Ripe Jackruit fritters

Ripe jackruit fritters was something I had never tried . I was pleasantly surprised to see it being posted by my sister in law who lives in the interiors of Mangalore. I lost no time in trying it out and it tastes simply divine. I made a slight change to her recipe by using Besan/ chickpea flour instead of semolina.

Ingredients:

12 pieces of Jackfruit ( the firm variety)

Salt

2 heaped tsps chilly powder

3 tbsps Besan/ chickpea flour

4 tbsps rice flour

Oil to fry the fritters

Method:

Remove the seed from the Jackfruit segment and slice it into long one inch wide strips . Sprinkle salt and chilly powder over them. Marinate them for around ten to fifteen minutes. Tip the Besan and rice flour into a bowl. Mix thoroughly. Dust the marinated segments with this mixture. Heat oil in a pan and deep fry the segments on a medium flame till crisp. Serve hot.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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Cucumber and Jackruit seed stir fry/ Magge Tamboor

The Cucumber and Jackruit seed stir fry is a seasonal delicacy prepared by the GSB / Konkani community of Mangalore. This variety of Cucumber is available during late summer and can be stored uncut for almost four months. A few such vegetables like Pumpkin, Ashgourd and Yam were stored to tide over the monsoon months half a century ago. Today all kinds of fresh vegetables are freely available and with people shifting to apartments, storing them is now almost non existent.

Ingredients:

250 gms Cucumber de skinned, cored and chopped into tiny bits

25 seeds of Jackruit peeled and sliced

2 tbsps jaggery powder or syrup

500 ml of water

Salt

For the tempering:

2 tbsps Coconut oil

15 garlic cloves crushed gently

3 dry red chillies broken into bits

Method:

Tip the chopped cucumber and sliced jackfruit seeds into a pressure cooker. Add salt and two glasses of water. Pressure cook to two whistles. Allow pressure to release naturally. Add the jaggery and bring to a boil. Heat oil in a pan. Add the crushed garlic and roast to a golden brown. Drop in the broken red chilly bits, toss and drop the seasoning into the boiling Tamboor. Allow to simmer for a couple of minutes. Switch off and keep aside for about fifteen minutes for the flavours to infuse. Serve it as a mixer over rice.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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Thali Meal – 137

Posting a Thali today of Rice, Dalithoy, Moong Pathrado, Venti upkari, Lemon pickle, Onion Vodi, Pointed gourd fritters, Curds and fruits. Recipe links to all the items are given below.

https://vinayasculinarydelights.com/recipe-to-make-the-perfect-rice/

https://vinayasculinarydelights.com/dalithoy/

https://vinayasculinarydelights.com/moong-pathrado-colocassia-leaves-roll-2/

https://vinayasculinarydelights.com/colocassia-stem-tallasani/

https://vinayasculinarydelights.com/roasted-lemon-pickle/

https://vinayasculinarydelights.com/onion-fryums-vodi-recipe/

https://vinayasculinarydelights.com/teasel-gourd-or-parwal-fritters/

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.