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


01
Jun 17

Beet root ki sabji

When was the last time you ate beetroot? The blood red beet root has been sidelined for long, but this humble vegetable has come back in the dining table across the world.

Today’s recipe is ‘Beetroot ki sabji’ serve as side dish prepared with fresh coconut, cashew nut and almond which increase the nutritional value, very good source of iron,  a boon for those suffering from anemia.

Ingredients:

  • Beet root: 200 gm
  • Madras onion: 7-8 no.
  • Fresh coconut scrapped: 2 tablespoon
  • Cooking oil: 2 tablespoon
  • Turmeric powder: ½ teaspoon
  • Coriander powder: 1 teaspoon
  • Chili powder: 1 teaspoon
  •  Salt: 1 teaspoon (as per taste)
  • Split black gram: ½ teaspoon
  • Cumin: ½ teaspoon
  • Red chili: 1no.
  • Mustard seed: ½ teaspoon
  • Curry leaves: 10-12 leaves
  • Almond: 8-10 no.
  • Cashew nut: 10-12no.

Preparation:

  1. Peel, chop and boil/microwave the beet root and keep aside.
  2. Dry roast almond and cashew nut, coarsely grind and keep aside.
  3. Chop the onion. Keep aside.
  4. Scrap coconut, keep aside.

Method:

  1. Take a heavy bottom pan. Heat oil, add cumin, split black gram and mustard seed, sputter for few seconds; add red chili and a pinch of turmeric powder, and put chopped onion stir fry for 2 minutes on high flame till get translucent.
  2. Add coriander powder, turmeric powder, chili powder and salt, add curry leaves too.
  3. Add beet root, sauté on medium flame, cover for few minutes (~3-4 minutes).
  4. Add scrapped fresh coconut and almond and cashew nut powder; stir fry for couple of minutes, now Beet root ki sabji is ready to serve.
  5. Note: heavy bottom pan works better. This is served with rice or paratha.
Beetroot ki sabji

Beetroot ki sabji

Ingredients

Ingredients

Ingredients

Ingredients

add cumin, split black gram and mustard seed

add cumin, split black gram and mustard seed

add red chili

add red chili

put chopped onion

put chopped onion

Add coriander powder, turmeric powder, chili powder and salt

Add coriander powder, turmeric powder, chili powder and salt

Add beet root

Add beet root

Add beet root

Add beet root

Add scrapped fresh coconut

Add scrapped fresh coconut

Add scrapped fresh coconut

Add scrapped fresh coconut

add almond and cashew nut powder

add almond and cashew nut powder

add almond and cashew nut powder

add almond and cashew nut powder

Beetroot ki sabji

Beetroot ki sabji

Beetroot ki sabji

Beetroot ki sabji

Beetroot ki sabji

Beetroot ki sabji


16
Apr 17

Salted pongal (south Indian recipe)

Eating hotel food for days together can be boring, as outside food is high in fats, calories and sodium.

Home cooked food is healthy and safe; so why not to cook this simple and traditional recipe ‘salted pongal’. It is nutritious, appealing flavor, exciting taste and aroma; rather it is one pot balanced meal.

Traditionally it is the festive dish on the occasion of pongal festival in south India, served on banana leaf. In my opinion this traditional delicacy is very good for any day. It suits today’s office going and busy modern lifestyle, an excellent food for all of us.

Ingredients:

  • Raw rice: 100 gm. (1 cup)
  • Yellow Mung dal (split green gram)/paasi paruppu: 100 gm. (1 cup)
  • Ghee: 3-4 tablespoon
  • Cashew nut: 12-15no.
  • Salt: 1 teaspoon
  • Turmeric powder: 1 teaspoon
  • Cumin: 1 teaspoon
  • Black pepper: ½ teaspoon
  • Asafoetida: ½ teaspoon
  • Green chili: 1 no.
  • Ginger: 2” piece
  • Curry leaves: 1 twig

Preparation:

  1. Chop ginger and green chili into small pieces, keep aside.
  2. Coarsely grind the black pepper, keep aside.
  3. Wash rice and dal together and keep aside.

Method:

  1. Take an earthen pot, boil 5 cup of water, when water starts boiling; add mixture of washed rice and dal.
  2. Add salt and turmeric powder along with one tablespoon of ghee, cook until it is done. (About 10-15 minutes). Keep aside.
  3. After tempering/seasoning Salted pongal (south Indian recipe) is ready.
  4. Note: Pressure cooker can be used instead of earthen pot.
  5. Tempering/seasoning:
  6. Take fry pan, put 2 tablespoon of ghee, and fry cashew nut till light brown; take it out and keep aside.
  7. Add cumin seed, sputter it for few seconds; add chopped ginger, asafoetida, curry leaves and green chili; stir fry for few seconds on high flame, add crushed black pepper, put off the flame, Seasoning is ready.
  8.  Add seasoning and fried cashew nut in prepared pongal and stir it.
  9. Now Salted pongal (south Indian recipe) is ready to serve with masala Sāmbhar, ulundu vada, and pickles.
Salted pongal (south Indian recipe)

Salted pongal (south Indian recipe)

Ingredients

Ingredients

add mixture of washed rice and dal

add mixture of washed rice and dal

Add salt

Add salt

Add salt and turmeric powder

Add salt and turmeric powder

Add salt and turmeric powder along with one tablespoon of ghee

Add salt and turmeric powder along with one tablespoon of ghee

cook until it is done

cook until it is done

fry cashew nut

fry cashew nut

Add cumin seed

Add cumin seed

add chopped ginger

add chopped ginger

add chopped ginger, asafoetida

add chopped ginger, asafoetida

 

add chopped ginger, asafoetida, curry leaves and green chili

add chopped ginger, asafoetida, curry leaves and green chili

add crushed black pepper

add crushed black pepper

Tempering/seasoning

Tempering/seasoning

 Add seasoning and fried cashew

Add seasoning and fried cashew

20170114_183837

Salted pongal (south Indian recipe) is ready

Salted pongal (south Indian recipe) is ready

Salted pongal (south Indian recipe)

Salted pongal (south Indian recipe)

Salted pongal (south Indian recipe)

Salted pongal (south Indian recipe)

Salted pongal (south Indian recipe)

Salted pongal (south Indian recipe)

Salted pongal (south Indian recipe)

Salted pongal (south Indian recipe)

Salted pongal (south Indian recipe)

Salted pongal (south Indian recipe)


12
Apr 17

Wheat idli

Simple idli, but taste is different !

The use of wheat in south Indian recipe has leaded a new trend and taste. Serve as a snacks or meal which is very good in taste, you can serve it traditionally too, with Sāmbhar and chutney.

Ingredients:

  • Wheat: 1 cup
  • Boiled rice/parboiled rice: 1 cup
  • Urad dal (split black gram): half cup
  • Salt: 1 teaspoon

Preparation:

  1. Wash wheat, rice and dal each separately with water, so that all dust particles get removed properly.
  2. Soak wheat, rice and dal in separate bowl with double quantity of water for 5-6 hours or overnight.
  3. Grind the dal with equal amount of water to a very smooth paste (~ 10-15 minutes) in a ‘dosa grinder’ or ‘mixer grinder’. Keep aside.
  4. First grind the wheat with required quantity of water to a fine and smooth paste then add the rice into wheat paste and further grind with required quantity of water to a fine paste.
  5. Take out this paste and mix with dal paste, stir well cover the mixture; leave it for 5-6 hours for fermentation.

Method:

  1. After fermentation, stir the batter with ladle, if it is thicker add some water and salt to get the flowing consistency (as it is to be poured into cup), Smear the idli stand cups with little ghee/oil.
  2. Pour ladleful fermented mixture in idli stand cavity; place the idli cooker on the gas with a glass of water (~300 ml), place the idli stand into the idli cooker and close the lid.
  3. Cook until toothpick inserted near the centre of the idli comes out clean; it will take about 8-10 minutes.
  4. Take out this idly with the help of spoon, and transfer into serving bowl, Light fluffy idli is ready to be served with masala Sāmbhar and coconut chutney.
  5. You can also serve it with tomato onion chutney and dry sesame seed chutney.
Wheat idli

Wheat idli

Ingredients

Ingredients

Grind the dal with equal amount of water

Grind the dal with equal amount of water

Grind the dal with equal amount of water

Grind the dal with equal amount of water

First grind the wheat

First grind the wheat

First grind the wheat with required quantity of water

First grind the wheat with required quantity of water

grinded wheat

grinded wheat

add the rice

add the rice

fine paste

fine paste

mix with dal paste

mix with dal paste

leave it for 5-6 hours for fermentation.

leave it for 5-6 hours for fermentation.

Wheat idli

Wheat idli

Wheat idli

Wheat idli

Wheat idli

Wheat idli

Wheat idli

Wheat idli

Wheat idli

Wheat idli

Wheat idli

Wheat idli