FANSACHI KHEER / JACKFRUIT KHEER

FANSACHI KHEER / JACKFRUIT KHEER

INGREDIENTS

Ghee / clarified butter	1 tbsp
Fansache gare / jackfruit flesh (ripe but firm) chopped	1 cup
Gul / jaggery	½ cup
Naralache doodh / Coconut milk	2 cups
Kaju / Cashewnuts broken in pieces  (toasted)	4 – 5 nos
Velchi pdr / cardamom pdr (optional)	¼ tsp

METHOD:

1.       Heat ghee , add in the chopped jack fruit flesh.

2.       Sauté it for a min.

3.       Reduce the flame, cover and give it 2 steams.

4.       When you see that the ghee has separated out of the flesh, add in the jaggery.

5.       Stir it and allow the jaggery to melt completely.

6.       Switch off the flame.

7.       Slowly add in the coconut milk. Stir it around.

8.       Again switch on the flame and allow it to heat on a slow flame.

9.       Make sure you keep on stirring it.

10.   When the kheer is hot enough switch off the flame.

11.   Do not allow it to boil or the coconut milk might split.

12.   Add in a pinch of salt, Cashewnuts and cardamom pdr.

13.   Mix and serve hot.

14.   The jackfruit flesh has strong and distinctive flavour so usually I avoid adding cardamom. So here you can use your discretion.

15.   You can also add in raisins and toasted chopped almonds but make sure to remove the skin off them.

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BAKED PITA CHIPS

BAKED PITA CHIPS

INGREDIENTS

Pita bread  http://paripoornapaksiddhi.blogspot.in/2015/03/pita-bread.html	8 – 10 nos
Tomato Salsa	As required
Tzatziki sauce  http://paripoornapaksiddhi.blogspot.in/2015/03/tzatziki-sauce-tzatziki-dip.html	As required
Hummus http://paripoornapaksiddhi.blogspot.in/2015/03/hummus.html	As required

METHOD:

1.       Heat the oven at 200°C.

2.       Cut the pita bread with a scissor (to get clean cuts) into 8 portions / wedges.

3.       If you want them smaller then cut the 8 portions into half to get 16 portions.

4.       Separate out both the layers of the pita bread.

5.       Arrange them on a greased baking sheet.

6.       While placing the tray in the oven reduce the temperature to 100°C and bake them for 9 – 10 minutes till they are crisp.

7.       Make sure you flip them over once after 4 – 5 min.

8.       Serve them along with tomato salsa, Tzatziki sauce, hummus or any other dip of your choice.

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HUMMUS

HUMMUS

INGREDIENTS

Kabuli chana / chick peas / Garbanzo beans	½ cup
Olive oil	1 tbsp
Tahini paste (½ tbsp roasted sesame seed fine pdr + ½ - 1 tbsp olive oil grind to smooth paste)	1 tbsp
Salt	T.T.
Red chilli pdr	¼ tsp
Lime juice	2 – 3 tbsp
Garlic cloves grated	2 cloves

METHOD:

1.       Soak the chickpeas in water for 7 – 8 hours.

2.       Drain out the excess water, wash the chickpeas.

3.       Add in more water and pressure cook them till they are soft and tender.

4.       Remove and cool. Drain out all the excess juices, reserve them.

5.       Add the chickpeas to a mixer grinding jar and grind them with ¼ cup of the reserved juices till they are a coarse paste.

6.       Now add in the garlic, lime juice, tahini paste, salt chilli pdr and olive oil.

7.       Again grind till it forms a smooth but thick creamy paste. Add the juices to thin down the dip as required.

8.       Remove on to a serving bowl, drizzle some olive oil on top and sprinkle some chilli pdr.

9.       Serve along with pita bread, pita chips, Falafel etc.

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PITA BREAD / SYRIAN BREAD

PITA BREAD / SYRIAN BREAD

INGREDIENTS

Atta / Wheat flour	2 cups
Maida / refined flour	1 cup
Active dry yeast	1 tbsp
Sugar	1 tbsp
Salt	T.T.
Oil	1 tbsp

METHOD:

1.       In a bowl add the yeast and sugar.

2.       Add in ½ cup warm water and leave it undisturbed in a warm place for 10 – 15 minutes till it gets frothy.

3.       In a separate large bowl mix the wheat flour and the refined flour, add little salt. You can use only refined flour if you like or even a mix of 1 cup wheat flour and 2 cups refined flour.

4.       Make a well in the centre and pour the yeast mix in.

5.       Mix the flour with the yeast mix, add more warm water if needed to form a smooth soft dough.

6.       Knead more for 5 – 7 min approx till it is no more sticky.

7.       Put the dough in a container, cover with a moist cloth and leave it in a warm place for around 3 hours. It will double up in size.

8.       Knead the dough a little applying oil, and knead the oil into the dough and make a very soft smooth pliable dough.

9.       Divide the dough into 10 – 12 small portions.

10.   Roll our each into circles approx till the size reaches till your spread out palm. Make sure you flip the circle and also roll from the other side. This ensures that both the layers of the pita bread are of even thickness when it is cooked and it puffs up.

11.   Even if the size varies a little its all right, what’s more important is that you have rolled out into neat circles with its thickness of a roti (or even 2 chapatis / tortillas placed on top of one another).

12.   Here I have made them on a griddle.

GRIDDLE METHOD

13.   Heat the griddle.

14.   Put one pita bread onto it.

                                     

15.   When you start seeing small bubbles on the surface flip it over.

16.   Cook this side till it gets dark brown spots on it and starts to puff a little.

17.   Flip over again and cook this side till the pita bread has puffed up completely.

18.   You may have to press the edges lightly with a kitchen napkin to help it puff up.

19.   Remove them onto a kitchen napkin.

20.   These can also be made in an oven.

BAKING IN THE OVEN

21.   Heat the oven to 250°C.

22.   Put the rolled out dough on a baking tray.

23.   Bake on one side for 3 – 4 min, flip it over and bake the other side for 2 min till it puffs up.

24.   Remove on to a kitchen napkin.

25.   Allow to cool and cut in half. I prefer a neat sharp scissor as it gives clean cuts. You can also use a knife or a pizza cutter.

26.   You can stuff the pita bread halves / pockets with Falafel, lettuce, tomato slices, cucumber slices, tzaziki sauce, hummus etc.

27.   The remaining pita bread can be wrapped in a kitchen paper towel, put it into a zip lock bag and deep freeze. Use as needed.

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IDLI CHILLI DRY

IDLI CHILLI DRY

INGREDIENTS

Idli preferably 1 day old	6 nos
Cornflour	1 tbsp
Ginger garlic paste	½ tbsp
Spring onion sliced + greens shredded	1 no
Green chilli cut in 3 – 4 pieces	1 no
Capsicum  cut in chunky cubes	1 no large
Soya sauce	1 tbsp
Vinegar	½ tbsp
Salt	T.T.
Sugar	½ tsp
Pepper pdr	¼ tsp

METHOD:

1.       Cut each idli into 8 cubes.

2.       Sprinkle some cornflour onto it.

3.       Heat oil and deep fry the idlis till golden brown and crisp.

4.       Remove on to a kitchen paper and allow to drain oil.

5.       Remove out the excess oil and keep just 1 tbsp oil in the pan.

6.       Add the ginger garlic paste and fry till the raw aroma goes off.

7.       Add the sliced onion and again fry on high heat till the onion starts to colour at the edges.

8.       Put in the green chilli, soya sauce, vinegar, salt, sugar and pepper pdr, mix.

9.       Be sparing with the salt as the idlis too have salt in them.

10.   Now put in the capsicum and stir fry for a min.

11.   Do not cook it, leave it crisp but little browned at the edges.

12.   Add in the idlis and toss well.

13.   Usually I prefer it without any gravy or sauce.

14.   In case you want a little sauce / gravy then before adding the idli, pour 1 tbsp cornflour dissolved in ½ cup water into the pan.

15.   Allow it to boil and thicken. Then add the idlis and coat them with the sauce.

16.   For thicker or thinner sauce just reduce or increase the amount of water.

17.   Adjust your seasonings accordingly. Sprinkle over with the spring onion greens.

18.   Serve hot with fried rice or noodles.

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