Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, kela methi nu shaak(gujarati dish),anar ka riata,shahi poori,spicy peanut chutney,cucumber juice. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Kela Methi Nu Shaak(Gujarati dish),Anar Ka Riata,Shahi Poori,Spicy Peanut Chutney,Cucumber Juice is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Kela Methi Nu Shaak(Gujarati dish),Anar Ka Riata,Shahi Poori,Spicy Peanut Chutney,Cucumber Juice is something that I have loved my whole life. They are fine and they look fantastic.
This recipe consists of healthy methi cooked in traditional sengdana (peanut) gravy. The gravy is given a spicy taste with fresh green chilies. Filed Under: Vegetables Tagged With: Banana Curry, banana curry recipe, Banana Recipes, Curry Recipes, Gujarati Recipes, indian curry, Kela nu Shaak.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have kela methi nu shaak(gujarati dish),anar ka riata,shahi poori,spicy peanut chutney,cucumber juice using 47 ingredients and 17 steps. Here is how you can achieve that.
The ingredients needed to make Kela Methi Nu Shaak(Gujarati dish),Anar Ka Riata,Shahi Poori,Spicy Peanut Chutney,Cucumber Juice:
- Get For Kela methi nu shaak
- Prepare 3 Raw Banana cut into
- Make ready 1 cup Methi Leaves roughly chopped
- Take 1 Onion finely chopped
- Get 1 Tomato finely chopped
- Get 1 tablespoon Ginger Garlic Paste
- Prepare 1 Green Chilli finely chopped
- Prepare 1 teaspoon Cumin seeds
- Get 1 teaspoon Red chilli powder
- Get 1/2 teaspoon Turmeric powder
- Take 2 teaspoon Coriander Powder
- Make ready 2 teaspoon Cooking oil
- Take to taste Salt
- Prepare For Anar ka Riata
- Get 1/2 Cup Curd
- Take 1/2 Cup Pomegranates
- Get 1/2 tbsp Milk
- Take to Taste Salt
- Take to Taste Black Salt
- Get 1/2 tsp Roasted Cumin Powder
- Take to Taste Red Chilli Powder
- Take 1/4 tsp Black Pepper Powder
- Make ready 1/2 tsp Sugar
- Make ready Ingredients for Shahi Poori
- Prepare For The Dough
- Get 1 1/2 cup finely chopped fenugreek (methi) leaves
- Get 1 1/2 cup whole wheat flour
- Prepare 1/4 tsp baking powder
- Take 1 tbsp fresh curd
- Make ready 2 tbsp melted ghee
- Get to taste salt
- Get 3/4 cup grated paneer
- Prepare 2 tsp finely chopped green chillies
- Prepare as needed oil for rolling and deep frying
- Get 2 tbsp finely chopped coriander
- Get to taste salt
- Take For Spicy Peanuts Chutney
- Take cup plain peanuts (with or without skin, as desired)
- Take 5 dry red chilies
- Get to taste salt
- Prepare 1 tablespoon tamarind chutney
- Prepare For Cucumber Juice
- Get 1 1/2 cucumber
- Make ready to taste sugar
- Make ready 1 tsp lime juice
- Prepare 2 cup water
- Get 25 gm fresh ginger
Serve it with Thepla and Gujarati Kadhi for a wholesome lunch or dinner. Spicy Lasan chuney is also called Lasun chutney and Lasun means garlic, lasun is used in most of the recipes like Tagged with: Chutney Chutney Recipe Gujarati Food How to Cook Lasun Chutney How to Make Lasun Chutney Indian Food kathiyawadi. Gatta Nu Shaak or Gatte Ki Sabzi is a Rajasthani / Gujarati dish which is usually consumed with Chapati or Rice. Coconut Peanut Chutney is easy chutney recipe with peanuts, coconut for idli, dosa, pongal, upma, vada etc.
Steps to make Kela Methi Nu Shaak(Gujarati dish),Anar Ka Riata,Shahi Poori,Spicy Peanut Chutney,Cucumber Juice:
- To begin making Kele nu shaak Recipe, peel the skin of the bananas,chop them into cubes and place them in a bowl of water until further cooking. This step is to avoid oxidation and the raw bananas from turning brownish. - Heat oil in a kadai, add the cumin seeds and let them splutter.
- Once they splutter, add the onions and saute till the onions turn translucent. - Add the ginger garlic paste and saute for about a minute on low medium heat or till the raw smell vanishes. - Once the ginger garlic are cooked thoroughly, add the tomatoes and green chillies, saute until the tomatoes turn mushy.
- Now add in the fenugreek leaves, red chilli powder, coriander powder and turmeric powder (haldi) and mix well. - Let the fenugreek leaves wilt a bit, once they do, drain all the water from the raw bananas and add them to the kadai.You can add a bit of water as well, to help them cook evenly and without sticking to the kadai.
- Season with salt and mix everything well. Let the raw bananas cook with the lid closed. This will take around 10 minutes on medium heat. - Once the bananas are cooked, saute for about more minutes and let the water dry out. Switch off the heat.
- For Anar ka Riata….Whisk the curd till to smooth consistency - with 1/2 tbsp. of milk. - Crush the 1/4 cup pomegranates or anar - roughly.
- Combine the crushed and other 1/4 cup - pomegranates in curd with spices and sugar. Whisk well.
- Place the curd in separate bowl and garnish - with pomegranates seeds, and cumin powder on the top of raita. - Serve chilled.
- For making Shahi Poori…..Sprinkle salt over the fenugreek leaves and leave aside for 15 minutes. Squeeze out the water and discard it. - Add all the remaining ingredients and knead into a stiff dough using enough water.
- Divide the dough into equal portions and keep aside. - Divide the stuffing into equal portions as of Pooris and keep aside.
- Roll out one portion of the dough into a thin round with the help of a little oil. - Put one portion of the stuffing in the centre and bring the edges together to cover the stuffing completely. Roll out with the help of a little oil.
- Heat the oil in a kadhai and deep-fry the puris, a few at a time, till they turn golden brown in colour from both sides. Drain on absorbent paper. - Serve immediately.
- For making Spicy Peanuts Chutney….Heat a griddle until it is very hot, on a medium flame. Roast the peanuts and dry red chilies, stirring frequently, until they give off a gently cooked aroma.
- Allow this mixture to cool completely and then grind the peanuts and chilies into a coarse powder using a mortar and pestle or a clean, dry grinder. - Add salt to taste.
- Add enough tamarind chutney to previously prepared chutney to get a thick consistency.
- For Cucumber Juice…Wash and peel cucumbers. - Cut cucumbers into chunks and add to blender with water to blend. - Strain mixture through a strainer, at least 2 times removing pulp.
- Add lime juice and sugar and grated ginger to strained cucumber juice. - Adjust sugar to taste. - Chill before serving.
- Now arrange the prepared dishes according to your choice and serve.
I have already posted peanut chutney normally which I make with red chilies and roasted gram too but one can adapt this chutney recipe remove coconut and make it as peanut chutney too. We Indians are very fond of Chutney's. We use it as a dip and require it for many dishes. With each dish there is a different type of chutney. This particular chutney is very famous in Rajkot in Gujarat.
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