Friday, November 20, 2009

Raw Banana kebab

Ingridents:
  • Three raw bananas.
  • 1table spoon butter.
  • 1/2 table spoon cardamom powder.
  • 1/2 tsp of cinamon powder.
  • 1 tsp of white pepper powder.
  • 1 tsp rose petal powder.
  • 1/2 table spoon ginger.
  • 1/2 tsp sanuf powder.
  • a little bit of lemon rind for bindings.
  • 1 tsp of wheat flour.
  • 1 tsp of corn flour for the fillings.
  • 150 grms of prossed cheese. grated
  • 3-4 finly chopped green chillies.
  • 3-4 dried and chopped figs.
  • chopped coriender leaves.
  • 1/2 cup of fresh pomogranate seeds.
  • 1/2 lemon juice.
  • cooking oil, salt for taste and water.
Method:
Cut the ends of the bananas and make a slit. Cook them for five to seven minutes. Cool the cooked bananas by putting cold water on them. peel and chop the bananas and mash them well.
Add butter, salt and mashed bananas in a pan. When the mixture turns a little pink, add cardomam powder, cinnamon powder, white pepper powder, rose petal powder,ginger and sanuf powder. cook for sometime and then cool.
For the fillings:
Mix cheese, fig, coriander leaves, green chillies, pomogranate seeds, lemon juice and salt.

Add wheat flour and corn flour to the cooled banana mixture and mix well. now add lemon rind and lemon juice. Shape the banana mixure into koftas, add the filling and seal the edges.
Heat oil in a pan and deep fry the kebabs till golden brown in color. Serve hot.

Tuesday, November 10, 2009

Chana Masala

You need:

Chana 2 cups soaked overnight.
Onion 1 finely chopped.
Coriander little finely chopped.
Tomato 1 finely chopped
Ginger and garlic paste.
Everest or any other Chana masala powder
Little chat masala.
Kasuri methi little.
Jeera little ( 1 tea spoon)
Salt, water and oil.

Method:
Pressure cook chana and keep it aside.
Take oil in a pan, add jeera, add onion, fry till it turns golden brown, add tomato, ginger and garlic paste cook for few minutes.
Then add chana masala powder, then mix the chana which has been cooked.
Cook for few minutes till it mixes with masala well and add salt.
Finally, add Everest chat masala and kasuri methi.
After 5 minutes add coriander leaves and serve hot with roties.







Tuesday, November 3, 2009

Yellow dal



Yellow dal is the nice gravy with roties. Easy to make. We can make it with adding different vegetables like, carrot, greens, and muli.



Here I have made with greens.

You need:

Moong dal ###### ¼ kg
Greens ###### 2 cups.
Tomato ###### 1 chopped
Garlic ###### 1 table spoon.
Ginger ###### 1 table spoon.
(If you do not want garlic and ginger add hing)
Garam Masala ##### ¼ tea spoon.
Turmeric powder ##### ½ tablespoon.
Green chilli ###### chopped 2
Coriander leaves ###### Little.
Jeera and Mustard for Tadka.
Curry Patta 4-5 leaves
Lemon juice ###### 2 table spoon.
Salt for taste.

How to make it:
1. Pressure cook moong dal and greens cleaned and chopped finely.
2. Once it is cool. Take a kadai, oil, add mustard, jeera, curry patta, green chillies, tomato, ginger and garlic.
3. Mix well. add cooked dal and add garam masala, turmeric powder, let it cook for 5 minutes.
4. Add salt and lemon jiuce.
5. Serve hot with roties.
















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