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 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.

• 5-6" Banana Stem, cut into small cubes
• 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
• 1 tsp. ghee

         Pressure cook the dal and banana stem in 2 cups water for 4-5 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 and turmeric powder. Mix well and simmer on a low flame for 2-3 minutes. 

         When done, add ghee and give it a stir. Serve either with steamed rice or chapattis.

Arati Davva Kura (Banana Stem Curry - Andhra / Telangana style)

          Banana Stem is an amazing vegetable which has a lot of nutrients present in it. It has a lot of health benefits, is good for weight loss and in lowering high blood pressure. The stem can be turned out into various delicious recipes. Each region has its own version. It is generally popular in the Eastern and Southern region. 

          So today I bring to you 'Arati Davva Kura' meaning 'Banana Stem Curry', cooked in the Andhra / Telangana style. It takes a little bit of effort in cleaning and chopping this veggie. The core part only is used and the fibres need to be discarded.

          This is a very simple dish and an easy one. It has all the South Indian tempering along with fresh grated coconut and coriander leaves to finish of. Enjoy this delicacy either with rice or chapatis. So check out the step by step pictorial recipe to prepare it.

• 6"-7" long Banana Stem, sliced thinly
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1 dry red chili, broken into half
• 2 fresh red / green chilies, slit
• 1 sprig curry leaves
• 1 tbsp. chana dal (Bengal gram)
• 1 tsp. urad dal (split black gram)
• 1/4 tsp. asafoetida
• 1 onion, chopped
• 1 tsp. garlic, chopped
• 1 tsp. ginger, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. fresh grated coconut
• 2 tbsp. coriander leaves, chopped

          Heat oil and temper with mustard seeds. Allow it to splutter. Add cumin seeds, dry red chili, fresh red / green chilies, curry leaves, asafoetida, chana dal and urad dal. Saute for a few seconds till the dal changes colour.

          Now add the onion, ginger and garlic. Saute till light brown. Add fresh grated coconut & mix well.

          Add the banana stem, salt and turmeric powder. Cook on a low flame, covered till done. Stir at intervals. 

          When done, add the coriander leaves and mix well. Switch off the flame and serve as a side dish with either rice or chapatis .

                  Temper oil with mustard seeds, cumin seeds, asafoetida, dry red chili, 
                   fresh red chili, curry leaves, chana dal & urad dal. Saute for a while.

                               Add onions, ginger & garlic. Saute till light brown.

                               Add fresh grated coconut & mix well.

                               Add Banana stem, salt & turmeric powder. Cook till done.

                                When done, add coriander leaves & mix well.

                                Serve as a side dish with either rice or chapatis.

Thor Muri Ghonto (Banana Stem cooked with Rice - Bengali Cuisine)

          'Thor' in the Bengali lingo or 'Banana Stem' is a wonderful veggie which has a lot of essential nutrients, health benefits and is good for weight loss and in lowering high blood pressure. It is also popular in the southern regions. This stem can be turned into various delicious recipes.

          So here comes 'Thor Muri Ghonto', which means Banana Stem cooked with Rice. This Muri Ghonto recipe is usually prepared with Fish Head and some Rice. However, I thought why not apply the same rule in making with Banana Stem. So I substituted fish head with banana stem and it turned out very yummy. 

          I gave a tempering of bay leaf, cumin seeds and whole garam masalas and cooked with cashew paste, milk and other spices for a creamy texture. The medium of cooking was of course mustard oil and I finished it off with some garam masala and ghee to enhance the flavor. It is best relished as a side dish with steamed rice, chapattis or  parathas. So check out the step by step pictorial recipe to prepare it.

• 1 Thor (Banana stem), around 8" long
• 1 potato, cubed
• 2 tbsp. Basmati rice, soaked in water for 30 minutes
• 2 tbsp. mustard oil
• 2 tsp. ghee
• 1 bay leaf
• 1 tsp. cumin seeds
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tbsp. roasted coriander-cumin powder
• 1/2 tsp. turmeric powder
• salt to taste
• 2-3 green chilies, slit
• 2 tbsp. cashew nut paste
• 1 cup milk
• 1 tsp. garam masala powder

          Cut the stem into round slices and remove the fibre that comes with it. Chop into thin strips & immerse in turmeric water as you cut. 

          Pressure cook with enough water for 1-2 whistles. Drain or squeeze out all the water. Keep aside.

          Heat the oil and ghee. Fry the potatoes till light brown. Drain and keep aside. Temper the same oil with cumin seeds, bay leaf, cinnamon, cardamoms and cloves. Sauté for a few seconds.

          Add the onion and fry till light brown. Then add the ginger-garlic paste. turmeric powder and coriander-cumin powder mixed with some water to form a paste. Sauté till the oil separates. 

          Add the soaked & drained rice and fry for a minute. Then add the drained / squeezed Thor (Banana stem), cashew paste, fried potatoes, green chilies, 1 cup water, 1 cup milk and salt to taste.

          Mix well. Cover and simmer on low flame till the moisture has dried, the potatoes and the rice are cooked. 

          Add the garam masala powder and remaining 1 tsp. ghee and mix properly. Leave it covered for 2-3 minutes and then serve with rice or chapattis.

                                    Remove outer part of the stem & cut into thin slices, 
                                    discarding the fibres.

                                             Chop into thin strips.

                   Immerse in water with a pinch of turmeric powder. Pressure cook for 
                   1-2 whistles. Drain & squeeze out the water.

                              Heat oil & ghee & sauté potatoes till light brown. Keep aside.

                     Temper same oil with bay leaf, cinnamon, cardamoms, cloves & cumin
                     seeds.
                          
          

                                  Add onions & sauté till light brown.

                    Add ginger-garlic paste, turmeric powder & coriander-cumin powder mixed 
                     with some water. Sauté till oil separates.

                              Add soaked & drained rice & mix well. Sauté for 1-2  minutes.

                        Add fried potatoes, drained Thor, salt, cashew paste & green chilies.

                    Add 1 cup water & 1 cup milk. Cover & simmer till potatoes & rice are
                    soft & cooked.

                       When done, add garam masala & ghee. Mix well & serve either with
                       rice or chapattis.