Panasa Pottu Kura/ Rawjackfruit fry

Aava pettina Panasa Pottu Kura

Set 1:

Young jack fruit tin - 565 g
Turmeric - 1/2 tsp
little salt

Set 2:

Oil - 3 tbsp
Mustard seeds - 1 tsp
Sesame seeds - 1 tsp
Chana dhal - 2 tsp
Urad dhal - 1 tsp
Red chillies - 5 no. (split)
Green chillies - 5 no. (slit)
Ginger - 1 inch (chopped finely)
Curry leaves - 2 sprigs
Asafoetida (hing) - a pinch

Set 3:

Mustard seeds - 1 and 1/2 tsp
Lemon - 1/2 no.

Proceed:

1) Set 1- Remove young jack fruit from the tin discarding water, keep the fruit in the blender and blend it until chopped finely. keep this in pressure cooker bowl, to that add little handful of water, turmeric and salt, pressure cook for 1 whistle. Remove excess water when it is cooked. keep aside.

2) Set 3- Take mustard seeds in pestle and pound it in to powder, to that add lemon juice, cover and keep aside.

3) Heat a deep non-stick kadhai, add oil and heat it up. Add one by one from set 2 in the order given above, do poppu thingi. Add now point 1 and fry until water is evaporated or less, switch off the flame and add salt to taste (remember you already added little salt before). Add point 2 paste and mix well.

Serve with plain white rice, mudda pappu and majjiga charu.

Notes:

1) Raw Jackfruit? Please visit these url for more info.

http://www.answers.com/topic/jackfruit

http://www.hort.purdue.edu/newcrop/morton/jackfruit_ars.html

2) You can find these in tin form too in Chinese groceries and Indian groceries. Select the raw jack fruit for cooking.

© 2006 by Rajani Rayudu

Double-Ka-Meetha

*Mckenzie bread - 1 loaf

Plain one only, remove the edges and cut diagonally in to two and dry it openly for 2 hrs by keeping the pieces side by side.

*Butter, as needed

*Sugar and water - 1:1 ratio

Cook these together with 2 cardamom (crushed) on medium low for 15 mins. and keep aside.

*Milk - 1/2 litre

Cook it in microwave until it becomes 1/4th litre by rotating the dish every min. Keep the cream (malai) aside which forms on top.

*Pistachios and Cardamom - 5 no. each (crush it finely together)

add this to above milk and cook 1 more min.

*Cream - 100 ml

add this to the above milk and keep this aside.

Proceed:

Smear butter on one side of the bread pieces and keep this aside.

Heat a small non-stick pan add small amount of butter for each slices and keep the un-buttered side down cook until golden brown and turn again and do the same. Keep this on the tray. When it is still hot pour about tsp of sugar syrup on it and wait until it seeps down add the tsp of milk mixture on top of it and sprinkle some finely sliced toasted almonds and cashews on top.

Do the same way for all the slices, remember to keep the slices side by side but not overlapping. When everything finished wrap it with food wrap and refrigerate for an hour or so and serve.




Notes:

Choose bread which is very thick.

Serve this dessert with Hyderabadi Biriyani and Haleem.
Courtesy: My husband

© 2006 by Rajani Rayudu