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Jain Paryushan Special Recipes-Raw Banana Veggie-Paneer Butter Masala-Banana Dosa

1)Raw Banana Veggie

Preparation Time : 20 minutes
Serves : 4

Raw Banana - 8
Oil - 2tbsp
Turmeric Powder - 1/2 tsp
Salt to taste
Coriander Powder - 1 1/2 tsp
Red Chili Powder - 1/2 tsp
Cumin Seeds - 1/2 tsp

Peel of the bananas. Slit the bananas lengthwise into 2 halves.
Slice them into 1/2" pieces.
Immediately heat oil in a wok. Add the cumin seeds and let them splutter.
Add the bananas and stir vigorously for a minute on high flame.
Add the salt and turmeric powder and stir again on high flame for another minute.
Now lower the flame to medium heat and cook for 7-10 minutes, stirring it at regular intervals.
Now lower the flame and cook again for 2-3 minutes, till the bananas become crispy.
Now drain the extra oil if the oil separates.
Add coriander powder and chili powder and stir , and put off the flame.

2)Paneer Butter Masala

Preparation Time : 25 minutes
Serves : 4

Paneer - 250 gms
Tomatoes -2 (medium)
Cashew nuts - 2 tbsp
Pumpkin seeds - 1 tbsp
Bay leaf - 2
Cloves - 2
Cinnamon - 2 sticks
Green cardamom - 3
Oil - 2 tsp + for shallow frying
Coriander Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Chili Powder - 1/2 tsp
Sugar - a pinch
Fresh Cream / malai - 1 tbsp
Beaten Curd - 1 tbsp
Salt to taste
Water - 1/4 cup
Butter - 1 tsp
Cumin seeds - 1/2 ts

Dry grind cashew nut and pumpkin seeds.
Grind tomatoes, bay leaf, cinnamon, cardamom, coriander powder, turmeric powder, cumin seeds, chili powder. Now mix all the ground ingredients and grind once again to mix and make the gravy.
Cut the paneer into cubes of desired size and shape. Shallow fry in little oil with some salt till light brown in colour.
Heat 2 tsp oil And butter.
Add the gravy and sauté on low flame, stirring it continuously until the oil separates.
Add the water and bring it to a boil.
Now add the paneer cubes and cook on medium flame for 7-10 minutes stirring lightly at regular intervals.
Add little water if you desire.
Serve hot with phulka or rice.

3)Banana Dosa

1 1/2 cups rice (chawal)
1/3 cup urad dal (split black lentils)
2 pinches fenugreek (methi) seeds
3 bananas
2 green chillies, chopped
1 tsp sugar
salt to taste
ghee or butter for frying

Soak the rice, dal and fenugreek seeds for at least 5 to 6 hours.
Drain and grind to a fine paste.
Add a little warm water and salt. The dosa mixture should be like a thick white sauce. Keep aside for 5 to 6 hours.
Mash the bananas. Add to the dosa mixture. Add the green chillies and sugar.
Grease a non-stick frying pan with a little oil and heat.
Spread the mixture in small rounds about 50 mm. (2") diameter. Put a little ghee around the sides of the rounds and cook for a few minutes.
Turn and cook again.
Serve hot with chutney.