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Showing posts with label panasa/jackfruit. Show all posts
Showing posts with label panasa/jackfruit. Show all posts

Tuesday, April 21, 2015

Mustard Jackfruit Masala

Raw jackfruit happens to be among my favorite vegetables and the seasonal availability only adds to its exotic appeal. While I usually stick to one of the odia recipes when I cook this vegetable, this time I tried an Andhra style preparation. This is one of Tarla Dalal's recipes. and I have only done a bit of 'hera-pheri' .

Read on for the recipe -



















Preparation Time - 20 mins

Ingredients -


  • 1 1/2 cup raw jackfruit (cubed)
  • 1 tsp urad dal
  • 1 1/2 tsp black mustard seeds ( I recommend yellow which is less pungent )
  • 3 dry red chillis (i used Byedgi)
  • 1 sprig curry leaves
  • 2-3 garlic cloves (slightly crushed)
  • a generous pinch of asafoetida
  • 1/3 tsp turmeric
  • 2 tsp oil
  • salt to taste

Preparation - Wash the jackfruit pieces and transfer to a pressure cooker along with 2 cups water, turmeric and 1/2 tsp salt. Cook on medium flame for 1 whistle.

Keep aside till steam escapes. Drain the excess water.

Grind 2 dry chilis, 1 tsp mustard seeds along with 2 tsp water. Keep aside.

Cooking - Heat a wok. Add the mustard seeds and broken red chili. Follow it with the garlic, urad dal, curry leaves and asafoetida.

Add the boiled jackfruit and mustard-chili paste. Toss it for 4-5  mins.

Serve hot with white rice.




















Note - The mustard need to be ground into a fine paste unlike what it appears in the picture. As I was having a little trouble with my grinder on that day, it did not come out fine.

Tuesday, May 6, 2014

Jackfruit Biryani

While this post had been lying in the 'Drafts' for over a year, I never got around to clicking the pics when I had prepared this biryani last time. And jackfruit being seasonal, I had to wait till tender jackfruits were back in the markets to prepare another batch of this mouth watering dish.

As jackfruit has a fibrous texture that somewhat mimics meat, it is usually prepared in the same style as chicken/mutton curry in Odisha. With quite a bit of onions, GG paste and spices going into its preparation, a good jackfruit curry still retains its distinctive flavor. Odiya folks love their jackfruit as is evident in the wide variety of dishes that they cook up with this fruit cum vegetable. (Check some of the recipe mentioned at the end of this post)

Read on for the recipe of 'Jackfruit Biryani'-


















Preparation Time - 30-35 mins

Ingredients -


  • 1 cup basmati rice
  • 1 1/2 cup tender jackfruit cubes
  • 1/3 cup shelled green peas
  • 1 large onion
  • 1 1/2 tsp GG paste
  • 1 tsp chili powder
  • 1/4 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1/2 tsp turmeric
  • 1/4 tsp garam masala
  • 1 large tomato (freshly pureed)
  • 4 tsp chopped mint leaves
  • 4 tsp chopped coriander leaves
  • a few strands of mace
  • 2 pinch nutmeg powder
  • 3-4 cloves
  • 1 inch cinnamon
  • 3 green cardamon
  • 1 tsp ghee
  • 3 tsp oil
  • salt to taste
  • 1 tsp lemon juice (optional)


Preparation - Chop the onion into thin long slices.

Wash and soak the rice for 1-2 hours.

Cooking - Boil the jackfruit cubes for 7-8 minutes with 3-4 cups water and a little salt. Drain off the water and keep the jackfruit aside. This step gets rid of the bitterness if any.

Heat 2 1/2 tsp oil in a wok. Add the onions and fry till light brown.

Add the GG paste and fry till raw smell goes away. Add the tomato puree and fry till oil starts to separate out.

Add turmeric, chili powder, coriander powder, cumin powder and garam masala. Fry for 1 minute.

Add the jackfruit cubes and green peas. Stir fry for 3-4 minutes or till the jackfruit is tender or almost cooked.

Add the soaked rice along with the chopped mint and coriander leaves. Fry till the leaves wilt up a bit. Add 1 1/3 cups water. Add salt to taste. Finally drop in the whole spices, nutmeg powder and remaining ghee.

Cook on a medium low flame for 1 whistle (approx 12-14 mins). Remove and keep aside for 15-20 mins. Open the lid and fluff the rice grains with a fork.

Serve hot with raita.



















Note - One can also deep fry the jackfruit cubes before adding it to onion-tomato masala. This gives a slightly different flavor.


Do check out these Jackfruit (Kathal) recipes from Odisha :-


1. Panasa Dalma (Kathal Wali Dal)

2. Panasa Tarkari (Jackfruit Curry)

3. Panasa Cutlet

4. Muga Dali - Panasa Tarkari

5. Panasa Bhaja



For the Biryani lovers, check out these popular varieties on my Blog :-


1. Chettinad Veg Biriyani

2. Vegetable Biriyani (Hyderabadi recipe)

3. Ambur Chicken Biriyani

4. Chicken Kofta Biryani

5. Hyderabadi Chicken Biriyani


Wednesday, April 23, 2014

Panasa Cutlet ( Low calorie recipe )

Cutlets are a great way of making use of any leftovers. Every time we have any leftover vegetables or even fish/chicken, I fashion them into cutlets which give them a fresh lease of taste and look. However, since cutlets seemed so mundane to me, I never thought of featuring them in my blogs. However, I have been seeing quite a few cutlet recipes floating around these days, so thought of adding my bit too.

I have seen quite a lot of folks avoiding them as they are invariably cooked/fried with a lot of oil. My sincere request to all of you to invest in a good quality non-stick tawa/frying pan and enjoy these yummies without the guilt. This is a classic odiya style recipe sans the breadcrumbs bit. If we are having it with hot rice or pakhala, I do not use breadcrumbs. But it is a must when the cutlets are to be served as a snack. One can also avoid the potatoes if one has high sugar levels. Use some soya kheema and a bit of chuda powder instead.

Read on -

















Preparation Time - 20 mins

Ingredients -



  • 3 cups boiled jackfruit cubes
  • 1 cup boiled potato cubes
  • 1 medium sized onion ( finely chopped)
  • 1/2 tsp grated ginger
  • 1/2 tsp grated/crushed garlic
  • 1/2 - 1 tsp red chilli powder
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1/4 tsp garam masala
  • a pinch of turmeric
  • 4-5 tsp oil
  • salt to taste


For the outer layer


  • 2 tsp besan
  • 2 tsp rice flour
  • a pinch of salt
  • a pinch of chili powder
  • 1/2 cup breadcrumbs


Preparation - Mash the jackfruit and the potatoes. Break any lumps but do not make it too smooth.

Make a thin batter out of the rice flour, besan, salt and chilli powder.

Cooking - Heat 2 tsp oil in a wok. Add the onions and fry till translucent.

Add the ginger and garlic and fry for 2-3 mins. Now add the mashed jackfruit and potatoes. Sprinkle all the
powders except garam masala. Mix and fry for 4-5 minutes on medium flame.

Sprinkle garam masala and coriander leaves. Mix and switch off flame.

Allow to cool down to a tolerable temperature. Then pinch small balls out of the mix and fashion into round/diamond/heart shaped cutlets.

Dip into the batter and gently roll over the bread crumbs to make a uniform coating. Make similar cutlets out of the remaining mix.

Heat a non-stick tawa/frying pan. Drizzle with a little oil or use a oil spray.

Place the cutlets over it and cook on both sides for a few minutes till little brown spots appear. Remove from the tawa/frying pan.

Serve immediately with some ketchup or even as a side dish with hot rice and dal.




Monday, March 21, 2011

Panasa dalma ( Kathal wali daal )



















Cooking Time Required: 15-20 mins
Cost of Preparation: 30-35 mins

Ingredients: raw jackfruit ( medium sized pieces, 1 cup ), moong dal ( 1 1/2 cup), potato ( 1 no, medium ), tomato ( 1 no., big ), fennel seeds ( 1 tsp ), red chillis ( 4-5 nos ), garam masala ( 1/5 tsp ), bay leaves ( 2-3 nos ), jeera-lanka powder ( 1/3 tsp ), ghee ( 1 tbs ), salt, turmeric.

Preparation: Dry roast the moong dal till it gives off a fragrance.

Wash and cut the potato into cubes. Cut the tomato into half and deseed it.

Cooking : Wash dal and add to pressure cooker. Add the potato and tomato to the cooker. Add salt and turmeric along with cups water.

Close lid and boil for 1 whistle. Allow steam to escape.

Add the jack-fruit pieces along with garam-masala. Boil for 2 whistles. Keep aside.

Heat a pan. Add the fennel seeds, broken red chillis and bay leaves. Dry roast for 5-6 secs. Add ghee.

Pour the tempering over the boiled dal. Sprinkle jeera-lanka powder.

Serve hot with rotis/rice.

Wednesday, March 16, 2011

Muga Dali-Panasa Tarkari
















Cooking Time Required: 30-40 mins
Cost of Preparation: 30-35 mins

Ingredients: raw jackfruit ( 1 no., small ), moong dal ( 1 cup), onion ( 1 no., medium ), tomato ( 1 no., small ), potato ( 1 no., medium ), garlic flakes ( 7-8 nos ), cinnamon ( 1 inch long ), cardamon ( 2 nos ), cloves ( 2-3 nos ), ginger-garlic paste ( 1 tbs ), cumin seeds ( 1 tsp ), coriander seeds ( 1 tsp ), red chilli ( 1/2 tsp ), whole red chillis ( 4-5 nos), pancha phutana ( 1/3 tsp ), salt, turmeric, oil, bay leaves ( 2-3 nos).

Preparation: Peel and cut the onion into cubes. Grind the onion cubes, garlic, red
chillis, coriander seeds, cumin seeds, cardamon, cloves and cinnamon into a smooth
paste.

Cut the potato into long slices.

Cooking: Boil the moong dal with just sufficient for 1 whistle. Release the steam
immediately and cool it.

Cut the jackfruit into small cubes. Add to the half cooked moong dal with 1/3 cup water, salt and turmeric.
















Cook for 1 whistle or till the jackfruit softens.

Heat a wok. Add 6-7 tsp oil . Add turmeric, bay leaves and cumin seeds. When the seeds start spluttering, add the paste along with the sliced potatoes and chilli powder. Stir fry for 5-6 mins.

Add the ginger-garlic paste along with salt. Cook the paste till the oil separates .
















Add the boiled jackfruit and moong dal . Stir for about 5-6 mins.
















Add 2 cups of water. Bring to a boil and allow to simmer till the potatoes are cooked.

Remove from the stove.

Serve hot with rice or rotis.

Friday, March 4, 2011

Panasa Bhaja ( Jackfruit fries )
















Cooking Time Required: 20-25 mins
Cost of preparation: 30-35 rupees

Ingredients: Panasa pieces ( jackfruit , 2-3 cups ), cornflour (4-5 tbs), onion paste ( 1 1/2 tsp ), ginger garlic paste ( 1 1/2 tsp ), red chilli powder ( 1/3 tsp ), jeera-lanka ( cumin-chilli) powder 1/3 tsp ), coriander powder (1/2 tsp), garam msasala ( 1/4 tsp ), salt, turmeric, oil for frying.

Preparation: The jackfruit should be cut into slices of 5-6 mm thickness.

Mix all the remaining ingredients ( except for the salt, turmeric and oil) into a thick paste with little amount of water. Add a pinch of salt .

Cooking: Boil the pieces in a pressure cooker with salt and turmeric. Allow for one whistle or till the jackfruit is 3/4 th cooked.

Keep aside till the steam escapes and drain out the water.

Heat 5-6 tsp oil in a frying pan. Dip the boiled jackfruit pieces into the cornflour paste. Add the jackfruit to the frying pan. Cook on both sides till reddish brown. (Takes about 5-6 mins)

Serve with rice and dal.

Tuesday, December 28, 2010

Panasa Tarkari (Kathal ki Subzi/Jackfruit curry)















Cooking Time Required: 30-40 mins
Cost of Preparation: 30-35 mins

Ingredients: raw jackfruit ( 1 no., small ), green peas ( 1 cup), onion ( 1 no., medium ), tomato ( 1 no., small ), potato ( 1 no., small ), garlic flakes ( 7-8 nos ), cinnamon ( 1 inch long ), cardamon ( 2 nos ), cloves ( 2-3 nos ), ginger-garlic paste ( 1 tbs ), cumin powder ( 1 tsp ), coriander powder ( 1 tsp ), red chilli ( 1/2 tsp ), whole red chillis ( 4-5 nos), cumin seeds ( 1/2 tsp), salt, turmeric, oil.

Preparation: Peel and cut the onion into cubes. Grind the onion cubes, garlic, red chillis, cardamon, cloves and cinnamon into a smooth paste.















Cooking: Cut the jackfruit into small cubes. Boil with salt for 5-10 mins and drain the water.















Heat a wok. Add 6-7 tsp oil . Add turmeric and cumin seeds. When the seeds start
spluttering, add the paste along with chilli powder. Stir fry for 1 minute.

Add the ginger-garlic paste along with salt. Cook the paste till the oil separates . Add cumin and coriander powder and the potato cubes. Stir fry for 3-4 mins.

Add the boiled jackfruit and green peas. Stir for about 5-6 mins.















Transfer to a pressure cooker and add 2 cups water. Close the lid and allow for 2 whistles.

Remove from the stove and allow steam to escape.

Serve hot with rice or rotis.


Jackfruit

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