We have a Neerpanasa kadgi(A tender jackfruit is called kadgi. This applies to all the different varieties of jackfruit) tree in our garden. It gives fruits twice a year. The tree looks like a bread fruit tree. Both kadgis are different in their outlook. This variety is not known to many people.
We like this Neerpanas as it has got some different taste. Moreover it does not produce gas in the digestive track like some other varieties of jackfruit. Neerpanasa kadgi cannot be used for randayi(a sidedish with coconut base) or phodi (tava fries) when it is fully mature and ripe. It becomes too soft.
When it is very tender, the seeds can also be used in the dish as they are. When they are little mature, the seeds get a little hard cover. So you need to cut them open and discard the outer hard skin.
Please note again, Neerpanas and paachpanas (second picture) are not same. We don’t know if paachpanas can be used for this dish. If you cannot find Neerpanas, it can be replaced by tender jackfruit .
Ingredients: 2 cup Neerpanasa kadgi pieces 3/4 cup grated coconut 1/2 cup toordal or vatana 4-5 red chillies 5-6 teppal 2-3 piece kokum A pinch turmeric Salt
Method: Apply some oil to palms and the knife to avoid the sticky gum. Cut the kadgi into two pieces. Discard the green outer skin and the white part in the center. If the seeds are hard, peel them. Add the pieces to water. Discard the water (water turns black sometimes due to the gum). Cook toordal( or vatana ) and kadgi pieces separately in a cooker.
Grind coconut,red chillies and turmeric. Add the masala to already cooked kadgi and dal. (or vatana). Heat it and add crushed teppal, kokum pieces and salt. Cook for about 3 minutes. Serve as a side dish with hot rice or chapatis.
Serves : 4 Preparation time : 30mins
According to Wiki Chili con carne (literally “Chili with meat”, often known simply as chili) is a spicy stew made from chili peppers, meat, garlic, onions, and cumin. Traditional chili is made with chopped or ground beef. Variations, either geographic or by personal preference, may substitute different types of meat and may also include tomatoes, beans, or other ingredients.
I have been watching different chili recipes on TV and blogs for a long time now, but somehow never tried to make one at home. There is no question of eating it out, as I haven’t seen a vegetarian or chicken only version in restaurants here. I was very interested when my colleague Tracy told me he has a very good vegetarian chili recipe that he will share with me. As soon as he gave it to me, I tried it. We both enjoyed the sweetish spicy chili on a very cold day. V had a weired way of eating it, he added some sev on top and claimed it tasted a lot like chaat. I loved it as it is.
I did not have some of the ingredients in my pantry, so I used whatever I had. I will mention my changes in brackets.
Ingredients: 1 medium-sized butternut squash, peeled and cut into 3/4 inch cubes (1 acorn squash) 2 medium sized carrots, diced (3/4 cup chopped carrots) 1 medium sized onion, diced (3/4 cup chopped onion) 3 tbl spn chili powder (1 tea spn chilli powder) 28oz can plum tomatoes (8 oz can tomato sauce) 4oz can chopped mild green chiles (1 tea spn chilli flakes) 1 cup vegetable broth or water 3/4 tsp. salt or to taste 2 15-ounce cans black beans, rinsed and drained (1/2 cup black beans soaked overnight and pressure cooked) 1/4 cup chopped fresh cilantro Low-fat sour cream for garnish (Did not use this) Olive oil
Method: In a large pot over medium high heat, heat olive oil. Add squash and cook, stirring occasionally, until golden, remove. In same pan, heat remaining olive oil and cook carrots and onion until well browned. Add tomato sauce, chilies, vegetable broth(or water), and salt and bring to a boil. Reduce heat to low, stir in black beans and butternut squash and cook on a medium heat. Reduce heat to low, cover and simmer another 15 minutes or until squash is tender and chili thickens. Stir in cilantro. Serve with a dollop of sour cream on top.
Serves : 4-5 Preparation time : 30mins
