From the pantry: Jackfruit

A professional’s Asian take on the Sloppy Joe with jackfruit, and a reader’s Mangalorean dish

A professional’s Asian take on the Sloppy Joe with jackfruit, and a reader’s Mangalorean dish

Summer is here, and so is the jackfruit. It is not only one of the sweetest tropical fruits but also a rich source of dietary fibre and Vitamin B Complex. Our expert chef cooks up a vegetarian delicacy, and a reader turns the fruit into a rice cake.

Read: From the pantry: Watermelon

Pulled Jackfruit Sloppy Joe with spiced mango relish

Recipe by: Chef Sudhir Pitake, chef de cuisine, Prego, The Westin Mumbai Garden City

Preparation Time: 30 minutes

Serves: Four

Ingredients

Jackfruit kernels, raw and deseeded: 800g

Canola or sunflower oil: 150ml

Cashew nuts, halved and toasted: 30g

Vinegar: 30ml

Turmeric powder: 1tsp

Red onions (medium), sliced thinly: 2

Garlic cloves, slivered: 6 to 8

Cumin powder, freshly ground: 1 ½tsp

Paprika powder (preferably smoked): 1 ½ tsp

Demerara or brown sugar: 1tsp

Red chili powder: 1tsp

Barbeque sauce (preferably hickory smoke): 2tbsp

Chili sauce (sriracha or Tabasco): 1tbsp

Mango pickle (choonda): 1tbsp

Mayonnaise (eggless): 4tbsp

Sesame buns, halved horizontally: 4

Butter: 20g

Salt and freshly ground black pepper (to taste)

For mango relish:

Alphonso mangoes, peeled and cut into small dices: 3

Green Coriander, chopped: 1tsp

Spring onion green, chopped: 1tbsp

Red chili, small deseeded and chopped: ½ piece

Salt, freshly ground black pepper to taste and a small pinch of black salt

Dark sesame oil: 1 tsp

Method:

- Combine all the ingredients and leave in the refrigerator. Mix just before spooning on top of the Sloppy Joes.

- Apply minimal oil to your palms and wash the jackfruit kernels under running water.

- Boil some water in a pot and add salt, turmeric powder and vinegar.

- Add the jackfruit pieces and cook for three to four minutes. Drain the water using a slotted spoon and discard it.

- Add 100ml of oil to jackfruit and mix it well. Place it on a lined baking tray.

- Place the tray in a pre-heated oven at 175°C and cook for 15 to 20 minutes till the jackfruit strands are pulled apart. Take out and flake the flesh using a fork.

- Heat the remaining oil in a pan and add onions and garlic. Sauté till it turns translucent.

- Add jackfruit, cumin powder, paprika, brown sugar, red chili powder and the barbeque and chili sauces. Add cashew nuts.

- Butter the sesame buns. Mix the pickle and mayonnaise.

- Toast the buns on a griddle till it turns golden brown and slightly crunchy.

- Place the burger bun bases on a tray. Heap spoonfuls of the jackfruit.

- Spoon some mango relish and sesame seeds on top. Serve it.

Jackfruit Steamed Rice Cake

Winning reader recipe

Jackfruit Steamed Rice Cake (traditional name: Mandaas)

Recipe by Nancy Rodrigues

Serves: Four

Preparation time: 50 minutes

Ingredients:

Parboiled rice: 250g

Jackfruit bulbs: 12

Jaggery: 100g

Pepper corns: 1tbsp

Turmeric powder: 1/2tsp

Green cardamon: 4

Coconut: 1/2

Banana leaf: 1

Salt to taste

Water for grinding (as required)

Method:

- Soak the rice for about four hours. Remove seeds from the jackfruit bulbs and cut into small pieces.

- Cut the coconut into tiny pieces and keep aside. Combine the soaked rice, jackfruit pieces, jaggery, peppercorns, turmeric powder, salt and cardamom. Grind them in a mixer with enough water till it becomes thick and grainy.

- Mix the cut coconut pieces in this mixture.

- Place a banana leaf inside the steamer and pour the mixture evenly. Maintain about 1 inch thickness. Steam for 30 minutes or till done.

- Let it cool down and serve after cutting into 1 inch cubes.