04
Oct 16

Phalahari raw banana kabab

“Scandmata” is the fifth form of Navdurga, Devi scandmata is the mother of Kumar kartikeya or Kumar Scand also called lord Murgan in south India it is said to be by worshiping the goddess of scandmata the devotees gets all the desires fulfilled.

Now come up with today’s phalahari recipes that are visually appealing and low in calorie.

Ingredients:

  • Raw banana: 300 gm
  • Sabudana (Tapioca pearl/sago): 100 gm.
  • Kutilot ka Aata (Buck wheat flour): 2 tablespoon
  • Ginger: 2” piece
  • Green chili:  2 no.
  • Coriander leaves: 50 gm
  • Dry mango powder: 1 teaspoon
  • Roasted cumin powder: 1 teaspoon
  • Sendha namak (rock salt) 1 teaspoon (as per taste)
  • Ghee: 2 tablespoon

Preparation:

  1. Peel off banana, boil and grate/mash the banana. Keep aside.
  2. Roughly grind the ginger and green chili into motor and pestle, keep aside.
  3. Chop coriander leaves, keep aside.
  4. Soak sabudana with leveled water ( water quantity is to be limited so that all pearls are just drowned in water) about 15-20 minutes (if small pearl) if pearl is big soak about 4-5 hours , grind it and make paste, keep aside.
  5. Note: Sabudana pearl is done or not to check this press the pearl with fingertips, if it is mashed.
  6. Take a big mixing bowl. Put mashed banana and all ingredients except ghee, Mix entire mixture well, now dough for kabab is ready.
  7. Shape all the dough into mould or any desire shape by using your palm (vada shape). Raw kabab is ready, keep into refrigerator for half an hour.

Method:

  1. Shallow fry these kabab into medium low flame on non stick tawa, till it becomes golden brown. ‘Phalahari raw banana Kabab’ is ready to serve with phalahari date tamarind chutney or phalahari peanut chutney.
Phalahari raw banana kabab

Phalahari raw banana kabab

ingredients

ingredients

ingredients with boiled raw banana

ingredients with boiled raw banana

all ingredients

all ingredients

 dough

dough

Raw kabab

Raw kabab

Shallow fry

Shallow fry

Shallow fry

Shallow fry

Phalahari raw banana kabab

Phalahari raw banana kabab

Phalahari raw banana kabab

Phalahari raw banana kabab

Phalahari raw banana kabab

Phalahari raw banana kabab


13
Aug 16

Raw banana paneer cutlet

According to recent research carbohydrates with healthy fat can reduce the risk of diabetes. Healthy oil such as olive oil, canola oil, peanut oil, sesame oil and corn oil etc are found to have properties to lower blood sugar level and improve insulin control.

The researchers say that such small changes in food habits could result in more than 30% reduction in the risk of diabetes.

So, why don’t you try these raw banana paneer cutlets? To be followed by coffee/tea.

Ingredients:

  • Raw banana: 2 no.
  • Paneer: 100 gm.
  • Onion: small 1 no.
  • Garlic paste: 3-4 flakes
  • Ginger: 2” piece
  • Coriander leaves: 50 gm
  • Salt: 1 teaspoon
  • Green chili: 2no. (Chopped)
  • Kalongi (onion seed): ½ teaspoon
  • Cumin: ½ teaspoon
  • Chat masala powder: ½ teaspoon
  • Mustard oil /cooking oil: for frying

Preparation:

  1. Chop the onion, ginger, green chili and garlic into small pieces. Keep aside.
  2. Boil the raw banana into the pressure cooker to full cooking pressure, reduce the fame for two minutes, put off the flame; allow it to cool.
  3. Take out boiled banana, peel off and grate them to make batter, add all ingredients (paneer, salt, Chopped green chili, onion, ginger, garlic, Kalongi, chat masala powder and Garam masala powder) and mix well.
  4. Divide this batter into 8-10 parts. Make shape with help of mould as shown in photo, now raw cutlet is ready to fry. Keep aside.

Method:

For frying cutlet:

  1. Take fry pan, put oil. Let oil to smoke. Pour a drop of batter into the oil, if batter comes up, it means right temperature of oil otherwise wait for a while and test again.
  2. After getting right temperature of oil, Deep fry the cutlets till golden brown, raw banana paneer cutlet is ready to serve at tea time.
    Raw banana paneer cutlet

    Raw banana paneer cutlet

    Ingredients

    Ingredients

    boiled banana

    boiled banana

    grate them to make batter

    grate them to make batter

    add all ingredients

    add all ingredients

    batter

    batter

    raw cutlet

    raw cutlet

    Deep fry the cutlets

    Deep fry the cutlets

Deep fry the cutlets

Deep fry the cutlets

Deep fry the cutlets

Deep fry the cutlets

Raw banana paneer cutlet

Raw banana paneer cutlet

Raw banana paneer cutlet

Raw banana paneer cutlet

Raw banana paneer cutlet

Raw banana paneer cutlet


30
Jun 16

Banana flower cutlet

Yummy Banana flower cutlet is ready and good for evening snacks, otherwise as you wish, for tea time or any time for children as well as adult.

Do you know banana plant is the largest plant on the earth in the group of herbs? It is actually called giant herbs. The tender banana leaves are used as plate for eating, tender banana stem is used as juice and vegetables. Banana flower looks very beautiful. It is called ‘banana heart’. It is excellent food, rich in many nutrients and iron. It is a super food for women, especially for nourishing mother.

Ingredients:

  • Banana flower: 1no (Medium size)
  • Potatoes: 3-4 no. (Medium size)
  • Onion: 1no. (Medium size)
  • Ginger: 2” pieces
  • Green chili: 2 no.
  • Kalongi (onion seed): ¼ spoons
  • Salt: half teaspoon
  • Poppy seed: 1 tablespoon
  • Roasted cumin powder: ½ teaspoon
  • Chat masala: ½ teaspoon
  • Bread crumbs: ½ cup
  • Maida (all purpose flour): 2 tablespoon
  • Oil: for deep frying

Preparation:

  1. Remove outer layer of banana flower till white layer comes.
  2. Keep bunch of flower aside.
  3. Remove hard stem from each flower. Cut each bunch very fine pieces.
  4. Put all cutting into a bowl filled with water (otherwise it will turn dark brown as it contains lot of iron)
  5. Cook and boil this banana flower till it become soft. (We can do it in the cooker or microwave)
  6. Strain water with the help of strainer. Keep aside.
  7. Boil potatoes, peel off and mash the potatoes, keep aside.
  8. Chop onion, green chili and ginger into small pieces, keep aside.
  9. Take a bowl, put Maida and a pinch of salt, make smooth batter, and keep aside.

Method:

For making cutlet batter:

  1. Take a mixing bowl, put boiled banana flower, mashed potato, ginger, green chili, poppy seed, onion, salt chat masala, Kalongi and cumin powder, Mix properly, now cutlet batter is ready to make cutlet.
  2. Divide this batter into 10-12 parts to make lemon size ball.
  3. Make heart shape or round shape with help of mould and press with palm to get shape as shown in photo. Keep aside.

 

To dip fries the cutlet:

  1. Take fry pan, heat oil in it, Let oil to smoke. Pour a drop of batter into the oil.
  2. If batter comes up, it means right temperature of oil otherwise wait for a while and test again.
  3. After getting right temperature of oil, dip the prepared cutlet into smooth batter, roll this into bread crumbs and fry all cutlets to high flame till golden brown. Take out the fried cutlet into the serving dish.
  4. Repeat this till all batter is finished.
    Banana flower cutlet

    Banana flower cutlet

    Ingredients

    Ingredients

    Ingredients

    Ingredients

    making cutlet batter

    making cutlet batter

    cutlet batter and bread crumbs

    cutlet batter and bread crumbs

     raw cutlet and bread crumbs

    raw cutlet and bread crumbs

     raw cutlet and bread crumbs

    raw cutlet and bread crumbs

     raw cutlet dip into solution

    raw cutlet dip into solution

    rolled this into bread crumbs

    rolled this into bread crumbs

    rolled this into bread crumbs

    rolled this into bread crumbs

    dip fries

    dip fries

    Banana flower cutlet

    Banana flower cutlet

    Banana flower cutlet

    Banana flower cutlet

    Banana flower cutlet

    Banana flower cutlet

    Banana flower cutlet

    Banana flower cutlet

    Banana flower cutlet

    Banana flower cutlet


08
May 16

Katahal (raw jack fruit) kabab

The mother’s day is right here, you need to prepare something exclusive for your mother or mother-in law.

So serve evening tea with Katahal (raw jack fruit) kabab. Its rich aroma, the heavenly flavor and the fused brown color, tang of ginger, and delightful and fantastic taste generates a wonderful sensation of the tongue, I bet mother or mother–in-law swings in happiness.

Ingredients:

  • Raw Green Jackfruit: 400gm (small size) ~250-300gm peeled and cut.
  • Onion: 1no. (Large)
  • Chana dal (split Bengal gram): 100gm
  • Ginger: 2 “piece
  • Garlic: 4 flake
  •  Salt: 1 teaspoon (as per taste)
  • Red Chili: 2no.
  •  Mustard Oil/any cooking oil: 1 tablespoon
  • Mustard Oil/any cooking oil: for deep frying/shallow frying
  • Poppy seed/Khus-khus:  1 tablespoon
  • Green coriander leaf: 100 gm
  • Green chili: 2 no.
  • Garam masala:
  • Cumin seed: 1teaspoon
  • Bay leaf: 2 no.
  • Clove: 4 no.
  • Green cardamom: 2 no.
  • Black cardamom: 1 no.
  • Mace: 1” piece
  • Cinnamon: 2” stick

Preparation:

  1. Peel and Cut jackfruit with the help of knife and chopping board (Rub oil the chopping board, knife and your hands so that milk of jackfruits is easily removed), put cut jack fruit slices  in a bowl filled with water (otherwise it will turn dark brown as it contains lot of iron)
  2. Clean and wash chana dal, keep aside.
  3. Cut garlic and ginger roughly. Keep aside.
  4. Chop coriander leaves and green chili, Keep aside.
  5. Chop onion slice thinly and longitudinally, deep fry this chopped onion in high flame till it gets light brown, Remove it and keep aside.

Method:

For making kabab batter:

  1. Take a cooker, Put tablespoon of oil, katahal, chana dal ginger, garlic flake, cumin seed, clove, bay leaf, red chili, salt and oil along with 1 cup of water and cover the lid, Cook on full cooking pressure, lower the flame for 3-4 minutes. Allow cooker to cool and open.
  2. Remove bay leaf, Grind them and make paste, add green chili, coriander leaf, poppy seed and fried onion.
  3. Mix properly, now kabab batter is ready to make kabab.
  4. Divide this batter into 14-16 parts to make lemon size ball.
  5. Make round shape and press with palm to get kabab (tikki) shape as shown in photo. Keep aside.

Dip fries the kabab:

  1. Take kadhai (fry pan), heat oil in it.
  2. Let oil to smoke. Pour a drop of batter into the oil.
  3. If batter comes up, it means right temperature of oil otherwise wait for a while and test again.
  4. After getting right temperature of oil, deep fry all kabab, till golden brown. Keep aside.
  5. Yummy Katahal (raw jack fruit) kabab is ready for tea time or any time for children as well as adult.
  6. Note: you can fry this kabab on non stick pan (if you don’t want to take deep fry).
  7. Yummy and delicious starter is ready to serve.
    Katahal (raw jack fruit) kabab

    Katahal (raw jack fruit) kabab

    Ingredients

    Ingredients

    pressure cook the kabab ingredients

    pressure cook the kabab ingredients

    pressure cooked the kabab ingredien

    pressure cooked the kabab ingredien

    pressure cooked the kabab ingredien

    pressure cooked the kabab ingredien

    pressure cooked the kabab ingredien

    pressure cooked the kabab ingredien

    deep fry this chopped onion

    deep fry this chopped onion

    pressure cooked the kabab ingredien

    pressure cooked the kabab ingredien

    adding coriander leaves

    adding coriander leaves

    adding green chili

    adding green chili

    adding poppy seeds

    adding poppy seeds

    adding fried onion

    adding fried onion

    adding fried onion

    adding fried onion

    kabab batter

    kabab batter

    Make round shape and press

    Make round shape and press

    Dip fries the kabab

    Dip fries the kabab

    Dip fries the kabab

    Dip fries the kabab

    Dip fries the kabab

    Dip fries the kabab

    Dip fries the kabab

    Dip fries the kabab

    fry this kabab on non stick pan

    fry this kabab on non stick pan

    fry this kabab on non stick pan

    fry this kabab on non stick pan

    Katahal (raw jack fruit) kabab

    Katahal (raw jack fruit) kabab

    Katahal (raw jack fruit) kabab

    Katahal (raw jack fruit) kabab

    Katahal (raw jack fruit) kabab

    Katahal (raw jack fruit) kabab

    Katahal (raw jack fruit) kabab

    Katahal (raw jack fruit) kabab

It is also used as a side dish.

Yummy and delicious starter is ready to serve; it is also used as a side dish. Garnish on the bed of carrot, onion rings. Serve hot with soup or teatime.


12
May 12

Kamal kakdi (lotus root) kabab

Ingredients:

Preparation:

  1. Wash and peel off the lotus stem
  2. Cut the lotus stem into 4 to 5 inch long pieces.
  3. Put it into salted water bowl.
  4. Chop the onion longitudinally
  5. Chop coriander leaves and green chilly.

Method:

  1. Wash chana dal properly with water.
  2. Put the lotus stem into cooker with 1 cup of water, one teaspoon of salt, chana dal, Garlic, Ginger, Red chilly, Whole cinnamon and cardamom
  3. Place cooker on high flame, and bring to full cooking pressure.
  4. Reduce the heat on low flame and cook it about 10-15 minutes.
  5. Open the lid by depressurizing, and allow extra water to evaporate.
  6. Take all material out from the cooker and grind it.
  7. Now, kabab dough is ready.

For making kabab:

  1. Take a fry pan, pour oil in it.
  2. When smoke starts coming out, deep fry the onion Julian.
  3. Take out dough in a big bowl; add chopped coriander & green chilly, fried onion and khus-khus.
  4. Mix all ingredients.
  5. Shape it in small kabab (in different shape as per your choice), place cashew nut in each kabab’
  6. Heat the oil in a kadhai and deep fry the kabab till it turns golden brown in color from all sides.
  7. Serve hot with green chutney and til (sesame seed) chutney.

Note:

  1. you can shallow fry this on non stick pan.