Raw Jack Chips

August 23, 2012


How long it takes: 1 hour

This post was long over due on this blog and did not happen due to the non-availability of the particular variety of jackfruit. We have enjoyed this snack in our childhood days at my granny’s house as she pampered all her grandchildren making things all alone in that old kitchen with no modern amenities etc. and feeding us all.  I thought of putting up this crispy today to add to the list of chips which I have already put up on this blog namely Banana chips and Sweet potato chips.  This snack is very rarely prepared at home as it is a little laborious to chop the raw sheyaths of the rawjack – so prepare to work hard at this ! I took around 45 minutes to chop and barely 15 mins to fry and spice it up. In Konkani we call it Gharen Karo or Pansa balka ( in North Canara ).


What you need to have:

1. Chopped Raw jack pods – 3-4 Cups

2.  Salt – around 2-3 Teaspoons

3. Water – Around 1/3 cup (to dissolve salt)

4. Cooking oil – 2 Cups

                                                                                                                                                                                                                                     Raw Jack pods & Salt water

What you do with what you have:

1. Cut raw jackfruit and separate the pods  and de-seed  and chop it uniformly lengthwise and keep it aside.

                                                                                                                                                                                                                                                  Chopped Raw jack pods lengthwise

2. Place a broad based skillet with 2 cups of cooking oil in it on medium flame. When heated just add a handful of the chopped sheyath from step 1 into the heated oil (take care as you drop things into boiling oil)

 Chopped Raw Jack pods being fried in oil

3.  When done it will turn crispy and a little light brownish yellow. The hissing sound should also have stopped.

(If you are preparing Spicy/Masala version, skip step 4 and read below.)

4. Assuming you are not making the spicy/masala version, add salt water to it and just transfer it to a paper towel.

Salt water added on being fried

 Salted Raw Jack chips

Jack Chip (Spicy/Masala Version)

Ingredients of Masala powder:

1. Salt -1/2 Teaspoon

2. Chilly powder – 2/3 Teaspoon

3. Turmeric powder – 1/2 Teaspoon

4. Black salt powder – 1/2 Teaspoon

5. Pepper powder – 1/3 Teaspoon                                                                                                                                                                                                                                                                   

               Ingredients of masala powder

5. When chips is fried transfer it to a colander and add the masala powder. As usual adjust masala powder based on taste. Really yum and something unique.  Enjoy it with a cup of coffee or tea.

      Ready to serve masala Raw jack chips

Good to remember:

1. This particular chips need a special type of Jack as mentioned in the introduction. An unsuitable version will turn out soggy rather than crispy.

2. Normally people prepare only salted flavor of the chips. I just gave a thought to make it a little spicy to have a different version of the same.

Ginger-Lemon Rasam

January 20, 2011

Ginger-Lemon Rasam

This rasam is very simple and easy to prepare and a good recipe for the starters.  We do not use any powder as such for this dish – the aromatic  seasoning of  fresh curry leaves, garnishing with fresh cilantro and using quality Toor dal for the dish will enhance the flavour and satisfy the palate. Here it is. Do give it a try !!!!

What you need to have:

1. Toor Dal – 1/2 Cup (cooked and mashed well)

2. Tomato – 1 Ripe

3. Ginger crushed – 1/2 ” piece

4. Green chillies – 2-3

5. Curry  leaves – 2-3 Strands

6. Coriander leaves – A handful

7.  Lemon juice – 1 Tablespoon

8.  Salt – To taste

Ingredients of Ginger-Lemon Rasam

What you do with what you have:

1. Soak dal in water for about 15 minutes and cook it as usual in the cooker till soft and is as shown in the image below.

Dal finely cooked

2. Wash and chop tomato into bite size pieces.  Place a broad based bowl on medium flame and allow it to cook till soft in around 2 cups of water.  Add slit green chillies to it as well.

Chopped tomatoes being cooked in water

Cooked tomatoes

3. When done add cooked dal from step-2 to it and stir well adding required quantity of salt to it. Now add chopped ginger as well to it and bring it to boil. By now tomatoes will have cooked and mashed well into it.  One can crush it with the dal beater too. Squeeze lemon juice as well to it. Add chopped coriander leaves to it.

Ingredients of Seasoning:

1. Mustard seeds – 1 Teaspoon

2. Red chilli pieces – 3-4

3. Cumin seeds -1/2 Teaspoon

4. Curry leaves – 2-3  strands

4. Place a spatula with 2 teaspoons of either cooking oil or pure ghee into it on medium flame. When heated toss in mustard seeds, cumin, together. When it splutters add broken red chilli pieces and curry leaves to it. Switch off the flame and use it to season the dal tomato mix.

Seasoning in progress

Ready to serve Ginger-Lemon Rasam

How long it takes : 45 minutes

Number of servings: 3-4

Good to remember:

1. Use quality toor dal to enhance the flavour of rasam.

2. Always use ripe pulpy and fresh tomatoes .

3. Do not burn the seasoning, as it will stink rather than giving a nice aroma.

4. One can use pure ghee for seasoning depending upon one’s palate