Jackfruit Seeds Masala

My mom used to make it back in India and we loved this dish. I have actually been eating jack fruits here but haven't really tried to make this dish at home with the seeds. I bought jack fruit from a local store in San Diego and I collected the seeds from the fruit. This time I wanted to make this dish with the seeds. I asked my mom for the recipe and I made this dish. It turned out very good. My husband also liked it. It is a mix of spicy and tangy taste. So you can never dislike this dish. I just have very few seeds. I had bought already cut jack fruit and so I had about 15 seeds only. So i managed to make this dish with these seeds. They were also really small seeds. So we were actually fighting for the dish. Had I known that this would happen I would have bought more . It happens you see :-) Next time I am going to buy more of it so that I can collect more seeds and make sufficient quantity so that we don't fight  ;-)

These seeds are good source of protien which I just read here

Ingredients:

Jack fruit Seeds - 15 (I had only 15 :-( )

Shallot - 1 cut lengthwise

Tomato sauce - 2 - tbsp

Salt to taste

Red chilli powder - 1tsp

Turmeric - a pinch

Oil - 1 tbsp

Preparation:

Cook the jack fruit seeds separately. I cooked it along with rice in pressure cooker for 3 whistles and it was perfectly cooked. Remove the skin from the seeds and cut it lengthwise into half or 4 pieces depending on the size. 

Heat oil in a pan. Add onions. Saute till it caramelizes. Then add turmeric, red chilli powder and the seeds. Saute it till the spices blend well with the seeds. Add salt and mix well. 

Fry for about 3-4 mins and add tomato sauce and mix well for another 2 mins. 

When the seeds are well mixed with the spices and sauce, remove and serve with rice or roti. 

Sending this to Shoba's Cook it Healthy - Proteinicious and to Taste of Pearl City's Anyone Can Cook Series - 24

Take care and catch you soon. 

Coconut Rice

Hi Friends! Its been a while since I posted something. I hope you are all doing good. I am becoming lazy these days and that's the only reason I can think of  for not taking care of my blog. My laziness has affected my cooking too. I haven't been making anything great at home these days but for regular sambar and some curry. Today, when I took pictures of this coconut rice, I realized that I am so lazy and I better do something about it. My sweet husband's line " Take it easy today. Make something simple", made me take advantage and not really make interesting dishes. My poor husband has been so patient and quite. But I better wake up and do something before his sweet lines changes ..... :-) I have seen this coconut rice in many blogs and have commented saying it reminded me of my school days when my mom used to pack this for lunch. I was not a great fan of it those days but after coming to US, I started to appreciate my mom's efforts to cook three meals everyday if not 4 which includes a great evening snack. 

Ingredients:

Grated Coconut - 3/4 cup

Rice - 1 cup

Oil - 1 tbsp

Mustard - 1 tsp

Urad Dhal - 1 tsp

Channa Dhal - 1 tsp

Curry Leaves- 6-8

Green Chilli - 3 chopped

Asafoetida - a pinch

Salt - to taste

Preparation:

Cook rice separately and let it cool. 

In a pan, heat oil and when hot, add mustard seeds. When it splutters, add urad and channa dhal. When it turns golden, add asafoetida, curry leaves, green chilli and fry for a min. 

Add grated coconut and fry for about 2 mins until coconut separates and turns slightly golden. Do not over fry it as it. You can add salt to this mixture. Turn off heat when you feel the color slightly changes.

Mix the coconut mixture with rice. Serve with any vegetable dish or just chips. I served with sauteed cauliflower. 


You can also fry cashews in a tbsp of ghee and add it to the rice. It adds taste and richness to the dish. I was in a hurry and I really couldn't add it. 

See you soon!!!

Iyengar Bakery Khara Biscuits/ Savory Shortbread Cookie

This month we are supposed to amke this khara Biscuit for our ICC. As soon as I received this recipe, I was so excited. I love spicy cookie and I haven't tasted this ever. Also the pics looked so tempting and so delicious. Immediately I tried this cookie and it tasted very good. We loved it. Let me get into the ingredients and the preparation without wasting time. 

Ingredients:

All Purpose Flour - 2 cups

Butter 1/3 Cup softened

Sugar - 4 Tsp

Salt- 1 tsp

Green chilli - 3 chopped

Cilantro - 3 tbsp chopped

Yogurt - 3 tbsp

Preparation:

Pre heat oven to 350 degree Fahrenheit. In a cookie sheet spread aluminium foil and grease it with oil.

Mix flour and salt and set aside. Now beat butter and sugar until creamy and then add 2 tbsp yogurt and continue to beat. 

Add the flour mix and bend it to a crumbly dough. Add cilantro and chilli and mix well. Add 1 tbsp of yogurt if you feel the dough is too thick. I added and worked it with my hands. 

Roll the dough into 1/4" thickness and cut into cookie shapes. 

Place them in a cookie sheet and bake it for 20 - 25 mins. Mine took close to 25 mins. Rotate the cookies halfway. When you see them light brown, take it out, let it cool and enjoy. 

It tasted great even warm.