Friday, May 29, 2009

Jackfruit Seed Fritters


Jackfruit seeds - 20, peeled
Jaggery - 1 cup, powdered
Coconut - 1 cup, grated
Cardamom powder - 1 tsp
Salt to taste

For batter:

Rice - 1/2 cup, soaked for 1 hour( or use rice flour)
Turmeric powder - 1/4 tsp
Salt to taste
Water - 1/2 cup


  1. Boil peeled jackfruit seeds until they are cooked.Do not overcook.
  2. Smash the boiled seeds.
  3. In a mixing bowl, mix smashed seeds, coconut, jaggery, cardamom powder and salt.
  4. Take small portions of these mixture and make small roundels.
  5. Grind rice with water, turmeric powder and salt into a smooth paste(if using rice flour, mix it with water, salt and turmeric powder).
  6. Dip each roundel in this rice batter and deep fry in oil.
  7. Serve it hot. You can even store them in air tight containers for 2-3days once cooled to room temperature.

Rice Rotti - Type 1

Rice - 1 1/2 cups
Coconut - 1/2 cup grated
Green Chillies - 3
Bengal Gram - 3 tbsps
Cumin Seeds - 2 tsps
Salt to taste
Oil/Ghee for roasting each rotti
Water - 6 cups

  1. Grind coconut with green chillies without adding water. Keep aside.
  2. Wash rice and strain out all the water.
  3. Pulse it in a mixer a few times to break them down into small granules (rava). Take care not to powder them.
  4. Boil water in a thick bottomes wok.
  5. Add bengal gram and cumin seeds.
  6. When the water starts boiling, add ground coconut and chilli mixture.
  7. Add salt.
  8. Now slowly add prepared rice rava, stirring continuously to avoid any lump.
  9. Cover the wok and cook on low flame until all the water is absorbed, mixing occasionally.
  10. Now mix this dough thoroughly until it forms a lump. Turn off the heat and let it cool down.
  11. Mix this dough again.
  12. Wet your palm with water and take large orange-sized portion of the dough.
  13. Place it on a plastic sheet/ butter paper and pat it into a thick rotti.
  14. Make a hole in the centre.
  15. Carefully transfer it onto a preheated griddle.
  16. Pour a tsp of oil around the rotti and a tsp into the hole in the centre.
  17. Let it roast on medium flame and cover the griddle.
  18. When the bottom side of the rotti is roasted enough, flip the side, spread some oil on top and roast the other side.
  19. Serve hot with coconut - coriander leaves chutney.

Thursday, May 28, 2009

Fried Bittergourd Melara


Bittergourd - 1
Turmeric powder - 2 tsps
Red Chilli powder - 2 tsps
Salt - 2 tsps
Oil - 1 tbsp

For Gravy:

Coconut - 1/2 cup, grated
Curd - 1/2 cup
Turmeric powder - 1/4 tsp
Dry Red Chilli - 1
Salt to taste


  1. Slice bittergourd into thin rings.
  2. De-seed all the rings.
  3. In a mixing bowl, mix red chilli powder, salt and turmeric powder to these bittergourd rings and set aside for 1-2hours.
  4. Take little potion of these rings and squeeze out all the liquid.
  5. Repeat this for the all the sliced rings. This will remove the bitterness from the bittergourd rings.
  6. Mix oil to these rings.
  7. Roast them on low flame using a shallow pan or griddle. The easiest way to roast them is to microwave on HIGH for 8mins.
  8. You can store these roasted rings in airtight container for 2-3 days or refrigerate to store for longer duration.
  9. Using tongs hold the dry red chilli over the flame and roast it slightly.
  10. Heat a laddle and put 1/4 tsp turmeric in it so that turmeric powder gets heated.
  11. Grind roasted red chilli, heated turmeric powder and coconut with little water into a smooth paste.
  12. Beat curd well and add this to the ground coconut paste and make a gravy by adding 1 cup water.
  13. Add the roasted bittergourd rings to this gravy.
  14. Refrigerate and serve chilled with rice.
P.S: Do not boil the gravy. This has to be served chilled.

Onion Pakoda


Onion - 4, peeled
Bengal Gram Flour(Besan) - 1/2 cup
Rice Flour - 2 tbsps
Red Chilli powder - 2 tsps
Ghee - 1 tbsp
Coriander Leaves - 2 tbsps, chopped
Curry Leaves - 2 tbsps, chopped
Asafoetida - a pinch
Cashewnuts - 10, optional
Salt to taste
Oil for deep frying


  1. Slice onions vertically.
  2. In a large mixing bowl, mix sliced onions and ghee.
  3. Now add red chilli powder, salt, asafoetida, coriander leaves, curry leaves and cashewnuts.
  4. Keep it aside for 15-20mins.
  5. Add gram flour and rice flour and mix lightly. Do not add water.
  6. Heat oil in a pan, take some portion of pakoda dough in hand and drop it little by little into oil.
  7. Deep fry until pakodas turn brown.
  8. Serve hot with tomato sauce or with rice and rasam.

Tuesday, May 26, 2009

Layered Vegetable Biryani


Basmati Rice - 2 cups
Carrot -1/2 cup, chopped
Beans - 1/2 cup chopped
Fresh Green Peas - 1/4 cup
Onions - 3, peeled and sliced vertically
Tomatoes - 4, chopped
Ginger-garlic paste - 1 tsp
Coriander Leaves - 2 tbsps
Turmeric Powder - 1/2 tsp
Red Chilli Powder - 1 tbsp
Coriander Powder - 1 tsp
Cumin Powder - 1 tsp
Garam Masala Powder - 1 tsp
Milk - 3 tbsps
Fresh Cream - 2 tbsps
Cardamom powder - 1/2 tsp
Clove - Cinnamon powder - 1/2 tsp
Rose water - 3 tbsps
Salt to taste
Ghee - 1/4 cup


  1. Wash rice and drain out all the water.
  2. Boil carrots and beans.
  3. In a heavy bottomed pan, heat 1 tbsp ghee.
  4. Add cardamom and clove-cinnamon powder and saute for 1 minute.
  5. Add rice, salt and saute till all the moisture content evaporates.
  6. Remove half the portion of rice and keep it aside.
  7. For the remaining half portion of rice in the pan, add 1/4 tsp turmeric powder and saute well.
  8. Pressure cook both the portions of rice separately till the rice is half cooked.
  9. You now have two coloured rice - one portion is yellow and the other is white.
  10. In another pan, take remaining ghee and saute onions.
  11. When onion turn slightly brown, add ginger-garlic paste.
  12. Blend tomatoes into a smooth paste.
  13. Add this paste to sauteed onions.
  14. Saute for 3-4 mins.
  15. Add boiled carrots, beans and green peas.
  16. Add salt, turmeric powder, red chilli powder, coriander powder, cumin powder, garam masala and mix well.
  17. Add milk and fresh cream and mix well.
  18. Cook in medium flame till there is no more liquid.
  19. Grease a large microwave safe dish.
  20. Spread a layer of yellow coloured rice on the dish and flatten to make an even layer.
  21. Spread a layer of the vegetable mixture and flatten it to make an even layer.
  22. On top, spread the white coloured rice and and flatten it to make an even layer.
  23. Sprinkle rose water over the top layer.
  24. Microwave on HIGH for 3 minutes with a lid covered on the dish.
  25. Remove from microwave and leave it covered for 10 minutes.
  26. Garnish with coriander leaves.
  27. Serve hot.

Brownie - Using Microwave


All Purpose Flour(Maida) - 1 cup
Cocoa Powder - 1/4 cup
Butter - 1/2 cup
Powdered Sugar - 1/4 cup
Curd - 1/4 cup
Milk - 1/2 cup
Baking powder - 1/4 tsp
Baking Soda - 1/4 tsp
Vanilla essence - 6 drops
Cashew nuts - 10
Raisins - 10

  1. Sieve together maida, cocoa powder, baking powder and sodium-bi-carbonate.
  2. In a mixing bowl, take butter and powdered sugar and beat until it becomes smooth and fluffy.
  3. Add curd, sieved powders and beat lightly.
  4. Add milk and beat lightly.
  5. Now add vanilla essence, cashewnuts and raisins and mix well.
  6. Grease a microwave safe dish with little butter or ghee.
  7. Line it with a greaseproof paper.
  8. Pour the mixture into the greased and lined dish.
  9. Microwave on HIGH for 3 minutes
  10. Set the temperature to 70% power and microwave for 1 minute.
  11. Remove the dish from microwave and keep it aside.
  12. Preheat the microwave using microwave+grill option to 220 degree C.
  13. Bake the brownie at 220 degrees C for 3 minutes.
  14. Remove from microwave and let it cool.
  15. Cut it into squares.

Recipe Source; Tarla Dalal

Monday, May 25, 2009

Potato Saung


Potatoes - 5
Onion - 7
Thick tamarind extract - 1 tbsp
Red Chilli Powder - 1/2 tbsp
Salt to taste
Mustard Seeds - 1/2 tsp
Curry Leaves - 5
Oil - 3 tbsps

  1. Peel potatoes and cut them into cubes.
  2. Boil the potato cubes in water.
  3. Peel onions and slice them vertically.
  4. Mix tamarind extract, salt and red chilli powder and keep it aside.
  5. Heat oil in a frying pan, add mustard seeds.
  6. When mustard seeds start to splutter, add curry leaves and onion.
  7. Saute till onion turn light brown.
  8. Add boiled potatoes and 1/2 cup water.
  9. Cook for 2 minutes.
  10. Add the tamarind extract mixture and cook for 5 minutes.
  11. Serve hot with rice or pulkas or chapatis.
1. Fry coriander seeds(1 1/2 tsp), dry red chillies(4-5) and black gram(1 tsp) in very little oil. Grind them with grated coconut(1 cup). Add this along with boiled potato pieces and cook.

2. Replace potato with breadfruit.

Green Peas Dhokla


Bengal Gram Flour(Besan) - 1/2 cup
Fresh Green Peas - 1/2 cup
Lemon Juice - 1 tbsp
Ginger - Green Chilli paste - 1 tsp
Sugar - 1 tbsp
Coriander Leaves - 1 tbsp, chopped
Eno Fruit Salt - 3/4 tsp
Sodium-bi-carbonate - 1/2 tsp
Salt to taste
Water - 1/2 cup

For Seasoning:

Mustard seeds - 1 tsp
Green Chillies - 2, finely chopped
Asafoetida - a pinch
Oil - 1 tbsp
Water - 1 tbsp


  1. Blend green peas into a smooth paste using little water.
  2. In a mixing bowl, take the green peas paste, gram flour, sugar, water, salt, sodium-bi-carbonate, ginger-green chilli paste, fruit salt and lemon juice and mix well.
  3. Pour this mixture into microwave safe dish with a lid(150mm, 6" diameter dish).
  4. Microwave on HIGH for 3 minutes covered with a lid.
  5. Remove and let it stand for 2 minutes.
  6. In another microwave safe dish, combine oil and mustard seeds.
  7. Cover with a lid a microwave on HIGH for 1 1/2 minutes.
  8. Remove, add green chillies and asafoetida and microwave for one more minute.
  9. Remove from microwave and add 1 tbsp water.
  10. Sprinkle this seasoning on the dhokla and cut them into square pieces.
  11. Garnish with coriander leaves.

Thursday, May 21, 2009

Raw Jackfruit Chips/Halasinakayi Sonte

Raw Jackfruit Sheaths - 20
Salt - 1 tbsp
Oil for deep frying
  1. Slice each jackfruit sheath vertically into 4-5 slices.
  2. Deep fry a portion of the slices in oil until it becomes golden brown in color.
  3. Remove from oil and put the chips into a wide mouthed vessel.
  4. Immediately sprinkle little salt and toss well.
  5. Repeat this for every portion of the slices fried.
  6. Once cooled, store in a air tight container.


If you want it spicy, mix equal proportions of salt and red chilli powder and sprinkle this mixture on the chips and toss well.

P.S: The color of this chips might vary depending on the variety of jackfruit.

Jackfruit on Foodista

Aloo Chole Masala


Chick Peas - 1 cup, soak in water overnight
Potatoes - 2, peeled and cut into cubes
Tomatoes - 4, chopped
Onions - 4, chopped
Kasuri Methi - 3 tbsps
Cumin Seeds - 1 tsp
Mustard seeds - 1 tsp
Curry Leaves - 5
Coriander Leaves - 2 tbsps
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/2 tsp
MDH Kitchen King powder - 2 tsps
Fresh Cream - 2 tbsps
Salt to taste
Oil - 2 tbsps

For Masala:

Onion - 1, chopped
Garlic Flakes - 5
Ginger - 1 inch piece
Green Chillies - 2


  1. Pressure cook chickpeas and mash it little bit while still hot.
  2. Boil the potato cubes.
  3. Grind the ingredients for masala together to a fine paste.
  4. Heat oil in a pan, add cumin and mustard seeds.
  5. When mustard seeds start to splutter, add curry leaves and onion and saute.
  6. Add tomatoes and saute till tomatoes turn soft and mushy.
  7. Add the ground masala and fry on medium flame till there is no raw smell of the masala.
  8. Add turmeric powder, salt, red chilli powder and Kitchen King powder and mix well.
  9. Add kasuri methi, mashed chick peas and saute.
  10. Add the bolied potato cubes and 1/2 cup water.
  11. Cook on medium flame for 5mins.
  12. Add fresh cream and garnish with coriander leaves.
  13. Serve hot with poori or chapati.

Tuesday, May 12, 2009

Rice Flour Roti


Rice Flour - 1 cup
Onion - 1, peeled and chopped
Dill Leaves - 1/4 cup, chopped
Green Chillies - 4, chopped
Cumin Seeds - 1 tsp
Salt to taste
Ghee/Oil - 1 tsp each for frying each Roti


  1. In a mixing bowl mix rice flour, onion, dill leaves, green chillies, cumin seeds, salt with 3/4 cup water.
  2. On a griddle, place some dough and spread it evenly pressing it gently.
  3. Turn on the heat and place the griddle over the flame.
  4. Dab some water all over the surface of the roti to avoid it drying.
  5. Keep the roti on the griddle covered.
  6. When the roti looks almost cooked, the color changes.
  7. Now spread some ghee on the roti and reverse the side and roast little bit.
  8. Serve hot with chutney.

P.S: To make thin rotis, spread the dough on a griddle that is not warm. This will also help you to spread the roti evenly. You can use 2 griddles and use them alternatively to make rotis so that they are not warm.

Spinach Roti


Rice - 1 cup, soaked for 3hrs
Green Gram - 1 cup, soaked for 3hrs
Spinach - 1 1/2 cups, chopped
Green Chillies - 5
Onion - 1, large sized, peeled and chopped
Ginger - 1 inch, chopped
Coriander Seeds - 2 tsps
Cumin Seeds - 2 tsps
Salt to taste
Ghee/Oil - 1 tsp each for frying each Roti


  1. Grind rice, green gram, green chillies, ginger,coriander seeds together into a coarse paste with 1 cup water.
  2. Add chopped onions,spinach,cumin seeds and salt.
  3. On a preheated griddle, place some dough and spread it evenly pressing it gently.
  4. Keep the roti on the griddle covered.
  5. When the roti looks almost cooked, the color changes.
  6. Now spread some ghee on the roti and reverse the side and roast little bit.
  7. Serve hot with tomato sauce/ketchup.

Friday, May 8, 2009

Raw Jackfruit Palya


Raw Jackfruit Sheaths - 30
Red Chilli Powder - 1 tsp
Curry Leaves - 8
Mustard Seeds - 1 tsp
Black Gram - 1 tsp
Dry Red Chillies - 4, cut into pieces
Oil - 1 tbsp
Coconut - 2 tbsps, grated
Salt to taste


  1. Cut each jackfruit sheath into 3 pieces.
  2. Take these pieces in a pan.
  3. Add salt, red chilli powder and 1 cup water.
  4. Cook till these pieces become soft(add more water if required. This will vary depending on the variety/quality of jackfruit sheaths).
  5. Add coconut and mix well.
  6. In another pan, heat oil, add black gram, mustard seeds, dry red chillies and curry leaves.
  7. When mustard seeds start to splutter, add this seasoning to the cooked jackfruit pieces.
  8. Serve hot with rice.
You can replace jackfruit with breadfruit or any other vegetables like beetroot, carrot, beans, long beans, gherkins or even sprouts.

Kakdi Raitha

Cucumber - 1, peeled and chopped
Onion - 1, peeled and chopped
Tomato - 1, chopped, optional
Green Chillies - 3
Coriander Leaves - 1 tbsp, chopped
Curd - 2 cups
Cumin seeds powder - 1/2 tsp, roasted and powdered
Salt to taste
  1. In a bowl beat curd well until there are no lumps.
  2. Add cucumber, onion, tomato, coriander leaves, green chillies, cumin powder and salt.
  3. Add 1/2 cup water and mix well.
  4. Garnish with coriander leaves.

Breadfruit Chips

Breadfruit - 1
Salt - 1 tbsp
Red Chilli Powder - 1 tbsp
Oil for deep frying
  1. Cut breadfruit vertically into 6 slices.
  2. Peel off the skin.
  3. Heat oil in a frying pan.
  4. Using a chips grater, grate the breadfruit slice and immediately put them into oil.
  5. Deep fry until they become crisp.
  6. Remove from oil and put them in a bowl.
  7. Immediately sprinkle salt and chilli powder mixture.
  8. Toss well so that the mixture coats well on the chips.
  9. Repeat the same for all the slices.
  10. Once cooled, store in an air tight container.


You can replace breadfruit with potato, raw banana, sweet potato etc.,