Banana Blossom Recipes

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BANANA FLOWER RECIPES | BANANA BLOSSOM RECIPES | HOW TO CLEAN BANANA FLOWER



banana flower recipes | banana blossom recipes | how to clean banana flower image

easy banana flower recipes | banana blossom recipes | how to clean banana flower

Provided by HEBBARS KITCHEN

Categories     lunch

Time 1h30m

Number Of Ingredients 41

1 banana flower / banana blossom
water
½ tsp turmeric
1 tsp salt
3 tsp oil
2 tbsp chana dal
2 tbsp urad dal
3 dried red chilli
1 cup coconut (grated)
small ball sized tamarind
2 tsp jaggery
1 tsp salt
¼ cup curd
3 cup water
½ cup maida / plain flour
½ cup corn flour
½ tsp turmeric
1 tsp kashmiri red chilli powder
½ tsp garam masala
¼ tsp pepper powder
½ tsp chaat masala
1 tsp ginger paste
½ tsp salt
¾ cup water
oil (for frying)
water
½ tsp turmeric
1 tsp salt
2 tbsp oil
1 tsp mustard
1 tsp chana dal
1 tsp urad dal
few curry leaves
1 onion (finely chopped)
2 chilli (slit)
2 clove garlic (crushed)
1 inch ginger (finely chopped)
½ tsp salt
2 tbsp coconut (grated)
2 tbsp coriander (finely chopped)
2 tbsp lemon juice

Steps:

  • firstly, peel the petals and collect the florets.
  • now clean the florets and set aside florets, petals(chop) and heart(chop).

Nutrition Facts : Calories 404 kcal, Carbohydrate 50 g, Protein 9 g, Fat 20 g, SaturatedFat 8 g, Sodium 2366 mg, Fiber 8 g, Sugar 7 g, ServingSize 1 serving

BANANA BLOSSOM SALAD



Banana Blossom Salad image

Unlike the purple bulb banana blossom from Hawaii, Mexico and South America that is available and used in the USA, Chef Khai remembers the lovely white, tender banana blossoms he enjoyed in Vietnam. To julienne the banana blossoms, Chef Khai uses the thinnest setting on a Japanese mandolin. It is important to soak the strips in a large bowl of cold water with white vinegar to prevent discoloration.

Provided by Food Network

Categories     main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 16

2 small banana blossoms, or 4 cups well-packed finely julienned banana blossom strips
2 tablespoons white vinegar
4 tablespoons White Vinaigrette, recipe follows
2 cups shredded, poached chicken breast
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons fresh lime juice
1 ruby red grapefruit, sectioned and each segment torn into thirds, optional
2 teaspoons chopped rau rum (Vietnamese mint), or regular mint
6 tablespoons chili fish sauce
4 tablespoons crispy shallot flakes
4 tablespoons chopped roasted peanuts
1 cup sugar
1 teaspoon salt
1 cup white vinegar
1 cup water

Steps:

  • Peel off and discard the tough, old outer layers (called bracts) of the banana blossom. Use a Japanese mandolin with the thinnest setting and cut into fine julienne strips; immediately plunge into large bowl of cold water and the white vinegar. When ready to prepare the salad, remove the julienne strips and shake off the tiny white buds (chopped up baby buds). Rinse and drain. Squeeze dry of the excess water. Place 4 cups well-packed strips into a bowl. Add the White Vinaigrette and toss for a few seconds. Pour off the excess liquid.
  • In a separate bowl, toss the shredded chicken with salt, pepper, and lime juice. Add the grapefruit, rau rum, and chili fish sauce and mix together thoroughly.
  • To serve, mound the salad equally onto 4 separate plates. Top each salad with 1 tablespoon crispy shallot flakes and 1 tablespoon chopped peanuts. Serve immediately.
  • Mix all ingredients together in a medium bowl until the sugar and salt are dissolved. Set aside.

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