Dahi Brinjal ( baigana)

Ingrerdients:

200gm fresh thick curd

200gm brinjal cut in slices

oil 2tblsp

3-4 dried red chilies

1teaspoon mustard, cumin seeds

handfull curry leaves

salt as per taste

roasted cumin powder 1/2 tsp
1/2 tsp red chilly powder
1/2 tsp black pepper powder
pinch of sungar

2-3 garlic cloves minced

Method:

slice the brinjals into thick pieces . Heat 1 tblsp oil in a pan. Fry the  brinjals .

whisk  curd by adding salt , black pepper, sugar & roasted cumin powder.Then put the fried brinjals into curd . mix well.

Heat 1tblsp of oil in a tadka pan. Add Red chillies, mustard, cumin seeds and curry leaves.

When the seeds start cracking , Add minced garlics.Stir for 10-15 sec. Add the red chilly powder & immediately pour the seasoning to the curd containing brinjals.
Mix properly. serve with hot rice.

Milk Peda

 

Peda  is a very popular Indian dessert recipe.It can be made easily at home. And believe me this is one of the easiest recipe I came across which is also versatile for its own name. Its sweetened, flattened or round balls of khoya. Sounds yummy naa? That's 'cuz it is! So in case you want to celebrate the holidays with some Indian dessert, whose sweetness level you can control, then this one is for you. I tried this @  home today & It turned out great!.I got this recipe from my friend who directed me step by step .soooo Here is a recipe I have been dying to post. its the most easy and quick recipe ever! Promise!

Try this simple and easy to follow Peda  recipe today.

Ingredients:

Milk-4 cups full cream

½ cup lemon juice

1/3 cup of milk powder

1/3 cup of milk

3 tblsp unsalted butter

½ cup of sugar

1/4^th tsp cardamom powder

1tblsp of sliced almonds/ pistachoes

Method:

Pedas will become more tasty if u’ll made it in homemade paneer/ chenna.

For paneer/ chenna you need 4 cups of milk & 1/2 cup lemon juice. I always use lemon to curdle the milk and you need about 1/3 to 1/2 cup of lemon juice. You can also use white vinegar instead of lemon.

Ok let's get started. Pour milk into a pan. Its very important that you use full cream milk for making paneer at home. Bring the milk to a  boil and add the lemon juice or vinegar. Simmer for another 2-3 mins until the milk has completely curdled. The cheese will start separating from the whey. The two should split completely. If not, add two more tablespoons lime juice/vinegar. Keep stirring.

Remove from fire and Carefully strain the cheese curds into a thin cotton cloth or double layered cheesecloth. Collect the whey in a vessel at the bottom.

So now our chenna & paneer is ready.

Now u have to make khoya....for making khoya u will need the milk powder, milk & chenna.

Take a kadai. Heat on medium flame. Melt the butter in kadai.

Add the milk, milk powder stir well to avoid lumps in the milk. Then add paneer & again mix well.Do keep stiring so it doesn’t stick to the bottom. You do have to cleaning from the sides so it doesn’t get hard. It will take 20-25 min. to make khoya.

Make sure when u ll cook the khoya keep mixing this so that it will become smooth. It should be a texture of soft dough. this is known as khoya .

Turn off the heat. Let this cool down for 5-10 min.

After that add cardamom powder & sugar. Don’t add the sugar when the khoya is hot b’cz sugar will melt & khoya will become very soft. Mix it well.

Khoya should be little bit grainy. Knead it like a dough.

Devide the khoya into 20 equal parts. Now roll them in to your palms & press it in your palms. Garnish the peda  with almonds/pistachoes.

sending this to Valentine's Day Event  hosted by http://teenzyummydelights.blogspot.com/

Raw bananna sukhi Bhaji ( Kancha kadali Bhaja)

Ingredients:

1 cup rice
5-6 garlic cloves
1 inch ginger
1 teaspoon turmeric powder 

1tsp chilly powder

1tsp roasted jeera
 oil
salt to taste
5-6 Raw Bananas (cut into thin slices , wash properly & sprinkle salt & haldi into it)

Method:

Boil the raw banannas for 3-4 min.Drain all the water from the banannas & keep it in a container.

Soak rice in water for 1-2 hour. Make a fine paste of the  rice, garlic and ginger by adding a little water in a grinder. pour the paste into a bananna container, add chilly powder, roasted jeera,salt and mix well. Keep it aside.
 Heat the Tawa on medium flame add oil . Now place the banannas one by one on the tawa.  fry well on both sides till they turn crisp.  serve with rice or pollau..

sending this to event Hosting Veggie/Fruit A Month – Raw Banana Event

Raw bananna Koftacurry

 

Know What U Eat: Needless to say it is absolutely yummy with chapathis and rice at lunch/ Dinner. An interesting and tasty dish with deep fried dumplings prepared by using boiled Raw bananna made with gram flour served in onion, cashews & curd gravy, Usually You can made koftas in any type of vegetables but I have made this with Raw banannas & it turns out well. So i am sharing this recipe with you all.....Here it is.....

Ingredients

For the koftas:

250 gms potatoes, boiled and mashed

3-4 raw bananas boiled & mashed

½ cup bread crumbs

1tsp gram flour

1 tsp garam masala

1 tsp chilli powder

1 1/2 tsp lemon juice

½ tsp ginger garlic paste

oil for deep-frying

salt

black pepper powder to taste

For the gravy:

1 large bayleaf

1 onion chopped

½ tsp jeera

1 tblsp ginger garlic paste

½ tsp turmeric

1 tsp red chilli powder

1 1/2 tblsp coriander powder

1 tsp cumin powder

2 tblsp cashew paste

1/2 to 3/4 th cup of yoghurt beated

1 tsp mint paste

oil for cooking

chopped coriander leaves

 

Method

For the koftas

Take a bowl . Add the raw banannas to the potatoes and make a dough..Add bread crumbs and gram flour.Add the ginger garlic paste, chopped coriander leaves, garam masala, chilli powder, lemon juice and salt and form into kofta balls.Roll the koftas into the remaining bread crumbs and deep fry in oil to a golden brown colour. Keep aside.

For the gravy

Heat some oil in the pan,add bayleaf, jeera and then onion, little salt and cook the onions till they are slightly brown.then add the turmeric and ginger garlic paste,when the paste is cooked add 1 cup of water to it.then add the red chilli pwd,coriander pwd and cumin pwd and mix well and then add the beated yoghurt to it and bring it to nice boil till gravy is cooked.Gravy is done when the froth coming disappears completely.when it come to boil and thickens little add the  cashewnut paste which will further thicken the gravy to a nice consistency.Then add the fresh mint paste and let it cook and thicken.add the koftas and garnish with green coriander.

Serve hot with rice or rotis.

sending this to event Hosting Veggie/Fruit A Month – Raw Banana Event

Raw Bananna chips

Ingredients:

5 raw banannas

½  tsp turmeric powder

salt  as per the taste

coconut / refined oil for deep frying

Method:

Peel the bananas & Put the peeled bananas in salted iced water.

Slice bananas with a chip slicer into water, mix turmeric powder to it. Keep for 10 minutes,

Transfer to a kitchen cloth to remove the moisture. Heat oil in a wide pan. Bring it to boil.

Fry banana slices for 1-2 minutes until crisp. Turn over the chips to cook both the sides. Once sure that they are crisp, use a strainer to take the chips out and place them on an absorbent paper to drain the excess oil off. Sprinkle salt over the fried banannas.

sending this to event Hosting Veggie/Fruit A Month – Raw Banana Event

 

Bananna MalPua

Ingredients:

2 cups of milk

1 1/2 cup maida

2tsp rawa (optional) to make the malpua more crispy

1 large Ripe banana

1tbsp fennel Seeds

2 cups sugar

1 tbsp cardamom powder

Oil/ desi Ghee for frying

baking soda -1/2 tsp

Method:

To make  sugar Syrup:

In a pan Boil 2 cups sugar & 1 1/2 cup of water . Keep boiling the syrup until a drop of syrup leaves one string between your thumb and finger make the sugar syrup. 

To make Malpua:

Take a large bowl. Mash the banana properly. Add refined flour, Rawa, fennel seeds  & green cardamom powder , bananna & baking soda to it. Then slowly add milk & mix well. Make sure there is no lumps in the batter. Mix well and make a thick batter of pouring consistency using a little milk if required. Keep aside for 1-2 hours .

Heat sufficient ghee/ oil  in a kadai.

 Pour a ladle full of batter to kadai form the batter. 



Cook on medium heat. Turn it when it starts to colour slightly.


When both sides are done, drain and immerse in the sugar syrup. Serve hot with yummy Ravdi...



My 2nd attempt....

Mix veg

 

Ingredients:

•1 large cup of mix vegetables ( cauliflower, French beans, potatoes,carrots,  Red and Green Pepper) all cut in cubes

•1/4 cup Green Peas

•1 Big Onion grated

•1 tsp Ginger Garlic Paste

•1 tsp Coriander powder

•1 tsp Cumin powder

•2 Tomatoes pureed

•1 tsp Red Chilli powder

•1/2 tsp Garam Masala

•1/4 cup Cream

•1 cup Paneer

•1 tsp Sugar

•Dried Fenugreek (Methi) leaves

•4 tsp Oil & 1 tblsp butter

 Method:

1) Heat up oil in a pan, add onion and saute till it gets light golden color.

2) Add ginger garlic paste, mix and cook for minute till raw smell from ginger garlic goes away.

3) Add coriander powder, cumin powder, mix and cook for 2 mts.

4) Add  tomato puree ( just take raw tomatoes & blend it to make the puree), red chilli powder, mix and cook till oil separates from the spices. Add the vegetables & mix properly.

5) Add water and adjust the gravy as per how much or thin you want, then add salt to taste.

6) cover and cook for 5 mts.

7) Add paneer, green peas, mix, cover and cook for 5 mts.

8) Add garam masala, sugar, cream, stir .

9) Add butter & serve hot with paratha, naan or rice.