Raw Banana Kebab

SHRAVAN – PART 3

Auspicious month of Shravan or Sawan – the fifth month in the Hindu calendar and is considered to be a sacred. In entire west India, especially in Gujarat and Maharashtra most of the Hindus fast for entire month or on specific days of the week.

Shravan is on its full swing and with it comes the responsibility of cooking something which is salt-free, sans onion and garlic yet appetizing and healthy. Too much to ask for? Do not worry; We have come to your rescue with some remarkably innovative recipes which are also less hassle.

Today’s Recipe:

Raw Banana Kebab: Raw(green) banana is one of the most useful vegetable in Indian vegetarian cuisine. Specially Bengali cuisine are using all parts of banana plant in food.

 Ingredients

RAW BANANA KEBAB

  • 4 raw bananas,
  • boiled and grated
  • ¼ cup rajgira flour
  • 4 tbsp roasted peanuts, coarsely crushed
  • 3 green chillies, finely chopped
  • 1 tsp roasted cumin
  • 2 tbsp coriander, finely chopped
  • ½ tsp black pepper powder
  • Fasting salt to taste
  • Oil for deep frying

Method

  • In a big bowl, mix boiled and mashed banana, rajgira flour, roasted peanut, green chillies, chopped coriander leaves, cumin seeds, black pepper powder and salt.
  • Divide the banana dough into 10 parts.
  • Lightly grease your palms and shape them as you like.
  • Heat oil in a wok and gently fry the kebabs until golden brown, turning them occasionally.
  • Remove the kebabs from oil and drain on paper napkin.
  • Serve hot with coriander chutney.

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FARALI DOSA

SHRAVAN – PART 2

Auspicious month of Shravan or Sawan – the fifth month in the Hindu calendar and is considered to be a sacred. In entire west India, especially in Gujarat and Maharashtra most of the Hindus fast for entire month or on specific days of the week.

Shravan is on its full swing and with it comes the responsibility of cooking something which is salt-free, sans onion and garlic yet appetizing and healthy. Too much to ask for? Do not worry; We have come to your rescue with some remarkably innovative recipes which are also less hassle.

Today’s Recipe

Farali Dosa: Ever heard of a Dosa recipe that can be indulged during a fast? We bring you Farali dosa that can be enjoyed even when one is fasting. Farali Dosa is a unique fasting recipe made with Rajgira, and singhada flour.

Ingredients

FARALI DOSA

  • 1/2 cup sanwa millet (sama)
  • 2 tbsp singhada flour
  • 1/2 cup rajgira flour
  • 1/2 cup sour buttermilk
  • 1 tbsp ginger-green chilli paste
  • to taste rock salt
  • as needed oil for cooking

Method

  • Soak the sanwa millet in enough water in a deep bowl for atleast 2 hours
  • Drain and blend in a mixer to a smooth mixture using 2 tbsp of water
  • Transfer the mixture into a deep bowl, add the singhada flour, rajgira flour, buttermilk, ginger-green chilli paste and rock salt and mix well
  • Cover with a lid and keep aside to ferment overnight
  • Heat a non-stick tava, pour a ladleful of the batter on the tava and spread it in a circular motion to make a 5″ diameter thin dosa
  • Smear a little oil along the sides, cook till both the sides of the dosa turns golden brown in colour and fold over to make a semi-circle
  • Serve immediately with peanut curd chutney

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STUFFED SABUDANA VADA

SHRAVAN – PART 1

Auspicious month of Shravan or Sawan – the fifth month in the Hindu calendar and is considered to be a sacred. In entire west India, especially in Gujarat and Maharashtra most of the Hindus fast for entire month or on specific days of the week.

Shravan is on its full swing and with it comes the responsibility of cooking something which is salt-free, sans onion and garlic yet appetizing and healthy. Too much to ask for? Do not worry; We have come to your rescue with some remarkably innovative recipes which are also less hassle.

Today’s Recipe

Stuffed Sabudana Vada: Sabudana Vada with a twist is what we would like to call it. The crunchy taste of outer layer with flavourful stuffing is a delight to your taste buds. Accompany it with sweet yogurt (curd) or green chutney for enhanced flavours

STUFFED SABUDANA VADA

Ingredients

  • 2 cups Sabudana
  • 3 cups Boiled potato
  • 1 tsp Sendha salt
  • 3 Green chillies chopped
  • 4 Curry leaves
  • 1 bunch Coriander leaves
  • 1 tsp dry mango powder
  • As needed Oil
  • 1 cup Roasted peanut
  • 1 cup Peanut half crushed
  • 1 tbsp Black pepper
  • 1 tsp Sugar

Method

  • First take sabudana and soaked in water
  • Strain sabudana, Now take a bowl add sabudana and mashed potatoes
  • Add all spices, and coriander leaves and curry leaves
  • Now take mixie jar, add green coriander, salt, dry mango powder and 1 tsp sugar, grind it and make smooth paste
  • Now Grease your hand with ghee or oil, take sabudana mixture in your hand,make ball of this mixture keep aside
  • Press it and make like tikki some pieces
  • Heat appe pan add oil and shallow fry all vada in pan on medium low flame
  • Heat oil in a pan add these vada or tikki shallow fry all tiki, take out and serve in a plate

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CHICKEN MAJESTIC – A FAMOUS HYDERABADI CHICKEN STARTER

This dish has its origins in Hyderabad, India. Chicken Majestic is a dry chicken dish marinated with Indian spices with an appealing look. A huge get together or small parties this is amazing starter dish to serve your guests.

Ingredients

For Soaking Chicken

  • 400 grams chicken strips
  • 400 ml buttermilk
  • salt as required
  • 1 lemon

For Deep-frying

CHICKEN MAJESTIC – A FAMOUS HYDERABADI CHICKEN STARTER

  • ¼ cup corn flour
  • oil for deep-frying

For Chicken Majestic

  • 2 tbsp chopped garlic
  • 1 sprig curry leaves
  • 1 tbsp ginger garlic paste
  • 3 green chilies
  • ½ tsp turmeric powder
  • 1 tbsp red chili powder
  • 1 tbsp coriander powder
  • ¼ tsp garam masala
  • 1 tsp soy sauce
  • 1 tsp vinegar
  • 1/3 cup yogurt
  • ¼ cup chopped spring onions
  • ¼ cup chopped coriander
  • 1 lemon
  • 3 tbsp oil

Method

Marinating the chicken

  • Cut The Boneless Chicken Breasts/Thighs Into Strips.
  • Take 400 Ml Of Buttermilk, Add Salt As Per The Taste And Squeeze Out A Lemon. And Mix Well.
  • Add Boneless Chicken Strips, Mix Well And Keep In The Refrigerator For 1 Or 2 Hours.

Deep-Frying

  • Take Out The Chicken From Refrigerator.
  • Squeeze Out The Buttermilk From The Strips And Keep Aside.
  • Add 1/4 Cup Of Corn Flour And Mix Well.
  • Don’t Need To Add Salt Here As They Are Already Soaked Salted Buttermilk.
  • Heat Oil On Medium Heat For Deep-Frying.
  • When The Oil Is Hot Drop The Chicken Strips And Fry For 2 Minutes On Medium Heat.
  • Take Them Onto A Paper Towel And Repeat The Process.

Making Chicken Majestic

  • heat 3 tbsp of oil.
  • add chopped garlic and sauté for a minute on high heat.
  • add curry leaves, green chilies, ginger garlic paste, salt, dark soy sauce, vinegar, turmeric powder, red chili powder, coriander powder, garam masala and mix well.
  • then add deep-fried chicken strips, mix well and sauté for 3-5 minutes on high heat.
  • squeeze half of a lemon, add spring onions, chopped coriander, mix well and serve hot

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SAOJI MUTTON

The Savjis or Saoji community has its origin in the Malwa region of India. They claim to be the descendants of king Sahastrarjuna and Haihaya dynasty. They lived in the north-central part of India during the 6th-13th century till the advent of Islam in northern part of India. Saoji community is known for its hot and spicy non-vegetarian delicacies prepared with its special Saoji masala. Traditional and spicy dish of Nagpur. Mutton curry cooked in dry coconut and a variety of tantalising spices.

Ingredients

  • 500 grams Mutton

    SAOJI MUTTON

  • 1/2 teaspoon Turmeric
  • 16 Dried Red Chillies
  • 5 tsp Oil 1+ 1+1+ 2 teaspoon
  • 2 tbsp Coriander seeds
  • 1 tsp Caraway seeds (shahi jeera)
  • 2 Black cardamoms
  • 1 Green cardamoms
  • 4-6 Cloves
  • 1 tablespoon Black peppercorns
  • 1 1/2 inch Cinnamon
  • 1 Bay leaf
  • 1 teaspoon Poppy seeds (khuskhus/posto)
  • 3-4 medium Onions sliced
  • 1/2 cup Dried coconut
  • 1 tablespoon Stone flower (dagad phool)
  • 2 tablespoons Jowar flour
  • 1 tablespoon Ginger chopped
  • 6-8 cloves Garlic
  • 1 1/2 tbsp Kashmir red chilli powder
  • to taste Salt

Method

  • Heat 1 tbsps oil in a non stick pan. Add coriander seeds, shahi jeera, black cardamoms, green cardamoms, dried chillies cloves, black peppercorns, cinnamon, bay leaf, poppy seeds,dried coconut slices and stone flower. Mix and sauté till fragrant. Then add jowar flour and sauté for 1 minute
  • Heat 1 tablespoons oil pan and cook onion slice on gold brown colour. Transfer the spices and onion in grinder jar add ginger and garlic make smooth paste. Add water if require
  • Add 1 tablespoons oil in pressure cooker.Add mutton and turmeric and some salt and sauté for 2 minutes.Cover and cook till 6 – 7 whistles
  • In big pan heat 2 tablespoons oil. Add ground paste and mix well and cook for 2 minutes. Red chilli powder and salt
  • Open the lid of the cooker when pressure reduces completely.Add the cooked mutton in to in pan mix well cook for another 15-20 minutes. Serve hot with jowar bhakari or wheat chapati

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KADAKNATH CHICKEN – ‘KAALI MASI’

Kadaknath also known as Kali Masi is a rare breed of chicken, a native of Jhabua district of Madhya Pradesh, India. This black bird has traditionally been reared by the tribal communities of the region. Kadaknath means something strong and it is jet black in colour. Its flesh, blood, bone everything is black and looks very aggressive much more than any other chicken breed in the country. It is not just the look that makes this bird special, but it has other unique qualities, it has high proteins, iron and low fat content & is beneficial for people suffering from asthma, cardiac diseases & other ailments.

Try out this recipe of the Kadaknath Chicken which is flavoursome and delicious.

Ingredients

  • 500 Gm Kadaknath

    KADAKNATH CHICKEN

  • 2 Sliced Onions
  • Mustard Oil
  • 1 Whole Garlic Pod
  • Water
  • Salt
  • 1 Tsp Turmeric Powder
  • Dry Red Chillies
  • 1 Tbsp Wheat Flour
  • For Garnish
  • Coriander Leaves
  • Green Chilli
  • Onion

Method

  • In a heated pan, add sliced onions and dry roast it until it turns brown.
  • Add mustard oil, crushed garlic and sauté.
  • Add kadaknath and fry it.
  • Add water, salt as per taste, turmeric powder and stir it.
  • Add it in a clay pot and cook it.
  • Crush the red chillies along with mustard oil and salt.
  • Add wheat flour, chilli paste and mix it.
  • Garnish with coriander, green chilli, onions and serve

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PATHAR KA GOSHT: A VANISHING DELICACY

Patthar Ka Gosht is a Hyderabadi preparation that came into being in 1884. It was during Mahboob Ali Pasha’s reign when he was 18 years old. He was on tiger hunting in a jungle wanted to have kababs. During such expeditions his wardrobes, dining table & bed etc, etc used to be carried on elephants for his comfort. His order had to be obeyed so his Shahi Bawarchi managed to find a slab in their load and made a good use of it for the purpose. Mahboob Ali Khan the 6th Asaf Jahi liked it so much he decided to have it again on his return to Hyderabad, there they made a smooth slab & made even better kabab so called Patthar Ka Gosht.

Patthar ka Gosht is a scrumptious Hyderabadi dish recipe, which was prepared for royals of the Nizami courts. This South-Indian meat recipe is still popular and savoured in Southern regions of India. This easy-to-make dish is traditionally made by marinating lamb pieces in a blend of curd, papaya paste, garam masala, elaichi powder and grilled on a hot stone. This royal main-dish recipe is ideal for special occasions like kitty party, birthday and anniversary. Prepare this authentic patthar ka gosht for your near and dear ones and savour it with roomali or tandoori roti.

Ingredients

  • 1 kilograms flattened, cut into strips lamb
  • 1 teaspoon garam masala powder
  • 10 finely chopped green chilli
  • 2 teaspoon ghee
  • 1 cup hung curd

    PATHAR KA GOSHT

  • 1/2 teaspoon powdered green cardamom
  • 1 tablespoon crushed to paste green papaya
  • salt as required

For Garnishing

  • onion rings as required
  • 2 lemon wedges

Method

  • Take a large bowl and mix lamb pieces with curd. Add garam masala, cardamom powder, chopped green chillies, papaya paste and salt. Mix the ingredients well and keep it aside to marinate.
  • Now, take a large granite stone and heat it by burning live charcoal below it. Once it is hot, put the marinated meat pieces on it and sprinkle ghee on lamb meat.
  • Cook and turn the meat pieces until lamb turns crispy and brown in colour. Once cooked, garnish with green onions and lemon wedges. Serve immediately.

 

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NAVRATAN KORMA

Mughlai food is one of its kinds as every Mughlai cuisine has a story and a rich history behind itNavratan Korma has its roots in the Mughlai cuisine of the Indian subcontinent. A characteristic Mughal dish, it can be traced back to the 16th century and to the Mughal incursions into the region. Navratan Korma is a rich, creamy and flavourful dish that literally translates to nine-gem curry. The “gems” are the fruits, vegetables and nuts that make up the curry. Navratan Korma was created in imperial kitchens and served to kings, queens and other royals during the Mughal era in India.

 

Ingredients

  • 1 large onion (cut into large chunks)
  • 1 tbsp. ginger
  • 2 green chilli peppers (like jalapeno or Serrano)
  • 5 cloves garlic
  • 1/2 head cauliflower (separated into medium-sized florets)
  • 1 medium carrot (cut in a 1/2-inch dice)
  • 1 cup green beans (cut into a 1-inch dice)
  • 2 medium potatoes (cut in a 1/2-inch dice)
  • 1 large bell pepper (cut in a 1/2-inch dice)
  • 1/2 cup cashew nuts (divided)
  • 5 tbsp. vegetable oil
  • 1 tsp. peppercorns
  • 4 green cardamom pods
  • 5 cloves
  • 1 inch piece cinnamon
  • 1/2 cup vegan yogurt
  • 2 tbsp. golden raisins
  • 1 tsp. garam masala

 Method

  • Place the cauliflower, carrots, green beans and potatoes in a large saucepan. Add half a cup of water, bring to a boil, cover and cook for five minutes. After five minutes, add the green beans and bell peppers and continue cooking another five minutes or until potatoes are tender. Drain and remove to a bowl. You can reserve the cooking water and use it as a stock instead of water later in the recipe.
  • Place the onion in a saucepan, cover with water, bring to a boil, cover and cook for 10 minutes. Drain the onion, put it in a blender, and make a smooth paste.
  • Crush the garlic, ginger and green chilli peppers, preferably with a mortar and pestle (or food processor is fine). Set aside.
  • Blend half the cashews (1/4 cup) into a very smooth paste in the blender with 1/2 cup water)
  • In a large saucepan (you can use the one you cooked the veggies in), add 1 tbsp. of oil and add the cinnamon stick, cloves, cardamom and peppercorns. Sauté for a minute until they start to change colour and become fragrant.
  • Lower the heat and add the onion paste. Continue cooking for another 7-8 minutes, stirring frequently to keep the paste from sticking to the bottom of the pan.
  • Add the crushed ginger-garlic-green-chilli-pepper paste and sauté another minute. Now add the cashew paste and the yogurt, mix, and continue cooking for another five minutes. Stir frequently to avoid sticking.
  • Add all of the cooked vegetables and tofu. Mix well and add a little more water if needed (you can use the reserved water from cooking the vegetables as needed). You want the gravy to be thick enough to coat the veggies, and not too runny. Add salt to taste.
  • Let the korma come to a boil and cook another five minutes for all of the flavours to blend. Turn off the heat.
  • In a small saucepan, heat the remaining 1/2 tbsp. oil and add the remaining 1/4 cup of cashews and raisins. Stir-fry until the raisins become puffy and the cashews start to become golden.
  • Pour the cashews and raisins into the korma, sprinkle on the garam masala powder, stir once to mix, and serve.

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DHAKAI CHICKEN

After the very tasty and acknowledged Indian Cuisine let us give a try for other cuisine – THE BANGLADESHI CUISINE

Bangladeshi cuisine has over time been largely influenced by the Mughlai cuisine left behind by the Persian Rulers. Dhaka being the Mughal Capital was a major trading centre in South Asia, so many culinary styles from around the world influenced the city’s cuisine. After Dhaka became the capital of East Bengal, Bangladesh the populace began to adopt the cuisine of the city with many unknown Persian, Turkish and Arabic influenced dishes becoming hugely popular.

DHAKAI CHICKEN – A stunner of a dish that no celebration in Bangladesh is complete without.

Succulent chicken legs. Sinfully caramelised onions. A melange of roasted spices. A touch of malai. A kiss of ghee. An absolute stunner of a dish that no marriage in Dhaka is said to be complete without. Read & Enjoy the recipe !!

Ingredients

  • 4 whole chicken leg
  • 1/2 cup  fried onions
  • 1/3 cup onion paste
  • 1/2 tbsp ginger paste
  • 1 tsp garlic paste
  • 3 tbsp yogurt whipped
  • 1/2 cup malai
  • 1 tsp turmeric powder
  • 2 tsp red chili powder
  • 3 tsp special roast spice powder
  • 2 green cardamom
  • 1 one inch cinnamon stick
  • 2-3 bay leaves
  • 4 tbsp mustard oil
  • 1 tbsp ghee
  • salt to taste

Method

  • Carefully make 3-4 deep slit marks on both sides of the chicken legs with a sharp knife. Marinate with a little turmeric powder, red chili powder and salt.
  • Heat oil in a pan, when smoking hot, sear the chicken pieces over a high flame for 3-4 odd minutes. Flip over, cook the other side for another 2-3 minutes. Keep aside in a separate bowl.
  • Into the same oil, stir in the onion paste, ginger paste and garlic paste, cook till the onions are cooked and the raw smell of onions is no longer there.
  • Reduce the heat, gently pour in the whipped yoghurt to the pan while stirring continuously. (You do not want the curd to split. Reducing the flame and continuous stirring are key here.)
  • Add the remaining turmeric powder and red chili powder, saute till oil starts to release from the masala.
  • Place the chicken legs gently in the pan, add ½ a cup of warm water, give it a hearty mix and bring the curry to a gentle simmer.
  • Heat the ghee in a separate small pan, when smoking hot, throw in the crushed green cardamom, cinnamon and bay leaves. Allow the spices to splutter.
  • Once the spices have released their aroma, gently pour over the chicken.
  • Now crush the fried onions in your palm, sprinkle over the chicken.
  • Reduce the flame, stir the malai into the curry. Give it a hearty stir, cover and cook for 5-7 minutes till the chicken is tender and the gravy has thickened to almost a coating consistency.
  • Sprinkle in the special roast spice powder. Give it another mix.
  • Adjust seasonings. Cover, allow to rest for 10 minutes.
  • Serve hot.

For The Special Roast Spice Powder

  • Dry roast the green cardamom, cinnamon, shah jeera and white pepper. Allow the spices start to release their aroma.
  • Transfer to an electric grinder, add the nutmeg and mace, grind to a fine powder. Store it in an air tight container.

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CHUTNEY WALE ALOO

Who doesn’t like aloo ki sabji? Hera’s a flavourful twist to aloo ki sabzi. Dish from Mathura. Chutney is very famous in Mathura. 100% vegetarian dish  – no onions, no garlic & no ginger.

These stuffed and fried potatoes served in a flavourful yoghurt gravy will make you drool. You can enjoy this sabzi with roti, paratha or fulka.Dish from Mathura. Chutney is very famous in Mathura. A must in wedding ceremonies in Mathura.

Given below is the recipe…. Try it at home… Happy Cooking

Ingredients

  • 4 potatoes
  • potato skin
  • water as required
  • oil for frying
  • 50 – 100 gm paneer
  • 4 – 5 raisins
  • 1 tbsp cashew nuts
  • 1 tbsp almonds
  • 1 tbsp pistachios
  • 20 gm coriander leaves
  • 10 gm mint leaves
  • 5 green chillies
  • 1 tsp amchur powder

    CHUTNEY WALE ALOO

  • 2 tbsp coriander chutney
  • salt as per taste
  • 1 cup yoghurt
  • 1 tsp turmeric
  • 1 tsp chilli powder
  • 1/4 tsp coriander powder
  • 1/2 tsp sugar
  • 6 – 8 tbsp ghee
  • 1 tsp asafoetida
  • 2 tbsp cashew nut paste
  • coriander leaves

Method

  • Peel the potatoes in the shape of a drum. Separate the peel and potato and transfer them to a bowl of water.
  • Now empty the potato with the help of a scooper to make a hollow cylinder. Fry the potatoes and peels.
  • Fry the paneer in the same pan. Mash the fried paneer and fried peels.
  • Add raisins, cashews, almonds, pistachios, coriander leaves, mint leaves, green chillies, mango powder, coriander chutney, salt and mix well.
  • Stuff the fried potatoes with the filling and cut them into halves.
  • Heat ghee in a pan and fry the potatoes from one side.
  • In a bowl, mix yoghurt, salt, turmeric, red chilli, coriander powder and sugar.
  • Heat ghee in a pan and add green chillies, asafoetida, curd mixture, cashew paste and mix well. Cook the mixture until the gravy is done.
  • Transfer the gravy to a bowl and place the fried potatoes on it. Sprinkle some almonds, pistachios.
  • Heat ghee in a pan and sprinkle some chilli powder in it and mix well. Drizzle the spiced ghee on the potatoes and garnish with coriander leaves.

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