Kathal Ghee Roast

As I am vegetarian so I always make veg version of a non veg.

Mutton or chicken ghee roast is a popular side dish of mutton or chicken cooked in clarified butter or ghee and other aromatic spices. I have used kathal for making ghee roast and it turned out to be delicious .

Ghee is the star of this dish which gives it the rich taste.

Ghee Roast is a Mangalorian specialty. It is a spicy, rich, slightly tangy, red curry cooked in pure Ghee.

I always choose tender and small  Jackfruit which tastes much better then big size Jackfruit, also called Kathari. 

Let's start the procedure 

Ingredients:-

• Jackfruit 1kg.

Ingredients for spice paste:-

• Baydagi or Kashmiri chili 12 no.
• 1 tbsp cumin seeds 
• 1/1/2 tbsp coriander seeds 
• 1tsp fennle seeds 
• 12 black pepper 
• Cloves 5no.
• Cinnamon stick 1
• 4 to 5 garlic cloves 
• Tamerind pulp 2 tbsp

For Ghee Roast:-

• 1 cup Desi Ghee 
• Thinly sliced onion 2
• Whipped curd 2tbsp  
• Salt to taste 

Recipeprocedure:-

• Peel the skin of jackfruit and cut it into cubes.
• Take 4 glass of water, add 1 tsp turmeric and 1tsp salt then put jackfruit in this water for 5 minutes. 
• Now drain all the water then pet dry it with kitchen towel.
• Heat 2tbsp ghee in a pan or pressure cooker and add jackfruit then fry until it turns lightly brown. 
• Once the jackfruit turns light brown the take it out and set aside.
• Dry roast cumin, fennle, coriander, cinnamon stick, fenugreek seeds, chili, black pepper, and as they release the aroma switch off the gas. 
• Once cool transfer the spices into the blender jar and add garlic & tamerind pulp then blend it into smooth paste. Keep aside.
• Take a large heavy bottom pan heat ghee then add onion saute until transculant.
•  It will take 5 to 6 minutes on medium high heat. 
• Add spice paste cook until the oil separates. 
• Add jackfruit stir and mix roast on medium heat until oil separates 
• Now add curd mix and stir well when all the spices and curd mix is cooked well then add 1 cup water, cover and cook till it done. 
• Switch off the gas. 
• Ghee roast best goes with boiled rice. 
• Serve hot with paratha or chapati.

Notes:-

• Peeling and cutting the jackfruit is a big task. Before peeling the jackfruit apply oil in your hand and knife too.
• I use Kashmiri and Beydagi chilli in equal amounts, you can use only Beydagi mirch.
• Do not use much saur curd.
• If you are using dry tamerind soak for 2hours then squeeze the pulp.

Vatana Kebabs/ Dried Green Peas Kebabs

 

I was so confused between Peas and Vatana then I asked my   friend based in Mumbai and she told me that both are same.

This month we have letter V for A to Z Challenge so I decided to make Matar/Vatana  Kebabas. 

For Kebabs I use dried green Vatana and made delicious vatana Kebabs hope you all like it. 

Hara vatana refers to dried green peas. When fresh peas are not available or when you want to enjoy a flavoured legume then  dried peas or hara vatana is the perfect choice as it is available throughout the year.

Vatana or dried green peas can be used in making soups and various dishes like sabji, tikki, chat and ghughni. 

Vatana Kabab with potato and corns as ingredients are used to make this Indian fried snack recipe. I added some hung curd and little malai which helps to keep it moist.

Preparation Time:-10 minutes 

Cooking Time:- 20 minutes 

Recipe Type:-starter 

Author:- Hem Lata Srivastava 

Ingredients:-

• Dried Green Vatana 2 cup
• Boiled banana 2 
• Salt to taste 
• Red chili powder 1tsp 
• Crushed black pepper 1tsp
• Chopped ginger 1tbsp
• Chopped green chili 2 
• Chopped onion 1 large 
• Nutmeg powder 1/4 tap
• Cinnamon powder 1/4 tsp 
• Clove powder 1/4 tsp 
• Cumin seeds 1tbsp
• Lemon juice 2tbsp
• Malai 1tbsp
• Hung curd 2tbsp
• Roasted chana powder 1tbsp
• Oil for shallow frying 
• Ghee 1tbsp
• Chutney for serving 

Recipe procedure:-

• Soak the vatana over night. 
• Drain all the water then boil in sufficient water along with 1tsp salt.
• Once cooled, drain all the water and mash them.
• Now grate the banana keep aside. 
• Heat ghee in a pan, add cumin and as they change colour add green chili, ginger and onion saute until transculant. 
• Now add boiled Vatana and grated banana.
• Now add dry ingredients stir and mix it well.
• Add malai, lemon juice and curd switch off the gas. 
• Allow the mixture to cool down. 
• Now add coriander leaves and chana powder. 
• Mix and make kebabs. Shape as per your choice. 
• Heat non stick pan fry both sides until golden and crisp by applying oil.
• Serve hot with chutney. 

Notes:-

You can blend the Vatana in mixer. 

• Add curd and malai as per your choice. 
• You can add bread crumbs besides chana powder. 
• You can use boiled potato besides banana.
• I prefer banana in my kebabs instead of potato.