Kathal Ghee Roast

As I am vegetarian so I always make veg version of a non veg.

Mutton or chicken ghee roast is a popular side dish of mutton or chicken cooked in clarified butter or ghee and other aromatic spices. I have used kathal for making ghee roast and it turned out to be delicious .

Ghee is the star of this dish which gives it the rich taste.

Ghee Roast is a Mangalorian specialty. It is a spicy, rich, slightly tangy, red curry cooked in pure Ghee.

I always choose tender and small  Jackfruit which tastes much better then big size Jackfruit, also called Kathari. 

Let's start the procedure 

Ingredients:-

• Jackfruit 1kg.

Ingredients for spice paste:-

• Baydagi or Kashmiri chili 12 no.
• 1 tbsp cumin seeds 
• 1/1/2 tbsp coriander seeds 
• 1tsp fennle seeds 
• 12 black pepper 
• Cloves 5no.
• Cinnamon stick 1
• 4 to 5 garlic cloves 
• Tamerind pulp 2 tbsp

For Ghee Roast:-

• 1 cup Desi Ghee 
• Thinly sliced onion 2
• Whipped curd 2tbsp  
• Salt to taste 

Recipeprocedure:-

• Peel the skin of jackfruit and cut it into cubes.
• Take 4 glass of water, add 1 tsp turmeric and 1tsp salt then put jackfruit in this water for 5 minutes. 
• Now drain all the water then pet dry it with kitchen towel.
• Heat 2tbsp ghee in a pan or pressure cooker and add jackfruit then fry until it turns lightly brown. 
• Once the jackfruit turns light brown the take it out and set aside.
• Dry roast cumin, fennle, coriander, cinnamon stick, fenugreek seeds, chili, black pepper, and as they release the aroma switch off the gas. 
• Once cool transfer the spices into the blender jar and add garlic & tamerind pulp then blend it into smooth paste. Keep aside.
• Take a large heavy bottom pan heat ghee then add onion saute until transculant.
•  It will take 5 to 6 minutes on medium high heat. 
• Add spice paste cook until the oil separates. 
• Add jackfruit stir and mix roast on medium heat until oil separates 
• Now add curd mix and stir well when all the spices and curd mix is cooked well then add 1 cup water, cover and cook till it done. 
• Switch off the gas. 
• Ghee roast best goes with boiled rice. 
• Serve hot with paratha or chapati.

Notes:-

• Peeling and cutting the jackfruit is a big task. Before peeling the jackfruit apply oil in your hand and knife too.
• I use Kashmiri and Beydagi chilli in equal amounts, you can use only Beydagi mirch.
• Do not use much saur curd.
• If you are using dry tamerind soak for 2hours then squeeze the pulp.

Vatana Kebabs/ Dried Green Peas Kebabs

 

I was so confused between Peas and Vatana then I asked my   friend based in Mumbai and she told me that both are same.

This month we have letter V for A to Z Challenge so I decided to make Matar/Vatana  Kebabas. 

For Kebabs I use dried green Vatana and made delicious vatana Kebabs hope you all like it. 

Hara vatana refers to dried green peas. When fresh peas are not available or when you want to enjoy a flavoured legume then  dried peas or hara vatana is the perfect choice as it is available throughout the year.

Vatana or dried green peas can be used in making soups and various dishes like sabji, tikki, chat and ghughni. 

Vatana Kabab with potato and corns as ingredients are used to make this Indian fried snack recipe. I added some hung curd and little malai which helps to keep it moist.

Preparation Time:-10 minutes 

Cooking Time:- 20 minutes 

Recipe Type:-starter 

Author:- Hem Lata Srivastava 

Ingredients:-

• Dried Green Vatana 2 cup
• Boiled banana 2 
• Salt to taste 
• Red chili powder 1tsp 
• Crushed black pepper 1tsp
• Chopped ginger 1tbsp
• Chopped green chili 2 
• Chopped onion 1 large 
• Nutmeg powder 1/4 tap
• Cinnamon powder 1/4 tsp 
• Clove powder 1/4 tsp 
• Cumin seeds 1tbsp
• Lemon juice 2tbsp
• Malai 1tbsp
• Hung curd 2tbsp
• Roasted chana powder 1tbsp
• Oil for shallow frying 
• Ghee 1tbsp
• Chutney for serving 

Recipe procedure:-

• Soak the vatana over night. 
• Drain all the water then boil in sufficient water along with 1tsp salt.
• Once cooled, drain all the water and mash them.
• Now grate the banana keep aside. 
• Heat ghee in a pan, add cumin and as they change colour add green chili, ginger and onion saute until transculant. 
• Now add boiled Vatana and grated banana.
• Now add dry ingredients stir and mix it well.
• Add malai, lemon juice and curd switch off the gas. 
• Allow the mixture to cool down. 
• Now add coriander leaves and chana powder. 
• Mix and make kebabs. Shape as per your choice. 
• Heat non stick pan fry both sides until golden and crisp by applying oil.
• Serve hot with chutney. 

Notes:-

You can blend the Vatana in mixer. 

• Add curd and malai as per your choice. 
• You can add bread crumbs besides chana powder. 
• You can use boiled potato besides banana.
• I prefer banana in my kebabs instead of potato.

Urad Dal Pakode

 

Pakoda is deep fried fitters and served as a snack. 

Usually pakoda is made from gram flour using some veggies like onions,  potatoes,  baingan and many more. But we can make pakoda with urad dal or moong dal also. 

Crunchy pakoda serves as starter in any party. You need only few ingredients to make this mouthwatering snack. 

A famous food from the streets of Kolkata, also known as Biuli Dal Er Boda in Bengali, this vada or pakoda recipe is made with a thick mixture of grounded urad dal, sooji chillies, onion along with some spices. 

Last month I was not well so could not participated in A to z recipe Challenge. 

This month we have word U for this Challenge and from word U there is only one ingredient which is urad dal and I made urad dal pakoda.

Urad, is also referred to as urad dal, udad dal, urd bean, urd, urid, black matpe bean, black gram,

Dal is a good source of proteins, carbohydrates, lipids, iron, and calcium. In addition, whole urad has dietary fibre, whereas urad dal (split urad) does not contain fibre.

Preparation Time:-

For soaking- 5 to 6 hours 

Other Preparation:- 10 minutes 

Cooking Time:-15 minutes 

Serves :- 4

Recipe Type:- snacks 

Author:- Hem Lata Srivastava 

Ingredients-

• Urad dal 2 cup
• Rice flour 1tbsp
• Salt to taste 
• Red chili powder 1tsp
• Chopped ginger 1tbsp
• Chopped green chili 1tbsp
• Chopped coriander leaves 
• Chopped onion 2 no.
• Crushed cumin 1tsp
• Crushed coriander seeds 1tbsp
• Chat masala powder 1tsp
• Oil for frying 

Method :-

• Wash and soak the dal for 5 to 6 hours. 
• Now drain the water. grind soaked urad dal along with water in a grinder. 
• Whipe until dal gets fluffy. 
• Add all the ingredients besides oil. Mix it well.
• 
  
• Heat oil in a large bottomed pan, add a spoonful of batter one after another..
• Wait until both the sides of the fritters become brown and crispy.
• Once done transfer them in a  serving plate.
• Serve hot with chutney.

Notes :-

• I use mustard oil for frying you any vegetable oil.
• I use rice flour you can use semolina. 
• Batter should be fluffy. 

Amrood/Guava Hummus

 

Hummus is a traditional middle eastern creamy, delicious spread/dip made from chickpeas, tahini,lemon,garlic along with salt, chilli and olive oil. 

Now days we can get hummus in grocery stores but I think homemade is the best.

All the main ingredients are super foods in their own right. It's got chickpeas, tahini, garlic, and olive oil in most traditional versions.

I add Guava in my hummus and it turn out to be so delicious. 

Guava is a common tropical fruit cultivated is many tropical and subtropical regions. It is usually green when raw and becomes yellow as it ripens. 

Consuming seasonal fruits is typically encouraged since they help the body fight off the effects of the season and support the immune system. 

Guava are loaded with minerals, including vitamins C, which helps to strengthen our immune systems. Common bacterial and fungal illnesses can be fought with the aid of vitamin C.

Let's start-

Preparation Time:- 5 minutes 

Cooking Time:- 5 minutes 

Makes:-200gm

Author:- Hem Lata Srivastava 

Ingredients:-

1. Boiled chickpeas 1 cup
2. Roasted Guava 1
3. Tahini 1/2 tsp
4. Salt 1/2 tsp or to taste 
5. Garlic Cloves 6 no.
6. Green chili 2 no.
7. Cumin powder 1tsp
8. Olive oil as required. 
9. Leftover boiled chickpeas water as required 

Recipe procedur:- 

1. Wash the roasted Guava and peel the charred skin.
2. Discard all the seeds and roughly chop the Guava. 
3. Heat 1tsp  olive oil add chopped guava and saute until it becomes mashy. 
4. Switch off the gas. 
5. Once it cools transfer to mixer along with boiled chickpeas,  salt, tahini, garlic, cumin powder,  olive oil and blend into smooth texture. 
6. Transfer to a bowl. 
7. Before serving garnish with paprika powder,  olive oil .

Note :-

1. I use green chili besides paprika powder you can skip the green chili. 
2. I roast the guava on gas you can roast it in oven.

Singhara Flour Waffles

 

This month we have word "S" for the Challenge of A to Z. Many ingredients starts from "S" like Shakarkandi, Sabudana,  Sarson, Sem, Sahajan etc, I choose Singhada which is my favourite fruit and we can get it only in winters but singhara flour is available throughout the year.

Singhara is also known as water chestnut in English and sometimes people call it by the name of Panifal also.

Singhara flour is used to make Rotis, Poori & Burfi during fasting days. 

It has antioxidants properties, it is an excellent source of good carbs and energy boosting nutrients like iron, zinc and phosphorus. 

Here I have prepared singhara flour savory waffles and served with some sauted peas & carrots along with green chutney. 

Ingredients:-

1. Singhara flour 2 cup
2. Salt as per your taste 
3. Araroot 1tbsp
4. Ginger paste 1tsp
5. Green chilli paste 1/2 tsp
6. Boiled potatoes 2 number 
7. Black pepper powder 1tsp
8. Coriander leaves 1tbsp 
9. Ghee 1tbsp

For serving:- 

1. Diced potatoes 2number 
2. Green peas 1 cup
3.  Diced Carrots 1 number 
4. Chopped green chili 1 tsp
5. Cumin seeds 1tsp
6. Salt to taste ghee 1tsp
7. Coriander leaves 
8. Green chutney 

Recipe procedure:-

1. In a pan add cumin seeds let them crackle, add green chili stir and add the vegetables and salt, now mix it well cook it for 5 minutes. 
2. Switch off the gas and keep it aside.
3. Peel the potatoes, grate it and mix all the ingredients to make a thick batter. 
4. Heat waffle maker and grease it with ghee/butter. Once heated ,pour a ladle of mixture in the waffle maker.
5. Cover and cook it until done. 
6. Repeat the process and make all the waffles with the remaining batter.
7. Serve hot with vegetables and chutney. 

Note:-

1. You can add chopped onion too in case it is not being prepared for fasting purpose.
2. Araroot is used for binding purpose, cornflour can also be used in place of araroot as per choice. 

Paneer Kebabs/ Cottage Cheese Kebabs

This month we are so busy due to traveling and some family functions.

Paneer kebabs are made using paneer/cottage cheese, curd, and cashew nuts powder, It is a delectable mouthwatering snack recipe and ideal for parties.

Honestly, I always wanted to participate in the monthly challenge, this month we have the letter P and from P there are many ingredients like papita, pista, palak, paneer, postadana, parval, and many more.  I have so many recipes in my mind but due to a busy schedule can't do much.

So finally I choose paneer and made paneer kebabs and presented for the A to Z challenge. 

Preparation Time:-10 minutes 

Cooking Time:- 15 minutes 

Serves:- 6

Recipe Type:- Starter 

Cuisine:- Indian 

Author:- Hem Lata Srivastava 

Ingredients:-

• Paneer 1/2 kg
• Hung curd 1 cup
• Boiled potatoes 2
• Chopped green chili 1tsp
• Chopped coriander 
• Chopped ginger 1tsp
• Red chili powder 2tsp
• Chat masala powder 1tsp
• Lemon juice 1tsp
• Cornflour  1tbsp
• Cashew nut powder 1tbsp
• Roasted cumin powder 1/2tsp
• Cumin seeds 1tsp
• Salt to taste 
• Ghee 1tbsp
• Oil for shallow frying

• For serving:-
• Green chutney 

Recipe procedure:-

• Grate the paneer and boiled potato. 
• Heat ghee in a pan add cumin then let them crackle, then add grated onion, green chili, and ginger, and saute until translucent. 
• Add grated paneer and potato mix with onion mixture.
• Add salt, red chili powder, black pepper powder chat masala powder, hung curd lemon juice, cornflour, and cashew nuts powder, and mix it well as the mixture gets like dough then switch off the gas. 
• Add coriander leaves mix and divide the mixture into equal portions and make kebabs. 
• Shallow fry them until crisp and golden. 
• Serve hot with chutney. 

Note:-

• Add more cornflour if needed. 
• You can add almond powder besides cashew nuts powder.

My collection for  A to Z recipe challange

A- Mini aloo cheela

B- Besan ki khandaiyan

C- Chukandar galauti

D- Dahi sabudana

E- Elaichi rabdi kheer

F- Falsa fruit custard shots

G- Gobhi cutlets

H- Achari haldi kebabs

I- Imli ka imlana

J- Jimikan aur akhrot tikki

K- Kathal moti pulao

L-Lauki Mussalam

M- Makhana matar kofta curry

N-Nari saag paratha

O- Oal chapli kebabs

P- Paneer Kebabs

Mushroom/ Khumb Akbari

 

Pata nahi pahle chicken Akbari aya ya aloo Akbari but I think that the aloo Akbari is a veg version of chicken Akbari. 

The tastes of Mughlai cuisine vary from extremely mild to spicy, and are often associated with a distinctive  aroma and the taste of ground and whole spices.

When I thought to make mushroom Akbari it was a big task for me because mushrooms are very delectable fungus so it needs to be handled carefully. 

There is a recipe which is made from potato called aloo akbari in muglai cuisine.

Here I have used mushroom and made mushroom Akbari. Fried Mushroom Kofta stuffed with nuts. And dipped in rich cashew and melon seed based gravy. 

For mushroom Akbari first I peel the mushrooms carefully because mushrooms are very delectable fungus so need to be handled carefully. 

I stuffed some fine chopped nuts along with grated mawa.  Mawa helps to bind all the nuts and gives it more royal taste.

I use raw and boiled banana instead of potato for  binding.

Preparation Time:-15 minutes 

Cooking Time:- 20 minutes 

Serves :- 4

Cuisine:- Indian 

Author:- Hem Lata Srivastava 

Ingredients:-

For Kofta:-

1. Button Mushroom 1 packet 
2. Boiled banana 1 piece
3. Salt to taste 
4. Ghee 1 tbsp 
5. Chopped onion 1tbsp
6. Chopped green chili 1no.
7. Chopped coriander 1tbsp
8. cumin seeds 1tsp
9. Roasted chana powder 1 tbsp
10. Oil for frying 

For Filling:-

1. Chopped cashew nut 1tsp
2. Chopped raisins 1tsp
3. Roasted poppy seeds 1/2tsp
4. Chopped ginger 1/4tsp
5. Chopped green chili 1/4tsp
6. Mawa 1tbsp

For Gravy:-

1. Onion diced 1 no
2. Garlic cloves 4 no.
3. Chopped ginger 1 piece 
4. Green chili 1no
5. Tomatoes 2no
6. Cashew nut 6 no
7. Melon seeds 1tbsp
8. Curd 1tbsp
9. Salt as per taste 
10. Turmeric powder 1tsp
11. Kashmiri chilli powder 2tsp
12. Cinnamon 1 stick 
13. Whole red chili 2 no
14. Cloves 4no
15. black cardmom 1no
16. star anise 1no
17. bay leave 1no
18. green cardmom 2 no
19. Cumin seeds 1tsp
20. butter 1tbsp
21. fresh cream 2tbsp
22. kasoori methi 1tsp
23. ghee 1tbsp
24. Coriander and cream for Garnishing 

Recipe procedure:-

1. Peel and wash the mushrooms carefully then grate them in iced water. 
2. Grate the banana.
3. Heat ghee in a pan add cumin seeds, as they change the colour add green chili and onion... saute until transculant.  
4. Add mushroom and banana stir and mix salt, coriander leaves and roasted chana powder ,mix it well cook until the mixture becomes like a dough. 
5. Switch off the gas and allow to cool the mixture.
6. In the mean time mix all the filling ingredients. 
7. Now grease your palm take 1 or 2 tbsp mixture flattened in the center take a little bit filling and place in the middle of the dough, bring the sides of the dough enclosing the nuts in the middle and seal it tightly. 
8. Make all the Koftas.
9. Now heat oil and fry them golden brown. 
10. Keep them out carefully. 
11. In a pan boil tomatoes,onion, ginger, garlic, green chili, cashew nuts,melon seeds,red chili and whole spices once tomatoes gets soft switch off the gas. 
12.  Once the mixture gets cool discard all the whole spices and blend into smooth puree.
13. Now heat butter in a pan add turmeric powder, chilli powder and then add  the puree to it ,stir and cook it for  two minutes.
14. Mix curd and cream add to the mixture. 
15. Dry roast the kasoori methi and crush it add to the gravy, add salt.
16. Boil the gravy for 5 minutes more add Koftas .
17. Switch off the gas. 
18. Before serving garnish with cream and coriander. 
19. Serve with chapati or paratha. 

Note:- 

1. I use raw banana you can use boiled and mashed potatoes. 
2. I have never used garam masala in my gravy  you can add as per your choice.
3. Filling can be changed as per your taste.
4. We can also serve it with warqi paratha. .
6. Once the koftas absorbs the gravy keep them out in a serving bowl. 
7. Before serving, heat the gravy and pour over the koftas.