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Showing posts with label green banana. Show all posts
Showing posts with label green banana. Show all posts

Monday, September 29, 2014

Plantain Chips

Another chips recipe for Navratri !! This time is it with green bananas. Very useful when entertaining guests/friends over those nine days of fasting.





















Preparation Time - 10 mins

Ingredients -


  • 1  green banana
  • 2 pinch turmeric
  • red chilli powder
  • salt as per taste
  • oil for deep frying (rice bran/sunflower/olive)

Preparation - Peel the banana and dip them in ice cold water to which salt and turmeric have been added. (this prevents discoloration)

Cooking - Heat oil in wok. Directly slice the bananas into the hot oil, a few at a time. Fry on both sides till crisp.

Remove from wok and place on a paper towel to absorb excess oil Sprinkle the salt and pepper on the hot chips and toss to coat them. Serve immediately or store in an air-tight container once cooled.

Friday, September 26, 2014

Kacche kele ki subzi (Navratri special)

This is one of my the favorite Navratri recipes. Got it from Tarla Dalal's cookbook and have loved it ever since. Frugal and tasty without much effort. And green banana being one of its kind is a low calorie source of carbohydrates and is rich in dietary fiber. They make one feel full as well as help the body burn fats.

Read on for the recipe -







Preparation Time - 10-15 mins

Ingredients -


  • 2 green bananas
  • 1/2 tsp cumin seeds
  • 1-2 green chili
  • a sprig curry leaves
  • 2 pinch asafoetida
  • 4 tbsp curd
  • 2 pinch turmeric
  • 1 tsp oil
  • 1/2 tsp ghee
  • salt to taste

Preparation - Peel and cube the bananas. Put them into salted cold water immediately.

Beat the curd with a little water to break any lumps.

Cooking - Boil water in a saucepan and add a little salt and turmeric to it. Add the banana pieces and cook till done but not mushy. Strain the water and keep aside.

Heat the oil and ghee in a wok. Add the broken green chili and cumin seeds followed by the asafoetida and curry leaves.

Add the banana pieces and fry for 2 mins.

Add the beaten curd along with salt and mix everything. Cook till the curd dries and forms a layer around the banana pieces. Remove from flame.

Serve with white rice or rotis.


Wednesday, March 26, 2014

Kadali Kasa (Raw banana fry)

Simple fries served hot with white rice, dal and raita happen to be among my favorite meal options. Of course, my first choice would be some nice one-pot meal but since kid loves these fries so much that the one-pot meals are becoming increasingly rare.

This stir fry is made with green banana that was boiled first. Hence it uses very little oil for cooking. Add that to the natural goodness of green bananas and you have a very healthy and tasty side-dish that will become a regular on your lunch/dinner menu. It was a regular at home when we were kids as we had a lot of these plants growing in our garden. It used to be fun plucking the fresh vegetables and taking them right into the kitchen for preparing lunch.

Read on for the super easy recipe:





Preparation Time - 15-20 mins

Ingredients - 

  • 1 raw banana
  • 1 dry red chilli
  • 1/5 tsp cumin-mustard seeds
  • a pinch of asafotida
  • few curry leaves (optional)
  • 1/5 tsp red chilli powder (optional)
  • 2 pinch turmeric
  • salt to taste
  • 2 tsp oil



Preparation - Cut the banana into two. Put it in a pressure cooker along with 1 cup water and little salt.

Cooking - Cook the banana for 2 whistles. Allow steam to escape before opening lid. Remove the peel from the banana (this step becomes a lot easy in this case as opposed to peeling the uncooked banana). Cut into small cubes.

Heat the oil in a wok. Add cumin-mustard seeds and broken red chilli. When it starts spluttering, add asafoetida and curry leaves. Allow curry leaves to brown a bit.

Add the banana pieces along with salt, turmeric and red chilli powder. Fry for a few minutes till raw smell of turmeric goes away. Remove from flame .

Serve with rice/rotis.



Saturday, March 22, 2014

Kadali Bara Tarkari ( Raw Banana Kofta Curry )

Raw banana or 'Kancha Kadali' is rich in fiber, vitamins and minerals. Though high in starch, it is classified in the 'resistant starch' category, i.e., this type of starch acts more like a fiber(insoluble). They help control blood sugar levels and lower the blood cholesterol levels while making one feel full for longer periods of time. Weight watchers would do good to add it to their menu. Infact I regularly use it as a potato substitute for my MIL who is a diabetic. It is also a good source of potassium and vitamin B-6.

Very popular in Oriya households, it is mostly consumed in the form of fries or added to 'dalma'/'santula'. On special occasions, when the lady of the house is feeling very indulgent, she may treat everyone to a special curry ' Kadali Bara Tarkari'. It is prepared just like the other kofta/bara curries which happen to be quite rich/greasy due to the quantity of oil that goes into their making. Hence the special appearance.

I personally like to pan fry/bake the bara with very little oil and have it as it is. For this I flatten them into the shape of tikkis(circles) as it is easier to cook the flat ones on a pan. They are quite tasty even without the gravy. But this time I was cooking for a 'Sunday special' hence the extra effort with making the gravy. Read on for my version of the recipe:



















Preparation Time - 45 mins

Ingredients -

For the koftas :

  • 1 large green (raw) banana
  • 1 medium sized potato
  • 1 small sized onion
  • 2 green chillis
  • 2 pinch of garam masala
  • 1 pinch of roasted cumin powder
  • 2 tsp finely chopped coriander leaves
  • 1 tsp corn flour
  • salt to taste
  • oil for deep frying


For the gravy:


  • 1 medium sized onion
  • 1 large tomato
  • 1 tsp ginger garlic paste
  • 2 inch long cinnamon stick
  • 2-3 cloves
  • 1 bay leaf
  • 1 cardamom
  • 1/2 tsp cumin seeds
  • 1/5 tsp turmeric
  • 1/3 tsp red chilli powder
  • 1/3 tsp coriander powder
  • 1/4 tsp meat masala (optional)
  • salt to taste
  • 3 tsp oil


Preparation - Cut the banana into 2/3 pieces . Boil in a cooker for 2 whistles along with the potato. Remove from flame and allow steam to escape.

Peel the banana and potato and take them in a mixing bowl. Mash well so that no big lumps remain. Add the rest of the ingredients (except oil) mentioned under the 'For the koftas' heading. Mix everything together.

Pinch out small portions from the above mixture and make small balls by rolling between your palms. Grease your palms with a bit of oil while doing this step as it prevents the balls from sticking to your hand. Keep aside the balls.

Chop the onions and tomato required for the gravy.

Cooking - Heat oil for deep frying. Add the koftas, a few at a time. Cook on all sides to a light brown. Be careful while handling them as they tend to lose shape or crumble. Remove from wok and keep aside.

Heat 3 tsp oil in another wok. Add bay leaf, cinnamon, cardamom, cloves and cumin seeds.

Add chopped onions after 30 seconds. Fry till translucent.

Add ginger garlic paste. Fry for 3-4 minutes till raw smell goes away.

Add the chopped tomatoes and cover with a lid for 2 minutes. Cook till tender.

Add all the powdered masalas and fry for 1-2 minutes.

Add 1 1/2 - 2 cups hot water and adjust salt.

Allow water to reduce by 1/3 rd before adding the balls/koftas. Cook the koftas for 1-2 minutes on low flame.

Switch off the flame and allow to stand for a few minutes. This allows the koftas to soak in the gravy.







Serve hot with rice/rotis.

















Note - Use grated onions instead of chopped ones if you like a fine gravy. Also replace the chopped tomato with tomato puree. Also add 1/2  tsp sugar if you prefer a hint of sweetness.


Friday, February 18, 2011

Kadali Bhaja ( Raw banana fry )
















Cooking Time Required: 10-15 mins

Ingredients:

  • 1-2 Raw bananas
  • 2 red chillis 
  • 1/5 tsp pancha-phutana 
  • 1/5 tsp turmeric
  • 2-3 tsp oil 
  • salt to taste
  • 1/2 tsp jeera-lanka powder


Preparation: Peel and cut the banana into long strips about 5-6 mm thick. Add salt and turmeric and mix well. Keep aside for 10 mins.



















Cooking: Heat 1 tsp oil in a pan. Add the pancha phutana and red chillis ( broken into pieces ). Add the banana pieces and stir fry for 1-2 mins.

Add half cup of water And cover with a lid. Allow to cook till 10 min or till the banana is done.



















Uncover and add the remaining oil on the sides of the pan . Stir lightly.

Allow the bananas to turn slightly reddish/brown .
Remove from pan,  sprinkle the jeera lanka powder all over the bananas and serve hot.

Thursday, August 5, 2010

Green Banana Tikki



















Cooking Time Required: 30 mins
Cost of Preraration: 15-20 Rupees

Ingredients: Green(raw) bananas ( 2 nos ), onion ( 1 small), green chilli ( nos), coriander seeds ( 1/3 tsp ), cumin seeds ( 1/3 tsp), dry red chilli ( 1 no), bread ( 1 slice ), bread crumbs , oil for frying, salt.


Preparation: Cut the banana into and peel the banana skin. Put in a pressure cooker with a little water and cook for 5 mins with the lid closed. Remove from fire keep aside to cool.

Heat a pan. Add the dry red chilli, coriander seeds and cumin seeds. Roast for 2-3 minutes. Remove from the pan and grind into a fine powder.


Cooking: Chop the onion and green chillis into small pieces. Add to a mixing bowl along with the boiled bananas, coriander-cumin-chilli powder, soaked bread slice and salt. Shape into small round tikkis. Roll over the bread crumbs.

Heat a non-stick pan. Drizzle with oil. When it starts smoking, add the tikkis and drizzle some more oil. Cook for 3-4 minutes on one side . Flip it over and cook it equally on both sides.

Devour the hot tikkis with a mint-corinder chutney.

Aloo chop(tikki) is usually eaten as a side dish with lunch/dinner in Orissa. For this dish, i have substituted the potato with raw banana which is a more nutricious vegetable.

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