KATHAL BIRYANI RECIPE / RAW JACKFRUIT BIRYANI RECIPE

INGREDIENTS:

• Basmati rice - 1 cup
• Chopped raw jackfruit (kathal) - 2 cups
• Cloves - 3
• Cardamom - 2
• Cinnamon - 2 sticks
• Bay leaf - 2
• Star anise - 1
• Stone flower - a pinch
• Mint leaves - ½ cup
• Grated ginger - 1 tsp
• Salt - to taste
• Coriander leaves - to garnish
• Ghee - 1 tsp.
• Oil - 2 tablespoons
• Saffron - few strands 
• Warm milk - 1 tsp.

To marinate:

• Amchur powder - ¼ tsp.
• Garam masala powder - 1 tsp.
• Coriander powder - 1 tsp.
• Cumin powder - ¼ tsp.
• Turmeric powder - ¼ tsp.
• Chilli powder - ¾ tsp.
• Curd - 3 tablespoons
• Salt - a generous pinch

METHOD:

• Wash and soak basmati rice for ½ an hour. Grate ginger. Soak saffron in a spoon of warm milk. Keep aside.
• Clean, wash and chop raw jackfruit (kathal) to big chunks. Marinate with the given ingredients for 10 minutes.
• In a pressure pan, heat oil and ghee, add the whole spices, mint leaves, grated ginger, saute for a minute. Add marinated raw jackfruit (kathal). Stir for a minute. Drain rice and add to it. Mix well.  Add salt as needed. Pressure cook for 3 whistles.When pressure has subsided, add soaked saffron, mix gently.
• Garnish with coriander leaves.  Serve hot with raitha or chips of your choice.

BARLEY AMARANTH GREENS KHICHDI RECIPE / BARLEY GREENS KHICHRI

Barley is a whole grain which has rich fiber, vitamins, and minerals which has various health benefits. Consuming a diet rich in whole grains help in reducing the risk of obesity, diabetes, heart disease etc. This is an easy, one pot, healthy recipe without rice. Ideal for bachelors' cooking. This can be made in a jiffy.

INGREDIENTS:

• Barley - 3/4 cup
• Tur dal - 1/4 cup
• Moong dal - 1/4 cup
• Green peas - 1/4 cup
• Amaranth greens (Mulaikeerai)chopped - 3 cups
• Cumin seeds - 1/2 tsp
• Coriander seeds - 1 tsp
• Turmeric powder - 1/4tsp
• Chilli powder - 3/4tsp
• Grated ginger - 1 tsp
• Curry leaves - few
• Salt - to taste
• Coriander leaves - to garnish
• Ghee- 1 tsp. for flavour (optional)
• Barley:water ratio- 1:3

To temper:

• Oil - 1 tsp.
• Jeera- 1/4 tsp.
• Curry leaves - few
• Hing

METHOD:

• Wash and soak barley for 1 hour. Grate ginger. Crush coriander seeds. Dry roast, tur dal and moong dal.
• Wash and chop greens. I have used amaranth greens. Any greens can be used.
• Take a vessel, add required water, transfer all ingredients to it. Mix well, pressure cook for 6 whistles. When pressure has subsided, mix well.  Add little water if necessary to get the desired consistency.
• Temper with hing, jeera and curry leaves. Add ghee. Mix well. Garnish with coriander leaves. Serve hot.

HORSEGRAM ADAI RECIPE / KOLLU ADAI RECIPE

Horsegram is considered a super food. It has the highest calcium content among pulses and has high source of protein. It is ideal for obesity people and diabetic friendly.

INGREDIENTS:

• Horse gram (Kollu) - 1/2 cup
• Idli rice - 1/4 cup
• Bengal Gram (Kadalai paruppu) - 1/2 cup
• Tur Dal - 1/4 cup    
• Ginger - 1" piece
• Hing - 1/8 tsp.   
• Red Chillies - 4 or 5  
• Curry leaves - 2 sprigs
• Salt - to taste
• Oil - to drizzle

METHOD:

• Soak dhals, chillies and rice together in water for 4 hours. Drain the water. Reserve very little of soaked water to grind. Grind in a blender to a coarse, thick paste with ginger, curry leaves and salt. Add very little soaked water if necessary.
• Heat a tawa. Keep the batter thick and spread adai with hands on tawa directly or make it thin and spread the batter with a ladle. Drizzle oil on sides. Cover and cook for a couple of minutes. When done flip to the other side. No need to cover now. Cook until crisp golden on both sides. Serve hot with butter, jaggery , dosai milagai podi or avial.