03
Sep 19

Jack fruit seed (aerial) dry (Kathal ke beez ki sukhi sabji)

I love the smokiness flavor of this summer vegetable jack fruit aerials (seed). In this recipe I fried onion, garlic and green chili separately. After cooking jack fruit seeds, at the serving time the dish is decorated with fried onion, garlic and green chili to retain the smokiness flavor.

Superb taste…

Ingredient:

  • Jack fruit seed: 150 gm
  • Onion: 1 onion (Medium)
  • Garlic:  4-5 clove
  • Mustard oil: 4 tablespoon
  • Chili powder: 1 teaspoon
  • Turmeric powder: half teaspoon
  • Coriander powder: 1 teaspoon
  • Dry mango powder: ½ teaspoon
  • Black pepper powder: ½ teaspoon
  •  Salt: 1 teaspoon (as per taste)
  • Green chili: 2 no.
  • Cumin: half teaspoon

Preparation:

  1. Remove dry layer of jack fruit seeds, chop it into four pieces into lengthwise, keep aside.
  2. Chop onion, garlic and green chili into slices, and keep aside.

Method:

  1. Heat 1 tablespoon of oil in a heavy bottom pan, add a pinch of turmeric powder. Add chopped onion, garlic (50%) and green chili, saute on high flame till gets light brown in color; remove from the pan keep aside (to be used for decoration).
  2. Heat remains of oil in a same pan, add cumin seeds sputter for few seconds; drop chopped and sliced garlic (remaining 50%), saute for few seconds add chili powder, coriander powder, turmeric powder and salt immediately add chopped jack fruit, mix properly, cook on low flame with lid on.
  3.  Fry till vegetables are done (stir in between, so that it do not get burnt). Add black pepper powder and dry mango powder. Put off the flame; decorate with fried onion, garlic and green chili.
  4. Now Jack fruit seed dry (kathal ke beez ki sukhi sabji) is ready.
  5. Note: heavy bottom pan and low heat works better. This is served with rice or paratha.
Jack fruit seed (aerial) dry (kathal ke beez ki sukhi sabji)
Ingredient
Ingredients
Add chopped onion
Add chopped onion, garlic (50%) and green chili
add cumin
Add garlic (remaining 50%),
add chopped jack fruit
add chopped jack fruit
cook on low flame with lid on
Fry till vegetables are done
Add black pepper powder
Add dry mango powder
Add dry mango powder and black pepper powder and
Jack fruit seed (aerial) dry (kathal ke beez ki sukhi sabji)
Jack fruit seed (aerial) dry (kathal ke beez ki sukhi sabji)
Jack fruit seed (aerial) dry (kathal ke beez ki sukhi sabji)
Jack fruit seed (aerial) dry (kathal ke beez ki sukhi sabji)
Jack fruit seed (aerial) dry (kathal ke beez ki sukhi sabji)
Jack fruit seed (aerial) dry (kathal ke beez ki sukhi sabji)

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

15
Mar 19

Aata (wheat flour) ka halwa

Daunting challenges like examination of your kids, headache complains, weakness, feeling tired due to study or physical activity; you will definitely go with mouthwatering delicacy and authentic Indian cuisine.

 Aata ka halwa (pudding) have rich amount of protein, iron and carbohydrates for instant energy. Your child becomes sharper, when you start their day with this at least two weeks regularly. This is the Dadi ma ka nuskha…

Ingredients:

  • Aata: one and half cup
  • Sugar: 1 cup
  • Ghee: ½ cup
  • Green cardamom: 5-6 no.
  • Raisin: 1 tablespoon
  • Cashew nut: 8-10 no.
  • Almond:6-8 no.
  • Water: one and half cup

Preparation:

  1. Discard the skin of cardamom, crush the seeds. Keep aside
  2. Slice the cashew nut. Keep aside.
  3. Boil water along with sugar, and make sugar syrup. Keep aside.

Method:

  1. Heat ghee in a fry pan, add Aata.
  2. Roast Aata on medium low flame till it gets golden brown in color.
  3. Add cashew nut and raisin in it and fry for a minute.
  4. Add sugar syrup, stir to mix well.
  5. Let it cook for 5- 8 minutes on medium low flame.
  6. Stir it, lower the flame continue to cook till the halwa consistency come.
  7. Add cardamom powder, stir to mix well.
  8. Add one tablespoon of ghee to finish off.
  9. Transfer it to serving bowl and Garnish with dry fruits or as per your choice.
  10. Aata ka halwa (pudding) is ready to serve.
Aata (wheat flour) ka halwa
Ingredients
add Aata
Roast Aata on medium low flame
Add sugar syrup
Aata (wheat flour) ka halwa

14
Mar 19

Salted sattu drink (salted protein drink)

Sattu is grounded roasted black gram or chana; it is one of the most common nutritious homemade powders (flour). It is very popular in Bihar, Uttar Pradesh and eastern part of India.

Making chana ka sattu is a time taking process; I used here readymade sattu flour from Bihar.  If you don’t have, just grind the roasted chana dal to fine powder, sieve it and use it.

 In summer; sattu drink stall is available in every nuke and corner in Bihar. No need to cook. Just mix it with glass of water. ‘Salted sattu drink’ is a great hydrating and cooling drink for fitness freaks, a post workout protein kick. It is boon for us to fight summer and avoid dehydration, so bye-bye to heat stroke with this sattu recipe…

Consume it empty stomach for best result.

Ingredients:

  • Sattu (roasted chana dal powder): 40-50 gm
  • Salt: ¼ teaspoon
  • Roasted cumin powder: 2 pinch
  • Dry mango powder: 2 pinch (optional)
  • Fresh lemon: 1 no. (As per your taste)
  • Fresh Mint/coriander leaf: (optional)
  • Water (Chilled): 300-400 ml.

Method:

  1. Take a pan, put sattu, salt, roasted cumin powder, dry mango powder and mix all properly along with water, stir and mix well so that no lumps formation.(if there is lumps, break that with spoon)
  2. Just before serving, add lemon juice as per your taste, pour in glasses and serve sattu drink.
  3. Decorate with fresh mint or coriander leaves.
Salted sattu drink (salted protein drink)
ingredients
Take a pan, put sattu, salt, roasted cumin powder
Adding water
add lemon juice
pour in glasses
pour in glasses
Salted sattu drink (salted protein drink)