Ingredients

Rice flour – 200g

Nendran banana – 4 nos

Sugar – 50g

Salt – 2 pinches

Cumin seeds – 2-3 tsp (slightly crushed)

Turmeric powder – 2 pinches

Oil – to deep fry

Method

Take the rice flour in a bowl and add all the ingredients except the fruit and make a smooth paste with water or milk. The consistency of the batter should be such that, it should flow from a ladle slowly, so it should be that thick, which is the right consistency. Now peel the banana skin and slit a single banana into four parts and keep aside. Heat oil in pan to deep fry the bananas, check whether the oil is hot, now dip the slit banana in the batter and slide it inside the pan slowly. Fry till it is done. It will turn into light golden yellow color, remove it from the oil then, strain the oil and serve hot. It needs no chutney or any such dips; it will taste great and yum as such. Check out and feel the real taste of the fruit.

Ingredients

Beetroot – 3 medium sized

Potato – 1 large

Onion- 1 big (finely chopped)

Green chillies – 2

Coriander leaves – 5 tsp (finely chopped)

Cumin seeds- 2tsp (slightly crushed)

Ginger garlic paste – 2 tsp

Garam masala – 1 tsp

Semolina – ½ cup

Maida -1/2 cup

Corn flour – 2tbsp

Fried cashews – ½ cup (broken into small pieces)

Bread crumbs- ½ cup.

Ajinomoto – a pinch

Salt- for taste

Oil- for deep fry

Method:

Pre preparation

• Boil beetroot and potato, peel the skin, grate and keep it aside.
• Grind the two green chillies into a smooth paste with little lime juice if preferred and keep aside.
• Mix both   semolina and corn flour and make a smooth batter with little salt and ajinomoto. Keep aside.
• Keep a pan, add oil, and once it becomes hot add the crushed cumin seeds, followed by ginger garlic paste, green chilli paste and onions. Sauté until it is done. Then add the masala powders, salt accordingly and sauté once again, finally add the chopped coriander leaves and fried cashews and remove it from heat. Keep it aside to cool.

Preparation:

Take the grated beetroot and potato in a wide mouthed bowl and add the onion mixture to it and mix thoroughly. Make soft dough with the mixture, add salt if needed. Now make lemon sized balls out of the mixture and flatten it, like a shape of a cutlet patty and keep aside. Do the same to the whole of the dough. Take the flattened patties and dip them in the batter which is prepared followed by rolling it in the bread crumbs. Do the same to all the patties. Arrange it in a tray neatly and refrigerate it for an hour or so. Now, heat the oil in a deep pan to fry the patties. Slide each patty into the hot oil carefully and fry till it turns slight brown in color, since it is beetroot the color is such that it will be difficult for you to judge whether it is done or not so make sure you double check before you remove it from the oil and be near the pan until it is done, otherwise it might get too fried (burnt) also. Now fry all the patties and serve hot with yummy tomato ketchup or green chutney.

Benefits of beetroot:

• Its rich iron content cures anemia.
• It helps to recover liver function through betaine.
• Beets reduce high blood pressure.
• A very good liver cleanser
• It detoxifies the blood and improves circulation.
• Helps conditions of gall stones and kidney stones
• It’s a good herbal medicine for improvement in menstrual problems.
• Reduces cholesterol.

(For all skin types)

We do not recommend using it on acne skin.

What do you need:

• 1/2 Pomegranate
• 2 teaspoons Almond oil
• 1/2 tablespoon organic Honey

How to do it:

Warm the honey till it becomes liquid, don’t make it too hot. Pour the honey in a bowl and allow it to become luke warm. Peel the pomegranate and cut the fruit into pieces and put it in the bowl of honey, now add and mix 2 teaspoons of almond oil. Blend all into a smooth and uniform paste. Apply the paste gently and equally with your fingertips on your clean face and neck. Avoid area near the eye. Now lie down and relax, and leave the mask on for 15 to 20 minutes or may be till the paste becomes dry.

Wash it off with luke warm water and end with a splash of cold water. Now pat dry your face and neck with a soft and clean towel. Finally apply a moisturizer, to seal the water inside the skin.

Ingredients:

Onion – 4 to 5 chopped

Tomato – 3 nos

Green chillies – 3 slit

Ginger garlic paste – 3 tbsp

Panner – 1 whole pack

Green peas – 200 g

Masala powders

Chilli powder  – 2 1/2 tbsp

Turmeric powder- ½ tsp

Roasted cumin powder – 2 tbsp

Cumin seeds- 1 tsp

Cardamom – 1 no

Kasuri methi – 3 to 4 pinches

Ghee or butter – 5 to 6 tbsp

Milk – ½ glass

Poppy seeds and cashew paste – 5 tbsp

Salt – to taste

Method:

First, sauté the onions leaving few teaspoons of it to use while seasoning. Sauté till the raw smell goes, grind the onion to a paste. Do the same to the tomatoes as well. Keep both separately. Now heat a pan add the butter or ghee to the pan , once it’s hot add whole cumin seeds and cardamom followed by ginger garlic paste, sauté for few mins, then add the left over chopped onions and sauté till its golden brown , now add the green chillies. Once it is sauté for few seconds, add the onion paste and keep stirring till the mixture is well blend together with other ingredients and cook well to give a good aroma. At this stage add all the masala powders(turmeric,cumin seeds pd,chilli pd) and salt , mix well with the onion mixture. Sauté till the oil separates from the mixture, at that stage add the tomato paste and blend the mixtures thoroughly. Keep it in low flame for few minutes. Now add the cashew poppy seeds paste and mix well. Again keep it in low flame for few minutes. Now add the cubed and fried panner and boiled green peas, mix well. Now add kasuri methi, little cumin seeds powder and the half glass milk. Mix it thoroughly and keep it in stove for few minutes and later remove it from the flame. Serve hot with butter nan or butter rotis.