Hi Friends,
I try to share the recipes which are different.Today I will share the recipe of Kathal ke pakode which are made with raw kathal (jackfruit). Here goes the recipe..
KATHAL KE PAKODE:
INGREDIENTS:
Kathal (Jackfruit)
Rice flour
Onion
Garlic
Jeera (Cumin seeds)
Haldi (Turmeric) powder
Dhania (Coriander) powder
Lal Mirchi (Red chili) powder
Oil
METHOD:
Peel, core the middle portion and cut the kathal into about 1" pieces- every piece can have one seed in it. Steam kathal pieces with a little salt and a spoon of oil so that they don't stick together. Press the pieces between your palms to squeeze the extra water and keep aside.
Peel onion and garlic-put them into grinder with jeera, haldi, dhania and mirchi powder and a little salt because we had already put the salt while we steamed the kathal. Make fine paste of all the masalas and add it into rice flour. Add enough water to make a thick batter. Let this batter rest for about half an hour so the rice grains get soft.
Now dip the cooked kathal pieces in this rice batter and fry in hot oil till they are golden brown and crispy. Drain on tissue paper and serve with tomato ketchup or a chutney of your taste.
TIP:
Instead of rice flour, you can simply soak rice for 2-3 hours and grind it with onion, garlic and other masalas (spices).
I observe that lots of my readers have been trying my recipes and are sharing their experiences with me. You have your queries too which you ask me through mails but if you write on the blog, it can benefit more people. Your comments and suggestions are welcome- please feel free to write here.
Happy cooking....
I try to share the recipes which are different.Today I will share the recipe of Kathal ke pakode which are made with raw kathal (jackfruit). Here goes the recipe..
KATHAL KE PAKODE:
INGREDIENTS:
Kathal (Jackfruit)
Rice flour
Onion
Garlic
Jeera (Cumin seeds)
Haldi (Turmeric) powder
Dhania (Coriander) powder
Lal Mirchi (Red chili) powder
Oil
METHOD:
Peel, core the middle portion and cut the kathal into about 1" pieces- every piece can have one seed in it. Steam kathal pieces with a little salt and a spoon of oil so that they don't stick together. Press the pieces between your palms to squeeze the extra water and keep aside.
Peel onion and garlic-put them into grinder with jeera, haldi, dhania and mirchi powder and a little salt because we had already put the salt while we steamed the kathal. Make fine paste of all the masalas and add it into rice flour. Add enough water to make a thick batter. Let this batter rest for about half an hour so the rice grains get soft.
Now dip the cooked kathal pieces in this rice batter and fry in hot oil till they are golden brown and crispy. Drain on tissue paper and serve with tomato ketchup or a chutney of your taste.
TIP:
Instead of rice flour, you can simply soak rice for 2-3 hours and grind it with onion, garlic and other masalas (spices).
I observe that lots of my readers have been trying my recipes and are sharing their experiences with me. You have your queries too which you ask me through mails but if you write on the blog, it can benefit more people. Your comments and suggestions are welcome- please feel free to write here.
Happy cooking....
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