Jackfruit 65 Biriyani / Kathal Biryani

Jackfruit 65 Biryani / Kathal Biriyani is a very tasty rice dish made with  fried raw jackfruit pieces, basmati rice and spices. Jackfruit 65 Biryani recipe is given below with step by step photos.

The following ingredients are needed to prepare Jackfruit 65 Biryani/ Kathal Biriyani.

Ingredients:-

To Marinate and Fry the Jackfruit pieces

Raw Jackfruit pieces.-250 gm
Cumin powder.          -1tsp
Coriander powder.     -1tsp
Chilli powder.            -1tsp
Turmeric powder.      -1/4tsp
Ginger garlic paste.   -1/2tsp
Lemon juic   -1/2 of a lemon
Corn flour.                 -1tbsp
All purpose flour.      -1tbsp
Water.                        -1/4 cup
Salt.                           -1tsp
Oil.                 -for deep frying

To prepare Gravy:-

Onion.                     -1
Tomato.                   -1
Cumin seeds.           -1/2 tsp
Green chillies.         -2
Garlic.                     -4 cloves
Curry leaves.           -few
Chilli powder.         -2tsp
Coriander powder.  -1tsp
Garam masala.        -1/2tsp
Cumin powder.       -1tsp
Ginger garlic paste.-1tsp
Whisked curd.        -1/2 cup
Water.                     -1/2 cup
Coriander leaves.   -1tbsp
Lemon juice. -1/2 of a lemon
Salt.                        -to taste
Oil.                         -2 tbsp
Ghee.                      -1tbsp

To Prepare Cooked Rice:-

Basmati rice.         -1 cup
Water.                     -2 &1/2 cup
Star anise.               -3
Fennel seeds.          -1tsp
Cinnamon stick.     -2 inch
Cloves.                   -4
Cardamom.             -2
Bay leaves.             -2
Mace /jathipatri.     -1
Ginger garlic paste.-1tsp
Salt.                         -2 tbsp
Coriander leaves.    -few
Mint leaves.            -few

Instructions:-

To Marinate and Fry the Jackfruit pieces

1). Chop raw Jackfruit into medium thick pieces. In a cooking vessel partially boil the jackfruit pieces.Then drain boiled water.

2). In a mixing bowl add the partially boiled raw jackfruit pieces. Add 1tsp salt, 1tsp cumin powder, 1tsp coriander powder, 1tsp chilli powder, 1/4 tsp turmeric powder, 1/2 tsp ginger garlic paste and squeeze lemon juice from half of a lemon and mix well.Add 1tbsp corn flour, 1tbsp all purpose flour and 1/4 cup of water and mix well until all coated and keep aside the jackfruit pieces to marinate for 15 minutes.

3). Fry the marinated jackfruit pieces in hot oil on medium flame till golden brown.

4). Remove the fried jackfruit pieces and transfer to a tissue paper to absorb excess oil.

To Prepare Gravy.

1). Wash and slit green chillies. Finely chop onion, tomato, garlic cloves and coriander leaves.Keep aside all the chopped ingredients along with few curry leaves and whisked curd.

2). Heat 2 tbsp oil and 1tbsp ghee in a pan and splutter 1/2 tsp cumin seeds. Add 2 slit green chillies, 4 chopped garlic cloves and saute well on high flame. Add one chopped onion and few curry leaves and saute well.Add one chopped tomato into the pan and mix well.Add 2 tsp chilly powder, 1tsp coriander powder, 1/2 tsp garam masala,1tsp cumin powder, required salt and mix well.Add 1tsp ginger garlic paste and saute well.Add 1/2 cup whisked curd and mix well on low flame.

Add fried jackfruit into the pan and toss on low flame. Add 1/2 cup of water and mix the gravy. Add finely chopped coriander leaves. Mix well and switch off the flame.Add lemon juice from 1/2 of a lemon and mix well.

To Prepare Cooked Rice:-

Wash and soak 1cup basmati rice in water for 20 minutes. Then drain water and keep aside.Boil 2 and 1/2 cup of water in a pot. Add 3 star anise, 1tsp fennel seeds, 2 inch cinnamon stick, 4 cloves, 2 cardamom, 2 bay leaves, 1 mace /jathipatri /javithri, 1tsp ginger garlic paste, 2 tbsp salt, few chopped coriander leaves, few chopped mint leaves and allow the water to boil. Add 1cup soaked basmati rice into the boiling water and cook until rice is 70 percent done. Then drain water. Save 2tbsp drained water.

Method of Layering Biryani

In a pot layer the bottom with gravy.Then add cooked basmati rice. Add gravy and cooked rice. Now add 2tbsp drained water, chopped coriander leaves and chopped mint leaves.Close the pot with lid and keep on sim (lowest flame) for 10 minutes.Then open the lid and mix the jackfruit biriyani.

A very tasty Jackfruit 65 Biriyani / Kathal Biryani is ready to serve hot.

Saag Paneer

Saag Paneer is a very tasty and delicious side dish made with paneer cubes, green leafy vegetables and spices. Saag paneer goes well with rice, chapati, paratha or naan

The following ingredients are needed to prepare Saag Paneer.

Ingredients:-

Paneer.                   -200 gm
Spinach/ palak.      -2 cup
Fenugreek leaves.  -1 cup
Radish greens.       -1 cup
Coriander leaves.   -1/4 cup
Green chillies.        -2
Cinnamon stick.     -1 inch
Cloves.                   -3
Cardamom.             -3
Black pepper corn. -1tsp
Onion.                    -2 thinly sliced
Tomato.    -2 blanched and pureed
Yogurt.                   -1/4 cup
Turmeric powder.   -1/4 tsp
Red chilli powder.  -1tsp
Coriander powder.  -2 tsp
Cumin powder.       -1/2 tsp roasted
Garam masala.        -1/2 tsp
Lemon juice.           -1tbsp
Water.                      - as required
Salt.                         - to taste
Ghee.                       -1tbsp
Oil.                           -2 tbsp

Instructions:-

In a wide bottom vessel boil water. Add 2tbsp salt in it and mix well.Add palak, fenugreek leaves, radish greens, coriander leaves and 2 green chillies into the boiling water and cook for 2 minutes. Once cooled drain and grind to a paste. Keep aside the green paste.

Method:-

1). Heat 2tbsp oil in a wide bottom pan. Add chopped paneer cubes and fry in oil until light brown on both sides. Keep aside the fried paneer cubes

2). In the same pan add cinnamon, cloves, cardamom, black pepper corn and saute well.

3). Add thinly sliced onion and saute well.Once cooked add pureed tomato and 1/4 cup yogurt into the pan and mix well.

4). Add turmeric powder, red chilli powder, coriander powder, roasted cumin powder, garam masala and required salt into the pan and mix well.Add 1/2 cup of water and boil for 2 minutes.

5). Once boiled add green paste into the pan. Mix well and cook the gravy on low flame.

6). Add fried paneer cubes and 1tbsp ghee into the gravy. Mix well and cook for few minutes. Lastly add 1tbsp lemon juice and mix well.

Very tasty Saag Paneer is ready to serve hot with rice, chapati, paratha or naan..

White Chickpeas Curry / Vella Kadala Curry

White chickpeas curry is a cashew based delicious semi thick gravy dish made with white chickpeas also known as vella kadala  in Kerala goes well as a aside dish with rice, chapathi, poori, roti, naan, idiyappam or appam.White Chickpeas Curry/ Vella Kadala Curry recipe is given below with step by step photos.

The following ingredients are needed to prepare White Chickpeas Curry /Vella Kadala Curry.

Ingredients:-

White Chickpeas.   -1 cup
Onion.                    -1 large
Green chillies.         -3
Grated coconut.       -1 cup
Cashewnuts.             -8
Kuskus /Popy seeds.-1tsp
Fennel seeds.           - 2tsp
Curry leaves.            -1spring
Cinnamon.                -1 inch stick
Turmeric powder.     -1/4 tsp
Red chilli powder     -1and 1/2 tsp

Coriander leaves.     - few
Salt.                          - to taste
Mustard seeds.          -1tsp
Coconut oil.              -1tbsp

Instructions:-

Wash and soak white chickpeas in water overnight and pressure cook the soaked white chickpeas adding sufficient water and 1tsp salt for 6 whistles.Grind grated coconut along with cashewnuts, fennel seeds, kuskus and cinnamon to a fine paste without adding water.

 In a vessel add the pressure cooked white chickpeas and ground coconut cashew paste. Mix well and boil for 2 minutes on low flame. Keep aside the boiled white chickpeas coconut cashew masala gravy.

Method:- 

 
1). Heat coconut oil in a wide bottom kadai and splutter mustard seeds and saute. Add half slit green chillies and saute well in oil for a second.Add finely chopped onion and a pinch of salt into the kadai and saute well till onion becomes translucent.

 

2). Add red chilly powder and turmeric powder into the kadai and mix well.

 

3). Add boiled white chickpeas coconut cashew masala gravy into the kadai and mix well.

 

4). Cover and cook the gravy for 5 minutes on low flame. Add 1tsp coconut oil into the semi thick gravy and mix well. Switch off the flame.

5). Add finely chopped coriander leaves or celery into the kadai.

 

6). Transfer the white chickpea curry to a serving bowl.

A very tasty White Chickpeas Curry / Vella Kadala Curry is ready to serve with rice, chapathi, roti, naan, appam or idiyappam.

Instant Rava Onion Paniyaram.

 Rava onion paniyaram also known as rava appe is a very easy and quick to make instant breakfast dish in south India that can be served with chutney of your choice.Instant Rava Onion Paniyaram recipe is given below with step by step photos.

The following ingredients are needed to prepare Instant Rava Onion Paniyaram.

Ingredients:-

Rava /semolina. -1 cup
Onion.                -1 medium size
Green chillies.    -2
Ginger.               -a small piece
Curd.                  -3/4 cup
Curry leaves.      -1spring
Coriander leaves.-few
Salt.                    -1/2 tsp
Baking powder.  -a pinch
Oil.                     -for cooking

Instructions:-

Finely chop onion, green chillies, ginger, curry leaves and coriander leaves and keep aside.

Method:-

1). In a mixing bowl add rava (semolina), curd, salt and mix well. Add 1/2 cup of water into the bowl and mix the rava curd mixture using your hands and make a thick batter.Add finely chopped onion, ginger, green chillies, curry leaves and coriander leaves into the thick rava batter.

2). Add a pinch of baking powder into the mixing bowl and mix with thick rava onion batter.Keep aside the thick rava onion batter for 15 to 20 minutes to rest.

Method:-

1). Heat appe pan /paniyaram pan on medium flame and pour 1tsp oil in each dent of the appe pan. Once the oil is hot pour a spoonful of thick rava onion batter in each dent of the appe pan. Cover and cook the paniyaram for 4 minutes on medium flame.

2). Once the base of the paniyaram cooked well, flip each paniyaram using a spoon and cook the other side for 2 minutes.

3). Remove the well cooked rava onion paniyaram from the pan and transfer to a serving plate.

Instant Rava Onion Paniyaram is ready to serve hot with chutney of your choice.

Mushroom Cashew Masala Gravy

Mushroom cashew masala gravy is a delicious side dish made with button mushroom and ground cashew masala paste, goes well with chapati, roti, naan or rice.

The following ingredients are needed to prepare Mushroom Cashew Masala Gravy.

Ingredients:-

Button Mushroom. -200 gm
Cashews.                -12
Onion.                    -1
Tomato.                  -1
Ginger garlic paste.-1tsp
Dry red chilly.        -5
Coriander seeds.     -2 tsp
Grated coconut.      -1cup
Black pepper.          -1/2 tsp
Fennel seeds.          -1tsp
Cinnamon.              -1inch stick
Cloves.                   -4
Cardamom.            -2
Curry leaves.         -1sprig + few
Salt.                        -to taste
Oil.                         -2 tbsp

Instructions:-

1). Boil 1cup of water in a pan adding little salt and turmeric powder. Switch off the fame and add button mushroom into the boiled hot water for few minutes. Remove the soaked mushroom and squeeze out the water completely. Chop the mushroom into 2 pieces and keep aside.

2). Peel, wash and finely chop onion and keep aside.Wash and roughly chop tomato and keep aside.

3). Heat 1tsp oil in a pan and roast dry red chillies and coriander seeds and remove from pan. Add finely chopped onion into the pan and saute well till golden colour. Add grated coconut, black pepper, fennel seeds, curry leaves, cinnamon, cloves and cardamom into the pan and saute well. Switch off the flame and allow the roasted ingredients to cool. Once cooled grind all the roasted ingredients along with cashews and chopped tomato pieces to a fine paste. Keep aside the ground cashew masala paste.

Method:-

1). Heat 2 tsp oil in a pan and add ginger garlic paste and saute well.

2). Add chopped mushroom into the pan and saute well. Cook the mushroom pieces on low flame.

3). Once cooked add ground cashew masala paste, required salt and 1/2 cup of water into the pan. Boil the gravy for 3 minutes on low flame and switch off the flame.

4). Garnish the mushroom cashew masala gravy with few curry leaves.

Mushroom Cashew Masala Gravy is ready to serve with chapathi, roti or naan.

Potato Leek Soup

Potato Leek Soup / Leek and Potato Soup is a simple and easy to make tasty, healthy and delicious homemade soup. Potato Leek soup recipe is given below with step by step photos.

The following ingredients are needed to prepare Potato Leek Soup.

Ingredients:-

Leeks.                -3
Potato.               -3
Garlic.               -10 cloves
Pepper crushed. -1/2 tsp
Vegetable broth.-1cup
Hot water.          -as required
Salt.                   -to taste
Butter.               -3tbsp

Instructions:-

1). Clean the leeks, chop and remove the thick dark green top ends.

2). Chop and remove the root ends and wash the cleaned leeks. Slice the white parts and light green parts of the leeks into thin round pieces.

 

3). Put the sliced white and light green part of the leeks in a colander and rinse under cold water to remove the dust and sand if any. Drain water completely and keep aside the sliced white and light green part of the leeks.

4). Peel and chop potato into small cubes.

5). Peel and chop garlic into small round pieces.

Method:-

1). Heat butter in a wide bottom kadai and melt it on medium heat.

2). Add sliced white and light green parts of the leeks into the kadai and saute well.

3). Add chopped garlic and chopped potato cubes into the kadai and saute well.Cover and cook leeks and potatoes for 7 to 8 minutes on low flame or till tender.

4). Sprinkle crushed pepper and required salt into the kadai and stir well.Pour vegetable broth into the kadai. Mix well and bring the mixture to boil.Cover and cook for 5 minutes on low flame.Switch off the flame and remove it from heat and allow to cool.

5). Once cooled put the boiled leek potato mixture in a blender and blend to a smooth paste.

6). Transfer the leek potato puree to a bowl.Add little hot water, adjust salt and crushed pepper and mix well.

Potato Leek Soup is ready to serve hot.

Peas Parippu Vada /Masala Vada.

Peas Parippuvada is a deep fried crispy matar dal vada also known as masala vada made with peas parippu /matar dal /split peas dal.Peas Parippu Vada / Masala Vada recipe is given below with step by step photos.

The following ingredients are needed to prepare Peas Parippuvada / Masala Vada.

Ingredients:-

Peas dal.               -1 cup
Green chillies.      -6
Turmeric powder. -1/4 tsp
Shallots.                -15
Curry leaves.         -3 sprig
Salt.                       -to taste
Cooking Oil.         -for frying

Instructions:- 

Wash and soak peas dal / matar dal in water for 4 hours.Then drain water completely from soaked peas dal. Keep aside 3tbsp soaked peas dal seperately to a bowl. Grind the remaining soaked peas dal to a little coarse paste without adding water. Finely chop green chilies, shallots and curry leaves and keep aside.

Method:-

1). In a bowl add finely chopped green chillies, shallots, curry leaves, little salt and mix well. Add the coarsely ground peas dal paste to the bowl and mix well. Add turmeric powder and seperately kept soaked peas dal into the bowl and mix with the ground peas dal paste.

2). Take a lemon size portion of the ground peas dal mixture and make it into ball shape. Wet your hand and keep the ball on your left palm. Gently press it with your right hand fingers to flatten it into round shape and keep it on a plate. Make such flattened shape peas vadas.

3). Heat oil in a kadai for deep frying. Once the oil is hot drop the flattened peas vada in hot oil 3 or 4 at a time and deep fry in hot oil.

 4). Flip the peas vada in hot oil to cook crispy and golden brown on all sides. 

 5). Remove the deep fried crispy and golden brown peas vada from hot oil.

6). Transfer the deep fried peas parippu vada to a plate.Repeat the process and deep fry the peas parippuvada /masala vada and transfer to a plate.

Crispy Peas Parippuvada / Masala vada is ready to serve with a cup of hot tea or coffee.

Ellu Sadam/ Sesame Seeds Rice

Ellu sadam / Sesame seeds rice / Til rice is a variety rice dish made with cooked rice and freshly ground spicy sesame seeds powder mixture.Ellu sadam is a traditional and flavourful rice dish prepared in Tamil Nadu and Karnataka state in south India during festival. Ellu Sadam / Sesame Seeds Rice recipe is given below with step by step photos.

The following ingredients are needed to prepare Ellu Sadam / Sesame Seeds Rice.

Ingredients:-

Rice.                        -1cup
Peanuts.                   -1tbsp
White sesame seeds.-1tsp
Asafoetida.               -1/2 tsp
Ghee.                        -1/2 tsp
Salt.                          - to taste

For roasting and grinding :-

Black sesame seeds.      -2 tbsp
Black or white urad dal.-2 tbsp
Dry red chillies.             -5 or 7
Black pepper corns.       -1/2 tsp
Curry leaves.                  -few

For Seasoning:-

Mustard seeds. - 1tsp
Cumin seeds.   - 1tsp
Urad dal.          - 1tsp
Chana dal.        - 1tsp
Dry red chilly.  - 3
Curry leaves.    - few
Sesame oil.       - 2 tbsp
_________

Instructions:-

1). Cook rice adding sufficient water till soft. Drain water completely and keep aside.

2). Roast and grind black sesame seeds, black or white whole urad dal, dry red chillies, black pepper corns and curry leaves. Heat a kadai and dry roast the above ingredients.Transfer the roasted ingredients to a bowl and allow to cool. Once cooled grind it together in a mixer to a coarse powder. Keep aside the coarsely ground spicy sesame seeds powder.

Method:-

1). Heat 2tbsp sesame oil in a wide bottom kadai. Add 1tsp urad dal and 1tsp chana dal and roast well.Splutter mustard seeds and cumin seeds.Add dry red chillies and curry leaves into the kadai and saute well.

2). Add peanuts into the kadai and fry in oil.

3). Add required amount of coarsely ground spicy sesame seeds powder and required salt into the kadai and mix well.

4). Add cooked rice into the kadai and mix well with all the ingredients in the kadai.

5). Add white sesame seeds and asafoetida (hing powder) into the kadai and mix well. Switch off the flame.

6). Add 1/2 tsp ghee over the ellu sadam at the end and mix well. Transfer the ellu sadam to a bowl.

Ellu Sadam / Sesame Seeds Rice is ready to serve hot with fryums.