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Tuesday, 19 March 2019

Jackfruit Seed Thoran


          This dish is very popular in Kerala where it is called Chakkakuru Thoran. There are obviously many version to this yummy preparation. Each family have their own traditional version. So do not throw away the seeds after consuming the fruit. Go ahead and prepare this awesome side dish. 

          I found these jackfruit seeds in a local supermarket here, so decided to give it a try. It turned out very yummy. Easy and a simple to prepare, it is packed with flavour and can be enjoyed with hot steamed rice and sambar / rasam or with chapati for a sumptuous meal. So check for a step by step pictorial recipe to prepare this humble delicacy.











  • 350 gms. Jackfruit seeds
  • 2-3 tbsp. oil 
  • 1" cinnamon stick
  • 3-4 cloves
  • 2 green cardamoms
  • 1 tsp. mustard seeds 
  • 1/2 tsp. cumin seeds  
  • 1/4 tsp. asafoetida
  • 1-2 green chilies, slit
  • 1 sprig curry leaves
  • 1 onion, chopped 
  • 2-3 garlic cloves, chopped
  • 1" ginger, chopped
  • salt to taste 
  • 1/2 tsp. turmeric powder
  • 1 tsp. coriander powder
  • 1 tsp. red chili powder
  • 2 tbsp. fresh grated coconut
  • 1 tbsp. coriander leaves, chopped
  • 1 tsp. lime juice 








         Pressure cook the jackfruit seeds for 4-5 whistles. Peel the outer white portion. Crush them slightly and keep aside. 

          Heat oil in a pan. Temper with cinnamon, cardamoms, cloves, asafoetida, mustard seeds and cumin seeds. 

          After it stops spluttering, add the onion, curry leaves, ginger, garlic and green chilies. Saute till light brown. 

          Add all the dry spices and give it a toss. Now add the boiled jackfruit seeds. Mix everything well and stir fry for 2 minutes. 

          When done, add the fresh grated coconut, lime juice and coriander leaves. Give it a toss and switch off the flame. Serve as a side dish with rice or chapati. 





                     Pressure cook the jackfruit seeds for 4-5 whistles and drain well.



                      Peel the outer white portion.




                      Crush them slightly and keep aside. 



                      Heat oil in a pan & temper with cinnamon, cardamoms, cloves, asafoetida, 
                      mustard seeds and cumin seeds. Saute for a few seconds.



                     Now add the onion, curry leaves, ginger, garlic & green chilies. Saute till
                     light brown. 



                      Add all the dry spices and give it a toss. 




                     Add the boiled jackfruit seeds. Mix everything well & stir fry for 2 minutes. 




                      When done, add fresh grated coconut, lime juice & coriander leaves. 








                                Serve as a side dish with rice or chapati. 













Friday, 15 March 2019

Shutki Maach Bata (Dry Fish Chutney - Bangladeshi Style)


          Shutki Maach Bata or Dry Fish Chutney is quite popular among the Bangal / Bati community of Bangladesh. Many varieties of shutki are available. But today I tried with dried shrimps, my favourite. A drizzle of some mustard oil over the end product enhances the flavour. So do give it a try and enjoy with hot steamed rice. It is simply divine. Check for a step by step pictorial recipe to prepare this Bong delicacy.





          
           Generally this dish is cooked very spicy with good quantity of oil, onion and garlic to camouflage the odour. But I used less of them to suit my palate and went in for green chilies instead of red chilies that is typically used. 

          This traditional dish is also prepared as a curry / gravy with or without any veggies added to it. Dry fish in its uncooked form has a severe pungent smell, but if cooked turns into a yummy dish not to be missed.






  • 1 cup dry fish (I used dry shrimps)
  • 4-5 garlic cloves
  • 2-3 green chilies
  • 2-3 tbsp. mustard oil 
  • 1 tsp. nigella seeds (kalonji)
  • 1/4 tsp. asafoetida (opt)
  • 1-2 onion, chopped
  • 1/2 tsp. turmeric powder 
  • salt to taste 
  • 1 tbsp. coriander leaves, chopped 
  • 1 tsp. mustard oil to garnish









         Wash the dry fish nicely under running water. Drain well and grind along with garlic and green chilies into a smooth paste. Keep aside. 

          Heat mustard oil in a pan and temper with nigella seeds and asafoetida. Add the onion and saute till light brown. 

         Add the ground paste, salt and turmeric powder. Stir fry on a low flame till dry. Add coriander leaves and give it a toss. 

          While serving, drizzle some mustard oil over the the bata (chutney) and enjoy with hot steamed rice. 




                      Wash the dry fish nicely under running water. Drain well and grind along 
                       with garlic and green chilies into a smooth paste. Keep aside. 



                      Heat mustard oil in a pan and temper with nigella seeds and asafoetida. 
                      Add the onion and saute till light brown. 



                     Add the ground paste, salt & turmeric powder. Saute on a low flame till dry.



                      Add coriander leaves and give it a toss. 



                      While serving, drizzle some mustard oil over the the bata (chutney).



                                Enjoy with hot steamed rice. 











Thursday, 14 March 2019

Veg. Flower Dumplings


          Try this vegetarian version of the popular chinese recipe of chicken flower dumplings. As the name implies, this yummy dish resembles a flower. It's absolutely easy and simple to prepare this steamed delicacy. In this recipe I have made use of elephant yam, but you can also prepare it with any vegetables or mixed veggies. 

          Some corn flour / breadcrumbs can be added if desired. It is a great party recipe that can be enjoyed as an appetizer with some sauce or chutney a la Indian style. So do check for a step by step pictorial recipe to prepare these appealing flower dumplings.











  • 300 gms. elephant yam, boiled al dente & grated
  • 1/2 cup rice, soaked for an hour & drained
  • 1 tbsp. oil
  • 1/2 tsp. cumin seeds 
  • 1/4 tsp. asafoetida
  • 1 onion, chopped
  • 1 tsp. garlic, chopped 
  • 1 tsp. ginger, chopped 
  • 2 green chilies, chopped 
  • 1/2 tsp. turmeric powder
  • 1 tsp. coriander powder
  • 1 tsp. red chili powder
  • 1/2 tsp. garam masala powder
  • salt to taste 
  • 2 tbsp. coriander leaves, chopped 








          Heat oil in a pan and temper with cumin seeds and asafoetida. Saute for a few seconds. Then add the chopped onion, ginger, garlic and green chilies. Stir fry till light brown.

          Add all the dry spices and give it a stir. Switch off the flame and add the grated yam and coriander leaves. Mix everything well and knead into a dough. 

          Divide into small round balls. Coat them in the drained rice and steam for 15 minutes or till the rice is cooked. Serve as an appetizer with any chutney or sauce. 




                      Heat oil in a pan and temper with cumin seeds & asafoetida. Saute for a 
                      few seconds. Then add the chopped onion, ginger, garlic and green chilies.
                      Stir fry till light brown.



                     Add all the dry spices & give it a stir. Switch off the flame.



                     Add the yam & coriander leaves. Mix well and knead into a dough. 




                     Divide into small round balls. Coat them in the drained rice.







                      Steam for 15 minutes or till the rice is cooked. 






                               Serve as an appetizer with any chutney or sauce. 











Sunday, 10 March 2019

Chicken Chapli Kebab


          This is the very popular Chapli Kebab, also known as Peshawari Kebab. It is a famous street food in Peshawar and in North India. Tried it for the first time and it came out just perfect with incredible flavours. It is a very easy recipe. All it needs to be done is to mix all the ingredients (except oil), make patties and shallow fry. It's that simple. 

          So what are you waiting for? Go ahead and give it a try by following a step by step pictorial recipe to prepare it and relish as an appetizer with some homemade chutney. For a healthier version it can be grilled to perfection. You may also have it as a burger complete with all the toppings of your choice. 











  • 400 gms. chicken mince / keema, washed & drained
  • 4 tbsp. roasted chickpea flour
  • 1 onion, chopped
  • 1 tomato, chopped
  • 1 tsp. ginger-garlic paste
  • 1-2 green chilies, chopped
  • 2-3 tbsp. coriander leaves, chopped
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tbsp. coriander powder
  • 1 tsp. cumin powder
  • 1 tsp. garam masala powder
  • 1 tsp. red chili flakes
  • 1 tsp. red chili powder
  • 1 tsp. lime juice
  • 1/2 of an egg, beaten
  • oil to shallow fry








          Mix together all the above mentioned ingredients (except oil) into a dough and refrigerate for some time.

          Take a large portion from the prepared dough and give a shape of a patty.

          Heat some oil in a pan and shallow fry them till done on both sides. Drain on a kitchen towel and serve with any homemade chutney of your choice.








                      Mix together all the above mentioned ingredients (except oil) into a dough
                      and refrigerate for some time.



                     Take a large portion from the prepared dough and give a shape of a patty.
                      Heat some oil in a pan and shallow fry them till done on both sides. 







                      Drain on a kitchen towel.







                                Serve with any homemade chutney of your choice.













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