Remove seeds from jackfruit and chop them into small pieces. Boil them in water till they are very soft.
Drain the water and mash the jackfruit and strain through strainer.
Grate the coconuts and soak them in hot water for 5 minutes to extract milk. Extract thick milk and again add water then extract thin milk. Keep both them separately.
Grate the jaggery and mix with jackfruit and put it in thick bottom vessel and cook in low flame by stirring continuously. Add ghee.
Add thin coconut milk and cook again. Lastly add thick coconut milk, cook for two minutes.
Remove from fire then add cardamom powder, asafoetida.
Ingredients: Basmati rice- 500 gms Boneless chicken - 500 gms Onions - 250 gms Curd - 2 tbsp Lemon juice - 1 tbsp Ginger garlic paste - 2 tbsp Turmeric - 1/4 tsp Red chilli powder - 2 tsp Salt to taste Garam Masala - 1 tsp Coriander - cumin powder - 1 tbsp Mint leaves - 1 tbsp Coriander leaves - 1 tbsp Green Cardamom - 3 Black cardamom - 2 Cloves - 6 Cinnamon - 2 pieces Bay leaves - 2-3 Pepper - 1/2 tsp Shajeera - 1/4 tsp Oil - 50 gms Ghee - 1 tbsp Saffron - few strands (soaked in 1 tbsp of milk)
Method:
Wash and marinate chicken with curd, lemon juice, salt, red chilli powder, ginger garlic paste, coriander - cumin powder, garam masala and mix well. Keep aside for 2-3 hours.
Slice the onions and fry them till they are brown. Cool and grind to make fine paste. Mix this onion paste to chicken marinate.
Wash and soak basmati rice for 30 minutes.
Cook the rice in 2 liters of water, little salt, 1 tsp of oil
till 2/3 is done. Tie the whole garam masala and drop in water so the rice absorbs the flavour when it is cooking.
Drain the water completely when the rice is 2/3 cook. Remove the tied cloth.
Take thick bottomed vessel, heat oil then add shajeera, mint and coriander leaves. Add Marinated chicken, top up with 2/3 cooked rice, saffron, ghee.
Close the lid with aluminium foil or with wheat dough method and place the vessel on tawa.
Cook in high flame for 5 minutes then cook in low flame for 45 minutes or till it is done.
Ingredients: Pine apple juice - 1 ltr Sugar - 1 1/2 kg Water - 1 1/2 ltr Citric acid - 1 tsp Pine apple essence - 1 tsp Potassium meta bi sulphate - 2 gms
Method:
Make a sugar syrup by adding water to sugar. Boil till you get the sticky consistency then remove from fire. Add citric acid and cool the syrup.
Add pine apple juice, essence and Mix well.
Lastly, mix potassium meta bi sulphate with little water and mix this to squash.
Ingredients: Cabbage - 1 kg Salt - 1/4 kg Red chilli powder - 1/4 kg Tamarind - 150 gms Fenu greek Powder - 1 tbsp Garlic paste - 1 tbsp
For talimpu: Oil - 1/2 kg Dry red chillies - 10 (chopped), channa dal and Urad dal - 2 tbsp Mustard seeds - 1 tbsp, Garlic crushed - 1 tbsp, Curry leaves.
Method:
Wash and chop cabbage into small pieces. Dry them
inside of home by spreading on cloth.
Add salt, turmeric and tamarind to cabbage pieces in a
mixing bowl and keep aside for 2 days.
On third day take out tamarind from bowl and grind
along with red chilli powder, fenugreek powder, garlic paste.
Lastly add cabbage.
Heat oil in kadai, add all talimpu ingredients and fry
till mustard crackles. Remove from fire then add cabbage pickle, mix well.
When it is cool, transfer to glass jar.
Peel, de seed and chop cucumber into small pieces.
Peel and cut potatoes into small pieces.
Finely chop onions, tomatoes, green chillies.
Heat oil in pressure cooker, add channa dal, mustard & Cumin seeds, curry leaves and fry for one minute.
Add onions, tomatoes, green chillies, ginger garlic paste and fry for 2-3 minutes. Then add cucumber and potato pieces, salt, turmeric, red chilli powder and cook in low flame for 3 minutes.
Add a cup of water and close the lid. Cook up to three whistles.
when lid is open, cook till water absorbs then add coriander leaves.