Steamed Bananas (Nendran Pazham)

Yes! You can bake, steam, fry, grill & even boil your plantains/bananas.

Try them all! But what I am to share with you today makes for a great breakfast or snack.

It is very healthy too. Great carbohydrate source! Well, that is not all my Doctor brother says it is a storehouse of all kinds of essential nutrients like potassium, magnesium & dietary fiber.

Works best for people suffering with gastric ulcers & helps keep a healthy digestive tract. It is also known to prevent cancer.

So why not eat a banana everyday instead??? Might not be possible to eat everyday but what I am trying to say is that eating bananas will not make you fat but healthy.

This is a very South-Indian way of cooking your banana.

All you need is:

• Some South-Indian plantain which is better called Nendran or Nendran Pazham
• Water for steaming
• Steaming Pot

Method:

This is the fastest breakfast I guess!

 The Nendrans you use should be ripened well. The outer skin should change color to brownish black. So this helps you use up the extra ripe bananas so you don't need to dump it thinking its gone bad. Just some black spots are enough actually.

Now pour some water in your steaming pot. I used an Idli cooker. If you don't have one then you could use any cooker & fill water to some 2 inches.When the water starts to boil, place a grill or any other metal container/utensil which would fit in & place the bananas on it. Do not peel the skin off when steaming.

Cover the lid & let it steam for about 8 minutes & tada! your steamed healthy plantains are ready to be served. Cut it lengthwise, into halves or whichever way you wish to & serve with or without some fresh cream or butter. I prefer to eat it without any accompaniment.

Let me know if you try this.

Note:

• I have not tried it with any other variety of banana - If you do then let me know
• You could serve this with a dollop of vanilla ice cream

Mangalore Banana Buns (Deep fried Banana buns)

First ever Konkani Snack I prepared!

Thanks to my dear friend P who introduced me to these wonderful Mangalore Banana Buns.

So, I dedicate this to P & all my 50 followers!

It does not really require any special skills or much effort.

All you need to know is to prepare dough & deep fry.

Yeah! These buns aren't baked but fried.

You will need:

• Ripe Bananas - 1 cup
• All purpose flour/Maida - 3 cups or some more
• Cardamom - 3
• Sugar - 3 tbsps
• Curd - 2tbsps
• Baking Soda - a pinch
• Oil - for frying

Go for it:

In a large bowl mash the bananas with a fork. This is the best recipe to use up those over ripe bananas. Add sugar & mix it in to dissolve. You could use powdered sugar too. Put the curd & continue to beat them together. Add the flour, crushed/powdered cardamom & the baking soda. Work them together to form dough. You could add more flour if you feel it isnt coming together. Leave it overnight outside.

The dough will ferment & increase in quantity. Take lemon sized dough balls & roll them out round (it's okay if you cant get that shape right ;) ). I used some flour to dust the board & the rolling pin as the dough gets a little sticky.

Deep fry them one by one on medium flame. They will puff up. Turn sides & cook them well. You might have to lower the flame in between as the buns get browned easily. When done, transfer on paper towels to drain the excess oil.

If your buns are soft & smell sweet, they are ready to be relished!

You could enjoy these buns with butter/honey/tangy relishes/jams or just enjoy them plain.

Yes friends, you're all guessing it right. I indulged in these though my fitness trainer doesn't allow ;).

Note:

• Use up over ripe bananas
• You could also add crushed pepper, cumin seeds and some salt. I did not want that flavor so I did not add.
• Many eat these sweet buns with salty accompaniments