Jackfruit Cake (Eggless)

Jack fruit season is almost coming to an end. I tried jack fruit cake last year and the colour was dull but cake was just Excellent and Yummy. with jack fruit flavour.

Using natural fruits are always best and healthy too.
I have used jack fruit, little cinnamon, maida, sugar and other ingredients.\
Let us see the recipe Now:

Things Needed :

Jack Fruits : 1 Bowl (At least 10)
Maida /All Purpose flour) : 2 Cups
Baking Powder : 1 Teaspoon
Baking Soda : 1/4 Teaspoon
Cinnamon : A very small piece
Sugar : 3/4 Cup
Cooking oil :  3/4 th Cup
Curd : 2 Tablespoons
Milk : 1/2 Cup

Method : 

1. Sieve maida, baking powder and baking soda together and keep it aside.

2. Apply little oil to the baking tray and dust it with a teaspoon of maida. (Spread around the tray).
3. Powder sugar in a mixi jar and add oil and churn it for a while. Let the sugar dissolve slightly.

4. Add curd and churn it for 2 minutes. Add milk and cinnamon piece. Grind it for 2 minutes. Add a pinch of salt and churn for a minute.

5. Add jack fruit pieces and grind it nicely for 2 minutes. Let it all the ingredients mix it well.

6. Now remove the dough from the mixi jar.
7.Add sieved maida/all purpose flour and mix it slowly.

8. Pre-heat the oven for 5 minutes.

9. Pour the cake batter to maida dusted tray and slightly tap it. Let the dough spread it well.

10. Put it in the oven at bake it for 30 minutes.( 180 degree  c )  It raises up and bakes it well on both side.

11. Check it with a knife edge by a knife or spoon. Prick the knife to know that cake is baked well.

12. Put off the switch and keep the cake tray on the top of the oven. Let the cake cool for a while.

13. Cut them in to small pieces and serve it with a cup of coffee or tea.

14. We had this cake with our class kids. It tasted well.

Note :

Do not use water to grind. Adding more sugar is optional. The jack fruit added the taste to yummy jack fruit flavour. Adding butter / ghee instead of cooking oil is optional. Cake will be more tasty with butter or ghee.
Time : 30 Minutes to bake and preparation 10 minutes or little more.
Serves :   20 to 25 Pieces (According to the size.

Spicy Maida Diamond Cuts

Deepavali ..Deepavali...Festival of lights and loads of yummy food to go with the festival.

Time to share and care, spread happiness around you. That should be the message this Deepavali.
I have prepared some diamond cuts, shank  pole the spicy ones. I do not know why it got this name. Diamond cuts are ok because of its shape. but shank pole, I am still thinking. Anyways these diamond cuts are very easy to prepare and goes well with coffee or tea or juice what ever it is, it is a yummy munch.
I have used Maida, chilly powder, salt, jeera and oil.
Lets see the recipe Now : As I said it is an easy and yummy crunchy snack.

Things Needed :

Maida (All Purpose flour) : 2 Cups
Chilly Powder : 2 Teaspoons
Jeera/Cumin Seeds : 1 Teaspoon
Salt : As required
Water : Required water
Oil : 1 Cup

Method :

1. Put maida in a big bowl. Add salt, chilly powder, jeera and mix it well.
2. Keep a small pan on the fire and heat. Add 2 tablespoons of oil and heat for 2 minutes.
3. Put the hot oil on the dry flour and let it cool. Mix it nicely and add little water and prepare the dough.

4. Divide the dough into small portion. Take a small portion and kneed it well.
5. Now roll the small portion dough as thin chapati. Take a knife and prick on the rolled chapati.

6. Cut that like a diamond shape. (big/small). Remove the pieces and put it on a plate/tray.
7. Keep a frying pan on the fire. Heat and put oil to fry. Let it get hot.
8. Put cut diamond cuts in hot oil and fry them on low and medium flame.

9. Fry on both sides till they turn slightly brown and remove them from oil and put them on the kitchen tissue. So that extra oil will be absorbed by the tissue.

10.Repeat the same with remaining dough and prepare crispy diamond cuts.

Note :

Do not add much water, the dough might turn watery, very soft and absorbs more oil. Do not add more hot oil for the flour. Diamond cuts might curdle in oil. (turns powder and spoils the whole oil).
A butter can be added instead of hot oil. (just 1 tablespoon). Adding jeera/ any spice is optional.
Time : 30 Minutes
Serves : As you serve or use.

Dosa (Red + White Raw Rice)

Dosa/Dose/Dosai/Indian Pan cake whatever you call it, it is an yummy authentic dish. Dosa is ideal breakfast for many Indians that too in South India. There are varieties of Dosas and they are done with different ingredients. It has become world famous these days.
I have used red rice, raw rice,methi seeds, urid dal and avalakki/Beaten'flattened rice.

Let us see some benefits of eating Methi seeds in our diet.
Fenugrik Seeds/Mehti seeds/Mentya is loaded with fiber. It is good for stomach disorders, mouth ulcers, diabetes and inflammations. It is good for ladies who are feeding their baby. It is good for improving digestion and helps to reduce the cholesterol level. It is also helps to protect the heart health. Good for immune system and protect our hair. It is rich in Iron, magnesium, manganese and copper. It contain B6, protein and dietary fiber.
Do not consume much methi seeds during pregnancy, it might lead to miscarriage.
Lets see the recipe Now. I have used red and white raw rice, very little methi/fenugrik seeds, urid dal and avalakki/beaten rice. Dosa dough needs to ferment well to get good dosas.

Things Needed :

Red Raw Rice : 2 Cups
White Raw Rice : 2 Cups
Urid dal : 3/4 Cup
Beaten Rice/Avalakki : 3/4 Cup
Methi/Fenugrik Seeds : 1 Teaspoon
Salt : To Taste
Oil : 3 to 4 Tablespoons

Method :

1. Wash and soak rice and urid dal together for 2 to 3 Hours. Wash avalakki and methi seeds and soak in warm water.

2. Grind them nicely till paste with required water and remove from the grinder.

3. Add salt, mix it well and let it ferment for over night or 6 to 8 hours.

4. Now keep a pan on the fire. Heat and put little oil on the tava. Clean that oil nicely with a kitchen tissue. Let the flame be slow.
5. Now add a ladleful of dosa dough and spread it nicely on the tava. Sprinkle oil on the top.

6. Cover dosa and cook for 1 minute and turn the other side. Let it cook.

7. Remove dosa from tava and serve with the side dish you have prepared.
8. We had this dosa with Ondelaga - coconut chutney.

You can prepare Set Dosa (thick dosa) from the same Dosa dough.

You can also prepare Guli Appa/Paddu/Gundu Pongalu /Kuli appam with the same dough. You can add onions, ginger and cut green chilly and prepare Onion Guli appa.

Note :
1. You can grind it with mixi jar instead of grinder. Remember to use less water while grinding. You can add water later if it is required. (Taste differ).
2. You can reduce the quantity of ingredients and then grind. (If you think the quantity used here is more).
3. While preparing set dosa do not spread the dough into thin. Let it be thick, fluffy and soft.
4. Use of oil more/less is optional.
5. Do not add maida ( all purpose flour) or cooking soda to dosa dough.

Ondelaga leaves chutney :

Wash Ondelaga leaves and grate coconut. Now grind coconut, ondelaga leaves,curry leaves, green chilly, little (half marble size) and salt together with very little water.. Add a pinch of salt and grind it for 10 seconds. Remove from mixi jar and put it in a serving dish.
You can season with mustard seeds ingh and curry leaves with 1/2 Teaspoon of cooking oil.
Chutney is ready to serve.

Time : 3 Hours for soaking rice and dal.
Grinding : 30 Minutes.
Fermentation :  5 to 6 hours or over night
Dosa preparation : 30 Minutes.
Dough is ready and you can keep it for at least 3 days and use it whenever you want it.

 Ondelaga or GotuKola as it is called. But usually it is mentioned as Brahmhi leaves. 

The Other names for Ondelaga in some Indian languages 
 Hindi : Brahmi, Bengali : Thulkudi, Telugu : Sarasvathy Aku, Tamil Vallari Kirai, Marathi- Karivan, Gujarathi : Khanda Brahmi and in Kannada Ondelaga soppu.

Benefits of Ondelaga Leaves

It is called as ondelaga soppu because it has only one leaf. Ondelaga is good for diabetis, fever, cough and cold and many other  diseases. It is rich in antibacterial, anti viral, anti inflammatory properties.
 Ondelaga /Gotu Kola leaves