Desikana banana is cooking website where you can learn to cook tasty dishes with simple ingredients and the site also has video.Quick, flavorful, and interesting dishes that are designed to be budget friendly.
Ingredients...
Amla/Indian gooseberry -1kg
Mustard powder(coarsely)-5 to 6 tablespoon
Fenugreek powder(coarsely)-2 tablespoon
Kalonji seed -1tablespoon
Fennel seeds-1/2tablespoon
Ajwain seed-1/2 tablespoon
Vinegar- 3 tablespoon
Asafoetida- 1/2 tablespoon
Red chilli powder- 4 tablespoon
Turmeric powder-3 tablespoon
Salt to taste
Mustard oil Method-
Wash amla and keep in pressure cooker,add oil (3 tablespoon),salt,water(1 cup) and cook for 3 to 4 whistle.
Remove them from cooker.
Discard seed and separate amla into pieces.
Dry in sun for 1 days.
Take a large bowl add amla pieces,salt, turmeric powder an mix it well and keep in sun for 4 to 5 hours.
Put amla pieces in large bowl add mustard powder,red chilli powder,kalonji, ajwain fennel seeds,salt,asafoetida, fenugreek powder, vinegar and mix it well
Heat oil in kadahi ,let it cool then add in it and mix it well and keep amla pickle in sun for 6 to 7 days ,it's ready to serve with steamed rice or pratha
Heat oil in another kadahi,add sliced mushrooms, and fry it for 2 to 3 minutes.
Then add peas,and stir until it cook.
Now add chopped capsicum and stir it
Heat oil in kadahi add bay leaf ,clove cinnamon,cardamom.
When they start to give aroma then add chopped onion.
and stir until it get golden brown.
Add chopped tomato ,ginger-garlic paste and stir for few minute when tomato get soft.
Then add turmeric powder,red chilli powder,cumin powder,black pepper powder,coriander powder, kasoori methi powder,salt and little amount of water and stir it.
When oil start to separate from spices then add cooked vegetables
Cooked mushrooms,pea and capsicum add in gravy and stir it for 3 to 5 minutes then add a little amount of water and boil it for 3 to 5 minutes.
Serve it with pulav and roti
Ingredients
Sliced button mushrooms- 11/2 cup
Pea -1cup
Chopped capsicum-2
Chopped onion-2 large
Chopped tomato-3 large
Ginger paste-1 tablespoons
Garlic paste-1 tablespoons
Bay leaf -2
Clove-4
Cardamom-4
Cinnamon-1 stick
Turmeric powder-1/2 tablespoons
Red chilli powder-1/2 tablespoons
Cumin powder -1/2 tablespoons
Black pepper-1/2 tablespoons
Coriander powder-1 tablespoons
Kasoori methi-1 tablespoon
Salt to taste
Oil as required
Method-
Heat oil in kadahi add bay leaf ,clove cinnamon,cardamom,when they start to give aroma then add chopped onion and stir until it get golden brown
Add chopped tomato ,ginger-garlic paste and stir for few minute when tomato get soft then add turmeric powder,red chilli powder,cumin powder,black pepper powder,coriander powder, kasoori methi powder,salt and little amount of water and stir it
Heat oil in another kadahi,add sliced mushrooms, and fry it for 2 to 3 minutes then add peas, chopped capsicum and stir until it cook.
Cooked mushrooms,pea and capsicum add in gravy and stir it for 3 to 5 minutes then add a little amount of water and boil it for 3 to 5 minutes.
Aloo /potatoes-5 to6
Chopped tomato -3 large
Garlic paste- 2 tablespoon
Ginger paste-11/2 tablespoon
Red chili powder-1/2 tablespoon
Turmeric powder-1 tablespoon
Cumin powder 11/2 tablespoon
Coriander powder -1 tablespoon
Amchur powder -1/2 tablespoons
Kasuri methi -1/2 tablespoons
black pepper-1/2 tablespoon
Green Chilli - 1 to 2
Asfoetida (hing) -1 pinch
Cumin seed-1/2 tablespoon
Salt to taste
Mustard Oil /ghee 5-6 tablespoon
Water -as required
METHOD-
Rinse potatoes well.
Take a pressure cooker add potatoes ,4 cup water and a little bit of salt and pressure cook until you get 4 whistle
You can check whether potatoes gets soft or not by inserting knife.
If it insert ,it's means potatoes cooked properly ,if not then again cook more 2 whistle.
Peel boiled potatoes and cut into 4 pieces.
Heat oil in kadahi.Add cumin seeds and when they start to crackle then add chopped green chilli and stir it then add chopped tomato,salt and cook it properly then add ginger paste, garlic paste, red chili powder, turmeric powder, cumin powder,black pepper,asfoetida, coriander powder, salt ,amchur powder ,kasuri methi and some amount of water and stir it until oil come out on the side of masala and add boiled potatoes piece s and saute it properly and add water to make a gravey thin
Potatoes/aloo-4 to 5
Cumin seed-1/2 tablespoons
Coriander seed-1/4
Chopped green chilli 3 to 4
Chopped ginger-2 to 3 tablespoons
Garlic paste-1 tablespoon
Black pepper-1/4 powder
Chopped coriander -1/2 cup
Asafoetida-a pinch
Red chilli powder-1/4 tablespoon
Aamchur powder-1/4
Oil as required
Salt as required
For dough..
Wheat flour-2 cup
Salt
Oil
Water
Method-
Wash potatoes with water.
Take a pressure cooker ,add potatoes,3 cup water (water amount depends on the size of potatoes),a little bit of salt and cook until you get 4 to 5 whistle .
Remove from gas and check potatoes get soft or not,if potatoes have not gotten soft then again cooked it.
Peel potatoes and mashed it using masher.
Take a tawa and heated it add cumin seed,coriander and roasted it on medium flame.
Remove from gas stove and let them cool and grinded it corasley.
Heat oil in Kadahi,add chopped green chilli, garlic paste,grinded spices,black peeper powder, turmeric powder asafoetida,red chilli powder,chopped ginger,salt,aamchur powder and stir until it cook .
Add mashed potatoes and stir it for few minute . Furthermore add chopped coriander and mix it.
Remove from heat and cool it.
Take a large bowl add wheat flour,salt,oil(2 tablespoon)and knead soft dough using water.
Divide dough into equal portion and make a ball and roll it out like poori.
Stuff the fillings in centre of poori and seal it all edges and make a ball again and roll it like chapati using flour dust.
Heat a tawa put paratha on it and cooked it for few seconds,then flip it,when tiny bubbles starts to appears on paratha then oil apply both side and cooked until it get golden brown.
Turmeric powder-1/2 tablespoon Kashmiri red chilli powder-1/2 tablespoon Coriander powder-1/2 tablespoon Cumin powder-1/2 tablespoon King veg masala-1 tablespoon (optional) Salt as required Black salt as required Oil for cooking Method Heat oil in kadhai, add cumin seeds and let them crackle then add chopped green chilli and curry leaves stir it for few seconds. Add garlic paste, chopped ginger, kasoori methi and stir it for a few minutes. Add chopped tomatoes, salt and stir until it gets soft and juicy. Add turmeric powder, kashmiri red chilli powder,coriander powder, cumin powder asafoetida,king masala and stir until spices starts to separate oil then add 1/2 cup water and boil it for few minutes. Add sev and switch off gas. Garnish with sev namkeen, boondi, chopped coriander chopped onion and sprinkle black salt on it. Serve it with paratha.
Plain flour-2 cup
Semolina- 4 to 5 tablespoon
Curd-1 cup
Sugar- 1 tablespoon
Salt 1/2 tablespoon
Baking powder-1/2 tablespoon
Baking soda-1/2 tablespoon
Oil- 1/4 cup
Water as required
Method-
Take a large bowl add plain flour, semolina
baking powder, baking soda, salt sugar, curd ,oil and mix it.
Knead soft dough with help of water.
Keep dough at least 4 to 5 hours for fermentation.
Divide dough into equal piece and make a small ball .
Take a ball and pressing it with help of palm and make a like Puri.
you can roll out it like puri with help of roll pin.
Heat oil in kadhai add bhature and fry until it get golden brown.
Remove it from oil.
Serve it with chole.
INGREDIENTS..
Paneer-250 gram
Mawa/khoya-2 to 3 tablespoon
Bay leaf-2
Cinnamon stick- 1 medium size
Cloves-5
Cardamom-4
Shahi jeera - 1/2 tablespoon
Chopped onion- 2 medium size
Chopped tomatoes- 2 medium size
Ginger -garlic paste- 2to3 tablespoon
Green Chilli-2
Red chili powder-1/2 tablespoon
Turmeric powder-1/2 tablespoon
Black pepper powder-1/2 tablespoon
Cumin powder-1 tablespoon
Coriander powder-1 tablespoon
Kasuri methi (dry fenugreek leaves)- 1 tablespoon
Salt to taste
Cooking oil
METHOD.
Cut paneer in to cubes and fry it on slow flame
Heat oil in kadhai then add chopped onion and stir until it gets golden brown then add ginger garlic paste and stir until raw aroma of garlic goes away.
Add chopped tomatoes and cook it for few minutes.
Cool it then grind it in grinder to make paste.
Heat oil in kadhai, then add bay leaf, cloves cardamom ,cinnamon, shahai jeera ,when whole masala (spices,) start to crackle then add chopped green chilli .
Pour the paste then add turmeric powder, red chili powder, black pepper powder, cumin powder, coriander powder,salt, kasuri methi and small quantity of water and cook well .
Add khoya and fry paneer and stir it for 2 to 3 minutes.
If you like thin consistency of gravy then add water in it and simmer it for 2 minutes.
Corn kernels (don't take hard kernels)- 2 cups
Corn flour-1/2 cup
Baking soda - a pinch
Plain flour -1/2 cup
Salt as required
Turmeric powder 1/4 tablespoon
Chopped onion-1
Chopped Green Chilli -4
Chaat masala-1/2 tablespoon
Red chilli powder-1/4 tablespoon
Chopped coriander -1/4 cup
Black salt to taste
Roasted cumin powder -1/4 tablespoon
Oil for frying
Method
Take a pressure cooker add corn ,water,a little bit of baking soda,salt and cook it until you get 5 to 6 whistle.
Drain it from water.
Take a bowl add plain flour,corn flour salt,turmeric powder and add boiled corn and mix it.
Sprinkle some amount of water on it and again mix it .
Add again add plain flour ,corn flour in it and mix it
Repeat same process until you get coated corn.
Heat oil in kadhai and add corn and fry it on medium flame.
Repeat this process from remaining coated corn.
Drain it from oil.
Heat oil in an other kadhai add chopped onion,chopped green chilli, chopped coriander,red chilli powder,cumin powder chat masala,a little bit of black salt and saute it for 2 to 3 minutes and add fried corn and mix it .
Take a pan and heat it then add coriander seed,cumin seed,black pepper, whole red chilli and saute it on slow flame.Let it to be cool.
Grind it coarsely in mortal pestle grinder.
Heat oil in pan add capsicum cube, tomato cubes,onion cubes and saute it for a minute.then add red chilli powder,kadai masala and saute it.Now add paneer cubes and stir it for 1 to 2 minutes.
Heat oil in kadahi add bay leaf,cloves, cinnamon sticks cardamom, cumin seed and stir it.
Now add chopped onions and saute until it gets dark brown.
Then add garlic paste and stir it for a minutes.
Add chopped tomatoes and saute until it get soft.
Further add tomatoes puree and stir it.
Add ginger paste and saute it .
Add turmeric powder,red chilli powder, coriander powder, cumin powder, black pepper powder,salt and cook for 2 to 3 minutes.
Now add kasuri methi and saute it for few minutes.
Add fried onions, capsicum, tomatoes,paneer cubes in gravy.
Cook it for 3 to 4 minutes.
Ingredients-
Paneer cubes -300 gram
Capsicum cube-1/2 cup
Tomatoes cubes-1/2 cup
Onion cubes-1/2 cup
Finely chopped onion- 2 large
Garlic paste-2 tablespoon
Ginger paste-1 tablespoon
Chopped tomato -2 small
Tomato puree-1/2 cup
Fenugreek leave/ kasuri methi-2 tablespoon
Bay leaf-2
Red chilli powder-1/2 tablespoon
Whole dry red chilli-2
Whole cumin seeds 1 tablespoon
Whole coriander seeds 3 tablespoons
Cinnamon-2 piece
Cloves-4
Cardamom-4
Turmeric powder-1/2 tablespoon
Cumin powder -1 tablespoon
Black pepper-1/2 tablespoon
Coriander powder-1 tablespoon
Salt to taste
Oil for cooking Method-
Cut paneer into cubes.
Heat oil in pan,add capsicum cube, onion cubes,tomato cube then add ,red chilli powder ,kadai masala and slightly fry it on medium flame.
Heat oil in other kadahi add,bayleaf,cloves, cinnamon, cardamom.Let them crackle then add chopped onion and stir until it get golden brown.
Further add ginger paste,garlic paste and saute it .
Add chopped tomato and tomato puree and a little bit of salt and saute until it cooked.
Add cumin powder,coriander powder,red chilli powder,turmeric powder,black pepper powder,salt to taste, kasuri methi and a little bit of water and saute until oil start to separate from spices and further add fried paneer, chopped capsicum, chopped onion, and saute for few minutes
Add required water in it and simmer it for 2 minutes.
Ingredients-
Gram flour/besan -11/2 cup
Raw banana-4 to 5
Chopped onion- 1 large
Garlic paste-2 tablespoon
Fenugreek seed 1/2 tablespoon
Mustard powder-1 tablespoon
Bay leaf-2
Red chilli powder-1/2 tablespoon
Turmeric powder-1/2 tablespoon
Cumin powder -1 tablespoon
Black pepper-1/2 tablespoon
Coriander powder-1/2 tablespoon
Salt to taste
Oil for cooking Method-
Take a bowl add besan ,salt red chilli powder,and water and make a thin batter.
Batter consistency should not be too thick or thin.
Peel the raw bananas and cut into 4 pieces.
Put in salt water for 30 minutes.
Dip banana peices in batter and coat it with batter and fry it.
Drain it and keep aside.
Drain it from oil.
Heat oil in kadahi add bay leaf , fenugreek seed.Let them crackle then add chopped onion and stir until it get golden brown. Further add garlic paste and saute it .
Add cumin powder,coriander powder,red chilli powder,turmeric powder,black pepper powder,salt mustard powder and a little bit of water and saute until oil start to separate from spices and further add required water in it and boil it for 2 minutes then add fry banana and simmer it for 2 minutes.
Ingredients-
Peanut-1/4 cup
Flatened rice/chevada)poha -2cup
Chopped onion-2 tablespoons
Chopped green chilli-2
Chopped tomato-1 tablespoon
Chopped coriander-2 tablespoon
Chopped ginger -1 tablespoon
Pomegranate grains-1/2 cup
Lemon-2
Mustard seed-1/2 tablespoon
Cumin seeds-1/2 tablespoon
Curry leaves -2 to 3
Turmeric powder-1/2 tablespoon
Red chilli powder-1/2 tablespoon
Sev namkeen-1/2 cup
Black salt-as required
Plain salt as requried Method-
Take a strainer,place poha in it and wash through running water.
Drain it for 30 minutes.
Heat oil in kadahi add mustards seed cumin seeds,when they start to crackle then add curry leaves ,green chillies,chopped onion and saute until they cook then add chopped tomato and stir it for 2 to 3 minutes.
Add peanuts and stir for 2 minute.
Add turmeric powder,red chilli powder,salt and add poha, and cook it for 3 to 5 minutes
Remove it from kadahi.
Garnish with chopped coriander, sev namkeen, pomegranate grain,lemon juice.
