Bread Roll

Ingredients

Potatoes – 2
Chillies – 3
Coriander leaves – a hand full
Ginger – 2 inch
Grated coconut – 2 tbsp
Curd – 3tbsp
Lemon juice – ½ lemon
Bread – 6 slices
Semolina (rava) – ½ cup
Oil – 1 cup

Preparation
Make a slit on the potatoes and steam them, with a skewer check
whether it is cooked. Mash the potatoes and keep aside.

To make green chutney, in a blender grind coriander leaves,
grated coconut, ginger, 2 chillies, curd and lemon juice and salt.

To make the filling, in a wok pour 1 tbsp oil and keep on low flame.
Add the mashed potatoes ad a tablespoon of chopped coriander leaves,
1 green chilli, a pinch of salt and a tsp of lemon juice.

Slightly wet the bread slices and roll them gently with a rolling pin.
Spread the green chutney, keep a tablespoon of filling and roll the
bread slices gently on your palm and press with wet palm to get a
cylindrical shape. Roll them on rava to coat it well.
Deep fry till golden brown.
Serve them hot with green chutney, dates chutney or tomato ketchup.

Jackfruit Erisheri

Jackfruit is a summer fruit very much found in South India
especially in Kerala and Karnataka; in few parts of north
mainly Uttar Pradesh, this fruit is available in plenty.
In the North, people prefer raw jackfruit, kattal,
and mostly use to make curry.
For Malayalees, chakka is nostalgia.
They like it in any form,
raw or ripe. Raw jackfruit is used to make wafers,
thoran and erisheri (chakka vevichathu). Jack fruit seeds
are also used to make thoran, mezhukkupuratti etc .
Halwa made of ripe jackfruit is a delicacy in itself,
but its preparation is extremely time-consuming
and tiresome. Children eagerly wait
for summers to enjoy chakka appam.Cutting jackfruit
is a tough task. Some use sickle or even an axe
to cut huge jackfruits. I have seen
people holding jackfruit on its stem and with a
sharp knife peeling off its thorns like we peel
a pineapple. It is a wonderful sight to see the yellow
jackfruit pods holding on to the stem.
Jackfruit is a healthy fruit with lots of fiber.
Give your children jackfruit every summer,
let them enjoy the true taste of Kerala.



Ingredients

De-seeded raw jackfruit pods - 30
Grated ½ coconut
Green chilies -3 nos
Shallots (sambhar onions) -10 nos
Geera - 1 tsp
Garlic – 4 nos
Curry leaves- 3 sprigs
Turmeric powder – 1 tsp
Chili powder – 1 tsp

For seasoning
Mustard seeds – 1 tsp
Oil – 2 tbsp
Dry red chili whole- 5 nos
Curry leaves – 4 sprigs
Grated coconut – 1 tbsp
Shallots- 5 nos
Turmeric powder - ½ tsp
Chilli powder- ½ tsp
Preparation
Cut the raw jackfruit, de- seed the pods and pressure
cook it with turmeric powder, red chilli, salt and 2 cups of water.
Pressure cook it for 20 minutes. Meanwhile, prepare the coconut
paste with grated coconut, geera, shallots, garlic and curry leaves in a mixer.
Open the pressure cooker and add the coconut paste.
Lower the flame and further cook for ten minutes.
Keep on stirring to prevent it from sticking to the base of the vessel.
In another wok (kadai) heat the oil, add mustard seeds,
red chilli, curry leaves, finely chopped shallots and grated coconut.
Let it fry till the coconut becomes brown. Add ½ tsp turmeric
and chilli powder. After a minute add the seasoning to the
jackfruit erisheri and serve hot with fish curry or mango pickle.