Kathal ka pakoda (Jack fruit Fritter)

    

                       

     

          The kathal [ jack fruit] has wide and popular recipes,eg, sabji, kathal pulao,pakodas, etc. Here is a recipe for pakodas,a tasty snack or spicy companion for meals .

 

Raw Kathal

 

 

Ingredients

• Raw Jack fruit        1/2 Kg
• Rice                            1cup
• Gram flour (besan)  1/2cup
• Ginger          1  small piece
• Garlic                  6-8 flakes
• Green chilli         5-7 pieces
• Garam masala           1/2 tsp
• Turmeric  powder     1/2 tsp
• Salt to taste
• Oil                           3/4 cup

 Preparation

• Peel jackfruit [ katahal ] and cut into small pieces.If seeds are hard remove them.
• Wash rice and soak in water for 2-3 hours. 
• Grind soaked rice,garlic,ginger and green chilli in the mixer to make a smooth paste.
• Boil jack fruit in the cooker. As soon as pressure is built up,close the flame and cool it

Ground Rice

Boiled Kathal

• Drain water and keep jack fruit aside in steel strainer.

 

 

  

Gram flour Mixture

  Method

• Mix well gram flour,turmeric powder,garam masala and salt in above rice paste.Gram flour mixture for pakoda is ready. 
• Heat oil in deep fry pan .
• Dip boiled jack fruit in the rice paste,one piece at a time, ensure it is well wrapped with paste.
• Drop it in pan and fry till golden brown.
• Repeat the process with other pieces.
• Fry 3-4 pieces at a time.
• Keep pakodas in butter paper on a plate. 

Serve crisp hot pakodas with mint or coriander chutney,or,tomato/chilli sauce.

Yummy Pakode !

 

  

Raw Banana Patties

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  Here is a nutritious and tasty cuisine,can be consumed with meals or as snacks in morning or evening breakfast.





     

Ingredients:

• Raw banana  6 [green,firm &not ripe]
• Dry garam masala powder 1/2 tsp
• Green chilli  5-6 pieces
• Red chilli  powder 1/4 tsp
• Onion  1-2 medium pieces
• Mint leaves1 small bunch
• Green coriander leaves   1 small bunch
• Cornflour  1-2 tbsp or roosted gram powder)
• Bread slices  2
• Salt to taste
• Oil for fry     5-7tbsp

Preparation:

• Boil the bananas in a pan or cooker till green skin turns blackish.Skin them and mash to get the paste.

• Add salt,red chilli powder,garam masala powder,corn flour and mashed bread pieces. Mix & knead with spoon to ensure smooth dough.
• For fillings,finely chop onions,green chilli and mint leaves or green coriander leaves and mix together.

Method:

•  Make a small ball of the dough,flatten it with hollow in middle,place filling on it,make round ball again.Press slightly with palms & keep aside.{ See the pics }

• Repeat the process with the rest of dough.
• Heat oil in deep a fry pan (kadahi).Deep fry 2-3 patties at a time till golden brown on both sides.Take out and keep on butter paper. 
• Serve hot with green coriander chutney or chilly sauce.
• Garnish with mint leaves and onion rings.

Sweet Mango Pickle [Galka]

              Here is another product of raw green mango quite popular in indian kitchens.It is sweet and spicy at the same time.Tastes quite well with Puri & Partha or snack like namkin Mathri/nmkin Puri.

Ingredients

Raw Mango

Raw mangoes          2-4

Cumin seeds       1/4 tsp

Onion seeds        1/4 tsp

Fenugreek seeds  1/4tsp

Fennel seeds       1/2 tsp

Mustered seeds   1/4 tsp

Hing(Asafoetida) 1pinch                      

Turmeric Powder     1tsp                    

Red chilly powder 1/2tsp

Sugar in equal volume of
                     mango pulp

Oil {refined}         1tbsp

Salt                      1/2 tsp

Mango Cubes

Water                  2-3 cup

Preparation

Peel the mango and cut into small cubes.

Method

•  Heat oil in a deep frying pan.
• Add Asafoetida,stir for few seconds,then add cumin seed, fenu greek seed,mustard seed & fennel seed.
• Mix well & fry till it turns golden brown. Lastly,add onion seeds [kalaunji]
• Add mango cubes,turn over with a spoon for 1 minute. 
• Add turmeric powder,red chilli powder and salt,mix well.

 

Testing the thickness

• Cook mango mixture with lid closed on low flame till tender & looking like transparent.
• Add whole quantity of sugar & water.
• Mix and cook on high flame.
• Keep stirring till the sugar syrup turns slightly thick and dark brown.
• Test its thickness by dropping from a height little over the pan as shown in the image.
• Close the flame and keep aside for cooling.

Stirring the mixture

   Your mango sweet pickle is ready.
Keep the pickle in a dry Jar which may be kept in the fridge.

  [ Note: If so liked,it may be prepared in larger quantity and stored in fridge for a longer shelf life.]   

Sweet Mango Pickle [Galka]

  

आम का पना [Panaa: a drink made of raw mango]

                                    
                       

               आम का पना: 3 Cheers to Summer !
                                       An ideal drink for hot summer days as well as a great remedy for heat stroke and dehydration in summer season.

 Ingredients:

• Raw [green] mango  3 medium sized raw green mangoes
• Mint leaves  1 cup
• Roasted cumin seed  1 tsp
• Asafoetida  1 pinch
• Salt to taste
• Black salt to taste
• Sugar  1/2 cup
• Bundi  50 gms
• Water  4-5 cups

Method:

• Peel off mangoes and get the pieces with help of a knife.
• Pressure cook the mango pieces with 4-5 cup of water,salt and sugar till soft.
• Let pressure release,then take out mango pulp.
• Strain and mash the pulp.
• Grind the pulp to a smooth paste.
• Take the mango pulp mixture in a bowl.
• Grind mixture of mint leaves,black salt,asafoetids and roasted cumin seeds to get paste.
• Mix this mint paste with mango pulp paste.
• Keep stirring till a smooth mixture.
• Now mango panaa concentrate is ready.
• Let the mixture cool,then keep it in a fridge.
• When to be served,take a part of panaa concentrate,mix 3 times cool water,add crushed ice.

Garnish with bundi and mint leaves.

 

Roasted Chicken

          My blog has been dormant for quite a long time and i missed my blogger friends and dear readers like anything.Whatever held me back, i had to come back and i am here with the recipe Roasted Chicken,a popular dish among non-veges.

Ingredients

• Chicken full 600-800gm [dressed and cut into 4 pieces,that is,2 breast and 2 back pieces length wise]
• Garlic   9-10 flakes
• Ginger medium size  1 
• Curd  500gm
• Lemon  1 medium size
• Turmeric powder  1tsp  
• Red chilli powder  1/2tsp
• Kashmiri red chilli powder  1/4 tsp
• Coriander powder  2 tbsp
• Salt to taste
• Dry garam masala powder  1 tsp
• Corn flour   2-3 tbsp
• Refined oil  1-2 tbsp
• Tandoori color [optional]

Preparation

• Wash and clean the chicken pieces carefully.Make diagonal slits all over with a knife.Rub with lemon and mixture of salt,1/4 turmeric powder,red chilli powder and.Leave it for about 2 hours in the Fridge.
• Prepare paste of garlic and ginger.
•  Strain curd.
• Mix dry garam masala powder,turmeric powder,red chilli powder,Kashmiri red chilli powder,coriander powder,corn flour and 1 spoon refined oil in the strained curd.
• Mix well. Dip all the pieces into paste,marinate again by leaving it into fridge for another 3-4 hours,

 

 

 

 Method 

• Place the marinated chicken pieces on the grilling rack but out of microwave.Leave it for about 15 minutes so that excess marinade may be drained out.
  
  
• Brush with a little oil,put into microwave,adjust on cook mode and cook on the grilling rack on  100% power for 20-30minutes till tender.Turn the pieces over half way through cooking time.
• Now adjust microwave to grill mode.
• Grill for 15-20 minutes repositioning the pieces frequently.Brush again with a little oil 2-3 times for even cooking on all the sides to get tender and juicy roasted chicken.

Roasted chicken is ready.
Serve hot.

[Note: In case you use OTG,then preheat to 350 degree centigrade.Place chicken pieces on grill rack in OTG.Now set at grill mode.Cook at 220 deg.cent. for 20-30 minutes.Keep on repositioning the pieces.]

 

Murg Musallam [A Royal Awadhi Chicken Recipe]

       

        Musallam connotes a whole chicken.This is a rich Awadhi cuisine made of whole chicken,in stuffed category,and of great taste,rich aroma & flavour.The present recipe is a bit in deviation from original procedure accommodating the modern way of   cooking & convenience.A royal sight on your dining table before your guests in a dawat!

Ingredients :

• Dressed whole chicken  1 [500-600 gm]

For marination-

• Lemon  1
• Salt 1/2 tsp
• Turmeric powder  1/2 tsp

For Stuffing-

• Mutton keema [minced mutton]  250 gm
• Green cardamoms  4
• Cinnamon  2"
• Cloves  3
• Bay leaf  3  
• Mace [javitri]  2 leaves
• Red chili powder  1 tsp
• Dry garam masala  1tsp
• Ginger  2" piece
• Onion  4 medium
• Green chili  4-5
• Garlic  6-7 cloves
• Poppy seeds  2 tsp
• Milk  1/2 cup
• Khoya or paneer  1/2 cup
• Kewra essence  a few drops
• Salt to taste
• Refined oil or pure ghee  4 tbsp
• For garnishing-
• Eggs  3 boiled
• Coriander leaves  1 bunch

 Preparation :

•  Marination of chicken: Wash the chicken thoroughly.Make cuts on all the parts of chicken.Rub lemon juice on every part of it and apply turmeric powder and salt as well.Keep aside for 2 hours for marination.

• Marination of keema: Wash thoroughly the minced mutton,mix salt and leave aside  for 1/2 hour.Thereafter throw away discharged water.

• Cut finely the ginger,garlic and onions lengthwise.Grind half of these together.
• Chop finely the green coriander leaves.
• Soak poppy seeds in milk for 1/2 hour.Then grind the poppy seeds with milk itself.
• Cut the green chiliies lengthwise.
• Boil the eggs.Fry two of them and grate the other one.
• Grate paneer [or mash khoya].

Method:

• For stuffing:  Heat a pressure cooker,add 1 tbsp oil.Add green cardamom,mace,clove,cinnamon and fry for 1-2 seconds.Add pieces of onion and fry till golden brown.
• Add keema and 1/4 tsp of salt.Fry,keep stirring till discharged water is tried up.Add dry garam masala,red chili powder,poppy seed paste,keep stirring
• .Cover the lid without valve,and cook till keema gets tender.Add green chili pieces and paneer or khoya,mix and cook for 5 minutes.Close the flame.Add kewra.Cut the fried egg into 8 pieces and mix.Stuffing is ready.

• For chicken:  Heat remaining oil or ghee in a cooker,add the full chicken,fry carefully until semi tender.Take it out and place on a big plate.
• Stuff the chicken with the  keema stuffing properly.Keep the remaining stuffing aside.

• Add onion,garlic and ginger paste in the remaining oil in the heated cooker.Fry,keep stirring till oil starts oozing in the bottom.
• Add the remaining stuffing.Mix well.
• Place the stuffed chicken in it.Cover well the chicken with masala from bottom of cooker.Cover cooker with lid.Cook for 1 whistle,lower the flame,cook for another 10 minutes.

Close the flame.When pressure is released,remove the lid,take out chicken carefully,so that it is not broken, in a serving tray.

• 

The murg musallam is ready.
 


 Garnish it with chopped coriander leaves and grated egg.
Serve hot.Cut into medium pieces with a sharp edged knife at the time of meal itself.
Ideal companion- rumali roti or nan and rice [preferably basmati rice].

Green Khichdi [ हरी खिचड़ी ]

      

 Spicy and non veg dishes are generally in demand in winter season.Even veg dishes ought to be hot and aromatic! But here is one veg,slightly spicy & easy to cook recipe for wintery days when one does not prefer much venture in cooking.

 

Ingredients:

Rice  1 cup
Green peas  2 cup  
Turmeric powder  1/2 tsp
Garam masala powder  1/2 tsp
Hing  1 pinch
Cumin seeds  1/2 tsp
Ginger  1 small piece
Green garlic  3 sticks 
Green chili  3-4
Green coriander leaves  1 bunch
Tomato  3-4 medium
Potato  2 medium
Salt to taste
Pure ghee or refined oil  2 tbsp
Water  3 cup
Serves: 4 persons

Preparation:

• Peel off green peas,wash and grind to thick grains [dardara] along with garlic & ginger. 
• Chop tomatoes & green chili.
• Peel off potatoes and chop in small square pieces.
• Soak the rice for 1 hour.

Method:

• Heat ghee in a pressure cooker.
• Add hing & cumin seeds.Fry till cumin seeds turn brown.
• Add tomato & green chili,fry till cooked.
• Add turmeric powder,garam masala and peas paste,mix and stir for 2-3 minutes.
• Add potato pieces,mix and keep stirring.
• Add rice after draining water,mix well and fry again for 2-3 minutes.
• Add water,chopped coriander leaves and salt.Mix.
• Cover with the lid.Cook till one whistle.Close the flame and let the cooker be cool.
• Remove lid.
• Hari khichdi is ready.Remember more water is used in this khichdi than normal khichdi.

Serve the matar khichdi hot with roasted papad,coriander chutney and mango pickle.