Jack(fruit) of all trades: Master five recipes

Editor’s Note: The current food startup scene is all about reviving indigenous and traditional techniques and ingredients. Mumbai-based Kathalfy offers a range of delicious products that re-introduce the unfairly maligned jackfruit. They’ve shared a lovely lot of recipes—from keema rolls, burgers and sabzi. PS: They let you eat cake!

Jackfruit, a culturally approved powerhouse of nutrition, is found in abundance in India.  Though due to its poor accessibility, it lost its presence in our urban food plates. Kathalfy, a startup from Mumbai is bringing back the superfood in new avatars as never imagined before. Check out a few recipes shared by them to add jackfruit to your diet. 

Kathal Keema Roll 

Ingredients 

Minced raw jackfruit: 200 grams 

Garam masala: 1 tsp 

Turmeric powder: 1/2 tsp 

Red chilli powder: 1 tbsp 

Coriander powder: 1 tsp 

Cumin powder: 1 tsp 

Oil: 2 tsp 

Medium sized onions: 2 

Minced ginger garlic: 1 tbsp 

Capsicum: 1 

Curd: 2 tbsp 

Chopped Coriander: 1/4 cup 

Lemon juice: 1 tbsp

Salt to taste 

Tortilla wraps: 3 

Method 

1. Heat oil in a pan, add sliced onions, ginger garlic paste and saute for 2 minutes. 2. Add capsicum and cook for 1 minute. 
2. Then add curd along with turmeric powder, red chili powder, cumin powder, coriander powder, garam masala, salt and mix well. 
3. Add minced raw jackfruit to the mixture and cook for 4-5 minutes. Turn off the heat and add chopped fresh coriander, lemon juice and keep it  aside. 
4. Take a tortilla wrap and cook it on both sides. 
5. Onto the tortilla add some Kathal keema in the centre. 
6. Roll it into a wrap.

Jackfruit Burger 

Ingredients 

Raw jackfruit: 250 grams 

Green chilies: 2 

Ginger garlic paste: 1 tbsp 

Onions: 1 

Black pepper powder: 1 tsp 

Garam masala powder: 1 tsp 

Coriander leaves: 1 tbsp 

Bread crumbs: 1 cup 

Oil: 3 tsp 

Salt to taste 

Burger buns: 4 

Lettuce leaves: 

Tomatoes: 2 

Cheese slices: 1

Method 

1. In a heated pan add oil, chopped onions, ginger garlic paste and chopped green chillis. Cook for 5 minutes till the onions turn golden brown. 
2. Add in cut, clean tender/ raw jackfruit.
3. Add salt, black pepper and garam masala. Cook for 10 mins on low flame. Turn off the heat, add chopped coriander leaves and let it cool. 
4. Make equal shaped patties and coat them with bread crumbs. 
5. Shallow fry the patty. 

Assembly 

1. Cut the burger bun in half. 
2. On the lower half place some lettuce leaves, tomato slices, place the patty and cheese slice on top. 
3. Place the other half of the bun. 
4. Relish this juicy burger along with some Raw Jackfruit Chips!

Kathal Sabzi 

Ingredients 

Raw jackfruit: 250 grams 

Onion paste: 2 tbsp 

Tomato paste: 4 tbsp 

Ginger garlic paste: 1 tbsp 

Turmeric powder: 1 tsp 

Coriander powder: 1 tbsp 

Cumin powder: 1 tbsp 

Oil: 2 tbsp 

Salt to taste 

Fresh coriander: 1/4 cup 

Method 

1. Heat oil in a pan. Add onion paste and cook for 5 mins. 
2. Add ginger garlic paste and saute till it turns golden brown. 
3. Add tomato paste along with salt, turmeric powder, coriander powder and cumin powder. 
4. Cook well till the oil is released from the gravy. 
5. Add cut clean raw jackfruit pieces along with some water and mix well. 
6. Cover the lid and let it simmer until the gravy thickens. 
7. Garnish with fresh coriander leaves and serve hot.

Kathal Biryani  

Ingredients for the rice

Rice: 1 cup 

Water: 1.5 litres 

Whole spices: 1 bayleaf, 1 star anise,1 black cardamom, 3 green cardamoms, 3 cloves, 1 inch cinnamon stick 

Salt to taste 

Method 

1. In a pan add water, once the water starts boiling, add rice, salt and whole spices.
2. Cook until 90% done. 
3. Strain the rice and keep it aside 

Ingredients for the masala…

Raw jackfruit: 250 grams 

Onions: 3 

Oil: 3 tbsp 

Whole spices - 1 inch cinnamon stick, 3 green cardamoms, 1 star anise, 3 cloves, 1 black cardamom

Ginger garlic paste: 2 tbsp 

Turmeric powder: 1 tsp 

Red chilli powder: 1 tbsp 

Coriander powder: 1 tbsp 

Salt to taste 

Curd: 1 cup 

Soaked saffron: 3 tbsp (soak 8-9 saffron strands in 1/4 cup hot milk for 1/2 hour) Kewra essence: 3-5 drops 

Fried onion slices: 1/4 cup 

Mint and coriander leaves: 1/2 cup 

Method 

1. In a pan add oil, ginger garlic paste, whole spices and chopped onions.   
2. Cook on low to medium flame till the onions turns golden brown. 
3. Now add dry spices (turmeric powder, red chilli powder, coriander powder) along with salt and cook for 3-4 minutes. 
4. Add tender jackfruit, curd, soaked saffron and mix well.
5. Cover and let it simmer on low flame till the oil separates. 

Layering 

1. In a big vessel add ghee and add the biryani masala prepared. 
2. Layer the rice all over and spread it evenly on the masala. 
3. Garnish with saffron, fried onion, kewra essence, mint and coriander leaves. Dum cook well for 4-5 mins. 
4. Serve it hot with cucumber raita or saalan.

Cake 

Ingredients for the cake…

Butter: 1/2 cup  

Granulated sugar: 1/2 cup  

Jaggery: 3 tbsp  

Vanilla essence: 1 tsp  

Milk: 1/2 cup  

Jackfruit seed flour: 1/2 cup  

Wheat flour: 1/3 cup  

Baking soda: 1 tsp  

Baking powder: 1 tsp  

Cinnamon powder: 1 tsp  

Method 

1. Cream together butter, brown sugar and jaggery till it is light, then add milk and vanilla essence. 
2. Combine jackfruit seed flour, wheat flour, baking powder, baking soda and cinnamon powder. 
3. Fold it in till you have a smooth batter. 
4. Preheat the oven to 180 degrees. 
5. Pour the batter in a greased cake mould.
6. Bake at 180 degrees for 25 minutes. 
7. Let it cool. 

Ingredients for buttercream…

Softened and unsalted butter: 1 cup  

Icing sugar: 3.5 cups  

Vanilla essence: 2 tbsp  

Pinch of salt 

Method 

1. In a bowl add butter and icing sugar along with a pinch of salt. 
2. Whip everything together over an ice bowl till the butter becomes light, fluffy and pale white. 
3. Add in vanilla essence and mix well. 

Assembly 

1. Once the cake has cooled completely, decorate it with the butter cream. 
2. One can also add some ripe jackfruit pulp while decorating.