Uppu Neeru Sole(Brined Raw Jackfruit) Sonte

Ingredients:
Brined Raw Jackfruit / Uppu Neeru Sole
Oil

Recipe:
Wash brined raw jackfruits in water 2-3 times. If it is too salty soak it in water for around 30 minutes and wash it 2-3 times. Squeeze the water content and keep it aside.

Cut the brined jackfruits into thin long pieces as shown in the picture below.

Keep oil in a thick bottomed vessel and heat. Put the chopped jackfruits into hot oil and fry them in medium high flame until they turn golden in colour.

Once they are cooled to room temperature, keep them in an airtight container. Serve along with coffee or tea.

Elephant Yam (Suvarnagadde) Fry

Ingredients:
15 thin slices of Elephant Yam / Suvarnagadde
1/2 cup Rice flour
1/3 cup Semolina / Bombay Rava (Preferred: Small)
1/2 tsp Turmeric powder
Salt to taste
Big pinch of Asafoetida powder
1 tsp Chilly powder
Large grape sized Tamarind
Oil

Recipe:

Peel the yam and cut it into medium sized thin pieces as shown in the picture below.

Put tamarind in a bowl, add little amount of water, squeeze it and keep it aside.
In a thick bottomed vessel add around 5 cups of water, salt , tamarind juice and bring it to boil. Add yam pieces and cook.

Once its almost cooked remove the pieces from water and keep it aside.

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

Roll the yam 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 and place the yam pieces as shown in the picture below.

Turn both the sides of yam 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 (Heerekayi Thove / Thove) or Rasam.