Banana Chaat Recipe

Banana Chaat Recipe

 

 Enjoy the  banana fruit in typical desi style of munching.

 

 

 

 

 

 

 

 

Ingredients:-

2 raw bananas (kachhe kele)

1/2 tsp. cumin seeds

1/4 tsp. mustard seeds

1/2 tsp. red chili powder

1/2 tsp. turmeric powder

1/4 tsp. coriander powder

1/4 tsp. garam masala powder

1/4 tsp. chaat masala

Fresh coriander leaves, finely chopped (to garnish)

Cooking oil for frying  

How to make banana chaat:-

·         Peel the raw bananas and soak them in water for 10 minutes. Cut the bananas in few round pieces and few in lengthwise slices.

·         Heat oil in a pan and fry the banana pieces, till they turn little golden in color. Drain on oil absorbent tissue paper and keep aside.

·         Now heat only 1 tsp of oil and add cumin and mustard seeds. Add fried banana chips and toss. Mix salt to taste and keep cooking on a medium high flame.

·         Then add red chili powder and turmeric powder. Quickly toss with coriander powder and garam masala powder.

·         Finally add chaat masala to taste and mix well. Toss quickly to blend the flavors.

·         Keep the flame medium high and add chopped coriander leaves.

·         Enjoy the banana chaat.

Indian Risotto Recipe

Indian Risotto Recipe

 

 Its time to have to serve Indian rice in completely new taste and different style.

Ingredients:-

1 bunch fresh palak (spinach)

1 cup mint leaves

1 cup fresh coriander leaves

1 cup kasuri methi

2 green chilies

6 cloves garlic

1 inch ginger

1 small onion

1/2 tsp honey

2 tbsp Fresh cream

1/2 cup milk

1/2 tsp turmeric powder

1/2 tsp coriander powder

1/4 tsp garam masala powder

1/2 tsp fresh lemon juice

Salt to taste

1 tbsp clarified butter

How to make Indian Risotto:-

·        Wash the palak and boil in its own water for few minutes.

·        Put the boiled palak into the blender and add mint leaves, coriander leaves and kasuri methi.

·        Blend together to make a smooth puree. Keep aside.

·        Put the onion, ginger, garlic and green chilies in a chopper.

·        Chop finely and keep aside.

·        If chopper is not available then you can chop the onion and green chilies with your hands and make the paste of ginger and garlic.

·        Wash the rice in normal running water, boil by adding little bit of salt.

·        Drain the boiled rice through the sieve and keep aside.

·        Melt 1 tbsp of butter in a pan and add chopped onions along with ginger, garlic and green chilies.

·        Sauté for few seconds and then add prepared green puree.

·        Sauté on low flame and stir in milk, honey, salt and spices.

·        Cover the pan and leave to cook for about 6 minutes until it thickens.

·        Finally stir in lemon juice and fresh cream.

·        Now heat 1/2 tsp oil / butter in a saucepan and add cumin seeds and curry leaves.

·        Allow the seeds to splutter and pour directly over the boiled rice.

·        Mix very well.

·        Mix the prepared rice into the green risotto gravy and cook on medium flame for 2-3 more minutes until rice blends very well with green puree.

·        Take a round shaped bowl or cutter, fill with the prepared risotto and flip upside down on a serving plate.

·        Garnish the delicious Indian risotto with some freshly chopped coriander, place some fried potatoes on the top and sprinkle little bit of chaat masala.

·        Serve immediately to enjoy.

 

Tomato Capsicum Saute Recipe

Tomato Capsicum Saute

 

 Enjoy something new & different to make your meal more delicious.

 

 

 

 

 

 

 

 

Ingredients:-

Capsicum (bell peppers) – 2 (use a mix of red, green or yellow)

Tomatoes – 2

Onions – 2

Ginger – 1/2 inch stick

Garlic – 2 cloves

Green chili – 1

Salt – to taste

Coriander powder – 1 teaspoon

Turmeric powder – a pinch

Kalaungi seeds – 1/2 teaspoon

Olive oil – 2 teaspoons

Coriander leaves – for garnishing

How to make tomato capsicum sauté:-

·        Peel onions, ginger and garlic and grind along with green chili into paste.

·        Core, top and slice capsicum into strips of about 3/4cm. Slice tomatoes into similar-sized pieces.

·        Heat olive oil in a non-stick pan. When hot, add kalaungi seeds and let them sizzle. After 20 seconds, add onion-ginger-garlic-chili paste.

·        Cook on medium heat for 5 minutes, move the paste around whenever it begins to stick to the pan.

·        At this stage the onion-ginger-garlic-chili paste would have turned light golden. Add turmeric powder, coriander powder, salt and mix well.

·        Allow to cook another 2 minutes, stirring regularly. Sprinkle a few drops of water if it begins to turn too dry.

·        Toss in capsicum and tomato slices into the pan. Sauté on high flame, stirring continuously, for 4-5 minutes or till done as you like it.

·         Garnish with freshly chopped coriander leaves. Serve hot with parathas.