Thank you so much for all the lovely comments and reblogs/shares last week it seems Carbonara hit the spot…It is a popular dish in this house made with egg yolks and pasta water…sometimes traditional recipes are the best…
Reconstructed recipes and fusion have a place and some are very nice…I reconstructed my crumble and it is far better no soggy bits…I add fish sauce and chillies to many recipes a bit of fusion can be good…But the old adage ” If it ain’t broke don’t try to fix it” applies to many recipes…and Carbonara is one of them…Why add cream??? It is a sacrilege…
This week I was given 5 hands of green bananas and a huge watermelon…All fresh from the trees and the watermelon fresh picked from the field…I am giving a shout out to all my lovely fellow cooks…I need recipes for green bananas…
Green Banana Koftas is a recipe from my friend Reena and they are beautiful..but there are lots of bananas and only so many koftas one can eat…
Ingredients for Kofta’s
- 2 Raw Green bananas
- 1/2 cup Cottage cheese (optional)… I did not use the cheese.
- 1/4 cup finely chopped onion
- 1 tsp grated ginger
- 1 tsp chopped green chilli… I used red chillies as had no green.
- 1 tsp Coriander powder
- 1 tsp Garam masala powder
- 1/2 tsp Red chili powder(optional)
- 1 tsp Amchur(dry mango ) powder…I used a squeeze of lime juice.
- 1 tbsp Cornflour(as a binding agent)
- Chopped dry fruits for filling(cashew, walnuts, raisins, pistachio or dry berries)
- Butter cut into very small cubes
- Salt to taste
- Oil for deep frying
To Make Koftas
Slit the top and bottom of the bananas. Pressure cook the bananas with skin on till soft or if like me you don’t have a pressure cooker I slowly cooked mine in their skins in some water or you could steam them until soft.
Peel and mash the bananas add all ingredients except nuts, raisins, butter and oil. Mash everything nicely to make a dough. It’s better to use your finger to make a dough. Make equal sized balls out of the dough. Take one ball on your palm and make a hole in the middle with your finger. Fill the hole with dry fruits and a butter cube in it. Close the hole and reshape it like a small oval. Repeat and make such ovals out of the dough. Sprinkle, little cornflour over it and keep aside.
In a deep wok add enough oil for frying the koftas in batches of 3-4. Fry over a medium flame till brown. Do not fry over a high flame otherwise, the koftas will be browned from outside and inside it will remain undercooked. Turn gently to brown the other side.
Serve with a curry sauce…and add a swirl of natural yoghurt. They are lovely eaten as a snack and also with the curry sauce
I made a few changes from the original list of ingredients I use red chilli instead of green and lime juice instead of the mango powder and no cottage cheese…I was going to use feta cheese instead but thought I would try them without. The mix of filling for the centres I used pistachios, walnuts and raisins chopped finely.
Luckily I had some curry sauce in the freezer I always keep a few pots for when I make koftas…
Thank you, Reena this recipe is a keeper…
I was reading a post the other day using powdered peanut butter something I haven’t heard of or tried…or can get here… well I can at a price from Amazon so I will wait until somebody visits and get them to bring me a jar as it does sound good especially in these awesome peanut butter biscuits…It made me realise how popular Peanut Sauce is…I mean I love it but obviously so does the rest of the world…I will say it made me want a peanut cookie… Not only can Richard Dee write he can bake…For the recipe head over to Sal’s x
Thai Peanut Sauce…
- 1 cup fresh dry roasted peanuts (unsalted)
- 1/3 cup water
- 2 cloves garlic very finely chopped or minced
- 1/2 tsp dark soy sauce
- 2 tsp. sesame oil
- 1 to 2 tbsp. brown sugar (to taste)
- 2 to 2 1/2 tbsp. fish sauce (for vegetarians: substitute 2 1/2 to 3 tbsp. regular soy sauce)
- 1/2 tsp. tamarind paste (or 2 tbsp. lime juice)
- 1/2 tsp. cayenne pepper (or 1/2 tsp Thai red chilli paste more or less to taste)
- 1/3 cup coconut milk
Place all ingredients in a blender or food processor. Blend until the sauce is smooth. If you prefer a runnier peanut sauce, add a little more water or coconut milk.
Taste.... adding more fish sauce (or soy sauce) if not salty enough, or more red curry or cayenne if not spicy enough. If too salty, add a squeeze of fresh lime juice. If you’d prefer it sweeter, add a little more sugar.
This sauce tends to thicken as it sits–just add a little water or coconut milk to thin it out, as needed. Otherwise, it stores well if kept covered in the refrigerator for up to 2 weeks.
To serve…As a dip: Peanut sauce is the perfect dip for fresh vegetables, crispy tofu, meats, and spring rolls, but you can also coat your seafood skewers or dip your dumplings.
In a marinade: Blend peanut sauce with soy sauce, ginger, onions, and a dash of hot sauce for a delicious meat or vegetable marinade. No wonder every one love peanut sauce…
National Soup Month…
I love soup and had soup for my supper last night lovely homemade tomato soup…It is the closest I have come to replicating my favourite Heinz tomato soup…Yes, I am a cook from scratch girl but occasionally love a bowl of Heinz tomato soup. This soup was very nice and even looked like Heinz…
All I did was omitted the spices from my original Tomato soup added a bay leaf and some thyme, roasted one bell pepper then blitzed it and I got the most tomato flavoured soup ever everyone even hubby who doesn’t quote “like tomatoes” proclaimed it to be ok…That was praise indeed…
To my tom Yum soup, I added salmon, a few noodles, a boiled egg and some coriander…Of course, soup is such a wonderful bowl of yumminess that you can add almost anything and it tastes awesome…
That’s all for this week…
I hope you have enjoyed the recipes if you have any questions please just ask…
Lastly…Please don’t forget to send me your green banana recipes ….I love koftas but can only eat so many…..
About Carol Taylor:
Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.
I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.
Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.
The environment is also something I am passionate about and there will be more on this on my blog this year
Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!