Raw jackfruit subji ( kuvlyacho chakko)

Raw jackfruit subji

                     
Kuvlyacho chakko (raw jackfruit dry subji) is the traditional and popular seasonal recipe from goa and also famous in konkan region, which is easy to prepare with abundant medicinal properties and divine taste and smell.

The Chakko tastes best with tender meat of Raw Jack fruit, the tender the meat the better the taste. It was my favorite dish since childhood. This recipe is borrowed from my mom.

I must say it’s a super food if you have a look at its health benefits. Jack fruit is powerhouse of lot of vitamins, minerals and other nutrients. Iron.Iron and calcium present in it makes it very useful in anemia and to strengthen the bones. It’s rich in antioxidants hence good for skin and prevents ageing. Vitamin A in it makes it good for vision. Jack fruit's flesh is very high in fiber content, so it is easily digestible and reduces constipation. Potassium present in it lowers blood pressure and maintains healthy heart functioning and the list of health benefits continues.

It is a healthy fruit with almost no fats but high energy. The taste and preparations make it a delectable fruit that is not too hard to include in the diet. Asian cuisine commonly uses this fruit as a condiment to various curries and other dishes. This fruit usually grows in abundance during the summer. Unripe raw jack fruits are used in savory dishes and are cooked in gravies and spicy curries. The texture of unripe jack fruit is like mutton and so is its taste when cooked in spices which makes it popular among vegetarians and non-vegetarians alike.

        Ingredients

• Raw jack fruit (kuvlo) medium size 1/2
• Vatana (white peas) ¼ cups soaked overnight/Tur dal (2-3 tablespoon)
• Grated coconut ¼ cups
• Peppercorns (7-8)
• Green chili (1 medium size)
• Salt and jaggery (as per taste)
• Tamarind pulp 1-2 tsp/raw mango/bilimbi (as per taste and availability)
• Asafetida + oil+ mustard seeds (for tempering as per need)

         Serves (3-4)

        Method of preparation

• Apply coconut oil to your hands and cut raw jack fruit into half. Keep aside the second half. 
• Clean the outer covering and the middle hard part.
• Cut the fleshy part into smaller pieces. 
• Pressure cook the jackfruit pieces and soaked white peas till 3 whistles (add little water if required while cooking).
• Now in a mixer coarsely grind grated coconut, tamarind paste, peppercorns and green chili. 
• Add this mixture into cooked vegetable and peas. Mix it well, add salt and some jaggery. 
• Give tempering with oil, asafetida and mustard seeds. Cook on medium flame for another 5 minutes.

        Note

• Instead of tamarind you can add raw mango or Bilimbi (Bimla) for even better taste if available. But they are to be added while cooking jackfruit and not in the paste form.
• If coconut oil is used for tempering it enhances the overall taste of dish.
• Tur dal or white peas(white peas are my personal favorite) are optional .you can use either of one or even can make simple one without adding both.

       Happy Cooking !

Raw jack fruit paratha ( kuvlyache parathe)

             

Since the time I have joined goan food mania ( goan based cooking group on facebook) I have become more n more creative in terms of inventing new dishes. Competitions on this group boost the enthusiasm to try out new recipes not only to win prizes but also to win cheering remarks and likes from fellow group members.

I have come up with the distinct idea of making raw jackfruit parathas which are made with easy to available ingredients, consumes less oil, requires less time and most important is very tasty. It can be considered as dish for morning breakfast or a evening snack or maybe best option in Tiffin .I think this dish will serve the purpose of making all the fussy eaters to consume raw jackfruit without complaining.

                                           

      Ingredients

• Raw jackfruit (¼ of medium size raw jackfruit)
• Wheat flour (1and ½ cup)
• Ginger garlic paste (1 tsp)
• Turmeric powder (½ tsp)
• Chili powder (1 tsp)
• Chat masala powder (½ tsp)
• Garam masala powder (1 tsp)
• Coriander leaves (handful)
• Whole cumin crushed (½ tsp)
• Salt (as per taste)
• Water (as per requirement)
• Oil/ghee (as per requirement)

     Method of preparation

• Take ¼ of medium size jackfruit and clean the outer covering and middle hard part. Cut the fleshy part into small pieces and pressure cook up to 3 whistles.
• Now take this cooked jackfruit and grind it into mixer to make thick paste (add little water if required). Take this paste in a plate and add remaining ingredients like salt, turmeric powder, garam masala powder, and Whole cumin crushed, Chat masala powder, Chili powder, Ginger garlic paste, chopped coriander leaves, Wheat flour. 
• Mix all the ingredients properly and knead it nicely to make soft dough. Add little water as per need. Now make small balls from dough, dust some wheat flour and with the rolling pin flatten the dough on all the sides to make paratha. 
• On the hot tava place the rolled paratha (on the medium flame). Flip the paratha slowly to cook on the other side. Apply ghee/oil on both the sides while cooking. 
• Serve hot with coriander chutney, pickle, curd.

      Happy Cooking!

Raw jack fruit kebab (kuvlyache kebab)

                                                     

I would like to commence my blog from this kebab recipe which fetched me 1^st prize in Goan food mania group on Facebook for the contest on innovative recipe from raw jack fruit.

Kuvlo is the Konkani name for raw jack fruit. Asian cuisine commonly uses this fruit as a condiment to various curries and other dishes. This fruit usually grows in abundance during the summer. Unripe raw jack fruits are used in savory dishes and are cooked in gravies and spicy curries. The texture of unripe jack fruit is like mutton and so is its taste when cooked in spices which makes it popular among vegetarians and non-vegetarians alike.

Raw jack fruit is power packed with lot of vitamins, minerals and fiber .Iron and calcium present in it makes it very useful in anemia and to strengthen the bones. It’s rich in antioxidants hence good for skin and prevents ageing. Vitamin A in it makes it good for vision. Jack fruit's flesh is very high in fiber content, so it is easily digestible and reduces constipation. Potassium present in it lowers blood pressure and maintains healthy heart functioning and the lot of other health benefits.

Though the taste of this raw fruit is liked by many but still there are many fussy eaters as well as kids who hate it. For such choosy eaters I have come up with innovative dish with simple homemade ingredients and require very little oil for grilling. Since the consistency of the cooked raw jack fruit resembles that of minced meat the first thought that came in my mind was to make kebab out of its fleshy part. I am damn sure the final presentation of this kebab will be eye appealing and will live lasting impressions on the taste buds.

                            

       Ingredients

• Raw jack fruit (¼ part of medium raw jack fruit)
• Ginger (½ -1 inch piece)
• Garlic (2-3 pods)
• Green chili (1 medium size)
• Coriander powder (¼ tsp)
• Turmeric powder (¼ tsp)
• Chili powder (½ tsp)
• Garam masala powder (½ tsp)
• Salt (as per taste)
• Lemon juice (1 tbsp)
• Water (as per requirement)
• Coriander leaves (handful)
• Oil (for applying)
• Bread crumbs (for applying)

                    

       Method of preparation

• Apply coconut oil to your hands and cut raw jack fruit into half. Take the quarter piece of medium sized raw jack fruit.
• Clean the outer covering and the middle hard part. Cut the fleshy part into smaller pieces. Pressure cook the jack fruit pieces till 3 whistles (add very little water if required while cooking as for kebab the mixture has to be dry).
• Make paste of this cooked jack fruit in a mixer. 
• Don’t add water as we want the paste to be dry. Once the paste is ready add paste of ginger, garlic, green chili, coriander leaves. Now add remaining powders like turmeric,coriander,red chili and garam masala. Lastly add salt and lemon juice, mix very thoroughly .Apply this thick paste on skewers, evenly sprinkle some bread crumbs over it.
• Keep these skewers on grill and cook for around 20-25 minutes till the color changes. Apply oil to kebabs with the brush and keep on turning to assure all the sides are cooked properly. 
• Serve hot as starters or evening snack with tomato ketchup or coriander chutney.                                                                                                                         
  

       Happy cooking!