Monday, 18 March 2013

Handi Kathal

Ingredients :
½ kg kathal ( Raw jackfruit)
4 onions – Sauted in 2 tbsp oil and ground to a paste,
garlic paste 1 tbsp,
ginger paste 1 tbsp,
2 tsp coriander powder,
1 tsp chili powder,
¼ tsp Turmeric powder,
1 stick cinnamon,
4-5 cloves – crushed,
3 tomatoes – chopped,
½ cup Curd beaten with a fork,
Garam Masala 1 tsp,
Salt to taste,
Fortune Rice Bran Health Oil for Frying.

Rub oil on your hands or put gloves and cut Jackfruit by removing the outer skin of the jackfruit with a sharp oiled knife. Cut into thick, big pieces, taking care that the pieces do not open up. Deep fry the pieces to a golden brown color. Heat oil in wok, add Cinnamon stick and Clove powder, garlic paste and ginger paste. Cook for ½ minute on low flame. Add the onion paste and cook till light brown. Add Coriander powder. Cook for ½ minute. Add Turmeric and red Chili powder.
Add chopped tomatoes. Cook for 7-8 minutes, till tomatoes get mashes and the oil separates. Add curd gradually and cook till gravy turns brown and oil separates. Add salt and Garam masala. Add 1/2 cup water. Boil. Add the fried Jackfruit pieces and cook covered on low flame for a few minutes. Garnish with fresh coriander, Serve hot.
This post is a part of Healthy & Tasty Recipe Contest with Fortune Rice Bran Health Oil &

Stuffed Bottle Guard in Tomato Curry :

Ingredients :
1 Bottle Guard,
For the Stuffing :
1/2 cup Grated Paneer,
2 tbsp Grated Processed Cheese, 
2 tbsp chopped Fresh Coriander,
1/2 tsp Dried Mango Pwdr [Amchur],

1 tsp Green Chili finely chopped,
1 tsp Corn flour,

Salt to taste

For the Curry :
4 tbsp Oil,
1 tbsp Ginger Garlic Paste,
2 Onions chopped,
4 Tomatoes,
1 tbsp Poppy seeds,

2 Cardamom,
2-3 dry Red Chilies,
2 tbsp Cashew,
1 tsp Red Chili pwdr,
1 tbsp Coriander pwdr,
½ tsp Turmeric pwdr,
2 tbsp Fresh Cream,
1 tsp Garam Masala.
Salt to taste,
2 tbsp Fresh Coriander chopped

Peel the Bottle Guars, cut about 1 cm thick slices. Scoop out centre with a small Ring mold or bottle cap. Boil for 4-5 minutes in salted water, drain water n cool it.
Mix all ingredients in a bowl for stuffing and stuff inside Guard. Shallow fry it in a pan with some oil, keep aside. Keep Tomatoes in hot water for 10 minutes, remove its skin and chop it.
Soak Cashew and Poppy seeds in warm water for 30 minutes and ground to paste.

In a pan Heat Oil, add Cardamom, Dry Red Chilies, Ginger Garlic Paste and Onion. Sate it for a while. Now add Tomatoes, Coriander pwdr, Turmeric pwdr, Red chili pwdr, Salt and Garam Masala. Add Fresh Cream and stuffed Bottle Guard. Garnish with Fresh Coriander.