Mango(Mavina Hannina) Jam

Ingredients:
1 large Mango
1 - 1.25 cups Sugar
1 cup Water

Recipe:

Remove the outer skin and seed of the mango and grind it into smooth paste as shown in the picture below.

Put this mango pulp and 1 cup of water in a thick bottomed vessel and cook them by covering a lid.
Once the water content is evaporated, add sugar and mix them well.

Continuously stir this mixture for about 15-20 mins in medium flame until it thickens as shown in the picture below.

Once it comes to room temperature store it in an airtight glass container. Serve along with bread, dosa, chapathi etc.

Jackfruit Seeds (Halasina Beeja | Halasinakayi Bele) Nippattu (Vade) | ಹಲಸಿನಕಾಯಿ ಬೇಳೆ (ಹಲಸಿನ ಬೀಜ) ನಿಪ್ಪಟ್ಟು (ವಡೆ)

Crispy deep fried snack from Jackfruit Seeds, Rice flour & spices

Ingredients  |  ಬೇಕಾಗುವ ಪದಾರ್ಥಗಳು:

30 - 40 Jackfruit seeds  |  ಹಲಸಿನಕಾಯಿ ಬೇಳೆ (ಹಲಸಿನ ಬೀಜ)

1/2 cup Bengal Gram seeds  |  ಕಡ್ಲೆ ಬೇಳೆ

3/4 cup Peanuts  |  ನೆಲಗಡಲೆ (ಶೇಂಗಾ)

5 cups Rice Flour  |  ಅಕ್ಕಿ ಹುಡಿ

1.5 tsp Sesame Seeds  |  ಎಳ್ಳು

1.5 - 2 tsp Red Chilly powder  |  ಮೆಣಸಿನ ಹುಡಿ

4 - 5 Green Chillies  |  ಹಸಿಮೆಣಸು

12 - 15 strands of Curry leaves  |  ಕರಿ ಬೇವಿನ ಸೊಪ್ಪು

1/2 inch sized Ginger  |  ಶುಂಠಿ

1/2 cup Hot Oil   |  ಬಿಸಿ ಎಣ್ಣೆ

Small grape sized Asafoetida  |  ಸಣ್ಣ ದ್ರಾಕ್ಷಿ ಗಾತ್ರದ ಇಂಗು

Salt to taste  |  ರುಚಿಗೆ ತಕ್ಕಷ್ಟು ಉಪ್ಪು

Oil for frying  |  ಕರಿಯಲು ಎಣ್ಣೆ

Recipe  |  ಮಾಡುವ ವಿಧಾನ:

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.

Mash this as shown in the picture below.

Put this in a pressure cooker, add around 2 cups of water and cook them well (5-6 whistles). Drain the cooked water only if it is bitter.

Soak the bengal gram seeds in water for about 2 hrs. Drain the water and keep it aside.

Microwave the peanuts for about 2-3 mins or dry roast them in a pan and keep them aside for about 10 mins. Remove the outer skin and keep them aside.

Put 5 cups Rice flour in a vessel. Crush the peanuts and add it to the same bowl. Put curry leaves, ginger and green chillies in a mixer and crush them as shown in the picture below. Add salt, chilly powder and sesame seeds. 

Keep 1/2 cup oil in a Pan and heat. Once it is hot, add asafoetida, switch off the flame and add the hot oil to this flour mix.

Mix this ingredients very well by rubbing in between the hands.

Put the cooked jackfruit seeds in a mixer, add required amount of water and grind it into smooth paste as shown in the picture below. Add soaked bengal gram seeds and mix them well.

Add enough water, kneed and prepare the stiff dough as shown in the picture below.

Make small lemon sized balls from the mixture. Apply little oil to one big and small plastic sheets, arrange the balls as shown in the picture below. 

Place the small plastic sheet on each ball, pat it using a flat bowl as shown in the picture below.

Keep oil in a thick bottommed vessel and heat. Once the oil is hot, put the patted Nippattus in oil and deep fry until they turn golden in colour.

Once they are cooled to room temperature, store them in an airtight container. Serve along with coffee or tea. The above mentioned ingredients will make around 100 Nippattus.

Tips (ಸಲಹೆ): 

 * Adding hot oil & mixing it properly before adding the Water and ground Jackfruit seeds makes the Nippattus crunchy 

 * Nippattus should be properly immersed in oil & deep fried in medium flame with frequent stirring

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 * ನೀರು ಹಾಗು ರುಬ್ಬಿದ ಬೇಳೆಯನ್ನು ಹಾಕುವ ಮೊದಲು ಹಿಟ್ಟಿಗೆ ಬಿಸಿ ಎಣ್ಣೆ ಹಾಕಿ ಚೆನ್ನಾಗಿ ಕಳಸಿಕೊಳ್ಳುವುದರಿಂದ ನಿಪ್ಪಟ್ಟು ಮೃದುವಾಗುತ್ತದೆ. ಹಿಟ್ಟನ್ನು ಕಲಸಿದ ಕೂಡಲೇ ಮಾಡಿ.

 * ನಿಪ್ಪಟ್ಟನ್ನು ಎಣ್ಣೆಯಲ್ಲಿ ಸಂಪೂರ್ಣವಾಗಿ ಮುಳುಗಿಸಿ ಆಗಾಗ ತಿರುವುತ್ತಾ ಮಧ್ಯಮ ಉರಿಯಲ್ಲಿ ಕರಿಯಿರಿ

Halasinakayi Bele(Jackfruit Seeds) Raitha

Ingredients:
20-25 Jackfruit Seeds / Halasinakayi Bele
1 medium sized Tomato
1 medium sized Onion
1.5 - 2 cups Curds / Yogurt
1 Green Chilly
1/4 cup grated Coconut
4 - 5 stands of Coriander leaves
Small piece of Ginger
1-2 broken Red Chillies
1 tsp Mustard seeds
1/4 tsp Cumin seeds
Pinch of Asafoetida powder
Pinch of Red Chilly powder
4 - 5 Curry leaves
1 tsp Oil

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, put this in a pressure cooker, add little amount of salt, water and cook them well(3-4 whistles).

Once the pressure goes off, drain the excess water, mash them properly as shown in the picture below. Chop the tomato, onion, coriander leaves into small pieces as shown in the picture below. Put grated coconut, little amount of water in a mixer and grind for few seconds as shown in the picture below.

Put the mashed jackfruit seeds, chopped ingredients in a vessel and mix well. Mash the green chilly, add yogurt, salt and mix them well. (If yogurt is sour, add required amount of milk and mix them well.)

Put mustard seeds, cumin seeds, broken red chillies, oil in a pan and heat. Once it starts spluttering, add asafoetida powder, chilly powder and keep it for few seconds. Add curry leaves and then add it to Raitha. Mix well before serving. It goes well with Rice/Pulao/Biriyani.

Halasinakayi Vade / Raw Jackfruit Vada

Ingredients:
2 cups ground Raw Jackfruit
1 cup grated Coconut
4 cups Rice flour
1 Tbs Butter
1 tsp Sesame seeds
1/2 tsp Cumin seeds
Salt to taste
Oil

Recipe:
Cut the raw jackfruit, remove the seeds, unwanted things and grind it into smooth paste by adding little amount of water. Grind coconut into smooth paste by adding sufficient amount of water.

Put ground jackfruit, coconut, rice flour, butter, cumin seeds, sesame seeds, salt in a vessel and mix them well. Add required amount of water and prepare the dough as shown in the picture below.

Sprinkle little amount of oil on a plastic sheet and spread it over the sheet. Make grape sized ball from the prepared dough and place it on the plastic sheet as shown in the picture below.

Pat them on the plastic sheet using another small plastic sheet and bowl as shown in the picture below.

Keep oil in a thick bottomed vessel and heat. Put patted Vadas in oil and deep fry until they turn golden in colour.

Once they are cooled to room temperature, store them in an airtight container. Serve along with coffee or tea.