Banana Butter Masala 


Banana butter masala 

A delicious, rich and flavourful curry made with green or raw banana. 

You don’t like green bananas like me? Don’t worry try this you will love the taste. 

Our this week’s #Foodiemonday bloghop theme is raw banana. My contribution is this banana butter masala. A superbly delicious curry.

I have already shared green or raw banana kofta curry. You can get the recipe here 👇

Banana kofta curry 

When my fellow bloggers decided the theme I have planned to make cutlets. Then thought why not try just like I used to make paneer butter masala. Which I make in the same way but with cottage cheese or paneer. 

And wow its really taste good. You can serve it to your guests or can make it as a party side dish. 

Nutritionally, the green banana is a good source of fiber, vitamins and minerals, and contains a starch that may help control blood sugar, manage weight and lower blood cholesterol levels.

Source

I have made the gravy creamy and thick by using cashews. You can add 1 – 2 tablespoon cream too I didn’t. You can use soaked and peeled almonds too instead of cashews. 

Recipe 


Green or raw banana – 5 medium 

Onion – 1 chopped 

Garlic – 3 cloves chopped 

Ginger – 1/2 inch piece chopped 

Tomatoes – 4 medium 

Green cardamom – 3

Cloves – 3 – 4

Cinnamon – 1 inch piece 

Mace or javitri – 2 string
Cashew nuts – 10 – 12

Green chilli – 1 – 2

Cumin powder – 1 teaspoon 

Turmeric powder – 1/4 teaspoon 

Coriander powder – 1 teaspoon 

Kashmiri red chilli powder – 2 teaspoon 

Salt to taste 

Oil – 3 tablespoon 

Butter – 2 tablespoon + 1 teaspoon oil 

For marination 
Salt to taste 

Ginger garlic paste – 1 teaspoon 

 red chilli powder – 1/2 teaspoon 

Pepper powder – 1/2 teaspoon 

Thick curd – 2 tablespoon 

Lemon juice – 1/2 teaspoon 

Mustard oil – 1 teaspoon
Chopped cilantro for garnishing 

Method 



Peel and discard the both ends of bananas.

 

Cut in roundel. Wash and drain the water. Keep on a strainer for 20 – 30 minutes or pat dry. 

Marinate with all the ingredients mentioned under for marination. Keep aside for 30 minutes. 

Heat 2 tablespoon oil in a pan. Add cardamom, cloves, cinnamon, mace, garlic, chopped onions and green chilli. 

Saute until the onion starts to change it’s colour. 

Add cashews and ginger, fry for few seconds. Now add tomatoes. Saute until tomatoes becomes mushy. 

Let it cool down. Grind the mixture into a smooth paste.

Heat 1 tablespoon oil in a nonstick pan. Fry the banana pieces from both sides till becomes light brown. Don’t discard the remaining marination, we will use it later. 

Heat butter and 1 teaspoon oil in a pan. Add the ground mixture. Add cumin powder, coriander powder, turmeric powder and kashmiri red chilli powder. Saute until oil leaves the side. 

Add the fried banana pieces, salt and sugar. Mix well. 

Add remaining marination and water as require to make thick gravy. 

Cover and cook on simmer for 10 minutes or until the banana pieces becomes soft. Add cream if you want. 

Remove from heat. 

Garnish with chopped cilantro and serve with roti or Indian flat bread, paratha  puri pulao or jeera rice.

Enjoy the delicious, spicy and lip-smacking banana butter masala 😊

Watermelon Muffins 


Eggless watermelon muffins 

These days unable to post any baking recipes. I was out of town for a long time. Now at home but I have to go again for a family function. Before that I want to experiment with watermelon. A juicy delicious fruit of summer. Don’t you love it? Already posted many recipes with watermelon and I have one more to share 😀

Baking is my stress buster. I always bake to refresh my mood. Love the aroma of baking. 

So here is the soft and yummy watermelon muffins. 

I love lemon flavour with watermelon. I have used 1/4 teaspoon Lemon zest but if you like strong flavour add 1/2 teaspoon zest. 
I have used rice barn oil, you can use olive oil or any flavourless white oil or butter. If you don’t have muffins moulds you can make it in any cake tin. 

Recipe 


Refined flour or maida – 1 cup 

Milk powder – 1/4 cup 

Powered sugar – 1/2 cup 

Baking powder – 1/2 teaspoon 

Baking soda – 1/2 teaspoon 

Watermelon juice – 1/2 cup 

Vanilla – 1/2 teaspoon 

Lemon juice – 2 teaspoon 

Lemon zest – 1/4 teaspoon 

Oil – 1/4 cup 

Choco chips – 1/4 cup
Red food colour – as require, optional 

Method 


Preheat the oven at 180°.

Grease the muffins tray or cupcake moulds. 

Sieve refined flour, baking powder, soda and milk powder. Mix well and keep aside. 

In a large bowl add powered sugar, oil, watermelon juice and lemon juice. Beat until sugar dissolve completely. 

Add vanilla and lemon zest. You can add 1/2  teaspoon lemon zest if you like strong flavour of lemon. Mix well. 

Now add all the dry ingredients. Mix well to make a lump free smooth batter. Add colour and mix well. 

Fold the choco chips in the batter. 

Fill the moulds 3/4 with the batter. If you don’t have muffins moulds you can make it in any cake tin.

Bake in preheated oven at 180° for 20 minutes or until the toothpick comes out clean. 

Let it cool down. 

Serve with tea, coffee or juice. Or satisfy your sudden hunger pangs. 

Enjoy……..

I would love to hear from you. Please leave some words if you like the recipe 😊

Virgin Watermelon Mojito 


Virgin mojito with watermelon and cucumber. 

A refreshing, delicious and chilled drink to keep your body hydrated. Watermelon and cucumber both have high water content. So its a perfect drink to beat the heat.

Mojito is a traditional Cuban highball. Traditionally mojito is a cocktail or alcohol based drink consist of mint leaves, lime juice, sugar sparkling water and white rum.

But alcohol free virgin mojito has lime juice, mint leaves and sugar syrup.

I have made this mojito sugar-free.  You don’t need to add sugar because this mojito has natural sweetness of watermelon. But you can add little sugar or sugar syrup if you want your drink more sweet. 

Watermelon is a most refreshing fruit of this summer season. Its low in calories but high in vitamin A, C and many healthy plant compounds. This fruit have high water content so its help you to keep your body hydrated and help you feel full.

And some benefits of cucumbers are 

Cucumbers are predominantly made of water.

Some people use cucumbers to soothe sunburn.

Early research shows that a compound found in cucumbers might help fight cancer.

Cucumbers contain lignan, which may help fight cardiovascular disease.

Cucumber is a versatile foodstuff and can be added to a variety of dishes.

source 

Our this week’s #Foodiemonday bloghop theme is watermelon. My contribution is this virgin mojito with watermelon and cucumber. 

This mojito is not only refreshing and delicious but healthy too. And mint, lemon and back salt makes this mojito super yummy.

Recipe 


Seedless watermelon cubes – 2 cup 

Cucumber – 1 small peeled and chopped 

Grated ginger – 1/2 teaspoon 

Mint leaves – 1/4 cup 

Lemon juice – 2 tablespoon 

Club soda – 1/2 cup

Black or pink salt – 1/2 teaspoon or to taste 

Black pepper powder – 1/2 teaspoon or to taste 

Mint leaves and lemon wedges for garnishing
Crushed ice optional 

Method 


Combine seedless watermelon cubes, peeled and chopped cucumber, grated ginger, lemon juice and black or pink salt. 

Blend in a mixer blender. Blend until smooth. 

Strain the mixture. 

Add club soda. Taste and adjust salt  pepper and lemon juice if require. You can add sugar or sugar syrup if you want your drink more sweet. 

Pour the mixture into a glass. Add some crushed ice. 

Garnish with mint string, lemon and watermelon wedges. Place a mint leaf in the glass. 

Serve chilled. Enjoy…………. 

Orange Grapes Frozen Cooler With Lemon And Mint 

Orange grapes frozen cooler with lemon and mint.

A very refreshing and delicious cooler to beat the heat. You can serve it as a dessert too. 

I have used fresh orange juice  grapes, lemon and fresh mint in it. 

A drink or dessert for this scorching hot weather. Serve it to your kids instead of fruits. I am sure they will love it.

Oranges are easily available and one of the most popular fruits in the world. Oranges are excellent source of nutrients but low in calories. And oranges are well known for vitamin C and significant antioxidant properties.

They not only promote healthy skin, also can help to prevent from many diseases.

And the queen of fruits grapes are known for numerous health benefits. Many studies proved that grapes can protect us from heart disease, high blood pressure and cancer.

You can get some more cooler or mocktail recipes here. 
Watermelon cooler with Tulsi and aloevera 
Kiwi ginger lime cooler 
 Thandai flavoured fruit punch or mocktail 
Virgin mojito 

Our this week’s #Foodiemonday bloghop theme is frozen cooler. And my contribution is this fruity frozen cooler.

A chilled drink with all the goodness of fruits. You don’t need to add sugar in it. Just enjoy the natural sweetness of fruits. A dash of pink or black salt and lemon juice makes the drink super delicious.

I have used fresh orange juice but you can make it with canned juice too. 

Recipe 


Orange juice – 2 cup frozen 

Grapes – 1 cup 

Lemon juice – 4 teaspoon 

Pink salt or black salt – 1/2 teaspoon 

Mint – few leaves 

Lemon wedge and mint leaves for garnishing 

Method 


I have frozen fresh orange juice but you can use canned juice too. Keep the juice in freezer till set. 

Combine frozen orange juice, grapes, salt, mint leaves and lemon juice in a blender. 

Blend until smooth. 

Taste and adjust salt and lemon juice according to your taste. I have used 1 lemon and 6 – 7 mint leaves. You can reduce or increase as per your taste. 

You can use any fruits of your choice instead of grapes. 

Pour the mixture into a glass. 

Garnish with lemon wedges and mint leaves. 
Serve chilled. 

Enjoy the healthy and super yummy fruity frozen cooler as a drink or dessert 😊

Egg Korma With Almonds And Coconut Milk 


Egg korma with almonds and coconut milk.

A very delicious and rich egg curry with thick and creamy gravy. If you don’t like eggs you can make this gravy with any vegetables or kofta or vegetable balls.

I love to try different egg recipes. I have already shared some in this blog earlier.

 

 

Egg in mustard and poppy seeds 

 
Egg in yogurt sauce 

 
spicy egg or masala egg 

 
egg biryani

 
Potato stuffed enchiladas 

 
Tomato cilantro egg drop soup 

 
Dimer chop or devilled eggs 

 
Eggs are a well known rich source of protein — an important building block of bones, muscles, cartilage, skin, and blood. The body uses protein to build and repair tissues as well as making enzymes, hormones and other body chemicals. Unfortunately, unlike fat and carbohydrates, the body does not store protein, and therefore has no reservoir to draw on when it needs a new supply. Thus eggs are the perfect sources and a smart food choice for those who reduce their intake of carbohydrates in a bit to lose excess weight.

source 

Our this week’s 86th #Foodiemonday bloghop theme is coconut milk. And my contribution is this egg korma with almond and coconut milk.

Coconut milk and almond gives the gravy creamy texture.

Coconut milk is highly nutritious and an excellent source of vitamins, fibre and minerals.

This egg korma is very easy to cook and super delicious. It goes well with rice and bread both.

Recipe 


Eggs  – 4 – 6, hard boiled

Onion  – 2 medium

Garlic paste – 1 teaspoon or 4 garlic cloves

Ginger  – 1 inch piece

Tomatoes – 3 medium or 2 large, chopped

Oil  – 2 – 3 tablespoon

Green chilli – 2 – 3

Green cardamom  – 3

Cloves – 3 – 4

Cinnamon  – 1 inch piece

Mace or javitri  – 1 string, optional

Almond  – 6 – 7 soaked and peeled

Cumin powder  – 1 teaspoon

Coriander powder  – 1 teaspoon

Turmeric powder  – 1/4 teaspoon

Kashmiri red chilli powder  – 2 teaspoon

Coconut milk  – 1 cup

Water – 1 cup

Chopped cilantro for garnishing

Method 


Peel the hard boiled eggs. Make some slits on the eggs with a knife.

Grind onion, garlic and ginger.

Grind tomatoes, green chilli, cardamom,cloves ,cinnamon, almonds  and mace.

Make a smooth paste and keep aside.

Heat oil in a pan. Fry the eggs in it. When the eggs become golden brown remove from the oil and keep aside.

Add onion, ginger and garlic paste in the same oil. Saute until oil leaves the side.

Add tomato, green chilli, almonds and whole spices paste.

Saute and add salt, cumin powder, coriander powder, kashmiri red chilli powder and turmeric powder. Mix well and saute until the oil leaves the side.

Add coconut milk and water. Stir well and add the eggs.

When it starts to boil cover and cook on simmer for 10 minutes or until you get your desired consistency. Make a thick gravy, Stir occasionally.

Remove from heat. You can add 1 – 2 tablespoon cream. I didn’t.

Garnish with chopped cilantro and serve with hot streamed rice, roti or Indian flat bread, paratha, puri or any bread of your choice.

Enjoy the delicious, rich and creamy egg korma.