Banana Raita With Coconut Recipes

BANANA RAITA

Steps:

• Toast coconut in a small pan or in toaster oven.
• Squeeze a little lemon juice over bananas to keep them from browning. Coat bananas with yogurt and top with lightly toasted coconut. Serve.

BANANA COCONUT LOAF

Steps:

• Mix together flour, coconut, baking powder, baking soda, salt, chopped walnuts, and cherries.
• Break eggs in a mixing bowl, and beat until light and frothy. Add sugar and melted butter or margarine. Beat well. Stir in mashed banana and flavoring. Add flour mixture, and stir just to combine. Spoon into greased 9x5x3 inch loaf pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted in center comes out clean. Let stand for 10 minutes, and remove from pan. Cool.

COCONUT BANANA BREAD

Steps:

• In a bowl, combine butter and sugar; mix well. Add eggs and extracts; beat on high speed until thickened. Stir in bananas. Combine the flour, baking soda and salt; gradually add to banana mixture. Fold in the chocolate, coconut and pecans. Transfer to two greased 8x4-in. loaf pans. Bake at 350° for 70-75 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

BANANA RAITA WITH COCONUT

Steps:

• Roast/dry fry coconut in a small pan or in a microwave, until a nice aroma rises and it changes colour to slightly brownish pink. You can toast the coconut in a microwave. Spread on a plate and cook on full for 3 (2+1) minutes. Keep aside.
• Squeeze a little lemon juice over bananas, to keep them from discolouring.
• Mix yogurt with honey and half the coconut.
• Add bananas and stir lightly.
• Garnish with remaining coconut.
• Serve chilled.

BANANA RAITA

Steps:

• Melt butter in a skillet over low heat.
• Lightly crush spices together with a mortar and add to the butter, stir until fragrant.
• Stir in bananas and remove from heat.
• Stir in the yogurt and transfer to a serving dish.
• Chill well in the refrigerator before serving.

BANANA RAITA

Steps:

• 1. Prepare the chutney and the cumin seeds. Then place the yogurt in a bowl and mix in the sugar, salt, black pepper, and half of the almonds.2. Gently mix in the bananas. Then swirl in the sonth chutney, sprinkle the cumin seeds and the remaining almonds on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.