PLANTAIN | NENDRAN BANANA FRY

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Plantains are a part of the banana family, but have a very different flavor profile. They have a much thicker skin and are also bigger, starchier, tougher and lower in sugar content than regular bananas. In India you will normally find them by the name – Nendran Banana, at Kerala Speciality Stores. It’s not difficult to spot one because they look different from regular bananas. They are longer and the edges are also pointier. The insides feel a little hard and not mushy. What I also love about plantains is the colour, which is a bit orange yellow like you’ve mixed in some saffron. They are also super delicious and goes without saying, they are highly nutritious as well. You can eat them just like you’ve eat a banana or you can try this recipe which my mum would make whenever we got these yummy versions home. I’ve added this to dessert category as well, because why not? It’s sweet and I think it’s a quick, healthy dessert fix anytime.

INGREDIENTS
1 Nendran Banana (Plantain)
1 Tsp Ghee/Coconut Oil
Red Chilli Powder
Salt

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METHOD

  • So these are not made from regular bananas but plantains which have a harder texture, so cooking doesn’t make them mushy. Read the top of this article and do check pictures I’ve posted for details on this variety of banana.
  • So first, we are going to peel the banana and cut them into halves. Now slice the banana into long flat pieces.
  • Line them up and sprinkle some salt and red chilli powder.
  • Heat a griddle or tava and spread some ghee all over it. If vegan, use Coconut Oil.
  • Place the side where you’ve seasoned facing down on the tava.
  • Now season the top side with some red chilli powder.
  • Flip it to let the other side brown too. Takes a minute on each side.
  • Transfer to a plate and eat it as a snack or a side.
  • You can eat this with some green chutney too.
  • The bananas are sweet and taste a little different from regular ones. The chilli powder and salt gives it a great taste. A mix of flavours 🥰
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CRISPY TANGY YAM FRY | SURAN FRY

Yam or Elephants Foot is a super nutritious tuber stem. A lot confuse Yams with Sweet Potatoes but one distinctive feature is that they don’t taste sweet at all. They have a hard rock like exterior and are firm and crisp from the inside (check image at the end of this post). They can be very itchy, so always be careful while handling this vegetable. With a low glycemic index, being gluten free and vegan, Yams are considered a safe option for those suffering from diabetes. The rich dietary fibre content present in yam aids in healthy digestion and the potassium content helps stimulate smooth bowel movements. With antioxidants and anti-inflammatory properties, it’s good for those suffering from arthritis and asthma. As an excellent source of beta-carotene and vitamin A, Yam helps improve hair quality and growth as well. It’s known for its anti-ageing benefits too. The list of benefits is quite long but remember that this amazing vegetable is a powerhouse of vitamins and don’t forget to make this a part of your diet, if this isn’t already.

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INGREDIENTS
250 Grams Suran (Elephant Foot/Yam)
1 Tbsp Mustard Oil
1 Pinch Asafoetida (Hing)
1/4 Tsp Fenugreek Seeds (Methi Dana)
1/4 Tsp Mustard Seeds
1 Green Chilli
1 String Curry Leaves (Optional)
1 Tsp Turmeric powder
1/2 Tsp Kashmiri Red Chilli Powder
1 Tbsp Tamarind Paste
1 Tbsp Coriander Leaves
Water (Optional)
Salt

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METHOD

  • Grease your hands first with some oil. Yam can get really itchy.
  • Peel the Yam carefully and chop into small pieces.
  • Soak in salt water for 5 mins. Using a colander, drain all the water. Also run plain water and clean them handsfree.
  • Using a dry kitchen towel, semi-dry the chopped Yam and keep aside.
  • In a deep pan, heat Mustard Oil.
  • Splutter Mustard Seeds.
  • Also add Fenugreek Seeds, Asafoetida, Chopped Green Chilli and Curry Leaves. Saute for a few seconds.
  • Now add the chopped semi-dry Yam pieces along with a little salt. Mix well.
  • Let this cook on a low-medium flame while stirring occasionally for 5-10 minutes, until they are soft and crunchy.
  • Now add Turmeric powder and Kashmiri Red Chilli Powder. Saute for a minute.
  • Also add Tamarind Paste. You can mix in a little water and then add to the Yam. Don’t skip Tamarind. Not adding this sour ingredient may cause an itchy throat.
  • Mix everything very well. Check for salt and spices.
  • Garnish with some fresh Coriander Leaves.
  • Serve hot and crisp as a side dish with Rice and Dal. Or even as a snack 🙂
  • You can also add in more water and Dry Red Chilli Paste and make it a little gravy like and serve with rotis or rice. We call this Surana Koot in Konkani/Mangalorean/GSB Cuisine. It’s on the spicier side.
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MALAI PANEER (COTTAGE CHEESE) BHURJI – SUBSTITUTE FOR EGG

This is a quick, easy, tasty and healthy recipe for breakfast or lunch. This masaledaar bhurji is a great alternative for vegetarians. This protein packed recipe is an ideal breakfast option. I’ve tried this with Malai Paneer, but you can use regular fresh Paneer as well or replace with eggs to make Anda Bhurji.

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INGREDIENTS
200 Grams Malai Paneer / 3 Eggs
2 Tsp Oil
1 Tsp Cumin Seeds
1 Onion
1 Tomato
1 Green Chilli
1/2 Inch Ginger & 3 Garlic Cloves Paste
1/4 Tsp Kashmiri Red Chilli Powder
1 Tsp Turmeric Powder
1 Tsp Tandoori Chicken Masala or Garam Masala
2 Tbsp Coriander Leaves
Salt

METHOD

  • In a wide pan, heat oil. I used Olive Oil.
  • Splutter Cumin Seeds.
  • Now add the chopped Green Chilli.
  • Add a finely chopped Onion.
  • Sauté for a few minutes.
  • Now add the Ginger Garlic paste.
  • Sauté until the onions brown a little.
  • Add finely chopped Tomato.
  • Add Salt to this and sauté until the Tomatoes soften.
  • Now add the spice powders – Turmeric Powder, Kashmiri Red Chilli Powder and Tandoori Chicken Masala. The Masala is 100% veg. If you don’t have this, use Garam Masala. Adjust the spice accordingly.
  • Mix everything well and cook for a minute.
  • Now scramble the Malai Paneer and add to the masala. You can use eggs instead!
  • Gently combine everything. Malai Paneer is extremely soft as the name suggests and very dense, quite creamy. So you don’t want to mash everything and make it look all pasty. So be extremely careful while mixing it. You can use normal fresh Paneer too. Avoid packed Paneer since they are a little chewy and hard.
  • Cook for a minute more and add chopped Coriander Leaves.
  • Serve hot with crispy bread toast or serve in a Pav (Dinner Roll) for breakfast or you can eat this at Lunch with Roti or Naan.
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PALAK KADHI | SPINACH IN YOGURT CURRY

Just the way we use Spinach leaves to make Dal Palak, I used them to make kadhi. It’s like a normal Kadhi, just with the addition of Palak. Tastes great with Bajra or Jowar Rotis or even with Rice and regular Rotis. It’s healthy and gluten free too.

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INGREDIENTS
1/2 Bunch Spinach Leaves
1 Tsp Oil
1/2 Tsp Cumin Seeds
1/2 Tsp Mustard Seeds
1/4 Tsp Fenugreek Seeds (Methi Dana)
1 Pinch Asafoetida (Hing)
1 Dry Red Chilli
1/2 Inch Ginger
3-4 Garlic Cloves
1 Onion
2 Tbsp Gram Flour (Besan)
4 Tbsp Yogurt (Dahi)
1 Tsp Turmeric Powder
1/2 Tsp Kashmiri Red Chilli Powder
Water
Salt

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METHOD

  • Wash Spinach Leaves thoroughly, finely chop them and keep aside.
  • In a wide deep pan, heat oil.
  • Crackle Cumin & Mustard Seeds.
  • Now add Fenugreek Seeds, Asafoetida and Dry Red Chilli. You can use Green Chillies instead.
  • Also add finely chopped Ginger & Garlic. Saute for a few seconds.
  • Add thinly sliced Onion and cook until they brown a little.
  • Now add the Spinach Leaves, mix well and let it cook on low flame. The leaves will start to wilt and reduce in size within minutes. Stir occasionally.
  • In the meantime, mix Gram Flour with Yogurt.
  • Also add Turmeric Powder, Kashmiri Red Chilli Powder and Salt.
  • You can additionally also add in other spice powders like Cumin, Coriander and Garam Masala. I haven’t.
  • Combine everything well to form a lump free thick batter.
  • To this add 2-3 cups of water. Mix well.
  • Add this Yogurt mix to the Spinach and keep stirring continuously till it reaches a boil.
  • Add more water as per your preference.
  • You can increase the flame and cook but remember that stirring is important to avoid the yogurt from breaking and the gram flour from clumping.
  • You can now simmer the flame and cook until you no longer can feel the raw taste of gram flour.
  • Serve hot with rotis, bhakris or rice 🙂
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CHANA DAL PALAK | SPINACH WITH SPLIT CHICKPEAS

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Lentils are so full of protein and vitamins, you must include this in your diet especially if you are a vegetarian/vegan. Spinach on the other hand is a nutrient-rich green veggie. The combination of both is great for anyone planning to eat a healthy meal. All in all, this recipe works great for the heart, helps maintain blood glucose levels, good for weight-watchers, is fibre rich, supports bone health, boosts immunity, is loaded with essential nutrients and makes for a great soup or a side with rice or flatbread. This is also Gluten Free, Vegan, Healthy and Super Delicious!

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ALOO PYAAZ KI SABJI | POTATO ONION MASALA

An easy to make, tasty sabji that goes well with just about anything. The sweetness from the onions and the herby flavour from coriander leaves, gives this sabji a very fresh taste. There are so many ways to make Potato sabji and this one never fails!

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INGREDIENTS
3 Potatoes
2 Onions
2 Tbsp Mustard Oil
1 Tsp Cumin Seeds
1 Pinch Asafoetida (Hing)
1 Tsp Turmeric Powder
2 Tsp Kashmiri Red Chilli Powder
1 Tsp Dry Mango Powder (Amchur)
2 Tsp Garam Masala Powder
2 Tbsp Water
1/2 Cup Coriander Leaves
Salt

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METHOD

  • Peel and chop potatoes into small cubes. Wash them thoroughly with water and pat them dry with a towel. This is to remove starch from the potatoes so they don’t stick to the pan when shallow frying.
  • Heat half of the mustard oil in a pan and when it starts to smoke, add cumin seeds.
  • Now add thinly sliced onions and fry till they turn brown. Transfer to a plate.
  • In the same pan, add the remaining oil. Once it smokes, add asafoetida.
  • Now add the chopped potatoes and mix well. Lower the flame and let this cook for 5 minutes with occasional stirring.
  • Now add salt and mix well. Also add a little water. Mix and cover and cook until they completely cook. Keep stirring in between. You can skip the water and saute the potatoes a little longer until cooked.
  • Now add the sauteed onions you prepared earlier. Mix well.
  • Add the spice powders – Turmeric Powder, Kashmiri Red Chilli Powder, Garam Masala Powder and Dry Mango Powder (Lemon Juice/Tamarind as a substitute). Adjust as per taste.
  • Combine everything and stir and cook for another 2 minutes. Check for salt if required.
  • Add some freshly chopped coriander leaves. Mix and serve with rotis or naan 🙂
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LOVE . LIGHT . HAPPINESS . PEACE

Divyashree Mangalorkar Gupta
TRAVEL & FOOD ENTHUSIAST
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PATTA GOBI MASALA | CABBAGE MASALA

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Tried this for the first time and turned out so good! I’ve always eaten the bland version and was never a big fan. I would mix it up with my dal rice just to camouflage the taste. But this masala version changed the whole idea of cabbage sabji for me. Didn’t know this cruciferous vegetable could taste so divine! I loved it and I hope you love it too ❤

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ALOO MATAR | POTATO & GREEN PEAS IN A TANGY GRAVY

This is such an interesting recipe! Who doesn’t love potatoes? And if it’s got tanginess with a little bit of spice in every bite, you’ll love this even more, won’t you? I made this recipe when I had a few extra boiled potatoes in the fridge and had to come up with a quick recipe to pack for lunch. What’s your excuse?

Check out the recipe below! Like, Share, Comment & Subscribe. Don’t forget to follow me on Instagram

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ALOO GOBI SUKHI SABZI | POTATO CAULIFLOWER PEAS DRY

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The combination of these 3 vegetables is delightful, yet so easy to make. This sabji uses very few ingredients, dry spice powders mainly, without the hassle of having to finely chop onions and tomatoes or peel garlic, which most of us find it so boring to do. I am no exception! It’s vegan and gluten free. I won’t say this is a quick recipe, because you will need some time to cook the cauliflower florets and potatoes. But otherwise, it’s a pretty simple recipe. Best served with Roti or Rice and some Kadhi ❤

So go ahead and try this recipe! Don’t forget to like, rate, comment & share this recipe ❤

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MISAL PAV | MIX BEANS CURRY WITH SOFT DINNER ROLLS

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Misal Pav is a popular Maharashtrian cuisine made with mix beans in a piquant gravy and served with soft buns. The word “misal” in Marathi means “mixture” and as the name suggests, it is a wonderful mix of ingredients and spices that come together to give this recipe an inviting flavour and smack. It can be eaten as a breakfast dish or even as a snack or meal. I normally prepare this for breakfast and use a variety of beans and peas to make this even more wholesome and flavourful. This is a vegan-friendly and gluten-free recipe and tastes even better when topped with some crunchy Indian savoury noodle like snacks which we normally refer to as sev or farsan here in India. Pair this curry with grilled buttery Soft Buns or Dinner Rolls (Ladi Pav) and you are good to go! Also like all my other recipes, please adjust the spices and ingredients as per your taste and requirement. Misal is super easy to make and is full of explosive flavours, so no matter what, it’s going to turn out great!

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