Category: Jackfruit

Jackfruit Cup cake:

May 24, 2020

My idea behind this cup cake is our very own, traditional Jackfruit Kottige or Idli, that we have been making for ages. When I wanted to try cup cake, somehow, I was not convinced to use All-purpose flour due to my motto of healthy baking . Also, I was not ready to use an egg with jack.

Now, the biggest challenge was how to make it? That is when I thought of incorporating our traditional ingredients, which pairs very well with Jackfruit.

So, I took Rice flour , instead of fresh coconut opted for a homemade coconut flour. It would have helped to give an airy texture to cake. Now comes the egg replacer, without any doubt went with flax gel. Worked out really well.

Now comes the tasting session, whoever loves the Jackfruit and its preparation? They all loved it. Whoever does not love jack fruit or its flavour, they said…No 😉

My verdict: Cake was soft, airy ,not at all dense. Tasted more of Jackfruit. After all it is Jackfruit cake 😀

 

Now, we would move towards the procedure 😀

Ingredients:

Rice flour – 1 cup

Coconut flour – 1 cup

Baking powder – ¾ tsp

Baking soda – ¾ tsp

Salt – ¼ tsp

Flax gel – Replacement for 1 egg

Buttermilk – ¾ cup

Jaggery powder – 2/3 cup ( you can add brown sugar or normal sugar as well)

Ghee / clarified butter – 1/3 cup

Jack fruit chunks – ½ cup (heaped)

Method:

-Pre heat oven at 180 °C , grease the muffin pan. If you want to keep jack fruit piece at the bottom, you can keep one piece on each mould and keep it ready.

-Make flax gel: The basic ratio is 2 ½ tsp of flax seed powder and three tablespoons of  hot water  and then you simply whisk in the mixture until it becomes gelatinous  to replace one egg.

-Make  Jack fruit pieces by using chopper or mixer jar (by opting Pulse option)

-Take one bowl, add both the flours, baking powder, baking soda, salt and mix nicely or sieve couple of times. It is our dry mixture.

-Take one more bowl, make a wet mix. Take flax gel, ghee, buttermilk, and beat nicely.

-Now add jaggery or sugar and beat until frothy. Now add Jack fruit and mix.

-Pour  wet mixture into dry mixture and fold in and make a uniform mixture. Do not over mix.

-Pour the ready batter to muffin mould and bake in a Pre-heated oven for 20 minutes. Check the doneness and take out. 

-Cool and enjoy gluten free Jack fruit cupcake.

NOTE: – if you want to use all-purpose flour, please go ahead, and use 1 ½ cup and follow the same recipe.

Ripe Jackfruit Idli:

July 15, 2019

Jack fruit idli is Instant , if you have left over Jackfruit dosa batter 😀 . Other wise you should soak dosa rice for 2 hours and then you can proceed to make idli. Last week when I made dosa , I had some left-over batter and tried this idli instead of our usual traditional kottige. Which is wrapped and steam cooked in Plantain leaf.

It turned out to be super soft and fluffy. It is very easy, at the same time no compromises in taste.

How I made:

Ingredients:

Dosa rice – 1 cup

Cleaned jack fruit – 1 big bowl 

Salt

Coconut gratings – ½ cup

Grated Jaggery – 2 tablespoons ( as required)

Ghee – 1 table soon (optional, but it surely enhance the taste)

Eno fruit salt – ½ tsp (optional)

Method:

-Wash and soak Dosa rice in sufficient water for 2 to 3 hours.

– Chop the jack fruit, remove bulbs and separate outer cover and inner seed.

– Collect only the outer yellow fruit shell and put it in a mixer grinder, give couple of whipping sessions and remove.

-Divide it in half ( use one half for grinding and other half to ready batter. to enhance the taste.

– Now take soaked rice, half of  fruit chunks  , put little water and grind this into a smooth paste by adding sufficient salt. Batter consistency should be  little thicker.

-Take coconut gratings, mix in jaggery, little ghee( if you wish) and mix in half of jack pieces which we have kept aside.

-Mix this mixture with ground batter. If you want, add Eno and mix everything and make idlies by using idli mould.

-serve this with honey or with ginger chutney.            

Note:

For ginger chutney: Fry red chillies with little oil and grind it with coconut, salt, little tamarind and piece of ginger.

If you have ready Dosa batter, add jack fruit pieces, coconut, jaggery ,ghee, Eno and mix everything and proceed.

If you are using idli stand, grease the idli plate with oil/ghee and pour a ladle full of batter and steam cook them in pressure cooker for 10-15 minutes.
Let it cool for few minutes before serving the idlis with spicy chutney and ghee.

Halasina hannina Guliyappa/ Jackfruit Paddu:

June 2, 2019

Jackfruit is an integral part of our kitchen during the Summer months. In our native, it is an everyday affair to make something or the other out of home-grown huge jack fruits. A lot of family bonding happens during its chopping, separating the fruit bulbs and cleaning. After cleaning, it is time to think about what to make? One says Dosa, other one Kottige or Guliyappa. Even after making all these delicacies if it is in excess, then it is time to make Berati and preserve it for a long.

Guliyappa is usually an instant thing if the rice has been soaked and ready. But I like Paddu out of fermented batter. Let us see how I make it.

Ingredients:

Dosa rice – 2 cups

Jackfruit – 1 big bowl

Coconut – 1 small bowl

Jaggery – I piece (according to taste) Or Jaggery Syrup as needed.

Salt

Method:

-Wash, soak Dosa rice in water for 3 to 4 hours. Clean jack fruit bulbs by removing fibre and seed.

– Drain the water, grind Rice, jaggery ( I would suggest using jaggery syrup), salt, coconut and chopped jackfruit with adding minimal water.

-The batter should be a little coarse, and the consistency should be like idli batter (should neither thick nor thin)

-Allow fermenting overnight in cold weather, or 2 to 3 hrs is enough.

-Heat Appe or Paddu pan. When it is hot, pour ¼ tsp of ghee or oil.

-Pour the batter into each mould, close the lid, and cook for a few minutes.

-Flip the side and cook the upper side as well.

-Serve with chutney. We normally prefer Ginger and coconut chutney as a side dish for jackfruit items.

-Repeat the process and enjoy your breakfast or brunch or dinner.

Note:

For ginger chutney: Fry red chillies with little oil and grind this with coconut, salt, tamarind, and a piece of ginger.

How to chop young jack fruit: Beginner’s guide

January 7, 2019

 Tender jackfruit is an integral part of our traditional cooking. In our region, we start to consume raw jack in different stages and each developing stage of jack has its own unique traditional recipes and is considered as a delicacy. I have shared many recipes of jackfruit in my blog and it is available in my blog archive or you can find in recipe index as well.

Nowadays, people follow many forms of diets and Jackfruit is used extensively in other parts of the world as well. As a plant-based meat alternative, young jack is considered as a Vegan meat.  It suits very well as a vegan meat, due to its fibrous structure and its neutral flavour works very well in cooking savoury dishes and soaks the added flavours.

Tender jackfruit is a super food, which is high in vitamins, minerals and dietary fibers and at the same time, less in calories, salt and fats. Now a day, it is available in almost all parts of the globe as fresh or frozen.

If you get a whole young/ green/ tiny raw jackfruit, what you would do? How to chop? What is the procedure we normally follow? These are the aspects I want to share in this post and I am sure, you would try to use these techniques while chopping the fruit by yourself.

Wanted to include the chopping/ cleaning procedure from a long time, it is tedious to do photography with my latex laden hand while chopping. This post is all thanks to my mother in law, who offered me a helpful hand in chopping, and I grabbed the opportunity to click pictures and the result is here –

First thing is –

  • Centre core part of jackfruit contain a sticky, white latex also known as sap. So, before chopping, apply some cooking oil to your hand and the knife that you use.
  • We normally use traditional vegetable cutter. in which, half-moon shaped knife fixed into raised wooden plank in which, person sits over and holds the vegetable in both the hands and cuts and moves it against the blade. The sharp edge of the knife will face the user. In this method, large sized vegetables can be handled with ease.
  • If you are using the knife or any other material, before cutting – spread a couple of newspapers beneath the work area.
  • Keep a couple of tiny pieces of papers ready, it would be handy while removing the latex.
  • Take one bowl of water as well.
  • Now, take one young jack fruit, make half and slice them to length wise.
  • Clean the oozed-out latex by using tiny paper pieces.

  • Now remove outer thorny skin as well as inner core.
  • It is ready to chop, as per your requirement or the recipe.
  • Make pieces as required and put it in a water containing bowl.

  • Drain the pieces, discard water and proceed to cook or store it in a zip lock and refrigerate or freeze it.
  • Wash your gummy hand by applying little oil once again, rub both the hands and wash it by using normal hand wash.

 

 

Halasina Hannu Berati Payasa / Preserved jack fruit payasam:

September 2, 2018

First, I want to wish a very very happy “Krishna Janmashtami” to all my readers. On the eve of this festival I made our traditional payasam and enjoyed with my family.

“Berati” is nothing but preserved jackfruit pulp, which is cooked until it forms into thick mass and usually made during Jack fruit season and stored for future use.

How to preserve jackfruit / Berati is already shared in my blog and it is here .

In Coastal region we love jack in many forms. Berati Payasa is one of them.

Now we will see traditionally how it is made:

Ingredients:

Berati / jackfruit preserve – 1 bowl

Coconut – 1 (To extract milk)

-OR-

Thin coconut milk – 2cups

Thick coconut milk – ½ cup

Jaggery – to taste

Salt – ½ tsp

Cardamom powder – ½ tsp

For Seasoning:

Ghee – 1 tbl sp

Thin Coconut slices – 2 tbl sp

Cashew pieces – 2 tbl sp

OR

Toasted black sesame – 1 table spoon

Fresh coconut slices – 1 to 2 table spoons

Method:

  • Take out Berati from your freezer and keep aside for some time to attain room temperature.
  • Slice coconut by using small knife, chop these sliced pieces into small bits.

  • Toast black sesame and keep aside.
  • Take little ghee and fry coconut bits and keep aside.

  • If you want to, you can add ghee roasted cashew bits as well.
  • Grate coconut (coconut should be fresh), put one cup of water and grind this in a mixer jar and extract milk by sieving this ground mixture.
  • This is thick coconut milk and you should keep this separately. We use this at the end stage of Payasa making.
  • Do this procedure a couple of times to get a thin extract and lastly discard coconut fibre.
  • If you are using readymade coconut milk, please skip this step.
  • Now take one thick bottomed vessel, put Berati, thin coconut milk and dissolve Berati and keep this on a gas stove to boil.

  • Usually while making Berati, we put little jaggery, so add required amount of jaggery and boil until raw smell of the jaggery vanishes.
  • Lastly add thick extract of coconut milk and give one boil. Don’t boil it much. Add Cardamom powder and mix.    

  • Remove from fire and add fried coconut pieces, toasted black sesame or cashew brittles to prepared Payasa.
  • Serve with lunch thali or as a dessert.

NOTE:

  • Traditionally only toasted sesame and coconut bits are added.

Halasina Hannina Berati / Jackfruit Preserve:

July 17, 2018

When summer ends, a whole lot of your favourite fruits also vanish from your eye sight and you will surely miss the season!! The best thing one can do is, prepare some jams or preserves and try to store this for future use.  This jackfruit preserve stays good for almost a year or more in the freezer. It is very handy when you want to make payasam for any festivals or any special occasions. Here is my recipe for homemade jackfruit preserve, which we make every year and use it for Prathamam, which is nothing but kheer or payasam from the preserve!!!

Ingredients:

Jack fruit – 1 big bowl (cleaned)

Jaggery – 2 blocks (I have used organic one)

Method:

  • Put little by little jack bulbs and make a smooth paste in a mixer grinder.
  • Take one thick bottomed kadai, put this paste and keep gas flame in a very low flame and cook for a while.

  • When it changes its colour from bright yellow to a pale colour and when you smell the cooked jackfruit flavour in the air, add jaggery and mix this in a regular interval.
  • After some time, it will turn into a light brown then to darkish colour and it will start to leave the sides of the kadai. Now it is the time to remove it from the fire.
  • Keep as it is and when it reaches room temperature; store it in an airtight container or a zip lock.
  • Keep it under refrigeration/ freezer.

  • You can do this in a microwave as well. Only thing, you should remove the glass bowl at regular intervals and give a stir and proceed as given above.

Note:

-You can use sugar or regular jaggery as well.

-Traditionally we use jaggery in our region.

Jack seed and Mangalore cucumber palya:

June 22, 2018

Jack seed is halasina beeja, which is a seed of jackfruit and most underrated protein rich nature’s gift to mankind. All thanks to our elders, who have gifted us with the knowledge of lots of combinations of ingredients, vegetables. One such combination is coloured cucumber which is also known as Mangalore cucumber/ sambar cucumber with jack seed.  It is an ultimate, tasty side dish from our region and I am eager to share this recipe with you all –

I normally preserve jack seeds in a frozen form and procedure is already shared in my blog as well.

Ingredients:

Coloured cucumber – ½ or 1

Fresh or Frozen jack seeds –2 fists full

Grated coconut – 3 table spoons

Turmeric – ½ tea spoon

Red chilli powder – 1 tea spoon

Salt- as needed

Jaggery – as needed

Seasoning:

Coconut oil – 1 table spoon

Mustard – 1 tea spoon

 Urad dal – 1 tea spoon

Cumin – ½ tea spoon

Red chilli -1

Curry leaves – 2 springs

Method:

-Wash Mangalore/Coloured/sambar cucumber.

-Chop off 2 ends, slice in to 4 pieces and remove inner core (seed part) and chop into thin slices. (see the picture)

-Check now for the taste. If it is bitter in taste, soak the pieces in plain water for 5 minutes.

-Discard the water and proceed.

-If cucumber tastes good, no need to soak in water and you can directly proceed in cooking.

-I normally crush and store the jack seeds. So, no need of chopping or crushing. If you have fresh seeds with you, please crush the seed by using hitting stone and remove outer stiff cover and use inner seed.

– Take one pressure pan or cooker, do seasoning. Heat oil, splutter mustard, add urad dal. When dal becomes light brown, add cumin, red chilli and curry leaves.

-Now add in crushed jack seeds, little water and cook for one whistle.

-When pressure releases, remove cooker lid and proceed to make palya.

-Switch on the gas, Add Red chilli powder, salt and jaggery, required amount of water and chopped cucumber pieces.

-Close the lid and cook this in a low flame, until cucumber is cooked or up to water drains.

-If water drains first, add some more water and make sure to cook cucumber.

Garnish with fresh grated coconut and mix, cook for 2 minutes and switch off the gas.

-Serve with hot rice and enjoy as a side dish.

Jackfruit kottige:

May 10, 2018

Halasina hannu is Jack fruit and Kottige is nothing but idly or kadubu,also known as Halasina Hannina kottige Or Gatti in local language. In which mixture is wrapped in pre-wilted banana leaves like pockets and steam cooked. Like bottle gourd kottige, which I have posted earlier, it is not a savoury kind, it is sweetish and bustling with jackfruit flavour which is enhanced even more with the usage of banana leaves wrap.

Jackfruit season is considered as a feast time in our region. Usage starts from tiny raw fruit form to ripened stage. You will find couple of curry recipes in my blog which I have posted earlier as well as Ripe jack fruit Dosa.

Now we will see how to make kottige, in our traditional method.

Ingredients:

Dosa rice – 2 cups

Jackfruit – 2 cups (cleaned)

Fresh coconut gratings – 1 cup

Grated jaggery – ¼ to ½ cup (according to your taste)

Ghee – 1 table spoon

Salt

Method:

-Wash Dosa rice (white raw rice) and soak for 2 to 3 hours.

-If you are using banana leaves, wilt the leaves on gas flame, wipe with a wet cloth and keep it ready.

-If you are using idli mould, grease the moulds with little ghee and keep aside.

-Chop jack fruit, separate fruit pods, remove outer thin white fibres as well as inner seed and take only yellow fruit part.

-Mix grated coconut and jaggery as well as ghee and keep aside.

-Grind rice into fine paste by adding very little water and salt.

-Now take jack fruit little by little and whip a little to chop roughly by using same mixer jar in which rice batter is ground.

-Take one wide bowl, mix in ground batter, roughly whipped fruit pulp, coconut-jaggery mixture.

-Mix nicely, spread the wilted banana leaves and pour one spoon and fold it like a sealed pocket. (refer the below pictures)

-Assemble all these packets in a water filled idli steamer or Momo steamer and cook this for half an hour to 40 minutes in medium to slow heat.

-If you are using idli mould, pour required amount of batter and steam cook like an idli.

-Relish this jackfruit idli or kottige with ghee or coconut and ginger chutney.

-We usually steam cook this on the previous night and keep it ready for the next day’s breakfast. In this way, It will be easy in the morning as now you just have to prepare chutney and serve.

 

 

 

 

 

Gujje palya/ Tender jackfruit Subzi:

February 3, 2018

Gujje is nothing but tender jackfruit. We Mangalore people start using Gujje from its very tender form. This particular recipe is for very tender means even before its formation of eyes (seed) and known as “Guddhi palya” as it is prepared after crushing. We will see how to prepare this in a traditional way.        

DSC06083_Fotor

Ingredient:

Tender jackfruit – 1

Mustard- 1 tsp.

Black gram dal – 1 tsp.

Red chilli – 1 (for seasoning)

Curry leaves – 4 springs

Coconut oil – 4 tsp.

Red chilli powder – 1 tsp.

Turmeric – ½ tsp.

Tamarind – ½ tsp.

Salt and jaggery – for taste.

Grated coconut – 3 tbl sp.

Methi seeds – ½ tsp(roasted)

Red chilli – 2 to 3 (roasted)

Method:

  • Remove outer thorny skin and centre core. Cut the inner pith into one-inch cubes. Immerse in water for 10 minutes. Drain and keep aside.
  • Take one thick-bottomed kadai or pressure cooker. I usually prefer one whistle a pressure cooker. This method fastens the procedure.
  • Put chopped jack pieces, salt, tamarind, jaggery, red chilli powder, turmeric. Now add a cup of water and cook until one whistle.

Ribbet collage 1

  • When it becomes cool, remove the cooker lid.
  • Mash the cooked jack a little so that all the segments of the jack pieces will open, and it will help to enhance the taste and structure of the palya.
  • Dry grind coconut, roasted methi and red chilli into rough powder and add.

Ribbet collage 2

  • Now check for the seasoning and cook until any remaining water is dried and the masala cooks and coats well.
  • Garnish with curry leaves, two tsp. Take raw coconut oil, keep it closed, and cook for a while so the coconut and curry leaves’ flavours will spread to give a very authentic “homely” flavour.
  • Season it by heating coconut oil and adding mustard. When it splits, add Urad dal, red chilli and curry leaves and pour over the ready palya/sabzi.
  • This palya will taste great with ghee and hot rice or as a side dish with Rasam rice.

 

Jack Fruit Dosa:

June 25, 2017

Jackfruit Dosa is known as “Halasina hannina dose”. It is a traditional recipe of Mangalore. Here we use Soaked Raw Dosa rice and ripe jackfruit to make the batter. we can call this as a Jack pancake and serve with honey or with ginger chutney.

pic 5

Ingredients:

Dosa rice – 2 cups

Cleaned jack fruit – 1 big bowl

Salt

Method:

-Wash and soak Dosa rice in sufficient water for 3 to 4 hours.

– Chop the jack fruit, remove bulbs and separate outer cover and inner seed.

pic 1

– Collect only the outer yellow shell and put it in a mixer grinder, give couple of whipping sessions and remove.

-So that while grinding it will be easy to handle.

– Now take soaked rice, ground or crushed fruit, put little water and grind this in to a smooth paste by adding sufficient salt. Batter should be a little thicker than normal Dosa.

pic 2

-If you want to use this batter for the next morning, please refrigerate the same and use for the next day.

pic 3

– make Dosa’s by using hot iron griddle. No need to ferment this batter. Use ghee while roasting this Dosa. It should be a little thicker than normal Dosa. (thinner than set Dosa). When it is cooked, flip it and cook on the other side.

pic 4

-serve this with honey or with ginger chutney.

Note:

For ginger chutney: Fry red chillies with little oil and grind it with coconut, salt, little tamarind and piece of ginger.