TENDER COCONUT WATER PULAV WITH SKEWERED TENDER JACK FRUIT PIECES

An unique pulao prepared from Tender coconut water and tender coconut pulp and  topped with skewered and marinated tender jackfruit pieces, bell peppers, paneer and onion accompanied with marinated juicy sauce. try this oput and put in your feed back.

INGREDIENTS FOR TENDER COCONUT WATER PULAV

Basmathi rice                                   - 1 cup

Tender coconut Water                   - 2  cups

Oil                                                         - 3 tbsps

Green chilly Ginger  paste                 - 1 tbsp

Tendercoconut pulp                      -1/4 cup

Salt                                                         - to taste

INGREDIENTS FOR MARINATION

Paneer                                          - 100 grams.  Boiled tender jackfruit cubes    - 100grams

Red bell pepper (cubes)           - 1 numbers. Green bell pepper

Onions (cubes)                       - 2 numbers.

Tomato ketchup                   - 1 tablespoons.

Corn flour                              - 1 teaspoons.

Coriander powder                 - 1 teaspoons. Chilli powder                        - 2 tsps

Salt                                       - to taste.

Soya sauce                            - 1 tsp Thyme sauce                         - 1 tbsp Tamarind juice                     - 1 tbsp Vinegar                                 - 1/2 teaspoons. Sugar                                     - 1 tablespoons. Oil                                         - 2 tbsps THYME SAUCE Heat the 1 tbsps of butter in a pan on a low heat and add the 1 tbsp of garlic paste, 1 tspthyme , 1 tsp mustard powder and 3 tbsps of water cook  until the sauce is thick.

METHOD Take a bowl, add sugar, vinegar, pepper powder, soya sauce, thyme, salt, curry powder, corn flour, tamarind juice,coriander powder,  tomato ketchup,  oil, and mix well. In this, add onions, bell pepper (red, yellow, green), boiled tender jackfruit pieces, paneer,  mix it and keep aside for 1 hour. Take a skewer, skew all vegetable in order and put it on hot griddle. Later pour the marinade mixture on the vegetables and cook it with closed lid on all sides on slow flame. Meanwhile take a pan, add the left over the mixture, add tomatoes, chili paste, cook it for 2 minutes to make accompanying sauce. METHOD FOR MAKING TENDER COCOUT WATER PULAO Wash and drain the basmati rice. Pressure cook adding 2 cups of tender coconut water and pulp mixture adding green chilly ginger mixture , salt and one tsp of oil.   Then add cooked basmati rice and toss them. Serve the cooked skewered tender jack fruit vegetables on bed of tender coconut water pulao with the accompanying sauce.