Wednesday, May 21, 2008

Honeyed Jackfruit/Tene Panasa Tolalu/Jenu tuppada Halasina Hannu

Honeyed Jackfruit

Quick Jackfruit & Honey snack…

During summer, another of my favourite fruit is the Jack fruit.. I love the flavour of this fruit & my most favourite combination with this fruit is Honey…

To make:

use 1 cup of pure honey/maple syrup and dip all the jackfruit slices in the honey and enjoy...

Jamun Raita/Java Plum Raita/Nerele Hannina Mosarubajji/Neredu Perugu pachadi

Nerele Hannu/Jamun/Nereda Pallu

Nerele Hannu/Jamun trees start flowering from March to April.. The fruits develop by May or June and resemble large berries. The fruit is oblong, starts green and turns pink to shining crimson black as it matures. A variant of the tree produces white coloured fruit. The fruit has a combination of sweet, mildly sour and strong flavour and tends to colour the tongue purple. The seed is also used in various alternative healing systems like Ayurveda to control diabetes, Unani & Chinese medicine for digestive ailments.
During the summer it is my favourite fruit to indulge in. The tart & sweet flavour of the fruit gives a unique experience. Here is an authentic grandma’s recipe for a special raita using this fruit. This is very good for any stomach ailments & excellent nutrition for diabetics.

2 cups of ripe Jamun fruit/Nerele Hannu (pit out the seeds from the fruit)
2 cups fresh yogurt.
2tsp fresh grated coconut
Salt to taste
Seasoning: 1tsp oil, mustard seeds, hing, curry leaves, 1 dried red chillie
Chop the jamun fruit into tiny chunks. If the fruit is too ripe, you can sqeeze the pulp from it. Mix the fruit with yogurt and add salt.
Now add the seasoing and mix well and serve it with lime rice or eat as it as a snack..

Makali beru--Nimbekai uppinakai/Marada gaddalu Nimmakai pickle/Lime pickle

Makali Beru/Marada gaddalu/-Limes

When I think of pickles, one flavourful pickle that comes in my mind is the Makali beru (Decaepsis hamiltoni ) lime pickle. I am not sure how many of you have tasted this flavoured root but it has a unique flavour which gives the pickle a good boost. And when used with lime, the combination is so tasty.

Decaepsis hamiltoni is endemic to central peninsular India. Fairly common in the dry hill tracts of Eastern and Western ghats in Andhra Pradesh, Karnataka and Tamil Nadu
Medicinal Uses: Tuberous roots are used as cooling agent and blood purifier. Hence used to prepare refreshing drinks. Roots are used to cure indigestion, deficient digestive power, dysentery, cough bronchitis, leucorrhoea, uterine hemorrhage, skin diseases, fever, thirst, vomiting, poisoning, chronic rheumatism, anemia, debility, dysuria and blood diseases.

6-7 sticks of Makali beru (Makali beru, Mahali. kizhangu, Maredu gaddalu)
12 green limes
3tbsp red chillie powder, 3 tbsp salt
2tsp fenugreek seeds and 2 dried byadige chillies ( roast both and grind it)

First deskin the Makali beru. Now removed the hard vein which runs midway and chop the root into tiny pieces.
Chop all the limes into chunks of the same size and mix it with the chopped root.
In another plate, mix salt, chillie powder and the fenugreek+dried chillie powder. Add this mixture to the lime + root chunks and fold in gently till each chunk is coated with this spice mixture.
In a clean pickle jar ( You can used a sterilized glass jar aswell) add the pickle mixture gently. Close the lid tightly and keep it aside in a warm place for 5-6 days. On the 7 th day, open the pickle jar and mix the fresh pickle with a wooden ladle and the basic pickle is ready for consumption.

To Use: Take a small quantity of pickle.. To this add the mustard-hing seasoning before use. (Take a tbsp of hot oil, add 1/4tsp hing and mustard seeds till they crack) and add this to the pickle before use. This will enhance the flavour of this aromatic pickle.
Enjoy with yogurt rice or chapattis …..