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What a dish Raw and ripe bananas can be used to make many dishes

Almost all parts of the banana tree is useful. The fruits both raw and ripe, the flower, inner core or the stem—all are edible. The leaves are traditionally used as platters for eating and packing. The banana has a typical shape and its colours range over a wide spectrum—different shades of green, light to deep yellow, orange, reds, spotted, and brown. They are one of the ideal foods for infant and old alike. Banana is bland, easy to digest and unlikely to produce allergies.

The banana is a most valued food item because of its energy content. A medium sized banana contains around 500mg of potassium, which plays a role in lowering blood pressure. Banana also contains the amino acid tryptophan, which stimulates the production of serotonin a neurotransmitter that has a calming effect on the body. They are fair source of vitamin B6 and calcium.

It contains appreciable amounts of many trace minerals as well as fibre. Ripe banana develops a particular aroma because of the presence of a chemical compound called amylacetate. Both raw and ripe bananas can be used for making varieties of dishes. Fully mature raw bananas are made into curries, vegetable dishes, wafers and chips. Ripe or raw banana can be made into powder form which is very starchy. This is used in blends with other cereal powders for various preparations. Ripe bananas are common ingredient in many salad dishes, ice, creams, milk shakes, confectioneries and even alcoholic beverages. Ripe banana dried in the sun can be stored for long periods and could be used with dried fruit preparations.

Ripe Bananas – 2

Bread – 1

Ghee – 1 tbsp

Sugar – 1 tbsp

Nuts and raisins (finely chopped) – 25 gms

Steam cook bananas till it becomes soft. Peel and remove the fibre and seeds. Mash it into a smooth paste. Add sugar and ghee. Finally add chopped nuts and raisins. Keep aside.

Cut bread lengthwise, making sure to keep one end intact. Scoop out from the middle of the loaf, leaving one centimetre hollow shell. Stuff the prepared banana filling into the hollow of the roll. Press the roll ensuring the filling does not come out. Brush little ghee on top of the bread and sprinkle flax seed.

Place the roll in a baking dish. Bake for 5-6 minutes in a pre-heated oven at 1800c. Cut into wedges and serve.

Banana ripe – 4

Sugar – 1 cup

Ghee – 2 tbsp

Water – 1 cup

Fresh cream and chopped cashews to garnish

Heat 1 cup sugar in a vessel until it reaches the caramel stage (golden brown colour). Then add 1 cup water and keep it on low flame for another 3 minutes. Remove from fire and keep aside. Slice each banana into 4 lengthwise pieces. Take a nonstick pan; add 2 tbsp ghee and sauté banana slices till light brown. Pour caramelized sugar into it. Remove from fire, cool to room temperature. Place in the fridge until it is cold. Garnish with cream and chopped cashew nuts before serving.

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