Kathal (Jackfruit) Korma

     

          Kathal Korma is a vegetarian take on the classic Mughlai style Mutton / Chicken Korma. This spicy Green Jackfruit Curry is a great side dish with either rice or chapattis. It is a very easy recipe prepared in a pressure cooker. Just dump all the ingredients and in one whistle you have an amazing dish to be savored. This is a great party recipe apt for special occasions for vegetarian feasts. So check out the step by step pictorial recipe to prepare this lip smacking and aromatic royal dish. 

• 2 cups kathal cubes
• 1 onion, sliced
• 1 tomato, chopped
• 1 tbsp. ginger-garlic paste
• handful of coriander & mint leaves, chopped
• 2 green chilies
• salt to taste
• 1/2 tsp. turmeric powder
• 1tbsp. red chili powder
• 1 tbsp. roasted coriander-cumin powder
• 1/2 tsp. garam masala powder
• 1 tsp. cumin seeds
• 2 bay leaves
• 1" cinnamon
• 2-3 cardamoms
• 4-5 cloves
• 1/2 mace
• pinch of nutmeg powder
• 1/2 cup yoghurt
• 2 tbsp. oil in which the onion has been fried
• 1/2 - 3/4 cup hot water
• 1-2 tbsp. chopped coriander leaves, to garnish

          Heat 2-3 tbsp. oil in a pan and fry the onion till golden in colour. Drain and keep aside.

          In a pressure cooker, transfer all the above mentioned ingredients including the fried onion. Keep aside the coriander leaves to garnish.

          Combine everything well and pressure cook for one whistle. Allow it to cool down before opening the lid. 

          Give it a mix and simmer for 2-3 minutes. When done, switch off the flame and garnish with coriander leaves. 

           Serve hot with steamed rice, jeera rice or any flat Indian bread. 

In a pressure cooker, transfer all the above mentioned ingredients including the fried onion. (Keep aside the coriander leaves to garnish).

Combine everything well & pressure cook for one whistle. Allow it to cool down before opening the lid. 

Give it a mix & simmer for 2-3 minutes. When done, switch off the flame & garnish with coriander leaves.  

  Serve hot with steamed rice, jeera rice or any flat Indian bread. 

Mutton Donne Biryani (Karnataka Cuisine)

 

          Check out this amazing Mutton Donne Biryani from Karnataka, that is a must try recipe. Donne in Kannada means a small bowl made of palm leaves. As this Biryani is served in a bowl, hence the name Donne Biryani. The specialty of this biryani is the use of short grain rice called Seeraga Samba rice. 

          This recipe also uses a green masala paste in which the mutton and rice is cooked in an open pot in a dum style, thus imparting an aromatic fragrance. However, I prepared this yummy biryani in a pressure cooker and cutting short the time. 

          Donne Biryani can be prepared using either chicken or mutton. It is actually a street food, served in small palm leaf bowls, accompanied with a boiled egg and raita / salad. It is a one-pot meal that is so comforting and delicious. 

          Being a resident of UAE, I was not able to procure these typical bowls, so served this biryani in earthen ware bowls. So go ahead and prepare this unique biryani by checking out the step by step pictorial recipe.

Marination - 

• 600 gms. mutton with bones 
• salt to taste 
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tsp. ginger-garlic paste
• 1/2 cup yoghurt

Green Masala Paste - 

• 1 tbsp. oil
• 1" cinnamon stick
• 2-3 green cardamoms
• 4-5 cloves 
• 1/2 tsp. peppercorns
• 1 tsp. cumin seeds
• 1 tsp. fennel seeds
• 1 onion, chopped
• 3-4 green chilies
• 1 tsp. ginger-garlic paste
• 1 cup coriander leaves, roughly chopped
• 1 cup mint leaves, roughly chopped

Mutton Curry - 

• 1/2 tsp. roasted coriander powder
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. roasted fennel powder

Biryani - 

• 1 cup Seeraga Samba / Jeera rice, soaked for 30 minutes
• 1 tbsp. oil
• 2 tbsp. ghee
• 1" cinnamon stick
• 3 cardamom 
• 5 cloves
• 1 mace
• 2 star anise
• 2 bay leaves
• 1 onion, sliced
• green masala paste
• 1 tomato chopped
• salt to taste
• 1 tbsp. lemon juice
• 1 & 3/4 cups gravy

          Marination - 

          Marinate the mutton with all the mentioned ingredients for 2 hours. 

          Green Masala Paste - 

         Heat oil in a pan and sauté the cinnamon, cardamom, cloves, peppercorns, cumin seeds and fennel seeds for a few seconds. 

          Add the onion and the green chilies. Stir fry till light brown. Add the ginger-garlic paste and sauté till the raw smell disappears. 

          Add the coriander and mint leaves. Sauté till they are wilted. Keep aside to cool down.

          Then transfer to a mixer-grinder and blend along with some water into a smooth paste. Keep aside. 

        

          Mutton Curry - 

         Transfer the marinated mutton into a pan. Add roasted coriander powder, roasted fennel powder and roasted cumin powder.

          Mix well and sauté till dry. Add 2 cups water and pressure cook for 10-12 minutes on a low flame after the first whistle. Separate the mutton from the gravy.

          Biryani - 

          Heat oil and ghee in a pressure cooker. Temper with all the whole garam masalas (cinnamon, cardamom, cloves, mace, star anise and bay leaves). Sauté for a few seconds.

          Now add the onion and continue to sauté till light brown. Then add the prepared green masala paste. Sauté till the oil separates.

          Add the chopped tomato and stir fry till it is mashed and the oil separates. 

          Then add the cooked mutton pieces and mix everything well. Add the soaked rice, 1 & 3/4 cups gravy, lemon juice and salt to taste. 

           Pressure cook for 2 whistles. Let it remain covered for 15 minutes. Then fluff it up with a spoon. Serve hot with boiled egg and salad / raita.

Note - 

1.  In case the said small variety of rice is unavailable, then feel free to use basmati rice or any other small variety.

2.  The homemade spices and herbs that are ground and used in this biryani gives a nice flavor to the dish.

3.  In addition to coriander and mint leaves, a handful of fenugreek leaves can also be used.  

    Marinate the mutton with all the mentioned ingredients for 2 hours. 

     Heat oil & sauté cinnamon, cardamom, cloves, peppercorns, cumin

     seeds and fennel seeds for a few seconds. 

        Add onion & green chilies. Sauté till light brown. Add the coriander 

        and mint leaves. Sauté till they are wilted. Keep aside to cool down.

        Add ginger-garlic paste & give it a mix. Sauté for a minute or till

        the raw smell disappears.

      Add coriander & mint leaves. Sauté till they are wilted. Keep aside

      to cool down.

       Transfer to a mixer-grinder & blend along with some water into a

        smooth paste. Keep aside. 

        

Mutton Curry - Transfer the marinated mutton into a pan. Add roasted coriander powder, roasted fennel powder & roasted cumin powder. Mix well & sauté till dry. 

                    Add 2 cups water.

         Pressure cook for 10-12 minutes on a low flame after the first whistle. 

     Heat oil & ghee in a pressure cooker. Temper with all the whole garam

     masalas. Sauté for a few seconds.

                 Add the onion & continue to sauté till light brown. 

                Add the green masala paste. Sauté till the oil separates.

             Add the tomato & stir fry till it is mashed & the oil separates. 

                  Add the cooked mutton pieces & mix everything well. 

                   Add the soaked rice, 

                   1 and 3/4 cups gravy, lemon juice & salt to taste. 

         Pressure cook for 2 whistles. Let it remain covered for 15 minutes. 

         Fluff it up with a spoon. 

                    Serve hot with boiled egg and salad / raita.

Bengali Khichuri (Khichdi) in Pressure Cooker

 

             Nothing can beat having this humble khichuri along with some begun bhaja (fried eggplants). It is pure divine. Aloo bhaja (potato fry) is also another good option to try with. So check out my version of Khichuri cooked the easier way in a pressure cooker by checking out the step by step pictorial recipe to prepare it.

          Bengali Khichuri is a simple and a hearty comfort food that tastes so delicious. It is a wholesome and a balanced meal in itself with rice, lentils and veggies. 

          Just a tsp. of ghee brings out the actual essence of this yummy dish. Please note that this is a "no onion-no garlic" recipe which can be offered as a bhog (offering to God). 

          

            Bengalis usually offer this version of khichuri to Goddess Durga during the Durga Puja / Dashera festival. 

           Traditionally Gobindo Bhog rice is used to prepare it. I was lucky enough to source it in one of the supermarkets here. 

          There is a certain bond between khichuri and the monsoon. No sooner it starts raining, the only one thing that comes to our mind is "KHICHURI" also known as a traditional monsoon delicacy.

      

• 1/2 cup rice
• 1/2 cup moong dal (split green gram), dry roasted
• 1 potato, cubed
• 8-10 cauliflower florets
• 1/2 cup green peas
• 3 tbsp. oil
• 1-2 dry red chilies
• 2 bay leaves
• 1" cinnamon stick
• 2-3 green cardamoms
• 4-5 cloves
• 1 tsp. cumin seeds
• 1 tsp. ginger, chopped
• salt to taste
• 1 tsp. sugar (opt)
• 1/2 tsp. turmeric powder
• 1 tsp. coriander powder
• 1 tsp. cumin powder
• 2-3 green chilies
• 5 cups water
• 1-2 tbsp. ghee

          Soak the dal and rice for an hour. Heat 2 tbsp. oil and fry the potatoes and cauliflower separately till light brown. Keep aside.

          Heat the remaining oil in a pan and temper with bay leaves, red chilies, cumin seeds, cinnamon, cloves, cardamoms and ginger. Sauté for a few seconds. 

           Add the drained rice and dal. Stir fry for 2-3 minutes. Then add the coriander powder, cumin powder, turmeric powder and green chilies. Give it a stir.

          Then add salt, sugar and 4 cups water and pressure cook for 5 minutes on low flame after the first whistle.

          Once it cools down, add the fried potato, cauliflower and 1 cup water and pressure cook for 1 whistle. 

          When done, add the ghee and Mix well. Serve hot along with Begun Bhaja (Eggplant fry) for a great comfort meal.

                                   Heat 2 tbsp. oil and fry the potatoes 

                                 and cauliflower separately till light brown. Keep aside.

                       Heat remaining oil & temper with bay leaves, red chilies, cumin seeds, 

                       cinnamon, cloves, cardamoms and ginger. Sauté for a few seconds. 

                                 Add the drained rice and dal. Stir fry for 2-3 minutes. 

                       Add coriander powder, cumin powder, turmeric powder & green chilies. 

                       Give it a stir.

                      Add salt, sugar & 4 cups water. Pressure cook for 5 minutes on low flame 

                      after the first whistle.

                      Then add the fried potato, cauliflower and 1 cup water and pressure cook

                      for 1 whistle. 

                                  When done, add the ghee and mix well.

                     Serve hot along with Begun Bhaja (Eggplant fry) for a great comfort meal.

Whole Wheat Flour Cookies in Pressure Cooker

          No oven? No problem. You can now dish out these amazing cookies in a pressure cooker. So let me share my first attempt at making few whole wheat flour cookies that I relished as an evening tea-time snack. It is very easy and simple to make. 

          You just need some salt to be placed in the pressure cooker for the cookies to be baked and in no time you have yummy home baked goodies to be devoured as a tea-time / party snack. So check out the step by step pictorial recipe to prepare it.

• 1 cup whole wheat flour (makes around 14)
• 1/4 tsp. baking powder
• pinch of salt
• 1/4 tsp. cardamom powder
• 1/2 cup powdered sugar
• 1/2 cup chilled butter
• 1/4 cup milk or as required
• melted butter / ghee
• few sliced pistachios 
• 2 cups salt

          In a bowl, combine the flour, sugar, baking powder, salt and cardamom powder. Then add the butter and mix well so that it now resembles breadcrumbs.

          Add the cardamom powder and milk, little at a time and knead into a dough. Divide into small equal portions. Give a round flat shape to each of them and make few slits with a knife. 

          Place a pinch of the sliced pista in the centre and arrange them in a greased idli stand. Place the salt in the bottom of a pressure cooker and place a stand over it.

          Preheat the cooker on a medium flame for 10 minutes. Now gently place the idli stand in it and close with the lid, but without the vent.

          Cook on a low flame for 10-15 minutes. Keep checking for doneness. Switch off the flame and let it remain as it is for another 5 minutes. 

           Brush with some melted butter / ghee and cool them on a wire rack. Store in an airtight container. Serve as a tea-time snack or as and when desired. 


    

                         Combine flour, sugar, baking powder, salt & cardamom powder. 

                                 Then add the butter and mix well....

                               .....so that it now resembles breadcrumbs.

                                 Add the cardamom powder 

                            & milk & knead into a dough. Divide into small equal portions. 

                     Give a round flat shape to each of them & make few slits with a knife. 
                     Place a pinch of the sliced pista in the centre. 

                   Place some salt in the bottom of a pressure cooker & place a stand over it. 
                   Preheat the cooker on a medium flame for 10 minutes.

                    Arrange them in a greased idli stand. Place the idli stand in the cooker.

                    Close with lid, without the vent. Cook on a low flame for 15 minutes.
                   Switch off flame & let it remain as it is for another 5 minutes. 

                     Brush with some melted butter / ghee & cool them on a wire rack. Store 
                     them in an airtight container. 

                                Serve as a tea-time snack or as and when desired.