Jamun/ Black Plum Panna

 

Jamun fruit also known by various names like java, jambul,  jambas etc. The fruit is sweet, sour and astringent in taste and is extremely juicy.

The fruit contains a hard seed which has many beneficial properties too. 

Jamun fruit is used for treatment in ayurvedik medicine in India and specially used in treatment of diabetes. 

It has also been reported to play a protective role in liver disease. Jamun fruit also has been known to blood purifying properties. 

It is best eaten raw with black salt or it can be used in various dishes. 

Panna is a summer drink which is usually made from raw mango.

But we can make panna with other fruits like star fruit,  pineapple,  berries and jamun.

The process requires you to boil or roast the mango but in this recipe we can not roast the jamun so first I boil the jamun and then squeeze the pulp. 

You can also get the jamun shikanji and jam recipe in my blog.

Jamun shikanji 

Jamun smoothie 

Jamun false ka jam

Let start the recipe. 

Presentation Time:-5 minutes 

Cooking Time:- 10 minutes 

Serves:- 6

Ingredients:-

• 250gm Jamun
• 2tbsp sugar 
• 2/1/2 cup water 
• 1tsp Black salt 
• A pinch of plain salt 
• 1tbsp Roasted cumin powder 
• Chopped mint leaves 
• 2tbsp Lemon juice 

For serving:-

• Ice cubes
• Mint leaves 

Recipe procedure:-

• Wash the jamun fruit properly. 
• In a saucepan add sugar, water and jamun, boil them over medium heat until the jamun gets soft and mashy. 
• It will take approximately 10 to 12 minutes. 
• Switch off the gas and allow to cool the mixture. 
• Once it cools mash the mixture through a sieve in a large bowl. 
• Now add salt, black salt,  cumin powder, mint leaves  and lemon juice.
• Mix it well put the bowl in fridge.
• Before serving àdd ice cubes. 
• Garnish with mint leaves serve chilled. 

Note:-

• Add sugar as per your taste. 
• Chat masala can be added to increase the taste. 
• Always choose soft and pulpy jamun which is more tastier. 

Kashifal/Pumpkin Flowers curry

 

Have you ever tried pumpkin flowers curry ? If your answer is no, then try it once I am sure you will love it. 

Kaddu or kashifal flowers has a very delicate flavor and they come out so crisp like spinach leaves.

In this covid period I am staying at my home town and enjoying lots of vegetables and crops which we don't get in metro city.

Now days at my farm the pumpkins are growing and there are some flowers in the pumpkin plant which do not have pumpkin in them so we use them to make pakoda from those flowers and also make curry with theese pakoda.

This pumpkin flowers curry, best goes with boiled rice. You can also serve it with paratha.

My mother in law was very fond of pumpkin flowers pakoda and curry.

It used to be made in large quantities and was shared with all the neighbors.

Here I am sharing her recipe which is quite easy to make. 

I have never added any other ingredients by myself.  

Yesterday my farmer bought some pumpkin flowers for me and I have made as my mother in law used to.

I really miss her. One more thing which i need to tell you is that this is my mother in law's home town and as her bahu I love to stay here.

In this recipe we need very few ingredients but the flowers should be fresh, meaning after plucking the flowers you need to use it within an hour otherwise the flowers get spoiled.

To kya hua AC nahi hai par jo maza ganv mein hai wo shar mein kahan 😃😃

Preparation Time:- 20 minutes 

Cooking Time:-  25 minutes 

Serves :- 6 persons

Recipe:- Indian 

Ingredients:-

For Pakoda:-

• 20 Pumpkin flowers 
• 2 cup gram flour 
• 1 Tbsp rice flour
• Salt to taste 
• 1tsp grated onion 
• 1tsp red chili powder 
• 1tsp turmeric powder 
• 1/2 top amchoor powder 
• Oil for frying 

For curry:-

• 2tbsp onion paste
• 1tsp garlic paste
• 1tbsp Turmeric powder 
• 2tsp red chili powder 
• 1tbsp Coriander powder 
• 1tsp Cumin seeds
• 2 no. Chopped tomatoes 
• 1tbsp Oil 
• Coriander leaves 

For spice powder:-

• 4 Cloves
• 1 black cardamom 
• 6 black pepper 

Recipe procedure:-

• Wash the flowers very carefully. 
• Discard the green part using knife.
• Mix gram flour, rice flour, salt, red chili powder,  turmeric powder, grated onion and amchoor powder then make a thick battar.
• Now heat the oil and lower the flame, dip one flower in batter then fry both side until golden and crisp. 
• Make all the pakodas and keep them on an absorbing pepper. 
• Now in the oil add more oil then add cumin seeds and let them crackle. 
• Now add garlic and onion paste saute till tranculant. 
• Add turmeric powder, red chili powder, coriander powder stir and mix.
• Now add tomatoes, salt and 1/2 cup water then cook it for 5 minutes or until tomatoes get soft on low heat. 
• Now add 3 glass water. After a boil turn the flame on low, cover and cook it for 5 to 8 minutes. 
• Meanwhile dry roast the whole spices and crush them using mortar pessle.
• Now add the pakodas. Mix with curry and cook for another 2 to 3 minutes and turn off the gas. 
• Garnish with coriander and serve hot with rice or paratha. 

Note:-

• You can use fine semolina besides rice flour. 
• If you are using tomato puree in that case use 2tbsp puree.
• Increase or decrease the spices as per your taste. 
• The flowers should be fresh. 
• The batter should be thick and not too runny because the flowers release thier water.
• I have never ever used garam masala powder in my curries but you can add as per your choice.
• If after frying the pakoda you are left with oil in the pan then it is sufficient oil so no need to add more oil.

Nunbariya/ Aate Ki Pakodi /नुनबरिया

Nunbariya or aata pakodi is made from wheat flour.

It is more crispy then besan k pakode. My father used to it and he was very fond of nunbariya, he did not like to eat besan k pakode in rainy season instead he preferred nunbariya made by my bhabhi. 

There is no need to add a lot of spices. Ajwain is a must as it gives nice aroma. 

I love to have it with a cup of tea.

Wheat flour is a powder made from the grinding of wheat grain. 

We always used chakki aata. We have our own farm house and have grown wheat here. So we harvest it,  clean it and get it grinded.

Preparation Time:- 10 minutes
Cooking Time:- 15 to 20 minutes
Serves :- 6
Snacks

Ingredients:-

• 2 cup Wheat flour
• 1/2 cup fine semolina/suji
• Salt as per your taste
• 1 large sliced onion
• 1 tbsp fine chopped green chili
• 1 tbsp fine chopped ginger
• Chopped coriander leaves
• 1 tbsp ajwain/carom seeds
• 1 tsp Turmeric powder
• 1 tsp Red chili powder
• 1 tbsp Amchoor/dry mango powder
• 1/4 top soda
• Oil for frying

Recipe procedure:-

• Sieve the flour and semolina, add water mix and whip till it becomes fluffy it will take approximately 10 to 12 minutes.
• Put a drop of batter in water if the ball floating it means your batter is ready.
• Now keep aside for 10 minutes.
• After 10 minutes mix all the ingredients instead of oil.
• Heat oil and make small size pakodi.
• Fry until golden and crisp.
• Serves hot with green chutney.  

Note:-

• Batter should be thick not too runny.
• Ajwain is must as i mentioned.
• Fry  it on medium hot heat. 
• you can add little rice flour besides semolina.