Why you should have it: This a vegan dish, which is also gluten free. The method of cooking involves steaming, which makes it even healthier. Moreover, jackfruit is high in fibre and its texture and taste are similar to meat, making it a great alternative for new converts to vegetarianism.
For Jackfruit Broccoli:
150gm Raw jackfruit (available freeze dried)
100gm Button mushrooms
100 gm Broccoli florets
25 gm Coconut oil/Vegetable oil
50 gm Red onion (sliced)
2 Green chillies (chopped)
20 gm Garlic (chopped)
15 gm Pineapple (chopped)
20 gm Tomato (sliced)
5 gm Fennel seeds
5 gm Garam masala powder
5 gm Cardamom powder
25 gm Coriander leaves (chopped)
40 gm Mint leaves (chopped)
30 ml Rose water
Salt to taste
For Idiyappam (String Hoppers):
200 gm Rice flour
5 ml Coconut/Vegetable oil
Salt to taste
20 ml Coconut milk
220 ml Boiling water
Heat oil in a pan; add fennel seeds, sliced onion, chopped chillies, chopped garlic and sauté till onion acquires a tan. Add the ground spices and sauté. Next, add chopped pineapple, sliced tomato, and coriander and mint leaves.
Now, add the jackfruit, mushrooms, broccoli, sufficient water and salt, and cook. Once the vegetables are cooked, conclude by adding the rose water. By this time the contents of your pan should have reached a thick masala consistency.
Now for the idiyappam, roast rice flour on a slow flame and set aside. Boil water with salt, oil and coconut milk. Gradually add the roasted rice flour to the water and mix well. Knead into dough.
Prepare a thin layer of idiyappam with the aid of an idiyappam maker on a flat plate.
Place the jackfruit mix on it. Now, top with another layer of idiyappam and place in a steamer. Cook for 10 minutes straight.
Serve with Kachumbar (mixed & chopped) salad and poppadom.
Recipe by Rajeev Menon
Hotel Crowne Plaza, Kochi