GREEN BANANA CURRY

DID YOU KNOW... You can Cook a meal with GREEN BANANAS!  Living on the East coast of South Africa, many like Priya Pillay, will vouch on the abundance of this fruit, due to the tropical climate.  Growing up on the East Coast myself, I remember family and neighbours all having at least One banana tree in their yards.  Even if there was no banana tree in the yards, Bananas are so readily available at many stores in South Africa.  

This is what Priya Reckons about this delicious looking dish she prepared: 

"I love this so much that I could eat it nearly everyday. I've even eaten it on toast and crackers; with rice, bread, roti or on its own with salad. Simply delicious."

Well there you have it, REASON ENOUGH to give this curry a try soon. Perfect for those #Meatfree meal days 😉

THANK YOU FOR SHARING THIS WITH US PRIYA.

GREEN BANANA CURRY

(Kindly shared by Priya Pillay - WATALOTWEGOT)

10 green bananas
Oil
1 tsp mustard seeds
2 large onions sliced
6 green chillies split in half
4 fat cloves garlic sliced
1 sprig curry leaves
1 tomato diced
Salt
1 tsp tumeric
2 tsp kashmiri masala
Water

Peel and slice banana into 2mm thick rounds Heat oil in pot. Add mustard seeds. When it starts to splutter add onion, garlic, chillies and curry leaves. Fry until onions are light brown. Add salt, masala and tumeric. Fry for 30 seconds then add tomatoes and cook for about 2 minutes. Add banana to pot with about quarter cup water. Mix well. Cook on medium heat until banana is soft but not mushy. May need to add slightly more water as required when cooking.

Chana Chutpatti

A lovely Vegetarian Meal option, is this Chana Chutputti.  This recipe and Picture was kindly shared by Bibi Ayesha Kadwa, who is also one of the admins on our WATALOTWEGOT group.  Simple and bursting with flavour.  Do give it try, we look forward to hearing from you. 

Sunnyside Classics 
Bibis Style...Chana Chutpatti
(chickpeas in gravy..served with fried samoosa purr and Tamarind salsa)

Oil..salt ..and chopped Onions
4 to 5 garlic grated or 1 teaspoon crushed
1 whole dry red Chillie
Make wagaar pink
Add 1 teaspoon chilli garlic masala
1teaspoon crushed red chilli
Half teaspoons mix masala
Half teaspoon turmeric
Add half teaspoon mustard seeds
1 teaspoon dessicated coconut last.
Curry leaves

Braise well and add in the 1 and half cup tomatoes. .
mix well and leave to cook.
Add in the chickpeas. mix well. leave to boil and reduce.
I removed some chutney to freeze.
Add 2 tablespoon Tamarind pulp.
Add half teaspoon GARUM MASALA
Chopped Dhania and whole green chillies 

Fry samoosa offcuts
Make Tamarind salsa
Strain Tamarind water..chop in onions and green chilli and dhania..serve in bowls.
I used canned chickpeas..quick and easy..drain and rinse then use.

Aloo And Cheese PASTRY Paratha

SO yesterday afternoon saw me attempting the newest craze to hit the Foodie Groups on social media... #PASTRY #ROTI

I had made use of Today's Ready Rolled Puff Pastry and used self rising flour for dusting and rolling out the rotis. 

So while everyone is trying out the pastry as a regular roti, Which isn't REALLY roti like, but good if enjoyed immediately, I decided to give my regular ALOO CHEESE PARATHAS filling a go, but using the Today's Puff Pastry....

WOW!!! I AM BOWLED OVER. I loved the PASTRY IDEA TO MAKE THESE ALOO PARATHAS. I would choose making the Paratha over a regular 'pastry roti', it stays moist and soft, with just the right amount of flakiness and also needs no extra butter/ghee. 

NOW YOU MAY WONDER WHO @foodeva_marsay is... THAT IS ACTUALLY MY OWN PERSONAL BLOG, AND YOU CAN FIND MY LIFESTYLE BLOG ON HERE Foodeva Marsay or find me on Instagram with the same name ;-) 

Aloo Cheese PASTRY Paratha

To make it a little easier for 1st time makers of this, I decided to do a step by step collage of pictures and together with it I have added below a description of the steps.  So if you've never before attempted making a paratha, now is your chance. The pastry makes it so much easier, and definitely a 'quick fix paratha' when you need it in a hurry.  So here goes below my collage of pictures, and do look out for the aloo(potato) filling recipe further down that I made. 

Step By Step for making a Plain PASTRY Roti

 Step by Step Pic for PASTRY ROTI
 (@foodeva_marsay) 
A step by step pic of how I went about making the 'Pastry Roti'...
1) unroll a ready rolled pastry, remove plastic packaging and sprinkle well with Self Rising Flour.
2) roll up again doing so a little more tightly .
3) pinch closed the last bit of edges when done rolling, and slice pastry into 6-7 rounds
4) sprinkle your surface with more self rising flour and slightly flatten the cut pastry rounds with you fingers.
5) roll out the pastry using a rolling pin
6) toast on a flat pan on medium heat until golden in colour ready to be enjoyed.
(@foodeva_marsay)
*Kindly share as posted*

NOW THIS WAY DEPICTED ABOVE IS JUST FINE IF YOU WANT TO ENJOY REGULAR PLAIN ROTIS , FIND BELOW ANOTHER COLLAGE GUIDING YOU TO MAKING A PARATHA WITH A FILLING, IN THIS CASE AN ALOO CHEESE FILLING. 

Step By Step Guide to make a PASTRY PARATHA


Aloo Cheese PASTRY Paratha
(@foodeva_marsay)
My step by step pic showing how I went about making this..
1) make and cool the potato filling for the paratha
2) roll out 2 of the cut rounds of pastry (see pic above) , into small discs
3) top one of the rounds with the cooled potato filling, spreading around but not too close to the edge .
4) sprinkle some shredded cheese on top of the potato filling. Dab some water on the edge of the pastry round and cover with the another round. Now carefully roll it the stuffed discs using a light pressure. (I make them a size about as big as a side plate)
5) Toast the paratha on a medium to hot stove setting on a flat pan. No need to smear ghee/Butter as this will come through from the the pastry and Potato filling.
6) ALOO CHEESE PARATHAS ARE READY TO BE ENJOYED WITH YOUR FAVOURITE SIDE DIP...YUMMMM
(@foodeva_marsay)
*kindly share my recipes as posted*

AND THAT MY FRIENDS IS HOW EASY THIS METHOD IS TO PUT TOGETHER. NOW SINCE THE ALOO AND CHEESE FILLING ARE MINE AND HUBBY'S FAVOURITE, I MADE THAT, BUT ABSOLUTELY ANY TYPES OF FILLINGS MAY BE TRIED.  I DO HOPE YOU GIVE THIS ONE A TRY, AND WE LOOK FORWARD TO YOUR FEEDBACKS, AND PICS, IN OUR COMMENTS. 

and NO>>> I have not forgotten to share the Aloo (Potato) filling I used here, find it here below, and HAPPY PASTRY PARATHA MAKING...

ALOO (POTATO) FILLING FOR PARATHA

(@foodeva_marsay)

3 MEDIUM SIZED POTATOES, PEEL AND CUT INTO CUBES

1/4 TEASPOON TUMERIC POWDER

1/4 TEASPOON CHILLIE POWDER

1/4 TEASPOON CUMIN POWDER

SALT TO TASTE

1 TABLESPOON BUTTER

1-2 GREEN CHILLIES, CHOPPED

1-2 TABLESPOON CHOPPED FRESH CORIANDER (DHANIA) LEAVES

~ MIX ALL THE SPICES WITH THE CHOPPED POTATOES

~ ADD TO YOUR POT, WITH A LITTLE WATER, AND COOK/STEAM UNTIL SOFTENED 

~ JUST BEFORE THE WATER COMPLETELY DRIES OUTS, ADD THE BUTTER AND CHOPPED GREEN CHILLIES

~ LASTLY ADD THE CHOPPED FRESH CORIANDER, AND USING THE BACK OF YOUR SPOON OR A MASHER, MASH THE POTATOES, TO FORM AN ALMOST SMOOTH SPICED MASH.

~ CHECK YOUR SALT CONTENT AGAIN AND ADJUST ACCORDINGLY.

~ THIS FILLING CAN BE USED IN ANY SAVOURY CALLING FOR A POTATO/VEGETARIAN FILLING.

*KINDLY SHARE MY RECIPES AS POSTED*

Cheesy Hash Balls

Ronel Naidoo makes some awesome goodies in her kitchen, and this post right here, is proof.  These Cheesy Hash Ball are great as a vegetarian starter option, and what I like is that it can be tweaked, as mentioned by Ronel, and made into a meaty option as well.

Thank You Sweet Ronel for sharing your pic and recipe used with us💞

Cheesy Hash Ball (kindly shared on by Ronel Naidoo > Watalotwegot < )

3 potatoes
1 cup cheddar cheese
1 teaspoon lemon juice
Salt and pepper
1 Tablespoon garlic flakes/ garlic salt
1 Tablespoon onion powder
Half cup chopped coriander
1 teaspoon parsley
1 teaspoon cumin powder
1 teaspoon chilli powder
1 egg or 1 slice bread soaked in a little milk.
Flour mix:
1/2 cup cake flour
Salt and pepper
1 teaspoon parsley
1 teaspoon paprika

Mix all together in a bowl and set aside.

Method:
~ Place 3 peeled potatoes in a pot. Pour cold water over to cover potatoes.
Bring to a boil and then switch stove off and let it come to a simmer. Remove potatoes from water and leave to cool completely.

~ Grate potatoes in a deep bowl and add in the rest of the ingredients. Mix well. Shape into balls and roll in flour mixture.

~ Deep fry on medium to low heat until golden brown.
enjoy served with Tartar Sauce

For tartar sauce:
1 cup mayonaise
1 Tablespoon pickled dill chopped fine
1 teaspoon lemon juice
1 teaspoon parsley
1 garlic clove chopped
Half onion chopped fine
1 teaspoon black crushed black pepper

~ Place in a food processor and pulse until almost smooth.

Tips: add in shredded cooked chicken, mushrooms, corn to the hash ball mixture for a meat recipe.

Brinjol, Potato and Peas Curry

We learn a new thing or two everyday on our Facebook Watalotwegot group.  Sometimes even learning to pronounce a veggie in a different dialect😉.

Did You know Brinjol or Eggplant is called 'Wengra' in the Gujarati language??? This was new to me, but thanks to the wonderful lovelies on the group who quickly enlightened me.
A Huge Thanks to Sumaya Jeewa Altalib for sharing her pic and recipe used, and YOU will find the recipe as was posted by her, here below. 💕💕💕

A simple and delicious Vegetarian meal for you to Try at your next meat-free meal😉.

Wengra Aloo with Peas (Brinjol/Potato/Peas).  

(Kindly shared by Sumaya Jeewa Al-Talib - Watalotwegot💕) 

1 medium wengra (brinjol/eggplant) cut into wedges. Wash. Sprinkle little salt and arad /tumeric. Keep aside. 

2 medium potatoes. Cut into wedges. 

1 large onion chopped 

2 tomatoes chopped 

1 tsp. Ginger and garlic paste 

Whole green chillies 

Curry leaves 

Salt

1/2 tsp. Arad /tumeric 

1 and half tsp. Chilli powder 

Salt to taste

1 tsp. Curry/mixed masala powder 

1 tsp.  Dhana jeeru powder 

Fresh sliced/crushed  garlic

Frozen peas.

Method : 

Pot add 2 to 3 Tbsp oil 

Add few curry leaves, onion and garlic. Sauté, (not browned ) Add in your masalas & GG. Wait for lovely aroma.

Add in tomatoes , let cook about 5 mins. 

Add in aloo, little water and cover till aloo is 3 quarter done. 

Add in brinjol and peas . Add in green chilles & remaining curry leaves.Cover . Let cook till brinjol,peas and potatoes are soft.

Please adjust spices according to your taste.

Potato Filling for Samoosa

Samoosa is one very common little savoury that can be enjoyed all year round. Perfect as a snack or an appetiser, these crispy little triangles can be made in various filling options.

Today Bibi Ayesha Kadwa, has kindly shared with us her idea of a potato filling. A perfect vegetarian option. Thank you kindly Bibi Ayesha 💕.

# Note... You can adjust the amount of potatoes and spices according to your liking. Here is her note on how she went about this.

Potato Filling for Samoosa
(Bibi Ayesha Kadwa - Watalotwegot)

~ chopped potato boil with salt and some tumeric.
~ Drain out access water in Pot
~ Add butter and ghee
~ Braise ground garlic(add lots), whole Cumin (jeera), ground green chillies, chopped Curry leaves, mustard seeds, Coriander and Cumin Powder (dhana jeeroo), crushed red chilli .
~ Add this to the boiled potato with 3 Tablespoons lemon juice.
~ mix well and add chopped greens(chopped coriander).
~ When cool , Ready to be filled into Samoosa Strips.