Came up with this rather unusual and healthy appetizer where I used some strained residue of some blended banana stem (which was leftover after making rasam with it), some mashed cooked rice, roasted chickpea flour, few basic ingredients and seasonings to make this yummy snack. It went well with my favorite peri peri sauce as an appetizer. You can also enjoy as an evening tea time snack. So do give it a try by checking out the step by step pictorial recipe to prepare it.
- 1 cup Banana stem residue
- 1 cup cooked rice, coarsely mashed
- 2 tbsp. roasted chickpea flour
- 2 tbsp. coriander leaves, chopped
- 1 tsp. garlic, grated
- 1 tsp. ginger, grated
- 1 small onion, chopped finely
- 2 green chilies, chopped finely
- 1/4 tsp. turmeric powder
- 1/2 tsp. garam masala powder
- 1/2 tsp. roasted cumin powder
- 1 tsp. lime juice
- oil to shallow fry
In a bowl, combine all the above mentioned ingredients (except oil) and keep aside for 10 minutes.
Take little portion and form into any desired shape. Heat oil in a tawa / pan and shallow fry the tikkis, few at a time till golden on both sides.
Drain on a kitchen towel and serve as an appetizer with sauce / chutney or as a tea time snack.
Mix all the ingredients (except oil) & keep aside for 10 minutes.
Take little portion and form into any desired shape.
Heat oil & shallow fry them, few at a time, till golden on both sides.
Drain on a kitchen towel.
Serve as an appetizer with sauce / chutney or as a tea time snack.
Banana Stem has a lot of essential nutrients, health benefits, is good for weight loss and in lowering high blood pressure. Besides, it also contains fibre, potassium and vitamin B6. This stem can be turned into various delicious recipes.
So today prepared this yummy rasam / soup. I also added some tomatoes and coriander stems to enhance the flavour. You can relish it as a soup or with hot steamed rice. So go ahead and give it a try by checking out the step by step pictorial recipe to prepare it.
- 6"-7" long banana stem, sliced & dipped in buttermilk
- 2 tomatoes, chopped
- handful of coriander stems, chopped
- 1 fresh red chili (opt)
- pinch of asafoetida
- 1 tsp. rasam powder / sambar powder
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. lime juice
- 1 tbsp. oil / ghee
- 1/2 tsp. mustard seeds
- 1 dry red chili, broken
- 1 sprig curry leaves
- 1 tbsp. coriander leaves
Blend the banana stem, tomato, coriander stems and chili along with some water into a smooth paste. Strain it and add more water according to the consistency you prefer.
Transfer to a kadai / pan and add asafoetida, salt, turmeric powder and rasam powder. Bring it to a boil and simmer for 2-3 minutes.
Switch off the flame and add the lime juice. Transfer to a serving dish. Heat oil / ghee in a pan. Temper with mustard seeds and red chili.
After it stops spluttering, add the curry leaves. Sauté for a few seconds and switch off the flame.
Pour this tempering on the prepared rasam / soup and garnish with coriander leaves.
Serve in individual bowls and relish as a soup. It can also be had with plain steamed rice and some side dish or papad.
Banana stem, sliced & dipped in buttermilk to avoid discoloration.
Drain & keep aside.
Blend banana stem, tomato, coriander stems & chili with some
water into a smooth paste.
After it is blended.
Strain it & add more water according to the consistency desired.
The desired consistency.
Transfer to a kadai / pan & add salt, turmeric powder,
asafoetida & rasam powder. Bring to a boil & simmer for 2-3 minutes.
Heat oil / ghee & temper with mustard seeds & red chili. Pour this over
the rasam & garnish with coriander leaves. Relish as a soup or with hot
steamed rice and some side dish or papad.
Banana stem has a lot of health benefits, is good for weight loss and in lowering high blood pressure. It contains fibre, potassium and vitamin B6. You must have had Banana Stem in a curry form. Now how about making a fried rice with it? It can be a one-pot meal which can be enjoyed with raita and papad as accompaniments. It can also be had as a lunch box meal. So check out the step by step pictorial recipe to prepare it.
- 5"-6" long banana stem
- 2-3 cups buttermilk
- 1 cup basmati rice, soaked in water for 30 minutes
- 1 tbsp. ghee
- 1 tbsp. oil
- 1" cinnamon stick
- 2-3 green cardamoms
- 4-5 cloves
- 2 bay leaves
- 1 mace
- 2 star anise
- 1 tsp. cumin seeds
- 1 onion, sliced
- 1 tsp. ginger-garlic paste
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. red chili powder
- 1 tsp. garam masala powder
- 1 tbsp. coriander-cumin powder
- 1 tomato, chopped
- 2-3 green chilies, slit
- few roasted cashew nuts
- handful of coriander & mint leaves
- raita & papad to serve
Slice the banana stem finely and immerse in buttermilk till cooking time to avoid discoloration. Pressure cook rice separately and spread out on a plate to cool down.
Drain the banana stem and pressure cook in sufficient water for 2-3 whistles. Drain and squeeze out any water.
Heat oil and ghee. Temper with bay leaves, cinnamon, cardamoms, cloves, mace, star anise and cumin seeds. Sauté for a few seconds.
Add the onion and fry till light brown. Then add all the dry spices (except salt) and the ginger-garlic paste mixed with 1/4 cup water. Sauté till the oil separates.
Then add the tomato and continue to fry till it is mashed. Add the drained banana stem and salt. Fry for 2-3 minutes on a medium flame.
Add the rice and green chilies. Mix everything well and sauté for another 2-3 minutes. Then add the mint and coriander leaves and toss well.
When done, garnish with the fried cashews and serve with raita and papad.
Slice banana stem finely & immerse in buttermilk to avoid discoloration.
Drain & pressure cook in sufficient water for 2-3 whistles.
Drain & squeeze out any water.
Heat oil & ghee. Temper with bay leaves, cinnamon, cardamoms,
cloves, mace, star anise & cumin seeds. Sauté for a few seconds.
Add onion & fry till light brown.
Add all dry spices (except salt) & ginger-garlic paste mixed with 1/4 cup
water. Sauté till the oil separates.
Add tomato & continue to fry till it is mashed.
Add drained banana stem & salt. Fry for 2-3 min. on a medium flame.
Add rice & green chilies. Mix well & sauté for another 2-3 minutes.
Then add mint & coriander leaves & toss well.
When done, garnish with fried cashews.
Serve with raita & papad.
Banana stem has a number of essential nutrients, health benefits, is good for weight loss and helps in lowering high blood pressure. Besides, it also contains fibre, potassium and vitamin B6. This wonder stem can be turned into many delicious recipes.
One of them happens to be Do Pyaza style. You will simply love this thick gravy which can be enjoyed with plain steamed rice, pulao, naan, tandoori roti or just plain chapati. So check out the step by step pictorial recipe to prepare it.
- 1 Banana stem, 5-6" long
- 3 tbsp. mustard oil
- 1 potato, cubed
- 2 bay leaves
- 1" cinnamon stick
- 2-3 green cardamoms
- 4-5 cloves
- 1 mace
- 1 onion, chopped
- 1 onion, sliced
- 1 onion, cubed
- 1" ginger, sliced
- 4-5 garlic cloves
- 2 green chilies
- 1 tomato, chopped
- 1-2 tbsp. cashew paste
- 2 tbsp. yoghurt
- salt to taste
- 1 tsp. turmeric powder
- 1 tbsp. red chili powder
- 1 tsp. coriander powder
- 1 tsp. cumin powder
- 1 tsp. sugar
- 1 tsp. garam masala powder
- 1 tsp. ghee
- 2 tbsp. fried onions
Remove the outer covering of the banana stem and cut into cubes, simultaneously removing the fibrous threads. Pressure cook with sufficient water, salt and 1/2 tsp. turmeric powder for 5-6 whistles.
Heat oil in a pan and fry the potatoes till light brown in color. Drain and keep aside. Grind 1 sliced onion, ginger, garlic and green chilies into a paste. Keep aside.
Temper the same oil with bay leaves, cinnamon, cardamoms, cloves and mace. Add the chopped onion and fry till light brown. Now add the ground onion paste and sauté till the oil separates.
Add all the dry spices (except garam masala) along with a sprinkle of some water and continue to fry on a medium flame till the oil separates.
Then add the boiled and drained banana stem, tomatoes, fried potatoes, the onion cubes and 3/4 cup water. Cover and simmer for 2-3 minutes.
Add the cashew paste. Mix well and add 1 cup water. Simmer further for 2 minutes. When done, add the garam masala powder, ghee and the fried onions.
Mix well and switch off the flame. Cover and let it stand for 5 minutes. Serve with plain steamed rice, pulao, naan, tandoori roti, poori or just plain chapati.
Remove the outer covering of the banana stem & cut into cubes,
simultaneously removing the fibrous threads.
Pressure cook with sufficient water, salt & 1/2 tsp. turmeric powder
for 5-6 whistles.
Heat oil & fry potatoes till light brown in color.
Temper same oil with bay leaves, cinnamon, cardamoms, cloves & mace.
Add chopped onion & fry till light brown.
Add ground onion paste & sauté till oil separates.
Add all dry spices (except garam masala) & a sprinkle of some water & cook
on a medium flame till oil separates.
Then add boiled & drained banana stem,
tomatoes, fried potatoes, onion cubes & 3/4 cup water. Cover &
simmer for 2-3 minutes.
Add cashew paste.
Mix well.
Add 1 cup water & simmer further for 2 minutes.
When done, add garam masala powder, ghee & fried onions.
Serve with plain steamed rice, pulao, naan, tandoori roti, poori or just plain chapati.
