JACKFRUIT / CHEESE SEMOLINA PATTIES

Ingredients:

for the dough:

2 cups of Semolina
4 cups of Water
1/2 tsp salt

Ingredients:

for the stuffing's:

1 cup jack-fruit
1 cup cottage cheese
1 onion sliced
1 tomato chopped
1 tsp Ginger - Garlic paste
1/2 tsp chili powder
1/2 tsp Turmeric powder
1/2 tsp Garam masala
butter for frying

Preparations for the dough:

Bring the water to boil.Add salt,
Add semolina in small batches and
mix continuously so that no lumps are formed.
Stir the continuously on a low flame for about
15 to 20 minutes till it takes to a softer dough
consistency for making patties .
Remove from flame and keep it separate
to cool down.After few minutes knead the
dough if it is tolerable to make patties on your palm.
Cover the dough with wet cloth and keep aside.

Preparation for stuffing's:

Cut raw jack-fruit in small pieces.
Add Jack-fruit pieces, turmeric powder,
salt and water into pressure cooker,
and cook for 2 whistle,remove and
drain water on a colander.
Jack-fruits are ready for stuffing's.
Cut the cottage cheese into cubes.
keep aside for stuffing's.

Heat a pan add sliced onion fry till they become
golden brown.
Add ginger - garlic paste,chili powder,
turmeric powder,garam masala,stir and
saute till the raw aroma of masala goes away.
Add jack-fruit stir and cover for a minute.
Remove the cover and sprinkle some water to avoid dryness
now add cottage cheese,tomato,saute for a minute.
Stuffing is ready.Remove in a plate and keep a side.

Now rub butter on palms and again knead the dough
to make it smoother.And cut small balls out of the dough.
Flatten out and put some of the stuffing on it.
Close the dough and give a shape like patties.
Heat the same pan that the stuffing were cooked
heat and place two patties at a time.
Cook about 3 minutes on each side on low flame
or until the desired doneness of patties.
Serve hot with sauces or chutney.

Fula kobi kukuli macha rai

Ingredients.... . Cauliflower florets . Kokali fish ( anchovy) Turmeric powder .Salt - to taste Garlic cloves - 6 .Green chilies - 2 pierced .Mustard seeds - 2 tbsp Cumin seeds - 1 tbsp .Saunf - 1 tbsp .Water - 2 cups Mustard oil - 5 tbs Onion -1 sliced .Nigella seeds - 1 tsp. Or panch foran .Tomato - 1 into squares . Mustard oil Salt to taste Preparations...... Marinate the fish with little turmeric powder and salt. Keep aside. Marinate the florets with salt and turmeric powder. Keep aside. Blend onion, garlic, cumin and saunf seeds, mustard seeds, salt and half cup of water to a smooth paste. Keep aside. Fry anchovies and cauliflower florets separately. Keep aside. Heat mustard oil in a kadhai, add sliced onion fry until light brown, make a gap between and add nigella seeds when start to pop-up add mustard paste, turmeric powder and tomatoes and half cup of water. Cook until the excess water is evaporated and oil is released. This would...

Sukhila Ghanta Tarkari

Sukhila Ghanta Tarkari Ingredients: 1 Bowl Cauliflower Florets ( Large size florets) 2 onion sliced 2 Tomato chopped 1 tsp GG Paste 1 tsp Curry masala powder 1 tsp Garam masala powder ½ tsp Termeric powder ½ tsp Red Chilly powder 1 tbsp Cashew Paste Preparations: Take a mixing bowl along with cauliflower florets add ½ tsp Termeric powder and ½ tsp salt toss to combine all ingredients very nicely. Keep this for 10 minutes in a colander to remove excess water but do not waste these water .we use this in curry preparation. Now after 10 minutes deep fry all cauliflower florets till light brown. Remove in a dry plate and keep aside. Heat kadhai along with oil, add onions fry till brown add tomatoes fry for a while ,add GG paste,and all dry spices fry till the fragrance out ,add little water with cashew paste stir and cook till oils seperate . Now chop large cauliflower florets into small chunks add all chunks to the curry stir well and remove f...

Methi saga dali tadka

The addition of fresh fenugreek, along with some onions, garlic, tomatoes, and lemon juice, gives the chana dal a tangy flavor that makes it incredibly delightful. Your senses will be delighted by this curry's scent. Excellent with plain rice or roti. Recipe.... Ingredients..... Chana dal 1 small cup Methi 1 bunch Onion big sized 2 Tomato chopped 2 Garlic pods 10 thin sliced Ginger chopped 1 tsp Red chillies 2 into half Hing Cinnamon 1" 1 Bay leaf 1 Mustard cumin seeds 1 tsp Turmeric powder ½ tsp Red chilli powder 1 tsp Garam masala 2 tsp 2 parts Salt to taste Desi ghee Clean wash and chopped methi leaves. Clean and wash the dal properly and soak for 10 minutes Transfer them in pressure cooker along with its soaked water and turmeric powder and 1 tsp of garam masala powder. Cook till 3 to 4 whistles on low flame. Once done, remove it from the flame and keep aside till the pressure goes and dal is completely cooked Heat 2 tablespoons of oil...

Odisha Plates

Search This Blog