Raw Jack fruit gravy

             
                     My sister in law Mrs.Geetha Upadhayaya  is a good cook, cooks tasty traditional dishes.Last 30 years she lived in Udipi  surrounded by Jack fruit ,mango and coconut  trees and we enjoyed her cooking.Among her dishes  raw Jack fruit sambar(kujja Kodale) is my favorite                            
        
   Raw Jack fruit Gravy (using Coconut) 

Ingredients

1. Raw Jack fruit ----  cut pieces  3 cup
2. Coconut          -----Scrapped  pieces 1 cup
3. Tamarind         -----1Tb sp(lime size)
4. Jaggery            -----1Tbsp(lime size)
5. Salt                  -----1Tbsp
6. Coriander seeds ---2tsp
7. Cumin seeds(Jeera)--------2tsp
8. Curry leaves--------2
9. Red dry chilly ------3
10. Green fresh chilly---3
11. Turmeric powder---1tsp
12. For seasoning(coconut oil-1tsp,mustard seeds 1tsp,urad dal 1tsp,pieces of a red chilly and curry leaves)

 Method
Apply oil to your hand as well as to the Knife.Cut the jack fruit into two halves.Remove the skin nearly 1/2 inch.Discard the centre core also.Cut the rest into pieces around 2" inch size

Add 2 cups of water and turmeric powder and cook it in the cooker.It takes more time to cook .You need to cook  it on the  fire at least 1/2 hour'

Grate the coconut Grind together  coconut ,green chilly,red chilly ,coriander seeds,cumin seeds and curry leaves.Grind into fine paste

Soak the Tamarind in water and extract the juice
Take a vessel ,heat add the tamarind juice,salt and jaggery.

Let it boil for few minutes till the raw smell of the tamarind goes.
Add the cooked jack fruit.Make sure it is fully cooked.If it is not soft, cook again separately and add.The Jack fruit pieces become slightly hardened once we put it in the boiling tamarind mixture.Cook it for few minutes

Add the coconut paste mix it thoroughly ,turn off the fire before it starts boiling.Season it.(Take a small thick tawa,,heat it with a tsp of oi,l add mustard seeds,urad dal and small pieces of a red chilly,when the mustard seed splutters add curry leaves and transfer immediately to the gravy)
Preferably cook two hours before serving as we do not add salt while cooking it in the cooker,cooked pieces need time to absorb salt and the pieces are tasty when it is cooked well absorbed all the sour and salt taste
Note
In the raw Jack fruit there will be sticky latex(milk like gum)will be there.It will be sticky.Coat your hand ,knife and the cutting board with oil
onions ,coriander leaves are not used.

              Besan  Laddu
(Bengal gram dal powder Laddu)
                    Basan Laddu is popular sweet in North Karnataka.Easy to prepare,tasty to eat.One need to follow few steps thoroughly to make this sweet
                         Besan Laddu
Ingredients
Besan(bengal gram dal powder) --- 1 cup
Sugar powder                          ----3/4 cup
Ghee                                        ----1/3 cup
Cashew nut pieces                   ----1tsp
Dry grapes                              -----1tsp
Cardamom powder                ------1tsp

Method
1. Sieve the besan and keep it separately

2. Sieve the sugar powder separately

3. Keep a heavy   bottom kadai in the stove,Heat it wth a spoon of ghee add cashew nuts and raisins fry them and put it in a tray

4. Heat the tawa pour all the ghee and then add besan and fry it in medium flame evenly.Fry it evenly without forming lumps till it turns slightly brown.

5. Switch off and add 1tsp(5ml) of milk  and fry thoroughly for a minute.The besan gets back its golden colour.Adding milk is optional, you can skip it
6. Let it cool.When it is warm add the powdered sugar, cardamom powder,cashew nuts and raisins .

7. Mix thoroughly  and pat with hands to make balls.

Note
Laddu is tasty if the flour is fresh
Sieving is important as to prevent lump forming and to remove any granules or  husks in the flour
If your making sugar powder with your own mixer add cardamom also. This is an easier way to do it.
Frying besan is important (evenly  and continuously) and fried basan should have same colour
During summer the laddo may become little soggy(not firm like ball shape).You can add  1 or 2tsp of Dalda
Or you can add 1or  tsp of rawa with the besan. Rawa will bind  and you get good shape