Katahal Sookha

  

Katahal Sookha (Raw Jack Fruit) preparation:

 ½ Kg. Jack fruit

 5 Tablespoon Prepared Masala

 2,Teaspoon Garam Masala 

 2 Teaspoon Amchoor

 ½ Cup Cooking oil

 ½ teaspn Turmeric powder

 Salt to taste

  2 Tablespoon Peetha Paste, alternatively Roasted Besan.

2 Tablespoons chopped Coriander leaves

One tblspn. Ginger Julienne

 Massage /smear mustard oil on fingers and knife and peel off the   thorny skin part. See that the minimum portion of the white portion  is removed with the thorny skin. Cut into about one inch widthwise size

 Pressure cook the pieces ( upto two wistles and leave in cooker for   10 minutes) with salt and turmeric.Put just sufficient water for   cooking so that you use it in Masala and  not throw the valuable  nutrients.(Some persons also like to do this process in this alternative way but this makes it very oily and less tasty, nevertheless I am giving you the way: Put 2, tblspn. oil in Karahi or fry-pan and put the Kathal pieces on it. Sprinkle turmeric powder and little salt and cook on slow fire, covered with lid, occasionally stirring it and turning sides till it is brown and looking tender. Leaving (drain) extra oil in Karahi or Frying pot. Keep these pieces aside)

Keep Karahi on fire put oil, Prepared Masala, and drained Kathal pieces. Stir well, add Peetha and give it very good stir, till the Kathal pieces are well wrapped in masala and are separated not too much sticking on account of Peetha. During this process add the drained water from Kathal in it and dry it with Masala. If Masala-Kathal has   left oil and sides of pan it mean that the Kathal is done. A very good   

Peetha

  apetizing aroma would come out of it.Serve in deep dish garnish  

 with coriander and Ginger Julienne.

  Recommended associates with it are Sookhi Roti (without Ghee)/ 

  Roomali Roti/ or Layered Crispy Parantha. This dish is king in itself, 

no more dishes are required  with it.

  How to Make Peetha: soak about ½ cup rice for an hour. Grind 

   in little water. It is Peetha

      

     The Prepared masala: 
    Onion medium size 8-9                                           Garlic peeled ¼ cup

Ginger peeled ½  cup

Red chillie powdwe 2  teaspoons

Coriander powder 2 tablespoons

Turmeric powder 2 teaspoons

MDH curry powder3 Tablespoons

  Heat a sauce-pan. Add ½  cup cooking oil. Put the ground mixture, add the rest of the items 

     i.e from no. 4-7.

     Cook nicely till Masala leaves the oil. The colour of Masala changes to deep brown. Aroma 

      arising out of it. Leave in the pan till cool. Store in small   portions in freezer and few portion 

      in frig. for recent use. This processing saves lot of time, energy and fuel. According to different dishes we may add other items in this Masala Like tomato puree, Garam Masala

      Amchoor, Cream, Ajwain, Jeera Powder, Methi seeds, Nutmeg       powder, clove powder, cinnamon and such other items as described in the recipe. (Use the prescribed quantity in any dish. See how much is mentioned in this particular dish.