Tender Jackfruit Curry.

Tender jackfruit (unripe jackfruit) is rich in antioxidants and a good source of fiber. It is a great vegan substitute for meat. It is known as Kathal in Hindi. It is a tedious work to cut and clean a fresh green jackfruit. we can find cut jackfruit in brine (Trader's Joe) or in freezer (Indian or Asian markets). You can make biriyani with Kathal, or curries (dry or with gravy).

Ingredients:

For Preparing Jackfruit:

250 grams tender jackfruit (frozen)

2 pinches turmeric

1/4 teaspoon salt

For Onion Paste:

1 large onion (3/4 cup), chopped

For Tomato Paste:

1 large tomato (3/4 cup), chopped

1 inch ginger, roughly diced

3-4 garlic pods, roughly diced

1 Tablespoon fresh mint 

2 Tablespoons fresh cilantro, chopped

For Jackfruit Curry:

2 Tablespoons Peanut oil or ghee

1/2 teaspoon Shahi jeera (caraway seeds)

1 inch cinnamon

4 green cardamoms

4 cloves

1 black cardamom

1 bay leaf

1 teaspoon coriander powder

3 Tablespoons yogurt (full fat) , whisked

1 1/2 cups water, or as required

1/2 teaspoon garam masala

2 Tablespoons chopped fresh cilantro

salt as required

1/2 cup black channa (garbanzo), soaked, cooked, and drained

Method:

1. Defrost jackfruit (Kathal) by submerging it in a bowl of ice cold water for 5 minutes. This method preserves the nutrients. Drain the water. Place it in a steam container. Sprinkle turmeric, and salt. Mix together. Steam in a pressure cooker for 2 whistles or in a steamer for 6 minutes. Remove from pan, cool and cut the Kathal to desired size. Keep aside.

                                                             

 While the jackfruit is cooking, prepare the onion and tomato paste, without water.

2. Blend chopped onion to a smooth paste. Keep aside.

                                      

3. Blend chopped tomatoes, ginger, garlic, mint, and cilantro to a smooth paste, without water. Keep aside.

                                                              

4. Heat 2 tablespoons peanut oil in a large pan on medium heat. Add caraway seeds, and let them crackle. Add cinnamon, green cardamom, cloves, black cardamom, and bay leaf.

                                                             

5. Lower the heat. Add onion paste. Cook till the raw smell leaves and onion paste turns golden, 5-6 minutes.

                                                              

6. Add tomato paste, and cook. Cook till oil separates, stirring often, 5-7 minutes.

                                                              

7. Add turmeric, Kashmiri chili powder, and coriander powder. Mix well and cook for a minute.

                                                              

8. Lower the heat and stir in the beaten yogurt to the masala. Cook on low medium heat until oil releases from the sides of the pan.

                                      

9. Add 1 1/2 cups water. Stir well. Add salt to taste. Bring the curry to simmer, adding more water if required. When you see oil shimmering on top, stir in cooked black channa. 

                                       

10. Add cooked jackfruit. Mix well. Cover the pan and simmer for 8-9 minutes. Add 1/2 teaspoon garam masala. Stir well. 

                                      

11. Remove from stove. Garnish with cilantro. Serve with roti or rice.

                                                 

Thavala Adai

 Thavala Adai is one of my favorite dishes my grandmother used to make for us when she visited us. It is a protein rich pancake made in a small cast iron pan (vanali). Crisp on the outside, soft on the inside. Recipe makes 3 adais.

Ingredients:

1/4 cup toor dal

1/4 cup channa dal

1/4 cup black urad dal

4-5 dried red chili

1/4 cup raw rice

1/4 Idly rice

1/4 cup fresh grated coconut

handful fresh curry leaves

1/8 teaspoon asafoetida

1 teaspoon pepper

salt as required

sesame oil for making adai

For Tempering:

1 Tablespoon sesame oil

1/2 Tablespoon urad dal

1 teaspoon mustard

Method:

1. Wash and soak dals with red chili for 3 hours. Wash and soak rice separately for 3 hours.

                                       

2. Drain rice and grind to a smooth paste, adding little water.

3. Add drained dals and red chili to the blender and pulse, without adding water. Transfer the batter to a bowl. 

                                                               

4. Heat sesame oil in the small wok (vanali). Temper mustard and urad dal.

                                                               

5. Add salt, asafoetida, grated coconut, pepper and the tempered mustard and urad dal. Stir well.

                                                                

6. Heat the same small wok. Add 2 spoons of sesame oil. Add 1/2 cup of batter to the wok. Spread a little. Cover and cook on low medium heat until the edges turn golden brown.

                                  

                                   

7. Gently flip, cover and cook the other side till golden brown.

                                                             

 Remove from the pan and serve hot topped with a little brown sugar (vellam) and a little butter.

                                                  

Soy Nuggets Curry

 Protein rich delicious curry with soy chunks. 

Ingredients:

1 1/2 cups soy nuggets

2 cups yogurt

1/2 teaspoon aniseeds (fennel)

1 1/2 Tablespoons chopped fresh curry leaves and cilantro

1 1/2 teaspoons coriander powder

1 1/2 teaspoon red chili powder

1 1/2 Tablespoon salt

1/2 teaspoon sugar

3/4 teaspoon garam masala

oil

Grind together:

1/2 cup pearl onion (red), peeled

4-6 garlic pods

15 cashew nuts

2 Tablespoons dry coconut

1 Tablespoon poppy seeds

                                                        

Method:

1. Rinse and soak soy nuggets in a large pot of boiled water for 10 minutes. Drain water, squeeze. Repeat process a couple times. 

2. In a large pan dry roast separately, cashew nuts, poppy seeds and dry coconut. Allow to cool.

3. In the same pan, heat 2 teaspoons oil, roast peal onion and garlic. Allow to cool.

4. Grind the roasted ingredients to paste. Set aside.

                                 

5. Heat 2 tablespoons oil in the same large pan. Add aniseed and 1 tablespoon curry leaves. Add the ground paste and cook on medium heat, stirring until oil separates and the raw smell of onion leaves, 7-9 minutes.

                                   

                                                        

6. Add coriander powder, chili powder, salt, sugar, and garam masala. Mix everything together. Cook for 2 minutes.

                                                             

7. Stir in the whipped yogurt. Cook till oil separates, 3-5 minutes.

                                                            

8. Add squeezed soy nuggets to the pan. Add enough water to cover the nuggets. Cover and cook till gravy becomes thick.

                                    

                                                          

9. Remove from stove. Garnish with chopped cilantro. Serve hot with rotis.

Funeral Potatoes

Funeral potatoes, also known as Mormon Funeral Potatoes in Utah, are a cheesy potato casserole commonly served at funerals and family gathering. My son told me that he had it at office during his recent visit to California. He wanted to make this for Thanksgiving. The dish is creamy and cheesy potatoes, topped with crispy cornflakes.

Ingredients:

For Potato mixture:

6-7 medium potatoes

1/4 cup butter

1 can vegetarian cream of mushroom soup

2 cups sour cream (1 pint)

1/2 cup chopped green onions

1 teaspoon salt

1 1/2 cups shredded cheddar cheese

For the Topping:

1/4 cup melted butter

2 cups crushed cornflakes

Method:

1. Preheat oven to 400 degree F.

2. Cube and boil potatoes until just soft enough to eat, but still firm when bitten into. Drain water and set aside to cool.

3. Melt butter in microwave. Once melted stir in cream of mushroom soup.

                                                                 

4. In a separate bowl mix sour cream, chopped green onions, salt, and shredded cheddar cheese. 

                                                                 
 

5. Add the butter and soup mixture. Mix well and set aside.

                                           

6. Fold the potatoes to the sauce mixture. Stir just long enough to coat all potatoes.

                                           

7. Spoon the mixture into a greased 9x13 baking dish.

                                                          

8. To prepare the topping melt butter and mix with crushed Corn Flakes.

                                           

9. Spread cereal topping over the potato mixture in the pan. Bake in preheated oven for about 35-45 minutes or until bubbly and corn flakes appear golden and crispy.

                                                     

Notes:

You can add 1 teaspoon of sat to the the water when boiling the potatoes for more flavorful potatoes.