Kau Macha Fulakobi Tarkari

Kau Macha or climbing gouramis are so named due to their ability of climbing out of the water and walk short distances...

Kau Macha Fulakobi Tarkari

Kau macha is a yet another favorite fish from my childhood days.I love each and every item of this fish..During my childhood i ate this Kau macha fulakobi(cauliflower) tarkari made by my Grand Mom very often...I love Kau macha besara and Kau macha gota bhaja as well...:-)

Kau Macha Fulakobi Tarkari

Check the full recipe here :- Kau Macha Fulakobi Tarkari

This is a very delicious and rich in flavor curry to try with hot rice....so try it and enjoy...:-)

Dahi Torani

Dahi Torani is a very famous drink in Odia Cuisine, in which curd mixed with salt and torani(the water obtained from pakhala) which then tempered with curry leaves and mustard seed and mix with roasted cumin-chilli powder..It is a spicy, healthy, cool and delicious drink to prevent heat stroke during summer.Torani of pakhala is always my favorite and i always drink every drop of it after finishing the rice of pakhala...To make Pakhala, you can always check my previous post for Pakhala..Dahi torani is a recipe from my Late Grand Mom's kitchen...so try it and enjoy....:-)

Dahi Torani

Check the full recipe here :- Dahi Torani

Amrutabhanda Kasha(Raw Papaya Dry Curry)

Raw Papaya is one of nature's most abundant sources of plant enzymes. It possesses antiseptic qualities and helps prevent the abnormal proliferation of undesirable bacteria in the intestines. Raw papaya or Amrutabhanda in Odia has several benefits for skin and our health..In Odisha Amrutabhanda is a daily vegetable in every kitchen..This particular recipe is my favorite from my Mom's kitchen..so try it and enjoy...:-)

Amrutabhanda Kasha

Check the full recipe here :- Amrutabhanda Kasha

Khaja

Khaja also known as Pheni is a very famous Odia sweet and it is one among the chapan(56) bhog Mahaprasad of Lord Jagannath, Puri, Odisha, India..Legends say Lord Jagannath personally appeared in the dream of a man from Puri and instructed him how to prepare it. Next day the man prepared a basket full of khajas and offered to Lord Jagannath, which the Lord happily accepted...In Puri near Lord Jagannath Temple, there is a place known as Khajapati which is very famous for its crispy and sweet Khajas. 

KHAJA

It is believed that, even 2000 years before khajas were prepared in the fertile land on the southern side of the Gangetic plains of Odisha, the Godavari delta area of Andhra Pradesh, Uttar Pradesh and Bihar. These areas which are home to khaja once comprised the central part of Maurya and Gupta empires. 

I love this sweet from my childhood days and always wonder about its making..I failed 2/3 times before achieving the actual look and taste of Khaja. But now i can assure you that this recipe is not much difficult and can be done easily.

KHAJA

To check the full recipe please click here :- Khaja

Peanut Laddoo/Chinabadam Laddoo/Moongfali Laddoo

Hello friends, wish u all are fine and now very busy in preparations and shopping in this festival time..Today i am sharing these yummy laddoos with you all and wishing you a very happy Durga Puja ahead...Wish Maa Durga bless U with all the happiness and fulfill all your dreams..:-)

Peanut Laddoo

I was a bit unwell and tensed for some days and thats why couldn't able to write anything here..I want to thank all my readers who have been my companions in my delicious journey, motivating with kind words and gently nudging me when I found myself in the state of hibernation. In the past few weeks, I have neglected replying to your messages, emails and comments. Trust me it was not intentional....I will try to answer to all your messages one at a time. I have few exciting recipes lined up for all my lovely readers which will take you to delicious heavenly place...I am back again with a sweet for you all to enjoy in this Dashera...

Peanut Laddoo

Today's recipe  is my childhood favourite sweet from my Grandmother's kitchen..The sweetness of jaggery and crunchiness of peanuts gives an instant energy to our body and comfort to our mind..This is a sweet recipe which is very healthy and having less fat...Its a very quick and yumm recipe..Check the recipe by clicking here:- Peanut Laddoo ..Hope u'll love it...:-)

Yummy Ones

Hi Friends, Plz check out my  yummy ones at my site...:-)

• Cheeni Paratha(Sweet Paratha) - My Childhood Love

• Chocos Almond Laddoo - My Son's Favourite

Dal Vada / Masal Vadai / Lentil Fritters

Time for Blog Hopping again and this is the 8th week for BLOG HOP WEDNESDAY EVENT...my pairing is with Priya of BON APPETIT...She has a gr8 space with so many yumm delicacies, among which i decided to make these yummy Vada/Vadai/Fritter,  as it reminded me of my Mom's Dal Vada...Its a very nice combo with evening tea/coffee...:-)

Ingredients

1 Cup Bengal gram/ Chana Dal
2 tbsp Toor Dal/ Pigeon Peas
1 tbsp Semolina/sooji
2 red chillis
1-2 Green chillies-chopped
2-3 Garlic flakes-chopped
1'' Ginger-chopped
1 tbsp Fennel Seeds
A small pinch of Asafoetida/hing
Salt to taste
Few coriander leaves and curry leaves-chopped
water
Oil

Method


Wash and soak the lentils/dal in enough water for 1-2 hr.
Retain a fistfull of dal separately and grind the rest with red chilli,ginger and garlic to a coarse paste.
Add very lil water if necessary.
In a bowl add the paste with the chopped leaves and the whole lentils.
Add salt, asafoetida, fennel seed to the above paste and mix properly.
Apply oil/water to ur hand, take 1 scoop from the paste and give it a shape of the disc.
Repeat this action with all the paste and keep the discs in a plate.
Heat oil in a deep bottomed pan/kadai.
Slid these discs in to hot oil and let them cook in medium flame till golden brown in color.

Serve hot with chutney or sauce of ur choice or enjoy them with a cup of tea/coffee....:-)


Check what other Blog Hoppers are doing here :-

Aloo Bara

Aloo/potato is a fav vegetable among all oriyas...Aloo Bara/potato vada is a dish, which is prepared as a snack for tea time usually...mainly during rainy days, my father always wanna have this in evening...in this recipe the peels of potatao is also used...it is a very tasty and easy to make recipe...This is one of my fav snack too...:-)

Ingredients

1 Big Aloo/Potato(Wash and cut in to cubes)
1 Medium sized Onion(chopped)
2-3 Green Chillies(Chopped)
1 tsp Roasted Cumin Powder

1 tsp Chat Masala

2 tsp Besan/gram flour
Salt to Taste
Water
Oil

Method

Make a fine paste of the potato/aloo cubes and keep in a bowl .
Add chopped onions.chopped green chillies, roasted cumin powder, chat masala, salt to taste and gram flour/besan to the potato/aloo paste.
Mix properly by adding required amount of water to make a thick paste.

Do not add excess water.

Wet your hand and take a spoon of the potato paste in ur hand to give it a round shape like patties.

Continue till the paste finished..keep these round shaped patties in a plate.

Heat 1-2 tsp oil in a tawa or a pan over low heat.

Slip in the patties not too many at a time.

Pan-fry on both the sides till golden brown and crisp over low heat.

Add oil in between if required.

Serve hot with sliced onions, sauce or chutney of ur choice...enjoy..:-)

Sara Papudi

Sara papudi is among the heavenly recipes (Mahaprasad) offered at Lord Jagannath Temple, Puri...
It is a melt in mouth type desert, prepared from thick creams...cream is known as sara in oriya, so the name is sara papudi...i had it long back during my childhood,but never forgot the taste..so today im sharing this yummy desert of my Lord with all of u..:-)

Ingredients

1 litre Milk
50 gm Ghee
100 gm thick milk
U can also use condensed milk of same amount as me..:-)
Sugar Cardamom powder

Method

Place the milk in a heavy buttomed pan. Boil in low flame, add the thick milk.
Cook the milk until a thick layer of cream/malai/sara forms on top.
Skim of the cream and continue the process till no more cream is formed.
Now the consistency of milk is thicker.
Cook it further by stirring continuously in low flame until it'll become thick solid in texure.
Switch off the flame and take out the khoa to come to room temperature.
Allow the cream to cool and mix it properly with the khoa.
Then heat little ghee in a pan.
Pour 1 tbsp of the cream mixture to the non stick pan and spread it using wet fingers.
When it is slightly browned, remove it and keep aside.
As these sara papudi are so soft, u must have to take extra care while removing it from the pan.
Sprinkle the sugar cardamom powder over it and keep aside.
Repeat the process till the mixture is over.

Serve hot...U can hav it chilled, but it tastes yumm while hot...soo try it and enjoy..:-)

Traditionally they take out the cream and place layer by layer in the leaf plates or khali(shala Patra plate), wait for it to cool down then cut it in to pieces fry in ghee, sprinkle powder of khanda(a type of sugar derived from sugarcane) and serve to Lord Jagannath. 🙏

They make it in large quantities, so that they can get good amount of thick cream (sara), I didn't use large amount, so added khoa and twisted the recipe a bit for easier use, hope you all will try and enjoy the recipe.❤️

Rasabali

Rasabali is one of my favourite sweet/dessert and an all time hit among oriya peoples...Its an authentic Oriya recipe and also among the Mahaprasad of Lord Jagannath Temple,Puri, as well as used as Prasad in other famous temples of Orissa,India...This dish is made of milk and paneer...My father in law is a gr8 cook and he used to make these awesome and heavenly dessert at home usually...and i learned this tasty and superb recipe from him...There are 2 variations of this recipe, you can make the consistency of milk according to ur taste, as some people like it with thick consistency of milk and others like it thin...So its up to u...i like both the way...and here it goes:-

Ingredients

1 Cup Paneer(Cottage Cheese)
1 tsp Semolina(Sooji)
1 tsp Wheat Flour(Atta)
1/4 tsp Cardamom powder
2-3 Cardamom(crushed)
1 tsp Powdered Sugar
1 ltr Milk
1/2 Cup Sugar
Sliced Almonds for Garnishing
Oil For deep Frying

Method

Boil the milk and simmer in a heavy bottom vessel.
Add Sugar to the boiling milk.
Stir continuously on a low fire,so that it doesnt stick to bottom.
Cook until the milk is reduced to half of the ammount.
It will take approx 40 min- 1hr.
Meanwhile mash the paneer properly by adding cardamom powder, powdered sugar, semolina and wheat flour to it.
Knead it to a smooth and soft mixture.
U can also do it by using a blender.
After kneading, devide it to small balls and slightly flattened them like tikkis.
Heat oil in a wok/kadhai and deep fry them on low fire.
Drain excess oil by keep them on paper towel.
Do not over fry the paneer tikkis.
Now add them to the boiling milk, simmer for 1-2 mins and switch off the fire.
Let it cool down.

Garnish with sliced almonds and crushed cardamoms.
Serve warm or chilled...enjoy the heavenly tasty rasabali....:-)

Amba Poda Pitha

Poda pitha, and Pura Poda Pitha are always super duper hit at my house...my hubby wanna it always, but this time having lotss of mangoes in hand, i just wanna make one of my fav from Grandma's kitchen; i.e Amba Poda Pitha...Its little different from the original recipe, as here mango milkshake and chopped mango pieces are added to the batter..and u cant believe the taste is as always awesome...even my son(1.6 yrs) had some with more interest...So as they say, grandma's recipes and mom's recipes r always gr8, its really taste soo good...and here it goes:-

Ingredients


1/2 cup rice
1 cup black gram - without outer skin (chopa-chhada biri)
1/2 cup Mango milkshake or as needed
1 cup finely chopped mangoes
1 1/2 cup sugar (chini)/jaggery(guda)
3-4 green cardamom(crushed)
Few chopped Dry fruits
2 tsp of black pepper powder
ghee or refined oil
1/2 tsp salt
1 tsp Baking soda

Method


Soak the rice and black gram in water in separate bowls for about 4-6 hours.
Wash them thoroughly and grind the rice to a coarse paste and grind the grams to a fine paste...
Do not use much water for grinding..
Mix together both the batters by adding mango milkshake as needed to make a smooth and thick batter..
Add mango pieces, dryfruits, salt, sugar/jaggery,black pepper powder, crushed cardamom and baking soda to the batter and mix well.
Keep it covered for about 1 hour for self-fermentation.

Pre-heat the microwave/pressure cooker.
Form a thin layer of oil/ghee in the surface of the cooker/baking disk.
Add a layer of the batter about 1-2 cm thick.
Spread ghee over it.
For cooking in microwave, just bake it for 30-40 mins.

For cooking in the pressure cooker, cook it by closing the lid (without mounting the whistle-weight).
Place the pressure cooker in simmer flame for 40-50 mins.
Now poda pitha is ready.

When the pitha comes to normal temperature take it out carefully, and cut it into desired shapes.
Serve like this or with milk and ripe mango pieces, dalma, kheer or any other curry of ur choice.... enjoy..:-)

Sending this to Ayeesha's Any One Can Cook

and Vatsala's Friday Potluck

Baingan Masala

Baingan Masala is a great recipe throughout India...There are many variations to this recipe, but im following my Mom's recipe as i liked it a lott...It’s easy to make and can be served as a tasty side dish with any  type of rice/bread recipe.and here it goes:-

Ingredients

Baingan/Egg plant/Brinjal - 1 Large (cubed into 1 inch pieces)

Pancha Phutana - 1 tsp
Cloves - 2
Cinnamon - 1/2''
Bay leaf - 1
Chili powder - 1 tsp
Coriander powder - 1 tsp
Cumin Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Ginger-garlic paste - 1 tbsp
Onion - 1 large (thinly sliced)
Tomato - 1 Large (diced)

Water
oil
Salt to taste
 
 

Method
Heat the oil in a pan over medium high heat.
(If vegetables are fried in low heat they will be very oily)
Fry the baingan/eggplant pieces and keep aside.
In to the remaining oil, add pancha phutana  with bay leaf,cloves and cinnamon .
Fry for 2 mins and then add onions and fry again till the color of onions change to brown.
Now add tomatoes and chilli powder. Fry till tomatoes are fluppy.
Add salt, ginger- garlic paste, turmeric powder, coriander powder and cumin powder.
Cook till oil evaporates from the masala.
Add fried baingan/eggplant and mix it gently.
Let it simmer for three to four minute on medium low heat by adding  water as needed.
Serve hot with rice/roti....Enjoy...:-)

Sending this to Priya & Aipi's Bookmarked Event

Ayeesha's Any One Can Cook

& Iftar Moments

Temple Style Potol Rasha

Potol Rasha is one of the most popular recipe of Odisha,India…Its also a very tasty recipe among the Mahaprasad of Jagannath Temple,Puri...I already wrote the potol aloo rasha recipe n my previous post, but this one is a bit diff, as here the potol is cooked in coconut milk, and ginger cumin paste--no garlic, onions and potatoes used for this temple style recipe of Jagannath Temple..and here it goes:-

Ingredients

500gm Potol(Parwal)
1 1/2'' Ginger, 1/2 tbsp Cumin seed and 1/4 cup grated coconut(soaked in water and ground to a fine paste)
1 Cup Thick Coconut Milk
1 tsp panch phutan
1 tsp red chilli powder
1/2 tsp Turmeric Powder
1 tsp garam masala
1 bay leaf(tej patta)
Ghee
Salt to taste
Water

Method:

Wash and cut the potol/parwal in round shapes(cut one in 2/3 pieces)..
Take ghee in a pan and fry the potol/parwal pieces wel and keep aside..
Add ghee to the hot pan,take 1 tsp panch phutan and tej patta, when it crackles, add the masala paste .
Add red chilli powder, turmeric powder and fry well until oil evaporates.
Then add the potol/parwal pieces with coconut milk and salt.

Add water if necessary and bring to boil  for 2-3 min.
Now cook in medium flame till the gravy thickens.
Add garam masala powder and cook for 1-2 min.
Serve hot with rice/roti/paratha...enjoy..:-)

Kadali Besara Bhaja/Banana Fry with Mustard Paste

Kadali Besara Bhaja/Banana Fry with Mustard Paste is a very famous recipe of my state Orissa..and I love it when cooked by my Grandmom/aai/nani...She cooked it in a very simple but a lovely way that the taste s awesome....today im sharing this recipe of her with all of u which is my all time fav dish of banana...
and here it goes:-

Ingredients

2 Raw Bananas
1 tbsp Mustard seeds
2 tsp red Chillies powder
6 Garlic flakes
1/2 cup Water
Mustard Oil
1 tsp Turmeric Powder
1 tsp Pancha Phutana
Salt to taste

Method

Peel off the skin of the bananas and cut into round slices.
Grind the mustard seeds with garlic .
Heat Oil in a pan/kadai and add 1 tsp pancha phutana.
When it started crackling add mustard-garlic paste along with water.
Boil water by adding turmeric powder,chilli powder salt and the bananas for 2 mins.
Cook in medium flame by covering the lid till the bananas are semi cooked.
Now uncover and cook in high flame by stirring in between till water evaporates .
Stir fry the bananas till golden brown.

Serve hot as a side dish.... enjoy.. :-)
 

* Sending this perfect dish to Priya and Aipi's Bookmarked Event

Also sending it to Ayeesha's Any One Can Cook

Machha Jhola

Fish or Machha(in oriya), rings a bell in all Oriya’s palates....it has always been part of the Oriya food. Oriyas like any other east Indians very fond of Fish. Though Orissa has a comparatively longish coast line, the preferred palate dictates the taste for fresh water fish than marine water fish. The species that normally see its way to the plate in a normal Oriya household are Hilsa (called Ilisi in local lingo), Rahu (called Rohi locally), and Catla (called Bhakura). Apart from these there are some very famous small sized fish that are normally favoured over others. A typical Oriya meal is served with Rice thus making a need for a curry with enough gravy to use with it and Machha Jhola is just the same...more than the fish, the aroma soaked gravy or Jhola is just enough to gulp away 2-3 servings or more of steamed rice.... :-)
and here it goes:-

Ingredients:


500gms fish (Preferably fresh water fish like Rohu, Catla, Hilsa. But you can use any other fish you like.)
Oil for deep frying the fish
(im using mustard oil as i prefer it for non-veg dishes spl for fish)
3 tsp  oil for curry preparation
1/2 tsp oil for marination
1 tsp sugar
1/2 tsp coriander powder
1 tsp cumin powder
1 large onion
9-10 garlic flakes
2-3 dry red chilies
1 large tomato
1/2'' ginger
2 tsp Mustard seeds(soaked in water for 30mins)
1 tsp pancha phutana
1 1/2 tsp turmeric powder
1 tsp red chilli powder
Salt to taste

Method:

Grind mustard seeds by adding water as needed to a smooth paste.Keep aside in a bowl.
Then grind red chillies,garlic flakes, ginger and half of the onion to make a smooth paste and keep aside.
Wash fish properly in water.
Add salt ,1/2 tsp mustard oil and 1 tsp turmeric powder to it and mix it well .
Keep aside for 10 minutes to marinate.
Chop the onions and tomatoes.
Heat oil in a kadai/pan and deep fry the pieces of fish till they are red.
Remember not to over-fry them. Keep them aside.
In a pan heat 3 tsp of mustard oil..add 1 tsp sugar to the hot oil.
When it turns to brown add pancha phutana ,when they started crackling add chopped onions.
Sauté them by adding chilli powder and salt, till golden brown.
Add the ginger-chilli-garlic-onion paste into to it.
Saute for 2 mins and add the chopped tomatoes to it.
Lower the flame and sauté it for 4-5 mins till they are nicely brown and oil evaporates.
Add cumin powder, coriander powder, 1/2 tsp turmeric powder with the mustard paste to the above masala.
Add 2 cups of water to it and stir well to mix . (You can add water according to your preference of thickness of gravy)
Cover the lid of the pan and leave it for 2-3 minutes till the water starts to boil.
Add the pieces of fried fish into it.

Let it boil for 5-6 minutes with the lid on.
Serve it hot with steamed rice and enjoy...:-)

*Sending this to Shobha's Cook It Healthy

Celebrating My 200th Post with Butter Rice

This is my blog's 200th post...and i decided to make a dish from my fav list from Mom's kitchen and share it with all of u...Butter Rice is one more product of my Mom's Kitchen , which all of us n my family were craving for...me and my bro dont want anything else with it as we liked to eat and finish this soon mom made and gave it to us..:)This is a sweet ,simple , easy to make dish and also can be made from left over rice..
and here it goes:-

Ingredients:

1 cup - Rice(arua)
3 tbsp - butter
1/2 tbsp - ghee
2 tbsp - sugar
1 tbsp - cumin seeds (shajira & ordinary mixed)
1 tbsp - halved cashews
1/2 tbsp - skinned and halved Almonds
1/2 tbsp - raisins
4 to 5 - whole pepper corns
1 bay - leaf
1/2" - dalchini
2 1/2 cups - water (approx.)
salt to taste
Few chopped coriander leaves for garnishing

Method

Wash rice well and soak in salt water for 30 minutes.
Heat 2 tbsp butter and 1/2 tbsp ghee in a heavy or nonstick pan.
Add cashews and raisins to ghee.
Fry to a light brown, drain, keep aside.
Add jeeras, peppercorns, bayleaf and dalchini to same ghee.
Stir fry for a few seconds, drain, and add rice
Keep aside the drained water.
Stir gently, frying rice till 2min.
Add salt water, bring to a boil.
Simmer covered, till rice is cooked and water evaporates.
Each grain should be separate.
Then put 1 tbsp butter and sugar over it. Mix well.
Garnish with coriander leaves.
Serve hot with dal tadka or a spicy gravy vegetable or have it like this....enjoy...:)
 
* Note:- If u dont want it sweet then, u can discard the using of sugar and enjoy it ...:)
 
Sending it to Aipi's bookmarked event

Chicken Jagatpuri

Chicken Jagatpuri is very much similar to the chicken masala recipe, with a wonderful garnishing of fried eggs..The dish is very tasty with full of aroma and the garnishing made it more tempting and inviting..This is made by my husband and the name is dedicated to the place, where he had it...My husband during his bachelor days was a big fan of this dish made in a Dhaba of Jagatpur, a place in Cuttack, Orissa, India...So we kept the dish name as chicken jagatpuri...:)...and here it goes:-

Ingredients

Chicken - 1 kg

Onions(big) - 4 nos
(sliced thin)
Tomato(medium) - 2 nos
(cut into pieces)
Yoghurt/Curd - 2 tbsp
Ginger paste - 1 tsp
Garlic paste - 2 tsp
Red chilly powder - 2 tbsp or as reqd
Turmeric powder - 1 tsp
Coriander powder - 1 tbsp
Pepper powder - 1 tsp
Cumin(Jeera) powder - 1/2 tsp
Cinnamon - 1'' stick
Cloves - 3 nos
Salt to taste
Mustard Oil
2 hard boiled Eggs - Crushed  and fried for garnishing

Method

Marinate the chicken with little chilly powder, turmeric powder, curd, 1 tsp Mustard oil and salt.
Keep aside for 30 mins.
Hard Boil 2 eggs. Peel their skin and crushed them.
Heat oil in a pan/kadai and fry the crushed eggs for 2-3mins and keep aside..

Heat oil in the same pan/kadai.
Add 1 tsp sugar, when it turns to brown, add  cinnamon and cloves and fry for a min.
Add onions and fry, till they turn brown.Add the ginger-garlic paste and saute.
Add tomatoes and fry, until they blend well.
Add chilly powder, turmeric powder, coriander powder, cumin powder and pepper powder.
Fry for 2 mins.Add the marinated chicken and fry for 5-10 mins.
Add water as needed to the chicken.
Cover and cook, until the chicken is done and the gravy thickens.

Garnish with the fried eggs and serve hot with roti/paratha/naan/rice/biriyani....enjoy

Jackfruit Seeds Fry With Mustard Paste(Panasa manji besara bhaja)

Jackfruit Seeds Fry With Mustard Paste(Panasa manji besara bhaja) is one of my fav from Grandma's kitchen..Recently when i saw these seeds while roaming in market, i thought of making this tasty and yummy recipe,and soon bought it to home....as the name suggest ,here i used mustard paste with jackfruit seeds and the combination gave a wonderfull, delightful taste to the dish..and brought back my childhood memories back..:)

These Jackfruit seeds would give you around 135 kcal/ 100 gms. It is a rich source of complex carbohydrate, dietary fiber, vitamins like vitamin A, C and certain B vitamins, and minerals like calcium, zinc, and phosphorous. They contain lignans, isoflavones, saponins, that are called phytonutrients and their health benefits are wide-ranging from anti-cancer to antihypertensive, anti-ageing, antioxidant, anti-ulcer, etc. Jackfruit seed powder has the ability to relieve discomfort due to indigestion.

Jack fruit seeds are indeed very rich in protein and nutritious. In general, the seeds are gathered from ripe fruit, sun dried and stored for use in rainy season in many parts of  India. Different variety of recipes prepared in India where they are eaten either by roasting as a snack or added to curries in place of lentils..Boiled Jackfruit seeds and chutney of the seeds are also very tasty ....

Enough talking..now coming to the recipe and here it goes:-

Ingredients

Skinned and cut jackfruit seeds – 2 cup
(Cut it in lengthwise shape)

Potato - 1(Cut in lengthwise)
Onion chopped – 1 no.
Red chilli powder – ½ tsp
Turmeric powder - ½ tsp
1 tsp Mustard Seeds
(soaked in water for 30min)
Garlic Flakes - 5
Coriander powder – 1 tsp
Cumin powder – ½ tsp
Salt as per taste
Cumin – 1 tsp
Coriander Leaves for garnishing

Method

Grind the mustard seed along with garlic flakes to a fine paste and keep aside.
Heat oil in a kadai/pan and put cumin seeds.
When the seeds start crackling, add chopped onions, the jackfruit seeds and potato pieces along with turmeric powder and salt.
Fry for 1-2min. Then add the mustard paste with lil water.
Mix well and cover the lid. Cook till the seeds and potato pieces are done.
Now add cumin powder, coriander powder and chilli powder to it.
Stir fry for 4-5mins.

Garnish it with coriander leaves and serve hot with rice/roti/paratha...enjoy..:)

*Sending it to Shobha's Cook it Healthy Event