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 Seed (Bikkanda) Koddel

As promised in my earlier post, I am presenting here the recipe made from Jackfruit seeds or Bikkand as it is known in Konkani language. Since the tempering is done with garlic it is called "Koddel".

 It's a simple recipe and is generally prepared by the GSB ( konkani speaking communities). Jackfruit seeds are gassy, hence it is generally combined with "Magge" (Yellow Cucumber) and/or with drumsticks. On the whole this combination makes it very nutritious and tasty too. 

Firstly, jackfruit seeds should be washed and dried in the sun for a day or two. Once dried, you can easily peel off the outer white skin. Once this is done, it's ready for cooking. So let's begin.

Ingredients:

Jackfruit seeds               -     about 15

Yellow Cucumber          -     1/4th Pc

Drumstick                      -     1 

Garlic                             -     5-6 garlic cloves

Oil for tempering           -    2 tsps

Salt to taste

To be ground to a paste

Grated coconut              -      1 cup

Dry Red Chillies            -     2-3

Tamarind                        -     a small marble size

Method:

1.  Wash the Yellow cucumber, Jackfruit seeds & drumstick. Then cut the jackfruit seeds into half,      yellow cucumber into bite-size pieces and drumstick into 2 inch pieces.
2. Then cook the cut vegetables either in water or pressure cook it for about 10 mins till it is cooked well but not mushy.
3. In the meantime, grind all the ingredients ( grated coconut, red chilles & tamarind) to a smooth paste.
4. Now, take a vessel, add little water along with the cooked vegetables  and keep it on a medium flame. Also add the required salt and allow it to boil for few mins, for the salt to be absorbed. 
5.  Lower the flame and add the ground paste and mix it well with a wooden spoon/ladle. Let it boil for a few minutes. Then remove from flame.
6. Now heat a tempering pan, add oil in it and let the oil warm up
7. In the meantime, crush the garlic cloves. Once the oil is heated, add the crushed garlic cloves and fry them till they turn brown. Switch off the flame and immediately transfer it to the vessel containing the mixture of cooked vegetables & the ground paste. Cover the lid immediately.
8. Koddel is now ready to be served.

Dried Jackfruit seeds

Peeled & Cut Jackfruit seeds

Vegetables being cut

                                                                                 

Vegetables boiled in pressure cooker

                                      

Grated coconut, Red chillies & Tamarind ground to a paste

                                   

Ground paste added to the cooked vegetables

Garlic cloves being fried in oil

                                            

Fried garlic cloves transferred into the vessel

Preparation Time : 20 mins

Cooking time   :  20 mins

Serves       : 3- 4 persons

Note:

• The gravy should not be very thick or thin.
• If garlic is not your choice, you can totally omit it. Instead you can add a teaspoon of asafetida water OR  half a teaspoon of the powder along with coconut oil or any other oil of your choice to the boiled veg and ground paste mix. In which case, this dish will be called Bikkanda Humman.  
• I have previously posted Cookaa (Chinese Potato) Humman. Jackfruit seed Humman can also be prepared in the same manner

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.

Mango Rice

It's the mango season! And I got two home-grown raw mangoes from my friend's backyard (no, I did not steal them !). She distributed it to all her friends as they were in abundance. I made Aam Panna of the large one and decided to make mango rice of the other one. I had never tired it before but I was told that the method of preparation is the same as that of lemon rice. So without much ado, I embarked on this new dish. I cooked rice well in advance and since I also had a stock of roasted peanuts, it halved the cooking time. It tasted good but a bit tangy. You can adjust the quantity of the raw mango as per your taste.

Ingredients:

Cooked Rice	2 cups
Raw mango (grated)	3/4th cup
Oil	2 tbsp
Mustard seeds	1 tsp
Curry leaves	1 sprig
Udad (split black gram) dal	1 tsp
Roasted Peanuts	1 tbsp
Turmeric powder	1/4th tsp
Green Chilies (chopped)	1 or 2
Ginger (finely chopped)	1 inch piece
Freshly grated coconut	2 tbsps
Freshly chopped coriander leaves	For garnish
Salt	As per taste

Method:

1. Wash, peel and grate the raw mango. Measure 3/4^th cup and set aside.
2. Heat oil in a pan and add the mustard seeds and udad dal.
3. When the mustard seeds starts spluttering, lower the heat and add the curry leaves and the roasted peanuts.
4. Next add turmeric powder, chopped green chilies and chopped ginger. Saute it for a while.
5. Then add grated raw mango. Give it a stir and let it cook for a few minutes.
6. Now add grated coconut. Mix well.
7. Finally add the cooked rice and salt. Mix well and garnish with freshly chopped coriander leaves.
8. Serve hot with fried papads.

Main ingredients

Mustard and Udad dal in a pan of hot oil

Peanuts and curry leaves added to the tempering

Turmeric, chilies and ginger added

Addition of grated raw mango

Freshly grated coconut also added

Finally cooked rice added

Mango rice ready to be served

Mango Rice served with fried Pappads

Preparation time: 15 mins

Cooking time : 10 mins

Serves : 2

Note:

• Rice should be prepared well in advance and cooled thoroughly before preparing this dish to get the best result. Alternatively, you can also use leftover rice.
• You can substitute, cashew-nuts for peanuts.

Coconut-Milk Cookies

At the onset, let me wish you all a Happy Ugadi / Gudi Padva

I am pleased to inform you all that recently I attended yet another cookery demonstration conducted by Nestle promoting their “Maggie” products. In all, four different items were prepared namely : Oats noodles, noodle cutlets, cookies, and noodle bhel-puri. All the items that were made were delicious and lip-smacking. We all were given to taste a small portion of each of the dishes that were prepared. With Ugadi round the corner, I thought it would be a good idea to prepare these delicious cookies and share this easy recipe with you all. It requires no eggs, no raising agent, no milk, no vanilla essence and no cardamom powder and yet tastes wonderful ! Sounds incredible ? Try it and see it for yourself.

I must admit here that I used the electric beater to beat the butter and sugar (it appears the excess beating was unnecessary ) with the result the cookies spread out a little horizontally which should not have happened. In any case the texture and the taste has not altered. It turned out nice and crispy. I intend to try this out again by rectifying this mistake and also by incorporating ragi flour and some dry fruits to make it more nutritious.

Ingredients:

Maida (refined flour)	150 gms
Powdered Sugar	100 gms
Butter (salted)	150 gms
Coconut-Milk powder	100 gms

Method :

1. Grease a baking tray and keep aside. Pre-heat the oven at 180° C.
2. Beat lightly butter and sugar so that no lumps are formed.
3. In the same bowl, add coconut-milk powder and maida and mix well to form a soft dough.
4. Form small balls from this dough and lightly press on the top with a fork and place them on the greased baking tray.
5. Place the baking tray in the pre-heated oven for 20 minutes or till done.
6. Allow it to cool and store them in an air-tight container.

Ingredients

Butter and sugar beaten lightly 

Dough ready

All set to bake

Baking under process

Just out of the oven

Coconut milk cookies ready to be devoured

                           
Preparation time : 10 mins

Baking time : 20 mins

Makes : approx 20 cookies (depending upon the size)

Note:

• Since, I used unsalted butter, I added a pinch of salt to it.
• Beat butter and sugar lightly so that they are mixed well without any lumps.

Palak Raita

Most of us Indians are familiar with the word “raita” but to my surprise, I recently found out that “palak raita” as such is new to some of them. Hence I thought of sharing this side-dish with you all. This is not only easy to prepare but also tastes good with any rice dishes such as pulao, biryani, fried rice or even puliogare to name a few. It's also a good accompaniment to any rotis, phulkas or parathas.

If interested, you can check my other palak (spinach) dishes -  Palak Patradau and Dill and Spinach Curry.

Ingredients:

Palak (Spinach)	A small bunch
Curd (thick)	1 cup
Salt	As per taste
For Tempering:
Oil	1-2 tsps
Mustard seeds	1 tsp
Cummin seeds	1 tsp
Fenugreek (methi) seeds	1 tsp
Dry red chilly	1-2

Method:

1. Pick and wash the fresh palak (spinach). Roughly chop them into chunks. If using steamer, steam them for about 12 mins or if cooking in water, ( use very little water as it leaves its own water) cook till they are wilted.
2. In the meantime, beat or whisk the curds well and keep it aside.
3. When the steamed (or boiled) spinach has cooled down, pour the beaten curds over it.
4. Then add salt and prepare the tempering - Heat oil in the tempering pan and add all the ingredients mentioned under it. When it stops spluttering, switch off the flame and pour the contents on to the spinach and curd mix.
5. Mix well and it is ready to be served.

Main ingredients

Spinach chopped 

Chopped spinach in steamer

Just removed from the steamer

Curd beaten and kept aside

                           

Beaten curd poured over the steamed spinach

Tempering under process

Tempering added to the above mix

Palak Raita ready to be served

                                 

Preparation Time: 10 mins

Cooking time : 15 mins

Seves : 2-3 persons

Note:

• I used one red chilly for tempering. You can use more as per your taste.
• Curd used should not be sour.
• Ideal side-dish during the summers.
• It tastes good when served chilled.