Tag: breadfruit

Breadfruit Peel Chutney:

October 10, 2017

Yes!!! You heard it right. In our household we never throw out nutritionally filled outer peel of the veggie or the seeds. I normally make it a point to use as frequently as possible in one form or the other. Normally vegetable stock is an easy option. If only one variety is available, chutney or relish is an alternative tasty option too.

Don’t throw away organically grown or home-grown veggie skins. These are a real treasure of flavour and vitamins. Normally breadfruit is grown without any pesticide. 

This chutney can be relished with hot plain rice with ghee or with any flat breads. 

chutney main

Ingredients: 

Breadfruit peel – From one fruit

Coconut – ½ cup

Urad dal – 1 tea spoon

Cumin – ½ tea spoon

Dried red chilli – 2

Green chilli – 1 or 2

Garlic – 3 to 4 cloves

Tamarind – ½ tea spoon

Coconut oil – 1 table spoon

Salt

Seasoning:

Coconut oil – 1 tea spoon

Mustard – ½ tea spoon

Curry leaves – 1 spring

Method:

-Wash bread fruit peel before peeling. Once again wash and remove white latex, which oozed out while peeling.

-Take one small kadai, pour oil, when it is hot add urad dal fry until it is light brown.

Ribbet collage 1

-Next add cumin, red chilli, and fry until chilli puffs and becomes crisp.

– Now add peels, garlic, green chilli and fry until outer peel changes its colour and wilts a little.

-Next you can add coconut, tamarind and salt, switch off the gas. Toss for one minute and cool this mixture.

-Grind this cooled mixture in a mixer grinder with enough water.

– Do seasoning by heating oil, splutter mustard and add curry leaves and pour it over the chutney.

 

Breadfruit/Deevi halasu sambar:

October 8, 2017

Breadfruit is seasonal much-loved veggie in our coastal region of Karnataka.

It is something we all grew up with – “a comfort food”

It can be consumed when it is mature, but still firm and can be cooked and eaten in so many forms.

This picture is not enough to bring out the glory of this sambar. This veggie is very soft, melt in the mouth type and combined with this sambar, it makes a heavenly gravy.

breadfruit main

Let us see how to prepare it –

Ingredients:

Bread fruit – 1

Salt

Red chilli powder – 1 tea spoon

Jaggery – 1 to 2 tsp

Toor dal – ¼ cup (cooked)

For masala:

Coriander – 1 table spoon

Cumin – ½ table spoon

Urad dal – 1 ½ table spoon

Hing – ¼ tea spoon

Grated fresh Coconut – 1 bowl

Tamarind – 1 tea spoon

Seasoning:

Coconut oil – 1 table spoon

Mustard – 1 tea spoon

Curry leaves – 1 spring

Onion – ½ (chopped)

Method: 

– Apply some oil to your hand. To some extent it will protect your hand from blackening

– Take fresh breadfruit, wash properly. Take one sharp knife and remove outer skin as thin as possible and reserve this to make chutney. Yup!! you heard it right: D

Ribbet collage 1

– Make four longitudinal pieces, remove inner pith (which is slightly harder and rubbery in nature)

-Immerse these pieces in bowl of water for 2 minutes.

– Take out and Make chunk like pieces.

– Cook these pieces with sufficient water, salt, jaggery, red chilli powder.   

Ribbet collage 2                     

–  Now take one kadai, add 1 tsp of coconut oil, put coriander, cumin, urad dal, hing and red chillies – fry in a low flame. When urad dal becomes red, switch off.

-Grind this masala by adding coconut, tamarind and required amount of water to fine paste.                            

-When breadfruit pieces are done, add cooked dal and ground masala. Check for the salt. Keep this on the stove top and boil this mixture.

-After it boils switch off and add seasoning by heating coconut oil, add mustard when it starts spluttering. Add curry leaves and chopped onion. Fry nicely till onion chunks are brown and add this over ready sambar.

-Enjoy this sambar with hot rice.

 

 

 

Breadfruit chips:

August 9, 2017

Breadfruit is commonly known as Jeegujje or Deevi halasu in our native language. It is a staple food in many tropical region and considered as an exotic veggie and wonder food only because of its richness either in its taste, fragrance, its high source of gluten free carbohydrate, protein and minerals.

pic 4

Breadfruit is a seasonal, much-loved veggie in our coastal region of Karnataka. It can be consumed when it is mature, but still firm and can be cooked and eaten in many forms. Today I am going to write about its chips. How we can make this exotic savoury and enjoy the gloomy weather.

I got this fresh Breadfruit from my cousin brother’s farm and got an opportunity to make these chips and had them after ages. Guidance was given by my lovely co sister who prepares this in our native, during every season.

pic 2

Ingredients:

Breadfruit – 2

Salt -1 table spoon

Turmeric – ½ tea spoon (optional)

Water – 1 small cup

Coconut oil – To deep fry

Chips slicer – to slice

Method:

– Apply some oil to your hand. To some extent it will protect your hand from blackening.

– Take fresh breadfruit, wash properly. Take one sharp knife and remove outer skin as thin as possible.

– Make four longitudinal pieces, remove inner pith (which is slightly harder and rubbery in nature)

– Immerse these pieces in bowl of water.

collage 1

– Take one small bowl of water and mix salt, turmeric powder and keep aside. It is your salted water, which is used while frying and addition of turmeric will enhance the colour of the chips.

– Now you can keep coconut oil for heating. When it is very hot, start making chips. To test the hotness of oil, drop one small piece of breadfruit, if it pops up immediately, it is ready.

collage 2

– Take out breadfruit from water, remove traces of water by wiping it out. Make each quarter into half and now you will get 8 total pieces from one bread fruit.

– Take each piece and start slicing directly to the hot oil by using slicer. Keep gas flame at medium.

– When the breadfruit slices cook, the bubbling sound of the oil becomes faint. Now you can add 1 to 2 tsp of salted water.

collage 3

– You will hear lot of bubbles and bubbling sound immediately after adding salted water to the hot oil.

– When the sound reduces, the chips are ready to be removed from the oil.

pic 1

– Remove the chips from the oil and keep them on a tissue paper laid plate.

– After cooling store it in an air tight container and proceed with the remaining bread fruit.