Raw Banana Fry

About:

We always have a thought that the food prepared with lot of work gives more taste , but some foods rock without to much of work so one of my all time favorite is this raw banana fry its simply spicy & yummy dish to try . Happy Cooking :)

Ingredients:

Medium Size Raw Banana - 1

Chili Powder - 1 tsp

Turmeric Powder - 1/4 tsp

Garlic Cloves - 2 - 3 nos

Mustard Seeds - 1/4 tsp

Fennel Seeds - 1/4 tsp

Urad Dal - 1/2 tsp

Oil - 3- 4 Tbsp

Curry Leaves 

Salt

How To Cook:

Step 1: Remove the banana skin cut them into round slices , Now mix them with 1/4 tsp turmeric powder , 1 tsp chili powder , salt needed .

Step 2:In pan add 2 tbsp of oil add 1/4 mustard and fennel seeds allow it to splutter , put the stove into medium flame add the garlic stit for 30 secs now spread the raw banana slice mixed with spices in the pan close the lid in medium flame for 5 mins. 

 

Step 3:Open the lid add 1 tsp of oil open the lid for 2 mins turn the sides of the sliced banana add another tbsp oil put the stove in low allow to fry till its light brown color.

The raw banana fry goes well with sambar & rice .
Hope you like the recipe , give us your comments.

broccoli fry

About:

Broccoli is high in vitamin C and dietary fiber,its a very simple recipe you can try at home broccoli by itself without any spices tastes great.

Preparation Time : 5 mins
Cooking Time :10 mins
Serves : 2

Ingredients:

Cut Broccoli

Sesame oil or olive oil

Cumin Seeds

Black Pepper Powder

Salt

Method:

Step 1: Add oil,cumin seeds allow to splutter then add broccoli close the pan.

Tip : Sesame oil enhances the taste of the broccoli.

Step 2:Add black pepper powder & salt saute well.

Serve hot with chapatti or rice.

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Raw Banana/Green Plantain Curry

About:

Green Plantain is a good source of potassium and dietary fiber,steamed green plantains are good for health so here is an recipe with steamed plantain .

Preparation Time:10 - 15 mins

Cooking Time : 10 - 15 mins

Serves : 2

Ingredients:

Green plantain - 1 no

Chopped Onion - 1/2 cup

Chopped Tomato - 1/2 cup

Turmeric powder - 1/4 tsp

Salt

For Seasoning:

Oil

Fennel Seeds - 1/2 tsp

Urad Dal - 1 tsp

Mustard Seeds - 1/2 tsp

To Grind:

Fennel Seeds - 1/2 tsp

Peeled Garlic Cloves - 4 nos

Dry Red Chili - (4-6) nos

Grated Coconut - 1/2 cup

Method:

Step 1: Cut the green plantain in to four pieces. In a deep cooking pot/kadai add water and cut green plantain, steam it for 10-15 mins. Poke the plantain to check it is well cooked. Once done take it out, peel the skin, smash well and keep it aside.

 

Step 2: In mixer add fennel seeds,peeled garlic cloves,dry red chilli and grind it. Then add grated coconut and grind it without adding water.

 

Step 3: In pan add oil,fennel seeds,mustard seeds,urad dal. Allow it to splutter, add the chopped onion and tomato saute till the raw smell goes. Add turmeric powder, smashed green plantain (step 1) and the grind ingredients (step 2) add salt saute well. Put the stove in medium flame 10 - 15 mins.

Info: If you want the curry to fry you can add some more oil and  keep the flame low for some more time.

 

Serve hot with rice :) enjoy eating :)

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Beetroot & Black Chickpeas Curry/Poriyal

About:

Beetroot and black chickpeas are excellent source of nutrition, Especially they are rich in folate (folic acid) which is needed a lot during pregnancy.Lack of folate can cause heart diseases, cancer, stroke etc . And also chickpeas are good source of protein,fiber etc . So here is a simple and tasty recipe in combo of beets & chickpeas.

Ingredients:

Black Chickpeas - 1 cup

Beetroot medium size - 2 nos

Chopped onion - 1 Cup

Chopped Tomato - 1 Cup

Finely Chopped green chili - 5 - 7 nos (adjust for needed spiciness)

Ginger chopped - 1 inch

oil

Mustard Seeds

Jeera Seeds

Asafoetida

Salt

Method:

Step 1: Soak the black chickpeas in water overnight, pressure cook it and filter the water and keep it aside. Chop the beetroot into small pieces. In pan, add oil, mustard seeds, jeera seeds, asafoetida and allow to splutter. Then add the chopped onion, tomato, green chili, ginger and saute well.

Tip: You can use the filtered water from the chickpeas in preparing sambar . 

Step 2: Add the chopped beetroot. Close the pan to allow beetroot to cook well.

Step 3: Add the pressure cooked black chickpeas and salt, saute well and close the pan. Put the stove in medium for 10 - 15 mins, check beetroot is cooked well then switch off the stove.

Serve hot with Rice or Chapatti.
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