Halasina Hannu Perati

Ingredients:
2 - 3 medium sized Jackfruits
2 - 3 tsp Sugar (Optional)

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.

Add the jackfruits in a heavy bottomed vessel and heat.(If required jackfruits can be crushed in a mixer.) Cook the jackfruits in medium flame until all the water content gets evaporated and solid enough to make balls. Stir the mixture frequently once in 2-3 mins.

Once it is cooled to room temperature, sprinkle the sugar, mix well and make round balls as shown in the picture below. Store them in an airtight container. This can be eaten as it is or can be used to prepare Perati Payasa.

KaLale(KaNile) Uppinakayi / Bamboo Shoot Pickle

Ingredients:
5 cups chopped  KaLale/ KaNile/ Tender Bamboo Shoot
1/4 cup Coarse Salt
11/4 - 1.5 cup Pickle Masala
1/2 tsp Mustard seeds
Big pinch of Asafetida
1 tsp Oil

Recipe:

Remove the outer cover of bamboo shoot and cut the white tender part of the bamboo shoot into medium sized pieces as shown in the picture below.

Put around 5 cups of water in a vessel and bring it to boil. Add the chopped bamboo shoot and bring them to boil and keep this in medium/low flame for about 10-15 mins. Drain the entire water content and keep the bamboo shoots aside.

Put around 1.5 cups water, 1/4 cup coarse salt in a vessel and bring it to boil. Keep it aside until it comes to room temperature. Add the cooked bamboo shoots to salt water and keep it aside for about 1 day.

Prepare the pickle masala as mentioned in Mavina Midi Uppinakayi recipe.

Add the prepared pickle masala to the bamboo shoots(Excess salt water can be removed before adding the pickle masala) and mix them well. Put 1/2 tsp mustard seeds, 1 tsp oil in a pan and heat. Once it starts spluttering, add big pinch of asafetida powder, keep it for few seconds and then add it to pickle. Mix well before serving. It goes well with rice, dosas, etc.