It is quite an elaborate dish -- not for ladies and chefs perhaps, but certainly for a Lazy Chef (hey, I like this moniker better than EPC -- Experimental Packet Chef) like me.
As you know I made Daliya Delight for breakfast and mentioned how you could add more milk to make it more of a porridge or payasam consistency. So for my 4 pm snack, I decided to have my version of Gharayi. I cut about 2 segments of the jackfruit (each one is called a gharo in amchigele or konkani) in thin, long strips. I took my Daliya Delight, poured more milk in it and then added the jackfruit strips. Added about a spoon of Lion Date Syrup (I avoid using sugar.) Then microwaved the stuff.
I was in a great hurry to have my hot snack, the pictures came terribly! Food photography is an art. I am one of the biggest amateurs of it! But the idea is to give you an idea of how it looks. Hope you get the idea -- payasam/kheer consistency and with pieces of jackfruit.You will notice that the jackfruit has been cut very grossly! Ye aapun ka style hai, Boss! Fine pieces, specially too fine pieces ruins nuttrition according to me.
I have not had the original gharayi for a long time now and I did not recollect that it contains coconut. So if you wish you can add the packet coconut milk (paste diluted with a little water if you wish) to give it more nutrition, taste and make it closer to the original. The original has rice, whereas mine had organic dalia.
The idea of writing this blog is to share food and nutrition ideas.
Click here for more information about the original gharayi:
Gharayi details at CusineIndia
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