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Hey everyone, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how 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. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Kela Methi  Nu Shaak(Gujarati dish),Anar Ka Riata,Shahi Poori,Spicy Peanut Chutney,Cucumber Juice is one of the most popular of current trending meals on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re 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’ve loved my whole life.

Learn How To Make Kela Methi Nu Shak? Torlal Rindani share some latest tips to make Gujarati special Methi Banana Sabzi. Try it out and share your views with us.

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

A wonderful combination of sesame seeds, curry leaves and ginger-green chilli paste giver a very distinct flavour to the otherwise bland potatoes. Filed Under: Vegetables Tagged With: Banana Curry, banana curry recipe, Banana Recipes, Curry Recipes, Gujarati Recipes, indian curry, Kela nu Shaak. Previous Post: « Bataka Methi nu Shaak. Peanut Chutney, a versatile and easy to make spicy chutney, is a must have accompaniment in south Indian cuisine.

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.

It can be of two types, wet and dry. This recipe is for making wet peanut chutney for dosa and idli and it can be used either as spread or as an accompaniment. Like most of the recipes, peanut chutney is also made in multiple ways and I have my own styles too, though I make the same chutney in different way but this method I use often, of all the chutneys, peanut is my favourite one & so of my nephew. Methi Poori and Potato Masala.a Classic Combo!! Poori is really a big fare at home as I make it Lahsooni Methi Paneer is a delicious paneer curry where paneer cubes are cooked in a spicy gravy · An easy, vegan summer cucumber salad that has chickpeas lightly fried with sumac and lemon then.

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