Saturday, April 19, 2014

Gujje (Tender Raw Jackfruit) Biriyani

Ingredients:
1.5 cups Basmathi Rice
1/2 medium sized Tender Raw Jackfruit / Halasinakayi Gujje
1/4 tsp Turmeric powder
1 medium sized Onion
2 tsp of Corn flour
12 - 15 strands of Coriander leaves (3/4 +1/4)
8 - 10 strands of Mint leaves (3/4 + 1/4)
1-2 Green Chillies
3 - 4 tsp Biriyani Masala powder
3/4 - 1 tsp Ginger Garlic paste
1 tsp Cumin seeds (1/2 for cooking Biriyani Rice + 1/2 for cooking Biriyani Masala)
4 cloves(2 for cooking Biriyani Rice +  2 for cooking Biriyani Masala)
1 inch sized Cinnamon (1/4 for cooking Biriyani Rice + 3/4 for cooking Biriyani Masala)
2 Cardamom (1 for cooking Biriyani Rice + 1 for cooking Biriyani Masala)
1 Ansi seed
2 Bay leaves
1 - 1.5 cups Yogurt / Curd
Salt to taste
1 tsp broken Cashew nuts / Godambi
Pinch of Saffron
Oil

Recipe:
Chop the onion into thin long pieces, add corn flour, mix them well. Fry them in oil until they turn golden in colour as described in "Vegetable Biriyani" recipe.

Prepare the Biriyani Rice as described in "Vegetable Biriyani" recipe.

Apply little oil on your hands, remove the outer skin of jackfruit, gently remove the inner part and put them in water for about 5 mins. Cut them into medium sized pieces as shown in the picture below.

Put jackfruit pieces, salt, turmeric powder, little amount of water in a pressure cooker and cook.(1-2 whistles.)

Cut the green chillies into two halves. Chop coriander leaves and mint leaves into small pieces as shown in the picture below.

Put 2 tsp hot water in a bowl, crush the saffron, add it to the bowl and keep it aside.

Put 3-4 tsp oil in a nonstick pan. Add 1/2 tsp Cumin seeds, 2 cloves, 1 cardamom, 3/4 inch sized cinnamon, bay leaves, ansi seed, cashew nuts and fry them in medium flame for about 1-2 mins in medium flame. Add ginger garlic paste and fry them for about 1 min. Add green chillies, cooked jackfruit pieces and fry them in medium flame for about 4-5 mins.

Add 3/4th of chopped mint leaves and coriander leaves and fry them for about 2-3 mins. Add biriyani masala, salt and fry them for about 2-3 mins in medium flame. Add yogurt, remaining water from cooked jackfruit pieces and mix them well.

Keep this biriyani masala in low flame for about 2 mins and spread it evenly as shown in the picture below. Sprinkle 3/4th amount of fried onion as shown in the picture below.

Add cooked rice and spread it evenly as shown in the picture below. Sprinkle the saffron water over the cooked rice. Add remaining chopped coriander leaves, mint leaves and remaining fried onion as shown in the picture below.

Cook the Biriyani in low flame for about 15 mins by covering the lid.

Switch off the flame, mix well and serve hot along with Raitha. The mentioned ingredients will serve around 4-5 plates of Biriyani. I tried this recipe from vahrehvah. Thanks Sanjay for the recipe.

Saturday, April 12, 2014

Genasina(Sweet Potato) Payasa

Ingredients:
5 cups chopped Sweet Potato / Genasu
3 cups fresh thick Coconut Milk
2 cups Jaggary
3 - 4 Cardamom / Elakki
Pinch of Salt

Recipe:

Peel the sweet potato and chop them into medium sized thin pieces as shown in the picture below.

Grind 3 cups of fresh/frozen grated coconut into smooth paste by adding little amount of water. (If it is frozen coconut use hot water while grinding.) Squeeze the ground coconut, by placing it in a clean cotton cloth.

After this process, add around 3 cups of water to the squeezed coconut, mix well and squeeze it again. Cook the chopped sweet potato in a vessel by adding this thin coconut milk. Once its cooked, add jaggary, pinch of salt and bring them to boil. Keep this in low/medium flame for about 5 mins.

Add thick coconut milk and bring them to boil. Add mashed cardamom seeds and keep the Payasa in low flame for about 1-2 mins.

Serve it hot or chilled. The above mentioned ingredients will serve around 7 cups of Payasa.
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