FUN COOKING: jackfruit(kathal)

Raita is an Indian side dish of yogurt and it is made with various vegetables and leaves. Here below I am writing the recipe of kathal/jackfruit raita.:

Ingredients

1/2 cup of jack-fruit pulp

2 cups of curd

1 tbsp of chopped mint leaves

1 tsp of chopped mint leaves
1/2 tsp of sugar

¼ tsp of finely chopped green chili

½ tsp of garam masala

½ tsp of roasted cumin powder
1/4 tsp of black pepper powder

½ tsp of cumin seeds

Pinch of heeng

Salt to taste

½ tsp of oil

Method

1. 1. Smear oil on hands and knife.This step is very necessary to tackle the problem of latex or sticky and milky substance.

2. Take the raw jack fruit which is available in the market for making sabzi etc. Peel it and cut into pieces. While cutting, peel its seeds too with knife. If it is tender then no need to peel it.
3. Now take this kathal into pressure cooker with 1/4 cup of water and little salt. I boiled it in hawkins pressure cooker. When it comes on full pressure and first whistle comes, keep the flame on sim for1 minute. Now remove from heat. We need completely cool boiled kathal. When it gets cooled, mash it with the back of big spoon.
4. After that beat the curd in a big bowl. Add kathal pulp, chopped mint leaves, sugar, mint leaves, green chili, and salt. Mix properly.
If oil free is making then add cumin seeds poder and garam masala and mix. Oil free kathal raita is ready. Next steps written below is with little bit oil. That is completely optional

5. Heat the oil in a ladle. Add hing and cumin seeds . Let it crackle till it stops itself. Add this to the raita.

6. Now add garam masala and cumin powder.
7. Kathal raita is ready to serve.
Enjoy Healthy Cooking!!!

See more recipes:
Baigan (brinjal) Bhurta
How to Roast Brinjals in Microwave
How to Make Cumin Powder
Pakodi/Fulki
Tamarind Paste
Boiling Bamboo Shoots
How to Roast Brinjals in OTG
How to Roast Green Banana
How to Microwave Raw Banana
Tahini
How to Roast Jobstears
Healthy Bhutta or Corn
Roasted Pumpkin Seeds
How to roast Brinjals (Baingans)
Roasted n Salted Soyabeans
Roux Water or Lewi
Leftover Rice Tikki
Boiled rice Parantha
Baked Brown Rice Pulav
Khoya/Mawa
Moong Beans Sprouts
Tamarind Fruit raita
Loki raita
Brinjal Raita
Pineapple Raita
Bread Boondi Raita
Jhatpat Dahi Bada chaat
Petha Mithai

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Jack fruit/kathal is eaten as vegetable as well as fruit too. Fresh one is used as vegetable while ripen one is used as vegetable. It is full of fibers. Its peeling, chopping is difficult job, nevertheless it is a delicious vegetable. I remember, when I first time cut it, my hands were became sticky. It was not only with me, but many of us find it boring, when it comes to its cutting. Then some one told me to apply some oils on hands and knife before its cutting. I have earlier written the recipe of boiled kathal sabzi and parantha. Today I have made its bhurtha. Here below is the recipe of Kathal bhurtha:

Ingredients:
400 gms of Jack fruit
salt to taste
1 tsp of turmeric powder
1 tsp of cumin seeds
1 small stick of dalchini
2 cloves
2 bay leaves
5 tbsp of oil
pinch of hing
1/2 tsp of red chili powder
1 tbsp of coriander powder
1/2 cup of frozen peas
1 big onion (finely chopped)
Paste of 4 tomatoes
1 tbsp of grated ginger
1 finely chopped green chili
2 tbsp of finely chopped drum stick leaves
1finely chopped tomato

Method

1. 1. Smear oil on hands and knife.This step is very necessary to tackle the problem of latex or sticky and milky substance.
2. Take the raw jack fruit which is available in the market for making sabzi etc. Peel it and cut into pieces. While cutting, peel its seeds too with knife. If it is tender then no need to peel it off.3. Now take this kathal into pressure cooker with 1/4 cup of water and little salt. I boiled it in hawkins pressure cooker of 3 liters. When it comes on full pressure and first whistle comes, keep the flame on sim for 1 minute. Now remove from heat. We need completely cool boiled kathal. When it gets cooled, mash it with the back of big spoon. If boiling on hotplate, then remove form it to avoid overcooking as the hotplate remains hot for a long time.

3. Heat the oil in a frying pan. Though I have written 5 tablespoon of oil, but in 1 tbsp of oil it can be made too. Add hing and cumin seeds and let it crackle till it stops itself. Now put bay leaves, cloves and cinnamon stick and stir.
4. Add finely chopped onion and ginger and make it translucent or very light brown.
5. Now add tomatoes paste, turmeric, salt, red chili powder and coriander powder and cook it till oil separates.
6. Mash the boiled kathal. This is the time to put boiled and mashed kathal (no water) and stir.
7. Cook it on slow heat for few minutes till oil can be seen around the sabzi. After that add peas and stir. Again cook for few minutes.
8. Mix finely chopped drumstick leaves,tomato strips and green chili and stir.
9. Delicious kathhal ka bhurtha is ready to serve.
Enjoy Healthy Cooking!!!
See related recipes:
Healthy Bhutta or Corn
Palak Paneer
Tori Peels Paneer Saag
Bottle Gourd Zest Kofta Curry
Bhiss(lotus stem) & Aaloo Sabji
Leafy Potatoes (wild sweet leaves)
Tiny Pumpkin with Spring Onion leaves
Guava Sabji
Kachalu Dahi (curd) Wale
Baigan (brinjal) Bhurta
Stuffed capsicum with Potato
Potatoes with Spinach Chutney
Stuffed Green chili Peppers (peanuts)
Mint Paneer Pasanda
Bhindi Sabzi in Microwave
Stuffed Karela with cabbage
Stuffed Parwal/Parval
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Jack fruit/kathal is used for making a wide variety of dishes, but its cutting is very tedious and tricky. Often many of my friends buy already cut slices of it from the vegetable market, but on the contrary, I prefer to buy it as a whole, which is rarely available in the vegetable market. So, whenever I see a small jackfruit which can be consumed in two or three times, I can't help buying. Here I have made its parantha with fresh/unripe,young jack fruit. I started to cut it for making sabzi, but it ended up making parantha. It is really worth making. Here below is its full recipe:

Ingredients
1 small piece of kathal
1 small onion
1 fresh green chili
salt to taste
1 tsp of garam masala
1/4 tsp of mango powder
1 tsp of coriander powder
handful of chopped mint leaves
handful of drum stick leaves
2 cups of wheat flour
1 cup of water
1/4 cup of flour for rolling
oil
Method
1. First of oil, apply little oil to both hands and knife. Wash, peel and cut kathal in small chunks.
2. Smear the chopper container and blade with little oil too. Next take kathal with 1/2 tsp of oil in vegetable chopper and chop in it very finely. It takes some time.

3. Next, take it in a microwave bowl with 1 tsp of oil and mix. Microwave it for 3 minutes. After that take out from the microwave, stir and cover with lid. Let it be cool off completely.
4. Peel the onion and ginger. Chop onion and ginger very finely with hand instead of in vegetable chopper, if not very good in rolling the stuffed parantha.
5. Now mix the completely cool kathal, onion, chili and ginger, mint leaves and chopped drum stick leaves, mix together. Add salt, coriander powder, mango powder and garam masala just before we start making parantha.
6. Take the wheat flour in a big bowl and make a soft dough with 1 cup of water. If not sufficient take more little bit normal water. Keep it aside for 10 minutes.
7. Now make four balls out of the dough.
8. Roll it with rolling pin just like roti in round shape. Put handful of stuffing on it and gather from all sides and make flat ball of it.
9. Now roll this stuffed flat ball into the dry flour and slightly press it with hands and then roll it with rolling pin on wooden surface/chakla with very light hand.
10. Place this stuffed and rolled parantha on the heated tava,/pan etc. When one side seems dry turn it over to the other side.
11. After that apply oil to both sides and cook it till crisp.
12. Delectable kathal parantha/purontha is ready to serve.
Enjoy Healthy cooking!!!
See more recipes:
Kuttu Flour Puda or Chilla
Chili Chilla
Spicy Grilled Baby Corn Kabab
Namkeen Puda or Chilla
Bread Tikki chaat
Corn stuffed Mirch Pakoras
Double Colored Rice Poori
Kale Patra or Patoud
Mathi or Mathiyan
Papaya Parantha
Kuttu &sweet Potato Roti
Ajvaini Lacha Parantha
Boiled Rice Parantha
Bread Loaf
Mooli Wali Makki roti
Plain Makki Ki Roti
sweet Bread (Tutti Frutti)
Totilla's bhatoore
Tortilla Tandoori roti
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