12
Mar 19

Kadhi with Jackfruit-seed pakoda

Kadhi with Jackfruit-seed pakoda is an exotic dish goes best with steam rice. The smooth, thick, piping hot bowl of kadhi is great with any meal, made from ripen jackfruit seed. The taste is delectable and enjoyable… is going to be family favorites… must try this and give the feedback…

Ingredients:

For Karhi:

  • Besan (gram flour): half cup
  • Curd/yogurt (sour): 1 cup
  • Salt: 1 tablespoon
  • Water: 4 cup
  • Turmeric powder: 1 teaspoon
  • Ginger: 1inch (grated)
  • Onion: 1 no.
  • Clove: 2-4 no.
  • Fenugreek seed: ¼ teaspoon
  • Ajawine (carom seed): ½ teaspoon
  • Red chili: 2 no.
  • Bay leaf: 1 no.

For pakoda:

  • Jackfruit seed: 20-22 no.
  • Besan: 2 tablespoon
  • Onion: 1 no.
  • Green chili: 1 no.
  • Salt: half teaspoon
  • Oil: for deep frying

For seasoning:

  • Cumin: 1 teaspoon
  • Mustard seed: ½ teaspoon
  • Asafoetida: ¼ teaspoon
  • Ghee: Two tablespoon
  • Red chili powder: One teaspoon

Preparation:

  1. Beat curd, mix gram flour in a big bowl and blend them thoroughly. Ensure that there are no lumps in it. Or (you can mash it with the help of sieve), keep aside.
  2. Cut onion, green chili and ginger into small pieces, keep aside.
  3. Ground jackfruit seed till get fine texture of paste, keep aside.
  4. For making pakora:
  5. Take a bowl. Put Ground jackfruit seed paste, Besan, salt, chopped half onion, green chili, mix well and make small lemon size ball, keep aside.
  6. Take kadhai (fry pan), heat oil in it, let oil start to smoke; Dip fry balls as shown the photo, fry the ball till golden brown. Keep aside.
  7. Repeat this till all batter is finished.

For making Karhi:

  1. Take another fry pan, heat 2 tablespoon oil in it.
  2.  Put red chili, fenugreek seed, ajawine, bay leaf, and clove. Sputter it for few seconds.
  3.  Then add grated ginger and onion; fry this till light brown, put mixture (curd and Besan) in the fry pan, add salt and turmeric powder in it add water slowly, if needed.
  4. Bring it to boil and stir continuously, so that it does not cuddle, simmer for 15-20 minutes and stir occasionally.
  5. Put these balls into Karhi and boil again for 3-4 minutes.
  6. Now ‘Kadhi with Jackfruit-seed pakoda’ is ready.

For seasoning:

  1. Take a small fry pan. Put ghee in it, when smoke begins to come, add cumin and mustard; sputter for few seconds put off the gas. Add red chili powder and asafoetida.
  2. Spread this seasoning all over the ‘Kadhi with Jackfruit-seed pakoda’.
  3. Serve with steamed rice or jeera rice (cumin rice).
Kadhi with Jackfruit-seed pakoda
Ingredients
Ingredients
Ground jack fruit seed paste, Besan, salt, chopped half onion, green chili
make small lemon size ball
Dip fry balls
Dip fry balls
Put red chili, fenugreek seed, ajawine, bay leaf, and clove
add grated ginger and onion
put mixture (curd and Besan) in the fry pan
put mixture (curd and Besan) in the fry pan
Bring it to boil
Put these balls into Karhi
seasoning
Add red chili powder and asafoetida
Spread this seasoning all over
Kadhi with Jackfruit-seed pakoda
Kadhi with Jackfruit-seed pakoda
Kadhi with Jackfruit-seed pakoda

07
Mar 19

Royal Stuffed Bitter Gourd (Shahi Bharwan karela)

Are you fed up with same stuffed bitter gourd and would like to serve something special for your special guest; must go for this recipe ‘Royal stuffed bitter gourd’. I tasted this recipe at my daughter in law’s place .Her mother cooked the recipe that day and I ate it greedily, the taste of the recipe still stay with me.

As we know that bitter gourd is excellent for our health, because the bitter food has ability to cleanse and detoxify our system and have natural antibacterial properties. The vegetable nourish and revitalize the liver. The vegetables also used by diabetes people too.

Always use fresh and tender bitter gourd.

Ingredients:

  • Karela (Bitter gourd): 300gm
  • Onion: 4 no. (Medium)
  • Chili powder: 1 teaspoon
  • Turmeric powder: ¼ teaspoon
  • Coriander powder: 1 tablespoon
  • Jaggery: 2 teaspoon (optional)
  • Cashew nut: 10-12 no.
  • Dry grapes: 10-12 no.
  • Chironji/charoli: 1 tablespoon
  • Oil: 100 ml
  • Salt: 2 teaspoon

Preparation:

  1. Trim the both ends of karela, and carefully make slit on one side (Lengthwise), take out all seeds. Keep aside.
  2. Chop the cashew nut, Keep aside.
  3. Chop onion into small pieces, put ½ teaspoon of salt and keep aside for 15-20 minutes, onion will release water.

Preparation for making Stuffing:

  1. Squeeze out the water of onion with fist, put it into a mixing bowl, and keep aside.
  2. Add other ingredients into the bowl, mix well. Stuffing is ready, keep aside.

Method:

  1. Take a nonstick fry pan and heat oil, when smoke comes, add karela in it, and fry on low flame, Fry until karela is done about 80%, (8-10 minutes). Allow to cool so that you can put stuffing without burning your finger.
  2. Stuff the prepared stuffing into the karela with the help of spoon and carefully (stuffing should not come out, you can tie with thread also) fry it again along with stuffing till karela is 100% done.
  3. Royal Stuffed Bitter Gourd (Shahi Bharwan karela) is ready to serve.
Royal Stuffed Bitter Gourd (Shahi Bharwan karela)
Ingredients
ingredients into the bowl
fry on low flame
stuffing and cooked karela
Stuff the prepared stuffing into the karela
fry it again along with stuffing
Add lemon juice
Royal Stuffed Bitter Gourd (Shahi Bharwan karela)
Royal Stuffed Bitter Gourd (Shahi Bharwan karela)

27
Feb 19

Sweet potato mash with honey and butter

Toddlers/Baby recipe:

You may serve as sweet dish/dessert or regular recipe for all age group…

It was balmy winter evening when I was passing the street back home from station in Tokyo; highly pleasing delectable flavor of baking aroma was coming from a stall. When reached near the stall, I found that sweet potatoes were being baked. Japanese love to eat the sweet potatoes in both ways; savory and sweet. In Japan sweet potato is available almost whole year. Most of the Japanese sweet potatoes variety is sweeter than Indian counterpart.

I love to eat sweet potato and my husband like to eat the recipe that I am uploading today. The recipe “Sweet potato mash with honey and butter” is healthy and highly nutritious for toddlers/baby. They will certainly like the taste and smooth finish of this sweet potato recipe.

Very easy to prepare; just boil/microwave the sweet potato, peel out the skin, mash it and add some honey and dash of butter. In this recipe I grilled the sweet potatoes.

The benefits of honey, butter and sweet potatoes is good for vision and tonic for brain. Add little butter in the sweet potatoes to increase the absorption of beta carotene in the body.

Ingredients:

  • Sweet Potato (shakarkandi/satsumaimo): 2-3 no. (Small size)
  • Honey: 2 tablespoon (as per taste)
  • Butter: 1 teaspoon
  • Ghee/oil: to moisturize outer layer

Preparation:

Wash and dry the sweet potato with kitchen towel, apply little quantity of ghee on the skin of it; Boil/microwave potato, keep aside. Here I used Japanese griller, which is very convenient, remove skin (outer layer) Keep aside.

Method:

  1. Take a mixing bowl put all ingredients into this bowl, mash all with the help of masher or hand.
  2. Mash properly more you mash better will be the taste as well easy to gulp for toddlers/baby.
  3. Sweet potato mash with honey and butter is ready.
Sweet potato mash with honey and butter
Ingredients
apply little quantity of ghee
apply little quantity of ghee
Japanese griller
grilled sweet potatoes
remove skin
adding butter & honey
Mash properly
Sweet potato mash with honey and butter
Sweet potato mash with honey and butter
Sweet potato mash with honey and butter

19
Feb 19

Winter special

A traditional dish from Bihar cuisine “Pittha (Bagia)”; which is almost mandatory  for each and every house to cook in the Hindi month of poush ( month of December and January); especially in the new born baby house rather new born child’s first winter. Legend is that if baby’s heel is warmed with steamed pittha; the heel of the baby will never get crack throughout their life.

Traditionally the recipe is cooked and paired with kheer to show the respect to God. This is not only popular in Bihar, but the recipe is prepared in west Bengal, Orissa, Assam, Meghalaya and Tripura and  most part of the India with few variations.

The cuisine is also cooked in neighboring country Nepal and Bangladesh.

It is also associated with harvest festival; the recipe is made from new harvested rice. Cooking authentic recipe of pittha is tiresome job: start with soaking rice about 6-8 hours, sieve it to get rid of extra water further allow it to dry for 15-20 minutes; till wetness disappear, then milling (grinding) it to prepare the flour.  Traditionally with stone grinder but now a day’s rice flour is readily available in the market, however the taste of the flour grounded at home is far better than readymade flour.

The pittha is then steamed on the hay put in the earthen pot of boiling water. The yummy-yummy piping hot steamed pittha in winter is so delicious. I will never forget that childhood taste, which my grand-mother cooked and treated the family in chilly winter nights.

Now, the recipe made with readymade flour, which is easily available in the store. There are many variety of pittha depending upon the region; but roughly it is of two varieties; plane and stuffed. The stuff can be sweet or savory.

Chana dal pittha is a traditional variety of north India: in this recipe the outer layer is made from rice flour and stuffing is chana dal with spices.

In sweet variety the stuffing can be fresh/dried coconut, sesame, dry fruits, flax seed, khus-khus (poppy seed), jeggery/ sugar etc.

In royal variety the stuffing can be dry fruits, khoa; which is boiled and cooked into milk, also served as a sweet dish ‘the delicacy in mithilanchal region’.

In savory variety too the stuffing can be pulses, vegetables, sesame, flax seed, khus-khus etc.

Now I come to the point, how to prepare it, traditionally it is prepared from rice flour, but you can prepare with wheat flour too. It can be made any time of the year and served in many ways: eating during breakfast or as a snack with tea or meal. You can slice them then fry it and serve.

Enjoy the easy, delicious, and good for health recipe.  Serve with ‘suran pickle’ or any chutney. The taste is awesome; have already linked the recipe, just clicked below…

  1. Royal Khoa Pittha (Khoa stuffed rice ball or traditional Bihari dumpling)
  2. Pittha (rice roll or traditional Bihari dumpling)
  3. Chhath pooja pittha (rice ball or traditional Bihar dumpling)
Royal khoa pittha
Royal khoa pittha
pittha traditional bihari dumpling
pittha traditional bihari dumpling
chhath pooja pittha
chhath pooja pittha

17
Feb 19

Avocado salsa

This recipe does not need cooking, easy to prepare in minutes and the taste is highly pleasing… Avocado salsa…wonderful recipe…

This is relished as side dish with just dal-chawal or it can be served with Indian chapatti and toasted bread as well. You can serve this with potato chips, biscuits and papad followed by evening tea. 

Avocado is very healthy and nutritious, good for every age group. It contains potassium, vitamin A, B, C, E and K. I used extra virgin olive oil which is rich in omega 9; helps to boosts skin elasticity and prevent dryness. Enjoy the look and taste…

Ingredients:

  • Avocado: 2 no. (medium size)
  • Tomato: 2-3 no. as per taste
  • Onion: 1no. (Medium size)
  • Ginger: 1 inch piece
  • Green chilly: 2-3 no.
  • Coriander leaves: 50 gm
  • Lemon: 1 no.
  • Salt: 1teaspoon (as per taste)
  • Olive oil: 1tablespoon

Preparation:

  • Chop the onion, tomato, ginger, green chili and coriander leaves, keep aside.

Method:

  • Cut the avocado into two halves: discard the seed, take out the pulp with help of spoon. (Shown in the photo) put them in a mixing bowl. Add chopped onion, tomatoes, ginger, chili, coriander leaf. Mash the all chopped ingredients and avocado pulp with the help of masher/hand. Add salt and olive oil mix well.
  • Avocado salsa is ready to serve with salted biscuits.
Avocado salsa
Ingredients
Chop the onion, tomato, ginger, green chili and coriander leaves
Cut the avocado into two halves
take out the pulp with help of spoon
discard the seed
Add chopped onion, tomatoes, ginger, chili, coriander leaf
. Mash the all chopped ingredients and avocado pulp
Add salt and olive oil
Avocado salsa
Avocado salsa