Showing posts with label Banana items. Show all posts
Showing posts with label Banana items. Show all posts

Banana Cream Cake

Banana Cream Cake

Ingredients:
  • Maida – 1 Cup
  • Powdered Sugar – 1/2Cup
  • Unsalted Butter – 65gms
  • Cream – Half of 1/3Cup
  • Vanilla Essence – 1/2tsp
  • Egg – 1
  • Baking Soda – 1/8tsp
  • Baking Powder – 2tsps
  • Mashed Fully Ripe Banana – 1/2Cup

    Preparations:
    I have used a convection-grill-microwave oven in which I have used convection mode only for this recipe. Preheat oven at 190 degrees centigrade. Take 9 cups and grease them with ghee. Stick paper cups in the greased cups. Sift maida, baking powder and baking soda twice and keep it aside.  Sifting makes the maida , baking powder and baking  soda to mix evenly.

    Method:
    Arrange a hand blender to the stand and fix the bowl. If you don't have this bowl model blender, hold the mixer in hand over a bowl and follow the following.
    Take butter into the bowl. Add essence and powdered sugar to the butter and run the mixer. When the mixture is creamy, add egg and beat until combined. Add half of the banana mash, half of the cream and half of the sifted dry ingredients while the mixer is running. After a while add the remaining banana mash, cream and dry ingredients keeping the mixer running till all the ingredients mix well.  Distribute the mixture equally into prepared cups. Bake at 190 degrees centigrade for 25 minutes. 
    To test whether the cakes are done or not, insert a clean tooth pick into the cake. If it comes out clean without the mixture sticking on to it, it means the cake is done—if not bake for some more time.

    Points To Remember:
    Oven temperatures may differ for each brand. Follow your oven guide and decide on the temperatures or by trial and error method also one will learn. 
    One can even use OTG with the same temperature measurements and make these cakes. But one has to keep a watch  and decide when to switch off or switch on the grills
    Use of ripe or over-ripe bananas for this recipe makes the cake sweeter, softer and better!
    I prefer to use individual cups as they get baked evenly and they look good on your serving plate as each piece will be a whole cake. But one can  put the entire mixture in  a baking  bowl  and  make a single piece  cake. Always remember to test for the baking, in the middle of the cake.
    Cakes made at home are always fresh and one can enjoy.
    People above forty should eat less of these cakes and feed their quota to children. 
    Make these delicious and soft cakes and serve to take the praises of your beloved ones.
    Enjoy!!!!!!!!!!!!!! 
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Aratikaya Vepudu (Fry of Raw Banana)

Aratikaya Vepudu 

(Fry of Raw Banana)

 
Ingredients:
  • Raw Bananas – 2(500gms)
  • Red Chili Powder – 1tsp
  • Turmeric Powder – 1/4tsp
  • Salt to Taste
  • VepuduKaram– 1 1/2tsps
  • Oil – 10tsps

    Preparations:
    Wash the bananas. Take water in a bowl and add salt. Mix salt and keep this bowl aside. Peel the bananas and cut them into cubes. Add these cut banana cubes to the salt water. Take a microwave safe bowl. Drain the banana pieces from salt water and add them to the microwave safe bowl. Add some water to the pieces and place this bowl in the microwave oven covering it partially. Cook the banana pieces on high power for 7 minutes. Allow 5 minutes standing time and remove the bowl from the oven. Drain all the water from the cooked banana pieces. (This can be used as vegetable stock. It would be bit thick. I generally add it to any gravy dish)

    Method:
    Heat a pan and add oil to it. When oil is hot add the cooked banana pieces. add turmeric powder and salt. Mix well and cook covered on slow flame for 5 to 7 minutes or till the pieces are fully cooked. Remove the lid and cook for a minute. Add vepudukaram and red chili powder. Mix well and fry for a minute till dry. Transfer the Vepudu to a serving bowl and serve hot with plain rice.

    Points to Note:
    Always dip the cut banana pieces in salt water so that they won’t turn black. Raw bananas leave a sticky substance while peeled and cut. Add some salt and oil to your palms and rub to get rid of the stickiness after the vegetable is cut.
    Do not fully cook the banana pieces. Keep them a bit raw so that the pieces retain their shape. The remaining cooking can be done while frying. When we add salt water oozes out from the vegetable. With that water the vegetable gets cooked. Here we are attempting to do a fry with raw
    bananas using less oil. When we use less oil for a fry the vegetables become mushy. So we first cook them in a microwave oven till three-fourths done and then fry in less oil adding salt. This way the vegetable is cooked and it is also fried without much oil.
    Vepudukaram gives a nice taste to this curry.
    Enjoy !!!!!!!!!!!!!!

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Aratikaya Pulusu Bellam Koora-Raw Banana Curry spiced in Tamarind & Jaggery

Aratikaya Pulusu Bellam Koora

Raw Banana Curry spiced in Tamarind & Jaggery

Ingredients:
  • Raw Bananas – 420gms
  • Curry Leaves – Few
  • Bengal Gram – 2tsps
  • Black Gram – 1 1/2tsps
  • Mustard Seeds – 1tsp
  • Cumin Seeds – 1tsp
  • Fenugreek Seeds – 4 Seeds
  • Turmeric Powder – 1/4tsp
  • Salt to Taste
  • Red Chilli Powder – 2 1/2tsps
  • Oil – 7tsps
  • Tamarind – Small Gooseberry Size
  • Jaggery – 2 tbsps

    Preparations:
    Take a bowl of water. Add salt to the water in the bowl and mix well. Wash and clean the bananas. Peel the skin of bananas and cut them into small cubes. Immerse these cut banana pieces in the prepared salt water. Wash them once in this salt water and drain. Take these banana pieces in a microwave safe bowl and spray some water. Put this bowl in a microwave oven and microwave on high power for 5 minutes. Give standing time of 2 minutes and stir once. Now the banana pieces are cooked, keep them aside.
    Wash the tamarind and add little water and microwave on high power for 1 minute stirring once in between. Cool the tamarind and grind it along with the jaggery to a smooth paste. 

    Method:
    Heat a pan and add oil to it. When oil is hot add the fenugreek seeds, bengal gram and black gram. Fry the seeds till they change to golden brown color. Then add the mustard seeds and cumin seeds. Fry till the seeds splutter. Now add the chopped curry leaves and fry. Add the turmeric powder and mix well. Now add the cooked banana pieces and mix well. Add salt to the curry, mix and cook covered on slow flame for 2 minutes. Remove the lid and stir once. Add the red chilli powder and the tamarind-jaggery paste to the curry. Mix all well. Cover and cook for 1 minute.Mix well and transfer to a serving bowl. Serve hot with plain rice.

    Points To Remember:
    While peeling the bananas apply oil to your palms, knife and the chopping board otherwise it would be difficult to wash the sticky black gum of the bananas. 

    Immerse the cut banana pieces in salt water till use to prevent them from turning black.
    While cooking in microwave oven allow standing time because it will continue to cook by the conducted heat still trapped in the vegetables.
     Enjoy !!!!!!!!!!!!!!
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Aratikaya Podi Koora (Roasted Raw Banana Curry)

Aratikaya Podi Koora 

(Roasted Raw Banana Curry)

Ingredients:
  • Raw Bananas – 3 (600gms)
  • Bengal Gram – 2tsps
  • Black Gram – 2tsps
  • Mustard Seeds – 1tsp
  • Cumin Seeds – 1tsp
  • Green Chilies – 4
  • Ginger – Small Piece
  • Curry Leaves – Few
  • Turmeric Powder – 1/4tsp
  • Salt – To Taste
  • Lemon Juice – 1Tbsp
  • Oil – 3Tbsps                                                                                         Preparations:
    Roasting can be done on a charcoal fire or on a direct flame of a gas stove. They can be roasted in oven or in a microwave oven too. Here let us see few methods of roasting raw bananas.

    Method1: Roasting On Direct Flame:
    Wash bananas and smear oil all over the bananas. Smear oil on all bananas and place them on direct flame of the gas stove. Roast the bananas turning at intervals till they turn black and appear soft to touch. This way roast all the bananas and keep them aside to cool. Remove the charred peel of the bananas and mash them with finger tips. Then mash the bananas with a masher to a fine texture. Now the bananas are ready to make the curry.

    Method 2: Roasting In Microwave Oven:
    Wash raw bananas and prick them at several places with a sharp knife. Prick all the bananas so that when they are cooked in microwave oven steam will escape through these slits and they will not burst in the oven. Take a paper napkin and place a banana and wrap it. Similarly wrap all the bananas in paper napkins. Now arrange the wrapped bananas in the oven as shown. Cook the bananas on high power for 4 minutes. Turn the sides of the bananas and cook again on high power for 2 minutes. Once cooked, the bananas will be soft to touch. Then take them out from oven and remove the paper napkins. Cut the end portions of the bananas and peel the skins. Be careful while doing this as there will be lot of steam and it may burn your skin. Take a spoon and scrape the white portion left on the skins of bananas. Now mash the bananas well with a masher.
    Wash green chilies and ginger and make a coarse paste in a mixer grinder.

    Method:
    Heat a pan and add oil to it. When oil is hot add bengal gram and black gram. Fry till the seeds start changing color. Then add mustard seeds and cumin seeds. Fry till the seeds splutter. Then add the ginger-chili paste and curry leaves. Fry the mixture well and add turmeric powder. Mix well and add mashed bananas. Mix again and add salt. After adding salt, mix again and cook for one or two minutes stirring. During this process if you observe any big pieces of banana mash them with the ladle. Once everything is mixed well switch off the flame and add lemon juice. Mix well and transfer the curry to a serving bowl. Serve hot with plain rice. This curry goes well as an accompaniment with curd rice too. 

    Points to Remember:
    Select big variety bananas which have more flesh. After peeling the cooked bananas there should be enough flesh.
    Add ginger, green chili, lemon juice and salt according to taste.
    For those who are not calorie conscious, use a bit of more oil to give the bananas a crispy touch and extra flavor.
    Pricking the bananas is very important while cooking in a microwave oven. The steam will escape through the slits and the bananas will not burst in the oven.
    Roasting the bananas on charcoal fire gives a special flavor to the bananas.
    Using a microwave oven is a less messy job and quick version of cooking the bananas. But take care not to overcook the bananas—the texture of mashed bananas should be dry and not mushy. Cook them till they are just cooked.
    While peeling the cooked bananas take care—lot of steam is trapped inside the bananas and it will burn the skin.
    Serve hot with plain rice or as a side dish with curd rice.
    Enjoy !!!!!!!!!!!!!!

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Aratikaya Nimmakaya Koora

Aratikaya Nimmakaya Koora

(Raw Banana Curry spiked with Lemon)

 

Ingredients:
  • Raw Bananas – 420gms
  • Ginger – 1/2” Piece
  • Green Chillies – 5
  • Curry Leaves – Few
  • Bengal Gram – 2tsps
  • Black Gram – 1 1/2tsps
  • Mustard Seeds – 1tsp
  • Cumin Seeds – 1tsp
  • Fenugreek Seeds – 2 Seeds
  • Turmeric Powder – 1/4tsp
  • Salt to Taste
  • Oil – 7tsps
  • Lemon Juice – 2 1/2tbsps

    Preparations:
    Take a bowl of water. Add salt to the water in the bowl and mix well. Wash and clean the bananas. Peel the skin of bananas and cut them into small cubes. Immerse these cut banana pieces in the prepared salt water. Wash them once in this salt water and drain. Take these banana pieces in a microwave safe bowl and spray some water. Put this bowl in a microwave oven and microwave on high power for 5 minutes. Give standing time of 2 minutes and stir once. Now the banana pieces are cooked, keep them aside. Wash and clean the green chillies and ginger. Make a coarse paste of the green chillies and ginger in a mixie and keep it aside. Wash, clean the curry leaves and chop them finely. 

    Method:
    Heat a pan and add oil to it. When oil is hot add the Bengal gram, black gram and fenugreek seeds. Fry the seeds till they change to golden brown color. Then add the mustard seeds and cumin seeds. Fry till the seeds splutter. Now add the chopped curry leaves, paste of green chillies and ginger and fry. Add the turmeric powder and mix well. Now add the cooked banana pieces and mix well. Add salt to the curry, mix and cook covered on slow flame for 2 minutes.
    Remove the lid and mash the banana pieces coarsely with the ladle. Switch off the flame and add the lemon juice. Mix well and transfer the curry into a serving bowl. Serve hot with plain rice.

    Points To Remember:
    While peeling the bananas apply oil to your palms, knife and the chopping board otherwise it would be difficult to wash the sticky black gum of the bananas.
    Immerse the cut banana pieces in salt water till use to prevent them from turning black.
    While cooking in microwave oven allow standing time because it will continue to cook by the conducted heat still trapped in the vegetables.
    Always remember to add lemon juice after switching off the flame only otherwise the curry may turn bitter.
       Enjoy !!!!!!!!!!!!!!

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Arati Puvvu Pesarapappu Koora

Arati Puvvu Pesarapappu Koora 

(Banana Flower with Green Gram Curry)

 
Ingredients:
  • Banana Flower - 200gms
  • Turmeric Powder - 1tsp
  • Green Gram - 25gms
  • Bengal Gram - 1tsp
  • Black Gram - 1tsp
  • Mustard Seeds - 1/2tsp
  • Cumin Seeds - 1/2tsp
  • Green Chilies – 3
  • Ginger - Small Piece (Make Paste of Ginger & Chilies)
  • Curry Leaves – Few
  • Red Chili Powder - 1/4tsp
  • Turmeric Powder - 1/4tsp
  • Salt to Taste
  • Oil - 4tsps
  • Vadiyalu & Curd Chilies – Few

    Basic Preparations:
    Peel the leaf like things on the banana flower and find stems attached to the leaves. Take the stems and discard the leaves. Take each stem and observe carefully. There will be a flat and thin disc like cover which is called PILLELLU IN TELUGU. Remove the PILLELLU by plucking. Similarly find a thin stalk in the center of the stem which has a ball like sticky thing on the top. These are called DONGALLU (thieves) IN TELUGU. Remove the DONGALLU by plucking. For each stem we will find one DONGADU and one PILLEDU. Remove these two things from each stem. It is un- interesting to do this job by one person. So this job is done collectively by all family members. In olden days this job was entrusted to children. To make them do this job elders used tell them “Come let us play DONGA POLICE AATA ----Thief & Police Game”. If all the family members are involved in this job, it will be easily done. 

    Remove the leaves and take out the stems. And in each stem again remove the DONGADU and PILLEDU by plucking. As you go on plucking the leaves the size of the banana flower will become smaller and smaller. At this stage it will be difficult to remove the leaves. So chop that portion finely and add to the florets. At the end of this process you will find your fingers to be sticky and dark brown in color. Smear oil on both of your palms and add some salt. Now rub your palms applying force on the areas where it is dark in color. As salt is abrasive it will clean the dark spots of the banana flower. Then clean your palms with soap.

    Preparations:
    Take green gram into a bowl and wash it. Add water and soak the dal for 20 minutes.
    Take banana florets into a processor bowl and add turmeric powder. Run the processor and chop them finely. Add the chopped banana florets to a bowl of water and wash them. Change water and wash the florets thoroughly for 5 to 6 times. As banana florets are bitter (HERE VAGARU) in taste we need to wash them thoroughly to remove the bitterness. So change water and wash them 5 to 6 times. After washing remove all water from the chopped florets by pressing between palms.
    Take a microwave safe bowl and add the washed florets. Add 50ml water and place this bowl in a microwave oven and cover it partially. Now cook the florets on high power for 5 minutes. Remove the bowl from oven and strain the cooked florets into a strainer. Remove all water by pressing it with a spoon.
    Fry the KOORA VADIYALU and curd chilies in sufficient oil till golden in color. 

    Method:
    After 20 minutes, when the dal is soaked well, remove all the water from it.
    Heat a pan and add oil to it. When oil is hot add the Bengal gram followed by black gram. Fry till the seeds start changing color. Then add mustard seeds and cumin seeds. Fry till the seeds splutter. Then add green chili-ginger paste and curry leaves. Fry the seasoning well and add the red chili powder, turmeric powder and mix well. Add cooked banana florets, soaked and drained green gram, and salt and mix well. Cover the pan and cook on low flame for one minute. Transfer the curry to a serving bowl and serve hot with plain rice and fried KOORA VADIYALU and curd chilies. 

    Points to Remember:
    This curry will taste slightly bitter (VAGARU IN TELUGU). Some people like this VAGARU and they enjoy this curry.
    Involve your family members in cleaning the banana flower.
    Take care about the sticky thing coming out of the banana flower. If the sticky thing comes in contact with your clothes it will permanently remain forever. So avoid contact with the clothes you are wearing. Spread an old cloth and start removing the stalks. 

    Banana flower has lot of nutrients and is good for health. For pregnant ladies it helps in lactation formation. For ladies suffering from menstrual disorders this flower is beneficial.
    I personally do not know what nutrients we get after so much of washing.
    But it is absolutely necessary to wash it 5 to 6 times to remove the bitterness. 

    Serve this dish with fried VADIYALU and curd chilies which will add crunchy flavor to the bland taste of the curry.

    Enjoy !!!!!!!!!!!!!!

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Arati Puvvu Aava Koora (Banana Flower spiked with Mustard Seasoning)

Arati Puvvu Aava Koora 

(Banana Flower spiked with Mustard Seasoning)

Ingredients:
  • Banana Flower - 200gms
  • Turmeric Powder - 1tsp
  • Turmeric Powder - 1/8tsp
  • Salt - 1tsp
  • Fenugreek Seeds - 10Seeds
  • Bengal Gram - 1tsp
  • Black Gram - 1tsp
  • Mustard Seeds - 1/2tsp
  • Cumin Seeds - 1/2tsp
  • Green Chilies – 3
  • Ginger - Small Piece (Make Paste Of Ginger & Chilies)
  • Curry Leaves – Few
  • Turmeric Powder - 1/8tsp
  • Red Chili Powder - 1/8tsp
  • Salt to Taste
  • Tamarind - 10gms
  • Oil - 5tsps
For Mustard Seasoning:
  • Mustard Seeds – 3/4tsp
  • Red Chili – 1 Small

    Basic Preparations:
    Peel the leaf like things on the banana flower and find stems attached to the leaves. Take the stems and discard the leaves. Take each stem and observe carefully. There will be a flat and thin disc like cover which is called PILLELLU IN TELUGU. Remove the PILLELLU by plucking. Similarly find a thin stalk in the center of the stem which has a ball like sticky thing on the top. These are called DONGALLU (thieves) IN TELUGU. Remove the DONGALLU by plucking. For each stem we will find one DONGADU and one PILLEDU. Remove these two things from each stem. It is un- interesting to do this job by one person. So this job is done collectively by all family members. In olden days this job was entrusted to children. To make them do this job elders used tell them “Come let us play DONGA POLICE AATA----Thief & Police Game”. If all the family members are involved in this job, it will be easily done. 

    Remove the leaves and take out the stems. And in each stem again remove the DONGADU and PILLEDU by plucking. As you go on plucking the leaves the size of the banana flower will become smaller and smaller. At this stage it will be difficult to remove the leaves. So chop that portion finely and add to the florets. At the end of this process you will find your fingers to be sticky and dark brown in color. Smear oil on both of your palms and add some salt. Now rub your palms applying force on the areas where it is dark in color. As salt is abrasive it will clean the dark spots of the banana flower. Then clean your palms with soap.
     
    Preparations:

    Take banana florets into a processor bowl and add turmeric powder. Run the processor and chop them finely. Add the chopped banana florets to a bowl of water and wash them. Change water and wash the florets thoroughly for 5 to 6 times. As banana florets are bitter (HERE VAGARU) in taste we need to wash them thoroughly to remove the bitterness. So change water and wash them 5 to 6 times. After washing remove all water from the chopped florets by pressing between palms.
    Take a microwave safe bowl and add the washed florets. Add 1/8tsp turmeric powder and 1tsp salt along with 50ml water and place this bowl in a microwave oven and cover it partially. Now cook the florets on high power for 5 minutes. Remove the bowl from oven and cool it. Once cooled take the cooked florets into your hand and press to remove all water.
    Take tamarind into a microwave safe bowl and add water to it. Place the bowl in oven and cook on high power for 30 seconds. Cool the cooked tamarind and grind it to get smooth pulp. For this recipe we will need 1 1/2tbsps of tamarind pulp. 

    Method:
    Heat a pan and add oil to it. When oil is hot add the fenugreek seeds, bengal gram followed by black gram. Fry till the seeds start changing color. Then add mustard seeds and cumin seeds. Fry till the seeds splutter. Then add curry leaves and green chili-ginger paste. Fry the seasoning well and add the turmeric powder, red chili powder and mix well. Add cooked banana florets, salt and tamarind pulp. Mix well and cook covered on low flame for one minute. Meanwhile prepare the mustard seasoning.
    Take red chili and break it into small pieces. add broken red chilies and mustard seeds to a mortar & pestle and crush the ingredients. When the mustard is crushed well, add little water and grind to a smooth paste. The smell of mustard indicates the smoothness of the grinding. Take this prepared mustard into a plate.
    Remove the lid of the pan and stir once. Add the mustard seasoning and mix well. Transfer the curry to a serving bowl and serve hot with plain rice.
    Points to Remember:
    This curry will taste slightly bitter (VAGARU IN TELUGU). Some people like this VAGARU and they enjoy this curry.
    Involve your family members in cleaning the banana flower.
    Take care about the sticky thing coming out of the banana flower. If the sticky thing comes in contact with your clothes it will permanently remain forever. So avoid contact with the clothes you are wearing. Spread an old cloth and start removing the stalks.
    Banana flower has lot of nutrients and is good for health. For pregnant ladies it helps in lactation formation. For ladies suffering from menstrual disorders this flower is beneficial. 

    I personally do not know what nutrients we get after so much of washing. But it is absolutely necessary to wash it 5 to 6 times to remove the
    bitterness.
    The taste of tamarind and mustard seasoning gives a great taste to this dish. 

    Enjoy !!!!!!!!!!!!!!

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