Halasina Bele (Jackfruit Seeds) Hayagreeva

Ingredients:
3 cups chopped Jackfruit seeds / Halasinakayi Bele
1.5 - 2 cups Jaggery
3 - 4 tsp Cashew nuts
1 - 2 tsp Raisins / Ona Drakshi
3 - 4 Cloves / Lavanga
1/2 cup grated Dry Coconut / Kobbari Thuri
2 - 3 Cardamoms / Elakki / Elachi
1/4 tsp of Salt (Optional)
3 - 4 tsp Ghee

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.

Cut the jackfruit seeds into small pieces as shown in the picture below.

Put 1 tsp ghee in a thick bottomed vessel and heat. Add cloves, cashew nuts, raisins and fry them in low flame until cashew nuts turn light golden in colour.

Add grated coconut and fry them together in low flame until they are golden in colour as shown in the picture below. Remove the outer cover of cardamom and mash the seeds and keep it aside.

Put the chopped jackfruit seeds in a pressure cook by adding sufficient amount(Around 2.5 cups) of water.(5-6whistles in cooker)

Once the pressure goes off, mash them little bit and add the jaggery, salt and keep it in low flame until jaggery disolves.

Cook this mixture for about 7-8 mins in medium flame by covering a lid. Keep stirring the mixture once in 40-50 seconds.

Add all the fried ingredients and mashed cardamom and mix well. Add 2 tsp ghee and mix well.

Keep the Hayagreeva in low flame for about 2-3 min. Serve hot.

Halasina Hannu(Jackfruit) Chapathi / Parota

Ingredients:
1.5 cups Jackfruit Pulp
2.5 cups Wheat flour / Godhi hudi
Salt to taste
Ghee

Recipe:
Remove the outer unwanted materials from the Jackfruit as shown in the picture below.

Put this in a mixer and grind it to smooth paste by without adding any water.

Put wheat flour, salt in a vessel and mix well. Add ground jackfruit pulp and knead the dough by adding 2 tsp ghee as shown in the picture below.

Take little amount of dough and make a round ball.

Dip the ball in wheat flour. Roll this dipped ball to a medium thin using sufficient amount of dry wheat flour as shown in the picture below. Apply little amount of ghee over the rolled dough as shown in the picture below.

Fold the rolled dough as shown in the picture below. Apply little amount of ghee over the folded dough as shown in the picture below.

Fold it again into a cone shape as shown in the picture below.

Roll this folded cone again into a medium thin by using sufficient amount of dry wheat flour as shown in the picture below.

Heat the tava and cook the Chapathi by putting ghee on both the sides of Chapathi.

Serve hot along with any palya/subji/curry. The above mentioned ingredients will serve 10 Chapathis.

Halasinakayi(Raw Jackfruit) Pulka

Ingredients:
2 cups Raw Jackfruit pulp
3 - 3.5 cups Wheat flour
1/4 cup of hot water
Salt to taste

Recipe:
Remove the outer unwanted materials from the Raw Jackfruit, wash them as shown in the picture below.

Put this in a mixer and grind it to smooth paste by without adding any water.

Put wheat flour, salt in a vessel and mix well. Add ground raw jackfruit pulp and knead the dough by adding required amount of hot water as shown in the picture below.

Take little amount of dough and make a round ball.

Dip the ball in wheat flour and roll this dipped ball to a medium thin round shape using sufficient amount of dry wheat flour as shown in the picture below.

Heat the Tava and cook both the sides of Chapathi until it starts puffing in medium flame.

Place both the sides of Chapathi over the high flame for few seconds until it puffs as shown in the picture below.

Serve hot along with any Palya / Sambar / or any curry. The above mentioned ingredients will serve around 13 Pulkas.

Kashaya Powder (Hudi)

Ingredients:
2.5 cups Cumin seeds / Jeerige
1.5 cups Coriander seeds / Kottambari
2 Tbs Fenugreek seeds / Menthe
2 Tbs whole Wheat grains / Godhi (optional)

Recipe:

Put coriander seeds in a pan and dry roast for about 3-4 mins low flame until it gives nice aroma.

Add fenugreek seeds, wheat grains and fry them together for about 1-2 mins in low/medium flame.

Add cumin seeds and fry them in high flame until it starts spluttering and gives nice aroma for about 5 mins as shown in the picture below. Let it cool for about 30 mins.

Put this fried ingredients in a mixer and make smooth powder. Store it in an airtight container. For longer shelf life store this in a refrigerator.

To prepare Kashaya, put 1 cup of milk or required amount of milk and water, sugar and bring it to boil. Add 1/2 tsp Kashaya powder and mix them well and keep it in low flame for about 1 min.

Filter this if required or serve as is.