Monday, 28 December 2020

Banana blossom pathrode/ Banana flower/ kundige or baale hoovina pathrode

Banana flower/ baale hoo/ banana blossom is a magical vegetable which is mostly ignored part of banana plant/ plantain. This is rich in various nutrients and good for almost all age groups & people with different health conditions.  As they are rich in fibers, they are best for diabetics, & parts of banana plant such as plantain stem, flower & extract of tuber is recommended for people having kidney stones. Banana flower is helpful in treating diarrhea and other digestive system ailments. So next time if you get hold of a banana flower, think before throwing. But also note that, not all varieties of banana flowers are edible as few are too bitter to eat.

Today, I am sharing a lovely recipe of breakfast prepared with these wonders of nature. This idea of banana blossom pathrode & recipe for the same is shared by my sister in law Vinaya Girish. Thank you so much for this!

Banana blossom pathrode/

Here is the recipe.

Preparation time: 4 hours (includes soaking of rice)

Cooking time: 45 minutes

Serves: 4-5


Banana flower – 2 (medium)/ 2 cups (finely chopped)

Dosa rice – 1.5 cups

Parboiled rice/ kuchilakki – 3 cups

Coriander seeds 1 tsp

Red chillis – 5 to 6, adjust to desired spice level

Turmeric powder – ½ tsp

Tamarind  - gooseberry sized

Salt - to taste (about 1-2 tsp)

Jaggery – 2 tbsp

Coconut oil –4-5 tsp

Banana leaves - 6-8 (to steam cook the pathrode)



  • Wash and soak both varieties of rice for 4 hours. No need to worry if rice is soaked for more hours.
  • Clean banana leaves by washing and wiping with a clean cloth. Wilt them holding one by one on flame.
  • Remove outermost cover of banana flowers and wash them clean. Chop them fine.
  • Take chopped banana flowers in a wide bowl. Add 4-5 tsp. coconut oil and mix well with fingers. This helps in reducing the bitterness of the banana blossom. Set it aside covering the bowl with a lid.
  • Now, wash soaked rice once again, drain water completely.
  • Take coriander seeds, red chillis, tamarind in a mixer jar. Grind until spices are powdered. Add washed rice, salt, grated jaggery, turmeric powder to the same and grind. Make paste which is neither too smooth nor too coarse.
  • You can add little water if required, but mix should not be too runny. About ¼ cup of water will be required.
  • Transfer it to the bowl having chopped banana flower. Combine to batter and vegetable well.
  • Pour 2-3 ladle of batter on each wilted banana leaves, don’t spread it too thin. Wrap the batter with leaves like any other kadubu or kottige. It should be like packets* so that the batter doesn’t come out.
  • Place these packets in steamer filled with enough water carefully so that steam passes all over. Cook for 40- 45 minutes.
  • Allow cooling (until warm) a bit before serving with coconut oil.
  • It tastes great if served after seasoning with basic spices & coconut jaggery mix.
Banana flower pathrode


baale hoovina pathrode

Tuesday, 22 December 2020

Tender tamarind appe saaru/ Hunase kai (appe) huli / Raw tamarind stew

Appe huli or appe saaru is a type of stew / appetizer from Uttara Kannada! This tangy & spicy drink is commonly prepared with mango if in season or with preserved mangoes. This name is because of a special mango variety called apppe midi. Occasionally they are made with lemons/ citron or tamarind…This drink is served as appetizer during any festive meal.

Tender tamarind appe saaru

As raw/ tender tamarinds are in season now, one can try this delicious drink at home. I got hold of few tamarinds from a nearby farm last week. My mother who is at home made this saaru and we loved it as much as appe saaru. Process of appe saaru (of mango) remains same as this by replacing tamarind with mango! This drink improves digestion & increases hunger. The sourness of the tamarind and rich flavor of asafoetida/ hing and cumin seasoning makes this drink as mouth-watering dish!

Hunase kai (appe) huli

Preparation time: 15 minutes

Cooking time: 10 minutes

Serves: 6 cups


Raw tamarind (big) – 1

Green chillis - 2, adjust to taste

Salt – 1 tsp, adjust as you like

Asafoetida – ¼ tsp (powder)

Coconut oil – 2 tsp

Cumin seeds – ¼ tsp

Mustard seeds – ½ tsp

Curry leaves – 1 sprig



  • Scrape out outermost brown skin and wash tamarind well. Need not peel thick.
  • Chop it roughly and remove bigger seeds if any. Tender seeds are ok to have.
  • Take tamarind, green chillis in a mixer jar, grind to smooth paste adding water as required.
  • Transfer to a vessel, add enough water to dilute. This drink should not be too thick, instead it should be runny.
  • Add salt, asafoetida & boil well. Switch off the stove.
  • Prepare a seasoning of mustard, cumin, pinch of asafoetida & curry leaves in oil. On spluttering, add to appe huli. Serve hot & flavorful saaru to drink.
Raw tamarind stew

Wednesday, 16 December 2020

Figs kheer/ Anjoor payasa

Hello there, hope you are doing good & staying warm this winter. Today, I am sharing a delicious dessert recipe for this winter with figs. It is anjeer/ anjoor payasa or figs kheer. If you like bananapayasa or dates kheer, then you will definitely love this.

The fig variety that I used is elephant ear fig which we harvest in good numbers from my garden during the season! So far, I made delicious fresh figs milkshake, banana & figs smoothie, anjeer banana buns, Fresh figs halwa and figs & banana bread. This time, I tried preserving some of the figs harvested by following the same method we use to preserve ripe banana.  I stored this sweetened & cooked fig in freezer and used in payasa after a month. It turned out very tasty. Optionally you can add few dates while making this sweet/ pudding. Here, I am writing the process of making payasa with fresh figs, not with pre-processed figs. You can use pureed & processed figs or dry figs too.

Figs kheer

Preparation time: 30 minutes

Cooking time: 20-30 minutes

Serves: 4


Well ripe juicy figs – 6 nos

Jaggery (powdered/ grated) – 1 cup, Adjust according to desired sweet taste

 Sugar – 3-4 tbsp

Coconut milk – 1 cup thick & 1 cup thin

Cardamom powder – ¼ tsp

Dates – 6-8 (optional)

Chopped nuts of choice (cashews/ almonds) – 2tbsp

Ghee – 3 tsp



  • Wash and soak dates in water for half an hour. Remove seeds.
  • Wash figs, peel the skin and chop the pulp roughly.
  • Take chopped figs & soaked dates in mixer jar and make smooth paste without adding water if possible.
  • Take a thick kadai/ pan, add 2 tsp ghee and ground paste of figs & dates.
  • Add 3 tbsp sugar, mix well. Heat this on medium flame, stirring frequently.
  • Take care not to burn this mixture. Switch off the stove when fig paste is cooked well and it forms a single mass leaving the sides. Process will take around 15 minutes. (If you are planning to store this for few days, then cook until it turns to halwa consistency).  
  • Now, add this cooked figs mix & thin coconut milk in a thick vessel or in the same pan in which figs are cooked. Mix well and bring this to a boil.
  • Meanwhile, prepare jaggery syrup with little water, strain to remove any impurity.
  • Add this syrup to the boiling kheer, further boil for a while.
  • At the end add thick coconut milk and switch off when it just starts bubbling. Do not boil it after adding thick coconut milk as it will result in curdling.
  • Top with roasted/ fried nuts in little ghee. Serve this kheer/ payasa hot or chilled.
Anjoor payasa

  • If you are using dry figs, then soak them in water for a while before grinding like how I added dates. You can directly add this ground paste to coconut milk & boil to make kheer.
  • The process remains same to make dates payasa.
Anjeer pudding