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Monthly Archives: April 2018

KATHAL PEPPER ROAST

My maiden attempt in making tender Raw Jackfruit more intresting 😊 however its one such vegetable which is versatile with which you can tryout many dishes and loved by many as its a great substitute to chicken or mutton ….

Today i made Kathal Pepper Roast adopting master chef Sanjeev Kapoors recipe of Mutton pepper roast recipe I saw this recipe today morning in his cookery show and thought why not substitute mutton for kathal / raw jackfruit and my idea worked it tasted awesome with flavours and spiciness of pepper  ….

So guys here is one more addition of recipe to our lovely veggie Kadgi / Kathal / raw jackfruit ….😍😍😍

Homemade is Happiness ❤❤❤

Recipe as follows:

INGREDIENTS 

•2 cups Tender raw jackfruit (choose a matured jackfruit with yet soft seeds)

•1 large onions sliced

•20-25 curry leaves 

•4 diagonally chopped green chilles

•1 tsp fresh ginger garlic paste 

•2 tsp coconut pieces

•1/4 tsp turmeric

•1 tbsp coriander seeds 

•1″ cinnamon 

•5 cloves

•1 tsp fennel seeds

•1 tblsp black pepper corns

•1 tsp lime juice (optional, origanal recipe has no lime juice but i have used it for tangyness)

•2 tblsp oil

•1/2 tsp mustard seeds

METHOD 

▪Peel raw jackfruits skin (its thorny green part and cube them to bite size pieces)

▪sprinkle water and pressure cook with salt for a whistle or it can be even boiled directly in a container but see that the kathals are not overboiled

▪ cool and slitly mash it

▪ mean time when kathal is getting cooked you can dry roast ingredients like coriander seeds, pepper corns cinnamon, cloves and fennel seeds till a good aroma 

▪when above ingredients are cooled make a powder out of it and keep aside

▪Now heat a pan add oil add mustard seeds wait them to pop add curry leaves toss awhile add sliced onions and greenchilles saute well till caramelized add turmeric , gingergarlic paste and fry till raw aroma goes add boiled kathal,coconut pieces, and give them a good mix

▪Add salt and freshly ground powder and saute well add 1/2 cup water close lid and boil for simetime so that all the masalas are combined with kathal 

▪Now cook open on high flame till dry ,add lime juice give a good mix and enjoy with dal rice 

NOTE 

Same recipe holfs good for Mushrooms, babycorn,  potatoes, chicken, mutton, boiled hard eggs .. one recipe so many dishes😀

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Posted by on April 24, 2018 in KATHAL PEPPER ROAST, SIDE DISH

 

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JACKFRUIT ICE CREAM

Easy to make no churn, creamy, smooth, tasty natural flavoured, eggless Icecream …….
Jackfruit season is still on and today i am here with delicious🍨🍨🍨…. A good friend of ours had given us a quite large jackfruit, we enjoyed the fruit to the core ,distributed among neighbours , made many varieties of jackfruit dishes but still a box full was laying I didn’t wanted them to go waste, so an idea flashed of making Jackfruit Ice Cream ,which I had tasted in a famous outlet of  “Natural Ice Cream “stores😋😋😋 (though my first choice is tender coconut or sitaphal flavour 😉)…

When i just checked my kitchen pantry i saw a tin of Amul Mithai mate tin about to expire so made the best use of both jackfruit and mithai mate and tried using it in my 3 ingredients easy to make basic ice cream recipe 😊 and results is here just perfect equally good to store bought ones😍😀❤

Ice cream you scream we all scream for Ice cream😂, This is one such dish /dessert that liked by all kids to elders, no one says no to it 😀….Its welcomed  by everyone in any season.. so here is a basic recipe, which you all can give a try and enjoy any flavours of your choice with your loved ones…! 

You can even add any flavours / fresh fruit pulp of your choice (no limits for ideas is’nt it friends😀)…so why waiting go get ur favourite fruit ,ingredients and enjoy 😊

Homemade is Happiness ❤❤❤

Recipe is as follows
INGREDIENTS 

•250 ml Amul fresh Cream

•2 cups Jackfruit pulp

•1 tin condensed milk (200 gms i used amul mithai mate tin or you can even use any condensed milk ) 

•2 tblsp finely chopped jackfruit (optional, i have used here)

METHOD 

▪In a blender use amul cream ,pulp and condensed milk blend everything using pulse option for 3-4 min , pour this in a airtight container cover tightly with a plastic sheet and close lid ,freeze 8 hrs 

▪After 8 hrs again pour this mixture to blender and blend using pulse option then add this to container add jackfruit chopped mix and close with plastic sheet and lid freeze and set till done (overnight)…. 

▪Enjoy a scoop anytime when done 

NOTE 

* any fruit pulp can be added to enjoy your favourite flavour 

*see that your freezers freezing point is to maximum

*Use a airtight tin or container and tightly place plastic sheet ,tie it with a rubber band then close lid for perfect no churn ice cream

* As the icecream is fully influenced with the flavour and taste of jackfruit, there is no need of using chopped jackfruit, i like them here while eating so have used it.

 
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Posted by on April 20, 2018 in ICECREAMS

 

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JACKFRUIT SWEET  FRITTERS 

Ponsa Mulik / Halasina Hannina Mulka /Jackfruit Fritters…… made this yummy sweet bites instantly using sooji (bombay rava), These fritters are crispy outside and soft inside with mild sweetness and influenced flavour of  jackfruit .

The other versions of making this are by adding soaked and ground rice or using rice rawa, i just love them in any ways 😍👌😀

The other version of making these fritters using rice is already in my blog please check the link if any one likes to know the recipe https://cookwithashu.wordpress.com/2015/05/27/jackfruit-moolka-mullik/

Homemade is Happiness ❤❤❤

INGREDIENTS 

•1 cup chopped jackfruit(ripe) 

•2 tblsp fresh grated coconut

•2 pod cardamom (deskinned)

•a pinch salt

•2 tblsp  Jaggery (or as per sweetness depending on jackfruit sweetness) 

•1 cup Bombay rava approximately (sooji /medium rava quantity varries upon the amount that holds to the mixture untill tthe mixture becomes thick and easy to handle and give it a shape)

•few cashewnuts chopped (optional)

•oil for deep frying

METHOD

 ▪Grind jackfruit, coconut, cardamom ,salt, jaggery to fine paste without using water remove this to a bowl 

▪Add Bombay Rawa /sooji , add chopped cashews, mix everything well till combines, make small lemon sized balls from the mixture and deep fry them on medium heat till golden and cooked well inside out..

NOTE 

*In coastal areas we use  coconut oil for deep frying which doubles the aroma and taste but no problem if refined oil is used..😊

*You can even add ripe banana instead of jackfruit  to make same fritters

 

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LEMON CHICKEN 

Easy and quick Lemon Chicken 👌👌👌…. Enjoy making this on a holiday or any time as it can be made in jiffy, involves less work , less ingredients and easily made at home !

Simple yet delicious lip smacking restaurant style dish , proves to be a great starter or as a side dish to main course 😀..

Lemon chicken is mildly spiced with a thick sauce influenced with the aroma of lime, which makes the dish more yummy and fabulous ……There are many ways of making it. Some deep fry marinated chicken and add to seasoning and the other method is by using boiled marinated chicken then added to seasoning ,both tastes good in their own ways 😊 i here have opted for boiled chicken as it becomes tender, juicy and more tasty and kids will just love it as my elder son does😊😍….

Happy cooking and Happy eating 🍋🍗

Homemade is Happiness ❤❤❤

Recipe follows like this

INGREDIENTS 

▪250 gm chicken (cleaned and washed)

▪1 tsp ginger garlic paste

▪1/2 lime (4 tsp approx)

▪1 1/2 tblsp thick yogurt /thick curds

▪5-6 cloves garlic chopped finely

▪1 medium onion finely chopped

▪ 5 chilles cut into slant or chopped

▪1 small capsicum cut into thick strips 

▪1/2 tsp Turmeric powder

▪few springs of finely chopped coriander leaves 

▪salt as per taste

▪1 tsp cornflour (or little more if thick sauce is desired)

▪ 1 tblsp oil

▪1 tsp butter

METHOD

▪Marinate chicken with 2 tsp lime juice, gingergarlic paste, curds, 2 green chilles chopped, turmeric, white pepper powder (optional, i have not used) and salt for 30 minutes. Later pressure cook this till done for 1 or 2 whistles

▪Heat pan add butter + oil, once heated turn the flame high add garlic chopped, onion finely chopped , toss till good aroma , add in remaining green chilles chopped, capsicum strips ,salt as required for seasoning toss well on high flame add boiled chicken (don’t add stock preserve it for mixing cornflour) mix well check seasoning add if necessary add

▪Add cornflour slurry (1 tsp cornflour mixed with 1/4 cup chicken stock), cook till sauce thickens (adding slurry can be avoided, but if u love restaurant style then u need to add )

▪finally add coriander leaves and 2 tsp lime juice and its done….

▪yummy Lemon Chicken is ready to serve

NOTE

* add chilles as per ur taste, lime juice as per liking, this recipe is mild spicy and lime flavour dominates the dish 

*dont add water while pressure cooking chicken (just sprinkle water if needed)

*dont over cook onion seasoning till soft let it be crunchy 

*i had spicy chilles so used 5 altogether, you can add more if one likes

* pepper powder can be added but i have not used

 
 

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