Makahna or Phool Makhana Recipe or Sweet Roasted Lotus seeds or Fox Nuts

Makhana or Phool Makhana Recipe or Sweet Roasted  Lotus seeds or Fox Nuts

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These roasted Makahne  or Phool Makhane or Lotus seeds are prepared with jaggery/Gur and tastes like caramelized popcorn I also added Sesame seeds ,you can add desiccated coconut powder or roasted peanut ground into powder to add an extra zing.All you have to do is crunch into them as a snacks.Kids also love them :).

Preparation Time - 5 min
Cooking Time - 10 -12 min

Ingredients:-

1. Around 2 cups Makhane or Lotus seeds or Fox Nuts.
2. About 2 teaspoon sesame seeds.(optional )
3. 1 teaspoon of Ghee or clarified butter.
4. Jaggery or Gur as per your sweet taste ( I used around 3/4 th cup ).
5. Desiccated Coconut powdered in a grinder about 1 tablespoon ( optional ) or Roasted peanut ground into powder (optional).

Preparation:-

1. Dry roast the Sesame seeds on a very low flame til a light colour develops( do not burn them ) and keep aside.

Cooking :-

1. Take an utensil (flat bottom ) and add ghee,when the ghee melts on a low flame roast the makhane or lotus seeds for about 8-10 min til it becomes crunchy.
2. Take them out and keep aside.
3. Add the Gur/Jaggery and let it melt,if required add very little water so that the Jaggery or gur melts quickly.
4. When the Jaggery or gur has melted then add the roasted makhane and toss them and coat them properly with the melted jaggery.Sprinkle the roasted sesame seeds and just coat them.Do this on a very low flame and its done !! Quick and easy,enjoy these crunchy Makhane as your to go snacks or evening snacks :).

Pictures:-

Chicken Curry with Sichuan Peppercorns or Chicken with Sichuan Peppercorns

Chicken Curry with Sichuan Peppercorns or Chicken with Sichuan Peppercorns

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Sichuan peppercorns are used in Chinese cuisine and has an unique aroma which blends well with Chicken Curry and other aromatics.Try this Chicken Curry for a variation.If you are using Sichuan peppercorns for the first time then use little less as it has a slight numbing taste.


Preparation Time -15 min
Cooking Time - 20 -25 min

Ingredients:-

1.Chicken 1 pound
2. Salt as per your taste and turmeric powder(about 1/4 teaspoon ) for chicken marination.
3. Onion 1 cup sliced
4. 1/2 cup Onion paste.
5. 2 teaspoon garlic crushed.
6. 1 and 1/2 teaspoon ginger crushed.
7. 1 cup chopped tomato.
8. 2 fresh chili.
9. 1 teaspoon Sichuan Peppercorns dry roasted,let it cool down and coarsely ground.
10. 1/4 teaspoon of Paprika or Kashmiri Red Chili Powder
11. 1/4 teaspoon of Turmeric Powder.
12. 1/4 teaspoon of Cayenne or Red Chili Powder ( 1 added less than 1/4 teaspoon ,if you want more heat add accordingly as per your heat tolerance )
13. Coriander powder or Dhaniya Powder  1 teaspoon.
14. Sugar 1/4 th teaspoon
15. Whole Spices ( 2-3 green cardamom,2-3 cloves or lobongo,1/2 inch cinnamon,1 bay leaf,pinch of Javetri or Mace and 1/4th teaspoon of whole black peppercorns )
16. Water as needed ( I added around 2 cups )
17. Potato 3 medium size halved (optional)
18. Oil (I used Mustard Oil ) you can use other cooking oil like Sunflower oil/Peanut oil/vegetable oil around 2-3 tablespoon.
19. Salt as per your taste.

Preparation:-

1. Marinate the Chicken with salt and turmeric and keep aside.
2. Slice the Onion,make a paste of onion,Chop the tomato and crush the ginger and garlic.
3. Dry roast and coarsely grind the Sichuan Peppercorns.

Cooking :-

1. Take an utensil ( I used pressure cooker to cook but you can use open pot  as well ) and add oil.Let the oil heat up and add the whole spices,let the spices infuse their flavours into the oil.Then add the garlic and let it turn light brown.Add the sliced Onion and fry till its sides turn golden brown.

2. Add the Onion paste and cook til oil seeps out.Also add the Cayenne,Turmeric and Paprika and Coriander  powder  and mix well .Be careful so that the spices do not get burnt.Mix everything well.

3. Next add the marinated chicken and the crushed ginger ( you can also add the ginger first,cook for 30-40 seconds and then add the marinated Chicken ) and mix everything together.

4. After a minute also add the chopped tomatoes and mix,cook til the tomatoes melts.Add the Potatoes ( if using ).Cook  covered, opening and checking intermittently and mixing everything,just like cooking in an open pot.

5. Initially water will be released,Let the water dry up and oil seep out,in between go on cooking covered and opening and mixing,when oil seeps out then add the sugar and salt and mix.

6. Add water ( preferably warm ) and mix. Let it come to a simmer,add the dry roasted and ground sichuan peppercorns and mix. Also add the fresh chilly if you want more heat and you can also slit the chili and add ( I added it at last after the cooking was done to avoid heat,I did not slit it ).

7. I pressure cooked it for 1 whistle and let the pressure come down on its own. ( if you are cooking in an open pot ,cover and cook til the chicken and potatoes are cooked,Open and check intermittently to avoid overcooking and preventing the spices from getting burnt ).

NOTE - Pressure cooker cooking and whistle time differs so be cautious if cooking in a pressure cooker.

8. Enjoy the Chicken Curry with Rice ,Roti or Paratha.

Pictures:-

Cooking Tips

Cooking Tips

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Some cooking tips are as follows:-

1. Add whole spices ( whole “Garam Masala “ like whole cloves/Black peppercorns/Green Cardamom etc) when the oil is medium hot and give little time to infuse their flavours into the oil befoer you add your main ingredients.
2. To prevent spices from burning when added to oil you can make a mixture of the powdered spices such as turmeric,coriander powder,cumin powder etc with little water ( not too much water ) so that when you add them into the oil their chances of burning is much reduced.
3. You can also add the powdered spices along with Tomato(if using) ,the juice from the tomato will prevent the spices from burning.
4. If you are making Fried Rice,usually made with Basmati rice( for Indian cooking) always try to use a flat bottom utensil with raised sides and a glass lid.The flat bottom increases the surface are for even cooking and the glass lid will help to keep an eye on the rice and prevent it from getting overcooked of mushy.
5. For deep frying like making fritters temperature of the oil is important,if its too hot the pakoras or fritters will instantly burn outside with the inside uncooked.
6. To check if the oil has right temperature add a small pinch of batter into the oil,it will rise up and the colour of the pinch of batter when fried will also give hint whether the oil is ready or not,if the pinch of batter takes long time to rise up then the oil is not yet ready.
7. Before cooking Non veg dishes like Chicken marinate it,this will increase the flavour when you cook it in the curry.
8. If you have time in hand then use fresh ground spices for increased flavour and fresg crushed ginger garlic instead of the ready made store bought.
9. If you are making Saag ( green leafy ) then always add the salt at the end because they considerably reduce in volume so if you add salt before then you may end up adding much more salt than needed.
10. If you are adding curd/yoghurt in any curries then to prevent it from curdling always whisk it nicely,low the flame before adding and as you add stir well into the curry.(Sometimes adding very little flour into the curd reduces its chance of curdling,though I myself did not try this tip,so not very sure about it).
11. Last but not the least,mistakes helps to make us better,so do not be afraid to experiment with various ingredients,our Cuisine is a treasure house of spices,each state has their unique ways of using the same spices in various ways.Try them out and enjoy cooking :). 

Vietnamese Chicken Curry or Ca Ri Ga

Vietnamese Chicken Curry or Ca Ri Ga

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This Vietnamese Chicken curry is prepared with homemade spice mix and other ingredients like Coconut milk,lemongrass and vegetables.Its fragrant and bursting with refreshing flavours .Try it out to for yourself.
NOTE 

Madras curry powder can also be used but It may have curry leaves and the use of curry leaves may render a different taste to the Chicken Curry,so i used my homemade curry powder.For my Homemade Vietnamese Curry Powder click the link below:-

Homemade Vietnamese Curry powder for Vietnamese Chicken Curry or Ca Ri Ga

Preparation Time - 15 min and chicken marination 15-20 min
Cooking Time- 50 min - 1 hr

Ingredients for Chicken Marination:-

1. 1 pound Chicken with bones
2. 1/4th teaspoon Paprika or kashmiri chilly powder
3. 1/4 th teaspoon of cayenne or red chilly powder.
4. 1/4th teaspoon of turmeric powder.
5. Sprinkle of black pepper powder.
6. 1/2 teaspoon of salt or as per your taste.
7. 1 teaspoon of my homemade Vietnamese curry powder or Madras curry powder.

Ingredients for the Vietnamese Chicken Curry:-

1. Homemade Vietnamese Curry Powder or Madras Curry powder.( for the homemade Vietnamese curry powder see the link above out of which use 1 teaspoon for chicken marination and the rest for the curry ,if you are using Madras curry powder then check the spiciness and use accordingly)
2. 1 medium shallot + 1/2 of a big Onion chopped ( 1 cup approximately).

3. Around 3 Garlic cloves crushed in a mortar and pestle or hamaldista .
4. 1/2 inch ginger crushed in a mortar and pestle or hamaldista.
5. 1 lemongrass ( pounded and crushed little bit to bring out the scent) cut into 3 inch long strip ( bottom part only )
6. I used 160 ml canned Coconut milk ( in the picture below the coconut milk is semi solid since it was in the refrigerator ).
7. 3 medium Potatoes Halved.
8. 1 Carrot cut lengthwise into 7-8 pieces.
9. 2 and 1/2 teaspoon of fish sauce.
10. Sugar or Palm Sugar 1/2 teaspoon.or as per your preference.
11. Salt as per your taste
12. 2 fresh  chilly.
13. Preferably warm water ( around 1 cup ) depending on your preference of curry consistency.
14. Coconut Oil or any cooking oil like Peanut oil/Sunflower oil/Vegetable oil ( I used Coconut oil )around 1 tablespoon.

Preparation:-

1. Prepare the homemade spice mix as per the link above or use madras curry powder.
2. Marinate Chicken with all the ingredients mentioned under marination and keep aside.
3. Chop all the vegetables,Crush the Ginger and the Garlic.

Cooking:-

1. Take a cooking pot and add little oil,when it heats up add the potatoes and fry them,keep them aside.
2. Next add little more oil and add the crushed garlic cloves ,when it turns light brown ( DO NOT burn it )add the chopped Onion and fry til it is wilting and turning brown ,add the crushed ginger and mix and cook for 40 seconds.
3. Add the marinated chicken and mix and cook for 2-3 minutes covered,checking intermittently so that it does not burn.
4. Now add the  spice mix prepared  or the ready made madras curry powder and mix and cook for a minute.
5. Add the Coconut milk,lemon grass,Potatoes and carrots and cook til oil seeps out( cook covered and check intermittently to prevent the spices from getting burnt ).When oil seeps out then add the sugar,salt and fish sauce and mix.
6. Lastly add  preferably warm water and green chilly and simmer til everything is cooked.Cook covered and checking in between.You may add the green chilly when done and then rest for 5 min switching off the flame before serving for less spice level.If you want more spicy then crush the green chilly and add it.
7. Serve hot with steamed Rice:).

Pictures:-

Coconut Milk is Semi solid as it  was in the refrigerator

Homemade Vietnamese Curry Powder for Vietnamese Chicken Curry or Ca Ri Ga

Homemade Vietnamese Curry Powder for Vietnamese Chicken Curry or Ca Ri Ga

This Vietnamese Curry powder is homemade which I prepared to make my Vietnamese Chicken Curry or Ca Ri Ga.Its very quick ,fresh and easy and good fro preparing curry for 2-3 people. Below is the link for my Vietnamese Chicken Curry Recipe or Ca Ri Ga :-

Vietnamese Chicken Curry or Ca Ri Ga

Ingredients:-

1. 2 teaspoon of Coriander seeds or Dhaniya.
2. 1 teaspoon of Cumin Seeds or jeera.
3. 1/2 tablespoon of Black peppercorns or Golmorich.
4. 2-3 all spice.
5. 1/4 th teaspoon of Methi or fenugreek seeds ( dry roast Methi/Fenugreek seeds separately ).
6. Very little Nutmeg ( dry roasting is not required )

Preparation:-

1. Dry roast the Methi or Fenugreek  seeds separately until its colour changes to a darker colour and keep aside.
2. Dry roast all the ingredients( point 1 to 4) and keep aside.
3. Dry roasting must be done on a very low flame until just fragrant,do not burn the spices or the taste will become bitter )
4. Since Methi/Fenugreek seeds takes more time so we have dry roasted it separately.
5. Cool the ingredients until room temperature and then grind everything ( point 1 to 6 ) to a powder.

Kacha Kola Kofta Recipe or Raw Banana Kofta Curry

Kacha Kolar Kofta Recipe or raw Banana Kofta Curry ( No Onion  No Garlic )

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This recipe of Kacha Kolar Kofta I prepared without using onion or garlic.The boiled raw banana are made into Kofta and then Curry is prepared with various spices ,tomato and other ingredients.


Preparation Time - 30 min
Cooking Time - 25 -30 min

Ingredients for the Kofta:-

1. 1 Big Raw Banana   .
2. 1 medium Potato
3. Minced ginger about 1 and 1/2 teaspoon.
4. Grated fresh coconut ( I used frozen and thawed grated coconut ) about 1 tablespoon.
5. Minced Raisins about 1 and 1/2 teaspoon.
6. Salt to taste
7. Besun or Gram flour for binding (as required ) do not use too much.


Ingredients for Raw Banana Kofta Curry :-

1. Whole Spices (1/4th teaspoon of jeera or cumin seeds + 1/4th teaspoon black peppercorns or golmorich + 1 bay leaf )
2. Dry roast,cool and grind 1 tablespoon jeera or cumin seeds + 2 green cardamoms or elaichi + 3 cloves or lobongo + 1/2 inch cinnamon .
3. 12-15 Almonds and 6-7 Cashews (roasted) soaked in water and grind to a paste.
4. Ginger crushed in a mortar and pestle  or hamaldista.(about 2 teaspoon )
5. Tomato chopped  about 1/2 cup
6. Spice powders ( 1/4 teaspoon each of Turmeric + Cayenne or red chilly powder + Paprika or Kashmiri chilly powder + 1/2 teaspoon of Coriander or dhaniya powder + 1 teaspoon of cumin or jeera powder ).
7. Sugar 1 teaspoon.
8. Salt as per your taste.
9. Oil for frying the Koftas and also  for the curry ( I used Mustard Oil ) you can use other cooking oil. For the curry around 1 to 2 tablespoon of oil.
NOTE - I did not deep fry the koftas ,if you deep fry then more oil will be required,I shallow fried the koftas this time.
10. Water as required to make the curry consistency.( The Koftas will also soak up little water )the end product I make it kind of a gravy.
11. Fresh chilly.
12. 1 teaspoon clarified butter or ghee ( optional ).

Preparation:-

1. Wash  and cut the raw banana and then boil the raw banana and remove the peel.( I do not throw the peel ,I make a recipe with it which I will share in some other post).
2. Peel and  boil the Potato ( This time I washed the Potato thoroughly and then left the peel on and later removed it keeping very little peel ).
3. Mash all the ingredients mentioned under "ingredients for kofta" and make flat round disc from them ( as I shallow fried instead of deep frying I made flat disc instead of round balls ).
4. Dry roast,cool and grind the spices under point 2 of ingredients for the curry.
5. Make a paste of the almonds and cashews.

Cooking:-

1. Take an utensil add oil as required for shallow frying the koftas and fry then both sides until done and then drain the excess oil by keeping them on a kitchen tissue paper and keep them aside.

NOTE : - 

1.While frying  do not burn the koftas,maintain  the oil temperature by adjusting between medium and medium low .

2. To test the oil temperature is right or not you can drop a small test ball of kofta into the oil and check it before dropping all the koftas.

3. The koftas has grated coconut so while frying some coconut flakes may come out into the oil,do not throw those,keep them aside and later you can sprinkle them back into the gravy when done,its tasty.

2. After the koftas are done,remove extra oil and then in the same oil add the whole spices and let the spices infuse their flavours.

3. Then add the Tomato and crushed ginger and cook for sometime covered. ( you may add the ginger first cook for about 30 seconds and then add the tomato ).Check and see intermittently so that it does not get burnt.

4. Add the paste of the almonds and cashew and mix everything well.( cook covered checking intermittently and mixing everything until oil seeps out ),the almond and cashew paste may stick at the bottom so its necessary to check and mix up or else it can get burnt.

5. Add all the spice powders and sugar and mix,Add very little water and mix again.Cook the spice mixture.

6. When oil seeps out then add water ( about 1 cup and then if required a little more ) and let it come to a boil.

7. Then low the flame to a gentle simmer,add salt and then the koftas slowly.Cook covered for a minute turning the koftas on the other side after about 30 seconds.

8. Cook for another minute and sprinkle  the dry roasted and ground spices  and gently mix,avoid breaking the koftas,also add the ghee ( if using ) and the fresh chilly and sprinkle the coconut flakes which may have come out when frying the koftas.

9. Serve hot with steamed rice or roti or paratha:).

Pictures:-

Echorer Torkari or Raw Jackfruit Recipe

Echorer Torkari or Raw Jackfruit Recipe

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Echorer Torkari or Raw Jackfruit recipe is prepared with Onion.Garlic,Ginger and tomato along with other spices.There are many ways to prepare this is one of them.You can also prepare it without onion and garlic.In some other post I will upload that recipe.

Preparation Time - 15-20 min.
Cooking Time - 20-25 min.

Ingredients:-

1. Chopped Echor or raw Jackfruit. ( If using canned wash several times to remove the excess salt and preservatives,I generally avoid the one in brine because its salty .usually I buy the one in water if I do not get the fresh ones.Luckily this time I got the fresh one  ).

NOTE  Oil your hands well before chopping fresh echor or raw jackfruit as its latex or atha is difficult to remove.

2. 1/4th cup chopped Onion.
3. About 1/2 cup Onion paste.
4. About 1/2 cup chopped tomato (1 medium sized Tomato )
5. Ginger and Garlic crushed in mortar and pestle ( about 3 fat cloves of garlic and 1 inch ginger )
6. Dry Roast ,cool and grind  1 and half tablespoon of Cumin seeds + 2-3 green cardamoms + 2 cloves or lobongo + 1/2 inch Cinnamon+ pinch of nutmeg and javetri.(If you do not have javetri and nutmeg just leave it out )
7. 1/4th teaspoon of turmeric powder.
8. 1/4 th teaspoon of Paprika or Kashmiri chilly powder ( you can  also add along with this  1/4th teaspoon of red chilly powder for more heat ,I did not add it ).
9. 1/2 teaspoon of Dhaniya or coriander powder.
10. 1/4 teaspoon of Sugar or to taste.
11. Salt as per your taste.
12. 1 medium Potato cut into 6 pieces.
13. Asafoetida or pinch of Hing.
14. Mustard Oil (preferably ) or any cooking oil like vegetable/canola/sunflower/Peanut oil.( For frying the raw  Jackfruit and preparing the curry ,around 4-5 tablespoon in total).
15. Water to pressure cook the Jackfruit and also for the curry.
16. 1-2 fresh chilly.

Preparation :-

1. Pressure cook the echor or Jackfruit with little water as required (I gave 1 whistle and then let the pressure subside on its own )

NOTE -
1. Pressure cooker differs so check for yourself the cooking time.
2. Depending on the Jackfruit texture you may not need to give whistle ,just build the pressure and then switch off the flame and let the pressure come down on its own or just to lightly steam the echor or "vapiye newa".
3. Too much pressure can make the echor very mushy.

2. You can fry the Potatoes or boil them.This time though I simply cooked the Potatoes along with the spices to save time,as I was short on time as usual :(.

3. Dry Roast,cool and grind the spices as mentioned in point 6 above.
4. Crush the ginger and garlic in a mortar and pestle or "hamaldista".
5. Chop the Onion and also make a separate Onion paste.

Cooking:-

1. Take an utensil and add oil,fry the echor and keep aside.Add little turmeric while frying.

2. Next add the chopped onion and pinch of hing/asafoetida and fry the onion  til its not golden brown but just starts to brown from the sides,at this point add the onion paste and fry til oil seeps out.

3. Add the ginger garlic paste and fry til the raw smell of garlic is gone.Add the turmeric powder+Paprika+red chilly powder (if using ) + coriander powder along with the chopped tomato and mix everything together.Cover and cook checking intermittently for 1 min.Then I added the Potatoes as I need them to be cooked ( as I did not boil or fried them ) .Cook with sprinkle of water (  do not add too much water ,add sprinkle whenever necessary to avoid the spices from burning)and cover,open intermittently to check and see.

4. When Potatoes are almost done add the pressure cooked and fried echor or aw jackfruit and mix gently.Add sugar and salt and mix gently.

5. Now add water as needed ( I added about 1 and half cup ) along with half of the dry roasted and ground powder I prepared and covered and cooked it til done.Checking intermittently.

6.Lastly add the green chilly and the reserved dry roasted ground spice and give a gentle mix.You may slit  the green chilly and add . This is a not runny curry but on the drier side.Adjust the consistency as per your choice.

Pictures:-