Raw Banana Palya & Samosa

Raw Banana (balekai in kannada) is a popular vegetable in the veggy circle. It is used in curries, raithas, for fried items like bajji and pakodas and even in Tikky or cutlets.
This is my new idea to prepare this dry curry and to use the same Dry curry or Palya in the sttuffing and preparing Samosa.

Let us know some good benefits of using Raw Banana. The green banana is best eaten cooked, either boiled or fried. Nutritionally, the green banana is a good source of fiber, vitamins and minerals and contains a starch that may help control blood sugar, manage weight and lower cholesterol levels.
Here is a recipe of Raw Banana Palya (dry curry), and using this dry curry I have prepared Samosa one of the favourite dish of the whole family I can say.  Dry curry can be eaten with Hot rice, chapati, Poori or dosa.

Samosa can be eaten at any time of the day , it goes very well with a cup of tea or coffee or even with fruit juice and it is favourite food for kids, youngsters and even elders too. Samosa's favourism has grown world wide.

Banana Dry Palya

Things Needed :
Raw Bananas :2

Green chilly :2

Jeera : 1/2 Tea spoon

Mustard Seeds : 1/2 Tea spoon

Red Chilly Powder : 1/2 Tea spoon

Oil :  2  Table spoon

Methi seeds (Fenugrik Seeds) : 1/4 Tea spoon

Coconut : 2 Table spoons (Optional)

Salt : to taste

Curry leaves : 5 to 6

Coriander leaves : 2 Table spoons.

Haldi (Turmeric powder) : a pinch

Method :
1. Wash and remove the outer skin of raw banana and cut it into small pieces. Put these pieces in a big bowl of water.

2. Wash and cut green chilly, curry leaves andcoriander leaves.
3. Now keep a pan on the fire. Put oil and heat.
4. Put mustard seeds, methi seeds and jeera. Let mustard seeds spurt.
5. Add cut green chilly and curry leaves.
6. Remove the Cut banana pieces from the water and add it to the mustard mixture.
7. Fry it nicely for 1 minute.
8. Add 1/4 of water and mix it well. Add turmeric powder and cook on low flame.
9. Add salt and mix it when it is half boiled.
10. Add red chilly powder and mix it well and stir till the water disappear from the palya.(curry).
11. Now add coconut and cut coriander leaves and put off the gas. 12.
12. Shift this dish to a serving bowl. Serve with hot rice or chapati.

Note: You must cook this dish on low flame. Do not add much water. You can also fry them in more oil if you wish. Do not over cook. You can add other spices according to your wish. Example , chutney powder, vanghibath powder or even garam masala. All spices go very well with Raw banana dry curry. As I said before adding coconut is purely optional. You can use onions if you wish. Just fry onions before adding raw banana piece.
Time : 20 minutes.
Serves :  2 to 4

Raw Banana Samosa:

Things Needed: 
Raw banana dry Palya : 1 Cup
Maida (All Purpose flour) : 1 Cup
Wheat flour :1 Cup
Jeera : 1 Tea spoon
Ghee : 1 Table spoon
Salt : To taste
Oil : To Fry
Chilly Powder : 1/2 Tea spoon

Method :
1. Dry roast Maida for 2 to 3 minutes. Leave it for cooling.
2. Dry roast wheat flour for 2 to 3 minutes. Leave it for cooling.

3. Now take a big bowl. Add maida, wheat flour, chilly powder, jeera and salt.

4. Mx this mixture nicely and then add ghee and rub the flour mixture nicely.

5. Add water little by little and prepare chapati dough. ( It should be thick)

6. Kneed this ready dough nicely and divide them in to small balls.

7.  Take a ball and roll it with the chapati roller and make chapati.

8. Cut this chapati in to half.
9. Take the 1/2 chapti and give a shape of triangle.

10. Fill  a spoon of ready palya inside the samosa and close the edges tightly.

11. Repeat the same procedure and prepare samosas and keep it in a plate or tray.

12. Now keep oil in a pan. Heat oil.

13. Fry Samosas on low flame on both sides till golden brown and remove from the oil.

14. At time you can fry 2 to 3 samosas
15.Crspy Samosas are ready to serve

15. Serve these Hot Samosas with Ketch Up or  Khara - Sweet chutney.

Note : Remember the dough should be thick as poori dough. Or it absorbs lot of oil while frying samosas. Also remember not to add any cooking soda. To make more samosas increase the quantity of flours and the dry curry. I have added chilly powder and jeera to give a spicy taste. You can avoid this or even you can add spice as per your choice. Garam Masala, pav bhaji masala etc.
You can prepare:
10 Medium size Samosas
20 Small size Samosas.
Time : 
Preparation time : 10 minutes
Frying Procedure : 30 minutes
Total time : 40 Minutes.

Samosas Just taken from the pan 

Jola-Urd dal Dosa (Sorgum ( Jowar - Urd Dosa)

 Jola (in Kanada ) or Jowar is one of the variety of millet. It is also known as Sorgum, in Tamil is  Theni, Cholam in Malayalam and Jowar in Hindi and Jonnalu in Telugu. It is a very healthy grain and it is one of the gluteen free grain. I tried this recipe the first time and I have used Urd dal, millet and a table spoon of rava . We al loved the way the dosa has come out. Its soft, tasty and healthy. So I thought of sharing the recipe with You all.

Jola or Jowar is, gluten free. It is highly nutritious and it is ideal for children. It is a great energy source. Millet is complete protein source when combined with legumes. (Pulses).
Urd Dal has protein, fat and carbohydrates which is required by the body. This dal is one of the richest source of proteins and vitamin B. It has iron, folic acid, calcium, magnesium, potassium. Urd dal is rich in fibre and it helps to digest food easily. It helps to reduce cholesterol.

We can have Jola-Urd Dosa for breakfast, as evening snack or for dinner too. It is soft and will liked by all age group. You can also prepare onion or vegetable Uttappa. That is onion Dosa which most of the people like to have for a change. Here is the recipe I am sure that every one will surely love to have Jola-Urd dosa. We can have this dosa with any kind of chutney, sambar, chutney powder, pickle and even jaggery.

Things Needed : 
Jola  flour : 2 cups
Urd dal : 1/4 cup
Rava or Samolin : 1/2 Cup
Salt : required
Water : Required
Oil : 2 to 3 Table spoons.
Ghee : 1 Table spoon.

Method :
1. Wash and soak Urd dal for  3 to 4 hours and grind with little water till paste.
2. Remove the dough from the jar and keep it in a big bowl.

3. Add rava (midium sized) and salt. Mix it well.
4. Leave it for ferment. (Over night or 6 to 8 hours).

5. Now add Jola flour and mix it well. Add water if required.

6. The dough should be idly consistency.

7. Now keep a pan on the fire and heat. Sprinkle oil.

8. Take a spoon of dosa dough and spread it on the tava in a circle formation.

9. Sprinkle 1/2 Tea spoon of oil on the top and cover the lid. Cook for 30 seconds to 1 minute.
10. Now turn the other side and cook for 10 seconds.

11. Serve Hot Jola Urd Dosa with the side dish you have prepared

 12. Repeat the same with the remaining dough.

Note : Remember not to add more urd dal. Also do not add more rava. Dosa turns thick and taste differ. No need to use methi (fenugrik seeds) seeds for this dosa.  Use a non stick pan for the better result. Use oil according to your wish. Remember that using oil is not a healthy practice.  You can also add Millet Flour to left over Rava - Urd Idli dough and prepare yemmy Millet -Urd Dosas.
Time : 20 minutes to prepare dosa and chutney . 
For soaking, grinding and fermentation extra time. 

Coconut + Chenna (Putani) Chutney:
Grind coconut, coriander leaves, small marble size tamarind, and salt with required water. 
Now shift it to a serving bowl. Add a pinch of ingh while grinding.

If you have a gastric problem, eat a small piece of jaggery after each meal. Jaggery helps to reduce the gastric trouble.

Jola  or Jowar or Sorgum