Banana Stem Fried Rice

          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 Do Pyaza

           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.

Thor diye Muger Dal (Banana Stem & split Moong Dal Curry - Bong Style)

          Thor / Banana stem is an amazing veggie, comprising of many essential nutrients. Many delicious recipes can be dished out of it. So here is a Bong style lentil curry of roasted moong dal (split green gram) combined with banana stem. This is an absolutely simple homemade recipe, without onion, garlic and too many spices. Light on the stomach, it is enjoyed with either steamed rice or chapattis. So check out the step by step pictorial recipe to prepare this regional delicacy. 

• 4-5" Banana Stem, sliced
• 1/2 cup dry roasted moong dal (split Green gram)
• 1-2 tbsp. mustard oil
• 2 dry red chilies
• 2 bay leaves
• 1 tsp. cumin seeds
• 1" cinnamon stick
• 2 green cardamoms
• 4-5 cloves
• 1 tsp. ginger grated
• salt to taste
• 1/2 tsp. turmeric powder
• 2 green chilies, half slit
• 1 tsp. ghee
• pinch of roasted cumin powder

          Remove the outer portion of the stem. The inside portion is used for the recipe. 

          Cut into roundels, by removing the fibrous thread with your index finger. Then slice them thinly and dip in water immediately to prevent discoloration.

          Pressure cook the dal and the sliced banana stem in 2 cups water for 2-3 whistles. Keep aside. 

          Heat oil in a pan and temper with cumin seeds, bay leaves, red chilies, cinnamon, cloves and cardamoms. Sauté for a few seconds.

          Add the ginger and fry for a few seconds more. Add the boiled dal, salt, turmeric powder and green chilies. Mix well and simmer on a low flame for 2-3 minutes. 

         When done, add ghee and roasted cumin powder. Give it a stir and serve either with steamed rice or chapattis.

                   Remove the outer portion of the Banana stem.

                   The inside portion is used for the recipe. 

   Cut into roundels, by removing the fibrous thread with your index finger. 

                    Then slice them thinly. 

                 Dip in water immediately to prevent discoloration.

Pressure cook the dal & the sliced banana stem in 2 cups water for 2-3 whistles. 

                        Keep aside. 

Heat oil in a pan && temper with cumin seeds, bay leaves, red chilies, cinnamon, cloves & cardamoms. Sauté for a few seconds.

              Add the ginger and fry for a few seconds more.

Add the boiled dal, salt, turmeric powder & half slit green chilies. Mix well & simmer on a low flame for 2-3 minutes. 

                When done, add ghee and roasted cumin powder. 

             Give it a stir & serve either with steamed rice or chapattis.