“Plantain Stem (Gabbo) Lassi served with Ripe Nendrabale Banana Bajo (Bajia)” … Plantain stem is a coolant for body heat (pottaka tampu), addition of curds increases its cooling property and nutrient value … banana bajo as you all know is a favorite among all as it is both sweet and spicy bajo … so enjoy the dishes … tummy khush toh hum bhi khush … Yumz ….
** Plantain / Banana Stem known as Gabbo in konkani is the innermost edible portion of the banana stem that has lots of fiber in it. Many are not aware of its health benefits and are reluctant to relish it as on its own it is somewhat bland in taste and the fibers if not loosened and removed properly can get between the teeth or give one an unpleasantness as they eat. Banana plant on the whole is useful just like coconut tree. The leaf is used as a serving plate and is considered to be auspicious to be served in. In fact no festive occasion is complete without this leaf which is used to serve God the Naivedyam. Panna Jevan as we call it in Konkani is something many of us love in our community to relish food in. In temples by and large food is served on them as it can be disposed easily and is environment friendly too. The bananas and the flower (bondi) are also used in consumption and so is the innermost part of the stem.
** Plantain stem has lots of health properties and is considered to be a coolant to body heat. It is also supposed to be good for the Kidney and urine issues. There are many more health benefits that you will come across if you search on the net, so I will not run into it here. I too somehow hardly used this veggie which I used to call tube-light during childhood. Mom added it on to pulses while preparing some curry, that’s it. It was recently, that’s about a decade back that I came across it’s benefits and then started adding it on more frequently in different ways to my menu. Juice is something I love and I can have it any time of the day, though mid morning is the time when I relish whenever the heat levels rise in the city. October heat can be very draining on our system and you have to keep hydrating your body with water and juices frequently. Banana stems are available freely almost all round India as banana is one fruit that is eaten by almost all in the country.
** Plantain stem is very easy to prepare and juice is very healthy too. You just need some fresh stems for the same and yes, the juice should be consumed immediately and not stored at all. They may discolor if store and also sometimes turn bitter. I have prepared many types of juices with this stem with addition of other ingredients. Curds is something that binds very well with plantain stem and you can prepare both buttermilk or lassi using it. I will soon add other combos of both juices and dishes using this stem soon. Plantain stem by itself is cool on tummy and when you add on curds the cooling level increases as curds too are considered to be cool on tummy. So in all a very good coolant if you have heat issues like me during summer or other heat periods. I had a large plantain stem at home after preparing a few dishes I thought of sharing this one with all of you. Many more to follow, till then do try this out and enjoy with your family and friends
** Here is the simple Method of preparing “Plantain Stem (Gabbo) Lassi” ….
** Cut and prepare the gabbo / plantain stem into small cubes as per the procedure mentioned on the link given at the bottom of this recipe. You will need about one cup of the chopped plantain stem pieces. Wash them well and put them in a bowl with half cup of thick curds beaten well along with half cup of water. Mix and keep this covered aside for 2 hours or you can keep it in the fridge overnight too.
** Note : The purpose of soaking is to soften the plantain stem and again the purpose of addition of curds is to prevent it from getting discolored. The plantain stem should always be immersed in water immediately as you keep cutting it to prevent it turning grayish black.
** Once the plantain stem has soaked well. Put it into a mixer grinder along with the curds in which it was soaked and grind it to a very smooth paste. You can add another ¼ cup of water if needed only. The paste should be very smooth so that there is minimum wastage of sieving. Now remove the paste and sieve it through a fine sieve, discard the residue left in the sieve.
** Now put back the obtained juice after sieving into a clean mixer jar grinder and add in 2 cups of very thick fresh chilled curds, 2 tblsp of sugar, salt to taste (I used Kala Namak), 1 tblsp of roasted jeera powder, 1 pepper (Optional) and ¼ tsp of cardamom powder along with 2-3 ice cubes. Blend all together till well mixed into a smooth thick mixture. Remove and keep it ready for serving.
** “Plantain Stem (Gabbo) Lassi” is done and ready to be served. This lassi should be served immediately or within a few hours of preparing the same for best results. Pour them into glasses and sprinkle some roasted jeera (cumin) powder on top and serve chilled immediately. I served them with Ripe Nendrabale Banana Bajo (Bajia) which tasted simply awesome. Do try this out and enjoy the lassi chillded with your family and friends.
** For the Recipe of "Nendrabale Kele Bajo / Ripe Banana Fritters" ... A delicious south Indian snack loved by young and old alike ... Hunu Hunu ruchi jatta ... konka jayee vaggi kanu gheyyachi ... Bajolicious ... Please follow the link given below ….
** Here is the link to the Recipe ..........
** Important Note : For detailed description on Gabbo / Plantain stem and its cutting method please go through the link given below, as I do not want to repeat the same again. There are detailed method and pictures included in that recipe which will be of use to you if you are newbie and are unaware of the same. Do excuse for the inconvenience, but I am sure you will agree there is no point in repeating the same in every recipe.
** Here is the link to the Recipe, just click on the same ….
No comments:
Post a Comment
Thanks.