How to Recipe Appetizing Kela Methi  Nu ShaakGujarati dishAnar Ka RiataShahi PooriSpicy Peanut ChutneyCucumber Juice

Without fail cooking ultimate Kela Methi  Nu Shaak(Gujarati dish),Anar Ka Riata,Shahi Poori,Spicy Peanut Chutney,Cucumber Juice easy, fast, practical. You must try this delicious Banana Sabzi which is a Gujarati Jain recipe made from ripe bananas with absolutely no use of onion or garlic, making it a simple recipe that can be put together in a jiffy. The sweet and spicy combination that arises from the bananas and chillies makes it a delectable dish. Kela Methi Nu Shaak is a subzi in which the bitterness of the methi is complemented by the sweetness of the bananas. An interesting life is always a tasty blend of happiness and joy! this recipe, with a rare combination of mildly-bitter methi and pleasantly-sweet bananas, proves this point yet again. An unusual recipe consisting of fenugreek seeds and Papads.

We would recommend using Garlic Papad to give the recipe a nice spicy taste.

Kela Methi Ki Sabzi is a piquant dish that blends the sweetness of the ripe banana with the slight bitterness of the wilted fenugreek.

Called Kela Methi Nu Shaak in Gujarati, it is sweet, it is a touch bitter, it is a touch spicy.

Good Evening every body, at this time you get present recipe Kela Methi  Nu Shaak(Gujarati dish),Anar Ka Riata,Shahi Poori,Spicy Peanut Chutney,Cucumber Juice with 47 ingredients and 17 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 47 ingredients and 17 stages of easy cooking Kela Methi  Nu Shaak(Gujarati dish),Anar Ka Riata,Shahi Poori,Spicy Peanut Chutney,Cucumber Juice.

Ingredients all Kela Methi  Nu Shaak(Gujarati dish),Anar Ka Riata,Shahi Poori,Spicy Peanut Chutney,Cucumber Juice

1. Prepare : For Kela methi nu shaak.

2. Needed 3 : Raw Banana cut into.

3. Prepare 1 cup : Methi Leaves roughly chopped.

4. Needed 1 : Onion finely chopped.

5. Prepare 1 : Tomato finely chopped.

6. Needed 1 tablespoon : Ginger Garlic Paste.

7. Needed 1 : Green Chilli finely chopped.

8. Prepare 1 teaspoon : Cumin seeds.

9. Needed 1 teaspoon : Red chilli powder.

10. Needed 1/2 teaspoon : Turmeric powder.

11. Needed 2 teaspoon : Coriander Powder.

12. Prepare 2 teaspoon : Cooking oil.

13. Prepare to taste : Salt.

14. Prepare : For Anar ka Riata.

15. Needed 1/2 Cup : Curd.

16. Prepare 1/2 Cup : Pomegranates.

17. Needed 1/2 tbsp : Milk.

18. Prepare to Taste : Salt.

19. Needed to Taste : Black Salt.

20. Prepare 1/2 tsp : Roasted Cumin Powder.

21. Needed to Taste : Red Chilli Powder.

22. Needed 1/4 tsp : Black Pepper Powder.

23. Needed 1/2 tsp : Sugar.

24. Prepare : Ingredients for Shahi Poori.

25. Needed : For The Dough.

26. Needed 1 1/2 cup : finely chopped fenugreek (methi) leaves.

27. Prepare 1 1/2 cup : whole wheat flour.

28. Needed 1/4 tsp : baking powder.

29. Prepare 1 tbsp : fresh curd.

30. Prepare 2 tbsp : melted ghee.

31. Needed to taste : salt.

32. Prepare 3/4 cup : grated paneer.

33. Needed 2 tsp : finely chopped green chillies.

34. Prepare as needed : oil for rolling and deep frying.

35. Needed 2 tbsp : finely chopped coriander.

36. Prepare to taste : salt.

37. Prepare : For Spicy Peanuts Chutney.

38. Prepare cup : plain peanuts (with or without skin, as desired).

39. Prepare 5 : dry red chilies.

40. Needed to taste : salt.

41. Prepare 1 tablespoon : tamarind chutney.

42. Prepare : For Cucumber Juice.

43. Prepare 1 1/2 : cucumber.

44. Prepare to taste : sugar.

45. Prepare 1 tsp : lime juice.

46. Prepare 2 cup : water.

47. Prepare 25 gm : fresh ginger.

Just the perfect accompaniment to rotis.

Here is the Methi bhaji ane Kela nu Shaak shared by Gita & Deepak.

A side dish with ripe bananas and fenugreek leaves.

Filed Under: Vegetables Tagged With: Banana Curry, banana curry recipe, Banana Recipes, Curry Recipes, Gujarati Recipes, indian curry, Kela nu Shaak.

If all ingredients Kela Methi  Nu Shaak(Gujarati dish),Anar Ka Riata,Shahi Poori,Spicy Peanut Chutney,Cucumber Juice it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking Kela Methi  Nu Shaak(Gujarati dish),Anar Ka Riata,Shahi Poori,Spicy Peanut Chutney,Cucumber Juice

1. 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..

2. 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..

3. 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..

4. 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..

5. 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..

6. Combine the crushed and other 1/4 cup pomegranates in curd with spices and sugar. Whisk well..

7. Place the curd in separate bowl and garnish with pomegranates seeds, and cumin powder on the top of raita. Serve chilled..

8. 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..

9. Divide the dough into equal portions and keep aside. Divide the stuffing into equal portions as of Pooris and keep aside..

10. 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..

11. 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..

12. 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..

13. 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..

14. Add enough tamarind chutney to previously prepared chutney to get a thick consistency..

15. 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..

16. Add lime juice and sugar and grated ginger to strained cucumber juice. Adjust sugar to taste. Chill before serving..

17. Now arrange the prepared dishes according to your choice and serve..

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