Ingredients Raw Banana – 8 Oil – 2tbsp Turmeric Powder – 1/2 tsp Salt to taste Coriander Powder – 1 1/2 tsp Red Chili Powder – 1/2 tsp Cumin Seeds – 1/2 tsp
Method Peel of the bananas. Slit the bananas lengthwise into 2 halves. Slice them into 1/2″ pieces. Immediately heat oil in a wok. Add the cumin seeds and let them splutter. Add the bananas and stir vigorously for a minute on high flame. Add the salt and turmeric powder and stir again on high flame for another minute. Now lower the flame to medium heat and cook for 7-10 minutes, stirring it at regular intervals. Now lower the flame and cook again for 2-3 minutes, till the bananas become crispy. Now drain the extra oil if the oil separates. Add coriander powder and chili powder and stir , and put off the flame.
Cloves – 2 Cinnamon – 2 sticks Green cardamom – 3 Oil – 2 tsp + for shallow frying Coriander Powder – 1 tsp Turmeric Powder – 1/2 tsp Chili Powder – 1/2 tsp Sugar – a pinch Fresh Cream / malai – 1 tbsp Beaten Curd – 1 tbsp Salt to taste Water – 1/4 cup Butter – 1 tsp Cumin seeds – 1/2 ts
Method
Dry grind cashew nut and pumpkin seeds. Grind tomatoes, bay leaf, cinnamon, cardamom, coriander powder, turmeric powder, cumin seeds, chili powder. Now mix all the ground ingredients and grind once again to mix and make the gravy. Cut the paneer into cubes of desired size and shape. Shallow fry in little oil with some salt till light brown in colour. Heat 2 tsp oil And butter. Add the gravy and sauté on low flame, stirring it continuously until the oil separates. Add the water and bring it to a boil. Now add the paneer cubes and cook on medium flame for 7-10 minutes stirring lightly at regular intervals. Add little water if you desire. Serve hot with phulka or rice.
3)Banana Dosa
Ingredients
1 1/2 cups rice (chawal) 1/3 cup urad dal (split black lentils) 2 pinches fenugreek (methi) seeds 3 bananas 2 green chillies, chopped 1 tsp sugar salt to taste ghee or butter for frying
Method Soak the rice, dal and fenugreek seeds for at least 5 to 6 hours. Drain and grind to a fine paste. Add a little warm water and salt. The dosa mixture should be like a thick white sauce. Keep aside for 5 to 6 hours. Mash the bananas. Add to the dosa mixture. Add the green chillies and sugar. Grease a non-stick frying pan with a little oil and heat. Spread the mixture in small rounds about 50 mm. (2″) diameter. Put a little ghee around the sides of the rounds and cook for a few minutes. Turn and cook again. Serve hot with chutney.
