasa and bring it to boil.

Put sesame seeds in a pan and fry in medium flame. Once it starts spluttering, add 1/2 cup of finely grated coconut and fry them in low flame until they turn light golden in color. 

Add the mashed cardamom seeds, fried sesame seed mixture and mix well.

Serve hot or chilled.

Halasina Hannu Perati

Ingredients:
2 - 3 medium sized Jackfruits
2 - 3 tsp Sugar (Optional)

Recipe:

Apply little oil on your hands and cut the whole jackfruit into two halves. Take each piece and cut it into two halves.Take one half and cut it into medium sized long pieces as shown in the picture below.

Remove the inner part of the jackfruit as shown in the picture below.

Separate the jackfruits as shown in the picture below.

Remove the seeds and other unwanted things from each jackfruit as shown in the picture below.

Add the jackfruits in a heavy bottomed vessel and heat.(If required jackfruits can be crushed in a mixer.) Cook the jackfruits in medium flame until all the water content gets evaporated and solid enough to make balls. Stir the mixture frequently once in 2-3 mins.

Once it is cooled to room temperature, sprinkle the sugar, mix well and make round balls as shown in the picture below. Store them in an airtight container. This can be eaten as it is or can be used to prepare Perati Payasa.

KaLale(KaNile) Uppinakayi / Bamboo Shoot Pickle

Ingredients:
5 cups chopped  KaLale/ KaNile/ Tender Bamboo Shoot
1/4 cup Coarse Salt
11/4 - 1.5 cup Pickle Masala
1/2 tsp Mustard seeds
Big pinch of Asafetida
1 tsp Oil

Recipe:

Remove the outer cover of bamboo shoot and cut the white tender part of the bamboo shoot into medium sized pieces as shown in the picture below.

Put around 5 cups of water in a vessel and bring it to boil. Add the chopped bamboo shoot and bring them to boil and keep this in medium/low flame for about 10-15 mins. Drain the entire water content and keep the bamboo shoots aside.

Put around 1.5 cups water, 1/4 cup coarse salt in a vessel and bring it to boil. Keep it aside until it comes to room temperature. Add the cooked bamboo shoots to salt water and keep it aside for about 1 day.

Prepare the pickle masala as mentioned in Mavina Midi Uppinakayi recipe.

Add the prepared pickle masala to the bamboo shoots(Excess salt water can be removed before adding the pickle masala) and mix them well. Put 1/2 tsp mustard seeds, 1 tsp oil in a pan and heat. Once it starts spluttering, add big pinch of asafetida powder, keep it for few seconds and then add it to pickle. Mix well before serving. It goes well with rice, dosas, etc.

Halasinakayi Bele(Jackfruit Seeds) Payasa

Ingredients:
7 cups of chopped Jackfruit Seeds
3 - 3.5 cups grated Coconut or 3 cups fresh thick Coconut Milk
3.5 cups Jaggary
3 - 4 Cardamoms
Pinch of salt (Optional)

Recipe:

Remove the outer thin cover of jackfruit seeds and put them in hot water for about 5-10 mins.

Remove the thin brown coloured outer cover by rubbing it on a stone as shown in the picture below or using knife.

Chop them into thin round pieces as shown in the picture below.

Put around 9 cups of water in a vessel and bring it to boil. Add chopped jackfruit seeds and cook them well by covering a lid.(This can also be cooked in pressure cooker.)

Grind fresh/frozen grated coconut into smooth paste by adding little amount of water.(If it is frozen coconut, use warm water while grinding.) Squeeze the ground coconut, by placing it in a clean cotton cloth.

After this process, add 1 cup of water to the squeezed coconut, mix well and squeeze it again. Put this thin coconut milk to the vessel containing cooked jackfruit seeds, add jaggary, pinch of salt and bring it to boil. Keep this in low flame for about 5-10 mins. Add thick coconut milk, stir the Payasa and bring it to boil. Add mashed cardamom seeds and mix well.

Serve hot or chilled.