Kathal Keema Curry (Raw Jackfruit & Chicken Mince Curry)

          Kathal (Raw Jackfruit) combined with Keema (Chicken Mince) turns out real yummy. It was my first try and this dish goes well with both rice or any Indian bread. You can use up any leftover keema curry in this way, by adding some boiled kathal and creating a fusion out of it. Chicken mince can be substituted with mutton mince or soya granules for a veg. version. 

• 1 small size kathal (raw jackfruit), chopped & boiled 
• 1 cup chicken mince
• 1/2 cup green peas 
• 3 tbsp. oil 
• 2 bay leaves
• 1" cinnamon stick
• 2-3 cardamoms 
• 4-5 cloves
• 1 tsp. cumin seeds 
• 1/2 mace
• 1 onion, chopped
• 2-3 garlic cloves
• 1" ginger
• 1 tbsp. tomato paste / puree of one tomato
• salt to taste
• 1 tbsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 1 tsp. garam masala powder
• 1 tsp. red chili powder
• 1/2 cup yoghurt, well beaten
• 1 tsp. kasuri methi, crushed 
• 1 tbsp. coriander leaves, chopped 
• 1 tsp. ghee 

            Make a paste with the onion, ginger and garlic. Keep aside. Make a paste of all the dry spices, tomato paste and some water. Keep aside.

          Heat oil and temper with cumin seeds, bay leaves, cinnamon, cardamoms, cloves and mace. Sauté for a few seconds. 

          Now add the onion paste and sauté till the moisture evaporates. Add the spice paste and stir fry till the oil separates.

          Add the beaten yoghurt and kasuri methi. Mix everything well and stir fry for 2 minutes. Add the chicken mince and give it a stir. Cook on a low flame for 4-5 minutes.

          Add 1 & 1/2 cups water, kathal and the green peas. Bring it to a boil and simmer, covered till the gravy slightly thickens and you get the desired consistency. 

          When done, switch off the flame. Add the ghee and coriander leaves. Serve with any type of rice or Indian bread.

Raw Jackfruit Pulao

          Raw Jackfruit is called a vegetarian mutton and various appetizing dishes are prepared with this humble veggie. It has a lot of health benefits as it contains fibre, protein, vitamins and is good for diabetics. 

          So let me share pulao made out of it that can be dished out on those days when one doesn't feel like preparing a full course meal. The recipe is very easy and simple and can be dished out in a jiffy. It can be served with raita and salad for a sumptuous meal. So check out the step by step pictorial recipe to prepare this yummy one-pot wonder.

• 300-400 gms. raw jackfruit, cut into small cubes
• 1 & 1/2 cups Basmati rice, soaked for 30 minutes
• 2 tbsp. oil
• 2 tbsp. ghee
• 1 tsp. cumin seeds 
• 2 bay leaves
• 1" cinnamon stick
• 2-3 green cardamoms 
• 4-5 cloves
• 1 onion, sliced
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• salt to taste 
• 1 tbsp. coriander-cumin powder
• 1 tsp. garam masala powder
• pinch of nutmeg powder
• 1 tbsp. red chili powder
• 1 tomato, chopped
• 2-3 tbsp. yoghurt
• handful of coriander-mint leaves, chopped
• 8-10 almonds
• 2-3 green chilies
• 2 cups hot water
• chopped almond, mint, dry rose petals, pomegranate pearls and fried onions (opt)

          Boil or pressure cook the raw jackfruit cubes till soft, but al dente. Heat 1 tbsp. oil in a pan and sauté the jackfruit till it turns slightly brown in colour. Keep aside. 

          Heat remaining oil and ghee and temper with bay leaves, whole garam masala and cumin seeds. Sauté for a few seconds. 

         Add the onion and stir fry till light brown. Now add the ginger-garlic paste and all the dry spices mixed with some water. Sauté till the oil separates.

          Add the chopped tomatoes and continue to sauté till it is mashed. Then add the yoghurt, followed by the chopped greens. Sauté till almost dry.

          Add the fried jackfruit, soaked rice and almonds. Mix everything well and add 2 cups hot water along with the green chilies. Give it a stir and pressure cook for 2 whistles.

          Let the pressure release by itself. Then fluff it up with a fork. Garnish with all the garnishing as mentioned above and serve with raita and salad for a sumptuous meal.

                        Boil or pressure cook raw jackfruit cubes till soft, but al dente. 

                      Heat 1 tbsp. oil & sauté jackfruit till slightly brown in colour. Keep aside. 

                        Heat remaining oil & ghee & temper with bay leaves, whole garam 

                         

                        masala & cumin seeds. Sauté for a few seconds. 

                        Add the onion and stir fry till light brown. 

                      Add ginger-garlic paste & all dry spices mixed with some water. Sauté
                      till the oil separates.

                        Add chopped tomatoes & continue to sauté till it is mashed. 

                        Add the yoghurt,

                        followed by the chopped greens. Sauté till almost dry.

                        Add the fried jackfruit, 

                        soaked rice and almonds. 

                     Mix well. Add 2 cups hot water & green chilies. Stir & pressure cook for
                     2 whistles.

                        Let the pressure release by itself. Then fluff it up with a fork.

                       Garnish with all garnishing as mentioned & serve with raita & salad.

Jackfruit Mango Masala

          This is the mango season. So thought of making something with green mango. So here comes a yummy Jackfruit Curry. The presence of raw mango in it simply enhances the flavour of the dish. Do try this seasonal recipe before it is too late. This spicy and tangy side dish can be relished with either chapatti or rice. 

 

• 1 small raw jackfruit, cut into small cubes & boiled
• 2-3 tbsp. oil
• 1 tsp. mustard seeds
• 1/4 tsp. asafoetida
• 1 tsp. urad dal (split green gram)
• 1 sprig curry leaves
• 1-2 onion, chopped
• 1 tbsp. ginger-garlic paste
• 1 tbsp. coriander powder
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tbsp. tomato paste
• 1 tsp. idli podi
• salt to taste
• 1/2 cup chopped green mango
• 1 tsp. lime juice (opt)

          In a bowl mix together ginger-garlic paste, tomato paste and all the dry spices with a little water to form a paste. Keep aside.

          Heat oil in a pan and temper with mustard seeds, curry leaves, asafoetida and urad dal. Sauté for a few seconds. 

          Add the onions and fry till light brown. Now add the spice paste and sauté till the oil separates.

          Add the boiled jackfruit and the mango pieces. Mix well and add 1 cup water. Cover and simmer on a low flame till the gravy is thick. 

          Add lime juice and take off the flame. Serve as a side dish with either rice or chapatis.

Echore Kosha (Green Jackfruit Curry - Bengali Style)

          This is a typical Bengali style curry, where I have added some green peas (which is purely optional) and omitted potatoes (for health reason). But you may add if preferred. It is almost a dry preparation with very little gravy and can be relished with hot steamed rice, pulao, chapati or paratha. It also tastes yummy with some hot pooris. So check out the step by step pictorial recipe to prepare this simple homemade delicacy.

          Green jackfruit is also known as a vegetarian mutton. It is very much enjoyed in most of the Indian states. It is also liked by many of the Bengalis, including me. The cleaning and chopping is a bit tough, but it is worth it. 

          It is prepared both in the veg. and non-veg. version. In the former it is cooked with bori or dried lentil dumplings and in the latter, with prawns, fish head or mutton liver. But generally, it is always cooked with few potatoes thrown in. 

          This humble veggie is also used to make koftas or cutlets for an evening tea time snack or can be relished as an appetizer with sauce.

• 1 small raw / green jackfruit, cut into cubes
• 1/2 cup green peas (opt)
• 3 tbsp. mustard oil
• 2 bay leaves
• 2 dry red chilies
• 1 tsp. cumin seeds
• 1" cinnamon stick
• 2-3 green cardamoms
• 4-5 cloves
• 1 onion, chopped
• 1 tbsp. ginger-garlic paste
• 1 tsp. tomato paste / puree of 1 tomato
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander-cumin powder
• 1 tsp. garam masala powder
• 1 tsp. red chili powder
• 2 green chilies (opt)
• 1 tsp. ghee
• 1 tsp. coriander leaves

          Heat 1 tbsp. oil and sauté the jackfruit till light brown. Drain and keep aside. In a small bowl, mix together ginger-garlic paste, tomato paste and all the dry spices with some water and keep aside for 5 minutes. 

          Heat remaining oil and temper with bay leaves, red chilies, cinnamon, cardamom, cloves and cumin seeds. Sauté for a few seconds. Add the onion and sauté till light brown. 

         Now add the spice paste and stir fry till the oil separates. Then add the fried jackfruit followed by the green peas and green chilies. Give it a stir and add 1 cup water.

          Pressure cook for 4-5 whistles. When done, add ghee and mix well. Garnish with coriander leaves and serve as a side dish with either hot steamed rice, chapati, poori or paratha.

                                Heat 1 tbsp. oil & sauté jackfruit till light brown. 

                   Heat remaining oil & temper with bay leaves, red chilies, cinnamon, 
                   cardamom, cloves & cumin seeds. Sauté for a few seconds. 

                                  Add onion & sauté till light brown. 

                                 Add spice paste & stir fry till oil separates. 

                                Then add fried jackfruit....

                                 followed by green peas & green chilies.

                                  Add 1 cup water.

                           Pressure cook for 4-5 whistles. When done, add ghee & mix well. 

                     Garnish with coriander leaves & serve with either hot steamed rice, 
                     chapati, poori or paratha.

Jackfruit Seed Curry

       
          This is an exotic side dish, which can be had either with chapattis or with plain steamed rice, sambar-rice / curd-rice or pulao. Jackfruit seeds can rarely be found in supermarkets, but if you happen to come across them, then go ahead and try this dish. It is simply delicious and mouth-watering. So check the step by step pictorial recipe to prepare this dish.

Dry roast & grind -

• 3 tbsps. fresh coconut, grated
• 2-3 dry red chilies
• 1/2 tsp. fenugreek seeds
• 2 tbsp. coriander seeds
• 1 tsp. cumin seeds
• 2 bay leaves
• 1 star anise
• 1 mace 
• 2-3 green cardamoms
• 1" cinnamon stick
• 4-5 cloves
• a small piece of stone flower

Gravy - 

• 200-250 gms. jackfruit seeds
• 1/2 tsp. turmeric powder
• salt to taste
• 1/2 tsp. mustard seeds
• 1 onion, chopped
• 1 sprig curry leaves
• 1/4 tsp. asafoetida
• 1 tsp. ginger-garlic paste
• 1 tomato, chopped
• 1 tsp. tomato paste
• 2-3 tbsp. oil
• 1 tsp. coriander leaves, chopped

          Dry roast the ingredients mentioned under it on a low flame till you get a good aroma. Keep aside to cool. Then grind to a powder and keep aside.

          Pressure cook the seeds in sufficient water for 4-5 whistles. Keep aside to cool. Then discard the outer skin and chop them into half.

          Heat oil in a pan and temper with mustard seeds and allow it to splutter. Then add the asafoetida, onions and curry leaves. Saute till light brown.

          Now add the ginger-garlic paste, tomato paste and the remaining dry spices. Saute till the oil separates from the sides of the pan. Add the chopped tomato and further saute till it is mashed.

          Now add the boiled seeds, 2 tbsp. of the ground spice, salt and 1 1/2 cups water. Cover and cook for 8-10 minutes or till the gravy is slightly thick. By now you will see some oil floating on the surface. 

          Switch off the flame and garnish with with coriander leaves. Serve it hot as a side dish with any form of rice or Indian bread.

                                Dry roast ingredients till you get a good aroma. 

                               Keep aside to cool. Then grind to a powder & keep aside.

                 Pressure cook seeds in sufficient water for 4-5 whistles. Keep aside to cool. 

                                Then discard outer skin & chop them into half.

                                Heat oil & temper with mustard seeds & allow it to splutter. 

                              Add asafoetida, onions & curry leaves. Saute till light brown.

                   Add ginger-garlic paste, tomato paste & remaining dry spices. Saute till
                   oil separates from sides of the pan. 

                               Add chopped tomato & further saute till it is mashed.

                               Now add boiled seeds, 

                               2 tbsp. of the ground spice,salt 

                   and 1 & 1/2 cups water. Cover & cook for 8-10 minutes or till the gravy is 
                   slightly thick. 

                              By now you will see some oil floating on the surface. 

                   Garnish with with coriander leaves. Serve it hot as a side dish with any form 
                    of rice or Indian bread.