Jackfruit Halwa

Jackfruit is season is still on and is available plenty in the market. We can prepare many many dishes with jackfruits, raw or rip. Jackfruit payasam, curries, kadubu/idli, muluka/sweet fried fritters and dry curry, cake dose or guli appa and happala/Papad.
Here I have prepared Jackfruit Halva and is so yummy.

I have used jackfruits, some dry nuts, corn flakes and chenna/Hurikadale/pottu kadale/ putani and jaggery. Adding chenna and corn flakes helps the halva to turn thick and it adds a good taste too.
You can keep this halva for a long time.
Let us see some benefits eating Jackfuits. 
Jackfruit is rich in vitamins, minerals, carbohydrates, fiber and protein. It has no chalories.
It contain some amount of Viamin A. It rich in B complex vitamins and Vitamin C. It has a good source of antioxidants and helps to get good immunity. Fresh fruits are good source of minerals like potassium, magnesium, manganese and iron. Potassium in jackfruit helps to maintain the sodium level in our body. It helps to reduce high blood pressure. Jackfuit is a rich source of of dietery fiber that helps to improve the digestion and prevent constipation.
Lets see the recipe now.

Ingredients :

Jackfruits : 25 to 30 fruits.
Jaggery : 1/2 Kg.
Corn flakes : 1 Cup (optional). (Any brand)
Chenna/Hurikadale/Putani/Pottu kadale : 1 Cup
Nuts : 1 Small cup (any amount)
Milk Powder : 2 Tablespoons (Optional)
Ghee : 3 to 4 Tablespoons

Method :

1. Cut jackfruits into small and add it to jaggery. (It helps the jaggery to melt soon). (10minutes).
2. Grind jackfruits and jaggery without using water and remove it from the mixi jar.

3. Cut dry fruits into small pieces. (I used walnuts, cashews and almonds).
4. Dry grind cornflakes and chenna and keep it aside.

5. Keep a pan on the fire and put ground jackfruit mixture.
6. Stir continueously on low flame. Add cornflakes and chenna dry powder.

7. Stiriing should be done continuously. Jackfruit turns into thick paste.
8. It starts to leave the pan. Add milk powder and mix it well.

9. Stir for another 5 to 10 minutes. Add the ghee at this stage and mix it well again.

10. Spread little ghee on a plate or tray. Pour the jackfruit halva mixture on the tray.

11. Even/level it nicely by adding a teaspoon of ghee on the top and spread it with spatula.
12. Leave it for cooling. It should be cooled completely. Then cut into your desired shape.

13. It takes a longer time to harden. So better leave it for at least 5 to 6 hours and then cut into small pieces.
14. Store it in a steel box or container.

Note :

It takes longer time to get the thickness for halva. One should do it on a low flame. Or it is burnt and will not be tasty.
Use of milk powder is optional. Use of dry fruits also optional. More or Less.
Cutting the jackfruit into small pieces helps grinding them quickly.
Adding jaggery to jackfruits and allow them to melt helps grind it easily.
You can also boil jaggery and filter it. ( I used fresh savayava jaggery and did not clean it).
You should use proper amount of jaggery so that it helps to get the hardness in halva.
No need to use lots of ghee because ghee comes out of halva and so much ghee in halva does not taste good.
Do not hurry to try to do it on high flame, it may turn chewy.
Use of sugar instead of jaggery is optional. (2 Cups of sugar). Useing jaggery is a healthy option.
Time : 1 hour 
30 to 40 Pieces can be made. (According to the size).
You can try this Halva with Ripe Nendra baale Hannu.

Easy Jackfruit Fritters. (ಹಲಸಿನ ಹಣ್ಣಿನ ಮುಳುಕ)

JackFruit is a seasonal fruit, and I don't have to say its most people's favourite Fruit. Its rich flavour pulls us to have and wait for the jackfruit season. Varieties of dishes can be prepared using jackfruits and even raw jack as vegetable.
Here is a Muluka/Fritters recipe,  as we call it in Kannada. Muluka means fried dish with jack fruit. It is very famous in Dakshina Kannada, Udupi and Malnad area. Jackfruits and the dishes with jackfruits are done throughout the season and enjoyed it thoroughly. Jackfruits kadubu (Idli), dosa, guli appa, halva, payasam, even icecream etc are some to name. But there are so many other dishes which we prepare and njoy.

Lets see some benefits of having Jackfruits.
Jackfruit is rich source of vitamins, minerals, carbohydrates, fiber and protein. They do not contain any cholesterol or saturated fats and full of calories. They are rich source of antioxidants and good for skin and bones health. They also protect us from aging skin, wrinkles, infections. They help to increase immunity and protect us from cold, cough and flu.
This is an easy recipe since I have used rice flour. One must use fine rice flour or Jack fritters might turn hard. No need of worrying about the dough turn loose. (More watery). You can adjust the thickness of the dough.
Lets see the recipe now:

Ingredients :

JackFruits : 1 big bowl ( 15 to 20 fruits)
Jaggery : 1/2 Cup
Coconut : 3 to 4 Tablespoons full
Rice Flour : 2 Cups
Salt : a pinch
Oil : One cup (To fry)

Method :

1. Grate coconut and powder jaggery. Cut jackfruits into thin pieces. It helps to grind the fruits easily.
2. Grind jackfruits and coconut without using any water.

3. Add jaggery and grind again. Let it mix well with jackfruit mixture.
4. Remove from the mixi jar and put it in a big bowl. Add a pinch of salt.
5. Add rice flour and mix it well and prepare thick dough. (It should be thicker than idli dough)

6. Keep a frying pan on the fire. Add oil and heat.

. Now take a handful of jackfruit dough and leave small portions in the hot oil.

8. Fry on medium and low flame. Fry on both sides till they turn golden brown.
9. Remove from the oil and put it on a kitchen tissue to absorb extra oil.

10. Repeat the same with remaining dough.
11. You can serve hot Muluka with ghee or honey.
12. You can serve them when they are cool or hot.

Note :

Remember not to add any water while grinding. If the dough turns you can add little more rice flour. Do not add any cooking soda or any oil to the dough. It the fruits contains more water, the dough might turn little watery. So add rice flour to thicken the dough. Watery dough may absorb more oil and you will not enjoy the mulukas since it contain more oil. Frying them in coconut oil is optional and traditional. (I have use Safola Green). One must remember to use the fresh Jackfruits. Normally very small mulukas are prepared because it is easy to prepare and fast to cook.
Time : 30 Minutes (If the fruits are ready)
Serves : 5 to 6 . (According to the size)

Jack Fruit Dosa and Guli appa

Jack Fruit is a seasonal fruit and it already started coming to market. 
Preparing Jack fruit dishes and enjoying the seasonal fruit is a healthy habit. In Udupi/Dakshina Kannada/ Malenadu. We have loads and loads of dishes preparedin traditional way, using Jack fruit, raw jack, jack seeds. Raw jack dry curry and sambar and many more dishes. These are just yummy to have. Likewise Jack papads are prepared in large number and dried in the sun (Hot summer) and stored to use it during rainy season. Jack Fruits dosa, idli, kadabu, appa payasa (kheer) are very famous and it is nice to eat. Here is a Jack fruit dosa recipe. We can have jack fruit dosas for breakfast or as evening snack.

Jackfruit is yummy to eat and prepare idli (Kadabu), sweet pakodas, dosas, even curries. Here is a recipe which is very easy and yum yum to have.
Jack fruit dosa is yummy to have, you can prepare dosas with or without jaggery.
You can add a little green chilly pieces or add red chilly powder (very little quantity) instead of jaggery. But remember sweet jack fruit dosa with ghee taste lovely.
Lets see the recipe Now:

Things Needed 

Jack Fruits : 1 Bowl
Coconut : 1/2 Cup
Raw Rice : 2 Cups
Jaggery : 1/4 Cup
Salt : A Pinch
Oil/Ghee : 2 to 3 Tablespoons

Method : 

1. Wash and soak rice for at least 1 hour.
2. Grate coconut and keep it aside. Cut jack fruits into small pieces.
3. Grind raw rice and coconut for 2 minutes. (Without water). Add jack fruits and grind.

4. Grind the dough till paste consistency. No need to add water. Add powdered jaggery. Grind it well.
5. Remove from the mixer and put it in a big bowl. Add salt and mix it well.
6. Keep a pan on the fire and heat. Sprinkle oil and spread it around the pan.
7. Put a ladle of jack fruit dosa dough and cook on low flame. Cover with the lid.

8. Now put little oil on the top of dosa and turn it . Let the other side cook . (10 to 15 seconds).

9. Jack Fruit dosa is ready to serve. Serve with a spoon of ghee on the top.

Note :

Preparing Jack fruit dosa on nonstick pan is easier. Adding Ghee instead of oil taste better.
Adding more jaggery is optional. You can use Medium size rava is healthy option. Use of more jack fruits taste better.
Time : 20 to 25 minutes + Soaking time : 2 hours. Grinding : 5 minutes.
Serves : 2 to 3
You can also prepare guli appa/kuli appaam/Gundponglu with the same dough.
You need Kuli appam pan 
Jack Fruit dosa dough 

 Keep a kuli appam pan on the fire and heat. Put oil to each guli (round) appam (nice food), add a spoon of dough to each portion and sprinkle oil on the top. Cook on low flame for 1 minute and turn the other side and cook for 30 seconds. Jack fruit Guli Appa is ready to serve.
Serve with ghee on the top.

Yugadi/Ugadi Festival Feast.

Happy Yugadi/Ugadi To All ...   "Sarve Jana Sukhino Bhavantu...Samasta Sanmangalani Bhavanthu ". 
Festivals bring us joy and happiness in our life. It is also the best time we spend with our near and dear ones. Exchanging wishes and sweets are the sweet moments in every one's life. Time to have Lunch or Dinner with our family/friends. A sweet and lovely moments spent with our people is always cherished in life.

I have written the importance of Yugadi Festival in my previous post. Celebrating New Year beginning with Pooja and Elders Ashirwada (blessings) is a good beginning too. Houses will be decorated with fresh Mango, Neem leaves and fresh flowers. Rangolis are spread in bigger way, taking oil bath in the morning and wearing new dress. Having festival/feast food with all the family members. Wow these things really freshen up and takes back to our childhood days.
Yugadi is here and it is the first day of our New Year according to Hindu Panchangam. " Happy
New Year - Happy Yugadi/Ugadi/Gudi Padva ". Lets all pray for Every one's good health. Sarve Jana Sukhino Bhavantu , Sarva Sanmangalni Bhavantu".
The feast dishes are normally according to the one's traditions and customs. The family has continued its elders footstep and followed how they have celebrated.
Let us know how do they celebrate Yugadi in Raychoor District. (in Karntaka State).
I usually go for a short walk in the evening. I met a lady called Kusuma (while walking), who hails from Soraba (Near Sagar), We started talking about the Yugadi Celebration and naturally it turned to the dishes that we prepare. Bevu bella and the way it is prepared etc etc. I always listen to people when they talk. She started telling about how do they take Bevu bella. It is something interesting In their house (Husband is from Raichoor district) They call it as Shavige sosodu. (Drain the shavige after cooking). Let me tell the whole procedure. They cook shavige (payasam shavige is used here) with more water. Once the shavige/vermicelli  is cooked the extra water is to be drained out. They add some amount of jaggary to shavige and cook till it turns thick.  Add required water if it requires. Mix it nicely and let it boil for a while. At first they serve cooked shavige jaggery mixture and serve bevu bella mixture separately. Then it is mixed together and eaten. Interesting to note right? One more thing to note is that they use only neem flowers. (No neem leaves are added). That's the way of celebrating Yugadi. It sounded interesting to me.
Each place has its own importance in celebrating and keeping up the traditions and customs.
We pray God and Wish Each one Happy Yugadi/Ugadi. Sarve Jana Sukhino Bhavanthu.
The food we eat should be light and not with much hard work put up while cooking. One gets tired and lose the interest in the rest of the day. My advice is Cook simple and easy dishes and relax and enjoy. You can prepare the sweet dish on previous day, (except payasa)  if you are not keeping it for Neivedyam for God.
Lets see the festival dishes Now.
1. Carrot Capsicum Pachdi or Raitha
2. Sweet Potato-Capsicum Fry
3. Colour Cucumber/Mangalore Cucumber Bolu Huli/Dal
4. Avalakki/Flattened Rice Chitranna
5. Jack Fruit Payasa/Kheer
6. Seven Cups Burfi
7. Brinjal Bajji /Pakoda

1. Carrot Capsicum Pachdi or Raitha:

Things Needed :
Carrots : 2
Capsicum : 1
Green chilly : 1
Curry Leaves : 3 to 4
Coriander Leaves : 1 Tablespoon
Curd : 1 Small cup
Salt : To taste
Mustard Seasoning :
Mustard seeds : 1/2 Teaspoon,
Jeera/1/2 Teaspoon
 ingh: a pinch,
Curry leaves : 3 to 4
Oil : 1/2 Teaspoon
Method : 
Wash and cut capsicum and grate carrots and keep it aside. Keep a pan on the fire and put oil. Put mustard seeds. let it splutter. Add cut green chilly, jeera and c4 urry leaves. Add ingh. Mix it well and add grated carrots and cut capsicum. Mix it nicely and let it cook on low flame till soft.( 3 to 4 minutes. Add salt. Put off the fire. Let it cool. Add required curd and cut coriander leaves. Mix it well just before serving.

2. Sweet Potato -Capsicum Fry

Things Needed :
Sweet Potatoes : 2 to 3
Capsicum : 1
Turmeric powder : a pinch
Dry ginger powder : 1/2 Teaspoon
Chilly Powder/Rasam Powder : 2 Teaspoons
Jeera Powder : 1 Teaspoon
Salt : To taste
Seasoning :
Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Methi seeds : 1/4 Teaspoon
Curry Leaves : 5 to 6
Coriander Leaves : 2 Tablespoons
Ingh/Asafoetida : a pinch
Method :
Wash and remove the outer layer (optional) and cut sweet potatoes and capsicum in to thin pieces. Keep a pan on the fire and add oil. Let it be hot. Add mustard seeds, methi seeds. Let mustard seeds splutter. Add ingh, jeera and curry leaves and leave it for 30 seconds. Add cut capsicum and fry nicely for a minute. Add cut sweet potatoes and mix it nicely. Let it cook on low flame. It takes about 4 to 5 minutes to soften. Sprinkle water on the top. It helps to cook sweet potatoes fast. Add salt, chilly powder, jeera powder and turmeric powder. Mix it slowly and nicely. Let it cook on low flame for 1 minute. Mix nicely and remove it from the pan to a serving dish. Add cut coriander leaves and mix it nicely just before serving.

3. Mangalore Curcumber/Colour Cucumber Bolu Huli (No coconut or no powdered masala.

Things Needed :
Cucumber :1/2
Toor /Moong dal : 1/2 Cup
Green chilly : 2 to 3
Coriander Leaves : 1 handful
Tamarind Pulp ; 2 to 3 Tablespoons
Jaggery : 2 Tablespoons
Salt : Required salt
Mustard seeds : 1/2 Teaspoon
Coconut Oil (optional) : 1Teaspoon
Ingh/Asafoetida : a Pinch
Curry Leaves : 6 to 8
Method : 
Wash and remove the outer skin of cucumber and cut  into small pieces. Cook with little water till they turn soft. Wash and pressure cook toor/moong dal and leave it for cooling.
Soak tamarind in hot water and squeeze out the pulp.
Keep a pan on the fire and heat. Put coconut oil and heat. Add mustard seeds, let it splutter. Add ingh and curry leaves. Add cut green chilly. Fry for 10 seconds and add cooked dal, cucumber pieces and tamarind pulp. Add a pinch of turmeric, required salt and jaggery. Mix it well and boil for 2 to 3 minutes. Stir in between so that it does not get burnt. Shift the curry to a serving bowl and add coriander leaves.

4. Avalakki/Flattened Chitranna (instead of rice you can prepare Avalakki Chitranna)

Things needed :
Avalakki : 2 Cups (Thick variety)
Mango gratings : 2 Tablespoons. (I have used Totapuri Mango)
Green chilly : 2
Jaggery : 1 Tablespoon
Salt : As required
Coconut : 1/2 Cup
Oil/Ghee : 2 Tablespoons
Mustard Seeds : 1/2 Teaspoon
Urid Dal : 1 Teaspoon
Curry Leaves : 8 to 10 Leaves
Method :
Wash and soak avalakki for 5 Minutes. (Or remove all the water and keep it). Grate mango and coconut. Wash and cut green chilly. Keep a pan on the fire and heat. Add 2 tablespoons of oil. Add mustard seeds and urid dal. Let mustard seeds splutter. Add cut green chilly and curry leaves. Fry for a second. Add grated mango and fry for 10 seconds. Add Avalakki, jaggery, salt and turmeric. Mix it nicely and slowly. Let all the moisture disappear. Mix it well and put off the fire. Add a spoon of ghee and grated coconut. Avalakki Chitranna is ready to serve.

5. Jack fruit Payasa /Kheer. (Jack fruits are available in the market. It is nice to make Jack fruit Payasa).

Things Needed :
Jackfruits : 8 to 10
Jaggery : 1/2 Cup
Cardamom Powder : 1/2 Teaspoon
Fresh Coconut : 1 Cup
Cashew Nuts : 5 to 6
Method : 
Cut Jack fruits into small and cook with little water and jaggery. Powder cardamom. Grate coconut and grind it nicely till paste. Add ground coconut to cooked jack fruit jaggery conten. Boil for 2 to 3 minutes. Put off the fire and add ghee fried cashews and cardamom powder. Mix it well and serve.
Adjust jaggery according to your taste. You can also use coconut milk instead of ground coconut.

6. Seven Cups Burfi : (This burfi can be prepared previous day to save your time and energy).

Things Needed :
Channa flour/Besan/Kadale Hittu : 1 Cup
Oil : 1 Cup
Ghee : 1/2 Cup
Sugar : 2 1/2 Cups
Coconut : 1 Cup
Milk : 1 Cup
Cardamom Powder : 1 Teaspoon
Method :
Keep a big pan on the fire. Add 2 tablespoons of ghee. Heat and let it melt. Add channa flour and fry nicely till the raw smell disappear. Put off the fire. Add milk, sugar, oil and grated coconut. Mix it well. See that it is clear and well mixed. Put on the fire and stir continuously til it starts leaving the pan. Add little by little ghee in between. Once the content starts leaving the pan remove the mixture and shift it to ghee applied tray or plate. Let it cool a bit. Cut it according to your wish. It stays for more than a week.
Note : Do it on low flame and it is easy to prepare. Using ghee/oil is optional. Adding more ghee adds taste to the burfi. Adding coconut is also optional. I have used dry coconut/Copra.

20 to 25 Burfi pieces can be made. (depend on the size).

7. Brinjal Pakoda/Bajji (If you like fried dish in your festival lunch you can give a try)

Things Needed :
Brinjal : 1
Besan /Channa flour : 1/2 Cup
Salt : As required
Red chilly powder : 1 Teaspoon
Jeera/Cumin Seeds : 1 Teaspoonl
Ingh/ Asafoetida : a pinch
Oil : 1 Cup
Method :
Mix besan, chilly powder, jeera, salt, ingh in a big bowl. Add required water and prepare dough. (idli dough consistency). Wash and cut brinjal/egg plant in circle shape. (Better to use round brinjal). Wash it again. Keep a frying pan on the fire. Add oil and heat. Dip cut brinjal in besan dough and fry them one by one. Fry both sides on medium flame. Repeat the same with remaining dough.
Note : The dough should not be too thick or thin. If it is thin it absorbs more oil. It the dough is too thick bajji/fritter might turn hard. So take care of the dough while using water. You can add little rice flour to get the crispness. Cooking soda/Baking powder is not required.

All the dishes can be served for 4 to 5 people.