Recipe of Quick Kela Methi  Nu Shaak(Gujarati dish),Anar Ka Riata,Shahi Poori,Spicy Peanut Chutney,Cucumber Juice

Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, kela methi  nu shaak(gujarati dish),anar ka riata,shahi poori,spicy peanut chutney,cucumber juice. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Methi Batata nu shaak is delicious daily meal subji. Todays recipe is gujarati style of making aloo methi sabji. methi means fenugreek seeds & shaak means vegetable in english & ofcourse batata means potato in english.this is a dry veggie which can be enjoyed with poori ,roti or chapati or even. Batata Nu Rasawalu Shaak (Gujarati Style Potato Sabzi) By Bhanu Patel. ખાટું-મીઠું અને ટેસ્ટી છાલવાળા બટાટા નું રસાવાળું શાક -Simple Batata nu Shak recipe In Gujarati. Filed Under: Vegetables Tagged With: Banana Curry, banana curry recipe, Banana Recipes, Curry Recipes, Gujarati Recipes, indian curry, Kela nu Shaak.

Kela Methi  Nu Shaak(Gujarati dish),Anar Ka Riata,Shahi Poori,Spicy Peanut Chutney,Cucumber Juice is one of the most well liked of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Kela Methi  Nu Shaak(Gujarati dish),Anar Ka Riata,Shahi Poori,Spicy Peanut Chutney,Cucumber Juice is something that I have loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can have kela methi  nu shaak(gujarati dish),anar ka riata,shahi poori,spicy peanut chutney,cucumber juice using 47 ingredients and 17 steps. Here is how you can achieve that.

The ingredients needed to make Kela Methi  Nu Shaak(Gujarati dish),Anar Ka Riata,Shahi Poori,Spicy Peanut Chutney,Cucumber Juice:

1. Get For Kela methi nu shaak
2. Make ready 3 Raw Banana cut into
3. Prepare 1 cup Methi Leaves roughly chopped
4. Prepare 1 Onion finely chopped
5. Take 1 Tomato finely chopped
6. Make ready 1 tablespoon Ginger Garlic Paste
7. Make ready 1 Green Chilli finely chopped
8. Take 1 teaspoon Cumin seeds
9. Take 1 teaspoon Red chilli powder
10. Get 1/2 teaspoon Turmeric powder
11. Make ready 2 teaspoon Coriander Powder
12. Get 2 teaspoon Cooking oil
13. Get to taste Salt
14. Make ready For Anar ka Riata
15. Make ready 1/2 Cup Curd
16. Prepare 1/2 Cup Pomegranates
17. Get 1/2 tbsp Milk
18. Get to Taste Salt
19. Get to Taste Black Salt
20. Make ready 1/2 tsp Roasted Cumin Powder
21. Get to Taste Red Chilli Powder
22. Get 1/4 tsp Black Pepper Powder
23. Prepare 1/2 tsp Sugar
24. Get Ingredients for Shahi Poori
25. Make ready For The Dough
26. Get 1 1/2 cup finely chopped fenugreek (methi) leaves
27. Take 1 1/2 cup whole wheat flour
28. Prepare 1/4 tsp baking powder
29. Take 1 tbsp fresh curd
30. Get 2 tbsp melted ghee
31. Make ready to taste salt
32. Make ready 3/4 cup grated paneer
33. Get 2 tsp finely chopped green chillies
34. Make ready as needed oil for rolling and deep frying
35. Make ready 2 tbsp finely chopped coriander
36. Make ready to taste salt
37. Make ready For Spicy Peanuts Chutney
38. Make ready cup plain peanuts (with or without skin, as desired)
39. Make ready 5 dry red chilies
40. Make ready to taste salt
41. Prepare 1 tablespoon tamarind chutney
42. Make ready For Cucumber Juice
43. Take 1 1/2 cucumber
44. Prepare to taste sugar
45. Take 1 tsp lime juice
46. Make ready 2 cup water
47. Take 25 gm fresh ginger

Batata Nu Shaak recipe with step by step photos. Bateta nu shaak is one of the most popular Gujarati foods, made in almost every household. A wonderful combination of sesame seeds, curry leaves and ginger-green chilli paste giver a very distinct flavour to the otherwise bland potatoes. It can be served with rice or chapatis / rotlis.

Instructions to make Kela Methi  Nu Shaak(Gujarati dish),Anar Ka Riata,Shahi Poori,Spicy Peanut Chutney,Cucumber Juice:

1. To begin making Kele nu shaak Recipe, peel the skin of the bananas,chop them into cubes and place them in a bowl of water until further cooking. This step is to avoid oxidation and the raw bananas from turning brownish. - Heat oil in a kadai, add the cumin seeds and let them splutter.
2. Once they splutter, add the onions and saute till the onions turn translucent. - Add the ginger garlic paste and saute for about a minute on low medium heat or till the raw smell vanishes. - Once the ginger garlic are cooked thoroughly, add the tomatoes and green chillies, saute until the tomatoes turn mushy.
3. Now add in the fenugreek leaves, red chilli powder, coriander powder and turmeric powder (haldi) and mix well. - Let the fenugreek leaves wilt a bit, once they do, drain all the water from the raw bananas and add them to the kadai.You can add a bit of water as well, to help them cook evenly and without sticking to the kadai.
4. Season with salt and mix everything well. Let the raw bananas cook with the lid closed. This will take around 10 minutes on medium heat. - Once the bananas are cooked, saute for about more minutes and let the water dry out. Switch off the heat.
5. For Anar ka Riata….Whisk the curd till to smooth consistency - with 1/2 tbsp. of milk. - Crush the 1/4 cup pomegranates or anar - roughly.
6. Combine the crushed and other 1/4 cup - pomegranates in curd with spices and sugar. Whisk well.
7. Place the curd in separate bowl and garnish - with pomegranates seeds, and cumin powder on the top of raita. - Serve chilled.
8. For making Shahi Poori…..Sprinkle salt over the fenugreek leaves and leave aside for 15 minutes. Squeeze out the water and discard it. - Add all the remaining ingredients and knead into a stiff dough using enough water.
9. Divide the dough into equal portions and keep aside. - Divide the stuffing into equal portions as of Pooris and keep aside.
10. Roll out one portion of the dough into a thin round with the help of a little oil. - Put one portion of the stuffing in the centre and bring the edges together to cover the stuffing completely. Roll out with the help of a little oil.
11. Heat the oil in a kadhai and deep-fry the puris, a few at a time, till they turn golden brown in colour from both sides. Drain on absorbent paper. - Serve immediately.
12. For making Spicy Peanuts Chutney….Heat a griddle until it is very hot, on a medium flame. Roast the peanuts and dry red chilies, stirring frequently, until they give off a gently cooked aroma.
13. Allow this mixture to cool completely and then grind the peanuts and chilies into a coarse powder using a mortar and pestle or a clean, dry grinder. - Add salt to taste.
14. Add enough tamarind chutney to previously prepared chutney to get a thick consistency.
15. For Cucumber Juice…Wash and peel cucumbers. - Cut cucumbers into chunks and add to blender with water to blend. - Strain mixture through a strainer, at least 2 times removing pulp.
16. Add lime juice and sugar and grated ginger to strained cucumber juice. - Adjust sugar to taste. - Chill before serving.
17. Now arrange the prepared dishes according to your choice and serve.

A wonderful combination of sesame seeds, curry leaves and ginger-green chilli paste giver a very distinct flavour to the otherwise bland potatoes. It can be served with rice or chapatis / rotlis. So there you have it, Chana nu Shaak/Chickpea Curry - a simple recipe that goes a long way! 'Bombay Chutney' is basically 'Besan Chutney' which is prepared as a combination for usually Dosa , Poori and Chapathy in South India. I personally The addition of lemon juice or curd makes it tangy, you can skip it if you do not want it that way. You can always skip garam masala and ginger- garlic. batata nu shaak recipe with step by step photos. no frills easy recipe of dry spiced potatoes made gujarati style. no onion no garlic and vegan version of I make this dry batata nu shaak, as a side accompanying dish with chapatis.

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