Jackfroot in a fiesta

Murg Aur Khatal Do Piyaza
Ingredients

• Chicken curry cut (12-15) 0.75 gm
• Jackfruit raw( khathal) .50 gm
• Onions two
• Ginger 0.02 tbsp
• Green chilli 0.02 numbers
• Fresh coriander leaves 0.05 tsp
• Oil 0.10 tsp
• Bay leaves 0.02 numbers
• Green cardamom 0.05 numbers
• Black cardamom 0.02 numbers
• Cloves 0.02 numbers
• Cinnamon 0.01 stick
• Black peppercorns 0.05 numbers
• Garlic paste 0.05 tbsp
• Turmeric powde 0.06 tsp
• Red chilli powder 0.05 tsp
• Coriander powder 0.04 tbsp
• Yogurt 0.10 cup
• Dry fenugreek leaves (kasoori methi) 0.02 tbsp
• Garam masala powder 0.01 tsp
• Salt 0.02 tsp

Method

• Clean, wash and cut chicken into medium-sized pieces.
• Peel and chop onions. Peel, wash and chop ginger, green chilies, coriander leaves.
• Heat oil in a pan. Add bay leaves, green cardamoms, black cardamoms, cloves, cinnamon and peppercorns.
• Once it starts crackling, add onions and cook until translucent and soft. Make sure to stir continuously.
• Add ginger, garlic paste, turmeric powder, red chilli powder, coriander powder and chopped green chilies. Sauté for a minute.
• Add chicken pieces and beaten yogurt and cook on high heat for seven to eight minutes.
• Add kasoori methi and three-fourth cup water. Cover pan and cook on low heat for 10 minutes.
• Add gram masala powder, salt and mix properly.
• Serve hot, garnished with chopped fresh coriander leaves.
• Recipes courtesy Howard Johnson Hotel, Bengaluru

Jackfruit and Pista Pastry
Ingredients

• Flour 0.050 gm    
• Cornflour 0.050 gm
• Eggs, separated 3 nos        
• Pistachio 0.020 gm    
• Baking powder 0.050 gm        
• Superfine sugar 0.100 gm    
• Jackfruit 0.100 gm    
• Whipped cream 0.150 gm    
• Jackfruit puree 0.050 gm    

Method

• Pre-heat the oven to 385 degrees F (200 degrees C). Grease and line an 8” round tin. Sieve flours and baking powder thrice.
• Using an electric blender, beat egg whites to form peaks.
• Gradually add sugar and beat.
• Add yolks one at a time and beat well at low speed till well blended.
• Using a rubber spatula, gently fold in the sieved flours. Do not over-mix.
• Add essence to a corner of the bowl and fold it in gently.
• Bake for about 20-25 minutes till firm.
• Once done remove the cake from the tin and cool completely. Slice the cake into two.
• For the filling and icing:
  Grind the jackfruit and make puree. Add water to the puree if necessary to make a cup, and add enough sugar to sweeten.
• Whip the cream to stiff peaks.
• To assemble the cake:
  Using a spray bottle or spoon soak one slice of cake in the pineapple syrup. The cake should be moist but still firm.
• Top with a layer of whipped cream and Jackfruit pieces. Top with the second slice, also soaked in syrup. Cover the top and sides with a thick layer of whipped cream. Decorate
• with Jackfruit pieces and whipped cream and pistachio.