Spiced RAW/UNRIPE BANANA Balls with Rich Gravy Recipe

For me Cooking is Relaxing. For me Cooking is a Hobby. Slipping in a favorite CD to set the mood, sipping a cup of hot coffee with a spicy pizza from Dominos or a glass of red wine to boost the mood, :-) , is as important as the recipe we have planned and the ingredients in our fridge. Cooking something new, something different, something special for your someone special is a reward in itself. And the additional bonus is the admiration you get.

I know, this relaxing while cooking, is a bit difficult in our everyday schedule, but I try to make it possible at least once in few weeks. And, yesterday was one such day. I tried my hands on Raw Bananas. The dish that I chose to cook was not that simple, so "Cooking while Relaxing" mantra has to be followed :-)

All thanks to internet and the digital world that has made experimenting in kitchen a lot more easier and successful. You just have to type Raw Banana recipes and you'll get hundreds of them. What a big help!!!

So this recipe is a mix n match of various recipes I got to see in various blogs.

Points to remember to make this recipe 'a killer one'

• Over Cook Bananas can spoil the recipe.
• Always add a slightly Roasted Flour to make the balls..
• Adding cashew nut paste to enhance the gravy taste. 

Since I prepared this recipe on Valentine's Day...coincidentally...so I am linking to the following events: 

 Foodelicious and CupoNation

Here's what all you need:

For the Balls / Koftas -

For the Gravy -

• 1 large Onion Paste
• 2 large Tomatoes Puree
• 1 tbsp Ginger - Garlic paste
• 8-10 Cashews, roasted
• 1 tsp Red Chili powder
• 1/2 tsp Turmeric powder
• 1 tsp Coriander powder
• 1/2 tsp Cumin powder 
• A few springs of coriander leaves
• Oil
• Water (2 cups should be sufficient but it depends on how much gravy you need)
• Salt, according to taste

Here's what you need to follow - 

• Wash the bananas and potatoes thoroughly with warm water .
• Fill a large saucepan with hot water. Heat the water on the stove top over high heat to bring it to a boil.
• Place the green bananas and potatoes into the boiling water.
• Reduce the heat to medium.
• Boil the bananas for 20 minutes.
• Remove the bananas from the water when you can easily pierce them with a fork. Slice off the ends of the bananas. Peel the skin off of the bananas.
• Continue boiling the potatoes till done. De-skin.

Or Else, you can pressure cook bananas till one whistle, and potatoes for two more whistles.

• Roast the Gram Flour over medium-low heat for 2-3 minutes. Remember you only need to remove the raw texture, not the color. 
• Mash the boiled bananas and Potatoes along with Roasted Flour, grated Onion, Green Chili, Coriander leaves, Ginger - Garlic paste, Red Chili powder  or Fresh Black Pepper powder Cumin powder and Salt.
• Make smooth balls out of this mixture. 

• Whenever making vegetarian fry items, I prefer my  cute little Bella Deep Fryer, as after frying vegetarian items, I can reuse the oil for many days. But this time, I used deep frying pan. No idea...why????
• Deep fry the balls over medium-low heat and keep aside.

For the Gravy

• Now, drain away the excess oil, and in the same oil add onion paste. Fry till translucent.
• Meanwhile grind Cashews to make a fine powder. 
• Add Ginger – Garlic paste, along with the Cashew-nut powder. Fry for another 4-5 minutes stirring continuously so as to cook the Cashew-nut powder properly. 

• Add Turmeric, Red Chili powder, Cumin powder and Coriander powder. Add a tablespoon of water to prevent burning of the mixture. 
• Stir in tomato puree, cook covered for a few minutes. Add boiled water to get the desired consistency. Add Salt, cover and cook for a while.

To serve :

• Place Banana Balls/Koftas in a shallow dish and pour hot gravy on top.
• Garnish with fresh coriander. Serve hot with rice or bread of your choice.

I am sending this spicy treat to Spicy Chilly… 

Cook like a Celebrity Chef

Bon Vivant #12 - Quixotic Fixes & Announcement

See Ya In The Gumbo hosted by Ms. enPlace

Recipe Box hosted by Bizzy Bakes

Madhur Jaffrey's THAI GREEN CURRY CHICKEN

I am neither bold, nor self assertive. I am a modest cook. My Mom, my cooking inspiration.
The flavors and the amazing aroma with spectacular taste with fresh ingredients that I remember from my childhood inspire me in my cooking. 
I loooooooooove cooking for my husband and feel proud when I cook something out of my comfort zone and get to listen the word "killer" from my husband. Not everyday, not rarely, once in a while, this word from my husband makes me feel proud and gives the feeling that I did something with excellence.

And, let me tell you, yesterday was one such day again, when I cooked a real "killer" supper.

Inspiration: I Heart Cooking Club cooking theme

So, this week, the cooking theme at I Heart Cooking Clubs is Spice Bazaar.

My blog has mainly Indian dishes with lots and lots of spicy spices, so keeping the theme in mind, instead of any authentic recipe from my motherland, I planned to prepare Madhur Jaffrey's Thai Green Curry Chicken from Madhur Jaffrey's Ultimate Curry Bible cookbook.

Thai Green Curry - A combination of Spices and Herbs to achieve the proper authentic Thai tastes, that is, sweet, sour, salty and spicy.

Every Thai curry begins with a paste, a paste made from scratch. For pounding spices and herbs to a thick paste, the best option is to use a Cuisinart, but I always prefer a Mortar and Pestle for such flavorful and aromatic pastes. According to my Mom, and also Mom-in-Law, this traditional method to pound and grind helps release the profoundly sensational flavors and smells that just cannot be replicated in blenders, choppers, and other machines. It is so old, it is new!


{ "What’s the difference between using a mortar and pestle and food processor?

One pounds and the other one chops.

With a mortar and pestle, ingredients are smashed, crushed and pounded. As the ingredients are pounded, their oils are extracted and they release their fragrance, and from these aromas you can perceive the balance of the paste and adjust the ingredients to your desired tastes while it is being made. You end up with a paste that is layered and balanced. While a food processor/blender chops and shreds ingredients, and you end up with a coarsely chopped mixture. A little water usually needs to be added in to facilitate the blending process, to whirl it into a pulp.

So as you can imagine, a mortar and pestle would produce a different paste from a food processor/blender. A pounded paste is more aromatic, and has more breadth and depth of flavor than one produced from a processor/blender.

Using a mortar and pestle is time consuming but it is worth all the effort, so I definitely recommend trying it. Think of it also as a way to release any tensions anger or frustrations you have and pound them all away. This way no one gets hurt."} {Source Google}

The following ingredients makes two batches of Thai Green Curry Paste
(Each batch serves 2)

10 oz shallots, chopped
14-15 Thai/Green chillies, chopped
5-6 cloves Garlic
3 tablespoons fresh Green Peppercorns, plus more for garnish ( can be substituted by White Peppercorns)
1 thumb-size piece Galangal OR Ginger, sliced
2 stalks Lemongrass, smashed (can be substituted by 3 tablespoon bottled OR frozen prepared Lemongrass
8 Kaffir Lime Leaves
1/2 cup fresh Coriander (Cilantro) leaves & stems roughly chopped
1/2 cup fresh Basil
1 tablespoon Fish sauce
1 teaspoon Cumin powder
1/2 teaspoon Coriander powder


Add all above ingredients to the Cuisinart/Mortar and Pestle with a quarter cup of water and pulse to blend. Divide into two portions and refrigerate or freeze until ready to use.


Thai Green Curry Chicken

2 skinless, boneless Chicken Breasts (or other protein of choice, such as Shrimp, Pork, Beef or Fish)
1/2 cup light Coconut Milk
EV Cooking Olive Oil for frying

Cooking:

Drizzle 2 tablespoon oil in a wok or a heavy bottomed frying pan over medium-high heat.
Trim your choice of protein into bite sized pieces.
Cook in the skillet until browned all over. Transfer to a plate and reserve.

Add another tablespoon of canola oil to the pan if necessary. Add one portion of the prepared Green Curry Paste and saute for 2-3 minutes. Add 1/2 cup coconut milk and cook another minute. Add reserved chicken and cook uncovered for 2-3 minutes Reduce heat to low, cover, and gently simmer until chicken is nearly cooked. Stir occasionally. Add salt and pepper to taste.

Serve with steamed long grain basmati or jasmine rice.

Tasty Tuesdays

cook-like-celebrity-chef-4

See Ya In The Gumbo hosted by Ms. enPlace

Recipe Box hosted by Bizzy Bakes

Mini Frittatas

A Frittata is a type of an Italian baked omelet, either simple or can be filled with any variety of vegetable, meat, and cheese, very much like a crust-less quiche or scrambled eggs. A Frittata can be prepared in a frying pan just like an omelet or can be baked in a pie plate, cake pan, or cast iron skillet.


For me, the idea of Mini Frittatas originated from Food Network Channel, 30 minutes meal from Rachel Ray, preparing Frittatas in Muffin cups with Ham & Cheese. This version of mine uses fresh green Bell Peppers & Red onions to keep the taste light but terrific.
So, if  you want something pretty to serve but easy to make when you're sitting down with the paper/notebook on the weekend or grabbing breakfast on the go as you head out to work, these Mini Frittatas makes an ideal Healthy Breakfast or Sunday Brunch.

Cook Time: 15 minutes       Level: Easy             Yield: 12 pieces  

Ingredients:

• 8 large eggs
• 1/4 cup Whole Milk
• 1 cup Red Onions, finely chopped
• 1 cup Green Peppers, finely chopped
• 1 cup Swiss Cheese, finely chopped
• 1/2 teaspoon freshly ground Black Pepper
• 1/4 teaspoon salt
• 2 tablespoons chopped fresh Italian parsley leaves/fresh Cilantro
• 2 tablespoons melted butter

Directions:

1. Preheat oven to 375 degrees F.
2. Brush the muffin tin with melted butter.
3. Whisk the eggs, milk, pepper, and salt in a large bowl to blend well.
4. Heat olive oil in a medium skillet or frying pan over medium heat. Place red onions and green pepper in skillet and saute until peppers become soft, about 5 minutes.
5. Remove from heat and stir in cheese, fresh parsley and a little salt and pepper, as you have already seasoned the egg mixture.
6. Using a teaspoon, fill the 12 mini-muffin cups halfway with the vegetable-cheese mixture.
7. Using a ladle, fill the cups to just below the edge with the beaten eggs.
8. Bake until mini frittatas are puffed and golden brown on top, about 15 minutes.
9. Remove and let cool to handle{the frittatas will deflate slightly as they cool.}, then arrange the egg bites on a plate and serve.

Linked:
‘ONLY’ Event For October

Good chefs always taste their Recipe.....Go Ahead....And say Wow.

Papri Chaat....finger-licking savoury snack

Chaat.....Chatpati Chaat....these words always reminds me of my favorite Chaat vendor at Gol Building Circle in Jodhpur. A small roadside tiny eatery always use to attract me and I was present there to eat yummy delicious Chaat either with Mom or with my friends almost every alternate day....The mingling taste of spicy, sweet, sour and crunchy was enough to fill up the stomachs of many foodies like me...

Papri Chaat has always been one of my favorite due to the awesome combination of sweet n sour Chutneys and crunchy Papris.

After coming to US, the one item that I was missing a lot is the Chaat...but all thanks to some recipes of Chaat that are available on internet and remembering the flavor and taste of Indian Chaat....I can now make good and tasty Chaat at home. This one I prepared for a Chaat Party organised at my place in St Louis. Ahhh..... I simply love Midwest !!!!!!!

Simple shopping of simple ingredients....and this finger-licking savory snack is ready....

Papri Chaat refers to crispy fried dough Wafers garnished with boiled Potatoes, boiled Chick Peas, Red Chili Powder, Yogurt, Tamarind Chutney and Chaat Masala.

Here is my method of making Papri Chaat:

Ingredients:

For Papri:

• 1 cup All Purpose Flour 
• 1/4 cup Soozi / Rava 
• 1/2 tsp Salt 
• 1/2 tsp Ajwain Seeds 
• 2 tablespoons Vegetable/Canola Oil 
• 1/3 cup Water

For Garnishing:

• 2 medium Boiled Potatoes, peeled and thinly sliced into rounds 
• 1/2 cup Boiled Chickpeas 
• 1 Onion, very thinly sliced into circles { optional } 
• 2 tablespoons Cilantro/Mint Chutney
• 2 tablespoons Tamarind Chutney
• 1 teaspoon Roasted Cumin Powder, fresh 
• 1/2 tsp Black Salt 
• 1/2 tsp Chaat Masala 
• 1/2 tsp Red Chili Powder 
• 2 tablespoon Yogurt 
• 4 tablespoon Sev

Directions:

For Papri:

1. Sift All Purpose Flour, Soozi, Ajwain and Salt in a bowl.
2. Add 2 tbsp of Oil. Using both hands, rub the oil into the flour until the mixture resembles fine bread crumbs.
3. Add a little water at a time and bind the flour into a firm, pilable dough.
4. Knead it really well for about 7-8 minutes.
5. Cover with a damp cloth and set aside for 15 minutes.
6. Divide the dough into 3 equal parts. Roll each dough into large thin rounds. Prick all over with the fork to avoid puffing while frying, and cut them into 1.5" squares with a pizza cutter or a sharp knife.
7. Heat oil in a deep frying pan { To check if the oil is ready, just put a small dough in the oil. the dough should sizzle right away but come up to the surface slowly. If the dough rises immediately, let the oil cool slightly and try again after few seconds}.
8. Deep fry a few papris at a time over medium heat to a crisp golden color.

For Garnishing:

1. Arrange the Papris on a serving dish.
2. Spread Potatoes on it neatly, now spread Onions on top.
3. Mash the Chickpeas slightly with back of a fork and mix with Hari Chutney.
4. Now place half a teaspoon of the Chickpea mixture on top of onions.
5. Add the spices: Roasted Cumin seeds powder, Chaat Masala and black salt
6. Top with yogurt. Sprinkle Red Chili powder to taste.
7. Finish the Papri Chaat by adding a dash of Tamarind Chutney on top and serve immediately {The process of garnishing near about 20 Papris will not even take 5 minutes if all the ingredients are ready on counter-top}.

My entry to:

My Legume Love Affair 51( Susan’s host line-up)

Good chefs always taste their recipe...go ahead.....and say WOW!!!!!!!!!

A Nice Cup Of Tea

“If you are cold, tea will warm you; if you are too heated, it will cool you; if you are depressed, it will cheer you; if you are excited, it will calm you.” 

William E. Gladstone quotes

This is my contribution to edition #51 Black and White Wednesday - A Culinary Photography Event created by Susan of The Well-Seasoned Cook and hosted this week by Cindystar

Veggie Breakfast Burritos

A night before, after taking a deep dip in the party, with sandwiches, home-made burgers, cocktails-mocktails and lots n lots of bar-b-que, waking up in the morning cum noon, what all one need is a cup of espresso coffee, your darling husband has prepared.....Ahhhh!!! nothing could be better than this...Thank you hubby darling and Mr Coffee.

Sunday is for brunch, specially for such hangover mornings. So, decided to prepare something light, fresh and filling. 

What can be better than a fresh veggie breakfast Burrito!!!! 

So decided for this delicious vegetarian twist on the traditional breakfast burrito, combining home-style Potatoes, Pepper-Jack Cheese, roughly chopped Shallots, Italian Rose Fresh Salsa from Sams Club and several fresh toppings for a hearty, filling breakfast.

What all you need is to bring a large pot of water to boil. Add chopped potatoes and boil until soft.
A little butter to a hot saute pan. Saute roughly chopped shallots for a few minutes, garlic is good too. Add the boiled potatoes with some cumin, turmeric and salt.
Roll it up in a soft warmed tortilla with Italian Rose Fresh Salsa, pepper-jack cheese, sliced green onion, sour cream and fresh coriander leaves.
You can add extra cheese if you'd like.  I always just add extra cheese on top of extra cheese.
Enjoy with your favorite Housewives daily soap or a comedy movie. 

Don't look back
Don't give up
Pour yourself another cup o' coffee.....

Linking to

• Healthy Food for Healthy Kids-Combo Meal
  Nithu's event announcement 
  

• 33shadesofgreen
• Foodtastic Friday
  
• Hearth and Soul Blog Hop
  
• Sending to Know Your Dairy – Cheese and Jagruti’s Page
  

Rum and Raisin Cake

Rum and Raisin cake is my husband's favorite. Soft, Moist, Dark Chocolate cake with very mellow but distinctive flavor of Rum and lots of Raisins....makes this awesome Rum and Raisin Cake that can be served with or without whipped cream
I never had this cake before...this was the first time I was preparing this...and this was the first time I was tasting this...and let me tell you....This cake turned out to be one of those experiments that simply blew my mind away. I started out wondering how all the ingredients would co-mingle so nicely!!!!!!!!
The overwhelming flavor was of the deep rich chocolate due to the use of cocoa powder.
I can guarantee....if you have never tried this type of cake, you really don't know what you are missing.


Fresh from the oven...treat yourself with this yummy cake and discover something new about chocolate!!!

*If you prefer non-alcoholic cake you can replace the rum with equal amount of apple or pineapple juice.*

Ingredients:

• 1 cup Water
• 1/4 cup dark Rum or 1/2 cup Apple Juice
• 2/3 cup chopped Raisins
• 3/4 cup Butter
• 1 Egg @ room temperature
• 1 1/4 cup White Sugar
• 1 2/3 cup All-purpose flour
• 1 teaspoon Baking Soda
• 1/3 cup unsweetened Cocoa Powder

Directions:

1. Preheat oven to 350 degrees. Prepare a 9 inches tube pan with oil and parchment.
2. Boil one cup Water. Remove from and transfer into a mixing bowl. 
3. Add Rum and Raisins. Melt Butter and beat Egg. Add to the raisin mixture.
4. In a separate mixing bowl, sift Flour, Baking Soda, Cocoa Powder, and Sugar together. Mix well with a spatula. Make sure no lumps are left. Stir into raisin mixture and mix well. Be careful not to overmix. If the batter is too thick add a little more water.
5. Pour into prepared pan and smooth batter evenly.
6. Bake at 350 degrees for 32- 35 minutes or until a toothpick tests with a few moist crumbs adhering. Cool 15 minutes. Run a thin bladed knife around the edges to loosen and turn out the cake. Cool completely.
7. This cake can simply be served with/without any topping along with some fresh fruits.

Good chefs always taste their recipe....Go Ahead...and say WOW!!!!!!!!!

{ BENGALI } PatiShapta (Crepes/Pancakes with Coconut Filling)

Festivals of  India are what that keep the diversity of  Indian culture integrated. MAKAR SANKRANTI is also one of such festival. This festival, also known as harvesting festival, is celebrated for innumerable reasons and in innumerable ways depending on the climate, cultural background and location. Makar Sankaranti usually refers to the transition of the Sun from Dhanu rashi (Sagittarius) to Makar rashi (Capricorn).

In Rajasthan,  this festival is celebrated with sweets like Ghever, Til-Papdi, Til-Ladoo and so many different types of Ghajaks made with Gur(Jaggery). It is said that this food keeps the body warm and gives high energy. 

And yes, how can I forget...it is the official day for flying kites for the whole day... The sky becomes next to invisible as innumerable kites cover it. ...

In Kolkata,  Makar Sankaranti is known as Poush Sankranti, the harvesting festival and..... is also celebrated with sweets...

Different place... different culture...different sweets... but the importance remains the same...Celebration!!!!!

This year, when I am here in United States, I celebrated this festival with a Bengali Sweet, my Hubby dear's favorite, called PatiShapta, rice flour crepes or pancakes filled with the stuffing of coconut & khoya.

Here is the Recipe:

Ingredients:

For the Batter for Crepes/Pancakes:

• 2 cups All Purpose Flour
• 1/4 cup Semolina
• 2 tablespoons Rice Flour
• 4 cup Whole Milk

For the filling:

• 3 cups Grated Coconut 
• 1 cup Khoya (optional) { I used Mava Powder available in Indian grocery store this time...was just enough tired to make it fresh at home.. :) }
• 1 cup Sugar/Jaggery
• 2-3 tablespoons Milk
• 1/2 teaspoon Cardamom Powder / 3-4 Cardamom Pods

Directions: 

For the Filling:

• In a saute pan, mix the Coconut powder and sugar together and then place the pan over a simmering flame stirring continuously.
• Add the Mava powder, Milk and Cardamom Powder, and keep stirring till the mixture is moist and turns a little brown and sticky. The consistency should be granular.
• Take out of the flame and keep aside. This process usually take 35-40 minutes over low flame. 

For the Crepes/Pancakes:

• In a mixing bowl take All Purpose Flour, Semolina and Rice Flour and mix well.
• Pour the milk with constant stirring to avoid lump formation. The batter should be thin, smooth and free flowing. (Add excess milk/water if required)
• Heat the nonstick griddle until a few drops of water tossed onto the surface ran around franticly. 
• Then pour a medium laddle full of batter steadily and spread it evenly onto the pan moving the batter with back of the laddle. (This has to be done quickly before the batter sets)
• Place the filling lengthwise nearer the edge and roll it on...

• Wait till it turns light brown and then take out from griddle.

A simple, great BONG traditional sweet is ready...

Linking to:
Julie's EP Series-Herbs & Spices  hosted by Cook-Ezee

Taste of the Tropics

Ramadan Friendly Recipes

Taste of the Tropics–Coconut

Domates Dolması ( Stuffed Tomatoes)

Me and my Husband, both love Mediterranean food out of which Turkish and Greek cuisines are our favorite. I can somehow relate Indian Mughlai cuisine to many of the dishes in Turkish and Greek cuisines. The use of milk and cream with beautiful aromatic spices to prepare a rich gravy is common in Indian, Turkish and Greek cuisine.

After noticing my husband's passion for Mediterranean food, I decided to cook something easy but special for last night's supper. According to my knowledge that I have gained from internet and recipe books, the authentic Turkish food contains lots of eggplant, tomatoes, peppers and cream sauces. So keeping this in mind, I decided to cook Domates Dolması i.e Stuffed Tomatoes - large tomatoes filled with eggplant and onions stuffing..Since I was having only two large size tomatoes, so as a side dish I prepared spicy Haka Noodles...It was like a Turkish-Chinese...or TURKINESE supper :)

Serves: 2

Ingredients:

• 2 Large Tomatoes
• Salt and fresh ground Pepper to sprinkle
• Extra Virgin Olive Oil to drizzle

For Stuffing:

• 1 Chinese Eggplants
• 1 medium Onion, chopped
• 2-3 Garlic cloves, minced
• 2 tablespoons Parsley, chopped
• 1 tablespoon Basil, chopped
• 1 teaspoon Oregano
• 1/3 cup Feta Cheese, cut into cubes {you can even use 1/2 cup grated Parmesan Cheese}
• 1/2 teaspoon Pepper
• Salt to taste

Directions:

• Wash tomatoes and slice off stem ends. Gently scoop out the pulp, leaving a 1/2 inch wall. Now sprinkle the cored and seeded tomatoes with salt and place upside down to drain. Chop the pulp into small pieces and set aside.
• Peel eggplant using a potato peeler and cut into small cubes. Soak cubes immediately after cutting into salty water.
• In a saute pan heat 2 tablespoons of olive oil and add the chopped onions and garlic. Cook until translucent. 
• Drain the eggplant pieces and squeeze the excess water. Add eggplant and tomatoes to pan and saute for about 10 minutes on medium low heat, stirring occasionally. Season the eggplant mixture with salt and pepper and remove from heat.
• Preheat the oven to 400 F. 
• Add the remaining ingredients, i.e, parsley, basil, oregano and feta cheese cubes into the eggplant mixture and stir. 
• Sprinkle the hollowed tomatoes with fresh ground pepper and stuff each tomato with the eggplant mixture using a small spoon. Drizzle some olive oil on the tomatoes.
• Place tomatoes on a greased casserole dish or baking sheet and bake for about 30 minutes. 

This can be great as a main entree with two other side dishes or as a side dish with one main entree.  You can even go for a Turkinese :) it really goes very well with homemade noodles.

Featured @
1. AWED - Turkey by Chef In You.

2. "jay Ho" event hosted by Jayz Kitchen.


3. Siri's Healing Food Event hosted by PJ of Seduce your Tastebuds


4. Dish It Out hosted by Cook's Hideout & Cook's Joy

5. Bake Fest # 8 ( Cook's Joy )

6. Priya's Olympics Games Event,  brain child of  Jagruti