Amla sabzi
I learnt this recipe of Amla sabzi from my mom who cooks it often when amla is in season. We have it like a pickle along with our meal of roti sabzi. Amla sabji stays fresh for 2-3 days when refrigerated. This recipe is easy to make and tastes great. Amla or Indian Gooseberry is an excellent source of Vitamin C and also helps in digestion. Amla also gives glow to your hair and body. So, eat amla and keep glowing!
amla (Indian gooseberry)
Recipe of amla sabzi
5 medium amla (Indian gooseberry) - sliced and stones removed
1/2 tsp mustard seeds
1/2 tsp turmeric powder
1/4 tsp red chilli powder
1/4 tsp garam masala powder
Salt to taste
1 tsp sugar
1/2 tsp saunf (fennel powder)
1 tbsp mustard oil
1. Heat mustard oil in a pan or a wok, till it begins to smoke. Add mustard seeds and let them splutter.
2. Add turmeric powder and after 1 second, add amla, salt, red chilli powder and saunf. Turn the heat to low.
3. Cook covered and stir occasionally. Cook till amla is fork tender. Do not overcook.
4. Add sugar and garam masala. Cook till sugar dissolves. Your pickle style amla sabzi is ready to eat.
Note- Amla subzi is cooked on a low heat to preserve its nutrients.
banana peel sabzi
Banana peel sabzi or kele ke chilkon ki sabzi is mommy dearest’s recipe. Whenever I feel like cooking this sabzi, we eat the banana and collect its peel in a plate. When there are 3-4 peels collected, its time to turn it into subzi. Please note this recipe uses peel of ripe banana. This subzi is very nutritious and good source of dietary fiber.
Recipe of banana peel sabzi
3-4 peels (chilke) of ripe banana
1/2 tsp carom seeds (ajwain)
A pinch of asafoetida (hing)
1/2 tsp turmeric powder
1/2 tsp coriander powder
Salt to taste
1/2 tsp amchoor (dried mango powder)
1 tbsp oil
1. Trim the ends of banana peels. Chop them into 1/2 - 1 inch pieces.
2. Boil 2 cups of water in a pan and add pieces of kele ke chilke or banana peel. Boil for 2 minutes. Drain.
3. Heat oil in a pan or a wok. Add ajwain and when it splutters, add hing. Add peel pieces. Add salt, turmeric and coriander powders. Mix well and lower heat. Cook till done, stirring occasionally. Increase heat and roast till subzi becomes dry and crisp.
4. Add amchoor and mix well. Serve hot with phulkas.
Banana shake
Banana milk shake or kela shake is a smooth, creamy and tasty beverage. If you use whole milk and add cream of milk (malai) at the top, it can be had as a rich dessert but personally I prefer low fat milk.
Recipe of banana milk shake
2 ripe bananas (kela)
2 cups milk
4 tsp sugar
4 drops vanilla essence
1. Peel and chop bananas into pieces.
2. Blend bananas, milk and sugar in a blender till smooth.
3. Add vanilla essence. Add crushed ice to serve.
Mango milk shake
Mango is a fruit which almost everyone relishes. Mango truly is a gift of summer season. When making mango shake, adjust the quantities according to sweetness of mango, which type of milk you are taking etc. This recipe is handed down to me by my mother which works out fine for me.
Recipe of mango milk shake
1 1/2 cup sweet mango pulp
1/2 liter milk
1 cup water
3/4 cup sugar
- Blend all the above ingredients in a blender till smooth. Serve chilled topped with ice cubes.
Healthy bytes- Mango provides the body with Vitamins A, B, C and E. It’s rich in Potassium that you lose through sweat. Its vitamins and antioxidants like Selenium and Zinc fight free radicals in your body and help you cope with stress.
Bael sherbet
Its summer time folks. So how about a chilled glass of bael sherbet after coming home from the hot sun. It’s an excellent way to beat the heat. If you are making this beverage, remember not to make it too dilute. It should be gelatinous and somewhat chewy. Some people don’t add sugar to it if the fruit is very sweet but then again, its optional and according to your taste. You can make this sherbet and store in an airtight glass bottle in the refrigerator.
Recipe of Bael sherbet
1 kilogram whole bael fruit (Bilva)
Black salt (kaala namak) – to taste
100 grams Sugar
3 liter water
1 tsp black pepper powder (kaali mirch)
1. Break the bael fruit and remove the pulp. Discard the hard outer covering or shell.
2. Soak this pulp in water. Break the pulp with hands. Let it be soaked for 3-4 hours in the refrigerator.
3. Strain it in a steel strainer crushing the pulp well against the strainer.
4. Add salt, sugar and black pepper powder. Mix well and serve chilled.
Healthy Bytes- Bael fruit is an excellent laxative and relieves constipation. It also cleans stomach and half ripe fruit is good for digestion.
100 grams of edible portion of the bael fruit contains-
61.5% water
0% fat
2.9 % Fiber
31.8 % Carbohydrates
1.7 % Minerals
1.8 % Protein
Bael fruit
Kachhe kele ki sabzi
I simply love bananas. I eat banana first thing in the morning and actually this is the correct time to have your fruit. Today I spotted raw bananas at the market and bought them immediately. I cook it in a very simple fashion but the result never fails to satisfy my taste buds.
Recipe of kachhe kele ki sabzi
3-4 kachhe kele (raw green banana)
1/2 tsp coriander powder
1/2 tsp turmeric powder
Salt to taste
1/2 tsp ajwain (carom seeds)
A pinch of asafoetida (hing)
1/4 tsp red chilli powder
1/4 tsp garam masala powder
1/2 tsp amchoor (dried mango powder)
1 tbsp oil
1. Wash and peel the bananas thinly with a knife. Cut them into rounds.
2. Heat oil in a non- stick pan and add carom seeds. When they change color, add hing. Add kachche kele. Add turmeric, coriander and red chilli powders. Add salt. Mix well and cover the lid of the pan. Turn the heat to low.
3. Cook till banana is tender while stirring in between. Increase heat and roast the kele till they are crisp and somewhat reddish. Turn off the heat and add amchoor and garam masala. Serve hot kachche kele ki subzi with roti or paratha.
kachche kele (raw banana)
Besides kachche kele ki sabzi, I have also tried my hands at kachche kele ke kofte whose recipe I will blog about, the next time I make it.
Kathal sabzi
Kathal or jackfruit is mainly grown in tropics as tropical conditions are suitable for its growth. Unlike the common practice of deep frying it, in this recipe, kathal is first boiled and then cooked with spices and onion- tomato paste. This is a healthier way to cook kathal as deep frying destroys its nutrients and adds to the calorie intake. As far as taste is concerned, try it. I bet you won’t be disappointed.
Recipe of kathal subzi
500 grams kathal (jackfruit)
1 onion
2 tomatoes
6-7 garlic cloves
2 green chillies
1 inch piece ginger
3/4 tsp salt or to taste
1/2 tsp turmeric powder
3/4 tsp coriander powder
1/2 tsp garam masala powder
1 tbsp oil
1. Smear oil on your hands and remove outer covering of kathal. Cut into pieces.
2. Boil water in a pan with 2 tsp salt and 1/2 tsp turmeric powder. Add kathal and boil uncovered for about 8 minutes. Strain and keep aside.
3. Mince together onion, tomato, garlic, ginger and green chillies in a blender to form a paste.
4. Heat oil in a pan and add onion- tomato paste. Add salt and rest of the spices and cook till oil begins to separate.
5. Add kathal and cook covered on low heat for about 10 minutes. Stir in between. Garnish with coriander leaves and serve hot with rotis or parathas.
Healthy Bytes- kathal is rich in Potassium thus it helps in lowering the blood pressure. Jackfruit also has anti- ageing, anti- ulcer properties.
100 grams of jackfruit contains
Total carbohydrates- 24 g
Calories- 94
Dietary fiber- 2 g
Potassium- 303 mg
Protein- 1 g
Vitamin A -297 I U
Raw kathal
