Green Banana Bhajji

                                           Green Banana Bhajji(Balekai Bhajji)

Ingredients:

Chickpeas Flour/Besan - 1 1/2 Cups
Rice Flour - 3 tbsp
Baking Soda - 1/4 tsp
Green Banana - 1 Large 
Green Chillies - 2
Chopped Coriander Leaves - 1/4 bunch
Chopped Curry Leaves - 2 tbsp
Red Chilly Powder - 2 tsp
Cumin powder - 1 tsp 
Salt - To Taste
Water - As Needed
Oil - To Deep Fry

Method

• Peel, rinse and make thin slice of Green banana. Finely chop green chillies, coriander leaves, curry leaves. Meanwhile heat the oil.
•  In a wide bowl take  green chillies, coriander & curry leaves, red chilli powder, turmeric powder, cumin powder and salt, mix everything well. Now add chickpeas flour/besan, rice flour and then add 3 tbsp. of hot oil and mix again. Check for salt and add if anything required.
• Dip each slice of green banana into mixed besan flour mixture and drop it inside the hot oil slowly, now cook bhajji in medium flame until all sides are golden brown. (Use spoon to drop the mixed batter to the oil)
• Serve hot with any sauce or chutney of your choice, along with tea/coffee.

Peas Mint Pulav

                                                      Peas Mint Pulav

Ingredients:

Onion - 2 Large 

Peas - 1 cup

Rice - 1 1/2 cup
Grated coconut - 1/2 cup

Cardamom - 4

Chopped garlic or garlic paste - 1 tsp

Cinnamon and Cloves powder - 1 tsp
Chopped mint leaves - 1/2 bunch
Salt - To Taste
Yogurt - 1tsp
Water - As Needed to cook the rice
Oil- 4 tsp

Method:

• Take a  pressure cooker pan, pour 4 tsp of oil and once the oil is heated add thin sliced onions and peas.
• As the onion and peas turns golden brown. Add cardamom, cinnamon and cloves powder along with chopped garlic. Fry all the ingredients together adding little salt.
• Now add the coconut, chopped mint leaves and raw rice, slightly fry with the mixture.
• Add boiling water and 1 spoon of yogurt (yogurt gives good flavor). Pressurize the rice until cooked.
• Serve with any curry of your choice.

Palak Paneer

                                         
                                               Palak Paneer

Ingredients:

Onion - 1 Large 
Tomato - 1 Large
Spinach - 2 bunch (leaves picked)
Dry fenugreek leaves (Kasturi methi) - 2 tsp

Paneer - 200 gms (cubed)
Turmeric - 1/2 tsp

Chopped garlic - 6
Cumin seeds - 1 tsp
Ginger paste - 1 tsp

Garam masala( spice powder) - 1 tsp
Thickened cream - 1 cup
Salt - To Taste
Oil - 2 tsp

Method:

•  Take heavy based sauce pan, blanch the spinach in boiling water for 5 minutes and later squeeze and drain the water. Puree the cooked spinach until smooth.
• Use the same sauce pan. Pour 2 tsp of oil and once the oil is heated, add finely chopped onions, tomatoes, cumin, turmeric powder, garlic, ginger and fry until golden brown.
• Add paneer and puree and mix through the fried mixture. Boil for a while.
• Later finish with adding dried fenugreek leaves, garam masala and thickened cream.
• Finally garnish with coriander leaves and serve with roti or chapathi.

Coconut ghee rice

Coconut ghee rice

Ingredients:

Onion - 2 Large 

Ghee - 4 tsp

Rice - 1 1/2 cup
Grated coconut - 1 cup

Cardamom - 4

Chopped garlic - 1 tsp

Cinnamon and Cloves powder - 1 tsp
Salt - To Taste
Water - As Needed
Oil (if not enough ghee)

Method:

• Take a  pressure cooker pan, pour 4 tsp of ghee and once the ghee is heated add thin sliced onions.
• As the onion turns golden brown. Add cardamom, cinnamon and cloves powder along with chopped garlic. Fry all the ingredients together adding little salt.
• Now add the coconut and raw rice, slightly fry with the mixture.
• Add boiling water( better than normal water as its easy to cook the rice quickly). Pressurize the rice until cooked.
• Serve with any curry of your choice.

Onion Pakoda

                                                               Onion Pakoda

Ingredients:

Chickpeas Flour/Besan - 1 1/2 Cups
Rice Flour - 3 tbsp
Baking Soda - 1/4 tsp
Onion - 2 Large
Green Chillies - 2
Chopped Cilantro/Coriander Leaves - 2 tbsp
Chopped Curry Leaves - 2 tbsp
Red Chilli Powder - 2 tsp
Cumin powder - 1 tsp
Salt - To Taste
Water - As Needed
Oil - To Deep Fry

Method

• Peel, rinse and make thin slice of onion. Finely chop green chillies, coriander leaves, curry leaves. Meanwhile heat the oil.
•  In a wide bowl take sliced onion, green chillies, coriander & curry leaves, red chilli powder, turmeric powder, cumin powder and salt, mix everything well. Now add chickpeas flour/besan, rice flour and then add 3 tbsp. of hot oil and mix again. Check for salt and add if anything required.
• Make pakoda of the any size you prefer small, medium or big and cook in medium flame until all sides are golden brown. (Use spoon to drop the mixed batter to the oil)
• Serve hot with any sauce or chutney of your choice, along with tea/coffee.