Gujje (Tender Raw Jackfruit) Tava Fry

Ingredients:
12 - 15 slices of Tender Raw Jackfruit / Gujje
1/4 cup Rice flour
1/4 cup Semolina / Bombay Rava (Preferred: Small)
1/4 tsp Turmeric powder
Salt to taste
Big pinch of Asafoetida powder
1/2 - 3/4 tsp Chilly powder
Oil

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

Put little amount of water, salt in a vessel and bring it to boil. Add the jackfruit slices and cook them for about 3-4 mins. Drain the water and keep it aside.

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

Roll the jackfruit 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 jackfruit pieces and apply little oil over the jackfruit  pieces shown in the picture below.

Turn both the sides of jackfruit 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.

Chinese Orange Tokku

Ingredients:
15-20 medium sized Chinese Orange
15 - 20 Green Chillies
1/2 cup Table Salt
1 tsp roasted Fenugreek seeds powder
1/4 tsp Asafoetida powder or grape sized Asafoetida
1/4 tsp Turmeric powder
1 tsp Mustard seeds
1/2 tsp Cumin seeds
3 tsp Oil
1 - 2 broken Red Chillies

Recipe:
Clean and wipe the chinese oranges, green chillies using a clean cotton cloth.

Cut the chinese oranges into two halves, remove the seeds. Put this and gree chillies in a mixer and crush them as shown in the picture below. Dry roast the fenugreek seeds until it turns dark brown color. Once its cooled to room temperature, put this in a mixer and make fine powder as shown in the picture below. Mix the crushed ingredients, salt, fenugreek powder, asafotida powder, turmeric powder in a vessel.

 

Put cumin seeds, mustard seeds, oil, broken red chillies in a pan and heat. Once they starts spluttering, add pinch of asafoetida powder, keep it for few seconds and then add it to pickle.
Mix them well and store it in an airtight container. It goes well with Rice. Refrigerate for longer shelf life.