Tag Archives: Green Banana Kofta’s

CarolCooks2 weekly roundup…4th April-10th April 2021…#Recipes, Whimsy, Music and Lifestyle Changes

Recipes, Whimsy, Music and Lifestyle Changes…

Welcome to this week’s edition of my weekly roundup of posts…Especially for you just in case you missed a few posts during this last week…we are now into April…Time is marching on…thus far we had some humdingers of storms and the thunder here is certainly the loudest ever…a burst pipe…WP to deal with and their planned and unwanted changes by us the loyal customers…a plethora of sad news all in all one of those months so far…

Just in case you missed any or love to catch up like I do… snuggle deep be kind to yourselves …I think we all need to do that… get comfy in your favourite corner with your favourite drink tea/coffee or hot chocolate although depending on where in the world you live it could be a glass of wine or two…Cheers!

Meatless Monday’s…

Where I shared one of my favourite Kofta recipes made with green bananas…which are unripe bananas…

Bananas are generally cut while still unripe here which is good as it then gives you chance to make various recipes as the bananas go through the different stages of ripeness…

Meatless Monday’s…Green Banana Koftas…

Tuesday…

I headed over to Smorgasboard Health 2021 where Sally was talking cravings…those of us who have had children can probably remember having some strange cravings but also at times we still get cravings, don’t we…?

If it something strange that you are craving then Sally has the answers…an interesting and informative read on cravings…Please head over and have a read…Sally always makes you very welcome …

https://smorgasbordinvitation.wordpress.com/2021/04/05/smorgasbord-health-column-revisited-what-causes-your-cravings-part-four-coal-dirt-and-other-strange-stuff-by-sally-cronin/

Wednesday… Series 3 of the Culinary Alphabet…WHERE the middle letter is C…

So what’s in store? In this series the A, B, C, etc will be the middle letter, for example, Brawn, Cabbage, and Yucca… how easy that will be who knows I am sure some of the letters of the alphabet could cause the grey matter to rebel or implode…haha…

I also don’t want to use plurals to form a word as I may need that word for another letter and it’s sort of cheating I think…unless of course I really get stuck…which I am sure will happen…

The Culinary Alphabet …..Series 3… the letter C…

Thursday…Week 8…in my Kitchen…made from scratch…Vegan Non-Dairy Cream and Cream Slices.

I am always surprised how easy it is to make some of the processed and manufactured foods we may buy at home...Thus saving not only money but omitting chemicals in our foods. This non-dairy cream is one of them…the vegan tag and dairy-free tag is a bonus … we are neither in this house it is just something I make…  for starters cream is very expensive here and coconut cream is not…

coconut- palm-

laden with coconuts

Coconuts are two a penny they are so plentiful…Coconut water or milk can be purchased fresh here you can watch it being made while you wait and the cartons are 100% just milk or cream no additives and the man of the house who loves his cream does not know the difference when I serve him this dairy-free version…

CarolCooks2…Week 8…in my Kitchen…made from scratch…Vegan Non-Dairy Cream and Cream Slices.

Friday…I have been lucky and blessed with good skin I have however had friends who have not…Acne can cause much stress, especially for teenagers…

In this helpful and informative post, Sally’s covers the causes and some remedies…

Smorgasbord Health Column – Family Health A-Z – Acne – Teenage and Adults by Sally Cronin

Fruity Friday’s…Bamboo…

Bamboo…(Mai Pai)…is grown everywhere here and is one of the most versatile plants I know…We have all seen those pictures of a cute Panda eating bamboo, haven’t we…?…

But bamboo has so many other uses and the shoots of bamboo are delicious in stir-fries and curries…one of my favourite vegetables…which happen to be in season at the moment as I saw so many bamboo shoots today on the market.

There are nearly forty different species of bamboo growing in Thailand and with its wide variety of use, this plant could be considered the most important Thai plant. With bamboo being so common that we can see it everywhere, we take it for granted and tend to forget how much we rely on it daily, not only in the villages but in the cities as well.

Fruity Friday…Bamboo…

Saturday Snippets…A shortened version this week…

R.I.P Prince Phillip, Duke of Edinburgh…

Well, that’s it for today…Thank you so much for dropping by…see you next week …Love Carol xx

Meatless Monday…week 13…Green Banana Koftas…

 

Good morning and welcome to Meatless Monday’s…

Bananas...gone are the days when a bunch of bananas was just 6 bananas always the same type the Cavendish Banana and then I moved here…

A whole new world of bananas opened up from small bananas, green bananas, red bananas, bananas for frying, bananas for drying, bananas for eating and gone are the days of buying bunches of 6 bananas…its either a whole big hand of bananas or the whole thing cut straight from the tree…

Bunch bananas oct 2017 1

That is a lot of bananas here in Thailand and in my garden Bananas grow in abundance.

Its scientific name is Musa Sapientum which roughly translated  means  Fruit of wise  men

Here it is called Kluay pronounced glue eye.

Seasons vary slightly around the regions and it is a tree-like perennial and officially classed as a herb, the world’s largest herb as it can reach 25 feet in height. The fruit is also classed as a berry. Did you know that?

Banana leaves are used to serve food on or wrap food…nothing is wasted…

Of course, as we all know bananas generally all ripen at once…which means I need to use some whilst still green and then once they are ripened it’s smoothies, fried, baked, dried and then when they are really ripe it’s Banana bread or muffins…

Green Banana Koftas is a recipe originally from my friend Reena and they are beautiful…really tasty with a touch of spice…

Ingredients for Kofta’s

  • 2 Raw Green bananas
  • 1/2 cup Cottage cheese (optional)… I have made them with or without the cheese and they are equally delicious.
  • 1/4 cup finely chopped onion
  • 1 tsp grated ginger
  • 1 tsp chopped green chilli…
  • 1 tsp Coriander powder
  •  1 tsp Garam masala powder
  • 1/2 tsp Red chili powder(optional)
  • 1 tsp Amchur(dry mango ) powder…if you don’t have Amchur lime juice is fine.
  • 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 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 the kofta and repeat.

green banana koftas frying in oil

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.

green kofttas with curry sauce

Serve with a curry sauce…and add a swirl of natural yoghurt or just dip them in the curry sauce… They are lovely eaten as a snack and also with the curry sauce

For the curry sauce...when I make a curry if I have any sauce leftover I freeze it for when I make these koftas if not I make just a basic curry sauce made with onions, tomatoes, ginger, garlic and spices… and just freeze it in portions ready to thaw and use…these really are a yummy snack…

Ingredients:

  • 2 tbsp ghee
  • 2 large onions chopped
  • 2/3 cloves of garlic finely chopped
  • 1-inch piece fresh ginger finely chopped
  • 1-2 green chillies sliced
  • 3-4 large tomatoes chopped
  • 1/2-1 tsp of chilli powder
  • 1 tsp garam masala powder
  • 2 tsp coriander powder
  • 1/2 tsp turmeric
  • 1 tsp salt

Let’s cook!

Melt the ghee in a heavy-bottomed saucepan and add the onions cook for 5 mins and then add garlic and ginger then cook for a further 10 mins until the onions have softened. Add the spices and the chillies cook for 5 mins, stirring, add the tomatoes and cook covered until the tomatoes have softened and then remove the lid and cook gently until the sauce has thickened.

If we want a creamier sauce I add a spoonful of natural yoghurt with the tomatoes.

This is just a basic sauce which if you are using it to make a lentil curry for example you can add further spices but it is lovely for dunking koftas in…

It freezes well and I freeze in portions as we often have these koftas as a snack or light meal with maybe some nan bread or paretha and the small portions of curry sauce are ideal…

How is introducing more plant-based meals going in your kitchen… Going well or meeting with some opposition?...

That’s all for today on my journey into eating more plant-based meals on a Meatless Monday……Thank you again to everyone who is suggesting recipes I will try them all…xx

Thank you for reading this post If you have enjoyed this post please leave a comment and any tips or recipes you want to share… I love to chat and share recipes…Love Carol xx

 

CarolCooks2…This week in my Kitchen…Green Bananas…

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…

Bunch bananas oct 2017 1

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.

green banana koftas frying in oil

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.

green kofttas with curry sauce

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…

chicken satay

Ingredients:

  • 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

Let’s Cook!

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…

tom yum and tomato soups

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!

 

 

Barking Deers Mango

Of course, you all know exactly what that is …Don’t you????

It is all here in another edition of Down on the Farm!

A busy time of year as the rice has just been harvested, The Goose aka Turkeys are getting fat and the Wild almond tree aka Barking Deers Mango, nuts are ready to eat…

The name Barking deer’s mango is a strange name I can only surmise that it originated from the Indian Muntjac also named barking deer as it was often hunted around the outskirts of agricultural areas as they are considered a nuisance for damaging crops and ripping bark from trees.

indian-almond-289181_1920

This wild evergreen tree can grow as tall as 50 metres high the wood which is of low quality is used for general construction or fuel but is also very sought after and popular here for making charcoal.

The seeds of the tree are a source of a non-drying oil called cay-cay fat which is used in the manufacture of candles and soap making.

nun-with-candle-1826502_1920

The nut is eaten raw or is dry roasted and sold on the local markets as a snack this time of the year. The outer shell is really hard and no mod cons or nutcrackers used here just a very sharp knife and it was wielded very ably if I tried cracking a nut that way I would definitely be minus a couple of fingers…

23846940_10155356605704865_164378478_o

 

Our Turkeys are no longer babies and the girls have just started laying eggs so we are hoping they will produce some lovely little turkey chicks when they hatch.

Our big boy turkey

The rice harvest has just finished for us…..It is hard work producing the rice and harvesting it and for little money, as rice prices are quite low at the moment but at the very least it will provide rice for eating until the next harvest is due…

rice farming

Lily and Oi picking rice

A food break is always welcome…

lunch time picking rice

That’s about it at the moment we have plenty of morning-glory, lemongrass and galangal so I will be making Tom Yum Goong (Prawns) Soup which is one of my favourites and breakfast most days this week has been morning-glory with rice a simple vegetable dish but very spicy and tasty…

Jackfruit is nicely ripened at the moment and it’s banana time of the year again so they are very plentiful…It is all or nothing with bananas as they are either all unripe or all ripe at the same time….although I will be making more of those raw green banana Kofta’s the recipe courtesy of my blogging friend Reena they are very nice indeed…It was the first time I had made anything using raw, green bananas and well worth it ..very nice they were…I would recommend you try them…

Until next time..stay safe, have fun and laugh a lot 🙂