Southekayi(Yellow Cucumber) Huli Menasina Kodilu(Sambar)

Ingredients:
1 medium sized Ripen Yellow Cucumber
1.5 cups grated Coconut
3 - 4 Red Chillies
1/4 tsp Chilly powder
Grape sized Tamarind
Grape sized Jaggary
1/2 tsp Turmeric powder
1 bunch of Nerugala Soppu(Optional)
Salt to taste
5 - 6 Curry Leaves
1 tsp Mustard seeds
3 - 4 flakes of Garlic
2 tsp Oil

Recipe:

Cut the yellow cucumber, remove the innermost part, seeds. Chop them into large pieces and slit in between as shown in the picture below.

Put chopped cucumber, water, pinch of turmeric powder, chilly powder, jaggary and salt in a vessel and cook them well by covering a lid.

Put grated coconut, tamarind, remaining turmeric powder, red chillies in a mixer and grind it to smooth paste by adding sufficient amount of water. (If it is frozen coconut use hot water while grinding) Transfer this ground masala to a vessel containing cooked cucumber. Add required amount of salt, water, nerugala soppu and bring it to boil. Keep it in low flame for about 5 mins.

Remove the outer cover of garlic flakes, mash and add it to a pan. Add 1-2 tsp oil to this pan and fry them in medium flame for few minutes until they turn golden in color. Add mustard seeds and once they start spluttering, add curry leaves and add the seasoning to Sambar. Mix well before serving. It goes well with Rice/Dosa/Chapathi.

Halasina Hannina(Jackfruit) Idli(Kadubu)

Ingredients:

4 cups Rice Rava (Preferred: Sona Masuri)

8 cups Jackfruit Pulp (Preferred: Tuluva Jackfruit)

1 cup Water

1.5 - 2 cups grated Jaggary
Salt to taste
2 Banana leaves

Recipe:

Wash rice and spread it on a kitchen towel or clean cotton cloth to dry for about 10 hrs.

Once all the water is dried up, grind the rice without adding water. Make sure that you don't grind it to smooth powdery texture. It should be like Idli Rava as shown in the picture below.

Cut the jackfruit and remove the fruits.

Remove the seeds and other unwanted parts as shown in the picture below.

Squeeze the pulp from the jackfruits by rubbing it on a perforated vessel as shown in the picture below or put this in a mixer and grind them for few seconds, squeeze and remove the unwanted particles.

Add around 1 cup of water, grated jaggary and mix well.

Add rice rava, salt and mix well. The consistency of the batter should be like that of thick milkshake.

Place the banana leaves over the flame for few seconds, wipe it using a clean cotton cloth. Place the banana leaves in a cooker container / traditional steamer as shown in the picture below and heat. Once the bottom water gets boiled, pour the prepared Idli batter as shown in the picture below.

Cover the lid and steam cook for about 15-20 mins in high flame and another 40-45 mins in medium flame. (For pressure cooker: Don't put the weight, place one steel glass over the weight stand). Slice and serve them hot along with ghee and any kind of Sambar or Chutney

Punarpuli Saru / Kokum Rasam

Ingredients:
8-10 dried Kokum Skins / Onagisida Punarpuli Sippe
Large Lemon sized Jaggary
1 Green Chilly
Pinch of Turmeric powder
Salt to taste
1 tsp Mustard seeds
1/2 tsp Cumin seeds
Pinch of Asafoetida powder
5 - 6 Curry leaves
1 tsp Oil

Recipe:

Put kokum skins, cut green chilly, salt, jaggary, turmeric powder and around 8-10 cups of water and bring it to boil. Keep the rasam in medium flame for about 3-4 mins. 

Put mustard seeds, cumin seeds, oil in a pan and heat. Once it starts spluttering, add asafoetida powder, curry leaves and keep it for few seconds and then add it to Rasam. Mix well before serving. It goes well with Rice. It can also be served as soup.

Breadfruit(Deegujje / Deevi Halasu) Tava Fry

Ingredients:
1/2 medium sized Breadfruit / Deegujje
1/3 cup Rice flour
1/2 cup Semolina / Bombay Rava (Preferred: Small)
1/4 tsp Turmeric powder
Salt to taste
Big pinch of Asafoetida powder
1 tsp Chilly powder
Oil

Recipe:

Remove the outer skin and innermost part of breadfruit and cut it into medium sized thin pieces as shown in the picture below. Put this in a salt water for about 10-15 mins.

Put rice flour, semolina, turmeric powder, asafoetida powder, chilly powder, salt in a plate and mix well.

Roll the breadfruit pieces over the masala and keep it aside.

Put 2-3 tsp oil in a Tava and spread it over the Tava evenly. Heat the Tava, place the breadfruit pieces and apply little oil over the breadfruit pieces shown in the picture below.

Turn both the sides of breadfruit pieces frequently, apply little oil and cook them for about 8-10 mins in medium/low flame.

Serve hot. It goes well along with rice and any kind of mild Thove/Dal or Rasam.

Deegujje(Deevi Halasu) Sippe/Breadfruit Skin Chutney

Ingredients:
1 - 1.5 cups Bread Fruit Skin / Deegujje(Deevi Halasu) Sippe
2 Green Chillies
Grape sized Tamarind
Grape sized Jaggary (Optional)
3/4 - 1 cup grated Coconut
Salt to taste
1 tsp Mustard seeds
1 - 2 Red Chilly pieces
6 - 8 Curry leaves
1 tsp Oil

Recipe:
Peel the bread fruit skin, wash and cut it into medium sized pieces as shown in the picture. Cut the green chilly into two pieces.

Put bread fruit skin, green chilly, salt, tamarind, jaggary, little amount of water in a pressure cooker container and cook. (1-2 whistles)

Put cooked bread fruit skin and grated coconut in a mixer. Grind them together into smooth paste by adding sufficient amount of water. (If it is frozen coconut add hot water while grinding.) Pour this ground mixture to a vessel, add enough salt and water(If required).
Put oil, mustard seeds, broken red chillies in a pan and heat. Once it starts spluttering, add curry leaves and add it to chutney. Mix well before serving. It goes well with rice and dosas.