House of thoughts

With the start of the jackfruit season, we have many dishes we prepare from the jackfruit, like sambar, idlis, dosas, etc. Today we'll see sweet jackfruit fritters, or Halasina Hannina mulka/ jackfruit mulka. They are made using ripe jackfruits. They are crisp on the outside and soft on the inside. Mulka is an amazing snack! They're delicious and yummy! They can be stored for up to a week & we enjoy them as a snack, at any time of the day at home. But they taste best while they are fresh. They taste great while they're steaming hot & or once they cool down too. And I love them for the next 2 days. After that, they tend to get a little soggy & dry as days pass by.  They are prepared by grinding together rice, ripe jackfruit pieces, jaggery, salt, and grated coconut for softness. There are 2 kinds of jackfruit available, bakke and imbha. In bakke pods are thick and in imbha pods are very very thin. If you eat, directly it goes to the stomach no need to...

 Halasina hannina idli/ jackfruit idli is a sweetIdli made from jackfruit is lightly sweetened with jaggery and tastes best when served with ghee and pickle. INGREDIENTS: MAKES: 40 IDLI 1 cup= 250ml • 3 cups - pods of ripe jackfruit /halasina hannu • 2 cup idli rava • 1 cup, grated coconut • ¼ cup jaggery • 1 tsp salt • ghee, pickle and honey(optional)for serving Method: • cut the jackfruit with a sharp knife and separate the pods. remove the seeds of jackfruit pods. do not throw the seeds as you can prepare stir fry and or sambar, rasam from it. • Wash the idli rava and keep it aside. • put the jackfruit pods in a mixer jar and blend it to a smooth puree without adding any water. Now add the grated coconut and grind. • Then add jaggery and salt blend well. (adjust the jaggery according to your sweetness level).tranfer this batter to the washed rava. mix it well to make a thick idli batter. • these idli's are usually prepared with fresh teak leaves. if...

 An easy and simple flavoured rice recipe made with long-grain rice, a choice of vegetables, and fresh herbs. It is one of the popular rice variants or choices for many Indians and is often served for lunch and dinner.  The simple pulao recipes do not contain all the required flavour and spice and can be served as it is, but they taste great when served with simple yoghurt raita or curd. Rice-based recipes are an integral part of Indian cuisine and are made for different reasons. Each and every state have its own unique variants made with rice, but the pulao recipe is common across India. It can be made with different types of ingredients, herbs, and spices, but today, I am sharing a basic and simple vegetable pulao recipe. Here, adding vegetables is open-ended, and you can add them as per your preference. Ingredients:    • 1 handful  of coriander leaves • 1 inch ginger • 5 clove garlic • 2  green chilli • 2 pod cardamom • 1...

  Drumstick Leaves Chutney Powder or Moringa Leaf Chutney Pudi is a lentil-based spice powder. This chutney powder is an easy, no-fuss way to feed the superfood drumstick or Moringa. Also known as Murungai Keerai Podi, it is a perfect side dish and condiment. It is a delicious and healthy way to preserve and consume the leaves. Since the leaves are healthy, locally available, and inexpensive, you should include them in your diet.  Drizzle some ghee or oil over the chutney powder and pair it with your breakfast of idlis and dosa. Serve the chutney powder on steaming hot rice and ghee; you will lick the plate clean. You can also use it as a spice powder for your stir-fry veggies. INGREDIENTS: • Drumstick leaves/ nugge soppu - 5 cups • Channa Dal- 1/2 cup • Urad dal - 1/4 cup • Cumin seeds- 1 tsp • Garlic - 1 handful (15-20 pods) • Tamarind- one gooseberry size • Chilli powder- 1 1/2 tsp • Jaggery powder- 2 tsp • Salt - 1/2 tsp METHOD: • Dry roast chan...

 Mango-based recipes are always a delight to indulge in. Whether it's a beverage, chutney, or dessert, they are all equally delicious and bring joy to our hearts. Presenting to you another such mango-based recipe is Raw Mango Jam. Here I used totapuri mango. U can use any variety of raw mango but need more jaggery. I highly recommend Totapuri only. INGREDIENTS: • Totapuri- 2 • Jaggery powder- 1 cup • Cardamom powder- 1/2 tsp • Ghee- 3 tsp • Salt - 1/2 tsp METHOD: • Wash and wipe the mangoes with towel and peel the skin of the mangoes and grate it. Keep it aside. • Heat the kadai, add ghee and grated raw mangoes.  Saute for 5 minutes or until its colour changes( slightly colour changes). Don't burn. Then add cardamom powder, salt and jaggery powder.(jaggery depends on your taste. if you want more sweet you can add more). Cook everything in a medium flame till it leaves kadai. Then, switch off the flame. In that time, you'll get 1 string consistency. Don't overcook, or el...

 Muskmelon is a lovely, sweet fruit with soft flesh and lots of water content. While they are wonderful to eat plain or in a fruit salad or as a juice from them. INGREDIENTS: SERVES: 4 GLASSES • Muskmelon- 1 • Pepper - 1/4tsp • Black salt - 1/4tsp • Jaggery powder- 6tsp • Water - 2 glass METHOD: • Wash and cut the muskmelon into pieces. • In a blender add muskmelon pieces, black salt, pepper powder and jaggery powder and grind to a smooth paste. • Then transfer it to the vessel and add water. Mix it well. • Muskmelon Juice is ready. Serve with chill or as it is.