Kathal biryani/Jackfruit biryani

kathal biryani

It is a tasty biryani with jackfruit in gravy and basmati rice.

Ingredients

Jackfruit                                   500 gm

Rice powder                              25 gm

Yellow Chilli powder                  1 tsp

Rice                                         1 ½ cup of

Green cardamoms                     4

 Black cardamoms                    2

Cloves                                      2

Cinnamon stick                         Two 1 inch

Sea salt                                    to taste

Oil                                            to deep fry

Onions sliced                            4 medium

Caraway seeds                          ½ tsp

Ginger paste                             1 tsp

Garlic paste                              1 tsp

Turmeric powder                        1 tsp

Cumin powder                           1 tsp

Coriander powder                      2 tsp

Red chili powder                       1 tsp

Tomatoes deseeded

   and chopped                         1 cup

Yogurt 1                                   ½ cups

Coriander leaves chopped          ½ cup

Saffron                                     5 - 6 strands

Milk                                          2 tbsp

Garam  masala powder              2 tsp

Mint leaves                               ½ cup

kewra water                              1 tsp

Method

First apply oil to the knife and hand then peel and cut into cubes.

Then mix with rice flour, yellow chilli powder and salt.

jack fruit before fry

Heat sufficient oil in a pan, and deep fry the jackfruit, drain and keep aside.

In the same oil sauté onion till golden brown and crisp and keep it aside

Wash and soak the rice, half boil the rice with sea-salt and half of the whole garam masala( cloves, cardamoms, cinnamon) drain the half boiled rice and keep aside.

Jackfruit curry

In another pan heat, 2 tsp of oil and add cumin seeds (shahi jeera) and the remaining crushed whole garam masala and stir.

Add the remaining sliced onion and sauté, add tomato chopped and stir until soft.

Now add ginger paste, garlic paste and continue to sauté.

Add turmeric powder, cumin powder, coriander powder, red chili powder, chopped tomato and continue to sauté for 2 to 3 minutes.

Now add the fried jackfruit cubes and mix well.

Add yogurt, sea salt and cook for 3-4 minutes, add chopped coriander leaves and mix well.

jack fruit curry

Soak the saffron in warm milk and keep aside.

Arranging the biryani

Now heat up a thick tawa.

Take a handi and pour half of jackfruit curry.

pour the curry into hundi

Now over this curry spread a layer of rice. In addition sprinkle saffron milk, garam masala powder ,mint leaves (broken by hand), kewra water.

first layer of rice

Repeat these in the next layer form.

Top it with sliced fried onion, saffron milk, mint leaves and little kewara water.

top with saffron milk mint and fried onion

Now seal the hundi cover with dough and cover the hundi and place on hot tawa and cook for 10 minutes on low flame.

Serve hot with a raita of your choice

Bhopali green peas and carrot pulav

bhopali green peas and carrot pulav 

It is a flavourful rice with full of vitamin and minerals. This pulav is very easy to prepare so try it in your kitchen.

Ingredients

Ginger  finely chopped               1 tsp

Garlic    finely chopped              2 tsp

Black cardamom                       1 to 2

Onion chopped                          2 tbsp

Cloves                                      3 to 4

Green cardamom                       2 to 3

Cinnamon                                  2 inches

Peas                                         ½ bowl

Carrot chopped (peas size)         3 tbsp

Bay leaf                                    2 to 3

Mace                                        1 tsp

Cumin seeds                             1 tbsp

Basmati rice (soaked)                250 gm

Vegetable oil                             3 to 4 tbsp

Salt                                          to taste

Water                                        ½ liter

For garnish

Green chilli chopped

Coriander leaves

Method

First soak rice for 30 minutes. In the mean time finely chop ginger-garlic and onion and cut carrot as pea’s size.

Put oil in the pan, add chopped ginger- garlic and black cardamom and stir.

Now add chopped onion and stir.

Then add cloves, cinnamon, cumin seeds, mace and bay leaves and stir well.

add chopped and whole ingredients

When oil will separate from masala add chopped carrot and peas, mix well.

add carrot and peas

Now add soaked rice and mix well and add water and salt. water level should be 1 inch above.

add water into rice

Cover and cook for 20-25 minutes in low flame.

ready pulav

The pulav is ready. Garnish with fresh green chillies and coriander leaves and serve.

Gajar roulade

gajar roulade

Is a gajar halwa present as a roulade (Swiss roll) sape.

Ingredients  

Grated carrot                             250 gm

Milk                                          300 ml

Crushed black cardamom          ½ tsp

Sugar powder                            2 tbsp

Milk powder                              1 tbsp

Clarified butter                           1 tbsp

Almond                                     2 tsp

Cashew nut                               2 tsp

Pistachio                                  2 tsp

Method

Take a pan and put heat grated carrot add milk and crushed cardamom. Then stir and cook till the milk is fully reduced.

add milk to carrot

Now add sugar and milk powder, mix well.

add sugar and milk powder

Now heat clarified butter (ghee) in another pan, then transfer the already cooked carrot in it, and cook for some more time.

transfer halwa to ghee

Take a butter paper and apply oil on it.

aply on butter paper

Now spread gajar halwa and add dry fruits then make a roll.

make a roll

Close both sides of the roll and keep in refrigerator for some time.

close both sides of roll

Take out the cold roll, open the paper and cut in small pieces and serve.

cut roulade in small pieces

Panjabi pakori kadhi

panjabi pakori kadhi

It is an authentic dish of Panjab with easy available ingredients.

Ingredients

Yogurt                                      250gm

Turmeric powder                        ½ tbsp

Dry Ginger powder                    1 tsp

Corn meal floure (makkhi atta)   1 tbsp

Salt                                          to taste

For pakoda

Gram flour                                150 gm

Fenugreek (methi) leaves           1 tbsp

Onion chopped                          1 medium

Green chilli chopped                  1

Carom seed (ajwine)                  1 tsp

Ginger garlic paste                    1 tsp

Coriander leaves chopped          1 tbsp

Coriander seed                          ½ tsp

Turmeric powder                        ½ tsp

Asafoetida                                ¼ tsp

Soda                                        ½ tsp

For tarka

Ghee                                        2 tbsp

Cumin   seeds                          1 spoon

Curry leaves                              10-12

Asafoetida                                ¼ tsp

Fenugreek seed                        ¼ tsp

Coriander seeds                        ¼ tsp

Red chilli powder                       ½ tsp

Method

First take a pan, put homemade yogurt then add dry ginger powder, corn meal powder (mekkhi atta), turmeric powder, salt and stir and cook in low flame. 

add ingredients in yogurt

Slowly pour water and continue to mixing.

stir the yogurt gravy

For pakoda

Heat oil in pan for dip fry.

On other side take a bowl, add gram flour, fenugreek leaves chopped, chopped onion, chopped green chilli, carom seeds, ginger garlic paste, red chilli powder, coriander seeds, turmeric powder, asafoetida powder, salt and mix them all. Slowly add water and mix it well.

add add ingredients for pakoda

Now make small pakoris of it by deep frying them.

frying pakoda

Remove them on tissue paper.

For tadka

Heat ghee in a small pan, put cumin seeds, curry leaves, asafoetida, fenugreek seeds, coriander seeds, red chilli powder then stir. 

tadka

Pour tadka into yogurt mixture and mix well with required salt.

pour tadka into yogurt gravy 

Now add fried pakories in it and mix well.

add pakoda into yogurt gravy

The pakori kadhi is ready to serve.

Corn paneer/Tofu in corn

corn paneer

Corn paneer is a very tasty and healthy dish with simple ingredients.

Ingredients

Corn                                         1 cup

Paneer cube                              250gm

Tomato chopped                        1 big

Cumin seed                               1 tsp

Fenugreek seed                         1 tsp

Red chilli powder                       1 tsp

Turmeric powder                        ¼ tsp

Salt                                          to taste

Method

First put corn and little bit water in a mixer and grind in a tight smooth paste.

Heat oil in pan, add cumin and fenugreek seed and sauté.

Now add chopped tomato and cook till it soft.

Then add turmeric, red chilli and salt and mix well.

add dry masala in tomato

Now add corn mixture in it and stir-cook for 2-3 minutes in low flame.

add corn mixture

Add paneer cube and mix well.

add paneer in corn mixture

Cover and cook for 4-5 minutes. In middle stir it well.

cook paneer with corn mixture

Garnish and serve hot.

Methi Malai Mushroom/Mushroom with fenugreek and fresh cream

methi malai mushrooms

Methi malai mushroom is a delicious dish with fresh mushrooms, fenugreek leaves and fresh cream. Very easy to prepare within 20 minutes.

Ingredients 

Mushrooms                               200 gm

Oil                                            1tbsp

Chopped onions                         ½ cup

Blanched fenugreek leaves          2 cups

Ginger garlic paste                     1 tbsp

Red chilli powder                       ½ tsp

Cinnamon powder                      ¼ tsp

Salt                                          to taste

Dry mango powder (amchur)       ½ tsp

Fresh cream                              ½ cup

Method

First wash the mushrooms and cut them in pieces.

chop mushrooms

Heat oil in a pan and add the chopped onions and saute.

Then add ginger garlic paste and saute.

Add blanched fenugreek leaves chopped and mix well.

Then Add the Mushrooms and stir for a minute.

add mushroom in fenugreek masala

Now add fresh cream and mix well.

add fresh cream to mushroom

Add Red chilli powder and cinnamon powder, stir and add salt then cook for 2-3 minutes in low flame.

Add dry mango powder and fresh cream, stir it and cook for a minute.

again add i tbsp cream and stir

Garnish it with fresh cream,cinnamon and fenugreek leave and serve.

Bhavnagari mirch ka chakna

It is recipe of stuffed big chilli with potato mixture. Very tasty and easy to prepare within 5 minutes.

Ingredients

Bhavnagari chilli                        2 nos. big

Boiled potatoes                        1 no

Green mung dal sprout              1 tbsp

Ginger chopped                        1 tsp

Achari spices powder                ½ tsp

Coriander chopped                    1 tsp

Onion chopped                         1 tbsp

Lemon juice                             1 tsp

Cheese grated                          10 gm

Semolina                                  25-30 gm

Chickpeas flour                         2 tbsp

Red chilli powder                       pinch

Method

First fire roast the chillies, as it get lightly charred and soft. Then cool it and slit it lengthwise, remove the seeds from it.

In the mean time make a mixture with boiled potatoes, mung dal sprouts, ginger, achari spices powder, coriander leaves chopped, onion chopped, cheese, lemon juice and seasoning.

Blend the mixture well and coarse crush it.

Pack it in the chilli which has been slit.

Prepare a light batter with chickpeas flour, red chilli powder, turmeric powder and salt.

Now cut the chillies in small bite size pieces and dip it in the batter to coat the chillies evenly and then dust the semolina over it to coat evenly or roll it on a bed of semolina.

Then pan fry it evenly over a medium heat on all sides to cook the chillies till crisp and golden brown.

Drip any excess fat/oil on a absorbent food paper before serve.

Serve it with a tangy dip or house made chutney.

Khausey

khausey

It is a dish from Barma, very healthy and presentable.

ingredients

Oil 1 tbsp

Finely chopped onions                1

Ginger                                       1 tsp

Garlic                                        1 tsp

Vegetable stock                         1 cup

Turmeric powder                         ½ tsp

Red chilli powder                        ½ tsp

Salt                                           to taste

Mushrooms                               100 gms

Yellow zucchini                          ½ cup

Green zucchini                           ½ cup

Baby corns                                ½ cup

Coconut milk                             1 cup

Gram flour                                 1 tsp

For serving

Boiled noodles                          ½ cup

Fried noodles                            ½ cup

Finely chopped onions               as required

Chillies                                     a few

Lemon wedges                          2

Toasted peanuts                        2 tbsp

Finely chopped coriander           a few

Fried onions                              ¼ cup

Boiled eggs chopped                 1

Fried garlic finely chopped         1 tbsp

Method

Take some oil in a pan and heat up.

Now add some chopped onions and fry it till it turns a golden brown.

Then add the ginger and garlic and stir.

Next, add the stock, turmeric powder, red chilli powder and the salt, then stir well.

add turmeric in ginger and garlic

Now add the mushrooms, zucchini and baby corns and mix.

add vegetables 

Then add the coconut milk and stir.

add coconut milk

Take some water and gram flour in a bowl and mix it well.

Then add this to the curry, when it comes to boil for 15-20 minutes.

To serve

Take out some boiled noodles in a bowl and put the curry on it for various accompaniments:

put curry on boiled noodle

Fried noodles

put fried noodle on it

Chopped onions

Chopped chillies

Lemon wedges

Toasted peanuts

Finely chopped coriander

Fried onions

Boiled eggs, and Fried and chopped garlic

serving