Potato French Fries

Ingredients:
1 large Potato / Aloo
1/4 tsp Salt
Oil

Recipe:
Peel the potato and cut them into medium thin long pieces as shown in the picture below. Put it in water for about 20 mins. Remove the chopped potato from water and keep it aside.

Put 1/4 tsp salt and 2 - 3 tsp water in a bowl, mix it well and keep it aside.
Keep oil in a thick bottomed vessel and heat. Once the oil is hot, put the potato pieces in hot oil and fry them in medium high flame. Once they are almost fried sprinkle the salt water and fry them in medium flame for about 2-3 mins.

Remove the french fries from oil and place them in a kitchen paper towel to absorb the extra oil content. Serve hot along with tomato ketchup.

Monkey Jack (Unde Huli) Rasam | ಉಂಡೆ (ಕೆತ್ತೆ, ಚೆಂಡು) ಹುಳಿ ಸಾರು (ರಸಂ)

Rasam from Monkey Jack can be served as Soup!

 

Ingredients (ಬೇಕಾಗುವ ಪದಾರ್ಥಗಳು):

1/4 medium sized Monkey Jack (Artocarpus Lacucha, Unde (Kette, Chendu) Huli)  |  ಉಂಡೆ (ಕೆತ್ತೆ, ಚೆಂಡು) ಹುಳಿ 

Lemon sized Jaggery  |  ನಿಂಬೆ ಗಾತ್ರದ ಬೆಲ್ಲ

1 - 2 Green Chillies  |  ಹಸಿಮೆಣಸು

1/3 tsp Turmeric powder  |  ಅರಶಿನ ಹುಡಿ

Salt to taste  |  ರುಚಿಗೆ ತಕ್ಕಷ್ಟು ಉಪ್ಪು 

3/4 tsp Mustard seeds  |  ಸಾಸಿವೆ

1/4 tsp Cumin seeds  |  ಜೀರಿಗೆ

Pinch of Asafoetida  |  ಚಿಟಿಕೆ ಇಂಗು

1 - 2 broken Red Chilly pieces  |  ಕೆಂಪು ಒಣ ಮೆಣಸಿನ ತುಂಡು

1 - 2 strand of Curry leaves  |  ಕರಿ ಬೇವಿನ ಸೊಪ್ಪು 

1 - 2 tsp Oil  |  ಎಣ್ಣೆ

Recipe (ಮಾಡುವ ವಿಧಾನ):
Chop the Monkey Jack into small pieces as shown in the picture below. Cut the green chillies into two halves.

Put chopped Monkey Jack, green chillies, salt, jaggery, turmeric powder and around 1 litre of water and cook this in medium flame for about 8-10 mins.

Put mustard seeds, cumin seeds, broken red chillies, 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.

Monkey Jack Powder (Unde Huli Hudi) | ಉಂಡೆ (ಕೆತ್ತೆ, ಚೆಂಡು) ಹುಳಿ ಹುಡಿ | An alternative for Tamarind

Tangy powder, an alternative to Tamarind

Ingredients (ಬೇಕಾಗುವ ಪದಾರ್ಥಗಳು):

Monkey Jack (Artocarpus Lacucha, Unde (Kette, Chendu) Huli)  |  ಉಂಡೆ (ಕೆತ್ತೆ, ಚೆಂಡು) ಹುಳಿ 

Recipe (ಮಾಡುವ ವಿಧಾನ):

Clean and wipe the Monkey Jack using a clean cotton cloth or wash it in water.

Remove the inner part of Monkey Jack and cut them into medium sized thin pieces as shown in the picture below.

Sun dry the pieces for about 8-10 days. Remove the seeds as shown in the picture below.

Put this in a mixer and grind it to smooth powder as shown in the picture below. Store them in an airtight container. This can be used as a replacement for tamarind while making any curries/chutneys. This powder enhances the taste of some of the curries like Brinjal/Eggplant Playa.

Tips (ಸಲಹೆ): 

 * If you remove the seeds, the powder will have longer shelf life 

 * If you don't remove the innermost part of the Monkey Jack, it will be difficult to make the powder as it becomes very hard after drying

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 * ಉಂಡೆ ಹುಳಿಯ ಬೀಜವನ್ನು ತೆಗೆದು ಹುಡಿ ಮಾಡಿದರೆ, ಹುಡಿಯನ್ನು ಹಾಗೆ ಹೊರಗಡೆ ಇಟ್ಟರೂ ಅಷ್ಟು ಬೇಗನೆ ಹಾಳಾಗುವುದಿಲ್ಲ

 * ಉಂಡೆ ಹುಳಿಯ ನಡುವಿನ ಗೂಂಜಿನ ಭಾಗವನ್ನು ತೆಗೆಯದಿದ್ದರೆ ಹುಡಿ ಮಾಡಲು ಕಷ್ಟವಾಗುತ್ತದೆ

Unde(Chendu) Huli Uppinakayi(Pickle)

Ingredients:
5 medium sized Unde(Chendu) Huli / Kette Huli / Artocarpus Lacucha / Monkey Jack
3/4 cup of coarse Salt

3 cups(around 50) Red Chillies 

Grape sized Asafetida or 1/2 tsp Asafetida powder

1 tsp Cumin seeds

1.5 tsp Fenugreek seeds

10 - 12 Black Pepper

3 - 4 tsp Mustard seeds (Preferred: Small one)

Few pieces of dried Turmeric or 1 tsp Turmeric powder

Recipe:
Clean and wipe the unde huli using a clean cotton cloth.

Remove the inner part, seeds and cut them into medium sized pieces as shown in the picture below.

Put around 3 cups of water, 3/4 cup of salt in a vessel and bring it to boil. Add chopped unde huli, bring it to boil.

Put around 3 cups of water and around 2 cups salt in another vessel, bring it to boil and keep it aside until it comes to room temperature. (This can be kept for a year and can be used while preparing pickles)

Drain the water content as shown in the picture below.

Put fenugreek seeds in a pan and dry roast it until it becomes very dark in color. Add cumin seeds, black pepper, mustard seeds, turmeric pieces. (If turmeric powder, add it at the end along with asafetida.) Fry them for about 1-2 min until they give nice aroma. Add asafetida and fry them for about 1 min in medium/low flame.  Put red chillies, 1 tsp oil in a pan and fry them in medium/low flame for about 5 mins. Keep this masala aside until it comes to room temperature.

Put this fried masala in a mixer/grinder and powder them as shown in the picture below.

Add sufficient amount of prepared salted water and grind them to smooth paste as shown in the picture below. (The mentioned ingredients in the recipe will make around 2 cups of ground masala)

Transfer this ground masala to a vessel, add the cooked unde huli, required amount of salt water and mix them well.

Transfer this pickle to another clean porcelain/glass/plastic airtight jar. Store this pickle in refrigerator for longer use. It goes well with rice, dosas, etc.