RIPE NENDRA BANANA BAJO

NENDRA BANANA BAJO

WHAT YOU NEED :

Nendra bananas 3
Besan  6 tbsp
Red chilly powder 1/2 tsp
Asafoetida a little
Salt to taste

PIKKALE KELE BAJO

HOW TO MAKE :

Peel the bananas and cut in 2" width in round shape.
Make a thick batter of besan, red chilly powder, asafoetida and salt adding water.

Dip the cut bananas in the batter and deep fry till golden.

Serve as a snack

GREEN BANANA BAJO

GREEN BANANA BAJO

WHAT YOU NEED:

Green banana / Banbaale  2
Besan  6 tbsp
Red chilly powder 1/2 tsp or to taste
Asafoetida a little
Salt to taste

BANGBAALE BAJO

HOW TO MAKE:

Wash Bananas, peel off its skin lightly, cut in half. Cut each half in 4 pieces, lengthwise.

Make a batter of besan, red chilly powder, asafoetida and salt adding little water.

Now heat enough oil in deep bottomed kadahi.
Dip banana slices in to the batter and deep fry on both sides till golden color.

Serve hot as a snack with tomato ketchup.

COCONUT WATER LEMON JUICE

COCONUT WATER LEMON JUICE

WHAT YOU NEED:

Coconut water 4 cups ( The water is from fully grown coconut)
Lemon juice 2 tbs
Ginger juice (extracted from 2" long ginger)
Ice cubes a few
Sugar to taste
Salt to taste

MADE OF COCONUT WATER, LEMON AND  GINGER

HOW TO MAKE:

Mix all the above in a jar.

Pour in glasses and serve chilled.

BANANA FRY

This is my hubby's fav... 

BANANA FRY

WHAT YOU NEED:

Banana ( nendra banana) ripe ones  3

Salt very little

Oil for deep frying

IN A CLOSE VIEW....

NENDRA BANANA FRY

HOW TO MAKE :

Cut bananas in 3" long and 1/2" thick.

Just before frying  sprinkle salt on bananas and toss.

Then deep fry the bananas on a moderate heat, till golden color.

Fry them on batches.

SNAKE GOURD SEEDS STIR FRY

SNAKE GOURD SEEDS STIR FRY

WHAT YOU NEED:

Snake gourd seeds 1 cup
Onion 1 small, cut length wise
Coriander leaves, chopped  1 tbsp
Chilli flakes to taste
Salt to taste 

SNAKE GOURD / PODDALE BEE STIR FRY

HOW TO MAKE :

Heat 2-3 tsp oil in kadahi. Add onions and fry for a while.
Add snake gourd seeds, stir and allow to cook for few minutes.
Then add salt and chilli falkes, stir well.
Add chopped coriander leaves, stir well and cook for a minute.

Serve hot as a side dish.

CARROT SALAD

CARROT SALAD

WHAT YOU NEED:

Carrots  4-5
Green chillies, finely chopped 2
Coconut, grated 1 tbsp
Mustard seeds 1/2 tsp
Curry leaves 4-5
Coriander leaves, chopped 1 tbsp
Salt to taste

CARROT SALAD

HOW TO MAKE:

Wash carrots and grate.
Mix in salt, chopped green chillies, grated coconut and coriander leaves.

Heat a 1/2 tsp oil, splutter mustard seeds, add curry leaves. Pour the seasoning on the salad.

Serve as a side dish.

SOUTHERN STYLE CHINESE FRIED RICE

Recently I happened to see an interesting recipe in a recent magazine. I found the name very interesting because the name was Chinese fried rice, but there were no vegetables, no spring onions or no onions included. I wondered how the taste would be if the main veges were missing in the fried rice and initially I was a bit hesitant to try this. My hubby encouraged me to try this. The recipe was given by an Executive Chef from The Park, Hyderabad.

SOUTHERN STYLE CHINESE FRIED RICE

WHAT YOU NEED:

Rice 2 cups
Garlic, chopped 2tsp
Ginger, chopped 2 tsp
Curry leaves 20-30 nos
Green chillies, chopped 4
Red chilli, cut on slant 4
Turmeric powder a little
Lime juice of 1
White pepper powder to taste
Coriander leaves, chopped 2 tbsp
Ajinomotto  a pinch (optional)

HOW TO MAKE:

Wash rice and soak for 1/2 an hour, drain.
In a deep bottomed vessel add 4 cups of water and allow it to boil.
Add rice, salt, ajinomotto and 1 tbsp ghee. Stir well and cook on a low heat till it is done.

Heat 1 tbsp oil in kadahi. Add chopped ginger and garlic and stir for a while.
Add curry leaves, green chillies and red chillies and stir till u get aroma.
Now add turmeric, stir well, then add rice.
Season with salt, pepper powder and lime juice. Toss well.
Decorate with coriander leaves.
Serve hot.