Echorer ( Jack fruit ) Chop

Echorer ( Jack fruit ) Chop...

Ingredients
500 grams Jack fruit after cleaning, cut in to medium cubes
2 Big Potatoes boiled and mashed
1 Onion chopped
4 Garlic Cloves chopped
1/2 tsp Ginger grated
2 green Chillies chopped
Handful of broken Kaju and Raisins
Salt to taste
1/2 tsp of Sugar
1 tsp Cumin seed powder
1 tsp Coriander powder
1/2 tsp Garam masala powder
1/2 tsp Cumin seeds
1 Bay leaf
1 tbsp Ghee
Oil for frying
5 tbsp Corn flour
1 cup Bread crumbs
Method
Boil and mash the Jack fruit. Take a vessel. Add ghee. Add cumin seeds and bay leaf. Once the cumin seeds crackle add chopped onion, chopped garlic and chopped green chillies. Saute it for some time. Add ginger grated, Kaju and raisins. Stir it. Add sugar, salt, Garam masala, coriander powder and cumin powder. Let it saute for some time. Add the mashed Jack fruit. Stir it and cook it till all the ingredients blend well together. Keep it aside and cool the mixture.  Take mashed potatoes add salt to taste. Mix it well. Make lemon size balls of Jack fruit mixture. Take a portion from the potato. Flatten it on your palm. Add the Jack fruit filling in the centre. Cover the filling with mashed potatoes. Take corn flour add water to make a thick paste. Dip the chops in the corn flour paste. Cover the chops with the bread crumbs. Heat oil. Fry the chops till golden brown. Serve it with tomato sauce or Kasundi ( mustard sauce) and salad....

Kathal (Jack fruit) ki Sabzi

Kathal (Jack fruit) ki Sabzi.........

Kathal ki Sabzi
Ingredients
500 grams Raw Jack fruit clean and cut into cubes
1 onion thinly sliced
1 tomato chopped
2 potatoes cut into big cubes
2 tbsp ginger, garlic and chilli paste
1 tsp coriander powder
1 tsp cumin seeds powder
1/2 tsp garam masala powder
1/2 tsp turmeric powder
1/2 tsp Kashmiri red chilli powder
1/2 cumin seeds
2 bay leaves
1 whole red dry chilli
2 tbsp curd
Salt to taste
2 tbsp ghee
Method
Boil the Par boil Jack fruit in salt water. Throw the water out. Take a vessel. Add 1/12 tbsp ghee. Add cumin seeds, red chilli and bay leaves. Let the cumin seeds crackle. Add the onions.. Sauté it for few minutes. Add the potatoes and fry it. Add the jack fruit and tomato. Cook on medium flame for 3 to 5 minutes. Add curd and cumin powder, coriander powder, garam masala powder, chilli powder, turmeric powder and salt. Stir it and occasionally and cook it for 5 minutes... Till the masalas have incorporated well with the vegetable. Add 2 cups of water and cook it till the potatoes and jack fruit has become tender and the gravy has reduce a bit. Add the rest of the ghee... Take it off the gas. Cover and let it stand for 5 to 10 minutes... Serve it with hot rice or Chappati.

Butter Mint Naan

Butter Mint Naan

Ingredients 

2  1/2. Cup Fine flour 

Salt to taste 

1 tbsp Dry Yeast

1 tbsp Sugar

1/2 cup Luke warm Water and Milk 50:50

Salt to taste

1/4 cup Chopped Mint leaves 

1/2 tsp Nigella seeds

3 tbsp Butter

Method 

Take the flour, add salt, nigella seeds and mint leaves. Mix it well. Take Luke warm water and milk mix, add sugar and yeast and mix it. Keep it aside to rise. Add the yeast water to the flour and mix it well to form a soft dough. Add 1 tbsp butter and knead it well. Cover and let it rise. Punch the dough and make 3 portions. Keep it cover again for 10 minutes. Take a baking tray. Grease it with oil. Take one portion and flattened the dough on the tray with your hand. Repeat the same process for the other 2 portions. Take a fork and prick the dough. Cover and let it rise again. Bake it at 180 degrees for 15 minutes or till brown in colour. Apply butter on the naans.... Have it hot with veg / non veg gravy or and other vegetables...

Stuffed Mint Baked Brinjals

Stuffed Mint Baked Brinjals

Ingredients 

3 medium size long Brinjals cut lengthwise into 2 and scooped from the centre 

Scooped centre pieces of the Brinjals 

2 tbsp crushed  Garlic 

2 chopped Onions

2 chopped Tomatoes 

1 chopped Capsicum 

1/4 cup Chopped Mint leaves 

Salt to taste

1/2 tsp Pepper powder

1 tbsp Olive oil

1/2 cup grated Mosrella cheese 

1/2 cup grated Cheddar Cheese 

Coriander leaves to garnish 

Method 

Take the cut brinjals, rub some salt and oil on the brinjals. Keep it aside. Take oil in a pan. Heat the oil. Add the garlic. Saute it for some time. Add onions and capsicum. Cook the onion till light brown in colour. Add the tomatoes. Cover the pan and cook for some time till the tomatoes are cooked. Add the scooped pieces of the brinjals, salt and pepper powder. Close the lid and cook it   till all the ingredients mixes well. Add mint leaves and take the pan and keep it aside. Take a baking tray. Arrange the brinjals. Add the fillings into the scooped brinjals. Add the cheese grated on top. Bake the brinjals at 200 degrees for 20 to 25 minutes till the cheese has melted and turned brown in colour in a pre heated oven. Serve it with Naan... 

Mangsher (Mutton) Ghugni

It’s one of the popular street food of Kolkata.  This is one dish that we all love to eat. It can be prepared without onion and garlic, at the same time non-vegetarians can add small chucks of mutton into the Ghugni. There are many variations to to make Ghugni.

Yellow peas are soaked and then cooked with potato cubes and spices, it’s garnish with Bhaja masala and onion. 

Ingredients 

1cups Dried Yellow Peas washed and soaked in water for 4 hours or over night. 

1 cup boneless Mutton cut in to small cubes

1 big  Potato cut into small cubes

2 small size Onion  finely chopped

1 Tomato finely chopped 

1 Green Chilli slit

1 tsp  Ginger Paste

1 tsp Garlic Paste

1 tsp Bengali  Garam Masala powder ( 2 Cardamoms, 2 Cloves, 1 Cinnamon stick, 1/2 tsp cumin seeds and 4 Pepper corn powdered )

1/2 tsp Cumin seeds 

1 Bay leaf

1 Green Cardamom 

2 Cloves 

1 small Cinnamon stick 

1/2 tsp Turmeric Powder

1/2 tsp Red Chill powder 

1 tsp Coriander Powder 

1 tsp Cumin seed powder 

2 tbsp Mustard Oil 

1/2 tsp Sugar 

Salt to taste

For Garnishing

2 tbsp Chopped Onion

1 tbsp Chopped Green Chilli

Sprinkle Bhaja masla ( Roast 1 tsp of each Cumin seeds, Coriander seeds, 1 Red Dry Chill and powder the spices)

Method 

Take a pressure cook, add oil, add the cumin seeds, bay leaf, cinnamon, Cardamom, cloves and green chilli. Sauté for few seconds. Add the onion and sauté until translucent, add the potato cubes, stir and cook a minute, add the mutton pieces, continue to sauté for another 2 minutes, for add ginger, garlic paste, continue to sauté for another few seconds, add salt and sugar, continue to sauté for another few seconds. Add the tomato, turmeric powder, coriander powder, cumins powder, chilli powder and Garam Masala Powder. Stir and cook until the oil release. Add the soaked yellow peas and 1 1/2 cup of hot water, on a high flame pressure cook until one whistle, lower the flame and continue to cook until 4 to 5 whistles. Switch off the flame, Once the pressure release, open the cooker, stir and cook until the its a thick gravy. Switch off the flame. Before serving, sprinkle some chopped onions, green chilli, black salt and Bhaja masala. Serve hot.