Kathal Ke Kabab

Kathal or Raw Jackfruit is known as vegetarian meat because of its texture and look. It has lots of health benefits. This dish what I made today can be served as starter or appetiser or can be eaten as snacks. This can be served with onions and green chutney. It’s a simple recipe with very less ghee or oil. 

Ingredients

250 grams Raw Jackfruit (Kathal)  cut into medium size cubes and boiled

1/4 cup Chana Dal boiled without any excess water

1 small Onion finely chopped

1 - 2 Green Chillies as per required cut into pieces 

2 small pieces Ginger 

3 Garlic Cloves 

1 tbsp Coriander Leaves chopped

1 tbsp Mint Leaves  chopped

1/2 tsp Garam Masala Powder

1/2 tsp Chilli Powder

Salt to taste

1 tsp Cumin powder

1 tsp Fennel powder

1 tsp Coriander powder

1 tsp Lime juice 

Ghee or Oil for shallow frying

         

Method 

Take a food processor or a grinder. Add the boiled jack fruit, boiled chana dal,lime juice, green chillies, ginger, garlic, garam masala powder, fennel powder, chilli powder, salt, cumin powder and coriander powder.  Grind it into a coarse paste. Transfer the paste into a bowl. Add the onion, coriander leaves and mint leaves. Mix it well. Take a lime size portions of the paste and flatten it. Take a pan, add ghee or oil. Let it heat on a medium heat. Add the kababs into the ghee or oil. Shallow fry it on both the side until golden brown in colour. Serve the kababs with onion and green chutney. 

P.S. Don’t over cook the jackfruit and the chana dal. 

It’s better to use a food processor than a grinder as it takes a bit longer to grind in a grinder. Don’t add any water while grinding. 

I prefer ghee to fry the kababs as it enhances the flavour of the kababs. 

Almond and Whole Wheat Orange Cookies

These orange flavoured cookies are home made and healthy too. Make them for your friends and family in a day advance and enjoy them with a hot cup of tea. You can add orange colour to the cookies but I don’t prefer adding any artificial colour. As you bite into the cookie and chew it, suddenly you get a strong flavour of the orange and that is due to the orange peel that has been added in the cookie dough while kneading. Please note that the white side of the orange peel should be scraped and removed before chopping or else it may give the cookies a bitter taste. 

Ingredients 

2 1/4 cups Whole Wheat Flour

1 cup Almond Flour

1 tsp Baking Powder 

1/4 cup Orange Juice

1/2 tsp Orange Essence 

1 tsp Orange Peel chopped 

1 cup Butter 

1 cup Powder Sugar 

Method 

Take a mixing bowl. Sieve the whole wheat flour, almond flour and baking powder together. Take butter and sugar together in another bowl. Beat it well, till fluffy. Add the essence and orange juice. Beat it once more. Add the flour and mix it well. Now knead the ingredients all together to form a dough. Add the orange peel and knead it once more. Take half of the dough and roll the dough into 1/4 inch thick sheet. Cut the desire shapes with the help of a cookie cutter and place the cookies on a baking tray at little distance. With a help of a fork press the top of the cookies to get some impression. Bake it at 170 to 180 degree celsius for 15 minutes or until light golden brown. Remove it from the oven and let it cool in the same baking tray. After it cools down, remove it from the baking tray and further coo it down. Keep it in a air tight container and enjoy the cookies. 

Eggless Strawberry and Vanilla Cupcakes Center filled withStrawberryJam...

 

We all enjoy cupcakes and cakes at some point of time. I prefer making them at home. This cupcakes are delicious in taste... I have used strawberry as this is the fruit of the season. These can be severed at any point of the day. These makes a perfect lunch box serving for children to carry it to school. 

Ingredients 

3 cups All Purpose Flour + 1 cup of Wheat Flour mixed together 

1/2 tsp Salt

2 tsp Baking Powder

2 tsp Soda bicarbonate 

1 cup Caster Sugar 

2 tsp Vanilla Essence 

1 Mashed Banana 

1/4 cup Curd

1/2 cup Condensed Milk

150 Ml Oil

500 ml + 1/4 cup Milk 

1 cup Strawberry Pulp

1/2 cup Strawberry Jam 

2 tbsp Almond Flakes 

                    

              

Method 

Take a mixing bowl. Add sugar, condensed milk, banana, curd and oil. Beat it well till all the ingredients are well  incorporated. Add the vanilla essence, 1 cup flour, 125 ml milk and salt. Beat it well. Add another 1 cup flour and 125 ml milk, beat it well. Keep repeating the process twice more till all the flour and 500 Ml milk is used up. Add the baking powder and soda bicarbonate. Beat it once more. Divide the batter into 2 parts. Now add the strawberry pulp into one part of the batter and 1/4 cup milk into another part of the batter. Beat both the batters. Take a 12 mould cupcake cavity tray. Place a cupcake liner in each cavity. Pour 2 tbsp of the strawberry batter in each liner. Now add 1/2 tsp strawberry jam in the center of the batter. Now top it up with 2 tbsp Vanilla batter. Add few almond flakes on top. Bake it in a pre heated oven for 25 to 30 minutes at 180 degree celsius. Insert a tooth pick to check. If done, then remove the cupcakes from the oven. Remove the cupcakes  from the cavities. Let it cool completely on the cooling rack before enjoying it. 

Tawa Maachli

This a simple fish recipe which can be served as a side dish. Any fish of your choice can be used. I have used about 1 kg Rupchand / Indian Piranha Fish here. I prefer to use coconut oil as it gives a flavour and enhances the aroma while cooking. 

For Marnation 

1 whole medium size Fish cleaned

1 tbsp Garlic paste

1 tsp Kashmiri Chilli powder

1 tsp Spicy Chilli powder

1 tsp Turmeric powder 

2  tbsp of Kitchen king masala or any Fish Masala

Salt to taste 

2 tsp Tamarind paste

2 to 3 tbsp Water 

1 tbsp Oil 

Method 

Take a small bowl. Add the garlic paste, Kashmiri chilli, spicy chilli, turmeric powder, Kitchen king masala, tamarind paste, water and oil. Mix all the ingredients together. Apply the masala paste on the fish. Keep it aside for 1 to 2 hours. 

For the Tawa Maachli

Ingredients 

Marinated Fish

3 to 4 tbsp Oil

Some Curry leaves 

Method

Take a rectangular skillet. Add oil. Let it heat. Add the curry leaves and let it sauté for few seconds. Add the marinated fish. On a medium low flame cook the fish on both the sides till done. Serve it hot with sliced tomato, cucumber and onions. 

Rasabali

It is a sweet dish from the state of Odisha. This sweet dish is originated from Baladevjew temple of kendrapara. It is offered to lord Baladevjew. It is one of the chapan bhog offered to Lord Jaganath. 

The mashed Cheena is mixed with all purpose flour and semolina, then it is shaped into small flattened pattie  and then fried until golden brown. It is then dipped into flavoured thickened sweet milk and served. 

For the Chenna Bara / Pattie

Ingredients

250 grams Mashed Chenna / Cottage Cheese

3 tsp Fine Semolina

2 1/2 tsp All Purpose Flour

1 tbsp Sugar

1/4 tsp Baking soda

Oil / Ghee for frying 

Method

Take a bowl. Add cheena, semolina, APF, sugar and baking soda. Mix all the ingredients well together. Take small lime size portions and make small balls and flatten it. Take oil / ghee in a pan, let it heat. Add the flattened balls into the hot oil. Fry on medium low heat until golden brown from both the sides. Remove them on a paper towel and keep it aside.

For the Rasabali

Ingredients

1 liter Milk

5 tbsp or more Sugar as per the requirement

1/2 tsp Cardamom powder

Few strands of Saffron

Pinch of Salt 

Few Almond / Pistachio flakes and Rose petals for garnishing

Cheena Bara / Patties

Method

Boil the milk in a heavy bottom pot on medium low flame. Let it simmer for 10 minutes. Now add salt, saffron and cardamom powder. Stir for a minute. Now add sugar, stir the milk and let it simmer till the milk has reduced into half its quantity.  Add the cheena patties into the milk. Let it continue to simmer for another 5 minutes. Switch off the flame. Garnish with almond flakes, pistachio flakes and rose petals. Let it cool. You can either serve it in room temperature or chilled.