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Showing posts with label JACKFRUIT RECIPES. Show all posts
Showing posts with label JACKFRUIT RECIPES. Show all posts

Sunday, May 12, 2024

Morinja Chakka Ada | Ripe Jackfruit Snacks (Oil Free Snacks)

Looking for some guilt free snacks ? Then go ahead and give this filling snacks a try. Jackfruits are in season in Kerala now, how about in other parts of the world? 
This is a healthy quick fix snack that you can prepare on an iron griddle. I used my dosa griddle. Ripe jackfruits work best for this snack, however you can use over ripe plantains too. This is a simple Kerala style snack that you can prepare instantly and enjoy warm.

Watch the #YouTube shorts on morinja chakka ada.



Preparation time ~ 10 minutes
Cooking time ~ 10 minutes
Author ~ Julie
Serves ~ 8 ada
Ingredients
whole wheat flour 1 cup
ripe jackfruit bulbs (without seeds) 1 cup
grated coconut 1/2 cup
jaggery syrup 1/8 cup
cardamom powder (elakka podi) 1/2 tsp
ghee to smear




Method
  • Remove the seeds from the jackfruit bulbs.Cut it small and keep aside.
  • Heat a pan and add the cut jackfruit bulbs. Cook the jackfruit until it's soft, switch off the flame and leave to cool. I cooked 2 cups of ripe jackfruit bulbs with 1/4 cup jaggery syrup. I removed half of this mix and made adas. Rest of the cooked jackfruit was frozen, made these adas again after two weeks.
  • Add the wheat flour, grated coconut, cardamom powder and give a quick mix. Prepare a loose dough, I haven't added any water as the cooked jackfruit mix was enough to make the dough.
  • Heat an iron griddle, I used my dosa tawa (you can use non-stick tawa too but may not get crisp adas). Scoop out a big lemon size dough and place on the hot griddle. Dip the fingers in water and spread the ada evenly to a round shape (don't touch the griddle at any point as it's very hot, spread over the dough).
  • Wait for the ada to lightly brown, add ghee on top and flip the ada. Cook evenly until crisp. Remove to a plate.
  • Repeat, making all the ada till the dough finishes. Makes 7-8 adas with this measure.
  • Enjoy with black coffee / black tea.


NOTES
* I cooked 2 cups of ripe jackfruit bulbs with 1/4 cup jaggery syrup. I removed half of this mix and made adas, rest of the adas was frozen and made these adas again after two weeks.
* I used my dosa tawa, but you can use non-stick tawa too (may not get crisp adas).
* Don't touch the griddle at any point as it's very hot, spread over the dough with wet fingers.
* Depending on the sweetness of the ripe jackfruit bulbs, alter the amount of jaggery. This was very sweet so added only little jaggery syrup.





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Thursday, March 21, 2024

Chakka Varetti Kozhukatta | Steamed Rice Dumplings with Jackfruit Preserve

Kozhukatta is a traditional snack or breakfast recipe of Kerala. The traditional one is already posted here in my blog, if interested checkout here. But this time I prepared the kozhukatta using the jackfruit preserve or chakka varetti. Everyone loved this snack at home, you can prepare this on Palm Sunday for a change from the traditional kozhukatta if you have left over chakka varetti. Or can prepare as a healthy afteschool snacks for kids or as a brekfast recipe. Enjoy !!

Watch the YouTube #shorts on this recipe.

After I posted the YouTube #shorts there was a request for the detailed full video and so made a video for YouTube, click to watch link below.


Preparation time ~ 15 minutes
Cooking time ~ 20 minutes
Author ~ Julie
Serves ~ 15-16 kozhukatta
Ingredients
for dough
roasted rice flour or idiyappam podi 1.5 cups
salt to taste

for filling
chakka varetti (jackfruit preserve) 3/4 cup
grated coconut 1 cup
jaggery syrup 1/4 cup
cashews 2 tbsp
raisins 2 tbsp
ghee 1 tbsp

Watch on YouTube -




Method
  • Heat water in a pan and boil water. In another bowl, add the idiyappam podi and salt. Mix this well, keep aside. Add the boiling water to this mix and prepare a dough. Cover and leave to cool or till It's warm to touch to knead.
  • Heat another pan, add ghee. Add cashews and raisins. Fry until lightly browned. To this add, the grated coconut, chakka varetti and jaggery syrup. Mix everything well till it becomes thick. Switch off the flame and leave to cool.
  • When the dough is warm to touch, knead the dough smooth. Roll out small lemon size smooth balls.Flatten the ball and make a pocket, fill in a tbsp of the filling and close securely. Shape them in smooth rounds, else it will break open when steaming.
  • Transfer to a steamer with enough water and place the prepared kozhukatta. Steam cook for 10 minutes or till done. Remove from the steamer and serve warm.
  • Repeat making all kozhukattas till the dough finishes, steam cook and enjoy.


NOTES
* As I have added cardamom powder and dry ginger powder in the chakka varetti so haven't added when making kozhukatta. If you haven't added in the preserve, go ahead and add 1/2 tsp of cardamom powder and 1/4 tsp of dry ginger powder(chukku podi).










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Wednesday, February 07, 2024

Edichakka Cutlet | Raw Tender Jackfruit Cutlets

Tender jackfruit is in season and have you started trying out recipes. Mom used to try out stir-fry and cutlets in this season. Fresh raw tender jackfruit should be used for optimal results. Do you love the raw tender jackfruit thoran (stir-fry)? I just love it and love to have the stir-fry just like a snack rather than with steamed rice. The cutlets are a tastier version than stir-fry but as these are fried, may not be good healthwise. However, these cutlets taste similar to chicken cutlets, and you must ensure that the cooked jackfruit is only crushed in the mixer and not made in a paste for optimal results.  For the stir-fry, I even use cooker for cooking the tender jackfruit but for making cutlets steamer is the best to cook the cut jackfruit pieces so that the pieces are shredded and not made in a paste. Do give these a try this season and enjoy !!



Preparation time ~ 10 minutes
Cooking time ~ 20 minutes
Author ~ Julie
Serves ~ 15–18 cutlets
Ingredients
raw tender jackfruit 3 cups
potato boiled & mashed, 3 medium-sized
onion 2 medium-sized, fine chopped
ginger-garlic paste 1tbsp
green chilli 3
turmeric powder 1/2 tsp
chilli powder 1tbsp
garam masala 3/4 tsp
curry leaves, a few sprigs

bread crumbs 1 cup
egg 1, beaten

Watch on YouTube -






Method
  • WHAT IS A RAW TENDER JACKFRUIT ?
Raw Tender jackfruit is one which has no mature seeds or fruit bulbs. The seeds are just evolving or very soft, small ones. Select the right one for the best taste.
  • The raw tender jackfruit was a small one that I used, the cooked total shredded jackfruit 4.5 cups but used only 3 cups for making cutlets.
  • Clean the jackfruit by sniping off the head end and peel the hard skin. Wash under running water and then cut in small cubes. 
  • Place water in a steamer and transfer the cut jackfruit pieces to the steamer and steam, cook for 10–15 minutes until soft.
  • Finally, cool the pieces and add to a blender jar. Pulse twice to just shred the pieces. I did it i two batches. Keep aside.
  • Heat a pan and add oil. When it is hot, slide the chopped onions and add the ginger-garlic paste, chopped green chillies and curry leaves. Sauté until onions are lightly browned.
  • Add the spice powders on low flame and sauté. Finally, add in the shredded edichakka or cooked jackfruit.
  • Add salt and mix well. Cover and cook on low flame for 5 minutes. Finally, add the mashed potatoes. Give a quick mix until well combined.
  • Switch off the flame and leave to cool.
  • Pinch out lemon size balls and shape the cutlets, place on a plate.
  • Beat an egg lightly. Place the bread crumbs in a plate. Dip the cutlets in the egg mix and roll in bread crumbs. Repeat this step till you finish rolling all the cutlets in bread crumbs.
  • Heat a pan and add oil. Slide in the cutlets and fry them till evenly browned.
  • Drain with a slotted spoon and place on layers of paper towels. Serve warm with ketchup. Enjoy !!!



NOTES
* Measure the cooked edichakka and then proceed making the cutlets.
* Add more chillies, if you like it spicy. 









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Monday, July 25, 2022

Chakka Unniyappam (2nd Version) | Instant Jackfruit Fritters (No Leavening Agents & No Fermentation)

The traditional unniyappam as we know are made using rice flour, jaggery and palayamkodan or mysore banana. The batter is rested for 6-7 hours to ferment. I have also posted rava-dates unniyappam which is another intersting one, check out here if interested. Now there are instant unniyappams made using baking soda and so unniyappam making is no more fuss. But using baking soda adds to the taste as oil is more absorbed while frying. How about trying something different than the traditional one ? I have tried making unniyappams with rava and dates, which I have posted the link here. 


I have posted chakka unniyappam by adding baking soda but this time I have made an instant version of the same unniyappams using very few basic ingredients available at home. I have not rested the batter more than 10 minutes and I have not used any leavening agents like baking soda, baking powder. The result is soft and delicious unniyappams and the best part is these can be prepared quickly without any resting. I have used puttu podi or coarsely powdered rice powder. I have used store brought packet puttu podi and maida is also added for the softness. The warm jaggery syrup is poured in the flours and a batter of flowing consistency is made. The coarse powder of my puttu podi was more than usual puttu podi (it was like upma rava) so I had to add more water to adjust consistency. Its better to use the less coarse puttu podi for making these unniyappams. Also, as I used the more coarse puttu podi, the unniyappams were very crisp like neyyappam on the outside and soft inside. If you like the crisp outer cover then go ahead and try making with the more coarse puttu podi. Enjoy with black coffee !!



Preparation time ~ 10 minutes
Cooking time ~20 minutes
Author ~ Julie
Serves ~ 20-24 unniyappams
Ingredients
ripe jackfruit bulbs 12-15 paste almost 1 cup
jaggery 3/4-1 cup
coarse rice flour / puttu podi 1 cup
all purpose flour / maida 1/2 cup
dry ginger powder / chukku podi 1/2 tsp
sesame seeds / ellu 1 tsp
cardamom powder / elakka podi 1/2 tsp
water 1 3/4 cup 
salt a pinch

ghee 1 tbsp
coconut bits / thenga kothu 2 tbsp
cumin seeds / jeerakam 1 tsp

WATCH ON YOUTUBE-


 


 Method 
  • Use 3/4 cup water to melt the jaggery and strain the impurities.
  • Add the puttu podi, maida and salt in a bowl. Add the hot jaggery syrup to this. Mix and keep aside till the mix becomes slightly cold.
  • In the meantime, add ghee. Add the cumin seeds, when this sizzles add the coconut bits. Fry until golden brown. Add to the prepared batter.
  • Add the dry ginger powder(chukku podi), elakka podi(cardamom powder), sesame seeds. 
  • Add the water(1 cup) to adjust the batter consistency. Depending on the coarse texture of puttu podi, reduce or increase the amount of water.
  • Heat a uniyyappam chatti and add oil 3/4 th of each cavity. When the oil is hot, pour spoonful of batter into each cavity almost full.
  • Wait till the bubbles subside a little and the sides of the unniyappam look slightly browned. It may take longer than usual unniyappam to cook as it has ripe jackfruit pulp. Flip the other side and fry again to get even browning.
  • Using a toothpick or fork, remove from oil. Place on paper towels and repeat making the unniyappams till you finish the batter.


NOTES
* I used a mix of idiyaapam podi and puttu podi to get the less coarse texture of puttu podi. Depending on the coarse texture of puttu podi, add idiyaapam podi or make without adding.



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Saturday, July 16, 2022

Chakka Ottada | Roasted Jackfruit Parcels

Ottada is a traditional Kerala snack made with rice flour, grated coconut and jaggery with some flavourful spices. This is almost sinmikar to elayada but ottada are usually roasted and not steamed unlike elayada. If you personally ask me, which of the two- elayada or ottada ? I would say ottada as I like the crisp outer covering with a soft ada inside.


I have posted the traditional ottada long back in my blogspace long back, the link to which is here. Traditional ottada is cooked in a claypot (eathern ware) but you can always make these on a dosa tawa or nonstick pan. Elayada or ottada is prepared in  banana leaves and is either steamed or roasted. I prepare the steamed chakka appams whenever there is ripe jackfruit bulbs. If you are interested in watching the chakka elayada recipe made with chakka varetti, then the link is here. This time for a change I tried making the chakka ottada which is crispy on the cover and you get to taste the smoky flavors of the banana leaves too. This is a PERFECT snack for all Weight Watchers, oil free snack hunters and a healthy after school snack too. Try this out if you still get some ripe jackfruit bulbs !

Watch the YouTube #shorts on this recipe.



Preparation time ~ 15 minutes
Cooking time ~ 20-25 minutes
Serves ~ 6-7 adas
Author ~ Julie
Ingredients
chakka / ripe jackfruit bulbs 15 -20 that makes cooked chakka 1 cup
roated rice flour / idiyappam podi 1 cup
grated coconut 1/2 cup
jaggery 1/2 cup
dry ginger powder/ chukku podi 1/2 tsp
cumin powder / jeeraka podi 1/2 tsp
salt a pinch

Watch on YouTube-
 

 

 Method
  • Add the desseeded jackfruit bulbs in the cooker and add water (1/2 cup). Pressure cook for two whistles.
  • In the meantime, melt the jaggery using 1/4 cup water. 
  • Add the cookred jackfruit in a bowl and add the strained jaggery syrup to this.
  • To this, add grated coconut, rice flour (half of the mentioned), roasted cumin powder and dry ginger powder, salt. Combine all the ingredients and start kneading to a smooth dough.
  • Add the remaining rice flour little by little and make a thick batter (don't add any extra water).
  • The dough shouldn't be very tight nor very loose, else the cooked ada may be very hard if its too tight and if its very loose its hard to spread on the banana leaves.
  • Now take small pieces of clean fresh banana leaves (I have used frozen leaves). Scoop out small portions of the dough. Spread on the leaf using clean hands, or use another piece of a bnana leaf and press on top of thedough and spread evenly, gently pull out the top leaf and fold the prepared ada in half.
  • Similarly, prepare all the other adas till you finish the dough. Stack up the adas and keep aside.
  • Heat a ottada chatti or any iron griddle for 5 minutes on low flame. Place the prepared ada in one layer in the chatti. 
  • You can place weight over the prepared ada for even browning or cover the adas with a lid.
  • Cook for 5-7 minuteson low flame, till the leaves become browned and charred on the underside. Gently flip the other side and cook another 2-3  minutes or till the other side leaves become browned.
  • Transfer the prepared ada to a plate and serve with black coffee or hot piping tea.




NOTES
* You can use aluminium foil to prepare the adas instead of banana leaves.
* You can steam cook the same adas instead of roasting. But I prefer roasted ones.


                                       
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Tuesday, November 09, 2021

Chakka Varetti Cups | Jackfruit Tarts (Step By Step Pics)

Fusion recipes are a trend these days, and you get to see a lot of good fusion delicacies that are a super hit. Fusion recipes have its own advantages and drawbacks as well. There are many who don't like playing around with the traditional recipes and that the new fusion recipe spoils the exact flavours of the original, but there are many such good recipes too where you actually are exposed to a totally different experience tasting the fusion item. Fusion foods are usually an end result of cookery shows or often created by chefs or sometimes accidentally created. I, too, tried giving a novel look and taste to our traditional chakka varetti(jackfruit preserve) by using this in a British style Jam tarts.

Jam tarts are my kid's favourite, and so this time I thought to fill these cute buttery cups with a healthier option of chakka varetti(jackfruit preserve). Did you like this innovation ?? My kids definitely loved this idea and am sure if you try these for your kids they would be pleased too. I have already shared many recipes that I made using chakka varetti listed below at the end of this post, and this gets added as well to the collection. You can even use fresh puréed jackfruit or jackfruit jam (Chakka Jam) instead of chakka varetti. These tart cups have a buttery flavour mixed with the jackfruit flavour in every bite, with bits of chopped nuts here and there. The cups are a bit delicate to scoop out from the muffin tray and so be an extra careful, slightly cool down before demoulding. Add an egg to the dough if you feel you aren't comfortable handling the tart cups delicately. You can make this as a single tart in a tart pan, but I love the cute small cups so made in a muffin tray. Use a silicon mould or silicon muffin cup for a designed edge. Do give these a try and enjoy !!




Preparation time ~ 15 minutes
Baking time ~ 15 minutes
Author ~ Julie
Serves ~ 10 
Ingredients
for making tart/ cups
cold butter, 70 gms(5tbsp)
sugar granulated 1/4 cup
all-purpose flour / maida  1 cup
baking powder 1/4 tsp
vanilla extract 1/2 tsp
cold water 1tbsp
salt a pinch

for the filling
chakka varetti 3/4- 1 cup


Method
  • Sift the flour with baking powder and salt twice. Add powdered sugar to this. Cut the butter in cubes and mix in the flour using your hands such that the butter is rubbed evenly in the flour. Add a TBS of cold water and vanilla extract, try to bring the dough together. If needed, add more cold water.
  • Take two parchment sheet paper. Place the dough in the centre of the paper and cover with another parchment paper. Roll out the dough evenly to make a 1/8' thick sheet. Cut rounds using a 2.5' cutter or bottle lid. If you have leftovers, re roll the dough and make roundels.


  • Smear oil in the muffin cups and place the rounds in the cup, gently press inside the cups. If at all the dough tears, place a small patch of dough to cover the tear. 
  • Now refrigerate the made cups with the tray for half an hour. In the meantime, preheat oven to 375 degrees F or 190 degrees C. 

  • I heated the filling to melt down the ghee in it and added a TBS of water to make it a little flow like consistency so that it can be easily scooped in tart cups. Heating the chakka varetti is strictly optional.
  • Remove the tray from oven and fill the chakka varetti about 2/3rd cup full.
  • Bake in preheated oven for 12-14 mins until the top edges look slightly browned. Remove from oven and cool on a wire rack completely. Run an offset spatula across the borders to remove from each muffin cup. Enjoy !



NOTES
* You can even use fresh puréed jackfruit or jackfruit jam for this recipe. But it's hard to find fresh jackfruit in this season.
* You can use half an egg to give more stability to the tart cups, else they are very soft to touch and are delicate, easily breakable. I haven't used the egg, though.
* You can refrigerate the rolled dough by wrapping in the same parchment paper and then cut rounds. Place in muffin cups. Then there is no need to refrigerate after placing the roundels in muffin cups. I have tried both ways and I personally feel, it was hard to place the cut roundels after refrigeration as described in this method and there were more chances of breaking.
* You can make the same tarts by filling any jam with your choice too.

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Tuesday, August 10, 2021

Chakka Halwa | Jackfruit Halwa & My 1000th Post !!

2011- all set to start a blog to jot down my own cooking notes and recipe; blog was born. Initially it was a blogging spree with over five posts per week which gradually started to fade away as time passed and the blog posts reduced to three and then to two and sometimes even one per week. There were times when I had to shut down this space completely for almost a year or couple of months as well for some relocations. The enthusiasm to try out newer recipes was inborn, and so posting new recipes was never a big task but my motivation was my fellow bloggers posts and their constant comments that kept me moving. I made so many good friends in this virtual world and yes!! I must say many have left blogging since the time I started blogging. Many of the bloggers have started their own You Tube channel, some got busy in many other things and stopped blogging and so on. But me- in the same place here??  Many of my consistent readers and good friends did ask me to start a channel, but somehow I haven't given it a second thought for my personal reasons. Maybe I will change up my mind sooner, hopefully you never know ;)

2021- 1000 Th post !!  I know it's not a Herculean task but to me, it's a real 'BIG' number. It's not the numbers that surprises me but a sense of accomplishment that I have tried, tested and showcased 1000 posts. The tried and tasted list goes even beyond this number as there were many which never appeared here, only my testers (guinea pigs) got to taste though :P



Ten years of blogging has taught me many good things in this small world, and am so happy to have started a space. The best part of this space is that I go on my own pace and I don't have a deadline. It gives me a sense of achievement when I receive positive comments or feedback of my recipes. Small positive gestures always drives me crazy and when I can do it, you too can. All thanks to my blogger friends, fb readers, my family and my close friends who are the pillar of strength.

So today, here is a virtual treat with the official fruit of Kerala- jackfruit. The season is almost over and this halwa is prepared using the chakka varetti(preserved jackfruit). It's easy to make using the preserve and takes no much time. Though chakka varetti resembles almost a halwa form, but it's more of a carrot halwa like consistency and so cutting this varetti in pieces can't be done and so rice flour is added  and the addition of coconut milk enhances the taste. The coconut milk, ghee and oil adds that extra flavour and taste to the halwa and the rice flour adds the binding. The pieces are so smooth and melt in the mouth that you actually fall in love with them. Mom makes this halwa every year and I do always enjoy her piece of  halwa but this time I thought to give this a try on my own with her tips and tricks and am so very happy with the outcome. Do give this a try if you have chakka varetti in hand and enjoy !!

Please check out more halwa recipes listed in my space-



Preparation time ~ 20 minutes
Cooking time ~ 35-40 minutes
Author ~ Julie
Serves ~ halwa in a  round plate of 6' diameter
Ingredients
chakka varetti 2 cups (500gms)
jaggery/ sharkara  150 gm
rice flour 5 tbsp-6 tbsp
thick coconut milk 1 cup
thin coconut milk 1 cup
cardamom(elakka)  1 tsp
ginger powder(chukku podi) 1/2 tsp
coconut oil 1/4 cup
ghee/ neyyu 1/4 cup


Method
  • Extract the first and second milk from grated coconut or, if using canned coconut milk, then dilute and get ready. Dilute the jaggery and strain the impurities, keep aside. Mix the rice flour in 2nd coconut milk and keep aside. Thaw the chakka varetti to room temperature if using from fridge. Smear a steel plate with ghee and keep aside.


  • Heat the ghee in a heavy bottomed pan, add the strained jaggery and then add the chakka varetti. Mash all the lumps and get a smooth batter. Add the second coconut milk mixed with rice flour (mix again before adding, as the rice flour settles at the bottom). Keep the flame to medium so that the chakka does not settle at the bottom and get burnt and stir in between as the mixture may be running consistency. As the mixture thickens, you may continually need to stir the mix without removing hands(take a long handle spoon or spatula and give your biceps a good exercise :D). 
  • As the mixture reduces slightly, add the first coconut milk. Continue to cook till the mixture looks nice and thick, add the remaining coconut oil in between as you find the mixture sticks to the pan. Add the ginger powder and cardamom powder in between.

  • Add the 1/4 cup coconut oil in batches till you see a slight amount of oil oozing out of the halwa when finally ready. Also, the mixture starts to dance in the pan, leaving from the sides like a soft ball. At this stage transfer the mix to a ghee smeared steel plate and smoothen the top. 
  • Cool completely before cutting in slices, or refrigerate two hours and then cut in pieces.


NOTES
*  As soon as you feel the mixture is having less oil or ghee when cooking, then add oil and ghee accordingly then only you will get a halwa cut pieces.
* You can make this halwa using ripened jackfruit bulbs too, in that case grind the bulbs and add to the pan with strained jaggery syrup. Remember to add more jaggery as needed.
* You can fry the cashews and add, but I have added just like that.
* If you find it difficult to cut then, refrigerate the plate and then cut out pieces.



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Wednesday, July 07, 2021

Chakkapazham Thera | Jackfruit Preserve | Homemade Jackfruit Pappad (Step by Step Pics)

Chakkapazham(jackfruit)season is almost to an end now and all Seasonal fruits like jackfruit or mango make us wait a year to enjoy them again. I know that many are in a rush to preserve the various edible parts of Keralites favourite fruit in whichever possible way they can, Right? The onset of monsoon is also delayed, giving us ample time to sun dry and preserve the jackfruit in whichever forms possible. Chakkapazham thera(pappad) is an age-old way of preserving fruits like mango, jackfruit and those days there was no cooking involved, it was just made into a paste and spread to dry on a panambu(bamboo ply). They can be then cut in thin strips or the strips can be rolled up, stored and  enjoyed thereafter throughout the year. This year I tried my hands on drying this fruit for the first time as pappad or thera, and it was a fruitful experience. The only concern to me was it shouldn't rain when it's sun drying and thankfully there wasn't any down pour. 


The chakkapazham thera takes around three days to sun dry at the most and the time totally depends on the heat of the sun too. The longer the drying time the darker the shades of the thera(pappad). I sun dried it for 4 -5 days and thee can be stored at room temperature in airtight containers. But I have stored in fridge as I didn't wish to take any risk and I thaw the pieces whenever we munch them on. The quantity of jackfruit will be reduced considerably once you make the thera(papad)form. One whole jackfruit may yield only twenty pieces of the sun dried fruit. I was very happy with the outcome that kids can munch the preservative free fruit year long and we have maximum utilized the jackfruits when in season. As the season is getting over in most places and I got a little late to post this but do bookmark this recipe and try in the next season!!

 MORE PRESERVE RECIPES :



Preparation time ~ 10 minutes
Cooking time ~ 20 minutes
Serves ~20 pieces
Author ~ Julie
Ingredients
chakka chula (jackfruit) 20 ripe bulbs / 3 cups pulp 
granulated sugar 100 gms
cardamom powder / elakka podi 1/2 tsp
ghee/ neyyu 2 tsp 




Method
  • Remove the ripe bulbs from the jackfruit and deseed. Chop the jackfruit pieces and add in a mixer jar, make a smooth paste without adding any water. Please make sure that there are no solid pieces left out in the pulp or else strain the pulp if possible but straining looks a tedious task as the pulp is thick and so grind it very smooth without any pieces.

  • Transfer this pulp to a heavy bottomed pan and add the sugar. Heat this mixture on a low medium flame as the mixture starts to splatter (if we do on a high flame). Continuous stirring is needed to avoid hot splashes. You may require to stir this mixture for about 10-15 minutes till the consistency looks thick and starts to coat the stirring spoon. Add the cardamom powder and mix well (The longer cooking time reduces the sun dry time but if the mixture is very thick then it becomes hard to spread on a plate).
  • Smear ghee in steel plates preferably and pour the mango mixture in the plate as a thin layer(spread using a spatula).The thinner the layer, the faster will be the drying process(I could pour in three plates). 
  • Sun dry the plates with the mixture for 2-4 days(cover the top of the plate with a muslin cloth or paper towel as there are chances of fly attracting or dirt getting sticked on top of the mixture especially in the initial two days till the top looks unsticky. (The thinner the layer and the sun's strong heat decides the drying time). Mine was done in three days. 
  • Run a knife along the edges of the dried pappad(thera) and peel the pappad from the plate. Cut in strips and preserve as bars or roll the thin strips if possible. Store in airtight containers for future use in refrigerator.


NOTES
* Unlike the mango pappad this mixture is thick and so the cooking time is reduced compared to mango pappad.
* The measure of sugar can be altered as per tastes and sweetness of chakka but you should definitely add sugar as it acts as a preservative too.
* You can even add a pinch of salt to balance the flavours.
* If the sunlight option doesn't work, you may even try baking the mixture by pouring in trays. But I haven't tried that yet.





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Tuesday, June 22, 2021

Chakka Upperi (Thoran) | Raw Jackfruit Stir Fry

Almost all parts of the humble jackfruit is used in  Kerala and the last lock down period and this lock down people have made good use of this fruit. Right from the tender jackfruit, the fruit is plucked and cooked raw to make idichakka thoran. Then the mature ones are cooked like the recipe below or many other variations. The raw ones are also fried during this season. The ripe ones are eaten fresh or made in different edibles listed below or are preserved as chakka varetti(jackfruit preserve). At last is the seeds which can be made as a delicious chakkakuru milk shake(Jackfruit seeds Milk shake) or chakkkuru mezhukuparetti and added to many other stir fries listed below.

The word 'upperi' may sound strange to people down the south of Kerala  because they refer to upperi as chips. Towards Thrissur, upperi refers to any stir fry vegetable cooked, tempered with spices and without much coconut is referred as upperi, almost like 'thoran' towards south. In Thrissur chips is referred to as chakka varuthathu and not chips commonly. I make my own variations and cook so I generally add grated coconut to this simple upperi. Originally in Thrissur, the grated coconut is not added to the tempering. This is a simple way to have raw jackfruit and there by reduce the intake of carbs in the form of cooked rice, especially perfect for diabetics. Do give this a try if you love this preparation before the jackfruit season ends and enjoy !!


Soaking time(if using dry) ~ 3-4 hours
Cleaning the jackfruit ~ 30 minutes
Preparation time~ 10 minutes
Cooking time ~ 20 minutes
Author~ Julie
Serves ~ 2-3
Ingredients
raw jackfruit bulbs 20-25 or dry jackfruit pieces 1 cup
turmeric powder 1/2 tsp
hot chilli powder 3/4 tsp
shallots sliced 5-6
garlic cloves 6-8
coconut grated 1/3 cup(optional)
curry leaves 2 sprigs
coconut oil 1 tbsp
salt to taste 




Method
  • If you are using fresh raw jackfruit, cut the jackfruit and remove the bulbs. De seed them and chop in small pieces as in pic. 

OR If you are using dry jackfruit pieces like I did here. The recipe to dry jackfruit pieces is here. In that case soak the dry jackfruit pieces for 3-4 hours with enough water. Drain the water and is ready to use.



  • Either the soaked dry jackfruit pieces or using the fresh raw chopped jackfruit, add half a cup of water, add  the turmeric powder and salt.
  • Then cook the jackfruit covered for about 5-7 mins, we can check the pieces in between to check if cooked. The pieces gets softer and wilted. Switch off flame at this stage.
  • Heat oil in a pan and add the sliced shallots, sliced garlic and curry leaves. Saute until the shallots turn translucent. To this add red chilli powder on low flame.(Read an alternative method to give kids in the 'notes' section).
  • Transfer the cooked jackfruit an mix well. Add grated coconut at this stage if using and combine. Wait for another minute to get the masala combined. Switch off flame and serve warm.


NOTES
 *Adding coconut is strictly optional, adds a sweet nutty flavor. Coconut is not added to this recipe in Thrissur when my MIL cooks.
* A better alternative- I loved this as a kid and my kids love it too. Add freshly grated coconut to the cooked jackfruit pieces with little salt, drizzle a little(about 1 tbsp) fresh coconut oil and give a quick toss. Serve warm and tastes yumm. In this the tempering with shallots, garlic and spices is not done.





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