Jackfruit (Kathal in Hindi): A culinary adventure...

This was quite an adventurous weekend from a culinary perspective. My 10 year old asks his dad, "What is one of your favorite vegetables?" and dad's reply, "Jackfruit or popularly known as Kathal in Hindi." So we hunted it down and then began the process of actually cooking it. I have never cooked the vegetable/fruit in my life but loved eating it every single time in India so I tried to replicate it from memory. It was quite a tall order for me too. Lets say it took a few hours from start to finish and was fried so not one of my healthiest recipes. It will be interesting to see if there is any other way to cook it. I have experience only with the fried version.That said, it turned out exactly as I remember and was a huge success so well worth the hard work. It is also called the Vegetarians meat dish since it has quite a few similarities with goat curry.

Jackfruit cooked Curry style

History of Jackfruit: Jackfruit is native to South East Asia and is believed to have originated in the Western Ghats of India, present day Goa, Kerela and coastal Karnataka.

Description: It has a starchy and Fibrous texture and is a great source of easily digestible fiber. It is also a good source of the antioxidant Vitamin C. Jackfruit seeds are rich in protein and also has Vitamin B6, potassium, Calcium and Iron. It has a distinctive musky with a hint of sweet and fruity aroma. The only comparison I can make texture wise is with a pineapple.

Whole/halved, cut into pieces and frying

Fried

Ready to serve

This endeavor took about 4 hours and that's why you do not see a full recipe with it. Only seriously interested people will get the recipe emailed to them. 

Thanks a lot. 

Minced Turkey Kebobs

RECIPE: Minced Turkey Kebobs with Peanut Salad
Ingredients
1 1/2 " piece Ginger, minced
5 Garlic cloves, minced
1 Onion, very finely chopped
1-2 green chilli, very finely chopped
handful coriander leaves, finely chopped
3-4 Tbsp besan (chickpea flour), lightly toasted
1/4 Cup Greek yogurt
1 Tbsp Cumin seeds, roasted and ground
1 Tbsp Coriander seeds, roasted and ground
fruit salt, coriander sprigs, lemon wedges and cucumber slices for garnish.

Method

1. Preheat the oven to 400 degrees F.
2. Dry roast the whole cumin and coriander and grind them to a fine powder.
3. Now lightly roast the besan (chickpea flour).
4. Chop the Onion, green chilli and coriander leaves. Also mince the ginger and garlic and set it aside.
5. Take a big bowl and put the minced turkey in it. Add the onion, ginger/garlic paste, green chilli, coriander leaves, toasted and ground cumin and coriander powders, paprika, greek yogurt and the toasted besan. Add salt and pepper to taste.
6. Take walnut size mixture and make it into a ball and flatten a little between the palms of your hands.
7. Set them on a baking sheet lined with foil. Make sure you spray the foil with a little olive oil.
8. Bake the kebobs for about 15 minutes turing them midway.
9. Garnish with lemon wedges, cucumber slices and sprinkle a little fruit salt on top.
10. Serve them with a Spicy Peanut Kachumber Salad.

Step-by-step process,
Preheat the oven to 400 degrees F. Dry roast the whole cumin and coriander and grid them to a fine powder.

Now lightly roast the besan (chickpea flour).

Chop the Onion, green chilli and coriander leaves. Also mince the ginger and garlic and set it aside.

Take a big bowl and put the minced turkey in it. Add the onion, ginger/garlic paste, green chilli, coriander leaves, toasted and ground cumin and coriander powders, paprika, greek yogurt and the toasted besan. Add salt and pepper to taste.

Take walnut size mixture and make it into a ball and flatten a little between the palms of your hands. Set them on a baking sheet lined with foil. Make sure you spray the foil with a little olive oil.

Bake the kebobs for about 15 minutes turing them midway. Garnish with lemon wedges, cucumber slices and sprinkle a little fruit salt on top. Serve them with a Spicy Peanut Kachumber Salad. (recipe will be posted soon).

 Enjoy!!!

Tandoori Chicken Wrap

The inspiration for this tandoori warp came from a recent visit to a food truck that sold Gyros. So I decided to make my Fusion-Indian version of the famous and delicious Gyro with Tandoori Chicken.

RECIPE: Tandoori Chicken wrap
Ingredients:
Flat bread or Pita bread
For Tandoori chicken:
Tandoori Marinade (to make your own recipe)
1 Lb Chicken breast, boneless and skinless
For Spicy Sauce:
1 Cup Greek Yogurt
1 garlic clove
1  tsp Cumin seeds, roasted
Fresh coriander leaves
1 Serrano pepper
Salt and pepper to tatse
1/2 tsp Paprika
2-3" piece of Cucumber
1 tsp oilve oil
For Caramalized onions:
1 Tbsp Olive Oil
2 Large onions, sliced not to thin
Assembly:
Fruit salt or Chaat Masala
Fresh lettucce, chopped
Fresh Coriander leaves, chopped

Method

1. Make the Tandoori marinade according to the recipe.
2. For Tandoori chicken: Wash the chicken and mix in with the marinade and let it sit for 2-6 hours.When ready to cook, put them on a baking sheet and bake for 22 minutes at 400 degree F. Make sure you flip them half way through the baking. Now move the rack to the broil position and broil on maximum heat for 5 minutes till the tops brown. Let it cool a little and slice them at an angle.
3. For Caramalized onions: In a frying pan heat the Tbsp of oil and add the sliced onions to it. Let them cook on medium-low heat for about 20-25 minutes and stir every now and then to distibute the heat and also for them to brown evenly.
4. For Spicy Sauce: Put 1 Cup Greek Yogurt, 1 garlic clove, Fresh coriander leaves, 1 Serrano pepper, Salt and pepper to tatse, 1/2 tsp Paprika, 2-3" piece of Cucumber and a tsp of olive oil in a blender into a coarse sauce.
5. Assembly: Spray some oilve oil in a non stick pan and heat the flatbread till a little crisp. Now on the flatbread, layer the spicy sauce, caramalized onions, tandoori chicken, fruit salt (chaat masala), lettuce, cilantro and drizzle a little spicy sauce on top. Fold the flatbread and secure with a toothpick. Serve with a salad or cucumbers and lemon wedges. 

Step-by-step process,

Make the Tandoori marinade according to the recipe.

For Tandoori chicken: Wash the chicken and mix in with the marinade and let it sit for 2-6 hours.When ready to cook, put them on a baking sheet and bake for 22 minutes at 400 degree F. Make sure you flip them half way through the baking. Now move the rack to the broil position and broil on maximum heat for 5 minutes till the tops brown. Let it cool a little and slice them at an angle.

For Caramalized onions: In a frying pan heat the Tbsp of oil and add the sliced onions to it. Let them cook on medium-low heat for about 20-25 minutes and stir every now and then to distibute the heat and also for them to brown evenly.

For Spicy Sauce: Put 1 Cup Greek Yogurt, 1 garlic clove, 1 tsp roasted cumin seeds, Fresh coriander leaves, 1 Serrano pepper, Salt and pepper to tatse, 1/2 tsp Paprika, 2-3" piece of Cucumber and a tsp of olive oil in a blender into a coarse sauce.

Paparika

Assembly: Spray some oilve oil in a non stick pan and heat the flatbread till a little crisp. Now on the flatbread, layer the spicy sauce, caramalized onions, tandoori chicken, fruit salt (chaat masala), lettuce, cilantro and drizzle a little spicy sauce on top. Fold the flatbread and secure with a toothpick. Serve with a salad or cucumbers and lemon wedges. 

They were delicious with the tender and juicy chicken, the spicy sauce, sweet caramalized onions and the cruncy salad leaves. They had so much flavor but it was not overpowering. The flavors complimented each other very well and that is what I had expected from it. Enjoy making them and let me know how you and your family liked them. I can see this being a staple weekend meal in our household.

Daal Amritsari

Daal Amritsari

This daal is made with Whole Black Urad Lentils and Red Kidney beans in a 1:2 ratio respectively (you can find them at whole foods or any ethnic store around you). You cook the daal separately in a pressure cooker or a pot of water. If you plan ahead you can even make this in crockpot. I am making it in a pressure cooker just because I didn't plan ahead and this is a quiker way of softening the lentils. After your Daal and beans are cooked you make a Tarka, a common word used in India cuisine to describe the word seasoning. This Daal needs to cook on low heat setting for hours to get the creamy and appealing color and taste.


My Menu for today is going to be Daal Amritsari, Malai Kebab and Rotis served with some fresh salad. This is going to take a while so lets begin.

RECIPE: Daal Amritsari
Ingredients
For the Daal
1 Cup Whole Black Urad Lentils
1/2 Cup Red Kidney Beans
salt to taste
1" Cinnamon stick
1 Star Anise


For the Tarka
1 Cup Onions, chopped
1 Roma Tomato, chopped
1 Tbsp Tomato paste, heaped


Daal Amritsari Spice Mix
Whole:
1 Dry Red chilli
2 Black Cardamoms
2-3 Green Cardamoms
1/2 Tbsp Cumin seeds
1/2 Tbsp Coriander seeds
5-6 Peppercorns
1 Bayleaf
1/2 tsp Fenugreek seeds
2 Cloves
Powders:
1/4 tsp Mango powder (amchoor)
1/8 tsp Nutmeg
1/4 tsp Asfoedita (Hing)


For Granish
Dollop of butter
1-2 Tbsp Coriander leaves, chopped


Method

1. For the Daal: Wash the Urad lentils and Red Kidney beans. Add them to the pressure cooker with plenty of water. Add the minced ginger, garlic, salt, star ainse and cinnamon stick.
2. Let the pressure build up on hight heat and let the whistle blow 5-6 times. Lower the heat to low and let it ccook for an additional 15 minutes.
3. Turn off the heat and let all the steam escape before you open it.
4. Open the lid and let it simmer on low heat.
5. For the Tarka: I like to make my own spicce mix by roastinn whole spices. In a small pan, on medium heat dry roast 1 Dry Red chilli, 2 Black Cardamoms, 2-3 Green Cardamoms, 1/2 Tbsp Cumin seeds, 1/2 Tbsp Coriander seeds, 5-6 Peppercorns, 1 Bayleaf, 1/2 tsp Fenugreek seeds, 2 Cloves. Make sure you stir it so it does not burn. You will smell the woody aroma once the spices are lightly roasted. Let them cool a little.
6. In a coffe grinder, add the roasted spices and the powders, 1/4 tsp Mango powder (amchoor), 1/8 tsp Nutmeg, 1/4 tsp Asfoedita (Hing).
7. Grind them till it makes a very fine powder.
8. Heat 1 Tbsp ghee (clarified butter) in a skillet and add onions to it. Cook on medium heat for 5-6 minutes till they brow a little. Add the tomatoes, tomato paste and the grinded spice mix. Lower the heat and cook for 15-20 minures till the oil separates from the mix.
9. Add it to the steamed daal and simmer for 4-5 hours. On a heat sourcce you have to keep stirring it every few minutes unlike in a crockpot.Adjust seasonig as needed.
10. Pour it  into the serving bowl and garnish with a dollop of butter in the center and Coriander leaves.

Step-by-step process,

Whole Black Urad and Red Kidney Beans

For the Daal: Wash the Urad lentils and Red Kidney beans. Add them to the pressure cooker with plenty of water. Add the minced ginger, garlic, salt, star ainse and cinnamon stick.

Let the pressure build up on hight heat and let the whistle blow 5-6 times. Lower the heat to low and let it ccook for an additional 15 minutes.

Turn off the heat and let all the steam escape before you open it. Open the lid and let it simmer on low heat.

For the Tarka: I like to make my own spicce mix by roastinn whole spices. In a small pan, on medium heat dry roast 1 Dry Red chilli, 2 Black Cardamoms, 2-3 Green Cardamoms, 1/2 Tbsp Cumin seeds, 1/2 Tbsp Coriander seeds, 5-6 Peppercorns, 1 Bayleaf, 1/2 tsp Fenugreek seeds, 2 Cloves. Make sure you stir it so it does not burn. You will smell the woody aroma once the spices are lightly roasted. Let them cool a little.

In a coffee grinder, add the roasted spices and the powders, 1/4 tsp Mango powder (amchoor), 1/8 tsp Nutmeg, 1/4 tsp Asfoedita (Hing). Grind them till it makes a very fine powder.

Heat 1 Tbsp ghee (clarified butter) in a skillet and add onions to it. Cook on medium heat for 5-6 minutes till they brow a little. Add the tomatoes, tomato paste and the grinded spice mix. Lower the heat and cook for 15-20 minures till the oil separates from the mix.

Add it to the steamed daal and simmer for 4-5 hours. On a heat sourcce you have to keep stirring it every few minutes unlike in a crockpot.Adjust seasonig as needed.

Pour it  into the serving bowl and garnish with a dollop of butter in the center and Coriander leaves.