Did you know that almost all parts of banana plants are useful. Flower, raw banana, riped banana,stem can be eaten and banana leaf is used to cover the food items and steam. In India banana leaves are also used as plates on special occasions, it gives special aroma and taste to the food when eaten on it. Todays recipe is about banana stem, it is rich in fiber. If you are looking for low fat diet this is perfect. It is full of potassium too, it helps reducing the stomach pain and cleans the impurities in a natural way.
- Banana stem, finely chopped- 2 cups
- Red chilly- 3
- Mustard- 1/2 tbs
- Turmeric powder- 1/2 tbs
- Grated coconut – 1/2 cup
- Olive oil- 1 tbs
- Clean and finely chop the banana stem. keep it aside soaked in water for few minutes
- Now in a blender, grind red chilly, coconut, turmeric powder and mustard
- In a deep pan add a tbs of olive oil and 1 red chilly broken into two pieces fry it well and add drained banana stem pieces along with a cup of water and salt
- Let it cook for 15 minutes now add the ground masala and mix well, let it cook for 5-8 minutes slowly in low flame
- Let all the water evaporate
- Serve it hot with rice and sambar or rotis
Veg soupy noodle is simple Asian style quick meal, it is also called as Ramen in Japan. It has broth, noodles, vegetables and sauces in it which makes it delicious and healthy too. I had this sudden craving for soupy noodles after watching this Manga called Naruto where the main character eats a lot of ramen. Finally bought some veggies and noodles, tossed it together and made some yummy bowl of soupy noodles.
- Hakka noodles or any noodles- 1 pack
- Mixed veggies- 1 bowl (carrots, beans, cauliflower)
- Frozen green peas- 1/4 cup
- Mushrooms- 1/4 cup
- Spring onion- 1/4 cup
- Onion-1 medium
- Garlic- 2 cloves
- Green chilly- 2
- Capsicum- 1/2
- Soy Sauce- 2 tbs
- Pepper powder- 1/2 tbs
- Vegetable stock- 2 cups
- Boil the noodles and vegetables separately , drain and keep it aside. Don’t over cook it.
- Take a deep pan and add 2 tbs of olive oil, fry the chopped onion green chilly, garlic and capsicum
- To this add soy sauce, little slat and mix well
- Now add boiled veggies, frozen peas, mushrooms along with stock
- Add noodles and mix well, let it boil in low flame for 5 minutes, you can add more stock if needed
- Now decorate it with spring onions, sprinkle some pepper powder and have it hot
Chana palak or chole palak is another healthy recipe, which is liked by many. It is a north Indian gravy usually served with roti or naan. Boiled chickpeas simmered in creamy spinach gravy makes it more flavorful. Palak paneer, Aloo palak, Matar Palak, Palak gobi are other combinations where pretty much same method is used.
- Chickpeas/Chana- 1 cup (serves 2)
- Palak- 2 cups
- Garlic- 3 cloves
- Ginger- 1 tbs, grated
- Green chilly- 2-3
- Garam masala- 1/2 tbs
- Cumin seeds- 1/2 tbs
- Butter- 1 cube
- Soak chick peas overnight and boil them, you can also use canned chickpeas instead where it takes less time for cooking and soaking is not required
- Blanch palak leaves with the help of hot water or boil them for 4 minutes, drain and keep aside
- In a pan add a tbs of olive oil, fry chopped onion, garlic, green chilly and ginger. Let it cool.
- In a blender blend this fried items along with palak leaves and 1/2 cup of water into smooth paste
- Take a pan add a tbs of olive oil and cumin seeds, let it splutter. Now add the palak paste to it and let it boil in low flame for 3 minutes before you add garam masala and salt.
- Mix well and add boiled chickpeas, simmer it for 5 minutes. Allow the chick peas to extract the flavor slowly.
- Place a butter cube on it and serve it hot with chapathi or naan
NOTE: You can avoid adding butter if you are into healthy diet and you can add tomatoes along with onion if you want to have the tomato flavor in the gravy.
Ragi or finger millet is an important part of a healthy diet. Twice in a week its good to have ragi for balanced and low carbohydrate diet. I usually go for instant or fermented dosa, roti and ragi balls. This recipe which I am going to share today is quite different from what I usually prepare. Rather than using the ragi powder directly I have boiled it in water and used to prepare soft rotis.
- Ragi powder- 1 cup
- Water- 2 cups
- Coriander leaves- 1/4 cup
- Green chilly- 2
- Take a deep pan and add water along with salt, let it start boiling before you add the ragi powder
- Now slowly stir the content and let the water evaporate and form soft ragi dough.
- Transfer it into a bowl using a spoon and let it cool a bit, add chopped green chillies, onion, coriander leaves, before you kneed it roughly
- Pluck out a small ball of dough and roll into round roti, or you can place this on a plastic and cover it with another plastic then press it hard with a big plate to get the round shape.
- Now transfer this to a pan and cook it for 2-3 minutes.
- Serve it hot with chutney or yogurt sprinkled with chat masala.
Breadfruit belongs to mulberry family, mainly found in South Asian coastal region. Its commonly called as breadfruit in English, divi halasu in Kannada and jeegujje in Tulu language. Breadfruit can be prepared into curry, stir fry, sambar, yogurt curry and more. Pakoda is one simple recipe which can be prepared for evening snacks. When I was a kid I believed that breadfruit and jack fruit are somehow related to one another, as they look somewhat similar 🙂
- Breadfruit- Peeled and thinly sliced into triangles, 1 cup
- Gram flour- 1/2 cup
- Rice flour- 1/4 cup
- Red chilly powder- 2
- Asafoetida- 1 pinch
- Oil for frying
- Take a big bowl and prepare the batter for dipping the bread fruit by mixing gram flour, rice flour, salt, red chilly powder and asafoetida with little water to give it batter’s consistency
- Take a deep pan and heat oil for frying
- Dip the triangle shaped breadfruit pieces into the batter and fry them well until they turn golden brown
- Serve it hot with tomato ketchup and hot chai or coffee
Anyone who likes mushrooms will love mushroom gravies. I am crazy about mushroom fried rice, noodles, manchurian and gravies. Recently I prepared chilly mushroom gravy with an Indian twist. Its perfect for naan, chapathi and fried rice. You can make it watery or thick, spicy or sweet and tangy by changing the ingredients. When it is prepared at home you can eat it healthy, that way you can make sure that the mushrooms are fresh and of good quality.
- Button mushrooms- 1 pack (around 250 grams)
- Capsicum- 1
- Tomato puree- 1 cup
- Onion- 1
- Spring onion- 1/4 cup
- Ginger- 1 tbs
- Green chilly- 2
- Garlic- 1 tbs
- Coriander leaves- 1 tbs
- Soy sauce- 2 tbs
- Chilly sauce- 2 tbs
- Corn flour – 2 tbs in 1/4 cup of water
- Add a tbs of olive oil to the deep pan along with grated ginger, finely chopped garlic, green chilly and onion. Fry well until the onion becomes translucent.
- Add chopped capsicum and fry for few minutes until it becomes soft
- Now add tomato puree and mix well until the raw smell goes off
- Add mushroom pieces, soy sauce and chilly sauce
- Let it boil for few minutes before adding the cornflour and water mixture for thickness
- Adjust the salt and water consistency and before you take it out from flame add chopped spring onions and coriander leaves for decoration and aroma
- Serve it hot with fried rice or flat bread
NOTE: You can make the gravy more thick by adding another tbs of cornflour in water mixture. And any sweet and tangy sauce can be added instead of chilly sauce for sweet taste.
Green mung beans are healthy and tasty, I usually prefer them in salad and stir fry but like them in pancakes too. It is South Indian traditional breakfast recipe. This is the best recipe if you are dieting or into healthy food, what can be more healthier than beautifully sprouted mung beans? You can use overnight soaked green gram or ready made sprouted ones.
- Green gram/Green mung bean- 2 cup
- Rice- 1/4 cup
- Green chilly- 3
- Ginger, grated- 1 tbs
- Salt to taste
- Cumin seeds- 1 tbs
- Onion- 2
- Cumin seeds- 2 tbs
- Green chilly- 1 (optional)
- Soak green gram and rice overnight, rinse nicely and grind it along with green chillies, ginger, salt and cumin seeds by adding little water to get the consistency of dosa batter
- Meanwhile roast cumin seeds and add it with chopped onions in a bowl and keep it aside
- Heat a pan and pour a spoon of dosa batter and spread it along in circular motion
- Sprinkle around 1/2 tbs of roasted cumin and onion mixture on top of it and let it be there for a minute before you turn it over to other side
- Cook both the sides well by changing sides
- Serve it hot with clarified butter on the top