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Saturday, 30 March 2019

Pomegranate Cucumber Raita


          Raita is an amazingly and a yummy side dish made of yoghurt to which chopped veggies / fruits / herbs are added. It is an essential accompaniment to pulao, biryani, khichdi, jeera rice, etc. Hence, it is an integral part of an Indian menu. There are various types of raita that can be dished out in a jiffy. 

          So let me share my version of a very easy and a simple raita made of two main ingredients - pomegranate and cucumber. I have combined both fruit and veggie to make this delectable and healthy raita. Do give it a try by following a step by step pictorial recipe to prepare it.











  • 1 cup thick yoghurt, whisked
  • 1/4 cup water
  • 2 tbsp. pomegranate pearls
  • 3 tbsp. cucumber, chopped
  • 1-2 green chilies, chopped
  • 1 tbsp. coriander leaves, chopped
  • 1 tbsp. mint leaves, chopped
  • 1/4 tsp. roasted cumin powder
  • 1/4 tsp. pepper powder
  • 1/4 tsp. red chili flakes 
  • salt to taste 








          In a serving bowl, mix together all the above mentioned ingredients. 

         Garnish as desired and serve as a side dish with pulao, biryani, khichdi, jeera rice, etc. 




                     To the blended yoghurt + water, add pomegranate pearls, cucumber,



                     green chilies, coriander & mint leaves, 



                      roasted cumin powder, red chili flakes, pepper powder and salt.






                    Garnish as desired and serve as a side dish with pulao, biryani, khichdi, 
                    jeera rice, etc. 











Thursday, 28 March 2019

Jackfruit Pulao


          Raw Jackfruit is called a vegetarian mutton and various appetizing dishes are prepared with this humble veggie. It has a lot of health benefits as it contains fibre, protein, vitamins and is good for diabetics. 

          So let me share pulao made out of it that can be dished out on those days when one doesn't feel like preparing a full course meal. The recipe is very easy and simple and can be dished out in a jiffy. It can be served with raita and salad for a sumptuous meal. So check for a step by step pictorial recipe to prepare this yummy one-pot wonder.








  • 300-400 gms. raw jackfruit, cut into small cubes
  • 1 & 1/2 cups Basmati rice, soaked for 30 minutes
  • 2 tbsp. oil
  • 2 tbsp. ghee
  • 1 tsp. cumin seeds 
  • 2 bay leaves
  • 1" cinnamon stick
  • 2-3 green cardamoms 
  • 4-5 cloves
  • 1 onion, sliced
  • 1 tsp. ginger-garlic paste
  • 1/2 tsp. turmeric powder
  • salt to taste 
  • 1 tbsp. coriander-cumin powder
  • 1 tsp. garam masala powder
  • pinch of nutmeg powder
  • 1 tbsp. red chili powder
  • 1 tomato, chopped
  • 2-3 tbsp. yoghurt
  • handful of coriander-mint leaves, chopped
  • 8-10 almonds
  • 2-3 green chilies
  • 2 cups hot water
  • chopped almond, mint, dry rose petals, pomegranate pearls and fried onions (opt)





          Boil or pressure cook the raw jackfruit cubes till soft, but al dente. Heat 1 tbsp. oil in a pan and saute the jackfruit till it turns slightly brown in colour. Keep aside. 

          Heat remaining oil and ghee and temper with bay leaves, whole garam masala and cumin seeds. Saute for a few seconds. 

         Add the onion and stir fry till light brown. Now add the ginger-garlic paste and all the dry spices mixed with some water. Saute till the oil separates.

          Add the chopped tomatoes and continue to saute till it is mashed. Then add the yoghurt, followed by the chopped greens. Saute till almost dry.

          Add the fried jackfruit, soaked rice and almonds. Mix everything well and add 2 cups hot water along with the green chilies. Give it a stir and pressure cook for 2 whistles.

          Let the pressure release by itself. Then fluff it up with a fork. Garnish with all the garnishings as mentioned above and serve with raita and salad for a sumptuous meal.




                      Boil or pressure cook the raw jackfruit cubes till soft, but al dente. 



                      Heat 1 tbsp. oil in a pan & saute the jackfruit till it turns slightly brown
                      in colour. Keep aside. 




                     Heat remaining oil & ghee and temper with bay leaves, whole garam 
                     masala and cumin seeds. Saute for a few seconds. 



                      Add the onion and stir fry till light brown. 



                      Add the ginger-garlic paste & all the dry spices mixed with some water. 
                      Saute till the oil separates.




                     Add the chopped tomatoes and continue to saute till it is mashed. 



                      Add the yoghurt,




                      followed by the chopped greens. Saute till almost dry.



                      Add the fried jackfruit, 



                      soaked rice and almonds. 



                     Mix everything well and add 2 cups hot water along with the green chilies.
                     Give it a stir and pressure cook for 2 whistles.



                      Let the pressure release by itself. Then fluff it up with a fork.



                    Garnish with all the garnishings as mentioned above and serve with raita 
                     and salad for a sumptuous meal.











Monday, 25 March 2019

Safed Maans (White Mutton Curry - Rajasthani Style)


          This is one of the signature dishes of Rajasthan, where mutton is cooked in a white based mild and creamy textured gravy. This is a very yummy and a rich mutton curry. The use of yoghurt, khoya, milk, dry fruits, cream, etc. enhances the flavour of this delectable dish. It simply tastes awesome when had with naan, tandoori roti, kulcha, pulao, jeera rice, plain biryani or just hot steamed rice. So check for a step by step pictorial recipe to prepare this traditional delicacy.








  • 500 gms. lamb with bones, cubed
  • 2-3 tbsp. oil
  • 2-3 tbsp. ghee
  • 2 bay leaves
  • 1" cinnamon stick 
  • 2-3 green cardamoms 
  • 5-6 cloves
  • 1/2 tsp. whole peppercorns 
  • 1 mace
  • 5-6 whole dry chilies
  • 1/4 tsp. asafoetida
  • 1 onion, roughly chopped
  • 1" ginger
  • 3-4 garlic cloves
  • 1/2 cup yoghurt
  • 1/2 cup milk
  • 2-3 tbsp. khoya
  • salt to taste
  • 1 tbsp. fresh grated coconut
  • 1 tsp. poppy seeds
  • 5 almonds
  • 5 cashew nuts
  • 2 green chilies, slit (opt)
  • 2 tbsp. cream
  • 1 tsp. kewra water








          Make a paste of coconut, almonds, cashew nuts and the poppy seeds. Grind the onion, ginger and garlic and keep aside. 

          Pressure cook the mutton with 1 tsp. salt, whole garam masala (in a potli), bay leaves and 2 cups water for 15-20 minutes on a low flame after the first whistle. Seperate the mutton from the stock and keep aside.

          Heat ghee and oil in a pan and saute the dry chilies and asafoetida for few seconds. Add the onion paste and saute for a minute. (Do not let it brown).

          Add the boiled mutton and stir fry for 1-2 minutes. Add the almond paste, khoya and yoghurt. Mix everything well and saute for some time. 

          Now add the milk, salt to taste, slit green chilies and the reserved stock. Bring it to a boil and simmer till the gravy thickens to a desired consistency. 

          When done, add the cream and kewra water. Give it a stir and switch off the flame. Serve hot with naan, tandoori roti, kulcha, hot steamed rice, jeera rice, pulao or plain biryani. 





                      Pressure cook the mutton with 1 tsp. salt, whole garam masala (in a potli),
                      bay leaves & 2 cups water for 15-20 minutes on a low flame after the first 
                      whistle. Seperate the mutton from the stock and keep aside.



                     Heat ghee & oil in a pan. Saute the dry chilies & asafoetida for few sec.



                     Add the onion paste and saute for a minute. (Do not let it brown).




                     Add the boiled mutton and stir fry for 1-2 minutes. 




                      Add the almond paste, khoya and yoghurt. Mix everything well and saute 
                      for some time. 



                      Add the milk, salt to taste, slit green chilies & the reserved stock. Bring
                      it to a boil and simmer till the gravy thickens to a desired consistency. 



                   When done, add cream & kewra water. Give it a stir & switch off the flame.






                     Serve hot with naan, tandoori roti, kulcha, steamed rice, jeera rice, pulao 
                     or plain biryani. 











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 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. 













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