Echor er Kofta Curry (Raw Jackfruit Dumplings in Rich Gravy)

Jackfruit kofta curry is a simple, delicious and easy to cook. This recipe I learni from my Mom...she is wonderful cook, Love you mom...I treasure the memories of time spent in the kitchen with my mother, watching, helping and learning. Kofta have a heavy presence over various cuisine. kofta can be fried, steamed, baked version with made of paneer, vegetables, bottle gourd etc. Jackfruit is also know as kathal in India is a rich source of nutrients and fiber. The gravy could be different but the koftas taste great when immersed in onion-tomato based rich gravy. 

Ingredients :

For the kofta ~

Raw juckfruit - 11/2 cup. diced
Channa dal - 1/2 cup
Onion - 1, finely chopped
Ginger-garlic paste - 1 tbsp
Turmeric powder - 1tsp
Red chilli powder - 1 tsp
Coriander powder - 1 tsp
Green chilli - 2, chopped
Salt to taste
Corn flour - 1 tbsp
Oil for deep frying

For Curry ~ 

Onion paste - 1/2 cup
Ginger-garlic paste -1 tbsp
Tomato puree - 1/2 cup
Yogurt - 2 tbsp
Turmeric powder - 1 tbsp
Coriander powder - 1 tsp
Kashmiri red chilli powder - 1 tbsp
Garam masala powder - 1 tsp
Bay leave - 1 piece
Green cardamom - 1 piece
Cloves - 2 pcs
Cinnamon stick - 1 small piece
Cumin seeds - 1/2 tsp
Sugar - 1/2 tsp
Salt to taste

Method :

Soak the channa dal for 30 minutes. Boil jackfruit till tender. Do not over cook the jackfruit as it will be mushy and tasteless. Drain the water  and mash kofta ingredients together. 

Divide the mixture into 10 portion and roll into koftas. Keep aside.

Heat oil in a kadai, deep fry koftas until golden brown. Take out and place of absorbent paper. 

Heat 2 tbsp oil in another pan, add bay leaves, cumin seeds, green cardamom, cloves and cinnamon stick, when they crackel, add onion paste till golden. Add ginger-garlic paste, saute for 2-3 mins for raw smell goes off.

Now add tomato puree, fry till oil separates.

In a bowl add yogurt, turmeric powder, coriander powder, kashmiri red chilli powder, mix well. Add this mixture into pan, cook till the oil separates from the masala. 

Now 1 cup water to the gravy and bring to a boil. Add koftas and simmer for 4-5 minutes.

Sprinkle the garam masala powder and bring to a boil. 

Garnishing with some chopped coriander powder & Serve hot with paratha or any type of rice preparation..

Sending this recipe Nivedhanam's "WTML", Esho-Bosho-Aahare's "Taste of Topical", Jagruti's "Food She Loved, I Loathed"

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Pyaz ka Paratha (Onion Paratha)

Onion paratha is delicious onion flavor. Onion paratha is a traditional recipe of mixing the finely chopped onion, green chillies and spices along with wheat flour. Onion is known as Pyaz in Hindi. It goes well with pickle.

Recipe Source : Kitchen e Kichu Khon

Ingredients :

Wheat flour - 2 cups
Carom seeds / Ajwain - 1/2 tsp
Onion - 2 small, finely chopped
Green chilli chopped - 1 no.
Salt a pinch
Oil - 1 tbsp
Red chilli powder - 1 tsp
Amchur powder - 1 tsp
Warm water as needed

Method :

Take wheat flour in a mixing bowl, add ajwain, oil, salt, chopped onion, green chillies, red chilli powder, amchur powder, mix well.

Then start kneading the dough adding little warm water at a time. Consistency of the dough should be soft like regular chapati  dough.     

Set the dough aside and cover it with damp cloth. Let the dough rest for atleast 20 minutes.

Divide the dough into medium lemon size ball from the dough. 

Flat the ball and dust it with flour. Now roll it with the help of rolling pin.

Heat a tawa, place paratha and cook both side on medium heat. Drizzle little oil as needed, till golden brown.

Serve hot with Raw Jackfruit Kofta Curry..

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Kerala Style Egg Roast

This is a thick spicy egg curry which made of boiled egg, tomato and Indian spices. It goes well with chapati, naan, pulao, appam. 

Ingredients :

Egg - 4
Onion - 3
Tomato - 1
Green chilli - 2, slit
Ginger - 2 inch thick
Garlic - 4-5 cloves
Turmeric powder- 1/2 tsp
Red chilli powder - 1 tsp
Pepper powder - 1/2 tsp
Coriander powder - 2 tsp
Garam masala powder - 3/4 tsp
Mustard seeds - 1/2 tsp
Oil - 2 tbsp
Salt to taste

Method : 

Boil the egg and remove its shell. Fry the egg golden brown.

Heat oil in a pan add mustard seeds and curry leaves when seeds crackle then add onion, sauce till golden brown on medium heat.

Add chopped ginger, garlic and tomato. Cover the pan with a lid and cook till it soft and mushy. 

Now add turmeric, red chilli , pepper, coriander and garam masala powder with a little water, fry till oil separate from masala.

Pour 1/2 cup water into the mixture then add boiled egg and cover with lid. Allow to simmer till the water evaporates and the curry becomes semi dry. 

Spicy egg roast is ready and serve with Saffron Rice...

Sending this to Indrani's "Spotlight : Show Your Best Creation" hosted by me, foodelicious's "Cook Like Mom" event, Esho-Bosho-Aahare's "Taste of the Topics theme- Turmeric" event

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My Great Indian Cookbook by Chef Vikash Khanna's Dhone Pata Murghi (Coriander Chicken) & Cookbook Review

I am really glad and happy to received Masterchef Vikash Khanna's latest cookbook "My Great India Cookbook" from my blogger friend Kalyani of Sizzling tastebuds few days before for her give away event. I love this cookbook which have pictures and recipes. Almost every recipe is accompanied by a gorgeous picture and methods. The recipes are neatly indexed i.e. Soups, Starters, Vegetables, Dal, Fish & Seafood, Poultry, Meats, Rice , Bread, Chutney, Dessert & Sweet. The book name is perfect for that reason because chef collect these recipe almost all over the world. 

It was really difficult to choice for me too cook up something from this book as I was confused which one to try first. Lastly I tried this flavorful and mouthwatering Dhone Pata Murghi. Chef found this recipe from Kolkata, the City of joy. I also belong from Kolkata so I am very glad to try this recipe.

Dhone Pata Murghi - Coriander Chicken

A mild indian dish with lots of flavors. Chicken pieces delicately cooked with coriander leaves masala.  If you love the freshness of coriander  leaves and its taste then this chicken gravy for you.  

Ingredients :

Chicken - 500 gms

For Mariande ~

Gandharaj Lemon Juice - 1 tbsp
Ginger paste - 1/2 tbsp
Garlic paste - 1 tsp
Turmeric Powder - 1/2 ts
Salt to taste

For Curry ~

Onion - 1 cup, finely chopped
Tomato - 1 large, finely chopped
Sugar - 1/2 tsp
Dried Red Chilli - 2
Turmeric powder - 1/4 tsp
Red chilli powder - 1/2 tsp
Cumin powder  - 3/4 tsp
Coriander powder  - 3/4 tsp
Fresh coriander leaves - 11/2 cups, finely chopped
Oil - 2 tbsp
Salt to taste


Spice paste ~

Garlic - 3 cloves, roughly chopped
Ginger - 1/2 tsp, roughly chopped
Green chillies - 3, roughly chopped
Fresh Coriander leaves - 1/3 cup, roughly chopped

For Tempering ~

Panch Phoron :

Mustard seeds - 1/2 tsp
Fenugreek seeds - 1/2 tsp
Fennel seeds - 1/2 tsp
Nigella seeds - 1/2 tsp
Carom seeds - 1/2 tsp


Method :

Wash the chicken and cut it medium pieces.

In a mixing bowl, combine marinade ingredients and mix well. Add chicken mix till well coated. Set aside for 40 mins.

In a blender, combine spice paste ingredients and grind to make a coarse paste.

In a bowl, combine panch phoron ingredients and set aside.

Heat oil in a kadai (wok) over medium heat. When hot then add panch phoron and dried red chilli. When spices crackle then add onion and sugar, saute till golden brown. 

Now mix in the ground spice paste and saute for a minute. Add tomato and cook till it is mushy.

Add turmeric powder, red chilli powder, coriander powder, cumin powder, mix well.

Finally add marinated chicken, coriander leaves, salt and 2 cups of water.

Cover and cook over low flame till chicken is tender.

Serve hot with steamed rice.

Sending this to Indrani's "Spotlight : Show Your Best Creation" hosted by me

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Karupatti Appam / Palm Sugar Appam & Award

I am very happy to take a part of SNC challenge which is started by Divya of You Too Can Cook. In this event two team challenge each other with their traditional and authentic dish.This month Southern team challenges us with this regional recipe Karupatti Appam by Shama of easy 2 Cook Recipes and southern team got a challenge to make Gujrat famous farsan - Khandvi from Hetal of Gujrati Zaika.

Karupatti Appam is a very popular street food in Tamilnadu. appam is made with rice and dal mixture that is a type of steamed indian pancake. I served this appam with Aloo matar sabzi and tomato sauce. After tasting this appam I just love this. Thanks a lot to Shama for this awesome challenge.

Ingredients :

Boiled rice - 1 cup
Raw rice - 1 cup
Urad dal - a handful
Palm jaggery (Karupatti) - 250 gms

Method :

Make a thick jaggery syrup. Once cool then filter it and remove all the purities by using strainer.

Soak the rice and dal for 2-3 hours. Grind it to a smooth batter no farmentation needed.

Finally mix jaggery syrup with the batter without any lumps.

Heat appam tawa, pour a small ladle of batter in the center then hold its hadle with the hands and rotate the pans, hence the ladle will spread like a dosa.

Spread a spoon of oil over it, cover with a lid and cook it slow flames till done. 

The center part will be of and edge crispy. Just roll over.

Serve hot Karupatti Appam with sabzi & tomato sauce.

Now it is award time.......

For the month of March 2013, I was awarded by Divya Pramil as "Well Presented Award" for Hyderabadi Vegetable Dum Biriyani. 

SNC-6 We feel proud that Northern Team Won

Sending this to Divya & Shama's SNC 7

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