Panasakatha Tarkari

Panasakatha Tarkari


Ingredients:
Panasakatha ( Raw Jackfruit ) - 1 medium size
Alu ( Potato ) - 2 to 3 medium size(200gm)
Piaja ( Onion ) – 2 medium size(200gm)
Rasuna ( Galrlic ) - 15 cloves
Ada ( Ginger ) - 1 inch
Bilati Baigana ( Tomato ) - 2 (100gm)
Refine Tela ( Refine Oil ) – 75gm
Haladi Gunda ( Turmeric Powder ) - 1 tbsp
Lanka Gunda ( Chilli Powder ) - 1 tbsp
Jeera ( Cumin ) - 2 tbsp
Phutana ( Cumin, Mustard seed, Methi ) - 1tbsp
Dalchini ,Gujurati Gunda ( Cinnamon and Cardamom Powder ) - 1tbsp
Salt to taste

Method:
Peel of the outer layer of the raw jackfruit ( Panasakatha ) and cut into small pieces .
Cut the potato ( Aalu ) into small cubes.
Par boil the pieces of potato (Aalu) and jackfruit ( Panasakatha).
Finely chop the onion ( piaja ), ginger ( ada ) and peel of the garlic ( rasuna ) cloves.
Make a fine paste of the finely chopped onion (piaja), ginger (ada) ,garlic ( rasuna ) and jeera ( cumin ).
Chop the tomatoes finely.
Heat oil in a frying pan, fry the boiled pieces of potato ( aalu ) and jackfruit ( panasakatha ) and keep it aside.
Again heat oil ( refine oil ) and add phutana. After it starts spluttering add the above paste ,turmeric powder ( haladi gunda ) and chili powder ( lanka gunda ) and fry it
Then add the finely chopped tomatoes ( bilati baigana ) to it and fry.
Then add the boiled potatoes ( Aalu ) and jackfruit(Panasakatha) to the above paste and add salt to taste and frequently stir till they blend well with the paste .
Add water ( 2 -3 cups ) to it and stir well and cover the lid.
Cook on a lower flame for 5 minutes.
After it is done, switch off the gas and add the cinnamon and cardamom powder to it. Serve hot.

Sukhila Nadia Chutney or Dry Coconut Chutney

Sukhila Nadia Chutney or Dry Coconut Chutney

Ingredients:
Coconut(dry) 1 no.
Red chilies 20 nos.
Urad dal 2 tbsp.
Curry leaves As required
Salt to taste

Method:
1.Roast the red chilies, urad dal and curry leaves and keep aside.
2.Next cut the coconut into small pieces and roast till it turns red.
3 Make powder of the red chilies, urad dal and curry leaves.
4.Coarsely grind the coconut and the powder.
5.Then store this chutney in a clean bottle.

Lanka Chutney or Chilli Chutney

Lanka Chutney or Chilli Chutney

Ingredients:
Green chilies 6 nos.
Groundnuts(roasted) 25 gms.
Coriander leaves 1 cup
Lime juice of one
lime(strained)
Ginger 1" piece
Sugar(optional) 1 tsp.
Salt to taste

Method:
1.Grind to a fine paste all the above ingredients.
2.Store in a clean glass bottle.

Gajar Chutney or Carrot Chutney

Gajar Chutney or Carrot Chutney

Ingredients:
Carrots 500 gms.
Garlic(chopped) 2 flakes
Ginger(chopped) 10 gms.
Methi Seeds ½ tsp.
Mustard Seeds 1 tsp.
Brown Sugar 60 gms.
Vinegar ½ cup
Raisins A few
Cumin Seeds 1 tsp.
Black Pepper 1 tsp.
Chili Powder 1 tsp.
Oil 2 tbsps.
Salt To taste

Method:
1.Peel carrots and grate them.
2.Heat oil and add mustard seed, methi seed,and cumin seed till it crackles.
3.Then add ginger,black pepper and garlic and fry for a minutes.
4.Add all the other ingredients.
5.Cook till carrots are tender and oil comes out.
6.Cool and bottle.

Mixed Fruit Chutney

Mixed Fruit Chutney

Ingredients:
Apple 100 gms.
Guava 100 gms.
Pineapple 100 gms.
Seedless dates 50 gms.
Sultanas 2 tbsps.
Brown Sugar 75 gms.
Vinegar ½ pint
Garam Masala 1 tsp.
Garlic cut finely 4 flakes
Ginger cut finely 2" piece
Cumin Seeds 1 tsp.

Method:
1.Peel and core the apples,guavas and pineapple. Cut all the fruits in small
pieces.
2.Mix in the rest of the ingredients in a pan.
3.Boil gently till thick.
4.Cool and bottle.

Baigana Achar or Brinjal Pickle

Baigana Achar or Brinjal Pickle

Ingredients:
Brinjal 350 gms.
Turmeric powder ¼ tsp.
Vinegar 100 ml
Jaggery 50 gms.
Oil 100 ml
Salt to taste
Grind To Fine Paste With
A Sprinkling Of Vinegar:
Garlic 4 flakes
Ginger 1" piece
Red chilies dry 5 nos.
Pound Well:
Cardomoms 3nos.
Cinnamon ¼" piece
Cloves 2 nos.
Peppercorn 4 nos.

Method:
1.Wash and dry brinjals and cut into 1/2 inch cubes.
2.Heat oil and fry ground garlic-ginger-red chili paste and turmeric powder for 3
minutes.
3.Add brinjal pieces and cook till almost done.
4.Add jaggery and vinegar, stir and simmer till the oil floats on top.
5.Sprinkle with pounded spices and set aside till cool.
6.Store in jar.

Khajur Chutney

Khajur Chutney

Ingredients:
Khajur (dates) 225 gms.
Chili powder 1 tsp.
Jeera 1 tsp.
Green Chilies 2 nos.
Coriander powder ½ tsp.
Coriander leaves ¼ bunch
Tamarind 10 gms.
Sugar 10 gms.
Asafoetida (Hing) A pinch
Ginger ½" piece
Oil 1 tsp.
Salt 1 tsp.

Method:
1.De-seed the dates. Wash and grind with green chilies, ginger, half coriander
leaves and cumin.
2.Add chilli powder, coriander powder,sugar,salt and tamarind pulp.
3.Wash and chop coriander leaves and add it to the prepared ingredients, and
mix.
4.Heat oil & add asafoetida and pour on chutney.

Sweet Sour Mixed Veg pickle

Sweet Sour Mixed Veg pickle

Ingredients:
Carrot 1 kg.
Cauliflower 1 kg.
Turnips ½ kg.
Onions 150 gms.
Garlic 100 gms.
Jaggery 200 gms.
Glacial Acetic Acid 2 tsps.
Tamarind 50 gms.
Red Chilli Powder 30 gms.
Garam Masala 30 gms.
Turmeric Powder 30 gms
Rye 30 gms.
Oil 250 gms.
Salt to taste

Method:
1.Wash and peel veg. Cut into pieces.
2.Boil the veg. For 2-5 min to make them soft.
3.Dry in sun for 30 mins.
4.Heat oil to smoking point, fry onion and garlic.
5.Add mustard powder and remove from fire.
6.Add all the other spices except garam masala and salt.
7.Add veg. and thinned tamarind and jaggery syrup. Mix thoroughly.
8.Add garam masala and salt. Mix well.
9.Add acetic acid.
10.Fill into clean dry jars.

Chicken Achar or Chicken Pickle

Chicken Achar or Chicken Pickle

Ingredients:
Chicken 1 kg.
Ginger paste 60 gms.
Garlic paste 60 gms.
Red chilly powder 10 gms.
Turmeric powder 5 gms.
Mustard Oil 800 ml
Asafoetida 5 gms.
Onions 200 gms.
Black cardomen powder 5 gms.
Green cardomon powder 5 gms.
Fennel powder 20 gms.
Black cumin seed 10 gms.
Fenugreek seed 5 gms.
Mustard seed 10 gms.
Bay leaves 3 nos.
Malt Vinegar 400 ml
Salt to taste

Method:
1.Remove the skin, debone and cut into 1 1/2 inch pieces.
2.Mix red chilies, turmeric and salt with half each of the garlic and ginger paste.
Rub the chicken pieces with this marinate. Keep aside for 30 mins.
3.Peel wash and finely chop the onions.
4.Heat oil to smoking point and reduce heat to medium and fry the marinated
chicken for 2-3 mins.
5.Remove chicken and strain the oil. Heat the strain oil in a separate kadhai, add
asafoetida, stir for 15 seconds. Add onions and deep fry until golden brown.
6.Then add the remaining ginger and garlic paste and stir for 2 mins, add the
remaning spices and stir fora minute.
7.Now add the vinegar bring to a boil, add the fried chicken and cook over high
heat till oil floats on top.
8.Cool and transfer to a glass jar. Leave it in the sun for 2 days. Consume within
30--40 days.
NOTE: Ensure all moisture is remove from the Chicken pieces before pickling.

Maccha Achar or Fish Pickle

Maccha Achar or Fish Pickle

Ingredients:
Fish(boneless) 1kg.
Garlic 125 gms.
Ginger 125 gms.
Mustard seeds 60 gms.
Turmeric powder 1tbsp.
Sugar 1cup
Vinegar 400 gms.
Red chilly(whole) 60 gms.
Cumin seeds 35 gms.
Salt 2 tbsp.
Peanut oil ½ kg.
Chili powder 1 tbsp.

Method:
1.Cut fish into 1 inch pieces.
2.Apply salt and chili powder and leave for 1 hour.
3.Heat oil to smoking and deep fry the fish.
4.Grind ginger, garlic, red chili, cumin seed and mustard seeds to a paste.
5.Heat the oil again and fry the ground masala.
6.Add the fried fish, vinegar and sugar, cook till oil floats on top.

Matar Shorba

Matar Shorba

Ingredients:
Green peas 500 gms.
Onion 1 no.
Ginger 2inch.
Garlic 8-10 cloves
Green chillies 2 nos.
Ghee or oil 3 tbsps.
Cumin seeds ½ tsp.
Bay leaves 2 nos.
Cream ¼ cup
Salt to taste

Method:
1. Peel and boil the green peas. Blend in a blender to make a fine puree.
2. Peel and finely chop onion. Peel ginger and garlic and grind with green chilies
to make a paste.
3. Heat ghee or oil in a pan, add cumin seeds and bay leaves, stir-fry for half a
minute. Add chopped onion and sauté till onion turns light pink. Add ginger, garlic
and green chili paste. Sauté for a while.
4. Add green peas puree, cook for five minutes, stirring continuously. Add three
cups of water and bring to a boil.
5. Season with salt and stir. Remove bay leaves and discard. Reduce heat and
cook further for five minutes. This soup is of thick consistency, however you may
make it of the consistency of your liking, by varying the quantity of water used.
6. Stir in fresh cream and serve hot garnished with a swirl of cream.

Tomato Saar

Tomato Saar

Ingredients:
Tomato 1 kg.
Water 1 liter
Ginger 1 inch.
Red chilli powder 1 tsp.
Sugar ½ tsp.
Scraped fresh coconut ¼ cup
Coriander leaves, chopped 2 tbsps.
For tempering
Ghee 2 tbsps.
Cumin seeds 1 tsp.
Curry leaves 7-8
Hing A pinch
Salt To taste


Method:
1. Peel ginger, wash well. Peel garlic. Grind ginger and garlic to a fine paste
along with coconut.
2. Wash tomatoes and cut into quarters.
3. Boil tomatoes along with water, ginger, garlic, coconut paste and cook until
mashed well.
4. Take off the heat and strain it.
5. Add red chilli powder, salt and sugar to the strained mixture. Bring it to a boil.
Remove and keep aside.
6. Heat ghee in a pan, add cumin seeds, brown them and then add curry leaves
and hing. Cook for a moment.
7. Add this to the cooked tomato. Mix well.
8. Serve hot garnished with chopped coriander leaves.

Tomato Rasam

Tomato Rasam

Ingredients
Tur dal 100 gms.
Dry red chilies 3 nos.
Asafoetida ¼ tsp.
Peppercorns 4 nos.
Cumin seeds ¼ tsp.
Chopped tomatoes 1 cup
Chopped coriander leaves 1 tbsp.
Tamarind pulp ¼ cup
Salt to taste
Cloves 4 nos.
Oil 1 tbsp.
Mustard seeds ½ tsp.
Curry leaves 1 sprig

Method:
1.Pick, wash and boil dal with 5 cups of water. Strain the water and keep.
2.Grind together red chilies, asafoetida, peppercorns and cumin seeds.
3.Boil dal water add chopped tomatoes, ground paste, chopped coriander leaves,
tamarind pulp and salt. Cook until tomatoes are mashed nicely
4.Now heat the oil in a small pan. Add mustard seeds and curry leaves, when
they crackle add it to the above liquid, mix well and serve hot.