Kache kele ke kofte ( Raw banana dumplings)

Kache kele ke kofte

Ingredients:

For Koftas

• 2 Kache Kele  (Raw Bananas)
• 2 medium Aloo (Potato) boiled and mashed
• 1 tsp Ginger grated
• ½ tsp Garam Masala powder
• 2 Green Chilies finely chopped
• 2 tbsp chopped fresh Dhania (Coriander/Cilantro leaves)
• 1 tsp Amchoor Powder
• Salt to taste
• 2 tbsp roasted singhara ka atta (Water chestnut flour)
• Cooking Oil for deep-frying

For Masala/Gravy:

• 1 big Onion chopped
• 3-4 cloves of Garlic

Skip onion and garlic if you are preparing for VRAT

• 1” cube of fresh Ginger chopped
• 1 medium sized Tomato chopped
• 1 Green Chili
• 1 tsp Red Chili powder
• 1 tbsp Coriander powder
• ½ tsp Turmeric powder
• 1 tsp  Garam Masala powder
• 1 Bay leaf
• 4-5 tbsp Cooking Oil
• 1 tbsp Lemon juice
• Salt to taste

Method:

Koftas:

• Cut each Raw Banana in to two pieces. Put these pieces in a bowl of salted water. Let them stand for 10-15 minutes.
• Take about 4-5 cups of water in a pan and boil it. Now add Raw Bananas pieces to the boiling water and let the water boil until pieces are tender but not mushy. Drain and keep the pieces aside to cool a little.
• Peel off and grate/mash Raw Bananas.
• In a big bowl take grated Raw Bananas, mashed potato and all other ingredients, other than oil, required to make koftas.
• Shape the Raw Bananas mix into round balls (koftas).
• Deep-fry koftas to golden brown over medium flame.

Gravy:

• Put the chopped onion, ginger, garlic, green chili and tomato into a blender or food processor along with ¼ cup water and blend until you have a smooth paste.
• Heat the oil in a heavy wide pan over a medium flame (use same oil in which koftas were fried). Add bay leaf and the contents of the blender to the oil. Add red chili powder, turmeric powder, coriander powder, salt and half of the garam masala powder.
• Fry, stirring constantly, for about 5-6 minutes, or until masala turns little darker, and the oil begins to separate from the masala.
• Add 4 cups of water to the masala and let the gravy boil for 2-3 minutes. Add koftas, lower heat, and simmer gently uncovered for about 4-5 minutes.
• Turn off the flame, add lemon juice and garam masala and allow the curry to rest for 15 minutes. Koftas absorb water and swell.
• Transfer curry to serving bowl. and serve hot garnished with fresh finely chopped corriander leaves!

Sabudana Kheer

Sabudana Kheer

Ingredients:

• 1 cup Sabudana/Sago/Tapioca Pearls
• 2½-3 cups Water
• 1 cup Whole Milk
• 1¼-1¾ cups Sugar
• A Pinch of Saffron, crushed
• 5-6 Green Cardamoms, peeled and seeds crushed to powder
• Few Cashews
• 1 tbsp Ghee/Clarified Butter

Method:

• Take sago pearls in a bowl and rinse them with water till all the scum is washed away. Drain all the water and add another 2 cups of water and let it soak for at least 30 mins.
• Drain all the water from soaked sago pearls. Add about 2½-3 cups of water and cook sago pearls in medium flame till they are cooked and become transparent, for about 15 minutes.
• Mix in milk and sugar and reduce the heat to medium-low. Cook, stirring in between, for another 5-7 minutes.
• While its cooking, heat ghee in a pan and add broken cashews to it. fry cashews to golden brown on medium flame, about 2-3 minutes and keep them aside till needed.
• Add crushed saffron strands and cardamom powder and let the Kheer come to a gentle boil, about 3-5 minutes.
• Switch off the flame and mix in fried cashews. Serve it hot, warm or chilled and enjoy!

Banana Chips

Banana Chips

Ingredients:

• 5 raw bananas
• ½ tsp turmeric powder
• Salt as per the taste
• 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 the 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 bananas.