30 March 2020

Kathal Dum Biryani | Raw Jack fruit Biryani

a mildly spiced biryani using the tender unripe jack fruit pieces in dum process.



Jack fruit and its culinary uses :


Jack fruit aka Kathal (in Hindi), Panasa (in Odia) is one of the commonly consumed tropical food in Southern Asian countries and is known to be the largest edible fruit in the world. Both in young (raw / unripe / green) as well as in ripe stage this is edible along with its seeds. But its texture (in unripe stage) is similar to that of chicken or pork. So it is a healthy vegan meat replacement and one of the biggest food trends among vegetarians, vegans and even meat lovers. Ripe ones are yellowish in color, sweet in flavor and can be eaten as it is or as a part of any dessert. Where as the unripe ones are very tender, have a neutral taste and hence take the flavor of whatever sauce or seasoning one can pair it with. 

In starting period of summer, the unripe jack fruits are plentifully available in local market. I love to make varieties of dishes like Panasa Katha Tarkari (Jack fruit Gravy in Odia style), a vegetarian version of Rajasthani Laal Mass, snacks item like kathal ki tikki. Using lentil also we odias make a dalma named as Panasa Katha Muga Dalma (Jack fruits with Moong Dal). One can make an Indochinese dish as Chili Jack fruit which goes very well as a starter, appetizer or even pairs with paratha. Well another few recipes one can make too using unripe jack fruits as Kathal paneer kofta curry, Mango Jack fruit Or Aam Kathal  etc. Since the ripe ones are sweet in taste, so it is easy to use in dessert. Here is a dessert using this as Dhonas, a traditional Goan Sweet.




Today's recipe in details :


As the summer is just started now, so in my locality I am easily getting the unripe or raw jack fruits. So today I am going to share a rice based dish using this as Raw Jack fruit Biryani aka Kathal Dum Biryani. If you are looking for gluten free recipe, then this comes under that category. Also one can use Vegan yogurt and oil instead of ghee to make the dish completely Vegan.

Well Biryani is a popular dish throughout India. This is basically a rich and flavorful layered rice based dish where the rice (basmati long grain types) are flavored using some exotic spices and then layered with a thick gravy of either mix vegetables, chicken, fish, lamb etc. In this recipe, the raw jack fruit cubes along with yogurt and few spices play the thick gravy role.



Preparation methods :


The raw jack fruits cubes are first pressure cooked till 80-90 % done. Here while pressure cooking, its has to keep in mind to not overcooked the jack fruit cubes, else there will a complete mesh. Then these cubes are marinated in a mixture of some fresh yogurt along with some ginger-garlic paste, turmeric powder, chili powder, biryani masala powder. I have used homemade biryani masala powder here. Do check if you need. And the whole marination is covered and set aside for 1-2 hours. 

Meanwhile the rice is cooked till 80% done with some spices like green cardamom, bay leaf, cinnamon stick, star anise, mace (javitri) etc. Then it is strained, kept aside to cool and then it is ready to use as layering for biryani. Finally for the assembling part, a deep broad pan is chosen and well greased with ghee. First the marinated jack fruits are placed in the bottom and then the rice is put on that in an even layer followed by saffron, mint & coriander leaves, birista (crisp fried onions), ghee and some dash of biryani masala powder. The pan is then covered with a lid and placed over a hot tawa / griddle to cook for 25-30 minutes over low heat. This procedure is named as DUM cooking style. Although a dough is used to seal the lid so that no air can pass out while cooking. My lid is tight enough so I have not used that.






Serving suggestion :


Dum biryani is always prepared in layering the rice with the gravy. Here I have 1 layering of rice with the marinated jack fruits. One can make few more layers. This biryani can be best enjoyed with some raita like Achari Aloo Raita, Pudina Raita (Mint Yogurt Dip) etc. If you are a meat lover, then I am sure you will fully enjoy this vegetarian meat aka jack fruit based biryani. This is one of the exotic vegetarian main course which can be opted to be in parties, any special celebrations and even simply for special Sunday brunch. So do try for sure !



The event related to this post :






Monday is here again and this time the Foodie Monday Blog Hop team has decided the 240th theme as 'Cooking with Rice' which is suggested by Narmadha. Do check her some interesting rice dishes like Curry Leaves Rice, Beetroot PulaoWell coming back to the theme, she suggested to make some rice based dishes by us which can be served as a full meal. So for that theme, I am here with my Kathal Dum Biryani | Raw Jack fruit Biryani.





: Recipe Card :



Kathal Dum Biryani / Raw Jack fruit Biryani


Kathal Dum Biryani / Raw Jack fruit Biryani
Author:
Prep time: 25 MCook time: 45 MTotal time: 70 M
a mildly spiced biryani using the tender unripe jack fruit pieces in dum process.

Ingredients:

For marination
  • Raw jack fruit cubes 1.5 cup
  • Yogurt 1/2 cup
  • Ginger-garlic paste 2 tbsp
  • Red chili powder 1/2 tsp
  • Turmeric powder 1/4 tsp
  • Salt 1 tsp
  • Biryani masala powder 1.5 tbsp
  • Mint leaf (roughly chopped) 1.5 tbsp
For biryani
  • Basmati rice (long grain) 2 cup
  • Green cardamom 1-2 no.
  • Cinnamon stick 2 inch
  • Star anise 1 no.
  • Bay leaf 1 no.
  • Mace (javitri) 1 no.
  • Water as needed
  • Salt as needed
  • Ghee as needed
  • Mint leaves (roughly chopped) 3 tbsp
  • Coriander leaves (roughly chopped) 3 tbsp
  • Crisp fried onions (birista) 3-4 tbsp
  • Saffron 1/2 tsp
  • Milk 3 tbsp
  • Kewra water / rose water 1/2 tsp
  • Cashew nuts (fried) 2 tbsp
  • Raisins (fried) 2 tbsp

Instructions:

How to cook Kathal Dum Biryani / Raw Jack fruit Biryani

  1. First in a small bowl soak saffron stands in milk and keep aside.
  2. Wash & clean rice, then soak in a bowl.
Cook the Jack fruit cubes :
  1. In a pressure cooker take all the raw jack fruit cubes with enough water, 2 pinch of turmeric powder, salt as needed.
  2. Pressure cook till soft and almost 80-90% done. Do not over cook the jack fruits.
  3. Transfer to a plate and keep aside to cool down completely.
Marination :
  1. Now in a mixing bowl, take yogurt / curd along with ginger-garlic paste, red chili powder, turmeric powder, salt, biryani masala powder, roughly chopped mint leaves.
  2. Mix well and then add the cooled jack fruit cubes.
  3. Again gently mix everything and cover the bowl.
  4. Keep aside to marinate for 1-2 hours.
Cook the Rice :
  1. Meanwhile start boiling water in a deep pan with bay leaf, green cardamom, cinnamon stick, star anise, mace (javitri).
  2. When it starts to boiling add soaked & drained rice and 1 tsp ghee.
  3. Give a nice stir and allow to cook the rice till 80% done.
  4. Strain and keep aside to cool.
Assemble the biryani :
  1. Now take a deep broad pan and grease with ghee.
  2. Put some chopped mint and coriander leaves along with few birista (crisp fried onions).
  3. Then put the marinated jack fruits in even layer followed by some more birista.
  4. Next put all the cooked rice and gently spread all over.
  5. Add kewra water / rose water with the soaked saffron and pour over the rice (here and there).
  6. Again top with some birista, chopped mint & coriander leaves, 1-2 pinch of biryani masala powder, fried cashew nuts & raisins and few drops of ghee.
  7. Cover the pan and place over a hot tawa or griddle.
  8. Cook for 25-30 minutes over low heat.
  9. Turn off heat and gently fluff the biryani.
  10. Serve along with raita of your choice !

Notes:

I have simply topped the marinated jack fruits with rice. One can make few more layers. Adjust spiciness (here main spicy factor is the biryani masala powder) according to taste. In pressure cooker, do not over cook the jack fruits. Else there will be a mesh.
Main course, Kathal dum Biryani, dum biryani, yogurt, Panasa
Biryani, Jackfruit Biryani, Kathal, Vegetarian, Rice dish, Gluten free
Indian
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29 March 2020

Sparkling Pomegranate Iced Tea

a summer cold beverage using pomegranate juice, tea and some soda water



After water, tea is the most frequently consumed beverage in the whole world. For cold weather, a hot cup of tea and for warm ones, a glass full of iced tea is a super fabulous choice. In India summer is already started, and iced teas are a great option to enjoy through out this heat period. Iced tea can be prepared by either brewing tea traditionally, then adding ice or one can make sun tea. Any kind of tea can be opted here to make iced tea. Additional flavors like citrus, fruits, herbs or spices can enhance the taste. Do check some more this type of tea based cold beverages : Minty Mango Iced Tea (Virgin), Green Tea Lemonade.







Well today I have come up with a fruit based iced tea as Sparkling Pomegranate Iced Tea. The fruit touch here is the Pomegranate. This is one of the fruit which one can find through out the whole year, means it is not a seasonal fruit. This fruit is best known for the jewel-like arils stored inside its leathery red rind. The juice of it is loaded with many potential benefits. It is considered that the pomegranate juice has three times as many antioxidants as other antioxidant-rich beverages like green tea, red wine. I have already shared another drink using the pomegranate juice as Minty Pomegranate Spritzer. It has the fizz of soda water (aerated water), sweetness from the pomegranates along with a minty flavor from some freshly picked mint leaves. 





Coming back to today's recipe, this is a simple and easy drink using pomegranate juice. I always prefer to make fresh juice from the arils at home, instead of that one can use store bought juices. The tea is first brewed and then the juice is mixed up with that. Extra sweetener one can use like honey, sugar etc as per the sweetness desired. Then it is served with some ice cubes and to get some extra spark in the drink, aerated water / soda water is added.



    In summer hot times, this kind of drinks are perfect to stay cool. One can skip the addition of the soda water if wish. Even this can be prepared before hand and stored in refrigerator to serve later. So do make to stay fresh this summer !

    The event related to this post :




    Well this time our fortnight foodie group named as Healthy Wellthy Cuisines is decided to select 83th theme : 'Cool Colors' and is suggested by me this time. As summer is already set in, so keeping that in mind we are challenged to make colorful cold beverages. And this Sparkling Pomegranate Iced Tea I have come up for the theme contribution. Here are some similar recipes shared by our Healthy Wealthy Group members as Sunshine Drink by Jayashree, Whipped Coffee by Archana di, Mint Mojito with Coconut Pulp by Preethi di, Pineapple Mint Mojito by Shalu di, Mango Passion Fruit Iced Tea by Swaty, Immune Booster Drink by Sujata di, Pineapple Juice by Narmadha.




    : Recipe Card :


    Sparkling Pomegranate Iced Tea


    Sparkling Pomegranate Iced Tea
    Author:
    Prep time: 15 MCook time: 5 MTotal time: 20 M
    a summer cold beverage using pomegranate juice, tea and some soda water

    Ingredients:

    • Tea bag 2 no.
    • Pomegranate juice 1/4 cup
    • Pomegranate arils 2 tbsp
    • Honey as needed
    • Water 2 cup
    • Ice cubes few
    • Soda water (chilled) as needed

    Instructions:

    How to cook Sparkling Pomegranate Iced Tea

    1. In a saucepan / kettle, boil water and put the tea bags.
    2. Turn off heat and cover the pan to steep well for 6-7 minutes.
    3. Take out the tea bags and allow the tea to cool down completely.
    4. Then pour pomegranate juice, honey as desired and stir. Keep aside.
    5. Take serving glass and put some pomegranate arils.
    6. Muddle the arils using a muddler or by the backside of a spoon.
    7. Next put some ice cubes and pour the tea till 60% of the glass filled.
    8. Top with soda water and serve immediately !

    Notes:

    This can be stored in refrigerator to use later. While serving, take out from refrigerator. Pour the soda water and serve.
    Summer drink, Pomegranate Iced Tea, Cold beverage, Vegetarian
    Beverage, Cold drink, pomegranate jucie, iced tea, Soda water, Vegan, Gluten free
    International
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    Tag @firsttimercook on instagram and hashtag it #firsttimercook





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    28 March 2020

    Baigana Poda | Mashed Roasted Eggplant in Odia Style

    roasted eggplant / brinjal / baingan mashed with some minimal ingredients from Odia cuisine


    The hot season, Summer is already started in my part of the world. And being an odia, we most of the time prefer to have rice water meal. Rice water in odia we call as Pakhala. That can be fermented or the fresh kind. For that meal, there are a lot of side dishes which one can thoroughly enjoy ! Starting from aloo chakata, badi chura, saga bhaja, mixtures etc to non-vegetarian dishes like macha bhaja, sukhua (dried fish) poda etc. with pakhala is a pure bliss. As the heat is too high these days so we are having pakhala on each day either as breakfast or in lunch time. Today we had the saja pakhala (you may check lembu pudina pakhala) where there is no need of fermentation. Are you confused about fermentation ? Do go through my Dahi Pakhala post to get all those varieties of pakhala in details.

    Well today the accompaniments for the saja pakhala we had mixture, baigana poda (Mashed Roasted Eggplant), kakudi (sliced cucumber), piaja (sliced onion), lembu (lemon) and lanka (green chili) :). Actually the amaranth leaves were not available at my local market today, so only prepared these things. Else in my pakhala spread, the saga bhaja is a must. Apart from this, baigana poda (Mashed Roasted Eggplant in Odia Style) is one of my fav dish, I can have this with some roti / phulka too. 




    Is Baigana Poda (mashed roasted eggplant in Odia style) same as the North Indian Baingan Bharta ?


    No, not at all. Do not misunderstand this baigana poda / mashed roasted eggplant Odia style to be same as the North Indian Baingan Bharta. These two are completely different dishes.

    • Both are roasted over direct flame first. After that no cooking is required for Odia style baigana poda where as in the later, there is some cooking procedure after mashing the roasted eggplant.
    • Mustard oil is mandatory for baigana poda, but in the later any cooking oil can be used.
    • Some spice powders are added while again cooking the mashed eggplant where as in baigana poda there is no need.
    • As compared to north Indian baingan bharta, this baigana poda from Odia cuisine takes less time and uses less ingredients.



    Ingredients and making procedure :


    The main ingredients is the eggplant / brinjal / baigana / baingan. 
    • One has to pick worm free eggplant (means there should not be any black spots, holes on outer surface of the vegetable)
    • Select the eggplant those are light in weight, so that the seeds are less inside and the eggplant is not bitter (slightly) in taste.
    • Prefer to choose the large size eggplant to make this dish (if you choose small sizes, then a no of eggplants have to be roasted one by one to get the desired amount of roasted flesh of the baigana. So if the size is big, then for 2 person one eggplant is enough to make baigana poda)

    Apart from baingan, the other ingredients are mustard oil (mandatory to get the authentic flavor), finely chopped onions, roughly crushed green chilies and garlic cloves, salt. Some also adds boiled potatoes to this, that also tastes great. Well, first the baigana is roasted directly on the gas flame over medium heat by turning in between so that the it will well cook from all the sides. Then the roasted eggplant is transferred to a bowl, covered and kept aside till cools down fully. After that the outer surface (dark color roasted skins) of the eggplant is taken out gently and discarded. Using finger tips (traditional way) or using a masher or spoon, it is mashed well. Then mustard oil, chopped onion, salt, roughly crushed green chilies and garlic cloves are added and mixed till everything is incorporated well. Some finely chopped coriander leaves one can added here as well, I have not added that. 





    Serving option :


    This baigana poda is super simple one. Only the patience here one has to keep is to roast the eggplant / baigana well from all the sides by rotating in between. Else rest process is quick and easy. This is a perfect side dish with pakhala (rice water) or even rice-dal combo, I can also enjoy this simply with hot phulka. For kids, green chilies can be omitted. It really gives a smoky flavor by roasting in direct flame. Completely Vegan & Gluten free dish it is. Do try this Odia style mashed roasted eggplant aka Baigana Poda.




    : Recipe Card :



    Baigana Poda | Mashed Roasted Eggplant in Odia Style


    Baigana Poda | Mashed Roasted Eggplant in Odia Style
    Author:
    Prep time: 10 MCook time: 10 MTotal time: 20 M
    roasted eggplant / brinjal / baingan mashed with some minimal ingredients from Odia cuisine

    Ingredients:

    • Baigana (brinjal / eggplant) (large) 1 no.
    • Onion (finely chopped) (medium) 1 no.
    • Garlic clove (roughly crushed) 2-3 no.
    • Green chili 2 no.
    • Mustard oil 1.5 tbsp
    • Salt as needed

    Instructions:

    How to cook Baigana Poda | Mashed Roasted Eggplant in Odia Style

    1. First wash and wipe up the baigana / brinjal.
    2. Pierce a knife here and there in the brinjal.
    3. Then put on the gas flame to roast completely over medium heat by turning in between so that the brinjal will well cook from all the sides.
    4. Transfer the roasted brinjal to a bowl, cover and keep aside the bowl till it cools down fully.
    5. Now take out the outer surface (dark color roasted skins) of the brinjal and discard those.
    6. Then mash the roasted brinjal well using finger tips (traditional way) or using a masher or spoon.
    7. Next add mustard oil, chopped onion, salt, roughly crushed green chilies and garlic cloves.
    8. Mix everything till incorporated well.
    9. Serve as a side dish with pakhala (rice water) or even rice- dal combo !

    Notes:

    Mustard oil is the mandatory one. So dont use any other oil for this recipe. Green chili is the spicy factor here. It can be adjusted as per taste.
    Baingan, Mashed baingan, odia side dish, Roasted eggplant
    Side dish, Vegan, gluten free, Eggplant, Brinjal, Roasting,
    Odia Cuisine
    Did you make this recipe?
    Tag @firsttimercook on instagram and hashtag it #firsttimercook




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