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)

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


11
Nov 18

Lauki (bottle gourd) without onion and garlic

On the occasion of Bihar’s famous festival chhath puja, when I did eat this ‘lauki ki sabji’ with my friends and relatives, it was the moment of real pleasure.

In my childhood days, I never liked lauki (bottle gourd), but now i love the lauki in any preparation i.e. lauki ki kheer, lauki kofta, lauki aaloo ki sabji…

I really enjoy the delicious taste, and tempting aroma, of ghee (clarified butter) in lauki ki sabji. It produces the great aroma, taste, energy and a dose of nutrition, who observe fast on chhath pooja.

Ingredients:

  • Bottle gourd: 500 gm
  • Whole Red chilly: 2no.
  • Cumin: 1 teaspoon
  • Asafoetida: 1 pinch
  • Turmeric powder: 1 teaspoon
  • Salt: 1 teaspoon (as per taste)
  • Ghee/cooking oil: 1 tablespoon

Preparation:

  1. Remove the Peel of bottle gourd and chop them, keep aside

Method:

  1. Take a fry pan. Heat ghee and add cumin, asafoetida and whole red chili, sputter it for few seconds.
  2. Add lauki stir fry on medium flame for couple of minutes, it will become watery; now cook with lid on, till half done, add turmeric powder and salt.
  3. Stir and cover it, cook on medium flame till it is done. (Put water if required).
  4. Put off the flame, transfer into serving bowl, and decorate with coriander leaves.
  5. Lauki (bottle gourd) without onion and garlic is ready to serve, Serve hot or warm with chapati or paratha.

Lauki (bottle gourd) without onion and garlic

Lauki (bottle gourd) without onion and garlic

Ingredients

Ingredients

Ingredients

Ingredients

Add lauki

Add lauki

Add lauki

Add lauki

add turmeric powder and salt

add turmeric powder and salt

Lauki (bottle gourd) without onion and garlic

Lauki (bottle gourd) without onion and garlic


01
Oct 18

Zucchini fritters (zucchini pakora)

Zucchini is high in magnesium, fiber and vitamin, it is good to choose always medium in size. Prepare zucchini fritters for your family that are delicious and exciting, serve with raw peanut chutney/dip.

Ingredients:

  • Zucchini: 2 no.
  • Salt: 1 teaspoon
  • Turmeric powder: 1 pinch
  • Asafoetida powder: 1 pinch
  • Chili powder: ½ teaspoon
  • Chat masala: ½ teaspoon
  • Garam masala: ¼ teaspoon
  • Ajwain (carom seeds): ¼ teaspoon
  • Besan (gram flour): 1 cup
  • Water: 1 cup
  • Mustard oil: for deep frying
  • Meetha soda (Sodabicarb): 1 pinch

Preparation:

  1. Take zucchini, slice into thin layer as shown in photo. Keep aside.
  2. Take a bowl. Put besan, salt and all ingredients; make a smooth batter with the help of water.

Method:

  1. Take kadai (fry pan), heat oil in it. Let oil to smoke. Pour a drop of batter into the oil. If batter comes up, it means right temperature of oil otherwise wait for a while and test again.
  2. After getting right temperature of oil, dip a slice of zucchini into batter. (Either direct by hand or spoon)
  3. Deep fry all slices, when they start to come up, slowly turn over, fry till it becomes golden brown on both sides.
  4. Remove the fritters from oil; serve hot with raw peanut chutney, tomato sauce and green chutney.

    Zucchini fritters (zucchini pakora)

    Zucchini fritters (zucchini pakora)

    Ingredients

    Ingredients

    zucchini slice and batter

    zucchini slice and batter

    dip a slice of zucchini into batter

    dip a slice of zucchini into batter

    Deep fry all slices

    Deep fry all slices

    Zucchini fritters (zucchini pakora)

    Zucchini fritters (zucchini pakora)