Jackfruit Seeds (Bikkanda) Upkari

Well friends,  as promised in my earlier post, this is another typical konkani "upkari" which means a dry curry.  These seeds are very nutritive and has umpteen health benefits. So don't ever discard them.

First of all, dry the jackfruit seeds and then peel off the white skin as mentioned in my earlier post.  Once this is done, you are ready to prepare the curry.  I have also added a small piece of yellow cucumber in this curry. You may omit it if you so desire. It tastes wonderful with the addition of yellow cucumber. 

                                    

Ingredients:

Jackfruit seeds 

 (dried, halved & peeled)       15 -20

Yellow Cucumber                   about 1/4th Pc

For tempering:

Oil for tempering                   2 tsps

Mustard seeds                        1 tsp

Dry Red Chilies                     2- 3

Curry leaves                           1 Sprig

Asafetida   (Hing)                  1/2 tsp

Salt to taste

For Garnishing:

Freshly grated coconut           1 tbsp (optional)

   

Method :

1. Halve the dried & peeled jackfruit seeds and cut the yellow cucumber into cubes or bite size pieces.
2. Steam or pressure cook them for about 20 mins till soft but not mushy. Allow it to cool.
3. Then heat a pan or a vessel on a medium flame. When the vessel is hot enough, add the mustard seeds. When they start spluttering, lower the flame and add the dry red chilies, hing & curry leaves.
4. Next add the boiled/steamed Yellow Cucumber & Jackfruit seeds into the vessel. Give it a good stir. Sprinkle a little water if necessary so as not to stick at the bottom of the vessel/pan. 
5. Add salt and mix well and allow it to cook for a few minutes for the salt to absorb.
6. Switch off and garnish with freshly grated coconut.
7. Its now ready to be served.

Jackfruit seeds (Halved) & Yellow Cucumber (cubed)

Steaming under process

Mustard seeds, hing, red chilies & curry leaves

Jackfruit seeds & Yellow Cucumber steamed

Tempering underway

Steamed vegetables added to the tempering

Freshly grated coconut added

Jackfruit seed (Bikkanda) Upkari ready to be served

Preparation time:    20 mins

Cooking time:         30 mins

Serves  :                  3-4 persons

Note :

• You can check the health benefits of Jackfruit seeds here :https://www.netmeds.com/health-library/post/jackfruit-seeds-dont-discard-those-nutty-kernels-yet-read-the-health-reasons-inside
• This simple dish is not only tasty, and easy to prepare but very healthy too.
• Check here for my earlier post of Jackfruit seeds (Bikkanda) Koddel

Jackfruit Idli (Ponsa Idli)

It's the jackfruit season! People in general have a love-hate relationship with this ripened fruit as it is very aromatic. It's grown in plenty in the southern part of India. We Amchis (Konkani speaking people) love this "Ponosu" (as it is called in konkani for the ripened jackfruit) and a lot of sweet dishes are prepared from this fruit. One such sweet dish is "Ponsa Idli". 

Traditionally this idli is prepared in "Teak Leaf " and is called " Ponsa Muddho". When steamed in teak leaf, the "Muddho" turns reddish in colour.  And if "teak leaf "  is not available, banana leaf can be used instead.  But, as you all know by now, that I always choose the path of least resistance - I just steamed them in our regular idli moulds ! And the end result was good. My spouse will vouch for it. It is best eaten with a dollop of ghee (clarified butter).

I have previously posted about the Jackfruit & its recipes  - Jackfruit Payasam (Gharayi), Jackfruit Fritters (Mullik) & Jackfruit Patholi in my blog. You can check it out by clicking on these names. 

Jackfruit (Ponsa) Idlis to be eaten with a dollop of ghee

                                         

Ingredients:

Jackfruit Plums (deseeded) - about 15
Rice - 1 cup
Powdered jaggery - 1/4 to 1/2 cup
Grated coconut - 1/2 cup
Ghee (clarified Butter) - for smearing the idli mould & also to be eaten with idli
Salt to taste

Method :

1. Soak rice for about an hour. Then drain water completely.
2. In the meantime, chop the Jack plums and keep them aside.
3. Grind the chopped jack plums, grated coconut & powdered jaggery to a smooth paste without adding any water. When done, remove it in a bowl.
4. In the same mixie jar, add the drained rice and grind it to a coarse powder without adding any water.
5. Add the coarsely powdered rice and salt into the bowl (containing the jackfruit mixture) and mix it thoroughly into a smooth paste without any lumps.
6. Now grease the idli moulds with ghee.
7. Heat the idli steamer with water. If you are using pressure cooker, take care to remove the whistle.
8. Fill the greased idli cups with the prepared batter and steam for 20 mins.
9. When cooled remove the idlis from the mould with the knife/spoon.
10. Serve hot with a dollop of ghee on top.

Jackfruit Plums deseeded

Rice soaked in water

Jackfruit plums being cut into pieces

Jackfruit plums, grated coconut & jaggery added in mixie jar

The above mixture ground to a fine paste

Rice ground coarsely

Rice powder & salt added to the above mixture

Mixed into a smooth paste without lumps

Ready for steaming

Idlis steamed and ready to be removed

                                     

Jackfruit Idlis ready to be served

Preparation time : 20 mins   

Soaking time        : 1 Hour
Cooking time       : 20 mins

Makes                   : 16 Idlis

Note:

• While grinding do not add water at any stage. The batter will be watery and the idlis will not turn out well.
• The quantity of powdered jaggery can be adjusted according to the sweetness you desire and also the sweetness of the jackfruit plums.
• Any type of rice can be used. I have used Idly rice.
• Do not discard the Jack fruit seeds (Bikkand in Konkani) as it can be used in various curries. Will share some recipes of Bikkand in the coming days.

Oats Veg Bhakri

Hello Friends, Its been quite a while ( to be precise almost 6 years ) since I have published any post on my blog. I might say that a lot of water has flown under the bridge. My grand-daughter just completed six years now and in the meantime, we have also changed our residence. So, overall it was quite hectic these last few years; but seeing my grand daughter growing up gave me and my spouse enough joy and believe me she is quite a handful! 

Well, I am now trying to get back to blogging  {I hope I have not forgotten how to go about it :) }.  I have now to get in touch with all my blogger friends, and hope to revive their contacts too. Looking forward to  your comments and reply like the good old days.

Frankly speaking, what gave me this sudden impetus to restart my blog is that I participated (having got the info from my husband's nephew) in a recipe contest organised by youthofGSB (Gowd Saraswat Brahmin community to which I belong) and they have published all the recipes in the book named Gowd Saraswat Recipe contest book in a pdf format. I think that's enough of my blabbering.  

As you all know that we are all looking for a healthy breakfast to start our day. I was in a mood to start something new and hence started searching on the net for some oats preparation. After a lot of search, I came across Oats Bhakri. I made some changes to suit the texture & palate. Bhakri is generally spread thickly. You can also refer to my earlier recipe of Red Pumpkin Bhakri

Oats Veg Bhakri served with a dollop of white home made butter

Ingredients:

Oats (Instant)            - 1 cup

Semolina (regular)    - 1/2 cup

Curds                         - 1/4 cup

Green chillies            - 1 or 2 chopped

Water                        - approx 1 cup

Corriander leaves      - a small bunch chopped

Grated carrot             - 2 tbsps

Capsicum (chopped) - 2 tbsps

Tomato (chopped)     - 1 medium

Onion (chopped)       - 2 tbsps

Salt to taste

Oil for shallow frying

Method:

1.  In a bowl, mix oats, semolina and salt.
2.  Add curds & mix again.
3. Next add water to dilute it slightly.
4. Now add all the chopped vegetables, green chilies and coriander leaves and give it a good mix.
5. At this stage, add water and mix again without any lumps. The batter should not be very dilute or thick. Let it sit for for about 10 mins.
6. In the meantime, heat a griddle or tawa . Smear oil
7. When the pan is hot enough, lower the heat and spread a ladle of the prepared batter not thinly.
8. Dribble oil all around the bhakri and keep the flame on medium. 
9. Now flip the bhakri and fry on the other side too.
10. Continue in the same manner with the remaining batter.
11. Tastes good with white home made butter.

Preparation Time: 15-20mins

Cooking time       :  20 mins

Makes                   :  8 Bhakris  of  size approx 5-6inches

Ingredients

                                                                   

Oats, Semolina & Salt placed in a bowl

                                               

Curds added to the above mixture

                                                            

Chopped vegetables added to the above mixture

                                       

                                      Batter is mixed thoroughly so that no lumps are formed

                                      

Bhakri has been spread thickly on the hot griddle

                                              

Bhakri has been flipped over

All set & ready to serve

                                                            

Note: 

• Chop the vegetables as finely as possible.
• Oats can also be powdered though not much change in the texture of the bhakri.
• Do not spread the batter thinly.
• Serve with any chutney of your choice if you do not have white butter.
• Bhakris have to be eaten hot.

Spicy Green Gram Idli (Sanna Khotto)

This spicy idli is not a breakfast dish. It is served as a side-dish with a teaspoon of coconut oil dribbled on top of the pieces. ( If you are averse to coconut oil, you can omit it. It still tastes great.)  We “Amchis” (Konkani speaking people) call it “Sanna Khotto” and we love our coconut oil on specific dishes (to name a few - Pathrado, Humman etc) and this is one of them. Traditionally, it is prepared with rice only or with rice and green gram and is steamed in cups stitched with leaves from jack-fruit tree and the cup prepared in this way, is known as “Khotto”.  This can also be steamed like normal idlis in greased idli cups.

I have omitted rice totally in this recipe and steamed it in a greased steel plate. It tasted wonderful.

Ingredients:

Green gram (Moong)	¾ cup
Coconut gratings	½ cup
Roasted red chilies	4-5
Tamarind pallet	Marble size
Asafetida (hing)	¼ tsp
Salt	As per taste
Oil	For smearing the plate

Method:

1. Wash and soak the green gram for about 2-3 hours and then drain the water.
2. Grind the soaked green gram along with coconut gratings, roasted red chilies, tamarind, asafetida and salt with very little water to a coarse (like semolina) paste.
3. Grease a steel plate with oil and spread the ground mixture evenly in it and steam it in a pressure cooker (without the whistle) or in a steamer for about 35 - 40 mins or until done.
4. When slightly cooled, cut it into squares.
5. Serve hot.

Ingredients

Ingredients ground to a coarse paste

 

              Ground paste spread evenly on a greased steel plate

Steaming under process

Just removed from the steamer

Cut into square shapes when slightly cooled

Placed in a serving bowl

Makes: 16 pieces

Note:

• Chopped onions can be added if desired to the ground mixture instead of asafetida.
• Another variation is:  chopped spinach when added to the ground mixture also enhances its taste.

Kadgi Chakko (Tender Jackfruit Curry)

 “Kadgi” is the Konkani word for tender Jackfruit. In Hindi, it is known as “Kathal”. This is a seasonal vegetable and generally found in the south and coastal regions of India. In southern India you will find Jackfruit trees in almost everybody’s backyard. This “Kadgi” is home grown (no – not in my balcony garden! but in our apartment premises) and hence this “Kadgi Chakko” had more value and tasted absolutely delicious!

We “Amchis” (Konkani speaking) simply adore our “Kadgis” and when it ripens, the fruit (Ponos) too. We prepare a variety of dishes from this wonderful vegetable. In fact, we relish this vegetable in any form of curry. But “Kadgi Chakko” comes on top of the list. This is a very traditional "Amchi" dish.  I used only half of this vegetable to prepare the “Chakko”.  The other half I used in "Mooga Ghashi" (Sprouted Gram and Kadgi curry) and an “Upkari”.  Cutting this vegetable is tedious, messy and takes time but eating it, is easy, quick and delicious – no problem at all!!

I must mention here, that my spouse helped me in cutting this “kadgi” and thus saved a lot of my time.

 

Ingredients:

Tender Jackfruit	1
Coconut gratings	1 cup
Roasted Dry red chilies	5-6
Coriander seeds	3 tsps
Black Gram Dhal/Udad Dal	2 tsps
Tamarind	1 marble size
Jaggery powder	2 tsps
Salt	As per taste
Seasoning Ingredients
Oil	5-6 tsps
Mustard	1 tsp
Curry leaves	1 sprig

How to cut the “Kadgi” / Tender Jackfruit :

All set to be demolished

Cut into half

Cut into pieces - ready for steaming

Before you start cutting the vegetable, spread a lot of newspaper and keep a bottle of oil ready. We generally use coconut oil. You can use any oil of your choice.  Apply oil on your palms and the kitchen knife and wear an apron.  As soon as you cut the vegetable, it oozes a lot of gooey substance which is very sticky and can also stain your clothes. Hence, remove the gooey substance with newspaper taking care that your hands are well smeared with oil (you may have to do this frequently). Then remove the skin and the shaft inside. Then cut them into medium size pieces along with the seeds which are tender. Once this is done, you are ready for preparing the “Chakko” or curry.

Just for your info, the cutting of ripened jackfruit (Ponos) is also done in a somewhat similar fashion. I have already written about this in my earlier post. If interested, you may see it here.

Method:

1. Cut the “Kadgi’ into medium size pieces and and pressure cook it for about 15 mins. You can also cook it in water in which case, do not throw away the excess water.
2. Next roast coriander seeds and black gram dal /udad dal with a little oil till lightly browned and keep it aside.
3. Now grind coconut gratings, roasted red chilies and the roasted black gram and coriander seeds with tamarind to a stiff coarse paste.
4. Prepare seasoning in a pan with oil, mustard seeds and curry leaves.  As soon as the mustard seeds start spluttering, add the cooked pieces of tender jackfruit.
5. Next add salt, jaggery and the ground masala and mix well. Sprinkle a little water if necessary. (If you have boiled the jackfruit pieces in water, then you can add the water at this stage). Let it simmer for a few minutes till all the masala has been incorporated.
6. Remove from flame and serve hot.

 

Udad Dal and coriander seeds being roasted

Getting ready for grinding the masala

Coarsely ground masala

 

Seasoning with oil, mustard seeds and curry leaves

Cooked "Kadgi" pieces added to the seasoning

  Lastly - masala, salt and jaggery being added

Preparation time : 30-40 mins

Cooking time: 20 mins

Serves : 4-6 persons

Note:

• I used only half the tender jackfruit for this recipe.
• This is a semi-solid curry and goes well with Rice and dal or with chapattis.
• Use of Red chilies can be altered as per taste.

Charmure Upkari (Spicy Puffed Rice)

I actually never thought that I would be writing about this simple, spicy and tasty, “no fuss”, no cooking and a typical “Amchi” snack – Charmure Upkari.   “Charmure” is the Konkani word for puffed rice and “Upkari” means a dry curry.

Hello friends, I got back (about ten days ago) after attending our annual “Teru” or Ratha-Utsav festival in Katapady, a small village in Udupi district. During the last day of the festival, a fair is generally held in the temple premises wherein various stalls are put up. Here, one gets to taste some authentic Konkani cuisine – Golli Bajje, Biscut Aambado, Charmure Upkari etc…. To tell you frankly, the taste of one such item that still lingers in my mouth is the humble “Charmure Upkari”. I thoroughly enjoyed it. I am tasting this after a long time. So, here it is!

 

 

Ingredients

Ingredients

Charmuro / Puffed rice	2 cups
Coconut gratings	3-4 tbsps
Coconut oil	3-4 tsps
Chilly powder	½ tsp
Sambhar powder	1 tsp
Onions (chopped)	1 medium
Lemon juice  (optional)	1 tsp
Chopped coriander leaves	1 tbsp
Grated carrot (optional)	1-2 tbsp
Salt	As per taste

Method :

1. In a large bowl, place the coconut gratings, chilly powder, sambhar powder, coconut oil, chopped onions, grated carrot, lime juice, salt  and Charmuro/Puffed rice.  Mix them well.
2. Finally garnish with chopped coriander leaves.
3. Serve immediately.

Prepartion time :  15-20 mins

Serves : 2

Note:

• Charmuro/Puffed rice should be fresh and crisp. If it’s not crisp, roast it in a pan for a few minutes – it will turn crispy.
• This is an evening snack.
• You can use any oil of your choice. But coconut oil gives it that authentic “Amchi” taste.
• Use of chilly powder and Sambhar powder can be adjusted according to one’s taste.