Manas Manohar
raw banana crisp
Ripe banana is eaten by everyone as a fruit, but many people do not make raw banana vegetable because they do not know its method. There are many different types of vegetable made from raw banana. Also in the form of koftas, curry and also in the form of dry vegetable. Raw banana contains many nutrients from the point of view of health. Banana vegetable is very beneficial especially from the point of view of digestion. Therefore, its vegetable must be eaten at least once a week.
Cooking dry banana curry is very easy. People make its vegetable in different ways. Many people peel and cut it and cook it directly by sprinkling it. But if you want to make it fun, then do some hard work and then see its taste. Children will ask you to make it again and again. If you do not want to eat it with food, then you can also eat it as a snack with tea.
All you have to do to make this is to take three to four raw bananas. Wash and peel them off. Then cut round pieces into one inch thickness. Then heat mustard or any edible oil in a pan. We have to fry the banana pieces, so keep in mind the amount of oil. When the oil is hot enough, put the banana pieces in it and fry it on high flame till it becomes half cooked. High heat so that the upper part of the banana becomes hard and the inner part remains uncooked. Then take them out and keep them in a plate. Add a teaspoon of amchur powder, half a teaspoon of salt, half a teaspoon of red chili powder, a teaspoon of coriander powder over these fried pieces and mix well, so that all the spices stick well to all the pieces of banana.
When the banana pieces cool down a bit, take each piece and keep it on a rolling board or chopping board and flatten it by pressing it with a bowl or glass. Then take out the oil from the pan and leave about a teaspoon. Heat it and temper the fenugreek seeds, cumin and fennel seeds. When the tempering is ready, add the banana pieces and let it cook in an open pan on medium heat.
We have already put the spices. Taste salt, if less, you can add more. When the banana pieces become a little hard, then turn off the flame. Sprinkle half a teaspoon of chaat masala on top and take out the vegetable from the pan. Finely chop the mint leaves and garnish by pouring them over it. This raw banana curry tastes delicious with dal-rice or dal-roti. In this way, if you have prepared spicy vegetables, then it will be a good combination with them. Sometimes it can be eaten with tea as a snack.
cumin potato
No matter how many vegetables you make, in whatever way you can make them delicious, but the attraction of cumin potato is different. This vegetable is eaten in every part of the country. That is why cumin potato is definitely recorded in the food list of restaurants etc. If poori is being made in homes, then cumin and potato curry is definitely served. In this way, its combination with lentils and rice also remains good. Its accompaniment goes well with paratha or roti also. Although it also contains the same potato that we eat every day, but the spices and method of preparation make it fun.
It is very easy to make cumin potato. It is an instant vegetable. If the potatoes have been boiled beforehand, then it does not take more than five-seven minutes. For this boil 5-6 large sized potatoes. Take care that the potatoes do not boil too much, do not boil and become flabby. Be a little tough, as these have to be cooked later as well. Peel the boiled potatoes and cut them into big pieces. The pieces taste very good in cumin potato. For its tempering, cut two green chilies from the middle and chop them finely. Finely chop the ginger piece as big as two inches.
Now heat a spoonful of mustard oil in a pan. Add a teaspoon of cumin seeds to it. If you want to give it a spicy taste, then half a teaspoon of fennel and fennel seeds can also be added to the tempering. When the tempering is ready, add chopped ginger and green chilies and fry for five seconds while stirring. Then add 1 tsp amchur powder, tsp red chilli powder, 1 tsp coriander powder and tsp garam masala powder.
Fry all the spices for five seconds and then add four spoons of water equal to a spoonful of food, so that the spices do not burn. Then add salt as needed and add chopped potatoes. Keep the flame medium. Let the spices stick to the potato pieces while stirring well. Put the lid on the pan and let it cook for three to four minutes. Then turn off the flame. Jeera potato is ready. ll