Chole bature

 This is a special North Indian dish I used to relish during my post-graduation days in Lucknow  . By the time we left Lucknow, I had learned how to make it and my kids always looked forward to these preparations.

Ingredients:

 3 cups refined flour (maida), for 9 bature

¼   tsp baking soda

 Salt to taste

1 cup curds

2 tsps powdered sugar

Oil to fry.

Instructions:

Sieve the refined flour with baking soda. Add salt.

Mix the sugar powder thoroughly into the curds. Add this to the refined flour and knead into a smooth dough. You may sprinkle some water if you need.

Leave it covered overnight.

Divide into 9 portions, make them into balls, spread each one into a round and deep fry in hot oil.

Chole

Ingredients:

1 ½ cups Bengal gram soaked overnight in water

2 tsp tea leaves
3 cups water

Salt to taste
1 bay leaf

Tamarind pulp

To grind

2 tbsps oil

2 onions sliced

1 large tomato sliced

½ tsp turmeric powder

½ tsp red chilli powder

1 ½ tsps. Coriander powder

½ tsp garam masala powder

2 tbsps oil

Coriander leaves to garnish

Instruction:

Boil the tea leaves in 3 cups water for about 2 minutes, drain the tea

Pressure cook the soaked Bengal gram with the black tea, and salt for 15 minutes

Meanwhile grind the onions, tomato into a smooth paste and add it to hot oil, along with the bay leaf, in a thick bottomed pan. Keep stirring and when it starts separating from the sides (takes about 10 minutes). Add all the masala powders and stir well.

Add the cooked Bengal gram, and tamarind pulp into the pan and mix well. Mash a small portion (about 2 tbsps) of the Bengal gram to get a thick gravy.

Simmer for 5 minutes and remove from fire. Garnish with cut coriander leaves.

Serve with bature.

Pumpkin Soup

This is a very delicious, and nutritious soup. You need to make it with a well ripe pumpkin to get the optimum taste.

Ingredients:

3 cups skinned and cubed pumpkin pieces (for 2 bowls of soup)

5 flakes of garlic, finely cut

1/3 tsp garam masala powder

1 ½ cups water

1 tbsp milk cream (malai)

Salt to taste

½ tsp pepper powder

1 tsp butter

Instruction:

Pressure cook the pumpkin pieces with water, salt, garlic and garam masala powder for 8 minutes.

Cool the pressure cooker, use a blender to mash the pumpkin to make it to soup consistency.

Add the milk cream and blend again.

Serve in bowls, garnished with pepper powder and butter.

Jackfruit seeds curry, Sri Lankan way

Jackfruit seeds have many health benefits. The proteins and other vital micronutrients in the seeds are known to keep skin diseases at bay. The iron in the seeds boosts blood health and even treats anaemia – which is one major concern, especially for women.

The seeds, which taste like potatoes when boiled, are also good for the eyes. According to traditional medicine, powdered jackfruit seeds can treat constipation and other digestive issues. The seeds are also rich sources of dietary fiber, which makes them important for digestive health. The seeds contain vitamin A, a nutrient known to boost vision health. The seeds might also prevent cataracts and macular degeneration.

After enjoying my favourite fruit I never throw away the seeds. We make thoran and aviyal in Kerala and my husband is fond of those dishes. This time I wanted to try some different preparation and decided to go the Sri Lankan way. And it turned out amazing. I served it for a friend who visited. He liked it so much that he took the recipe from me before leaving!

Ingredients:

20 nos. Jackfruit seeds

1 medium sized onion sliced

1 sprig curry leaves

Salt to taste

¾  cup coconut milk

Spices to dry roast:

1 tsp red chili powder

¼ tsp turmeric powder

1 tsp coriander powder

½ tsp garam masala powder

1 inch Piece of cinnamon

1 tsp mustard seed

1/2 tsp fenugreek seeds

To grind:

3 tbsp grated coconut

1 tsp raw rice

Instruction:

-          Wash and pressure cook jackfruit seeds for 8 minutes, after hitting them with a pounding stone to crack the skin so that it will be easy to remove the skin after cooking. Drain and allow them to dry, remove the skin and cut vertically into four pieces.

-          Dry roast the spices and keep aside

-          Now dry roast grated coconut together with raw rice until it turns golden brown, stirring continuously. Grind this toasted coconut and rice with a little water into a fine paste.

-          Take the cut jackfruit seeds in a pan, add the roasted spices, sliced onion, curry leaves, salt and coconut milk, and mix well. Cook for about six minutes till the onion is cooked.

-          Mix in the ground coconut and simmer for 3-4 minutes.

-          Serve with chapatis or steamed rice and dal.