Raw Banana Upma

 

             Check out my innovative dish made of Raw Banana. You may call it upma, stir fry, bhurji or pulao. It is a simple and a quick recipe with loads of yumminess. You can relish it for breakfast with coconut chutney, as a side dish with curd-rice / sambar-rice or for lunch with some pickle and papad. So turn this humble veggie into an absolutely amazing dish. Do add some lime juice to the end product for some tang. It is healthy, nutritious and great for fussy eaters. So check out the step by step pictorial recipe to prepare it.

         

• 2-3 raw banana, peeled,  boiled & grated 
• 2-3 tbsp. oil
• 1-2 dry red chilies, broken
• 1 tsp. mustard seeds
• 1 tsp. urad dal 
• 1/4 tsp. asafoetida
• 1 onion, chopped
• 2-3 garlic cloves, chopped
• 1/2" ginger, chopped
• 1-2 green chilies, chopped
• 1 sprig curry leaves
• 1 tbsp. tomato paste
• 1 tsp. turmeric powder
• salt to taste 
• 1 tbsp. sambar powder
• 2 tbsp. fresh grated coconut
• 2 tbsp. roasted peanuts 
• 1-2 tbsp. coriander leaves, chopped

          Heat oil in a pan and temper with mustard seeds, dry red chilies, urad dal and asafoetida.  

          Now add the onion, ginger, garlic, green chilies and curry leaves. Sauté till light brown.

          Then add the tomato paste and turmeric powder. Give it a toss.

          Add grated raw banana and salt to taste. Sauté on a low flame for 2-3 minutes.      

          Next add the sambar powder, coconut and roasted peanuts. Stir fry for 1 minute.       

          When done, switch off the flame and garnish with coriander leaves.   

          Serve for breakfast with coconut chutney, as a side dish with curd-rice / sambar-rice or for lunch with some pickle and papad. Choice is yours.

                                  Grate the boiled raw bananas.

                    Heat oil in a pan & temper with mustard seeds, dry red chilies, urad dal &                                        asafoetida. 

                      Add onion, ginger, garlic, green chilies & curry leaves. Sauté till light brown.

                                  Add the tomato paste and turmeric powder.

                        Add grated raw banana & salt. Sauté on a low flame for 2-3 minutes. 

                       Add sambar powder, coconut & roasted peanuts. Stir fry for 1 minute. 

                             When done, switch off the flame & garnish with coriander leaves. 

                        Serve for breakfast with coconut chutney, as a side dish with curd-rice 

                        / sambar-rice or for lunch with some pickle and papad. Choice is yours.

                         ENJOY !!!!!!

Batheeth / Batheetha (Emirati Dessert)

 

          Batheeth / Batheetha is a traditional Emirati Dessert of UAE. It is totally sugar free and is prepared out of pureed dates, dry roasted whole wheat flour, butter, cardamom powder and saffron infused rose water. Dry ginger powder may be added if preferred. 

        

            It is a very easy and a healthy dessert that can be dished out in a jiffy. They can be enjoyed as cookies, crumbs or in the form of balls, coated with crushed pistachios, sesame seeds, etc. it is usually served with Gahwa or Arabic Coffee. So check out the step by step pictorial recipe to prepare this classic dessert. 

• 1 cup whole wheat flour
• 18-20 dates, soaked for an hour, pitted & pureed
• 2 tbsp. butter 
• 1/2 tsp. cardamom powder
• a pinch of saffron soaked in 2 tbsp. rose water
• 1/4 cup each of crushed pistachios, toasted sesame seeds, fresh grated coconut & crushed dry rose petals 

          In a pan, dry roast the whole wheat flour on a low flame till you get a nice aroma. Switch off the flame and add the pureed dates, saffron-rose water, cardamom powder and butter.

          Combine everything well and knead it into a dough. Make small round balls of equal size and coat with the crushed pistachios, toasted sesame seeds, fresh grated coconut & crushed dry rose petals. Voila, your Emirati dessert is ready to be enjoyed. 

 

                                 18-20 dates, soaked for an hour, pitted & pureed

                       Dry roast the flour till you get a nice aroma. Then switch off the flame. 

                        Add the pureed dates, saffron-rose water, cardamom powder & butter.

                                  Combine everything well and knead it into a dough. 

                                 Form small round balls of equal size.

                    Coat with the crushed pistachios, toasted sesame seeds, grated coconut &

                    crushed dry rose petals. 

Voila, your Emirati dessert is ready to be enjoyed. 

Vermicelli Idli

 

           Idli is a healthy South Indian breakfast recipe served with coconut chutney and sambar.       So do try out this quick & easy idlis made of vermicelli and surprise your loved ones. They come out real yummy. This is an instant version as there is no soaking, grinding or fermentation required. You can also add some chopped veggies to make them more nutritious. So check out the step by step pictorial recipe to prepare this perfect first meal of the day. 

           This recipe calls for some yoghurt, coriander leaves and a tempering of mustard seeds, curry leaves, urad dal, ginger and green chilies. 

           I have added some semolina to the vermicelli batter for some texture. You may skip if you wish. These two main ingredients are usually dry roasted. However, I stir fried them in a little bit of ghee for some added flavour.

          Some fresh grated coconut also went into the batter, but it is purely optional. Few chopped dry fruits or coarsely ground peanuts can be added for some crunch. 

          To make them fluffy, I added eno fruit salt. However, it can be substituted with some baking soda also. 

          In a nutshell, this is a must try recipe for a change. It is an excellent weekend breakfast as it is something different apart from the regular idlis. In fact, you can enjoy these steam delights anytime of the day. 

Ingredients - 

• 1 cup vermicelli
• 2 tsp. ghee
• 1/3 cup semolina
• salt to taste
• 1 cup yoghurt
• 2-3 tbsp. fresh grated coconut 
• handful of coriander leaves, chopped
• 1 tsp. eno fruit salt

Tempering -

• 1 tbsp. oil
• 1/2 tsp. mustard seeds 
• pinch of asafoetida 
• 1 sprig curry leaves
• 1 tsp. urad dal
• 2 green chilies, chopped
• 1 tsp. ginger, grated

          Heat 1 tsp ghee and stir fry the vermicelli till golden in colour. Keep aside. Heat the remaining ghee and sauté the semolina too till light brown. Keep aside. 

          Mix together the sautéed vermicelli, semolina, yoghurt, coconut, coriander leaves and salt.

          Tempering - Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the curry leaves, asafoetida and urad dal. Sauté for a few seconds.

          Then add the green chilies and ginger. Sauté for a few seconds more till everything is well fried and then switch off the flame. 

          Pour this tempering over the vermicelli mix. Add some water and prepare a thick batter. Keep aside for 15-20 minutes. 

         Adjust the consistency by adding more water. Just before steaming, add the eno fruit salt and mix well. 

          Spoon into greased idli moulds and steam for 15 minutes. Demould when it cools down a little. Serve with chutney and sambar for a healthy and a nutritious breakfast. 

                       Heat 1 tsp ghee & stir fry the vermicelli till golden in colour. Keep aside.

                      Heat remaining ghee & sauté the semolina till light brown. Keep aside. 

                      Mix the vermicelli, semolina, yoghurt, coconut, coriander leaves & salt.

                    Heat oil & temper with mustard seeds. After it stops spluttering, add the

                    curry leaves, asafoetida and urad dal. Sauté for a few seconds.

                              Add the green chilies and ginger. Sauté for a few seconds more. 

                       Pour this tempering over the vermicelli mix. Add some water and prepare

                       a thick batter. Keep aside for 15-20 minutes. 

                                 Just before steaming, add the eno fruit salt and mix well. 

                                 Spoon into the greased idli moulds.

                                  Steam for 15 minutes. Demould when it cools down a little. 

                      Serve with chutney and sambar for a healthy and a nutritious breakfast. 

Baked Sweet Spring Rolls

 

            Here are some yummy & crispy Baked Sweet Spring Rolls made from some leftover coconut burfi. You can make with any of your favorite sweets like laddu, kalakand, peda & halwa to name a few. They come out real delectable and something different from the usual veggie stuffed spring rolls. So check out the step by step pictorial recipe to prepare it.

         

           Frankly speaking I really enjoyed baking them and equally relished as an after-meal dessert. Try baking along with your kids. They will have a wonderful time creating these spring rolls.

          Spring Rolls are traditionally deep fried. However, for a healthier version, do bake them and they tastes just as yummy as the fried ones.

          You can also drizzle some rabri over the rolls for some variation. So surprise your near and dear ones with this sweet surprise and enjoy. They are great for any in-house party or for any special occasions, festivals or ceremonies. 

• 4 coconut burfi
• 6 spring roll sheets
• melted butter to brush
• 1 tbsp. plain flour + some water for the slurry
• a sprinkle of chopped pistachios & dry rose petals to garnish

           Take one spring roll sheet and place little of the burfi on one corner of the sheet. Roll it over till the middle.

          Apply some slurry on either sides and tuck them in from both ends. Then roll over again till the end and apply some more slurry on the sheet. 

          Press gently to secure it firmly and brush with some melted butter. Arrange all the rolled up spring rolls on a baking tray lined with butter paper.

          Bake at 180 degrees C. for 15-18 minutes or till they turn light golden in colour. Set aside on a wire rack to cool down. 

         Garnish with a sprinkle of chopped pistachios and dry rose petals. You can also sprinkle powdered sugar if you wish and then enjoy as an after meal dessert.

                    Take one spring roll sheet & place little burfi on one corner of the sheet. 

                                  Roll it over till the middle.

                           Apply some slurry on either sides & tuck them in from both ends. 

                     Then roll over again till the end & apply some more slurry on the sheet. 

                                  Press gently to secure it firmly.

                                  Brush with some melted butter. 

                      Arrange the spring rolls on a baking tray lined with butter paper. Bake 

                      at 180 degrees C. for 15-18 minutes or till they turn light golden in color. 

                      Set aside on a wire rack to cool down. 

                                 Garnish with chopped pistachios & dry rose petals & enjoy.