Pakke Kela Ki Sabji - Recipe for Ripe Banana Main Course

Ingredients:

8-10 Banana 
2 Table spoon Oil
1 Tea spoon Mustard seeds (Rai dana)
1 Tea spoon cumin seeds (Zeera)
1 fennel seeds (Sauf) - 1/2 tea spoon
1/2 Tea spoon Turmeric Powder (Haldi)zz
1 table spoon coriander powder (Dhaniya Powder)
2 Green chilli(chopped)
Salt as per taste
Pinch of Hing Powder(Asafoetida)
Coriander Leaves
1/2 tea spoon Garam Masala ( I prefer "Dave ka Divy Garam Masala" From Indore)

Preparation Method:

1. Cut the Banana in round pieces.
2. Heat oil in a pan and add Mustard seeds, Fumin seeds,Fennel seeds and chopped Green Chilli in it. Wait till it start tempering. 
3. Add turmeric powder, Coriander powder and Hing powder.
4. After few seconds, add chopped Banana pieces, salt as per your taste, Coriander Leaves and Garam Masala. 
5. Mix it well and take it off the flame.
6. Your Banana Ki sabji is ready. 

Recipe and Images contributed by Saurabh Jain

Malabari Chicken Recipe for richly spiced Kerala dry chicken dish from Malabar cusine

Ingredients: 

1 kilo Chicken 

For Marinating 

2-3 tbsp Red Chili Powder (or as per taste) 

1 tsp  Turmeric 

1 tbsp  Black/ White Pepper Powder (preferably freshly grounded roasted pepper powder) 

3 tbsp  Curd 

2 tbsp  Lemon Juice 

1 tbsp  Green Masala (3 Green chilies, 3 tbsp of chopped Coriander leaves, 1 tbsp of chopped Pudina leaves(mint) ) 

1/2 tbsp  Ginger Garlic Paste 

1 tbsp  Freshly Roasted and Grounded Chicken Masala (10-12 Black/ White Pepper, 2 tsp Coriander Seeds, 1 small stick Cinnamon Stick, Cardamom (Elachi both 3-4 green and 2 black), 1 tsp Cloves) 

For  Gravy

1 tbsp Green Masala, 

1 Big Onion finely sliced 

1 tbsp Small pieces of Fresh coconut 

1 tbsp Ginger Garlic paste 

2 tbsp Oil 

Preparation 

1. Clean the chicken and marinate using all above, refrigerate for at least an hour and little more.  
2. Take a non stick pan, add oil, and fry sliced onion, till it turn golden brown. Remove Onions on a paper napkin  to soak excess oil. Add small coconut pieces and fry till it turns golden brown.  
3. Add fried onions (after reserving some for garnishing) to the pan along with green masala, ginger garlic paste and grounded chicken masala to the onion and sauté the masala  
4. Add the marinated chicken to the pan, mix well to coat the masala over the chicken. Cover and cook till chicken becomes tender. Fry the masala till the gravy becomes dry. 
5. Garnish with coriander leaves and fried onions with Steamed rice and Papadums. 

Note: In case it become too spicy, add curd to moderate the spice 

Recipe and Image contributed by Sangeeta Iyer

Hummus Recipe for Sattvic style without Garlic and Asafoetida

Hummus is a healthy delicious dip  whisked in the Middle Eastern or Arabic countries. The hummus made following the recipe below, would be much smoother and whiter than the ready to eat ones you get in the store. The reason for this is that this recipe uses peeled chic pea, which is a very simple process all it would need is your 'Patience'. If you do not wish to remove the skin, you can blend it only that it would be a little grainier.  

Ingredients: 

For Hummus  

1 cup - Chic pea  

3 tbsp- Lemon Juice 

1 tbsp-  Olive Oil 

1 tsp - White / Black pepper Powder 

3 tbsp- Tahini Sauce 

For Tahini Sauce

1/4 Cup Roasted White Sesame Seeds 

Olive Oil 

Salt as per taste 

Preparation: 

1. Wash and soak the Chic pea overnight. Pressure cook it in unsalted water for 3-4 whistle or till the chick peas are tender.  
2. Drain the chick pea, reserve the water (stock).  Remove the outer skin of the chickpea. 
3. You can remove the skin by following any of the two method 
• Gently pinch the chick pea and remove the skin, this requires a lot of patience and is possible when making in small quantity  or 
• Gently rub the chick peas to loosen the skin. Transfer to a bowl and cover it with water. The loose skin will float on the surface, scoop and remove the skin. Ensure there is no skin on any chic pea. 
4. For Tahini Sauce: Blend roasted Sesame seeds with equal portion of olive oil, blend it into a smooth paste. Do not add water while making the paste. In case the paste is dry add some more olive oil to grind it smoothly 
5. Whisk Tahini sauce (as per requirement), Lemon juice, 1 tbsp Olive Oil, pepper powder, salt and blend it into a smooth paste.  Add the peeled Chickpea and bend it into a smooth creamy paste. You can add the reserved water (stock) for smooth blending. Hummus is ready  
6. To serve, pour a little olive oil over the Hummus, sprinkle a little chili powder or paprika and serve with Crispy Frisbee or pita bread. 
7. You can also mix a spoonful into the action packed salad and enjoy your cold salad.  

Psst Psst: If you like garlic flavor, you can fry a 3 tbsp finely chopped garlic in little olive oil and grind it while you are whisking Tahini Sauce and lemon juice.  You can replace Garlic with 1/2 tsp of  Asafoetida (Hing) and whisk. You may also add both if you like the strong flavor.  Adding 1/2 tsp  roasted cumin seeds powder to the paste will also add a flavor. 

Recipe and Image Contributed by Sangeeta Iyer

Vegetarian Tacos - Recipe for Making Tacos without Oil

Ingredients:

1/4 cup maize flour(makai ka atta)
4 teaspoons of maida
Small pinch of turmeric
Salt to taste

For the filling

2 medium potatoes peeled and cut into small pieces
1/2 cup green peas
6-7 French beans
1 medium carrot cut into four pieces
1/4 teaspoon of turmeric
Salt to taste
1 large onion finely chopped
3-4 cloves garlic finely chopped
1 teaspoon red chilli paste
2 tablespoons tomato ketchup

Preparation:

1. Mix all the ingredients for tacos, add sufficient water and knead into a soft dough. Keep it covered with a damp cloth for about fifteen minutes.
2. Divide the dough into sixteen equal portions and roll into thin puris. Prick the puris with fork.
3. Heat a non stick tawa. Dry roast the puris on both sides. Fold a rolling pin while still hot into a half moon shape. Set aside to cool.
4. Boil potatoes, peas,French beans and carrot in sufficient water with turmeric and salt till done. When cooked , drain, mash and set aside to cool.
5. Heat a nonstick pan. Roast onion for two mins. Add garlic and roast for a min.
6. Add red chilli paste,salt and tomato ketchup. Cook for two mins.
7. Add mashed vegetables and cook for another five mins. Take off the heat and cool it.
8. To serve, stuff the taco rolls with the prepared filling and serve immediately.

Recipe contributed by Hemangi Gupta

Peru (Guava) Ka Bharta - Fruit Based Indian Main Course Recipe

Here's a delicious Recipe for a main course using Guava (Peru/ Amarood/ Jaam). The dish is traditionally made in some parts of Madhya Pradesh and is known as "Jaam Ka Bharit". The recipe is so named as Guava is called by the name "Jaam" in these regions.

Ingredients:

4 large size Guava Appx. 500-600 grams
1 large size chopped Tomato Appx. 100 grams
100 grams Boiled Peas
4 Table spoon Oil
8-10 Methi(Fenugreek) seeds
2 Tea spoon Mustard seeds (Rai dana)
2 Tea spoon cumin seeds (Zeera)
1 Tea spoon Turmeric Powder (Haldi)
1 Table spoon Coriander powder (Dhaniya Powder)
2 Green chilli(chopped)
Red chilli powder as per taste
Salt as per taste
Pinch of Hing Powder(Asafoetida)
Coriander Leaves

Preparation:

1. Roast Guava on the flame from all sides till its outer skin become black (outer skin burnt properly).
2. Peel off the burnt skin and cut the Guava in two pieces. 
3. Remove all seeds and cut the Guava pieces to small pieces.
4. Heat oil in the pan and add Methi seeds, Mustard seeds, Cumin seeds and chopped Green Chillis in it. Wait till it starts tempering. 
5. Add Turmeric powder, chopped Tomato, Hing, Coriander powder and Red Chilli powder in it. Stir the mix and wait till tomato is cooked properly.
6. Add the chopped Guava, Peas and Salt. Mix them well. Leave it on flame for 1 minute. The dish is ready.
7. Add some chopped Coriander leaves and serve.

Recipe and Images contributed by Nidhi Jain.

Khandvi - Gujarati Appetizer Recipe

Khandvi is a simple Gujarati snack made from Gram (Besan) flour and buttermilk. This dish can be served as tea-time snack as well as an accompaniment.

Ingredients

½ cup  Besan/ Gram Flour

½ cup Curd (Preferably sour, whisk it to form thick buttermilk)

1 tsp Grated Ginger

2-3 Green Chilies

¼ tsp- Turmeric

2 pinches of Asafoetida

1 tbsp Oil

Salt to taste

For Tempering:

1 tsp Mustard Seeds

1 tsp White Sesame Seeds

1 tsp Oil

Pinch of Asafoetida (Hing)

2 tbsp Coriander Leaves chopped (For garnishing)

Grated Coconut - Optional ( For Garnishing)

Preparation:

1. Grind Green Chillies- Ginger to a paste.
2. In a mixer grinder, add besan, buttermilk, chilli-ginger paste, salt and turmeric and blend it to a smooth batter (add little water if required).
3. Heat 1 tbsp Oil in a non stick pan,  add the mixture and cook over medium flame for 2-3 minutes. Its important to stir continuously while cooking, to avoid any lump. The mixture will leave the sides of the pan when its cooked.
4. Immediately place the mixture on a back of any steel or aluminium greased plates. Spread the mixture evenly using a spatula into very thin layer. Allow layer to dry.
5. Using a blunt knife cut into long 1" broad strips and swirl the strips into rolls.
6. In a pan, heat oil, add mustard seeds, when it crackles, remove from flame, add the sesame seeds, asafoetida and pour over the khandvi.
7. Garnish with coriander leaves and grated coconut and serve.

Recipe and Image contributed by Sangeeta Iyer

Nargisi Kababs - Minced Meat & Egg based Appetizer Recipe

Ingredients:

6 Eggs 
1/2 kg Kheema  
125gm Channa  Dal  (washed & soaked for some time)
1/2 tsp Coriander powder  
1 Tbsp Garam Masala powder  
2 tsp Red Chili Powder
1/2 tsp Turmeric
Salt as per taste 
2 Tbsp Ginger Garlic paste
1 tbsp Green masala (Grind 4-5 green chilly, 1/2 bunch coriander leaves & 1/4 bunch mint(pudina leaves))
Oil for cooking 

Preparation: 

1. In a deep, round saucepan, mix kheema, dal, green masala, red chilly powder, salt, coriander  powder, ginger garlic paste and add some oil and water and cook on a medium flame
2. After cooking well, let the mixture cool.
3. Grind into a thick paste. 
4. Beat 2 eggs and add to the mixture, along with garam masala powder. 
5. Boil remaining eggs, remove the shell. Place the eggs on a fry pan and cover it with a thick layer of the kheema mixture completely. 
6. Fry kheema covered eggs and serve hot. 

(NOTE: for plain shaami, use the kheema mixture and fry it after giving it some shape - round balls, squares, triangles and serves along side with Roti or Bread.)

Recipe contributed by Sana Muzaffar