Showing posts with label jack fruit dishes. Show all posts
Showing posts with label jack fruit dishes. Show all posts

Monday, July 4, 2016

Sweet jackfruit dosa/ponsa polo

 



It's jackfruit  season,and I just had to try something different. So thought  of giving  little twist to my favorite dosa. Jackfruit  whether ripe or raw can be used in a myriad of dishes. This dosa is one of them.This is a quick and easy dosa and no need to ferment this batter. An interesting sweet treat, especially for children! these dosas taste very nice when served warm with a dollop of butter.


Ingredients :

  1. 2 Cups Dosa rice 
  2. 1 cup jaggeey
  3. 1 cup de-seeded jackfruit bulbs
  4. 1 cup Freshly grated coconut
  5. 11/2 tsp salt 
  6. Baking soda 1/2 tsp  
  7. Ghee for preparing dosa
Metod :










  • Wash the rice and ,then soak it in water for at least 2 hours.
  • Grind all ingredients(except the ghee) till you get a fine batter. The batter should  be thick like idli batter.
  • Heat griddle/ nonstick pan,pour a ladle full  of the batter onto a hot  pan and spread a portion of the batter to get a mini dosa of 75 mm. (3”) in diameter. Drizzle a little more ghee and cover with a lid and cook on medium flame for two or three minutes . Then cook uncovered till you see the tiny little holes on it. flip and cook till it is light brown in colour from both the sides.
  •  Remove  and serve hot with a dollop of homemade butter .



  • Monday, April 13, 2015

    PONSA ELCHIKKERY/CHAKKA ERISSERY

      
    Chakka Erissery is a typical Kerala Onam/vishu sadya recipe that's  always made during a festival or weddings functions during the this summer season.Recently, I got this recipe from one of my best  friend Priya.I had tried it twice and everybody absolutely loved it.. This year jackfruit tree in our backyard was groaning with tender jackfruits .So to make use of it, today on vishu/ kerala New year thought of sharing this recipe with you all.




     


     Ingredients:
    1. jackfruit bulbs– 20-25 deseeded and diced
    2. Turmeric Powder – ¼ tsp
    3. Salt to taste
    To Grind
    1. 2 cups Freshly scraped Coconut 
    2. 2-3 whole dried Red chillies
    3. 1tsp -Cumin Seeds
    4. 10 -pepper corns 
    5. 1-2 Green chilly

    For Tempering
    1. Coconut oil – 1 tbsp
    2. Freshly scraped Coconut – 2tbsp
    3. Mustard Seeds – ½ tsp
    4. 2 spring Curry leaves.
    Method:
    • Clean the jack fruit bulbs, deseed them and chop each seeds into 3-4 pieces.  
    • Cook these pieces along with turmeric powder and Salt.
    • Add about 1.5 cups of water and cook partially covered on medium heat for 6 to 8 minutes or until the jackfruit is cooked. Keep stirring in between to avoid burning.
    •  Once the jack fruit pieces are cooked till tender, add coconut paste, mix it nicely and let it cook for a few minutes on a low flame. Then turn off the stove.Make sure the consistency of this dish is slightly dry.
    • In another pan, heat coconut oil, add mustard seeds.  Once they splutter and curry leaves.Then add grated coconut and again roast them till it becomes brownish in colour. Add this tempering over the curry.Mix it well.
    • Delicious Ponsa elchikeery/chakka erissery is ready to serve.



    Wednesday, April 8, 2015

    Kadgi chakko

    Kadgi chakko

    Kadgi Chakko  is a traditional curry made with raw jackfruit known as "Kadgi in Konkani. Jackfruit is mostly consumed as a ripened fruit, but its raw flesh is made into jackfruit chips or curries with coconut and served with rice as a side dish ...Come summer, South canara has its share of mangoes and jackfruits.
    In this recipe raw jackfruit is chopped and cooked and then added with the coarsely ground  coconut paste and seasoned with mustard seeds, curry leaves in aromatic coconut oil.
    During grandmas time, coconut was grinded in a stone grinder or "Ragado" as it is known in Konkani. This gives the most yummiest earthy flavor and sometimes I love to go the traditional way to make authentic konkani dishes.


     Ingredients:

    1. I medium sized raw jackfruit ( about 500-750 gms)
    2. Salt to taste
    For the Masala paste:
    1. 1/2 coconut,freshly grated
    2. 5-6 Dry spicy Red chillies
    3. 3-4 Kashmiri/byadgi red chillies
    4. 1tbsp Coriander seeds
    5. 1tsp Urad dal/split black lentils 
    6. A small marble sized Tamarind ball
    7. 2tsp Coconut oil
    For the tempering:

    1. 1tbsp Coconut oil
    2. 1tsp Mustard seeds
    3. 2 Springs of Curry leaves
    Method:
    1. Cut the jackfruit into 4 pieces and cut the 
    2. Wash jackfruit pices thoroughly (to remove the saltiness) and pressure cook.Take about 3 whistles.When cool open the lid and Mash the jackfruit pieces coarsely with the back of the spoon.
    3. Heat 1 tbsp oil in a pan and fry urad dal and coriander seeds till light brown and keep aside.Add red chillies into the same pan and roast till crisp.
    4. Prepare the masala by grinding coconut, red chillies, and tamarind to a coarse paste.
    5. Now add fried coriander seeds and urad dal and grind to a smooth paste.(Add just enough water to grind them. Do not add too much of water as this curry is prepared dry)
    6. Now heat remaining oil in a pan and add mustard seeds,let it crackle add curry leaves and add the ground masala paste to this.
    7. Now add the mashed jackfruit and salt ,mix it nicely.
    8. cover and cook on a low flame for 5-7 minutes till its almost dry.
    9. Serve hot with rice and dal.

    Wednesday, September 5, 2012

    Crispy fried bread fruit/Jivkadgi podi/Gigujje

    Recipe by Preethi baliga

    Breadfruit is widely available in south canara and goa region.We call it jivkadgi and in kannada it is known as Gigujje orThis is a seasonal fruit which belongs to jackfruit family available during month of April to October.We konkani's enjoy this most.We prepare many type of delicacies with this spongy fruit.Today i am here with a simple konkani style podi .We prepare podi with many vegetabale.Usually podi means fried vegetable,marinated with chilly powder,asafoetida and rice flour.Some grind chilly along with soaked rice ( i prefer ground paste for my podis).But this is short cut method and many konkani's follow this version,which is easy and quick to make.
    Prep time: 15mins
    Cook time: 15mins
    Total time: 30 mins
    Ingredients

    • 1/2 Breadfruit/jivkadgi
    • 2tsp Chilly powder
    • 1/2tsp Asafoetida powder
    • 1/2cup Rice flour
    Cooking Directions
    1. Peel the breadfruit and cut into 1/4" thick pieces .
    2. Now apply salt,chilly powder and asafoetida powder and leave it to10 mins.
    3. Now heat oil in a kadai/frying pan,dip each pieces into rice flour and fry till golden brown.

    Thursday, May 24, 2012

    Raw Jackfruit Kofta Curry

    I prepared this dish almost a month back as i was busy all these days i couldn't post.Actually 1st i tried Raw jackfruit croquette with this dish and it was so yummy so tried this dish.It was really came out very well as i thought.


    Ingredients:
    jackfruit croquette-10
    Onion-4
    Red chilly powder-2tsp
    Tomatoes-2
    Ginger- garlic paste-1tbsp
    Cardamom-3
    Cloves-6
    Cinnamon-2( 1"piece)
    Coconut-1tbsp
    Kasoori meethi-2tsp
    Ghee or oil-1tbsp
    Salt to taste
    Sugar-1tsp(optional)

    Raw jackfruit croquette


    • I have not mentioned the procedure of making croquettes/ koftas as it is already there in my blog so today i just tell you how to make the gravy so please click on the link for the detailed recipe of making  koftas.
    Method of making gravy for koftas:

    • Grind  3onions ,coconut,tomatoes,cardamom,cloves and cinnamon to fine paste.
    • Heat ghee or oil in a sauce pan add  remaining one onion chopped and fry until it changes to light brown.
    • Now add ginger-garlic paste and fry  till the raw smell goes away.
    • Add in ground masala paste along with  karoori methi,sugar and salt and stir it again till the oil floats on top.
    • Now add 2 cups of water and the  Raw jackfruit croquette and allow it to boil on slow fire for 10 mins or till the gravy is semi dry.
    • Garnish with coriander leaves and serve hot with roti or Ghee rice.




    Tuesday, May 22, 2012

    Ponsa gharai(Jackfruit payasam).... a Konkani delight

    Today i am here with one more konkani dish and my all time favourite payasam/Godshey withJackfruit ,we call it  " Ponsa Gharai ".Gharai is a payasam prepared using jackfruit bulbs cooked in jaggery and coconut milk.Every season at least once my mom used to prepare this dish.My dad used to drink this in a mug rather than eating with a spoon.

     Ingredients:
    Jackfruit-2cups(cut into pieces)
    Jaggery-1cup or to taste
    Coconut grated-2cups
    Basmathi rice-1tbsp
    Cashew nuts for garnishing
    Salt-1/2tsp
    Method



    • Soak rice for about 30 mins.After 30 mins grind it along with coconut to smooth paste by adding 3cups of water and keep aside.

      Add caption
    • In a big sauce pan add 4 cups of water add jaggery,few cashenut pieces and jackfruit pieces, cook until jackfruit pieces are soft but not mushy.You should feel the whole pieces.
    • Now add the ground paste and bring to boil.Just one boil is enough.Switch off the gas.
    • Garnish it with Cashew nut and serve hot or cold.


               












    Monday, May 21, 2012

    Pansa idli (jackfruit idlis)


    Yesterday i posted Mulik and today sweet idli with jackfruit.Both are absolute konkani delight.My son love this idli a lot so was after me from many days infact he was waiting for this season specially to relish this dish.Usually i use overripe jackfruit or soft variety( tulvo) which makes this idli more tasty and its very easy to grind.So without wasting much time  let me start with the ingredients because i am not very sure about our power it may go anytime.we are badly effected with a power problem so i get only few hours per day to work on my blog

    Ingrediens:-
    Idli rava-2cups
    Jackfruit bulbs-10-12
    Jaggery-1cup or to taste
    Coconut-1cup(grated)
    Salt-1tsp
    Few pieces of cashew-nuts for garnishing 

    Method


    • I have used organic dark brown color jaggery which gives fantastic color to this dish and very healthy too.
    • Now grind coconut and jaggery along with jackfruit puces to smooth paste.




    • Now wash and Idli rava and slowly mix little by little to avoid any lumps with the ground jackfruit paste.
    • The paste should be thick so be careful while adding water.
    • Keep this batter at least 1hour to set.
    • After an hour start steaming this as normal we steam our normal idlies in a idli cooker and garnish with cashew nut pieces.
    • Steam this for 20 mins.
    • Serve hot with dollops of home made butter.


    Sunday, May 20, 2012

    Ponsa (jackfruit) mulik

    Summer is the season where you enjoy so many fruits like mangoes,watermelons,musk melons and of course  jackfruits.I love jackfruit especially barko type which is slightly hard compared to other variety that is tulvo which is very soft and little difficult to swallow.I really enjoy making so many dishes from this fruit.We konkanis make so many dishes from tender and ripe jackfruit like idli,mulik,payasam/garayi ,muddo,patholi,pappad,chips ..etc...
    Today i am here with one of my favourite  jackfruit snack ie Ponsa Mulik as we call in konkani .Its  a soft sweet type bondas or you can call it jackfruit fritters ,which is usually served as a evening snack .

                  In this dish i have used soft and mushy variety jackfruits we call it  tulvo in konkani .this variety is perfect to make these type dishes. I really thank to my son who enjoys climbing trees especially to pluck these jackfruits for me.I really enjoy making dishes with jackfruit which is my favourite too!






    Ingredients:
    jackfruit-11/2cups (10 bulbs)
    Raw rice-1/2cup
    Wheat semolina/soji/bombay rava-1 cup
    Grated coconut-1cup
    Jaggery-1cup or to taste
    Salt-1/2tsp
    oil for frying

    Method:

    •  I have used organic jaggery which has lovely dark brown color and awesome taste.Powder jaggery and grind it along with all the other ingredients except bombay rava to smooth  paste with 1/2 cup of water.


     You have to deseed before using it.You can use that seeds for making curries ,cutlets or desserts which i am going to post soon..




    • Add wheat semolina/soji little by little and mix.Make a mixture of thick consistency so its easy to make a ball while frying.
    • Now heat a oil in a pan  and start dropping one by one marble sized lump/ball in the oil.
    • When it turns to dark golden take it out from the pan .
    • Serve hot as a snack . 
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