Hey everyone, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, kela methi  nu shaak(gujarati dish),anar ka riata,shahi poori,spicy peanut chutney,cucumber juice. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Kela Methi  Nu Shaak(Gujarati dish),Anar Ka Riata,Shahi Poori,Spicy Peanut Chutney,Cucumber Juice is one of the most well liked of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Kela Methi  Nu Shaak(Gujarati dish),Anar Ka Riata,Shahi Poori,Spicy Peanut Chutney,Cucumber Juice is something that I have loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can cook kela methi  nu shaak(gujarati dish),anar ka riata,shahi poori,spicy peanut chutney,cucumber juice using 47 ingredients and 17 steps. Here is how you cook that.

The ingredients needed to make Kela Methi  Nu Shaak(Gujarati dish),Anar Ka Riata,Shahi Poori,Spicy Peanut Chutney,Cucumber Juice:

1. Prepare For Kela methi nu shaak
2. Make ready Raw Banana cut into
3. Prepare Methi Leaves roughly chopped
4. Make ready Onion finely chopped
5. Prepare Tomato finely chopped
6. Make ready Ginger Garlic Paste
7. Prepare Green Chilli finely chopped
8. Make ready Cumin seeds
9. Get Red chilli powder
10. Prepare Turmeric powder
11. Take Coriander Powder
12. Get Cooking oil
13. Prepare Salt
14. Make ready For Anar ka Riata
15. Make ready Curd
16. Take Pomegranates
17. Take Milk
18. Get Salt
19. Make ready Black Salt
20. Get Roasted Cumin Powder
21. Prepare Red Chilli Powder
22. Make ready Black Pepper Powder
23. Make ready Sugar
24. Take Ingredients for Shahi Poori
25. Make ready For The Dough
26. Make ready finely chopped fenugreek (methi) leaves
27. Get whole wheat flour
28. Take baking powder
29. Get fresh curd
30. Prepare melted ghee
31. Take salt
32. Make ready grated paneer
33. Make ready finely chopped green chillies
34. Prepare oil for rolling and deep frying
35. Get finely chopped coriander
36. Make ready salt
37. Take For Spicy Peanuts Chutney
38. Prepare plain peanuts (with or without skin, as desired)
39. Prepare dry red chilies
40. Prepare salt
41. Take tamarind chutney
42. Prepare For Cucumber Juice
43. Take cucumber
44. Take sugar
45. Prepare lime juice
46. Take water
47. Make ready fresh ginger

Instructions to make Kela Methi  Nu Shaak(Gujarati dish),Anar Ka Riata,Shahi Poori,Spicy Peanut Chutney,Cucumber Juice:

1. To begin making Kele nu shaak Recipe, peel the skin of the bananas,chop them into cubes and place them in a bowl of water until further cooking. This step is to avoid oxidation and the raw bananas from turning brownish. - Heat oil in a kadai, add the cumin seeds and let them splutter.
2. Once they splutter, add the onions and saute till the onions turn translucent. - Add the ginger garlic paste and saute for about a minute on low medium heat or till the raw smell vanishes. - Once the ginger garlic are cooked thoroughly, add the tomatoes and green chillies, saute until the tomatoes turn mushy.
3. Now add in the fenugreek leaves, red chilli powder, coriander powder and turmeric powder (haldi) and mix well. - Let the fenugreek leaves wilt a bit, once they do, drain all the water from the raw bananas and add them to the kadai.You can add a bit of water as well, to help them cook evenly and without sticking to the kadai.
4. Season with salt and mix everything well. Let the raw bananas cook with the lid closed. This will take around 10 minutes on medium heat. - Once the bananas are cooked, saute for about more minutes and let the water dry out. Switch off the heat.
5. For Anar ka Riata….Whisk the curd till to smooth consistency - with 1/2 tbsp. of milk. - Crush the 1/4 cup pomegranates or anar - roughly.
6. Combine the crushed and other 1/4 cup - pomegranates in curd with spices and sugar. Whisk well.
7. Place the curd in separate bowl and garnish - with pomegranates seeds, and cumin powder on the top of raita. - Serve chilled.
8. For making Shahi Poori…..Sprinkle salt over the fenugreek leaves and leave aside for 15 minutes. Squeeze out the water and discard it. - Add all the remaining ingredients and knead into a stiff dough using enough water.
9. Divide the dough into equal portions and keep aside. - Divide the stuffing into equal portions as of Pooris and keep aside.
10. Roll out one portion of the dough into a thin round with the help of a little oil. - Put one portion of the stuffing in the centre and bring the edges together to cover the stuffing completely. Roll out with the help of a little oil.
11. Heat the oil in a kadhai and deep-fry the puris, a few at a time, till they turn golden brown in colour from both sides. Drain on absorbent paper. - Serve immediately.
12. For making Spicy Peanuts Chutney….Heat a griddle until it is very hot, on a medium flame. Roast the peanuts and dry red chilies, stirring frequently, until they give off a gently cooked aroma.
13. Allow this mixture to cool completely and then grind the peanuts and chilies into a coarse powder using a mortar and pestle or a clean, dry grinder. - Add salt to taste.
14. Add enough tamarind chutney to previously prepared chutney to get a thick consistency.
15. For Cucumber Juice…Wash and peel cucumbers. - Cut cucumbers into chunks and add to blender with water to blend. - Strain mixture through a strainer, at least 2 times removing pulp.
16. Add lime juice and sugar and grated ginger to strained cucumber juice. - Adjust sugar to taste. - Chill before serving.
17. Now arrange the prepared dishes according to your choice and serve.

So that is going to wrap this up with this exceptional food kela methi  nu shaak(gujarati dish),anar ka riata,shahi poori,spicy peanut chutney,cucumber juice recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!