Jackfruit Curry With Flaxseed


Hello and welcome to my food corner again. As summer has arrived in my country and many types of fruits and vegetables are available now, so today, I will be sharing an Indian authentic recipe of jackfruit curry with flax seed which I think you guys will like, especially ladies. When you have no veggies in your fridge except jackfruit and you can’t get any ideas pretty fast then this recipe can come very handy. It is spicy, tasty and tangy. Earlier in my blog, I have written about flax seed chutney and a recipe of pumpkin curry with flax seed. I use flax seed generously in my kitchen as it is very healthy, reducing the level of cholesterols in the body and having many such beneficial properties. So let us start with our recipe:-IMG_2568.JPG

Ingredients:-For the curry.

  1. Jackfruit – 250 gms.
  2. Onions(chopped) – 1.
  3. Flaxseed Powder – 100 gms. (refer to the recipe of pumpkin with flax seed)
  4. Turmeric Powder – 1 tsp.
  5. Red Chilly Powder – 1 Tsp.
  6. Cumin Powder – 1 tsp.
  7. Tamarind Paste – 1 tsp.
  8. Garam Masala – 1 tsp.
  9. Salt – According to need.
  10. Vegetable Oil – 2 tbsp.

For the tempering:

  1. Five Spices or Paanchphoran – 1 tsp.
  2. Asafoetida or Hing – A pinch.
  3. Bay Leaf – 2.
  4. Oil -1 tsp.


Step 1

Wash, scrape and cut the jackfruit in medium-sized pieces. Boil them in a pressure cooker. Mash the jackfruit coarsely.

Step 2 

In a kadhai add some paanchphoran, bay leaf, oil and a pinch of asafoetida. When it splutters add the chopped onions and fry. Now add salt, turmeric powder, red chilly powder, cumin powder, tamarind paste and fry all for a bit. Now add the garam masala and flax seed powder and fry again. Now add the semi-mashed jackfruit to the gravy and lastly add some water. Simmer for a while. Switch the gas off when done. It should be made into a thick gravy and you can garnish it with coriander or any herb you like.

Our Jackfruit Curry With Flax Seed is ready. It is best served with steamed rice and mashed potatoes with tadka, though you can have it with chapatis and dal also.

Note:-I have shared the method of making flax seed powder in my recipe of pumpkin with flax seed curry. So you can refer to that recipe to get an idea of the method of making it.

Friends do try this recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!





Rice Flour Sweet Cheela With Coconut


Hello friends. Today I’ll be sharing a sweet snack recipe of Rice Flour Sweet Cheela With Coconut. It’s really a good idea to have something as a dessert and it’s yummy too. It can be made easily and it’s totally hassle-free. So let’s make it—

Ingredients:-For the cheelas.

  1. Rice flour – 300 gms.
  2. Sugar – 100 gms.
  3. Water – for making the batter.
  4. Vegetable Oil – for making cheela.

For the stuffing.

  1.  Fresh Grated coconut – 200 gms.
  2. Sugar – 50 gms.
  3. Butter – 50 gms.
  4. Raisins – 25 gms.


Step 1

Take the rice flour in a bowl. Add sugar to it and using water make a batter.

Step 2

Take a pan and add butter and the grated fresh coconut along with sugar and stir it for two minutes. After two minutes of stirring, switch off the gas and let it cool. Now sprinkle some raisins in it. You can use other dry fruits also.

Step 3 

Grease a nonstick pan with little butter and with the help of a ladle drop the batter in the pan and spread it evenly. Cook the cheelas on both sides.

Now assemble the cheelas on a plate and fill them with the coconut stuffing. Our Rice Flour Sweet Cheelas are done and ready. Serve them with shakes or with a bowl of fruits. You can make these cheelas with jaggery also.

Friends do try this recipe at home. Share your comments and feedback. Have a great weekend everyone. Till then healthy cooking, happy living!!!

2016/2017 Tag!!

2016/2017 Tag!!

Hello friends. I am Abha Jha, the author of  https://www.abhajhablog.wordpress.com. A few days back I was tagged by The Lighthearted Kitchen to participate in the 2016/2017 tag. I am thankful to ‘My Lighthearted Kitchen’ for mentioning me here. She has an amazing blog. Friends do check out her blog for colors and creativity and a positive vegan approach. Her blog establishes the fact that being vegan is healthier, tastier and more fun than any other of the other counterparts, directing towards the non-vegetarian style.

The tag was created by David from The Guy Who Said Always No.



1. Describe your 2016 in 3 words.

Experiences, Learning, Creativity.

2. Write the name of 2 people who have characterized your 2016.

My son, Priyam and my daughter, Ambika.

3. Write about the most beautiful place you’ve visited in 2016 and why you liked it so much.

I visited Mumbai and I liked the Juhu Beach there very much. It is a clean, serene place away from the heavy hustle-bustle and gives a good ambience, relaxation to the busy people who come here to take walks or spend some time.No other place in Mumbai is so quiet and beautiful to detax minds and have a really good, quality time. Its a gift of nature to the people of Mumbai from God.

4. Write the most delicious food you’ve tasted in 2016.

I really liked the special pani puris and the dabhelis which were being sold on the beach. It was unique in taste, so spicy and just great.

5. Write the event which has marked you more of this in 2016(even global event).

Sometime back I visited a hospital in Delhi, The Medanta because of health issues of myself and saw so many sick people suffering from big deadly diseases like leukemia, Alzheimer’s, strokes and the spirit they possessed for survival, for fighting back, for living. I was touched by this fact and decided to donate one of my organs to the hospital. Also, I wish to be of help to the sick people in the future.

6. Write the finest purchase you’ve made in this 2016, and if you want, link a photo.


I made many purchases in 2016 but the topper out of these were two sets of jewelry from the Kashish Store which I purchased at a discount amounting to Rs.5000.Its beautiful in design, colour and is very attractive. Goes very well with ethnic dressing.

7. Write 3 good intentions for this 2017.

  1. Trying to do better blogging and making youtube videos.
  2. Getting my children married.
  3. Learning more about life, people, different cultures and worldwide cuisine.

8. Write 1 place you want to visit in 2017.

I would like to visit the temple of Tirupati Balaji in south India. Its magnificent and has been on my mind for some time though could not plan the trip earlier.

9. Write 1 plate/food you want to eat in 2017.

I would like to eat Mushroom Risotto and Peking Roast Duck.

The wonderful people I would like to tag are:

  • Cooking without limits.
  • Ambika Jha, A little me, A little Life.
  • Tingle-UR-Tastebuds.
  • Cook with Smile.
  • Tammy Twinkle, My Wonderful Little World.
  • Priya Pandian, Indian Kitchen.
  • Bottomless Stomach.
  • Savvy South Indian.
  • Simple Ula. 


  • Mention the creator of the tag: The Guy Who Said Always No.
  • Use the image that you find in this article.
  • Mention the blogger who has chosen you: The Lighthearted Kitchen.
  • Answer the questions.
  • Mention 9 bloggers/friends and let them know through a comment on their blog.

Yoghurt With Bay Leaf


Hello buddies, welcome again. In India and likewise the world, we eat lots of dishes and enjoy the diverse cuisines. They are all unique and different. But one thing after all the banter, the food and fuss is that we want some satisfaction from our meal and nothing can be better than ending it with a bowl of homemade yogurt or dahi. In summers we put more emphasis on eating yogurt after each meal as it keeps our tummy healthier and cooler. Yogurt is unique in taste and has many health benefits. It keeps our tummies and minds too, cool. I have learnt this recipe from my maternal grandmother and from my ancestral family line. It is made by mixing bay leaf in milk, which is a slight variation from the regular way of making it.


  1. Milk – 1 lt.
  2. Yoghurt(for curdling) – 2 tsp.
  3. Bay leaf – 4.
  4. Custard Powder – 2 tsp.
  5. Nuts for garnishing – Cashew, raisins, almonds, walnuts, pistachios.


Step 1 

Boil the milk with bay leaf in it. Then let it cool a bit so that it is just lukewarm. Now mix 1 cup yoghurt in 1 kg milk and two teaspoons of custard powder in it. Mix it with the hand so that no lumps remain in the milk. Add the nuts if you want to. Cover it with a lid and put it preferably in a wooden meat case. Keep it as such for 4 hours in summer and then when the milk gets settled and thickened or when yoghurt gets made put it in the fridge or it may get sour.

Note point:-1. Boil the raw milk first, then put bay leaf in it and boil again. Do not put the bay leaf in raw milk.

2. You can add saffron or kesar in the milk but it should be added when the milk is lukewarm.

3. You can also add sugar, coconut powder, chocolate powder, extra nuts also if you want. But it is purely optional.

4. You can even add some mashed and whipped ripe banana when you are making the yoghurt. It will give a special banana flavor to your curd making it no less than a great dessert you can have regularly.

IMG_2511.JPGOur Yoghurt With Bay Leaf is ready. Serve it with your regular lunch or dinner platter or enjoy it as a homemade dessert with sugar, salt or just like that.

Friends do try the recipe at home. Share your comments and feedback. Have a great weekend. Till then healthy cooking, happy living!!!!

Jack Fruit Kebabs With Shallow Fried Sweet Potatoes


Hello everyone. Today I’ll be sharing a delicious snack recipe of jackfruit kebabs with sweet potatoes. They are tasty, crunchy and so fun totally. Have them with salads, dips, chutneys and don’t miss the fun. Let’s start with it—

Ingredients:-For the jackfruit kebabs.

  1. Jackfruit – 250 gms.
  2. Gram Flour(besan) – 150 gms.
  3. Onion(finely chopped) – 1.
  4. Green Chillies(finely chopped) – 2.
  5. Salt – According to taste.
  6. Turmeric Powder – 1 tsp.
  7. Red Chilly Powder – 1 tsp.
  8. Garam Masala – 1 tsp.
  9. Freshly chopped coriander – 1 small bunch.


Step 1

Wash and deskin the jackfruit. Parboil it till mushy. Grind it a little coarsely.

Step 2 

In a bowl take the mashed jackfruit, chopped onions, green chilies, salt, turmeric powder,garam masala, chopped coriander, and mix it.

Step 3

Now heat a non-stick pan and make long patties from the batter and shallow fry them. You can make any shape from the batter as you like.

Serve the kebabs with mayonnaise, salad and shallow-fried sweet potatoes.

img_2486Shallow- Fried Sweet Potatoes.


  1. Sweet Potato – 200 gms.
  2. Salt – A pinch.
  3. Garam Masala – A pinch.
  4. Red Chilly Powder – A pinch.
  5. Chaat Masala – A pinch.
  6. Oil – For shallow frying.


Step 1

Wash and scrape the sweet potatoes. Boil them in a saucepan till half -done and firm to touch. Cut them longitudinally in two pieces each.

Step 2

Now take the sweet potato pieces and sprinkle salt, red chilly powder, chaat masala and garam masala on them. Now heat a pan and using very little oil shallow fry these till lightly browned on both sides.

Our Shallow Fried Sweet Potatoes are done.

Now we come to the last part of arranging our snack platter together. Have the jackfruit kebabs along with the shallow fried sweet potatoes and enjoy them together with mayonnaise and fresh salad made with green and red cabbage, tomatoes, onions and green chilies. For more taste add a dash of lemon to the salad and there you go. Our platter is done.

Friends do try this recipe at home. Share your comments and feedback. It’s tasty, interesting and so creative. Have a great weekend everyone. Till then healthy cooking, happy living!!!


Mutton Curry With Curd


Hello and welcome friends once again. Today I’ll be sharing with you a non-vegetarian delight, Mutton Curry With Curd. It’s super tasty, spicy and wholesome. You can make it for parties or picnics and weekends. So let’s start with it—


  1. Mutton – 250 gms.
  2. Onions – 4.
  3. Ginger-Garlic paste – 1 tsp.
  4. Red Chilly Powder – 1 tsp.
  5. Turmeric Powder – 1 tsp.
  6. Curd – 1 cup.
  7. Bay Leaf -2.
  8. Mutton Masala – 2 tsp.
  9. Cumin Powder – 2 tsp.
  10. Garam Masala – 1 tsp.
  11. Salt – According to taste.
  12. Sugar – A pinch.
  13. Mustard Oil – 2 tbsp.


IMG_2472.JPGStep 1 

Wash the mutton. Chop the onions.

Step 2

Take a kadhai and add mustard oil to it. Now add the bay leaves and the chopped onions. Fry them for two minutes. Next, add the ginger-garlic paste. Fry it too. Now add the rest of the masalas like salt, turmeric powder, red chilly powder, cumin powder, mutton masala,garam masala and then add curd. Add the mutton. Fry everything for fifteen minutes. Lastly, add some garam masala and sprinkle a pinch of sugar in the kadhai. Now transfer everything in a pressure cooker and adding appropriate water pressure cook it for three whistles or till done.

Our Mutton Curry With Curd is ready. Serve it with steamed rice, chapatis along with salad and raita.

Friends do try the recipe at home. It’s super tasty and super satisfying. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!

Keema Stuffed Pointed Gourd


Hello and welcome dear friends to my corner again. Today I’ll be sharing with you a recipe of stuffed pointed gourds with chicken keema. It’s spicy, tasty, chilly and wholesome to be had with steamed rice and chapatis. It’s very hassle-free and liked generally by everyone. I hope you all too will like it. So let’s start with it—


  1. Pointed Gourd – 250 gms.
  2. Venky’s Masala Chicken Keema or raw chicken keema- 150 gms.
  3. Salt – According to taste
  4. Ginger-Garlic Paste – 1 tsp
  5. Onions – 2
  6. Green Chillies – 2
  7. Cumin Powder – 1 tsp
  8. Chicken Masala – 1 tsp
  9. Turmeric Powder – 1 tsp
  10. Red Chilly Powder – 1 tsp
  11. Tomato Puree – 1 tsp
  12. Garam Masala – 1 tsp
  13. Vegetable Oil – to shallow fry.


Step 1 

Wash and scrape the skin lightly of the pointed gourds. Cut both edges of them.

Step 2

Peel the pointed gourds and blanch for two minutes.

Step 3 

I have shown two ways of making the recipe here. In one of them, I have used the readymade chicken masala keema and filled the pointed gourds with it and shallow fried it. In the other recipe, I have shown a different way of making it by using raw chicken keema. Both the recipes are equally nice and you can make both of them.

Step 4

For making the recipe with the first method, take a pan and into it add the Venky’s masala chicken keema(it can be found in your nearby departmental stores or you can also get it online.It is a heat and serve product.)Heat it properly and then fill it in the pointed gourds. When done shallow fry these gourds till they get lightly browned on both sides.Place on a tissue paper to drain out excess oil.

Step 5

To make the dish with the second method, take a pan and add oil to it. Now add the chopped onions and green chilies. Fry for a minute and add the ginger-garlic paste and saute again. Next add the spices, salt, turmeric powder, red chilly powder, cumin powder,garam masala and tomato puree and fry everything well for three minutes. Next add in the raw keema, fry for a bit and add some water to get it cooked properly. When the water evaporates saute the keema well and let it cool.

Step 6

Scoop the insides of the pointed gourds and you can add this inside matter to the keema too when you are frying the keema. Fill the batter into the gourds and shallow fry them till browned.

Our Keema Stuffed Pointed Gourds are ready. Serve them with loaves, homemade chapatis, tortillas, fried rice or lunch and dinner platter.

You can alternately bake the pointed gourds also. The same recipe can be made by baking it rather than frying.

Friends do try the recipe at home. It’s tasty and goes very easy on time. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!



Cabbage Kheer


Hello everyone. Today is a dessert-special share and that too is quite tasty and unique in its line. It’s the recipe of Cabbage Kheer. It’s super sweet, super creamy and super good. Let’s start making it—


  1. Green Cabbage – 1/2 of 1.
  2. Milk – 1/2 lts.
  3. Sugar – 100 gms.
  4. Cardamom pods – 3.
  5. Dry fruits and kewra essence – optional.
  6. Milkmaid or Condensed Milk – 2 tbsp, optional.


Step 1

Wash and finely chop the cabbage. Blanch it. Boil milk likewise and reduce it to half its original amount. Take a vessel and add the boiled cabbage and milk to it along with sugar and cardamom pods. You can also add two tbsp of condensed milk in it to get a thicker texture, creamy sort of. You need to simmer the ingredients only for three minutes to get it done. If you do not boil the cabbage beforehand it will smell bad, with a rawness in it. So you must not omit this step.

Take it out in a serving bowl and you can garnish it with dry fruits and kewra essence but it is an optional step. Our cabbage kheer is ready. Serve it as a delicious dessert and have a great time.

Do try the recipe at home. Share your comments and feedback. Till then healthy cooking, happy living!!!

Sweet And Tangy Bitter Gourd Curry


Hi everyone. Today I’ll be sharing a recipe of something sweet and tangy too. Yes, It’s a recipe of bitter gourds. It is really a healthy one and you will like it well. It’s a bit sweet and tangy and yes it’s good and green. Let’s start making it—


  1. Bitter gourd – 250 gms.
  2. Onions(finely chopped) – 1.
  3. Ginger-Garlic Paste – 1/2 tsp.
  4. Turmeric Powder – 1/2 tsp.
  5. Red Chilly Powder – 1/2 tsp.
  6. Cumin Powder – 1/2 tsp.
  7. Vegetable or Subzi masala – 1/2 tsp.
  8. Tomato Puree – 1 tsp.
  9. Garam Masala – 1/2 tsp.
  10. Tamarind Paste or Dry mango Powder – 1/2 tsp.
  11. Coconut Milk -2 tbsp.
  12. Sugar – A pinch.
  13. Vegetable Oil – 2 tsp.
  14. Chopped fresh coriander – For garnishing.


Step 1

Wash and cut bitter gourd in small long squares.

Step 2

Heat oil in a kadhai. Add chopped onions and fry till half done. Now add ginger -garlic paste. Fry for a minute. Now add salt, turmeric powder, red chilly powder, cumin powder, vegetable masala and tomato puree and fry the masalas for two minutes. Now add the garam masala and tamarind paste and fry again. Also, add a pinch of sugar to it. Now add the coconut milk and water to make the gravy and simmer the flame to medium and cover the kadhai with a lid. The gravy should be simmered for five minutes. Switch off the gas.

Our Sweet-Tangy Bitter Gourd Curry is ready. Garnish with freshly chopped coriander.

Friends do try this recipe at home. Share your comments and feedback. Till then healthy cooking, happy living!!!