Wednesday 29 June 2011

JACK FRUIT--benefits and Usage


PONOSU  IN KONKANI,  Halasina  Hannu in kannada,  chakka in Malayalam,  jack fruit in English. It is the biggest  fruit.  It varies from size and taste and texture.   When you  cut this big fruit,   you can see the small partition within  covered  with  sticky white colour gum.   we  have to  remove it using waste paper or stick.     Before    cutting  the fruit apply oil to your hands  so that  you  can avoid the gum  sticking to your hands.  Then   remove that yellow colour fruit-flesh  with hand and  peel the seeds.  This can be eaten  as it is  or can be kept   for preparing  many  traditional dishes  like payasam, mulika, mudhdho, ponosa machkat  etc.   (will update recipes in the coming posts)

We  can store jack fruit seeds  we can use them in many preparation. Dry them under hot sun and store in air tight jar and we can use it during rainy reason.  This is mostly used in Mangalore side.  konkanis love to eat this and do experiments  with this fruit and seeds.


Benefits of Jackfruit
Jackfruit is the name of the fruit of ‘jackfruit’ tree, which belongs to the mulberry family. It is native to southwestern India, Bangladesh, Philippines, Sri Lanka and possibly, east of the Malay Peninsula. Mainly found to be cultivated in tropical conditions, jackfruit is said to be the largest tree-borne fruit in the world, with its diameter being at least 25 cm. on the other extreme, there can be jackfruits measuring as much as 36 kg in weight, 90 cm in length and 50 cm in diameter. The best part of the fruit is that even its seeds have been found to have a high nutritional value.

Health & Nutrition Benefits of Eating Jackfruit 
Jackfruit is an aromatic, fleshy fruit renowned for its delicious taste. But many people who enjoy eating jackfruit do so completely unaware of its many health benefits.  Jackfruit is very sweet and tasty, when the jackfruit is opened, you will find the bright yellow pods (when ripe) which can be eaten raw or cooked. When unripe its flesh is green, and it can be made into a delicious vegetable dish. Jackfruit has many health benefits:-                                                                               
        Being rich in potassium, jackfruit has been found to be helpful in the lowering of blood pressure.
        Jackfruit is also known to contain anti-ulcer properties which help cure ulcers and digestive disorders. In addition, the present of high fiber in the jackfruit prevents constipation and helps in smooth bowel movements.
         The root of this fruit has been found to be beneficial for those suffering from asthma and also good for the treatment of numbers of skin problems
        Jackfruit proves to be a very good source of vitamin C, which is known for its high.  It is believed that the fruit can help prevent and treat tension and nervousness.
        Since it contains few calories and a very small amount of fat, jackfruit is good for those trying to lose weight.
       If you are suffering from constipation, regular consumption of the fruit will surely prove beneficial.                   Boasting of anti-ageing properties, the fruit can help slow down the degeneration of cells and make the skin look young and supple.
         Jackfruit serves as a good supply of proteins, carbohydrates and vitamins, for the human body.




UDIDA APPO (black Gram Dal Appam)
1 Cup Of  Urad  Dal
2 cups of white rice
oil for frying
salt to taste
Soak rice and dal separately for 3-4 hours.
Grind them separately to a smooth paste and  Mix both the batter together, add salt and mix well.
Allow it to ferment for 10-12 hours.

Heat    appam  pan and add some oil to all the moulds.
Now fill the moulds with batter and prepare appo(appam)  by cooking on both sides.
Serve hot with coconut chutney.
For Chutney
¼ cup of grated coconut
3-4 nos of red chillies
½ tsp of coriander seed
Pinch of jeerah
Salt to taste

Grind all the items into a smooth paste.  Finally add tempering of Mustard seeds, curry leaves and pinch of Hing  (asafoetida)

Wednesday 15 June 2011


It is my Grand mother ‘s recipe.  We kids were finding it difficult to eat crab curries.  Then she asked my mother to try this one so that the kids can have crabs with shells  without trouble.  This can be a good starter in parties as well.                                                                                                            
Crab  (small size)         --  8 to 10 numbers
Ginger paste                --  1 tsp
Garlic paste                 --   1 tsp
Red chilli powder       --    1   tbsp
Pepper powder          --     1/2  tsp
Rice flour/corn flour  --    2 tbsp   
Curry leaves few         
Salt   to taste
Oil for frying
Onion and green chilli  for garnishing


Cut and clean the crabs, and boil for ten minutes in little water.   Let it cool for 15 minutes.  Mix all the ingredients and make paste and apply on each crab and keep for 1 hour for marination.  Heat oil in Kadai , fry curry leaves for a minute and keep aside.  Then deep fry crabs and after taking out from the Pan  spread the curry leaves as topping.

Egg Dosa

My son sanju did not like Dosa and after coming back from school he always asked for some new items, One day I was making Dosa and Omlet for my hubby I thought of trying this one. Now my kid likes Egg Dosa very much.
For Dosa batter
Urad dal             -  1/2 cup
white rice           -   2 cup
salt                    -  1 tsp
Wash and Soak urad dal and rice for 3 hours . Grind in to thin paste .

Cover and keep aside for 8-10 hours to ferment

Add salt to taste and mix it well.

Topping for Dosa
Egg                            --   1 no
Chopped onion       --   2 tbsp
Pepper powder       --   1/2 tsp
Chopped tomato    --    2 tbsp
Coriander leaves    --    1 tsp

Beat egg and add all ingredients for topping

heat the dosa griddle. Spread the dosa of the 1 big spoon batter.

Spread 1 tbsp of Topping mix on the Dosa.

spread  1 tsp of oil and sprinkle pepper powder

Cook till golden brown .Remove and serve with coconut/garlic chutney