Aratikaya perugu pachadi / Raw Banana and Curd Chutney

My mom is very fond of chutnies.She makes quite a few varieties of chutnies and aratikaya perugu pachadi is one of her favorites.Here goes her recipe...

Ingredients:-

Aratikaya/Raw banana 2
Green chillies 4
Curd 1 cup
Salt to taste

For seasoning

Oil 1tbsp
Udad dal 1/4 tsp
Rai 1/4 tsp
Red chillies 2 nos
Curry leaves few

Method:-

Cut banana into 3 pcs and boil until soft.Drain water and peel the skin.Cut them into small pieces.
Take 1/2 tsp oil and fry green chillies.Remove them and in the same oil fry the cooked banana for 4-5 minutes.
Once cool grind green chillies,banana and salt into smooth paste,preferably in stone mortar and pestle.Lastly add curd and mix well with a spoon.

In a small kadai take the remaining oil.When hot add the rai,udad dal,red chillies and curry leaves.When udad dal turns light brown colour add it to the chuntey.

Serve chutney with rice and sambar.....

Methi Chaman

I am here in india and very much alive.Its been more than a month i came here but didn't get the internet connection at home.

Ingredients:-

Fenugreek leaves (methi leaves) 1 cup

Spinach leaves (palak leaves) 2 cups

Panner cubes 15 nos

Ginger garlic paste 1 tbsp

Cumin seeds 1/4 tsp

Onion 2 (fried and made into smooth paste)

Green chillies 2 slited

Coriander powder 1 tbsp

Red chilly powder 1tsp

Salt to taste

Oil 2 tbsp

Method:-

Blanch methi and palak leaves.Strain water.Once cool grind both into smooth paste

Heat 1 tbsp oil in a pan and add paneer blocks. Fry these pieces on both the sides till they turn golden

Place them in a bowl of water for about 15 mins.Squeeze water and keep aside until use.

In the same pan take 1 tbsp of oil and fry cumin seeds.When it start to sizzles add ginger garlic paste.Saute till the raw smell disappears.

Then add onion paste,coriander powder,red chilly powder and salt.Fry till onion paste leaves the sides of the pan.

Next add spinach and methi paste and let it cook for 8-10 minutes on a low heat.Add a cup of strained water and bring into boil.

Drop the fried panner cubes and combine well.Let it cook it the gravy becomes thick.

Serve hot with rotis.

This curry goes to the event --Think spice--Think fenugreek hosted by priya of mharorajasthanrecipes,the event started by sunitha of sunita's world

Aloo Kheema (Minced meat with Potato)

Ingredients:-

Kheema (minced lamb) 250 gms
Potatoes 2 (chopped)
Tomatoes 2 (pureed)
Onion 1 (chopped)
Green chillies 2 slited
Ginger garlic paste 2 tbsp
Big elachi 2
Bay leaf 2
Cinnamon 1 pc
Clove 2
Coriander leaves few
Oil 3 tbsp


Method:-

In a pan take oil,once hot add elachi,cinnamon,cloves and bay leaves.Once they are fried add onions and green chillies.

Saute till onions are pink in colour.Add Ginger garlic paste and fry till the raw smell of ginger garlic paste goes.

Then add potatoes.Sprinkly salt.Cover and cook until the potatoes are soft.

Then add tomato puree.Mix thoroughly and cook until the oil leaves the sides of pan.

Add kheema and green chillies.Mix thoroughly.Cover and cook for 3-4 minutes.

Sprinkle little water,cover and cook till kheema is well cooked.Just before serving add lemon juice 1 tbsp

Serve hot with rice or paratha.