Friday, June 27, 2014

Ponsa Mulika (Ripe jackfruit Fritters) ~ Rice Based And Three Years of Blogging!!

Do I have to say that I have started liking Jackfruit. After three years of not having jackfruit, I can sense the reason. Now I get excited seeing the huge fruit and buy them without even thinking as to what to do with it. Last year I had made mulika using semolina. Few days back my mother made them using rice. So I thought of sharing this recipe too. Mulika is one of my favorite recipes using ripe jackfruit. They are so addictive that they disappear very fast.

My blog turned three today. I just feel like I started blogging few months ago. All these three years was fun and I am looking forward to more such experiences in the future. 

  • Ripe Jackfruit, chopped- 1 1/2 cups
  • Jaggery, crushed - 1/2 cup
  • Rice - 1 cup
  • Grated coconut- 2-3 Tbsp
  • Black sesame seeds- 1 1/2 tsp
  • Cardamom pods- 4-5
  • Oil - For deep frying
Jackfruit: Choose a jackfruit which is very sweet. We cannot afford to add more jaggery. Jaggery tends to increase the moisture in the final mixture which in turn makes the fritters more greasy. 


Wash the rice and drain the water completely. Spread the washed rice on a clean kitchen towel and let it dry completely.

Once it has dried, grind it to get a fine powder. Set it aside.

Now clean the ripe jackfruit. Discard the seeds and chop the clean jackfruit pods.

Now take the chopped jackfruit along with crushed jaggery, grated coconut and cardamom seeds in a blender.

Grind it into a smooth paste (without adding water).

Now transfer this paste into a mixing bowl. Then add powdered rice and black sesame seeds.

Mix well and allow the mixture to rest for five minutes (at this point test the mixture for sweetness). Meanwhile pre heat the oil on medium heat.

Once the oil is hot enough (a small amount of mixture dropped in sizzles right away), drop small balls of the mixture (small lemon size) one by one (don't touch it for a minute as it can break apart easily).

Allow it to cook until it turns a uniform deep golden brown color. Once done, transfer it on a paper towel. Continue frying with the rest of the mixture. Ponsa Mulika is ready!!

Serve it warm or at room temperature. It stays good for 1-2 days without refrigeration.

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Tuesday, June 24, 2014

Bikkanda Saaru (Jackfruit Seed Soup)

Bikkanda Saaru is a simple soup made using jackfruit seeds. Recently we got a huge piece of jackfruit. We enjoyed every bit of it. I also made sure to save every seed. I am a huge fan of jackfruit seed. I like it cooked in salted water. But this time I had many seeds and hence wanted to try something new so that I can post it on my blog. When I told about this to my mother she mentioned me about this saaru (soup). I was very excited to try it. The recipe was very simple and required only few ingredients.

It turned out very tasty as I thought and we enjoyed it with rice and sanna khotto. Do give this a try and enjoy it on a cold rainy day :-)

  • Jackfruit seeds, chopped - 1/2 cup
  • Green chilli - 1-2
  • Asafoetida (Hing) - A big pinch
  • Oil - 1-2 tsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves - Few
  • Dry red chilli - 1
  • Salt - To taste


Peel the jackfruit seeds and cut into small pieces.

Now transfer it into a pressure cooker with 1 inch of water and salt. Cook it for three whistles.

Once the cooked jackfruit seeds cool, blend it to get a smooth paste (add little water while grinding). 

Now, mix this paste along with the water left in the cooker. Add additional amount of water to get the desired consistency (I kept it medium thick). Now add asafoetida, chopped green chilli and salt (if required). Bring it to a boil. Then turn off the heat. Finally add in the seasoning.

For Seasoning : Heat oil. Once hot, add in the mustard seeds. After it pops add in the broken red chilli pieces and curry leaves. Fry for few seconds and turn off the heat. Mix it with the above prepared mixture.
Bikkanda Saaru is ready!!

Serve it hot along with rice. Above measurement serves three people.

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Monday, June 23, 2014

Massaman Potato Curry

Massaman Potato Curry is a simple Thai curry. Last year, my BIL gave me a Thai cooking book - Easy Thai Cooking by Robert Danhi . When I was going through the book, this recipe caught my attention and I decided to try it as soon as possible. Its because I love all the ingredients used in it. 

This dish turned out very tasty. I made very few alterations to the original recipe. Do try this recipe and I am sure you will love it. 


  • Coconut Milk - 1 can (13.5 fl oz)
  • Massaman Curry paste - 4 oz
  • Cinnamon Stick - 2 inch piece
  • Ginger, grated - 1 tsp
  • Jaggery (or Thai Palm sugar)- 1 Tbsp
  • Soy sauce- 1 tsp
  • Tamarind pulp- 1/2 Tbsp
  • Onion, medium sized - 1
  • Potato, medium sized - 3
  • Oyster Mushrooms - 1 cup
  • Peanuts - 1/3 cup
  • Salt- To taste


Dry roast the peanuts until their skin turn dark. Transfer to a bowl. Once they cool, remove the peel.

Now peel the potato and chop them into cubes. Transfer them into a bowl containing water. Then chop the onion into medium sized square pieces. Clean the mushrooms with a wet paper towel and tear them into desired sized pieces.

Now in a big pot add half the can of coconut milk and bring it to a boil. Once it reduces slightly, add the massaman curry paste. Mix well.

Now add in the remaining coconut milk, cinnamon stick, grated ginger, soy sauce, tamarind pulp, jaggery, little water (almost a cup). Bring it to a boil.

Once it comes to a boil, add in the potato cubes, onion cubes, peanuts and salt . Continue to cook.

Once the potato is 80% cooked, add in the mushroom. 

Continue cooking until everything is well cooked. Turn off the heat. 

Massaman Potato Curry is ready!!

Serve it hot along with sticky rice. Above measurement serves three people.

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Friday, June 20, 2014

Maavinkaayi Menskai (Raw Mango Curry) ~ Udupi Special

Maavinkaayi Menskai is a popular coconut based curry of Udupi (in Karnataka, India). This curry is little bit on the sweeter side. During non summer days they substitute raw mango with pineapple.

I wrote down this recipe long time back (during my high school days) from a magazine named 'Taranga'. I wrote a bunch of recipes and this is one of them. My mother used to make them whenever I requested her. Now even I make all of them, whenever I crave for it. Do try this recipe and let me know how you liked it! You can try other Udupi Special - Bele Saaru, Boodh Kumblakaayi Huli.

  • Raw Mango, chopped - 1 1/2 cups
  • Jaggery - 2-3 Tbsp
  • Grated coconut, fresh/frozen - 1/2 cup
  • Dry red chilli - 3
  • Urad dal (Split black gram) - 1 tsp
  • Black sesame seeds - 1 tsp
  • Coconut Oil- 1-2 tsp
  • Salt - To taste


Chop the raw mango.

Then transfer them into a pan along with water and little salt. Allow them to cook on a medium flame.

While the mango is cooking, prepare the masala.
For masala, fry dry red chilli, urad dal and black sesame seeds separately, in few drops of oil until fragrant. Then allow them to cool. Now take grated coconut along with the roasted spices in a blender.

Grind it along with little water to get a fine paste. Masala is ready.

Once the mango cooks, add jaggery.Cook it for a minute or two.

Then add the masala paste.

Mix well and bring it to a boil. Once it comes to a boil, continue heating for 3-4 minutes on medium-low heat. Once done turn off the heat and drizzle coconut oil. Mix well.

Maavinkaayi Menskai is ready!!

Serve it warm as a side dish to rice along with a spicy curry. Above measurement serves three people.

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Tuesday, June 17, 2014

Lemon Rice With Veggies

Lemon Rice With Veggies is a simple rice recipe. Lemon rice is one of the popular rice dishes from India. Generally vegetables are not added to the classic lemon rice. But my mother makes it with veggies all the time. As a kid, I never liked it. Few months back, I noted this recipe from her. Finally I decided to make it and it did taste yummy. Now I am really wondering as to why I didn't like it as a kid!

This rice is 'easy to make' and makes a good lunch box dish or for potluck. It is filling and does taste wonderful. Do give this a try and give a break to your 'normal lemon rice' recipe :)

  • Rice - 1/2 cup
  • Frozen Peas- 1/3 cup
  • Chopped Green Beans - 1/3 cup
  • Carrot, small sized - 1
  • Oil - 2-3 tsp
  • Mustard seeds - 1/2 tsp
  • Urad dal (Split black gram) - 1 tsp
  • Curry leaves - Few
  • Green Chilli - 1-2
  • Ginger, grated - 1/2 tsp
  • Onion, small sized - 1/2
  • Turmeric powder - 1/4 tsp
  • Grated Coconut, fresh/frozen - 1 Tbsp
  • Cilantro (Coriander leaves) - 3-4 sprigs
  • Lime juice- To taste
  • Salt - To taste


Wash the rice and add it in a microwave safe bowl. Then add double the amount of water, chopped carrot, beans, peas and salt.

Mix and cook it on high for 14- 15 minutes (or you can also cook it in a cooker or in a nonstick pot). Once done, allow it to cool completely.

While the rice is cooking, chop onion, green chilli and cilantro.

Now heat oil in a pan. Once hot add mustards seeds. After it pops, add curry leaves, chopped green chilli, urad dal. Fry for few seconds and then add chopped onion. Sprinkle little salt and fry until it turns slight brown. Then add ginger and fry until the raw smell goes off.

Once done, add turmeric powder and grated coconut. Fry for 15- 20 seconds.

Then finally add the rice-veggie mixture. 

Mix well. Then add chopped cilantro and turn off the heat. Finally squeeze in the lime juice and toss the rice mixture gently.

Lemon Rice With Veggies is ready!!

Serve it hot. Above measurement serves 1-2 people.

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Monday, June 16, 2014

Ponsa Patholi

Ponsa Patholi is a Konkani delicacy. The jackfruit flavored batter is spread on a banana leaf and then stuffed with jaggery sweetened coconut. It is then steamed and served with generous amount of ghee (clarified butter). Recently I found both jackfruit and fresh banana leaves in an International store. I bought it right away thinking of this delicacy. I called my mother and noted down this recipe. Made it right away. It turned out very tasty and I was very happy as I was eating if after many years.

This post makes me nostalgic. I used to help my mother making this. Generally she used to make this in the month of June. In India, the rainy season starts in June. Fresh hot Ponsa Patholi on a rainy day is like heaven on a plate. Do try making this and enjoy!

  • Rice - 1 cup
  • Ripe Jackfruit pods, chopped - 1 1/2 cup
  • Grated coconut, fresh/frozen - 1/4 cup
  • Banana leaves - As required
For Stuffing (Choornu or Sweetened Coconut Mixture):
  • Grated coconut, fresh/frozen - 1 cup
  • Jaggery - 3/4 cup
  • Cardamom pods - 4-5


For the stuffing:

Take jaggery in a pan with couple of tablespoon of water. 

Heat it until it turns bubbly.Then add grated coconut.

Mix well and continue heating until all the moisture evaporates. Then turn off the heat and add cardamom powder. Allow it to cool. Stuffing is ready.

For the outer cover:

Wash and soak the rice for two hours. While it is soaking, prepare the rest of the things. Chop the jackfruit (discard the seeds). 

Make rectangular or square pieces of banana leaves. Then wash and pat dry using a paper towel or kitchen towel. Set it aside.

Once the rice is soaked, drain the water completely. Then add drained rice, chopped jackfruit pods, grated coconut in a blender.

Then grind them into a smooth paste without adding water. Then transfer it to a bowl.

Now arrange the banana leaves pieces side by side.

Then start spreading a small amount of the jackfruit batter until you get a thick  (not too thick) layer, as shown below.

Repeat with the rest of the batter on other banana leaves. I made a total of six of them (big sized. If the banana leaves are small then you can make 8-9 of them).
Now start spreading the sweetened coconut mixture on the center of each batter covered banana leaf, as shown below.

Now fold the banana leaf vertically (folding in) as shown below.

Place them carefully in a steamer.

Steam them for 25- 30 minutes.

Ponsa Patholi is ready!!

Serve it hot with a generous drizzle of ghee. Above measurement makes six big sized patholi and serves three people.

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