RAW BANANA KABAB

RAW BANANA KABAB

WHAT YOU NEED:

Raw banana - 4-5 ( boiled, peeled and mashed)

Potato - 1 medium ( boiled, peeled and mashed)

Ginger - 1 inch 

Garlic - 3-4

Green chilly - 3-4

Garam masala powder- 1/2 tsp

Salt - to taste

Coriander leaves - 1 small bunch, finely chopped

Oil- for deep frying

RAW BANANA KABAB

HOW TO MAKE:

Grind green chilly, ginger and garlic.

Mix mashed potato, raw banana, ground paste, garam masala and salt. 

Now add coriander leaves. Mix well. 

Now prepare balls and flatten them.

Heat enough oil in kadahi.

Slid Kababs in to hot oil, fry them on medium heat till they are brown and crisp.

Serve Raw Banana Kababs with Tomato sauce.

PALAK PANEER

WHAT YOU NEED:

Palak leaves/Spinach - 200 gm

Paneer cubes - 10 - 12

Onion - 1, finely chopped

Tomatoes - 2 medium, finely chopped

Ginger - 1/2 inch piece, finely chopped

Garlic - 3-4 cloves, finely chopped

Red chilli powder - 1 tsp

Garam masala - 1/2 tsp

Fresh cream / butter

Salt - to taste

HOW TO MAKE:

Wash Palak leaves very well under the running water.

Chop palak roughly, then cook till soft with little water.

Once cooled make the puree in a blender.

Heat some oil in a pan and fry paneer cubes.

Heat a tbsp oil in kadahi.

When hot add ginger and garlic, fry till the raw smell disappear.

Then add finely chopped onion, fry till they are little brown.

Now add tomatoes, fry again till they are mushy.

Now add palak puree and mix well. Cook for few minutes.

Then add chilli powder, garam masala powder and salt. Mix well.

Now add fried paneer cubes. Mix thoroughly. 

If needed add some water and cook a few minutes more.

Finally add fresh cream or butter.

Serve Palak Paneer with chappati/Rotis/phulkas.

BLACK EYED BEAN / ALASANDE BEE MASALA

BLACK EYED BEAN MASALA

WHAT YOU NEED:

Black eyed bean / Alasande bee - 1/2 cup, cooked

Onion - 1 , chopped

Tomato - 1 big, chopped

Garlic - 3-4 cloves, chopped

Ginger - 1/2 inch piece, chopped

Cumin seeds - 1/2 tsp

Coriander seeds - 1/2 tsp

Turmeric powder - a pinch

Garam masala - 1/2 tsp

Cloves - 2

Cardamom pods - 1-2

Cinnamon stick - a small piece

Red chilli powder - 1/2 tsp / to taste

Butter - a big blob

Salt - to taste

Coriander leaves - 1 tbsp, chopped

ALASANDE BEE MASALA

BLACK EYED BEAN / ALASANDE BEE MASALA

HOW TO MAKE:

Heat 1 tbsp oil in kadahi.

Add cloves, cardamom and cinnamon.

Then add garlic and ginger, saute for a minute.

Add chopped onions, fry till they are little brown.

Now add chopped tomato, cumin seeds, coriander seeds and turmeric powder. Fry till tomatoes are mushy.

Now grind the mixture in to fine paste.

Again heat a tbsp oil in kadahi. When hot add the masala. Fry the masala till the raw smell goes off.

Now add cooked bean and mix well.

Add garam masala, red chilli powder and salt. Stir well.

Add a blob of butter. It adds additional taste.

Keep the masala dry.

Finally add coriander leaves.

Serve Alasande bee masala with chappati or phulkas.

KEERLA NEELI SUKKE/ TENDER BAMBOO SHOOTS SUKKE

Keerlu in Konkani is tender bamboo shoots. Neeli is the topmost, very tender part of bamboo. This sukke ( dry) made of tender bamboo shoots, chopped finely. I am trying this sukke for the first time. I have prepared sanna polo, ghashi and also fried with bamboo shoots. 

TENDER BAMBOO SHOOTS SUKKE

WHAT YOU NEED:

Kirla neeli/ tender bamboo shoots - 1 cup, finely chopped.

Coconut gratings - 1/2 cup

Dry red chilly - 4-5, roasted in little oil

Coriander Seeds - 1 1/2 tsp , roasted in little oil

Udad dal - 1 1/2 tsp , roasted in little oil

Tamarind - a small piece

Jaggery - 2 pieces ( Instead of jaggery I used 3 dates)

Salt to taste

For Seasoning:

Mustard seeds - 3/4 tsp

Curry leaves - 1 sprig

TENDER BAMBOO/ NEELE 

NEELI SUKKE

HOW TO MAKE:

Cook Neeli in little water.

Add salt and cook again for few minutes.

Grind coconut gratings, red chilli, tamarind, coriander seeds, udad dal and jaggery / dates with little water to a paste.

Now add masala to the cooked neeli/ bamboo shoots. Mix well. Cook again for few more minutes.

No need of adding water as it is dry curry.

Now heat small pan with a tsp oil.

Splutter mustard seeds, then add curry leaves.

Pour this seasoning over Neeli Sukke.

Serve Neeli Sukke as side dish.

JACKFRUIT BAJO

I tried jackfruit bajo for the first time. Tasted good so posting bajo recipe in my blog.

What you need:

Ripe jackfruit - 10 -15 bulbs

Chana powder / Besan - 1 cup

Chilli powder - 1/2 tsp / to taste

Jeera/ cumin seeds - 1/2 tsp

Salt - to taste

HOW TO MAKE:

Make thick batter with chana powder, red chilli powder, jeera and salt adding little water to it.

Remove the seeds from jackfruit and cut them into two pieces.

Now heat enough oil in kadahi.

When hot dip jackfruit pieces in to the batter and drop slowly in the hot oil.

Fry on medium heat, till they are golden.

Serve Jackfruit bajo as snacks along with hot cup of tea/ coffee.

MINT CHUTNEY

I have already posted mint chutney recipe in my blog, some time back. I am posting another version of mint chutney. Simple recipe and ideal for bread and toast.

MINT CHUTNEY

WHAT YOU NEED:

Mint leaves - 1 cup, chopped

Coriander leaves - 1 cup, chopped

Onion - 1 small, chopped

Garlic - 3 cloves

Black salt - little

Tamarind - a small piece / or lime juice - 2-3 tsp

Chillis 2-3

Salt - to taste

MINT CHUTNEY/ PUDINA CHUTNEY

HOW TO MAKE :

Grind all the above with a little of water to a fine paste.

You can store Mint chutney in the fridge for 4-5 days.

MALPURI

A Sweet dish prepared mainly at the time of festivals in GSB communities, like Diwali or Car festivals. My mother-in-law used to make this at the time of Diwali and Pooram festivals. This is very easy to make but you need some experience to make lace like malpuris at the ends. This is my second attempt but I feel the ends of the the malpuris do not have the lacy looks. But its awesome tastes will be always remembered.

MALPURI

WHAT YOU NEED:

Plain floor/ maida - 1 cup

Rava / Semolina - 1/4 cup

Sugar - 1 cup

Cardamom powder - 1 tsp

Water - 1/2 cup plus

Ghee / Sunflower oil for deep frying

SWEET SWEET MALPURI...

MALPURIS.....

HOW TO MAKE:

Mix maida, rava, sugar and cardamom powder in a little water. 

Add some more water to make little thick batter. 

Keep covered for minimum 4 hours.

Check the batter, it should be thick and pouring consistency. 

If the batter is too thick add some water. Mix well.

Now heat ghee or sunflower oil in flat bottomed kadahi.

When it is hot pour a big spoon of batter in the oil.

Reduce the heat to minimum and fry till it is brown and cooked. Turn to other side and again fry till it is brown. Take out with slotted ladle and press with another flat spoon to remove its excess oil. 

You can fry more than one at the same time without touching one another with carefully.

Also you can try when one malpuri is half done pour the next one in the oil. I did like this.

Serve Malpuris when it is cooled.

FRIED TENDER BAMBOO SHOOTS / TALLELE KEERLU

FRIED TENDER BAMBOO SHOOTS

WHAT YOU NEED:

Tender bamboo shoots - 2 cups

Raw rice - 1 cup

Dry red chilli - 8-9

Asafoetida - a big pinch

Salt - to taste

Oil - for frying

FRESH BAMBOO SHOOTS, CRUSHED WITH KITCHEN STONE

MASALA

MARINATED BAMBOO SHOOTS

FRIED BAMBOO SHOOTS / TALLELE KEERLU!

HOW TO MAKE:

Cut the bamboo shoots in 2" pieces.

Crush slightly with the small kitchen stone.

Soak the rice in enough water for an hour. Drain.

Grind rice, red chilli, asafoetida, salt along with little water to make a thick paste.

Mix masala and crushed bamboo shoots very well and keep aside for half an hour.

Now heat enough oil in kadahi. When it is smoking drop some masala coated bamboo shoots in it.

Fry crisp on all the sides. Remove.

Serve warm crisp fried bamboo shoots.

MILK SHAKE WITH BANANA, POMEGRANATE AND CUSTARD APPLE

Milk shake with three fruits.

WHAT YOU NEED: 

Banana - 3

Pomegranate - 1

Custard Apple - 1 big 

Milk - 3 cups

Mint leaves - 3 ( for garnishing)

Sugar - 5-6 tsps / to taste

Banana, pomegranate and custard apple milk shake!

Take the seeds from pomegranate and remove seeds from custard apple.

Now blend banana, pomegranate seeds, custard apple pulp, sugar and milk in a blender till it is smooth and fluffy.

Serve chilled milk shake in tall glasses, garnished with mint leaves on top.