Recipies
Banana Peel Bhaji
Serves 1-2
Do not get put off by the name and the ingredient used to prepare this tasty dish.
2 raw bananas
2 tbsp ghee or oil
½ tsp ajwain or jeera
2-3 green chillies - chopped, ½ tsp salt, 1 tsp amchoor (optional)
freshly grated coconut or coriander leaves to garnish
1. Pressure cook bananas with 1 cup water to give 1 whistle.
2. Peel cooked bananas & keep aside. Cut peel into 1" long strips.
3. Heat oil. Add ajwain or jeera. Fry for 1-2 minutes.
4. Add peel, green chillies and salt. Fry for 2-3 minutes till crisp.
5. Add amchoor powder. Mix well and serve garnished with freshly grated coconut or coriander leaves.
Note: The cooked bananas may be used to prepare a curry.
Potatoes in Kaju Magaz Masala
Serves 2-3
This dish imparts a mughlai flavour.
2 medium potatoes - peeled and cut into medium sized pieces
3 tbsp ghee or oil
1 tsp salt
½ tsp pepper
1 tsp jeera powder
1 cup water
some chopped coriander for garnishing
Paste (soak together for ½ hour)
3 tbsp magaz seeds
10-15 cashewnuts
1. Soak magaz & cashewnuts in water for ½ -1 hour. Drain out excess water and grind with a little water to a fine paste.
2. Heat ghee, preferably in a nonstick kadhai or pan. Add above paste and fry for 4-5 minutes.
3. Add jeera powder, pepper and salt. Stir fry for 2 minutes on low flame.
4. Add potatoes. Bhuno for 2-4 minutes, till oil separates.
5. Add 1½ cups water, cover and cook till potatoes are tender and the gravy thickens.
6. Add coriander.
7. Serve with gravy, or increase heat & dry till ghee separates and serve dry.
Note : Instead of potatoes, suran or kand can be used. Paneer balls can also be put in this gravy.
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