Wednesday, December 28, 2011

Finger Food For The New Year Party - Spicy Banana Rings



Now that Christmas is over, everybody is geared up to usher in the New Year with new hopes, dreams and resolutions. Here we are, ready with a few Finger Foods to add spice and life to your New Year party.


Raw banana - 2 large
Green chillies - 3
Green coriander leaves - 1/2 bunch
Turmeric powder - 1/4 tsp
Pepper ( coarsely crushed) - 1/2 tsp
Cumin seeds - 1 tsp
Asafoetida - 1 pinch
Fresh ginger - a big piece
Bengal gram flour ( Besan ) - 2 tbsps
salt - 3/4 tsp
Cooking oil - for seasoning and roasting


1. Wash and halve the bananas and pressure cook without adding water. Set aside to cool.

2. Peel and chop the ginger lengthwise  into slender pieces resembling match sticks.
3. Grind green chillies,coriander and turmeric powder into a thick paste adding a few drops of water if required.
4. Heat 1 tbsp of oil in a pan and add the crushed peppers and the cumin seeds.
5. When they crackle add asafoetida, besan and the ground paste at half minute intervals and saute together for two more minutes and switch off flame and  then add the ginger.

6. Peel the cooked bananas and mash well.
7. Add the banana mash and salt to the sauteed paste.
8. Knead together into a thick dough.
9. Take a lemon size ball of the banana mixture and flatten it on your palm.
10. Make a hole in the center .
11. Arrange a batch of banana rings on a greased hot tava, pour a spoon of oil around each banana ring and roast on low flame.

12. Turn over and cook the flip sides of the banana rings till they become golden in colour.

Remove the Spicy Banana Rings on to a plate.

Enjoy the Spicy Banana Rings with tomato sauce, mint chutney or any other delicious dip of your choice.

Minty Carrot and Peas Rice - Day 6, Blogging Marathon #11

This Rice is an inspiration from Suma's Cilantro-Carrot Rice. Instead of, Cilantro, i have used Coriander. The Rice was very flavorful and Spicy. We didn't feel like having any side-dish with the rice, Plain Yogurt was suffice.

3 Cups Cooked Rice
2 Medium Carrots, Peeled and Grated
1/2 Cup Frozen Peas
1 medium onion, chopped
Salt to taste

To Grind
2 Fistful of Fresh Mint Leaves
3 Green Chillies
2 cloves of Garlic
1 inch Ginger
1 tbsp Freshly grated coconut

  • Grind the ingredients under "To Grind" in a Mixer to a fine paste  with 1/4 Cup Water.
  • Heat a Non-Stick Pan, splutter cumin seeds/jeera, add onions and saute till translucent.
  • Add Carrots and saute for 2-3 minutes.
  • Add the ground paste and Peas and mix well. Let it cook until all the liquid is absorbed. Add salt and mix well.
  • Take it off the flame. Add the Cooked Rice and Mix well. Serve Warm.  

Tuesday, December 27, 2011

Quick Vegetable Rice - Day 5, Blogging Marathon#11

An Easy to make Vegetable Rice. I make this Rice often when i m left out with very little choice of veggies and need a quick comfort food. This Rice goes very well with any Spicy Curry or a Simple Raita.

2 Cups Cooked Rice
1 Large Potato
1 Medium Capsicum
1 Medium Carrot
1 Medium Onion, finely chopped
3 green chillies, Slit Lengthwise
2 Cloves of garlic
1 tsp Ginger Julienne
1/2 tsp Kitchen King Masala
Salt to taste
A Dash of Pepper
Fresh Coriander leaves for garnishing
  • Peel the Potato and Carrot and thinly slice all the Veggies.
  • Heat Oil Pan, Splutter Cumin Seeds, Add onion, garlic and Green Chillies and Saute till onions turn Color.
  • Add all the Veggies and Masala Powder, Sprinkle Little Water. Cover and Cook for 10-15 minutes or until done. Stir Occasionally.
  • Take it off the stove, add cooked rice and mix well. Stir in the pepper and garnish with coriander leaves and ginger julienne. Serve warm with your favorite curry.
Note: Try adding Veggies of your choice and increase or decrease the spice accordingly.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#10