04
Apr 20

Seeds of ripe Jackfruit Masala

Last time when we went to India, my son bought sweet tasty jackfruit as he knows I love jackfruits. Although some people don’t like it; in their version ripen ones have odd odor anyway…

As I was aware that jackfruit seeds are not only edible but very nutritious and having great test and flavor so I served the fruits after removing seeds and prepared the recipe.

Ingredients:

  • Jack fruit seed: 25-30 no.
  • Potato: 100 gm.
  • Onion: 1 no. (Medium)
  •  Tomato: 1 no. (Medium)
  • Ginger: 1” piece
  • Bay leaf: 1 no.
  • Chili powder: 1 teaspoon                                                                             
  • Coriander powder: 1 teaspoon
  • Turmeric powder: ½ teaspoon
  • Garam masala powder: ½ teaspoon
  • Salt: 1 teaspoon
  • Mustard oil/ cooking oil: 3 tablespoon
  • Butter: 10 gm.

Preparation:

  1. Remove upper layer of jack fruit seeds, chop it into two, chop Potato, tomato and Onion into slices, and keep aside.
  2. Grate ginger, keep aside.

Method:

  1. Take pressure cooker heat oil, when it smokes, put cumin and bay leaf ; sputter for few seconds, add chopped onion and fry till light brown in color. (About 3-4 minutes)
  2. Add tomato in it, stir-fry on medium flame (keep it stirring otherwise it may burn) , add chopped potato, grated ginger add chili powder, coriander powder, turmeric powder and salt, stir-fry for couple of minutes .
  3. Add chopped jack fruits seeds, stir-fry for couple of 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 butter and fresh coriander leaves. Now, ‘Jack fruit seed masala’ is ready to be served.
Seeds of ripe Jackfruit Masala
Ingredients
Seeds of ripe Jackfruit
Chopped ingredients
put cumin and bay leaf
put cumin and bay leaf
add chopped onion
add chopped onion
Add tomato
Add tomato
add chopped potato
add grated ginger
add chili powder, coriander powder, turmeric powder and salt
add chili powder, coriander powder, turmeric powder and salt
add chili powder, coriander powder, turmeric powder and salt
stir-fry for couple of minutes .
Add chopped jack fruits seeds
Add chopped jack fruits seeds
stir-fry for couple of minutes
add a cup of water
bring it to full cooking pressure
Seeds of ripe Jackfruit Masala
Seeds of ripe Jackfruit Masala
Seeds of ripe Jackfruit Masala
Seeds of ripe Jackfruit Masala

02
Apr 20

Sevei Upma

 ‘Sevei Upma’ one of the evening snacks option, popular in many parts of India and prepared in many ways; here I prepared that is mildly spiced, mouth watering. I used cashew-nuts and peanuts to enhance the flavor; it brings richness, increase the nutritional value of the recipe. You may add seasonal vegetables.  Enjoy and serve with coffee…

Ingredients:

  • Sevei (vermicelli): 1 cup
  • Olive oil/Cooking oil: 3 tablespoon
  • Red chili: 1no.
  • Green chili: 1no.
  • Salt: 1 teaspoon (as per taste)
  • Onion: 1 no. (Medium)
  • Mustard seed: ½ teaspoon
  • Lemon: ½ no.
  • Water: 2 cups
  • Coriander leaves: 10 gm.
  • Peanuts:  10-12no.
  • Cashew nuts: 8-10 no.

Preparation:

  1.  Chop onion and coriander leaves, keep aside.
  2. Chop red chili, keep aside.
  3. Slit green chili, keep aside.

Method:

  1. Take a fry pan, put 1 tablespoon of oil; shallow fry sevei till golden brown in color, keep aside.
  2. In a same pan, put oil, when oil starts to smoke add mustard seed and red chili, sputter for few seconds add green chili and onion, stir fry till onion gets translucent(about couple of minutes).
  3. Add 2cups of water, when water begins to boil, add fried sevei; cook for about 5-6 minutes on medium flame till it is soft.
  4. Season with salt, lemon juice and coriander leaves, serve hot. Garnish with fried peanut and cashewnut.
Sevei Upma
Ingredients
Chopped ingredients
shallow fry sevei
shallow fry sevei till golden brown
add mustard seed and red chili
add green chili and onion
stir fry till onion gets translucent
Add 2cups of water
add fried sevei
cook for about 5-6 minutes on medium flame till it is soft.
Season with salt, lemon juice and coriander leaves
Season with salt, lemon juice and coriander leaves
Season with salt, lemon juice and coriander leaves
Sevei Upma
Sevei Upma
Sevei Upma
Sevei Upma

30
Mar 20

Chana dal with Paneer (Split Bengal gram with fresh cheese)

The most awaited day of the week arrived, as always we had planned to have get-together with my extended family on lunch. I was sipping my morning tea and turned over the pages of magazine I read somewhere that the latest version of oxford dictionary included the two Indian words chana and chana dal. At that very moment I planned to prepare the recipe of ‘Chana dal with paneer’.

It is very interesting recipe; you can make easily in no time, above all it is the power house of protein.

Ingredients:

  • Chana dal: 200gm
  • Paneer: 250-300 gm.
  • Turmeric powder: ½ teaspoon
  • Cumin: half teaspoon
  • Cinnamon: 2” stick
  •  Black cardamom: 2 no.
  • Green cardamom: 1 no.
  • Clove: 3-4 no.
  • Black pepper: 10-12 no.
  • Dry red chilly: 2- 3 no.
  • Bay leaf: 2 no.
  • Ginger: 2 inch piece
  • Garam masala powder: half teaspoon
  • Garlic: 2-3 cloves
  • Salt: 2 teaspoon (as per taste).
  • Onion: 1 no. (Small)
  • Tomato: 2-3 no. (Small)
  • Ghee: 3 tablespoon
  • Water: 500 ml

Seasoning:

  1. Ghee:  1 tablespoon
  2. Cumin: ½ teaspoon
  3. Chili powder: 1 teaspoon

Preparation:

  1. Soak dal for 2 hours, keep aside.
  2.  Finely chop onion, tomato, ginger and garlic, keep aside.
  3. Cut paneer into cubes and fry, keep aside.

Method:

  1. Put ghee in pressure cooker; add chili, whole Garam masala and bay leaf fry for few seconds, add chopped ginger, garlic and onion, fry till light brown in color (3-4 minutes).
  2. Add chopped tomatoes; keep frying till ghee separates from side, add soaked dal, turmeric powder and salt.
  3. Fry for about 3-4 minutes, pour water; close the lid, place cooker on maximum heat, bring to full cooking pressure, reduce to low flame and cook for 7-8 minutes. Put off the flame.
  4. Allow cooker to cool and open; add fried paneer and cup of water (if required) put on the flame, when dal is just boiling, put off the flame.
  5. Add Garam masala powder, transfer into serving bowl; add tadaka (seasoning) before serving.

Tadaka (seasoning):

  1. Take fry pan, put ghee; add cumin, when it crackle put off the flame.
  2. Add chili powder and pour over the dal, and cover the lid.
  3. Serve with any meal…
Chana dal with Paneer (Split Bengal gram with fresh cheese)
Chana dal with Paneer (Split Bengal gram with fresh cheese)
Ingredients
chopped ingredients
add chili, whole Garam masala and bay leaf
add chopped ginger, garlic and onion
Add chopped tomatoes
add soaked dal
pour water
add turmeric powder and salt.
Allow cooker to cool
fry paneer
add fried paneer
add fried paneer and cup of water
Chana dal with Paneer (Split Bengal gram with fresh cheese)
Chana dal with Paneer (Split Bengal gram with fresh cheese)

24
Mar 20

Tamarind chhole (White chickpeas curry)

Due to spread Covid-19 across the country Restaurant say that they are doubling their efforts on cleaning procedures to keep customers safe; that is good, but in my opinion it is safest to cook food at home.

Yesterday I prepared ‘Tamarind chhole’, would like to share with you and promise; you will feel great after eating this. One can use this as chat (with tikki or Samosa), can be served with any meal. Tamarind blended with spices gives truly piquant flavor (chatpata in Hindi, Urdu) to chhole; are cooked in many ways and are the aged old recipe from Punjab. So eat healthy food; avoid junk food…happy stay at home…

Ingredients:

  • Kabuli chana/White chickpeas: 250gm.
  • Chana dal (chick pea lentil): 50 gm.
  • Tamarind: 50 gm.
  • Onion: 1no. (Medium)
  • Red chili powder: 1 teaspoon
  • Garam masala powder: 1 teaspoon
  • Turmeric powder: half teaspoon
  • Ginger: 2 “piece
  • Garlic flakes/ garlic leaf: 4  no.
  • Green chili: 2 no.
  • Bay leaf: 2 no.
  • Salt: 2 teaspoon
  • Mustard oil/any cooking oil: 3-4 tablespoon
  • Mint leaves: 20 gm.
  • Water: 500ml.

Preparation:

  1. Soak Chhole (Kabuli chana/White gram) overnight or at least 6-8 hours.
  2. Chop onion longitudinally, keep aside.
  3. Finely chop garlic and ginger, keep aside.
  4. Slit green chilies, keep aside.
  5. Soak tamarind into hot water for about 10 minutes, extract pulp, and keep aside.

Method:

  1. Boil soaked Kabuli chana and chana dal with bay leaf and water in a pressure cooker on high flame; bring to full cooking pressure, reduce to low flame and cook for 18-20 minutes. Allow cooker to cool and open.
  2. Take fry pan (wok) heat oil in it; when it smokes, add slitted chili, garlic and ginger stir fry for a minute.
  3. Add chopped onion and fry on high flame till golden brown (About 4-5 minutes); add chili powder, turmeric powder and salt in it.
  4. Stir fry (keep it stirring otherwise it may burn) add tamarind pulp and half of mint leaves into it; fry for couple of minutes on medium flame,  add boiled chana and dal in it, add water to your requirement (whether you like the gravy thick or watery). Let it come to boil and lower the flame.
  5.  Put off the flame (after 5-10), add Garam masala powder, and transfer into serving bowl.
  6. Garnish with onion,  red bell pepper rings and mint leaves.
Tamarind chhole (White chickpeas curry)
Ingredients
Boil soaked Kabuli chana
Boiled Kabuli chana
add slitted chili
add slitted chili, garlic and ginger
Add chopped onion
fry on high flame till golden brown
add chili powder, turmeric powder and salt
add tamarind pulp
fry for couple of minutes
add boiled chana and dal
add boiled chana and dal
add Garam masala powder
add Garam masala powder
Let it come to boil
Tamarind chhole (White chickpeas curry)
Tamarind chhole (White chickpeas curry)
Tamarind chhole (White chickpeas curry)
Tamarind chhole (White chickpeas curry)

28
Jan 20

Namkin shaankh (festival namkin)

Namkin have so many varieties, very popular in the state of up and Bihar; puffed and crisp can be stored for 2-3 weeks in an airtight container. Can be served with evening tea or as a Chat with curd, green chutney, Sauth (Tamarind chutney)…boiled potatoes…etc.

Ingredients:

  • Maida: 250 gm.
  • Salt: 1 teaspoon
  • Baking soda: 1 pinch
  •  Ajwain: 1 teaspoon
  • Crushed black pepper: 1 teaspoon
  • Oil: for deep frying
  • Oil: 50-60 ml (for moin that is put it into dough itself).

Preparation:

  1. Take a wide vessel; pour maida, baking soda, oil, ajwain and salt. Mix well by rubbing between palms.
  2. Add water in small quantity and knead them, take care that the dough remains a bit hard, soft dough is not suitable for this dish.
  3.  (The dough can be made in food processor also), cover and Keep aside, to be used after half an hour

Method:

  1. Divide dough into 4-5 parts and make balls; roll the ball in 2-3 mm thick circle as in photo (as chapatti), cut this into rectangles shape with the help of knife, keep aside.
  2. Take a deep fry pan, put oil and heat on medium flame; to check if oil is ready put a little piece of dough in the oil it should come up slowly otherwise, wait a while and test again.
  3. Deep fry them in small quantity on medium low heat; stir in between, fry it from both sides, fry till it becomes crispy and golden in color.
  4. Take it out on the paper napkin to remove Excess oil; let it cool completely, about half an hour, it will become crispier.
  5. Note: if it is fried on high heat, it will be soft. It will not be crispy.
Namkin shaankh (festival namkin)
Ingredients
dough ball
roll the ball
cut this into rectangles shape
Deep fry them in small quantity
Deep fry them in small quantity
Deep fry them in small quantity
Deep fry them in small quantity
Namkin shaankh (festival namkin)
Namkin shaankh (festival namkin)