Add turmeric powder and tamarind juice while boiling it for an extra flavour. Put the jackfruit pieces in pressure cooker and add turmeric powder, salt, little water and cook till it is 80 per cent done.Jackfruit Seeds CurryThe seeds from ripe jackfruit make a delicious curry.Ingredients1 cup ripe mangoes1 cup ripe jackfruit1 cup ripe pineapple½ coconut, grated10 to 12 red chillies1 tsp goda masala1 tsp garam masala powder½ tsp turmeric powder½ tsp hing/asafoetida10 to 12 curry leaves½ tsp cumin seeds¼ tsp mustard seeds2 tbsp oilSalt to taste2 tbsp mango pulpMethod:Heat oil in a pan https://www.sichengheying.com/ and add mustard seeds, cumin seeds, curry leaves, hing, turmeric powder, garam masala and goda masala. Not many know this but there are seven to eight varieties of jackfruit. Cook for another two minutes.
A ripe jackfruit would have multiple flavours — like that of pineapple, apple, mango and banana.Raw Jackfruit Fritters (Pakora)Raw jackfruit has mild flavour which is good for preparing dry curries or pakorasIngredients1 jackfruit1 tsp red chilli powderSalt to taste¼ tsp turmeric powder1 cup rice flour1 cup chickpea flour1 tsp cumin seedsA pinch of cooking sodaOil to fryMethod:Cut the jackfruit into thin slices. Hence, it’s important to start cooking almost immediately. In a bowl add red chilli powder, salt, cooking soda, turmeric powder, rice flour, chickpea flour, cumin seeds, one tablespoon oil and mix thoroughly.Now take the raw jackfruit, apply oil to hand, peel and cut into cubes (do not cut into small pieces).Ingredients500 gm Basmati rice500 gm jackfruit2 onions, slicedHandful of raisins1 tsp ginger-garlic paste3 bay leavesHandful of cashew nutsA pinch of turmeric powderSalt to taste2 tbsp oil1 cup curd½ tsp red chilli powder4 green chillies, chopped2 tsp garam masala1 bunch mint, chopped1 bunch coriander leaves, choppedFew drops food colour (optional)Method:In a pan, fry onions till golden brown and keep aside. Meat lovers, who want to turn vegetarian, will find jackfruit extremely useful and delicious. One can also make sweets such as jams, payasam and ravakesari. It can be made into chips and can also be used as paste in idli, dosa and uttapam batter.To it add jackfruit slices, little water and mix.
Apart from high protein, jackfruit is also rich in fibre and vitamin-B6. Mix it well.While peeling the jackfruit, ensure you apply oil on the hands to avoid the stickiness.Soak Basmati rice and cook 70 per cent and keep aside. Add salt and cook over slow flame.Heat oil in a pan and fry the fritters till golden brown colour.Ingredients1 cup jackfruit seedsSalt to taste½ tsp mustard seeds½ tsp cumin seeds10 to 15 curry leaves½ cup onion, chopped¼ tsp turmeric powder½ cup tomato, chopped1 tsp red chilli powder½ tsp coriander powder2 tbsp oilMethod:Roast the jackfruit seeds and remove the skin. When the masala is cooked, add the pineapple, jackfruit and a cup of water.Raw or unripe jackfruits are used to make biryani and other curries. India is the largest producer of jackfruit, especially Kerala. One can even dry the seeds in the sun and use it.As for cooking, both the ripe and unripe varieties are used.Raw Jackfruit BiryaniRaw Jackfruit Biryani is prepared the same way as any other biryani but using raw jackfruit. Cook it like tender lamb — two whistles and 10 minutes of boiling should do.  Cook it well. Add seeds to boiling water with a little salt and boil it until the seeds are soft. Once cut, the fruit oxidises rather quickly, much like potatoes.
Add jackfruit seeds and mix thoroughly.Take a pan add oil, garam masala, bay leaf, cashew nut, rasins, green chillies, ginger-garlic paste, and salt. Heat the oil in a pan and add mustard seeds, cumin seeds, curry leaves, onion and salt, and sauté it. Mix it well.This is as per predictions by Pinterest— the favourite social media platform of food lovers, World Over. Make a paste of red chillies and coconut, and add to the above mixture.Ansa-phansa chi BhajiAnsa-phansa chi bhaji is an authentic sweet, sour and spicy dish from Maharashtra. Cover and cook on a slow flame..A jackfruit can weigh up to hundred pounds and can even grow up to two or three feet tall.Now spread the jackfruit all over the pan and add fried onions (half quantity), chilli powder, add 70 per cent cooked rice, mint, coriander, and left over onions. Now add mango pieces and mango pulp, and cook for another  minute and remove from flame.The seeds of the fruit are extremely useful to cure digestion problems and they are also high in protein,Vitamin A, and have anti-cancer properties. The jackfruit has become the go-to ingredient for vegetarians and vegans, as it can act as a perfect substitute for meat. Take it out on a paper towel and serve with a dip.Now add boiled jackfruit, sauté it and add mint, coriander and curd. Cover it with a lid and cook on a slow flame for about 10 minutes and serve. Remove seeds and crush it.
To this add turmeric powder, tomatoes, red chilli powder and coriander powder. It is made with ripe pineapple, jackfruit and mangoes. This dish is also popularly known as kathal biryani or panasakaya biryani. When I was in Kerala, I saw huge fruits growing on very tall trees and wondered how one would go and pluck them. Oh, and it is the national fruit of Bangladesh. You can cook several meat recipes using the unripe jackfruit as it has a meaty texture, with meat masalas such as garam masala.

Fresh Kharif crop will begin arriving in Nashik markets by September end and beginning of October," Mr Sharma said.Lasalgaon, along with its sub markets of Niphad and Vinchur, was closed indefinitely from Wednesday due to the imbroglio between the APMC, traders, mapari (measuring personnel) and hamals (coolies).
Around two lakh tonnes is still available in the Nashik district," NHRDF deputy director (statistics) Hariprakash Sharma said. The maximum onion stock of 2,200 quintals arrived in Umrane sub market of Malegaon. The maximum price was `3,660, minimum was `3,311 and the average of `3,500 per quintal on Wednesday. In Saikheda sub market of Pimpalgaon Baswant APMC, the arrival was 700 quintals. Arrivals were low in most markets. Kalwan APMC remained closed due to the weekly baazar in the town, while Deola APMC remained closed due to Gokulashtami..Prices refused to pick up and apparently, farmers did not bring out their stored Unhal variety of onions due to plummeting prices."The country still has a tentative 6-7 lakh metric tonnes (MT) stored Rabi crop, which includes around three lakh MT stock from Maharashtra."Around 70 to 80 per cent arrivals https://www.sichengheying.com/product/corn-cob/120-mesh-fine-powder.html in Karnataka and AP is the fresh Kharif onion crop and the remaining is the stored Rabi crop.
As onions from these southern states is being sent to Orissa and West Bengal, it has eased the pressure on prices of Nashik onions.In Pimpalgaon Baswant APMC, the maximum price quoted was `3,800, minimum was `2,500 and the average price was `3,570 per quintal.The maximum price quoted for onion was `3,903 per quintal in Umrane APMC, while the lowest quote was `1,000 per quintal in Sinnar APMC.The prices are likely to remain stable in Nashik and will decline later as fresh crop has begun flowing in the APMCs in Karnataka, Andhra Pradesh and Tamil Nadu, National Horticulture Development Foundation (NHRDF) sources said. In Sinnar APMC 200 quintals arrived, and the maximum price was `3,840, lowest was `1,000 and the average was `3,400 per quintal.Five major onion markets in Nashik remained closed, while not more than 1,000 tonnes of onions was traded in other markets in the district on Wednesday, even as sources stated that there was adequate stock. The prices in Umrane were at a maximum of `3,903, lowest at `1,851 and at an average of `1,851 per quintal.

Then add the chopped onions and sauté till they turn transparent. Kheema, papad, ghee aur achaar!" And that defines the entire dish in relation to the erstwhile Hyderabad state."
The Hyderabadi culinary expert shares how the dish has a signature way to be eaten in a simpler form. Cook until the meat turns evenly brown. Now add the garlic, all the dry masalas, chopped green chillies and continue to sauté for another minute. Add white vinegar, fresh coriander and turn the heat to low. In fact, even today, in the old city, you have several places serving this dish," he shares, adding, "In the month of Ramzan, this is one of the main foods for seher in most Muslim houses in Hyderabad. Then add the mutton and lentils. Serve, and pass the remaining sauce and crispy onions separately. Taste and season with salt if necessary. It is an exquisite preparation. Then add the fish. Add the vegetables, rice, stock cubes and four cups of water. Now stir in the green peas, cooked rice and heat through. Cover and keep warm until ready to serve. In fact, an elaborate breakfast party in true Hyderabadi style will necessarily have the dish.Once the rice and lentils get soft enough to mash, turn off the heat and allow the khichdi to rest without removing the lid for 10 minutes. Add more water as needed to keep mixture thoroughly moist as it cooks.  Khichdi was one of the most favourite Indian delicacies among the Mughal Emperors as well. Heat the ghee in a heavy bottom vessel, add the cumin seeds and cook until they stop spluttering. There is no official record about the origin of khichdi, but the dish is mentioned during the Mahabharat times. But, unfortunately, for many of us, it is least preferred as it evokes an image of a bland, tasteless, flavourless dish. Then add grated tomatoes, tomato puree, sugar, black pepper powder, salt to taste and cook on medium flame until the sauce thickens.
Stir before serving..A popular saying goes — "Khichdi. Mix well and bring to a boil.. The colouring of https://www.sichengheying.com/ the dish comes from the caramelised onions that are an important flavour of the dish.Take the fish pieces along with bay leaves in a shallow pan, pour enough water to cover. Add the tomatoes and cook until the oil begins to separate from the masala and the tomatoes turn pulpy. Considered a complete balanced diet to start the day) Ingredients2 large eggs750 gm haddock fish (surmai) fillets, boneless2 fresh bay leaves1 cup Basmati rice1 cup milkSalt to taste½ tbsp ghee1 inch piece fresh ginger, grated1 bunch of spring onions, finely chopped1 clove garlic, peeled and finely chopped1 tsp cumin seeds (jeera), crushed½ tsp turmeric powder2 tsp mustard seeds (rai)2 tomatoes, finely chopped1 cup green peas (fresh/frozen), optionalJuice of 2 lemons2 good handfuls fresh coriander, chopped1 fresh red/green chilli, finely chopped MethodWash and soak Basmati rice for 30 minutes, then cook the rice in slightly salted water and milk, drain, fluff it up and set aside to cool it down. Jahangiri Khichdi(This is my improvised, modern, lighter version of one of the khichdis popular among the Mughal Emperors)   Ingredients1 cup Basmati rice1 cup saboot masoor dal (whole red lentils)500 gm mutton, boneless3 tbsp pure ghee 1 tsp sabut jeera (cumin seeds)1 large onion, finely chopped2 tbsp ginger garlic paste1 tbsp dhaniya (coriander) powder1 tsp jeera (cumin) powder½ tsp haldi (turmeric) powder1 tsp garam masala2 large tomatoes, finely chopped2 cups chopped mixed vegetables of your choice2 chicken stock cubesSalt to tasteFried onions for garnishing MethodWash rice and dal and soak them separately for 25 to 30 minutes. enjoyed this delicacy and took back the recipe to improvise it according to their tastes and available ingredients.
Add the grated onion, sauté on medium-high until the onion turns translucent gold (do not brown). Stir in ginger-garlic paste and fry for 1 minute. To make sauce: Heat oil in a sauce pan. As opposed to the semi-liquid, moist preparation of khichdi elsewhere in the country, the dish made here has a drier texture, and each grain of rice stands out," shares one of India’s leading food connoisseurs, Nawab Mehboob Alam Khan, talking about how the dish has a special standing in the land of the Nizams.To serve: Fluff the rice and masoor dal with a fork and transfer to a serving platter. Add the remaining spices along with garam masala and mix well." Khan asserts that the use of ingredients like cardamom, cinnamon and caramelised onions amongst others make it a luxury dish. This is the most common way of eating khichdi because traditionally it has been called the food for the poor.After rumours that khichdi was named India’s national dish, it was later clarified that the dish was only selected for the World Food India event to popularise it.Nawab Mehboob Alam Khan on Hyderabadi KhichdiWhat’s different about Hyderabadi khichdi?The ingredients of course," Nawab Mehboob Alam Khan shares, elaborating, "While most khichdi preparations use toor or moong dal, the Hyderabadi version uses masoor dal. Though vastly underrated, this classic dish holds plenty of goodness in its tasty and interesting versions. Top with the pasta and half of the cooked sauce, then the chickpeas, and finally half of the crispy onions for garnish. Iske chaar yaar. Let them crackle and stir in the ginger, onion and garlic."— The writer is a celebrity chef. The khichdi should be moist and porridge-like in consistency. Cook for a few more minutes, then add the chopped tomatoes and lemon juice. Remove fish from the pan and cool it down to room temperature. As far back as 360 BC, Seleucus in his memoir mentioned this type of dish as being popular in the Indian subcontinent.
Put lid on and cook until rice and lentils get really soft. Cook for three to four minutes, stirring frequently. Added to that is an essential dash of ghee, despite the fact that the dish itself is cooked in ghee! A Hyderabadi breakfast without khichdi-kheema is non-existent. Boil the eggs for 10 minutes, keep them under cold running water and set them aside. and the list goes on. In fact, khichdi is generally considered a comfort food that is good for the sick, but Hyderabadi khichdi actually requires a lot of energy and good health to digest. In fact two dishes — Kushari from Egypt and Kedegree, a famous breakfast dish in UK — are both adaptations of our desi khichdi. As per Ain-e-Akbari, seven types of khichdis were popular in Akbar’s royal court and it was a regular item in his everyday menu.Garnish with fried onions and serve hot. "I’d like to call this the breakfast equivalent of a biryani!" he says. "Called Khichdi khatta, the dish is eaten with tamarind juice that is either combined with a hara masala (which includes coriander and other local spices) or sesame. Slice the eggs into quarters and place on top of the rice, garnish with lemon wedges, fresh coriander and serve.Also, most ancient international travellers like Ibn Battuta, Afanasy Nitiyon etc.
Once piping hot, remove from heat and add the fresh coriander.Here are some of my favorite versions of khichdi:Kushari(Considered the national dish of Egypt, but an official adaptation of khichdi)Ingredients 2 cups Basmati rice, steamed/boiled½ cup kabuli chana (chickpeas), soaked and boiled in salt water½ cup pasta, boiled¼ cup masoor dal (red lentil), boiled1 onion, large (grated)2 tomatoes, large (grated)2-3 big cloves garlic2 green chillies (chopped)1 tsp coriander powder1 tsp roasted jeera (cumin) powder¼ cup tomato puree1 ½ tbsp white vinegar1 tsp sugar4 tbsp oilSalt and black pepper powder to taste2 tbsp chopped coriander leaves1 handful fried onions, to garnishMint leaves, to garnish Method Cook Basmati rice, chickpeas, pasta and masoor dal and set aside. Heat the ghee in a pan over low heat and add the mustard and cumin seeds. Bring to a boil, reduce the flame to low medium, cover and cook for about five to seven minutes, until cooked through. Also, turmeric doesn’t feature in the ingredients list although some people use it in the modern preparations. Remove the skin from the fish, flake into chunks and set aside.
He elaborates, "If someone is in for a sumptuous breakfast, then the khichdi is accompanied by kheema that is served with mango or lime pickle and a papad. Khichdi provides a very healthy meal in a one pot dish format. Sauté for few minutes till the onion starts changing colour, then add the turmeric powder, chopped chillies and salt. India went on to successfully set the Guinness World Record by cooking about 918 kg khichdi at the event! Khichdi, a complete balanced one pot meal, is found in every region of India, and is the primary influence for dishes like Risotto, Paella, Harees, Haleem, Pulao.Kedegree(An improvised and popular version of khichdi, served as a breakfast dish in UK.Cook for another two to three minutes, then lower heat to a simmer,