Showing posts with label Banana. Show all posts
Showing posts with label Banana. Show all posts

Raw Banana Kofta Curry Recipe [Video]

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Raw Banana Kofta Curry is a spicy, sweet and tangy coconut based curry with fried raw banana (plantain) dumplings. This curry is vegan and gluten free.

In a hurry? Jump to Video or Jump to Recipe

Raw banana plantain koftas in a coconut milk based spicy tangy gravy


We are mid way through January already!! I must say, time literally flies. It feels like just yesterday it was December and I was getting all excited for the New Year, and today we are already well into it. So did you start all that you planned to do in 2019? I'm still dragging my feet on my checklist. 

In other news, I've been at home an awful lot lately, mainly because of some trade union strikes last week that stopped public transport and we were all forced to work from home, and I had some personal commitments that made me still work from home for a few days here and there. While you would think being home and cutting out all that stress of travel, I'd be more productive in the kitchen. But the truth is, when I'm home I'm super lazy. Sometimes, I make instant noodles or just buy bread to mop up leftover curry. 

I finally decided it was time to stop being lazy and cook up this amazing Raw Banana Kofta Curry that I had in my mind for so long. I found this recipe in a magazine at the doctor's. I actually dread doctor visits. I can probably count the number of visits I've made in the last 2 years on the fingers of one hand. Raise you hand if you dread doctor visits like me! While I waited for my turn for my annual checkup, I leafed through a magazine on the coffee table and this recipe kind of jumped at me. I made Raj take a quick photo and stored it away. Finally I got around to making it, thankfully.

Raw banana plantain koftas in a coconut milk based spicy tangy gravy

Raw banana plantain koftas in a coconut milk based spicy tangy gravy

This Raw Banana Kofta Curry is spicy, sweet and tangy! Flavor explosion in your mouth.

The curry or the gravy is what gives all the flavor. Tomato and Tamarind impart the sourness to the curry, the jaggery adds sweetness, the high count of red chillies gives the curry heat and color and the coconut milk just mellows down everything with it's rich creaminess. My mouth still waters when I reminisce about this curry, it was SO delicious. This curry really had the balance of sweetness, sourness and heat. Take the ingredients below as more of a direction than rigid quantities. Your palate may prefer the curry being less sweet and more tart. Adjust the ingredients to your liking. Start with less jaggery and tamarind and add more as you go along. The red chillies are deseeded so that the curry is not too hot but still has the vibrant color. You can leave the seeds in for a spicier curry.

The Raw Banana Koftas are really easy to make. They taste good just by themselves too. So you can make more and serve them as snacks at tea time. The original recipe called for raisins but I replaced them with cashew nuts. Add any nuts you like into the koftas. I also added in grated Tofu instead of the grated Paneer, because I had tofu in the fridge. The koftas can be either shallow fried or deep fried. You may even try to bake it. Add the koftas just before serving to retain the crispness of the koftas.

Raw Banana Kofta Curry is best served hot with naan or rotis.

Raw banana plantain koftas in a coconut milk based spicy tangy gravy


If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.


If you like this recipe, do not forget to share it with your friends and family! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email



Video Recipe





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Raw Banana Kofta Curry


Raw banana plantain koftas in a coconut milk based spicy tangy gravyRaw Banana Kofta Curry is a spicy, sweet and tangy coconut based curry with fried raw banana (plantain) dumplings. This curry is vegan and gluten free.

Recipe Type:  Main
Cuisine:            Indian
Prep Time:     10 minutes
Cook time:     40 minutes
Total time:     50 minutes
Yield:                Serves 3-4

Ingredients:


For the curry:


10-12 Dry Red Chillies
1 tsp Turmeric Powder
0.5 tsp Peppercorns
2-3 tsp Jaggery or Sugar
1 large Tomato
1 tsp Tamarind Pulp
1 cup thick Coconut Milk
2 Tbsp Kasuri Methi
2 Tbsp chopped Coriander Leaves
3 tsp Oil
1 tsp Mustard Seeds
Salt to taste
Water as required

For the Koftas:


2 raw Bananas or Plantain
10-12 Cashew Nuts, chopped
1 cup grated Tofu or Paneer
1 Tbsp chopped Coriander Leaves
Salt to taste
Oil to fry koftas

Method:


1. Cut the edges of the raw bananas and dice them roughly. Boil them with a pinch of salt until soft.
2. Peel the bananas and keep aside.
3. Deseed the dry red chillies and add to a mixer/blender. You can keep the seeds in if you want the curry to be very spicy.
4. Add turmeric powder and black peppercorns to the mixer and grind until you get a coarse powder.
5. Add 2 tsp of jaggery or sugar along with the tamarind pulp and chopped tomato to the blender.
6. Add a little water and blend until you get a smooth paste.
7. Heat oil in a pan and add in the mustard seeds.
8. Once they splutter, add the masala paste and cook for 7-8 minutes until the raw smell disappears.
9. Add 1 cup of water and a little salt and allow the curry to boil.
10. Once the water has evaporated, add in the thick coconut milk and allow it to come to a boil.
11. Adjust salt and sugar as required.
12. Once the curry has reached a rolling boil, add in the dried kasuri methi.
13. Allow it to simmer for 3-4 minutes.
14. Remove from heat and add in chopped coriander leaves and keep aside.
15. Mash the boiled raw bananas and add in the chopped cashew nuts, grated tofu or paneer, chopped coriander leaves and salt.
16. Mix well until combined and shape into koftas.
17. Heat oil in a shallow pan for frying koftas.
18. Add the koftas to the pan and fry until all sides are browned. You can also deep fry the koftas.
19. Add the koftas to the curry and mix well.
20. Serve hot with rotis or naan.



Raw banana plantain koftas in a coconut milk based spicy tangy gravy


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Bottle gourd dumplings in a tomato based gravy
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Mangalore Buns Recipe | Banana Buns Recipe [Video]

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Mangalore Buns or Banana Buns are deep fried slightly sweet puris flavored with ripe bananas.
These Mangalore buns are vegan and are popularly enjoyed as breakfast or tea time snacks.


In a hurry? Jump to Video or Jump to Recipe

Mangalore Banana Buns


Hi Peeps, how are you doing? All set for the holiday season? Plans made with family?

Holidays with family are the best, aren't they? You create so many memories that you can feel nostalgic about in the future. Most of my favorite memories are of vacations with my family. This dish of Mangalore Buns features prominently in one of my childhood vacation memories.

Memories....

Early in the 90's Indian Railways started changing all meter gauge trains to broad gauge and that meant that trains were no longer accessible to the general public. Until then, we always traveled by train to my grandma's house, a tiny village near the city of Mangalore. Then started the days of bus travel. Since the village was so tiny, there was no direct bus from Goa. We had to alight at the closest point and wait for a connecting bus, all at 5am in the morning. While waking up that early was a torture, there was a silver or rather golden lining there. Before the first connecting bus arrived, a small restaurant would open its doors and start selling breakfast and these golden Mangalore Buns were always on the menu. My mom introduced us to these buns, and what an introduction it was. My love affair with these Mangalore Buns started back then!

Till today, when we are around Mangalore, we go in search of tiny restaurants that make fresh buns. If you want to know some of my favorite places, ask me in comments.

Mangalore Banana Buns


What is not to love? The buns are banana flavored and deep fried. They are more like Banana Puris. Mildly sweet with specks of cumin all over, they are just super delicious. Mangalore Buns are one of the only sweet breakfast that I enjoy, otherwise, I'm a savory breakfast girl. Mangalore Buns are commonly served with a simple coconut chutney and a piping hot sambar.

Traditionally, all purpose flour or maida is used to make the Mangalore Buns. But I usually use 50% all purpose flour and 50% wholewheat flour (atta). I've made it also with 100% wholewheat flour and it did not absolutely take away from the flavor, the texture however wasn't as spongy and the bins were slightly flat. I still did not mind that, they still tasted amazing. The dough can be rested overnight if the temperature is lower, else you can rest it in the fridge in warmer weather. These buns are a perfect way to use overripe bananas that you may have discarded otherwise. Ripe to overripe bananas work best in this recipe. Serve the buns with chutney or just plain.

Go ahead, make them this holiday season, and create your own special memories.

Fun fact - No matter whether it is just one bun or multiple, it is always called "buns". 

Mangalore Banana Buns


If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.


If you like this recipe, do not forget to share it with your friends and family! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email



Video Recipe





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Mangalore Buns Recipe | Banana Buns Recipe

Mangalore Banana Buns
Mangalore buns are banana flavored deep fried buns made from either all purpose or whole wheat flour. These vegan buns are a popular breakfast around the city of Mangalore.

Recipe Type:  Breakfast
Cuisine:            Indian
Prep Time:     2.5 Hours (includes dough resting time)
Cook time:     20 minutes
Total time:     3 Hours
Yield:                Makes 10-12

Ingredients:


2 ripe Bananas
0.25 cups Curd (Yoghurt)
3 cups All Purpose Flour or Wholewheat Flour
3 Tbsp Powdered Sugar
0.25 tsp Salt
A pinch of Baking Soda
1 tsp Cumin Seeds
Oil to fry

Method:


1. Mash the bananas with powdered sugar until smooth.
2. Add in the cumin seeds, whisked curd, baking soda and salt. Mix well.
3. Add in the flour and knead into a stiff dough.
4. Apply a little oil on the dough to prevent it from drying. Cover and rest for 2-4 hours. The dough can be rested overnight too. If the weather is warm, rest in the fridge.
5. Dust the kitchen counter with some dry flour.
6. Pull out a ball of dough and roll it out on the dusted counter.
7. Heat oil for deep frying.
8. Carefully drop in the rolled out buns and fry on medium high heat until one side browns.
9. Flip over and fry until the other side browns.
10. Remove from oil and place it onto a absorbent kitchen towel to cool.
11. Serve hot or at room temperature with chutney.

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Menthe Pathrode




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Bircher Muesli | Overnight Oats

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When temperature soars, a cold breakfast is welcome. This Bircher Muesli or Overnight Oats made with rolled oats, apple juice and yogurt is exactly what a cold breakfast should taste like...

How to make overnight oats, overnight oats recipe, bircher muesli with apple juice recipe, how to make bircher muesli with apple juice, rolled oats recipe, how to make rolled oats, cold breakfast recipe at www.oneateaspoonoflife.com


How to make overnight oats, overnight oats recipe, bircher muesli with apple juice recipe, how to make bircher muesli with apple juice, rolled oats recipe, how to make rolled oats, cold breakfast recipe at www.oneateaspoonoflife.com


I'll be completely honest, I was never one for a cold breakfast. Hot hot breakfast is what I am used to, and sometimes, I'll satisfy myself with food that is at room temperature. But chilled, just out of the fridge was something that never tempted me. Those rare times I eat cereal, I eat it with warm milk. But a couple of years ago when I went for a training to Hyderabad and was served cold Muesli in the buffet breakfast, I may have just converted a little bit. I still cannot eat cold breakfast every single day but when temperatures soar the way they have begun soaring, a cold breakfast is a relief!!

The first weekend I was back from the training, all I wanted to try was this Bircher Muesli... I couldn't wait to go out and buy rolled oats. I did go out, only to realize that the market is flooded with quick cooking oatmeal but there was no rolled oats anywhere. Gourmet super markets carried imported brands but they were super expensive. Finally, I tried making the muesli with oatmeal. While the taste was spot on, the texture really wasn't. Soaking oatmeal overnight gives it this pasty soft texture that is a total turn off. So if you really do make it with oatmeal, I highly recommend a shorted soaking time, maybe 2-3 hours.

How to make overnight oats, overnight oats recipe, bircher muesli with apple juice recipe, how to make bircher muesli with apple juice, rolled oats recipe, how to make rolled oats, cold breakfast recipe at www.oneateaspoonoflife.com


How to make overnight oats, overnight oats recipe, bircher muesli with apple juice recipe, how to make bircher muesli with apple juice, rolled oats recipe, how to make rolled oats, cold breakfast recipe at www.oneateaspoonoflife.com

Then I found this super affordable brand of Rolled Oats here. And luckily for me, just last week I found it stocked in an Organic store in Bangalore. Bircher Muesli it had to be.

This Bircher Muesli is till date the ONLY cold breakfast I eat. This muesli is all apple-y and yogurt-y, a flavor combination that tastes fresh and warm while being cold, um huh, you understand? If you are not a yogurt person, just replace it with milk and if you are looking for a vegan option, Almond milk goes great, but for me, it has to be fresh slightly sour yogurt.

This is a simple, no-cook recipe. But then, simple food always tastes the best, doesn't it?

To make this Bircher Muesli, soak the oats overnight in apple juice. In the morning add yogurt, lots of chopped nuts and lots and lots of chopped fruits. Sugar or honey for sweetness. Now this is something you can add or skip and it won't change the taste one bit - Basil Seeds. Basil seeds are the same family as Chia but are much more economical to purchase. They swell up when soaked in water just like chia seeds. You may know them as Falooda Seeds or Sabze ka beej. I soaked a few tablespoons of it in a cup of water and allowed it to swell while I cut fruits and chopped nuts. Once they had swelled up, I added them to the muesli. 

Use this recipe as a guide to make your perfect Bircher Muesli or Overnight Oats. I added fruits that my family loves and what are in season here - Apples, Pears, Bananas and Pomegranate (of course, pomegranate). You can use whatever you have. I'm a total "nut" case too, so I always have a variety of nuts and dry fruit stocked up to snack on. Use what is locally available to you.

How to make overnight oats, overnight oats recipe, bircher muesli with apple juice recipe, how to make bircher muesli with apple juice, rolled oats recipe, how to make rolled oats, cold breakfast recipe at www.oneateaspoonoflife.com

How to make overnight oats, overnight oats recipe, bircher muesli with apple juice recipe, how to make bircher muesli with apple juice, rolled oats recipe, how to make rolled oats, cold breakfast recipe at www.oneateaspoonoflife.com
If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life is there on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email (How convenient!!)




Bircher Muesli | Overnight Oats


How to make overnight oats, overnight oats recipe, bircher muesli with apple juice recipe, how to make bircher muesli with apple juice, rolled oats recipe, how to make rolled oats, cold breakfast recipe at www.oneateaspoonoflife.comBircher Muesli or Overnight Oats is a cold breakfast made by soaking rolled oats in apple juice overnight and adding yogurt, nuts and fruits in the morning.

Recipe Type:  Breakfast
Cuisine:            International
Total Time:     20 minutes (excludes soaking time)
Yield:                Serves 5-6


Ingredients:


2 cups Rolled Oats
2 Tbsp Basil Seeds 
400 ml Apple Juice
3-4 Tbsp chopped Nuts (Almonds, Pistachios, Walnuts)
4 cups whisked Yogurt
3 Apples
2 Bananas
1 Pear
1/2 cup Pomegranate seeds
1 cup Water
Powdered sugar to taste

Method:


Soak the rolled oats in apple juice overnight.
In the morning, peel and grate 2 apples and add to the oats.
Add whisked yogurt and powdered sugar to taste.
Soak the basil seeds in 1 cup of water and allow them to swell up and then add to the muesli.
Top with chopped fruits and nuts and serve.


How to make overnight oats, overnight oats recipe, bircher muesli with apple juice recipe, how to make bircher muesli with apple juice, rolled oats recipe, how to make rolled oats, cold breakfast recipe at www.oneateaspoonoflife.com
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Undhiyu | Gujarati Undhiyo | Gujarati Mix Vegetable Curry

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Try this hearty warming bowl of Undhiyu (Undhiyo) or Gujarati mix vegetable curry made with the best of winter produce before the season ends!

How to make gujarati undhiyo recipe at One Teaspoon Of Life. How to make vegan mix vegetable curry recipe at www.oneteaspoonoflife.com

Food is how I celebrate and this mix vegetable Gujarati Undhiyu is just that. A celebration in your mouth. Full of seasonal winter vegetables and spices. A warming bowl of curry. I made this last week. Somehow it took me a week to get this published. I cooked some other amazing dishes like this Vegan Zucchini Kale Lasagna that I was really excited to post about, and somehow this celebratory bowl just took the backseat. Not that this is any less amazing, but I was super excited to have tried my hand at making vegan cheese that I had to bring it out to the world just as quickly as I could. 

Back to my all-time favorite Gujarati curry - Undhiyu. While one thinks of India as a predominantly vegetarian eating country, it happens we are all wrong. Apparently a lot of India actually caters to the non vegetarians, but there is one state that never lets down vegetarians - Gujarat. The western most state of India is full of flavorful vegetarian food. From Dhokla to Handvo and similar scary sounding dishes that actually explode with flavor in your mouth to this super delicious Undhiyu. Undhiyu in it's humblest form is actually just a simple mix vegetable curry that is made using seasonal winter vegetables and a masala paste made using coconut, fresh coriander leaves and a few spices.

I had forgotten how much I liked Undhiyu until recently my sis's sis in law got us some. I couldn't get enough of it. I could have eaten the entire pot full of curry, but hey, I'm not that rude, I had to leave some for the rest. I HAD to make some of my own that I need not share with anyone, except of course Raj. I can rarely sneak food without him knowing, after all, he does the dishes. I love that man.

How to make gujarati undhiyo recipe at One Teaspoon Of Life. How to make vegan mix vegetable curry recipe at www.oneteaspoonoflife.com

Traditionally, Undhiyu uses the following vegetables:
  • Potato
  • Sweet Potato
  • Baby brinjal or eggplant
  • Purple yam
  • Raw banana or plantain
  • Fresh Toovar or Pigeon Peas (Togarikalu)
  • Fresh Surti Papdi or Hyacinth Beans (Avarekai / Avarekalu)

A lot of this can be substituted if it is not the season or not available in your area. I could get most of it, except the purple yam. I'm yet to find it in Bangalore. I used Arbi. You can replace it with any variety of yam. The fresh toovar or pigeon peas can be replaced with fresh green beans. The surti papdi can be replaced with green beans and the surti beans can be replaced with Edamame. Don't worry about having the exact ingredients, just use what is available.

Apart from the vegetables, steamed balls made of gram flour or besan, spices and methi leaves (fenugreek leaves) called Muthia are also added for more flavor and texture. Methi leaves add a nice salty fragrance to the dish. But if you cannot find methi, feel free to replace with dill leaves, coriander or any fragrant greens. You can also buy ready made muthia in some places, like Ahmedabad and Mumbai.

How to make gujarati undhiyo recipe at One Teaspoon Of Life. How to make vegan mix vegetable curry recipe at www.oneteaspoonoflife.com

Undhiyu gets all its flavor from the green masala. The green masala is made by blending together fresh coriander leaves, fresh coconut, ginger, garlic, green chillies, sesame seeds, coriander powder, cumin powder, sugar, salt and lime juice. This masala in then stuffed into brinjal, raw banana and into baby potatoes if you use them. Then just heat oil in a pressure cooker and layer the vegetables and leftover masala and cook for 1-2 whistles until done. A pressure cooker drastically cuts down the cooking time making it a very quick cooking dish. However, if you don't own a pressure cooker, just use a covered flat bottomed saucepan or pot, preferably deep.

Undhiyu is generally eaten with either roti or puri.

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life is there on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email (How convenient!!)

If you liked this, you may also liked:
  • Vegetable Jalfrezi - Curry made by cooking mix vegetables in a tomato based masala.
  • Mushroom Cafreal - Semi dry Goan curry made by marinating mushrooms in a coriander masala and stir frying.
  • Gobi Mussallam - Cauliflower cooked in a creamy rich gravy.




Undhiyu | Gujarati Undhiyo | Gujarati Mix Vegetable Curry


How to make gujarati undhiyo recipe at One Teaspoon Of Life. How to make vegan mix vegetable curry recipe at www.oneteaspoonoflife.comGujarati Undhiyu or Undhiyo is a vegan mix vegetable curry made with seasonal winter vegetables, methi muthia and a coriander based masala.

Recipe Type:  Main
Cuisine:            Gujarati, Indian
Prep Time:     30 minutes
Cook time:     45 minutes
Yield:                Serves 4-5


Ingredients:


The Vegetables:


5-6 Baby Potatoes
3-4 small Brinjals
3-4 Arbi or 1 Purple Yam
1 raw Banana
1 small Sweet Potato
1/4 cup fresh Toovar or Pigeon Peas or Green Peas
1/4 cup fresh Surti beans or Hyacinth Beans or Edamame
8-10 fresh Surti Papdi or Green Beans

For the green masala:


1 cup chopped Coriander
1/2 cup grated Coconut
1 large Onion
3-4 Garlic cloves
1/2" Ginger piece
1-2 Green Chilli
2-3 tsp Coriander Powder
1-2 tsp Cumin Powder
2 tsp Sesame Seeds
1 tsp Sugar
Juice of 1/2 lime
Salt to taste

For the methi muthia:


1/2 cup Gram Flour or Besan
1/2 cup chopped Methi
1 green Chilli
1/2 tsp Ginger paste
1 tsp Lime Juice
1 tsp Coriander Powder
1/2 tsp Cumin Powder
1/2 tsp Sugar
1/4 tsp Turmeric Powder
3 tsp Oil
3-4 Tbsp Water
Salt to taste

For the tempering (tadka):


4-5 Tbsp Oil
1/2 tsp Carom seeds or Ajwain
1/2 tsp Cumin seeds or Jeera
1/4 tsp Asafoetida or Hing
3/4 cup Water

Method:


To make the methi muthia:


Mix together the gram flour, chopped methi leaves, ginger paste, crushed green chilli, coriander powder, cumin powder, turmeric powder, sugar, lime juice, salt, 1 tsp oil and the water until combined.
Shape into marble sized balls.
Heat a steamer and place the muthia in it.
Steam for 7-8 minutes until cooked.
Heat 2 tsp oil in a pan.
Add the steamed muthia and saute until slightly browned.

To make the green masala:


Grind together all the ingredients for the green masala. If the mixture is too dry and difficult to grind, add only 1 tsp of water to help grinding. Adding too much water will make the consistency of the masala too loose.

To make the Undhiyu:


Peel the raw banana and cut into large chunks. Make a slit on the chunks for the stuffing.
Peel and halve the arbi.
Chop the sweet potato into chunks.
Make a criss cross lengthwise slit on the brinjal and the baby potato.
Chop the surti papdi or the beans into 1" pieces.
Stuff the brinjals, potatoes and raw banana with the masala.
Heat 4-5 Tbsp oil in the pressure cooker.
Add 1/2 tsp carom seeds (ajwain) and cumin seeds.
Once they brown slightly, add the asafoetida (hing).
Add the surti papdi, surti beans and the fresh toovar.
Add half the leftover masala and mix well.
Now add the arbi and sweet potato.
Sprinkle over the rest of the green masala. Sprinkle over 2-3 pinches of salt.
Now layer the stuffed vegetables on the top along with the stir fried muthia.
Sprinkle a pinch of salt.
Add 3/4 cup of water from the side. Cover and pressure cook for 2-3 whistles or 8-10 minutes.
After the pressure settles, open the pressure cooker and gently mix the curry without breaking the stuffed vegetables.
Serve hot with roti or puris.


How to make gujarati undhiyo recipe at One Teaspoon Of Life. How to make vegan mix vegetable curry recipe at www.oneteaspoonoflife.com
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Banana Blossom Cutlets

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Finger Food Fridays !!!

And this time with a Healthy Pan fried Banana Blossom and white peas spicy cutlet.

How to make banana flower cutlets recipe at www.oneteaspoonoflife.com


Speaking of Friday, guess where we are off to today??? 

SIEM REAP, CAMBODIA.... Really!!! (I'm still pinching myself)

I'm super excited. I was in a state of disbelief until I had to pack. I hate packing. May be a little less than unpacking though. But YESSS... the tickets are booked, hotel's spoken for, the bags are packed and the Passports are out and ready to be stamped. It's been so long that we took a vacation, and we've been all working so hard in office, that this is such a welcome break.

I'd never heard of Cambodia, while Raj went on and on that we should go there once in our life. This was waaay back some 5 yrs ago. I ignored him then and we went to Phuket (which I loved loved loved). But then I saw photos of these magnificent temples online and I wanted to see them NOW. So here we are, a few hours away from actually seeing those beautiful temples, but before that we have miles to go and lots of airport wait time.

Has anyone of you out there been to Cambodia and can give me tips on what to see and where to eat and where to shop? I'm all ears. 

How to make banana flower cutlets recipe at www.oneteaspoonoflife.com


What this means next Tuesday, I won't be blogging live, it will be a scheduled post. Watch out for it though, it is on the lines of Caramelized Onion Mushroom Tart, only minus the mushrooms and plus some colorful ingredients, but just as delicious. But I will (hopefully) be active on Twitter tweeting our latest photos of sites we saw, food we ate (I'm excited to try out the Khmer curries, I've heard wonderful things about them) and knick-knacks we shopped for (dying to see what Siem Reap has to offer in the night market) - don't miss it out, follow @oneteaspoonlife on Twitter.

Back to Friday's finger food - Banana Blossom Cutlets. Banana Blossom or Banana Flower as it is sometimes called is a popular in South East Asian cusine (so perfect for today's post). Banana flower is very much like an artichoke in structure and in flavour. Usually, a typical Banana Blossom Cutlet uses potato along with the banana blossom to bind it. But here, I've used mushy white peas and a little bit of besan or chickpea flour to bind them. The banana flower in itself has no taste, (but it is loaded with texture), so generously use spices. 

How to make banana flower cutlets recipe at www.oneteaspoonoflife.com


Preparing a banana blossom needs patience, but the reward at the end is worth it. Did you know it acts as an anti-depressant? So by the time you are done eating, you WILL be happy! So back to preparing, 
  • The maroon outer layer is to be discarded, the tiny flowers attached to the stem are for keeps. 
  • Continue peeling away the layers until you reach a white heart where distinguishing the layers becomes difficult. 
  • Chop this heart finely and immediately soak it in water with added lime juice to prevent browning. 
  • For each of the tiny flowers, remove the inner filaments and chop the flowers finely and add to the water. 
  • These need to be soaked for 4-5 hrs or overnight to remove any bitterness it may contain. 
The white peas need soaking too, until they can be cooked. So this would be the right time to soak them too.

After 5 hrs, cook the peas until mushy and cook the banana blossom until done. Drain both and mix. Add in besan or chickpea flour, spices, salt and mash well. Shape into patties and pan fry while spooning oil on each of the cutlets.

How to make banana flower cutlets recipe at www.oneteaspoonoflife.com


If you liked this, you may also like:

  • Goan Banana Blossom Curry - Semi dry curry made with banana blossom and white peas in Goan style
  • Sabudana Vada - Shallow fried vadas or poppers made with Sabudana/Sago, Peanuts and mashed potatoes.
  • Raw Banana Fry - Dry spicy curry made with raw banana or plantains in South Indian style.
  • 10 minute Plantain Chips - Goan style chips made by pan frying finely sliced plantain dipped in spices and fine semolina.



Banana Blossom Cutlets


How to make banana flower cutlets recipe at www.oneteaspoonoflife.comBanana Blossom Cutlets are vegan pan fried snacks made from cooked banana blossom, mushy white peas and spices.

Recipe Type:  Snacks
Cuisine:            South Indian
Prep Time:     8 Hours (includes soaking time)
Cook time:     1 Hour
Yield:                10-12 cutlets

Ingredients:


1 cup Banana Blossom, chopped (Refer to the post on top to see how to prepare banana blossom)
0.25 cup dried White Peas
2-3 Tbsp Chickpea Flour or Besan
1/2 tsp Red Chilli Powder
1/2 tsp Turmeric Powder
1/2 tsp Garam Masala
Oil to fry
Salt to taste

Method:


Soak the chopped banana blossom in water overnight or for 4-5 hours. 
Soak the dried white peas in water overnight or for 8-10 hours.
Drain out the water and pressure cook for 1 whistle or cook in a sauce pan until done.
Separately pressure cook the white peas with 1/2 tsp salt for 2-3 whistles or until done.
Drain out the water from the banana blossom and the peas.
Combine the banana blossom and peas and mash them slightly.
Add in the turmeric powder, garam masala, red chilli powder, besan and salt and mix well.
Shape into cutlets.
Heat a frying pan and grease it.
Place the cutlets on the pan and spoon 1 tsp of oil on each of them. Cook on medium heat.
Flip them when the first side browns. Cook until the second side browns.
Serve hot with ketchup or chutney.

How to make banana flower cutlets recipe at www.oneteaspoonoflife.com



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Banana Bread

Yum

Friday again… Hurray!!

How to make eggless vegetarian banana bread recipe at www.oneteaspoonoflife.com

This time, my weekend has begun, unlike last week when I had to work a Saturday to make up for an unexpected holiday. I wish every night could be a Friday night when I get to lie down on the sofa and watch TV all night. I rarely cook elaborate meals on Friday night. Bare minimum to stop me from being hungry. So it is usually some kind of pressure cooker rice dish like Mint Pulao or Vangi Bhaat. I don’t like doing dishes either on Friday nights.

How to make eggless vegetarian banana bread recipe at www.oneteaspoonoflife.com

This week though, I have an added treat to my Friday night. We bought these large bananas on Sunday that were starting to go all black on the outside and ripe on the inside. I felt my whole house had begun smelling bananas. Usually, overripe banana means making Mangalore Banana Buns for me. But this time, I tried a new way of using them up in this zero effort Banana Bread. It takes like 10 minutes to whip up the batter and then just put it in the oven and allow it to cook while you continue with your other work.

This Banana Bread is dense and moist as any good banana bread is meant to be. It is perfect to eat at tea time as isn’t too sweet. I pretty much ate it for tea, snacks and dessert. So there isn’t a time when it isn’t the right time to eat this Banana Bread.

How to make eggless vegetarian banana bread recipe at www.oneteaspoonoflife.com

The Banana Bread has a slight hint of cinnamon. I’m not a very big fan of cinnamon and I usually prefer to keep it in low notes in any food I make, so I added just half a teaspoon of cinnamon powder to the bread. You can add up to one teaspoon, anything beyond that and it will overpower the taste of bananas. I used condensed milk to add liquidity and sugar, and hence used less sugar in the bread. If you want to skip the condensed milk, just use more of regular milk and sugar. You can also add maple syrup instead.

If you have never baked a cake in your life, then I’d suggest starting out with this Banana Bread, it is a no fail and zero effort recipe.

How to make eggless vegetarian banana bread recipe at www.oneteaspoonoflife.com


If you liked this, you may also like:


Banana Bread


How to make eggless vegetarian banana bread recipe at www.oneteaspoonoflife.comMoist Eggless Banana Bread made using ripe bananas, condensed milk and all purpose flour. 

Recipe Type:  Dessert
Cuisine:            International
Prep Time:     20 minutes
Cook time:     55 minutes
Yield:                1 loaf


Ingredients:


3 ripe Banana
1.5 cups All Purpose Flour (Maida)
100gms sweetened Condensed Milk
1/3 cup Butter (melted and cooled)
1/2 cup powdered Sugar
1/4 cup Milk
1 tsp Vanilla Extract
1 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Salt
1/2 tsp Cinnamon Powder (Optional)

Method:


Preheat the oven to 180 degree Celsius.
Brush the bottom and sides of a loaf tin with butter and dust with flour. I used a 9"x 3"x 2.5" loaf tin.
In a large bowl combine the flour, sugar, salt, cinnamon powder, baking powder and baking soda and keep aside.
Mash the bananas.
Add the condensed milk, melted butter, milk and vanilla extract to the mashed bananas and mix until combined.
With a wooden spoon or a spatula, fold in the dry ingredients gently into the wet ingredients until you get a thick batter. Do not over mix, else the bread will become hard.
Scrape the batter into the greased loaf tin.
Bake for 50-60 minutes until the top is golden brown and a toothpick inserted in the middle comes out clean.
Remove the bread from the pan after 5-8 minutes. Cool on a wire rack.
Allow it to cool and then slice it.
Serve at room temperature or warm.

How to make eggless vegetarian banana bread recipe at www.oneteaspoonoflife.com


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10 minute Plantain Chips | Balekayee Podi | Kelyachi Kapa

Yum

Balekayi balekayee podi kelyachi kapa raw banana fry vegan snacks indian goan maharashtrian

Crisp on the outside, soft on the inside. Coated with fine semolina and coloured yellow by Turmeric. A dash of heat and seasoning. Sounds fancy doesn't it? 
I'm only describing these awesomely EASY to make 10 minute quick Plantain Chips. Yup! that's all it takes to make them. 10 minutes. And did I mention, they are pan fried? YES! They are NOT deep fried. That just made them healthy, did it not? Healthy chips - that's the way we roll....

And the ingredients are even lesser in number than the time- Just 6. And that includes salt and oil. Now isn't that economical.

Balekayi balekayee podi kelyachi kapa raw banana fry vegan snacks indian goan maharashtrian

This recipe comes from Goa - the tiny state on the west coast of India is extremely popular for its heavenly beaches and with the beach, comes the amazing seafood (or so I've heard). I'm a vegetarian, so I haven't sampled any of this amazing seafood, but I believe my friends when they say it. On certain days, even the most hard core non vegetarian craves Vegetarian food. On those days, comes out the fish fry substitute - Plantain chips. Sometimes it is made with Potato or Brinjals too. For us vegetarians, this is just daily food.

These chips are a very common side dish / accompaniment to a rice and dal meal. It goes amazingly well with the starchy soft white rice and the mild yellow dal. These chips just add a bit of texture to the meal. They are crisp, they are soft, they are yellow and they are just slightly hot.

Some days I don't even make the rice and dal, I just have them as a snack in the evenings. 

I ate it differently this time. I had my last week's Olive Hummus in the fridge and I baked a few whole wheat pita breads, and instead of stuffing my Pita Pockets with falafels, I stuffed it with my Plantain chips. Soooo QUICK  to make. Did I mention they hardly take 10 minutes? So what are you waiting for? Get set go...

Balekayi balekayee podi kelyachi kapa raw banana fry vegan snacks indian goan maharashtrian



10 minute Plantain Chips | Balekayee Podi | Kelyachi Kapa


Quick and easy pan fried semolina coated plantain chips. A famous accompaniment to rice and dal in Goa

Balekayi balekayee podi kelyachi kapa raw banana fry vegan snacks indian goan maharashtrianRecipe Type:  Snacks
Cuisine:          Indian / Goan
Prep Time:     10 minutes
Cook time:     10 minutes
Yield:              20-25

Ingredients:


1 Raw Banana / Plantains
1 tsp of Turmeric Powder
1 tsp of Red Chilli Powder
1/2 cup of fine Semolina / Chiroti Rava
Oil to fry
Salt to taste

Method:


Peel the raw banana and slice into discs. I usually keep them at least 3-4mm in thickness.
Toss the slices with turmeric powder, red chilli powder and salt.
Heat up a griddle or a flat bottomed frying pan.
Dip the slices one by one in the fine semolina and place on the hot griddle.
Spoon over oil so that each one is coated in oil.
Once the first side browns a little, flip them and cook until done.
Insert a knife to check if done, if the knife goes in smoothly and there is no resistance, the chips are done.
Serve hot.
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Raw Banana / Plantain / Balekaayi fry

Yum
For the coastal people of Konkan, the banana plant forms an integral part of life. Every part of the plant is used for something. The fruit is eaten when ripe, it is used in cooking when raw, the blossom and the stem are also used for cooking. Of all these, the raw banana is probably the most versatile. We make chips out of it, bhajji, sabzi / palya etc. But I recently learnt that a few Jains use it as a replacement to potato in sabzis and paratha. I'm yet to try that out, but apparently you just cannot make out the difference once you add all those aromatic spices...



The recipe serves 2-3

Raw Banana / Plantain / Balekaayi fry


Raw banana fry/dry curry.

Recipe Type:  Side
Cuisine:          South Indian
Prep Time:     15 minutes
Cook time:     20 minutes
Yield:              2-3 Servings

Ingredients:

2 Raw banana/ Plantain/ Balekaayi
2-3 tbsp Oil
8-10 Curry leaves
1 tsp Red chilli powder
1/2 tsp Turmeric powder
1/2 tsp Mustard seeds
Salt to taste
A handful of Coriander leaves (Optional)

Method:

  • Cut off the edges of the banana and peel it.
  • Slice the banana lengthwise and then cut into semicircle.
  • Heat oil in a kadhai and add the mustard seeds
  • Once they splutter, add the curry leaves and the banana
  • Stir well
  • Add the turmeric, red chilli powder and a little salt and mix well
  • Cover and allow it to cook until the banana is cooked through
  • Garnish with chopped coriander leaves and serve with chapatis


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Avial

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Avial is I believe a Tamil/ Kerala version of the Kannada majjige huli. Majjige huli is made only from white pumpkin, but Avial has loads of vegetables. An awesome combination with dosa or adai (dal dosa). Don't fret if you don't have all the vegetables mentioned in the list, just add what you have at home and make your own version of avail like I did.




Avial


stew made with vegetables, coconut and yogurtSouth Indian stew made with vegetables, coconut and yoghurt

Recipe Type:  Main Course
Cuisine:          South Indian
Prep Time:     20 minutes
Cook time:     30 minutes
Yield:              2-3 Servings

Ingredients:

1/3 cup Coconut
3 tsp Jeera / Cumin Seeds
2-3 Green Chillies
1 cup Curd / Yoghurt
2.5-3 cups of mixed Vegetables
4-5 Curry Leaves
2 tsp Oil
Water
Salt

Method:

  • Cut all the vegetables roughly, appx 1” pieces.  Generally used vegetables for avail are Drumstick, Carrot, French beans, Yam, Pumpkin, Raw banana and brinjal. I did not have all these, so I used Carrot, French beans, brinjal, potato and capsicum.
  • Boil water in a pan and add the vegetables to it and cook until they are done but still firm. Add the vegetables that take longer to cook first. Veggies like brinjal, capsicum, raw banana can be added after 3-4 mins.
  • Grind together coconut, 2 tsp jeera and green chillies into a fine paste.
  • Add the paste to the vegetables once the vegetables are done
  • Add salt and 1 cup water and boil for 3-4 mins. Adjust the water according to the desired consistency.
  • Beat the curd until smooth and add to the avial. Cook for 2 mins on low flame.
  • Heat oil in a small pan and add the cumin seeds. Once they slightly brown, add the curry leaves and pour this tempering to the avial.
  • Enjoy hot with rice or dosa.
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