Skip to main content

JACKFRUIT / CHEESE SEMOLINA PATTIES





























Ingredients:

 for the dough:

 2 cups of Semolina
4 cups of Water
1/2 tsp salt

 Ingredients:

 for the stuffing's:

 1 cup jack-fruit
1 cup cottage cheese
1 onion sliced
1 tomato chopped
1 tsp Ginger - Garlic paste
1/2 tsp chili powder
1/2 tsp Turmeric powder
1/2 tsp Garam masala
butter for frying























Preparations for the dough:

 Bring the water to boil.Add salt, 
Add semolina in small batches and 
mix continuously so that no lumps are formed. 
Stir the continuously on a low flame for about 
15 to 20 minutes till it takes to a softer dough 
consistency for making patties . 
Remove from flame and keep it separate 
to cool down.After few minutes knead the 
dough if it is tolerable to make patties on your palm.
Cover the dough with wet cloth and keep aside.

 Preparation for stuffing's:

 Cut raw jack-fruit in small pieces.
Add Jack-fruit pieces, turmeric powder,
salt and water into pressure cooker,
and cook for 2 whistle,remove and 
drain water on a colander.
Jack-fruits are ready for stuffing's.
Cut the cottage cheese into cubes.
keep aside for stuffing's.

 Heat a pan add sliced onion fry till they become
golden brown.
Add ginger - garlic paste,chili powder,
turmeric powder,garam masala,stir and 
saute till the raw aroma of masala goes away.
Add jack-fruit stir and cover for a minute.
Remove the cover and sprinkle some water to avoid dryness 
now add cottage cheese,tomato,saute for a minute.
Stuffing is ready.Remove in a plate and keep a side.

Now rub butter on palms and again knead the dough 
to make it smoother.And cut small balls out of the dough.
Flatten out and put some of the stuffing on it. 
Close the dough and give a shape like patties.
Heat the same pan that the stuffing were cooked 
heat and place two patties at a time.
Cook about 3 minutes on each side on low flame
or until the desired doneness of patties.
Serve hot with sauces or chutney.

Popular posts from this blog

OKRA POTATO FRY

My husband loves okra , So in my home okra is very important vegetable and cooked 3 equally days with varieties but it must be tastier than before okra recipe. Today I have an idea of old style cooking which he eat without any objections. And this is simple okra fry. The Flavours are so simple and the spices are not overdone and looks elegant. Once fried to golden you need to remove and enjoy them immediately with roti. This dry okra potato fry and roti combination is really excited. Ingredients: 3 cups chopped okra 1 cup cubed potatoes 1 onion medium size 1/4 tsp turmeric powder 1/2 tsp red chilli powder 1/2 tsp garam masala 2 tbsp oil Salt to taste Preparations: Wash the okras and dry them using a towel. Chop okras, potato and onion into equal sizes. Heat oil in a pan. Add chopped onions fry till the onions turn translucent and soft. Now add the chopped okra and potatoes along with all above spices. Fry in medium flame till the vegetables are cooked, wit...
Read more

Munika Saaga Kanji

Drumstick leaves Kanji1 "KANJI" the most famous and an authentic well-known odia cuisine. This recipe has been serving by Odia people since ages. Mostly villagers were store Pakhala (Fermented rice) for at least one week by exchanging it's water again and again to  preparing kanji, jaau, chala or drinking clear Torani with adding few green masalas. My grandma always used to cook kanji in earthen pot . It tastes like heavenly food. I truly enjoyed  to cook kanji for my family because we all love to eat twice a day. I cook with drumstick leaves which is known as various names like Munika Saaga,Sajana saaga,Sehajan ki patiyan. So the recipe is here......... Kanji Ingredients : 2 Bowl Drumstick leaves 1 Bowl Pakhala Rice (mashed) 2 Bowl Clear Torani ( If you don't have Torani then use half cup of vinegar  or 1 tbsp of citric acid (lemon salt for better sourness ). For seasonings : 2 tbsp of Crushed Garlic ½ tsp of Mustard seeds ½ tsp Cumin s...
Read more

Kani Macha Ambila

Kani Macha Ambila 1 King fish is very favourable salty fish for Odia's because of its taste, with a single bone and good match mix for any curry and specially we cook ambila. We use small king fish for this curry but now a days it's not possible to get perfect small or Midium in size, Because high demands and highly expensive .  It is expensive but very much satisfaction to your palates,to your tummy,to your food. Today I am going to share this recipe. The combine tastes and smell of sweet, sour and spicyness of this curry force  to eat before time. The smell of this curry is knoked the mind and palates of your neighbours.   I m damn sure they ask about this special curry only because of the powerful smell which spread all over the kitchen. Ingredients: 8 piece's of King fish 4 tbsp jaggary 1 Onion sliced 3 tbsp tamarind paste  ½ tsp cumin seeds ½ tsp mustard seeds ½ tsp fenugreek seeds 1 tsp funnel seeds 2 red chilly few curry ...
Read more