28
Dec 18

Jackfruit seed Sāmbhar

Authentic south Indian cuisine in which I used fresh ripen jackfruit seeds: which is available in summer season, eat this Sāmbhar with rice and papad; makes it a complete meal. Jackfruit seed has high quality proteins which aids in building muscles. The proteins we get from it are free from cholesterol.

Ingredients:

  • Tuvar dal (split pigeon pea): ½ cup
  • Sāmbhar masala powder: 2 teaspoon
  • Garlic flakes: 3-4 nos.
  • Tamarind: 5 gm
  • Turmeric powder: half teaspoon
  • Coriander leaves: 25 gm
  • Salt: 1 teaspoon (as per taste)
  • Jackfruit seeds: 10-15 no.
  • Carrot: 1 no.
  • Drum stick: 1 no.
  • Tomato: 2-3 nos.
  • Madras onion: 8-10 no.
  • Green chili: 1 no.

For seasoning:

  • Refined oil: 1 tablespoon
  • Mustard seed: half teaspoon
  • Cumin: ½ teaspoon
  • Curry leaves: 1-2 twigs
  • Red chili: 1 no.
  • Asafoetida: 1 pinch
  • Fenugreek seed: one fourth teaspoon
  •  Madras Onion: 1 no.

Preparation:

  1. Wash Tovar dal; put green chili, garlic, onion and 3 cups of water into pressure cooker. Boil dal in the pressure cooker on high flame. Bring to full cooking pressure, reduce to low flame and cook for 3-4 minutes. Allow cooker to cool and open.
  2. Pulverize the dal. Add salt, turmeric powder, chili powder, and Sāmbhar powder and tamarind pulp into the dal. Mix properly and Keep aside.
  3. Soak tamarind in half cup of water, keep aside.
  4. Roughly chop all vegetables, add one cup of water and boil it (You can boil vegetables into pressure cooker).

Method:

  1. Add boiled vegetables into prepared dal, mix slowly. (Be careful otherwise vegetables get mashed)
  2. Add coriander leaves, cook for 4-5 minutes at low flame, so that all flavor will mix properly.

seasoning:

  1.  Take fry pan, put oil in it, when smoke begins to come add whole red chili, mustard seed, and cumin and fenugreek seed; sputter it for few seconds.
  2. Add asafoetida and chopped onion, stir and fry till it becomes brown in color. Add curry leaves; wait for few seconds, put off the gas.
  3. Pour this seasoning on the prepared Sāmbhar, cover for few minutes.
  4. Mouth watering jackfruit seed Sāmbhar is ready to serve with Rice, Dosa, vada and idly.
    Jackfruit seed Sāmbhar

    Jackfruit seed Sāmbhar

    Ingredients:

    Ingredients

    chopped ingredients

    chopped ingredients

    Wash Tovar dal; put green chili, garlic, onion and 3 cups of water into pressure cooker

    Wash Tovar dal; put green chili, garlic, onion and 3 cups of water into pressure cooker

    Roughly chop all vegetables, add one cup of water and boil

    Roughly chop all vegetables, add one cup of water and boil

    add asafoetida

    add asafoetida

    Add boiled vegetables into prepared dal

    Add boiled vegetables into prepared dal

    mix slowly

    mix slowly

    add coriander leaves

    add coriander leaves

    Pour this seasoning

    Pour this seasoning

    Jackfruit seed Sāmbhar

    Jackfruit seed Sāmbhar

    Jackfruit seed Sāmbhar

    Jackfruit seed Sāmbhar

    Jackfruit seed Sāmbhar

    Jackfruit seed Sāmbhar


18
Dec 18

Red coconut chutney (Kerala style)

Coconut chutney is mandatory with south Indian breakfast like Dosa, Idly, Uttapam, Appam and many more…it is quick to prepare if you have grated coconut with you.

Today I am going to share Kerala style red coconut chutney; Just blend coconut and Kashmiri red chili and temper with oil and seasoning.

This chutney is used in every Malayalam home almost every day.

Ingredients:

  • Fresh Coconut:  half (medium size)
  • Kashmiri Red chili: 5-6 no.
  • Madras onion (shallots): 4-5 no.
  • Salt: 1 teaspoon
  • Water ½ -1 cup

For seasoning:

  • Refined oil: 1 table spoon
  • Mustard seed: ½ teaspoon
  • Dry red chili: 1 no.
  • Curry leaves: 1-2 twigs
  • Asafoetida: 1 pinch
  • Madras onion (shallots): 1 no.

Preparation:

  1. Take fresh coconut and break it.
  2. Scarp only white portion of coconut through coconut scraper.
  3. Chop one shallot for seasoning, keep aside.
  4. Chop red chili, keep aside.

Method:

  1. Put scraped coconut, onion, salt and red chilis into grinding jar; grind well with help of water (amount of water depends according to consistency of your choice). Keep aside.
  2. Take a wok, put oil and mustard seed, when it sputters, add red chili and Asafoetida, add chopped shallots, stir fry until it becomes translucent; Pour ground coconut paste into the wok; add water if required to get consistency of your choice.
  3. When it just starts boiling put the flame off, transfer into serving bowl. Decorate with fresh curry leaves.
  4. Good accompaniment of south Indian Tiffins or snacks.
    Red coconut chutney (Kerala style)

    Red coconut chutney (Kerala style)

    Ingredients

    Ingredients

    grind well with help of water

    grind well with help of water

    Seasoning

    Seasoning

    Seasoning

    Seasoning

    Seasoning

    Seasoning

    Seasoning

    Seasoning

    Pour ground coconut paste

    Pour ground coconut paste

    Pour ground coconut paste

    Pour ground coconut paste

    Red coconut chutney (Kerala style)

    Red coconut chutney (Kerala style)

    Red coconut chutney (Kerala style)

    Red coconut chutney (Kerala style)

    Red coconut chutney (Kerala style)

    Red coconut chutney (Kerala style)


17
Aug 18

Raw papaya with peanut

This ‘Raw papaya with peanut ‘recipe gives me the confidence for any occasions either daily meal or kitty party. The recipe is focused on ingredient peanut and preparation technique which takes less time in kitchen. The crunchy peanut taste in raw papaya is so yummy…

Ingredient:

  • Raw papaya: 300 gm
  • Madras onion: 4-5 no.
  • Garlic: 4-5 flakes
  • Cooking oil: 2 tablespoon
  • Turmeric powder: ½ teaspoon
  • Coriander powder: ½ teaspoon
  •  Salt: 1 teaspoon (as per taste)
  • Peanut: 1 tablespoon
  • Mustard seed: ½ teaspoon

Preparation:

  1. Dry roast peanut, discard the skin of peanut, roughly ground, and keep aside.
  2. Chop the onion and garlic, keep aside.
  3. Peel off papaya, discard the seeds and chop into small cubes, boil/ microwave the chopped papaya, keep aside.

Method:

  1. Take a heavy bottom pan. Heat oil, add mustard seed, sputter for few seconds; add a pinch of turmeric powder, and put chopped onion and garlic, stir fry for 2
  2. minutes on high flame till it gets translucent, add boiled raw papaya, sauté on medium flame, and cover for few minutes (~ 4-6 minutes).
  3. Add coriander powder, turmeric powder, salt and roughly grind peanut.  Stir fry for 2 minutes, now raw papaya with peanut is ready to serve.
  4. Note: heavy bottom pan works better. This is served with rice or chapati/ paratha.
    Raw papaya with peanut

    Raw papaya with peanut

    Ingredient

    Ingredient

    chopped ingredients

    chopped ingredients

    put chopped onion

    put chopped onion

    Add coriander powder, turmeric powder, salt

    Add coriander powder, turmeric powder, salt

    now add raw papaya

    now add raw papaya

    now add raw papaya

    now add raw papaya

    Stir fry for 2 minutes

    Stir fry for 2 minutes

    Add roughly grind peanut

    Add roughly grind peanut

    Add roughly grind peanut

    Add roughly grind peanut

    Raw papaya with peanut

    Raw papaya with peanut

    Raw papaya with peanut

    Raw papaya with peanut

    Raw papaya with peanut

    Raw papaya with peanut


21
Aug 17

Jackfruit fritters (kathal ke beej ka pakoda)

Homemade fritters (pakoda) with tea/coffee become more enjoyable, if rainy day on Sunday; the beautiful pearl of rain embellish the lawn grass and trees…aha it is the perfect time to sit in the porch and enjoy the day with family.

It was raining yesterday; I enjoyed and relished the ‘Jackfruit fritters (kathal ke beej ka pakoda)’, which had authentic taste from south India.

Ingredients:

  • Jackfruit seeds (kathal ka beez): 100gm. (20-22 seeds)
  • Chana dal (split Bengal gram): 50gm
  • Salt: 1 teaspoon (as per your taste)
  • Fennel seeds: ½ teaspoon
  • Turmeric powder: ½ teaspoon
  • Onion: 1 no. (Small)
  • Green chili: 2 no. (As per taste)
  • Fresh coriander leaves (chopped): 1 tablespoon
  • Curry leaves: 1 twig
  • Ginger: 2” pieces
  • Oil: for frying

Preparation:

  1. Soak chana dal 1 -2 hours, grind them roughly with help of small quantity of water, keep aside.
  2. Grind Jackfruit seeds with help of small quantity of water, keep aside.
  3. Chop green chili, ginger and onion into fine pieces, keep aside.
  4. Take a mixing bowl; put dal paste, Jackfruit seeds paste, chopped green chili, ginger, onion, turmeric powder, fennel seeds and salt, mix properly. Now dough is ready; keep aside.

Method:

  1. Take one handful mix; shape the mixture in lemon size ball by using your hand/fist, depending upon size of 12-15 balls will be ready, put the ball on your palm, slightly press it and give the shape of disc as shown in the photo.
  2. Note: you can prepare this in advance and store into refrigerator, and fry afterwards.
  3. Take heavy bottom fry pan, put oil in the fry pan, and let oil to smoke, drop small amount of dough in it, If dough comes up, it means right temperature of oil otherwise wait for a while and test again.
  4. After getting right temperature of oil, deep fry all fritters in batches till golden brown, remove from oil.
  5. Jackfruit fritters (kathal ke beez ke pakoda) is good for evening snacks, otherwise as you wish.
  6. Serve hot.
Jackfruit fritters (kathal ke beej ka pakoda)

Jackfruit fritters (kathal ke beej ka pakoda)

Ingredients

Ingredients

Chop green chili, ginger and onion

Chop green chili, ginger and onion

making dough

making dough

lemon size ball

lemon size ball

put the ball on your palm

put the ball on your palm

put the ball on your palm

put the ball on your palm

slightly press it

slightly press it

give the shape of disc

give the shape of disc

deep fry all fritters

deep fry all fritters

deep fry all fritters

deep fry all fritters

remove from oil

remove from oil

remove from oil

remove from oil

Jackfruit fritters (kathal ke beej ka pakoda)

Jackfruit fritters (kathal ke beej ka pakoda)

Jackfruit fritters (kathal ke beej ka pakoda)

Jackfruit fritters (kathal ke beej ka pakoda)

Jackfruit fritters (kathal ke beej ka pakoda)

Jackfruit fritters (kathal ke beej ka pakoda)

Jackfruit fritters (kathal ke beej ka pakoda)

Jackfruit fritters (kathal ke beej ka pakoda)

Jackfruit fritters (kathal ke beej ka pakoda)

Jackfruit fritters (kathal ke beej ka pakoda)

Jackfruit fritters (kathal ke beej ka pakoda)

Jackfruit fritters (kathal ke beej ka pakoda)

Jackfruit fritters (kathal ke beej ka pakoda)

Jackfruit fritters (kathal ke beej ka pakoda)


06
Jul 17

Balakaya (raw banana) thoran

My favorite traditional dish from south India; topped with signature herbs, combining the aromatic flavor of curry leaves red chili, dry coconut gives the wonderful taste and is healthy too. Relish the recipe…

Ingredients:

  • Raw banana: 2no. (Medium size, vegetable verity)
  • Onion: 1 no.
  • Madras onion (small variety): 10-12no.
  • Green coriander leaves: 2 tablespoon (chopped)
  • Garlic: 2-3 flakes
  • Green chili: 1 no.
  • Dry coconut: ¼ no.
  • Coconut oil/cooking oil: 2 table spoon
  • Salt: 1 teaspoon (as per taste)
  • Mustard seed: ½ teaspoon
  • Red chili: 1no.
  • Curry leaves: 1 twig
  • Asafoetida: 1 pinch
  • Turmeric powder: ½ teaspoon

Preparation:

  1. Chop madras onion, keep aside.
  2. Roughly chop and grind onion, along with coconut, green chili and garlic to paste, Keep aside.
  3.  Peel off banana, slice longitudinally into 2-3”pieces, keep aside.

Method:

  1. Boil/ microwave it (just required quantity of water so that there is no water left after boiling); add prepared paste, curry leaves, turmeric powder and a tablespoon of oil  into it, stir and cook for couple of minutes, put off the flame, keep aside.

Seasoning:

  1. Take fry pan, put oil; when it smokes, add mustard seeds, red chili and asafoetida wait till it sputters.
  2. Add chopped onion; stir fry until it gets light brown in color, put off the flame.
  3.  Add this seasoning and chopped green coriander leaves into prepared banana sabji, stir and transfer in to serving bowl; serve this as a side dish at lunch or dinner.
Balakaya (raw banana) thoran

Balakaya (raw banana) thoran

Ingredients

Ingredients

 Peel off banana, slice longitudinally

Peel off banana, slice longitudinally

Boil

Boil

add prepared paste

add prepared paste

add prepared paste

add prepared paste

add prepared paste, curry leaves, turmeric powder

add prepared paste, curry leaves, turmeric powder

add prepared paste, curry leaves, turmeric powder

add prepared paste, curry leaves, turmeric powder

add tablespoon of oil

add tablespoon of oil

add mustard seeds, red chili and asafoetida

add mustard seeds, red chili and asafoetida

Add chopped onion

Add chopped onion

stir fry until it gets light brown

stir fry until it gets light brown

Add this seasoning and chopped green coriander leaves

Add this seasoning and chopped green coriander leaves

Add this seasoning and chopped green coriander leaves

Add this seasoning and chopped green coriander leaves

Add this seasoning and chopped green coriander leaves

Add this seasoning and chopped green coriander leaves

Balakaya (raw banana) thoran

Balakaya (raw banana) thoran

Balakaya (raw banana) thoran

Balakaya (raw banana) thoran

Balakaya (raw banana) thoran

Balakaya (raw banana) thoran