Bananaleafrecipes

20/05/2017

Order now!!!

Freshly made Mango pickle with Kabuli Chana is all ready! Order now!!!

03/05/2017

Place your order right now!

Andhra is synonymous with mango pickle. Every house hold makes it during the mango season. We are all set to take orders! DM us and our team will get in touch with you!

25/04/2017

Place your order right away!!!

Tapioca fryms or saggubiyyam vadiyalu is made usually during summer time, often eaten with meals. Some prefer to eat it like a snack. Place your order!!! What are you waiting for??? Stock up for the entire year

26/02/2016

Idli upma: serves- 4
Prep time: 20 minutes
Make 3 plates (12) regular idli cut into small pieces and keep it aside.
Ingredients:
• ½ cup cauliflower small forets
• 2 medium carrots cut into cubes
• ½ cup cabbage finely chopped
• ½ cup beans finely chopped
• 1 medium potato cut into small cubes
• 2 medium onions cut into small pieces (optional)
• 1tbsp oil
• 1tbsp ghee
• 1tbsp lemon juice
• 1tsp finely chopped ginger
• 3-4 green chilies finely chopped
• 10-15 curry leaves
• Salt to taste
• 1tsp chana dal
• 1tsp urad dal
• ¼ tsp mustard seeds
• 1 dry red chili broken into pieces
• 8-10 cashew nuts

Method:
1. Heat a wok with oil.
2. Add chana dal, urad dal, cashew nuts and red chili when golden brown add mustard seeds.
3. Toss and add ginger and green chili.
4. Add curry leaves and onion sauté for 2-3 minutes.
5. Add all the vegetables and fry for a few minutes.
6. Add salt and cover with a lid and cook on low flame.
7. When the vegetables are done add idli pieces.
8. Add ghee and mix well, cook for 2-3 minutes.
9. Switch off the flame and add lemon juice.
Serve hot with tomato ketchup/green chutney.

03/02/2016

Idli sandwich:
Preptime: 20 minutes

Ingredients:
• Idli batter
• 1 yellow bell pepper sliced
• 1 red bell pepper sliced
• 1 green bell pepper sliced
• 1-2 salad tomatoes sliced
• 1tsp pepper powder
• 1tbsp salted butter (optional)
• Coriander leaves, Tomato slice, carrot and pudina to garnish

Method:
1. Grease square steel plates (to appear like sandwich) and fill with idli batter and steam cook the same way like regular idlis.
2. Keep the bell pepper slices in the microwave oven for 1 minute.
3. Slice the idlis carefully and spread butter to each slice.
4. Place3 bell pepper slices and 1or 2 tomato slice and sprinkle pepper powder on it.
5. Close it with the other half.
6. Repeat the process with the remaining idlis.
7. Garnish with coriander leaves tomato slices, grated carrot and pudina sprigs.
8. Serve with tomato sauce and green chutney.

23/01/2016

Mixed vegetable sambar/ kootu: (serves 4-6)
Prep time: 40 minutes

This is a 60 year old recipe called by mother as kootu. Though the actual kootu, is different from this recipe. It is a favoured recipe among friends and family. Her old age no longer permits her to cook. Posting the recipe on popular demand, but I will definitely miss a flavor, her love and affection. Let’s see what she says!

Ingredients:
• 1 cup toovar dal (cooked in a pressure cooker up to 3 whistles)
• 1 cup finely chopped cabbage
• 2 cups cauliflower florets boil with a little salt for 5 minutes and keep it aside.
• 2 cups louki medium size pieces
• 2 medium sized carrots 1 inch long pieces
• I radish/ mooli cut into 1 inch pieces
• 1 cup tender beans cut into 1 inch long pieces
• I cup green peas/mutter
• 1 cup fresh white beans
• 10-12 drumstick pieces
• 4 medium onions cut into halves
• 4 medium size ripe red tomatoes blend boil and keep it aside
• Tamarind size of big lemon, extract juice and keep it aside.
• ½ tsp turmeric
• 2 green chilles slit
• 2 sprigs curry leaves
• 2 tbsp finely chopped coriander leaves
• Salt to taste

For grinding:
• 2 tbsp grated coconut
• 2 tbsp sambar powder (refer February 21, 2014 posting)
• Adjust the powder according to your taste

Grind to a fine paste by adding half cup of water. Coconut gratings should not be visible.
Make it into a batter and keep it aside.

For tempering:
• 10- 15 fenugreek seeds
• ½ tsp mustard seeds
• A big pinch of asafoetida

Method:
1. Heat a pressure pan with ghee.
2. Add fenugreek seeds when they turn golden brown add mustard seeds and asafoetida.
3. Add curry leaves green chillies toss for a while and add onions sauté till the aroma spreads.
4. Add remaining vegetables and sauté for 5 minutes.
5. Add tamarind extract, boiled tomato, salt and turmeric.
6. If required add 1 or 2 cups water and cook up to 1 whistle.
7. When it is cool add boiled cauliflower and dal boil on medium flame for 10 minutes stirring time to time.
8. Add ground masala and coriander leaves.
9. Boil for 6- 8 minutes stir to avoid burning, take off the flame.

Serve with rice and ghee. Not to miss papad.

02/01/2016

31/12/2015

Long beans fry / Barbatti fry (Serves-4)

Prep time: 30 minutes

Ingredients:

• ½ kg long beans cut into 1”inch pieces
• ¼ tsp turmeric powder
• ¼ tsp chili powder
• 1tbsp oil
• Salt to taste

Method:

1. Heat a wok with oil add beans and sauté it.
2. Add turmeric and stir well and cover with a lid.
3. Keep frying regularly to fry evenly.
4. When colour changes and evenly fried take out the lid and add salt.
5. Sauté for few minutes and add chili powder.
6. Fry for 1or 2 minutes and switch off the heat and take it into a bowl.

Serve with rice / roti.

28/11/2015

Handy pulihora base:

Prep time: 15 minutes

Ingredients:

• 2oo gms tamarind soak it in hot water and extract the juice.
• ¼ tsp asafoetida
• 4-6 dry red chilies broken into pieces
• 1 tsp turmeric
• 2 tsp salt
• 4 tbsp oil

Method:

1. Heat a wok with oil
2. Add red chilies fry till golden brown
3. Add asafoetida and tamarind juice.
4. Add turmeric and salt and let it boil on medium flame till it leaves oil.
5. Switch off the flame and let it cool.
6. Store it in a bottle and keep it in the refrigerator.
7. This can be stored for 2-3 weeks

For seasoning:

• 2tbsp chana dal
• 2 tbsp urad dal
• 1 tsp mustard seeds
• ½ cup pea nuts
• 6-8 green chilies slit
• 2-3 sprigs curry leaves
• 2 tbsp oil

Method:

1. Heat a wok with oil
2. Add pea nuts and fry till golden brown
3. Take it into a plate draining the oil.
4. Add chana dal and urad dal sauté till golden brown.
5. Add mustard seeds when they crackle add green chilies and curry leaves.
6. If there is any excess oil in the wok drain and add to the pulihora base.
7. Let it cool and store it in an air tight box.
8. The freshness can be retained for 1 week.
9. Make pulihora with freshly cooked rice/ left over rice.
10. Use 2-3 tsp tamarind base for a big bowl of rice and a portion of seasoning.
11. Mix well with rice

Adjust salt and tamarind base if required.

26/11/2015

Pea nut chutney / Palli chutney (serves – 4)
Prep Time: 25- 30 minutes

Ingredients:

• 1 cup pea nuts
• 2 dry red chillies broken into pieces
• A small tamarind pod
• 3 green chillies cut into pieces
• 2 tsp oil
• Salt to taste

For seasoning:

• ½ tsp urad dal
• ¼ tsp mustard seeds
• 1 tsp oil
• 6-8 curry leaves

Method:

1. Wash pea nuts and boil with 1 cup of water up to 3 whistles in a pressure cooker.
2. Heat a wok with 2 tsp oil.
3. Add boiled pea nuts, green chilli pieces and sauté for 5 minutes.
4. Switch off the flame and add tamarind pod let it cool.
5. Grind it to a fine paste.
6. Add salt and enough water and grind again.
7. Take it into a bowl.
8. Heat a wok with oil and add urad dal when it turns to golden brown add mustard seeds
9. Switch off the flame and add curry leaves.
10. Add it to the chutney.

Grease small stainless steel glasses with oil and fill it with idli batter up to ¾ and steam cook for 10 minutes and switch of the fire. After 5 minutes take out the glasses and use knife to get the shape perfectly. Serve fluffy glass idlis with pea nut chutney.

Serve with idli/ dosa/ bonda etc

12/11/2015

Green tamarind chutney/Chintakaya pachhadi

Prep time: 15 minutes

Ingredients:

• 250 gms green tender tamarind washed and wiped and cut into small pieces.
• Keep it aside.
• ½ tbsp oil
• ½ tsp fenugreek seeds
• 10 – 15 dry red chilies broken into pieces
• A small piece of asafoetida
• 10-12 green chillies cut into pieces
• ½ tsp turmeric
• Salt to taste
• 1 tsp sugar (optional)
• A big bunch of coriander leaves cut into fine pieces

For seasoning:

• 2 tsp oil
• ½ tsp mustard seeds

Method:

1. Heat a wok with oil, add fenugreek seeds and dry red chillies.
2. Add asafoetida sauté till golden brown and take into a plate and let it cool.
3. Powder in a mixer jar and add tamarind remaining ingredients grind to a fine paste.
4. Take it into a jar.
5. Heat oil add mustard seeds when they splutter add it to the grind chutney mix well.
6. Keep it in the refrigerator.( lasts for 3-4 weeks)

Serve with rice and ghee/idlis.