JACKFRUIT HALWA IN MOMOES

Have anyone try ed Halwa in momoes?? 😁 Well if your a crazy fan of halwa and momoes, then you would def love this dish for sure :) Jackfruit dishes are more in Kerala and one of the most popular sweet dish is this J Halwa or Chakka varatti in malayalam. Hard to resist to this yummy halwa.This halwa takes long hours to cook to give us the lip smacking delicious delight which can be preserved for months.

So now coming back with my current dish, I wanted to try something unique and thus came up with this current idea of trying out in the form of Momoes which was a superhit 👍. You can go on with ur favourite sweet stuffing as well. So Guys, its a must thing to try out :) So herez the recipe👇

INGREDIENTS FOR JACKFRUIT HALWA

1 Cup Ripe Jackfruit Pieces

1/2 Cup Jaggery or more according to the sweetness

3 tbsp Ghee

2 tsp Cardamom powder

Fried dryfruits (optional)

METHOD

Pressure cook jackfruit pieces until tender and grind them into a fine paste. Heat 1 tbsp of ghee in a non stick pan. Add the paste and bring them to boil. Add in the jaggery and stir continously till the mixture becomes thick. Drop in the remaining ghee and stir to combine well. You can see the halwa turns into a glossy look😛 Lastly add in the cardamom power and dry fruits and take it off. Pour them into a greased plate. Once its cool down, make small balls and keep it aside.

For the Momoes dough, Mix in 1 cup maida with salt and prepare a dough adding limited amount of water. Grease with oil and let it sit for 10 min.

Now for the next step, you can click HERE to check the method of making the rest. Place the Halwa filling and steam for about 15 min under low flame. Your delicious sweet Halwa momoes are ready to serve :)

ENJOY!!!

JACKFRUIT ICECREAM

Jackfruit season is going on and how come not trying of Icecreams?  I just love them and most of the time I prefer having these when I visit Naturals Icecream parlour :) Infact I also love them to have during Monsoon times as well ;) This is simple and quick dessert  with natural flavours of Ripe jackfruit with no eggs nor artificial flavours. Its a treat for Jackfruit lovers :)

INGREDIENTS

10 Ripe Jackfruit

1/2 Tin Condensed Milk

1/2 cup Heavy cream

Jackfruit chunks

NOTE: Sugar can be added to increase the sweetness. If so add them while making jackfruit puree.

METHOD

Grind jackfruit into a smooth paste in a blender. Keep it aside. Take a bowl, add cream and beat it well using hand mixer or whisk it till it becomes foam thick consistency. Add condensed milk and mix well followed by the Jackfruit puree. Add the jackfruit chunks and mix well again. Transfer them into the airtight container and freeze them for about 8 to 9 hours.

Delicious icecream is ready to serve:)

Enjoy!!

JACK FRUIT MANCHURIAN

Gobi Manchurian is always loved by kids and adults. Its a great demand. This time I tried Manchurian from Jack fruit which was just up to the mark :) I tried this when there was a grand feast of the main ingredient Jack fruit at Mangalore. Tasted so many varieties out of which I found this is something more interesting and unique. Its a dry version and makes for a good starters or snacks. I adopted the same method just the way I prepare gobi manchurian. The only thing I did was I steamed the pieces for 5 to 8 min in steamer then followed  rest of the steps same for marination and method. Make sure the pieces of jack fruit is tender.

For the recipe please refer my Gobi Manchurian post here 

Enjoy!!

JACKFRUIT IDLY ( PONSA IDLY )

These idlies are the most unique and delicious one. Its unique because jack fruit is a seasonal fruit and cannot make whenever needed. Ponsa idli is what we call them in konkani and also its the traditional Karnataka cuisine. It enhance the flavour and aroma of jack fruit so well. The colour also looks awesome. This is prepared with the addition of roasted rava, fresh grated coconut, jaggery with a touch of elachi flavour.Best way to make kids have Rava :) if there's any leftover idlies then, this tastes even more delicious and better if you shallow fry them in ghee on hot tawa.

INGREDIENTS.

11/2 Cup Ripe Jack fruit puree.

1 Plus Cup Roasted Rava (add more if consistency is watery)

3/4 Cup Grated Coconut ( white part)

3 to 4 tbsp Jaggery Syrup (according to the sweetness)

1 Elachi pd.

1 tsp Ghee.

Pinch of Salt.

METHOD

Grind jack fruit in a blender till its smooth. No need to add water as the rest of the ingredients have water content. Drop them into a bowl and slowly add rava and mix till its consistency becomes thick. add elachi powder. Make sure no lumps are formed. Grease idly mould with ghee. Pour the batter and steam for 15 to 20 min. Serve hot with ghee :)

Enjoy!!

KADGI PHODI

These are the yummy phodies prepared of breadfruit. We can even deep fry or shallow fry these phodies. This has a nice colour and crispy chewy texture which is served as side dish for lunch or as a evening snack too. In this recipe, the veggie is marinated with the dryish batter and later its deep fry ed.

INGREDIENTS.

10 Slices of thin Breadfruit.

1/2 Cup Rice.

5 Dry Kashmiri Chilli.

1/2 tsp of Tamarind paste.

Pinch of Hing.

Salt to taste.

Oil for deep fry.

METHOD.

Soak rice for half an hour. Meanwhile cut the breadfruit into thin slice and immerse them in water.

Now steam the pieces for 5 min and keep aside.

Once the rice is soaked for half an hour, grind all the ingredients together except oil adding very less water. The consistency should be thick so that it gets coated overall to the breadfruit pieces. Adjust salt.

Heat oil in a pan for deep fry. Take each breadfruit pieces and dip into the batter. Make sure the pieces are fully covered . Drop them in oil carefully and deep fry in oil until crisp.  (take them out when the oil stops its bubbling)

Enjoy!!

JACKFRUIT MILKSHAKE

My kiddo is very fond of milkshakes. I prepare different types with fruits which she loves to have it after her play time. One among them is the Jack fruit milkshake.  Only problem I have with the fruit is its smell. Don't know why, but I still hates its smell but on other side, I just love its flavour so much and u know guys, jack fruit ice cream from ''Naturals'' is my favourite ice creams of all ;) So guys do try this awesome drink. It is a great real treat for jack fruit lovers.

INGREDIENTS.

1 Cup Chilled Milk.

1/2 Cup Chopped Ripe Jack fruit.

Sugar or Honey as per taste.

Ice cubes. ( optional)

METHOD.

Blend Jack fruit with sugar first followed by milk for about 2 min.

Serve chill with piece of fresh jack fruit on top.

Enjoy!!

PONNASA UPKARI

I told u on my earlier blog PONNASA means jackfruit and UPKARI refers sidedish. Thus u readers can learn few konkani words. Here comes my next simple recipe on my left over raw jackfruit. It tastes fabulous and goes well as a sidedish.

INGREDIENTS.

1/4 kg Jackfruit.

1 tsp Mustard seeds.

2 tsp chilli powder.

1 tsp Coconut oil.

2 tbs Water.

Salt to taste.

METHOD.

Pressure cook jackfruit till tender (I took 2 whistle). Some jackfruit takes long time to cook therefore its better to pressure cook, rather than cooking the whole process on a kadai.

and it saves time too. Set aside and let it cool. Later chop them into pieces and keep it a side.

In a pan heat oil and mustard seeds , chilli powder and then the jackfruit piece with salt with a 2 tbs of water so that the mixture does not stick at the bottom. Cover and let it cook for 3 min under low flame.

Serve hot with rice.

JEEVE PONNASA GHASSI

U all might be wondering whts this name is? Let me explain u. The word JEEV means Raw , PONNASA means Jackfruit and the word Ghassi means Curry with coconut gravy. Now its clear to all of u what my recipe is? Yes thats ' RAW JACKFRUIT COCONUT GRAVY '. When i think of comfort food,the thing that struck my mind is this recipe which is traditional konkani dish depending on vegetables or pulses. It is must in all konkani's function.

INGREDIENTS.

1 cup Raw jackfruit.

2 dry Red chillies.

5 Peppercorns.

2 tbs Coriander seeds.

1/2 cup Coconut.

1 tsp Tamarind extract.

Turmeric powder a pinch.

Salt to taste.

SEASONING.

2 tbs Oil.

Curry leaves few.

METHOD.

Pressure cook raw jackfruit pieces with salt until they are tender. (I took 2 whistles) Make sure the pieces does not overcook. Keep aside after its done. Dry roast coconut , dry red chilli , coriander seeds , peppercorns with a pinch of turmeric powder.Roast until it gets brown. Set to cool for a while.

Then grind the mixture into fine past along with tamarind extract. U can see later that the paste starts becoming oily and its smells too good. This is called 'Masol'. (U can keep this mixture almost for 2 months. And the taste remains the same).

Heat a pan and add the cooked jackfruit along with its water. Add finally the grounded thick paste and bring up to boil.

In other pan, heat oil and add curry leaves and pour it over the gravy.

This recipe can be prepared with Bread fruit or Potatoes instead of raw jackfruit.

Serve hot with rice.