FANAS GARYANCHI KADHI / JACKFRUIT KADHI

FANAS GARYACHI KADHI  / JACKFRUIT KADHI

INGREDIENTS

Kape Fanas gare / ripe jackfruit flesh (the firm variety)	4 – 5 nos.
Ghee / clarified butter	1 tsp
Jeera / cumin seeds	¼ tsp
Heeng / asafoetida	¼ tsp
Green chillies cut in 2 – 3 pcs each	2 nos
Coconut milk	1 cup
Sour butter milk	1 ½ cup
Besan / chickpea flour	½ tbsp
Jaggery	1 tsp
Salt	T.T.
Coriander leaves chopped	2 sprigs

METHOD:

1.       Remove the seeds from the jackfruit flesh and chop the flesh into chunky pieces or you can also slice the flesh.

2.       Dissolve the besan in a little buttermilk to form a lump free paste. Now add this paste to the remaining butter milk and mix.

3.       Heat ghee, add jeera, heeng and green chillies. Also add in the chopped flesh.

4.       Sauté a little till it is cooked well. It will also shrink a little and start caramelizing at the sides.

5.       Remove from heat and gradually add in the buttermilk besan mix.

6.       Also add in jaggery and salt and bring it just to a boil.

7.       Now add in the coconut milk. Do not allow it to boil or the kadhi might split but make sure the besan is cooked and does not give off a raw aroma.

8.       If you find the kadhi too thick then just add in ½ cup water and bring just to a boil.

9.       Serve hot along with boiled white rice or khichadi. Sprinkle coriander leaves into the kadhi.

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CARROT & CORIANDER SOUP

With a slight chill in the air, all that you desire for is nice piping hot and wholesome soup. So this time try out Carrot & Coriander Soup .......

CARROT & CORIANDER SOUP

INGREDIENTS

Carrot grated	1 large
Spring onion bulb with greens	1 no
Ginger garlic paste	1 tsp
Salt	T.T
Pepper pdr	T.T.
Coriander leaves chopped	½ cup
Butter	1 tsp
Lime juice	2 tbsp

METHOD:

1.       Heat butter, add in the ginger garlic paste.

2.       Sauté for a min and add in 1 roughly chopped spring onion bulb.

3.       Stir around till it softens and turns pink.

4.       Then add in the carrots. Sauté till it softens.

5.       Then pour in 2 glasses of water and bring to boil.

6.       When it starts to boil, using a hand blender, lightly blend till coarse. The vegetables should have a bite to it.

7.       Season with salt and pepper, pour in lime juice.

8.       Since I like it tangy I use a little extra lime juice but you can reduce the quantity if you like.

9.       Add in the coriander leaves and serve immediately piping hot garnished with shredded spring onion greens and serve with toasted bread or soup sticks.

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MUSHROOM BARLEY SOUP

MUSHROOM BARLEY SOUP

INGREDIENTS

Barley	1 tbsp
Button mushrooms sliced	8 – 10 nos
Garlic thinly sliced	3 – 4 cloves
Onion finely chopped	1 no small
Carrots sliced	½ no
Bay leaf	2 nos
Salt &   white pepper pdr	T.T.
sweet corn kernels	2 tbsp
Butter	1 tsp
Tender coriander stems finely chopped OR Coriander leaves chopped	1 tbsp

 

METHOD:

1.       In a heavy bottomed pan put together the barley, corn, carrots and bay leaf with 4 cups water and bring it to a boil
 

2.       Simmer for around 30 min till the barley is cooked and the water turns a light pink. Also the water would have reduced to almost half.

3.       In a separate pan heat the butter, add into it the garlic and onion, sauté till it gets soft and colours lightly.
 

4.       Now add into it the sliced mushrooms and sauté on high flame till it starts to sweat. Season it with salt and pepper.
 

5.       Add in the hot onion mushrooms to the bubbling barley mix.
 

6.       Add a little more water if needed if you find it too thick.

7.       Check the taste and accordingly season a little more with salt and pepper.
 

8.       Finally sprinkle the coriander stems in and serve hot with sliced toasted garlic bread.

9.       If you like then you can also top the soup with a little grated parmesan cheese.

 

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VEGETABLE MANCHOW SOUP

 

 

VEGETABLE MANCHOW SOUP

INGREDIENTS

Spring onion (bulbs finely chopped and greens finely shredded)	2 no bulbs & 1 no greens
Carrots (finely chopped)	3 tbsp
Cabbage (finely chopped)	¼ cup
Button mushrooms (finely chopped)	6 – 7 nos
Green Capsicum (finely chopped)	1 no small
Garlic cloves	4 – 5 nos
Ginger grated	1 tbsp
Green chillies	3 nos
Pepper pdr
Salt	T.T.
Vinegar	½ tbsp
Soya sauce	1 tsp
Red Chilli sauce	½ tbsp
Vegetable stock / Water	1 ½ - 2 glasses
Cornflour	½ tbsp
Fried noodles	½ cup
Oil	1 tbsp
Ajinomoto / M.S.G (optional)	¼ tsp

 

METHOD:

1.       Grind the ginger garlic and green chillies to a coarse paste.

2.       Heat oil, add in the prepared paste. Fry it for some time till the raw flavour goes off.

 

3.       Then add in the spring onion bulbs. Sauté them till soft and till it starts to change colour.

4.       Now add in one by one the cabbage, carrots, mushrooms and capsicum. Sauté after you add each vegetable till each of it starts to soften a little.

 

5.       Now pour in the stock / water and bring to boil.

6.       When it starts to boil add in the soya sauce, chilli sauce, salt, pepper pdr and vinegar.

7.       Dilute the cornflour in a little water and add it to the boiling stock. It will start to thicken a little. Make sure it is just thickened but not saucy.

 

 

8.       Remove into a serving bowl. Garnish with the spring onion greens and fried noodles on top.

9.       You can also add small cubes of tofu (bean curd) or paneer (cottage cheese).

FRIED NOODLES

10.   Boil the noodles till half cooked. Drain and refresh under cold water.

11.   Drain well the water. Fry the noodles in small batches in hot oil till golden brown.

12.   They tend to stick and clump together hence fry in small batches.

13.   Remove on to an absorbent kitchen towel. Crush them and use.

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