Happy Ugadi/Saunsaar Paadvo/Gudi Padva

"Wishing the readers, followers and guest contributors of Kudpiraj's Garam Tawa A Very Happy Ugadi"

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.

Hot Garlic Baby Corn

Recipe Courtesy: http://sanjeevkapoor.com/hot-garlic-babycorn.aspx

Baby corn or Candle corn is a vegetable obtained from immature maize and it can be eaten raw or cooked. Now a days bio-genetically developed baby corn is available in the market. Baby corn is a favourite vegetable among the Asians, especially the Chinese and Thai people. A variety of baby corn dishes can be made such as kebabs, fritters, manchurian, chilly fried, fried rice, noodles and a hot and spicy Indo-Chinese dish Hot Garlic Baby Corn.

Hot garlic baby corn is a main coarse dish normally eaten with noodles or fried rice. It has the goodness of garlic, onions, red chillies, sauces and at least two varieties of bell peppers, green and red or yellow. We tried the recipe by super Chef Sanjeev Kapoor at least a dozen times and each attempt was a fiery hot success. This dish can be eaten as a starter or as accompaniment. The succulent taste of fried baby corn cooked in spices and sauces lingers on for a long time. This is a definite hit with your family, especially kids!

Black bean paste is widely available now a days at major super stores and that gives the dish a special consistency and taste. The recipe recommends yellow bell peppers along with the green ones but we made it with red bell peppers this time. These bell peppers are sweet and crunchy. Don't over cook them. Just cook them on high flame for just 2 minutes to get the best consistency, as you bite into them along with the fried crunchy baby corn. Sesame oil is a must but you can also use olive oil or peanut oil, in case you don't get sesame oil easily. Red chilli paste can be made at home and kept in the fridge for 2 weeks.

Ingredients:
Garlic,finely chopped- 10-12 cloves
Baby corns,cut diagonally into 1/2 inch pieces - 20-25
Cornflour/ corn starch     4 tablespoons
Oil - 3 tablespoons + to deep fry
Dried red chillies,broken into 2 pieces    2-3
Tomato sauce - 4 tablespoons
Vinegar - 1 tablespoon
Red chilli paste - 2 tablespoons(Soak 20 long and 4 short chillies in water for 1 hour and grind to a thick fine paste)
Hot black bean paste - 1 tablespoon
Sugar - 1 teaspoon
Salt - to taste
Vegetable stock - 1 cup
Green capsicum,cut into 1/2 inch diamonds - 1/2 medium
Yellow capsicum,cut into 1/2 inch diamonds - 1/2 medium
Onion ,quartered and layers separated - 1 medium
Spring onion bulb ,sliced thinly - 1
Sesame oil (til oil) - 1 tablespoon
Red chilli flakes - 1 tablespoon

Method:
Sprinkle two tablespoons of cornflour on the baby corn pieces and mix well.
Sprinkle two tablespoons of water if you find it too dry.
Heat sufficient oil in a wok and deep fry baby corn for three to four minutes or until crisp.
Drain on absorbent kitchen towel.
Mix two tablespoons of cornflour in one cup of water.
Heat three tablespoons oil in a wok, add red chillies and garlic stir-fry for half a minute.
Add tomato sauce, vinegar, red chilli paste, hot black bean paste, sugar and salt.
Stir in vegetable stock and continue to cook on high heat for a minute.
Add both the capsicums, onion and spring onion and cook for a couple of minutes more.
Stir in cornflour mixture and cook till the sauce begins to thicken.
Add deep fried baby corn and toss well to coat.
Drizzle sesame oil, sprinkle red chilli flakes and serve hot with fried rice or noodles of your choice, or as starter dish.

Khotto - Guest post by Shilpa Sunil Rao

Making the ever popular healthy breakfast snack of coastal Karnataka Khotto/Khottige/Gunda is an art, especially the way jack leaves are chosen, cleaned and crafted into cups by expert women. Some months ago, Kudpiraj's Garam Tawa had highlighted perfect Khotto by Rekha Rao from Mysore.

Khotto goes well with coconut based red chutney with a hint of asafotoeda. You can also relish this with jaggery sweets like Madgane, Broken wheat(Dalia) or Moong Payasam, Daalithove or Sambar. GSBs also eat this with any coconut based curry for tea time. Whichever way you eat it, you will feel like eating more!
 
Shilpa Sunil Rao as usual shows her expertise in making khotto that looks perfect in all respects. Hats off to Shilpa, for a job well done!

Khotto with chutney and sambar

Jackfruit Sweet Idlis(Ponsa Muddo) - New Year's Special

Traditional GSB cooking has jack fruit as one of the prime ingredients. Ripened sweet jack fruit florets are abundantly available in the season from Spring to Summer but one may wonder how can I come out with jackfruit idlis in winter! There is a way in which jackfruit florets can be preserved for use during off season. By caramalising them with jaggery.

My wife Meena learnt this trick from a friend and she has stored quite some portions of caramalised jackfruit in the freezer safely in Ziploc bags. When I asked her to make something special for the New Year's eve, she came out with a surprise for me, my favourite Jackfruit Sweet Idlis! With fresh ghee, these taste fantastic.

Tuluvas call this 'Pelakaayida Gatti' and Brahmins call this 'Halasina Kadubu'. I have given the recipe for fresh jack fruit idlis here. For caramalising, you can use the same proportion of jackfruit bits and jaggery. You may also check for the sweetness of the jackfruit before adding jaggery to make the dish just right.

Ingredients:
Fresh Jack Fruit Florets - 1 cup chopped
Jaggery - 1/2 cup
Grated Coconut - 1/2 cup
Rice Rava(Idli rava) - 1 cup
Salt - 1/4 Tsp(Adjust according to taste)
Cardamom powder - A pinch
Ghee  -For applying in the idli moulds.

Method:
Wash and soak Rice rava in water for 10 mins.
Drain and keep aside.
Grind jack fruit with grated coconut and jaggery without adding water to a smooth pulp.
Mix in the ground pulp with the soaked drained rice rava.
Add salt to taste and cardamom powder.
Mix well.
Grease idli moulds with ghee, drop a handful of the batter in each mould and steam for 15-20 mins or till done.
Alternately, wrap in banana leaf or teak leaf and make rectangular flat packets(Cholke in Konkani) and steam as muddo.
Serve hot with fresh ghee.