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

Name: Kela Methi Nu Shaak(Gujarati dish),Anar Ka Riata,Shahi Poori,Spicy Peanut Chutney,Cucumber Juice
Cuisine: Indian
Ingredients: For Kela methi nu shaak; 3 Raw Banana cut into; 1 cup Methi Leaves roughly chopped; 1 Onion finely chopped; 1 Tomato finely chopped; 1 tablespoon Ginger Garlic Paste; 1 Green Chilli finely chopped; 1 teaspoon Cumin seeds; 1 teaspoon Red chilli powder; 1/2 teaspoon Turmeric powder; 2 teaspoon Coriander Powder; 2 teaspoon Cooking oil; to taste Salt; For Anar ka Riata; 1/2 Cup Curd; 1/2 Cup Pomegranates; 1/2 tbsp Milk; to Taste Salt; to Taste Black Salt; 1/2 tsp Roasted Cumin Powder; to Taste Red Chilli Powder; 1/4 tsp Black Pepper Powder; 1/2 tsp Sugar; Ingredients for Shahi Poori; For The Dough; 1 1/2 cup finely chopped fenugreek (methi) leaves; 1 1/2 cup whole wheat flour; 1/4 tsp baking powder; 1 tbsp fresh curd; 2 tbsp melted ghee

Sadhana Mohindra @cook_12095969

#56Bhog
Recipe 18

Sadhana Mohindra @cook_12095969

#56Bhog
Recipe 18

Saved

Ingredients

For Kela methi nu shaak
3Raw Banana cut into
1 cupMethi Leaves roughly chopped
1Onion finely chopped
1Tomato finely chopped
1 tablespoonGinger Garlic Paste
1Green Chilli finely chopped
1 teaspoonCumin seeds
1 teaspoonRed chilli powder
1/2 teaspoonTurmeric powder
2 teaspoonCoriander Powder
2 teaspoonCooking oil
to tasteSalt
For Anar ka Riata
1/2 CupCurd
1/2 CupPomegranates
1/2 tbspMilk
to TasteSalt
to TasteBlack Salt
1/2 tspRoasted Cumin Powder
to TasteRed Chilli Powder
1/4 tspBlack Pepper Powder
1/2 tspSugar
Ingredients for Shahi Poori
For The Dough
1 1/2 cupfinely chopped fenugreek (methi) leaves
1 1/2 cupwhole wheat flour
1/4 tspbaking powder
1 tbspfresh curd
2 tbspmelted ghee
to tastesalt
3/4 cupgrated paneer
2 tspfinely chopped green chillies
as neededoil for rolling and deep frying
2 tbspfinely chopped coriander
to tastesalt
For Spicy Peanuts Chutney
cupplain peanuts (with or without skin, as desired)
5dry red chilies
to tastesalt
1 tablespoontamarind chutney
For Cucumber Juice
1 1/2cucumber
to tastesugar
1 tsplime juice
2 cupwater
25 gm fresh ginger

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Steps

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.