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

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

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.