Yummy Traditional

Java Plum Drink Recipe

Java Plums Drink || Jamun Juice || How to make Jamun drink with step-by-step photos and video with English subtitles

Jamun is a summer seasonal fruit; it is one of my favorites. It is widely available to us. It has many health benefits and helps to overcome stomach pain. It cures many infections in our body and helps maintain our body. A must-try drink. It tastes perfect and does magic to your body.

Honestly speaking, I prepared a Jamun drink for the first time; otherwise, I used to eat it by sprinkling masala over it that I used to bring from the Jamun vendor. But I wanted to do some experiments, leading me to make this delightful, easy beverage. I made this drink from just a few ingredients to make this refreshing drink, such as ice, black salt, chaat masala, chilled water, and sugar syrup.

A quick and easy drink that will boost your energy. And keep you refreshed all day. This drink can be used for breakfast or in the evening.

A Few Lines About Jamun And Its Benefits:

Jamun fruit is also called black plum/java plum or Indian blackberry
Mainly, Jamun is produced in the Indian subcontinent and adjoining regions. It has spread to other countries through Indian immigrants.s
It is in season during the summer and has numerous health benefits. It has a slightly sweet taste with sour and astringent undertones.
Due to its astringent property, it keeps the skin clear and free from acne
It has antibacterial and anti-inflammatory properties. Also good for diabetic patients. It is loaded with potassium and rich in vitamins A and C.
It is also a good source of antioxidants and flavonoids.s

My Latest Video Jamun Drink:

Note:

You can use sugar/honey or any sweetener of your choice

The juice must still taste a bit sour/astringent to use them judiciously

Aloo Chana Biryani Recipe ( Vegetable Biryani )

Sana Rasheed Add Comment

aloo-chana-biryani-recipe-with-step-by-step-photos

Aloo Chana Biryani || Chana Aloo Biryani || How to make aloo chana biryani with step-by-step photos

Aloo Chana Biryani is quite an easy, delicious, and spiced layered biryani made with white chickpeas, potato, rice, herbs, and basic spices. This biryani is a vegetarian version, and those who like to eat veg meals perfect for them. This chana biryani is also different; instead of the combination of meat and masala.

This one is made with protein-packed chickpeas and potatoes that give you carbohydrates and protein altogether. An aromatic and flavored rice dish that goes well with GREEN CHUTNEY RAITA and SHAMI KABAB

Chana aloo biryani is one of the most popular and mouthwatering recipes for foodies. Full of aroma and taste!! In the subcontinent, people love biryani and make it in different ways.

Traditionally, biryani is cooked with meat, but the variation with veg, with chickpeas and potato, is the most popular. Locally famous as chana biryani

For the best result, follow my detailed step-by-step photo instructions and tips below the recipe card.

Recipe notes:

Super basmati rice is the ideal choice for making any type of biryani. However, sella rice can be used as a substitute for basmati rice.

For this recipe, I added white chickpeas and potatoes, but you can use either one of them if you prefer.

Feel free to use ghee instead of oil for added flavor.

Make sure not to overcook the chickpeas (chana). Aim to create a non-watery chana aloo gravy; if it has excess water, cook on high heat to evaporate it.

Before layering the biryani, fully drain the rice. Be careful not to overcook the rice during boiling; it should be cooked to about 80%.

When serving the biryani, gently run the spoon along the edges to avoid breaking the rice.

Avoid inserting the spoon into the middle of the pan; instead, serve the biryani by taking from the sides.

Lastly, use large-sized vessels for layering the ingredients to ensure proper cooking.

For more Biryani recipes:

Anda Biryani

Sofyani biryani

Zafrani mutton biryani

Keema masoor biryani

Chicken biryani

Beef biryani

Fish biryani

If you have tried this Aloo Chana Biryani, don’t forget to rate the recipe. You can also follow me on social media.

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To prepare aloo chana biryani, soak the chickpeas for at least 8 hours or overnight

Then in the morning, boil the chickpeas with a few pinches of baking soda.

Peel and cut the potatoes, onion, and tomatoes.

In the mixing bowl, mix the potatoes along with lemon juice, red chili powder, turmeric powder, salt, biryani masala, coriander, mint leaves, and green chilies.

Stir to combine well, then add fried brown onion and mix very well, then add food color and dry plums.

Stir to combine very well and keep aside for 15 minutes.

Soak the rice in enough water for 30 minutes; later, strain the rice and keep it aside.

When the rice gets soaked, we will prepare the gravy. Meanwhile, in a wide vessel, heat up the oil, and fry the onion until golden brown.

Next, add black peppercorns, bay leaves, cumin seeds, green cardamom, black cardamom, cloves, and cinnamon sticks. Sauté them together with onion for a minute. Then add tomatoes and ginger-garlic paste.

Cook tomatoes with onion masala till soft, then add marinated potatoes along with garam masala.

Continuously stir very well until the oil is separated. Add ½ cup of water and let it cook until the potato gets 80% cooked.

Once the potatoes are cooked, add boiled chickpeas and mix with the masala very well, and allow cooking further for 10 minutes on medium-low heat.

Boil the water by adding salt and cinnamon sticks. Add cloves, green cardamom, mint leaves, green chilies, and caraway seeds.

boil-the-water-with-salt-and-whole-spices

Bring the water to a boil, then add white vinegar. White vinegar will prevent the rice from sticking to each other.

Cook the rice grains on a high flame. When the rice grains are 80% cooked, or there is a slight bite, switch off the flame.

Immediately strain the cooked rice. keep aside

Now we will begin the layering process. Spread some ghee on the bottom of the wide vessel. Lay the first layer of rice, then place aloo chana masala over the rice along with fried brown onion.

Next, add some slices of tomatoes, lemon, and mint-coriander leaves, then spread the second layer of rice on top of the masala. Repeat the same process in the second layer.

Finally, drizzle some milky yellow food color and ghee on top of the rice.

Towards the end, sprinkle some fried onion and some mint-coriander leaves. Then seal the vessel with a foil sheet.

First, for 10 minutes, simmer the biryani on high flame, then reduce the heat to low and simmer further for 15 minutes.

Aloo chana biryani is ready; gently fluff up the rice.

Transfer to the serving dish.

Serve aloo chana biryani with raita and kabab.

Box Patties Recipe

Sana Rasheed Add Comment

Chicken Box Patties | Keema Box Patties | How to Make Keema Box Patties with step-by-step photos

Keema Box Patties are prepared with manda Patti (samosa sheet), which you can fill with any type of stuffing, whether they be potato, chicken, egg, or only veggies, depending on your choice.

These box patties contain one very flaky, crunchy, and crispy layer alongside inside stuffing; a very tasty and mouth-watering evening snack. I have already shared my homemade Manda Patti in my previous post, which you can follow; additionally can be used as a store-bought samosa sheet.t

Here is the recipe step-by-step demonstration of mince box patties

But you can make them with any filling as I mentioned above here I am using mutton mince, This mince mixture can be used in any recipe such as paratha keema, rolls, samosa, baked buns, sandwiches, rolls, cutlets, or even with macaroni and pasta, You can reserve cooked mince mixture in the fridge for use later in different recipes.

The mince mixture is prepared with just a few ingredients easily and quickly, so let’s begin...

Tips:

To prepare this recipe, it's important to remember that the filling should be dry. Avoid adding water or oil to the stuffing, as this will make the patties soggy or oily inside.

If you are using stale Manda Patti, whether store-bought or homemade, take them out of the refrigerator 1-2 hours before you start, allowing them to come to room temperature.

When frying the patties, use oil that is neither too hot nor too cool. Oil that is too hot will burn the patties instantly on the outside, while oil that is too cool will make the patties greasy and heavy. Fry the patties in medium-hot oil over medium heat.

After frying, place the patties on a paper towel or brown paper to absorb any excess oil.

If you have tried this Keema Box Patties, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Take all ingredients and prepare them.

In a small bowl, put some tbsp flour with water and prepare a bit of runny flour batter for binding.

Heat the oil in a pan,n then add ginger-garlic paste; just sauté for a minute.e

heat-the-oil-and-saute-ginger-garlic-paste

Add the mince, stir to mix it on medium-low flame until water dries up completely, then add powdered spices to the mince.

Constantly keep mixing by adding chopped veggies.

add-onion-ginger-and-green-chillies-to-the-mince

Towards the end add crushed black pepper powder mix well further and allow to cook it another 5 minutes on low-medium-flame

Mince filling is ready; shift it to a bowl and let it cool down completely. Keep it aside.

Take out samosa sheet on board surface if the sheet is square shape then just cut it into 3 rectangle wide strips, separate one strip in two parts, place one strip then apply flour batter in the medium of the stri.p

Then the second strip is placed on top of it like a direction sign as shown in the picture below. It will allow it to stick firmly together and won’t break up when deep frying or baking. Put 1 tbsp filling in the center of .it

Fold the right side first so that it covers the filling properly. Apply flour paste.

Fold from the upward side so that it overlaps the right side and sticks to it; apply flour paste again.

Then fold the left side and apply flour paste, fold from the downward side, box patty is ready, repeat the same way with all remaining manda Patt. i

fold-from-left-side-then-fold-from-downward

Now at this stage, they are ready to freeze.

At this stage, if you want to serve/eat immediately,y then take a deep frying pan and pour oil to heat .it

Slide 1-2 patties in one batch or according to your wok or patty size

Deep fry box patties on a medium flame for about 3 minutes on each side or until nicely golden brown from both sides

Place on a paper towel fto removeexcess oil

Ready-to-serve box patties, with tomato ketchup, sauce, and tea

Java Plum Drink Recipe

Aloo Chana Biryani Recipe ( Vegetable Biryani )

Box Patties Recipe

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