Raw Banana Dry Cuury + Paratha...

Raw bananna can be cooked into varieties of dishes. It is one of the most used vegetable in South India. From banana chips to curries like Sambar, dry curry . banana fry, Banana Curd Curry (Majjege Huli or Moru Kolambu, Chutney from its skin, Kootu, the list of dishes go on. I do myself use these Raw bananas very often. It is not only to easy to cook raw banana, it is full of nutrients.

Raw banana dry curry is a side dish and we can have them with plain rice or and masala rices, chapatis, rotis, pooris and dosas.

Let see some health benefits of Raw Banana.

The green banana is good source of fiber, vitamins and minerals. They contain a starch that many help to control blood sugar, manage weight and lower blood cholesterol levels.

Here is a recipe of "Raw Banana Dry Curry" and as I said earlier we can have them this dish with chapatis, rice, pooris or even with dosas. One more way of using this  curry is to prepare "Parathas". Yemmy Parathas can be prepared with it. I am sure each and every one will love to have and enjoy. This curry is with out onions and garlic and we can have them even on special days or during fasting time. It is easy and simple to prepare.

Things  needed:

Raw Bananas : 2
Green chilly : 2
Jeera : 1/2 Spoon
Methi Seeds :1/4 Spoon
Mustard seeds : 1/2 spoon
Curry Leaves :  5 to 6
Coriander leaves : 2 Table spoons
Salt : to taste
Oil : 2 Table spoons.
Coconut : 3 to 4 Table spoons.
Turmeric powder: a pinch
Lemon juice : 1 Table spoon

Method :

1. Wash and remove the outer skin of raw bananas, cut into pieces and soak in normal water till you cook them.
2. Wash and cut coriander leaves, green chilly and keep it aside.
3. Grate coconut and keep it aside.
4. Now keep a pan on the fire. Heat and put oil. Put mustard seeds and methi seeds.
5. Let the mustard seeds spurt. Add jeera and cut green chilly and fry. Add curry leaves.

 6. Put cut banana pieces and fry on low flame. Stir in between. 

7. Put turmeric powder and mix it slowly.
8. Put 2 to 3 table spoons of water and cook on low flame till the water dries.
9. Now add salt and mix it well. Leave it for 10 seconds.
10. Add lemon juice, cut coriander leaves and coconut. Put off the gas.

11. Stir it slowly and shift the ready banana curry to a serving bowl.

12. Serve with any main dish you prepared.

Note

You must cook on l ow flame. Adding more water will turn the bananas in to very smooth it may become too soft and you may not be able to get the pieces. Adding coconut is optional. You can use red chilly powder or garam masala instead of green chilly.  You should soak cut banana pieces or they may turn black.
Time  : 20 Minutes
Serving : 4 to 6

RAW BANANA PARATHAS

Things Needed:

Raw banana dry curry : 1 Bowl.
Garam Masala: 1 Tea spoon
Jeera : 1 Table spoon
Salt : required
Coriander leaves : 3 to 4 Table spooons.
Wheat flour : 2 Cups
Oil : 3 to 4 Table spoons
Water : required

Method : 

1. Put banana dry palya in a bowl, add garam masala, coriander leaves and salt. Smash the pieces using a palm or a spoon.

2. Put wheat flour, salt and oil in a big bowl. Mix the flour nicely and add water little by little and prepare chapati dough. Leave it for 10 Minutes.
3. Now divide the dough in to small portions and roll into small balls.

4. Divide the wheat flour dough also into small portion and keep it aside.
5. Take one portion of chapati dough and flatten on your palm.
 6. Place a ball size Banana dry curry mixture inside and cover the whole and make ball.

7. Roll them on the dry flour and flatten on the rolling pin like chapati. (Do it slowly).

8. Keep a pan on the fire. Sprinkle oil on the tava and cook Raw Banana Parata on both sides.

9. Repeat the same with the remaining dough and prepare Parathas.

 10. Serve Hot Raw Banana Parathas with a cup of curd and a curry you prepared.

Time : 30 minutes
Servings : 2 to 3

Note : Do not prepare the dough too hard. (Chapati consistency). Adding more or less chilly powder to the dry curry is optional. Using more oil also is optional.

Pasta Kheer

Pasta is known as Italian food. Different shapes of Pasta available in the market. Pastas are cooked with different ways with  different vegetables and cheese. Here I have tried Kheer out of Pasta. We Indians try to adopt and cook things using our own ingredients and to set it according to our life style and our taste. Preparing Kheer, using Pasta is not new. I have heard and even read recipes about it. But most of them had sugar in it.

We South Canara people prepare Paradi Payasa. (Kheer is called as Paayasa in Kannada language). But this is done with rice flour or Maida flour. Even in Kerala Adai Payasam or Adha Prathamam is famous. Adah is nothing but rice flakes. I have prepared Adha Payasa many times. We do prepare Payasa with Semiya also. Semiya is also a thin variety of Pasta. Seeing Pasta pack invited me to try this Payasa. Definitely the taste was really yemmy and finger licking. I used fresh coconut milk, jaggery and a cup of fresh milk.   

Here is a recipe of "Pasta Kheer"(Pasta Payasa) and it will surely liked by all  I am sure. 

Things Needed : 

Pasta : 1 Bowl (Small)
Coconut milk  : 1 Cup
Jaggery : 1/2 Cup
Dates : 6 to 8
Cardamom : 8 to 10 pods

Method :

1. Grate coconut and grind with little water and squeeze out milk. (Thick milk) Keep it aside separately.
2. Again put some more water and grind the same coconut and remove milk from it. Keep it aside. Keep it separately.

3. Powder cardamom and keep it aside.

4. Remove the seeds from dates and cut into small and keep it aside.

5. Now keep 3 to 4 cups of water for boiling and  put Pasta and cook.

6. When the pasta turn soft drain the extra water and keep pasta aside.

7. Now keep a big bowl and put the thinner coconut milk, boiled pasta and jaggery and cook for 2 to 3 minutes.

8. Let jaggery melt and start boiling. Now mix thick coconut milk. Let it boil for 2 minutes. (Do not boil for a long time).

9. Add cardamom and pour the Kheer to a serving bowl.

  10. Add fresh boiled milk just before serving.

Notes : 

You can use sugar instead of jaggery. You can use tinned coconut milk instead of fresh coconut milk. You can add ghee fried nuts to the Kheer.
Adding more or less jaggery is optional. Use of any type of Pasta is optional.
Time : 30 minutes
Serves : 6  (Small Servings)