jackfruit fritters(Mulik)

Jackfruit is one fruit which can be enjoyed in different ways.

I love them as is when it’s ripe. The raw jackfruit is also used in curries and in preparation of various delicacies.

Today I made some jackfruit fritters which turned out awesome. The colour, the texture and taste was perfect.

We call it Mulik in konkani.

The whole house was filled with the sweet aroma as I was frying the Muliks.

Ingredients:

Semolina/Suji rava – 1 cup

Grated coconut – 1 cup

jack fruit sliced – 1 cup

Jaggery – 2 table spoons

Salt – as per taste

Method:

Grind the Jackfruit segments , jaggery and grated coconut to paste.

Not coarse nor smooth.

Then mix Suji rava and salt.

Transfer the bowl to the refrigerator.

In about half an hour make small balls and fry until golden in colour.

You may increase the quantity of the jaggery based on sweetness of the jackfruit .

Heat oil for frying the Muliks or fritters.

Keep the heat on medium flame and fry three to four balls at a time until golden brown.

Enjoy them hot or at room temperature.

Java Plum (Jambul) Raita

Java Plum also known as Indian blackberry or Jambul in India is a super food which has many benefits eaten as is or juiced.

It is nourishing for the skin and beneficial to diabetics as it helps to control the spikes in blood sugar.

When in season I try to incorporate in as many ways possible in our diet.

Healthy, nutritious and tasty as well.

Today made some raita. It was very appetising and tasty.

Enjoyed it with rice and roti.

Ingredients:

Brined Jambul – 4

Curd – 1 bowl(preferably hung curds)

Green chillies – 2

Asafoetida – 3 pinches.

Black salt – 2 pinches.

Method:

In a bowl add the finely chopped green chillies, asafoetida, black salt and hung curds and mix them together and keep aside.

Now deseed the Jambuls and mash them with you finger tips and add it to the curd mixture.

Mix well and enjoy it it cold or at room temperature as per ones preference.

Please note:

The jambuls are brined and so add salt only if required.

White & Black Sesame Laddoos

Makara Sankranti also known as Maaghi is a festive celebrated on the 14th or at times on the 15th of January when the Sun transits into Capricorn or Makara Rashi.

It is dedicated to the Sun god who never fails to rise.

The sun rises with hope, kites fly in the sky with vigour, and the crops are ready to be harvested – all signifying hope, joy and abundance.

Happy Makar Sankranti to all of you!! May the Sun God bring abundance and fill your lives and home with sunshine and happiness.

Each day is a new beginning…

On this day all over our country, people from different regions celebrate it by revering the Sun god and thanking him for the good harvest and granting each of them good health

The days now start to seem longer and is the beginning of the auspicious month of Uttarayan.

In the Konkan belt we call it Sankranti where women adorn themselves and exchange til or sweets made from Sesame and jaggery and offer salutations to lord Surya and then offer Haldi Kumkum to ladies around the neighbourhood .Children fly kites with the family. Every home Khichidi is cooked which is enjoyed by the whole family. People also donate food and clothing to the needy.

Raw Mango(Kairi)Chutney

Raw mangoes are super food rich in vitamin A and C. They help aid digestion and issues such as acidity and constipation.

Today I am sharing a recipe of an appetising raw mango chutney relished by every member of our family. This chutney goes well as an accompaniment with roti and rice.

I enjoy it with curd rice or par boiled kanji(Porridge)

Since I am fasting I have used Asafoetida (Hing) as a substitute to raw garlic. If you are using raw garlic please use it with the skin.

Ingredients:

Raw mango bits(peeled) – 6-8 bits

Asafoetida (Hing)- 2-3 pinches

Green chillies -3

Coconut grated – 1 small bowl.

Water – 1/2 cup

Rock salt – as per taste.

Method:

In a mixer jar add in all the above ingredients and going to a smooth paste and transfer to a bowl.

Stuffed Bitter Gourd

Bitter gourds are a family favourite.Tangy sweet sour dry bitter gourds are enjoyed by my family.Today tried this recipe and loved its mild flavour and the crunchiness of the bitter gourds

It’s not only nutritious and healthy but very yummy too…

Ingredients:

BItter gourd -2

Fenugreek seeds – 1/4 spoon

Coriander seeds – 1.5 spoons

Cumin seeds – 1/2 spoon

Red Bedgi chillies – 5

Red Spicy Guntur chillies -2

Turmeric – 1/2 spoon

Peanuts roasted – 2 table spoons

Roasted besan – 1 table spoon

Jaggery – 1 table spoon.

Oil – 3 + 1 table spoons

Tomatoes – 2

Mustard – 1/4 spoon

Curry leaves – 1 sprig

Salt as per taste.

Method:

In a pan roast the red chillies,coriander seeds, cumin and methi separately until you get an aroma.

Cool it and then dry grind the masala with the roasted peanuts and roasted besan and jaggery powder.

Add some salt to it.

Wash and deseed the bitter gourds by removing the pith and slice them into roundels which should be two centimetres thick

Immerse them in cold water to which salt has been added for about 30 minutes.

Remove the bitter gourds from the water and stuff the dry masala into the roundels and keep aside.

In a saucepan add the remaining oil and then the mustard and curry leaves.

Now add the turmeric and the sliced tomatoes and sauté them for 4 to 5 minutes.

Now drop the stuffed bitter gourd into the pan and a little salt and cook them on a covered lid until they are cooked.

Enjoy with roti or rice as sides.

Please Note:

You may add a chopped onion while sautéing if you prefer them .

Jambul/Black Java Plum

Jambul is available in plenty during the summer months until the beginning of the rainy season.

It’s a super food packed with nutrients and antioxidants.

Good for those having spikes in their blood sugar levels and having an history of diabetes in the family.

It also aids digestive health.

Brined them for a week and today made this yummy and appetising chutney.

Ingredients:

Brined jambuls – 4-5 deseeded

Red chilli – 3

 Coconut grated – 2 handfuls

 Garlic with the peel – 2 cloves

Salt as per taste.

Method:

Deseed the jambuls and using light finger movements extract the pulp.

Now grind all the above to a smooth paste.

Chutney is ready.

Tastes yummy when you drizzle some coconut oil over it.

Please Note:

The jambuls are brined and so add salt accordingly.