Wednesday, 21 March 2012

Jegujje Sukke/ Deeviso Sukke or Breadfruit in a Dry Style with Coconut


This is one of my favourite vegetables. 


Breadfruit when cooked, its flesh is soft, sweet and melt in the mouth. Mangaloreans have numerous recipes to enjoy this tasty vegetable. Some add it to meat curries instead of potatoes, some enjoy it as a dry vegetable/ sukke with a generous sprinkling of freshly grated coconut and others relish fried thin slivers of the vegetable either spice coated with the Mangalore chilli paste/ or batter coated (pakodas/ podis) as a snack. 


Breadfruit/ Jegguje is pretty hard to comeby outside Mangalore, but is now widely stocked in most Mangalore Stores. 



Breadfruit (Artocarpus altilis) is a species of flowering tree in the mulberry family, growing throughout Southeast Asia and most Pacific Ocean islands. It is called breadfruit because the texture of the cooked fruit has a potato-like flavor, similar to freshly baked bread. Breadfruit is a staple food in many tropical regions. They were propagated far outside their native range by Polynesian voyagers who transported root cuttings and air-layered plants over long ocean distances.
 Nutritionally, breadfruit flesh is an excellent staple, rich in proteins and with a range of amino acids.
This is my moms recipe for Jegguje sukke or Breadfruit cooked in dry style with coconut. We kids grew up eating this lovely dish.

To make Jegguje Sukke you will need:
Serves:4 | Preparation time: 20 minutes| Cooking time: 20-25 minutes.
Ingredients:
Breadfruit: 1 no
Onion: 1 finely chopped.
Tomato: 1 finely chopped
Green chillies: 2 slit
Salt to taste.


For seasoning:
Cumin seeds: 1 tsp
Naked Urad dal: 1/4 tsp
Curry leaves: 1 sprig
Asoefitida/ Hing: 2 pinches.
Oil: 2-3 tsps


Sprinkling:
Freshly grated Coconut: 1 small handful


Method:
1. Peel the bread fruit and remove the fibrous part in centre. Slice them into ½ cm thickness. Then cut them across to make bitesize triangles. Keep them immersed in water till required.



2. In a kadai heat oil, add the urad dal, cumin seeds and fry till fragnant, add hing and curry leaves, fry for a couple of seconds before adding the slit green chillies and chopped onions. Fry onions for 4-5 minutes till soft. Add the chopped tomatoes and salt to taste and fry till tomatoes are soft ( 4-5 mins on a medium flame). 



3. Add a cup of water to the kadai and close the lid. Allow the mixture to cook for five minutes and come to a boil. Then add the cut breadfruit pieces. Give a good stir. Cook till soft/ done. Add the freshly grated coconut, give a good stir, check for salt, take off the fire. 


Serve with steaming hot rice, lentil soup/ daaliso saar and a piece of Mangalore style fried fish on the side. 


Enjoy.

Yours in Taste,

Carol Pereira.

Friday, 2 March 2012

Mangalorean Pothrade/ Pathrade/ Steamed Spicy Rice and Colocossia leaves Cake



I never really appreciated these flavourful and lightly spiced nutrient packed, steamed rice cakes in my younger days. Now that I live across the seas with thousands of miles that seperate me from my dear mum who used to painstakingly prepare these rice cakes from scratch and serve them drenched in a delicious coconut curry of chicken/ mutton or prawns, makes this dish all the more desirable. 


On my last trip home I was determined to learn how to make mums special Pothrade's and  Curry. Mum hunted about for these Allu leaves which are really hard to come by, and then finally managed to get a few leaves through our friendly neighbour. I watched as mum ground the batter for these cakes, then added the cleaned shredded Allu/ Collocassia leaves to it, shaped the batter in banana leaves, and then steamed them in traditional steamer called thondoor till done.


As a tip make a bigger batch of these cakes when you have the day off... bung the extra pieces in a freezer bag and then forget about them in your freezer. On a rainy day when those cravings strike ...you simply let them defrost drop them into your favourite Pathrode coconut curry and watch the flavours come alive!!


Allu /Collocassia leaves :15  (or substitiute with palak leaves, methi/ fenugreek leaves/ drumstick leaves/ tender cabbage leaves)
Boiled rice: 3/4 kg
Kashmiri/ Bedgi red chillies: 8-9 
Cummin seeds: 1.5 tsps
Coriander seeds: 1 tbsp
Turmeric powder: 1/2 tsp 
Salt to taste.

Method:
1. Wash the rice well and soak  it water for a couple of hours.
2. Wash the leaves, dry and then roll the leaves into a cigar shape and cut into fine shreds.
3. Grind the rice, chillies, cumin seeds, coriander seeds and turmeric to a smooth and fine dough.
4. Mix the shredded leaves with the dough well.
5. Place the dough in banana leaves ( baking paper)  and roll to form cylinders/ rolls.  Place in the centre of a hot thondoor/ steamer and steam on a high flame for 20-25 minutes or till done.

Serving: 
Pathrode CurryCut the pothrade into 1/2 inch slices and serve in curry of chicken, mutton or prawn.
Fried Pathrode: thin slices of pathrode shallow fried crisp either naked or with a smearing of the Mangalore meet mirsang paste.

For a delicious Pothrade Curry Recipe go here

Have a lovely weekend.....

Mangalorean Pothrade Curry/ Pathrade Curry





To make this traditional Mangalorean spicy coconut curry ( for chicken/mutton/ prawns) you will need:


Ingredients:
Pathrades/Pothrade: 2 cylinders cut into 1.5 inch pieces. I prefer the pathrade to be less chunkier.
Tender Chicken/ Mutton:  : 1 kg
Large Prawns: 1/2 -3/4 kg


For Grinding: 
Roast seperately
Kashmiri/ Bedagi red chillies : 8-9  
Peppercorns: 
Turmeric: 1/4 tsp
Cumin seeds: 
 2 heaped tsps 
Coriander seeds:
 2 tbsp
Whole  mustard: 
 1 tsp 
Grated coconut: 
1/2 cup 
Add to the above roasted spices before grinding:
Tamarind: marble size 
thin coconut milk or water to make a spice paste.


To make the gravy you will need:
Onion: 1 large sliced
Coconut milk : 1 can ( keep 1 cup of thick milk, remaining milk dilute to make 2-3 cups of thin milk)

Salt to taste.

For seasoning
1 large onions roughly sliced
Ghee/oil: 2 tbsps


Method for Chicken Curry:
1. In a large vessel, heat some oil and then fry1 sliced onion till it turns brown( 7-8 mins on a medium flame), then add the deskinned, cleaned and cut chicken pieces to it and fry well till the chicken turns lightly brown.
2. Add the ground masala with the masala water (1/2 Cup), 2 or more cups of thin coconut milk to get a good dipping consisitency, salt and bring to a boil. Cover. Let the chicken cook till almost done. Then add the cut pothrade pieces and gently simmer covered for 10-12 minutes.  Lastly add the thick coconut milk, check for salt, bring to a gentle boil. Take off the fire. 
4. Seasoning: In  a pan fry the thinly sliced onion in some ghee/ oil and when it turns golden brown add it to the gravy. 
Enjoy!


Method for Mutton Curry:
1. Cut meat into medium size pieces and cooked with 1 tomato, 1/2 a sliced onion, 1 tsp ginger garlic paste and  a little salt, 1.5 cups of water in a pressure cooker till done.
2. In a large vessel, heat some oil and then fry1 sliced onion till it turns brown( 7-8 mins on a medium flame), add the cooked meat with all the stock, add the ground masala with the masala water (1/2 Cup), 2 cups thin coconut milk as required to make a gravy of dipping consisitency, bring to a boil.
3.  Add the cut pothrade pieces. Gently simmer covered for 15 minutes. Lastly add the thick coconut milkcheck for salt and sourness add tamarind extract if required, bring to a gentle boil Then take off the fire.
4. Seasoning: In  a pan fry the thinly sliced onion in some ghee/ oil and when it turns golden brown add it to the gravy. 


Method for Prawn Curry:
1. 1. In a large vessel, heat some oil and then fry1 sliced onion till it turns brown( 7-8 mins on a medium flame).
2. Add the ground masala with the masala water (1/2 Cup), 2 or more cups of thin coconut milk to get a good dipping consisitency, salt and bring to a boil. Add the cut pothrade pieces and gently simmer covered for 10-12 minutes.  
3. Add the cleaned prawns and let it cook for 3-4 minutes till they turn a shade pink or white.

4. Lastly add the thick coconut milk, check for salt and sourness add tamarind extract if required, bring to a gentle boil Then take off the fire.
5. Seasoning: In  a pan fry the thinly sliced onion in some ghee/ oil and when it turns golden brown add it to the gravy. 




For A Delicious Pothrade recipe go here.