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  • Hi.

  • Welcome to show me the curry dot com.

  • My manager and I'm hip ill.

  • And today we're making cattle kebabs, a fabulous recipe, something different and something wonderful.

  • And, you know, just out of the ordinary cattle.

  • Basically, your jackfruit is one of the biggest foods in the world.

  • Yeah, that big or bigger, sometimes really big.

  • And it's gotten kind of got like a spiky green exterior to it.

  • It's darn right.

  • Scary if you don't know how to use it.

  • It's kind of a scary fruit.

  • You have to deal with it and you don't get it up yourself.

  • You have to make sure it's you know, you all your hands, you all your knife, you or yourself because I'm gonna stick to something.

  • So hey, it's a little tedious, but of course, absolutely doable and absolutely delicious.

  • So we're using, of course, the can one, because we can actually, our hands on fresh, Unfortunately, so this is what it looks like, and this is a can that be using its available that Indian grocery stores that Oriental grocery stones and this is the young green Jack food.

  • Now Jack food can be had ripe on when It's yellow also, but this is the young green one.

  • It's white inside white flesh, and we're using two cans approximately eight ounces or 250 grams each.

  • So we're using a total about half a kg, which about £1.

  • So he has here it is taking out of the can.

  • We've just drained it and just let the water run through it one time.

  • That's about it.

  • You take a pressure cooker and just put this in here.

  • So in addition to the Jackfruit, our next ingredient is Jenna, though.

  • So we've taken 1/2 cup of genital and then watched it really well and let all the cloudy water run out and drink it.

  • And here's that and we're also using half of a large onion.

  • We're gonna roughly chop this.

  • So all these things are going to go into the pressure cooker and it's going to be pressure cooked as they were gonna become soft.

  • And then we're just gonna food processor.

  • So that's why the onions are not very small and the settlers a little on the bigger side.

  • And that's absolutely fine.

  • I'm gonna be using garlic close.

  • This is about six of them.

  • We also have a chunk of garlic here this big.

  • If you grade it down, it'll probably equal to about two tablespoons of garlic.

  • But it's a fairly big chunk, and we can cut that down as well.

  • And you got green chilies.

  • We're just gonna put them whole.

  • And we're also gonna add two teaspoons of gotta masala on.

  • We're gonna use some whole peppercorns.

  • This is about half a teaspoon.

  • Again, it is to taste.

  • We're going to be adding some salt, but half a teaspoon.

  • We can always adjust later.

  • And finally we have one cup of water.

  • And of course we forgot something old age.

  • Hey, here's half a teaspoon.

  • Auf drei mit he leaves.

  • We're gonna mix it in.

  • You couldn't close it.

  • We're gonna take it to the stove, put it on high, so pressure cooker is off the stove.

  • So for a little recap, what we did is we put it on the stove and let it cook until it whistled one time.

  • And as soon as that whistle, one time we reduce the flame to a simmer and let it go for 25 minutes, after which we turn it off and it's been sitting here and the pressure has gone down all by itself.

  • So Safed open now.

  • Wow!

  • Okay, looks good.

  • Looks well done.

  • You don't want it, Super Marshall.

  • Nobody wanted cooked, and the color is just fabulous.

  • We're just gonna allow to cool down just a little bit, and then we will put in the food processor.

  • Now, this is just perfect amount of water.

  • But sometimes, you know the there's too much water left over.

  • All you have to do is take it to the stove again.

  • But it put it back on like a medium low and just try it out a little bit without covering it.

  • Just allowed to dry up and be maximum for five minutes.

  • That's about it.

  • So are Jack fruit or it'll make sure is cool down.

  • So we continue working with it.

  • So for this, you definitely need a food processor.

  • Not Glenda says we're putting this in the food processor.

  • We're gonna reserve about 1/4 of this lecture and we're gonna add a little bit later, so that would retain some of the texture in between.

  • You may need to push it down just a bit everything gets room, everything is minced our food process to similar consistency.

  • See, I don't think we did was destroy the mixture and the salt is no again.

  • It is to taste.

  • So see what you need to do.

  • But about half more.

  • Also going to put in some minutes Dr Money's No, you can put on fresh, please.

  • The bad ups just like does it?

  • But not at this point.

  • You put it in the league, but we have drags.

  • It doesn't matter.

  • So what about a deal?

  • I'm using the freshman, maybe just a handful of weeks, and now I'm gonna dis positive.

  • Let Dexter me exposed like this.

  • A few big pieces of small bees is perfect.

  • So don't take the bowl back again and transferred.

  • Take this one off.

  • Fresh juice.

  • The reason we're tasting this now is we're about to add an egg inside of here, and you don't want to taste it after you've added a roll egg.

  • So now's a good time to try, you know, using an egg right now, just one day for holding.

  • But if you don't need exit all, you can obviously go half a potato or video just boil it well, just mashing.

  • It is just basically buying everything and makes it through.

  • So we've got a skillet on straight back here and we have about a teaspoon or two of oil, depending on how big your skill that is.

  • How white ISS You can add more or less oil.

  • Basically need to just coat the bottoms.

  • It's a medium heat, and us, having become ups, can make them as Bigas you want or small make next month's perfect.

  • Everything we're using is a panko breadcrumbs, which is basically Japanese style bread crumbs, which are a lot more probably than your normal becomes.

  • So what this does is it gives you a really nice crispy coating to your find them at a grocery store, carrying them and also re into grocery stores placed by You don't have him, but don't worry until he's ready.

  • Dip it in this.

  • Now, this is a little soft, cause I really you should just let it sit for a while so that it again becomes hardens up so it's easier to form.

  • But, uh, press.

  • But I guess I'm just gonna do this.

  • Wanted nicely with Banco and for the plant, sir.

  • Pan is nice and hot, Ready to put in a box, Wait for the magic eight.

  • A nice golden crust, wholly so since it was egging this we want to make sure he eats all the way through.

  • And once he gets the golden crest, it's just a little bit of weight on top will be there.

  • Look, I'm on a diet.

  • I didn't do it to this one.

  • This one's mine.

  • Still, like eventually did not fridge So.

  • But once you do with fresh, they become, huh?

  • So I took about 70.

  • It's diggin.

  • They look fabulous.

  • Very so I think I would compare them to think about Wow, I haven't.

  • That was good.

  • It's delicious.

  • It's not so much flavor.

  • And it's so you eat it.

  • Yeah, you know, fighting with this off.

  • But yet the texture is there, so I love that.

  • I think the bank called us a fabulous job.

  • Do you know it adds to the self?

  • It's a great contest with the saltiness of God.

  • So So I think even if you were doing breadcrumbs, if you make it yourself, just don't crush them too much.

  • Rather like a fine powder trick, right?

  • That is a great appetizer.

  • We had a plate of them at your next party.

  • What I looked like.

  • A lot of effort, but it's It's quite a pretty easy resting, so I really do so Enjoy these delicious schedule kebabs and join us again.

  • For another episode, show me curry dot com to Spice Thio.

Hi.

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Kathal (Jackfruit) Vegetarian Kebab Recipe - Show Me The Curry

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    林宜悉 posted on 2020/04/05
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