Unique recipes for Shravan

Raw Banana Kebab
ingredients
4 raw bananas, 
boiled and grated
¼ cup rajgira 
flour
4 tbsp roasted peanuts, coarsely crushed
3 green chillies, finely chopped
1 tsp roasted cumin 
2 tbsp coriander, finely chopped
½ tsp black pepper powder
Fasting salt to 
taste
Oil for deep 
frying

Method
In a big bowl, mix boiled and mashed banana, rajgira flour, roasted peanut, green chillies, chopped coriander leaves, cumin seeds, black pepper powder and salt. Divide the banana dough into 10 parts.
Lightly grease your palms and shape them as you like. 
Heat oil in a wok and gently fry the kebabs until golden brown, turning them occasionally.
Remove the kebabs from oil and drain on paper napkin. 
Serve hot with coriander chutney.

Samo Rice Pulav

Samo Rice Pulav
ingredients
1 cup samo rice
2 potatoes
1/3 cup peanuts 
3 green chilies, chopped
1 tsp cumin 
Fasting salt or sendha namak 
to taste 
2 tbsp ghee 
1 tbsp lemon juice 
1 tbsp 
coriander, 
finely chopped

Method
Wash samo rice and soak it in water for five minutes. Drain the water and keep the rice aside.

Peel and dice the potatoes into small pieces. Heat ghee in a pan, and add cumin and peanuts. Fry the peanuts on medium heat. When the peanuts turn brown in colour, add chopped green chillies and sauté. Now add potatoes and fry for few more minutes. 

Once the potatoes are half-cooked, add samo rice and mix well. Fry the rice for couple of minutes, then add water and salt. Let it cook until rice and potatoes are tender. It takes nearly 20 minutes to cook this rice. When the rice is done, add lemon juice to it and mix well. Garnish with chopped coriander and serve hot with raita. 

Nutty Shrikhand

Nutty Shrikhand  
ingredients
4 cups full cream curd
6 tbsp sugar 
1 tbsp pistachio, 
coarsely chopped
1 tbsp almonds, 
coarsely chopped
1 tbsp cashews, 
coarsely chopped
10 to 12 strands of saffron
1 tbsp milk
to garnish
½ tbsp mixed nuts, 
coarsely chopped 
Few strands of saffron 

Method
Tie curd in a clean muslin cloth, hang it in acool place for six to eight hours or overnight. Untie the cloth, the curd should be cheesy and thick in consistency.
Transfer it in a bowl, add sugar and whip well till sugar has fully dissolved. Add the dry fruits and mix. 
Add saffron into one tablespoon milk till well broken and dissolved. Add this to the curd mixture. Garnish with coarsely chopped nuts and saffron. 
Refrigerate for one to two hours before 
serving.