Gujje (Tender Raw Jackfruit) Manchuri

 Ingredients:
1/4 piece of Tender Raw Jackfruit / Gujje
3 tsp All Purpose flour / Maida hudi
1/4 cup Corn flour
1/4 cup Rice flour / Akki hudi
1 tsp Chilly powder
Pinch of Asafeotida powder
1 medium sized Onion
1 medium sized Capsicum
6 - 8 strands of Coriander leaves
Grape sized Ginger
2 flakes of Garlic
Salt to taste
2 tsp Corn flour
3.5 - 4 tsp Tomato sauce
3 tsp Chilly sauce (1 tsp for Batter + 2 tsp for Masala)
1 tsp Soya sauce
7 - 8 tsp Oil

Recipe:
Remove the outer skin, innermost part of tender raw jackfruit, cut them into medium sized pieces as shown in the picture below.

Put 2-3 tsp oil in a thick bottomed vessel. Add chopped jackfruit, salt and fry them for about 4-5 mins in medium flame.

Add rice flour, all purpose flour, corn flour, chilly powder, asafeotida powder and salt in a vessel. Mix them well by adding sufficient amount of water. Don't make the batter too thin. Add jackfruit pieces and mix them well.

Keep oil in a thick bottomed vessel and heat.  Put the jackfruit pieces in oil and deep fry until it turns golden in color.

 

Chop onion and capsicum into medium sized thin pieces as shown in the picture below. Chop the ginger and garlic into small pieces as shown in the picture below.

Add 2 tsp corn flour and around 1/2 cup of water in a bowl, mix them well and keep it aside. Chop the coriander leaves into small pieces as shown in the picture below.

Put 4-5 tsp oil in a thick bottomed vessel, add ginger garlic mix/paste and fry them for about 2-3 mins in medium flame. Add chopped onion and fry them for about 4-5 mins. Add chopped capsicum, salt and fry them for about 2-3 mins. Add corn flour water and fry them for about 1-2 mins. Add tomato sauce, chilly sauce, soya sauce, salt and fry them for about 1-2 mins.

Add fried jackfruit pieces and mix well. Garnish with chopped coriander leaves.

Serve hot along with tomato ketchup.

Mango(Mavina Hannina) Kheer

Ingredients:
3 - 4 medium sized Mangoes
1.5 litres of Milk
4 - 5 cups Sugar
1/2 cup MTR Badam powder
4 - 5 Cardamoms
1/4 cup broken Cashew Nuts
Pinch of Saffron

Recipe:

Remove the outer skin of each mango and remove the pulp. Put this in a mixer and grind it into smooth paste by adding around 1 cup of cold milk as shown in the picture below.

Put broken cashew nuts in a mixer and make coarse powder as shown in the picture below. Put saffron in 2-3 tsp of warm milk as shown in the picture below.

Put milk in a heavy bottomed vessel and bring it to boil. Add sugar and keep this mixture in low flame for about 15-20 mins and keep stirring this mixture once in 2-3 mins. Add cardamom powder, saffron milk, crushed cashew nuts, badam powder and mix them well. Keep this mixture in low flame for about 4-5 mins. Keep it aside for about one hour till it comes to room temperature.

Put mango pulp to above prepared milk and put them in a mixer for few seconds. Refrigerate for about 4-5 hrs and serve.