Nendra baale Sheera/Kesari Baath

Nendra Baale /Nendra Bananan is a type of Banana, and is fiber rich, filled with Vitamins, Minerals and other healthy sources. I have tried Sheera /Kesari Baath using this Nendra Banana.

We from Dakshina Kannada make use of this banana. We do eat this banana, when it is fully ripen, steamed Nendra Bale is good for health. Preparing varieties of dishes like payasa/kheer, dosa and jamoon, just shallow fry in ghee. The ghee fried Nendra banana is good for kids and the people who suffer from anemia. It is full of energy and provides vitamins and minerals.
I have already tried shallow fried bananas, mild spicy dosa, jamoon and now this time it is used in Sheera/Kesari baath. Kesari baath is well known dish for every one in India. Some call it as Sheera.

Let us see some benefits of eating Nendra Banana in our diet.

Nendra banana is provides energy and people do steam and have it for their breakfast. It is also given to small children with honey or sugar.
Nendra Banana is full of vitamins and minerals as I said earlier. It is a rich source of Vitamin C, potassium and other vitamins and minerals. They do help to maintain good health. The fruit's sweetness is balanced with fiber and helps to maintain healthy blood glucose level.
I have used medium sized Rava/Rave/ Semolina / Sooji, sugar, ghee, 1 Nendra Banana, cardamom and dry fruits like cashews, raisins and Saffron.
Let us see the recipe Now :

Ingredients :

Rava /Sooji /Semolina :  1 1/2 Cups
Sugar : 1 1/2  Cups
Ghee : 3/4 Cup
Nendra Banana : 1 Big size
Cashews : 2 Tbs
Raisins : 2 to 3 Tbs
Cardamom : 5 to 6 pods
Saffron : 5 to 6 Rakes
Boiling Water : 3 Cups

Method :

1. Powder Cardamom and keep it aside. Peel off Nendra banana skin and cut into circle shape.
2. Keep a pan on the fire and put 2 to 3 tbs of ghee to it. Let it melt.
3. Add cashews and raisins and fry till the raisins get fluffy.

4   Fry Nendra banana pieces in ghee separately and keep it aside.
5. Add rava and fry till the raw smell disappear.

6.. Now add fried bananas and mix rava nicely.

7. Add boiling water and mix it slowly. Keep the flame very low while you pour boiling water.
8. Stir continuously till it turns thick.

9.  Once Rava gets thick, add sugar and mix it slowly. It turns as liquid.
10. Stir slowly and increase the flame to medium.

11. Sheera gets thick. Stir and add powdered cardamom, saffron flakes and remained ghee.

12. Stir slowly and leave it for a minute. Shift the ready Sheera/Kesari baath to a serving dish. We had this sheera with Coconut Uppittu.

Note :
Fry on low flame to get good texture. Fry rava till the raw smell disappear. Adding more ghee to kesari is optional. Adding kesari colour instead of saffron is optional. Fry Nendra bale nicely in a tsp of ghee before you add it to rava.
Time : 30 Minutes
Serves : 4 to 5 .

Haraka /Araka /Kodo Millet Methi Dosa

Harka/Arka /Kodo Millet is one of the millet family grain. I have tried varieties of recipes with almost all the millet grains. I have tried my favourite Menthy / Fenugrik dosa and it was fluffy, soft and yummy.

Millets have gain the stand once again and we all know the importance of these millets in our diets. It is said that even in Ancient period people used to grow and use millets and they were the source of food.
I have been using the millet since I got to know they are energetic, gluten free, fiber rich and slow in digestion. Not only these points there are so many reasons why you should use millet  in your daily diet. They help us to reduce the weight, they control our blood pressure and diabetic condition can be improved. They help in reducing the cholesterol level in our body. They help in reducing the obesity and rich in antioxidants.
Methi/Mentya/fenugrik seeds are rich in fibers, helps to control the sugar level in our body and good cholesterol maintainer.
Let us see the recipe now :
Remember : The batter should be fermented well to get soft and fluffy dosa.

 Ingredients :

Harka/Araka /Kodo Millet : 4 Cups
Methi Seeds : 1/3 Cup.
Urid dal : 1 Handful
Salt : As required

Method :

1. Clean and wash Harka and soak in water for 3 to 4 hours.
2. Wash and soak methi seeds/fenugrik seeds separately.

3. Grind it with required water and remove it from mixi jar.

4. Add salt and mix it well. Leave it for fermenting. (Overnight).Or 6 to 8 hours.

Remember the batter has to be fermented well just before preparing dosa.
5. Next morning Mix the batter nicely.

6. Keep the tava on a fire. Heat and clean it nicely. Sprinkle some oil on the tava and clean it again.
7. Add a ladle of batter and spread very little. Dosa has to be fluffy.

8. Sprinkle some oil and cook till it is done. Turn the other side and cook and remove it from the pan.

9. Dosa is ready to serve.
10 Serve with your choice of side dish.Jaggery goes well with Methi Dosa and is good for health.

Note : 

Add required water while grinding. The batter should be like dosa batter consistency. Remember the batter has to be fermented well to get good fluffy dosa.
Do not add any rice while grinding.
Time : Soaking time 3 Hours + Grinding time + 10 minutes ( Mixi ) + Fermentation 6 to 8 hours and preparing dosa : 30 Minutes.
Serves : 6 to 8 People.