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.

Paneer Rolls (Cheese Rolls)

Paneer Rolls (Cheese Rolls)

Ingredients:

For the wrapper

• 2 cups all purpose flour (maida)
• 1/2 cup rice floor
• 1 tbsp ghee/oil
• Salt to taste

For the filling

• 1 cup crumbled cheese (paneer)
• 1/4 cup approx of finely chopped onions
• 2-4 green chillies, chopped finely
• 3-4 cloves of garlic, finely minced
• 1/4 cup tomatoes, finely chopped
• 1 inch ginger, peeled and grated
• Fresh coriander, finely chopped
• Salt to taste (little since wrapper also has salt)

Method:

• Add all the ingredients for the wrapper except rice flour together in a bowl.
• Add enough water to make it into pliable dough. Knead well until smooth.
• Meanwhile for filling, heat oil in a pan and put all the ingredients of filling except the cheese and sauté until soft.
• Add the cheese and sauté for 1 minute.
• Add freshly chopped coriander.
• Take the small pieces from the dough and roll them into rectangle shape.
• Cut them into smaller rectangles, of course you need not necessarily accurate ;). The thickness should be medium - not too thin nor too thick.
• Take one piece. Add the stuffing in shorter end of the rectangle making sure to leave few inches near the edges. Roll it continuously until the end and bring the edges of the filling together. 
• Take the rice flour and with the water make a dip of medium consistency.
• Dip all the rolls one by one into the dip and deep fry in hot oil, until golden brown.
• Crispy rolls are ready to serve with your favorite chutney. 

Methi Muthia ( Fenugreek cutlets)

Methi Muthia (Fenugreek Cutlets)

Ingredients:

• ½ cup finely chopped Fenugreek leaves
• 2 Tbsp plain Yogurt (hung curd)
• 2 Tbsp Chickpea flour
• 2Tbsp Rice flour
• 1Tbsp Wheat flour
• 1Tbsp oil
• 5 Garlic cloves, crushed
• 1Tsp Ginger paste
• 1Tsp Carom seeds (Ajwain)
• 1Tsp Cumin seeds roasted and crushed (Jeera)
• 1Tsp Coriander seeds, crushed
• 2 finely chopped and deseeded Green Chillies
• Pinch of Turmeric powder
• Oil for deep frying
• Salt to taste

Method:

• Mix all the ingredients except oil for frying and make firm dough. If the mixture is dry, then add yogurt to moisten it.
• Take some dough and make an inch oval shaped ball (or you can give any shape as desired).
• Keep all the ovals in a fridge for 15-20 minutes.
• Heat the oil in a pan.
• Get the ovals from the fridge and deep fry the oval shaped balls over a medium high flame until golden brown.
• Drain off the excess oil and put the muthias on paper napkin.
• The hot, crispy and spicy methi muthia is ready to serve with chutney.

Aromatic lemony mint cauliflower (Pudine wali Gobi)

Pudine wali Gobi

Ingredients:

• 1 Cauliflower , cut into florets
• Lemon juice from 1 lemon
• Fistful Mint leaves , finely chopped
• 2 Tbs Ginger 
• Salt to taste
• 1 tsp Turmeric powder 
• ½ tsp Chili powder 
• Butter few cubes.

 Powder These:

• ½ tsp Fennel seeds(saunf)
• 1 tsp Coriander seeds(dhania)
• 1 tsp Cumin seeds(jeera) 
• 3 Cloves(laung)
• 1 stick Cinnamon(dal chini) 

 Method:

• Melt butter in a pan, add turmeric powder and all other spices. Sauté it for 2 minutes.
• Add ginger and cauliflower florets, salt and chili powder. Cover the lid, setting the flame on medium.
• Cook for 5-6 minutes, stirring in between.
• Add mint leaves and lemon juice, sauté for 2 minutes.
• The aromatic lemony mint cauliflower is ready to serve.

Achari Gobi

Achari Gobi 

Ingredients:

• 1 Cauliflower
• 1 Ginger- grated
• 1 Tsp crushed Garlic
• 1 Tsp turmeric powder
• 2 finely chopped green chilies
• 1 Tsp Nigella (Kalonji)
• 1Tsp Fennel seeds (Saunf)
• ½ Tsp Fenugreek seeds (Methe)
• ½ Tsp mustard seeds(sarson)
• 1Tsp Cumin Seeds (Jeera)
• Red pepper powder to taste
• Salt to taste
• 2 Tbs oil

Method:

• Wash and cut the cauliflower into florets of medium size.
• Coarsely grind the Nigella (Kalonji), Fennel seeds (Saunf), Fenugreek seeds (Methe), Cumin Seeds (Jeera), mustard seeds (sarson) and keep aside.
• Heat the oil in pan. Add ginger and garlic, sauté for 2 minutes. Add turmeric powder and again Saute for 2 minutes.
• Add the coarsely grinded spices in it and again sauté for 2 minutes.
• Add the florets of cauliflower, green chilies, red pepper, salt and sauté for 2 minutes and then cover the lid. Keep the flame medium and stir occasionally.
• The tasty and spicy achari gobi will be ready to serve within 7-8 minutes.
• You will love its unique tangy flavor.