It is a summer fruit. I always wait for summer so that I can have the jackfruit again. I love the enchor cutlet morethough . We bengalis call it gaach patha (tree goat) because it tastes a lot like mutton. Once we went to Tirupati where my friend and I saw a jack-fruit tree with a lot of jack-fruits hanging from the branches. We tried to get one for ourselves with the help of my brother-in-law Mithu. We got away with this with our kids enjoying the show and cheering us on. I did manage to bring it back home but my husband scolded me lot for this. But, I frankly accept that I don’t feel guilty and would do it again 😀
Jackfruit (Echore) – 500g
Potato – 2
Tomato – 1
Turmeric powder – 1 tea spoon
Chili powder – 2 tea spoon
Garlic paste – 1 spoon
Ginger paste – 1 ½ spoon
Onion (medium sized) – 4
Salt – According to taste
Whole garam masala – 2 of each
Meat masala – 2 tea spoon
Water – 2 cups
Sage leaves – 1
Sugar -1/2 tea spoon
Ghee – 1 table spoon
Cumin seeds – ½ spoon
Chop the onions
Cut the potatoes into small cubes
Remove the jackfruit skin and core and then chop into small cubes.
Boil the jack fruit for about 10 minutes (till they are slightly soft) and set them aside.
Heat Oil in a wok
Add cumin(jeera) seeds, sage leaf and whole garam masala
Add the potatoes and fry it till it turns golden in color and set it aside
Add the chopped onions to the wok
Stir the onions till they turn slightly brown.
Add the turmeric powder, chili powder, ginger paste, garlic paste and meat masala
Add salt and sugar
Stir it for 5 minutes
Add the chopped tomato.
Stir for 2 minutes till the tomato is soft and mushy
Add a little water so that ingredients are easy to mix
Add the boiled jackfruit and it fry for 10 minutes
Add the fried potatoes
Add 1 ½ glass of hot water
Cover the wok with a lid and cook on a medium flame till it is properly cooked (around 10 minutes).
Hey there people! I bring to you a snippet of my Travel to Shillong.Sounds grand doesn’t it? For someone who does not travel much-this was an amazing experience. Especially since I was born there and spent the first 17 years of my life there. I had gone there for my nephew’s marriage and only got two days to explore my birth town. The stay there was amazing and I met a lot of relatives that I had last met more than thirty years back!
If you ever go to Shillong you absolutely must try the Khasi cuisine there. There is a lot more to taste but I only got to try Khasi and Naga cuisine in the two days that I got to myself. If you travel around in Shillong there are loads of restaurants of varied South Asian cuisines that will call out to you like sme magical whisp of temptation. If you do go there- go with some time on your hands.
(Copied from Google Images)
The first thing that I tried out was Jadoh . Jadoh is basically meat and rice. Ja means Rice and Doh means Meat. The meat Khasi people generally prefer is pork, but I had chicken instead.
The meat was succulent and the rice tasted amazing. The rice had this amazing mix of ingredients that brought in a lot of flavor subtly to your mouth!
If you go for Jadoh then you must taste theTungrymbai. Tungrymbai is fermented soya bean. This has a strong flavor and it goes very well with the JaDoh.
I tried out this side dish at two places. Though they tasted wonderfully different- I found the small hut,near Mawjymbuin Cave, to be a better establishment.Their hospitality was amazing. They didn’t have much and we were the only customers. The Tungrymbai was free of cost! They said they could provide us some from their own meal and asked us if we would like to try it. We were touched and decided not to be rude.It was not a bad decision- it tasted amazing.
I always believe that any food made with love tastes wonderful to everyone.
I even tried out the Tungtap which is fish chutney. This is the first place where I have tasted a chutney made of fish. You will not get any fish pieces in this dish. The fish is completely smashed into a paste like form.
I have not tried out any of these dishes at home so I have linked the names of the dishes with other websites that have explained the dishes in detail.
There are more snippets on the way that will update you about my Travel to Shillong and while you wait- Here is a list of must haves Khasi Delicacies. Have good times ahead my people!
Cooking is a wonder. There are so many different things you can make out of the same ingredients. Appam is a south indian dish. It is very simple to make and yet so delicious and soft that it makes the consumer beg for more. It is more of a steam dish than a fried dish. You simply have to try it to know it. I have served coconut milk and mutton pulusu along with the appam which compliments each other in a beautiful way.
Rohu is a very commonly available fish. This curry can be made with any non-veg item you wish if you do not prefer fish, but, I would advice non-veg lovers to definitely try it with fish. Coming to papaya, with the recent developments in agriculture and plantations, papaya is found all year round and is really a very sweet and tasty way of getting healthy. There are many benefits of RawPapayaand Rohu. Go ahead and try this for a lazy day in the kitchen guys! 🙂
Serves: 4 Time: 30 minutes
Rohu fish : ½ kg
Papaya : 1 No. Small or ½ if big
Potato : 2 Nos.
Turmeric : 2 spoon
Green Chilli : 4 Nos.
Cumin Powder (Jeera) : 2 spoon
Ginger Paste : 1 spoon
Kalonji(Black Cumin) : ½ spoon
Salt : As per taste
Oil : 100 ml
Take 6 piecesRohu fish(get it cleaned and chopped when you buy it)
Add 1 spoon of turmeric powder, ½ table spoon salt to the fish pieces to marinate it.
Fry the marinated fish pieces and keep it aside
Cut papaya and potato of same size in form of long wedges. Fry in the same oil as was done for fish. Keep it aside
In the same oil add slit green chillies and kalonji for tempering
In a small bowl mix turmeric powder, jeera powder and ginger paste with a little water.
Add the paste to the frying pan having tempered green chillies and kalonji and fry for some time
Add warm water and then add the fried wedges of potato, fried wedges of papaya, fried fish pieces and salt as per taste
Boil the same for 15 minutes in low flame with cover
Allow the preparation cool down and serve with rice