Chawal ki kheer (Rice Kheer)

Starting the New Year with a sweet treat for everyone. Happy New Year - May 2011 be as sweet as this kheer (Pudding). Rice Kheer or rice pudding is a very common dish in Bihari cuisine. The speciality of Bihari kheer is that the quantity of rice used is more than usual. Saffron is not used in the traditional recipes. Traditionally the kheer was made in earthen pots on charcoal and the kheer got the flavours of the earthen pot hence saffron was not used for extra flavouring. On all special occasions like welcoming the bride or festivals kheer is made. For the holy festival Chhath Puja kheer is made without sugar but since it's cooked on very low flame in earthen pots and the basmati rice gives it a very nice flavour and a delicate aroma. Use very good quality rice to get a nice flavour. Lets proceed to the recipe of kheer.

Ingredients-

Milk - 1 ltr

Basmati Rice - 1/2 cup

Ghee (Clarified Butter) - 1 tspn

Sugar - 3/4th cup

Almonds (Badam) - 15-20

Pistachio (Pista) -  2 tblspn

Nutmeg powder (Jaiphal Powder) - grated - 2 pinch

Green cardamom powder (Hari elaichi powder) - 1/2 tspn

Saffron strands -(Kesar) a pinch + a little pinch for the garnish.

Method -

1. Wash basmati rice and soak it for half an hour.
2. Drain and keep it aside.
3. Heat ghee in a vessel and roast the rice to a pinkish colour.
4. Keep it aside.
5. In a deep vessel boil milk.
6. Reduce the milk by boiling and keep stirring.
7. When reduced to half add rice and sugar.
8. Stir well. Reduce flame and let it simmer.
9. Keep stirring.
10. Add saffron and stir well.
11. Add nutmeg powder and Green cardamom powder.
12. Keep simmering and stirring on very low flame.
13. Add pistachio very finely chopped. Mix and stir.
14. Add Almonds very finely chopped.
15. Keep stirring .
16. When the consistency gets thick switch off the gas.
17. Let it cool. When cooled mix well again.
18. Transfer into serving bowls.
19. Sprinkle cardamom and nutmeg powder.
20. Sprinkle pistachio finely chopped.
21. Sprinkle crushed saffron
22. Garnish with half almond as shown in the pic.
23. Best to have it chilled. (in Summers)
24. Can be served hot or at room temperature as well. (For winters)

Bihari Mutter Kachori with Bihari Aloo Sabji

Winter is settling in and in this weather one would love to have hot Bihari Mutter Kachori's with Bihari Aloo ki Sabji. Traditionally there is no filling in Bihari Kachori's but I've slightly modernised it by using a pea-filling. Home made is hygienic and one would definitely enjoy cooking it as it does not take much time to prepare this. So without wasting time let me come to the recipe-

INGREDIENTS FOR MUTTER KACHORI

Fresh Green Peas - 300 gms

Ginger - 1 inch grated

Green Chillies - 1 chopped

Roasted crushed cumin (Bhuna Kuta Jeera) - 1/4th tspn

Asafetida (Hing Powder)- 1/4 tspn

Roasted crushed Fennel Seeds (saunf)- 1/4 tspn

cooking oil - 1/2 tspn

chopped coriander - 1 tblspn

salt - to taste

Refined Flour (Maida) - 1 cup

salt - to taste

Hot  Ghee (Moyan) - 2-3 tblspn

Carom Seeds(Ajwain) - a small pinch

Nigella Seeds(Mangrella/Kalonji) - a small pinch

Luke Warm Water - for kneading

Oil - for deep frying - as required

METHOD-

In a flat plate mix refined flour, salt, ghee, carom seeds and Nigella seeds..

Knead a hard dough.

Cover and keep it aside for 20 minutes.

For the filling -

Heat the oil.

Add raw peas. Sprinkle salt.

Saute till oil is well coated on the peas and peas turn slightly soft.

Crush the peas.

Add salt, roasted crushed cumin, fennel seeds and asafetida 

Add grated ginger and chopped chillies, coriander leaves.

Mix well.

Making of Bihari Mutter Kachori-

Take a small ball from the dough.

Flatten it and place 1 tblspn filling.

Close/Seal and prepare a kachori slightly thick. (As shown in the pic)

Deep Fry in hot oil.

Drain in an absorbent paper.

Ingredients for Aloo Sabji

Boiled Potatoes - 4-5 small

Tomatoes -2 medium

Ghee/oil - 1  1/2 tspn

Asafetida (Hing Powder) - 1 tspn

Panchforan - 1 tspn

Bay Leaf - 1

Roasted Cumin powder - 1 tspn

Roasted Coriander powder - 1 1/2 tspn

Garam Masala powder - 1/4 tspn

Turmeric powder - 1/2 tspn

Red Chilly Powder - 1 1/2 tspn

Amchur Powder (Dry Mango Powder) - 1 tspn

Salt - to taste

Chopped Coriander - 1/2 cup

METHOD -

Peel Potatoes and crush it with your hand. do not cut.

Cut tomatoes unevenly into 5-6 pieces.

In a vessel boil 1 1/2 cups of water with the tomatoes till done.

Keep it aside.

In a kadhai (Flat Bottomed Pan) heat oil or ghee.

Add bayleaf.

Add to it panchforan. Let it crackle.

Add asafetida. Mix don't let it burn.

Add potatoes. Mix well to coat the potatoes well with hing and panchforan.

Add all the dried masalas one by one.

First add coriander powder followed by turmeric powder.

Then add red chilly powder, cumin powder and salt.

Mix well. Add tomatoes with the left over water in which the tomatoes were boiled.

Add chopped coriander.

Now add 1/2 cup water and let it boil well for 7-8 minutes on very low flame.

Sprinkle dry mango powder and garam masala powder.

Mix well. Now crush a few potatoes in the vessel itself so as to form a thick gravy.

Use the back side of the kalchul to crush the potatoes.

Serve hot in eco friendly dishes with kachori.

Note - Paanch foran - is a mixture of equal quantities of fennel seeds(Saunf), onion seeds (Kalonji),  fenugreek seeds (methi dana), carom seeds (ajwain), yellow mustard (peeli sarso).

Bihari Bhindi

In Bihar Okra is mostly prepared as a gravied vegetable and served for lunch or dinner. If the Okra is cooked without water then its called bhindi ki bhujia. Try this Bihari style of Okra where mustard is the predominant flavour. Here is the recipe:-

 

Ingredients

Bhindi(Okhra)- 1/2 kg

Onion- 1 medium chopped finely

Mustard Oil - 4 tbspn

Masala-

Yellow whole mustard (Sarso)- 2 tblspn

Cumin whole (Jeera) 1/4 tspn

Peppercorns (Gol mirchi) 15-20

Red Chillies dried - 3/4

Tomato - 1 medium

Tadka-

Paanch Foran - a pinch

Turmeric powder - 1/2 tspn

Salt - to taste

 

Garnish

Tomato - 1 small

Green Chillies - 1

Method -

• 
  
  Grind all the ingredients under the "Masala" using very little water.
• 
  
  Cut each bhindi (Okhra) into 3 parts. Slit each part a little bit.
• 
  
  Heat mustard oil to smoking point.
• Add paanchforan and let it crackle.
• Add to it chopped onion. Saute and let it brown.

• 
  
  Add to this Okhra. Saute till browned.
• 
  
  Add in the prepared masala paste.
• 
  
  Add turmeric powder and mix well.
• 
  
  Add salt and mix well. Bhuno (Saute) it well.
• 
  
  Add water about 300 ml.
• 
  
  Cook on low flame till bhindi is cooked well and there is a perfect blend.
• 
  
  Transfer into a serving bowl.
• 
  
  Garnish with slit tomatoes and chilly.
• 
  
  Serve hot with chapati or rice.

Bihari Litti aur Tamatar Ka Chokha (Bihar's famous cusine "Litti" with Tomato Salsa)

INGREDIENTS FOR टमाटर का चोखा (Tomato Salsa)

Fresh Tomatoes - 4 Large

Onion - 1 Medium Finely chopped

Dry Red Chillies - 4-5

Lime Juice - 1 tblspn

Finely Chopped Garlic - 1 tspn

Salt - to taste

METHOD-

1. Roast the tomatoes on gas flame.
2. Roast the red chillies on gas flame.
3. Grind the roasted tomatoes and chilles in the traditional सिल or food processor.
4. Mix in the onion and garlic.
5. Add lime juice.
6. Sprinkle salt. Mix well.

Note- Chillies can be reduced or increased as your choice.

Ingredients for the filling:

Sattu ka atta (Roasted Chana flour) - 1 cup
Onion - 1 Large chopped
Green Chillies - 3/4 chopped finely
Garlic - 4/5 flakes chopped finely
Ginger - 1 inch piece chopped finely
Coriander leaves - 2 tblspn chopped finely
Onion Seeds (Kalaunji) - 1 tspn
Carom Seeds (Ajwain) - 1 tspn
Salt - to taste
Fresh Lime Juice - 1 tspn
Pickle (Achaar Masala) - 1 tblspn
Water - as required

Method for the filling -

In a bowl mix all the ingredients under filling and mix well. Add 3-4 tblspns water, to make it a wet filling. The water acts as a binding agent. See above pic for the prepared filling.

Ingredients for the Covering/dough-

Whole wheat flour - 2 cups
Salt - to taste
Carom Seeds (Ajwain) - 1/2 tspn
Onion Seeds (Kalonji) - 1/2 tspn
Water - for kneading dough

Method for the Dough -
Mix all the ingredients under the "dough" and prepare a dough. Rest it for 15-20 mins.
See above pic for the dough.

Method to make Litti

Follow steps like the pictures.

1) Shape small balls. Roll them on a roller pin of about 3 inch diameter.
2) Form small cups like the picture below:

3) Put one to one half tblspn of filling in each cup and roll them like the picture below:

4) Gently press with the palm to get a flat litti. See picture below for different stages.

5) Heat a non stick griddle. Dry roast the litti on very low flame so that it's cooked well from inside also.

6) If the littli swells up means it's done.

7) Remove from the griddle and hold it on a gas flame directly to cook well.

See pic below:

8) The final out come would be like the picture below:

9) Drizzle Ghee and  टमाटर का चोखा (Tomato Salsa) and serve.

Makhane ki Kheer - Janmashtmi Special

Tomorrow i.e. 2nd September is Janmashtmi. Birth of Lord Krishna is celebrated on this date not only in India but in all parts of the world. Janmashtmi is also known as Gokul Ashtmi. Devotees keep fast whole day and at midnight the birth of Lord Krishna is celebrated. Idol of Bal Gopal is bathed with Panchamrit. Panchamrit means a mixture of five holy products i.e. milk, ghee, curd, honey and Gangajal (Holy Ganges water). The deity is dressed in new clothes and then the "Sringar" is done. The idol is then kep't in a well decorated Jhula (cradle) and sweets are offered to the deity. The cradle is rocked by each family member depicting a welcome.  People lit incense sticks and lamps and whole family prays together. Lord Krishna was very fond of milk and milk products hence for the 'Bhog' aur "Prasad" the deity is offered Pedha, Makhan (White Butter), Kheer, Sreekhand and Gopal kala. Today I wish to share the recipe of  Kheer made out of Makhana (Lotus Seeds). Makhana is a dry fruit. People have this for fast. In Bihar Lotus Seeds or Makhana is found mainly in Darbhanga, Purnea, Supaul, Sitamarhi and Madhubani districts. Makhana is considered to be very pure, pure enough to be offered to the god.

INGREDIENTS -

Makhana (Lotus Seeds) - 100 gms

Milk (Full Fat) - 1 1/2 ltrs.

Sugar - 1/2 cup

Condensed milk - 1/2 tin

Saffron Strands - 1/2 tbspn

Green Cardamom Powder - 1 tspn

Nutmeg Powder - a pinch

Pistachios (Pista) - 10-12 - finely chopped

Almonds - 10-12 finely chopped

Chironji Seeds - 1/4th tsp

METHOD-

1. 
   
   In a bowl soak makhana in 1/2 ltr room temperature milk for 1/2 an hour.
2. 
   
   Soak the saffron strands in 1 tblspn luke warm milk.
3. 
   
   Grind the makhana with milk in a food processor.
4. 
   
   Boil the remaining milk in a heavy bottomed pan.
5. 
   
   Slightly reduce the milk.
6. 
   
   Add saffron strands with the milk.
7. 
   
   Add to it the makhana puree and the sugar.
8. 
   
   Keep stirring on medium flame.
9. 
   
   Add condensed milk and keep stirring on low flame.
10. 
    
    Add to it cardamom powder, nutmeg powder, almonds, pista, chironji.
11. 
    
    Mix well. Keep stirring till a you get a thick consistency.
12. 
    
    Transfer to a serving dish.
13. 
    
    Garnish with a sprinkle of cardamom powder, pista, almonds, chironji and saffron strands.
14. 
    
    Prasad is ready. After offering to the deity one can have the kheer hot or chilled.

NOTE - Sugar can be reduced or increased as per liking.

Tori ke Bachke (Ridge gourd Fritters)

Monsoon reminds me of Garma Garam Pakode पकोड़े (Hot Fritters) . It had been raining continuously and I thought the best thing to serve the family is hot fritters made up of तोरी Tori (Ridge Gourd). My children who feel "yuck" just by the sight of Ridge gourd had these bites without fuss, lovingly demanding for more and deep in my heart I was pretty happy to see my kids having a green veggie with no fuss. I made the Bihari version of the Pakode (Fritter) which is known as बचका "Bachka" . Favourite Vegetable is coated in gramflour batter and deep fried. My mother-in-law's advise is - बचका can be made कुरकुरा (Crispy) by adding चावल का आठा (Rice Flour).Kids would love to carry it in their tiffins.  Here is the recipe.

Serves - 2
Preparation Time - 7 mins
Cooking Time - 10 mins

INGREDIENT

Tori (Ridge Gourd) - 4
Besan (Gram Flour) - 2 cups
Chopped Ginger - 1/4th cup
Carrom Seeds - 2 tsp
Roasted (Sesame Seeds) Til - 1 tsp
Flaxseeds - 1 tsp
Coriander Chopped - 1/2 cup
Rice Flour - 1/4th cup
Salt - to taste
Chopped Green Chillies - 4-5
Chilly powder - 1 1/2 tsp
Water - as required (a little less than 1 cup)
Chat Masala - to taste
Oil - to deep fry

METHOD

1. Cut Tori into Roundels.
2. Take a bowl and place the tori in it.
3. Add gram flour and rice flour.
4. Throw in the carom seeds and flax seeds.
5. Add to it chopped ginger and coriander.
6. Mix in chopped chillies.
7. Add red chilly powder and salt.
8. Add water and mix well.
9. Prepare a batter as to well coat the vegetables (Tori).
10. Heat oil in a deep pan (kadhai)
11. Drop in pieces of tori and deep fry till reddish in colour.
12. Place on a kitchen napkin for excess oil to evaporate.
13. Sprinkle Chat Masala.
14. Serve hot with ketchup and garnished with green chillies (see pic)

Tips - People staying in States or Canada and other countries where Tori is not found can replace Tori with Zucchini.
Tori is known as Turai तुरई in many states of India.
The Green chillies can be increased/decreased as per liking or totally omitted if so desired.

Sattu Ka Paratha

Sattu is Bihar's staple food. It is a high energy giving food. Sattu means roasted gram flour. Either black gram or bengal gram is baked/roasted and then ground to prepare Sattu Flour. Sattu is easily available in all stores. In summer Sattu is mixed a glass of water and people drink it to get the cooling effect. It is a cooling agent which gives respite from heat waves. Sattu is also used to make Litti - recipe would be uploaded in ensuing blogs. Today am writing about famous Sattu ka Paratha which is best had with Tamatar ka Chokha or pickle.


INGREDIENTS -


For the filling -

Sattu ka atta (Roasted Chana flour) - 1 cup
Onion - 1 Large chopped
Green Chillies - 3/4 chopped finely
Garlic - 4/5 flakes chopped finely
Ginger - 1 inch piece chopped finely
Coriander leaves - 2 tblspn chopped finely
Onion Seeds (Kalaunji) - 1 tspn
Carom Seeds (Ajwain) - 1 tspn
Salt - to taste
Fresh Lime Juice - 1 tspn
Pickle (Achaar Masala) - 1 tblspn
Water - as required


For the Covering/dough-

Whole wheat flour - 2 cups
Salt - to taste
Carom Seeds (Ajwain) - 1/2 tspn
Roasted Flax Seeds (teesi) - 1/2 tspn
Onion Seeds (Kalonji) - 1/2 tspn
Coriander chopped - 1 tspn
Water - for kneading dough


METHOD-


For the filling -
In a bowl mix all the ingredients under filling and mix well. Add 3-4 tblspns water, to make it a wet filling. The water acts as a binding agent.


For the Dough -


Mix all the ingredients under the "dough" and prepare a dough. Rest it for 15-20 mins.


For the Paratha-

1. Take a little dough and using roller pin make a small chapati.
2. Prepare a small chapati of about 3 inch diameter.
3. Put 2 tblspns filling in it.
4. Close the chapati to form a small ball.
5. Using the rolling pin prepare a paratha.
6. Heat a non stick tawa/griddle
7. Place the paratha on the pan.
8. Turn sides when done.
9. Smear some ghee on both sides.
10. When brown specs appear means the paratha is done.
11. Cut in to quarter and serve hot.

Chokua Tori (Quick Ridge Gourd)

It's blistering hot here in Northern part of India and one feels like having really cool things. Abating the spicy vegetable one likes to have vegetables prepared in a simple way. Ridge gourd known as Tori or Turai has an excellent cooling property and is very nutritional vegetable. Very light for summers and very low in fat. As a child I always used to run away from this humble vegetable. When I grew up I came to know that Ridge Gourd is very nutritional, low in saturated fat and cholesterol. One important point to note is that this vegetable requires very little oil so it's really good for heart patients or diabetics too and also a very good vegetable for weight watchers as it helps to maintain a healthy weight. This is a recipe from Bihar where one finds Ridge gourd or Tori in most of the kitchen garden. This forms a side dish with the main meal especially for lunch. The dominating flavour is from the "Paanchforan"* which means a mixture of five equal amount of spices which includes the onion seeds known as Kalaonji , Fenugreek Seeds means the methi dana, Fennel Seeds means the Saunf, Carom Seeds or Ajwain and Cumin Seeds or jeera. Added flavours comes from Garlic and chopped Green Chillies. Select the fresh ridge gourd with out spots and enjoy this recipe.

INGREDIENTS-

Fresh Bottle Gourd - 500 gms chopped
Paanchforan - 1 1/2 tspn *
Oil - 1 tspn
Garlic -1-2 pod chopped
Chillies - 3-4 chopped finely
Turmeric powder - 1/2 tspn
Salt - to taste
Coriander - chopped 1/2 tspn.

METHOD -

1. Heat oil in a heavy bottomed pan/kadhai.
2. Add paanchforan and wait till it splutters.
3. Add the Ridge gourd/Turai.
4. Mix and add salt and turmeric.
5. Mix well. Cover and cook till almost done.
6. Sprinkle garlic and chillies.
7. Cook for 2 minutes.
8. Serve garnished with chopped coriander.

Chana Dal Paratha with tamatar ki chutney and khatta meetha kaddu

Dal or legumes form the main part of an Indian meal. The protein requirements are fulfilled mainly through dal. Serving the dal day in and day out gets kind of boring hence I thought of a different way to present dal to the family. This dish is called Chana dal paratha as chana dal/Bengal Gram is the main ingredient used here. This is basically a Bihari cusine. Chana dal is widely used in Bihar. This dish can be had for breakfast or can be even packed for lunch. The accompaniments are the curd (plain yoghurt), Tamatar ki chutney (Tomato relish) and Khatta Meetha Kaddu (Sweet and Sour Pumpkin).

Ingredients for Chana Dal Paratha

Chana Dal - Soaked for 7-8 hrs and drained

Bay Leaf - 1

Clarified Butter (Ghee) - 1 tblspn

Asafoetida (Hing) - 1/2 tspn

Salt - to taste

Turmeric powder - a little more than 1/2 tspn

Cumin (Jeera) whole - 1 1/2 tspn

Fresh coriander chopped - 2 tblspn

Whole wheat flour - 1 cup

Carom Seeds (Ajwain) - a sprinkle

Roasted Flaxseeds (teesi)- a sprinkle

Roasted Sesame Seeds (Til) - a sprinkle

Oil - as required

Water - as required for kneading dough

METHOD for the dal-filling:-

1. 
   
   Heat ghee in a pressure cooker.
2. 
   
   Add to it asafoetida, bay leaf and cumin seeds.
3. 
   
   After 30 seconds add the chana dal.
4. 
   
   Add to it turmeric powder and salt.
5. 
   
   Add just enough water to cover up the dal.
6. 
   
   Pressure cook for 15-20 minutes.
7. 
   
   When cooled remove the bay leaf.
8. 
   
   Mash the dal lightly, leaving one-third dal as whole.

METHOD for the Dough -

1. Take the flour in a flat cornered plate.
2. Put the sprinkle of flaxseeds, carom seeds and sesame seeds in the flour.
3. Add to it salt to taste and finely chopped coriander leaves.
4. Put a tspn of oil.
5. Knead using water- a firm dough.

METHOD for the Dal-Paratha -

1. Form a round ball (tennis ball size) out of a part of the dough.
2. Flatten it and make a cup shape (katori).
3. Put 2 tblspn filling in it seal it.
4. With the help of rolling pin prepare a (roundel) paratha.
5. Using dry flour roll it to approx 5-6 inch diameter.
6. Place this on a hot griddle.
7. When brown specs start appearing turn sides.
8. When slightly browned smear little oil or ghee.
9. Turn side and again smear oil or ghee.
10. When lightly browned put it on the chopping board.
11. Cut into four to form four triangles.
12. Serve hot with tomato relish and sweet n sour pumpkin

Ingredients for Tamatar ki chutney (Tomato relish)

Ripe tomatoes -  4-5

Fresh coriander leaves chopped - 2 tblspn

Oil - a little less than 1/2 tspn

Methi Seeds (Fenugreek whole)- a pinch

Kalonji  (Onion seeds whole) - a pinch

Green Chillies chopped - 2 tblspn

Gud (Jaggery) grated - 4-5 tblspn

Amchoor - (Dry Mango Powder) - a little more than 1/2 tspn

Sugar - 1 pinch

Salt - to taste

Method

1. Heat oil.
2. Add to it the fenugreek seeds and onion seeds.
3. Add to it tomatoes and chillies.
4. Add salt to taste.
5. Put 2 tblspn water, cover and let it cook.
6. When tomatoes turn soft and mushy add jaggery , sugar and dry mango powder.
7. Mix well. Cook for 5 mins on low flame.
8. Transfer into serving dish and garnish with coriander.

INGREDIENTS for Khatta Meetha Kaddu (Sweet and sour Pumpkin)

Pumpkin - 250 gm peeled and diced.

Pumpkin - 125 gms diced with the peel.

Fenugreek Seeds - 1/2 tspn

Ghee - 1/2 tblspn

Asafoetida- 1 tblspn

Sugar - 1 tblspn

Dry Mango Powder - 1/2 tspn

Garam Masala Powder - 1/2 tspn

Turmeric Powder - 1/2 tspn

Salt -to taste

Chopped Coriander - for garnish

METHOD -

1. 
   
   Heat Ghee.
2. 
   
   Add to it asafoetida
3. 
   
   Put in the fenugreek seeds.
4. 
   
   Add to it both the pumpkins.
5. 
   
   Mix well. Add turmeric and salt.
6. 
   
   Put 1/2 cup water, cover and cook till pumpkin is done.
7. 
   
   If required you can add more water.
8. 
   
   Add sugar and dry mango powder and mix well.
9. 
   
   Cover and cook for 2-3 minutes.
10. 
    
    Serve hot garnished with coriander.

Kathal Aloo Tarkari

Jackfruit Vegetable a yummylicious vegetable for an afternoon lunch. Combined with potato gives a delectable flavour and cooked in Bihari style leaves you finger licking. Select a good quality of Jackfruit for the nice lovely taste. When I got an opportunity to visit Bihar I visited the local vegetable market to select the organically grown veggies and there I found the lovely jackfruit, tender and really nice looking. I would like to share the recipe of the Jackfruit Potato Veggie commonly known as Kathal Aloo Tarkari in Bihar. Here I've deep fried the veggies but if you want a healthier version of this recipe then omit deep frying and just saute the veggies in little oil and continue with rest of the steps.

INGREDIENTS

Jackfruit (Kathal) - 400 gms

Potatoes - 3 medium sized, Cubed

Onion - 2 sliced thinly

Ginger Garlic paste - 2 tblspn

Bay Leaf - 1

Mustard Oil - to fry

Dry roasted coriander powder - 2 tblspn

Dry roasted cumin powder - 1 tblspn

Dry roasted dried chillies, grounded - 4-5
Turmeric Powder - 1 tspn
Garam masala powder - 1 tspn
Salt - to taste
Green Chilly - Slit - 4-5
Chopped Coriander - 2 tblspn

Method

1. In a karahi heat mustard oil to smoking point.
2. Place Potatoes and deep fry in hot oil.
3. Remove with a slotted spoon and keep them on a napkin.
4. In the same oil deep fry jackfruit in batches, till light brown.
5. Reduce the quantity of oil to 2 tblspn. Add Bay Leaf.
6. Place onion in the oil and saute them till browned.
7. Add to it ginger garlic paste.
8. Cook till pinkish.
9. Add to it salt and turmeric powder. Mix.
10. Next goes in the coriander powder. Mix well.
11. Add to it red chilly and cumin powder.
12. Mix well. Add a sprinkling of water.
13. Keep mixing and do not let the masala burn.
14. Now add the deep fried potatoes and kathal.
15. Mix well so that the masala coates the vegetables.
16. Add 1/2 cup water. Transfer in to a prestige cooker.
17. Give 2 whistles. lower the flame and let it cook for 5-6 minutes on low flame.
18. When done open the cooker, mix well and slightly mash some potatoes.
19. Add to it half the garam masala, coriander and mix well again.
20. Transfer into a serving dish.
21. Sprinkle remaining garam masala powder.
22. Garnish with coriander leaves and slit chillies.
23. Serve with rice and dal or paratha.