A delicious green jackfruit curry cooked with some sambar powder that makes for an exotic side dish. I made it a bit spicy and tangy to tickle the taste buds, but you can go easy on the spices. They are best had with any Indian bread or with rice. It is a traditional curry quite popular down south and which is cooked in many variations. So check out the step by step pictorial recipe to prepare it.
- 1 medium green jackfruit, cleaned & boiled
- 2 tbsp. oil
- 1 tsp. mustard seeds
- 1 onion, chopped
- 2-3 garlic, chopped
- 1" ginger, chopped
- 1-2 green chilies, chopped
- 1 sprig curry leaves
- 1/4 tsp. asafoetida
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. red chili powder
- 1 tsp. sambar powder
- 1 tbsp. lime juice
- 1 tbsp. coriander leaves
Peel the skin of the green jackfruit and cut into big chunks. Pressure cook in enough water with a pinch of salt and a tbsp. oil for 2-3 whistles.
Drain and further cut into small pieces and keep aside. Heat oil in a pan and temper with mustard seeds. Allow it to crackle.
Add the onion, ginger, garlic, green chilies, asafoetida and curry leaves. Saute till light brown. Add the boiled and chopped jackfruit, salt, turmeric powder, red chili powder and sambar powder.
Saute for a minute or two on low flame. When done, add the lime juice and coriander leaves. Mix well and serve as a side dish with either rice or chapati.
Pressure cook jackfruit with a pinch of salt & a tbsp. of oil.
The boiled jackfruit pieces.
Heat oil & temper with mustard seeds.
Add onion, ginger, garlic, green chilies, curry leaves & asafoetida.
Add boiled jackfruit, salt, turmeric, red chili powder & sambar powder.
When done, add lime juice & coriander leaves & mix well.
Serve as a side dish with either rice or chapati.
Another great way to use up your leftover keema is to prepare these yummy, appetizing and wholesome stuffed parathas for a lazy weekend breakfast. Have them hot right out of the tawa with some spiced yoghurt, pickle or butter. A very satisfying breakfast indeed. So check out the step by step pictorial recipe to prepare it.
Filling -
- 400 gms. chicken mince, washed well and drained
- 2 tbsp. oil
- 1/2 tsp. cumin seeds
- 1 onion, chopped
- 1 tsp. ginger-garlic paste
- salt to taste
- 1/2 tsp. turmeric powder
- 1/2 tsp. red chili powder
- 1/2 tsp. garam masala powder
- 1/2 tsp. roasted cumin powder
- 1/2 tsp. roasted coriander powder
- 1/2 tsp. amchur powder (dry mango powder)
- 1/2 cup mint leaves, chopped
Paratha -
- 1 cup atta (whole wheat flour)
- salt to taste
- 1 tbsp. oil
- required quantity of water
- oil to shallow fry
Filling - Heat oil in a pan and temper with cumin seeds. Allow it to crackle and then add the onions. Sauté till light brown. Add the ginger-garlic paste and sauté for a few seconds.
Then add the keema, salt to taste, turmeric powder, red chili powder, roasted coriander powder, roasted cumin powder and garam masala powder.
Fry on a low flame till all the moisture is evaporated. Now add the chopped mint leaves and amchur powder and continue to sauté for a minute or two. Keep aside to cool.
Heat oil & temper with cumin seeds.
Add onion & sauté till light brown.
Add ginger-garlic paste & sauté for a few seconds.
Add keema & all the dry spices except amchur powder.
Fry till dry. Then add mint leaves & amchur powder.
Keep aside the prepared chicken mince to cool down.
Paratha - Knead a stiff dough with the atta, salt, 1 tbsp. oil and required quantity of water. Keep aside for 25-30 minutes.
Divide into 8 equal portions. Roll out each portion of the dough into small circles, just like a poori with the help of some dough.
Take one poori and spread 2-3 tbsp. of the keema mix and place another poori over it. Press to seal all edges. Roll out into a bigger circle by dusting some flour. Make impressions along the edges with a fork.
Make similar keema paraths in the same method. Heat a tawa / griddle and shallow fry the parathas, one at a time till light golden in colour on both sides by drizzling a tbsp. of oil.
Shallow fry the rest of the rolled out parathas and serve them hot with some yoghurt, butter or pickle.
Take a poori & spread 2-3 tbsp. of keema mix. Place another poori over it.
Press to seal all edges. Roll out into a bigger circle by dusting some flour.
Make impressions along the edges with a fork.
Shallow fry the parathas, one at a time. till light golden in colour on both
sides by drizzling a tbsp. of oil.
Serve them hot with some yoghurt, butter or pickle.
Check out these homemade Chicken Tikka, which is a healthy version to any fried chicken. I used boneless chicken cubes which were marinated in pickle masala, yoghurt, ginger-garlic paste and other spices overnight and then grilled for a satisfying appetizer.
These yummy small bites are best enjoyed with green chutney and accompanied with some onion rings, lime wedges and green chilies. They can also be served in sandwiches or as a chicken roll for a light meal on the go. So check out the step by step pictorial recipe to prepare it.
- 400 gms. boneless chicken cubes
- salt to taste
- 1 tsp. turmeric powder
- 1 tbsp. red chili powder
- 1 tbsp. oil
- 1 tsp. vinegar
- 1 tbsp. yoghurt
- 1 tbsp. besan (gram flour)
- 1 tsp. ginger-garlic paste
- 1 tbsp. bottled pickle masala
- few wooden skewers, soaked in water for 30 minutes
- 1 tsp. chopped coriander leaves & a pinch of red chili flakes to garnish
- onion rings, lime wedges & green chilies to serve
Marinate the chicken cubes with the above mentioned ingredients, preferably overnight. Grease the skewers and thread the chicken cubes in them.
Place them on a greased upper rack of a microwave oven and grill for 15 minutes first. Flip it over and grill the other side too for another 15 minutes.
Let it remain in the microwave for 5 minutes. Garnish with coriander leaves and chili flakes. Serve along with mint chutney, onion rings, lime wedges and green chilies.
Marinate chicken cubes with all the ingredients, overnight.
Grease the skewers & thread the chicken cubes in them.
Grill for 15 min. Then flip it & grill the other side for another 15 min.
Garnish with coriander leaves & chili flakes. Serve with mint chutney, onion
rings, lime wedges & green chilies.
Okra sauteed with Garlic is a super quick recipe that takes very little time to dish out. I went on an adventurous trip and so decided - why not add some puffed rice. The end result was very delicious.
I finished it off with lots of chopped coriander leaves and a garnish of coarsely ground roasted peanuts. Enjoy this stir fry as a side dish with either dal-chawal (rice-lentil combo) or with chapattis. So check out the step by step pictorial recipe to prepare it.
- 300 gms. okra, chopped into 1/2" thickness
- 2-3 tbsp. oil
- 1 tsp. cumin seeds
- 1 tbsp. garlic, grated
- salt to taste
- 1/2 tsp. turmeric powder
- 1/4 tsp. asafoetida (hing)
- 1 tsp. roasted cumin powder
- 1/2 tsp. amchur powder
- 2-3 tbsp. roasted peanuts, ground coarsely (opt)
- 1 tsp. red chili flakes
- 1/2 cup puffed rice
- 2-3 tbsp. coriander leaves, chopped
Heat oil in a pan and temper with cumin seeds. After it stops spluttering, add the chopped okra and sauté for a minute on low flame.
Now add salt, turmeric powder, asafoetida and garlic. Continue to fry for 2 minutes. Add amchur powder, cumin powder and chili flakes and fry till soft.
Add the puffed rice and mix well. Stir fry for 2-3 minutes, before adding the coriander leaves.
Mix well and switch off the flame. Garnish with ground peanuts (opt) and serve as a side dish with either rice or chapattis.
Chop okra into 1/2 " thickness.
Heat oil & temper with cumin seeds.
Add okra & sauté for a minute on low flame.
Add garlic, salt, asafoetida & turmeric powder. Fry for 2 minutes.
Add amchur powder, chili flakes & cumin powder. Fry till soft.
Add puffed rice & mix well. Stir fry for 2-3 minutes.
Add coriander leaves & mix well.
Serve, garnished with ground peanuts.
Chickpeas are high in protein and fibre and low in fat, so it is good to include in our diet. This is a versatile healthy dish which can be dished out in many ways with many flavours thrown in. In this recipe I tried out with coriander stalks and some ginger which gives a subtle flavour. Serve this tangy and spicy dish as a tea-time snack.
- 1/2 cup kabuli chana, soaked overnight
- pinch of soda bicarb
- 1 tbsp. oil
- 1/2 tsp. cumin seeds
- 1/2 cup coriander stalk, chopped
- 1 tsp. ginger, finely sliced
- salt to taste
- 1/4 tsp. turmeric powder
- 1/2 tsp. red chili flakes or to taste
- 1/2 tsp. amchur powder (dry Mango powder)
- coriander leaves to garnish
Pressure cook the kabuli chana along with the soda bicarb and 2 cups water for 5-6 whistles. Drain and preserve the stock for later use.
Heat oil in a pan and temper with the cumin seeds. After it stops crackling, add the ginger and the coriander stalks. Saute for a minute on low flame.
Add the boiled and drained kabuli chana, salt, turmeric powder, red chili flakes and amchur powder. Mix well and saute for a minute. Serve, garnished with coriander leaves.
A new way to serve your very own Dosa in a creative way - a webbed Dosa is not only easy to prepare but is also appealing to the eyes. A squeezer bottle does the job and you can let your imaginations run wild and create your own design on the tawa. Cook as you do your regular dosa both sides but a wee bit gently or your new creation will come apart. Serve them with chutney, sambar and idli podi. Happy cooking.
- Dosa / Idli batter as required
- oil for shallow frying
- squeezer bottle
- sambar and chutney to serve
Pour the dosa batter into the sqeezer bottle through a funnel if needed.
Grease a hot non-stick tawa / griddle with little oi and sprinkle some water over it. After it sizzles off, wipe dry with a tissue paper.
Reduce the flame and gently squeeze the bottle over the tawa and create a web with the dosa batter.
Sprinkle some oil over and around the edges and let it cook on one side before carefully flipping it over. Cook till light brown and gently remove on a plate.
Make similar webbed dosas with the remaining batter and serve them hot with chutney and sambar.
