Ingredient Ideology | Delicacies Using Jackfruit…By: Dr. Kaviraj Khialani- Celebrity Master Chef
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Easy to make recipes with Kathal!
Jackfruit has been one of my favorite fruit and veg combo
ingredient since many years and we would wait for its season
to come and pre-list a whole lot of dishes to make with it and
relish its taste and flavor, it is also known as Jack Tree and is
said to be a species of tree in the fig, mulberry family, it is
one of the most significant evergreen trees in tropical areas
and widely grown in various parts of Asia including India. It is
a large, prickly fruit which grows on a tropical tree reaching a
height of approx. 80 feet, 20 meters and its pulp is starchy &
fibrous in texture very much a native to South India.
Jackfruit is commonly used in south east Asian cuisines in a
number of ways, it often finds its place in curries and stews,
gravies, chips and sides in a number of menus and the
kitchens of Indonesia, Philippines and Vietnam have created
some great recipes too with jackfruit. it is also the national
fruit of Bangladesh and Sri-lanka and the state fruit of Indian
states like Kerala and Tamilnadu.
The greenish unripe fruit is cooked as a vegetable and the
brown ripen fruit is often eaten fresh or added to desserts
like ice-cream. Jackfruit is not the easiest fruit to prepare
when cut open we find large pale yellow pods containing
seeds and are connected to the fruits core. The flesh of
jackfruit has been closely linked to texture of chicken which
makes it an excellent “vegetarian meat” for curries, salads,
noodles etc.
“Jackfruit is one of those interesting and fascinating
ingredient to include in our diets in a number of ways when
available seasonally to enjoy a varied and delicious break
from routine recipes and methods of cooking!” Dr. Kaviraj
Khialani- Celebrity Master Chef.
Health Benefits of Jackfruit:
The fruit has an open odor between a banana and a
pineapple and is a good energy boosting ingredient.
Jackfruit has been known to strengthen our immune
system.
It is considered good for eyes and skin texture as well.
Jackfruit is well balanced in nutrition and offers a good
source of healthy calories.
It is also regarded as good for bone health in our body.
Jackfruit is also a rich source of B-complex group
vitamins and minerals.
Is a good source of Vitamin- C, potassium and essential
dietary essential for our body.
Jackfruit in our diet and helps lower blood pressure.
Tips on How to Prepare Jackfruit for Cooking:
Jackfruit contains natural latex, so one is adviced to
wear gloves in case of a latex allergy or so, stronger the
smell ripe the fruit is what is considered.
It is recommended to apply coconut oil on our hands
and the knife when we start cutting and preparing
jackfruit, it tends to dis-color as well so keep a bowl of
cold water as well to immerse the pieces.
It is best to lay down some kitchen paper over a wide
working surface and then slice it open.
Jackfruit has a more neutral flavor like potato and will
absorb the flavor of the other foods as well it is stored
or cooked with.
The seeds are similar to chestnuts after boiling or
roasting.
Uses of Jackfruit in Culinary:
Jackfruit flesh consumed fresh or as canned slices, fruit
juice and dried chips as well.
In some parts of the world we also have puree of
jackfruit which is further processed into baby foods,
juices, jams and jellies, candies and ice-cream too!
The unripe stage of jackfruit is also used to prepare
pickles when it is still a little tender.
The jackfruit seeds as mentioned above can also be
consumed after boiling or roasting or blended into flour
for baking purpose as well.
Thai Jackfruit and water chestnut red curry, Kathal ki
Subzi, Jackfruit Cutlets, Kathal ka Achaar, Jackfruit
Appams, Sweet Jackfruit Wraps, Jackfruit Burfi.
Here are a few interesting recipes with Jackfruit for our
readers to try in their kitchens and enjoy!
Recipe-1] Jackfruit Cutlets
Ingredients
Jackfruit- 400gms cubes, boiled
Potatoes-150gms, boiled mashed.
Oil- to shallow fry/deep fry.
Red chili powder-1/2 tsp
Cumin powder-1/2 tsp
Turmeric powder- ¼ tsp
Ginger- 1 tsp chop.
Salt to taste
Garam masala powder-1/4 tsp
Chopped mint -1 tbsp.
Chaat masala-1/4 tsp
Chopped coriander-1 tbsp.
Chopped green chilies- 1 tsp
Rice flour- 2-3 tbsp. or besan- 2 tbsp.
For binding- bread crumbs/maida/corn flour- as needed.
For stuffing: grated cheese- 2 tbsp. + chopped nuts.
Method:
1. Prepare the jackfruit and sprinkle little salt on it and
with a little water and oil pressure cook it until soft,
mash or grate and keep aside.
2. In a mixing bowl combine together all the ingredients
for the cutlet mixture and add bindings as desired and
shape it into a nice dough like texture.
3. Apply oil on the hands, and divide the cutlet mixture
into lemon sized balls, shape them into tikkis, I like
stuffing them with grated cheese and chopped green
chilies and nuts too.
4. Coat them on top with maida, corn flour/ batter and
bread crumbs and shallow fry/deep fry until nice and
crispy on the outside.
5. Serve with choice of dips, sauces, chutneys etc.
Recipe- 2] Jackfruit Coconut Burfi
Ingredients
Jackfruit paste- 1 cup, edible parts to be removed and
processed.
Fresh or dried coconut- 1 cup
Sugar-2 cups as per taste
Ghee- 2-3 tbsp.
Green elaichi- 5 -6 no.
Assorted nuts- 2 tbsp. chop
Method:
1. Prepare the Jackfruit paste and keep aside.
2. Dry roast the coconut until dry, roughly grind without
adding water to convert it into fine pieces.
3. In a pan add jackfruit paste, sugar to taste and cook it well
on a medium flame for a few mins, add in the ghee, coconut
and also the elaichi to flavor.
4. Continue stirring it for 4-5 mins, until the mixture starts to
leave the sides of the pan.
5. Remove the mixture onto a greased tray and evenly spread
it, sprinkle chopped nuts over and allow to set in the fridge or
in a cool place for couple of hours, cut into burfi shapes and
serve the sweet.
Recipe- 3] Asian Jackfruit & Veg Curry
Ingredients
Oil/ghee/coconut oil - 2 tbsp.
Hing-1/4 tsp
Dry red chilies- 2 nos.
Curry leaves- 8-10
Onion- 1 medium size chop or 8-10 shallots peeled
Capsicums- ½ cup diced
Ginger -1 tbsp. chopped
Garlic- 1 tbsp. chopped
Curry powder/curry paste- 2 tbsp.
Ground jeera powder- 1 tsp
Kasuri methi-1/2 tsp
Cashew paste-1 tbsp.
Fresh cream- 2 tbsp.
Turmeric powder-1/2 tsp
Salt to taste
Tomato puree- ½ cup
Coconut milk- 500 ml
Assorted veggies to add to the curry- carrots, potatoes, peas.
Jackfruit- 500 gms, cubes par boiled.
Coriander leaves for garnish- 1 tbsp.
Roasted peanuts- 2 tbsp.
Method:
1. Prepare all the ingredients for the curry.
2. Heat oil/ghee add in the hing, curry leaves, chilies, ginger,
garlic and allow to crackle and splutter.
3. Add in onions or shallots and saute until pink add in the
tomato puree, salt and all powdered spices/curry powder
and mix well.
4. Simmer the gravy for 4-5 mins, add a little cashew paste
and fresh cream as well for more flavor, add in kasoori methi,
and allow to cook.
5.Now put in the jackfruit pieces, and other additional
veggies or non-veg of your choice and mix and cover and
cook for 15-20 mins or until soft and tender.
6. Add coconut milk thick version and simmer it for another 5
mins, garnish with coconut cream, fresh coriander, fried chili
on the top and serve the curry with a bowl of steamed white
rice/ Malabar parathas, laccha parathas, bowl of salad and
raita.
