Raw Jackfruit Chukka (Palakai Chukka)

 

          Raw Jackfruit Chukka is a vegetarian version of the very popular Chettinad Mutton Chukka. Chettinad is a region in the Southern Indian state of Tamil Nadu, known for its spicy veg. and non-veg. recipes. Chukka means dry and this chukka is cooked with a concoction of various spices, that is dry roasted and freshly ground. So go ahead and give it a try by following a step by step pictorial recipe to prepare this delicacy.

         

           To make this dish, I have basically used the same spices, used to make the non-veg. version. Coconut is sometimes added. However, I have skipped it as it was not readily available at the moment. If using, dry roast it first before roasting the other spices. 

           This yummy preparation can be enjoyed with either steamed rice, plain Biryani, jeera rice, pulao, curd rice, parathas or chapatti.

• 1 small raw jackfruit, peeled & cut into small pieces 
• 2-3 tbsp. oil
• 2 onions, chopped
• 8-10 garlic cloves, crushed
• 1 tsp. ginger, grated
• 2 green chilies, slit
• 1 sprig curry leaves
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. lime juice
• 1 tbsp. coriander leaves, chopped

 Chukka Spice Powder -  

• 2 tbsp. coriander seeds
• 7-8 dry red chilies 
• 2-3 green cardamoms
• 1" cinnamon stick
• 4-5 cloves
• 1 tsp. cumin seeds
• 1/4 tsp. fenugreek seeds
• 1/2 tsp. peppercorns
• 1 tsp. fennel seeds

          Dry roast all the ingredients mentioned under 'chukka spice' for a minute on a low flame or till you get a nice aroma. Keep aside to cool. Then grind into a fine powder.

          Pressure cook the raw jackfruit pieces in enough water for 2-3 whistles. Drain and keep aside. 

          Heat oil in a wok / pan and sauté the onion, ginger, garlic and green chilies till light brown. 

          Add the turmeric powder and red chili powder and give it a toss.

          Now add the chopped jackfruit, curry leaves and salt. Mix well and stir fry for 2-3 minutes. 

          Then add 3 tbsp. of the prepared spice powder. Give it a stir and cook, covered on a low flame for 4-5 minutes.

          When done, switch off the flame and add lime juice. Garnish with coriander leaves and serve as a side dish with curd rice, with plain biryani, pulao, jeera rice, paratha or chapatti.

                          Heat oil & sauté onion, ginger, garlic & green chilies till light brown. 

                                  Add turmeric powder & red chili powder & give it a toss.

                                   Add the chopped jackfruit, curry leaves & salt. 

                                  Mix well and stir fry for 2-3 minutes. 

                      Add 3 tbsp. Chukka spice powder. Give it a stir & cook, covered on a 

                      low flame for 4-5 minutes.

                                  When done, switch off the flame & add lime juice. 

                                 Garnish with coriander leaves.

                          Serve as a side dish with curd rice, plain biryani, pulao, jeera rice, 

                          paratha or chapatti. 

Jhinge Khosha Bata / Bhorta (Ridge Gourd Peel Chutney - Bong style)

 

           Jhinge Khosha Bata is a traditional Bengali style chutney made from Ridge Gourd Peels. It may sound weird to many, but it is quite a healthy and a nutritious dish, as peels have the most nutrients and fiber in them. This chutney goes best with hot steamed rice and a drizzle of some raw mustard oil. You can also relish with chapatti / paratha or as a sandwich spread a la fusion style. So check out the step by step pictorial recipe to prepare this regional  delicacy.

               Ridge Gourd Peel chutney is not commonly heard of and is almost a lost recipe now. It remains a homemade delicacy prepared by the older generation and not usually served in restaurants. The recipe has travelled all the way from Bangladesh where it is very popular and is called 'Bhorta'. Veggie Peels are generally discarded, but if prepared in a chutney form, tastes simply yummy. 

               This is a family recipe passed down by my late mother who never used to discard any peels. The process of preparing it is very simple. You just need to blend the boiled peels along with garlic and green chilies. Then it is tempered in mustard oil with nigella seeds, dry red chilies and onion.   

              Besides ridge gourd peels, I also make similar chutney with the peels of bottle gourd, raw banana, pointed gourd and pumpkin. They turn out very yummy. So next time remember to preserve these peels and turn them into this delectable chutney. 

• The peels of 2-3 ridge gourd, boiled & drained
• 4-5 garlic cloves
• 2 green chilies
• 2 tbsp. mustard oil
• 2 whole dry chilies
• 1/2 tsp. nigella seeds (kalonji)
• 1 onion, sliced
• salt to taste
• 1/4 tsp. turmeric powder
• 1 tsp. of raw mustard oil 

          Blend the boiled peel along with garlic, green chilies and just enough water in a mixer grinder into a smooth paste. 

          Heat oil in a pan and temper with dry red chili and nigella seeds.

          Add the onion and sauté till light brown. 

          Now add the ground paste, salt and turmeric powder. Stir fry on a low flame till all the moisture has evaporated.

          Serve with hot steamed rice and with a drizzle of raw mustard oil. You may also relish with chapatti / paratha or as a sandwich spread.

                        Blend the boiled peel, garlic, green chilies & little water into a paste.

                               Heat oil in a pan & temper with dry red chili & nigella seeds.

                                  Add the onion and sauté till light brown. 

                                   Add the ground paste, salt & turmeric powder.

                                  Stir fry on a low flame till all the moisture has evaporated.

                             Serve with hot steamed rice & with a drizzle of raw mustard oil. 

Madurai Mutton Chukka

          This is a traditional dry mutton curry in the authentic Madurai style. Madurai is a region in the Southern Indian state of Tamil Nadu, known for its spicy veg. and non-veg. recipes. Chukka means dry and the mutton is cooked with a concoction of various spices that is dry roasted and freshly ground.

          This yummy preparation can be enjoyed with either steamed rice, plain Biryani, jeera rice, pulao, dosa, appam, idiyappam, parathas or chapatti. So go ahead and give it a try by following a step by step pictorial recipe to prepare this very popular dish.

          Madurai cuisine is almost similar to Chettinad cuisine, that is quite famous for its fiery flavors too.

           Shallots are generally used in this recipe for an authentic taste. On the other hand, curry leaves, used in abundance, gives out a nice aroma to the dish, 

• 400 gms. mutton on bones, cubed
• 2-3 tbsp. oil
• 1-2 tbsp. ghee
• 1 tbsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 2 onions, chopped
• 8-10 garlic cloves, crushed
• 2 green chilies, chopped
• 1 sprig curry leaves
• salt to taste
• 2-3 dry red chilies, few curry leaves & onion rings to garnish

 Chukka Spice Powder -  

• 2 tbsp. coriander seeds
• 7-8 dry red chilies 
• 2-3 green cardamoms
• 1" cinnamon stick
• 4-5 cloves
• 1 tsp. cumin seeds
• 1/4 tsp. fenugreek seeds
• 1/2 tsp. peppercorns
• 1 tsp. fennel seeds

           Dry roast all the ingredients mentioned under 'chukka spice' for a minute on a low flame or till you get a nice aroma. Keep aside to cool. Then grind into a fine powder.

          Heat oil in a pan and fry the curry leaves & dry red chilies for the garnish. Drain and set aside. 

          In the same oil, sauté the ginger garlic paste, turmeric powder and red chili powder for a few seconds. 

          Add the mutton and salt. Mix everything well and sauté for 2 minutes. Add 1/2 - 1 cup water and pressure cook for 20 minutes on a low flame after the first whistle. Separate the mutton from the stock and keep aside.

          Heat the ghee in a pan and fry the crushed garlic, onion and green chilies till light brown. Add the boiled mutton pieces and curry leaves. Give it a stir and now add 3 tbsp. of the prepared spice mix.

          Mix everything well and add the stock. Cover and simmer till the gravy turns thick. 

          Garnish with fried curry leaves and dry red chilies. Serve with plain biryani, pulao, jeera rice, paratha, naan, appam, dosa or idiyappam.

                       Dry roast all the ingredients mentioned for a minute on a low flame or

                       till you get a nice aroma coming through. Keep aside to cool. 

                                 Then grind into a fine powder and keep aside.

                      Heat oil & sauté ginger-garlic paste, turmeric powder & red chili powder 

                      for a few seconds. 

                                  Add the mutton and salt. 

                                   Mix everything well and sauté for 2 minutes.

                                  Add 1/2 - 1 cup water.

                          Pressure cook for 20 minutes on a low flame after the first whistle. 

                          Separate the mutton from the stock and keep aside.

                      Heat the ghee & fry the crushed garlic, onion & green chilies till light

                      brown. 

               

                                  Add the boiled mutton pieces & curry leaves. Give it a stir.

                                  Now add 3 tbsp. of the prepared spice mix.    

                                  followed by the stock. 

                                   Cover and simmer till the gravy turns thick. 

                             Garnish with fried curry leaves, dry red chilies and onion  rings.

           Serve with plain biryani, pulao, jeera rice, paratha, naan, appam, dosa or idiyappam.

Aloo Posto (Potatoes in Poppy Seeds Gravy - Bong style)

 

          ALOO POSTO is a traditional Bengali recipe, where cubed potatoes are cooked in a poppy seeds gravy. No meal is complete without this simple, yet delectable dish. This is my version of this all time popular and favorite curry. It is cooked in mustard oil to get that authentic touch and flavor. You can relish it with rice, chapatti, paratha or poori. Adding turmeric powder and coriander leaves are optional. I omitted the former but added the latter as it is my personal favorite. So check out the step by step pictorial recipe to prepare this regional Bong delicacy.

• 2-3 med. size Potatoes, cubed
• 2 tbsp. + 1 tsp. mustard oil
• 1 dry red chili, broken
• 1/2 tsp. nigella seeds
• 1/3 cup cashew nut / poppy seeds 
• 1 tsp. salt or to taste
• 1/2 tsp. sugar 
• 2-3 green chilies, slit
• 1 tsp. coriander leaves (opt)

          Soak the cashew nuts in lukewarm water for 15-20 minutes and then grind along with 1/4 cup water into a smooth paste. Keep aside.

          Heat oil in a pan and temper with one dry red chili and nigella seeds. Sauté for a few seconds.   

         Add the potatoes and sauté for 4-5 minutes on a medium flame.

         Now add the cashew paste, salt to taste and sugar. Mix everything well.

         Add 1 cup of water and the slit green chilies. Bring it to a boil and simmer, covered on low flame till the potatoes are tender and the gravy is thick. 

         When done, drizzle 1 tsp. raw mustard oil and garnish with coriander leaves. Cover and set aside for 4-5 minutes. 

         Serve with either rice, chapattis, paratha or luchi (poori).





Note - I had to make use of cashew paste instead of poppy seeds as the latter is unavailable at my place of residence.

Heat oil in a pan & temper with one dry red chili & nigella seeds. Sauté for a few seconds. 

      Add the potatoes and sauté for 4-5 minutes on  a medium flame. 

Add the cashew paste, salt to taste & sugar. Mix everything well.

Add 1 cup of water & the slit green chilies. Bring it to a boil & simmer, covered on low flame till the potatoes are tender & the gravy is thick. 

When done, drizzle 1 tsp. raw mustard oil & garnish with coriander leaves. Cover & set aside for 4-5 minutes. 

Serve with either rice, chapattis, paratha or luchi (poori).