Jackfruit Seeds Cutlet, Kathal Bij-Er Chop, Palakottai Cutlets

          The next dish that I had tried this Jackfruit season are these Cutlets With Jackfruit Seeds, Palakottai Cutlets. It's actually a Bengali dish, called as Kathal Bij-Er Chop, we use mashed jackfruit seeds and potatoes along with other spices and crushed peanuts, shape them into cutlets and deep fry them, but I have shallow fried them to keep it a little healthy. These cutlets can be served as a snack along with some tomato sauce, but I am telling you, they tasted so good that we didn't need anything to go with it. You can also serve them as a side to go with any meal, do try this before the jackfruit season ends..

Need To Have

• Jackfruit Seeds - 20 to 25
• Potato - 2 medium, boiled and mashed
• Peanuts - 2 tablespoons
• Turmeric Powder - 1/4 teaspoon
• Sugar - 1 teaspoon
• All Purpose Flour/Maida - 1 tablespoon
• Bread Crumbs to roll the cutlets in
• Salt to taste
• Oil for shallow frying

To Grind

• Fennel Seeds - 1 teaspoon
• Cumin Seeds - 1/2 teaspoon
• Green Cardamom - 2
• Dried Red Chillies - 3
• Onion - 1 medium, chopped
• Garlic - 3 m3dium cloves
• Ginger - 1" piece

Original recipe here

Method

          I have shown the jackfruit seeds with the outer dry white skin, peel it, then pressure cook the jackfruit seeds for 3 whistles, cool and grind them to a coarse mixture and keep.

          Next  let's grind everything given under ' to grind ', first powder coarsely the fennel seeds, cumin seeds, cardamom and red chillies, then add the onion, garlic and ginger and grind everything coarsely.

          Take the mashed potatoes ( about 3/4 of a cup), add the coarsely ground onion mixture, then add the ground jackfruit seeds ( about 1 cup ), turmeric powder, salt and sugar.

          Mix everything together, then heat some oil, add the mixture and keep mixing on medium-low heat till the mixture becomes a little dry and comes together like a ball.

          Remove and cool it, in the meantime, roast the peanuts and coarsely crush them and add to the jackfruit seed mixture and mix it. Mix the flour/maida with 3 tablespoons of water and keep and take the bread crumbs and keep.

          Now shape the cutlets, dip it in the flour mix, roll it in the bread crumbs and keep.

          Heat some oil for shallow frying, slide the cutlets and fry them on both sides to golden brown color. Remove, drain the excess oil and serve.

Note
The original recipe uses equal quantities of potato and jackfruit seeds, but I had a little more jackfruit seeds mixture when mashed and I used it.
The cutlets are very soft, so flip them gently when shallow frying.

Creamy Potato Salad with Cashew Dressing and Fresh Basil

Potato salads are well loved favorites anytime of year, but I think especially during the hot summer months when most of us don't feel like fussing too much over a hot stove. In addition, they are portable and easily transported to potlucks, barbecues or packed for a picnic. The advantage this particular creamy potato salad has for taking along for a gathering is that it's dairy-free, so it won't spoil in the heat, especially if packed into a cooler.

I originally was going to go with an oil-based dressing for this salad, but instead went with cashews for a burst of protein. The result was a creamy dressing with some olive oil, zesty fresh lemon juice, nutritional yeast for a bit of cheesy flavor, some almond milk to thin it out, some zingy mustard and fresh herbs. Combine this dressing with baby potatoes, fresh peas, plump and salty Kalamata olives and freshly torn fragrant basil leaves. You end up with a refreshing and filling salad for any occasion. I assure you the mayonnaise won't be missed.

The only complaint from those who got to try the salad — "you should have doubled the recipe"!

This recipe was inspired by some samples I received of mustard from Maille Canada. They now have mustard in available in convenient squeeze bottles. I've been purchasing Maille mustard for years in jar form and its silky texture and tart flavor never disappoint. A little goes a long way. I was also surprised to see how many different varieties of mustard the company offers. In addition to their traditional offerings, the selection of gourmet mustards are quite intriguing.

Creamy Potato Salad with Cashew Dressing and Fresh Basil

Recipe by Lisa Turner Published on July 20, 2016 Creamy potato and pea salad in a creamy cashew and mustard "mayonnaise" style dressing Print this recipe Salad: 1 1/2 lb (700 g) baby potatoes 1/2 cup fresh or frozen peas, blanched 3/4 cup fresh basil leaves, roughly torn if large 1/4 Kalamata olives, pitted and chopped (optional) Dressing: 3/4 cup raw cashews, soaked in warm water for a few hours and drained 1/4 cup olive oil juice from 2 lemons (3 tablespoons) 1 teaspoon rice vinegar 3 to 4 tablespoons nutritional yeast, to taste 3 to 4 tablespoons almond milk, or as needed 1 teaspoon Dijon honey mustard 1 teaspoon Dijon grain mustard 2 tablespoons fresh parsley, trimmed and chopped 1 tablespoon fresh mint leaves, chopped 1 1/2 tablespoons fresh chives, chopped 1 1/2 teaspoons sea salt, or to taste fresh ground black pepper to taste Instructions: Bring the potatoes to a boil in a large pot of water. Reduce the heat to medium and cook until they are fork tender — about 10 to 12 minutes. Do not overcook. Drain well and let cool for 10 minutes or longer before transferring to a large bowl along with the peas, basil leaves and olives if using. To make the dressing, combine all the ingredients in a small blender or food processor and pulse into smooth. If it is too thick, add a bit more olive oil or almond milk. Taste for seasoning and adjust nutritional yeast, salt and pepper to taste. Toss the potatoes with the dressing and serve. Makes 6 servings

I'm sharing this with Jacqueline's Meat Free Mondays.

Other potato salads to enjoy this summer:
Vegan Potato and Asparagus Salad Dressed with Avocado
Indian-Style Potato and Pea Salad with Tamarind and Chat Masala
Potato and Green Bean Chaat Salad
Warm Baby Potato and Asparagus Salad

© Copyright 2007—2013 Lisa's Kitchen. For personal use only.

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Gawar Aloo Subzi, Cluster Beans ( Kothavarangai ) Potato Curry

          We use cluster beans/kothavarangai/gawar a lot in South Indian Cooking, we make poriyal, paruppu usili, in avials, dry them and use as vadams, but I have never really tried to do a side dish with it for rotis until recently. I have tasted it in subzis at a Gujarati friend's place and even in restaurants but when I tried it at home, I was not completely satisfied. Then I saw this recipe, it has both gawar/cluster beans and potato in it, the ajwain, peanut powder and coconut and other spices make it so flavorful and it goes very well with chappathis/rotis..

Need To Have

• Diced Potato - 1 cup
• Cluster Beans/Gawar - 11/2 cups, 1 and 1/2 " long pieces
• Onion - 1 medium, chopped
• Garlic Cloves - 4, chopped
• Green Chilly - 1, chopped finely
• Ajwain Seeds - 1/2 teaspoon
• Turmeric Powder - 1/4 teaspoon
• Raw Peanuts - 2 tablespoons
• Coriander Powder - 1 teaspoon
• Grated Coconut - 2 tablespoons
• Salt to taste

Original Recipe here

Method

          Wash and chop the cluster beans into 1 and 1/2" pieces and keep. Heat some oil, add the ajwain seeds, when it starts sizzling, add the garlic and onion and saute till it turns translucent.

          Add the potatoes and mix for a minute. Then add the cluster beans, turmeric powder and salt, mix then add about 1/4 cup water, cover and cook on medium-low heat till the vegetables are cooked.

          In the meantime, roast the peanuts, cool, peel, coarsely pound and keep.

          Once the vegetables are cooked and there is no water, add the peanut powder, coconut and the coriander powder, mix and keep cooking for another 3 to 4 minutes, then remove and serve.

Note
Before adding the peanut powder, make sure that the vegetables are cooked and there is no water, if there is water, open the lid and cook till the mixture becomes semi-dry.
If you need more spice, add another green chilly.
The ajwain gives a unique flavor to the dish, if you don't like it then use cumin seeds.