Nendra Bale - Walnuts Halva

Nendra Bale is one variety of banana mostly eaten in Southa Canara and Kerala. I have prepared Halva using Nendra bale/Banana.  This variety of banana is full of carbohydrates and healthy properties. Halva prepared using this banana tastes excellent and keeps you hog the halva again and again.
I have used Walnuts, cashew nuts, jaggery and Nendra bale. I have used jaggery instead of Sugar which is a healthy concept.

Lets see some benefits of eating Walnuts in our diet.
Walnuts originated in the Mediterraneat regin and Cental Asia. They have been part of the human diet for thousands of years. They are rich in Omega 3 fats
Walnuts are rich in Omega 3 fats and high in antioxidants. Eating walnuts everyday may improve brain health. They are rich in copper, Phosporus, Manganese Folic acid which is also known as Vitamin B 9, Vitamin B 6 and Vitamin E. They help to lower the bad cholesterol and reduce the inflammation. They also help in functioning of the blood vessels well.
Let us see the recipe now.

Things Needed :

Nendra Bale (Nendra Bananas) : 2
Jaggery : 3/4 Cup
Walnuts : 6 to 8 pieces
Cardamom : 3 to 4 Pods
Chenna/Hurikadale : 1/2 Cup
Milk Powder : 2 Tablespoons (Optional)
Ghee : 3 to 4 Tablespoons

Method :

1. Powder or cut walnuts into small pieces. Powder hurikadale/Chenna with cardamom pods.

2. Steam cook nendra bale and let it be soft (3 to 4 minutes). Remove the outer layer once it is cooled.

3. Now mix cooked nendra bale, jaggery and keep it on low flame. (Powder jaggery before mixing with fruit).

4. Keep stirring until it mixes well. Now add ground chenna/hurikadale and mix it well.
5. Add a tablespoon of ghee and mix it. Add milk powder and mix it well. Add powdered or cut nuts.

6. Keep stirring till it leaves the pan. Stir nicely for another 2 to 3 minutes.

7. Apply ghee to a plate/ tray.

8. Stir once again and put it to a ghee applied plate. Make it evenly by using a chapati roller. Let it cool. Spread some cut cashew nuts on the top. 

9. Cut Nendra Banana Halva once it is cooled. Cut it according to your wish.

10. Serve or store in a airtight bottle or container.

Note :

You can grind banana as they are and then mix it with jaggery. Steaming helps the banana to be thicken quickly. No need to use more ghee. Adding little more jaggery is optional. Adding milk powder is also optional. Adding chenna/hurikadale/pottu kadale helps to give a good binding to halva.
Time : 4o to 50 Minutes
Serves : 20 to 30 pieces (According to the size). 

Bottle Gourd Parata

Bottle Gourd/Sorekai/Lauki/Dhoodi Parata is a mild spicy dish and can be eaten for breakfast or dinner.
Bottle gourd/Sorekai is known for its medicinal values. It is said that eating some pieces of Bottle gourd helps to control your blood pressure. Bottle gourd has become one of the must used vegetable in Indian curries. Varieties of curries can be prepared by using bottle gourd.
I have used bottle gourd, wheat flour, little spices and coriander leaves.

Lets see some benefits of using Bottle Gourd in our diet.
Bottle gourd helps in easy digestion because of its water content. It helps in keeping the body temperature cool and calm. It helps to support the urinary system in our body by reducing burning sensation and reduce the chances of urinary infection. It contain minerals like calcium, magnesium,phosphorus, Vitamin A and Vitamin C. It is good for weight loss. It helps to reduce the high blood pressure and keeps our heart healthy. It helps to the diabetic patients to quench their thirst. Bottle gourd has a rich source of fiber and it is good for people who suffer from constipation.
It is always good to have cooked bottle gourd for easy digestion. Bottle gourd juice is good to have during summer because it helps in keeping your body cool.
It is very very easy and quick to prepare Bottle Gourd Paratha. Try and Enjoy.

Things Needed :

Bottle gourd : Grated : 1 Big Bowl (1/2 of  medium size)
Coriander leaves : 1/2 Bundle (Full fist)
Chilly Powder : 1/2 Teaspoon
Garam Masala : 1/2 Teaspoon
Geera Powder : 1/2 Teaspoon
Wheat flour :  2 to 3 Cups
Salt : As required
Oil : 2 to 3 Tablespoons

Method :

1. Put wheat flour, chilly powder, garam masala powder, jeera powder and salt. Mix it well.
2. Wash and remove the outer layer of bottle gourd and grate it. Wash and cut coriander leaves.and add it to wheat flour.
3. Mix it well. Add a tablespoon of oil. Mix it nicely. Add water if required.

4. Prepare chapati dough. Keep it aside. (No need to rest).
5. Divide the chapati dough into small portion.

6. Keep a cup of dry flour in a plate/bowl.
7. Take a small portion, kneed a little and roll it as chapati
8. Now keep a tava/pan on the fire. Heat.
9. Put rolled parata on the tava and cook on both side. Add little oil on both sides.

10. Repeat the same with remaining dough.

 Serve Bottle Gourd Parata with a cup of curd/curry and pickle.

Note : 

Adding oil is optional. If you are dieting no need to add on the top of is parata while cooking.
Adding ghee instead of oil is optional. Adding more/less spices is optional. Add water only if it require while preparing the dough. Add little flour if the dough turns softer than what is required.
Time : 30 Minutes
Serves :  2 to 3