One of my favorite vegetable is jack fruit and also its seeds. This is why I love to cook its seeds in different ways like with rice paste or as a curry and today I have made kebabs of jack fruit seeds which have turned out to be delicious.
It is not easy task to use jack fruit seeds but when you want something interesting you have to put in efforts.
I always love to make Kebabas or tiķki.
Thought Jackfruit seeds not available easly but my vender brings it for me from badi sabji mandi.
Usually we make jack fruit seeds combined with soaked rice paste along with spices, onion ginger garlic paste .
Some time we also make it with hari moong dal or normal dry sabji.
But here I have made kathal seeds Kebab. Love to share it with you guys.
In this recipe I have used raw banana instead of potato but you can use potato .
Preparation Time: 10 minutes
Cooking Time:- 20 minutes
Serves:-4 to 5
1/2 kg jack fruit seeds
2 raw banana
1 tbsp Roasted chana powder
Salt to taste
1 small piece Cinnamon
1 tsp coriander seeds
1/2 tsp cumin seeds
4 black pepper
1tsp rose petals
1 large onion sliced
1tsp ginger paste
1tbsp chopped green chili
1tsp Red chili powder
1tbsp lemon juice
1tbsp almond powder
Chopped coriander leaves
Oil for frying
Green chutney for serving
First you need to boil the seeds because they are very hard.
Wash and boil the seeds for 15 minutes.
Wash and boil the banana separately. It take 10 minutes also
Cool and peel the skin of seeds and banana.
Now grate the banana and keep aside.
Blend the jackfruit seeds to a fine paste don't add the waiter.
I blend in sil batta .
Heat oil and fry the sliced onion till golden and keep out in a absorbing paper.
Dry roast the whole spices on medium heat till they leave the aroma and blend into fine powder.
Heat ghee in another pan add jack fruit seeds paste, salt, red chili powder, ginger paste and green chili .
Stir and mix it well add banana and mix well, switch off the gas.
Once it cools mix all the ingredients together add fired onion, almond powder chana powder, lemon juice and coriander leaves. Mix well divide the mixture into equal portion.
Make kebaba and shallow fry them on medium hot heat till they turn golden and crisp.
Serve hot with chutney.
Almond powder gives it to a nice royal texture.
If you don't have no almond powder just soak 5 to 6 almond in warm water and blend with jack fruit seeds.
You can increase the spices as per your choice.
You can also add dry mango powder besides the lemon juice.
In our family we make kyunti ki dal with the mixture of chana dal and urad chilka dal. This dal is to be soaked before cooking. Post soaking, just add salt and cook. Temper with garlic heeng and dry red chili. In summers we sometimes add fresh raw mango. Other days we add dry mango slice to give it nice sour taste. Kyunti dal best goes with chapati along with "algaja" and red chili pickle. Some people make it with tuar dal but we always use chana dal to give it to creamy texture I never add turmeric powder. Add Just simple salt and red chili powder.
As the years pass by, a lot has changed in regards to farming. There was a time when certain veggitables were available in specific season only and some were available in certain states only. Now in the modern times most veggitables are available accross the seasons through out the nation. However, a few veggitables are still rare to find outside their season and their place of origin. One of the such veggitable is Black Carrots, available in winter season at certain locations only.
Black Carrot Halwa is a Royal Cusine Dish originating from U.P. There are few old shops in Lucknow where in winters one can still buy the Black Carrot Halwa.
Black Carrot is highly rich in antioxidants and helps to boost the immune system of our body. In few northern regions people drink the black carrot kanji as it is good for digestion.
Black Carrot Halwa is slightly more delicious than the red carrot halwa and it is a dark shade of red and not black per say.
Black carrots are also suitable for salad, pickle, juice and kanji. Here I made Kali gajar ka halwa.
Preparation Time :-10 minutes
Cooking Time :- 15 minutes
Serves :- 6 person
Recipe Type :- dessert
1 kg Kali Gajar
1/2 cup milk
2 tbsp mava
1tap cardamom powder
10 soaked almonds
10 cashew nuts
Pistachio and silver for garnishing.
Recipe Procedure :-
Peel and wash the carrots properly.
Now grate them finely.
Heat ghee in a pan add grated carrots, cook for 5 to 6 minutes.
Now add sugar and milk, Turn the heat on high as the the water evaporates.
When all the mixture gets thickened add mava, chopped nuts and cardamom powder, Mix well and switch off the gas.
Winters is the season for saag and freshly harvested patatos along with various green vegetables such as shalgam, ghobi, patta ghobi, etc. These freshly harvested small patatos can be made with any of the winter veggies, like Aloo methi, aloo soya, aloo gobhi, but I cook them with just the spices and without water. They taste delicious with besan roti or bajra roti or just simple paranthas.
In my childhood, my siblings and I used to eat these as snacks. In our families, these are called topi aloo and few also have named them charri aloo. These can also be used as fillings of samosas.
Preparation Time - 10 minutes Cooking Time - 15 minutes Serves - 4
1kg Baby potatoes
2 tbsp Mustard oil
Salt as per taste
2 Fine chopped onion
6 fine chopped garlic clove
1tsp fine chopped ginger
1tsp fine chopped green chili
1tsp turmeric powder
2tsp red chili powder
1tbsp coriander powder
1/2 tsp garam masala powder
1tbsp dry mango powder
A pinch of heeng
Coriander leaves for garnish
Wash properly and then cut the potatoes into two with skin, put in the water.
Heat oil and crackle the cumin, as they change the color add heeng, stir and add chopped onion, garlic and ginger saute till translucent.
Now add green chili stir a minute.
Add turmeric powder, red chili powder and coriander powder quickly add 1tbsp water, mix well and add potato fry two minutes.
Now turn the heat on lower cover and cook till it done.
Oped the lid add mango powder and garam masala powder, mix it well cook two - three minutes more and switch off the gas.
Garnish with coriander serve hot with Partha or bajara roti.
Increase the spices as per your taste.
Wash the potatoes properly to avoid the any dirt.
You can also add lemon juice besides the mango powder, I prefer mango powder.
Samak or sama rice is commonly known as jungli rice or barnyard millet and is a type of wild grass. Samak rice is commonly used during fasting days, as it is the best option besides normal rice. Usually people make samak rice kheer, chapati or pulao. Here I am making sama rice kebabs flavored with cardamom powder along with potatoes and some fasting spices. I have filled these kebabs with grated paneer and raisins, however you can also use other dry fruits as per your choice. As samak rice are crunchy by nature thus I have not added too many crunchy dry fruits like Almonds, cashew nuts and pistachio.
Preparation Time :- 10 minutes Soaking Time :- 2 hours Cooking Time :- 15 minutes Serves :- 4 Type :- Starter
Ingredients :- For kebaba :--
Samak rice 2 cup
Boiled potatoes 2 large
Water chestnuts flour 2 tbsp
Chopped green chili 2tbap
Chopped ginger 2tbsp
Cumin seeds 1tsp
Fresh cream 1cup
Sendha namak as per taste
Black pepper powder 1 tsp
Cumin powder 1/2tsp
Coriander powder 2tsp
Cardamom powder 1tsp
Clove powder 1/6 tsp
Cinnamon powder 1/6 tsp
Dry mango powder 1tsp
Chopped Coriander leaves 1tbsp
Desi ghee 1tbsp
Oil for frying
For filling :-
Grated paneer 2cup
Fine chop raisins 2tbsp
Fine chop green chili 1tsp
Lemon juice 1tap
For serving :- Green chutney
Soak rice for 2 hours in water then drain the water.
Peel and grate the potatoes.
Heat ghee in a pan add cumin let them crackle a minute.
Add green chili, ginger saute a minute.
Now add rice stir and turn the heat on slow.
Add black pepper powder, cinnamon powder, clove powder and salt mix it well, add cream, cover and cook for 10 minutes on slow heat.
Switch off the gas let the cool completely .
Now mix potatoes, dry mango powder, coriander leaves, cumin powder, cardamom powder and flour mix well .
Now divide the mixture into equal portion and shape them to kebabs fill with stuffing and seal it carefully.
Heat oil and fry them till golden and crisp on medium hot heat.
Serve hot with chutney .
Note :- You can cook the rice in water but cream gives a very nice and rich texture. Increase the spices as per your taste.
Rajgira or Ramdana is one of the commonly used ingredients in fasting days. Besides Rajgira kheer, Paratha or poori you can also make Rajgira halwa. Some people use Rajgira flour for halwa but I am using puffed Rajgira along with boiled potato. Usually it is flavored with cardamom powder but I am flavoring it with camphor in very little amount, it gives a very nice aroma , I always use camphor to bring flavor in my Prasad panjeeri. When you use Rajgira flour for halwa it sticks to the pan but puffed Rajgira does not.
Preparation Time :- 5 minutes Cooking Time :- 15 minutes Serves :- 4
Puffed Rajgira 2 cup
Boiled potatoes 2
Milk 1/2 cup
Ghee 4 tbsp
Chopped nuts 2tbsp
One piece of camphor /kapoor
For garnishing :- Chopped nuts
Recipe Procedure :-
Peel the skin and grate the potatoes.
Heat ghee in a heavy bottom pan, lower the heat and add camphor and quickly add grated potato stir and mix well with camphor.
Now increase the heat and fry potato till it becomes light golden.
Add puffed Rajgira stir and mix it well cook till the mixture gets golden and crisp.
Now add milk again cook the mixture till all the moisture evaporates.
Add sugar, nuts mix and cook for 5 minutes or until the sugar dissolves completely.
Switch off the gas.
Garnish with nuts and serve hot .
Note :- You can serve it chilled however it tastes better when served hot. Don't cut down the amount of ghee or else it will stick to the bottom of the pan. You can also add jaggry instead of sugar.
Preparation time :- 10 minutes Cooking time :- 10 minutes Serves :- 2
My family & I love the cooked peels of green vegetables such as bottle gourd, pumpkin, ridge gourd, etc. The peels of bottle gourd and pumpkin is usually hard in nature yet taste delicious once cooked. The peels of ridge gourd is soft in nature which is why they get cooked quickly and easily. These peels can be cooked with various ingredients and methods & here I'm sharing with you a simple method using minimal spices to cook a delicious meal of peels of ridge gourd. The peels of these vegetables are not only delicious but also healthy once cooked. However, from seed stage to harvesting and till they reach your kitchen, vegetables now days get treated with various chemicals, this please ensure to wash the peels properly with warm water before cooking.
2 cup Ridge gourd peels/ torai ke chilke
1 tbsp chopped onion
1 tsp chopped green chili
1 tbsp chopped garlic
1/2 tsp turmeric powder
1 tsp Red chili powder
Salt as per taste
1 tsp dry mango powder
1/2 tsp fennel powder
A pinch of heeng
1 tbsp oil
Peel the Ridge gourd and wash the peels properly in running water.
Cut them and keep aside.
Heat oil in a pan add cumin seeds let them crackle.
Now add garlic stir two minutes, add green chili, heeng and onion saute till translucent.
Add turmeric powder, red chili powder mix well, add chopped peel mix well with spices,
Lower the heat cover and cook for 5 minutes.
Open the lid add salt, mango powder and fennel powder stir and mix it well.
These shallow fried koftas prepared with the mixture of bottle guard, paneer and spinach, served with creamy and rich gravy. Because it is not deep fried, it maintains its greenish color which is why it is also called angoori kofta curry. I had seen this recipe on a TV channel. It was a dish of early Royals kitchen. Even though this recipe requires very few ingredients and cooking time how ever in today's time it is very rare to see this dish being prepared any where. I believe this is the reason why this dish is considered as a lost recipes. It is an excellent dish to be serve in parties, even when it is creamy and rich in texture. When I saw the dish on TV, I fell in love with its looks, texture and nature, this is why I chose to cook it. My family loved the taste and ended up liking their fingers.
Presentation time :- 25 minutes Cooking time :- 30 minutes. Serves :- 4 Ingredients :-
2 cup grated bottle guard
1 cup grated paneer
1 cup spinach puree
1tbsp chopped green chili
1tbsp chopped ginger
2 tbsp chopped onion
1/4 tsp white pepper powder
Whole pistachio for filling
2 tbsp roasted chana powder
Ghee for shallow frying+ 1tbsp
For gravy :-
2 tbsp Boiled onion puree
1/2 cup boiled tomato puree
1tbsp ginger, garlic paste
1 tbsp poppy seeds
1 tbsp melon seeds
8 no. Cashew nuts
1/2 tsp yellow Chili powder
1 tsp turmeric powder
1 tbsp coriander powder
Salt to taste
1 tsp cumin seeds
1/2 tsp green cardamom powder
1/4 tsp garam masala powder
2 tbsp Ghee
Recipe procedure :-
Soak poppy seeds, melon seeds and cashew nuts in Luke warm water for 1/2 hour and blend them into a fine paste keep aside. Heat ghee in a pan add cumin let them crackle. Add green chili, ginger and onion and saute it for a while. Now add bottle guard, paneer and spinach puree stir and mix it well. Add mawa . Fry 2-3 minutes add salt, white pepper powder and chana powder mix and cook the mixture till all the moisture evaporates. Now divide the mixture into equal small portion. Grease your hands and Make kofta fill with whole pistachio and shallow fry them on medium hot heat. Heat ghee in a pan add cumin, green cardamom as they change the color add onion puree fry till light golden. Now add dry spices and tomato puree, stir and cook the spices till oil separates. Add nuts paste mix well and add 1 cup water simmer and cook for 5 minutes. Add garam masala powder and switch off the gas. Transfer the gravy in a serving bowl put the koftas. Serve hot with chapati or Partha.
Note :- You can add some whipped curd instead of tomato puree. As per choice you can garnish with some fresh cream. Do not deep fry the koftas.
Rabdi/Rabri is a thickened milk recipe. For sweetness you can add jaggry or sugar-free powder or honey besides sugar. It is flavored with cardamom powder, saffron and chopped nuts as per your choice. Some people make rabri using fresh fruit juice or pulp like figs, dates and pineapple, however I feel the best fruit that goes well with rabri is mango. Adding a little mango pulp gives it a distinct and amazing taste. Here I am sharing with you the recipe for mango rabri.
Presentation time :-05 minutes Cooking time :- 45/50 minutes Serves :- 4 Type :- Dessert
2 liter full cream milk
2 tbsp sugar
1 cup mango puree
1tsp cardamom powder
6 saffron threads
Boil the milk in a heavy bottom pan, after a boil reduce the heat and cook until it is reduced to 1/3 of its actual quantity. Stir constantly to avoid burning of the milk. Add sugar, saffron threads and chopped nuts, reserve some nuts for garnishing. Cook for 5 to 8 minutes more, switch off the gas . Transfer to a bowl and cool it. Once it reaches room temperature add mango puree and mix it well. Refrigerate for 2 hours. Serve chilled.
Note :- You can add honey or jaggry. You can serve with Malpua, jalebi or imiriti. You can use it for shahi tukda also.
Pakora also known as pakoda or bhajiya, is a fried snack which is made with gram flour, vegetable and flavored with spices. Monsoon's season is just another reason to enjoy tea and pakora in the cool breeze while enjoying the rain. More often than not pakoras are made of onions, however we can also prepare them using cauliflower, potato or any other vegi of our choice.
Preparation time :-20minutes Cooking time :-15minutes Serves :- 6
4 thinly sliced onions
1/1/2 cup gram flour
2tbsp rice flour
1tbsp red chili powder
2tsp dry mango powder
1tsp garam masala powder
1 tbsp chopped green chili
2 tbsp coriander leaves
1 tbsp lemon juice
1tbsp coriander seeds
1tsp cumin seeds
Oil for frying
Green chutney for serving
Method - Mix salt and onion and leave it for 10 minutes . Dry roast the coriander seeds and cumin seeds, coarsely grind them. Now mix all the ingredients together except oil. Make a pouring consistency batter. Add water if the batter looks too thick. Heat oil and make pakora fry until golden and crisp, dish them out on an absorbent paper. Serve hot with chutney and a cup of tea or coffee .