Curry of Drumstick | Vegan | Delicious Sweet Aroma

Mangalorean food / South-Indian

Curry of Drumsticks – Vegetarian

Drumsticks are not the easiest vegetable to find, and once you find it the next question is what do you do with it. They are long, rod shaped veggies that hang of drumstick trees called Moringa tree.

Drumstick on tree | Delicious Sweet Aroma Recipes

The flesh of these drumsticks impart a great flavor to the dish. They are commonly used in curries or sambar (veg-based stew) in South-India. The leaves of tender drumsticks are used for garnish as well.

Before you start preparing this recipe make sure you have all the ingredients for the vegetable curry paste. You can also prepare without the split pigeon peas like my other recipe here >> Curry with Green Bean.

Preparation time: 10 minutes

Cooking time: 40 minutes

Ingredients

Drumsticks – 2 or 3

Toor daal /Tuvar dhal / Split pigeon peas – 1/4 cup

Water

Salt

Vegetable curry paste: Anti-clockwise

Kashmiri red chilies – 3

Small Onion – 1, roughly chopped

Garlic cloves – 2

Grated coconut – 1 cup

Turmeric powder – 1/4 tsp

Mustard seeds – 1/4 tsp

Fenugreek seeds/Methi – 1/4 tsp

Cumin seeds/jeera – 1 tsp

ingredients veg curry_IMG_7283

Directions

How to peel/cut the drumsticks?

+ Cut the drumsticks into sections of 2 inch length

+ Scrape some portions of the skin with a small knife but remember not to remove all skin. Some prefer not peeling them as it gets a bit messy if overcooked.

+Rinse in water. Now its ready to cook.

1. Add the toor daal in a slow cooker or pressure cooker with 1 cup of water and 1/4 tsp salt. If your using a pressure cooker take 2 whistles and turn off heat.

toor daal or tuvar dhal for veg curry | Vegan recipe

Meantime prepare the vegetable curry paste. Note that the more grated coconut you add the more masala paste you get to make a thicker gravy.

Veg Masala Curry Paste | Delicious Sweet Aroma

2. You can either use the same vessel or transfer the contents of the cooker into a medium container along with its liquid. To this, add the prepared curry paste with salt and 1. 5 cups of water depending on you required consistency of thickness. Bring it to a boil.

Check for salt. Add the drumsticks

Curry Recipe | Drumstick | Delicious Sweet Aroma, Vegan

3. Cook for 15 minutes on medium-high. One of the simplest and easiest curry one can prepare.

Curry of drumstick_IMG_7598

Storage tips:

Additional paste can be stored in a sealed container in the freezer. Stick a label to identify and its ready for next time.

Enjoy! Thanks for stopping by Delicious Sweet Aroma.

Stay Healthy!

June 19, 2017

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Curry of green bean-Vegan recipes | Delicious Sweet Aroma

Vegetarian

0

Curry with Green Bean – Vegetarian

When you need to feed a group of people, this vegetarian curry recipe is easy to make. It is also quite suitable for a crowd.

It’s tempting to use store-bought ready-made spices. But, nothing compares to the taste of homemade veg-spice-paste with fresh and pure ingredients. Even if you prepare an extra batch you can store it and use it on your other vegetables.

Preparation time: 10 minutes

Cooking time : 15 to 20 minutes

Serves: 4

Ingredients

Green bean – 120 g, chopped into 1 cm thickness

Olive oil / Veg oil – 2 tbsp

Water

For the veg curry masala paste:

Grated coconut – 1 cup, depending on the quantity required

Onion – 1 small, roughly chopped

Garlic cloves – 2

Coriander seeds – 1 tbsp

Cumin seeds / Jeera – 1/2 tsp

Fenugreek / Methi seeds – 1/4 tsp

Mustard seeds – 1/4 tsp

Dry red kashmiri red chili – 3 to 4

Turmeric – 1/4 tsp

Water

Directions

1. Prepared the ingredients and the curry masala.

Put the above masala ingredients into a mixer or blender. Add 1/2 cup water and grind into a smooth paste. Set it aside.

2. Warm oil in a large saucepan over medium heat. Add the paste and fry for 2 – 3 minutes until it starts leaving the sides of the container.

3. Add 2 cups of water or more based on the consistency of curry thickness you need. Thicker the more flavor. Add 1/2 tsp salt and bring it to a boil.

4. Now, add the chopped green beans. Mix, you can some more water now if the curry is very thick. Cover and bring it to boil again.

Check for salt. Add more if required. Most suitably it can be served with bread and rice. Serve warm or hot.

Cook’s tip: This post with dry red chili has a slightly extra heat. I recommend using kashmiri chili for less intense heat if you do not like it hot.

To help you with more vegetarian recipes, here are a list of few that I tried

Curry of Drumsticks (with tuvar daal/pigeon pea lentils)

Easy Beetroot Rice

Carrot soup

Pan-Fried Breadfruit Recipe

Spicy Banana Pepper Fritter

Stay Healthy!

June 7, 2017

Vegetarian

Pan-Fried Breadfruit Recipe

While Breadfruit is still unknown to many, they are commonly found in tropical areas where good amount of sunlight and rain is required.

We have a tree in our backyard in my hometown and quiet often my family used to prepare this recipe to accompany with anything as a side dish. During my last visit home in March – when it’s the season for breadfruits, the tree stopped fruiting a lot with few breadfruits falling off before even they turn ripe. So, before leaving, I bought a ripe one at the open market and when I got back to Singapore, stored it in the fridge for a few days.

Breadfruit is considered to alleviate hunger and feed the world. It is large, green with a prickly skin when unripe. When buying look for a mature one with a greenish-yellow skin, a smooth surface which is not prickly, a brownish cracking between the surface segments. Avoid buying immature “Green” Breadfruit. In order to delay ripening, store it in the fridge for few days and then freeze it for later use. It tastes more like a roasted potato when ripe. Sweet with an aromatic fragrance.

Pan-Fried Breadfruit Recipe is easy to be made once you learn how to cut it. Do share your views on this recipe. Following are a few names of Breadfruit :

Deeviso gujo / Jeev Kadgi / Dee Gujje (Konkani), Ber / Beru (Kannada), Neer Phanas (Marathi), Brot Frucht (German), Panas (Puerto Rico)

Preparation time : 10 minutes

Cooking time: 7 -10 minutes

Ingredients

Breadfruit – 500 g

Red chili powder – 1 tbsp

Turmeric powder – 1/4 tsp

Paprika powder – 1 tsp

Vinegar – 1/2 tsp

Salt – 3/4 tsp

Directions

1. How to cut breadfruit >>

Cut into halves. Peel it as it were a potato.

Raw Breadfruit | Vegetarian

Breadfruit, gujo recipe | Raw Breadfruit

Cut them into thin slices of less than 0.5 cm thickness, remove and dispose the core. Season with salt and let it rest for 15 minutes (refer notes for storing extra quantity).

Sliced Raw Breadfruit | Vegetarian

2. Apply some salt and set it aside for 15 mins. After a while you will notice some water settling at the bottom. Discard the water and apply the chili paste (or homemade paste) with your hands.

chili paste, breadfruit

Breadfruit coated with chili coating | Vegetarian

3. With 2 tbsp of oil, heat a pan. Pan fry each side on medium heat for 4-5 mins or until golden brown.

Pan fried Breadfruit | Delicious Sweet Aroma

Breadfruit chili fry | Vegetarian

Breadfruit chili fry | Delicious Sweet Aroma | Indian

If you find a breadfruit at your location, especially in the western countries, please share in comments below for everyone who has not seen or tasted it gets assistance in finding it. ✍🙂

P.S: I haven’t found a Breadfruit in Singapore yet. I will definitely update it when I do.

Notes:

*Apply some salt to the rest of the slices of breadfruit and store it in airtight container in the fridge. When ready to use, apply chili paste and fry.

Stay Healthy!

April 21, 2017

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Clay-pot Recipe, Kadgi Sukhi (Mangalorean food)

Vegetarian

4

Raw Jackfruit Dry / Kadgi Sukhi in Clay Pot

Clay-pot recipes are one my families ancient ways of cooking. My granies backyard has a separate open fireplace to cook food in clay-pots. My mom still cooks food in clay pots in granies kitchen. The food prepared in them are one of the tastiest than when prepared using other utensils.

Having lived abroad some foods can never replace home food. During my recent visit to Mangalore, I had enjoyed having cooked raw jackfruit prepared in clay pot (as we always do!). After I got to know that, this fruit is one of the fruits unknown to most people, I made sure I took a picture of it this time.

Home grown Jackfruits | Delicious Sweet Aroma

It varies in size. Since this fruit is very sticky, once cracked open, its a good idea to oil your hands and knife before cutting. It’s an excellent vegetarian substitute for meat because of the fleshy inside. The skin of unripe jackfruit must be peeled first, the rest is chopped and then used to prepare savory dish with spicy chili paste. Young jackfruits also used to prepare curries, pickles and other dishes.

The size of Jackfruit used for preparing this recipe

Preparation time: 45 mins

Cooking time: 1 hour

Serves: 4 – 6 as sides

Ingredients

Raw Jackfruit – 1 small sized

Salt – 1 tsp

For tempering:

Vegetable/Sunflower oil – 2 tbsp

Mustard seeds – 3/4 tsp

Fresh/Frozen grated coconut – 1.5 cups (depending on the quantity)

Curry leaves – 2 stems

Garlic cloves – 2 large, smashed

Tamarind – 3 seeds, mixed in some water, seeds discarded

Onion – 1 medium, thinly sliced

Water – 1 cup or as required

Salt if necessary

Veg Red chili paste (click here) – 3 tbsp (mild), depending on spice level

Directions

How to >> Cut Raw Jackfruit

Method_cutjack

+ Prepare the working surface by covering with a large plastic. Add water into a large bowl and keep it aside.

+ Cut the Jackfruit into halves. Here, a traditional method using a sickle made it more easier. You can also use a large knife. (Following video shows how a ripe Jackfruit is cut)

Remove the latex from the fruit if a lot oozes out.

+Remove the skin. Cut them into chunks and dip them into the bowl of water. Set it aside until your ready to cook in the next steps.

Once your done. Apply few drops of veg oil on hands to remove the latex. Wash with soap.

1. Cooking the jackfruit:

Strain the liquid from the jackfruit that was previously soaked in water. Add them into a claypot and enough water to soak. Add 1 tsp salt. Cook this until it becomes soft for 30 mins – 45 mins.

Kadgi Sukhi/Mangalorean cuisine/Raw jackfruit recipe

Raw Jackfruit dry, kadgi Sukhi, young jackfruit

step1c_DSC04543

Once the jackfruit is cooked. Strain it in a colander. Crush the jackfruit gently.

Crushed cooked jackfruit

Cooked raw jackfruit, gujje, halsinahannu

2. Tempering: Prepare the ingredients as given under tempering.

Tempering ingredients for Kadgi Sukhi

Heat a clay-pot. Add oil. When the oil is very hot, add mustard seeds. After they sputter, add curry leaves and garlic. Stir for few seconds.

Tempering in a Claypot

Add onions. Stir fry until they turn translucent.

adding onion

3. Add red chili paste and fry for few seconds. Then, add grated coconut, tamarind water and some salt. Mix well and toss for a few mins.

Grated coconut and masala in claypot

Add some water.

Claypot recipe, raw jackfruit recipe, South-Indian cuisine

4. Add the cooked jackfruit and mix well to coat the spice paste. Cook for 5- 10 minutes.

Kadgi Recipe, Raw Jackfruit Dry Recipe

You can enjoy having it plain or by using it as a side-dish.

final3_DSC04576

Delicious Mangalorean Kadgi Sukhe, Raw Jackfruit Recipe

Sorry for a few blurry pics, I tried my best for good shots with time constraint. I hope you still enjoy making this. You can also try the recipe on how to make snacks using ripe jackfruit.

Stay Healthy!

April 12, 2017

4 Comments

Vegetarian

0

Spicy Banana Pepper Fritters

These Hot Chili Peppers which are commonly known as ‘Banana Peppers’ is named because it resembles the shape of a banana. It is 6-inch-long pepper, mild hot because of its seeds.

These banana pepper fritters are easy to make in less than 30 minutes. My husband wanted it spicy so I haven’t removed the seeds in my recipe. If you cannot take the spice, I recommend slicing the pepper vertically through the center and removing the seeds before coating with the chickpea flour.

Preparation time: 5 minutes

Cooking time: 20 minutes

Ingredients

Vegetable oil for deep frying

Banana peppers – 7 (spicy)

Chickpea / Gram flour (Besan) – 1 1/2 cup

Kashmiri Red chili powder – 1 tbsp

Salt – 3/4 tsp

Turmeric powder – 1/4 tsp

Water – 3/4 cup

Directions

1. Prepare a paste by adding all the ingredients: flour, chili powder, salt, turmeric. Add 3/4 cup water and mix to form a thick paste. Add more water if necessary, the batter must be thick.

chili powder & besan/chickpea flour for banana

salt turmeric for hot pepper fritter

2. Coat the peppers with the above chickpea mixture. Place it separately on a plate.

chili pepper fritter coating

3. Heat a deep-wide-bottomed container with 2 inch vegetable oil set at medium for deep frying.

Once its hot enough. Carefully place the peppers in hot oil. I fried 2 at a time in batches.

deep frying banana pepper

4. Fry on each side for 2 mins until they turn brown. Transfer and drain into paper towels.

5. Serve with coriander chutney, ketchup or can just be enjoyed plain with an evening cup of tea.

pepper fritter, hot pepper fritter

inside of Banana pepper

Notes:

*If you want to have a dip of coriander chutney, refer my previous post of goli baje recipe for instructions.

Hope you have a lovely Monday! Stay healthy!

February 13, 2017

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Vegetarian

0

Potato Cutlets with Egg

Vegetarian food has never appealed to me, until now, that I realized how much important it is to have greens and veggies in a diet. I cannot go without meat and I’m trying to add some vegetarian food from now on. Hopefully!!

Starting from here I wanted to learn some vegetarian recipes so I intended on going with potatoes. Potato cutlets are my first try at home apart from making a non-veg cutlet, this turned out surprisingly delicious.” Yumm!” was what my husband exclaimed as he took a bite of it.

It could also be great to have for breakfast or a quick snack or on the menu of kid’s classics.

Preparation time: 10 minutes

Cooking time: 30 – 45 minutes

Makes: 12

Ingredients

Potatoes – 350 g / 4 small size or boiled & peeled potatoes

Spring onion – 6, finely chopped

Eggs – 2

Garlic cloves – 2, finely chopped

Salt – 1/2 tsp

Vegetable oil / olive oil for shallow frying

How to cook potatoes?

+Add potatoes (with skin) into a heavy-bottomed pan of cold, salted water and bring it to a boil. Cover and cook for 15 – 20 minutes until tender. To do this insert a skewer, it must get through easily.

+ If it is still firm, let it simmer for a couple of minutes. Then, leave it to stand in hot water for 10 minutes.

+ Drain them thoroughly. Peel the potato skin.

Directions

1. Mash the cooked potatoes with your fingers (or any other way most preferred) until no large lumps of potatoes remain.

2. To the mashed potatoes, add spring onions, garlic, eggs, salt. Using your fingers combine evenly.

vegetarian snacks

mashed potatoe

3. Heat a non-stick frying pan over medium-high heat. Drizzle oil, tilt to spread the base. Pour a tablespoon spoonful of the mixture in the pan of 5-7 cm (2 – 2.8 inch). Fry for 3-4 minutes on each side.

cutlet

4.Transfer to a plate. Repeat with the remaining oil and mixture of potato and egg.

Potato cutlet with Eggs

Serve with tomato ketchup or as side with pulav.

potato cutlet, vegetarian

Hope to serve you more with vegetarian recipes. Stay healthy!

February 10, 2017

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Vegetarian, Goli baje with coconut coriander chutney

Snacks

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Goli Baje Recipe

Hubby loves Goli baje’s, sounds funny, haha..Well, I came to know more of his tastes after getting married to him. And I love making them occasionally.

Goli baje (in Tulu, Indian cuisine) is a deep-fried tea-time snack popular in Mangalore-Udupi region. It is also known as Mangalore bajji or Mangalore bonda. Yes, my posts are often from Mangalore, being a Mangalorean myself they are served locally in restaurants for breakfast or evening tea along with a dip called chutney made of Coconut, coriander or others. Goli Baje’s have a unique taste with a smooth exterior and a spongy interior that suits well during the monsoon season. After few trials and errors I learnt the precise measurements to obtain a good texture. The texture also depends on the fermentation time and thickness of batter before frying. I have provided the precise quantity of all ingredients. The coconut-coriander chutney was just a perfect dip to enjoy it.

Preparation time: 10 minutes, plus 2 hrs fermenting time

Cooking time : 20 minutes

Makes: 25 – 30

Ingredients

Vegetable oil for deep-frying

Plain Flour / Maida – 1 cup / 150 g

Gram flour/Chickpea flour/Besan – 4 tbsp / 25 g

Yogurt – 1/2 cup / 160 g (thick)

Water -1/2 cup

After fermentation:

Ginger paste / fresh ginger – 1 tsp, chopped

Cumin seeds – 1/2 tsp

Green chili – 1 tsp / 1 small, chopped

Grated coconut – 2 tbsp

Caster sugar – 1 tbsp

Salt – 1/4 tsp

Baking soda – 1/2 tsp

Coriander (optional) – 1 tbsp, chopped

Warm water – 4 tbsp

For Coriander Chutney / Coriander Sauce (A dip that goes well with Goli Baje)

Fresh coriander/ Cilantro/ Chinese parsley- 25 g to 40 g, washed and roots removed (depending on quantity required)

Fresh grated coconut – 1/2 cup or as required (also, depending on quantity)

Salt – 1/4 tsp

Fresh ginger – 1 inch thick, small

Green chili – 3 small

Seasoning:

Vegetable oil – 2 tbsp

Red dried chili – 1 (if available)

Mustard seeds – 1 tsp

Curry leaves – 1 medium strip, washed & dried using towel (can use frozen)

Water as required for thickness

Directions

1. In a large bowl, to the the sifted plain flour, add chickpea flour, yogurt. Mix. Then add 1/2 cup water until well combined with no lumps in the batter.

chickpea flour, gram flour, besan added to maida, plain flour

curd added to Goli baje

2. Cover and set aside the batter in a warm place at room temperature for minimum 1 1/2 – 2 hours (I kept it for precisely 2 hrs). Even if it’s a little longer the better.

Goli baje batter of gram flour, plain flour, yogurt & little water

3. After 2 hrs: Add ginger, cumin, green chili, coconut, sugar, salt, baking soda (you can add coriander now if your using). Mix and add water to form a thick batter until there are no lumps (not too runny). Set aside for 5 minutes.

cumin seeds, grated coconut, ginger paste, salt, green chili, sugar, baking soda

4. Heat a container with oil on medium-high. Drop a pinch of batter, if oil is hot enough it will form bubbles around the batter and sizzle.

browning on one side of Goli baje

5. Take tablespoon of the batter, scoop it in your fingers and drop it in small amount into the hot oil. Do not overcrowd. In a few seconds flip to brown on the other side. Fry in batches.

Goli baje, Mangalorean bonda, Indian

Once they have turned brown, drain them on paper towels using a stainless steel slotted spoon (reduce heat to low while removing to prevent over browning). Serve hot with fresh coriander chutney.

goli baje with coriander chutney

Coriander chutney: Preparation time – 7 mins to 10 mins

1. In a blender add coriander leaves, coconut, ginger, salt, green chili and a little water. Blend until smooth paste.

2. Heat oil in a small deep bottomed, stainless steel container on medium. Add mustard seeds, it’ll start splitting.

Coriander chutney, mustard seeds sputter

3. As the mustard seeds sputter add red-dried-chili and curry leaves. Reduce heat and toss for 5 seconds. Make sure not to burn.

mustard seeds, red dried chili, curry leaves

4. Now, add the coriander paste from the blender. Mix and let it boil over low heat. Add water depending on your choice of consistency for thickness.

Coriander chutney for Goli baje

Goli Baje with coconut-coriander chutney

Storage of Chutney:

+Store in an airtight container in the fridge or can also be frozen. Must be used within 2-3 days if stored in the fridge.

Note:

*I haven’t used coriander in the Goli Baje batter.

*If you do not have coriander for the chutney, substitute it with additional coconut to prepare a coconut chutney.

*While removing the goli baje from oil after it has turned brown, reduce heat to prevent burning.

*If the batter is too water you can add more plain flour/maida.

I would love to know how it turns out for you. Thank you for visiting 🙂

Stay healthy!

January 31, 2017

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Soups

0

Carrot Soup

I love thick creamy soups that are full of natural flavor. A vegetarian supplement is essential and I wanted to prepare it in the form of a soup.

I usually find soup recipes have some cream added for more flavor but this Carrot soup recipe was easy to make without the cream, a delicious soup that can be enjoyed all year round.

Preparation time: 5 minutes

Cooking time:25- 30 minutes

Serves: 4

Ingredients

Olive oil / butter – 2 tbsp

Carrots – 325 g / 4 medium, roughly chopped into 1 inch after peeling

Potato – 100 g/1 small, peeled & chopped

Pepper – 1 tsp

Salt – as per taste

Water – refer below

Directions

1. Heat olive oil in a medium, heavy bottomed pan over medium heat. Add chopped carrots and potatoes, stirring for a couple of minutes.

carrot and potato's cooking

Season with salt and pepper. Add 1/4 cup of water. Cover and cook, stirring occasionally for 5 to 10 minutes until they are almost soft. Turn off the heat and let it cool.

2. Once they have cooled. Place the carrots & potatoes in a blender with 1 cup water to make a smooth paste.

placing carrots in a blender to make a smooth paste

Smooth paste of carrot & small potato

3. Transfer it into the same heavy bottomed pan you used earlier.

Smooth paste of fresh carrots

Heat until it boils. Serve hot with bread.

Carrot Soup | Delicious Sweet Aroma

Good with: Crusty bread

Stay Healthy!

January 29, 2017

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Mangaloran Snack | Christmas| Delicious Sweet Aroma

Christmas Delights

0

Diamond cuts (Tukdi)

I’m quiet surprised that I’m making another snack for Christmas. After my Sweet curls recipe this is my second recipe on Christmas goodies. I prepared this yesterday and I loved the way they turned out.

Diamond cuts or Tukdi (we call it in konkani at home) is a traditional snack. It’s still a favorite snack to munch on while at home. They are crunchy, fluffy and hollow. It is made in different varieties, sweet or biscuit flavored. I made a small batch of it and the recipe is very easy.

Have a joyous Christmas 🎄🎅

Preparation time: 1 hour

Cooking time: 30 mins

Utensil : Pizza cutter/biscuit cutter

Roller pin

Ingredients

Vegetable oil for deep frying

Unbleached All-purpose flour/Maida + extra for dusting – 250 g

Unsalted butter (soft)- 2 tbsp

Chickpea flour – 25 g

Salt – 1/3 tsp

Water – 1/2 cup or as required for the dough ( *EDIT), room temp

Directions

1. In a medium bowl, add all-purpose flour, chickpea flour, salt, butter. Mix together with your hand. Add water in parts and knead until you get a soft elastic dough. It’ll tend to be sticky at the beginning, keep kneading until it becomes smooth.

ingred_IMG_5908

Step1_IMG_5912

2. Prepare a rolling surface, dust the surface with flour. Take a small portion of the dough and form a ball. Place it on rolling surface and sprinkle some flour again. This will help prevent sticking.

Step22_IMG_5941

Now, using a rolling pin, roll the dough thin (not too thin or thick).

3. Using a small biscuit roller/pizza cutter, cut the flour vertically with 1.5 cm spacing between each line. Then, cut them in horizontal direction that shape it into a diamond form.

vertical cut of dough horizontal cuts

diamond cuts from dough

Carefully transfer them, by using a knife edge to slide them onto a flat plate without disrupting it’s shape.

4. After your done making diamond cuts. Heat a container with oil on medium-high heat (If your using induction, keep it on 7).

5. Drop a piece to check if the oil is hot. It’l start sizzling and bubbling. Slide the diamond cuts in oil in batches, not to over-crowd them. It will start puffing up. Stir them gently so they get separated. Let it fry for a minute or two, until golden brown.

tukdiyo, tukdi, diamond cuts

6. Strain them into paper towel. Pour the next batch until all are done deep-frying.

diamond cuts, snack

Mangaloran snack, christmas snack

Storage:

* Keep them in airtight container to retain the crispiness once they have completely cooled down.

For updates on posts and recipes to come please follow the Fb page >> Delicious Sweet Aroma

Note:

*While kneading the dough, if it tends to be sticky add some flour.

*Dust generous amount of all-purpose flour before running the biscuit roller otherwise they stick to the plate which will tend to loose its shape while sliding into hot oil.

More on Christmas Recipes:

Sweet Curls /Kidyo or Kulkuls

Rose Cookies – Mangalorean Kokisan (NEW)

Traditional Christmas Cake – Fruit Cake (NEW)

Stay healthy!

December 25, 2016

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Snacks

0

Jackfruit Fritters (Mangalorean Cuisine)

Jackfruit is an exotic produce popularly found in South India. If you haven’t heard of this fruit before, you sure must be wondering what in the world is that and how does it look like? Unfortunately, I do not have a picture of the whole jackfruit to share but will surely post it here when I do. It is extremely delicious, sweet and chewy. I have known of 2 varieties: One variety has a harder flesh with crunchiness. The other variety is very soft, stringy, juicy and slips easily through your fingers as you hold them. One can just swallow without biting.

I grew up in my native with these 2 varieties of Jackfruit trees in my granny’s yard. We rarely ate the softer jackfruits during those days. We used to just sit down for lunch with a big jackfruit and eat it until we became full. My granny and mom are experts in cutting open a Jackfruit and it is a laborious one as it gets very messy because of its sticky white fluid that oozes from its core. To cut it, a traditional Mangalorean Implement called ”Adalo” in Konkani, which is a small stool that is attached to a sickle at one narrow end, is commonly used to cut big fruits or vegetables that would be usually hard to cut with a hand held knife.

I prepared Jackfruit Fritters (also called as Ponsache Gariyo in Konkani) from rice grains, a traditional way my mom used to make during the season of jackfruits. Also, make sure to check out my previous post on Banana fritters in case you haven’t which can be prepared using flour. Jackfruit fritters are brown and crispy on the outside. The inside is yellow and soft, full of fruity sweet flavor. You can double the ingredients for more fritters.

Preparation time: 15 minutes

Cooking time: 20 minutes

Makes: 15 – 20

Ingredients

Raw rice/white small grain + dosa/idli rice or Surai – 1/4 cup (mixed together in equal proportion)

Jackfruit – 280 g / 10 bulbs

Cardamom pod – 1, seeds to be used

Grated Coconut – 2 tbsp

Jaggery cubes – 50g, powdered (for sweetness as required)

Pinch of Salt

Vegetable oil for deep frying

Directions

1. Soak the raw rice and dosa rice mixed together covered in water for 2 hours.

Raw rice

Idli rice or Surai

2.Remove the seeds from the jackfruit bulbs.

jackfruit

Place the jaggery cubes in a zip lock bag and pound them to fine powder.

jaggery cubes

jaggery mash

3. Combine the rice, jackfruit, cardamom seeds and puree in a blender until smooth.

Jacfruit

Jacfruit batter

4. Transfer the puree to a mixing bowl. Add coconut, jaggery, salt and mix until well combined.

coconut

palm sugar, jaggery

2. Heat oil in wok on medium heat. To test if the oil is hot enough, drop a pinch of batter. If it bubbles around then its hot enough.

oil

Now, drop in a tablespoon of batter. Cook several at a time, but do not overcrowd the wok or the temperature of the oil will be lowered. Flip the them after it turns slightly brown until it turns golden brown let it cook. Lower the heat and drain on kitchen paper.

Serve warm

Jacfruit Fritters

Stay Healthy!

October 6, 2016

0 Comment

Category: Vegetarian

Ingredients

Directions

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How to >> Cut Raw Jackfruit

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More on Christmas Recipes:

Ingredients

Raw rice/white small grain + dosa/idli rice or Surai – 1/4 cup (mixed together in equal proportion)

Jackfruit – 280 g / 10 bulbs

Cardamom pod – 1, seeds to be used

Grated Coconut – 2 tbsp

Jaggery cubes – 50g, powdered (for sweetness as required)

Pinch of Salt

Vegetable oil for deep frying

Directions

1. Soak the raw rice and dosa rice mixed together covered in water for 2 hours.

2.Remove the seeds from the jackfruit bulbs.

Place the jaggery cubes in a zip lock bag and pound them to fine powder.

3. Combine the rice, jackfruit, cardamom seeds and puree in a blender until smooth.

4. Transfer the puree to a mixing bowl. Add coconut, jaggery, salt and mix until well combined.

2. Heat oil in wok on medium heat. To test if the oil is hot enough, drop a pinch of batter. If it bubbles around then its hot enough.

Now, drop in a tablespoon of batter. Cook several at a time, but do not overcrowd the wok or the temperature of the oil will be lowered. Flip the them after it turns slightly brown until it turns golden brown let it cook. Lower the heat and drain on kitchen paper.

Serve warm

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