Wednesday, 28 June 2017

JACK FRUIT SEED / BIKKAND SONG

Yesterday I got a big ripe jackfruit from a friend's place. I think this will be the last jack fruit of this season. Here I am the only person who eats jackfruit as well as its seeds. I always keep a few seeds and put remaining seeds in my kitchen dustbin. This time I thought not to waste and use each seed in a best way and my family make eat Bikkand. Here is the recipe which I prepared to day.
JACK FRUITS SEED SPICY CURRY

WHAT YOU NEED :

Jack fruit seeds - 1 cup, washed, peeled and cut

Onion - 1 big, chopped , diced

Cumin seeds - 1/2 tsp

Coriander seeds powder - 1 tsp

Red chilli powder - 1/2 tsp or as per taste

Tamarind - gooseberry size ball

Asafoetida - little , diluted in water

Salt - to taste
JACK FRUIT SEEDS

BIKKAND SONG

HOW TO MAKE :

Pressure cook the cut jackfruit seeds for 15 minutes or till they are soft.

Soak tamarind in 1/2 cup hot water for 5-10 minutes and squeeze to make juice of it. 

Mix red chilli powder, coriander powder and  tamarind juice well and keep aside.

Heat kadahi with a tbsp oil. 

Add cumin seeds, when it splutters add onion, fry them till they are translucent.

Now add red chilli tamarind mixture and stir well.

Allow to cook fro few minutes.

Then add jack fruit seed pieces, mix well.  

Add salt, asafoetida and some water. Let it boil for few more minutes.

Serve Jackfruit seed / Bikkand song with rice or Rotis




Tuesday, 27 June 2017

CUCUMBER/ MAGGE AND VAALI/MALABAR SPINACH SAARUPKARI

This is a simple GSB preparation. 

WHAT YOU NEED : 

Cucumber - 1 medium

Vaali leaves - about 15

For seasoning:

Mustard seeds or Garlic cloves - mustard seeds - 1tsp/ garlic cloves - 5-6, crushed

Dried red chilli - 3-4

Salt

HOW TO MAKE :

Wash and peel the cucumber and cut in cubes.

Same way wash Vaali leaves and chop.

Put both vegetables in a vessel with 2 cups of water.

Now heat 3-4 tsp oil in a small pan, add mustard when it splutters add broken dried red chilli. saute for seconds. Or instead of mustard add crushed garlic in hot oil, when it becomes brown color add broken dried red chilli. Saute for seconds. Pour this seasoning over the vegetables. 

Mix salt. Pressure cook this saarupkari for 10 to 15 minutes.

Serve hot with rice.

Wednesday, 21 June 2017

TOMATO CHUTNEY

We get tomatoes in all the seasons and it is very cheap vegetable also. Some times i buy in bulk and prepare Tomato Sauce, It lasts for more than a month if you store in the fridge. I have already posted a chutney recipe in my blog. Today I prepared chutney with Tomatoes in a different version, the recipe I got from internet, thanks to the blogger. Very easy and tasty recipe. 
TOMATO CHUTNEY

WHAT YOU NEED :

Ripe tomatoes - 5-6

Cumin seeds - 1 tsp

Dry red chilli - 4

Garlic cloves - 4, crushed and peeled

Coconut gratings - 2 tabsp , it is optional, But I added coconut, it gives thickness and taste.

Jaggery - 1 tsp

Salt - to taste

FOR SEASONING : 

Mustard seeds - 1 tsp

Udad dal - 1 tsp

Curry leaves - 1 sprig
TOMATO CHUTNEY AND METHI PARANTHA !

HOW TO MAKE:

Wash and chop the tomatoes in cubes.

Heat kadahi with 1 tbsp oil.

When hot add cumin seeds. when it flutters add dry red chilli and crushed garlic, fry for few seconds.

Now add tomatoes, fry them on high flame for for 5 minutes. By the time all the water goes off.

Reduce the heat, then add jaggery and salt. Mix well. 

Cook on low flame till tomatoes are mushy. Put off the fire.

When it is cool grind to a fine paste along with coconut gratings.

Now heat 2-3 tsp oil.

Add mustard seeds, udad dal and and curry leaves. Fry for few seconds.

Then immediately pour the tomato paste in, and add 1/2 cup water. Mix well.

Cook again for 5 minutes on low flame.

Transfer Tomato chutney in a serving bowl.

Serve Tomato chutney with chappati, Paranthas , pulkas or even Dosa.


METHI PARATA / PARANTHA

METHI PARANTHA WITH TOMATO CHUTNEY


WHAT YOU NEED:

Wheat flour - 1 1/2 cups

Fenugreek leaves / Methi leaves - 1 cup, finely chopped

Red chilli powder - 1/2 tsp

Garam masala powder - 1/2 tsp

Cumin seed powder - 1/2 tsp

Coriander seed powder - 1/2 tsp

Salt to taste
FENUGREEK LEAVES  WITH TOMATO CHUTNEY

Ghee - for frying

HOW TO MAKE :

In a mixing bowl add salt, red chilli powder, garam masala powder, cumin powder, coriander powder and red chilli powder. Put a little water and mix all the powders.

Now add wheat flour, fenugreek leaves and little water to make chappati dough. 

Knead well, then add little ghee, again knead and keep aside for 15 minutes.

Now make balls from the dough and roll it as chappati,

Fry on tava on both sides, adding enough ghee.

Serve Methi Parantha along with Tomato chutney.
There was an error in this gadget