Raw Jackfruit Chukka (Palakai Chukka)

 

          Raw Jackfruit Chukka is a vegetarian version of the very popular Chettinad Mutton Chukka. Chettinad is a region in the Southern Indian state of Tamil Nadu, known for its spicy veg. and non-veg. recipes. Chukka means dry and this chukka is cooked with a concoction of various spices, that is dry roasted and freshly ground. So go ahead and give it a try by following a step by step pictorial recipe to prepare this delicacy.

         

           To make this dish, I have basically used the same spices, used to make the non-veg. version. Coconut is sometimes added. However, I have skipped it as it was not readily available at the moment. If using, dry roast it first before roasting the other spices. 

           This yummy preparation can be enjoyed with either steamed rice, plain Biryani, jeera rice, pulao, curd rice, dosa, appam, idiyappam, parathas or chapatti.

• 1 small raw jackfruit, peeled & cut into small pieces 
• 2-3 tbsp. oil
• 2 onions, chopped
• 8-10 garlic cloves, crushed
• 1 tsp. ginger, grated
• 2 green chilies, slit
• 1 sprig curry leaves
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. lime juice
• 1 tbsp. coriander leaves, chopped

 Chukka Spice Powder -  

• 2 tbsp. coriander seeds
• 7-8 dry red chilies 
• 2-3 green cardamoms
• 1" cinnamon stick
• 4-5 cloves
• 1 tsp. cumin seeds
• 1/4 tsp. fenugreek seeds
• 1/2 tsp. peppercorns
• 1 tsp. fennel seeds

          Dry roast all the ingredients mentioned under 'chukka spice' for a minute on a low flame or till you get a nice aroma. Keep aside to cool. Then grind into a fine powder.

          Pressure cook the raw jackfruit pieces in enough water for 2-3 whistles. Drain and keep aside. 

          Heat oil in a wok / pan and sauté the onion, ginger, garlic and green chilies till light brown. 

          Add the turmeric powder and red chili powder and give it a toss.

          Now add the chopped jackfruit, curry leaves and salt. Mix well and stir fry for 2-3 minutes. 

          Then add 3 tbsp. of the prepared spice powder. Give it a stir and cook, covered on a low flame for 4-5 minutes.

          When done, switch off the flame and add lime juice. Garnish with coriander leaves and serve as a side dish with curd rice, with plain biryani, pulao, jeera rice, paratha, naan, appam, dosa or idiyappam.

                          Heat oil & sauté onion, ginger, garlic & green chilies till light brown. 

                                  Add turmeric powder & red chili powder & give it a toss.

                                   Add the chopped jackfruit, curry leaves & salt. 

                                  Mix well and stir fry for 2-3 minutes. 

                      Add 3 tbsp. Chukka spice powder. Give it a stir & cook, covered on a 

                      low flame for 4-5 minutes.

                                  When done, switch off the flame & add lime juice. 

                                 Garnish with coriander leaves.

                          Serve as a side dish with curd rice, plain biryani, pulao, jeera rice, 

                          paratha, naan, appam, dosa or idiyappam.

Jhinge Khosha Bata / Bhorta (Ridge Gourd Peel Chutney - Bong style)

 

           Jhinge Khosha Bata is a traditional Bengali style chutney made from Ridge Gourd Peels. It may sound weird to many, but it is quite a healthy and a nutritious dish, as peels have the most nutrients and fiber in them. This chutney goes best with hot steamed rice and a drizzle of some raw mustard oil. You can also relish with chapatti / paratha or as a sandwich spread a la fusion style. So check out the step by step pictorial recipe to prepare this regional  delicacy.

               Ridge Gourd Peel chutney is not commonly heard of and is almost a lost recipe now. It remains a homemade delicacy prepared by the older generation and not usually served in restaurants. The recipe has travelled all the way from Bangladesh where it is very popular and is called 'Bhorta'. Veggie Peels are generally discarded, but if prepared in a chutney form, tastes simply yummy. 

               This is a family recipe passed down by my late mother who never used to discard any peels. The process of preparing it is very simple. You just need to blend the boiled peels along with garlic and green chilies. Then it is tempered in mustard oil with nigella seeds, dry red chilies and onion.   

              Besides ridge gourd peels, I also make similar chutney with the peels of bottle gourd, raw banana, pointed gourd and pumpkin. They turn out very yummy. So next time remember to preserve these peels and turn them into this delectable chutney. 

• The peels of 2-3 ridge gourd, boiled & drained
• 4-5 garlic cloves
• 2 green chilies
• 2 tbsp. mustard oil
• 2 whole dry chilies
• 1/2 tsp. nigella seeds (kalonji)
• 1 onion, sliced
• salt to taste
• 1/4 tsp. turmeric powder
• 1 tsp. of raw mustard oil 

          Blend the boiled peel along with garlic, green chilies and just enough water in a mixer grinder into a smooth paste. 

          Heat oil in a pan and temper with dry red chili and nigella seeds.

          Add the onion and sauté till light brown. 

          Now add the ground paste, salt and turmeric powder. Stir fry on a low flame till all the moisture has evaporated.

          Serve with hot steamed rice and with a drizzle of raw mustard oil. You may also relish with chapatti / paratha or as a sandwich spread.

                        Blend the boiled peel, garlic, green chilies & little water into a paste.

                               Heat oil in a pan & temper with dry red chili & nigella seeds.

                                  Add the onion and sauté till light brown. 

                                   Add the ground paste, salt & turmeric powder.

                                  Stir fry on a low flame till all the moisture has evaporated.

                             Serve with hot steamed rice & with a drizzle of raw mustard oil. 

Madurai Mutton Chukka

          This is a traditional dry mutton curry in the authentic Madurai style. Madurai is a region in the Southern Indian state of Tamil Nadu, known for its spicy veg. and non-veg. recipes. Chukka means dry and the mutton is cooked with a concoction of various spices that is dry roasted and freshly ground.

          This yummy preparation can be enjoyed with either steamed rice, plain Biryani, jeera rice, pulao, dosa, appam, idiyappam, parathas or chapatti. So go ahead and give it a try by following a step by step pictorial recipe to prepare this very popular dish.

          Madurai cuisine is almost similar to Chettinad cuisine, that is quite famous for its fiery flavors too.

           Shallots are generally used in this recipe for an authentic taste. On the other hand, curry leaves, used in abundance, gives out a nice aroma to the dish, 

• 400 gms. mutton on bones, cubed
• 2-3 tbsp. oil
• 1-2 tbsp. ghee
• 1 tbsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 2 onions, chopped
• 8-10 garlic cloves, crushed
• 2 green chilies, chopped
• 1 sprig curry leaves
• salt to taste
• 2-3 dry red chilies, few curry leaves & onion rings to garnish

 Chukka Spice Powder -  

• 2 tbsp. coriander seeds
• 7-8 dry red chilies 
• 2-3 green cardamoms
• 1" cinnamon stick
• 4-5 cloves
• 1 tsp. cumin seeds
• 1/4 tsp. fenugreek seeds
• 1/2 tsp. peppercorns
• 1 tsp. fennel seeds

           Dry roast all the ingredients mentioned under 'chukka spice' for a minute on a low flame or till you get a nice aroma. Keep aside to cool. Then grind into a fine powder.

          Heat oil in a pan and fry the curry leaves & dry red chilies for the garnish. Drain and set aside. 

          In the same oil, sauté the ginger garlic paste, turmeric powder and red chili powder for a few seconds. 

          Add the mutton and salt. Mix everything well and sauté for 2 minutes. Add 1/2 - 1 cup water and pressure cook for 20 minutes on a low flame after the first whistle. Separate the mutton from the stock and keep aside.

          Heat the ghee in a pan and fry the crushed garlic, onion and green chilies till light brown. Add the boiled mutton pieces and curry leaves. Give it a stir and now add 3 tbsp. of the prepared spice mix.

          Mix everything well and add the stock. Cover and simmer till the gravy turns thick. 

          Garnish with fried curry leaves and dry red chilies. Serve with plain biryani, pulao, jeera rice, paratha, naan, appam, dosa or idiyappam.

                       Dry roast all the ingredients mentioned for a minute on a low flame or

                       till you get a nice aroma coming through. Keep aside to cool. 

                                 Then grind into a fine powder and keep aside.

                      Heat oil & sauté ginger-garlic paste, turmeric powder & red chili powder 

                      for a few seconds. 

                                  Add the mutton and salt. 

                                   Mix everything well and sauté for 2 minutes.

                                  Add 1/2 - 1 cup water.

                          Pressure cook for 20 minutes on a low flame after the first whistle. 

                          Separate the mutton from the stock and keep aside.

                      Heat the ghee & fry the crushed garlic, onion & green chilies till light

                      brown. 

               

                                  Add the boiled mutton pieces & curry leaves. Give it a stir.

                                  Now add 3 tbsp. of the prepared spice mix.    

                                  followed by the stock. 

                                   Cover and simmer till the gravy turns thick. 

                             Garnish with fried curry leaves, dry red chilies and onion  rings.

           Serve with plain biryani, pulao, jeera rice, paratha, naan, appam, dosa or idiyappam.

Aloo Posto (Potatoes in Poppy Seeds Gravy - Bong style)

 

          ALOO POSTO is a traditional Bengali recipe, where cubed potatoes are cooked in a poppy seeds gravy. No meal is complete without this simple, yet delectable dish. This is my version of this all time popular and favorite curry. It is cooked in mustard oil to get that authentic touch and flavour. You can relish it with rice or chapatti. 

• 4 med. Potatoes, cubed
• 1 onion, sliced
• 1/2 tsp. panch phoron (equal quantities of fennel, cumin, mustard, fenugreek and nigella seeds)
• 1/2 cup poppy seeds
• 2-3 green chilies
• 1 tsp. coriander leaves
• 1/2 tsp. turmeric powder
• salt to taste
• 2 tbsp. mustard oil

          Soak the poppy seeds in lukewarm water for 30 minutes and then grind along with the green chilies into a smooth paste. Keep aside.

         Heat oil and temper with the panch phoron. After it stops spluttering, add the onions and fry till soft. Then add the potatoes and turmeric powder. Sauté till light brown.

         Add the poppy seeds paste and sauté till well blended. Add a cup of water and salt to taste. Bring it to a boil and simmer, covered on low flame till the potatoes are soft and the gravy is thick. Serve, garnished with coriander leaves. Can be had both with rice or chapattis.





Note - This recipe was prepared during one of my visits to India.

Broccoli Stir Fry (South Indian flavour)

 

           Broccoli is considered healthy with the benefits of fibre, iron, vitamins and calcium. So if your are bored with the usual Broccoli soup or salad? Then try this simple stir fry dish with a South Indian flavour. It is a dry preparation which can be served as a side dish with chapati / paratha or sambar rice / curd rice / dal-chawal for a great comfort meal. 

• 1 medium size Broccoli florets
• 1 onion, sliced
• 3 garlic cloves, chopped
• 1 tomato, chopped
• 1/2 tsp. mustard seeds
• 1 tsp. urad dal (split black gram)
• few curry leaves
• pinch of asafoetida
• 1 tsp. sambar powder
• 2 tbsp. oil
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. chili flakes

          Heat oil in a pan and temper with mustard seeds, asafoetida, urad dal and curry leaves. Sauté for a few seconds. 

  

          After it stops spluttering, add the chopped garlic and stir fry till it turns pink. Then add the onion and fry till light brown. 

          Now add the chopped tomatoes and continue to sauté till well mashed up and the oil separates. 

          Add the broccoli florets, salt, turmeric powder, sambar powder and chili flakes. Cover and cook on a low flame till it is done. It should be al dente. 

          Serve as a side dish with chapati / paratha or sambar rice / curd rice / dal-chawal for a great comfort meal. 

Diabetic Friendly Cutlet

 

           Diabetic friendly cutlets are an healthy take on any deep fried version. It is prepared using quinoa, foxtail millet, soya granules and oats. It can be enjoyed as an evening tea time snack or as an appetizer with any dip, chutney, ketchup or mayo. You may also serve as an ideal party snack or an after school snack.

           Finely chopped veggies of your choice, cheese or paneer can be added to make them more nutritious and to enhance the flavor. These cutlets can also be used as patties to prepare burger, roll or sandwich. So check out the step by step pictorial recipe to prepare this interesting fusion recipe.

• 1/3 cup quinoa, soaked for an hour
• 1/3 cup foxtail millet, soaked for an hour
• 1/3 cup soya granules, soaked in hot water for 10 minutes & drained
• 1/3 cup oats, dry roasted & ground
• 1 onion, chopped
• 1 tsp. ginger, chopped
• 1 tsp. garlic, chopped
• 2 green chilies, chopped
• 1 tsp. red chili flakes
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tbsp. coriander-cumin powder (dry roasted & ground)
• 1/2 tsp. garam masala powder
• 1 tsp. kasuri methi, crushed
• 2 tbsp. coriander leaves, chopped
• 1 tsp. lime
• oil to shallow fry

          Cook the quinoa and foxtail millet in enough water till soft. Drain well. 

          Now Take cooked the cooked quinoa, foxtail millet, drained soya granules & ground oats. Mash them well.

            Now to it, add rest of the ingredients (except oil).

          Divide into equal portions. Make round shaped cutlets out of it and refrigerate for 30 minutes. (Wet your hands with water / oil while shaping the cutlets).

          Heat oil in a pan and fry the prepared cutlets in batches till golden brown on both sides. Drain on a kitchen towel and serve them hot with any dip, chutney, ketchup or mayo.

                        Take cooked & drained quinoa, foxtail millet, drained soya granules 

                        & ground oats.

                                  Mash them well.

                                 Now to it, add rest of the ingredients (except oil).

                                  Mix everything well. 

                         Divide into equal portions. Make round shaped cutlets out of it and

                         refrigerate for 30 minutes.

                       Heat oil in a pan & fry the cutlets in batches till golden on both sides.

                                   Drain on a kitchen towel.

                                  Serve them hot with any dip, chutney, ketchup or mayo.