Sunday, March 4, 2001		What's Cooking

JACKFRUIT is used mostly in cooked form in North whereas in many parts of South India it is eaten as a fruit when ripe.

This fruit , with a tough exterior , has a distinct taste and aroma.Delicious dishes prepared with this can liven up any formal or informal menu and are a delight for any vegetarian.

Cut pieces can be fried and stored in the freezer for a long time . It can also be enjoyed in pickled form.

This week we have brought some yummy and easy to cook recipes for jackfruit lovers.

Ingredients:
500 gm jackfruit

10-15 cloves garlic

1 cup rice

1 tsp turmeric

1 tsp red chilli powder

2 tsp salt

a pinch of red colour

oil to fry

3-4 green chillies

Method:
Peel and cut jackfruit and boil in salted water with garlic paste till it is tender. Grind rice, seven or eight cloves of garlic and green chillies to a fine paste.

Mix red colour, chilli powder, turmeric and 1 tsp salt and make a thick batter with sufficient water. Coat each jackfruit piece with the rice batter and deep fry in hot oil till light brown. Serve hot with green chutney.

Ingredients:
500 gm jackfruit

2 cups rice

5-6 cloves garlic

1 tomato

1 stick cinnamon

5 cloves

2-3 black cardamoms

½ tsp cumin seeds

2 pieces javitri (mace)

1 cup water boiled with tea leaves

Salt to taste

1 onion

½ tsp red chilli powder

2 tbsp ghee

Method:
Clean the rice and soak in 3 cups of water for about an hour.

Peel and cut jackfruit and keep aside. Heat 2 tbsp ghee and fry chopped onion and garlic till golden brown. Add chopped tomatoes, chilli powder and salt and fry for some more time. Now add jackfruit pieces and a little water for cooking the jackfruit. When tender remove from fire.

Heat 2 tbsp ghee in another pan and fry onions till light brown in colour. Add whole spices and fry again for 2-3 minutes.

Add soaked rice, fry for a while and add 3 cups rice water and 1 cup tea water. Cook covered till rice is done.

Add cooked jackfruit and mix well. Serve hot garnished with fried onion pieces.

Ingredients:
200 gm green jackfruit, D shaped,

Salt and red chillies

Red-orange colour

Onion

Radish

Cream and a sprig of green coriander leaves for decoration.

Oil for frying

For gravy:
3 big tomatoes

2 big onions

3-4 green cashewnuts

2 tbsp ghee

5 gm ginger

3-4 green chillies

1 tbsp curd

2 small cardamoms

1 clove garlic

Method for gravy:
Grind ginger, garlic, onion and tomatoes and fry the paste in ghee. When light golden brown add curd. After sometime, add ground cashewnuts. Finally add some water and boil it for a while.

Method:
Pressure cook whole jackfruit with skin with 1 tsp oil for 20 to 25 minutes. Peel and slice lengthwise and deep fry.

Dip in red orange coloured water. Keep the coloured water aside. Prepare gravy and add this colour to the gravy. Add sliced jackfruit in the gravy. Cook till gravy thickens.

Arrange like bread in a bowl. Decorate with onion and radish slices. Top with cream and green coriander leaves.

500 gm jackfruit

2 big-sized onions

6 cloves garlic

4 Kashmiri chillies

½ tsp garam masala powder

½ tsp chilli power powder

¼ tsp turmeric

½ lime

salt to taste

ghee for frying

Method:
Peel and cut jackfruit into cubes. Chop one onion and use the other one for making a paste with garlic, ginger, chilli powder, garam masala, turmeric, Kashmiri chillies and coriander leaves.

Pressure cook jackfruit pieces with 1½ cup water for about 15 minutes. Draw and keep aside. Shallow fry these pieces till golden brown on all sides.

Heat 1½ tbsp oil and add ground onion masala. Fry till oil surfaces. Add chopped onions and fry for some more time. Add jackfruit pieces, salt and one cup of water and simmer till gravy is thick. Before serving, add some lemon juice.

Ingredients:
200 gm jackfruit seeds

100 gm khoya

2 cup milk

3 tbsp refined oil

1 tsp ground cinnamon

cloves and black cardamom

a pinch of saffron dissolved in 1 tsp hot milk

10 almonds

10 raisins

150 gm sugar

Method:
Clean and boil the seeds till tender. Peel off the hard skin and grind. Mix the ground seeds in milk and beat well. Fry cardamom cloves and cinnamon for some time. Add ground paste and milk mixture. Stir well. Add saffron. Garnish with dry fruit and serve chilled.