JACKFRUIT365™ RECIPE FOR 365 DAY HEALTH


Absolutely non-messy, raw Jackfruit365™ is neutral in taste and can be used to increase fibre, satiation (satisfies your appetite faster and maintains it for a longer period of time) and reduce glycemic load** of a meal by preparing it as 100% carbohydrate or in combination with rice and wheat in a powder form. Powdered Jackfruit365™ can successfully replace a part of the regular carbohydrate to create various dishes like Idlis, Kathi rolls, etc


Jackfruit Phulka

INGREDIENTS

1/3 cup jackfruit  flour

2/3 cup wheat flour
1/2 to 1 cup water
1/4  tsp salt


Method of preparation

1. Take Jackfruit flour and wheat flour in a bowl. Mix salt in it. Add a bit of water and begin to knead.
2. Keep on kneading till the dough becomes pliable and soft.
3. After kneading the dough rest it for 15 minutes.
4. Make balls of the dough in the palm of your hands.
5. Flatten the ball. Sprinkle some Jackfruit flour to the dough ball.
6. Pre heat the griddle or tawa.
7. While tawa is getting hot, start rolling the dough ball into a flat round  circle using a rolling pin.
8. Now put the roti on a hot tawa. First cook one side, it should be less than 1/3rd cooked, turn and cook the other side, this should be a little bit more cooked than the first side about ½ cooked.
9. Now hold the roti with a tong and keep the first side which was cooked, directly on fire. The roti will start to puff, turn and keep the other side on fire, roti will puff more.

Jackfruit Idli

INGREDIENTS
For  idli batter
3 cups idli rice
1 cup urad dal (without skin)

For jackfruit idli
1/3 cup jackfruit flour
2/3 cup idli batter 
Salt as required
Water as required


Method of preparation

To make idli batter
  1. Soak 1 part urad dal and 3 parts rice separately in water for 2 to 3 hours.
  2. First grind the urad dal well, then  rice  by adding water little by little to the batter  and grind dal and rice to smooth batters.
  3. Now mix  both the batters well.

To make jackfruit idli

  1. Add 1/3 cup of jackfruit flour in water to make thick batter.
  2. In jackfruit batter add 2/3 cup of idli batter and salt.
  3. Keep the mixture overnight  for fermentation to make jackfruit idli.
  4. Bring the water to boiling point in idli maker before steaming the idli. 
  5. Grease the idli mould with oil , then scoop out a ladle of batter and fill in the idli moulds, place it in idli steamer,  close the lid.
  6. Steam for 10-12 minutes. Take out the idli mould and let it cool then gently remove the idlis from the mould.
  7. Serve hot with coconut chutney and sambhar

Jackfruit Dosa

INGREDIENTS
For dosa batter
2 cups dosa rice
1/2cup urad dal (without skin)

For jackfruit dosa
1/3 cup jackfruit flour
2/3 cup dosa batter
Salt as required
Water as required


Method of preparation

To make dosa batter

  1. Soak 1 part urad dal and 3 parts rice separately in water for 2 to 3 hours.
  2. First grind the urad dal well, then rice, by adding water little by little to the batter  and grind dal and rice to smooth batters.
  3. Now mix  both the batters well.

To make jackfruit dosa

  1. Add 1/3 cup of jackfruit flour in water to make thick batter.
  2. In jackfruit batter add 2/3 cup of dosa batter and salt.
  3. Keep the mixture overnight  for fermentation to make jackfruit dosa.
  4. Heat a non stick tawa and apply some oil on it and pour a ladle of batter in the center.
  5. Using the back of the ladle, spread the batter in a circular motion and form a perfect circle. Drizzle  oil around the dosa. (Plain dosa should not be thick).
  6. Once the edges starts browning flip and cook other side once the dosa is cooked, reduce the heat, Remove from tawa and serve hot with coconut chutney and sambhar.

Jackfruit Poori

INGREDIENTS

1/3 cup  jackfruit flour

2/3 cup wheat flour

2 tsp melted ghee or oil (optional)

salt as required 

water as required 

oil for deep frying


Method of preparation

  1. Take jackfruit flour and wheat flour in a bowl. Mix salt in it.  Make well in the center and add two spoons of oil.
  2. Add little water at a time and knead well to form a dough. The dough should not be very soft but a little stiff.
  3. Divide the dough into small or medium pieces.
  4. Roll out into small circles of 4” Diameter.
  5. Heat oil in a deep frying pan or kadai.
  6. When the oil is sufficiently hot then add one poori at a time and fry gently pressing down with the frying spoon or slotted spoon in a circular motion.
  7. Turn over when puffed up and fry the poori till golden brown.
  8. Serve Poori hot with a vegetable or potato curry and mango pickle

Jackfruit Aloo Paratha

INGREDIENTS
For Jackfruit dough:
2 cups jackfruit flour
2/3 cup wheat flour
Cup of water or add as required
1 tsp ghee or oil
1⁄2 tsp salt or add as required


For potato stuffing:
100 gm boiled and mashed potato
1 medium onion (finely chopped)
1 or 2 green chilies (finely chopped)
50 gm chopped coriander
½ tsp red chili powder
½ tsp garam masala powder
salt as required

Method of preparation

1.Take 2 cups jackfruit  flour,wheat flour, ½ tsp salt, 1 tsp oil in a mixing bowl.
2. Add little water at a time and knead well to form a dough .
3. Cover and allow the dough to rest for 20 to 30 minutes.
4. For stuffing mix all the ingredients in mashed potato.
5.Take two small balls from dough and roll them in your palm.
6. Dust some flour on dough ball and roll to a circle of  4 to 5 inches in diameter with a rolling pin.
7. Place the potato stuffing  on the rolled rounds keeping one inch from the circumference.
8. Cover  with the other rolled dough and press the edges well.
9. Sprinkle some flour and roll the stuffed paratha to a circle, 6 to 7  inches in diameter.
10.Heat a tawa and then place the rolled paratha on it. Flip when one side is partly cooked . Apply oil on this side
11.Turn and apply some oil on other side also.  Now keep turning the paratha and cook it well from both the sides .
12. Remove it from tawa and serve with yoghurt and pickle.

Jackfruit Samosa

INGREDIENTS

For samosa dough

1 tbsp Jackfruit flour

1  cup flour (maida)

1 tsp carom seeds

2 tbsp oil

Salt to taste

For samosa stuffing

1 cup mashed potato

1 cup mashed jackfruit365

1 tsp red chilli powder

1 tsp chaat masala

1 tsp cumin seeds

1 tsp dry fenugreek leaves

1 tsp fennel seeds

1 tsp carom seeds

Salt to taste

Oil- for frying


Method of preparation

  1. Mix maida, jackfruit flour in a mixing bowl. Add coram seeds and salt
  2. Now add 2 tbsp oil and mix well in the flour. Add 1 or 2 tbsp water at a time and knead a very hard dough.
  3. Cover and allow the dough to rest.
  4. For stuffing heat oil in pan add carom seeds, cumin seeds and fennel seeds, mix well then add potato mash and jackfruit mash. Mix evenly then add salt, red chilli powder, chaat masala and dry fenugreek leaves.
  5. Take a small ball of dough and roll it in circle. Cut the circle from centre making two semicircles. Apply water on the straight end of semi circle.
  6. Join the two ends bringing the watered edge on the top of plain edge. Press  well to seal it and make a cone.
  7. Stuff the cone with potato and jackfruit stuffing. Apply some water on the edges of samosa cone and seal it well. Make all the samosas with same method.
  8. Now deep  fry it in medium hot oil on slow heat till golden brown.
  9. Serve hot with coriander chutney and tamarind chutney .


Jackfruit Mathri

INGREDIENTS

1/3  cup jackfruit flour

2/3 cup all purpose flour(maida)

1 tbsp rava (sooji / semolina)

1 tsp Fennel seeds (Saunf)

1 tsp cumin seeds

1 tsp carom seeds (ajwain)

1 tsp fenugreek leaves

2 tbsp oil

Salt to taste

Oil- for frying


Method of preparation

  1. Mix maida,  jackfruit flour and rava in a mixing bowl.
  2. Add carom seeds, cumin seeds, fennel seeds, fenugreek leaves and salt.
  3. Mix all the ingredients very well .
  4. Now add 2 tbsp oil and mix well in the flour. The flour should resemble like the  bread crumbs.
  5. Add 1 or 2 tbsp water at a time and knead a very hard dough.
  6. Cover and allow the dough to rest for 20 mins.
  7. Take a small ball of dough in palm and roll it in small even circle with medium thickness .
  8. Deep  fry mathri  in medium hot oil on slow heat till golden brown.
  9. Serve hot or cold with mango pickle.


Jackfruit Soya Cutlet

INGREDIENTS

1 cup boiled jackfruit

1 cup soaked soya nuggets

1 cup bread crumbs

½ cup chopped onion

2 chopped green chilli

1 tbsp  ginger garlic paste

½ cup chopped coriander

½ tsp red chilli powder

Salt to taste

Oil as required


Method of preparation

  1. Grind  soya nuggets and jackfruit with ginger garlic paste in a grinder without adding water and make a thick mixture.
  2. Take the mixture in a bowl and add onion, green chilli, coriander, red chilli powder, salt and  1/2 cup bread crums.
  3. With a little oil in palm take the mixture and shape it triangular. Then coat it in bread crumbs and make all the cutlets with same method.
  4. In a frying pan arrange four or five cutlet with some gap in between them, spread some oil on top and sides of the cutlets , then flip them and apply some oil on other side also.
  5. Fry them till brown and crisp from both the sides. Serve hot with tomato ketchup.


Jackfruit Medhu Vada

INGREDIENTS

1/3 cup Jackfruit flour

 2/3 Urad dal

 1 or 2 Chopped Curry leaves

 2 Chopped green chilli

 Salt to taste

 Oil for deep frying

 Water to make the batter


Method of preparation

  1. Soak the urad dal for 4 hours or overnight.
  2. Grind the soaked dal with jackfruit flour to a smooth yet thick batter with very little water.
  3. Add the spices, herbs, onion and salt.
  4. Heat oil take batter in palm and flatten it make a hole at the center and gently slid the vada in oil.
  5. The oil should be medium hot to cook vada from inside.
  6. Fry all the medhu vadas this way till they become evenly browned and crisp.
  7. Remove medhu  vadas on kitchen tissue to remove excess oil and serve it with sambhar and chutney.


Jackfruit Kadla Kebab

INGREDIENTS

1 cup boiled jackfruit365

1 cup boiled black chana (chickpea / kala)

½ cup chopped onion

2 chopped green chilles

1tbsp  ginger garlic paste

½ cup chopped coriander

½ tsp red chilli powder

Salt to taste

Oil as required


Method of preparation

  1. Grind  black chana and jackfruit with ginger garlic paste in a grinder without adding water.
  2. Take the mixture in a bowl and add onion, green chilli, coriander, red chilli powder, garam masala and salt.
  3. With a little oil in palm take the mixture and roll it oval in shape and coat with bread crums. Make all the cutlets with same method.
  4. In a frying pan arrange four or five kebabs with some gap in between them, spread some oil on top and sides of the kebabs , then flip them and apply some oil on other side also.
  5. Fry them till brown and crisp from both the sides. Serve hot with tomato ketchup.


Jackfruit Dal Vada

INGREDIENTS

1 cup Bengal gram (Chana dal)

1 cup boiled and mashed Jackfruit365

½ inch Ginger

1tbsp Fennel seeds (Saunf)

½ cup chopped Onion

10 leaves Curry leaves (Kadi patta)

1 tsp Green chilli

3 cloves Garlic

Red chilli powder

Salt to taste

Oil- for frying


Method of preparation

  1. Soak the Bengal gram or chana dal in water for about 2 hours or until softens.
  2. Now to prepare dal vada mixture take a  mixture jar and add soaked chana dal, jack fruit mash, curry leaves, fennel seeds, cumin seeds, garlic, salt and red chilli powder..
  3. Coarsely ground all ingredients.
  4. In a mixing bowl take vada mixture and add chopped ginger, onion and green chilli to taste. Combine well all the ingredients.
  5. Take a portion of vada mixture in hand and shape it into flat disc or around 2inch diameter. Repeat above step  make round vada from remaining mixture.
  6. Now to deep fry dal vada heat oil in a frying pan / kadhai.
  7. Once the oil is hot enough for frying one by one add dal vada.
  8. Fry on both sides on medium flame till dal vada becomes golden brown in colour.
  9. Remove the vadas on absorbent paper and let excess oil get soaked.
  10. Serve dal vada hot with coconut chutney or fried green chilli.


Jackfruit Aloo Bonda

INGREDIENTS

1 cup boiled and mashed Jackfruit365

1 cup boiled and mashed potatoes

1  cup besan flour

2 tbsp chopped onion

1tbsp Chopped green chilli

1tbsp Chopped coriander

1tsp chopped ginger

1tsp cumin seeds

1tsp fennel seeds

1tsp red chilli powder

Salt to taste

Oil for frying


Method of preparation

  1. In a mixing bowl take mashed jackfruit and mashed potatoes and make a lump free mixture.
  2. Add chopped onion, chopped  green chilli, chopped  coriander, red chilli powder, cumin seeds, fennel seeds and salt.
  3. Mix the mixture very well.
  4. In mixing bowl add besan, salt and red chilli powder, add water and make the batter of coating consistency.
  5. Take a portion of potato mixture in hand and shape it into a round ball.
  6. Dip the ball in prepared batter and deep fry the bonda.
  7. Repeat above step and make bondas from remaining mixture.
  8. Fry on both sides on medium flame till bondas becomes golden brown in color.
  9. Remove them on absorbent paper and let excess oil get soaked.
  10. Serve hot with ketchup, pav & fried green chilli.


Jackfruit Puttu

INGREDIENTS

1/3 cup jackfruit flour

2/3 cup puttu flour

1 cup graded coconut

½ tsp salt

Water as required


Method of preparation

To make Puttu flour


Wash and soak puttu rice for 4-5 hours. Wash again and drain the water completely. Spread it on a cloth for 20-25 minutes. Grind  when it is slightly wet. Then fry the flour on medium heat until it reaches a sandy consistency. Spread it to cool and then store in an airtight container. This is puttu mavu/puttu rice flour.


To make  jackfruit Puttu


  1. Take  jackfruit flour and puttu flour in a bowl. Add a little salt
  2. Add water little at the time and mix well to get crumbly texture.
  3. Layer the puttu kutty (cylindrical tube) first with a little grated coconut, then add  puttu  flour. Repeat the same process until the mould/puttu kutty is full ending it with grated coconut.
  4. Now fill the  pressure cooker with water, cover the cylindrical tube with lid and fix it on the  cooker. Keep it on high flame. Once the water start boiling in the cooker, you will see steam escaping from the holes on top of  the cylindrical tube, reduce the flame and cook for another 5-6 minutes.
  5. When you get a nice flavor of steamed puttu, switch off, remove the cylindrical tube/puttu kutty from the cooker, open it and gently push the puttu using a wooden ladle.
  6. Serve with kadla (chickpea) curry and banana.


Jackfruit Porridge

INGREDIENTS

1 cup jackfruit 365 (powder coarsely)

Salt or sugar to taste

Water as required

Milk(optional)


Method of preparation

  1. Boil jackfruit and water in a sauce pan.
  2. Keep stirring till it mixes well.
  3. Cover to cook for sometime.
  4. Add milk if desired .
  5. Then add salt or sugar as required.
  6. Serve hot and garnish with dry fruits.


Jackfruit Bhatura

INGREDIENTS

1/3 cup jackfruit flour

2/3 cup maida

1 sp oil

1 sp yogurt

1/2 tsp sugar

1/2 tsp yeast

salt to taste


Method of preparation

  1. Mix gram flour, jackfruit flour,lemon juice, oil and water to make a thick batter.
  2. Add salt, sugar and turmeric . Keep it aside for 1 hour.
  3. Get the steamer ready with boiling water to steam the dhokla.
  4. Now put the eno (fruit salt) in it and stir the mixture with a spoon.
  5. As soon as mixture becomes fluffy, pour it in greased  dhokla tin.
  6. Immediately place the tin in steamer and steam the dhokla for 20 minutes on high flames.
  7. To test if dhokla is ready, poke a knife in dhokla, if the mixture should not stick to the knife, it is ready.
  8. Allow dhokla to cool and cut in desired shape.
  9. For tadka pour some oil in the pan and add mustard seeds .
  10. Then add green chillies and a cup of water. When water boils  add salt and turn off the gas.
  11. Pour  this tadka water on dhoklas with a spoon. Garnish with chopped coriander and green chillies.


Jackfruit Paniyaram

INGREDIENTS

1/3 cup jackfruit flour

2/3 cup idli batter (mixture of 1 part urad dal and 3 parts rice)

1/2 cup chopped onion

1/2 tbsp chopped green chillies

1/2 tbsp chopped ginger

1/2 tbsp chopped curry leaves

Salt as required

Water as required


Method of preparation

To make idli batter


  1. Soak 1 part urad dal and 3 parts rice separately in water for 2 to 3 hours.
  2. First grind the urad dal well, then  rice  by adding water little by little to the batter  and grind dal and rice to smooth batters.
  3. Now mix  both the batters well.


To make jackfruit idli


  1. Add 1/3 cup of jackfruit flour in water to make thick batter.
  2. In jackfruit batter add 2/3 cup of idli batter and salt.
  3.  Keep the mixture overnight  for fermentation to make jackfruit paniyaram.
  4. Add chopped onion, green chilli, ginger and curry leaves in batter.
  5. Fill paniyaram maker with batter and cover it.
  6. Flip once cooked, apply oil and flip again.
  7. Cook till golden brown from both the sides.
  8. Serve hot with coconut chutney.


Jackfruit Iddiyappam

INGREDIENTS

1/3 cup jackfruit flour

2/3 cup rice flour  

Hot water  1½ cups 

Salt as required


Method of preparation

  1. Combine roasted rice flour and jackfruit flour with some salt.
  2. Add boiling water gradually and mix the dough.
  3. Knead until you get a smooth and soft dough.
  4. The dough should not be too tight and it should not be sticky also. Keep the dough to cool down
  5. Take small portions of dough and fill the presser.
  6. Grease the idli moulds and press the strings of dough through presser onto greased idli moulds . 
  7. Once the water starts boiling in the steamer, place the idli moulds and steam for 5-6 mins on medium - high flame.
  8.  Keep the steamed closed for a min or two.
  9.  Transfer the cooked Idiyappam to a serving plate.
  10.  Serve hot with egg curry.


Jackfruit 365™ Meal

INGREDIENTS
Raw JackFruit365™: 30 grams
Grated Coconut: 20 grams
Garlic: 1 Clove
Onion: 10 grams
Curry leaves: 1/2 sprig
Green Chilli: 1 number
Turmeric powder: 1 pinch
Salt: to taste

Method of preparation

  1. Soak JackFruit365™ in 90ml of warm water for 10 minutes, drain water and chop bigger pieces evenly.
  2. Roughly grind all other ingredients in a grinder and set aside.
  3. Place Jackfruit and the ground coconut mix in a sauce pan and slow cook for 10 minutes.
  4. Stir well and eat with your favourite curry or pickle.

Recipe by Chef Jose Varkey, Corporate Chef, CGH Earth Experiential Hotels, Kerala

Jackfruit Kathi Roll

INGREDIENTS

For jackfruit dough

    1/3 cup jackfruit flour

    1/3 cup wheat flour

    1/3 cup maida

    salt as required

For stuffing:

    100 gms cubes of paneer/cottage cheese

    1  medium capcicum

    ½ cup finely chopped onion

    1tsp ginger garlic paste

    ½ cup tomato puree

    1tsp schezuan sauce

    1 or 2 finely chopped green chilli

    ½ tsp red chili powder

    ½ tsp garam masala powder

    salt as required

Other Ingredients
    Mint chutney
    Onion rounds
    Tomato ketchup


Method of preparation

For Jackfruit Roti

  1. Combine all the ingredients in a bowl and knead into a soft dough using enough water.
  2. Heat a tawa (griddle) and cook  roti lightly on a medium flame  from both the sides  by applying little oil on it and keep it aside.

For stuffing

  1. Heat oil in the pan, add ginger garlic paste and chopped onion in it.
  2. As it becomes brown add tomato puree , green chillies, red chilli powder, garam masala, chopped coriander, schezuan sauce and salt to taste.
  3. Add pieces of capcicum and cook for sometime.(capcicum should not be over cooked)
  4. Finish by adding paneer cubes.

How to make kathi Roll

  1. Place aluminium foil on chopping board, place roti on it.
  2. Place filling on the side, spread onion rounds on it. 
  3. Spread mint chutney and tomoto ketchup on it.
  4. Fold the edges at one end and wrap in an aluminium foil and serve immediately with tomato ketchup and salad.

Jackfruit Missi

INGREDIENTS
½ cup jackfruit flour
1 cup Besan (gram)flour
¼ tsp salt      
¼ tsp  red chilli powder
¼ tsp carom seeds
1 tsp chopped  green chilli
1tsp chopped coriander
½ cup chopped onions
2 tbsp oil

Method of preparation

1.Take besan and jackfruit flour in a bowl. Mix salt, carom seed, red chilli powder, chopped onion, green chilli and coriander. Add some water and begin kneading the dough.

2.Keep on kneading till the dough becomes soft & pliable. The final dough consistency should not be very soft or hard. Rest the dough for 20 to 30 min.
3.Apply oil on dough and knead once again.
4.Now make small to medium balls of the dough. Roll the balls in the palms of your hands
5.Get the tawa ready. Pre heat it.
6.Start rolling the dough ball into a flat round circle.
7.Put the missi on a hot tawa. First cook on one side, it should be less than half cooked, apply some oil on it, turn and cook the other side and again apply some oil.  Now keep turning the missi and cook it well from both the sides or till browning marks are visible both sides.

Enjoy with Spinach or Mustard leaf curry, yoghurt or pickle of your choice

Jackfruit Kerala Paratha

INGREDIENTS
½  cup jackfruit flour
1 cup flour (maida)
⅔ cup water or add as required
1 tsp ghee or oil
½ tsp salt or add as required


Method of preparation

     1.Take  maida and  jackfruit  flour, ½ tsp salt, 1 tsp oil in a mixing bowl.
2.Add little water at a time and knead well to form a  soft dough.
3.Rigorously knead the dough for 5 min till it becomes smooth.
4.Cover and allow the dough to rest for 20 to 30 minutes.
5.Take a ball from dough and roll it in your palm.
6.Dust some flour on dough ball and roll it as thin as possible with a rolling pin.
7.Now  pour one spoon of oil on paratha and spread evenly.
8.Fold the thin sheet of dough in zigzag or like a paper fan.
9.Now roll the folded paratha in a ball . Make the  circle of 6-7 inches in diameter.
10.Heat a tava and then place the rolled paratha on it. Flip when one side is partly cooked  and apply oil on this side
11.Turn and apply some oil on other side also. Now keep turning the paratha and cook it well from both the sides.
Remove it from tawa and serve with  the choice of curry


Jackfruit Rava Idli

INGREDIENTS

1/3 cup jackfruit flour

1 cup rava (sooji / semolina)

½ cup curd

1tsp mustard seeds

1tsp gram dal

1tsp chopped ginger

1tbs chopped green chilli(optional)

1tsp fruit salt

Oil as required

Salt as required

Water as required


Method of preparation

1.Mix rava and jackfruit flour in a bowl, add curd  and salt in it.
2.Add some water to form a smooth mixture. Keep it for half an hour.
3.For tempering, take some oil in pan add mustard seed, gram dal, ginger and green chilli.
4.Mix  tempering in idli batter and keep the idli boiler ready.
Add fruit salt in batter and mix it quickly
.
5.As the batter will become fluffy immediately fill it  in greased idli moulds.
Steam for 10-12 minutes. Take out the idli mould and let it cool then gently remove from the
mould.
6.Serve hot with any chutney and sambhar.

Jackfruit Upma

INGREDIENTS

¼ cup jackfruit flour

¾ cup rava(sooji)

1tsp mustard seeds

3-4 karipatta leaves

1tsp gram dal

½ tsp turmeric(optional)

1tbsp chopped ginger

½ cup onion

½ tbsp chopped green chilli

2 cups water

Salt to taste


Method of preparation

1.Heat the frying pan and put oil in it.
2.Add  the mustard seeds, once crackle add karipatta and gram dal.
3.Then add ginger and onion, fry till brown.
4.Once onions get fried add green chilli.
5.Now add rava and jackfruit flour and roast a little in oil.
6.Add salt and turmeric(optional) to it.
7.Then add water and keep stirring till water dries up.
8.Switch off the gas and keep the pan aside to get a little cool.
9.Now serve the upma with coconut chutney.

Jackfruit Oothapam

INGREDIENTS

1 ½  cup Dosa Batter

½ cup Jackfruit flour batter

½ cup Chopped onion

½ cup Chopped tomato

1tbsp Chopped green chilli

1tbsp Chopped coriander

Salt to taste

Oil as required


Method of preparation

1.Mix  dosa batter and jackfruit flour batter in a bowl. Add salt to taste.
2.Mix chopped onions, tomatoes, green chili, coriander and salt together in another bowl.
3.Heat a griddle or non stick tava. Take 1 ladle of  batter and spread it in a circle on the tava. The quantity of batter should be more than normally used for a dosa.
The oothappam should be
thick.
4.Top the oothappam with the onion, tomato and chilli mixture.
5.Add some oil on the sides and top of the oothappam.
6.Turn  the oothapaam when the base is cooked. Apply some oil on the cooked side.
7.The onion tomato side is getting cooked now. Flip when this side also gets cooked.
8.When the oothappams are crisp and cooked on both sides, Remove it from tawa
9.Serve with hot sambar and coconut chutney.

Jackfruit Pathiri

INGREDIENTS

1/3 cup jackfruit flour

2/3 cup rice flour

1/4  tsp salt


Method of preparation

1.Take jackfruit flour and rice flour in a bowl. Mix the flours well.
2.For 1 cup flour boil 1 cup water.
3.Add salt to water then add the flours mixture.
4.The flour should be mixed well with water.
5.Turn off the heat and cover the mixture for 10 mins.
6.Transfer the mixture in the bowl and knead a soft and pliable dough.
7.Keep  the dough to rest  for 10 minutes.
8.Make round ball of the dough in the palm of your hands. Dust some rice flour and roll the dough ball in thin flat bread.
9.Pre heat the tawa and place pathiri on it.
10.Flip once cooked , cook from other side and flip again.
11.Press the pathiri  gently with wooden  spoon to puff it. Repeat the process on other side also.
12.Serve  with chicken curry.

Jackfruit Palappam

INGREDIENTS

 1/3 cup jackfruit flour  

 2/3 cup Rice Flour

 1 cup Thick coconut milk 

 1 cup thin coconut milk  

 Yeast - ½ teaspoon 

 Sugar - ½ teaspoon 

 Water - 2 glass

  Salt as required


Method of preparation

  1. Add  yeast & sugar in  ¼ cup lukewarm water& mix well.
  2. Take jackfruit flour, rice flour and salt in a mixing bowl. Add the yeast & sugar mix.
  3. Add thin coconut milk little by little. Mix well. Keep it overnight for fermentation.
  4.  In fermented batter add the thick coconut milk and water (if required).
  5.  Heat Appachatti (Appam Kadai) and pour a laddle of  batter into it & rotate the appachatti and make sure that the batter is spread in a circular form. Cover & cook.
  6. Once the middle portion is cooked, remove from fire.
  7. Serve hot with curry of your choice


Jackfruit Pancake

INGREDIENTS

¾ cup refined flour(maida)

¼ cup jackfruit flour

2tbsp butter

1tbsp sugar

¾ cup milk

½ tsp baking powder

½ tsp salt


Method of preparation

1.Beat butter and sugar together to make it light and fluffy.
2.Mix  maida and jackfruit flour with baking powder.
3.Beat the egg until fluffy and mix in butter and sugar mixture.
4.Now mix the flour and milk to it and make a smooth batter.
5.Pre heat the fry pan and pour one ladle of mixture on the pan.
6.When bubbles appear and surface begin to break turn over and cook it from other side.
7.Serve with jam or maple syrup.

Jackfruit Chilla

INGREDIENTS

 1/3 cup jackfruit flour

 2/3 cup yellow moong dal

 ½ cup chopped onion

 1 green chilly, chopped  

 2 tsp chopped coriander

 ½ tsp red chilli powder

 salt to taste


Method of preparation

  1. Soak the moong dal for 2 hours in enough water.
  2. Drain the dal and add the jackfruit flour, Add some water and grind into a smooth paste.
  3. Remove the batter in a bowl .
  4. Add onion, green chilli, coriander, salt and red chilli in the batter.
  5. On a griddle or flat pan, smear a little oil/ghee. With a big spoon, pour the  batter on the griddle into a round shape.
  6. Pour some oil on the sides, flip and cook both sides a couple of times till crisp and browned.
  7. Serve the chilla or cheela with coriander chutney and ketchup.


Jackfruit Flour

INGREDIENTS
Freeze dried Jackfruit365 chips

Method of preparation

Jackfruit365TM is very crispy and tender and can be powdered to flour in minutes using a regular mixer grinder.











* Legal Disclaimer - There is a chance that Jackfruit365™ based meals, combined with the medication, can lower your blood sugar too much! Hence, it is imperative that you work with your doctor to ensure you are monitoring your blood sugar and adjusting the medication properly. By consuming Jackfruit365™ you may be able to reduce or eliminate your medications over a period of time. So, always keep your doctor informed.