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Khana with a taste of
banana BANANA is the favourite fruit of many but it is also used in a number of recipes, especially in the South Indian and Eastern cuisine. Like the jackfruit and papaya, banana is used as a fruit when ripe and as a vegetable in its unripe state. Each part of the fruit and tree is used in various recipes. Banana equals potato in nutritive value and is a rich source of starch, minerals and vitamins.It also has solids—potassium, phosphorus, sulphur, calcium, magnesium, iron, copper and iodine.It has sugar which the body assimilates quickly. According to recent studies, the soluble fibres of the fruit also help in lowering cholesterol also. Mochhar Ghonto Ingredients: Raw banana flower 1 Potatoes 3 Fresh coconut 200 gm Cumin seeds 1 tsp Turmeric powder 1 tsp Coriander powder 1 tsp Garam masala 1 tsp Sugar 1˝ tsp Tomatoes 2 Oil 2tbsp |
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Drain and squeeze banana flowers and add to the potatoes. Add sugar, salt and garam masala and fry on low flame. Garnish with grated coconut. Raw Banana Curry Ingredients: Raw bananas 2 Refined oil 1 tbsp Chana dal 1 tsp Mustard seeds 1 tsp Turmeric ˝ tsp Thick tamarind juice 2 tbsp Jaggery 1 small piece Green chillies 2 Asafoetida a pinch Salt and red chillies to tase Method: Remove the skin of bananas and chop into thick pieces. Add salt and boil till soft. Fry mustard, chana dal, green chillies and asafoetida. Add banana pieces. Put turmeric, chilli powder and curry leaves and fry on low flame. Dissolve jaggery in tamarind juice and add to the cooked bananas. Stir. Remove when thick. Tangy Curry Ingredients: Banana stem 2/3 pieces
Tamarind juice 1 tbsp Urad Dal ˝ tbsp Mustard seeds 1 tbsp Curry leaves 1 sten Asafoetida ˝ tsp Green chillies 2 tsp Salt and chilli powder to taste: Method: Slit the stem pieces lengthwise and remove the outer white layer. Chop the inner soft portion into small pieces (remove sticky strand of fibre). Add salt and turmeric to the pieces and pressure cook with a little water. Fry urad dal, mustard seeds, curry leaves and asafoetida in oil and add cooked pieces to it. Add tamarind juice, salt and chopped green chillies to the vegetable and cook on low heat till oil surfaces. Banana Bacon Grill Ingredients: Raw bananas 2 Bacon strips 4 Bread slices 2 Oil for frying Method: Peel the bananas and slit both bananas lengthwise. Wrap a bacon strip in each piece and secure with a toothpick. Now grill these pieces. Remove the crusts from bread slices and cut into four triangular pieces. Fry these in hot oil. Place grilled banana bacon on fried slices and serve hot with sauce. Banana Fritters Ingredients Overripe bananas 6-8
Flour 4 tbsp Milk 1 cup Eggs 2 Some slices of lemon Salt and sugar to taste A pinch of baking powder Oil for frying Method: Mash the bananas well and stir in the milk. Add beaten eggs to it. Add sugar and blend well. Add a little flour at a time and blend till a moderately thick batter is obtained. Add baking powder and keep aside for 30 min. Heat oil in a karahi and pour one teaspoon of the batter for each fritter. Fry till golden in colour and serve hot. They can also be served with roasted or grilled chicken or fish. Crispy Chips Ingredients: Raw Bananas 2 Amchoor ˝ tsp Black pepper and salt to taste Oil for frying Method:
Peel the bananas and cut into thin slices. Heat oil and fry chips till
golden in colour. Sprinkle amchoor, salt and pepper and serve.
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