Nendra Banana Payasa / Kheer

Nendra Banana Payasa is one of the traditional Payasa from Udupi. Nendra Banana is one variety of banana which is loaded with healthy Properites.Here I have prepared Nendra Banana Payasa/Kheer that suits to all festivals, feast or any fasting days. It full of energetic Payasa.                                     

                                                 

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

Nendra Banana is good for all the age group. It is easy to digest. It is fiber rich. It has a good source of potassium, manganese, iron, calcium, and Vitamin B6. It is good for bone health and help for people who suffer from Anemia. It helps to control our blood pressure level. it helps to build up immune system in kids. It does not cause any cold or cough. Nendra Banana is said to be power house of Nutrients. 

This Nendraa Banana Payasa is so yummy and easy to prepare it. Adding milk and sugar adds to provide energy. You can substitute jaggery instead of sugar. But be careful while adding milk. It might curdle. ( Add the milk at the end and put off the fire). 

Nendra Payasa fits into all age group and good to prepare during festival, feast or any other gathering.

Let us see the recipe Now :

• Things Needed :
• Nendra Banana : 1
• Sugar : 1/4 Cup (3 to 4 Tbs)
• Milk : Boiled and cooled : 1/2  Litre.
• Cashews and Raisins : 2Tbs (1Tbs each.
• Cardamom : 2 (Optional).

Ghee : 1 Tbs.

Method :

1. Peel off the skin of banana cut banana into small pieces.                                      

                                              

                                     

2. Keep a pan on the fire and put ghee and raisins. Fry till they bubble up.

                                        

3. Add cut banana pieces and fry nicely till they turn soft. (2 to 3 Minutes).                                            

            

                                          

4. Add boiled milk and boil the payasa for 3 to 4 minutes. 

                                      

                                       

5.  Add sugar and stir nicely on low flame for a while. Put off the fire. Powder cardamom and put it. 

                                     

                                          

     6. Nendra Banana is ready to serve. Shift it to a serving dish. 

     

                                                

                                           

        7. Shift it to a serving dish and add some cashew pieces and serve.                                                                                                                 

 8. Serve Nendra Banana as a desert or Prasadam.                  

                                        

                                                    

Note :

Adding more or less ghee to fry banana is optional. You can add jaggery instead of sugar. 

If you are using jaggery just add it while frying banana. Then put off the gas flame and add milk. Or it might curdle. Adding more nuts is optional. Adding cardamom powder is optional. Banana has a good aroma.

Time : 15 Minutes.

Serves : 2 to 3.

Pumpkin Curry (Without Dal ) / ಹಸಿ ಹುಳಿ)

Pumpkin is one of the handy vegetable and we do prepare varieties of dishes.

I have prepared different curries and the posted in my blog. Here is one more curry using Pumpkin. It has no dal and the spices are not roasted. Try this curry surely you all will like it I am sure.
I have used Pumpkin, coriander seeds, jeera/cumin seeds, red byadagi chilly, little coconut and little tamarind pulp.
Pumpkin can be kept for a long time and it can be used. People do bake this vegetable and have it. We Indians use in our cooking.
Let us the recipe Now :

No Onion - No Garlic Pumpkin Curry 

Ingredients :

Cooking :
Pumpkin : 1 Bowl (Half of one small pumpkin).

Grinding :
Coconut : 1 Small cup
Daniya /Coriander seeds : 1 Tbs
Jeera/ Cumin Seeds : 1/2 Tsp
Byadagi Chilly : 4 to 5

To Add :
Tamarind Pulp : 1 Tbs
Salt : As required
Turmeric : A little

Seasoning :
Coconut Oil /Any cooking oil : 1 Tsp
Byadagi chilly : 1
Mustard seeds : 1/2 Tsp
Methi Seeds : 3 to 4 Seeds
Ingh/Asafoetida : A little

Method : 

1. Wash and peel off the skin and the pulp from Pumpkin and cut it into small pieces.

2. Cook pumpkin pieces with little water.

3. Soak a small marble size tamarind and take out the pulp and add it to cooked pumpkin.
4. Grate coconut and grind it with coriander seeds, jeera and byadagi chilly.

5. Add salt and turmeric to cooked pumpkin pieces and cook for a minute.

6. Add ground coconut mixture and mix it well and cook for 2 to 3 minutes. Stir in between.

7. Now Pumpkin Curry is ready.

8. Shift it to a serving dish.

9. Prepare Seasoning with coconut oil (Optional), mustard seeds, ingh, 1 byadagi chilly and curry leaves. Add this to Pumpkin Curry and serve.

Note :

Do not over cook pumpkin pieces. Adding more or less byadagi chilly is optional. Use of coconut oil is optional. No Onion or garlic is added here.
Time : 20 Minutes.
Serves : 2 to 3.