Month: October 2019

GOAN BAATH/ BATHIKA CAKE

Calin's Kitchen 2 Comments

This is a traditional Goan cake made with semolina,cashewnuts and coconut.

The ingredients have to be soaked for 5-6 hours,and then baked in a slow oven.

This cake tastes better,and tastier as it becomes stale.

Do, try this recipe and post in your comments

and suggestions.

For the recipe now

INGREDIENTS

1 cup rawa/ semolina/ sooji

2 cups grated coconut

1/4 cup coarsely ground cashewnuts

3 egg yolks

3 egg whites

1 cup sugar

1/4 cup water

50 gm butter

1/2 tsp. nutmeg powder

1/2 tsp. cardamom powder

1/2 tsp rose essence

1/4 cup raisins

1 tsp.baking powder

METHOD

Heat the water and sugar till sugar melts.

Next add the butter , rawa and all the ingredients except the egg whites.

Mix well,cover and allow to rest for 5-6 hours.

After the resting time , beat egg whites till stiff and fold in to the rawa mixture .

Pour the mixture into a well greased or lined tray. Bake in a 170C oven till done ( 35-40

minutes).

My suggestions :Raisins soaked in sherry,rum,/brandy will add flavor to the cake

SOUTH INDIAN VADA CURRY

Calin's Kitchen Leave a comment

‘Awesome’ no more words to express the taste of this dish!

Super combination with iddli and dosa .

This is made with channa dal ( kadala paruppu) ground paste, fried / steamed and added

to the curry .

I made this by making one big flattened vada ( less oil, less time),and added to the curry .

It’s your choice to fry, or steam .

So ..let’s get to the recipe now

INGREDIENTS

1 cup channa dal soaked for 2 hours.

1 big onion chopped

2 tomatoes

2 green chillies chopped

1 tsp. ginger-garlic paste

3-4 dry chillies

1 tsp. Saunf ( perumjeeragam)

Curry leaves

1 tblsp chilli powder

1 tsp coriander powder

1/2 tsp turmeric

1/2 tsp garam masala powder

3 tblsp grated coconut / 1/4 coconut chips

3-4 cashewnuts

Mint leaves

1 inch piece cinnamon + 1/2 tsp saunf ( tempering)

Oil

METHOD

First grind the lentil, dry chilies, and saunf, little salt to a coarse paste .

Heat a tblsp of oil and flatten the paste into one big dosa.( see photo above).Once

browned turn over . Cook till brown on both sides and set aside.

Heat 2 tblsp.oil ,add a little saunf ,cinnamon, curry leaves and onions and sauté till

translucent.

Add ginger garlic paste,green chilli, tomatoes , salt .

Cook till tomatoes are soft . Add the masala powders and stir ,till everything well

corporates.

Add about 3-4 cups water ( the dal will absorb water so you have to add more)

Once it comes to a boil , crumble the dal dosa into pieces, and add to the curry.

Grind coconut and cashewnuts to a paste , and add to the boiling curry. Add the mint

leaves and simmer for 5-7 minutes.

Cover for few minutes , and serve hot.

My suggestions : Minced meat can be added to the dal and made the same way .

Send in your suggestions and comments!

OKRA BUTTER MASALA

Calin's Kitchen 2 Comments

This dish is no lesser a delight, than  any non- vegan butter masala or the paneer butter

masala.

Though the masala may be the same,ladies finger has an unique taste.

You can add cashewnuts , whole peanuts, corn,or green peas with the okra.

You can add the okra directly or slightly toss in oil before adding to the masala.

There are 2 methods of grinding the onion tomato masala for any butter masala.

1.Saute the tomatoes,onions in butter till soft.Fry the cashew nuts till light brown

and blend all 3 ingredients.

 2. Blend the onions ,tomatoes,cashewnuts raw and directly add to the butter.

Try your choice…..

Do try this with any pulao, or any type of rotis.

Surely a vegan treat.!

INGREDIENTS

250 gm ladies finger

2 onions chopped

3-4 tomatoes chopped

10 cashewnuts

1 tblsp Kashmiri chilli powder

1 tsp. garam masala powder

1/4 tsp pepper powder

1 tsp sugar

1-2 tsp amchur powder

1 tsp cummin seed powder

Few kasuri methi leaves

2-3 green chillies chopped

1 tblsp ginger -garlic paste

1 cup water

Salt to taste

Butter

coriander leaves to garnish

METHOD

Heat 2-3 tblsp. butter and add chilli powder.Immediately add tomato, onion,cashew nut

paste with sugar,salt.

Next add ginger garlic paste,and cook till oil separates.

Add the okra , amchur powder and rest of the ingredients except kasuri methi leaves.

Add water, and cook on a low flame for 5 minutes.

Add the methi leaves , and remove from fire.

Garnish with coriander leaves.

A little butter may be added while serving for richer taste.

BEETROOT TIKKIS

Calin's Kitchen Leave a comment

This is the quickest ever tikkis I have made.While the rice was in the cooker ,I placed the

beetroot and potato on the upper tray.

Next i put ,green chilli,ginger,spices,roasted gram dal,  then one grind in the mixer.

Next added the boiled beetroot, potato , and breadcrumbs . Another mix in the blender.

Added onions and that’s it .Shallow fried ..Done! Healthy ,nutrious tikkis within minutes.

Good for folks who have less time on their platter!

For the recipe

INGREDIENTS

1 big beetroot

2-3 potatoes

3 green chillies

1 inch piece ginger

1-2 tsp. pepper powder

1-2 tsp.cummin powder

1 tsp .garam masala powder

1/2 cup roasted gram dal (pottukadalai)

1 cup breadcrumbs

1 chopped onion/spring onions

1 tsp. Saunf

Mint leaves/ coriander leaves/ methi / curry ( your choice)

Juice of 1 lime or 1 tsp amchur powder

Salt to taste

Oil for frying

METHOD

Boil / steam beetroot and potatoes.

Blend all the spices and roasted gramdal coarsely . Add the rest of the ingredients except

onions ,saunf ,and blend to a coarse mixture.

Mix in the remaining ingredients with salt.

Bind and shape into tikkis and shallow fry .

You could shape like Kola urundai and deep fry too.

The same can be made into balls, fried and tossed in chilli sauce for a variation.

Anyway do try ,and post in your comments and suggestions, and your innovations too!

COFFEE STEAMED YOGHURT (EGGLESS)

Calin's Kitchen Leave a comment

This is my version of the dessert. The same recipe can be made with chocolate too.

It’s eggless and ‘one bowl stir’ . Easy on mixing , and a creamy dessert you could not

resist.

Made with yoghurt/ curd, milk, and cream .

Some make it with condensed milk ,but since I use unrefined sugar in my desserts , I do

not use.

Those who love to use condensed milk can replace milk for it.

For the recipe now

INGREDIENTS

1 cup cream

1 cup milk

1 cup curd / yoghurt

2-3 tsp instant coffee powder

1/4 cup custard powder/ corn flour

METHOD

Mix all the ingredients to a smooth mix . Pour into a bowl , or individual ramekins .

Cover and steam till done .

You could bake in a water bath too.

This dessert has to be served cold .

After you have baked or steamed refrigerate it and serve.

If you make it one day before, it will taste better.

You could serve with praline or any sauces you like .

SRI LANKAN ‘AMBULTHIYAL’

Calin's Kitchen 1 Comment

This is an authentic dish of Sri Lanka. This dish descended from people with lesser

privileges in olden times , before the birth of the refrigerator .The need to preserve fish

for  quite some time led to the discovery of this recipe .

The fish used in this recipe should be like tuna preferably with less bones , fillets will be

best suited.

The key ingredient is kokum/ garcinia Cambogia/kodumpuli.

Like Sri lankans Keralites  too,use this ingredient widely in their preparations.

As, this ingredient aids in fatburn many people add this in many drinks and dishes now.

This a blackish curry made with few ingredients and no oil.

Rice , milk rice, or coconut rice with this curry and pol sambol ( coconut sambol) is a

good treat and good combination.

Before you make the curry ,add a handful of kokum / Goraka to half a cup water Boil for few minutes till soft to grind . Grind to a paste and use . This could be stored in the refrigerator and used when needed.

To my version of the recipe…

INGREDIENTS

500 gm fish cubes ( medium)

2-3 tblsp of kokum paste

1 tblsp. Pepper powder

1/2 tsp turmeric powder

3/4 -1 tsp chillie powder

1 tsp fenugreek or methi seeds

2-3 pieces of cinnamon

1 piece rampe/pandan leaf

Lots of curry leaf sprigs to cover the bottom of the pot

7- 8 cloves of garlic

3-4 green chillies cut

1 tsp sugar

Salt to taste

1 onion cut into rings ( to be added finally )

METHOD

Wash the fish and apply kokum paste ,pepper powder,turmeric,chilli powder  with salt .

(Check for sourness you prefer and gradually add paste)

Spread the curry leaf sprigs and cinnamon at the base of the clay pot ( some use banana

leaf too). This is done to prevent the ingredients from burning.

Arrange the marinaded fish pieces without clumping, and cook covered with the rest of

the ingredients for 5 minutes.

Next add a little water and cook for a few minutes . In between just shake the pot and

cook on a very slow fire for 10 minutes.Add onion rings and remove from fire and keep

it covered.Serve hot.

This dish is semi dry so don’t use lot of water.

Try this dish from the Lankan cuisine and post in your comments.

WHEAT FLOUR SEENI SAMBAL BUNS

Calin's Kitchen Leave a comment

Seeni sambol is caramelised onions, spiced up

and used as filling or side dish , and a famous

dish of Sri Lanka.

Here’s the link to seeni sambol:https://calinskitchen.com/2017/03/02/seeni-sambol-loaves/

I have posted seeni sambol buns before .

This one is with wheat flour, and a little all

purpose flour.

Soft and the texture was so good , that I have

decide to use only wheat flour henceforth.

Made tiny loaves too and it looked super cute .

I will be giving you the recipe only for the meat

dough which I made roughly ,and before I

forget let me get into the recipe

INGREDIENTS

3 cups wheat flour

3/4 cup all purpose flour

2 tsp active yeast

2 tsp. brown sugar

1 egg

2 tblsp. olive oil

3/4 tsp salt.

Warm water

1/2 cup milk /2 tbsp milk powder

METHOD

Take half cup of lukewarm water, add the yeast and sugar , and allow to ferment. Once you see the mixture foamy and proven double , get ready to make the dough.

Add the flours and mix together .Make a well in the centre , and mix in the egg,salt,the yeast mixture , and milk and mix well.Add warm water to make a soft dough ( don’t mind if it’s sticky) .Cover and rest till dough rises to double the size.

Next transfer the dough onto a floured board and knead for another 10 minutes. Let it double second time.

Divide the dough into portions you like .Roll out lightly , place the filling and make into shapes you like.

Pre heat oven to 200 degrees C . Brush the tops of the prepared buns with beaten egg or milk.

Bake for 20- 25 minutes.

VEGETARIAN KANJI

Calin's Kitchen Leave a comment

This is my version of nombu kanji recipe in the vegan way.

Lazy, rainy days and One pot cooking served hot is an absolute comfort food

There are many types of vegan rice kanji ( yet to post)with herbs,coconut

milk and fenugreek seeds and many more, differing from cultures and cuisines.

Easy on digestion,can be substituted for those who have an  aversion for a wholemeal at

times.

So let’s get into the simple recipe now..

INGREDIENTS

1 cup broken rice /raw rice

3/4 cup green gram dal

1 carrot chopped

4-5 chopped beans

Few moringa leaves (optional)

Few pieces of cauliflower

1 onion chopped fine/ spring onions

1 tblsp.ginger,garlic,green chilli paste (3 green chillies,1 inch piece ginger ,3-5cloves of

garlic)

1 tsp peppercorns

1 big tomato chopped

1 bay leaf

1/2 -1 tsp chilli powder

1/2 tsp.turmeric powder

1 tsp.garam masala powder

Few mint leaves

1 tsp.cummin seed powder

1 tsp.saunf / fennel seeds

2-3 cups coconut milk

Salt to taste

1-2 tblsp oil/ ghee

METHOD

Heat the oil in a pressure cooker,and add saunf ,and saute the onions till

translucent.Add the ground paste,tomato, vegetables and the rest of the ingredients

except the rice,dal,and milk.

Saute well for 3-4 minutes.Next add the washed rice and dal and saute for another 5

minutes.Add 3 cups of water salt and pressure cook on a slow fire for 10 minutes Allow

the steam to be released on its own.

Mash the mix slightly, and add coconut milk .

Simmer for few minutes.

Serve hot .

Note: Coconut milk/ water can be adjusted to your desired consistency.

DATE ‘N’BADAM HALWA

Calin's Kitchen Leave a comment

This halwa is made only with 1 tblsp. of brown sugar.

The sweetness to this halwa is contributed by the dates.

Both ingredients are highly nutritious, and I would title it a healthy sweet.

Now ..for the recipe

INGREDIENTS

1 cup dates  deseeded and soaked in hot water for 10-15 minutes

1/2 cup almonds soaked in hot water and skin peeled

1 tblsp. brown sugar

A pinch of salt

1/2 tsp. cardamom powder

1/2 cup ghee

Few cashewnuts for topping

1/4 tsp grated nutmeg

METHOD

Grind the dates and almonds to a coarse paste.

Use a non stick or thick bottomed pan and add a tblsp of ghee first.

Next ,add the paste with salt and cook ,stirring all the time for few minutes.

Add the sugar and cook for a few minutes .It will change color .

Then add 1/2 cup milk and cardamons and keep cooking till it forms a mass.

Add ghee a tsp.at a time while cooking.

Transfer to a greased plate and top it with sliced nuts .

Before adding nuts, smear some ghee on the top to get a glossy look.

Do try, this energy sourcing sweet and post in your comments and suggestions!

JANGRI

Calin's Kitchen Leave a comment

Jangri and Jilebi are two types of sweets which look alike, and the method of making

is also the same.

Both are filled with juicy syrup . The only difference is that jangri is made with

ulundhu/ urad dal ,and jilebi is made with all purpose flour.

In the process to make jangri , minimum 2 hours is enough to soak the lentils , whereas

to make jilebi you have to mix the batter overnight to ferment.

Both are fried sweets dipped in sugar syrup.

If you want the nutritious one, the pick is the jangri.

Anyway , no sin in indulging at times 😀.

Now , I think all is clear about differences of these two sweets and now I will be moving

in to the recipe

INGREDIENTS

400 gm urad dal/ ulundhu

3 tsp. rice flour

2 tsp. corn flour

a pinch of salt

a pinch of baking soda ( optional)

Kesari color

Oil for frying

 

For the syrup

500 gm sugar

1 cup water

1/2 tsp cardamom powder

A little kesari color

METHOD

Wash and grind the dal with minimum water fine like for ulundhu vada.

Mix in the rest of the ingredients.

Heat the oil in a shallow frying pan ( easy to make swirls).

Pipe directly in the oil ( medium heat)with a piping bag (make a tiny cut or prick with

a skewer).

The fried jangris should be crisp not browned. Add to syrup for 3-4 minutes .

You will see the syrup filling the jangris.

Remove and place on a plate .

You could drizzle some syrup after you prepare all the jangris .

For the syrup

Heat the sugar syrup with the ingredients to

a 1 string consistency.( not thick / thin).

Add 1/2 tsp. Lemon juice to avoid crystallisation of the sugar .

Once ,you get desired consistency add a tblsp of ghee to the syrup.

Note: The syrup should be hot when you drop in each batch of fried jangris.

You could heat the syrup only if it get’s cool.

Do try and post in your comments and suggestions .

KOLI APPAM

Calin's Kitchen Leave a comment

Why was it named Koli appam ? I searched google but failed to find the answer.

If anybody knows, do enlighten me.

Well, in my childhood days had the opportunity

to visit Coastal areas of South India .

There I saw the making of this authentic Koli appam. Some use all purpose flour, but the authentic recipe has rice flour only. The mixing and the making attracted me as it was totally different.

The lady mixing it passionately, pouring and swirling in earthenware , was new to me. So anxiously I watched her making.

The way she made it ,so thin like lace , a hundred stacked was only 2 inches high .The combination with chicken curry was awesome .

No fermentation required, it’ s an instant mix,and with the usage of non stick cookware nowadays it’s very easy to make.

So let’s get into the authentic recipe

INGREDIENTS

2 cups fine rice flour lightly roasted

2 cups thick coconut milk ( 1st)

2-3 or more thin coconut milk (2nd & 3 rd extract)

1-2 eggs

1/2 tsp salt

METHOD

Mix the thick coconut milk , salt , egg and make a soft dough and set aside for just 5 minutes.

Then mix in the rest of the milk and make a thin batter .

Tip: After mixing I put the batter in a mixer and ground for 2 minutes , to get fine batter.

Take a non-stick pan , smear with oil, pour a ladle of the batter and swirl to make thin appams .When you see the sides turning crisp,you can easily remove it with your hands

EGGLESS CHOCOLATE ‘N’ RAISIN COOKIES

Calin's Kitchen Leave a comment

Who doesn’t love chocolates..? Chocolate in any recipe is divine .

This recipe took few minutes only to make .( lest you have the ingredients at hand..)

The festive spread always include cookies or biscuits. This is one good recipe to be

included.

Good tea time cookies….Create and enjoy!

So.. let’s get into the recipe

INGREDIENTS

1.5 cups flour

1/4 cup custard powder

1/4 cup cocoa powder

100 gm softened butter

1 tsp vanilla essence

1/4 cup chocolate chips

5-6 tblsp milk

a pinch of cinnamon powder

1/4 tsp dry ginger powder (optional)

1 tsp baking powder

3/4 cup fine sugar or powdered sugar

Few raisins ( you can use rum soaked raisins too)

METHOD

Beat butter and sugar together, add essence milk and beat . Fold in the rest of the

ingredients and make a dough. Allow to rest in the fridge for minimum 20 minutes.

Divide portions ( makes12-15 ) and shape into cookies by pressing onto a greased tray

lightly .(sometimes it will spread ,so keep at least 1”inch gap between each dough )

Bake in a 180C oven for 20 – 25 minutes. It will be soft to the touch. Don’t be confused it

will be crisp once it begins to cool.

If the cookie easily comes off the baking sheet it is done.

Best is to leave it in the oven to cool.( leave the oven door open slightly after baking )

ROSE SURYAKALA (WITH ROSE PETALS)

Calin's Kitchen Leave a comment

I’m happy and excited to share this recipe with you as, this is my own innovation!

It’s very.. yummy ( don’t mind the shape of the crinkles in the photo as it was a rush job) .

My rose plants are in full bloom these days,and the paneer pinky rose was bowing down

to it’s weight .

So this is how I got the idea from. Trust me,when I get an idea I have to do it

immediately,and I picked these flowers in the rain.

Well, all the pain up to the terrace was paid , the sweet was awesome.

So, do try this and let me know your comments and suggestions!

The sweet got it’s name SURYAKALA as it was shaped like the sun .

The outer cover is made with all purpose flour and ghee, and the filling is usually made

with Khova/ mawa with a generous amount of nuts ,fried and dipped in sugar syrup.

My version of change was the filling.

So let’s get into the recipe now

INGREDIENTS

For the dough

250 gm flour

1/4 tsp baking powder

75 gm-100 gm ghee / butter

A pinch of salt

a pinch of kesari color (optional)

1/2 cup water

Oil for frying

For the filling

125 gm khova/ mawa

1 cup sugar or to your taste

1/2 tsp rose water

A handful of rose petals

Cashewnuts, walnuts, nuts of your choice chopped

A little cardamom powder

METHOD

First make a firm dough with all the ingredients listed. Cover and set aside for few

minutes.

Divide portions in a way that two circles make one sweet. The top and bottom layer.

 

For the filling

Mix all the ingredients listed together.

For the syrup

1/2 cup sugar

1/4 cup water

A pinch of dry ginger powder

Kesari color

Heat all together to get a 1 string consistency syrup

Final combining

Roll out each portion into tiny circles.

Keep the filling on one circle , and cover with another rolled dough.

Seal the edges , and pinch to make designs.

Fry in oil till light brown and add to sugar syrup . Remove immediately and allow to dry .

Sprinkle with nuts or silver vark.

( featured image shows a sweet cut in half to view the filling )

SHRIMP SCAMPI MASALA

Calin's Kitchen

Scampi is one tasty dish no one could resist.

It is made with pastas, stir fry, battered or different types of rice.

Today’s recipe is scampi masala with few ingredients, but rich in taste.

Do try this and post in your comments.

To the recipe now.

INGREDIENTS

400-500 gm scampi

1 big onion

2-3 green chillies

7-8 cloves garlic

1 inch piece ginger

1 tblsp. chilli powder

1 tblsp coriander powder

1 tblsp.cummin seed powder

3-4 tblsp oil

Few curry leaves

Salt to taste

A sprinkle of pepper powder( to be added last)

METHOD

Clean the scampi, ( let the tails on).

Wash and add turmeric powder and salt and leave it in the fridge for some time. ( you

could marinade overnight too)

Grind the onion ginger, garlic,and green chillies to a paste.

Heat oil , slightly toss the shrimp in oil for 2 minutes and remove from fire.

Add the ground paste to the same hot oil and cook with a little salt for 5 minutes.

Next add the rest of the ingredients.

Add 3/4 cup water and cook till slightly thick.

Next add the scampi, and cook till thick ( not more than another 5-7 minutes).

Remove from fire and sprinkle pepper. Serve hot.

MOTI – PAK

Calin's Kitchen Leave a comment

Moti- Pak is a gram flour sweet,made with fried

boondhis(just like boondhi/motichur ladoos)

Instead of shaping into ladoos this is pressed on

to a tray,and cut into squares ( like burfi).

My version of moti- pak was,  sandwiched with khova.

For variations and richer taste and shape ,some

add the khova into the boondhi mixture.

29-09-2020 ( added another version)-

powdered cashewnuts may be added in

place of khova or mawa and mixed to make

Moti-pak.

Addition of cashew powder has a lovely

taste .

Do try both versions .

INGREDIENTS

2 cups gram/ besan flour

2-3 cups sugar ( I used only 2  cups)

Kesari powder

3/4 tsp.cardamon/ elaichi powder

A pinch of edible camphor ( optional)

A pinch of clove powder

Melon seeds / finely chopped cashewnuts

Ghee

Oil for frying the boondhis

Slotted spoon ( preferably with a rim) or the

slotted spoon you use for frying

METHOD

Mix the besan flour with enough water to make

a flowing ( not thin) batter .

Heat oil,and pour the  prepared batter through

the slotted spoon.

Pearly balls should be seen when dropped in

oil.

Now fry these till lightly crisp not dark brown.

Once all the boondhis are made set aside.

You can make the syrup simultaneously or

after you fry the boondhis too.

For the syrup.

Add 3/4 cup water to the sugar and make one

string consistency.

Add elaichi powder,camphor,and 1/4 tsp of

lime juice ( to prevent crystalization).

Add the fried boondhis and cook till the syrup

is reduced, not dry but soggy.

Transfer to a greased plate or lined with

parchment paper,and flatten half the mixture.

Next add khova layer.

Finally add the remaining boondhi layer.

Top with silver vark or nuts of your choice.

For fine cuts of the burfi allow to set for

minimum 2 hours.

For the khova layer

200 gm khova/mawa

sugar to your taste

Blend all these together fine and use.

img_20191018_1758066568707217148214044655.jpg

 

 

 

 

TENDER JAK /KATHAL BIRIYANI

Calin's Kitchen Leave a comment

A vegan biriyani which tastes like non-vegan.

Some points to the jak/kathal. It can be a fruit,nut, or vegan meat .

Frui…..tastes sweeter than honey which no one can resist.It’s seed is a protein rich nut.

A gourmet vegetable,and a superfood .It is known as ‘Kathal’ in North India ,and in

Bengal it is considerd to be the mutton tree.

Known in tamil as ‘palapalam’and ‘kos’ in Srilanka

This breadfruit is highly consumed by Keralites,and Srilankans.

The flesh of the fully grown Jak, when cooked raw is one delicacy served with rice and

curry.

Some consume it with only coconut which is also superfood.

Today the recipe is with the tender Jak

Moving on to the recipe

INGREDIENTS

1 small tender Jak ( outer skin and core removed)

2-3 onions sliced

3-4 slit green chillies

1 tblsp ginger- garlic,green chilli paste(4-5 green chillies,10 cloves garlic,1 inch piece ginger)

1 tblsp biriyani masala powder

3 black cardamons

1 tblsp fennel/ saunf

1 tblsp cummin seed powder

2-3 cardamons

2 pieces cinammon

3-4 cloves

1 tsp chilli powder

1 tsp.turmeric

A handful of curry leaves

Mint and coriander leaves

Dried fenugreek leaves.

Juice of 1-2 lemons

1/2 cup curd

Salt to taste

Oil for frying

Ghee

500 gm basmati/ samba rice (soak for 10-20 minutes)

Preparing the jak

Cut into slices and soak in buttermilk , salt,and turmeric till you prepare the rest of the

ingredients.

Wash again well, add 1 tsp chilli powder( not listed) and salt.

Fry till light golden brown

and set aside.

Note : Fry half of the onions in oil for garnish and set aside .In the same oil you can fry the kathal pieces.

METHOD

Heat ghee and some of the remaining oil.Add saunf,curry leaves and the whole spices.

Next add the remaining onions till translucent.

Add the slit green chillies,green chilli- ginger garlic paste,salt,tomato,chilli powder and

cook till tomatoes are soft.

Next add the fried Jak,curd and the rest of the ingredients and cook for 5-10 minutes .

Add the washed and soaked rice to the mixture .

Add warm water till 1″above rice level and cook on a slow fire till done.

Garnish with fried onions ,some ghee,mint and coriander leaves.

Another method of cooking rice.

Heat some water ,add whole spices and rice.

Parboil rice and add to Jak mixture and cook on a slow fire till done.

Serve with Raita.