Jackfruit Idli (Ponsa Idli)

It's the jackfruit season! People in general have a love-hate relationship with this ripened fruit as it is very aromatic. It's grown in plenty in the southern part of India. We Amchis (Konkani speaking people) love this "Ponosu" (as it is called in konkani for the ripened jackfruit) and a lot of sweet dishes are prepared from this fruit. One such sweet dish is "Ponsa Idli". 

Traditionally this idli is prepared in "Teak Leaf " and is called " Ponsa Muddho". When steamed in teak leaf, the "Muddho" turns reddish in colour.  And if "teak leaf "  is not available, banana leaf can be used instead.  But, as you all know by now, that I always choose the path of least resistance - I just steamed them in our regular idli moulds ! And the end result was good. My spouse will vouch for it. It is best eaten with a dollop of ghee (clarified butter).

I have previously posted about the Jackfruit & its recipes  - Jackfruit Payasam (Gharayi), Jackfruit Fritters (Mullik) & Jackfruit Patholi in my blog. You can check it out by clicking on these names. 

Jackfruit (Ponsa) Idlis to be eaten with a dollop of ghee

                                         

Ingredients:

Jackfruit Plums (deseeded) - about 15
Rice - 1 cup
Powdered jaggery - 1/4 to 1/2 cup
Grated coconut - 1/2 cup
Ghee (clarified Butter) - for smearing the idli mould & also to be eaten with idli
Salt to taste

Method :

1. Soak rice for about an hour. Then drain water completely.
2. In the meantime, chop the Jack plums and keep them aside.
3. Grind the chopped jack plums, grated coconut & powdered jaggery to a smooth paste without adding any water. When done, remove it in a bowl.
4. In the same mixie jar, add the drained rice and grind it to a coarse powder without adding any water.
5. Add the coarsely powdered rice and salt into the bowl (containing the jackfruit mixture) and mix it thoroughly into a smooth paste without any lumps.
6. Now grease the idli moulds with ghee.
7. Heat the idli steamer with water. If you are using pressure cooker, take care to remove the whistle.
8. Fill the greased idli cups with the prepared batter and steam for 20 mins.
9. When cooled remove the idlis from the mould with the knife/spoon.
10. Serve hot with a dollop of ghee on top.

Jackfruit Plums deseeded

Rice soaked in water

Jackfruit plums being cut into pieces

Jackfruit plums, grated coconut & jaggery added in mixie jar

The above mixture ground to a fine paste

Rice ground coarsely

Rice powder & salt added to the above mixture

Mixed into a smooth paste without lumps

Ready for steaming

Idlis steamed and ready to be removed

                                     

Jackfruit Idlis ready to be served

Preparation time : 20 mins   

Soaking time        : 1 Hour
Cooking time       : 20 mins

Makes                   : 16 Idlis

Note:

• While grinding do not add water at any stage. The batter will be watery and the idlis will not turn out well.
• The quantity of powdered jaggery can be adjusted according to the sweetness you desire and also the sweetness of the jackfruit plums.
• Any type of rice can be used. I have used Idly rice.
• Do not discard the Jack fruit seeds (Bikkand in Konkani) as it can be used in various curries. Will share some recipes of Bikkand in the coming days.

Quick Peanut Laddus

Diwali is round the corner and as usual its time for preparing sweets. I am sure you will all agree with me when I say that we all try and look out for those recipes which not only take less time to prepare but also tastes good, is healthy and also easy on the pocket.

In my opinion, this peanut laddu fits the the description perfectly.

Wishing you all a A very Joyous and a Prosperous Deepavali.

Ingredients:

Peanuts	1 cup /100 gms
Powdered Jaggery	2 cups / approx.230 gms
Powdered cardamom	1 tsp
Ghee (clarified butter)	1 tsp

Method:

1. Roast peanuts on a low flame for about 10-15 mins. Then allow it to cool.
2. When cooled, remove the skin of the peanuts. This can be done easily by taking a few in the palm and rubbing it vigorously.
3. Then remove the skin from the peanuts and discard the skin.
4. Next grind the peanuts coarsely in a mixer or a food processor.
5. Remove the coarsely ground peanuts in a bowl and add the powdered jaggery to it and mix it well.
6. Lastly add the powdered cardamom and mix well.
7. Now take a small portion of this mixture in the palm of your hand and prepare laddus (balls) as shown in the picture.
8. If necessary, you may grease your palm with a few drops of ghee (clarified butter) and then prepare laddus. It is not necessary; but helps in binding.
9. All the laddus can be prepared in this manner.

Peanuts

Peanuts being roasted

Skin being separated from the roasted peanuts

Roasted peanuts - skin discarded

Roasted peanuts being coarsely ground in a food processor

Powdered jaggery being mixed

Powdered cardamom being added

Laddus in the making

Preparation time: 20 mins

Cooking time: 15 mins

Makes: 21 laddus (depending upon the size)

Note:

• If you are using food processor, then powdered jaggery can be added to the the ground peanuts (after changing the blade) and then run it for a few seconds for mixing.
• In this recipe, I have used organic dark jaggery. It is said that the dark jaggery is healthier than the regular golden colour one. Appearance wise however, the golden one scores over the dark one. 
• Powdered jaggery can be adjusted as per one's taste.

ABC Halwa

“A” for apple, “B” for banana, “C” for carrot - No, I am not teaching you the English alphabets. In fact, these are the three main ingredients for this “halwa” and hence the name ABC Halwa.

Though I got this recipe some months back from a cookery show on one of the TV channels, I decided to try this out now as a celebration – for your info, “Ladle Brush and Spade” completes four years this September. It was four glorious years of blogging.  I enjoyed every bit of it and I owe it to you all for making it possible and in the process, I made a lot of new friends. I thank each one of you for your continued support and encouragement.

By the way, the halwa turned out very delicious. This is not just my opinion but also that of my family members and neighbour. Besides, it disappeared from the plate within minutes of serving!

Ingredients:

Apple (peeled and cubed)	1/2 cup
Carrot (peeled and grated)	1/2 cup
Banana (peeled)	1 small
Milk	1-2 tbsps
Sugar	1/2 cup
Ghee	1 tbsp
Cashews (chopped)	6-8
Cardamom powder	1 tsp

Method:

1. Grind together cubed apple and grated carrot alongwith a tablespoon of milk.
2. Then add banana and grind again to a smooth paste.
3. Heat a non-stick kadai or pan and pour the ground mixture into it. Add sugar and stir well keeping the flame low.
4. Then add ghee and stir it. Keep on stirring time and again so as to avoid the mixture from sticking at the bottom of the vessel.
5. When the mixture starts leaving the sides of the vessel, add chopped cashews and continue stirring till all the moisture has been evaporated and the whole mixture turns into one solid mass.
6. Finally add the cardamom powder and mix well and remove from flame.
7. Slide the entire mixture onto a greased plate and spread it evenly with the back of a greased spoon/spatula.
8. Allow it to cool and when completely cooled, cut it into squares and store it in an air-tight container.

Ingredients

Apple- peeled and cubed, banana peeled, and  carrot grated

All the fruits with milk ground to a paste

Sugar added to the fruit mixture

The mixture turned into a solid mass after 35-40 mins

The halwa spread on a greased plate and left to cool

Preparation time : 20 mins

Cooking time : 35-40 mins

Makes : 16 pieces

Note:

• The banana variety used here is the small one which is called "Yelakki" in Karnataka and "Elaichi" in Maharashtra.
• In the original recipe, the halwa was served hot with ice-cream and was not cut into pieces.

Mum's Delight

I got this recipe from one of my neighbours. Thanks to her, I baked this sweet to celebrate a special occasion. Believe me, it turned out really delicious! And to make it more appealing, I dusted it with powdered sugar (I did not have icing sugar) and topped each piece with strawberry preserve (any topping of your choice would also do). The end result is here for all to see.

Its delicious, easy to prepare and a hit at parties especially kiddies parties. No wonder it is called "Mum's Delight" !

However, weight watchers should avoid indulging in this as I found that no one can stop at just one piece!

 Mum's Delight

    

Ready for baking

Baked, Cooled and Cut into squares

 

Ingredients:

Butter	100 gms
Freshly Grated coconut	1 cup
Condensed milk	1cup
Marie Biscuits (crushed)	2 pkts (200gms) each
Drinking chocolate	1/2 cup
Chopped (mixed) nuts	1 cup
Icing sugar (optional)	for dusting
Strawberry preserve (optional)	For topping

Method:

1. Put butter in a baking tray measuring (12’x 9” x 2”) and melt over heat (gas stove) for a minute or two. Remove from flame.
2. Sprinkle crushed biscuits evenly on the melted butter.
3. Sprinkle grated coconut over the crushed biscuits.
4. Sprinkle drinking chocolate powder over the grated coconut.
5. Pour the condensed milk evenly over the chocolate powder.
6. Lastly, top it with the chopped mixed nuts.
7. Stir the ingredients roughly and spread it evenly again.
8. Place the baking tray in a preheated oven at 180 degrees centigrade for 30 minutes (a toothpick when pierced, will come out clean).
9. Allow to cool completely before cutting into desired shapes.
10. Dust it with icing sugar (optional).
11. Place a teaspoon of strawberry preserve (optional) over each piece before serving.

Preparation time: 20 mins

Baking time : 30 mins

Makes : 20 square pcs.

Note:

• I used unsalted butter. You can also use salted butter. For mixed nuts, I used cashews, almonds, pistachios and walnuts.
• I have restricted the use of condensed milk. You may add more if you prefer it sweeter.
• The cup that I have used measures 125 gms or 125 ml
• Can be refrigerated to preserve it for a longer period.