Jackfruit Fun!

The first of this season! We bought a lovely tree-ripened jackfruit recently. The fruit smelled heavenly, and tasted better. 🙂

Here are the pics on cutting up the fruit:

Oil-greased hands, sharp knife, and a paper below to prevent the table cloth from spoiling!

Greasing the knife with oil to prevent stickiness

The final result!

Gongura Pulusu-kura

I’d blogged about this dish sometime back. So i won’t go into the details of making it yet again! But here are some pics from when my MIL was around and making it! Ahh, Sunday Specials!!! 🙂

Gongura Leaves

The chillies and tamarind being mashed and mixed into cooked leaves

Served with hot rice, pickle and veggies! 🙂

 

Related Link:

Gongura Pulusu Kura

Tomato Upma

This is a favourite snack item found in hotels across Andhra Pradesh. Though it is essentially a breakfast item, it is also made for dinner at some places.

Tomato Upma

Ingredients:

• 1 cup plain rava (sooji/semolina)
• 2.5cups water
• 4 green chillies
• 1/2 inch ginger
• curry leaves
• 1tsp salt
• 3 red tomatoes (medium-sized)
• Tadka: aavalu(mustard seeds), chana dal, red chilli

Method:

• In a large vessel, heat about 2 tbsp oil and add the tadka.
• Once the mustard starts popping, add the chopped tomatoes
• put the lid over the vessel to braise the tomatoes.
• After the tomatoes are softened, add water, curry leaves and salt, and replace the lid
• When the water comes to boil, slowly add the rava while constantly stirring. This will prevent the rava from forming clumps.
• For added flavour, ghee and roasted cashew nuts can be added.
• Mix well, and keep cooking till the rava is done.
• Turn off the gas, and  keep aside for 5 minutes

Serve hot with kura podi and curds.