Kacche Kele Ki Machli/ Raw Banana Fish Curry

For vegetarians, Raw Banana Fish Curry (Kacche Kele Ki Machli) is a perfect choice. In Kayastha families, the tradition of transforming non-vegetarian dishes into delicious vegetarian versions has existed for generations. Even today, many women in Kayastha households do not eat non-vegetarian food, yet they have mastered the art of recreating the same rich flavors using vegetarian ingredients.

Raw Banana Fish Curry is a wonderful dish that can be served with steamed rice or chapati. It is guaranteed to be the highlight of any party and also makes an excellent starter.

Raw bananas are rich in resistant starch and dietary fiber, which help improve digestion and support healthy weight management. They are also an excellent source of potassium, which helps regulate blood pressure and promotes heart health.

Compared to ripe bananas, raw bananas contain significantly less sugar, making them a healthier option for people with diabetes when eaten as part of a balanced diet.

They are also a good source of vitamin C, which strengthens the immune system by protecting cells from oxidative damage and supporting the production of white blood cells (WBCs), helping the body fight illnesses and infections.

I often make raw banana koftas and kebabs, but Raw Banana Fish Curry is one of my family's favorite dinner dishes. Everyone at home loves it, and it never fails to impress.

look at the texture in the picture—it looks just like fish.

Preparation Time:- 10 minutes 

Cooking Time:- 20 minutes 

Serves:- 4-6

Author:- Hem Lata Srivastava 

Ingredients:-

For the Banana "Fish"

• 6 raw bananas
• 2 tbsp gram flour (besan)
• 1tbsp rice flour 
• Salt, to taste
• 1 tsp ginger-garlic paste
• 1 tsp carom seeds (ajwain)
• 1 tsp red chili powder
• Oil, for frying

For the Gravy

• 1 tsp ginger-garlic paste
• 2 tbsp onion paste
• 1 cup finely chopped tomatoes
• Salt, to taste
• 1 tbsp red chili powder (or to taste)
• 1 tbsp turmeric powder
• 2 tsp coriander powder
• 2 tbsp ghee

For Garnishing

• Fresh coriander leaves

Method :-

• Wash the raw bananas thoroughly and boil them until they are just tender. They should remain slightly firm.
• Allow them to cool, then peel off the skin. Cut the bananas into long, fish-like slices.
• In a bowl, prepare a thick batter by mixing the gram flour and rice flour with salt, red chili powder, ginger-garlic paste, and carom seeds.
• Heat oil in a pan and coat each banana slice with the batter. Fry until golden brown on both sides, then remove and set aside.
• To prepare the gravy, heat the ghee in a kadai. Add cumin seeds and fenugreek seeds, allowing them to splutter. Add the ginger-garlic paste and onion paste, and sauté until the onions turn light golden.
• Add the chopped tomatoes along with the salt, red chili powder, turmeric powder, and coriander powder. Cook until the tomatoes soften and the oil begins to separate from the masala.
• Pour in the required amount of water for the gravy and bring it to a boil. Gently add the fried banana "fish" pieces and simmer for 3–4 minutes so they absorb the flavors.
• Turn off the heat, garnish with fresh coriander leaves, and serve hot with steamed rice.

Notes:-

• Before frying the banana, coat it with dry gram flour (besan). This helps the batter stick more easily.
• Adding carom seeds (ajwain) gives it a taste very similar to fish pakoras.
• If you like, you can fry the banana pieces and serve them as a starter.
• Rice flour is optional, but it makes the banana "fish" slightly crispier.
• The banana should be hard-boiled so that it doesn't break apart while frying.

Amranth Flour Namakpare And Papdi chat

 

Rajgira (Amaranth) is a highly nutritious, gluten-free ancient "super grain" (or pseudocereal) often consumed during fasting (vrat) in India, known for its high protein (13–15 g/100g), fiber, and calcium content. It is widely used to make healthy porridges, ladoos, chikki, and flour (atta) for rotis/parathas, aiding in heart health and digestion.

Nutrition: Rich in amino acids, calcium, iron, magnesium, and antioxidants. It is easier to digest compared to wheat, aiding in muscle building.

Dietary Usage: Excellent source of plant-based protein for vegetarians, often used for its high fiber to manage weight.

Rajgira flour can be used in many dishes such as puri, tikki, appe, uttapam, etc.

I have used it to make namakpare and papdi, which can be served during fasting (vrat).

Preparation time:-20 minutes

Cooking Time:- 10 minutes

Author -Hem lata srivastava 

Ingredients:-

Amranth/Rajgira  Flour 4 cup

Araraoot 2 tbsp 

Vanaspati 4 tbsp 

Salt to taste 

Ajwain 1 tsp

Oil for frying .

For papdi chat:-

• Boiled singhada 2 cup
• Boiled potatoes 1 cup
• Dahi
• Coriander leaves
• salt
• Cumin powder
• Lemon juice
• Chopped beetroot

For Garnish :-

• Beetroot julians 
• Coriander leaves 

Method:-

• Sieve the flour and mix in vanaspati, salt, and ajwain. Rub it with your palms until the mixture resembles breadcrumbs.
• Now add chilled water and knead into a stiff dough.
• Cover with a muslin cloth and let it rest for 5 minutes.
• Reserve half of the dough for papdi.
• Divide the remaining dough into equal portions.
• Roll it out and cut into diamond shapes.
• Heat oil and fry them on low to medium heat until golden and crisp.
• Let them cool, then store in an airtight container.

Preparation for papdi:-

• Sieve the flour, then mix in vanaspati, salt, and ajwain. Knead into a smooth dough and keep it aside.
• Now roll the reserved dough and cut it into round shapes with the help of a cookie cutter. Prick them with a fork.
• Heat oil and fry the papdis on medium heat until they turn golden and crisp.
• Finally, chop the singhada and add salt, curd, lemon juice, beetroot, and black pepper powder. Mix well.
• Now arrange the papdis, put the prepared mixture on top, and serve.

Notes:-

• If you want, you can also make papdi and namakpare using water chestnut (singhada) flour or buckwheat (kuttu) flour.
• If you are not fasting, you can also use boiled chickpeas as a topping for papdi chaat.

Barabar Ka Achar

 

“Barabar” refers to a pickle prepared by using all the main ingredients in equal quantities, along with selected spices.

In Bihar, barabar ka achar is traditionally made using equal quantities of green chilies, ginger, and garlic, along with raw mango. However, during winter, I prepare it using fresh turmeric instead of raw mango.

In this version, turmeric, ginger, and garlic are used in equal quantities. This pickle can be stored for up to 6 months. It pairs wonderfully with parathas, puris, or even simple dal–chawal.

This pickle is not only delicious but also very healthy. Turmeric is believed to have numerous health benefits and possesses many medicinal properties, including anti-inflammatory, antioxidant, anti-tumor, antiseptic, antiviral, cardioprotective (helps keep the heart healthy), hepatoprotective (supports liver health), and nephro protective (supports kidney health) effects. Regular use of turmeric can be beneficial for the body in many ways.

Garlic consumption is also highly beneficial for health, especially when eaten raw on an empty stomach. It contains allicin and antioxidants, which help boost immunity, regulate blood pressure and cholesterol levels, and protect against infections such as colds and flu. Garlic also aids digestion, strengthens bones, and reduces the risk of heart disease.

Ginger is extremely beneficial for improving digestion and provides relief from nausea, colds, cough, and mucus. Its powerful anti-inflammatory and antioxidant properties help reduce arthritis pain, boost immunity, support weight loss, and improve heart health.

Preparation Time: 15 minutes

Cooking Time: 5 minutes

Author: Hem Lata Srivastava

Ingredients

1. Fresh turmeric – ½ kg
2. Ginger – ½ kg
3. Garlic – ½ kg
4. Green chilies – 250 g
5. Salt – 2 tbsp
6. Kashmiri red chili powder – 2 tsp
7. Amchur powder – 2 tbsp
8. Fennel seeds – 2 tbsp
9. Fenugreek seeds (Methi Dana) – 1 tsp
10. Mustard oil – 1 cup

Recipe Procedure

1. Peel the ginger and turmeric, wash them thoroughly, then pat dry with a kitchen towel and grate them.
2. Peel the garlic and coarsely grind it along with the green chilies in a mixer.
3. Dry roast the fenugreek and fennel seeds, then grind them coarsely.
4. Mix all the ingredients together well, except the oil.
5. Heat the mustard oil until hot and pour it evenly over the pickle mixture.
6. Store the pickle in a clean, dry jar and keep it in sunlight for 2 days. The pickle will then be ready to eat 😊

Notes:-

1. You can use rai (mustard) powder instead of amchur powder.
2. Adjust salt and chili powder according to your taste.
3. For longer storage, keep the pickle refrigerated.

Kamrakh/ Star fruit Pickle

Kamrakh, known as star fruit in English (Averrhoa carambola), is a tropical, star-shaped fruit appreciated for its tangy-sweet taste and health benefits. It is commonly used in salads, pickles, jams, and sometimes as a substitute for tomatoes. The fruit is rich in vitamin C, antioxidants, fiber, and potassium.

The fruits are aromatic, fleshy, and very juicy. Based on taste, there are two varieties of kamrakh—sour and sweet. Both varieties are used for medicinal purposes. The juice of kamrakh leaves is believed to help lower blood pressure.

Kamrakh pickles do not require many ingredients, but they do not have a long shelf life. To store them for a longer period, they can be kept in the refrigerator or preservatives can be added. However, I feel homemade pickles taste best when made without preservatives.

I do not use mustard seeds or coriander seeds in my pickles; instead, I always use mustard powder.

A little sugar enhances the taste of any pickle.

Since kamrakh (star fruit) is already quite sour, this pickle does not need much souring agent.

Preparation Time:- 5 minutes 

Cooking Time:- 5 minutes 

Ingredients:-

• Kamrakh 1 kg
• Salt 2 tbsp 
• Red chilli powder 2 tsp
• Turmeric powder 2 Tbsp 
• Rai powder 1 tbsp 
• Fennel powder ( coarsely grind) 2 tbsp 
• Sugar 1 tsp
• Kalonji 1 tbsp 
• Oil 2 tbsp

Method:-

• First, wash the kamrakh thoroughly, then cut it into pieces.
• Now, place the pieces in the sun for one day.
• After that, mix all the ingredients well except the oil.
• Heat the oil and pour it over the pickle.
• Mix everything well and store it in a jar.
• Keep it in the sun for two to three days.
• Your pickle is ready to eat.

Notes:-

• If you wish, you can add coriander powder to it.
• Adding hot oil helps increase the pickle’s shelf life a little.

Alaori/ अलौरी

 

The sweet puri made from Alaori chana dal is called this.

In Uttar Pradesh, it is prepared during the Vat Savitri puja, but in our home, we often make it whenever we feel like eating something sweet.

At our place, savory puris or parathas made from chana dal are also prepared and eaten with potato curry..

Preparation Time:- 10 minutes 

Cooking Time:- 15 minutes 

Serves :- 12 piece

Author:- Hem Lata Srivastava 

Ingredients:-

• Chana dal  2/1/2 cup
• Powdered sugar 2 tbsp or as per taste 
• Ilaichi powder 1 tsp
• Chopped dry fruits 
• Refined flour 4 cup
• Desi ghee 2 tbsp
• Oil for frying 

• Soak the dal for 4–5 hours, then cook it by steaming or boiling in water.
• Coarsely grind it, add ghee in a kadhai, and roast it well.
• Add cardamom powder, powdered sugar, and chopped dry fruits, and mix well.
• Add ghee to the flour and prepare a soft dough.
• Divide the dough into equal portions.
• Fill each portion with the stuffing and seal it properly.
• Roll them into puris and deep-fry in ghee or oil on medium heat until golden brown.
• Serve hot or cold.

Notes:-

• You can also store them.
• You may garnish them with silver leaf (chandi ka vark) on top.

Dahi Fulki

 

Dahi Fulki is a dish from Uttar Pradesh, especially Lucknow, and is a part of Awadhi cuisine. It’s also found as street food in other states.

Light and easy to digest, Dahi Fulki is made especially during festivals like Holi and Ramadan.

In this dish, small and soft fritters made from gram flour (besan) or sometimes  Moong Dal are soaked in yogurt. Then a tempering of cumin, asafoetida (hing), and red chili is poured over it.

You can serve it at small gatherings or parties, and the best part is that it can be prepared in advance.

Unlike Dahi Vada, where the yogurt is thick and slightly sweet, the yogurt in Dahi Fulki is kept a bit thinner.

Preparation Time:- 10 minutes 

Cooking Time:- 15 minutes 

Serves:- 6

Author:- Hem Lata Srivastava 

Ingredient:-

• Gram Flour 1 cup
• Salt to taste 
• Chilli, ginger paste 1 tsp
• Oil for frying 

Other Ingredients:-

• Curd 3 cup
• Salt 
• Black salt 
• Roasted cumin powder 
• Red chilli powder 

For Tadka:-

• Ghee 1 tsp
• Cumin seeds 1 tsp
• Whole red chilli 
• Heeng 

For Garnish:- 

• Ginger julian 
• Chopped green chilli 
• Chopped coriander leaves 
• Cumin powder 
• Red chilli powder 

Recipe Procedure:-

• Start by making Besan ki Fulki (Gram Flour Dumplings).
• Whisk the gram flour with water, salt, green chili, and ginger paste to make a fluffy, pourable batter.
• Heat oil and drop small portions of the batter to make small pakoras (fritters). Fry them on medium heat until golden brown.
• Once all the pakoras are fried, set them aside.
• Now, beat the yogurt well and mix in 1 cup of water to make smooth buttermilk-like yogurt.
• Add salt, red chili powder, and cumin powder to it.
• When the pakoras have cooled slightly, soak them in the yogurt mixture.
• For the tempering, heat ghee and add asafoetida, cumin seeds, and a few broken red chilies. Pour this tempering over the yogurt-soaked fulki.
• Before serving, garnish with thinly sliced ginger, chopped coriander leaves, a sprinkle of cumin powder, and red chili powder. Serve and enjoy.

Note:

• You can also serve this dish by adding green chutney and sweet tamarind chutney.
• Instead of gram flour, you can make the fritters using moong dal (split yellow lentils) as well.

Mahua fruit sabji and kebabs

 

Some childhood memories never fade.

My father used to bring certain vegetables that took a lot of time to cook, but their taste always lingered in memory—like goolar, kantola fritters, gullu, kararua, dharti ke phool, etc.

But nowadays, it's very difficult to find these vegetables. Luckily, this time I managed to find mahua/gullu after 20 years.

Come, let me introduce it to you.

The mahua fruit, which we call gullu, is referred to as gulhainde in our village—as is their habit of distorting names!

The mahua tree is quite large, and its fruit is about the size of a small raw mango. The taste is mild, and it has a large seed. The green part that wraps around the seed is used for making vegetable dishes.

I still remember, whenever my father brought it, it used to be quite a task for me and my sister-in-law.

After cleaning the fruit, it is washed, boiled, and made into a dish called chaureethe, which tastes quite delicious—you could even call them fritters. This time, since there was a larger quantity, I made kebabs from it, which turned out to be really tasty and were loved by everyone. The first time I served this dish, my husband and everyone else liked it a lot. And why wouldn’t they? It had the hard work and love of my aunt and brother in it—along with my own efforts too 😍.

So, let me first share the recipe for the sabji (vegetable dish) and then the kebabs here. Why write two separate posts for the same vegetable.

Here is the ingredients for mahua fruit sabji 

• Mahua fruit 1 kg
• Soaked rice 1 cup
• Salt to taste 
• Red chilli powder 2 tsp 
• Turmeric powder 2 tbsp
• Coriander powder 1 tbsp
• Amchoor powder 1 tbsp
• Cumin powder 1 tsp
• Garama masala powder 1 tsp
• Onion 2 no.
• Garlic cloves 6 no.
• Ginger 1 piece 
• Oil for frying 

Recipe procedure:-

• First, wash the mahua fruit thoroughly, remove the seeds, and set the pulp aside.
• Then, wash it once more and boil it in water with salt and turmeric until it becomes soft.
• Now, grind the soaked rice along with onion, garlic, and ginger.
• To this paste, add turmeric, red chili powder, coriander powder, dry mango (amchoor) powder, cumin powder, and garam masala powder. Mix the boiled mahua into this mixture thoroughly.
• Heat oil in a pan (kadhai), and drop small portions of the mixture into the hot oil using a spoon.
• Fry on medium heat until they turn crispy and golden brown.
• Serve hot with dal and rice.

Now I am sharing the kebabs recipe:-

Ingredients:-

• Mahua fruit 1 kg 
• Boiled potato 1 large size 
• Gram flour 1tbsp 
• Bread crumbs 1 tbsp
• Salt as per taste 
• Red chilli powder 1 tsp
• Cumin powder 1/2 tsp
• Cinnamon powder 1/4 tsp
• Clove powder 1 tsp
• Chat masala powder 1 tbsp 
• Garam masala powder 1 tsp 
• Cumin seeds 1 tbsp 
• Chopped onion 2 tbsp 
• Chopped green chilli 2 tsp
• Chopped ginger 1 tbsp 
• Lemon juice 
• Coriander leaves 
• Ghee 1 tbsp 
• Oil for frying 

Recipe procedure:-

• First wash the mahua fruit, remove its seeds and finely chop it using a chopper.
• Heat ghee in a pan and add cumin seeds; let them crackle.
• Now sauté ginger, green chilies, and onions.
• Add the chopped mahua, mashed potatoes, and gram flour. Mix everything well.
• Now, except the oil, add all the spices and lemon juice. Mix the mixture thoroughly and turn off the heat.
• Shape the mixture into kebabs and cook them on a griddle with some oil until golden on both sides.
• Serve hot with chutney.

Notes:-

• Mahua fruit should be peeled immediately, otherwise they will ripen and spoil.
• You can use gram flour (besan) as well, but they won’t turn out as crispy.
• You can adjust the spices according to your taste.