Homemade Dried Banana Slices - for your healthier snack experience

Dried Banana Slices are actually unsweetened but it’s really healthy food especially for snacks whenever you are out of home with your friends or family members.

Bananas - rich source of potassium, effective for goiters cures, fight off infections and viruses.

They contain vitamins B6 and C, potassium, and dietary fiber. They also have more digestible carbohydrates than other fruit, calories from which the body burns off more quickly and easily than from protein or fat.

Dried Banana Slices can make in chunks, round slices or long slices. Just fry them in in coconut oil to eat them with crunchy sounds.

So, let’s start from the following instructions –

4 to 6 Ripe bananas (ensure that your bananas are not overripe)
Baking or cookie trays
Lemon or citrus juice
Chip slicer or knife
Spray oil

How you will prepare it? –

First you need to peel your bananas. Using a knife or chip slicer, slice your bananas into 1/4 inch thick slices.

Spray your baking or cookie trays with oil to prevent the banana slices from sticking to the trays.
Preheat the oven to 105 degrees Fahrenheit, or set your dehydrator to 105 degrees
Put the banana slices onto the baking tray in a single layer making sure to not let the pieces touch.

Sprinkle the slices with lemon or citrus juice to prevent them from browning once dried.
Place the baking tray in the oven or dehydrator for about 12 to 14 hours.

If you are using an oven, be sure to leave the oven door open to allow excess moisture to escape.
After 6 hours turn the slices and continue baking.

Once the banana pieces are dry, remove them from the oven and allow to cool before storing them.

Cluster Beans Recipe – to maintain strong bones

Cluster beans are very healthy and easy as they are full of protein and fiber. They have a slightly bitter taste.

Do you know “Why this recipe is healthy?” – Just read below.

You can find Low Calories like 43.75 calories in a whole cup

It has Vitamin A, C and Vitamin K which is important for maintaining strong bones and proper development of fetus and also dietary fiber, iron and potassium which play important role in cardio-protective role.

Take below given things first,

250 grams Cluster Beans
1 chopped onion
1 chopped potato (small)
1 tbs ginger paste
1 tbs garlic paste
1 1/2 tbs red chili powder
1 chopped tomato
1/2 tsp amchoor powder (Available in any Indian Grocery Stores) (optional)
2 tbs peanut powder (for Garnish)
Few curry leaves
Salt to taste
Oil for cooking
Garnish with peanut powder

Start preparing it –

Cut the start and end corner of the cluster beans, chopped and wash it.

Boil till the Cluster Beans are nearly done and almost tender. Remove from heat and drain the water.

Heat oil in a Bowl, add curry leaves, ginger-garlic paste and stir for 2 minutes over medium heat.

Add onion and fry till they turn in golden color. Add salt, turmeric powder, red chili powder, tomatoes mix well and stir again for 5 to 7 minutes.

Now add boil Cluster Beans, chopped potatoes and add little water to it.

Cover the lid and let it simmer for 10 minutes or until the potatoes are tender over low heat.

Serve hot with Chapati, Dal- rice and Papad or Pickle.

Nepalese Chicken Recipe – really delicious and easy to cook

Take following things near to you

2 lbs chopped boneless, skinless chicken breast
2 tomatoes
2 red bell peppers
1 onion
3 chopped garlic cloves
1 teaspoon chopped ginger root
4 tablespoons plain yogurt
3 tablespoons vegetable oil
1/2 teaspoon cumin seed
1 teaspoon ground coriander
1 teaspoon salt
1 teaspoon black pepper
Cooked white rice, to serve

Let’s start preparing it -

Combine a tablespoon of the yogurt with half the garlic and half the salt and pepper. Marinate the chicken in this mixture in the refrigerator for half an hour. Chop the bell peppers, onion, and one of the tomatoes.

Pour one tablespoon of the oil into a pan and gently fry these vegetables for half an hour. Add a pinch of black pepper and cover the pan so the vegetables can steam.

Fry the chicken in a skillet until it is golden brown. Drain the fat off. Heat a tablespoon of oil in another pan and fry the other tomato, after peeling and de-seeding it and crushing it a bit. Add the remaining garlic, the cumin, and coriander to the pan and fry for five minutes.

Add three tablespoons of the yogurt or four if you prefer a wetter mixture.

Stir in the chicken and let it cook until the gravy is thick and oil appears on the pan edges. Transfer the steamed vegetables to a warmed serving platter and spoon the chicken mixture on top. Serve the white rice on the side.