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
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
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
Pulissery is the gravy made from coconut and yogurt, it is a Kerala style dish. This traditional sour curd gravy can be prepared by using ash ground, plantain, pineapple and pumpkin. As it is Onam time this recipe will be perfect if you are planning for ‘Onam Sadya’. You can make it little watery or keep it thick according to your choice.
- Pumpkin – 1 cup (cut into cubes) with or with out skin according to your choice
- Turmeric- 1/4 tbs
- Red chilly powder- 1/2 tbs
- Sour curd- 1 cup
- Coconut- 1 cup
- Green chillies- 2
- Turmeric powder- 1 pinch
- Cumin seeds- 1/2 tbs
- Water-1/2 cup
- Oil- 1 tbs
- Mustard- 1/2 tbs
- Curry leaves- 4
- Red chillies- 1
- Finely chopped shallots- 3 (optional)
- Grind the ingredients mentioned under ‘for grinding’ and keep it aside
- Beat the yogurt with little water and keep it aside
- Cook the pumpkin in a little water along with salt, 1/4 tbs of turmeric, 1/2 tbs of red chilly powder until it becomes soft
- Now add the ground masala to this and mix well, cook for 4-5 minutes
- Reduce the flame and now add beaten curd, let it be there in low flame for few minutes (4-5) but make sure that it is not boiling after adding curd
- Now take out from the flame and season with the ingredients under seasoning
- Serve it along with your rice
Punarpuli or commonly known as Kokum is mainly found in India and Africa. It has got pharmaceutical and culinary uses. Sun dried Kokum peels are used in Sherbet and rasam (watery soup). Ayurvedic physicians have long used kokum to treat sores, prevent infection, improve digestion, diarrhea and constipation. During my childhood days when I used to go to Grandma’s house for summer vacation we cousins used to pick these fruits, eat the inner part and collect the peels for sun drying. This sun dried peels can last for years and years so no need to worry about storing in refrigerator. It is available in most of the Indian stores where spices are sold. Today I am going to share this recipe with healing magic- if you have indigestion, cough, throat infection or cold this is what you need to drink.
- Sun dried Kokum peel- 4
- Black pepper powder- 2 tbs (or can use more, it will help healing your cold)
- Garlic – 3 cloves
- Ghee/clarified butter- 1 tbs
- Mustard seeds- 1/2 tbs
- Curry leaves- 4
- Soak the peels in a cup of water for 10 minutes, let it become soft.
- Now transfer this into a big vessel add another cup of water, salt to taste and black pepper powder
- Boil the content well and keep it in low flame for 10 minutes after it starts boiling
- Now take a tampering spoon or pan and tamper ghee, mustard seeds, chopped garlic and curry leaves. Add to the vessel containing kokum mixture.
- Serve it hot as rasam with rice or drink it as shots.