SPICY JACK FRUIT CURRY

Have you ever had jack fruit curry? I think very few use jackfruits as vegetable and I don’t know that how many of you tried making jack fruit recipes. Believe me you can make hundred varieties out of it. I remember when jack fruit season comes my granny use to make jackfruit pickle; Jackfruit curry, Jackfruit malpua, and these all were my favorite.

HAVE YOU EVER TRIED RAW JACKFRUIT CURRY? It is awesome saw green jack fruit in one of small super market in Dubai and I could not stop myself from buying it.

Any way jackfruit is rarely used in my in law house as vegetable, they eat ripe jackfruit more. Sometime I have tried couple of recipes for them as they wish to eat. Today I will be sharing a recipe which I used to prepare at my mother place.

 Spicy Jackfruit Curry

Preparation time: 35-40 minutes

Cooking time: 30 minutes

Serving: 4 persons

Ingredients

Raw Jack fruit-500 grams (Cut and tender boiled, I used fresh jack fruit if you don’t have one can go for frozen)

Oil-4 tabs

Onion Paste-1/2 cup

Ginger garlic paste-2 tabs

Tomato paste-1 cup

Turmeric Powder-1 tsp

Red Chili powder-2-3 tsp

Green Chilies-4(Finely chopped)

Coriander Powder-2 tsp

Crushed gram masal-1 tsp

Cumin seeds-1/2 tsp

Bay leaf-1

Salt-to taste

Coriander Leaves-finely chopped for garnishing

Method

• Take a pan and heat oil in this.

• Put cumin seeds in this.

• When cumin seed start changing it color add crushed gram masala and bay leaf in this.

• Then add onion paste.

• Fry the onion paste for 10 minutes in low flame.

• Once onion leaves it raw smell add ginger garlic paste.

• Add turmeric powder, chopped chilies, red chili powder and coriander powder.

• Fry till oil gets separated from masala.

• Then add tomato paste and mix well.

• Allow it to become nice thick masala.

• Keep steering it.

• Add boiled jackfruit along with salt and mix well.

• Put half cup of water and allow it to boil for 5-10 minutes.

• Garnish with coriander leaves.

• Serve hot with rice or roti.

MY TIPS

• Cutting the raw jack fruit is very difficult for any one because the outer is very hard and when you start cutting then it will start getting stick in you hand. For this, before cutting jack fruit put some oil in you hand and knife.

• If you want to cook jackfruit without boiling then you can deep fry them.

• If you want to cook this curry in less time then use pressure cooker.

• Crushed gram masala you can make with this

Cardamom-2

Clove-4

Cinnamon -1 inch

Black cardamom-1

Javitri-1

Roast this in a pan and crushed them.

VEGETABLES IN MUSTARD GRAVY (BESARRA)

Continuing the series of recipes from my native, I am here again with another traditional Oriya recipe, which is basically made in whole Orissa, on any occasion.


Gravy of the dish is basically made with mustard paste, in combination of cumin seeds, garlic and ginger but if it is made on some auspicious day then onion and garlic has to be avoided as per Sasthra. It can be made with any vegetable or combi of lots of vegetable and if, you are non vegetarian then it can be made with fish.

Whenever I visit Orissa I make sure that, I eat this as many as times I get chance to eat or you can say this is one of my most favourite dish. So here is recipe of it:-

Vegetables in Mustard Gravy (Besarra)

Preparation time: 25 minutes (Approximately)

Cooking time: 20 minutes (Approximately)

Serves-6 persons

INGREDIENTS

Cluster Beans- 50 grams (Cut in 1”size)

Brinjal-50 grams (Cut in 2”size)

Potato- 100 grams (Cut in 1”size)

Black Gram Dal Vadi-1 cup (Dry roasted)-optional

Onion- 1 (Finely chopped)

Green chillies-2 (slit)

Garlic- 4 cloves

Ginger- 1 inch

Big Mustard Seeds-4-5 tabs

Cumin seeds-2 tsp

Tomatoes or Dry Mango-2 (Finely chopped or paste)

Oil-2 tabs

Panch Poharan-1 tsp

Curry leaves- Few

Asafoetida- ½ tsp

Salt- to taste

Turmeric powder- ¼ tsp

Chilli Powder-2 tsp or as required

Coriander leaves- 4 tabs

Method

• Soak mustard, cumin seeds, ginger and garlic in ½ cup water for 10-15 minutes then grind it to fine paste. Keep aside

• Heat oil in a pan.

• Put panchphoran, curry leaves, asafoetida, green chillies and onion.

• Fry till onion is golden brown colour.

• Then add grinded mustard paste and fry for 5 minutes.

• Add all the vegetables in the paste along with salt, turmeric powder and chilli powder.

• Mix well and fry for 5 minutes without adding water.

• Now add sufficient water for cooking the vegetables.

• Cook vegetables till it is tender and then add chopped tomatoes in this.

• Cook till tomatoes are tender.

• Add roasted black gram vadi and turn off flame.

• Add coriander leaves and serve hot with rice.

MY TIPS

• After adding mustard paste, into fried onion, don’t leave it for long time, it will give you bitter taste.

MUSHROOM MANCHURIAN FRIED BROWN RICE

Now a day’s fast food and indo Chinese has become very popular in everywhere and particularly in India. When I was in Bhubaneswar, I saw there is at least one fast food shop in every half a kilometre.


Since my mom cooks variety of food including Chinese, I ask her to give me an idea of making something different in Chinese and she could do this. Just look at this recipe, I was amazed with her idea. Believe me it tastes great.

Mushroom Manchurian Fried Brown Rice

Preparation time: 20 minutes (Approximately)

Cooking time: 40-45 minutes (Approximately)

Serves-6 persons

INGREDIENTS

Cooked Par Boiled Rice-4 cups

Oil-2-3 Tabs

Onion-2 (Finely sliced)

Garlic-1 tsp (Finely Chopped)

Green Chillies-2 (Sliced)

Soya Sauce-2 tsp

Salt-to taste

Spring onion-4 tabs

FOR MAKING MANCHURIAN

Button Mushroom- 1 cup

All purpose flour-4 tabs

Corn Flour-2 tabs

Pepper Powder-2 tsp

Salt-to taste

Ginger garlic paste-1 tsp (optional)

Oil-For deep fry

Eatable orange colour-1/2 tsp

METHOD

• Take a mixing bowl and put all purpose and corn flour in it along with ginger garlic paste, eatable colour, salt and pepper powder.

• Add water and make batter such as like dosa batter consistency.

• Now wash the mushroom in running water for couple of minutes and wipe them completely in kitchen towel.

• Cut them in half or quarter as you desired and put them in prepared batter.

• Heat oil in a pan for deep frying.

• Fry mushroom in oil till it is done and take them off in kitchen towel.

• Now heat oil in another open wide mouth pan.

• Put sliced onion, green chillies and chopped garlic in this and fry them in high flame till it turns light golden colour.

• Now add soya sauce and fried Manchurian in this and fry them well.

• Add cooked rice along with salt and mix well in high flame.

• Garnish it with spring onion and serve hot.

MY TIPS

• Remember to sauté everything in high flame to get exact Chinese flavour.

• Instead of spring onion, coriander leaves can be used.

• For additional flavour you can use ajino motoo while frying onion and garlic.

• Instead of par boiled rice you can also use raw rice for the dish.

CHUTNEY POWDER ( TAMIL METHOD)

I will give you today chutney powder recipe. You can eat this powder with idli and dosa.If you visit some good hotel like Sarvana Bhavan,Sangeetha etc., in Tamil Nadu,they serve couple of items with their Tiffin items, like mini onion samber,coconut chutney,pudina chutney, onion chutney and chutney powder. So I thought I will complete this combination for all of you. Recipe of idli, dosa and coconut chutney I posted earlier.Chutney powder is known as Milagai (Chilli) Podi (Powder).So here is Tamil Chutney powder recipe for it:-

Chutney Podi (Milagai Podi)

Preparation time: 5 minutes (Approximately)

Cooking time: 25 minutes (Approximately)

Ingredients

Whole Black Gram (Urad) Dal-2 cups

Bengal Gram Dal (Channa) Dal-1 cup

Red Dry Chilli-1 cup to 1 ¼ cup (or as spicy you want)

Gingili Oil-2 tabs

Gingili seeds-2 tabs

Tamarind-as big as a medium lemon size

Whole asafetida-1 small piece

Salt-to taste

Method

• Heat a pan and add oil in this.

• Put black gram, Bengal gram, dry red chillies and asafoetida.

• Fry all these in low medium heat till they are golden red colour.

• Remove it on a plate.

• Allow it to cool down.

• Now in the same pan put gingly seeds and fry for couple of minutes.

• Add this to fried dal and grind it with tamarind and salt.

• Store it in air tight jar.

• Serve with idli dosa by adding little gingili oil.

PANEER BUTTER MASALA

Wanna call someone at home, for lunch or dinner and, want to prepare something very tasty and delicious, so here is my one of recipe for you all. I will give you recipe for Paneer Butter Masala Which is very popular North Indian dish and also very rich and creamy in test. Let’s start it. Sending this to Priya's think spice think fenugreek and Sunita

 

Paneer Butter Masala

Preparation time: 15 minutes

Cooking time: 20 minutes

Serving: 4 persons

Ingredients

Cottage Cheese (Paneer)-250 grams (cut in cubes)

Milk-1 cup (150 ml)

Fresh Cream-1/2 cup (75 ml)

Oil-4 tsp

Butter-4/5 tsp

Onion-2 medium (chopped)

Ginger garlic paste-2tsp

Tomato puree-1 cup

Coriander Powder (Dhania Powder)-1tsp

Chili Powder-2tsp

Turmeric powder-1/2 tsp

Salt-to taste

Gram masala powder-1/2 tsp

Green Cardamom -2

Cloves-2

Black cardamom-1

Cinnamon-1” inch stick

Bay Leaf-1

Kasuri methi-1/2 tsp

Coriander leaves-for garnishing

Method

• Heat oil in a pan and fry the paneer cubes till it turns to light pink color.

• Remove the paneer from oil and put in hot waterimmediately.

• In the same pan heat butter along with the remain oil.

• Add all gram masala in this i.e., green and black cardamom cloves, cinnamon, bay leaf.

• Fry for ½ minute till the nice smell of masala reaches to your nose.

• Then add onion in this and fry till it turn to golden brown color.

• Add ginger garlic paste in this and fry all these till oil getting separate from masala.

• Then add tomato paste into this along with all powder masala i.e,coriander powder, Chili powder.turmaric powder, gram masala powder and kasuri methi.

• Once this paste becomes thick then add milk in this.

• Cook with milk till the masala becomes like gravy.

• Then add paneer and cream with salt and cook it for 5 minutes .

• Put off flame and garnish with coriander leaves and cream.

• Serve with roti, naan, jeera rice or pulao whatever is your choice.

DAHI BAIGAN ( BRINJALS IN CURD GRAVY )

I am unable to get exact words to tell sorry to my all blogger friends for taking such a long leave from all of you without any information. I was stuck with my some personal works and that’s why I could not update my blog.


I saw so many new dishes from my other blogger friends in my dash board but still have to go in detail. My last recipe was from my native Bhubaneswar and without breaking this chain I will continue my some more recipes from my mother’s place. My today’s recipe is very common and popular recipe of Orissa i.e., Dahi Baigan (Brinjal in Curd gravy).So here is the recipe of it.

Dahi Baigan (Brinjal in Curd Gravy)

Preparation time: 10 minutes (Approximately)

Cooking time: 20-25 minutes (Approximately)

Serves-4 persons

INGREDIENTS

Brinjal -200 grams

Curd-250 grams

Bengal gram flour-50 grams

Salt-to taste

Oil-1 tsp (For seasoning)

Oil-For deep frying

Mustard seeds-1 tsp

Curry leaves-few

Asafoetida-1/4 tsp

Red Dry Chillies-2

Chilli powder-1/4 tsp

Method

• Wash and cut brinjal in your desired size. (Medium size like 4”to 5”will be ideal)

• Take a mixing bowl and put gram flour along with salt and chilli powder.

• Add some water and make batter like how we make for Bajji.

• Put cut brinjal in this batter.

• Now heat oil in a pan for deep frying.

• Deep fry brinjals in medium heat till brinjals are cooked.

• Remove brinjals in a serving bowl.

• Now in another bowl, put curd along with salt and mix well.

• Add this to fried brinjals.

• Heat another pan and put a tsp oil in this.

• Add mustard seeds, red chillies, curry leaves and asafoetida in this.

• Once mustard seeds are cracked add this to brinjal and curd.

• Serve chill with rice or roti.