Manas Manohar
Jackfruit Kebab
Although kebabs are non-vegetarian dishes, but now the trend of kebabs made from vegetables is also very popular. Making it is not a particularly difficult task. If you make it once, you will make it again and again. To make kebabs, take two hundred grams of chopped jackfruit pieces, two medium-sized boiled potatoes and about one hundred grams of paneer. To put it in it, chop one inch of ginger finely. Finely chop one green chili and some green coriander as well. Apart from this, take quarter teaspoon fennel, pinch cumin, quarter teaspoon celery, half teaspoon whole coriander and pinch turmeric, half teaspoon garam masala, half teaspoon crushed red chili and salt as needed.
Add one cup of water and half a teaspoon of salt to the jackfruit pieces and boil them in the cooker for one whistle. Crush the standing spices coarsely in a sieve. Now take out the jackfruit from the cooker and drain all its water well. Remove the hard skin outside its seed and mash it well.
In this, put the boiled potatoes and cheese tightly with a coarse grater. Add chopped ginger, green chillies, coriander and crushed standing spices and crushed red chillies, turmeric and garam masala to it. Mixing all the ingredients well, beat for seven to eight minutes so that a smooth mixture can be prepared. Keep this mixture covered for ten minutes.
Now prepare to make kebabs. Kebabs can be made in three ways. One way is to put it in a sieve and cook it while roasting it on a low flame of coal. Another way is to cook it by frying it in oil. The third way is to cook it by baking it in a tawa or pan. If you want to cook by frying in oil, then some arrowroot or cornflour has to be added to the kebab mixture, so that the kebabs do not crack. If you want, you can also put bread crumbs around it.
The better way is to cook it by baking it on a non stick pan. Grease a little bit of desi ghee on the pan and when the pan is heated well, take small portions of the mixture and make flat-shaped kebabs and keep them. Keep the flame medium and fry the kebabs from both the sides till they turn golden. If the flame is high, then the kebabs will be cooked from above, but will remain raw from inside. Therefore, take special care of the flame while making the kebabs. Kebabs are ready. Serve them with green chutney, curd and onion slices.
Bhakharwadi
Making Bhakharwadi is not a difficult task. Once you make it, the hesitation about making it next time will go away. To make it, maida, gram flour, sweet tamarind chutney, chaat masala, red chili powder and coriander, cumin, fennel, carom seeds and white sesame seeds, powdered sugar and coconut powder are needed. Oil will be needed for frying.
First of all, take a cup of all purpose flour, heat it and add 3-4 spoons of oil and mix it well. Then add two to three spoons of gram flour to it and mix it well. Add 1/4 teaspoon salt and mix. After adding water little by little, knead the dough of medium size. Just like we knead the dough to make matthi or samosa. Then cover the dough and leave it to rest for fifteen minutes.
Now prepare the filling in it. Take two spoons whole coriander, one spoon cumin, the same amount of fennel, half spoon carom seeds and two spoon coconut powder and grind them coarsely in a sieve or mixer. If there is no coconut powder, then grind dry coconut in a mixer to make powder.
Take out this mixture in a bowl and add one teaspoon red chili powder, one teaspoon equal amount of powdered sugar and one teaspoon chaat masala, mix everything well and keep aside. Take small balls from the kneaded dough and roll them into round or square shape. The thickness of the rotis should not be too much. Spread tamarind chutney on the rolled roti with the help of a spoon leaving little edges. Spread some white sesame seeds on top of it and then take a spoon from the mixture of spices that you have prepared and spread it carefully all around.
The layer of spices should not be thick. A small spoonful of mixture on one roti is sufficient. After spreading the masala, turn the cylinder over so that the spices stick well with the chutney and do not scatter. Now hold one end of the roti and wrap it like a round roll. Close both the ends by pressing and pressing with the palm, make the roll a little longer. In this way the spices will stick completely and there will be no fear of splintering while frying.