Today I will tell you how to make raw banana kofta sabzi / kachche kele ka kofta.
Ripe bananas are very beneficial for health and raw banana is also very good for health.
By the way, raw banana vegetable can be made in many ways, the matter of raw banana koftas is different.
The raw banana kofta vegetable is very tasty to eat, even if a guest comes, you can make it.
You can sometimes make banana kofta sabzi at home to change your taste.
If you want, you can eat banana koftas in this way without even making curry.
Follow the steps given below to make Banana Kofta curry recipe ….
Course Dinner, Indian, Lunch, Main Dish, Snacks
Cuisine dinner, Indian, lunch, Main
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Servings 4People
Calories 18kcal
Equipment
Fry Pan / Wok
Plate
Spatula
Mixer Grinder
Knife
Bowl
Pressure Cooker
Ingredients
1UnitRaw Banana / Plaintain / Kachcha Kela
1.5tspGram Flour / Besan
1UnitBig Onion / Pyaz
3UnitLocal Tomato / Desi Tamatar, if local / desi tomato is not available then take hybrid tomato
2UnitGreen Chili / Hari Mirch
1inchGinger slice / Adrak ka tukda
1pinchAsafoetida / Heeng
1tspCoriander Seeds / Khadi Dhaniya
2tspCoriander leave / Dhaniya Patti
asper tasteSalt / Namak
100gramsOil for frying Kofta, if kofta’s are more or less, you can take oil sufficient for frying
After that put raw banana in the pressure cooker and add about a cup of water.
After this, cook the banana by giving it a whistle in the cooker. Remove the banana peel when the pressure comes out from the cooker.
Then mash the banana.
Now add one and a half teaspoon gram flour, finely chopped coriander, a pinch of asafoetida to the mashed banana and add a little salt too. Besan is not to be added too much, otherwise, only gram flour will appear in banana koftas.
Now mix the mixture.
After this, take a little mashed mixture in your hand and make medium size spherical ball.
Make all the balls of that mixture.
Now put a kadhai/frying pan on the gas.
Pour oil into the kadhai/ fry pan.
When the oil is hot, turn the gas to medium flame.
Now put the balls in hot oil and keep in mind that the gas remains on medium flame.
Keep driving the balls with a spoon and changing their sides so that the balls do not burn.
And fry them till they turn light brown.
When the balls become slightly bad, take them out of the oil.
Now we’ll prepare mixture for Kofta Curry
For curry spice, take three chopped tomatoes, one onion, 8 to 10 cashews, 2 green chilies, 1-inch piece of ginger, two red chilies, one spoon of coriander seeds.
And put all the spices in the jar of the grinder.
And grind them until they are slightly coarse in the grinder.
Now we will prepare curry for Kofta
Now take out the extra oil from the kadhai/ fry pan and leave two spoons of oil in it.
When the oil is hot, add cumin seeds and red chili.
When the cumin starts crackling.
Add the grinded spices to it.
Now fry the spices.
Fry the masala till the masala starts leaving the oil.
Now add two spoonfuls of beaten curd to the spices.
And the spices keep stirring. The spices have to keep running until the curd mixes well.
When the curd mixes well with the spices, add about a glass of water to it and add salt as well.
Turn high the flame.
As soon as the curry comes to a boil add the koftas in it.
Also, put garam masala along with it.
Cover the pan with lid. And reduce the flame to medium. Cook for about 5 minutes. If you feel that the water is less then you can add more water.
Put a tempering pan on a separate gas.
When the pan is hot, add 1 teaspoon Kasuri Methi to it.
Add hot kasoori methi to the kadhai/fry pan. Close the lid.
Cook for about 5 minutes.
Delicious koftas are ready.
You can eat koftas with pulav or with roti or with paratha or puri.
These are very easy and tasty koftas. Please make these koftas at home and also provide feedback in the comment box.
Hotel Vali Matar Paneer / Restaurant Style Cheese Peas Curry
Cheese is a excellent calcium, fat, and protein source. It also includes elevated quantities of vitamins A and B-12, together with zinc, nitrogen, and riboflavin. Cheese produced from 100% grass-fed cattle ' milk is the largest in nutrients and also includes omega-3 fatty acids and vitamin K-2.The nutritional value of cheese varies widely. Cottage cheese may consist of 4% fat and 11% protein while some whey cheeses are 15% fat and 11% protein, and triple-crème cheeses are 36% fat and 7% protein.Cheese is very good for health.Everyone likes cheese curry very much.But today I am going to tell you the cheese curry recipe.After eating it you will be licking fingers.You must have eaten cheese curry recipe in hotels or at weddings.Today I will tell you a very tasty and delicious cheese curry recipe made in hotels or weddings.Please follow the steps given below and enjoy a very tasty cheese curry recipe …
Course Dinner, Indian, Lunch, Main Dish, Starter
Cuisine Breakfast, dinner, Indian, lunch, Main
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Servings 4People
Calories 497kcal
Equipment
Kadhai / Fry Pan
Big Spoon
Bowl
Mixer Grinder and Jar
Ingredients
250GramsCheese / Paneer
1Bowl Green Pea / Hari Matar, or 150 grams Green Pea / Hari Matar
1tspGinger Garlic Paste / Adrak Lehsun Paste
3Unit Big Onion / Pyaz
1inchGinger Sliced
2UnitGreen Chilli / Hari Mirch, Sliced
4 – 5 UnitBig Tomato / Bade Tamatar
1tspCream, optional
2leavesBay Leave / Tej Patta
1tspCumin Seed / Jeera
2UnitGreen Cardamom / Hari Elaichi
1UnitBig Cardamom / Badi Elaichi
8 – 10 UnitCashew / Kaju, Fry little brown
1tspDegi Red chilli / Degi Lal Mirch
asper tasteSalt
100gramsOil, for frying cheese cubes / paneer
2tspOil, Chhaunk lagane ke liye / To Blow
Instructions
First cut the paneer into cubes.
After that take one fry pan / Kadai.
Place pan / kadai on the gas.
Add oil to the pan / kadai to fry the paneer.
Put the paneer in the pan / kadai to fry
Fry the paneer until light brown.
When the paneer is roasted, take it out in a plate and keep it aside.
Take the spices given above. Such as green cardamom, big cardamom, bay leaf, black pepper, cloves, cumin, cinnamon.
Make the paste of onion.
Paste should be coarse.
Make the paste of Tomato.
After frying the paneer, we took it out separately.
Now if there is more oil in the pan, then take out more oil in a separate bowl.
Leave 2 tsp of oil left in the pan.
Now add bay leaf, black pepper, green cardamom, cinnamon, big cardamom,
cumin in the pan / kadai.
When cumin starts crackling, add chopped green chilli.
After one minute add coarse paste of onion in the pan / Kadai.
Fry the onion for 1 minute, When the onion paste turns light pink.
Add turmeric powder, coriander powder to it.
Fry the spices.
Stir with spatula.
Fry the spices till the spices leave oil.
When the masala is fried.
Then put tomato paste in the pan / kadai.
Fry tomatoes with spices.
Add salt as per your taste.
Take little fried cashew.
In addition to that take one bowl of green peas.
Now add fried cashew and green peas to Kadai / Pan.
Add cashews and peas to the spices.
Close the kadai / pan with lid
Cook for 3 -4 minute, Keep the mixer stir in between.
Cook until the masala leaves the oil.
Add one glass of water in the pan / kadai.
After that add fried cubes of cheese in the pan / kadai.
If you think the stock is less then add more water.
If You want, you can add 1 tbsp cream.
Close the kadai / pan with lid.
Take one tadka pan and place on the gas.
Add 1 teaspoon Kasuri fenugreek / Methi to the pan
As soon as the smoke starts coming out, immediately put the fenugreek methi in the tadka pan.
Keep the lid closed for 1 minute.
So that the aroma of kasuri fenugreek /Methi is mixed with the curry.
Now take again the same tadka pan and place on the gas.
When the pan is hot, add 1 teaspoon of desi ghee / butter to it.
After that add 1 small tbsp degi red chilli powder to it.
Stir mixture with spoon.
Pour this tempering in the pan.
Mix this tadka with spoon.
Now this yummy hotel vali paneer matar sabji / Cheese peas curry is ready.
Now sprinkle coriander leaves on the curry.
Serve hot, and enjoy with steamed rice, pulav or nan, chapati or poori.
Notes
Cheese is a dairy product derived from milk that is produced in a wide range of flavours, textures, and forms by coagulation of the milk protein casein.
The nutritional value of cheese varies widely. Cottage cheese may consist of 4% fat and 11% protein while some whey cheeses are 15% fat and 11% protein, and triple-crème cheeses are 36% fat and 7% protein.
In general, cheese is a rich source (20% or more of the Daily Value, DV) of calcium, protein, phosphorus, sodium and saturated fat.
A 28-gram (one ounce) serving of cheddar cheese contains about 7 grams (0.25 oz) of protein and 202 milligrams of calcium.
Nutritionally, cheese is essentially concentrated milk, but altered by the culturing and aging processes: it takes about 200 grams (7.1 oz) of milk to provide that much protein, and 150 grams (5.3 oz) to equal the calcium.
You can also try few more recipe’s of paneer/ cheese …
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