Kacche Kele Ke Kebab / Raw Banana Cutlets#FantasticalFoodFight

Vrat means "fast" and these kebabs are designed specifically for those who are fasting. Though these kebabs are specially meant for vrat, you can enjoy them any time you wish. These are No Onion & Garlic kebabs , have them yogurt or Mint & Coriander Chutney. These are very delicious and easy to make.

When Sarah our host gave us Banana as a theme for this month, I,  was very happy, since this is right time to prepare these kebabs.  

In India we celebrate the  Shravan, which is fasting month for Hindus. All types of fasting food is enjoyed during this month and these kebabs are apt for fasting.

Ingredients 
2 Rawa Bananas- Boiled and grated
¾ Cup Boiled Green Peas - mashed
2 Tablespoons Heaped Coriander leaves- finely chopped
½ Teaspoon Salt or to taste
1 Tablespoon Heaped Roasted Gram powder
1/3 Cup Dehyrated Spinach Leaves - see recipe below
¼ Teaspoon Garam masala
1 Teaspoon Amchor /Mango powder
1 Teaspoon Minced Ginger
2 Green Chillies - minced
Oil  as required for frying

Method

Boil the raw bananas with the peel.  Place the bananas in a container and steam it in a pressure cooker on high flame after the first whistles , reduce the flame to medium low and keep it  for 10 minutes .  Then cool the pressure pan.  Remove the bananas and cool them completely,  then peel them and grate them.
Mash the peas in a small chopper or small mixer jar.

Mix all the ingredients well to make a nice dough. 

Then pinch equal size balls and shape into small flat kebabs. 

Heat a tablespoon or two of oil in a broad frying pan and fry them till golden brown on medium high flame.

Serve hot with ketchup, chutney and salad.

How to make Airfryer Dehyrated Spinach/Palak Leaves at home.

Wash and dry the leaves and keep spread them on a tea towel to dry.  When dry.  Place them in a airfryer not on the basket but below the basket or else they will fly while the airfyer is running.

Dehyrated them at 80 degrees C for 45 minutes after every 20 minutes just toss them.  Then crush them with your hands they are done. Store  it in a zip lock bag in the refrigerator.  Use whenever required.

Lables : Kebabs, Starters, Vegetarian, Raw Banana ,Indian , Healthy, Fantastical Food Fight, Vrat, No Onion & Garlic, Vegan, Gluten Free, Air Fryer,  Dehydrated,  Spinach, Palak Leaves, Homemade, Farali

You can learn more about our group and how to join in the fun over at this site.


#FantasticalFoodFight

Be sure to check out the other Fantastical Banana "food fight" recipes this month !

Click on the hop link button to be transported to the other recipes:

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Vegan & Gluten Free Potato Sprouts Soup#Soupswappers

Healthy, rich in protein soup made with fresh steamed sprouts and veggies.   You will love this vegan and gluten free potato sprouts soup.  It's filling , delicious and a real comforting soup. 

Ingredient
1/2 Cup Moong Bean Sprouts
1 Medium Potato -boiled, peeled & finely chopped
1 Medium Onion - finely chopped
1 Tablespoon  Cabbage - finely shredded
1 Tablespoon Carrot - juliennes
2 Cloves  Garlic - minced
1/2 Teaspoon  Sugar
1/2 Teaspoon Oil
2 Tablespoons Level Corn flour
2 Tablespoons Red Chilly Sauce or to taste
1 Vegetable Stock Cube
3 Cups Water  or as required

Method  

Wash the sprouts and boil them in 4 cups of water.
Drain them and discard the water ( sprouts tend to have a peculiar smell - discarding  the water eliminates it ).
Dissolve the corn flour in 1/4 cup water. Keep it aside.
Heat the oil in a heavy pan.
Add the onion and garlic and stir-fry for a minute.
Add the carrot, cabbage, sprouts, and finely sliced potato and stir-fry for 2  minutes.
Add the stock  cube and  water.  Let it come to a boil and simmer for 5 minutes.

Add the red chilly sauce, sugar and corn flour paste, stirring continuously.
Boil for 3 minutes or till the soups thickens a little .

Serve steaming hot,with crusty bread slices  or garlic rolls.

Labels :  Comfort Food, Gluten free, Healthy, Moong Beans, Potato, Soup, Soup Swappers, Sprouts, Vegan, Vegetables, Vegetarian 

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Tomato Gravy Braised Veggies Served On a Bed Of Steamed Brown Rice

This is a nutritious, healthy and a real comfort food. It has a  just right spice, if you are not well and want something tasty,  then you should definitely try this . You can make this with whatever veggies you have, there,  no need to use what I, have used. Its is a quick dish and it turns out really really good. This dish is also vegan and gluten free.

Well my daughter cleaned her plate.. it was so comforting and delicious.

Serves 2
Ingredients
For the Braised Veggies
6 - 8 Broccoli Florets - cut into small ones
1/2 of Each Red, Green & Yellow Capsicum - sliced
2 Tablespoons Celery - finely chopped
1 Cup Zucchini cubes
1 Small Onion - diced
1/2 + 1/2 Basque Chilly / Red Chilly - finely chopped
1 Tablespoon Parsley - chopped
1/2 Teaspoon Black Pepper powder
1.1/2 Tablespoon Olive Oil
1/2 Teaspoon Salt
1/2 Teaspoon Sugar

For the Tomato Gravy
3 Medium Tomatoes - blended
1 Large Potato - thinly sliced into half circles
1 Small Onion - finely chopped
4 Cloves Garlic - finely chopped
1 Green Chilly - chopped
1 Teaspoon Curry Powder
1/2 Teaspoon Mixed herbs
1/2 Teaspoon Red Chilly Flakes
1 Cube Vegetable Seasoning
2 Tablespoons Level Coconut Milk Powder
1.1/2 Tablespoon Olive Oil
A Handful of Basil Leaves
1 Tablespoon Parsley - chopped

For the Steamed Rice
1 Cup Heaped Brown Basmati Rice
1/2 Teaspoon Salt
1 Teaspoon Oil

Method
First Make the Steamed Rice
Wash the rice and place it in 5 cups to water to boil on high flame. When it comes to a rolling boil drain the water and keep just enough water to the level of the rice, add the salt and oil, stir it lightly and close with a lid, take 2 whistles on high flame. Your rice is done. When your ready to serve open the lid and fork it lightly.

For the Braised Veggies 

Heat a pan with oil. Add the onion & 1/2 the basque chilly, fry till the onion softens . Next add the three colored capsicum, zucchini, broccoli, salt, sugar, and pepper powder. Stir fry until they were mixed well. Cover it and let it cook in it's steam for 5 minutes.  The veggies should  be crisp so do not cook them till they are limp and soft. Remove it from the flame, added celery mix it and keep aside.

For the Tomato Gravy

Heat another pan with olive oil, fry the garlic till it releases an aroma.  Add the onions, 1/2 the chopped basque red chilly, green chilly and potatoes. Saute for a minute, cover and cook till the potatoes are half done.  Now add the blended tomatoes, mixed herbs, curry powder, red chilly flakes and a little water,  add the seasoning cube, cover and let the potatoes cook till done. 

Mix the coconut half cup water and add to the gravy, mix it well let this cook on a medium flame until the gravy thickens. Now add the fresh basil leaves (have used loads of basil leaves since I, have a plant in my kitchen garden.) and parsley to give this dish a beautiful aroma and taste. Take it off flame and it's ready to serve. 

To Serve

Place a mold of brown rice in the center of the plate. 

Top it with the braised vegetables and pour in the tomato potato gravy around the rice. 

Garnish it with parsley and basil leaves and enjoy this healthy, delicious,  perfect comfort meal.

You may also want to check this recipe

Brown Basmati Pulao

Labels : Brown Rice, Vegetables, Vegetarian, Vegan, Gluten free, Healthy, Main course, Tomato, Zucchini, Broccoli, Capsicum, Potato, Brown Rice, Coconut Milk

Mushroom In Green Herb Sauce#Foodieextravaganza

Mushroom is know as  Khumb  in Hindi , is a very versatile veggie.   This dish has a awesome look and tastes delicious, since I have  used fresh coriander  to get that great color.  Try this Mushrooms In Green Herb Sauce / Khumbi In Green Herb Sauce and you too will enjoy it and make it often.  Since mushrooms are high in protein , I always make mushrooms at least once a week. 

This month for  Foodie Extravaganza  Party , our host  is Wendy  and we are  celebrating National Mushroom month and this dish is apt for the theme.  Thank you Wendy for choosing a wonderful theme.

Ingredients

200 Grams Buttons Mushrooms
3 Medium Onions - chopped
1/3 Cup Packed Coriander leaves with stems
2 Cloves
4 Peppercorns
1 Black Cardamom
2 Green Cardamom
1 Cinnamon
1 Teaspoon Cumin Seeds

1 Inch piece Ginger
3 Cloves Garlic
3 Green Chilies or as per taste
1 Teaspoon Heaped Roasted Coriander powder
1/2 Teaspoon Heaped Roasted Cumin powder
1/2 Teaspoon Turmeric powder
1 Teaspoon Garam Masala powder
1/3 Cup Thick Yogurt - beaten
2 Tablespoon Fresh Cream

Method

Wash and clean the fresh button mushroom properly and peel the skin. Chop them in four pieces.

Whisk the cream and yogurt well.

In a pressure pan add the onions, garlic and ginger with quarter cup water. Close the cooker and take 2 - 3 whistles, when the cooker cools completely, then blend the boiled onions, garlic, ginger mix along with the green chillies and coriander leaves with the stem into a paste in a blender.

Heat oil in a kadai / pan, add whole cardamoms, cloves, cinnamon, peppercorns  and cumin seeds, let it splutter. Now add the blended mixture and fry till oil separates. Add turmeric, coriander powder, salt and quarter cup of water, fry again till oil separates. 

Take the kadai off flame, then add the cream and yogurt mix, and give it a quick stir.  Add a cup of water and mix well.  Keep the kadai, back on flame and stir continuously till oil surfaces on top.  Keep stirring continuously , add in cumin powder, mushrooms and mix in well. Cover and cook for 4-5 minutes or until the mushrooms are done. Add the garam masala powder and give it a quick stir. Adjust the gravy consistency and seasonings and serve 

hot.

Labels : Mushroom, Vegetables, Vegetarian, Foodie Extravaganza Party, Healthy, Gluten free
Here are the rest of the mushroom recipes:

Chicken & Mushroom Vegetable Medley by Reviews, Chews & How-Tos
Chicken and Mushroom Puff Pastry Pie by Food Lust People Love
Mushroom quesedillas by Caroline's Cooking
Mushroom, Sausage, and Spinach Strata by Karen's Kitchen Stories
Mushroom In Green Herb Sauce by Sneha's Recipe
Portabella Mushroom Cheesesteak Sandwich by Simple and Savory
Salisbury Steak with Mushroom Gravy by A Day in the Life on the Farm
Steak with Porcini Mushroom Gravy by Palatable Pastime

Potato and Leek Soup#FantasticalFoodFight

It’s time for Fantastical Food Fight headed up by Sarah Ellis at Fantastical Sharing.   Since it's Julia Child's birthday today, Sarah asked us to prepare a Julia Child recipe.

 

 For this  recipe, made just a small change, instead of adding salt in the soup used a veg stock cube. Rest of the recipe is ditto her's.

Serves 2

Ingredients

1 Teaspoon Heaped Butter
1  Leek  - sliced thinly
3 Medium Potatoes - peeled  & thinly sliced
3  Cups Water
1 Veg Stock Cube or Salt to taste

Black Pepper  powder to taste

Method

Melt butter in a pot / saucepan over medium heat. Add the leek and saute for  a minute.  Add the potatoes, stock cube and water,  Place the lid on, simmer for 25 to 30 minutes or until potato is very soft.

Take  off flame and let it cool a little .  Then with a stick blender , blend until  for a second or two.  This soup should be grainy, thick and not smooth or liquidy.  

Serve it with a dash  pepper and enjoy this simple yet delicious soup.

You can learn more about our group and how to join in the fun over at this site.


#FantasticalFoodFight

Be sure to check out the other Fantastical Julia Child or Julia Child-inspired recipes this month !

Click on the hop link button to be transported to the other recipes:

Lables : Soup, Vegetarian, Leek, Potato, French Cuisine, Healthy, Fantastical Food Fight
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Zucchini Stir Fry#Foodieextravaganza

A courgette / zucchine is a variety of squash / edible fruit, usually long and available in yellow and green, which is used to make vegetable as well as in other sweet or savory dishes. 

In Maharashtra it is called Gilke. Do you know that Zucchini is very low in calories and contains no saturated fats or cholesterol.  Have started eating zucchini in last few years, because, earlier this was an exotic vegetable, expensive and not readily available. But now in winters we get these in plenty and reasonably priced , it's also available through out the year but at a high price. I have started to love this vegetable.  

For Foodie Extravaganza {Party} event this month the theme is Zucchini! Our host is Sue Lau. Thank you Sue for hosting this event and choosing a wonderful theme.

Let's make this quick and simple stir fry. 

Ingredients

5-7  Zucchini Green & Yellow -  meduim sized and  tender
1 Teaspoon Cumin seeds½ Teaspoon Mustard seeds

¼ Teaspoon Asafoetida

¼ Teaspoon Turmeric powder

1 Teaspoon Red Chilly powder

Salt to taste
2 Tablespoons Oil
Chopped Coriander to garnish

Method

Chop the ends, wash zucchini gently, but properly (don't bruise the skin). Cut into half vertically and then cut into 2-3 mm slices.

In a pan, heat oil. Add mustard seeds , when they splutter, add cumin seeds when they start to brown, add asafoetida,  immediately slide in the zucchini. Sprinkle salt and turmeric, stir once and cook on high flame for 2 minutes. Cover and cook on medium low flame for 3 to 4 minutes.  Open  the lid,  add chilly powder, mix well, cook for another  two to three  minutes (do not overcook or else they will become mushy since it's high in water content)

Transfer to a serving bowl, garnish with coriander. Enjoy as a side dish or with rotis.  

Labels : Foodie Extravaganza Party, Zucchini, Vegetables, Vegetarian, Healthy, Vegan, Gluten free

Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

See all the other recipes of today's Foodie Extravaganza:
Chocolate Zucchini Cupcakes from Jolene's Recipe Journal
Double Chocolate Zucchini Bread from Cookaholic Wife
Greek Inspired Breakfast Casserole from A Day in the Life on the Farm
Grilled Zucchini Salad from Food Lust People Love
Sugar-Free Bread and Butter Zucchini Pickles from Palatable Pastime
Zucchini Corn Fritters from Caroline's Cooking
Zucchini Frittata from Culinary Adventures with Camilla
Zucchini Pizza Rounds from Our Good Life
Zucchini Sandwich Bread from Karen's Kitchen Stories
Zucchini Stir Fry from Sneha's Recipe

Vegetarian Noodle Pizza#Improv

Today is our posting day for Event for Improv Cooking Challenge, Hosted by Nichole Little.  The theme is "Olives & Cheese".  Have surprise vegetarian guest coming home and you do not know what to serve them. Then this is a quick pizza to make, wherein, you will have these ingredients in the pantry.

Seeing this unique pizza my guest were thrilled, surprised. Do try this for your kids, be sure they will love it.

Ingredients
Makes 2 pizzas
1 Packed Egg noodles - boiled
1 Capsicum - cut into strips
1 Onion - cut into semi circles
1 Tomato - deseeded and cut into strips
5 to 6 Olives Black or Green- sliced
3 - 4 Tablespoons Pizza sauce - Homemade
1/2 Teaspoon Crushed Black Pepper
1 Teaspoon Oregano
1 Teaspoon Red pepper flakes
1/2 Cup Mozzarella - grated 1 cup
1/2 Cup Cheddar - grated
4 Tablespoons Heaped Corn flour
1/2 Cup Water
2 Tablespoons Oil 

Method

Boil the noodles as per the packet instructions.
In a bowl mix corn flour and water and pour over the noodles. Mix well so that the noodles are coated and the liquid is absorbed . 

In the meantime heat a large round tawa or frying pan with oil and spread the noodles evenly in a round circle with your hands. The flame should be very low.  Spread the pizza sauce on the noodles.

Arrange the sliced onions , 

then vegetables on noodles.

Spread grated cheese on top.

Sprinkle with crushed red pepper flakes, salt, black pepper powder and oregano. 

Arrange the olives. Cover with lid and cook for 7 to 8 mins on low flame. 

Remove the lid when the cheese melts.   Serve hot.

Enjoy!!

Labels : Vegetarian, Vegetables, Egg Noodles, Pasta & Noodles, Pasta sauce, Olives, Cheese, Improv Cooking Challenge

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Fruity Rice Paper Rolls#Foodieextravaganza

In Foodie Extravaganza group we celebrate food holidays wherein we cook and bake together with the same ingredient or theme each month. 

This month's theme is National Fruit & Vegetables , our host of the month is Ellen Folkman and my recipe is Fruity Rice Paper Rolls.

Ingredients
10 Rice Paper Wraps
For the filling
1 Apple - sliced
2 Kiwifruits - sliced
10 - 12 Black Grapes - cut into two
1/2 Cup Pomegranate
2 Oranges - sliced
Can use any fruits or sprouts to of your choice

For the Dipping Sauce

2 Tablespoons Lime juice
4 Tablespoons Honey

Method

In a bowl mix fruits,sugar and a tablespoon of lime juice and keep aside.

To make the wraps 

Fill a large deep plate  with water  and completely dip your rice paper for 5 seconds, until slightly soft, carefully take it out and dry with kitchen towel Remove it carefully and place on a dry surface (marble/mat).

Arrange the fruits as you desire. Drizzle with honey and lime dressing 

fold it like a spring roll (in pic)

 Sealing the sides tightly. When done rolling, I recommend letting it sit for a bit, so the rice paper dries. I find it tastes better. 

Serve with honey and lime dipping sauce. Enjoy!!!

Labels :  Foodie Extravaganza Party, Vegetarian, Fresh Fruits, Rice Paper Rolls, Healthy, Honey, Gluten free,Sweets & Desserts