18 JACKFRUIT SEEDS POWDER / PODI

Jackfruit Seeds(Nuts)-Pala Kottai- Powder/Podi

Wondering what you want to make with Jackfruit seeds, then do try out this delicious powder/podi made with jackfruit seeds.

Goes well with idli/dosa or mix and eat with rice.

Jackfruit seeds is rich in protien and very nutritious. In general, the seeds are gathered from ripe fruit, sun dried and stored for use in rainy season in many parts of South Indian states. Different variety of recipes are prepared where they are eaten either by roasting as a snack or added to curries in place of lentils.

Recipe from Mom:-

Jackfruit seeds - 18 - 20 in Number
Red chillies -8( as spice needed)
curry leaves - 1/2 bunch
Hing/Asafoetida - 1 small piece or 1/2 tsp
Garlic -5 or 6
Grated Dry Coconut(Kobbari) - 4 tbsp grated(Optional)
Salt - as taste
Oil - 1/2 tsp
(optional can add some cumin seeds and pepper corns)

Peel and remove skin from Jackfruit seeds. Chop into small pieces.
Heat a pan/kadai and dry roast in medium low flame for 4 - 5 minutes until they turn crisp or golden brown. Do not let it to darken. Remove and cool.
Heat oil in the same pan/kadai and add red chillies, garlic, curry leaves and hing. Fry till they turn crisp and remove. Add grated dry coconut and fry till light brown. Remove and cool. Dry grind all ingredients with salt and store in a airtight container. Serve with idli/dosa and or rice.

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16 PULUSU PODI / POWDER

PULUSU PODI/HOME MADE CURRY POWDER

 

Next in the series of Powders/Podi is Pulusu Podi @ Home Made Curry Powder or Molaga Thool. Each and every family have their own version of making this powder/podi and here I am posting the way my Grandmother and Mom prepare at our home.

Pulusu is a gravy prepared that goes best with rice in Telugu usually tamraind based. Though the base is same for making, the veggies added in the gravy differs and so does the taste. In my house apart from sambar all other curries/gravies that goes with rice is prepared by adding this powder/podi. Called as Koora or pulusu in Telugu, kuzhambu/kulambu in Tamil can be tamarind based or without tamarind.

Usually this powder is prepared in bulk and stored for many months. This powder comes in handy for making any type of curries/gravies and that is the reason it is prepared in large quantity. Till now I have never made this powder at my home here, but have seen them making and storing and then later packing it for us. Each ingredient is fried seperately next spread on a wide plate to cool and then powdered( since it is made in bulk they send it to the mill in the neighbourhood), once done
they spread it on a paper to cool completely and then store in a airtight containers.

During my visits I get them in large quantity as I too use them more may be almost everyday. To maintain the freshness of the powder I just keep a small quantity in a airtight container on the shelf/pantry and the rest is stored in the fridge usually the freezer. 


Recipe from Mom:-
Red Chillies - 1/2 KG
Coriander Seeds - 1/2 KG
Channa Dhal/Senaga Pappu/Kadalai Paruppu - 1/2 cup
Toor Dhal/ Kandi Pappu/ Tuvaram Paruppu - 1/2 cup
Cumin Seeds/ Jeeriga/Jeeragam - 200 Gms
Pepper Corns/ Miriyalu/ Milagu - 100 Gms
Methi(Fenugreek) Seeds/ Menthi/ Vendhayam - 100 Gms
Mustard Seeds/ Aavalu/ Kadugu - 1 tbsp
Urad Dhal/ Uddi Pappu/ Ulundhu - 1 tbsp
Turmeric/ Pasupu / Manjal - 10 Gms
Curry Leaves - 1 small bunch - (optional)

Oil - 1 tsp
 

In a wide pan/kadai dry roast red chillies, coriander seeds, Channa dhal, Toor dhal, cumin seeds, Pepper Corns, Fenugreek Seeds, Mustard Seeds, Urad Dhal separately in medium to low flame and keep in a wide plate and cool completely.

Heat oil in the same pan and fry red chillies, curry leaves and asafoetida. Remove and cool and combine all together. Powder to a fine consistency.
Adding turmeric is optional, as we additionally add turmeric powder while making pulusu or any other gravies.
Spice level can be increased or can do sometimes like what I do, for certain gravies if I need more spice I add some chilli powder along with this powder.

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26 ROSE MILK SHAKE

Rose Milk Shake /


A perfect drink for summer to relieve and refresh us from the heat. I just love this milk for the pleasant looking pink color and also for the lovely taste and smell.

Rose petals purifies blood and improves skin to look fresh and glowing. It is also good for cooling the body and improves digestion and good for acidity. Apart from these there are other lot of benefits by using this petals.

Ingredients to make rose milk shake :-

Milk - 2 cups
Vanilla Icecream - 1 -2 scoops
Sugar - 1 - 1 1/2 tbsp( as sweetness required)
Rose milk syrup/essence - 4 - 5 drops( as taste and color required)


Just add all the things in a blender and turn on for a minute or less than a minute or use a hand mixer and beat for less than a minute until creamy and frothy. Serve immediately chilled.

Making rose syrup at home is very simple and easy if you want to prepare them at home and if they are not available at stores.

Will write a seperate post on how to do that.


I have used the rose milk syrup that we get in Nilgiris store in India. It is a very thick concentrate of the syrup so we can add just few drops which is good enough for the taste and color.


Can use the rose syrup that we get in bottles at Indian Stores. But that already has sugar in it so adjust the sugar addition or skip adding.

Sending this entry to Serve it chilled event hosted by Denny.

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31 MANGO KULFI

Mango Kulfi


My kids love kulfi and for a long time were asking me to make some. Last week made some regular kulfis and mango kulfis. Here though summer starts end of June, before that itself it is getting hotter and hotter eachday. Kids were waiting for the weather to get better to play out as winter is very long for us and also waiting for their summer break which starts this week for one boy and next week for the other one. I was waiting to make these which I did last week and they got over so soon that they have been asking me to make another batch which I will be doing very soon.

It hardly takes few minutes to assemble and prepare and pour in moulds. So just grab hold of the things and add the ingredients in a blender or deep bowl and mix in for few minutes until creamy and frothy and it is done. Pour in moulds or flat bowl and freeze until done.

You can make this in large quantity or as required for the family. Here I am giving the measurement for large quantity. You can reduce the same to half or 1/3 as required.


Mango Pulp - 2 Cups
Sweetened condensed milk - 1 can( 14 OZ)
Evaporated Milk - 1 can (12 OZ)
Heavy Whippping Cream - 1 ( 1 pint - 16 OZ)
Pistachio - few powdered
Chopped mixed nuts - as required( optional)
Saffron - few strands(optional)

Add all the ingredients in a blender and switch on for 1 one and half to two minutes until nice creamy and frothy. Pour on kulif/icecream/pop moulds or on a flat glass tray and freeze at least for 4 hours.

Or can add the ingredients in a deep bowl and use hand mixer and mix in medium speed for 1 - 2 minutes.


Serving:-
Remove from moulds, cut into desired shapes and serve with some powdered pistachio.

Just before pouring in moulds or glass tray can add some saffron and or chopped nuts.

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