date: 2020-09-01T14:39:01.767Z image: https://img-global.cpcdn.com/recipes/c6ebb3576543ad82/751x532cq70/kela-methi-nu-shaakgujarati-dishanar-ka-riatashahi-poorispicy-peanut-chutneycucumber-juice-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/c6ebb3576543ad82/751x532cq70/kela-methi-nu-shaakgujarati-dishanar-ka-riatashahi-poorispicy-peanut-chutneycucumber-juice-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/c6ebb3576543ad82/751x532cq70/kela-methi-nu-shaakgujarati-dishanar-ka-riatashahi-poorispicy-peanut-chutneycucumber-juice-recipe-main-photo.jpg author: Francis Newman ratingvalue: 4.6 reviewcount: 35347 recipeingredient: - " For Kela methi nu shaak" - " Raw Banana cut into" - " Methi Leaves roughly chopped" - " Onion finely chopped" - " Tomato finely chopped" - " Ginger Garlic Paste" - " Green Chilli finely chopped" - " Cumin seeds" - " Red chilli powder" - " Turmeric powder" - " Coriander Powder" - " Cooking oil" - " Salt" - " For Anar ka Riata" - " Curd" - " Pomegranates" - " Milk" - " Salt" - " Black Salt" - " Roasted Cumin Powder" - " Red Chilli Powder" - " Black Pepper Powder" - " Sugar" - " Ingredients for Shahi Poori" - " For The Dough" - " finely chopped fenugreek methi leaves" - " whole wheat flour" - " baking powder" - " fresh curd" - " melted ghee" - " salt" - " grated paneer" - " finely chopped green chillies" - " oil for rolling and deep frying" - " finely chopped coriander" - " salt" - " For Spicy Peanuts Chutney" - " plain peanuts with or without skin as desired" - " dry red chilies" - " salt" - " tamarind chutney" - " For Cucumber Juice" - " cucumber" - " sugar" - " lime juice" - " water" - " fresh ginger" recipeinstructions: - "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." - "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." - "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." - "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." - "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." - "Combine the crushed and other 1/4 cup pomegranates in curd with spices and sugar. Whisk well." - "Place the curd in separate bowl and garnish with pomegranates seeds, and cumin powder on the top of raita. Serve chilled." - "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." - "Divide the dough into equal portions and keep aside. Divide the stuffing into equal portions as of Pooris and keep aside." - "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." - "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." - "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." - "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." - "Add enough tamarind chutney to previously prepared chutney to get a thick consistency." - "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." - "Add lime juice and sugar and grated ginger to strained cucumber juice. Adjust sugar to taste. Chill before serving." - "Now arrange the prepared dishes according to your choice and serve." categories: - Recipe tags: - kela - methi - katakunci: kela methi nutrition: 169 calories recipecuisine: American preptime: "PT38M" cooktime: "PT36M" recipeyield: "4" recipecategory: Lunch ---  Hello everybody, it is Jim, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, kela methi  nu shaak(gujarati dish),anar ka riata,shahi poori,spicy peanut chutney,cucumber juice. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious. Kela Methi  Nu Shaak(Gujarati dish),Anar Ka Riata,Shahi Poori,Spicy Peanut Chutney,Cucumber Juice is one of the most well liked of current trending meals in the world. It is easy, it is quick, it tastes delicious. It's appreciated by millions every day. They are fine and they look fantastic. Kela Methi  Nu Shaak(Gujarati dish),Anar Ka Riata,Shahi Poori,Spicy Peanut Chutney,Cucumber Juice is something that I've loved my entire life. To begin with this recipe, we must prepare a few components. You can cook kela methi  nu shaak(gujarati dish),anar ka riata,shahi poori,spicy peanut chutney,cucumber juice using 47 ingredients and 17 steps. Here is how you cook that. ##### The ingredients needed to make Kela Methi  Nu Shaak(Gujarati dish),Anar Ka Riata,Shahi Poori,Spicy Peanut Chutney,Cucumber Juice: 1. Make ready For Kela methi nu shaak 1. Take Raw Banana cut into 1. Take Methi Leaves roughly chopped 1. Prepare Onion finely chopped 1. Get Tomato finely chopped 1. Take Ginger Garlic Paste 1. Take Green Chilli finely chopped 1. Prepare Cumin seeds 1. Get Red chilli powder 1. Take Turmeric powder 1. Take Coriander Powder 1. Prepare Cooking oil 1. Take Salt 1. Take For Anar ka Riata 1. Make ready Curd 1. Get Pomegranates 1. Make ready Milk 1. Take Salt 1. Take Black Salt 1. Get Roasted Cumin Powder 1. Prepare Red Chilli Powder 1. Prepare Black Pepper Powder 1. Take Sugar 1. Get Ingredients for Shahi Poori 1. Make ready For The Dough 1. Take finely chopped fenugreek (methi) leaves 1. Take whole wheat flour 1. Prepare baking powder 1. Take fresh curd 1. Prepare melted ghee 1. Prepare salt 1. Get grated paneer 1. Make ready finely chopped green chillies 1. Take oil for rolling and deep frying 1. Take finely chopped coriander 1. Take salt 1. Make ready For Spicy Peanuts Chutney 1. Make ready plain peanuts (with or without skin, as desired) 1. Make ready dry red chilies 1. Prepare salt 1. Make ready tamarind chutney 1. Make ready For Cucumber Juice 1. Get cucumber 1. Prepare sugar 1. Get lime juice 1. Make ready water 1. Make ready 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. 1. 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. 1. 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. 1. 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. 1. 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. 1. Combine the crushed and other 1/4 cup - pomegranates in curd with spices and sugar. Whisk well. 1. Place the curd in separate bowl and garnish - with pomegranates seeds, and cumin powder on the top of raita. - Serve chilled. 1. 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. 1. Divide the dough into equal portions and keep aside. - Divide the stuffing into equal portions as of Pooris and keep aside. 1. 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. 1. 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. 1. 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. 1. 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. 1. Add enough tamarind chutney to previously prepared chutney to get a thick consistency. 1. 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. 1. Add lime juice and sugar and grated ginger to strained cucumber juice. - Adjust sugar to taste. - Chill before serving. 1. Now arrange the prepared dishes according to your choice and serve. So that is going to wrap this up for this special food kela methi  nu shaak(gujarati dish),anar ka riata,shahi poori,spicy peanut chutney,cucumber juice recipe. Thank you very much for your time. I'm sure you will make this at home. There's gonna be more interesting food at home recipes coming up. 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