Wednesday, March 3, 2021

Bhungara bateta | ભૂંગરા - બટેટા | Lasaniya bhungara bateta | લસણીયા ભૂંગરા બટેટા

Baby potatoes - 9 to 10,
Tomato - 1 small,
Garlic - 9 to 10 big cloves  or 18 - 20 small cloves,
Kashmiri red chilli powder - 2 1/2 tsp,
Salt - to taste,
Peanut oil - 3 - 4 tbsp,
Hot water - 2 - 3 tbsp.

For bhungara
Bhungara -  30 - 40,
Peanut oil - for frying.

Steam boil baby potatoes in pressure cooker for 3 - 4 whistle or till it gets well cooked.

Let pressure cooker cools down by itself.

Meanwhile, in a mixer grinder, add garlic cloves followed with salt, kashmiri red chilli powder and tomato pieces.

Grind into paste and keep aside.

Take out boiled potatoes from pressure cooker. Let it cool down to room temperature. Peel off the skin and set aside.

Heat oil in a kadai for frying bhungara. 

Fry over medium high flame in batches. 

Take out in a plate lined with paper towel and set aside.

Heat oil in a pan over medium low flame. Add prepared paste. 

Keep roasting and stirring till oil starts to oozing out. 

Now add 2 - 3  tbsp hot water. Mix well.

Now add boiled and peeled potatoes and mix well. 

Cover with lid and let it cook for 2 - 3 minutes over medium low flame. Switch off the flame and remove from the heat.

Garnish with some chopped coriander leaves. Serve with fried bhungara. 

Adjust amount of spices as per taste.
Adjust amount of garlic as per like.
Use regular sized potato and cut into pieces, if baby potatoes are not available.
If bhungara is not available, serve with pav or bread.

For video recipe - 

Thursday, February 25, 2021

Pineapple jam | અનાનસ જામ

Pineapple - 1 medium sized,
Sugar - 3/4 cup,
Cinnamon - 2 pieces,
Cloves - 5 - 6.

Wash and dry pineapple well. Remove top and bottom part. 

Trim the skin off and cut into round shape as per below image.

Remove pineapple eyes or brown spots, refer given below video for detailed process.

Cut sliced pineapple rings into 4 pieces. Remove center hard part from all the pieces.

Now transfer all the pineapple pieces into mixer jar and blend into puree.

In a pan heat prepared pineapple puree over medium flame.

Give it a boil. Now add sugar along with cinnamon sticks and cloves. 

Give it a good mix. Keep cook for 30 to 45 minutes over medium low flame. Do not forget to stir in between. Cooking time may vary as per pan size, cooking flame or desire consistency of jam.

Cook until mixture is dry completely. 

Turn off the flame and remove from the heat. Discard cinnamon and cloves. Let it cool down completely.

Transfer into an airtight refrigerator safe glass container. Refrigerate and use.

Adjust amount of sugar as per taste.
Replace cinnamon and cloves with cardamom or vanilla extract.
Adjust the consistency as per preference.
Add 1 - 2 teaspoon lemon juice if pineapple is not enough sour for tanginess in jam.
Sugar can be replaced with brown sugar.

For video recipe -