03
Sep 19

Jack fruit seed (aerial) korma

In south India, the most popular fruits after mango are jack fruit. Here the recipe from jack fruit seeds (aerial) which is taken out from ripens fruit. It can be used immediately or after 2-3 days when it gets dry itself and easy to peel off the skin (outer crisp layer). The korma of jack fruits seed has amazing taste…

Ingredients:

  • Jack fruit seed: 25-30 no.
  • Potato: 50 gm.
  • Carrot: 50 gm.
  • Cinnamon: 1” stick
  • Clove: 3-4 no.
  • Green cardamom: 2no. (Crushed)
  • Onion: 50 gm.
  • Chili powder: 1 teaspoon
  • Coriander powder: 1 teaspoon
  • Turmeric powder: 1 pinch
  • Garam masala powder: ½ teaspoon
  • Salt: 1 teaspoon
  • Cooking oil: (50 ml +25 ml)

For masala paste:

  • Cumin: 3 tablespoon
  • Khus khus (Poppy seed): 4 tablespoon
  • Black pepper: 1 teaspoon
  • Onion: 50 gm.
  • Tomato: 50 gm
  • Dry coconut: 2-3” piece

Preparation:

  1. Remove upper layer of jack fruit seeds, chop it into two, chop Potato, Carrot and Onion into slices, and keep aside.
  2. Dry grind cumin, khus khus and black pepper to make powder, add ginger, garlic, onion and tomato, and grind to smooth paste(add water if required); add coconut and again grind till get fine paste, keep aside.

Method:

  1. Take pressure cooker heat 50 ml of oil, when it smokes, put cinnamon, clove and green cardamom, sputter for few seconds, add chopped onion and fry till light brown in color. (About 3-4 minutes)
  2. Add prepared masala paste in it, Stir it and fry on medium flame (keep it stirring otherwise it may burn) till oil starts to separates from the masala (About 4-5 minutes), add chili powder, coriander powder, turmeric powder and salt in it, add 25 ml of oil, stir and fry for couple of minutes .
  3. Add chopped vegetables in it stir it for 2-3 minutes, add a cup of water (as per your requirement) close the cooker lid, and bring it to full cooking pressure, reduce the flame  and cook for couple of minutes, put off the flame. Let it cool, add Garam masala powder, transfer into serving bowl and garnish with fresh coriander leaves. Now, Jack fruit seed (aerial) korma is ready to serve.
Jack fruit seed (aerial) korma
Ingredients
Ingredients
heat 50 ml of oil
add chopped onion
Add prepared masala paste
Stir it and fry on medium flame
add chili powder, coriander powder
Add chopped vegetables
stir it for 2-3 minutes
add a cup of water
add a cup of water
Jack fruit seed (aerial) korma
Jack fruit seed (aerial) korma
Jack fruit seed (aerial) korma

29
Aug 19

Arabi (Taro root) in Mustard gravy

Most delicious and remarkable recipe: in this recipe the Arabi is deep fried and simmer with mustard gravy. It melts in mouth when served with steamed rice, a superb meal.

Ingredients:

  • Arabi (taro root): 200 gm
  • Garlic: 3-4 cloves
  • Salt: 1 teaspoon
  • Turmeric powder: ½ teaspoon
  • Coriander powder: 1 teaspoon
  • Cumin, black mustard seed and ajwain mixture: ½ teaspoon
  • Mustard oil/oil: for deep frying
  • Lemon: half
  • Mustard seed: 1 teaspoon (preferably yellow color)
  • Thymol seed/ajwain: ½ teaspoon
  • Red chilly power: ½ teaspoon

Preparation:

  1. Dry grind mustard, Ajwain, salt together, then add garlic in it. Pour 2 table spoon of water and again grind the masala. Make fine paste all together and keep aside.
  2. Scrape arabi using a knife and chop into thick slices (2 cm size), keep aside

Method:

  1. Heat oil in fry pan on high flame till smoke starts; deep fry the chopped arabi in bunches as much as can be accommodating in the oil, keeps aside.
  2. Put mixture of black mustard seed, cumin and ajwaine; allow it to sputter for few seconds. Reduce to low flame; add wet masala; fry the masala on low flame until the moisture of wet masala dries up, add salt, coriander powder, chili powder and turmeric powder and continue to fry for a minute to get golden brown.
  3. Slowly add 200 ml water (as per gravy thickness), boil it for 1 minute: add fried arabi and continue to boil for couple of minutes, put off the flame.
  4. Add lemon juice after 5-10 minutes. Serve with rice or chapatti.
Arabi (Taro root) in Mustard gravy
Ingredients
deep fry
deep fry
deep fry the chopped arabi
Put mixture of black mustard seed, cumin and ajwain
add wet masala
add salt, coriander powder, chili powder and turmeric powder
continue to fry
add 200 ml water
add 200 ml water
add fried arabi
boil for couple of minutes
put off the flame.
Arabi (Taro root) in Mustard gravy
Add lemon juice
Arabi (Taro root) in Mustard gravy
Arabi (Taro root) in Mustard gravy

26
Aug 19

Pumpkin leaves roll curry

My husband have hobby is gardening and he believes in fresh and organic herbs and leafy vegetables; his love to grow flowering plants and vegetables continued even here in Tokyo, Japan too. He sows some seeds of pumpkin, bitter gourd, potato and chili in small pots in our Tokyo house balcony.

He was very happy to see the beautiful green leaves of pumpkin and asked me, can you cook something from this leaf. So this is the recipe; I enjoyed cooking that, our own balcony product.

And the recipe comes very tasty, yummy and appealing, we really enjoyed that day dinner so much…

Must try this recipe because in India, it is available in plenty …

Ingredients:

For making Pumpkin leaves roll:

  • Pumpkin leaves: 8-10 no.
  • Besan (gram flour): 100 gm
  • Salt: ½ teaspoon
  • Turmeric powder: ¼ teaspoon
  • Ajwain (thymol seed): ¼ teaspoon
  • Garlic paste: ¼ teaspoon (paste)
  • Ginger: ¼ teaspoon (paste)
  • Red chili powder: ½ teaspoon

For making curry:

  1. Curd: ¼ cup (beaten and mixed with a cup of water)
  2. Onion: 1 (Medium size)
  3. Tomato: 1no. (Medium size)
  4. Ginger: ½ teaspoon (paste)
  5. Salt: ½ teaspoon
  6. Turmeric powder: ½ teaspoon
  7. Coriander powder: ½ teaspoon
  8. Red chili powder: ½ teaspoon
  9. Garam masala powder: ½ teaspoon
  10. Cumin seed: 1teaspoon
  11.  Mustard oil/cooking oil: 100gm

Preparation:

  1. Take one bowl, put Besan, chili powder, turmeric powder, coriander powder, Ajwain, ginger garlic paste and salt, add required quantity of water and make lump free batter, it should not be watery.
  2. Place one leaf on a plate or flat surface, the glossy and smooth part facing up. Spread the batter slowly on the top, and spread all over the leaf properly. Place another leaf on top of it and keep doing this for 3-4 leaves depending upon the size of leaves.
  3. Fold the up and down part as shown in the photo and fold again from both sides, keeping batter inside, tie them with thread to keep them folded. Now repeat this with another set. Place the folded leaves for steaming.
  4. I cooked the prepared leaves in microwave for about 2-3 minutes (you may do this in rice cooker or do in steamer).
  5. Let it cool down to room temperature, remove threads and cut them into slices using a sharp knife as shown in the photo, keep aside.
  6. Cut onion, tomatoes, into pieces and make paste. Keep aside for making curry (gravy).

Method:

  1. Heat oil in a wok or fry pan and fry the slices from both sides, remove them, Keep aside.
  2. Here I prepared some stem of the pumpkin fritters with left over Besan batter and added into curry along with these pumpkin rolls.

Making curry:

  1. Keep the fry pan on medium flame. Pour 3-4 tablespoon of oil.
  2. After heating add cumin seed, sputter for few seconds and add masala paste, lower the flame fry it on lower heat till oil separates from the masala, stir occasionally.
  3. Add salt, chili powder, coriander powder and turmeric powder, mix it, and fry for couple of minutes on lower flame.
  4. Add 2 cup of prepared curd slowly, after boiling put fried slices into the curry, Allow to boil for couple of minutes, put off the flame. Add Garam masala powder and coriander leaves.
  5. Pour it into the serving bowl. Decorate with coriander Leaves. Now Pumpkin leaves roll curry is ready to serve.
Pumpkin leaves roll curry
Ingredients
Place one leaf on a plate
Spread the batter
Place another leaf on top
3-4 leaves depending
Fold the up and down part
Fold the up and down part
fold again from both sides
tie them with thread
cooked the prepared leaves
cut them into slices
fry the slices
fry the slices from both sides
pumpkin rolls
add masala paste
add masala paste
fry it on lower heat
Add 2 cup of prepared curd
Add 2 cup of prepared curd
put fried slices
Allow to boil for couple of minutes
Add Garam masala powder
Pumpkin leaves roll curry
Pumpkin leaves roll curry