Enchor er Dalna (Jackfruit Curry)

It is a summer fruit. I always wait for summer so that I can have the jackfruit again. I love the enchor cutlet morethough . We bengalis call it gaach patha (tree goat) because it tastes a lot like mutton. Once we went to Tirupati where my friend and I saw a jack-fruit tree with a lot of jack-fruits hanging from the branches. We tried to get one for ourselves with the help of my brother-in-law Mithu. We got away with this with our kids enjoying the show and cheering us on. I did manage to bring it back home but my husband scolded me lot for this. But, I frankly accept that I don‚Äôt feel guilty and would do it again ūüėÄ

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Ingredients:

Jackfruit (Echore) Р  500g

Potato ¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬† ¬†¬†¬†¬†–¬†¬† 2

Tomato ¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬† ¬†¬†¬†¬†–¬†¬† 1

Turmeric powder¬†¬† –¬†¬† 1 tea spoon

Chili powder ¬†¬†¬†¬†¬†¬†¬†¬†–¬†¬† ¬†2 tea spoon

Garlic paste¬†¬†¬†¬†¬†¬†¬†¬† –¬† ¬†¬†¬†1 spoon

Ginger paste ¬†¬†¬† ¬†¬†¬†¬†¬†–¬† 1 ¬Ĺ ¬†spoon

Onion (medium sized) – 4

Salt                        РAccording to taste

Whole garam masala       Р 2 of each

Meat masala¬† ¬†¬†¬†¬†¬†¬†¬†¬†–¬† 2 tea spoon

Water                       Р2 cups

Sage leaves          Р 1

Sugar                   -1/2 tea spoon

Ghee                    Р1 table spoon

Cumin seeds¬†¬†¬† – ¬Ĺ spoon

 

Pre-Preparations:

  1. Chop the onions
  2. Cut the potatoes into small cubes
  3. Remove the jackfruit skin and core and then chop into small cubes.
  4. Boil the jack fruit for about 10 minutes (till they are slightly soft) and set them aside.

 

Preparation:

  1. Heat Oil in a wok
  2. Add cumin(jeera) seeds, sage leaf and whole garam masala
  3. Add the potatoes and fry it till it turns golden in color and set it aside
  4. Add the chopped onions to the wok
  5. Stir the onions till they turn slightly brown.
  6. Add the turmeric powder, chili powder, ginger paste, garlic paste and meat masala
  7. Add salt and sugar
  8. Stir it for 5 minutes
  9. Add the chopped tomato.
  10. Stir for 2 minutes till the tomato is soft and mushy
  11. Add a little water so that ingredients are easy to mix
  12. Add the boiled jackfruit and it fry for 10 minutes
  13. Add the fried potatoes
  14. Add 1 ¬Ĺ glass of hot water
  15. Cover the wok with a lid and cook on a medium flame till it is properly cooked (around 10 minutes).
  16. Lastly add ghee.

Serve with rice or paratha.

Khasi Cuisine

Hey there people! I bring to you a snippet of my Travel to Shillong.Sounds grand doesn’t it? For someone who does not travel much-this was an amazing experience. Especially since I was born there and spent the first 17 years of my life there. I had gone there for my nephew’s marriage and only got two days to explore my birth town. The stay there was amazing and I met a lot of relatives that I had last met more than thirty years back!

If you ever go to Shillong you absolutely must try the Khasi cuisine there. There is a lot more to taste but I only got to try Khasi and Naga cuisine in the two days that I got to myself. If you travel around in Shillong there are loads of restaurants of varied South Asian cuisines that will call out to you like sme magical whisp of temptation. If you do go there- go with some time on your hands.

jadoh (Copied from Google Images)

The first thing that I tried out was Jadoh . Jadoh is basically meat and rice. Ja means Rice and Doh means Meat. The meat Khasi people generally prefer is pork, but I had chicken instead.

The meat was succulent and the rice tasted amazing. The rice had this amazing mix of ingredients that brought in a lot of flavor subtly to your mouth!

If you go for Jadoh then you must taste the Tungrymbai. Tungrymbai is fermented soya bean. This has a strong flavor and it goes very well with the JaDoh.

I tried out this side dish at two places. Though they tasted wonderfully different- I found the small hut,near Mawjymbuin Cave, to be a better establishment.Their hospitality was amazing. They didn’t have much and we were the only customers. The Tungrymbai was free of cost! They said they could provide us some from their own meal and asked us if we would like to try it. We were touched and decided not to be rude.It was not a bad decision- it tasted amazing.

I always believe that any food made with love tastes wonderful to everyone.

I even tried out the Tungtap which is fish chutney. This is the first place where I have tasted a chutney made of fish. You will not get any fish pieces in this dish. The fish is completely smashed into a paste like form.

I have not tried out any of these dishes at home so I have linked the names of the dishes with other websites that have explained the dishes in detail.

There are more snippets on the way that will update you about my Travel to Shillong and while you wait- Here is a list of must haves Khasi Delicacies. Have good times ahead my people!

Rice Appam

Cooking is a wonder. There are so many different things you can make out of the same ingredients. Appam is a south indian dish. It is very simple to make and yet so delicious and soft that it makes the consumer beg for more. It is more of a steam dish than a fried dish. You simply have to try it to know it. I have served coconut milk and mutton pulusu along with the appam which compliments each other in a beautiful way.

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Time: Preparation:12 hours                            Cooking:10 minutes                      Serves:4

Ingredients

  1. Boiled rice-1 cup
  2. Plain rice-2 cups
  3. Yeast- ¬Ĺ tbspn
  4. Cooked rice- 1 cup
  5. Coconut(grated)- 1 cup
  6. Salt- ¬Ĺ tbspn
  7. Oil- ¬Ĺ tbspn per appam
  8. Sugar- as per taste
  9. Water ‚Äď 1 ¬Ĺ cup

Procedure

Prior Cooking

  1. Grind the boiled and plain rice together by adding water and set aside

Note: The amount of water depends on the amount of batter you want which depends on the number of people you want to feed

  1. Smash the cooked rice
  2. Add the smashed rice to the grinded rice mixture
  3. Add grated coconut
  4. Add yeast
  5. Add salt
  6. Mix the ingredients well and keep it untouched for 12 hours (overnight)

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Cooking

  1. Heat a wok
  2. Pour a large spoonful of the mixture on the pan in a circular shape ( exactly like a dosa)
  3. Spread ¬Ĺ tb spn of oil on the mix in the pan
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I used a non-stick pan instead of a wok
  1. Put a lid on the wok

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  1. Let the mix stay till bubbles erupt(only for a minute or so)
  2. Remember only one side is cooked

Coconut milk

  1. Grate a whole coconut
  2. Add water little by little while you grind the grated coconut
  3. After the whole coconut is grinded use a sieve to separate the coconut milk from the residue
  4. Add sugar according to your taste

Note : You can use packet of coconut milk that is found in market instead. I used fresh coconut since they are healthier and tastier

Rui Mach ar Pepe‚Äôr Jhol (Rohu Fish and Raw Papaya Curry)

Rohu is a very commonly available fish. This curry can be made with any non-veg item you wish if you do not prefer fish, but, I would advice non-veg lovers to definitely try it with fish. Coming to papaya, with the recent developments in agriculture and plantations, papaya is found all year round and is really a very sweet and tasty way of getting healthy. There are many benefits of Raw Papaya and Rohu. Go ahead and try this for a lazy day in the kitchen guys! ūüôā

Rui Mach ar Pepe'r Jhol

Serves: 4 Time: 30 minutes

rohu maach

INGREDIENTS

  1. Rohu fish¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬† ¬†:¬†¬†¬†¬†¬†¬†¬†¬†¬†¬† ¬Ĺ kg
    Rahu Fish
  2. Papaya¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬† :¬†¬†¬†¬†¬†¬†¬†¬†¬†¬† 1 No. Small or ¬Ĺ if big
    Papaya
  3. Potato                                  :           2 Nos.
  4. Turmeric                             :           2 spoon
  5. Green Chilli                        :           4 Nos.
  6. Cumin Powder (Jeera)     :            2 spoon
  7. Ginger Paste                       :           1 spoon
  8. Kalonji(Black Cumin)¬†¬†¬†¬†¬† :¬†¬†¬†¬†¬†¬†¬†¬†¬†¬† ¬Ĺ spoon
  9. Salt                                       :           As per taste
  10. Oil                                        :           100 ml

PROCEDURE

  1. Take 6 piecesRohu fish(get it cleaned and chopped when you buy it)
  2. Add 1 spoon of turmeric powder, ¬Ĺ table spoon salt to the fish pieces to marinate it.
  3. Fry the marinated fish pieces and keep it aside
  4. Cut papaya and potato of same size in form of long wedges. Fry in the same oil as was done for fish. Keep it aside
  5. In the same oil add slit green chillies and kalonji for tempering
  6. In a small bowl mix turmeric powder, jeera powder and ginger paste with a little water.
  7. Add the paste to the frying pan having tempered green chillies and kalonji and fry for some time
  8. Add warm water and then add the fried wedges of potato, fried wedges of papaya, fried fish pieces and salt as per taste
  9. Boil the same for 15 minutes in low flame with cover
  10. Allow the preparation cool down and serve with rice