Raw Banana Patties

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  Here is a nutritious and tasty cuisine,can be consumed with meals or as snacks in morning or evening breakfast.





     

Ingredients:

• Raw banana  6 [green,firm &not ripe]
• Dry garam masala powder 1/2 tsp
• Green chilli  5-6 pieces
• Red chilli  powder 1/4 tsp
• Onion  1-2 medium pieces
• Mint leaves1 small bunch
• Green coriander leaves   1 small bunch
• Cornflour  1-2 tbsp or roosted gram powder)
• Bread slices  2
• Salt to taste
• Oil for fry     5-7tbsp

Preparation:

• Boil the bananas in a pan or cooker till green skin turns blackish.Skin them and mash to get the paste.

• Add salt,red chilli powder,garam masala powder,corn flour and mashed bread pieces. Mix & knead with spoon to ensure smooth dough.
• For fillings,finely chop onions,green chilli and mint leaves or green coriander leaves and mix together.

Method:

•  Make a small ball of the dough,flatten it with hollow in middle,place filling on it,make round ball again.Press slightly with palms & keep aside.{ See the pics }

• Repeat the process with the rest of dough.
• Heat oil in deep a fry pan (kadahi).Deep fry 2-3 patties at a time till golden brown on both sides.Take out and keep on butter paper. 
• Serve hot with green coriander chutney or chilly sauce.
• Garnish with mint leaves and onion rings.

Sweet Mango Pickle [Galka]

              Here is another product of raw green mango quite popular in indian kitchens.It is sweet and spicy at the same time.Tastes quite well with Puri & Partha or snack like namkin Mathri/nmkin Puri.

Ingredients

Raw Mango

Raw mangoes          2-4

Cumin seeds       1/4 tsp

Onion seeds        1/4 tsp

Fenugreek seeds  1/4tsp

Fennel seeds       1/2 tsp

Mustered seeds   1/4 tsp

Hing(Asafoetida) 1pinch                      

Turmeric Powder     1tsp                    

Red chilly powder 1/2tsp

Sugar in equal volume of
                     mango pulp

Oil {refined}         1tbsp

Salt                      1/2 tsp

Mango Cubes

Water                  2-3 cup

Preparation

Peel the mango and cut into small cubes.

Method

•  Heat oil in a deep frying pan.
• Add Asafoetida,stir for few seconds,then add cumin seed, fenu greek seed,mustard seed & fennel seed.
• Mix well & fry till it turns golden brown. Lastly,add onion seeds [kalaunji]
• Add mango cubes,turn over with a spoon for 1 minute. 
• Add turmeric powder,red chilli powder and salt,mix well.

 

Testing the thickness

• Cook mango mixture with lid closed on low flame till tender & looking like transparent.
• Add whole quantity of sugar & water.
• Mix and cook on high flame.
• Keep stirring till the sugar syrup turns slightly thick and dark brown.
• Test its thickness by dropping from a height little over the pan as shown in the image.
• Close the flame and keep aside for cooling.

Stirring the mixture

   Your mango sweet pickle is ready.
Keep the pickle in a dry Jar which may be kept in the fridge.

  [ Note: If so liked,it may be prepared in larger quantity and stored in fridge for a longer shelf life.]   

Sweet Mango Pickle [Galka]

  

आम का पना [Panaa: a drink made of raw mango]

                                    
                       

               आम का पना: 3 Cheers to Summer !
                                       An ideal drink for hot summer days as well as a great remedy for heat stroke and dehydration in summer season.

 Ingredients:

• Raw [green] mango  3 medium sized raw green mangoes
• Mint leaves  1 cup
• Roasted cumin seed  1 tsp
• Asafoetida  1 pinch
• Salt to taste
• Black salt to taste
• Sugar  1/2 cup
• Bundi  50 gms
• Water  4-5 cups

Method:

• Peel off mangoes and get the pieces with help of a knife.
• Pressure cook the mango pieces with 4-5 cup of water,salt and sugar till soft.
• Let pressure release,then take out mango pulp.
• Strain and mash the pulp.
• Grind the pulp to a smooth paste.
• Take the mango pulp mixture in a bowl.
• Grind mixture of mint leaves,black salt,asafoetids and roasted cumin seeds to get paste.
• Mix this mint paste with mango pulp paste.
• Keep stirring till a smooth mixture.
• Now mango panaa concentrate is ready.
• Let the mixture cool,then keep it in a fridge.
• When to be served,take a part of panaa concentrate,mix 3 times cool water,add crushed ice.

Garnish with bundi and mint leaves.