Banana Halwa (Nendran Halwa/ Plaintain Halwa)

Banana Halwa is a nutritious and healthy snack / dessert. We can reheat this halwa for 30 seconds and serve it warm. Banana halwa stores well in a airtight container upto 3 weeks and for a month if refrigerated.

Recipe Video on Youtube 😊

Ingredients:
300 Grams Nendran Banana (Ripe Plantain)
450 Grams Jaggery Cane Sugar
300 ML Coconut Milk
4 Tbsp Sugar
15 Pods Green Cardamom
15 Cashews
15 Almonds
3 Tbsp Melon Seeds
2 Tbsp Corn Flour
3 Tbsp All Purpose Flour
4 to 5 Tbsp Coconut Oil
Pinch Salt

Prep:
To prepare coconut milk heat 2 cups lukewarm water. Clean fresh coconut, peel and chop coconut into tiny pieces.

Add the coconut to a mixer and pulse twice add small amount of Luke warm water and grind to form smooth paste.

Add the ground coconut paste to a sieve squeeze and extract coconut milk. Follow this step and extract coconut milk from one entire coconut. Reuse the ground coconut paste, add it back to the mixerjar grind it with Luke warm water and extract milk second time and reserve.

Chop cashews and almonds.

In a mixer jar add sugar and cardamom grind to form fine powder and reserve.

In a mixer jar peel slice and add the plantain grind to form smooth paste and reserve.

In a wok or heavy bottom pot add the crushed cane sugar, followed by cardamom powder and 1 small glass water stir and melt the jaggery and reserve.

Method:

Heat a heavy bottom pot on medium flame.

Add 2 tbsp coconut oil. Place on low flame, start adding the chopped almonds, cashews and melon seeds fry till light pink, strain and reserve on a plate.

Add the ground banana paste, coconut milk to the pot.

Place a sieve on the pot strain the melted jaggery.

Stir well allow to boil on high flame, place it on medium flame occasionally stir and reduce till stick dough like consistency.

Add corn flour and all purpose flour to a bowl. Add a pinch of salt and water, dilute and prepare a slurry.

Add the slurry to the halwa stir well. Add 2 tbsp coconut oil and stir well. Add fried nuts reserve some for garnish, and stir till well combined.

Once the halwa is thick and starts forming ball consistency, transfer to a plate or desired dish top with reserved fried nuts allow to cool then slice into equal cubes and serve...Enjoy!

Paneer Biryani using Chef Boss Hyderabadi Biryani Masala Paste

Chefboss Hyderabadi biryani masala is packed with flavors and taste. Each pack is priced 85/-.  Family of 4 can enjoy scrumptious biryani in no time.

Add veggies, meat or paneer as per your choice and following the three step process biryani can be prepared within 15 to 20 minutes. If your liking is heavy on spices then we can add extra spices.

Chefboss ready to use masala paste, pasta / pizza sauce, white sauce and chinese sauces and mix is available across all major outlets and online.

Overall review I enjoyed the biryani next day the flavors had enhanced even more and we enjoyed 6 generous portions of biryani. Excellent product.

Shop for chef boss products: https://www.chefboss.com/collections/all

Range of products avaiable on Chefboss:

PASTA SAUCE

Creamy Pasta Sauce

Pasta & Pizza Sauce

INDIAN GRAVY & PASTE

Makhani Gravy

Bhuna Gravy

Lucknowi Biryani Paste

Hyderabadi Biryani Paste

CHINESE SAUCE

Kung Pao Cooking Sauce

Schezwan Cooking Sauce

Manchurian Cooking Sauce

Hot Garlic Cooking Sauce

All Purpose Chinese Sauce

Chilli Chinese Sauce

Honey Chilli Sauce

STIR FRY SAUCE & DIP

All Purpose Chinese Sauce

Mayo Jalapeno Sauce

Fiery Chilli Mayo Sauce

Spicy Barbeque Sauce

Hot & Spicy Sauce

Chilli Chinese Sauce

Honey Chilli Sauce

Chef Boss Hyderabadi Paneer Biryani Ingredients:

Chef Boss Hyderabadi Biryani Paste

6 Cups Cooked Basmati Rice

1 Tbsp Ghee 

2 Tbsp Oil

2 Cardamoms

3 Cloves

1 Inch Stick Cinnamon

1 Bayleaf

1 Tsp Shahi Jeera

1 Staranise

10 Cashews 

1 Medium Onion Sliced

2 Slit Green Chilies

1/4 Cup Cubed Carrots

1/4 Cup Peas

1 Cup Hot Water to cook veggies

1 Tbsp Salt

400 Grams Cubed Paneer

2 + 2 Tbsp Mint and Coriander Finely Chopped

1/2 Lime Juiced

Chef Boss Paneer Biryani Recipe on Youtube

Method:

Heat a handi with oil and ghee.

Add whole spices and allow to splutter

Add cashews and onion fry till golden.

Add chopped veggies as per choice and fry.

Add chef boss biryani masala paste and fry till oil surfaces.

Add 1 cup water and salt as per taste cover and cook veggies

Add paneer and cover cook on medium flame for 5 minutes.

Separate half the amount or rice.

Separate half the amount of masala.

Layer the masala with rice the top with chopped mint and coriander.

Layer other half of the masala then the rice mint and coriander.

Cover and dum cook the biryani on very low flame for 15 minutes.

Once done add lime juice mix once and serve hot with raita and gravy as per choice...Enjoy!

Chicken Tikka Roll Recipe Using Chicken Meat From Meamo

These homemade chicken tikka rolls is so easy and a convenient to prepare and taste exactly like the ones street vendors sell. 

About:

The Bangalore based company is the country’s first e-commerce / online company that is bringing back the traditional way of savoring meat and pioneering the Jhatka method. 

Founded by Sudarshan Boosupalli in 2020 under the Dharmic Vibes Group, the brand currently serves all areas of Bangalore. It will soon start expanding to other cities in the country.

Meamo seeks to cater and nurture a community of discerning meat lovers who are looking to embrace traditional cruelty free meat processing techniques along with great taste and freshness. With focus on 100% Jhatka method of processing meat, they hope to encourage and cultivate a community that enjoys meat while ensuring that animals are spared of any unnecessary pain. The product range includes Poultry, Goat & Sheep, Seafood and Petfood. 

Meamo has a processing plant in Hosur and 9 Distribution Hubs in Bangalore. They have enjoyed a positive growth trajectory with over 3000 customers acquired in 4 months. Their current expansion plans involve going to 5 more Cities and start the aggregator model in Tier 2 cities. The farm to fork model owns the entire back-end supply and cold storage chain ensuring quality control. 

Among the traditional practices they are reviving, the most popular one includes the Turmeric Wash and Clean -Up. Much like in the earlier days, Meamo has an option of unique Turmeric Clean-Up, a process in which the meat is coated in turmeric and thoroughly cleansed. 

Turmeric has proven Ayurvedic benefits and helps kill any bacteria that might be present in the meat and readies the meat perfectly for cooking. Meamo does not source the meat from third parties but processes it in a completely controlled state-of-the-art facility owned by them, following all authentic and scientific guidelines. Another secret behind their juicy and fresh meat is the antibiotic residue, hormone and chemical free policy. 

They also ensure that their poultry feeds only on organic matter. From the moment the meat is processed till it reaches your door, it is handled only by the Meamo team ensuring strict quality and hygiene control.

Chicken Tikka Roll Recipe on Youtube English 😊

Ingredients to Prepare Chicken Tikka Rolls:

Chicken Tikka:

500 Grams Boneless Chicken Tikka Cut Meat From Meamo Meats

1 Tsp Turmeric

1 1/2 Tbsp Spicy Chilly Powder

1 Tsp Curry Powder

1 Tsp Cumin Powder

1 Tsp Garam Masala

1 Tbsp Chicken Tikka Masala

1 Tsp Pepper Powder

1 Tsp Coriander Powder

1 Tsp Chaat Masala

1 Tbsp Mustard Oil

1 Tbsp Ginger and Garlic Paste

1/4 Cup Yogurt

Salt as per taste

1 Tsp Oil

2 Tsp Ghee

Marinate:

Wash and allow the chicken to drain in a colander.

Add the chicken to a mixing bowl followed by all the spice powders, yogurt, mustard oil, ginger and garlic paste and salt as per taste. Massage the marination well in the chicken allow cover and allow to marinate for min 15 to 30 minutes.

Chicken Roll:

5 Pieces Layer Parotta

5 Eggs Raw

2 Onions

1 Tsp Pepper Powder

1 Tsp Chaat Masala

Mint or Plain Mayonnaise 

Mint Chutney

Mint Leaves

Coriander Leaves

1/2 Lime

Salt as required

Oil as required

Prepare mint and coriander chutney while the chicken is marinating.

Prepare layer parotta while the chicken is marinating.

Plain Mayo Recipe Video

Mint Mayo Recipe Video

Prep:

Wash, peel and slice the onions into coins.

Wash the mint and coriander leaves. Finely chop and reserve.

Chop the lime juice and reserve.

Method:

Heat a wok on medium flame add 2 tsp oil and 1 tsp ghee. Gently add the marinated chicken pieces stir well and fry on medium flame for 2minutes on each side.

Dilute the marination with a cup of water and the marination to the chicken cover and cook on low flame till the chicken is tender and cooked.

After the chicken has cooked place the flame and high and roast the chicken on high flame for 2 to 3 minutes. Reserve the chicken in a bowl.

To prepare in over pre heat oven to 400 degree for 20 minutes. Place the setting on 180. Brush the oven tray with oil and ghee. place the chicken pieces and bake for 15 minutes or until well done.

Heat a charcoal on medium flame once its red hot place it in a bowl. Place the charcoal bowl on the chicken tikka. Add few drops ghee and oil on the coal cover and smoke the tikka for 10 minutes.

Once the tikka is smoked, shred into large chunks and reserve.

Heat a wok on medium flame with 2 tsp oil and 1 tsp ghee. 

Add the sliced onion and fry till the onions softens a bit.

Add 1/4 tsp chaat masala, 1/4 tsp pepper powder, 1/4 tsp chilly powder and 1/4 tsp salt and fry the onion.

Add the shredded chicken tikka and fry for a minute. Remove from flame.

Heat a tawa on medium flame with few tsp oil.

Gently fry the layer parotta  on very low flame for 2 minutes on each side.

Whisk an egg, spread the egg on one side of the parotta and flip.  Fry till both side are cooked and reserve in a plate.

Place the parotta in a serving plate. Sprinkle pepper and salt on the egg.

Layer 2 tbsp tikka masala, top with mint chutney, mayo and finely chopped mint and coriander.

Top the tikka with few drops lime juice, chaat masala, pepper and salt. Roll the parotta and serve hot...enjoy!

 

Amaranth in Mutton Keema Curry

Many southindian classic recipes are forgotten or intentionally avoided to prepare because of the steps involved.  I've recreated this dish which used to be prepared regularly at home.

Amaranth Leaves in Keema Curry Recipe Video in English 

To Prepare Keema:

500 Grams Keema

1 Tbsp Ginger and Garlic Paste

1/4 Tsp Turmeric Powder

1 Tsp Chilly Powder

1 Tsp Coriander Powder

1/2 Tsp Garam Masala

2Tsp Oil

Wash the keema drain and reserve.

To Prepare Amaranth Curry:

1 1/2 Cups Cleaned, Washed and Finely Chopped Amaranth Leaves

1 Tbsp Finely Chopped Mint Leaves

2 Tbsp Finely Chopped Coriander

2 Green Chilies Finely Chopped

2 Sprigs Curry Leaves Finely Chopped

1 Onion Finely Chopped

8 Garlic Pods Crushed

1 Inch Cinnamon

2 Cloves

2 Pods Cardamom

1/4 Tsp Each Turmeric, Chilly powder, Coriander powder, Garam masala

1 Pinch Grated Nutmeg

1/4 Tsp Fennel / Sauf

1 Tsp Ginger and Garlic Paste

1 Tsp Ghee

1 Tsp Oil

Salt as required

Lime Juice, Coriander Finely Chopped and Mint Finely Chopped for Garnish...

Method:

Heat a pressure pan on medium flame, add 2 tsp oil.

Once the oil is hot add the washed meat mince along followed by 1 Tbsp Ginger and Garlic Paste, 1/4 Tsp Turmeric Powder, 1 Tsp Chilly Powder, 1 Tsp Coriander Powder, 1/2 Tsp Garam Masala fry the meat on medium flame until the meat releases moisture.

Add 1/2 Cup Water stir well. Add 1/2 Tsp Coarse Salt stir well.

Place the cooker lid and whistle. Cook for 3 whistles until the meat and bones are cooked.

Heat a wok on medium flame with 1 tsp oil and 1 tsp ghee on medium flame.

Add whole spices cinnamon, cloves, cardamom, fennel allow to sputter. When the spices stop sputtering, add finely chopped onions, chilies, crushed garlic, curry leaves and coriander fry the onion till it turns transparent.

Add  spices powders chilly powder, coriander powder, turmeric powder, garam masala and fry for few minutes. Add amaranth leaves and fry for few more minutes.

Add 1/2 cup water and stir well cover and cook the greens till the greens wilt down a bit.

Add the cooked meat stir and cover, cook until the the moisture is reduced a bit.

Garnish the meat with finely chopped coriander, finely chopped mint and few drops of lime juice...stir well and serve the keema curry with steam cooked rice, chapatti or pulao...Enjoy!

Southindian: Arai Keerai Poondu Poriyal (Amaranth and Garlic Stir Fry)

There are many varieties of amaranth used regularly in southindian cuisine, I've used spleen amaranth in this stir fry. Garlic and chilly flavor in this stir fry is ultimate. We enjoy this stir fry with roti, or rice topped with ghee and sometimes stir fry topped on bread toast.

Amaranth Leaves Stir Fry Recipe Video on Vidyascooking Channel

Ingredients:

2 Bunches Amaranth Leaves = 750 Grams Cleaned Amaranth

2 Whole Garlic Bulbs Peeled, Washed and Slightly Crushed = 20 Pearls Garlic 

1 Large Onion Peeled, Washed and Roughly Chopped = 1 Cup

1/2 Tsp Mustard Seeds

1/2 Tsp Black Gram Dhal

8 Dried Red Chilies Broken in Half

1/4 Tsp Asafoetida

Salt as per taste

2 1/2 Tbsp Oil

Prep:

Separate the leaves and tender stems, if any fibers remove and reserve the stems. Do not use any blooms.

Wash the leaves and stems separately, changing water six times. Soak the leaves for few minutes between every change and rinse.

Drain the leaves and stems until most of the moisture has drained. Finely chop the stems and leaves separately and reserve.

Method:

Heat a wok on medium flame with oil. Add the mustard, split black gram and dried red chilies fry on medium flame until the mustard starts to sputter.

Once the mustard stops sputtering add chopped onion and crushed garlic, fry till the onion turns transparent.

Add asafoetida and fry for a minute. Add the tender stems and fry for a minute, add water and 1/4 tsp salt stir and cook until the stems are tender.

Add chopped greens to the masala and stir and fry, till the greens wilt. Add 2 to 3 tbsp water and salt as per taste stir well and cook until the raw flavor from the amaranth reduces.

Once the amaranth has cooked good aroma will release the stir fry is done. Fry for a minute and serve hot. Little moisture in the stir fry adds to flavor and taste.

Do not cover the amaranth while cooking as it looses texture and nutrients. Serve this amaranth stir fry with hot rotis, rice or on bread toast and enjoy...😊

Amaranth Recipes Posted on Vidyascooking Channel

Amaranth and Eggplant Sambar

Amaranth and Dhal Curry

Amaranth Leaves and Egg Plant Sambar Recipe (Kathirikka, Thandu Keerai Sambar)

On a typical weekday lunch in southindia one can find this amaranth leaves sambar freshly prepared and served for steam cooked rice or ragi muddle. 

Tender and mushy amaranth leaves combined with eggplant and cooked in a dhal broth is unique and taste is ultimate.

Similar sambar is prepared as prasadam, at a local village temple close to Bengaluru and served for devotees during annadhanam. 

 

Recipe Video Link

Ingredients:

1 Cup Cooked Pigeon Peas (Toovar Dhal)

150 Grams Egg Plant (White)

150 Grams Amaranth Leaves (Thandu Keerai / Dantina Soppu/ Chinese Spinach/ Fountain Spinach/ Stem Lettuce)

2 Slit Green Chilies

2 Dried Red Chilies

1/2 Inch Ginger

1 Large Onion

1 Large Tomato

3 Sprigs Curry Leaves

1 Tbsp Chilly Powder

1 1/2 Tbsp Coriander Powder

1/2 Tsp Turmeric Powder

1 Tsp Mustard Seeds

1 Tsp Black Gram Dhal

1 Tsp Cumin Seeds

1/4 Tsp Asafoetida

2 Tsp Tamarind Pulp

Salt as per taste

3 Tbsp Oil

Coriander leaves for garnish

Prep:

Separate the leaves and tender stems, discard the roots. Wash the tender  stems and leaves atleast 6 times, drain and reserve. 

If the leaves are to big chop and add to the curry. If the greens are tender and small add it as it is to the curry. Chop the stems into 1 inch pieces.

Wash and cook the dhal in a pressure cooker with 1 cup water and 1/2 tsp salt until mushy.

Remove the caps from eggplant and slice it in the middle and cut the half into quarters and place it in a pot filled with water.

Roughly chop onion, slit the green chilies, cube the tomatoes, soak a lime size tamarind in hot water, finely chop coriander and curry leaves and reserve.

 

Method:

Heat a wok with 3 tbsp oil on medium flame. Add mustard seeds, split black gram dhal and cumin allow the mustard to sputter and all ingredients to fry a bit, place on medium flame.

Once the mustard seeds stops sputtering, add dried red chilies broken in half and fry for few seconds. Add asafoetida, onion, curry leaves, slit green chilies and tomato, fry all the ingredients on medium flame.

Once the onion and tomato reduces a bit, add chilly powder, coriander powder and turmeric powder and fry all the ingredients for a minute.

Add eggplant and amaranth leaves to the tomato masala, add salt and 1 1/2 cups water stir and cover allow all the veggies to cook until tender.

Once the veggies have cooked, add mushy dhal, tamarind pulp and sambar powder stir and adjust the salt, bring the sambar to rapid boil and allow all the raw flavors to reduce.

In five minutes the sambar will reduce, garnish with coriander and lime juice and serve hot with steam cooked rice...Enjoy 😊

Recipes prepared using amaranth on Vidyascooking channel

Simple Amaranth Dhal Curry

Amaranth Garlic Stir Fry

Traditional South Indian Amaranth in Tamarind Curry Recipe (Puli Keerai Masiyal)

Puli keerai masiyal has a unique flavor and taste, this recipe is prepared across all Tamil homes. Very healthy and easy to prepare, small amount of tangy curry with hot rice and ghee is so comforting during winter or monsoon season.

Ingredients:
250 Grams Amaranth Leaves
1 Large Onion
1 Large Tomato
10 Pods Garlic
5 Green Chilies
1/2 Tsp Chilly Powder
1 Tbsp Coriander Powder
1/4 Tsp Turmeric Powder
1/4 Tsp Asafoetida
1 Tsp Mustard Seeds
1 Tsp Cumin Seeds
1/2 Tsp Black Gram Dhal
2 Dried Red Chilies
3 Sprigs Curry Leaves
3 Tbsp Oil
Lime Size Tamarind or 2 Tsp Thick Tamarind Pulp
Salt as per taste...

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Prep:
Separate only the tender leaves and tender stems for this curry.

Wash the leaves and stems three to four times or until the water is clear and no soil is visible.

Drain the amaranth leaves in a colander and reserve.

Peel, wash and finely chop (Onion, Garlic, Chilies, Tomato, Curry Leaves and Chilies).

Soak tamarind in lukewarm water for 15 minutes...squeeze and extract pulp and reserve.

Preparing puree or smoothies using the newly launched smart and compact Prestige PEX2.0 was truly easy. 

350 Watts

2 Multipurpose jars

1 Sipper lid

2 Extra lids for storage

Warranty: 1 year warranty provided by the manufacturer from date of purchase.

Pros: 

Transparent Jars 

Sharp Blades

Grinds small amount masala faster

Cons:

This model is not suitable for wet grinding purpose like making Idli batter etc.

Slightly complicated blades while washing we need to use a toothbrush.

Manual can be provided what to grind and what not to grind.

Short cord / electrical outlet

Price 3195/-

Product Listed on: TTK Website, Amazon, Flipkart...

For more info and queries Prestige: 

https://www.prestigesmartkitchen.com/prestige-express-mixer-grinder-pex-2-0

https://www.facebook.com/prestigesmartkitchen

https://twitter.com/prestigesocial

Method:
Heat a heavy bottom pot on medium flame. Add the amaranth leaves, onion, tomato, garlic, chilies, curry leaves, chilly powder, coriander powder, turmeric powder, asafoetida and 1 cup water stir, cover and cook the leaves until mushy.

Once all the ingredients have cooked and the moisture content from the greens have reduced remove from flame allow to reach room temperature.

Add the cooked leaves to blender and grind to form a smooth puree or use a wooden masher and manually mash to form a smooth puree.

Transfer the mashed puree to the pot, add 1/2 cup water to the blender and dilute the leftover smooth puree transfer back to the pot.

Add the tamarind pulp and salt to the puree and place it back on flame.

Allow the curry to boil and reduce for five minutes on medium flame, occasionally stir the curry.

Heat a fry pan on medium flame with oil. Add mustard seeds, cumin seeds, black gram dhal, dried red chilies and asafoetida, allow the mustard seeds to splutter and stop spluttering.

Add the tempering to curry and cover. Remove the curry from flame and serve hot with steam cooked rice or dosas...Enjoy 😊

Tamil Style Greens Curry Recipes on Vidyascooking

Palak / Spinach with Dhal Curry

Avarakkai or Hyacinth Beans with Spinach Curry