Showing posts with label Payasa. Show all posts
Showing posts with label Payasa. Show all posts

Thursday, April 7, 2016

Yugadi/Ugadi Festival Feast.

Happy Yugadi/Ugadi To All ...   "Sarve Jana Sukhino Bhavantu...Samasta Sanmangalani Bhavanthu ". 
Festivals bring us joy and happiness in our life. It is also the best time we spend with our near and dear ones. Exchanging wishes and sweets are the sweet moments in every one's life. Time to have Lunch or Dinner with our family/friends. A sweet and lovely moments spent with our people is always cherished in life.
I have written the importance of Yugadi Festival in my previous post. Celebrating New Year beginning with Pooja and Elders Ashirwada (blessings) is a good beginning too. Houses will be decorated with fresh Mango, Neem leaves and fresh flowers. Rangolis are spread in bigger way, taking oil bath in the morning and wearing new dress. Having festival/feast food with all the family members. Wow these things really freshen up and takes back to our childhood days.
Yugadi is here and it is the first day of our New Year according to Hindu Panchangam. " Happy
New Year - Happy Yugadi/Ugadi/Gudi Padva ". Lets all pray for Every one's good health. Sarve Jana Sukhino Bhavantu , Sarva Sanmangalni Bhavantu".
The feast dishes are normally according to the one's traditions and customs. The family has continued its elders footstep and followed how they have celebrated.
Let us know how do they celebrate Yugadi in Raychoor District. (in Karntaka State).
I usually go for a short walk in the evening. I met a lady called Kusuma (while walking), who hails from Soraba (Near Sagar), We started talking about the Yugadi Celebration and naturally it turned to the dishes that we prepare. Bevu bella and the way it is prepared etc etc. I always listen to people when they talk. She started telling about how do they take Bevu bella. It is something interesting In their house (Husband is from Raichoor district) They call it as Shavige sosodu. (Drain the shavige after cooking). Let me tell the whole procedure. They cook shavige (payasam shavige is used here) with more water. Once the shavige/vermicelli  is cooked the extra water is to be drained out. They add some amount of jaggary to shavige and cook till it turns thick.  Add required water if it requires. Mix it nicely and let it boil for a while. At first they serve cooked shavige jaggery mixture and serve bevu bella mixture separately. Then it is mixed together and eaten. Interesting to note right? One more thing to note is that they use only neem flowers. (No neem leaves are added). That's the way of celebrating Yugadi. It sounded interesting to me.
Each place has its own importance in celebrating and keeping up the traditions and customs.
We pray God and Wish Each one Happy Yugadi/Ugadi. Sarve Jana Sukhino Bhavanthu.
The food we eat should be light and not with much hard work put up while cooking. One gets tired and lose the interest in the rest of the day. My advice is Cook simple and easy dishes and relax and enjoy. You can prepare the sweet dish on previous day, (except payasa)  if you are not keeping it for Neivedyam for God.
Lets see the festival dishes Now.
1. Carrot Capsicum Pachdi or Raitha
2. Sweet Potato-Capsicum Fry
3. Colour Cucumber/Mangalore Cucumber Bolu Huli/Dal
4. Avalakki/Flattened Rice Chitranna
5. Jack Fruit Payasa/Kheer
6. Seven Cups Burfi
7. Brinjal Bajji /Pakoda

1. Carrot Capsicum Pachdi or Raitha:

Things Needed :
Carrots : 2
Capsicum : 1
Green chilly : 1
Curry Leaves : 3 to 4
Coriander Leaves : 1 Tablespoon
Curd : 1 Small cup
Salt : To taste
Mustard Seasoning :
Mustard seeds : 1/2 Teaspoon,
Jeera/1/2 Teaspoon
 ingh: a pinch,
Curry leaves : 3 to 4
Oil : 1/2 Teaspoon
Method : 
Wash and cut capsicum and grate carrots and keep it aside. Keep a pan on the fire and put oil. Put mustard seeds. let it splutter. Add cut green chilly, jeera and c4 urry leaves. Add ingh. Mix it well and add grated carrots and cut capsicum. Mix it nicely and let it cook on low flame till soft.( 3 to 4 minutes. Add salt. Put off the fire. Let it cool. Add required curd and cut coriander leaves. Mix it well just before serving.

2. Sweet Potato -Capsicum Fry

Things Needed :
Sweet Potatoes : 2 to 3
Capsicum : 1
Turmeric powder : a pinch
Dry ginger powder : 1/2 Teaspoon
Chilly Powder/Rasam Powder : 2 Teaspoons
Jeera Powder : 1 Teaspoon
Salt : To taste
Seasoning :
Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Methi seeds : 1/4 Teaspoon
Curry Leaves : 5 to 6
Coriander Leaves : 2 Tablespoons
Ingh/Asafoetida : a pinch
Method :
Wash and remove the outer layer (optional) and cut sweet potatoes and capsicum in to thin pieces. Keep a pan on the fire and add oil. Let it be hot. Add mustard seeds, methi seeds. Let mustard seeds splutter. Add ingh, jeera and curry leaves and leave it for 30 seconds. Add cut capsicum and fry nicely for a minute. Add cut sweet potatoes and mix it nicely. Let it cook on low flame. It takes about 4 to 5 minutes to soften. Sprinkle water on the top. It helps to cook sweet potatoes fast. Add salt, chilly powder, jeera powder and turmeric powder. Mix it slowly and nicely. Let it cook on low flame for 1 minute. Mix nicely and remove it from the pan to a serving dish. Add cut coriander leaves and mix it nicely just before serving.

3. Mangalore Curcumber/Colour Cucumber Bolu Huli (No coconut or no powdered masala.



Things Needed :
Cucumber :1/2
Toor /Moong dal : 1/2 Cup
Green chilly : 2 to 3
Coriander Leaves : 1 handful
Tamarind Pulp ; 2 to 3 Tablespoons
Jaggery : 2 Tablespoons
Salt : Required salt
Mustard seeds : 1/2 Teaspoon
Coconut Oil (optional) : 1Teaspoon
Ingh/Asafoetida : a Pinch
Curry Leaves : 6 to 8
Method : 
Wash and remove the outer skin of cucumber and cut  into small pieces. Cook with little water till they turn soft. Wash and pressure cook toor/moong dal and leave it for cooling.
Soak tamarind in hot water and squeeze out the pulp.
Keep a pan on the fire and heat. Put coconut oil and heat. Add mustard seeds, let it splutter. Add ingh and curry leaves. Add cut green chilly. Fry for 10 seconds and add cooked dal, cucumber pieces and tamarind pulp. Add a pinch of turmeric, required salt and jaggery. Mix it well and boil for 2 to 3 minutes. Stir in between so that it does not get burnt. Shift the curry to a serving bowl and add coriander leaves.

4. Avalakki/Flattened Chitranna (instead of rice you can prepare Avalakki Chitranna)

Things needed :
Avalakki : 2 Cups (Thick variety)
Mango gratings : 2 Tablespoons. (I have used Totapuri Mango)
Green chilly : 2
Jaggery : 1 Tablespoon
Salt : As required
Coconut : 1/2 Cup
Oil/Ghee : 2 Tablespoons
Mustard Seeds : 1/2 Teaspoon
Urid Dal : 1 Teaspoon
Curry Leaves : 8 to 10 Leaves
Method :
Wash and soak avalakki for 5 Minutes. (Or remove all the water and keep it). Grate mango and coconut. Wash and cut green chilly. Keep a pan on the fire and heat. Add 2 tablespoons of oil. Add mustard seeds and urid dal. Let mustard seeds splutter. Add cut green chilly and curry leaves. Fry for a second. Add grated mango and fry for 10 seconds. Add Avalakki, jaggery, salt and turmeric. Mix it nicely and slowly. Let all the moisture disappear. Mix it well and put off the fire. Add a spoon of ghee and grated coconut. Avalakki Chitranna is ready to serve.

5. Jack fruit Payasa /Kheer. (Jack fruits are available in the market. It is nice to make Jack fruit Payasa).

Things Needed :
Jackfruits : 8 to 10
Jaggery : 1/2 Cup
Cardamom Powder : 1/2 Teaspoon
Fresh Coconut : 1 Cup
Cashew Nuts : 5 to 6
Method : 
Cut Jack fruits into small and cook with little water and jaggery. Powder cardamom. Grate coconut and grind it nicely till paste. Add ground coconut to cooked jack fruit jaggery conten. Boil for 2 to 3 minutes. Put off the fire and add ghee fried cashews and cardamom powder. Mix it well and serve.
Adjust jaggery according to your taste. You can also use coconut milk instead of ground coconut.

6. Seven Cups Burfi : (This burfi can be prepared previous day to save your time and energy).

Things Needed :
Channa flour/Besan/Kadale Hittu : 1 Cup
Oil : 1 Cup
Ghee : 1/2 Cup
Sugar : 2 1/2 Cups
Coconut : 1 Cup
Milk : 1 Cup
Cardamom Powder : 1 Teaspoon
Method :
Keep a big pan on the fire. Add 2 tablespoons of ghee. Heat and let it melt. Add channa flour and fry nicely till the raw smell disappear. Put off the fire. Add milk, sugar, oil and grated coconut. Mix it well. See that it is clear and well mixed. Put on the fire and stir continuously til it starts leaving the pan. Add little by little ghee in between. Once the content starts leaving the pan remove the mixture and shift it to ghee applied tray or plate. Let it cool a bit. Cut it according to your wish. It stays for more than a week.
Note : Do it on low flame and it is easy to prepare. Using ghee/oil is optional. Adding more ghee adds taste to the burfi. Adding coconut is also optional. I have used dry coconut/Copra.
20 to 25 Burfi pieces can be made. (depend on the size).

7. Brinjal Pakoda/Bajji (If you like fried dish in your festival lunch you can give a try)

Things Needed :
Brinjal : 1
Besan /Channa flour : 1/2 Cup
Salt : As required
Red chilly powder : 1 Teaspoon
Jeera/Cumin Seeds : 1 Teaspoonl
Ingh/ Asafoetida : a pinch
Oil : 1 Cup
Method :
Mix besan, chilly powder, jeera, salt, ingh in a big bowl. Add required water and prepare dough. (idli dough consistency). Wash and cut brinjal/egg plant in circle shape. (Better to use round brinjal). Wash it again. Keep a frying pan on the fire. Add oil and heat. Dip cut brinjal in besan dough and fry them one by one. Fry both sides on medium flame. Repeat the same with remaining dough.
Note : The dough should not be too thick or thin. If it is thin it absorbs more oil. It the dough is too thick bajji/fritter might turn hard. So take care of the dough while using water. You can add little rice flour to get the crispness. Cooking soda/Baking powder is not required.


All the dishes can be served for 4 to 5 people.

Wednesday, October 14, 2015

Paradi Payasa (Rice Payasa)

Paradi Payasa is a Kannada (Karntaka) name for this Payasam. This is one of the traditional Payasam prepared during festivals, feast especially when pregnant woman is invited to home for lunch. I just love this payasam. Payasam is a sweet dish that every one knows. There are different types of payasam and preparations also differ from place to place.
Paradi Payasam is prepared using rice, jaggery and coconut. Some prepare it with maida (plain flour) also. It is always better to use rice for a healthy choice. It is some thing like Ade Prathamam (another type of classic traditional Payasam).
Lets see some benefits of having coconut milk in our diet.
Coconut milk contain antioxidant, antiseptic and cooling properties. It contain abundance of nutrients. They are rich in Vitamins C, E and many Vitamin B. Vitamin C helps to boost the immune system and Vitamin B provide energy to the cells. Coconut milk is rich in magnesium, phosphorous and iron. Coconut milk is rich in lauric acid. It helps to reduce cholesterol. They contain germ fighting, anti fungal and anti vital properties.
Paradi Payasam is prepared by using white rice. Rice can be soaked and ground into thin paste consistency or finely powdered rice flour. It is always better to use soaked and ground rice flour. It taste better and texture is very fine. The problem with rice flour is like it is not fresh and some time the flour is rough like rava.
Lets see the recipe now

Things Needed :

White Raw Rice : 1/2  Cup
Jaggery : 1/2 Cup
Coconut : 1 Cup (fresh)
Cardamom : 3 to 4 pods
Milk : 1 Cup

Method :

1. Wash and soak rice for an hour and grind it nicely till paste consistency. (Use of water should be less). Add a pinch of salt to the dough.
2. Grate coconut and grind coconut and cardamom pods with little water and squeeze out the milk. ( Grind it again with little more water again and squeeze out the milk and keep it separately.
3. Now keep glass of water on fire and boil. Add jaggery and let it melt nicely.
4. Let it boil nicely. Now take boondhi preparing spoon and keep it above the boiling water.
5. Pour slowly the ground rice dough through the holes in the ladle and let it fall in boiling water. (let the flame be medium).

6. It forms a ball shape and starts cooking in the jaggery syrup.
7. Add the coconut milk which you got in second time.(little thinner than the first one).

8. Boil it for 2 minutes. Add the thick coconut milk. When it is about to boil put off the gas.
9. Add Fresh milk and serve Paradi Payasa with lunch or dinner.

Note :

You can filter jaggery syrup and then use it.(Helps to remove the dirt from jaggey). You can also make use of rice flour as I said. Just mix required water and a pinch of salt to prepare the dough. It should be like dosa dough. Adding a spoon of ghee adds to the taste. Adding more/less jaggery is optional. Any type of White can be used. For example ..dosa rice, sona masoori or basmati etc...
Time : 30 Minutes
Serves : 5 to 6 ( According to the serving quantity).

Friday, March 20, 2015

Yugadi Feast

Yugadi or Ugadi, name it self depicts, is the beginning of the year or a New Year day. Yugada Aadi or the first day of the Year. Yugadi or Ugadi derived from the Sanskrit words "Yuga" (age) "aadi"the beginning of the new age. 
Yugadi /Ugadi  is celebrated as New Year. According to Hindu Calendar (Panchangam)  which follows lunar/solar.( The calendar is written on the movement of moon Chandramana) and the calendar which followed the movements of Sun (Sauramana).
It is believed that the creator of Brahma started the creation on this day. Chaitra Shudda Padhyami of the Yugadi/Ugadi Day. Great Indian Mathematician Bhaskaracharya also states the Yugadi day as the beginning of the New Year, New month and New Day. Yugadi day sun marks a beginning of new life with plants getting new life, shoots and leaves.
Yugadi is called in different names in different parts of India .The people of Karnataka and Andra Pradesh they call as Yugadi or Ugadi for this festival. Even in Maharastra they say Gudi Padwa in Marati and Marwari or Rajastanis celebrate the festival as Thapna. In Sindh (Sindhis) celebrate as Chetu Chand, Manipuris celebrate their New Year as "Sajibu nongma pamba". In Punjab they call it as "Baisakhi". They call Puthandu in Tamil and In West Bengal it is known as Pohela Boishakhi. In Southern Part of Karnataka and Kerala April 14 or 15, the New Year is celebrated as Saura Yugadi and Vishu. Yugadi festival is celebrated as New Year even in Mauritius and Hindus of Bali and Indonesia.
The day is celebrated with taking oil bath, wearing new dresses and special poojas , having Bevu -Bella as we call in Kannada (Neem flowers or its buds and Jaggery mix). Eating bevu bella symbolizes the fact that life is a mixture of different experience (happiness, sadness, anger, fear, disgust and surprise) which should be accepted together with calm and self control mind.(equanimity). This special BEVU BELLA is called Yugadi Pachadi. Later people enjoy having feast food and visiting friends and going to temples.
These recipes are easy to prepare and light to have and one must remember that one should not overeat even on festival day. Have it as much as you want and enjoy. 
Lets see some of healthy and yummy recipes of Yugadi Festival.
1. Carrot- Cucumber Kosumbari.
Things needed :
Carrot : 1 (medium size)
Cucumber : 1 (small)
Coriander leaves : 1 Table spoon
Method :
Wash and grate carrot and cut cucumber into very small. Add cut coriander leaves and mix it well. (Adding salt is optional. I did not).
Note : You can add salt, moong dal or channa dal (soaked), green chilly, ingh and salt.  I wanted my kosumbari to be very light.
2. Tovve :
Wash and pressure cook toor dal and leave it for cooling. Keep a pan on the fire, add a tea spoon of oil, mustard seeds and jeera. Let the mustard spurt. Add ingh and curry leaves. Add cooked toor dal. (1/2 Cup will do), salt, cut green chilly, grated ginger and turmeric. Let it boil for 2 to 3 minutes. Put off the gas and shift  Toor dall Tovve to a serving dish.
Note : You can use moong dal instead of toor dal. It should be served in small quantity, since there will be many food items to eat on festival day.

3. Mango Gojju : (Menasukaai)
Things Needed :
Mango 1 small cup
Jaggery : 3 to 4 Table spoons
Ingh : a Pinch
Rasam Powder : 2 Tea spoon
Sesame Seeds : 2 Table spoons
Coconut : 2 to 3 Table spoons.
Salt : to taste
Mustard seeds :  1/2 Tea spoon
Urid dal : 1/2 Tea spoon
Curry leaves : 5 to 6
Turmeric Powder  : a pinch
Method :
Wash and cut mango pieces. cook with 1/2 Cup water till soft. Add jaggery, turmeric powder and salt. Keep it aside. Dry roast sesame seeds till they turn slightly brown.  Grate coconut. Grind grated coconut, roasted sesame seeds and rasam powder. (Use little water). Remove from the mixi jar. Add this ground mixture to cooked mango. Add required water and mix it well. Cook for 2 to 3 minutes.
Add mustard splutter to it and serve.

Note : Do not use lots of water while cooking mango. It should be thick. Add a spoon of coconut oil. It adds to the aroma and taste.

4. Coconut Rice

Things Needed :
Cooked Raw rice : 2 Cup
Ghee : 2 Table spoons
Red chilly : 2 to 3
Cashew Nuts : Handful ( As you wish)
Curry leaves : 6 to 8
Coconut (Fresh ) : 3 to 4 Table spoons
Salt : Required.
Mustard Seeds and Urid Dal : 1/2 Tea spoon each
Method :
Keep a pan on the fire and heat. Add ghee, mustard seeds and urid dal. Add red chilly. Let the mustard splutter. Add cashew nuts. Let it change its colour. Add curry leaves. Add cooked Rice, salt and mix it nicely. Put off the gas. Add grated coconut and mix it well.
Shift to serving bowl.

5. Broken Wheat Kheer (Godhi Payasa) :
Things Needed :
Broken wheat : 1 Small cup
Jaggery : 3/4 Cup
Coconut : 1 cup
Fresh Milk : 1 Cup
Cardamom : 4 pods.
Clove : 2
Ghee : 1 Tea spoon
Cashew Nuts : 2 Table spoons  (cut in to small pieces)
Method :
Wash and cook broken wheat in a pressure cooker for 8 to 10 minutes. Grate coconut and grind with little water. Squeeze out the milk from it. ( 1 st time ). Keep this milk aside and grind the same ground coconut again with little more water and squeeze out the coconut milk (2 nd time it is thinner) and keep this separately. Keep a pan or the bowl on the fire. Put ghee and cooked broken wheat. Add jaggery and let it melt and mix it well. Add the thin coconut milk (2 nd time) and let it boil for 2 to 3 minutes Stir in between so that it  does not get burnt at the bottom. Now add the thick coconut milk and let just get mixed with boiled kheer.  Do not allow it to boil. Put off the gas. Add powdered cardamom and clove. Shift it to the Serving bowl. Add fresh milk just before serving.

Note : The broken wheat should be cooked well. Do not boil the payasam after adding the thick coconut milk. It just has to get it mixed with the Payasam. Adding more or less jaggery is optional. You must stir in between while the payasa boiling since it gets burnt very quickly.

 6. Dates Holige (Dates Pooran Poli).
Things Needed :
Dates : 1 Big Bowl.
Poppy Seeds : 2 Table spoons
Jaggery : 1 Table spoon
Wheat flour : 1 Cup
Chiroti Rava : ( small size Semolina)
Oil : 1/2 Cup
Salt : a pinch
Turmeric Powder : a little
Method :
Dee seed dates and keep it aside. Mix Chiroti Rava and wheat flour with required water and prepare soft dough. (Phulka dough consistency).  Add 2 table spoons of oil on the prepared dough and let the dough rest for 4 to 5 hours. Now keep a pan and roast poppy seeds on low flame for 2 to 3 minutes. Put off the gas and add dee seeded dates. Leave it for cooling. Dry grind this dates, 1 table spoon of jaggery, poppy seeds (gasagase) and 2 to 3 cardamom pods. (Remove the outer skin). Let it be completely powdered.  Remove from the mixi jar and put it in a bowl. Mix it well and divide the mixture in to small portion. Prepare them as ball shape. Keep it aside. Take the choroti rava dough which is kept for resting and divide them as small portion.
Take a small portion of the dough and spread on your palm and keep a date mixture and cover the dough completely. Let it be like a ball. Dip it in the dry wheat flour and roll it with roller. Keep a pan on the fire and put the rolled holige and cook on both side. Add little oil on the top of holige before you cook the other side. Remove from the pan and arrange it on a tray. Repeat the same and complete the rest of holiges.
Note : Ground dates, jaggery and poppy seeds mixture may turn bit hard. (do not use any water or milk to soften). Just press it a bit while rolling. Do not add more oil. You can use little oil while you cook holige. I have prepared small size of holige and we can have if we want one more. After having festival food you normally feel full and it is because of over eating also. So take care and enjoy your Festival Meal.
We can prepare date mixture and roasting sesame seeds and dry grind this masala earlier and get ready for the festival.

Thursday, August 14, 2014

Almond -Carrot Kheer

Almond - Carrot Kheer is a sweet dish, prepared using jaggery and fresh milk. It is easy, tasty and we can have them at any time of the day. Cold or Hot both taste delicious. Fresh almond drink is always better as you know.  Here I used jaggery instead of sugar to make it completely healthy. You can use jaggery as you like more or less according to your wish. I used to prepare this kheer with using sugar for the sweetness. When I was just thinking to make the kheer little more healthy side, it flashed in my mind is that better use jaggey, that too with small portion.

This is a healthy drink for the whole family. Almonds, carrots and milk have lots of beneficial values in them. Lets see some benefits of eating Almonds.

Almonds help to lower the bad cholesterol. They protects artery walls from damage. Almonds help build strong bones and teeth. They provide healthy fats and aid in weight loss. almonds lower the rise in blood sugar and insulin after meals. They also help provide good brain function. They nourish the nervous system.

Milk  provides calcium which helps to maintenance of healthy bones and teeth. Calcium is also important for blood clotting and wound healing maintaining normal blood pressure. Milk is also one of the important nutrient found that helps with sleep, muscle movement, learning and memory. Milk is rich in potassium and Vitamin D. Milk also provides magnesium, phosphorus, Vitamin A, Vitamin B-6, and Vitamin B-12.

Here is a recipe of  " Almonds -Carrot Kheer " as I said it will be liked by all age group.

Things Needed :

Carrots : 2 To 3 (Medium sized)
Almonds : 15 ti 20 (or One Handful )
Jaggery : 1/2 Cup
Cardamom : 5 to 6
Milk : 2 Cups

 

Method :

1. Wash and scrape out the outer skin of carrots and cook with a cup of water.
2. Uncover the cardamom pods and powder it.

3. Keep a pan on the fire and put a cup of water. Put jaggery and let it melt nicely. Sieve the jaggery and keep the cleaned jaggery aside.




4. Put almonds in hot water and leave it for 10 minutes. Remove the almond skin.

5. Now grind almonds, crardamom pods and cooked carrots till paste. Remove the mixture from liquidizer and keep it aside.




6. Keep a big pan on the fire and put ground mixture and  cleaned jaggery . Mix it well and let it boil nicely.



 7. Now shift the boiled kheer to a serving bowl. Cool it and mix it with fresh milk when it is cooled a bit.


8. Serve ready "Almond -Carrot Kheer " at any time of the day.

Note :

Do not add more carrots since it overtakes the flavour. Using sugar is optional. It taste differ. Do not add any ghee or butter to it.Adding Cashew nuts will enrich the taste. I have not added it. Adding more or less jaggery is also an optional. Adding more water is also an optional. But it does not taste that good. Adding coconut milk is also an optional. It adds to the taste and richness to the kheer.

Time  : 20 minutes.
Serves :  5 to 6

Thursday, February 20, 2014

Banana Rasayana

Banana Rasayana or Banana Payasa is very famous dish in Dakshina Kannada. (Southern Part of Karnataka). It is also called as Seehikarane (Sweet dish).


Bananas, coconut milk, jaggery and cardamom is normally used to prepare this Rasayana. A little twist in this recipe is, using honey instead of jaggery and fresh milk instead of coconut milk.

Fresh, delicious bananas are available year around and also it is one of the cheapest fruits. 
Banana fruit is one of the high calorie tropical fruit. It contains good amount of health benefiting anti-oxidants, minerals and vitamins. The fruit contain a good amount of soluble dietary fiber that helps normal bowel movements and helps to reduce constipation problems. Fresh bananas provide sufficient level of minerals like copper, magnesium and manganese. Copper is required in the production of red blood cells and Magnesium is essential for bone strengthening. It is also rich in pottasium which helps to control heart rate and blood presure.

Honey is a healthier substiture to sugar. Its a source of energy. Good for digestion and is known to be useful for the skin because of its moisturizing and nourishing properties. The wonderful healing qualities of honey have been known since ancient times. Honey is an excellent first aid remedy as it is has natural antiseptic qualities. Honey helps to reduce cough and throat irritation. It works as Anti-bacterial and anti fungal. Honey reduce ulcers and other gastrointestinal disorders. Honey is remedy for burns and cuts.

Banana Rasayana can be used as a desert too. This sweet dish is a side dish, goes very well with Dosas, Neer dosas (Dosa prepared with raw rice and little coconut or without coconut), Chapati or even Poories.

Things needed :

Banana : 4 to 6
Honey : 2 to 3 table spoons
Fresh Milk : 1 Cup
Cardamom : 3 to 4 pods
Fresh Coconut : 1 Table spoon
Cashew Nuts : 2 Table spoons

Method : 

1. Powder the cardamom and keep it aside.



2. Remove the skin of bananas and cut it into small pieces. (According to your wish).

3. Now take a big bowl. Add cut bananas, honey and coconut.

                                 

4. Add milk and cardamom.




5. Mix all the ingredients nicely and shift it to a serving bowl. Top up with cashews.


6. Serve with dosa or chapatis or pooris.



Note :

Do not add water. No need to add ghee or any other oily stuff. You can also add honey according to your wish. (more or less). You can also add dry fruits to this mixture. You can also prepare Banana milk shake with same ingredients. (Do not add coconut if you are preparing Banana milk shake).
Time : 10 minutes.
Serves : 2 to 3 

Recipe for Neer Dosa:

Wash and soak 2 cups of raw rice (dosa rice) for 4 to 5 hours and grind it nicely with very little water till paste. Remove from the jar add 4 to 5 cups of water and salt to the dough and mix it nicely and prepare Neer dosa. (Sprinkle oil before you put dough on the pan). 10 to 12 Dosas can be prepared.

Note : 

Must add sufficient water. Do not spread the dough with the spoon. Put a spoonful of dough and turn the pan little round. Since the dough is watery it spreads like dosa. Cover the lid and cook on medium flame.No need to turn the dosa. Must cover since it gets the white patch other wise.
Time : 20 minutes
Serves : 3 to 4

Jack fruits Seeds Tikki

Jack fruits are healthy Seasonal fruits. The seeds also contain lots of good vitamins and minerals.  After eating the fruit we throw away th...

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My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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