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Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, kela methi  nu shaak(gujarati dish),anar ka riata,shahi poori,spicy peanut chutney,cucumber juice. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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. Batata Nu Shaak recipe with step by step photos.

Kela Methi  Nu Shaak(Gujarati dish),Anar Ka Riata,Shahi Poori,Spicy Peanut Chutney,Cucumber Juice is one of the most popular of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Kela Methi  Nu Shaak(Gujarati dish),Anar Ka Riata,Shahi Poori,Spicy Peanut Chutney,Cucumber Juice is something that I have loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can have 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 cook that.

The ingredients needed to make Kela Methi  Nu Shaak(Gujarati dish),Anar Ka Riata,Shahi Poori,Spicy Peanut Chutney,Cucumber Juice:

1. Get For Kela methi nu shaak
2. Prepare 3 Raw Banana cut into
3. Prepare 1 cup Methi Leaves roughly chopped
4. Make ready 1 Onion finely chopped
5. Get 1 Tomato finely chopped
6. Take 1 tablespoon Ginger Garlic Paste
7. Get 1 Green Chilli finely chopped
8. Prepare 1 teaspoon Cumin seeds
9. Prepare 1 teaspoon Red chilli powder
10. Prepare 1/2 teaspoon Turmeric powder
11. Get 2 teaspoon Coriander Powder
12. Make ready 2 teaspoon Cooking oil
13. Take to taste Salt
14. Prepare For Anar ka Riata
15. Get 1/2 Cup Curd
16. Prepare 1/2 Cup Pomegranates
17. Make ready 1/2 tbsp Milk
18. Prepare to Taste Salt
19. Take to Taste Black Salt
20. Make ready 1/2 tsp Roasted Cumin Powder
21. Get to Taste Red Chilli Powder
22. Make ready 1/4 tsp Black Pepper Powder
23. Take 1/2 tsp Sugar
24. Get Ingredients for Shahi Poori
25. Take For The Dough
26. Prepare 1 1/2 cup finely chopped fenugreek (methi) leaves
27. Take 1 1/2 cup whole wheat flour
28. Make ready 1/4 tsp baking powder
29. Make ready 1 tbsp fresh curd
30. Make ready 2 tbsp melted ghee
31. Get to taste salt
32. Prepare 3/4 cup grated paneer
33. Get 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. Take to taste salt
37. Take For Spicy Peanuts Chutney
38. Prepare cup plain peanuts (with or without skin, as desired)
39. Prepare 5 dry red chilies
40. Make ready to taste salt
41. Get 1 tablespoon tamarind chutney
42. Get For Cucumber Juice
43. Prepare 1 1/2 cucumber
44. Prepare to taste sugar
45. Make ready 1 tsp lime juice
46. Make ready 2 cup water
47. Prepare 25 gm fresh ginger

Peanut Chutney, a versatile and easy to make spicy chutney, is a must have accompaniment in south Indian cuisine. 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. Remove the Fenugreek pancake from the hot tawa and serve with sweet, mango chutney.

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.

NB These pancakes also taste great cold! Give it a go and let me know if you liked the 'Methi ni Bhaaji na Pooda'! Cuisines and dishes: Asian cuisine, Middle Eastern cuisine, curry dishes, Moroccan cuisine, sushi and sashimi, chutney. Other foods: broths and soups, mushrooms (especially wild ones), pasta, vegetable oil (olive, peanut), butter, various kinds of minced meat, juice (lemon), tomato sauces. How to make Instant Carrot Chili Pickle, winter special gajar mirchi ka achar, A very easy and Instant carrot and green chili pickle recipe, gajar ka achar.

So that is going to wrap this up for this special food kela methi  nu shaak(gujarati dish),anar ka riata,shahi poori,spicy peanut chutney,cucumber juice recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this webpage on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading, I hope My page becomes “the place to be” when it comes to kela methi  nu shaak(gujarati dish),anar ka riata,shahi poori,spicy peanut chutney,cucumber juice cooking. Go on get cooking!