Foodies Adda

25/09/2019

Are you still looking for healthier snacking options to satisfy your tastebuds? Raw bananas are part of many recipes across the country and are enjoyed for its delicious flavour. They also come loaded with many nutrients like vitamins, calcium, fibre and a lot more which helps in keeping you healthy and fit. So, when you have such a healthy and tasty ingredient to enjoy as part of your healthy diet or snack what is there to think about? Sharing a very easy recipe using raw bananas and some basic ingredients so that you get to enjoy your snacking time without worrying about your health. This one is a pure vegan treat and gluten-free snack for all you health conscious fellas out there. Enjoy!!!
Click the link to check out the full recipe on Youtube along with other easy snacking recipes-
https://youtu.be/UAZKlrZ3ORU
Ingredients:
4 large Raw bananas
3 tbsp Rice flour
As per taste Salt
1 tbsp Green chilli paste
4 tbsp Cashew nuts (crushed), roasted
1 tbsp Green chilli paste
Method
1. In a bowl add boiled mashed banana in it, add rice flour, green chilli paste, salt, 1 tsp oil.
2. To prepare the filling, add grated coconut, green chilli paste, roasted crushed cashew nuts & kishmish (optional), roasted white sesame, raisins, cumin, curry leaves, sugar, lime juice, salt, coriander leaves. Mix it well.
3. Take the banana mixture and flatten it. Stuff with the filling mixture and seal the edges. Form cutlets or patties. Apply rice flour and keep it aside.
4. Shallow fry the patties in slow flame till golden

Are you still looking for healthier snacking options to satisfy your tastebuds? Raw bananas are part of many recipes across the country and are enjoyed for i...

17/09/2015

Cheese Mutton Biryani Burger
Recipe - https://dilsefoodie.wordpress.com/2015/08/06/214/

23/08/2015

Ilish bhapa or steamed ilish recipe. This is an iconic Bengali fish dish. I have used microwave instead of a steamer. The results are same but this method is much faster.

http://www.youtube.com/watch?v=nrLk-uGin8Q&sns=em

Ananya Banerjee makes a yummy steamed mustard hilsa-fish curry. Make this for your special Independence Day lunch and have a blast. Do share your experience ...

29/07/2015

My Bengali pop is scheduled on 31st July Friday at Mandira Bedi design studio.
Friends please join me. Book your seats now
https://insider.in/event/the-secret-ingredient-bengali-special-with-home-chef-ananya-banerjee

The Bengali special will be a 5 course meal by Ananya Banerjee. A food-stylist, a cook, an acclaimed painter and a lawyer by educational qualification. You will get to see a reflection of her love for art in her Bengali food. The meal would showcase the Bengali culture and secrets that have been pas…

06/07/2015

Bengali pop-up alert : The Howrah Mahabhoj by Ananya Banerjee Edition 2

Date: This Sunday, July 12,2015
Time:1.00 pm onwards
Venue: Ashoke Gardens,Sewri
Booking details: https://www.trekurious.com/experiences/the-howrah-mahabhoj-by-ananya-banerjee1

For this meal, the menu doesn’t need to be read. It will waft out of the kitchen with fragrant aromas of mustard seeds being popped and luchis being fried. The only problem is that it kind of makes you want to dispense with the small talk and get down to eating as fast as you can.
Welcome drink
Aam pora shorbot
Classic Bengali drink made from the pulp of raw mango

Starters
Veg chop
A delicious Kolkata style potatoes, beetroot and carrots spicy cutlets
Dimer devil with mutton keema
Bengali Style deviled eggs covered in a potato mix and then deep fried

Main Course

Vegetarian
Shukto
A classic melange of vegetables cooked with poppy seeds and mustard

Traditional Bengali Bhaja Mooger Daal
Roasted Mung Lentil soup
Aloo bhaja
A traditional recipe of Bengal fried potatoes

Begun bhaja
Golden fried crisp brinjal slices

Doi potol
Pointed Gourd cooked with curd is a rich recipe with thick gravy

Paneer malai curry
Paneer pieces cooked in a spicy masala with coconut milk

Non-vegetarian
Chingri malai curry
Prawns cooked in a rich coconut milk gravy –simply delicious
Daak bunglow Chicken
Mild chicken curry with vegetables which used to be served at Dak Bunglows during Raj
Dessert
Roshogollar payesh
Poached sweet dumplings of cottage cheese soaked in milk flavoured with cardamom

Accompaniments
Rice
Chutney
Papad

Book your seat ( https://www.trekurious.com/experiences/the-howrah-mahabhoj-by-ananya-banerjee1) and join me this SUNDAY!!!

24/04/2015

Here's the traditional recipe of the iconic Kosha Mangsho - Ananya Banerjee
Enjoy the delicious recipe & let me know your views.
only on Ananya-r Rannaghor

Link: https://www.youtube.com/watch?v=hP365kJeGFY

Mutton Kosha is a spectacularly famous dish among Bengalis. This dish is made at every Bengali gathering. Follow Ananya's simple steps to get a taste of Beng...

08/04/2015

Hey, here's the first promo of my upcoming food show "Ananya-r Rannaghor" :)
Very much excited.... Hoping to your support and love which will inspire me more :)

So stay tuned with "Ananya-r Rannaghor"

Link: https://www.youtube.com/channel/UCUG_NAYa3AD-cFG4P2VGr_w

26/02/2015

Dear Friends,

Who does not like good food. And where else can one find it, than the most famous food show taking place in Mumbai over this week end.

BBC Good Food magazine is organizing the "Great Food Show" where the stalwarts of the food industry will be present, to talk, taste and teach brilliant food. Masterclasses by some of the Australian master-chef finalists, and by well-known Indian super chefs will make the show worth a visit.

I am glad to share that I have been invited for an exclusive book signing event of my book "Planet Gastronomy - 100 Most Popular Global Recipes".

100 picture-backed simply written exquisite triple-tested recipes from 60 countries, the book contains loads of handy-tips and good-to-know information. I assure you that if you would like to make and taste some good-food, you will not be disappointed. It is meant for both vegetarians and non-vegetarians.

I will be present to meet and interact with you on the two days of the show. There will be contests each day for you to win free books. Should you feel that my book is interesting, signed copies will be available at an attractive price.

Show Details
Great Food Show
28th February (Sat) and 1st March (Sun)
Timing 11 am -7 pm
Nehru Center, 2nd floor
Worli. Mumbai.

It will be my pleasure and honour to see you all at the Great Food show.

10/02/2015

Sindhian magazine coverage.; excerpts from
Planet Gastronomy -100 most popular global recipes.
https://www.facebook.com/ananyabanerjeeframes/posts/1539084026364230:0

painting ; food stylist & author

05/02/2015

Dum Kali Mirch Paneer By Karan Dua

04/02/2015

https://www.facebook.com/ananyabanerjeeframes/posts/1536728689933097:0

painting ; food stylist & author

30/01/2015

Sharing Harminder Magon's STUFFED BABY EGGPLANTS, SWEET BABY PEPPERS AND LADY FINGERS

An exotic vegetarian feast for your eyes and Palette

Baby Eggplants, baby sweet peppers and tender okras (Lady Fingers) are stuffed with exotic spice mixture and pan-fried to perfection. This delicacy is indeed a treat for the vegetarians and fit for the Maharajas and Royalty.

Any stuffed vegetables are an easy way to make your dinner table elegant where vegetables take center stage.

If a vegetable can be stuffed, an Indian chef will stuff it, even potatoes. The stuffing can be traditional - feel free to play with the spices and herbs to suit your taste. Just be careful when stuffing them as softer veggies may have the tendency for the stuffing to ooze out while cooking. When serving stuffed vegetables, either arrange the whole vegetables on dinner plates with the sauce on the side, or split them lengthwise and drizzle the sauce over the top. The choice is entirely yours to display and serve your artwork in cooking.

South Asian communities around the globe enjoy various stuffed vegetables and every household uses their own blend of spice mixtures for stuffing.
I have cooked stuffed Kerellas, Bhindis, Squash, Potatoes and Onions in the past and today I am preparing a unique combination of Eggplants, Okras and baby sweet peppers. You may choose any other combination and the outcome would be the same.

For the exotic stuffing, I am sharing a recipe that my dear father mastered many years ago.

Ingredients:

10 small fresh Eggplants
1 lb. fresh tender okra
6 different colored baby sweet peppers
1 tbs. fresh ginger root juliennes
2 tbs. fresh coriander leaves chopped
4 tbs. cooking oil and 2 tbs. clarified butter mixed

Method:

Stuffing:

1 tbs. of homemade aromatic garam masala
11/2 tbs. turmeric powder
1 tbs. amchoor (Dry Mango Powder)
1 tbs. coriander powder
1 tbs. cumin powder
½ tsp. green cardamom powder
1 tbs. ground dried pomegranate seeds
3 tbs. crushed dry onion flakes
1 tbs. crushed fennel seeds
½ tsp. ajwain coarsely ground
½ tsp. garlic paste
1 tsp. ginger paste
1 tbs. tomato paste
1 tbs. cooking oil or butter
Salt and red chilli powder to taste

Prepare the filling by mixing all of the above ingredients in a saucepan and sautéing the mixture for a few minutes on medium high heat.
You may wish to make a larger batch of this filling and use it for stuffing potatoes, onions and kerellas. This filling can be stored in an airtight jar in the fridge or can be frozen for months and used in the future.

Once your stuffing is prepared start to prepare the vegetables:
Carefully cut a slit in all the eggplants to open a little pocket and similarly cut slits in the okra lengthwise making sure the cut just makes a pocket and is not cut through and finally cut slits in the peppers lengthwise.
Once all the vegetables are prepared start stuffing them gently with the spice mixture in the cavities of the slit veggies.

In a shallow frying pan heat some oil mixture and frying the stuffed eggplants on medium heat turning them occasionally until they are evenly cooked all around. You may cover the pan in order to ensure the eggplants are fully cooked. Remove the eggplants with a slotted spoon from the pan and place them in a dish and set aside.

Add some more oil mixture to the pan and gently pan fry the okras until cooked.
Remove the cooked okra to another dish and set them aside. Finally add the remaining oil mixture to the pan and place the stuffed peppers and cook them for a few minutes to give the peppers a light char.

On a serving platter place the stuffed eggplants on one side and arrange the fried okras around the platter. Finally place the charred peppers, in the middle. Garnish and serve.

Tip: If not serving immediately cover the platter with saran and seal it with tin foil and store in the fridge or the freezer until serving time. This preparation has an excellent freezer life after cooked. Once you are ready to serve, preheat the oven to 375 degrees Fahrenheit and place the serving dish on the middle rack for about 20 minutes or until fully heated and make sure to remove the saran wrap and discard and cover the platter with foil. For best results allow the veggies to thaw out before placing them in the oven. Once heated, remove the foil from the piping hot dish and garnish with fresh coriander and juliennes of ginger root. Serve with this delicacy with lachhedar paronthis or buttered tandoori roti.

For that extra rich touch, drizzle some warm melted butter over the veggies just before serving and you’ll truly have a Royal Treat.