Making the most of jackfruits

Mexican touchTake a culinary trip to Mexico with jackfruit tacos that Prateek Mittal founder of cheese brand Cremeitaliarsquos suggestsIngredientsgtgt 1 cup raw jackfruitgtgt Sour cream gtgt 1 oniongtgt 4 garlic cloves gtgt Vegetable broth as required for cooking the jackfruitgtgt 1 lemon gtgt Crispy taco shells gtgt 1 tsp chilli powder gtgt 1 tsp onion powder gtgt Salt to taste gtgt Guacamole to taste gtgt 1 tbsp oilMethodIn a mediumhot pan sauteacute garlic and onion in oil As onions become translucent add chopped raw jackfruit Cook for five minutes and add vegetable broth Add salt chilli powder and onion powder and cook the mixture for 20 to 25 minutes Allow the jackfruit stuffing to cool down once cooked Once it cools down set up your taco shells and fill them with the seasoned jackfruit stuffing Add Mexican salsa of your choice guacamole and some lime juice on the top of the stuffing Top it up with a dollop of sour cream Your jackfruit taco shells are readySomething sweetPair this jackfruit and coconut cream parfait recipe from Hiren Kumar head chef of Saltt restaurant in Karjatrsquos Oleander Farms with a pina coladaIngredientsgtgt 100 gm tender coconut creamgtgt 100 gm yogurtgtgt 150 gm cream cheesegtgt 150 gm fresh jackfruitgtgt 30 gm brown sugargtgt 10 ml Bacardi white rum optionalgtgt Chopped cashew nuts for garnishingMethodIn a pan cook jackfruit brown sugar and white rum till you achieve the required consistency Then allow it to reach room temperature before cooling in the refrigerator In a separate bowl mix curd melted white chocolate and cream cheese till smooth Add chopped tender coconut cream and mix well Layer the Jackfruit coulis and prepare cream in a clear glass Serve chilled and topped with nutsOdiya classicSneha Senapati who runs the home kitchen Odiya Bhoji shares a panasa kathal muga dalma recipe that is native to her stateIngredientsgtgt 34 cup moong dalgtgt 1 cup unripe jackfruit cubes rubbed with salt and turmeric powder gtgt 12 cup potatoes dicedgtgt 12 tsp cumin seedsgtgt 1 red chilli gtgt 1 bay leaf gtgt 14 tsp turmeric powder gtgt 1 tsp red chillicumin powder toasted gtgt 12 tbsp grated coconut optional gtgt 12 tsp panch phoron optionalgtgt 2 tsp ghee gtgt Salt as neededgtgt 2 cups waterMethodIn a pan first dryroast the moong dal till light brown Transfer the roasted moong dal to a bowl containing water and wash it properly Keep aside Take a pressure cooker and once heated add ghee bay leaf whole red chillies cumin seeds or panch phoron and allow to crackle Add the roasted moong dal to the pressure cooker and stir well Next add potato cubes jackfruit cubes turmeric powder and salt Stir everything add water close the lid and allow to cook over lowmedium heat till one whistle Turn off the heat and keep aside to release the gas automatically Now heat oil in a small pan and add cumin seeds allowing them to crackle Pour this tempering into the pressure cooker Place the pressure cooker over a gas flame again and allow to cook for three to four minutes without the lid Add some grated coconut and give a nice stir Turn off the heat and sprinkle roasted red chillicumin powder Serve this moong dal panasa katha dalma hot along with steamed riceAlso ReadA handy resauce