Happy Ugadi/Saunsaar Paadvo/Gudi Padva

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Banana Milk Shake

Banana is a universally liked fruit full of energy source. Its high carbohydrate content makes it a favourite with sports personalities. I remember watching Boris Becker in the Eighties when he used to relax in between sets and consume bananas to revitalise.

A good cooler for summer and a wholesome meal by itself, Banana Milk Shake was first tasted by me at a restaurant in Bangalore called 'Suhas'. Suhas was serving basic soups, North Indian curries, chapathis and stuff like its rival 'Shakthi' on Sampige Road Malleshwaram, near Malleshwaram Circle.

They had just two kinds of milk shakes those days, Banana and Vanilla. It was priced at Rs. 2/- per tall steel tumbler(300ml) in 1983-84, if I remember right. My dinner would be incomplete without a Banana Milk Shake or Vanilla Milk Shake!

After leaving Bangalore in 1985, I've tried making Banana Milk Shake many times but in the last 10 years never made it at home or tried it outside. Today being Holi the festival of colours during which sweets and a special drink 'Thandai' are consumed by many, I was tempted to make Banana Milk Shake after a long hiatus!

Some Bananas are very pulpy and creamy. Especially the ones like Rasabaale and Kadali(Yelakki Baale) variety. They both have a good flavour. Kadali is available round the year, here in Mangalore. Cavendish Robusta is more sweet and is less creamy. Banana Milk Shake can be prepared using any of the three varieties but one needs to adjust the amount of sugar added to the drink depending on the sweetness of the bananas. I have also added a few drops of vanilla essence to make it more aromatic.

This is quick n easy to make and you can surprise your family or sudden guests, if you have bananas and milk in stock. No one will say no to this cooler, I'm sure!

Ingredients:
Kadali, Rasbaale or Cavendish bananas - 300Gms
Sugar - 5Tsp or according to taste
Cold Whole Milk - 900Ml
Vanilla essence(Optional) - 6-8 drops

Method:
Peel and chop the bananas into big chunks.
Transfer to a mixie and add sugar and a cup of milk.
Run the mixie at low speed for 30 secs and then raise the speed and blend for another 30 secs.
Add the remaining milk, vanilla essence and blend till the shake is frothy and ready.
Transfer to a jug and chill for 1-2 hours.
Mix well and serve in tall glasses.

 

Note:
Unlike other milk shakes this does not require cream to be added, since bananas are creamy. However, some may like it more creamy and rich. They can add half a cup of cream along with milk.

Bonda Shake(Tender Coconut Shake) - Natural Summer Cooler

Those living in the tropical places are accustom to coconuts. Tender coconuts are sources of essential minerals salts and other elements. The sweet tender coconut water quenches the thirst and livens up a tired soul in hot summer. The malai or kernel is delicious to eat but it also can be used in making a natural summer cooler. Bonda Shake is easy to make and is liked by all.

I first tasted this at Appu Shet's shop near New Chithra Talkies, Mangalore in the year 1985. Before tasting this, my regular favourite drinks used to be Kokum, Mango and Grape at that shop. I surrendered to bonda shake at once and also tried making it at home. At home you can make this better, as you can control the amount of sugar and cardamom powder in it. Bonda malai also should be very tender to make this, otherwise a faint smell of coconut oil emanates from the drink.

We had some Kendaale Bonda(The orange red variety) from our garden, water of which is aromatic and is very sweet. I used water from three bonda and the malai I got from them was in right proportion.

Ingredients:
Bonda(Tender Coconut) with thin malai - 3(About 1.2 liters water)
Sugar - 8 Tsp(increase according to taste.
Green Cardamoms - 2

Method:
Shave the bonda, make a hole on the top and collect the water.
Cut open the top shell and scoop the malai with a thick blunt dinner spoon.
You require about 1.5 cups of the malai.
Peel the cardamoms and crush the seeds into a coarse powder.
Transfer the malai and sugar to a mixie jar and blend at slow speed for a minute or so to make puree.
The malai puree now resembles dosa batter.
Add the malai to the coconut water, stir well and then add cardamom powder.
Mix again by tossing the liquid with the help of a mug or big tumbler.
Chill in the fridge for 2-3 hours.
Mix well before serving in tall glasses.

Banana Foster/Caramel Bananas with Ice Cream, Honey and Nuts

Banana Foster is a typical American dessert made caramelised bananas, ice cream and flambé with rum. Slightly Indianised verson here, has honey and nuts instead of rum flambé.

Last September, we had a family get togetherat our home. We also had the local variety of Kadali(Elakki) Bananas grown in abundance in our home garden. For dessert, I thought of making Banana Fudge with Ice Cream but Ajoy Prabhu, an online foodie friend drew my attention towards Banana Foster. I thought, that would be the surprise dessert for our family get together. They all loved the cool treat and exclaimed that this is indeed a Five Star dessert!

Tried making it following an online recipe for caramel bananas and succeeded. Topped the caramalised banans with vanilla ice cream scoop, drizzled pure Coorg honey and sprinkled cashew bits to make this addictive dessert. As you relish each spoonful, you will get the unmistakable medley of tastes and flavours in your mouth. The biting taste of caramalised bananas with the aroma of clarified butter, sweetness of honey, crunchy roasted cashew bits, and the smooth delicious vanilla cream. A hint of cinnamon lingers on till you have the next spoonful. You can go on and on exploring the vivid tastes and flavours till the caramalised banana bowl and the ice cream pack are virtually empty!

Ingredients:
Cashew bits - 25gm
Butter - 60g(Adjust according to requirement)
Brown Sugar/Demerara Sugar - 1/2 cup(Adjust according to taste)
Cinnamon powder/Cardamom powder - A pinch(Optional)
Bananas - Cavendish/ Nendra Bananas 4 or Elakki Bananas 16 ripe, peeled and cut in thick slices or wedges
Vanilla ice cream - 1 liter pack

Method:
Dry roast the cashew bits till golden and keep aside.
Melt butter in a pan over medium heat, add brown sugar and stir.
Add optional cinnamon/cardamom powder.
Heat for 3 minutes or so, stirring, until caramel starts rising and foaming.
Add sliced banana and continue to cook until banana is soft and golden.
Remove from heat.
Arrange 2 tbsp of the caramelised bananas each, in dessert bowls.
Drizzle any extra caramel from the pan.
Serve topped with a scoop of Vanilla ice cream, roasted nuts and a drizzle of honey.

Note: You can also serve just the caramelised bananas topped with roasted cashew bits.