Banana - Figs Halwa

Banana - Figs Halwa is a sweet dish. Banana Halwa is very famous in South Canara.(Dakshina Kannada). It can be munched at any time of the day.

Figs (anjura in Kannada), are very low in calories. They contain healthy soluble dietary fiber. They are full of vitamins and anti oxidants. Dried figs sources of energy. Figs helps control the sugar levels and glucose levels in diabetes. They also contain good level of B - complex group of vitamins. Dried figs are an excellent sources of minerals like calcium, copper, potassium, manganese, iron and zinc.

Banana fruit is one of the high calorie tropical fruits. It contains good amounts of health benefits. It is full of anti-oxidants, minerals and vitamins. The fruit contains a good amount of soluble dietary fiber that helps normal bowel movements. It helps to reduce the constipation problems. Banana contain vitamin C and vitamin B-6. Fresh bananas provide the good amount levels of minerals like copper, magnesium and manganese. Fresh banana is a very rich source of potassium. It helps to control heart rate and blood pressure.

Here is a recipe of Banana figs Halva. I have used ripe banana, sugar, figs, ghee and cardamom. It is tasty halva and all age group people will surely like this Halwa.

Things needed :

Ripe Bananas : 6
Figs : 1 Cup
Sugar :1 1/2  Cups.
Ghee : 3/4 cup
Cardamom : 4 to6 pods

Method :

1.Wash figs and cut it into small pieces. Soak in warm water.(1/4 cup water/milk) for 1/2 an hour).
2. Powder cardamom
3. Remove the skin of banana and smash it in hand or liquidizer.

4. Now grind figs with same soaked water. for 10 to 15 seconds.
5. Keep a big pan on the fire. Heat and put 1 spoon of ghee.
6. Add smashed banana, ground figs and sugar.

7. Stir nicely till it starts to leave the sides of the pan. Add ghee in between the stirring .

8. You must stir continuously till it leaves ghee. Add cardamom and mix it well.

9. Shift this halwa to a ghee applied plate or tray.

10. Cut the halwa according to your wish when it is warm.

Note : 

The whole process should be on low flame. Nuts can be added but the taste differ. You can add more sugar if you want. I have not added. Adding sugar thickens the halwa fast. You can add more ghee if you wish. Must cut the Halwa when it is warm or you may not get the correct shape when it is too hot or it is hard to make pieces when it completely cools down.
Time : 40 minutes

20 to 25 pieces 

Beetroot Kosumbari

Beetroot Kosumbari is a side dish, prepared using boiled, grated beetroot and soaked moongdal.
Kosumbari means a side dish normally served during the festival or functions in Karnataka and most of the places in South India. Kosumbari is prepared in many varieties and different vegetables like cucumber, carrot, capsicum, cooked or uncooked but soaked dals like, channa dal, moong dal and now a days with tender corns.

Beetroot is  known to contain large amounts of soluble fibres. Beetroot helps to reduce bad cholesterol and it is also a powerful antioxidant. It has an abundant supply of folic acid. Folic acid is important for pregnant mums and unborn babies. Beetroot is packed with mineral silica.Beetroot stabilises blood sugar. Beetroot contain iron and iron is good anaemia. Beetroots contain high soluble fibrecontent  and it regularises bowel movements.

The moong bean is a native to the Indian Subcontinent. It is used as an ingredient in both savory and sweet dishes. It is loaded with goodies and rich in Vitamin A,B, C, and E and also an many minerals including iron, calcium and potassium. It is a powerful source of vegetarian protein. Moong dal helps to lower the high cholesterol level in the blood system. It reduces bad cholesterol. and regulates the blood pressure.

Here is a simple, easy recipe of Beetroot Kosumbari. This dish is a side dish and we can have them with rice, chapati, roti or pooris. I am sure all age group people will love to have this dish and it is also one of the diet dish.

Things Needed :

Beetroot : 1
Moong Dal : 2 Table spoons
Green chilly : 1
Ginger : 1 Tea spoon
Coriander leaves : 2 Table spoons
Curry leaves : 5 to 6
Ingh /Asafetida : a pinch
Coconut : 1 Table spoon

Method :

1. Wash and cook whole beetroot in a pressure cooker for 6 to 8 minutes. Allow it to cool. Remove the outer skin. ( just like boiling potato and taking off the outerskin).

2. Wash and soak moongdal for an hour.
3. Wash and cut coriander leaves, curry leaves, green chilly.
4. Wash and grate ginger and coconut.
5. Take a big bowl and put grated beetroot, cut green chilly, coriander leaves and currry leaves.

6. Remove moog dal from water and add it to the beetroot mixture.

7. Add salt, ingh and fresh coconut.
8. Mix it welll and shift the beetroot kosumbari to a serving bowl.
9. Serve with rice or chapati as one of the side dish.

10 You can also spread this kosumbari and prepare masala papad.
11. Keep this kosumbari inside the chapati and roll it and you can have kosumbari chapatis.
12. You can put this beetrooot kosumbari on salt biscuits and serve with tea..

Note :

You can not store this in a fridge as it leaves out the water and does taste stale. Prepare a little quantity. No need to add any oil. You can use chat masala if you wish. Adding more chilly taste spicy.
Time 10 Minutes
Serves : 2 to 3