Manas Manohar
jackfruit cloaked
Nowadays peeled and chopped jackfruit is available in packets at vegetable shops. Try to take jackfruit from the plain part, the fibers are not thick in it and the taste is good in food. Put salt in the boiled water and keep the pieces of jackfruit for five to seven minutes and then take it out and dry the water well. In this way the jackfruit will be cleaned thoroughly.
Many people boil jackfruit in a cooker, but in this way the taste of jackfruit vegetable is not good, so you should not boil it, keep it in hot water only for washing purposes. If the seeds in the jackfruit pieces are large and hard, press them out with your thumb and keep them aside. Try not to take jackfruit with large and hard seeds.
Now prepare its spices. Its spice is prepared in many ways. But the urban traditional way of onion-tomato is fine.
If two hundred and fifty grams of jackfruit are taken, then two medium sized onions and two tomatoes will be enough to make its spice. Apart from this, take seven-eight garlic buds, two-three inch piece of ginger. If you like it spicy, then cut a green chili into two pieces to add to the tempering.
Heat four to five food spoons equal or one spoon of mustard in a pan. When the oil becomes hot, reduce the flame to medium and first put the pieces of jackfruit in it and fry it while stirring for five minutes. When the color of jackfruit starts to turn brown, then take them out of the pan and keep them in a separate bowl, let them cool down a bit. In the remaining oil of the pan, add a bay leaf, two cloves, four-five whole black peppercorns, quarter teaspoon cumin, one big cardamom and add roughly chopped onion, garlic buds, ginger and tomato and stir and quarter Add a spoonful of salt, turmeric and cover the lid and leave it to cook for five to seven minutes.
Now add half teaspoon crushed red chili, half teaspoon garam masala, half teaspoon coriander powder and quarter teaspoon salt to the fried jackfruit. Add two to three spoons of whipped curd and mix well, so that all the spices stick well on the jackfruit. Cover it and keep it for fifteen minutes. Tomatoes and onions should have become soft by now. Turn off the flame. Let it cool for a while then put it in the mixer and make a paste.
Now put the ground paste in the same pan and cook on low flame while stirring. Add one-fourth teaspoon of garam masala to it and when the water dries up well, add the pieces of jackfruit and mix it well while stirring. When the curd mixture also starts drying, add hot water little by little and keep the vegetable as thick as you want. Put the lid on the pan and let it cook on medium flame for five minutes. Jackfruit Lababdar is ready. Garnish with green coriander, green chilies and ginger ale and serve hot.
paneer paneer
The taste of paan with paneer gives a different pleasure. So this time prepare and eat in this way too. Not a lot of ingredients are required to make Paneer Paan Wala, but it does take some effort. If you are taking two hundred grams of cottage cheese, then you will need milk equal to two hundred grams with it. Apart from this, white round chilies have to be crushed and a spoonful of honey has to be taken. Yes, the main ingredient, betel leaves, is a must. Take two green betel leaves to put in it.
First of all, cut the paneer into desired pieces and put some salt in the boiled hot water and keep it. By keeping it for five minutes, the paneer pieces will become soft and soft, will not break while cooking. Now heat milk in a pan. When it comes to a boil, cover it with betel leaves and let the milk cool down. After cooling, put it in a mixer, grind it and then filter it.
Heat a spoonful of desi ghee in a pan, add a pinch of cumin, fennel and four-six black peppercorns and temper it. Then remove the paneer pieces from the water, stir for two minutes and then slowly add the milk and betel mixture. Cook while stirring, so that the milk becomes thick after cooking. Now add the required salt and six-seven white round chilies crushed in it.
If white pepper is not available, then black pepper can also be used. Keep stirring the vegetable. When the milk becomes thick, add honey and mix it well and switch off the flame. Leave the lid on the pan. Paneer paneer is ready.