My new website and YouTube channel

 Hello dear foodies,

I have changed my blog name to Avantika's Kitchen Delights and the new link of my new website is 

https://avantikakitchendelights.com/

Please visit the new website for latest updates and new recipes.

I have also started a YouTube channel in January 2021. Its name is also Avantika's Kitchen Delights

and the link is 

https://www.youtube.com/channel/UCrhTX2CmQBNMveC3J5e2ODg

You may visit my new website /blog and YouTube channel for more recipes.

Sunayana Amit Anshu

My new website launched

Hi Readers,

I am glad to announce that I have my new website ready and published and the link is,

https://avnikitchendelights.com/


Your comments and suggestions / feedbacks mean a lot to me. Kindly leave a comment on my new page so that I am motivated to excel and improve my page.


Thanks so much.

Banana Stem Stir Fry

The stem of the banana plant is highly nutritious and is widely used in variety of recipes in South India. Today we are going to learn how it is used to prepare a dry stir fry sabji. First I will explain how the banana stem is cleaned for cooking and then the cooking process itself.

INGREDIENTS :

(1) 1 Banana Stem piece.

(2) 1 tablespoon of curd or 1 tablespoon of lemon juice.

(3) 3/4 teaspoon of Mustard seeds / Rai.

(4) 1 teaspoon of Urad dal

(5) 1 teaspoon of Chana dal

(6) Half teaspoon of Cumin seeds / Jeera

(7) 2 small Onions, finely chopped

(8) 1 medium sized Tomato, finely chopped

(9) 2 green chillies, finely chopped

(10) 1 spring of Curry leaves

(11) Chopped Coriander leaves for garnishing

Banana Stem

All ingredients set aside

Chopped veggies

How to clean Banana stem for cooking:

For novice cooks, it is advised to lay old newspapers on the kitchen platform before starting to cut this vegetable. Wear an apron as this leaves stains that cannot be removed.

After we cut the stem into small pieces, immerse the cut pieces in water to which 1 spoon of curd is mixed or 1 spoon of lemon juice is mixed. This is done to prevent the  changes in colour of the cut banana stem pieces due to oxidation.

Take a wide bowl and fill it with water. Add few spoons of curd or lemon juice into this and mix and keep aside.

Banana stem has two types of layers. A hard inner layer which is edible and a porous outer layer which has to be discarded. Make a slit on the outer layer and remove it. Sometimes, you may have to discard two to three layers until you reach the hard and firm inner layer. Check out the steps in the video.

Now you have a cylindrical inner stem which you can chop into very small pieces and put them all into the curd or lemon water as shown in the image and video.

I have taken the video in three parts. As I myself was learning from my mother how to clean the banana stem, the first video clip shows her cleaning and cutting the banana stem. The second and third video clips shows me following the same process. 

Chopped banana stem immersed in lemon water

The banana stem is peeled and chopped and ready for cooking.

METHOD :

(1) Drain this curd or lemon water and in a utensil take water and put the finely chopped banana stem into it and add a teaspoon of salt. Cook the chopped banana stem until al dente.

(2) Heat 4 tablespoons of cooking oil in a kadhai / wok.

(3) Add 3/4 teaspoon of Mustard seeds / Rai to the warm oil.

(4) After 4 seconds, add 1 teaspoon of Chana dal and 1 teaspoon of Urad dal to the warm oil.

(5) After 4 seconds, add half teaspoon of Cumin seeds / Jeera to the warm oil.

(6) Once the Mustard seeds splutter and the rest of the ingredients change colour, add Curry leaves.

(7) Add chopped green chillies and finely chopped Onion. Sauté.

(8) Once the Onion becomes golden brown in colour, add chopped Tomato. Sauté for 3 minutes.

(9) Add half teaspoon of Turmeric powder. Mix well.

(10) Add the cooked banana stem pieces to the onion tomato mixture. You can add the remaining water from the cooking of banana stem to this mixture.

Mix well.

(11) Stir fry for  8 - 10 minutes till all the water dries up and the banana stem is slightly roasted.

(12) Turn off the gas flame and sprinkle chopped Coriander leaves over the stir fry.

(13) Our Banana Stem Stir Fry is ready. 

(14) Transfer it to a serving bowl.

(15) Again garnish with chopped Coriander leaves.

Dates and Tamarind Chutney / Khajur Imli Chutney

Dates and Tamarind Chutney is a popular Indian condiment that is used to spruce up almost all the Chaat recipes. It is also served with snacks like Samosas.

This chutney can be prepared with or without jaggery depending upon the sweetness of the Dates. The Dates which I used were very sweet, so I omitted the Jaggery and the Dates only took care of the sweetness required in the chutney. The Tamarind or Imli takes care of the tanginess in the chutney. A combination  of Dates and Tamarind makes the chutney sweet and tangy, which is so delicious and flavourful. Follow the following steps well to get a perfect Chutney for your Chaat recipes. A well prepared chutney elevates the taste and flavour of your Chaat recipes due to its prefect balance of sweet, tang and spice.

INGREDIENTS :

(1) 30 pieces of Dates (Khajur)

(2) 100 gms of Tamarind (Imli)

(3) 1 inch size of Ginger (Adrak)

(4) 1 green Chilli

(5) 1 teaspoon of Cumin seeds (Jeera)

(6) 1 teaspoon of Coriander / Dhaniya powder 

(7)  Black salt (Kala Namak) or regular salt as per taste required

All ingredients set aside for the preparation of Dates Tamarind Chutney 

All ingredients set aside for the preparation of Dates Tamarind Chutney

METHOD :

(1) Take about 30 pieces of Dates / Khajur and deseed them if they have seeds.

30 pieces of Dates / Khajur deseeded

(2) Soak them in a bowl full of lukewarm water for 30 minutes of till they become soft.

Dates soaked in lukewarm water

(3) Also take 100 gms of Tamarind / Imli and ensure that they have no seeds in them as well. I used seedless Tamarind. 

(4) Wash the Tamarind and soak it in a bowl half filled with water as shown for 30 minutes.

Tamarind / Imli soaked in lukewarm water

(5) In a blending jar, add the soaked Dates and Tamarind. Drain the water used for soaking or use them while grinding. 

Put soaked Dates in the blending jar

Add soaked Tamarind to the blending jar

(6) Also, add 1 inch sized piece of Ginger / Adrak and a green Chilli / Hari Mirch.

Add 1 inch sized ginger and 1 green chilli

(7) Add 1 teaspoon of Cumin seeds / Jeera.

Add 1 teaspoon of Cumin seeds / Jeera

(8) Now, blend the mixture until a smooth paste is formed.

Add 1 teaspoon of Coriander / Dhaniya powder along with Black salt / Kala Namak or the regular salt as per taste required. 

Add 1 teaspoon of Coriander powder and Kala Namak or regular salt as per taste required

(9) Grind once again to mix.

Grind the mixture to obtain this smooth paste

(10) Place a sieve or colander over a large bowl. 

Then transfer the pureed dates tamarind chutney to it and pass through. 

Strain as much chutney as possible by pressing with a spoon. 

Discard the remaining part.  Don’t forget to scrape the bottom of the sieve to collect the strained chutney stuck on it.

Discard 

(11) Mix once and your smooth thick Dates Tamarind Chutney or Khajur Imli Chutney is ready.

(12) You can also store this chutney in an airtight container. It will stay fresh in the refrigerator for 10 days and in the freezer till 3 months.

How to use the chutney :

This chutney tends to thicken due to addition of dates. So, you will need to adjust the consistency before using it in chaats. Scoop out the required amount of chutney from the airtight container using a moist free spoon and put it in a bowl. Add required amount of hot water and mix well. The chutney is now of the desired consistency.

Note : For greater shelf life of the chutney, use very less or almost no water while grinding the chutney, use moist free colander / sieve to filter the chutney. Store it in a moist free glass container. Use moist free spoons to take out chutney from the container and never add water to the chutney stored in the container.

Aloo Tendli Sabji / Ivy Gourd Potatoes Stir-fry

Tendli or Tindora, a Hindi term for Ivy Gourd (In English) is also known as Tendle in Konkani. 

Tendle as I call it in my native language, Konkani is a regular side dish at my home. My mother taught me this recipe and we call it Tendle Upkari. Upkari means sabji in Konkani. We love to have it with simple Rice and Dalithoy (We call Dal as Dalithoy in Konkani).

INGREDIENTS :

(1) 250 gms of Tendli (Tindora or Ivy Gourd)

(2) 2 Medium sized Potatoes (Aloo)

(3) 3 green /red Chillies (Mirch)

(4) 3/4 teaspoon of Mustard seeds (Rai)

(5) 3/4 teaspoon of Cumin seeds (Jeera)

(6) Half teaspoon of Split Skinless Black Gram (Urad Dal)

(7) Half teaspoon of Turmeric powder (Haldi)

(8) 1 Sprig Curry leaves (Kadi Patta)

(9) Chopped Coriander leaves

(10) 2 teaspoons of Sugar (Optional)

(11) Salt as required

Gather all the ingredients 

Cuisine : Indian

Course : Side dish

Serves : 3-4 persons

Cooking Time : 25 minutes for preparation and 25 minutes for cooking =  50 minutes

PREPARATION :

(1) Wash the Tendlis thoroughly under running water. Drain the water and pat the Tendlis dry with a clean cloth. Chop the ends of them as shown and discard them.

Tendlis with ends chopped

Chop them into vertically thin slices and keep them aside. You can also chop the tendlis in round and potatoes in small cubes. Adjust the ratio of tendlis and potatoes as you like.

(2) Peel the potatoes and wash them. Then, chop the potatoes into vertically thin slices.

(3) Slit the red chillies lengthwise as shown.

METHOD :

(1) Heat 4 tablespoons of cooking oil in a kadhai / wok. 

(2) Add Mustard seeds and allow them to splutter.

(3) Once the Mustard seeds stop spluttering, add Urad dal and allow it to change colour slightly to golden brown.

(4) Now add Curry leaves. 

(5) Add slit green / red chillies. 

(6) Add Cumin seeds and sauté for half a minute till the seeds change colour to golden brown.

(7) Add Turmeric powder. 

Mix everything well.

(8) Add the sliced tendlis now immediately. Mix well.

(9) Add 1 glass of water and mix well again.

(10) Cover the wok with a lid and cook on a low to medium flame for 10 minutes.

Keep stirring in between.

(11) After 10 minutes, open the lid.

(12) Now add sliced potatoes and mix well. 

(13) Sprinkle Salt as required and add 2 teaspoons of Sugar and mix well. 

(14) Add half glass of water or as required.

(15) Cover the wok with a lid and cook for another 10 minutes.

(16) Open the lid. While I was trying this method, the tendlis and potatoes were cooked well by 20 minutes. Make sure they do not turn mushy but retain their shape and cooked.

Turn off the gas flame.

(17) Our Aloo Tendli Sabji / Ivy Gourd Potatoes Stir-fry is ready. Sprinkle some chopped Coriander leaves over it.

(18) Transfer the sabji into a serving bowl.

(19) Garnish with coriander leaves.

(20) Serve this sabji with Dal Rice or with chapatis / phulkas.