Borhani.....

In my last post I told you all about posting another recipe inspired from my readers. Sorry for being so late. Last week was a little rough for me. My little one was not well. I feel miserable when my little one is sick. I didn't feel like taking out the camera and arrange some food and click them.  I lacked the motivation, was too worried about her. She is better now and I'm back to my regular routine.

This is a very simple, 'make in a jiffy' drink, thanks to Soma Basak for the idea. This is a traditional yogurt drink, called 'Borhani', served with pulao, biryani, kebabs during weddings and special occasions in Bangladesh. I have tasted this particular drink many times while having Biryani, but never made it at home. Borhani balances the spiciness of the main food and as it has ingredients like mint, cumin, yogurt, it also helps digestion.

Things needed to make Borhani:

• Yogurt: 1 cup
• Mint leaves: 1 tbsp
• Coriander leaves: 1/2 tbsp
• Cumin seed: 1 tsp
• Black pepper powder: 1 tsp
• Green chili: 1
• Black salt: 1 tsp
• Sugar: 2-3 tsp
• Water: 1 cup

How to make Borhani:

1. Dry roast the cumin seed and make powder.

2. Chop mint leaves, coriander leaves and green chilies.

3. In a blender add cumin powder, chopped leaves and all other ingredients, blend till smooth. Adjust salt and sugar as per taste. Serve cold with biryani, kebab or any spicy food.

Here is some suggestions that you can pair with Borhani:

• Khuskha Biryani
• Mutton biryani
• Chicken Biryani
• Egg biryani
• Chicken Malai Tikka etc & etc...

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Raw jackfruit kebab..

A good vegetarian starter..!!!!  A typical situation that usually leads to lot of head scratching for a meat-o-saur  like me.  I am sure, I am not the only one, we all go through this while planning for a party or when we have guests for dinner or lunch, specially when there is one or more vegetarian on the guest list.

Yes, there are plenty of options for vegetarian snacks and starters, and we usually plan for a veg starter and a non-veg one for such occasions. Yes a double task for us. So what about something that can be served to both and something that tastes like meat yet a vegetable. 

Remember unripe or raw jackfruit, a popular Summer vegetable in India. Few days back I posted a curry recipe on that (click here for jackfruit curry recipe). While discussing over that curry in a food forum on Facebook, one of the  member of the group, Papia Roy told us about jackfruit kebab recipe. The recipe was so good. I couldn't help myself but made some for me and my family. And it was an instant hit. I used canned raw jackfruit for this, you can use fresh raw jackfruit as well. Thanks to Papia di for such a lovely recipe.

Try this with some hot tea and enjoy the rain. This post is going to the Monsoon Special event of Kolkata Food Bloggers.

Things needed to make Raw Jackfruit Kebab:

• Raw jackfruit: 1 cup
• Chana dal / Bengal gram: 1/2 cup
• Onion (roughly chopped): 1 tbsp
• Garlic: 1 clove
• Cinnamon: 1/4 stick
• Green cardamom: 1
• Cloves: 2
• Black peppercorn: 3-4
• Onion (finely chopped): 3 tbsp
• Garlic paste: 1 tsp
• Ginger paste: 1 tsp
• Green chilies (chopped): 1-2 tsp
• Cumin powder: 1 tsp
• Garam masala powder: 1/4 tsp
• Kasuri methi /dried fenugreek leaves: 1/2 tsp
• Sat to taste
• Oil: 2-3 tbsp

Steps of making Raw Jackfruit Kebab:

1.  Soak chana dal for 2 hrs. Wash the canned jackfruit well by changing water*. In a pressure cooker put jackfruit pieces, chana dal, roughly chopped onion (1 tbsp), a clove of garlic, whole spices, add water and cook for 3 whistles. Switch off heat, wait till pressure releases.
*click here to know how to process fresh and canned jackfruit

2. Take out the whole spices. With a back of a ladle mash the boiled jackfruit and dal. You can use a food processor to coarsely ground the mixture.

3. In a pan add 1 tbsp oil, When the oil is hot add finely chopped onion. Cook till the onion becomes soft and pink. Add garlic paste and ginger paste, cook for 1-2 min. Add the jackfruit and dal paste, mix well. Add cumin powder, chopped green chilies, salt, mix well. Cook till the mixture comes together and all the excess water evaporates. Check seasoning and adjust accordingly. Add garam masala powder and kasuri methi, mix well. Switch off heat and let the mixture cool down.

4. Make flat round discs, kebab like shape with the mixture. You can make 10-12 kebabs from this. Heat oil in a flat heavy pan, shallow fry the kebabs till nicely brown on both sides. Serve hot with mint-yogurt dip.

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