Halasina Hannina Guli Appa (Suttavu/Mulka/Paddu)

Ingredients:
4 cups White Rice
3 - 4 cups Jaggary
6 cups of crushed/chopped Jackfruit
2.5 cups grated Coconut ( 2 cups for grinding + 1/2 cup for frying)
3 tsp Sesame seeds
Salt to taste
Oil

Recipe:

Apply little oil on your hands and cut the whole jackfruit into two halves. Take each piece and cut it into two halves.Take one half and cut it into medium sized long pieces as shown in the picture below.

Remove the inner part of the jackfruit as shown in the picture below.

Separate the jackfruits as shown in the picture below.

Remove the seeds and other unwanted things from each jackfruit as shown in the picture below.

Crush the jackfruits in a mixer as shown in the picture below.

Put sesame seeds in a pan and fry them in medium flame. Once they start spluttering, add 1/2 cup of finely grated coconut and fry them in low flame until they turn light golden in color.

Soak rice in water for about 3-4 hrs. Grind soaked rice, grated coconut into smooth paste by adding little amount of water. Add jaggary, salt and grind them together for about 1 min. Add crushed jackfruit, fried sesame seeds & grated coconut mixture to the bowl containing ground batter and mix them well. Add water if required. The consistency of the batter should be like that of milkshake.

Heat the Tava(Tava with depressions). Add around 2 tsp oil on each depression and heat. (No need to add the oil each time.) Pour the batter into each depression as shown in the picture below.

Cook them for about 3-4 mins in medium flame.

Cook other side of the guli appa as well in medium flame as shown in the picture below.

Take them from tava and serve hot. Ingredients mentioned above will serve around 70 Guli Appas.

Halasinakayi Sole Bendi(Curry)

Ingredients:
5 cups of chopped Raw Jackfruits
1.5 cups grated Coconut
Lemon sized Jaggary
1 tsp Chilly powder
Pinch of Turmeric powder
1/4 tsp Cumin seeds
1 tsp Mustard seeds
5 - 6 Curry leaves
1 tsp Oil

Recipe:

Apply little oil on your hands and cut the whole raw jackfruit into two halves. Take each piece and cut it into two halves as shown in the picture below.

Take one half and cut it into medium sized long pieces as shown in the picture below.

Remove the inner part of the jackfruit as shown in the picture below.

Separate the jackfruits as shown in the picture below.

Remove the seeds and other unwanted things from each jackfruit as shown in the picture below.

Cut the jackfruits into medium sized pieces as shown in the picture below.

Put chopped raw jackfruits, water, turmeric powder, chilly powder, jaggary. salt in a vessel and cook them well by covering a lid.

Put grated coconut in a mixer and grind it to smooth paste by adding sufficient amount of water. (If it is frozen coconut, use hot water while grinding.) Add cumin seeds and grind them together for about 1-2 mins. Add this ground coconut masala to the vessel containing cooked raw jackfruits and bring them to boil. Keep the curry in low flame for about 2-3 mins.
Put mustard seeds, oil in a pan and heat. Once it starts spluttering, add curry leaves and add it to curry. Mix well before serving. It goes well with Rice.