raw banana recipes | 86 raw banana recipe collection |

Jain pav bhaji recipe | Jain pav bhaji using raw bananas | healthy no onion, garlic, potatoes pav bhaji | with 40 amazing images. If you thought Pav Bhaji cannot be made without potatoes, then this Jain pav bhaji will be an eye-opener for you. Made with raw bananas and other vegetables spiced up with red chilli paste and pav bhaji masala, this delicious Jain pav bhaji tastes as wonderful as the original, especially after you garnish it with lemon juice and coriander. Hand-in-hand with buttered pav, this Jain pav bhaji is so delectable, you will actually feel a mild pinch of sorry deep down your heart when the plate becomes empty! The best part is that this is a healthy Jain pav bhaji. One serving has 117 calories for Jain pav bhaji making this good for diabetics, weight loss, healthy heart, pregnant women. Raw bananas used in Jain pav bhaji are good for the heart as they are rich in potassium. Rich in vitamin C, vitamin B6 and good for the kidney. Raw bananas are healthy and very good for people with diabetes. Jain Pav Bhaji is rich in Vitamin C, Vitamin B, Folic Acid, Iron, Fiber. pro tips for Jain pav bhaji. 1. Raw bananas when cooked taste like cooked potatoes. 2. Mash Jain pav bhaji lightly using a potato masher. The best time to mash is after cooking. 3. Soaking Kashmiri red chillies gives Jain pan bhaji a bright red colour. 4. Jain pav bhaji is best enjoyed hot, but it can also be stored in the refrigerator for up to 2 days. 5. You can add cauliflower florets to the Jain pav bhaji recipe. Enjoy Jain pav bhaji recipe | Jain pav bhaji using raw bananas | healthy no onion, garlic, potatoes pav bhaji | with step by step photos.

undhiyu recipe | Surti undhiyu | Oondhiya | authentic Gujarati undhiyu | with 60 amazing images. Oondhiya is a classic Gujarati vegetable from the city of Surat and hence also called Surti undhiyu. Oondhiya is a preparation of vegetables and fenugreek muthias cooked in an aromatic blend of spices. A traditional undhiyu recipe requires hours on end to make. Here, we have presented a faster version using a pressure cooker that also uses less oil. Undhiyu is a one pot vegetable dish that is the hallmark of Gujarati vegetarian cuisine. Generally preparing undhiyu takes a lot of time and needs patience. Traditionally the veggies are cooked or fried in batches. There are usually three versions of Undhiyu, matla undhiyu, Kathiyawadi undhiyu and the version we have made which is surti undhiyu. As this undhiyu is cooked in pressure cooker, this recipe doesn’t take much time. The name “Undhiyu” is derived from the Gujarati word “undhu” which means upside down. Tradionally undhiyu is cooked in an earthen pot called matti nu matlu in gujju. The pots are sealed and placed upside down in a fire pit dug in the ground. the slow cooking in the earthen pot gives the dish a rustic flavor and taste. This method of making undhiyu is still used in my village, the flavor and aroma is distinctive. Undhiyu is specially made in winter as some veggies used for making are only available in winter. My mother would make undhiyu for special occasions and also family get-togethers along with poori’s and aamras. Being a Gujarati I grew up with Undhiyu as special dish for which we has to wait all year long until the winters started and we would still just get to enjoy this vegetable for 2-3 months, but now-a-days everything is easily available. Every Gujarati household makes Undhiyu for Sunday lunch or festival like Uttarayan when the vegetables are in season. The dish is a seasonal one, comprising the vegetables that are available during the winter, including green beans or new peas, small eggplants, muthia (dumplings/fritters made with fenugreek leaves, potatoes, and purple yam, yam. You can also add green peas if you wish to. Ingredients of undhiyu are now available all year but are very expensive in the off season and the quality of the vegetables are not very good. To save on time further, you can buy readymade dry muthias. However, ensure you add them along with the vegetables so that they turn soft on cooking. Ummmmm… I am reminded of Jalabi, Puri and oondhiya… trust me, that is the perfect combination to win a Gujarati's heart! Enjoy undhiyu recipe | Surti undhiyu | Oondhiya | authentic Gujarati undhiyu | with detailed step by step recipe photos below.

chana dal seekh kebabs recipe | Jain kebab | healthy tava chana dal seekh kebab | with 42 amazing images. These Jain chana dal and raw banana seekh kebabs are a delicious and nutritious dish that is made while following Jain dietary rules. Learn how to make Chana Dal Seekh Kebabs recipe | Jain kebab | healthy tava Chana Dal Seekh Kebab | Perfect chana dal seekh kebabs, made with the ideal proportions of chana dal, raw banana and chopped cabbage, excitingly flavoured with mint, green chillies and spice powders, can be served as a starter. The unique combination of chana dal and raw banana creates a delicious and nutritious seekh kebab. The protein-rich chana dal and fiber-rich raw banana in this dish help you stay healthy. These healthy tava chana dal seekh kebab are not only tasty but also very easy to make. Once the mixture is shaped around skewers, these chana dal seekh kebabs are typically grilled or pan-fried until golden brown, giving them a slightly crispy exterior while remaining soft and flavorful inside. The smoky, charred flavor from the grill elevates the taste of the kebabs, making them perfect for serving as an appetizer or snack. They can be enjoyed with mint chutney or yogurt dip and are ideal for parties or as a healthy alternative to meat-based kebabs. pro tips to make chana dal seekh kebab: 1. Allow the kebabs to cook slowly over medium heat to ensure they are cooked through without burning. 2. Add a sprinkle of chaat masala or some chopped cilantro for extra flavor. 3. You can prepare the kebab mixture in advance and refrigerate it overnight. 4. Serve chana dal seekh kebab on tava hot with green chutney. Enjoy chana dal seekh kebabs recipe | Jain kebab | healthy tava chana dal seekh kebab | with detailed step by step photos.

avial recipe | aviyal recipe | South Indian avial | Kerala avial | with 35 amazing images. avial recipe is also called aviyal in South India. Learn how to make Kerala avial recipe. Avial is a traditional mixed vegetable dish that originated in Kerala cuisine, but gained an equal fanfare in Tamil nadu cuisine as well. Rare is the wedding or festive menu that does not include avial! Sadya, a traditional feast of Kerala always includes avail which is served with other vegetables , rice, pickles spread out on a plantain leaf. I share a time-honored method of making a delicious avial with mixed vegetables, fresh coconut, curry leaves, coconut oil and curd ( yogurt, dahi). The key to making excellent avial is to pay equal attention to the visual appeal – vegetables with contrasting colours such as carrot, beans, pumpkin etc are chosen, sliced evenly into thin 1 inch long pieces, and cooked to a crunchy consistency. If you’ve done this, you’ve crossed half the bridge successfully! Serve avial with steamed rice, sambar, pickle for a complete South Indian meal. pro tips for avial recipe. 1. Using coconut oil to cook South Indian food is a healthier option than processed seed oil. 2. You can mix and match the vegetables used for making avail based on what is in your kitchen and in season. 3. We first half cooked drumsticks ( Saijan ki phalli ) as they take the longest time to cook and then added all the vegetables. 4. Cut your vegetables (drumsticks, French beans, carrots, yam (suran), red pumpkin (bhopla / kaddu), raw banana and brinjal (baingan / eggplant) to 25 mm. (1") pieces, like French fries or thin long sticks. 5. Put the raw banana pieces in water to prevent them from turning black. 6. Remember that vegetables must be added to boiling water to retain their colour. If you add vegetables to cold water and cook them they will lose their colour. Enjoy avial recipe | aviyal recipe | South Indian avial | Kerala avial | with step by step photos.

raw banana sabzi recipe | South Indian healthy raw banana sabzi | kache kele sukhi sabzi | Plantains dry Indian vegetables | with 30 amazing images. raw banana sabzi is a delicious dry South Indian sabzi. Learn how to make Plantains dry Indian vegetables. Relish raw banana, the South Indian way! raw banana sabzi is a simple dry subzi of raw bananas, tempered traditionally with mustard seeds, red chillies, et al, and garnished with grated coconut. Raw Banana sabzi is rich in Vitamin C, Iron. Raw banana sabzi is best served hot with roti. Pro tips for raw banana sabzi. 1. Use coconut oil to cook raw banana sabzi as that will enhance the taste. In South Indian cooking, coconut oil and that is a healthier oil to use compared to processed seed oils. 2. Use curry leaves as more than half the flavour and aroma of the Raw Banana Sabzi comes from it. 3. Use firm, green bananas for the best flavor. 4. If you want a spicier raw banana sabzi, you can add 1/4 tsp red chili powder. 5. Raw banana sabzi can also be stored in the refrigerator for 2 days. 6. You can also add other vegetables to the Plantains dry Indian vegetable, such as carrots or green peas. Enjoy raw banana sabzi recipe | South Indian healthy raw banana sabzi | kache kele sukhi sabzi | Plantains dry Indian vegetables | with step by step photos.

yellow banana chips | raw banana wafers | crisp banana wafers | upperi | plantain chips | with 13 amazing images. Crispy banana wafers made out of yellow bananas are an all-time favourite all over the country, especially in regions of Kerala and Tamil Nadu where yellow bananas are available all year round. You need to choose hard and raw yellow bananas to make these yellow banana chips Some people like to make it out of bananas that have just begun to ripen, in order to get a sweet and spicy flavour but this banana chips recipe gives you the procedure for proper raw bananas. Follow the procedure of adding salt, and other steps, exactly as mentioned in this recipe in order to get perfect Yellow Banana Chips. The outcome will be so fabulous that your Raw Banana Wafers will earn you many compliments! Replace salt with sendha namak if you wish to relish this crispy yellow banana chips during fasting. Do try other wafer recipes like Kand Wafers, Banana Pepper Wafers and Potato Wafers. Enjoy how to make Yellow Banana Chips recipe with detailed step by step photos and video below.

ghanta tarkari recipe | Oriya style ghanto tarkari | Odisha style mixed vegetable | with 28 amazing images. Mixed veg curries are popular all over the world, and every cuisine has innumerable such recipes. However, it is truly fascinating how different one recipe is from another. Mixed veg curries of South India are totally different from those cooked in the West, East or North. This difference arises not only from the way the veggies are cooked and the masalas used, but also from the choice of veggies. In this classic Ghanto Tarkari, mixed vegetable preparation of Odisha, you will see some of their classic veggies like poi saag and raw bananas cooked with a tongue-tickling mustard paste. People in Odisha eat a lot of veggies, and you will find that every meal has at least two vegetable dishes. Sometimes, the dish is a medley of veggies as in the case of the Ghanto Tarkari. Apart from common veggies like brinjal and pumpkin, this ghanta tarkari recipe also includes poi saag and raw bananas. People in Odisha use almost every part of the banana plant. The stem (manja) and raw bananas are also used like other regular veggies, while the leaves are used for serving food on special occasions. Another unique addition to the Ghanto Tarkari is the poi saag, a green leafy vegetable that is native to Odisha, West Bengal and a few regions of Bihar and Jharkhand. These vegetables, cooked with a unique blend of spices, make a wonderful main course that can be enjoyed with rice or chapatis. If you like mixed vegetable subzis then do try recipes from different regions in India like Maharashtrian Vegetable Kolhapuri, Hyderabadi Mixed Veg Korma, Gujarati Oondhiya, South Indian Avial, Rajasthani Panchmel ki Subzi and Punjabi Mixed Vegetables Patiala Style. Enjoy how to make ghanta tarkari recipe | Oriya style ghanto tarkari | Odisha style mixed vegetable | with detailed step by step photos below.

raw banana crispies recipe | raw banana fritters | Jain raw banana nuggets | plantain crisps | with 30 amazing images. raw banana crispies are a popular Indian starter made by deep-frying raw bananas. Learn how to make plantain crisps. Deep-fried raw banana crispies are a delicious and popular Indian snack made from raw bananas. The bananas are first parboiled, then coated in a batter and deep-fried until golden brown and crispy. They can be served on their own or with a variety of sauces and chutneys. Deep-fried raw banana crispies are typically shaped like small wedges. They are light and airy on the inside, with a crispy golden brown crust on the outside. They have a slightly sweet and nutty flavor, with a hint of banana. raw banana crispies, also known as raw banana fritters or Plantain crisps. Jain raw banana fritters are a delicious and filling snack that is made without onion and garlic. Raw banana fritters can be served with tomato sauce or any other dip of your choice. pro tips for raw banana fritters. 1. Add 2 tbsp cornflour. Cornstarch is a key ingredient in making banana crispies crisp. 2. Batter is of pouring consistency. It should not be too thick or too runny. 3. Raw bananas are 80% cooked. 4. Roll the batter-dipped raw bananas in the cornflakes until they are evenly coated. Enjoy raw banana crispies recipe | raw banana fritters | Jain raw banana nuggets | plantain crisps | with step by step photos.

raw banana fritters recipe | raw banana bajji | kaccha kela pakoda | with 27 amazing images. Lose yourself in the scrumptiousness of these yummy raw banana bajji. Learn how to make raw banana fritters recipe | raw banana bajji | kaccha kela pakoda | The kela bhajia is a fabulous tea-time snack, with the inimitable flavour of raw bananas coated with a batter of besan flavoured with asafoetida and carom seeds. raw banana fritters are a delicious and versatile snack and a great way to use up raw bananas. The fritters can be served with your favorite chutney or sauce. These kaccha kela pakoda must be served fresh, to enjoy the awesome crispness and the burst of flavour. Pro tips to make raw banana fritters: 1. Make sure the batter is not too thick or too thin. 2. Fry the fritters over medium heat so they cook evenly. 3. Drain the fritters on paper towels to remove excess oil. Enjoy raw banana fritters recipe | raw banana bajji | kaccha kela pakoda | with detailed step by step photos.

Mumbai’s very own burger, now made in Jain style! Vada Pav is part and parcel of Mumbai’s culture, a signature dish on its street food scene. While it usually uses potatoes, onions, ginger and other ingredients not used by Jains, this version substitutes potatoes with raw bananas. With flavour enhancers like green chillies and lemon juice, this Jain Vada Pav tastes just as awesome as the original, and you will not find anything amiss! Relish it in the typical Mumbai way, with deep-fried green chillies. You can also try other Jain-friendly recipes like Jain Pav Bhaji and Baked Layered Coconut Rice with Curry .

Crisp and flavourful Banana Pepper Wafers taste best when made the traditional way! Here, salt is added to the oil to ensure even coating on all the wafers. But, take care to reduce the flame and then add the salt-water mixture. Move away as soon as you add it, since the oil might splutter. Likewise, we would advice slicing the bananas directly into the oil, as done traditionally. If you are afraid to do so, you might slice them onto a thin muslin cloth or butter paper and then drop them in batches into the oil, but this will be cumbersome as the chips will stick to each other!

raw banana cutlet recipe | kacche kele ki tikki | plantain cutlets | raw banana tikki | with 25 amazing images. kacche kele ki tikki - raw banana cutlet is a unique and simple snack recipe. Learn how to make raw banana cutlet recipe | kacche kele ki tikki | plantain cutlets | raw banana tikki | Craving a savory and satisfying snack? Look no further than kacche kele ki tikki! raw banana cutlets are a delightful vegetarian dish made from raw bananas (also known as green bananas or plantains), mixed with spices, herbs, and binding agents, then shaped into patties and fried until crispy. Forget the stereotyped potato cutlets; try these crunchy raw banana cutlets instead! You will be floored by its elegant flavour and crunchy texture. It is amazing how it uses selection of simple everyday ingredients and even easy to prepare such a brilliant snack. Usually for cutlets, I tend to use bread crumbs to coat and make it crispy. With this plantain cutlets, I used semolina or rava to coat and it turned out to be a great idea! As the raw banana was not so moist, the semolina helped turn the tikkis crisp without actually making it heavy. pro tips to make raw banana cutlet: 1. You can also use fresh herbs like mint and curry leaves add a burst of freshness. 2. Instead of semolina you can use bread crumbs to coat the cutlets. 3. You can use the combination of mashed potatoes with boiled raw banana. This adds creaminess and helps bind the mixture. 4. Maintain medium heat while frying to ensure the cutlets cook through without burning. Enjoy raw banana cutlet recipe | kacche kele ki tikki | plantain cutlets | raw banana tikki | with detailed step by step photos.

kachhe kele ke kofte recipe | kela kofta curry | Mughlai raw banana kofta curry | kachchaa kela kofta Curry | with 50 amazing images. kachhe kele ke kofte recipe is a raw banana sabzi made with kofta curry. Learn how to make kela kofta curry. The Mughlas made use of every ingredient in their cooking and in the most unusual ways. This kachhe kele ke kofte as the name suggests uses raw bananas to make the kofta. Raw banana is combined with a few basic spices and deep-fried to make wonderfully tasty kofta. These are eaten with an equally unusual gravy that is a little sweet as it makes use of honey. kela kofta curry, a must try for everyone! You can also try other kofta recipes like Nawabi Kesar Koftas or Palak Makai Kofta. Pro tips for Mughlai raw banana kofta curry. 1. Add 3 tbsp cornflour. This will help in binding the koftas. 2. Mix well with your hands. Note the mixture is sticky. 3. Grease your hands and then shape into round koftas. 4. You will need 1 1/2 cups chopped onions to make 1 cup onion pureé. Enjoy kachhe kele ke kofte recipe | kela kofta curry | Mughlai raw banana kofta curry | kachchaa kela kofta Curry | with step by step photos.

Yellow banana chips is an evergreen snack of Keralite origin, which has become popular all over India. The Surti bananas have a nice texture and rustic flavour, which make the chips quite special. Not only is the taste and texture different, so is the method. You need to follow the instructions about slicing the bananas directly into the oil, the way the salt is added, and so on, to get the chips right. The chips can be made in a longish size by slicing the bananas vertically, or in a small round shape (like usual chips) by slicing them horizontally. The small round ones are easier to slice and also cook faster, so we prefer that. In this recipe, we have made Spicy Yellow Banana Chips by adding a touch of chilli and cumin powders to the chips, adding a spicy dimension to the crunchy excitement. You can also try other recipes like the Yellow Banana Chips or Peri Peri Potato Chips .