Raw Banana Masala Fry| Vegetarian Curry Recipe | Flavour Diary

raw banana masala coconut curry

 Todays recipe is a Simple easy Raw Banana Masala Curry which goes well along with any indian flat bread or as side dish for plain boiled rice. 
Usually raw banana is one rare veggie i use in my kitchen because we don't get this veggie near my place and we won't eat much. But then when our foodiemonday group decide to take up raw banana challenge, i insisted my hubby to get raw banana from Indian store last week and luckly he got it. Along with raw banana i asked him to get raw mango too to make a recipe from my friend  but then he brought ripen mango...Hopefully some other time i will try my friends tangy banana curry which was yum. But for today i am sharing a simple n spicy south indian style masala recipe.

Level: Easy 
Prep time: 10 mins
Cook time: 20 mins
Serves: 3-4

1 cup = 240 ml
1 tablespoon : 15 ml
1 teaspoon: 5ml

Raw Banana: 1 large
Onion: 1 medium
Curry Leaves: 1 spring
Mustard Seeds: 1 teaspoon
Cumin seeds: 1 teaspoon
Chana Dal: 2 teaspoons
Ginger Garlic Paste: 1 teaspoon
Turmeric powder: 1/4 teaspoon
Salt to taste
Red chilli powder to taste( i skipped)

Ground to paste:
Dessicated Coconut/Grated Coconut: 1/4th cup
Dry Red Chilli: 1
Coriander Powder: 1 teaspoon
Cumin seeds: 1 teaspoon
water:1/3 cup
Salt: 1/2 teaspoon

Peel and chop the banana in chunks and put in hot water with little salt added to it.
Make a paste out of ingredients under ground to paste using blender.
Chop the onion thin length wise and keep it a side.
In a pan pour 2 tablespoons of oil and once the oil is hot put mustard seeds. Once mustard seeds crackle add cumin seeds,chana dal,curry leaves and sliced onion.
Cook until onions are transparent and then add ginger garlic paste and stir for 10 secs and then add drained chopped banana pieces and ground paste and add 1/4 th cup of water.Stir well and close the lid and cook on low flame. Stir in between and cook until banana is cooked. Adjust salt n spice level and add them if required.
Serve hot as side dish for roti or plain boiled rice.

#Rawbananamasalafry is going to be part of  89 #foodiemonday #rawbananarecipes #bloghop recipes
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Soya Chunks Butter Masala | Vegetarian Recipe | Flavour Diary

soya chunks butter masala curry

Soya chunks/granules is protein rich food and is great alternative to the meat. Today's recipe is yummy tasty curry with soya chunks which best goes with any indian flat bread(roti,pulka,naan) or flavoured rice or even plain boiled rice. This recipe needs few basic ingredients present in the pantry.Click on the video below for quick make of the recipe.

YOu might be interested in other Veg Curries like
Hyderabadi Bagara Baingan
Paneer Butter Masala

Shahi Bhindi (Royal Style Okra Curry)

Level: Easy
Total Time: 40-60 min
Serves: 4
1 cup: 250ml
1 tablespoon: 15ml
1 teaspoon: 5 ml


Soya Cunks: 1 cup
Tomato: 2 medium
Onion: 1 large
Cashews: 12 no
Oil: 1 teaspoon
Butter: 3 tablespoons
Whole spices( cloves,cardamom,cinnamon)
Ginger Garlic Paste: 1 teaspoon
Turmeric: 1/4 teaspoon
Kasuri Methi(dry fenugreek leaves): 1 tablespoon
Garam Masala Powder: 1/2 teaspoon
Red Chilli Powder to taste
Chilli Paste / green chillies split to taste
Salt to taste

Chopped Coriander for garnish


Cook Soya Chunks:
Bring water to boil and place the soya chunks in it.
Close the lid and on low heat cook for 12-15 mins until the soya gets spongy and increased in size.
Drain the water and run the soya chunks under cold water.
Now squeeze the excess water from the soya chunks by pressing them in between the palms and keep it a side.


In a pan, add 1 teaspoon of oil and roughly chopped onion and fry until it is transparent and then add chopped tomatoes and cashews and fry until tomatoes turn mushy.
Cool down the mixture and blend to smooth paste and keep a side.
In a pan add 2 tablespoons of butter and add whole spices(cardamom,cloves and cinnamon).
Add ginger garlic paste,chilli paste/split chillies, Salt, turmeric, Red chilli powder and prepared onion tomato paste. 
Mix well and cook until all water gets evaporated and mixture leaves sides. 
Add water (as desired) and soya chunks and bring to boil and cook for 2 mins. Add garam masala, stir well. 
Garnish with chopped coriander and serve hot along with rice/paratha/ flavoured rice/plain boiled rice.

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Mango Strawberries Popsicle | Summer Treats | flavour diary

mango strawberry popsicle  recipe

 Todays recipe is a recipe for the summer special .... back in india the temperatures are reaching high and for cooling down the heat and using up the king of the fruit(mango) in recipe is a awesome combo.
I have used mango pulp from store brought can but using the fresh would give a fresh feel in the recipe and i used up strawberries which is summer fruit in UK, so today's treat is a mix of UK and Indian summer fruits in Popsicle. 

Level: Easy 
Prep time: 10 mins
Set time: 6hrs to overnight
Serves: 4

1 cup = 240 ml
1 tablespoon : 15 ml
1 teaspoon: 5ml

Mango pulp: 1 cup * ( i used the canned pulp)
Starberry pulp: 1/2 cup **
Sugar/sweetner as desired(optional)


*Mango Pulp: you can take mango chunks and blend to puree and sugar/sweetener to taste.
** Strawberry pulp: simple blend the strawberries in the blender and blend to puree...add sugar/sweetener to taste.
In Popsicle molds pour mango pulp up to 1/3rd and then pour strawberry pulp up to 1/3rd of the popsicle mold and then fill the rest of the mold with mango pulp. Now freeze the popsicles overnight or minimum of 6hrs and then enjoy.

#MangoStrawberryPopsicle is going to be part of  87 #foodiemonday #Forzentreats #bloghop recipes

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Klepon (Indonesian Stuffed Sweet rice balls) | Indonesian Cuisine | Flavour Diary

Klepon Indonesian Sweet Rice Balls

Today's recipe is all the way from Indonesia... yes its far southeast country. For this months MFBC challenge we got to select a recipe from Indonesia and this is the first time i am trying a recipe from this country .... i was searching for easy recipe which is vegetarian but couldn't find many recipes to try and the ones which i found needs some local products going in but atlast i found a recipe called Klepon which is simply a rice balls which are stuffed with palm sugar akka gud (in hindi) and if we don't have palm sugar then we can make use of brown sugar and i did used it in the recipe.

Level: Medium
Total Time: 50min-1 hr
1 cup: 250ml
1 tablespoon: 15ml
1 teaspoon: 5 ml

Recipe is adapted from here 


Rice Flour: 100gm
Lukewarm Water: 100ml
Palm Sugar/ Brown Sugar: as required
Shreded /Fresh grated coconut for rolling 
Food Colour


Mix the rice powder with the lukewarm water and green food coloring into a firm but flexible dough.
Pull off  tablespoon full of  dough and shape it into a ball with approximately 2½ cm (1 inch) in diameter.
Push a finger into the center of the ball to make a hole, and put in approximately ½ teaspoon of the brown sugar. Seal, and roll it back into the ball shape with the palms of your hands.
Prepare all the balls and set them aside.
Prepare a pot half filled with water and bring it to a boil.
Drop the balls into the boiling water. Remove the balls with a spoon once they float to the water surface and then roll the balls in the grated coconut.
Serve at room temperature.

#Klepon  is going to be part of #MFBC under #IndonesianCuisine

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Carrot Coconut Milk Kheer recipe | Indian Cuisine | Dairy Free | Indian Sweet recipe | Flavour Diary

carrot coconut milk kheer pudding recipe

 The whole week ran away and me still deciding what to make for this weeks foodiemoday coconutmilk challenge. And last night i was randamoly asking my hubby what he would like to have and i gave him a bundle of ideas what all i can make using coconut milk and you know what he simply said make some kheer out of it. And i was like kheer...hmmm that was not on my list though, for keeping up his word, today recipe has come up but with added goodness of carrots.
Today's recipe is easy and quick to make if you already have coconut milk at home,  i used store bought canned coconut milk.I made in no time less than 30mins and clicked them beautifully but then not so good thing happened. When i copied the pics and i pressed some shortcut on keyboards ...tadaaa...i lost the pics from the camera and also on laptop. I was hungry so ate my portion too before coping and i should thank god that i kept hubby's portion a side, so then i again clicked somehow in hurry burry but happy with the pics... i felt everything happens for good and bad experience give you some good lesson ....
How did kheer tasted: If you are coconut lover then surely you will love it.... it was creamy coconutty and yummy

You may also like
Chawal Ki Kheer ( Rice Pudding)
Sheer Khurma

Madgane konkani dessert

Level: Easy 
Total time: 20-30 mins
Serves: 2-3

1 cup = 240 ml
1 tablespoon : 15 ml
1 teaspoon: 5ml

Coconut Milk : 1 tin (Approx 500ml)
Carrots: 200gm
Brown/white sugar: 3 tablespoons(to taste)
Cardamom powder: 1/4th teaspoon (or use crushed pods 4)
Semiya/vermicelli : 2 tablespoons
Water: 1 cup
Pistachios, desiccated coconut for garnish

  • In a pan add water and clean chopped carrots and boil it for 7-10 mins until the carrots are almost cooked. Separate the carrot and water (Reserve it) and blend the carrots roughly.
  • In another pan heat the coconut milk, when it starts boiling turn the heat to low and then add carrot puree, sugar and cardamom powder/crushed cardamom pods and bring the mixture to boiling point and turn the heat to low . Now add vermicelli/semiya and cook for 5 more mins on low until the vermicelli/semiya is cooked. Check the consistency if required add reserved water from boiled carrots or add more milk. And once again bring to boil and the heat off.
  • Garnish with pistachios , desiccated coconut and enjoy chilled or warm.

    You can use white sugar instead of brown sugar.... i used brown sugar to get some caramel flavour.
    If you don't have coconut milk then simply use full fat normal milk instead.

    #CarrotCoconutMilkKheer is going to be part of  86 #foodiemonday #Coconutmilk #bloghop recipes

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