Banana Fruit Pachdi

A preferred evening snack or a good dessert to serve.

Banana Fruit Pachdi

Ingredients

Banana fruit (ripe) - 2 or 3 no.s

Curd - 3 to 4 tbsp

Grated coconut - 1 tbsp (optional)

Salt to taste

For the seasoning

Cooking Oil - 1 tsp
Mustard seeds - 1/2 tsp

Urad dal - 1 tsp
Asafetida - 1 pinch

Green chillies - 2 to 3 no.s as per size

Curry leaves - 10 no.s

Preparation

Cut the banana into ¼ inch pieces.

Method

In a mixing bowl add the banana pieces, curd, coconut (optional) and little salt.

In a Frying pan put 1 tsp of cooking oil and fry the ingredients listed for seasoning.

Add the seasoning with the banana mixture.

Refrigerate the dish before serving and serve chilled.

This pachdi is good side dish for sambar rice.

Health tips

Sugar patients  could consume little amounts just for taste to be cautious.

Violet Cabbage Gravy

Many of us have seen this vegetable, a violet colored cabbage in the super markets but wouldn't have known what to do with it, here is an amazing side-dish for your rotis...have a nice meal...!!!

Violet cabbage gravy

Ingredients

Violet Cabbage very small size - 1

Big onion medium size - 1

Tomato medium size - 1

Grated coconut - 1 table spoon

Ginger - ¾ inch

Garlic pods medium size - 2 numbers

Poppy seeds (Kasakasa) - 2 teaspoon

Cashew nut - 8

Salt to taste

For the seasoning

Butter 1 teaspoon
Oil - 1 teaspoon
Cardamom - 1
Cinnamon - 1 inch piece
Cloves - 2

Sombu (Aniseeds) - 1 teaspoon

Red chilly 4 numbers

Kashmiri chilly - 1 big size (optional - makes the dish tastier)  

Preparation

Cook the Cabbage in the water till crispy without smashing it. Keep the cooked excess water for making gravy instead of using fresh water.

Method

In a Frying pan put 1 teaspoon of butter and fry the masala ingredients listed for seasoning. Add the remaining oil and fry the chopped onion pieces with little salt until it turns golden brown. Add chopped tomato and fry for a minute. Add the ginger and garlic and fry till they are soft.

Now cool the fried items to room temperature and grind them to a paste with grated Coconut, Kasakasa, Cashew nuts and little water depending on the thickness and amount of gravy required.  

Add the ground masala with the cooked Cabbage and boil for a while until the raw smell disappears.

Garnish with coriander leaves.

Now the dish is ready to serve.

Tips

Use small size cooker for frying the ingredients.  Transfer the fried items to another plate for cooling and grinding. Use the same cooker pan for cooking the cabbage and continue making the without transferring the vegetables to another vessel.