Monday, June 30, 2014

Raw Banana Patties


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



  • 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


  • 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.


  •  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.

Thursday, June 19, 2014

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.


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
Mngo cubes
Salt                      1/2 tsp
Water                  2-3 cup


Peel the mango and cut into small cubes.


  •  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.


  • Cook mango mixture with lid closed on low flame till tender & looking like transparent.
  • Add whole quantity of sugar & water.
  • Stirring the mixure
  • 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.

Testing thickness
           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]


Saturday, June 7, 2014

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.


  • 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


  • 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.