Raw 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 out the 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 sauté 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. Sauté 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. Sauté till the oil separates.

          Add the chopped tomatoes and continue to sauté till it is mashed. Then add the yoghurt, followed by the chopped greens. Sauté 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 garnishing as mentioned above and serve with raita and salad for a sumptuous meal.

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

                      Heat 1 tbsp. oil & sauté jackfruit till slightly brown in colour. Keep aside. 

                        Heat remaining oil & ghee & temper with bay leaves, whole garam 

                         

                        masala & cumin seeds. Sauté for a few seconds. 

                        Add the onion and stir fry till light brown. 

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

                        Add chopped tomatoes & continue to sauté till it is mashed. 

                        Add the yoghurt,

                        followed by the chopped greens. Sauté till almost dry.

                        Add the fried jackfruit, 

                        soaked rice and almonds. 

                     Mix well. Add 2 cups hot water & green chilies. Stir & pressure cook for
                     2 whistles.

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

                       Garnish with all garnishing as mentioned & serve with raita & salad.

Podi (Gunpowder) Rice

         This is my style of a perfect comfort food as it is quick, easy and simple to prepare but with loads of flavour. This yummy one-pot meal comes in handy when you are too lazy or when time is less. Just a wee bit of tempering and mixing the podi to any cooked rice and you are done with a plateful of yummy delicacy. 

          Enjoy with papad, chips or fryums. It is simply lip smacking and a great substitute to any fried rice, jeera rice or plain biryani. You got to have it to believe. So hurry up and dish out this simple meal by following the step by step pictorial recipe to prepare it.

             

          'Podi' - which literally translates to powder, is a mixture of ground spices and lentils, which is found in abundance in the cuisines of South India. In this recipe I have used Andhra special Nalla Karam Podi, but you can go in for any store bought or homemade podi of your choice. You can relish podi rice for breakfast, brunch, lunch / dinner or pack for a lunch box meal too. 

• 2 cups cooked rice
• 2 tbsp. any idli podi (gunpowder)
• salt to taste
• pinch of turmeric powder (opt)
• 2 tbsp. ghee
• 1 tsp. mustard oil
• pinch of asafoetida
• 1-2 sprigs curry leaves
• 2 dry red chilies
• 2 green chilies, slit
• 1 tsp. urad dal (split green gram)
• 1 tbsp. coriander leaves, chopped

          Heat ghee in a pan and temper with red chilies and mustard seeds. After it stops spluttering, add the curry leaves, urad dal, asafoetida and green chilies.

          Sauté for a few seconds and then Add the rice, idli podi, salt and turmeric powder. Mix everything well and stir fry for 2 minutes.

           Switch off the flame and garnish with coriander leaves. Serve with papad, chips and fryums for breakfast, brunch or lunch. They may also be packed for a lunch box meal too. 

                      Heat ghee & temper with red chilies and mustard seeds. Then add the 
                      curry leaves, urad dal, asafoetida, green chilies & asafoetida.

                      Sauté few seconds & then add rice, idli podi, salt & turmeric powder. 
                      Mix everything well and stir fry for 2 minutes.

                        Switch off the flame and garnish with coriander leaves. 

                      Serve with papads, chips and fryums for breakfast, brunch or lunch.