Pazham (Banana) Pachaddi

"Don't let another good banana go bad" was the through line for all of "chiquita" brand of bananas ad campaign. When their campaign was all about promoting their brand of bananas, this pazham pachaddi recipe is all about saving those bad bananas from going waste and converting them into one yummy dish.

Most often, this humble fruit is overlooked when it comes to providing nutritional value, gets over ripe in our kitchen shelf and find their way to the garbage can. Now here's what you can do with them,

Ingredients:

1-2- Ripe bananas

3-4 tablespoon- yogurt

1 tsp- Mustard

2-3 -Slit green chillies

2- Dried red chilli

2 tsp- oil

Salt to taste

Servings: 3-4

Process:

1. Heat oil and add the mustard seeds.

2. Once the seeds crackle, add and fry the green and dried red chillies.

3. Smash the ripe bananas and add it to this seasoning. 

4. Saute them for a minute.

5.Add yogurt and salt to it and give it a good mix.

6. Allow it to simmer on low flame for a minute and switch off the heat.

Sweet and spicy banana pachaddi is ready to be served with rice or chapathi.

Pineapple Rasam

I know, it's been quite a long time since I actually got down to update my blog. The reason being obvious. People like me who live in places to holiday, end up holidaying at home. Yes, I had been to India and my loving home. The anguish of 22 hours flight vanished on gulping down two of my mom made dosa's. And thats what you exactly call "Heaven". More on my India trip and  new recipes will follow in the blogs to come. But for now, here's an authentic South Indian recipe with a fruit twist from my friend's (Deivanai) kitty- Pineapple Rasam.

You might call it a sweet and sour soup, a tangy rasam, a new fusion..whatever..it is definitely one of a kind. So unique and so different.

Ingredients:

Half cut ripe pineapple- pureed (Blend it after cutting it into pieces)

1- tomato

2 tablespoon- Boiled toor dal

2 tsp- Rasam powder 

1 tsp- Red chilli powder

1/2 tsp- turmeric powder

1/4 tsp- tamarind paste

3 cups- water

Salt to taste

For tempering:

1 tsp- Mustard seeds

1 tsp- Cumin seeds

5-6- Curry leaves

1/4 tsp- Hing (asafoetida)

1 tablespoon- Oil

chopped cilantro/ coriander leaves for garnishing

Process:

1. Pour oil and add the tempering ingredients. 

2. Once they splutter, add the diced tomatoes and pineapple puree. 

3. Pour 2-3 cups of water. Add the boiled toor dal and give it a mix.

4. Add all the above said spice powder- rasam, red chilli and turmeric. 

5. Add the tamarind paste and salt and bring it to a good boil. Adjust water as per the desired consistency level.

6. Bring down the heat to low and allow the rasam to simmer for 15- 20 mins. 

7. Garnish with chopped cilantro.

Serve it with hot rice and ghee.