Pineapple Sasive

Ingredients:
1/2 medium sized Pineapple
1 cup grated Coconut
Pinch of Turmeric powder
1/4 tsp Chilly powder
Lemon sized Jaggary
1 tsp Mustard seeds (1/2 tsp grinding + 1/2 tsp seasoning)
1/2 cup fresh Buttermilk
Salt to taste
1 strand Curry leaves
1 -2 broken Red Chillies
1 tsp Oil

Recipe:

 Remove outer skin of pineapple and cut into small pieces as shown in the picture below.

Put jaggary, salt, pinch of turmeric powder, chilly powder, chopped pineapple, around 1/2 cup of water in a vessel and cook well. Keep it aside until it comes to room temperature.

Grind grated coconut into smooth paste by adding sufficient amount of water. Add 1/2 tsp mustard seeds and grind them together for few mins into smooth paste.

Put ground masala to cooked pineapple, add buttermilk (If it is yogurt/curd, put it in a mixer for few seconds before adding it to Sasive.) and mix well. Add water and salt if required.

Put mustard seeds, broken red chillies and 1 tsp oil in a pan and heat. Once it starts spluttering, add curry leaves and add it to Sasive. Mix well before serving. It goes well with Rice.

Halasina Bele (Jackfruit Seeds) Hayagreeva

Ingredients:
3 cups chopped Jackfruit seeds / Halasinakayi Bele
1.5 - 2 cups Jaggery
3 - 4 tsp Cashew nuts
1 - 2 tsp Raisins / Ona Drakshi
3 - 4 Cloves / Lavanga
1/2 cup grated Dry Coconut / Kobbari Thuri
2 - 3 Cardamoms / Elakki / Elachi
1/4 tsp of Salt (Optional)
3 - 4 tsp Ghee

Recipe:

Remove the outer thin cover of jackfruit seeds and put them in hot water for about 5-10 mins.

Remove the thin brown coloured outer cover by rubbing it on a stone as shown in the picture below or using knife.

Cut the jackfruit seeds into small pieces as shown in the picture below.

Put 1 tsp ghee in a thick bottomed vessel and heat. Add cloves, cashew nuts, raisins and fry them in low flame until cashew nuts turn light golden in colour.

Add grated coconut and fry them together in low flame until they are golden in colour as shown in the picture below. Remove the outer cover of cardamom and mash the seeds and keep it aside.

Put the chopped jackfruit seeds in a pressure cook by adding sufficient amount(Around 2.5 cups) of water.(5-6whistles in cooker)

Once the pressure goes off, mash them little bit and add the jaggery, salt and keep it in low flame until jaggery disolves.

Cook this mixture for about 7-8 mins in medium flame by covering a lid. Keep stirring the mixture once in 40-50 seconds.

Add all the fried ingredients and mashed cardamom and mix well. Add 2 tsp ghee and mix well.

Keep the Hayagreeva in low flame for about 2-3 min. Serve hot.