BATATE BIKKANDA HUMMAN

BATATE BIKKANDA HUMMAN

Jackfruit is called Ponasu in my mother tongue, Konkani. It is called Halasinu Hannu in Kannada, Phanas in Hindi & Marathi and Chakka in Malayalam. 

We in the Konkani GSB community love jackfruits! Once we get our hands on them, we use them to the full! Let me explain what I mean. We use raw jackfruit  which we call Kadgi ( Kathal in Hindi, and Halasinakkai in Kannada) to make a side dish called Kadgi Chakko. 

The ripe jackfruits are used to make several dishes including dosas, which we call Ponsa Polo, and Appe which we call Ponsa Appo. The seeds of the jackfruit are removed and kept aside. They are washed and dried, for future use. We then cook and use them to make several different dishes. 

 

Today's recipe is for a side dish -made with jackfruit seeds (Bikkand) along with potatoes (Batata) - called Batate Bikkanda Humman. This is a popular dish in most Konkani homes. 

Since it does not call for the use of onion or garlic, this Humman is often made on the days when we wish to avoid using these ingredients. 

Here's how I make this! I always associate this dish with the aroma of asafoetida and the coconut oil added to enhance its taste. 

Ingredients:-

• Batato (Potatoes), medium-sized, 3
• Bikkand ( Jackfruit Seeds ) 1 cup or about 20 
• Fresh Coconut Gratings, 1 cup
• Roasted Byadgi Red Chillies, 6
• Tamarind, size of small marble
• Raw Rice, 1 tsp ( optional) 
• Asafoetida/Hing, 1/4 tsp 
• Salt, to taste
• Coconut Oil, 1 and 1/2 tbsp

Method:- 

Wash and peel the potatoes, and cut them into bite-sized pieces 

Dissolve 1/4 tsp of asafoetida in 1 tbsp of water. Mix well and keep aside.

Remove the outer white skin of the bikkand

Lightly smash the bikkands with a rolling pin to crack them  

Place the potatoes and the bikkand in a vessel in adequate water in a pressure cooker and pressure cook them for 2 whistles

When the cooker cools, remove the vessel and keep aside

In a mixer jar grind together the coconut gratings, roasted red chillies, tamarind and raw rice to a smooth paste adding the required amount of water 

Add the ground paste and salt to taste to the cooked potatoes and bikkand 

Mix well, adjust the consistency to make it gravy-like by adding water (only if required) and bring to a boil 

Then lower the flame and let it simmer for 5 minutes 

Switch off the gas

Now add the dissolved asafoetida in water and the coconut oil and mix well

Keep it covered for a few minutes to enhance the flavors in the dish

Transfer the Humman to a serving bowl

Serve the Batate Bikkanda Humman as a side dish with the main meal

Tip: the addition of Raw Rice gives the ground masala a better texture

PONSA APPO (JACKFRUIT APPO)

PONSA APPO (JACKFRUIT APPO)

Yesterday, we celebrated the festival of Guru Poornima during which I offered what we call "Ponsa Appo" (in my mother tongue, Konkani) as naivedhya.

In Konkani, Ripe Jackfruit is called "Ponosu". This is called "Hallasinu Hannu" in Kannada, Phanas in Marathi and Gujarati, and Chakka in Malayalam.  We make numerous dishes using ripe jackfruit such as Ponsa Polo, (Jackfruit Dosa).

Ripe jackfruit has many health benefits as well.

Appos are typically made for breakfast or as a snack. Elsewhere in this blog, you will find recipes for the usual Appos, and for Godu (Sweet) Appos.

The amount of jaggery depends on your taste and the sweetness of the jackfruit being used. I used 2/3 cup as the jackfruit was very sweet. Please remember that an excess of jaggery could lead to the appos getting burnt.

My "Appe Kayili" or Appo Pan has 11 sockets. With this batter I was able to make two batches of Ponsa Appos.

Ingredients:

• Ponosu ( Ripe Jackfruit), chopped, 3/4 cup
• Raw Rice, 1 cup
• Freshly Grated Coconut, 1/4 cup
• Jaggery, grated, 2/3 cup
• Cardamoms, 2
• Baking Soda, a pinch
• Salt, 1/4 tsp 
• Ghee, as required to make the appos 

Method:

Wash and soak the rice for 2-3 hours
Drain the excess water

Remove the seeds from the jackfruit pods
Roughly chop the jackfruit pods and keep aside

Powder the cardamoms and keep aside

In a mixer jar, grind together the soaked rice, and the coconut gratings using the least amount of water possible, to a paste
To this, add the chopped jackfruit, and grated jaggery, and grind again to form a smooth batter adding very  little water if required ( as the jackfruit and the jaggery will leave their own juices).
The batter should be a little thick but of pouring consistency
Transfer to a bowl, add the powdered cardamom, salt and baking soda. Mix well
The batter for the appos is ready.
There is no need to ferment this batter and the appos can be made immediately .

To make the Appos:
Heat the special griddle/ appe kayili/ paniyarakkal on a medium low flame
When it is hot, add ghee to each of the sockets
When the ghee is hot, on medium heat, pour the batter in each of the sockets
Cover and cook for 2-3 minutes on medium/low flame
Using a skewer or knife, flip the appos carefully and fry the other side until they are fully done
Once they are cooked, take out the appos using a knife or the skewer
To check whether the appo is fully done, you can poke it with a skewer or knife
If it comes out clean, it means the appos have been fully done
Transfer to serving plate
Serve hot