Raw Jack Fruit Pakoda – Kathal Ke Pakode

Raw Jack Fruit Pakoda – Kathal Ke Pakode

 

Ingredients

• ½ kg Raw jackfruit (cut into 2 inches pieces)
• ½ cup rice (soaked in water for 3-4 hrs)
• 1 tbsp chana dal (soaked in water for 3-4 hrs)
• 5-6 garlic cloves
• 2-3 green chillies
• 1 tsp coriander powder
• 1 tsp garam masala
• ½ tsp red chilli powder
• A pinch of asafoetida
• Salt as per taste
• Oil for deep frying
• Sauce or green chutney for serving

Method (How to make raw jack fruit pakoda or kathal pakoda at home)

• First apply oil on your hand and peel the jacfruit and cut into  2 inch piece of jackfruit.
• Grease some oil on the pan add some water and salt and add jackfruit pieces and boil till soft.
• Drain the water and allow it to cool down slightly.
• Make smooth paste of soaked rice and dal with green chillies and garlic cloves.
• Add all spices and salt into the paste and mix well.
• Now heat oil in the wok on medium flame.
• Dip one piece of jackfruit into the rice paste and put into the oil put 4-5 pieces in the oil and fry on medium flame till light brown and crispy from the all side.
• Serve hot with green chutney or with tomato sauce.

Stuffed Potato Kachori

Stuffed Potato Kachori

Ingredients (for 4-5 servings)

• 2 cup whole wheat flour
• 5-6 medium size boiled potatoes
• 1 tbsp oil
• ½ tsp garam masala
• ½ tsp chilli powder
• 1 tsp coriander powder
• 1 tsp dry mango powder
• 2-3 green chilles (finely chopped)
• 1 tsp ginger (finely chopped or grated)
• ½ cup coriander leaves (finely chopped)
• Salt as per taste
• Oil for frying

Method (How to make potato kachori at home)

• Add salt and 1 tbsp oil into the flour and add desire water knead soft dough. Apply some oil and keep aside for 30 minutes.
• Mash boiled potatoes add salt, chilli powder, coriander powder, dry mango powder, ginger, green chilles, and chopped coriander leaves and mix well to remove all lumps.
• Make 20 lemon size balls with the stuffing. Make 20 little big size balls with the kneaded flour.
• Take one flour ball, dip in the dry flour and spread with your hand to make small bowl shape put one stuffing balls and cover from all side.
• Roll it using rolling pin and make poori shape. Heat oil in a deep wok and fry kachori till light brown and crispy from both side.
• Make all kachori as same procedure.
• Serve stuffed potato kachori with sonth ki chutney or any kind of raita and pickle.

Carrot Burfi with Milk Powder

Carrot Burfi with Milk Powder

Ingredients

• 500 gram red carrots
• 200 gram milk powder
• 100 gram cashew
• 300 ml milk
• 300 gram sugar
• 1 tbsp pistachio (nicely chopped)
• ½ tsp cardamom powder

Method(How to make carrot burfi at home)

• Wash and peel carrots and grate finely.
• Mix carrot and milk cook till cook and mashed.
• Add sugar and cook till all water evaporate.
• Add milk powder and mix well.
• Make powder of cashew nut and mix into the carrot mixture.
• Add ghee and cardamom powder and cook till desire consistency like burfi.
• Grease one trey or plate with ghee and pour mixture into the plate spread evenly.
• Sprinkle chopped pistachios and press with spatula.
• Rest for 3-4 hrs.
• After 4 hrs. cut into the pieces and serve.
• Can be store inthe fridge upto 7-8 days.

Bajre ki Tikki- Bajre ka Mitha Pua

Bajre ki Tikki- Bajre ka Mitha Pua

Ingredients

• 1 cup bajra flour
• ½ cup jiggery
• ¼ cup white sesame seeds
• 1 tsp ghee
• Oil for frying
• ¼ cup water

Method(how to make baajre ke aate ki tikki or pua)

• Add water and jiggery and cook till jiggery dissolve in the water. Filter it with tea filter to remove impurities.
• Add ghee and sesame seeds into the bajra flour, add jiggery water slowly and knead soft dough.
• Knead with your palm atleast 5-6 minutes.
• Heat ghee or oil in the wok on medium flame.
• Make small balls with the kneaded flour. Take one ball and roll by using some dry flour to make small puri shape.
• Put in the hot oil and fry from both side till light brown and crispy.
• Serve and enjoy!

Instant Lemon Pickle

Instant Lemon Pickle

Ingredients

• 6-8 fresh lemon
• 100 gram green chillies
• 2 inch ginger piece
• ½ tsp turmeric
• 1 tbsp salt

Method (How to make instant lemon chilli pickle at home)

• Wash the lemon, green chillies and ginger wipe with dry cotton cloth, peel the ginger and cut into small pieces.
• Cut 6 lemon 1 into 8 pieces.
• Squeeze  juice of 2 lemons.
• Cut green chillies into ½ ince pieces.
• Mix everything including turmeric and salt in a frying pan and cook on low flame till lemons become soft.
• When cool  down completely store in a air tight container and serve after 3-4 days.
• This pickle can be use for 2-3 months. Keep in dry place and keep in sunlight for 2-3 days.
• Serve with aloo parathas and gobhi parathas.

Sweet And Sour Lemon pickle

Sweet And Sour Lemon pickle

Ingredients

• 500 gram fresh lemon
• 500 gram jaggery
• 100 gram ginger powder
• 1 tbsp salt
• 4-5 big cardamom
• 5-6 cloves
• 1 tsp turmeric
• 1 tsp chilli powder
• 2 tsp garam masala
• 1 tsp black salt
• ½ tsp carom seeds

Method (How to make sweet and sour lemon pickle and home)

• Cut lemon 1 into 8 pieces and remove seeds.
• Add salt and turmeric powder and keep in the airtight container for 2 weeks.
• After two weeks
• Coarsely grind cardamom seeds, clove, and carom seeds.
• In a deep pan or wok add jaggery and ½ cup water and boil till jaggary melt.
• Add lemon with juice, ginger powder and coarsely ground spices, black salt.
• Boil on low flame till jaggery become little thick and sticky switch off the flame and let it to cool down completely.
• When cool down completely, keep in the airtight container and use after 15 days.
• It can be store upto 1 year.

Murmure ke laddu – Puffed Rice Laddu

Murmure ke laddu – Puffed Rice Laddu

Ingredients

• 100 gram murmure
• 100 gram jaggery
• 1 tsp ghee
• 1 tbsp water

Method (How to make Murmura Laddu at home)

• Heat ghee in heavy bottom wok, add jaggery and stir continuously till jaggery melt. Add one tbsp water and stir. When jaggery mixture start boiling switch off the flame and add murmura mix well.
• Apply some water on your palm and make small small balls.
• Keep aside for cool down completely.
• Serve and store in a airtight container.

Amla pickle - Indian Gooseberry Pickle

Amla pickle - Indian Gooseberry Pickle

Ingredients

• 250 gram amla
• 100 ml mustard oil
• 1 tbsp mustard powder
• 1 tsp fennel seeds
• ½ tsp fenugreek seeds
• ¼ tsp calonji
• ¼ tsp carom seeds
• 1/8 tsp asafetida
• 1 tsp chilli powder
• 1 tsp turmeric powder
• 1 tbsp salt

Method (How to make amla pickle at home)

• Boil amla with one cup water till soft. Remove the seed and make pieces of amla.
• Dry roast fennels seeds, fenugreek seeds, calonji, carom seeds and make coarse powder.
• Heat oil till start smoke, wait for cool down slightly.
• Add asafetida, coarse powder, turmeric, chilli powder, salt and amla pieces and mix well.
• When cool down completely keep in the airtight container.
• Serve after 4-5 days, and can be store for 5-6 months.

Leftover Idly Chat

Leftover Idly Chat

Ingredients

For batter

• 2 tbsp maida
• 2 tbsp corn flour
• Salt as per taste

Other things

• 5-6 fresh or leftover Idly (cut into small pieces)
• 2 tbsp boondi
• 1 tsp roasted cumin powder
• 1tsp roasted coriander powder
• 1 tsp chat masala
• 2 tbsp mint coriander chutney
• 3-4 tbsp sweet and sour tamarind chutney
• ½ cup curd
• 1 tbsp sugar
• 2 tbsp nylon sev
• 1 tbsp fresh coriander (chopped)
• Salt as per taste
• ½ tsp Red chilli powder
• Oil for frying idly

Method

• Mix batter ingredient and make thick batter, mix all chopped  idly and mix till all idly coated with the batter.
• Heat oil and fry idly till crisp and golden brown from both side.
• Mix sugar and curd and beat nicely.
• Take 10-12 pieces of fried idly in a serving plate, add green, chutney and tamarind chutney. Sprinkle salt, chilli powder, cumin and coriander powder, chat masala.
• Add beaten curd, boondi, nylon sev and  chopped coriander leaves and serve immediate.

Sweet Pongal

Sweet Pongal

Ingredients

• ¼ cup yellow moong dal
• ½ cup rice
• ½ cup jaggery
• ¼ cup ghee
• ½ cup chopped dry fruit (almonds, cashew, raisins)
• ¼ tsp cardamom powder
• 2 ½ cup water

Method (How to make sweet pongal for pongal festival)

• Wash dal and rice separately and drain all  water.
• Heat 1 tsp ghee in a pan and add chopped dry fruits and fry till light brown.
• Add 1 tsp more ghee and roast moong dal till light golden colour.
• Add rice and and 2 ½ cup water and cook till soft and massy.
• Add jaggary and mix well, stir till jaggery dissolve fully.
• Add cardamom powder, remaining ghee and fried dry fruits and mix well.
• Stir continuously and cook for 1-2 more minutes or till desire consistency.
• Serve and enjoy!