JACKFRUIT IDLY ( PONSA IDLY )

These idlies are the most unique and delicious one. Its unique because jack fruit is a seasonal fruit and cannot make whenever needed. Ponsa idli is what we call them in konkani and also its the traditional Karnataka cuisine. It enhance the flavour and aroma of jack fruit so well. The colour also looks awesome. This is prepared with the addition of roasted rava, fresh grated coconut, jaggery with a touch of elachi flavour.Best way to make kids have Rava :) if there's any leftover idlies then, this tastes even more delicious and better if you shallow fry them in ghee on hot tawa.

INGREDIENTS.

11/2 Cup Ripe Jack fruit puree.

1 Plus Cup Roasted Rava (add more if consistency is watery)

3/4 Cup Grated Coconut ( white part)

3 to 4 tbsp Jaggery Syrup (according to the sweetness)

1 Elachi pd.

1 tsp Ghee.

Pinch of Salt.

METHOD

Grind jack fruit in a blender till its smooth. No need to add water as the rest of the ingredients have water content. Drop them into a bowl and slowly add rava and mix till its consistency becomes thick. add elachi powder. Make sure no lumps are formed. Grease idly mould with ghee. Pour the batter and steam for 15 to 20 min. Serve hot with ghee :)

Enjoy!!

FRYED VEGGIES WITH PEPPERED SALMON AND BASA MASALA FILLET

I was soo lucky enough to get one of my favourite fish salmon and basa fillets after sooo many years :) Its great one pot meal at the same time healthy and filling.

INGREDIENTS FOR SALMON FRY

1 Piece of Salmon

Salt and pepper to taste

1 Half  of Lime.

Italian seasoning (Optional)

1 tsp Oil

INGREDIENTS FOR BASA MASALA FRY

2 Pieces of Basa Fillets

2 Tsp Chilli pd

1/2 tsp Turmeric pd

1 tsp Black pepper.

Pinch of Hing

Salt to taste.

Oil for making Paste.

1 tsp Oil

INGREDIENTS FOR FRYED VEGGIES.

1/2 Cup Broccoli florets

1/2 Cup Mushroom chopped

1 Small Capsicum.

4 to 5 Crushed Garlic cloves

Pinch of Red chilly flakes.

1 tsp Butter

1 tsp Oregano (OPTIONAL)

Salt and Pepper to taste.

METHOD

Marinate both the fishes given under ingredients one by one. Marinate at least for 30 min. Shallow fry them and keep it aside.
Meanwhile heat butter in a kadai. Add garlic then add in the veggies. Season with salt and pepper and cover them for about 4 to 5 min. Make sure veggies are not cooked fully, It should crunchy. Sprinkle them with oregano and chilly flakes.

For serving. Take a serving plate. Spread veggies spread and upon that place shallow fry ed salmon and basa fillets. Squeeze lime and serve hot.

Enjoy!!

CHATPATA EGG PAKODAS

Egg pakodas are so easy and quick to make if you have ready boiled eggs.  Calories are high though its deep fry ed but I believe that one can treat oneself once in a while. Its chatpata because of chaat masala and the batter for deep fry is mixture of freshly crushed Indian spices. Its so tasty and perfect snack with coffee or tea. Specially for kids its a great snack killer :)

INGREDIENTS

4 Boiled Eggs

1 1/2 Cup Gram flour.

1/2 Rice flour

1 tsp Red chilly pd

1/2 tsp Turmeric pd

11/2 tsp Crushed Black pepper

1 tsp Ginger Garlic paste

2 tsp Chopped Curry leaves.

1/2 tsp Jeera pd

Pinch of Hing

Pinch of Cooking soda

Salt to taste.

3/4 Water or it needed more.

Oil for deep fry

METHOD

First cut eggs into 4 halves. Now make the batter adding all the ingredients one by one except oil. Check the seasoning. Make sure the batter is not very thin or thick. Heat oil in a kadai. Now take the slice of egg and dip them in batter using a spoon. Coat it evenly on all the sides and gently drop them in the hot oil. Deep fry them until golden brown on both the sides. Drain them on a kitchen tissue. Serve hot on a plate with a sprinkle of chaat masala on top :)

Enjoy!!