Banana Vada

Aratikaya Vadalu

Ingredients:

Gram dal or channa dal-2 cups
Raw plantains-2
Chopped green chilli-2
Chopped coriander leaves-1 tablespoon
Mint leaves-few
Ginger and garlic paste-1 teaspoon
One small chopped onion
Garam masala-1 teaspoon
Salt-1 teaspoon
Oil for deep fry

Method:

1. Soak the gram dal for two hours and cut and boil the plantains until they become soft.

2. Wash the dal and grind coarsely into a paste. Takeout the skin and smash the boiled pieces.

3. Make a dough by mixing mashed bananas, coarsely grinded dal, green chilli, coriander and mint leaves, salt, chopped onion, garam masala powder and ginger and garlic paste.

4. Heat oil in a frying pan and take small balls of dough and pat on a plastic sheet into circular shapes.

5. Fry them until brown and serve hot with any sauce.

My daughter enjoys having vada with sauce but the problem is with my son. How to make him taste them? Flash….. I cut a burger bun into two halves and toast it slightly. Took out the buns and arranged lettuce, purple cabbage, cherry tomatoes and cheese layers on them. Then placed the vada along with sour cream and chilli sauce. I then closed the buns and served it to my son. He had it happily and my problem was solved:)

Two in one recipe…….

Yummy veggie burger…..with banana vada…..

Note: Not all vada are suitable for the burger.

This is my entry for JFI-Banana hosted by Mandira of Ahaar.

Wood Apple or Elephant Apple Chutney

Velagapandu Pachchadi in Telugu

The wood-apple, it may be called elephant apple, monkey fruit, curd fruit, kath bel and other dialectal names in India. It is a favorite fruit to elephants as well as to Lord Vinayaka and has medicinal value. The fruit is round to oval, with a hard, woody, grayish-white, scurfy rind. The pulp is brown, mealy, odorous, resinous, astringent, acid or sweetish, with numerous small, white seeds scattered through it. The rind must be cracked with a hammer. The scooped-out pulp, though sticky, is eaten raw with or without sugar, or is blended with coconut milk and palm-sugar syrup and drunk as a beverage, or frozen as an ice cream. It is also used in chutneys and for making jelly and jam. The jelly is purple and much like that made from black currants. There are 2 forms, one with large, sweetish fruits; one with small, acid fruits. For more details, visit the following site:

http://www.hort.purdue.edu/newcrop/morton/wood-apple.html

Ingredients:

Wood apple-1
Green chillies-5
Grated jaggery-1 tablespoon
Cumin seeds-1 teaspoon
Salt-1 tablespoon
Turmeric powder- a pinch
Curry leaves-few
Oil for seasoning-1 teaspoon
Seasoning ingredients-1 teaspoon (urad dal, mustard seeds, cumin seeds, channa dal, fenugreek seeds and dry red chilli pieces).


Method:

1. Wash and break the wood apple using a hammer and takeout the pulp.

2. Grind the pulp along with jaggery, cumin seeds, turmeric powder, salt and green chillies into thick paste.

3. Keep a pan on the stove and heat the oil and add the curry leaves and seasoning ingredients.

4. Add the paste to the seasoning and let it cook for two minutes on low flame.

5. Serve with hot rice and ghee.

Note: Wood apple has its own unique taste (e.g. bitter guard) and not everyone might like it.