Tirupati Cooking Oil Tirupati is a well communicated and trusted edible oil brand in Gujarat.

From frying to sautéing and from roasting to baking, cooking oils play a distinct role in various cooking methods. In-fact cooking oil is a classic staple in any & every kitchen. But remember that different kinds of cooking oils have got their own array of benefits. In order to absorb the most of nutrients, remember to stock up your kitchen with an array of cooking oils from Tirupati Cooking Oil. #TirupatiCookingOil #HealthyCookingOil #NKP #Ahmedabad #Amdavad

From frying to sautéing and from roasting to baking, cooking oils play a distinct role in various cooking methods. In-fact cooking oil is a classic staple in any & every kitchen. But remember that different kinds of cooking oils have got their own array of benefits. In order to absorb the most of nutrients, remember to stock up your kitchen with an array of cooking oils from Tirupati Cooking Oil. #TirupatiCookingOil #HealthyCookingOil #NKP #Ahmedabad #Amdavad

From frying to sautéing and from roasting to baking, cooking oils play a distinct role in various cooking methods. In-fact cooking oil is a classic staple in any & every kitchen. But remember that different kinds of cooking oils have got their own array of benefits. In order to absorb the most of nutrients, remember to stock up your kitchen with an array of cooking oils from Tirupati Cooking Oil. #TirupatiCookingOil #HealthyCookingOil #NKP #Ahmedabad #Amdavad

Read More

Let us put your cooking knowledge to test! What is the method called when you ‘cook in a little liquid at a low temperature for a long time’? A.Braise B.Shimmer C.Saute D.Fry #TirupatiCookingOil #HealthyCookingOil #NKP #Ahmedabad #Amdavad

Let us put your cooking knowledge to test! What is the method called when you ‘cook in a little liquid at a low temperature for a long time’? A.Braise B.Shimmer C.Saute D.Fry #TirupatiCookingOil #HealthyCookingOil #NKP #Ahmedabad #Amdavad

Let us put your cooking knowledge to test! What is the method called when you ‘cook in a little liquid at a low temperature for a long time’? A.Braise B.Shimmer C.Saute D.Fry #TirupatiCookingOil #HealthyCookingOil #NKP #Ahmedabad #Amdavad

Read More

Batata Vada is a popular Maharashtrian snack made of deep fried potato dumplings covered with chickpea batter. Methods 1.Cook the potatoes until soft, peel and mash coarsely. 2.Chop or crush together the green chillies, garlic, ginger and the coriander leaves. 3.Using the mentioned ingredients make a thick batter. 4.Heat oil and add mustard seeds, after they crackle add the curry leaves. 5.Mix in all the rest of the tempering ingredients and add to the mashed potatoes. 6.Divide the potato mixture into equal sized portions, approximately the size of a lemon. 7.Dip each ball in the batter and deep fry until golden brown in color. 8.Serve hot with a chutney. #TirupatiCookingOil #HealthyCookingOil #NKP #Ahmedabad #Amdavad

Batata Vada is a popular Maharashtrian snack made of deep fried potato dumplings covered with chickpea batter. Methods 1.Cook the potatoes until soft, peel and mash coarsely. 2.Chop or crush together the green chillies, garlic, ginger and the coriander leaves. 3.Using the mentioned ingredients make a thick batter. 4.Heat oil and add mustard seeds, after they crackle add the curry leaves. 5.Mix in all the rest of the tempering ingredients and add to the mashed potatoes. 6.Divide the potato mixture into equal sized portions, approximately the size of a lemon. 7.Dip each ball in the batter and deep fry until golden brown in color. 8.Serve hot with a chutney. #TirupatiCookingOil #HealthyCookingOil #NKP #Ahmedabad #Amdavad

Batata Vada is a popular Maharashtrian snack made of deep fried potato dumplings covered with chickpea batter. Methods 1.Cook the potatoes until soft, peel and mash coarsely. 2.Chop or crush together the green chillies, garlic, ginger and the coriander leaves. 3.Using the mentioned ingredients make a thick batter. 4.Heat oil and add mustard seeds, after they crackle add the curry leaves. 5.Mix in all the rest of the tempering ingredients and add to the mashed potatoes. 6.Divide the potato mixture into equal sized portions, approximately the size of a lemon. 7.Dip each ball in the batter and deep fry until golden brown in color. 8.Serve hot with a chutney. #TirupatiCookingOil #HealthyCookingOil #NKP #Ahmedabad #Amdavad

Read More

:: Bharwan Karela Recipe:: A mouthwatering dish that is wonderfully spicy and delicious. Method 1. Scrape off the rough surface of the bitter gourd; slit lengthwise on one side, rub all over with 1 tbsp salt and keep aside for about 30 minutes. 2. Squeeze the bitter gourd to remove the bitter juice and scoop out the hard seeds, if any. 3. Stuff the filling firmly into the bitter gourd. In a pan, heat 2 Tbsp of oil and add the bitter gourd. 4. Turn over a few times on high flame. 5. Reduce heat and cook covered, till tender, stirring a few times so the vegetables are cooked and browned all around. #TirupatiCookingOil #HealthyCookingOil #NKP #Ahmedabad #Amdavad

:: Bharwan Karela Recipe:: A mouthwatering dish that is wonderfully spicy and delicious. Method 1. Scrape off the rough surface of the bitter gourd; slit lengthwise on one side, rub all over with 1 tbsp salt and keep aside for about 30 minutes. 2. Squeeze the bitter gourd to remove the bitter juice and scoop out the hard seeds, if any. 3. Stuff the filling firmly into the bitter gourd. In a pan, heat 2 Tbsp of oil and add the bitter gourd. 4. Turn over a few times on high flame. 5. Reduce heat and cook covered, till tender, stirring a few times so the vegetables are cooked and browned all around. #TirupatiCookingOil #HealthyCookingOil #NKP #Ahmedabad #Amdavad

:: Bharwan Karela Recipe:: A mouthwatering dish that is wonderfully spicy and delicious. Method 1. Scrape off the rough surface of the bitter gourd; slit lengthwise on one side, rub all over with 1 tbsp salt and keep aside for about 30 minutes. 2. Squeeze the bitter gourd to remove the bitter juice and scoop out the hard seeds, if any. 3. Stuff the filling firmly into the bitter gourd. In a pan, heat 2 Tbsp of oil and add the bitter gourd. 4. Turn over a few times on high flame. 5. Reduce heat and cook covered, till tender, stirring a few times so the vegetables are cooked and browned all around. #TirupatiCookingOil #HealthyCookingOil #NKP #Ahmedabad #Amdavad

Read More

Quick to prepare and delicious to eat a baingan ka bharta recipe Method Step 1: Roast the brinjal on a medium flame till well cooked and the skin has charred completely. Step 2: Cool, peel and mash.Heat the oil in a non-stick pan and sauté the onions till light golden brown. Step 3: Add the tomatoes, salt and chilli powder, and sauté till the masala is cooked and the oil rises to the surface. Step 4: Add the mashed brinjal and mix well. Lower the heat and cook for four to five minutes. Step 5 Add the chopped coriander and mix well. Serve hot. #Recipe #TirupatiCookingOil #HealthyCookingOil #NKP #Ahmedabad #Amdavad

Quick to prepare and delicious to eat a baingan ka bharta recipe Method Step 1: Roast the brinjal on a medium flame till well cooked and the skin has charred completely. Step 2: Cool, peel and mash.Heat the oil in a non-stick pan and sauté the onions till light golden brown. Step 3: Add the tomatoes, salt and chilli powder, and sauté till the masala is cooked and the oil rises to the surface. Step 4: Add the mashed brinjal and mix well. Lower the heat and cook for four to five minutes. Step 5 Add the chopped coriander and mix well. Serve hot. #Recipe #TirupatiCookingOil #HealthyCookingOil #NKP #Ahmedabad #Amdavad

Quick to prepare and delicious to eat a baingan ka bharta recipe Method Step 1: Roast the brinjal on a medium flame till well cooked and the skin has charred completely. Step 2: Cool, peel and mash.Heat the oil in a non-stick pan and sauté the onions till light golden brown. Step 3: Add the tomatoes, salt and chilli powder, and sauté till the masala is cooked and the oil rises to the surface. Step 4: Add the mashed brinjal and mix well. Lower the heat and cook for four to five minutes. Step 5 Add the chopped coriander and mix well. Serve hot. #Recipe #TirupatiCookingOil #HealthyCookingOil #NKP #Ahmedabad #Amdavad

Read More

|| Method || • Peel the boiled potatoes and mash them completely. • Heat a frying pan and melt the ghee in it. Add the mashed potatoes and stir continuously as it might stick to the pan. • Cook on a medium flame till the potatoes turn golden brown and look cooked. • Keep stirring the potatoes. If you feel that the ghee is less, then add a little more. • Now add the sugar and mix well. Cook till the sugar dissolves completely. • Turn off the flame, and put the halwa on the plate. • Garnish the halwa with almonds and pistachios. Serve the Shivratri vrat dessert hot. #TryOnMahaShivratri #AlooKaHalwa #HealthyOil #TirupatiCookingOil #NKP

|| Method || • Peel the boiled potatoes and mash them completely. • Heat a frying pan and melt the ghee in it. Add the mashed potatoes and stir continuously as it might stick to the pan. • Cook on a medium flame till the potatoes turn golden brown and look cooked. • Keep stirring the potatoes. If you feel that the ghee is less, then add a little more. • Now add the sugar and mix well. Cook till the sugar dissolves completely. • Turn off the flame, and put the halwa on the plate. • Garnish the halwa with almonds and pistachios. Serve the Shivratri vrat dessert hot. #TryOnMahaShivratri #AlooKaHalwa #HealthyOil #TirupatiCookingOil #NKP

|| Method || • Peel the boiled potatoes and mash them completely. • Heat a frying pan and melt the ghee in it. Add the mashed potatoes and stir continuously as it might stick to the pan. • Cook on a medium flame till the potatoes turn golden brown and look cooked. • Keep stirring the potatoes. If you feel that the ghee is less, then add a little more. • Now add the sugar and mix well. Cook till the sugar dissolves completely. • Turn off the flame, and put the halwa on the plate. • Garnish the halwa with almonds and pistachios. Serve the Shivratri vrat dessert hot. #TryOnMahaShivratri #AlooKaHalwa #HealthyOil #TirupatiCookingOil #NKP

Read More

Ingredients: 1 1/4 cups sesame seeds (til) 1 tbsp ghee 1 1/4 cups roughly chopped sticky jaggery (gur) (chikki gur) 1/4 cup roasted and crushed peanuts 1/2 tsp cardamom (elaichi) powder Method: Heat a broad non-stick pan, add the sesame seeds and dry roast on a slow flame for 8 minutes Heat the ghee in a deep non-stick pan, add the jaggery, mix well and cook on a slow flame for 4 minutes Add the sesame seeds, peanuts and cardamom powder, mix well and cook on a slow flame for 1 minute, while stirring continuously. Transfer the mixture into a greased plate and allow it cool slightly for 1 to 2 minutes. Wet your palms with little water, take a small portion of the mixture and shape into a round. #TilLaddu #Celebration #Foodies #Festival #HealthyCooking #HealthyOil #TirupatiCookingOil #NKP

Ingredients: 1 1/4 cups sesame seeds (til) 1 tbsp ghee 1 1/4 cups roughly chopped sticky jaggery (gur) (chikki gur) 1/4 cup roasted and crushed peanuts 1/2 tsp cardamom (elaichi) powder Method: Heat a broad non-stick pan, add the sesame seeds and dry roast on a slow flame for 8 minutes Heat the ghee in a deep non-stick pan, add the jaggery, mix well and cook on a slow flame for 4 minutes Add the sesame seeds, peanuts and cardamom powder, mix well and cook on a slow flame for 1 minute, while stirring continuously. Transfer the mixture into a greased plate and allow it cool slightly for 1 to 2 minutes. Wet your palms with little water, take a small portion of the mixture and shape into a round. #TilLaddu #Celebration #Foodies #Festival #HealthyCooking #HealthyOil #TirupatiCookingOil #NKP

Ingredients: 1 1/4 cups sesame seeds (til) 1 tbsp ghee 1 1/4 cups roughly chopped sticky jaggery (gur) (chikki gur) 1/4 cup roasted and crushed peanuts 1/2 tsp cardamom (elaichi) powder Method: Heat a broad non-stick pan, add the sesame seeds and dry roast on a slow flame for 8 minutes Heat the ghee in a deep non-stick pan, add the jaggery, mix well and cook on a slow flame for 4 minutes Add the sesame seeds, peanuts and cardamom powder, mix well and cook on a slow flame for 1 minute, while stirring continuously. Transfer the mixture into a greased plate and allow it cool slightly for 1 to 2 minutes. Wet your palms with little water, take a small portion of the mixture and shape into a round. #TilLaddu #Celebration #Foodies #Festival #HealthyCooking #HealthyOil #TirupatiCookingOil #NKP

Read More

:: Method :: • Heat three tablespoons oil in a pan; add ginger, garlic and onion and sauté for two to three minutes. Roughly chop mustard leaves. • Add to pan and stir. Roughly chop spinach and bathua. Add to pan and stir. Break the green chilies and add to the pan. • Add salt to taste and stir well. Let it cook till the greens turn soft. • Add cornmeal dissolved in a little water and continue to cook till the greens are completely cooked. Cool and grind to a coarse paste. • Transfer into the pan. Add the remaining olive oil and mix. Simmer for two to three minutes. Serve hot with makki ki roti. #SarsonKaSaag #WinterSpecialRecipes #TirupatiActiveOil #HealthyOil #TirupatiCookingOil #NKP

:: Method :: • Heat three tablespoons oil in a pan; add ginger, garlic and onion and sauté for two to three minutes. Roughly chop mustard leaves. • Add to pan and stir. Roughly chop spinach and bathua. Add to pan and stir. Break the green chilies and add to the pan. • Add salt to taste and stir well. Let it cook till the greens turn soft. • Add cornmeal dissolved in a little water and continue to cook till the greens are completely cooked. Cool and grind to a coarse paste. • Transfer into the pan. Add the remaining olive oil and mix. Simmer for two to three minutes. Serve hot with makki ki roti. #SarsonKaSaag #WinterSpecialRecipes #TirupatiActiveOil #HealthyOil #TirupatiCookingOil #NKP

:: Method :: • Heat three tablespoons oil in a pan; add ginger, garlic and onion and sauté for two to three minutes. Roughly chop mustard leaves. • Add to pan and stir. Roughly chop spinach and bathua. Add to pan and stir. Break the green chilies and add to the pan. • Add salt to taste and stir well. Let it cook till the greens turn soft. • Add cornmeal dissolved in a little water and continue to cook till the greens are completely cooked. Cool and grind to a coarse paste. • Transfer into the pan. Add the remaining olive oil and mix. Simmer for two to three minutes. Serve hot with makki ki roti. #SarsonKaSaag #WinterSpecialRecipes #TirupatiActiveOil #HealthyOil #TirupatiCookingOil #NKP

Read More

How about some delicious platter for the Garba night? :: METHOD :: 1. Peel and boil potatoes. 2. Tapioca pearls. 3. In a bowl mash boiled potatoes and add all the ingredients one by one. Save sabudana/tapioca for the last. 4. Knead everything together till it's well blended. Add sabudana/tapioca and mix again. 5. Here we used Buckwheat flour (kuttu ka atta) in this recipe but you can always substitute it with water chestnut flour (singhara flour) or wheat flour- if not fasting. The results will be the same. 6. Spread the mixture out on the counter and cut them like round patties/cutlets. 7. Heat and grease a nonstick pan on a medium flame. Transfer cutlets/patties onto the hot pan and cook till evenly brown on both the side - turning occasionally. 8. Serve with your favorite chutney. 9. You can even fry these cutlets in hot oil until crunchy and crispy. 10. Crunchy and crispy sabudana cutlets are ready. #ShortRecipes #SabudanaCutlets #NavratriSpecial #CookingOil #HealthyOil #TirupatiCookingOil #NKP

How about some delicious platter for the Garba night? :: METHOD :: 1. Peel and boil potatoes. 2. Tapioca pearls. 3. In a bowl mash boiled potatoes and add all the ingredients one by one. Save sabudana/tapioca for the last. 4. Knead everything together till it's well blended. Add sabudana/tapioca and mix again. 5. Here we used Buckwheat flour (kuttu ka atta) in this recipe but you can always substitute it with water chestnut flour (singhara flour) or wheat flour- if not fasting. The results will be the same. 6. Spread the mixture out on the counter and cut them like round patties/cutlets. 7. Heat and grease a nonstick pan on a medium flame. Transfer cutlets/patties onto the hot pan and cook till evenly brown on both the side - turning occasionally. 8. Serve with your favorite chutney. 9. You can even fry these cutlets in hot oil until crunchy and crispy. 10. Crunchy and crispy sabudana cutlets are ready. #ShortRecipes #SabudanaCutlets #NavratriSpecial #CookingOil #HealthyOil #TirupatiCookingOil #NKP

How about some delicious platter for the Garba night? :: METHOD :: 1. Peel and boil potatoes. 2. Tapioca pearls. 3. In a bowl mash boiled potatoes and add all the ingredients one by one. Save sabudana/tapioca for the last. 4. Knead everything together till it's well blended. Add sabudana/tapioca and mix again. 5. Here we used Buckwheat flour (kuttu ka atta) in this recipe but you can always substitute it with water chestnut flour (singhara flour) or wheat flour- if not fasting. The results will be the same. 6. Spread the mixture out on the counter and cut them like round patties/cutlets. 7. Heat and grease a nonstick pan on a medium flame. Transfer cutlets/patties onto the hot pan and cook till evenly brown on both the side - turning occasionally. 8. Serve with your favorite chutney. 9. You can even fry these cutlets in hot oil until crunchy and crispy. 10. Crunchy and crispy sabudana cutlets are ready. #ShortRecipes #SabudanaCutlets #NavratriSpecial #CookingOil #HealthyOil #TirupatiCookingOil #NKP

Read More

Ingredients for phulki chaat: Moong daal flour 1 cup Mash daal flour 4 tbsp Soda 1/8 tsp Salt ½ tsp Warm water to make batter Oil to fry Method for phulki: Make batter with given ingredients leave for 30 mins. Deep fry phulkis. Ingredients for dahi phulki mix chaat: Boiled chickpeas 1 cup with ¼ cup water remaining Phulkis 8 to 10 Sweet chutney 2 tbsp Imli aur khajoor ki chutney 2 tbsp heaped Green chutney 1 tsp Onion 1 sliced soaked in water Chopped coriander leaves as required Chaat masala ½ tsp Crushed papri ½ cup Potatoes boiled and diced ½ cup Assemble as demonstrated #RecipeoftheWeek #TirupatiCookingOil #Ahmedabad

Ingredients for phulki chaat: Moong daal flour 1 cup Mash daal flour 4 tbsp Soda 1/8 tsp Salt ½ tsp Warm water to make batter Oil to fry Method for phulki: Make batter with given ingredients leave for 30 mins. Deep fry phulkis. Ingredients for dahi phulki mix chaat: Boiled chickpeas 1 cup with ¼ cup water remaining Phulkis 8 to 10 Sweet chutney 2 tbsp Imli aur khajoor ki chutney 2 tbsp heaped Green chutney 1 tsp Onion 1 sliced soaked in water Chopped coriander leaves as required Chaat masala ½ tsp Crushed papri ½ cup Potatoes boiled and diced ½ cup Assemble as demonstrated #RecipeoftheWeek #TirupatiCookingOil #Ahmedabad

Ingredients for phulki chaat: Moong daal flour 1 cup Mash daal flour 4 tbsp Soda 1/8 tsp Salt ½ tsp Warm water to make batter Oil to fry Method for phulki: Make batter with given ingredients leave for 30 mins. Deep fry phulkis. Ingredients for dahi phulki mix chaat: Boiled chickpeas 1 cup with ¼ cup water remaining Phulkis 8 to 10 Sweet chutney 2 tbsp Imli aur khajoor ki chutney 2 tbsp heaped Green chutney 1 tsp Onion 1 sliced soaked in water Chopped coriander leaves as required Chaat masala ½ tsp Crushed papri ½ cup Potatoes boiled and diced ½ cup Assemble as demonstrated #RecipeoftheWeek #TirupatiCookingOil #Ahmedabad

Read More

:: Recipe of the Week :: Ingredients for stuffing: 1/2 cup gram flour (besan) 2 tbsp. cumin + coriander powder 1\2 tbsp. turmeric powder 1 tbsp. red chilli powder 2 tbsp. lemon juice Salt to taste Method: Step 1: Mix all ingredients for stuffing. Step 2: Make a slit in each chilli and remove the seeds. Step 3: Stuff the gram flour material into the chillies tightly. Step 4: Heat Tirupati oil in a pan and gently place all the chillies in the pan one by one. Step 5: Reduce the heat and cook for 3 or 4 minutes so that chillies becomes soft and gram flour stuffing absorb the oil. Step 6: Turn off the flame and place it into serving plate. #RecipeoftheWeek #TirupatiCookingOil #Ahmedabad

:: Recipe of the Week :: Ingredients for stuffing: 1/2 cup gram flour (besan) 2 tbsp. cumin + coriander powder 1\2 tbsp. turmeric powder 1 tbsp. red chilli powder 2 tbsp. lemon juice Salt to taste Method: Step 1: Mix all ingredients for stuffing. Step 2: Make a slit in each chilli and remove the seeds. Step 3: Stuff the gram flour material into the chillies tightly. Step 4: Heat Tirupati oil in a pan and gently place all the chillies in the pan one by one. Step 5: Reduce the heat and cook for 3 or 4 minutes so that chillies becomes soft and gram flour stuffing absorb the oil. Step 6: Turn off the flame and place it into serving plate. #RecipeoftheWeek #TirupatiCookingOil #Ahmedabad

:: Recipe of the Week :: Ingredients for stuffing: 1/2 cup gram flour (besan) 2 tbsp. cumin + coriander powder 1\2 tbsp. turmeric powder 1 tbsp. red chilli powder 2 tbsp. lemon juice Salt to taste Method: Step 1: Mix all ingredients for stuffing. Step 2: Make a slit in each chilli and remove the seeds. Step 3: Stuff the gram flour material into the chillies tightly. Step 4: Heat Tirupati oil in a pan and gently place all the chillies in the pan one by one. Step 5: Reduce the heat and cook for 3 or 4 minutes so that chillies becomes soft and gram flour stuffing absorb the oil. Step 6: Turn off the flame and place it into serving plate. #RecipeoftheWeek #TirupatiCookingOil #Ahmedabad

Read More

:: Raw Banana Kofta :: #Ingredients 400 grams raw banana or 3 medium to large raw bananas 1.5 cups for water for pressure cooking 10 cashews (chopped) or 14 to 16 roasted peanuts, coarsely crushed ½ inch ginger, finely chopped or ½ tsp finely chopped ginger 1 green chili, finely chopped ½ to 1 tsp freshly crushed black pepper ½ tsp cumin powder/jeera 1 tsp finely chopped mint leaves/pudina patta 2 tbsp arrow root flour or water chestnut flour or buckwheat flour or amaranth flour rock Salt as required 2 tbsp peanut oil or ghee for pan frying #Method • Take 3 medium to large raw unripe bananas in a pressure cooker. Add 1.5 cups water. • Pressure cook for 3 whistles or till the bananas have complete softened. Once they become warm, peel them and place in a mixing bowl. • Mash them with a potato masher or with a fork. Mash very well. • Then add all of the other ingredients, except oil. Mix very well. • Now take equal portions from the mixture and shape them into patties. • Heat 2 tbsp. Tirupati oil in a flat pan or tawa. When the oil becomes hot, place the koftas. • When the base is cooked and becomes light golden, turn over and fry the other side. • Flip for a couple of times more and pan fry the koftas till they become golden and crisp. • Then drain the fried koftas on kitchen paper towels. • Serve raw banana koftas with coconut chutney or coriander chutney or mint chutney. #JanmashtamiSpecial #Recipe #TirupatiCookingOil #Ahmedabad

:: Raw Banana Kofta :: #Ingredients 400 grams raw banana or 3 medium to large raw bananas 1.5 cups for water for pressure cooking 10 cashews (chopped) or 14 to 16 roasted peanuts, coarsely crushed ½ inch ginger, finely chopped or ½ tsp finely chopped ginger 1 green chili, finely chopped ½ to 1 tsp freshly crushed black pepper ½ tsp cumin powder/jeera 1 tsp finely chopped mint leaves/pudina patta 2 tbsp arrow root flour or water chestnut flour or buckwheat flour or amaranth flour rock Salt as required 2 tbsp peanut oil or ghee for pan frying #Method • Take 3 medium to large raw unripe bananas in a pressure cooker. Add 1.5 cups water. • Pressure cook for 3 whistles or till the bananas have complete softened. Once they become warm, peel them and place in a mixing bowl. • Mash them with a potato masher or with a fork. Mash very well. • Then add all of the other ingredients, except oil. Mix very well. • Now take equal portions from the mixture and shape them into patties. • Heat 2 tbsp. Tirupati oil in a flat pan or tawa. When the oil becomes hot, place the koftas. • When the base is cooked and becomes light golden, turn over and fry the other side. • Flip for a couple of times more and pan fry the koftas till they become golden and crisp. • Then drain the fried koftas on kitchen paper towels. • Serve raw banana koftas with coconut chutney or coriander chutney or mint chutney. #JanmashtamiSpecial #Recipe #TirupatiCookingOil #Ahmedabad

:: Raw Banana Kofta :: #Ingredients 400 grams raw banana or 3 medium to large raw bananas 1.5 cups for water for pressure cooking 10 cashews (chopped) or 14 to 16 roasted peanuts, coarsely crushed ½ inch ginger, finely chopped or ½ tsp finely chopped ginger 1 green chili, finely chopped ½ to 1 tsp freshly crushed black pepper ½ tsp cumin powder/jeera 1 tsp finely chopped mint leaves/pudina patta 2 tbsp arrow root flour or water chestnut flour or buckwheat flour or amaranth flour rock Salt as required 2 tbsp peanut oil or ghee for pan frying #Method • Take 3 medium to large raw unripe bananas in a pressure cooker. Add 1.5 cups water. • Pressure cook for 3 whistles or till the bananas have complete softened. Once they become warm, peel them and place in a mixing bowl. • Mash them with a potato masher or with a fork. Mash very well. • Then add all of the other ingredients, except oil. Mix very well. • Now take equal portions from the mixture and shape them into patties. • Heat 2 tbsp. Tirupati oil in a flat pan or tawa. When the oil becomes hot, place the koftas. • When the base is cooked and becomes light golden, turn over and fry the other side. • Flip for a couple of times more and pan fry the koftas till they become golden and crisp. • Then drain the fried koftas on kitchen paper towels. • Serve raw banana koftas with coconut chutney or coriander chutney or mint chutney. #JanmashtamiSpecial #Recipe #TirupatiCookingOil #Ahmedabad

Read More