Panasa Ginjala (Jack Fruit) Curry

Ingredients:  

Boiled & Chopped  Jack fruit seeds - 1 1/2 cup
Diced  Onion- 1/2 cup
Diced Tomato -1 cup
Mustard seeds- 1/2tsp
Cumin seeds -1/2tsp
Curry leaves -few
Red chilli powder-1/4 tsp
Turmeric- 1/8 tsp
Garam Masala Powder -1/2 tsp
Chopped green chillies -1Tsp
Cilantro -few strings
Oil - 2Tsp
Salt - 3/4 tsp or to taste

Method:

Heat oil in a pan place mustard seeds and cumin seeds, when they splatter add curry leaves, green chillies and onions. Sauté onions until they turn light brown. Add turmeric and chilli powder, mix well and add chopped tomatoes and 2 cups of water. When tomato becomes little soft add cooked jack fruit seeds and garam masala powder, lower the heat and cook for 10-15 minutes. If it is necessary add little more water. At the end garnish with cilantro. Serve hot this curry with Rice or Roti.

Note:

After removing the seeds from jack fruit let them dry for couple of days and peel off the outer skin and boil.

COCONUT LADDU

Ingredients:  

 

Frozen Fresh Coconut or Grated fresh coconut  – 2Cups (1 ½ Pack)

Sweetened Condenced Milk -1 Can (14oz.)

Ghee - 2Tbsp

Cashews – few

Raisins – few

Cardamom Powder – ½ tsp

Saffron – few strings (Optional)

Method:

Heat 1 Tbsp of Ghee in a pan fry cashews and raisins and set aside. Add remaining ghee and add coconut and fry for 3-4 minutes until nice aroma comes. Add condensed milk to the coconut, mix well and cook until almost becomes dry. (It should be still little lumpy, not too dry like powder.) Add cardamom powder, saffron, few cashew pieces and raisins mix well and set aside. When it it cools down little, make balls and attach raisins and cashews on top. Yields 12-15 laddus.