Banana Raita

Banana Raita is one of the favourite side dish which is normally taken with any main course. It is very easy to make and helps in digestion of food.

Ingredients:
Ripe Banana - 2
Yogurt - 2 cups
Mustard seeds - 1 tsp
Salt and Sugar to taste
Few Coriander leaves
Few Mint leaves (optional)

Method:
Cut the banana into thin rings. Beat the yogurt till it becomes uniform. Grind the mustard seeds to fine powder. Now add mustard powder, salt and sugar in the beaten yogurt and mix it well. Then add banana rings to this mixture and mix it but make sure the rings are not broken. Keep the raita in refrigerator to cool.

Serve chilled raita garnished with coriander and mint leaves.

Microwave Khandvi

Khandvi is a very famous Gujrati snacks (farsan) often taken with sweets. I like Khandvi very much and hence posting this item. The traditional way of making Khandvi is little difficult hence I have brought this recipe to cook in microwave, which is easier and faster.

Ingredients:

For batter-
Besan (Gram flour) - 1 cup
Sour butter milk - 3 cups (1 cup sour yogurt+2 cups water)
Green chilli-Ginger paste - 1 tbsp
A pinch of Asafoetida (Hing)
A big pinch of Turmeric powder
Salt to taste

For tempering:
Mustard seeds - 1 tsp
Green chilli - 2 finely chopped
Fresh Coconut - 1 tbsp grated
Coriander leaves - 2 tbsp finely chopped
Sesame seeds - 1 tsp
Oil - 1 tbsp

Method:

Take the gram flour, turmeric powder, green chilli-ginger paste, hing and salt in a microwave safe bowl and mix well. Add buttermilk to the mixture and mix well with a egg beater or spatula taking care that no lumps is formed.The batter should be thin and flowing without any lumps.

Place the bowl in a microwave and cook at high speed for 5 mins. Remove the bowl and mix the contents well. Place again in a microwave and cook for another 5 mins. Mix well and check if is still runny (watery), place it again in microwave and cook for another 3 to 4 mins. Mean while, keep ready 3 steel plates and spatula to spread the batter. Don't grease them with oil.

Spread the thick batter quickly on the back side of steel plates. Spread it as thiny as possible. Let it cool for 2-3 mins. Then slice them with knife into 2 inch long stripes and roll each stripe neatly. Place each rolls in a serving dish.

For tempering-

Heat oil in a skillet and add mustard seeds to it. When mustard starts to pop and splutter add sesame seeds and chopped green chillies and saute it for few seconds. Spread them evenly over rolled khandvi. Garnish with coconut grates and chopped coriander leaves. Serve them and enjoy!!!