Kancha Kolar Khosa Bata | Smashed Green/Raw Banana Peel/skin | Bengali Recipe

-

Did you throw out the raw banana peel? If yes, so I will suggest please try this dish one time for me and take the amazing taste of it with some plain non-flavoured steamed rice. This dish is a authentic Bengali dish but now its almost a lost recipe. This recipe may vary from hand to hand. I am giving you here my version of this recipe. This is one of my hubby's favourite dish. So, in my kitchen its a mandatory dish when raw banana comes to my home. Lets go to the recipe..

Preparation Time : 12 minutes

Cook Time       : 15 minutes

Serves            : 6 people


Ingredients:

  • Raw Banana Peel(boiled)- Peel of 2 whole
  • Ginger(peeled & roughly chopped)- 15 gram
  • Green chilli- 2 pieces
  • Garlic(peeled)- 20 gram
  • Mustard oil- 1 tablespoon & extra to drizzle
  • Nigella seeds- 1/2 teaspoon
  • Asafoetida- 1/2 teaspoon
  • Garlic(chopped)- 2 cloves
  • Turmeric powder- 1/2 teaspoon
  • Salt to taste 
  • Sugar- 1 teaspoon(optional)

How to Make:

  1. Take out the boiled peel from boiled banana.
  2. Give them some rough cut to grind easily.
  3. Now in a blender jar, take banana peel, ginger, garlic cloves, green chilli.
  4. Add little water to grind. It should be grind smoothly.
  5. Take mustard oil in a pan and allow to smoke.
  6. Add nigella seeds(kala jeera) followed by asafoetida. Let them crackle.
  7. Now add chopped garlic in it and fry for a minute.
  8. Then pour the peel paste.Give a good mix.
  9. Add little water in blending jar to take out all the paste and pour into the pan.
  10. Then add salt, turmeric powder, sugar in it.
  11. Stir and cook in medium heat until it get dry to leave the pan.
  12. When done serve in a bowl.
  13. Pour a generous drizzle of mustard oil on top. (optional)
  14. Enjoy with hot steamed rice.

My Tip: 

  • It should be cooked in medium heat because you cook it in high heat it can be brunt from sides and bottom.
  • Continuous stirring helps it to cook evenly and fast.
  • When you blend the peel in grinder, add water to make it smooth. Otherwise, your blender gets damaged.
  • Drizzling of oil on top to the final dish is optional. But trust me, it gives a heavenly taste to me when I eat with steamed rice.

Follow Me on:

      Google+  

Comments

Post a Comment

Popular posts from this blog

Aam Tel (Sun Dried Raw Mango Pickle in oil)

-
Image
This is a traditional Bengali mango pickle which is made with freash raw mango. Its a sun  dried raw mango pickle in oil. Being a Bengali, the oil of this pickle is one of the most important ingredient for "Jhalmuri or Muri Makha" ( Spicy Puffed Rice) at my kitchen. This is very popular in my home. One more food which we used to eat with this oil of pickle, i.e. "Panta bhat"(Overnight Fermented Rice). We also like this pickle with paratha, chapati, roti, or steamed rice. Here you should use mustard oil. Lets go to the recipe. Preparation Time   :   15  minutes Cook Time          :  7  minutes Serves              :  30  people Ingredients: Raw Mango- 2 pieces(300 gram) For marinate the raw mango, Salt to taste Turmeric powder- 1/2 teaspoon Mustard oil- 1 cup Whole spices for tempering the oil, Coriander seeds(lightly crushed)- 1 tablespoon Dr...
Read more

Fowl Cutlet | Kolkata Style Minced Chicken Cutlet | Kolkata Famous Street Food | Durga Puja special

-
Image
" Foul Cutlet " is Kolkata famous Minced Chicken cutlet which is a famous street food in kolkata. Specially, for Festive season, its a super hit dish in Kolkata. This special cutlet comes with a bit of  salad(cucumber_onion_carrot , cut lengthwise, seasoned with pinch of salt and lemon juice, served with green chillli) and kasundi(Bengali Mustard Sauce) & tomato ketchup. This deep fried cutlet is a very good starter/sides in any party. When you are making it at home, you can store it in freezer(Deep fridge) before frying. When required, take out and defrost, then its ready to fry. It will be easy when you have a party at home. I have told in "My Tip" section in this recipe how to do this . Lets, go to the recipe. Preparation Time   :   10  minutes Cook Time          :  6  minutes each Serves              :  4  people Ingredients: Minced Chicken-...
Read more

Christmas Cake (Part-1): Dry Fruits Soaking in Rum

-
Image
Its the time to soak dry fruit in alcohol(dark Rum/ whisky/ Brandy/ red wine). Traditionally, dry fruit should be soaked 3 months before the Christmas. But at least 1 month soak is very necessary to make dry fruit juicy. In classic Christmas cake, juicy dry fruits are the main ingredients. Here you can use any dry fruits whatever you get. Other ingredients like flour is just used to bind dry fruits and nuts. My Christmas celebration can't be complete without traditional Christmas cake. We will bake the cake in next month at least a week before from Christmas. After baking, the last step is feeding the cake. It is very important to allow the cake to be matured by feeding with alcohol. After baking some tiny wholes will be made with a skewer to feed the cake. Brush the cake with alcohol twice in a week after baking. Here I am using Rum to soak the fruit and will do the feeding after baking the cake with Rum. If you don't want to use alcohol, instead of this you can use ora...
Read more