Jackfruit khichdi

Ingredients

Tender raw jackfruit – 1 kg

Basmati rice – ½ kg

Moong dal – ½ kg

Ginger juice – 1 tbsp

Peppercorns – 1 tsp

Shahjeera – 1 tsp

Cardamoms – 4 pods

Cinnamon – 1 stick

Mace – 1 blade

Cloves – 4

Bay leaves – 2

Dry mango powder – 1 tbsp

Thick cream – ¼ cup

Rosewater – 1 tbsp

Saffron strands – a few

Ghee 1 kg

Salt to taste 

 

Preparations 

1.Prepare the jackfruit: Cut the jackfruit into cubes and boil until tender. Drain well, squeeze out excess water, and spread on a dry cloth to absorb any remaining moisture.

2.Marinate: Combine the jackfruit with salt, turmeric, coriander, and mango powder. Mix well to coat evenly.

3.Fry: Heat oil and fry the remaining spices; remove and set aside. In the same oil, fry the marinated jackfruit pieces until they turn a deep reddish colour.

4.Cook the khichdi: Sauté the rice and dal with the spices until aromatic. Gradually add all the fried ingredients, one by one, to the boiling water. Cover and cook until the khichdi is soft and well blended. Finish with a garnish of fresh cream and saffron steeped in rosewater.

 

 

 

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Biryani Masala Recipe

Ingredients

3 kashmiri red chilli, dried

7 bay leaves / tej patta

2 tbsp coriander seeds / dhaniya seeds

1 tbsp cumin / jeera

1 tbsp caraway seeds / kala jeera / shah jeera

3 mace / javitri

2 inch cinnamon stick / dalchini

1 nutmeg / jaayaphal

1 tsp cloves / lavang

3 black cardamom / badi elachi

3 star anise / chakkar phool

10 cardamom / elachi

1 tbsp pepper / kali mirch

1 tsp fennel / saunf

½ tsp turmeric pdr

 

Instructions

 

in a thick bottomed pan dry roast 3 red chilli and 7 bay leaves till they turn crisp. keep aside.

then dry roast 2 tbsp coriander seeds, 1 tbsp cumin and 1 tbsp caraway seeds till they turn aromatic. keep aside.

next dry roast 3 mace, 2 inch cinnamon stick, 1 nutmeg, 1 tsp cloves, 3 black cardamom, 3 star anise, 10 cardamom, 1 tbsp pepper and 1 tsp fennel / saunf.

once the ingredients are cool, transfer to a blender and allow to cool completely.

also add in ½ tsp turmeric.

blend to fine powder and transfer to the airtight container.

Finally, store biryani masala powder in airtight container and use to prepare biryani.

 

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Chana Dal Biryani

  

 Ingredients

• 1 tbsp Ghee
• 1 Bay leaf
• 1 tsp Jeera
• 3 Cardamoms
• 3 Cloves
• 2 inch Cinnamon stick
• 1 Star anise
• 1 Small mace
• 3 Green chilies, slit
• 1/4 cup Mint, finely chopped
• 1/4 cup Coriander leaves, finely chopped
• 1/2 tsp Garam masala
• 1/4 tsp Turmeric
• to taste Salt
• 1 cup Basmati rice
• 1/2 cup Chana dal
• 2 1/2 cup Water

Preparations

Wash and soak the dal for 45 minutes. Wash and soak the rice as well, but for 15-20 minutes only.

Place a pressure cooker on heat. Add the ghee and let it melt.

Next, add the bay leaf, cardamom, cloves, cinnamon stick, star anise, mace and slit green chilies.

Add mint, cilantro and fry all the herbs and spices. Season with garam masala, turmeric powder and salt. Mix well.

Add the soaked dal, rice and water. Pressure cook the biryani for one whistle. The biryani is ready!

 

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Malvani masala

Ingredients

6 Dry Red Chilies

2 tbsp Coriander (Dhania) Seeds

1 tbsp Black Peppercorns

1 tbsp Fennel seeds (Saunf)

1 tbsp Cumin seeds (Jeera)

2 tbsp Poppy seeds

5 Mace (Javitri)

5 Cloves (Laung)

3 inch Cinnamon Stick (Dalchini)

2 Star anise

3 Stone flower, (Optional)

1 tbsp Nutmeg powder

2 tsp Turmeric powder (Haldi)

 

1 tsp Asafoetida (hing)

 

 

Preparations

Heat a saucepan, roast the coriander seeds, cumin seeds, fennel seeds, peppercorns, poppy seeds first for about 2 minutes.

Add the dry red chilies, star anise, mace, cloves, stone flower, nutmeg powder, turmeric, and hing and roast them for about 3 more minutes.

Cool them down and grind it into a coarse powder and store it in a mason jar for later use.

 

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Dal Puri OR Radhaballavi

Ingredients

for poori dough:

• 1 cup all purpose flour (maida)
• 1 cup whole wheat flour (atta)
• 2 tbsp ghee
• 1 tsp salt
• ⅔ to ¾ cup water or add as required

for soaking & grinding urad dal:

• ½ cup urad dal or 115 grams urad dal
• 1 cup water for soaking
• 3 tablespoons water for grinding

for spice mix:

• 1 tsp fennel seeds (saunf)
• 1 tsp cumin seeds (jeera)
• 1 to 2 dry red chilies – broken and seeds removed
• 2 thin strands of mace

for urad dal stuffing:

• ½ tbsp ghee
• 1 generous pinch asafoetida (hing)
• 1 inch ginger, roughly chopped
• 1 tsp sugar
• salt as required

other ingredients:

•  oil for deep frying
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• Instructions 

  making puri dough:

  • Take 1 cup all purpose flour (maida) and 1 cup whole wheat flour (atta) in a large bowl or parat (wide plate).
  • Add 2 tablespoons ghee and 1 teaspoon salt.
  • Mix the ghee and salt very well with the flour.
  • Then add ⅔ to ¾ cup water in parts.
  • Knead to a smooth pliable dough. Cover with a moist cloth and let the dough rest for 30 minutes.

  making spice mix:

  • Heat a pan or kadai. Keep the flame low and add 1 teaspoon fennel seeds and 1 teaspoon cumin seeds and stir. 
  • Then add 1 to 2 dry red chilies (broken and seeds removed).
  • Stir often and roast the spices till they become aromatic. Do not burn them.
  • Switch off the flame and then add 2 thin strands of mace and stir. Then let the spices cool down.
  • Once the spices cool down, take them in a spice grinder or a small grinder jar.
  • Grind to a fine powder. Keep aside.

  soaking and grinding urad dal:

  • Meanwhile, rinse ½ cup urad dal in a bowl. Add 1 cup water and soak urad dal for 4 to 5 hours or overnight. Before you begin to knead the dough, you have to soak the urad dal for some hours or overnight. Later drain all the water and keep aside.
  • Now take the urad dal in a grinder jar. Also add 1 inch ginger (roughly chopped).
  • Add 3 tablespoons water and grind to a semi-coarse consistency. Do not make too coarse or too fine. Keep aside.

  making urad dal stuffing:

  • Heat ½ tablespoon ghee in a heavy kadai or pan.
  • Keep the flame low or switch off the flame. Then add a generous pinch of asafoetida (hing). Stir well.
  • Then using a spatula add the ground urad dal paste. mix very well on a low flame.
  • Then add 1 teaspoon sugar and salt as required.
  • Saute with non-stop stirring for 3 to 4 minutes on a low flame or till the mixture begins to gather around itself.
  • Then add the ground spice powder.
  • Mix very well and switch off the flame. Check the taste and if required you can add more salt and sugar. Let the mixture cool down.
  • Then form small to medium sized balls of the urad dal stuffing. Cover and keep aside. If the mixture feels sticky, then apply some oil or ghee on your palms and then make the balls.

  assembling, stuffing and making radhaballabhi:

  • After 30 minutes, divide the dough into 10 to 12 balls. Cover them with a moist cloth and keep aside.
  • Take one ball and spread a bit of oil on both sides. Flatten it with your fingers or with a rolling pin. 
  • Place the urad dal stuffing ball on the dough and flatten the urad dal stuffing ball slightly. Bring the edges of the dough together.
  • Then begin to join the edges at the center. Excess dough can be pinched off and removed.
  • Seal well and ensure that the puri does not have cracks.
  • Flatten the puri.
  • Then gently roll the puri with a rolling pin to get a medium to slightly thin puri. You can stuff and prepare all puris this way. Keep them covered under a moist muslin or cotton cloth, so that they do not dry up.

  frying radhaballavi:

  • Heat oil for frying and keep the flame to medium. To check the temperature while frying, add a small piece of dough to the oil. If it comes gradually & steadily to the surface, then the dal puris are ready to be fried. If the dough comes quickly, the oil is too hot. So lower the flame. If it does not come on the surface, then the oil is cold. So increase the flame.
  • Gently slid or place on puri in medium hot oil.
  • After a few seconds, the puri will come up and start puffing.
  • Gently nudge each puri with a spoon, so that it puffs up well.
  • Fry till the base becomes light golden.
  • Then gently turn the puri with a slotted spoon.
  • Fry the second side also till it becomes light golden.
  • Gently press the sides with the slotted spoon while frying so that the edges are also fried well.
  • Remove radhaballavi with a slotted spoon and drain the excess oil back in the kadai.
  • Place radhaballavi on kitchen paper towel so that excess oil is absorbed. Fry all the dal puri this way.
  • Serve radhaballavi hot or warm with Bengali dum aloo or cholar dal.
   
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Cashew Peas Paneer Pulao

 Ingredients

2 tbsp ghee

200 grams paneer, cubed

3 tbsp cashew

2 tbsp oil

1 tsp cumin

1 inch cinnamon

1 bay leaf

1 black cardamom

½ javitri / mace

½ tsp cloves

4 pods cardamom

1 onion, sliced

2 green chilies slit

1 tsp ginger garlic paste

1½ cup basmati rice, soaked

1 cup peas

½ tsp chili powder

½ tsp garam masala  

1 tsp salt

3 cups water

½ lemon

2 tbsp coriander, finely chopped

 

Preparations

 in a large kadai heat 2 tbsp ghee. add 200 grams paneer, 3 tbsp cashew, and roast on low flame.

roast until the paneer and cashew turn golden brown. keep aside.

in the same kadai, add 2 tbsp oil. add 1 tsp cumin, 1 inch cinnamon, 1 bay leaf, 1 black cardamom, ½ javitri, ½ tsp cloves, and 4 pods of cardamom.

roast until the spices turn aromatic.

now add 1 onion, 2 chili, 1 tsp ginger garlic paste, and saute until the onions change color slightly.

add 1½ cups drained basmati rice and saute gently without breaking rice grains.

also add 1 cup peas, ½ tsp chili powder, ½ tsp garam masala, and 1 tsp salt.

mix well making sure the spices turn aromatic.

now add 3 cup water and ½ lemon. mix well.

cover and simmer for 10 minutes.

after 10 minutes, add 2 tbsp coriander and fried cashew, paneer.

mix gently. cover and simmer for another 10 minutes.

enjoy hot peas paneer pulao with raita.

 

 

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Easy to make Garam Masala Powder at home

Ingredients 

 Coriander seeds - 2 tbsp

Cumin seeds - 2 tbsp

 Black peppercorns - 1 tbsp

 Jeeravan/Shahi jeera - 1 tbsp (optional)

Cloves - 1 tbsp

 Nutmeg - 2-3 pieces

Bay leaves - 2-3

Small cardamom - 10-12

Big cardamom - 5-6

Cinnamon - 2-3 pieces

 Mace - 2-3 pieces

 Fennel seeds - 1 tbsp (optional)

 

 Method 

Prepare all the spices - Collect all the spices and make sure they are fresh and  dry.
 

Roast - In a heavy bottomed kadhai or pan, dry roast all the spices on medium flame. Roast it for 3-5 minutes till they start releasing the aroma. 

Cool - Remove the roasted spices from the flame and allow them to cool completely.
 

Grind - Put the cooled spices in a mixer or grinder and make a fine powder.
 

Sieve - If desired, sieve the mixture to remove the larger pieces and make the masala smooth. Then you can grind the bigger pieces again to get them all smooth
 

Store - Store the garam masala in an airtight container in a cool and dry place. This garam masala will retain its freshness for about 3-4 months. You can use it in various Indian recipes like curries, sabzi, dal, and biryani.

 

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