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Kela Methi  Nu Shaak(Gujarati dish),Anar Ka Riata,Shahi Poori,Spicy Peanut Chutney,Cucumber Juice
Kela Methi  Nu Shaak(Gujarati dish),Anar Ka Riata,Shahi Poori,Spicy Peanut Chutney,Cucumber Juice

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

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