Here is my post for JFI founded by Indira of 'Mahanandi' and being hosted this month by Bee of 'Jugalbandi' with the theme of "Jackfruit". A very special thank you to Bee from me for hosting and for making sure to leave a "thank you" comment for EVERY entry she receives, a great blogger/host etiquette if you ask me! We are all so busy in our own way but still manage to cook for these events.Least we could do as hosts is to take few seconds to appreciate the effort of each blogger who contributes!So, thanks Bee:))
Jackfruit tree with Jack fruits and raw sliced Jackfruit:
The Jackfruit is believed to be indigenous to the Western Ghats of India.It spread early on to other parts of India, southeast Asia, the East Indies and ultimately the Philippines.Jackfruit grow well in humid tropical and near-tropical climates.Jackfruit is the largest tree-borne fruit in the world, reaching 80 pounds in weight and up to 36 inches long and 20 inches in diameter!Jack fruits mature 3 to 8 months from flowering.When mature, color changes from light green to yellow-brown.When cut,you get a white sticky glue like strings,it is easy to get around those if you dip your fingers in oil before you try to cut the fruit.Usually,you get the raw and ripe Jackfruit cans in Asian stores to save all that trouble!Raw slices are used to cook delicious curries,fries,in Biryanis etc.Ripe ones you can eat as they are or use them to make dessert.Enjoy!!:))
Picture of Jackfruit tree is from WIKI.For more info about Jackfruit, click on WIKI.
Alright! On with the business.Thanks to the selection of Jackfruit for JFI,I had to drive around 3 cities like crazy woman looking for Jackfruit in any shape or form!!:D I hadn't eaten Jackfruit since I left India,so it was a delight to get at least canned ones here in Asian stores.Of course,it doesn't tastes anything like the real thing but beggars cannot be choosers!!:))
On the Menu this week:
Kathal Kababs and Kathal fries,
Mysore Grandma's Halasinakayi Palya,
North Indian Dahi Kathal,
and for dessert, delicious Halasinhannu Dosas with coconut and honey!
Kathal Kababs and Kathal fries:
Jackfruits are called Kathal in Hindi and Halasinakai in Kannada.I am sure every state in India has it's own name for this fruit too.I used canned drained Raw Jackfruit pieces for making these Kababs and crispy fries as appetizers.
To Make Kababs:
Ingredients: 1 can of raw Jackfruit, 1 small minced onion, 1" ginger, 2 tsp each of coriander seed powder and cumin seeds powder, salt to taste, 1/2 tsp dry red chilly flakes, 1 tsp fennel seeds, 1 cardamom, 2 cloves, 1/2" cinnamon, some mint leaves, just enough Besan/Chick pea flour to mix.
Enough oil to fry.
1. Cut raw Jackfruit into small pieces, and put all of the above except Besan into a blender and process into a coarse mixture without adding water.
2. Take it out in a bowl, add 1-2 or more tbsps of Besan and mix everything gently into a firm dough.Don't add too much Besan!
3. Divide into 6-8 portions and roll them to make 1" thick and 3-4" in length tube-like kababs.
4. Heat some oil in a pan on medium heat and shallow fry or deep fry until it is golden crisp on all sides.
5. Serve with ketchup or hot sauce, lettuce, tomatoes ,cilantro and lemon slices.
Crispy Kathal Fries:
Same batter for coating works for Chicken Drusticks too! Makes a very crispy coating when eaten fresh off the fryer.
Ingredients:1/2 cup rice flour, 1 can drained, dried jackfruit pieces, 1/2 tsp chilli powder, salt to taste, 2 tsp cornstarch, 1/2 tsp each ginger and garlic powder, 1/4 tsp gram masala, 1/8 tsp baking soda, and 1/8 tsp of turmeric powder, enough oil to fry.
1. Take a bowl, mix all the above except the jackfruit, adjust the salt and the chilly to your taste, with just enough water to make a thickish batter.
2. Heat oil to 375 F.
3. Dip jackfruit pieces, 4-6 at a time to coat somewhat thickly with batter and drop them carefully into the oil making sure they are separate.
4. Fry until golden,crispy and drain on a paper towel.
5. Serve with ketchup or hot sauce.If you want reheat them,bake them in the oven at 400F for 10mins to crisp them up again.
Raw Jackfruit Gravy:
HalasinaKai Palya as we call it.This tasty recipe is from my Mysore grandmother(always think vegetarian and coconut!:D).You can also add some cooked brown chana(Kadalekalu) to make it more nutritious(I didn't have them on hand) and tastes excellent with Rice rottis.
Ingredients: 1 can raw jack fruit pieces,1 small chopped onion,1/4 cup Chana dal, 1 tsp mustard seeds, 2 tsp urad dal,few curry leaves.
To dry roast and grind Masala: Roast 1 tbsp coriander seeds,2 dry red chillies,1/2 tsp peppercorns,1 onion chopped and fried until reddish,1/2 tsp roasted methi seeds, and grind these with 1/4 coconut,2 tsp Jeera, 1/4tsp turmeric,1 garlic, a small piece of tamarind until smooth,keep it aside.
1. Heat 1 tbsp oil,add mustard seeds,Urad dal,curry leaves,chana dal and onion,fry until reddish.
2. Add Jack Fruit pieces into the pan,1 cup water, cover and cook until chana dal is cooked and soft.
3. Turn down the heat,add ground masala,salt and cook until it's thick.Add cilantro and a 2tsps of ghee to it.
4. Tastes great the next day. Serve with any rice dish or Parathas,best with Rice rottis.
Dahi is Yogurt in Hindi and mixed with spices,dahi kathal is delicious with Parathas.Although this recipe is vegetarian,you could add chicken to this dish to make an excellent side dish with rotis or rice.
Ingredients: 1 can Jackfruit pieces drained, 1 cup yogurt,1/4 tsp turmeric,1/4 tsp pepper pd,1 tsp garam masala.
1 large onion finely minced, 2 green chillies, 1-2 garlic cloves ground with 1" ginger,cilantro.
1. Heat 1 tbsp oil/ghee,add minced onion and fry until the onions are soft and whitish.
2. Add the ground ginger-garlic paste,fry for 2 minutes.Add all the masala powders.
3. Stir fry,lower the heat to add yogurt 1 tbsp at a time until you use 1 cup,add salt and drained Jackfruit pieces.
4. Fry until done,cover and cook until oil shows on top on low heat.Add some water if necessary.
5. Pour the mixture into a deep bowl, and garnish with the cilantro.Serve with rotis.
Ripe Jackfruit-Coconut Pancakes:
Halasina Hannu Dose.These ripe Jackfruit and coconut dosas are very traditional in my other coffee estate(maternal) grandmother's home,ground in a stone grinder as they do in India.Delicious to eat as it is or with freshly plucked and squeezed honey from the honey comb as we do in the estates sometimes.(Yeah! You read that right!!)Sometimes,you even get a little bee(NOT the host of JFI)floating or sunk in the thick fresh honey!!Ahh..!!!;D
Ingredients: 1/2 cup rice (raw, uncooked),1/2 cup ripe jackfruit chopped, 1/2 cup sweetened coconut or fresh grated coconut, 1/4 tsp salt and sugar if you are using fresh coconut.Sweetened coconut already has sugar in it.
1. Soak the raw, uncooked rice for 2 hours, drain and grind coarsely in the blender.
2. Add ripe yellow jackfruit pieces, coconut and salt,sugar if you are using to rice in the blender, grind until you get a smooth batter.Add little water to make it run smoothly,but not too much,make like thick dosa batter.
3. Heat a non-stick griddle/tawa, brush some ghee and pour a ladle of the batter slightly thick,do not spread thin and cook until the bottom is golden.
4. Drizzle 1/2 tsp ghee or butter on top and flip to cook other side until golden.
5. Serve sprinkled with some sweetened coconut and honey (great bottled clover one for us!)on top of the dosas.Enjoy while it's warm.YUM!!!
My veggie Patch:
Well..this is what we have been doing, shopping and working on veggie patch for the last 3 weekends. Lot of planting and seeding is going on in the veggie patch and in numerous pots too.Phew!! But looking forward to all fruits of our labor this year too.Take a look at my last year's yield and the dish I made with the homegrown veggies!:))
That's it for JFI. Glad I made it and got to savor the Jackfruit after many years. But I am sooo tired of cooking Indian food now, I have to drop all Indian dishes for at least next week's post.My kids are complaining already!;D Have a fun weekend buddies,virtual hugs to you all!:)