Panasakatha/jackfruit Biriyani

Ingredients

Basmati Rice-500gm
Raw jackfruit/panasakatha- 500gm
Curd- 1 Cup
Onions-1
Red Chilli Powder- 1 tsp
Turmeric Powder- 1/2 tsp
Biriyani Masala-2tbsp
Garam masalas:- (Bay Leaf-2, Cinnamon Stick-1" length, Cardamom(Big & small)-4 No.s , Cloves-4 No.s,Peper-6-7 No.s)
Onion-Ginger-garlic paste- 2 tbsp
Green Chilles-2(slit lengthwise)
Cashew nuts,Raisins-As needed
Salt to taste
Oil/Ghee
Few coriander leaves & mint leaves(chopped)




Method

In a pan fry onions till golden brown and keep it side.
Soak Basmati rice and cook 70% and keep it a side.
Now take Raw Jack furit apply oil to hand and cut the skin & middle and make into cubes do not make into small pices.
Now take presure cooker add cut jack fruit, turermic powder,salt and little water and cook till it is 80% done.
Take a pan add ghee/oil,garam masalas, cashewnut, rasins, green chillis,onion-ginger- garlic paste,salt,and biriyani masala.Mix well.
Now add cooked jack fruit,saute it , add curd and mix well.
Now spread the jack fruit all over the pan then add fried onions ,chilli powder,add 70% cooked rice,mint leaves, coriander leaves, cover it with a lid and cook in a very slow flame for 10 min.
Serve hot with kachumber or raita...

Panasa Katha Dalma/Jackfruit Dal

Ingredients

1 and 1/2 cup Arhar Dal(Harada dali)
1 potato(peeled and cut in to thick pieces)
1 cup Raw jackfruit/panasa katha(cut in to medium sized pieces)
4 cups water
1tbsp salt
1tsp turmeric powder

Tempering:

3 tbsp ghee
2 tsp panch phutan(jeera,sarsho,methi,kala jeera,pan madhuri)
1 bay leaf(tej patta)
2 dry red chillies broken into pieces
1 tomato(finely chopped)
Garnishning:

1 tsp fried jeera powder
Few Coriander leaves(dhania patta) chopped.

Method

Put dal,salt,turmeric powder,water with potato and jackfruit cubes in the cooker.
Stir for sometime and close it..
Bring full pressure and cook till 2 whistles,then reduce the heat and cook for 5-6 minutes in simmer..
Remove cooker from heat and allow to cool naturally...

For tempering: Heat ghee in a pan for 2 minutes,add panch phutan,red chillies and bay leaf...when crackling add tomatoes and cook till it becomes pulpy and ghee separates from the masala...stirring occasionally...
Pour the tempering over the dalma in the cooker and cook it for 2 more minutes.
Garnish with grated coconut,dhania patta and fried jeera powder....

Serve hot with rice/roti/paratha/poori/pitha..

Jeera Aloo

 Servings: 2
Time: 15 min

Ingredients


Potato - 3 Nos (medium size) or use Baby Potatoes
Jeera (Cumin seeds) - 1 tsp
Turmeric Powder - 1/4 tsp
Green Chillies - 2 to 3 Nos
Fresh ginger - a small piece
Coriander leaves - few (optional)
Oil - 1 tbsp
Salt - as per taste

Method


Boil potatos till soft. Remove the skin and cut it into medium size cubes.
Chop green chillies and  ginger finely.
In a pan/kadai put the oil and when it is hot add jeera.
When it starts spluttering, add chopped green chilliesand ginger . Fry for a while.
Add potato pieces along with turmeric powder and salt. Mix well.
Cover with lid and cook on low flame for two to three minutes stirring now and then.
Garnish with chopped coriander leaves and serve hot with rice/roti/paratha/poori/nan...