Raw Banana Gravy-Kacche kele sabzi

                 I recommend Raw banana gravy with/chapathi/Roti for breakfast because raw bananas are very filling they slow down emptying of stomach and sustains hunger for hard working people.
                  It enables slow release of sugar if cooked not fried.works effectively for diabetics trusted weight loss food.
                    Green banana are a part of many savoury Indian preparations. Gravy preparation at their best. 
                      No ingredient can replace the taste of pepper in preparation of Green banana gravy. I am not using much spices for this preparation because Raw banana has its own delicious  buttery taste. I am using just pepper and garlic for enhancing taste of gravy.try this simple and easy breakfast recipe. 

                                                                         Time taken :Preparation 10 M
                        Cooking          10M
Total time:                             20M
Cuisine :       Maratha
Recipe   :       Mothers 
Course  :        Breakfast
Serves   :         4
Utensils
Used.      :        Non stick pan 
         
INGREDIENTS

1. Raw banana 2 

2. Onion 2 -chopped

3. Vegetable oil -2 table spoon.

4. Grated coconut - 1 bowl

5. Whole black Pepper-  2 spoons

6. Garlic -10 pods

7. Salt to taste

PROCEDURE

1. Peel off the skin of raw banana. Halve vertically and slice raw banana not too thick not too thin.

2. Blend garlic+coconut+pepper  in a blender make coarse paste. Keep aside.

3.Heat oil saute onion till light brown.
4. saute sliced bananas smoothly just for  1 minute.
5.Add coarse paste with salt add enough water bring it to gravy consistency.close the lid cook for about 8 minutes.
6. Check for consistency, if the gravy is dried up again add  half cup  water and mix gravy well before turning off flame.
6. Delicious *Raw Banana Gravy *is ready sqeeze lemon juice ,garnish with coriander leaves .
7. Preferred with- rice roti,jowar roti,chapathi.

ADAI DOSA

 

                                                                   Cuisine     Tamil Nadu

Recipe        Traditional

Course       Breakfast

Serves                4

Author               Sumashekhar  

Utensils used    non stick dosa tawa  

                                                                       Soaking ingredients :

                         

Urad dal .

Toor dal.

Chana dal.

Moong  dal.
Flaked rice.

             

As in the picture take a glass fill the glass with mentioned four types of lentils till 3/4th. Fill the remaining 1/4 th with puffed rice.

Raw rice 1 glass

              Spicy ingredients :

Coconut grated 1 bowl

Red chillies 6-8

Ginger 3/4"  ---chopped

Onion  1 medium----chopped

Salt to taste

Cumin 1 tea spoon 

Asafoetida 2 pinch.

 *Wash,rinse,soak lentils and rice separately over night.

*Grind lentils with puffed rice with sufficient water into fine  paste.

*Grind soaked rice with spicy ingredients -coconut+ red chillies+ginger+cumin+salt+  asafoetida  in to slightly coarse paste with sufficient water. 
*Mix thoroughly both the ground batters in a big pot  and rest for marination over night.
* Check for consistency bring it to spreading consistency.

*Heat oiled Thava ,pour one ladle batter and spread batter make one side roasted  thin ring dosas like this.

*Or with the same batter prepare thick smooth set dosas by flipping both sides .
*Tastes good with mild coconut chutney .

Dill leaves Egg Bhurji

Dill leaves egg bhurji

             

Dill leaves

         

 Preparation time   10 M   

Cooking time           12 M   

Total time.                22 M     

Course               Breakfast  

Recipe                Mothers

Serves.                4

Author.               Suma shekhar   

Utensils uesd----    

Vegetable cutter,                                             Non stick pan                

              INGREDIENTS

1) Dill leaves 2 bunches -chopped .  

2) onion 4-small cuts of equal size  
                 

3) Green chillies 6- chopped.

4) Eggs 4.

5) Ground nut oil -2  table spoon .

6) Salt to taste.  

               PROCEDURE:

                                

*Clean drain well Dill leaves ,then set aside. 
 *Heat oil in pan.keep the flame low.    *Break eggs into pan scrumble with all the ingredients -onions, chillies,Dill leaves and salt for 3 minutes.

*stir continuously keeping the flame low  so that bhurji will not burn and stick to bottom.

* close the lid for 3 minutes .0il and water  separates  from dill leaves and burji cooks in it.

* Again saute for 5 minutes,break the big crumbs  excess water evaporates . 

*Don't over fry bhurji Remove from flame when it is just cook and still moist.

*Dill leaves egg bhurji is ready,Serve hot with chapathi roti parota .     

                     

Note:1). as Dill leaves are thinner ,their retained  water is just enough to cook Bhurji 

2). especially cooking with herbs like Dill leaves we don't  use ginger,garlic and Garam masalas .we want to keep the Dill leaves flavour dominant.if not Dill leaves piquancy is supressed.