Plantain Blossom Spicy Stir-fry

Plantain Blossom Spicy Stir-fry served on a blossom bract

Plantain blossom is popularly known as banana blossom. 

Banana blossom

 Since I have already established the difference between banana and plantain in my earlier post in this blog I will stick to the word ‘plantain’. It has a wonderful taste, when properly cooked, regardless of whatever name you give it to it. In many Asian countries plantain blossom is added to salads after boiling.

Not real plantain but plastic

Plantain easily adapts to varying climates and soil types. As a result the plant appears in almost all countries. Every region in which plantain is grown has developed its own style of preparing the produce from this palm to the table.

Banana blossom bract (dark purple) and flowers (white)

Plantain blossom is edible. In raw form it has a bitter taste and feels very fibrous in the mouth. Secondly the blossom when cut oxidizes easily and looks black after a few minutes. So, it is better to cook it.

Soft part of the blossom after removing harder bract and flowers

Plantain blossom contains lot of fiber and helps in bowel movement. The purple coloured bract is sometimes used as a plate.

Today I am going to make a spicy (hot) plantain blossom stir-fry.

                                     Recipe summary 

                                               For
                          Plantain Blossom Spicy stir-fry

Preparation time: 45 minutes
Cooking time: 20 minutes

Serves: 4

Preparation
1. Preparation is the time consuming part in cooking plantain blossom. Wash the outer parts once. Then discard the outer layers of the blossom (dark purple-red) including the flowers. 

Banana blossom

2. Remove all the bracts one by one keeping the bracts and flowers separately. You will remove the bracts until the remaining blossom is tender.

3. Take the flowers one by one and remove transparent plastic like perianth and the staminode as shown in the photograph. below in the main recipe.

A floret is in the left. It has the two items on the left intact and we are going to remove them.In the extreme right is perianth which we will remove. We will also remove the  staminode  in the centre.

4. Wash and drain the bracts and flowers and the remaining soft blossom.  Dice all of them as small as possible or as shown in the photograph. Dump all what you dice into a bowl of cold  salted water to prevent the matter from discoloring.

Cooking Method

1. Warm a big saucepan or a wok and add 2 table spoon oil. When the oil gets hot reduce the heat to low. Add 1 onion chopped coarsely and sauté for 5 minutes.

 2. Add 1 green chili sliced into small pieces, 3 cloves garlic chopped fine, 10 curry leaves chopped fine, 1 dry red chili broken into small pieces and ½ teaspoon cumin seeds and continue frying for 3 minutes.

Ingredients

3. Drain and squeeze the chopped plantain blossom and add to the saucepan. Sauté for 2 minutes, add ¼ teaspoon turmeric powder and ½ table spoon curry powder and sauté for 2 minutes. 

4. Add one cup water and cover. Bring to boil and lower the fire and let it cook. Once it is cooked add 100 grams shredded coconut and continue sautéing for another five minutes.

Plantain Blossom Spicy 
Stir-fry 
served on a blossom bract

5. Add ½ teaspoon salt and ¼ teaspoon pepper and stir well. Taste for seasoning and for water in the pan. This is almost a dry preparation. If there is any water left let it evaporate. Some moisture should be left in the pan.



Plantain Blossom Spicy Stir-fry is ready.
                                  

                                

                    Recipe follows in detail with pictures.


Preparation time: 45 minutes
Cooking time: 20 minutes
Serves: 4

Ingredients

Main

1 banana blossom (approx 500 grams)
Others
100 grams shredded coconut
3 cloves garlic chopped fine
1 onion chopped coarsely
1 green chili sliced into small pieces
10 curry leaves chopped fine
2 tablespoon vegetable oil
½ teaspoon salt
1 cup water
Spices
1 dry red chili broken into small pieces
½ teaspoon cumin seeds
¼ teaspoon pepper powder
½ table spoon curry powder
¼ teaspoon turmeric powder

Preparation

A floret is in the left. It has the two items on the left intact and we are going to remove them.In the extreme right is perianth which we will remove. We will also remove the  staminode  in the centre.

Perianth and staminode to be discarded

Preparation is the time consuming part in cooking plantain blossom. Wash the outer parts once. Then discard the outer layers of the blossom (dark purple-red) including the flowers. These will be hard and not suitable for eating. The remaining portion of the fruit will have soft bracts (sometimes called petal). This will be near white in color.

In some localities, people discard the bracts altogether and use only the flowers. I am going to use both the flowers and the bract. You can decide to use or not to use the bracts.

Soft part of the blossom halved. It is slightly discoloured after cutting.

Remove all the bracts one by one keeping the bracts and flowers separately. You will remove the bracts until the remaining blossom is tender.

Bracts sliced

Take the flowers one by one and remove transparent plastic like perianth and the staminode as shown in the photograph. You may put on your gloves to do this. The stain from the flowers may stain your fingers. The stain is harmless and can be washed. Alternatively you may smear your palms with a light coating of vegetable oil. The will enable you to wash your hands later.

Ingredients for Plantain Blossom Spicy Stir-fry

Wash and drain the bracts and flowers and the remaining soft blossom.  Dice all of them as small as possible or as shown in the photograph. Dump all what you dice into a bowl of cold water to prevent the matter from discoloring.

After dicing dump into a bowl of water

Method

Warm a big saucepan or a wok and add oil. When the oil gets hot reduce the heat to low. Add the onion and sauté for 5 minutes. Add green chili, garlic, curry leaves, dry red chili, and cumin seeds and continue frying for 3 minutes.

Onion,green chili, red chili and garlic are frying in a large non-stick saucepan

Cooking continues

Drain the chopped plantain blossom and add to the saucepan. Sauté for 2 minutes, add turmeric powder and curry powder and sauté for 2 minutes. Add one cup water and cover. Bring to boil and lower the fire and let it cook.

Blossom slices added

Curry powder and turmeric added

Once it is cooked add the shredded coconut and continue sautéing for another five minutes.

Shredded coconut added

Add salt and pepper and stir well. Taste for seasoning and for water in the pan. This is almost a dry preparation. If there is any water left let it evaporate. Some moisture should be left in the pan.

The curry is ready. Serve with rice or bread.

Luffa squash soup

Luffa squash soup

Luffa, sometimes spelt as loofah, belongs to cucumber (Cucurbitaceae) family. It is popular in China and Vietnam. It grows in tropical and sub-tropical climates. The fully ripe fruit is so fibrous that pieces of the fruit are used as scrubbing sponge in the bathroom and in the kitchen. Even artists make paint brushes from it. It is an edible fruit. Many cultures make variety of dishes out of it.
It has a very mild bland taste and therefore it can be cooked with many meats, sea food and vegetables. It is most commonly used in soups and stews. But you can make curry and stuff it with cooked sea food, meats and vegetables.

Luffa squash

It is also known by the names such as Chinese okra and ribbed gourd. Chinese called okra because it resembles okra but in huge proportion. It is called ribbed gourd because of it intimidating sharp ribs running vertically from the top to bottom. There is nothing to be intimidated about it because it is surprisingly soft vegetable.

It is a seasonal vegetable. It will be on the shelves of supermarkets for about 2 to three months. If you have never tasted it, when you see it in the market, grab it and try it once. If you like it then you can use it in just about any soup and stew.

Today I am going to make a simple soup using luffa squash.

                                   Recipe summary
                                              For
                                  Luffa Squash soup

Preparation time: 30 minutes
Cooking time: 30 minutes

Serves: 4

1. First you slice off the top of the 500 grams Luffa squash 

Luffa squash

vegetable; it will ooze out a lot of milky white gum. You let it ooze out as much milk as possible. This milk is harmless. Then wash the squash before you begin peeling.

2. After that, remove the ribs with a potato peeler. Then you can peel the skin easily with a potato peeler or a sharp knife. Cut the flesh into ½ inch cubes.The skin is edible but I have never used it. 

Ingredients

3. Dry roast 200 grams mung bean in a wok till it is hard or place in a plate and roast in microwave for two minutes. Then  put it in a medium sized saucepan and add one cup of water and bring to a boil. Then lower the heat and let simmer uncovered for about 15 to 20  minutes or till the lentil is soft.

4. Mean while a large frying pan or a wok heat 2 tablespoon vegetable oil. When the oil is hot add 1 onion coarsely chopped, lower the heat to low and sauté it for about 5 minutes. 

5. Then add 2 leeks sliced into ½ inch pieces, 3 cloves garlic thinly sliced, 10 grams ginger minced, ¼ teaspoon cumin and ¼ teaspoon fennel seeds and continue frying for another 6 minutes. 

6. Then add the luffa squash slices and fry for 3 minutes. 
Add 2 cups water and ½ cup of vegetable stock and bring to a boil.
Add the cooked mung bean.Reduce the heat to low and simmer covered for 15 minutes or until the luffa becomes soft.

Luffa squash soup

7. By now a better part of the mung bean  would have dissolved to make the soup thicker. This is what we want.

Check the liquid for consistency if it is too thick add some water. If it is too thin boil it further to bring it to the right consistency.

When you are satisfied with the consistency add ¼ cup coconut cream and 1 teaspoon salt and ¼ teaspoon pepper.
cook for 3 minutes  and take it off the heat. Taste for seasoning and adjust.

The luffa squash soup is ready. You can serve it as a starter or a side dish. It can also be taken as a meal by itself or with rice or bread.It will be a soup loved by all. Give a try.

Luffa squash soup is ready.
                                  

                        Recipe follows in detail with pictures. 

Preparation time: 30 minutes
Cooking time: 30 minutes
Serves: 4

 Ingredients:

Ingredients for Luffa squash soup

Split mung bean

Main
500 grams of Luffa squash cut into ½ inch cubes
200 grams split mung bean.
Others
2 leeks sliced into ½ inch pieces
1 onion coarsely chopped
1 teaspoon salt
½ cup of vegetable stock
¼cup coconut cream
3 cloves garlic thinly sliced
10 grams ginger minced
2 tablespoon of vegetable oil
3 cups water
Spices
¼ teaspoon pepper
¼ teaspoon cumin seeds
¼ teaspoon fennel seeds

Preparation

First you slice off the top of the vegetable; it will ooze out a lot of milky white gum. You let it ooze out as much milk as possible. This milk is harmless. It will not stain or irritate you hands or skin. But anyway we don’t want it. Then wash the squash before you begin peeling.

After that, remove the ribs with a potato peeler. Then you can peel the skin easily with a potato peeler or a sharp knife. Cut the flesh into ½ inch cubes. The skin is edible but I have never used it.

Dry roast mung bean in a wok till it is hard or place in a plate and roast in microwave for two minutes. Then  put it in a medium sized saucepan and add one cup of water and bring to a boil. Then lower the heat and let simmer uncovered for about 15 to 20  minutes or till the lentil is soft.

Split mung been is now boiled

Method

Mean while a large frying pan or a wok heat the vegetable oil. When the oil is hot add onion, lower the heat to low and sauté it for about 5 minutes. Then add the leeks, garlic, ginger, cumin and fennel seeds and continue frying for another 6 minutes.  Then add the luffa squash slices and fry for 3 minutes. By now mung bean would have boiled.
Add water and broth and bring to a boil.
Add the cooked mung bean
Reduce the heat to low and simmer covered for 15 minutes or until the luffa becomes soft.
By now a better part of the mung bean  would have dissolved to make the soup thicker. This is what we want.
Check the liquid for consistency if it is too thick add some water. If it is too thin boil it further to bring it to the right consistency.
When you are satisfied with the consistency add coconut cream and salt and pepper.
Cook for 3 minutes and take it off the heat. Taste for seasoning and adjust.
The luffa squash soup is ready. You can serve it as a starter or a side dish. It can also be taken as a meal by itself or with rice or bread.It will be a soup loved by all. Give a try.

 
Nutrition data for this recipe
Nutrition content is computed by adding nutrition values of individual ingredients according to the USDA nutrition database. Water shown here is what is found in the ingredients and not the water added while cooking. This is only an approximation. For further information please read my post “Nutrition information for my recipes.”
 Click the button below to view the nutrition data. Click again to close it.

Understanding the digestive process

When we talk about food it is necessary to know a little about what happens to the food that we consume. Here is a very brief account of our digestive process.

The largest structure of the digestive system is the gastrointestinal tract (GI). This starts at the mouth and stretches all the way to the anus. It covers a distance of about nine metres. Colon is the largest component of the GI tract. The other components of the digestive system are the mouth, teeth and epiglottis, and the accessory digestive glands (liver, gall bladder and pancreas).

Digestion begins in the mouth where the food is broken down into smaller particles and mixed with saliva. The small particles mixed with saliva are known as bolus.  Amylase found in the saliva called ptyalin will convert large insoluble starch molecules into soluble starches (such as amylodextrin, erythrodextrin, and achrodextrin). The smaller starches are finally converted into maltose. Lipase is also an enzyme found in the saliva. Lipase begins to break down the fats. This broken down compound is called bolus which is in a condition that is conducive to swallowing easily. Bolus is slightly alkaline because of the alkalinity of saliva. We can say that roughly 30% of the digestion takes place in the mouth.  That is why it is important to take longer time chew the food well in the mouth before swallowing it.

Saliva also supplies antibodies like immunoglobulin A which supports the immune system in preventing infections of the salivary glands. Saliva also contains a glycoprotein which binds to vitamin B12 in order to carry it safely through the acidic content of the stomach. When the mixture of glycoprotein and the vitamin B12 reach the duodenum, pancreatic enzymes break down the glycoprotein and free the vitamin which then binds with intrinsic factor.      Intrinsic factor is a glycoprotein produced by the stomach. It is necessary for the absorption of vitamin B12 later on in the small intestine.

At the end of the mouth you find the larynx through which air is transported to the lungs and pharynx through which food is transported to the oesophagus and then to the stomach.

Epiglottis

A flap called epiglottis is attached to the entrance of the larynx. It is visible through the mouth. It is made of elastic cartilage. It is covered with a mucous membrane. Taste buds are on its lingual surface which faces into the mouth. The other side faces the larynx. Its function is to guard the opening between the vocal folds. During breathing it is pointed upwards and its underside becomes a part of pharynx covering it fully. During swallowing it folds down to a horizontal position with its upper side covering the pharynx. In other words it acts as a trap door to prevent the food from entering the wind pipe which leads to the lungs. But for some reason if particles of ingested food escapes into the larynx, you will get a strong cough to expel these particles and to prevent the lungs from damage.

Head and neck

The food goes down the oesophagus with the help of peristalsis of the oesophagus. Peristalsis is the contraction and relaxation of muscles in successive wave form which pushes the food along its path. Peristalsis is found in the entire digestive tract.

Epiglottis

When the food reaches the stomach, salivary amylase is inactivated by gastric juice which is produced in the stomach. Gastric juice mainly contains hydrochloric acid and pepsin. These two chemicals may damage the stomach wall, and therefore stomach produces mucus, providing a slimy layer that acts as a shield against the damaging effects of the chemicals.

The gastric acid and the mucus produced in the stomach coverts bolus into chime which is a semi-fluid mass of partially digested food that is moved from the stomach into the duodenum. Chime enters the duodenum where it mixes with the enzymes produced by the pancreas. After that the chime enters the small intestine where it is fully broken down and absorbed into the blood stream. Most of the remaining digestive process takes place in the small intestines.

From the small intestine the food is pushed into the large intestine. Colon is a part of the large intestine.  Colon has bacteria that can break down the food further. It is shorter than the small intestine but larger in diameter. Water, salt and some minerals are reabsorbed into the blood in the colon.  The pH level in the large intestine is about 5.6 ~ 6.9. Unless the waste is eliminated in a timely manner the large intestine may end up absorbing some toxins such as heavy metals such as mercury and lead and arsenic.

The waste products of digestion are eliminated from the anus through the rectum.

Split pigeon pea with tomato mild curry

Split pigeon pea with tomato mild curry

The pigeon pea is Cajanus cajan L. This is also called toor dal, arhar dal (in Hindi). It does not matter if you pick up a different kind of lentil. Some people use a combination of two kinds of lentils to make one dish. I mix  pigeon pea and red lentil which is called Mysoor  dhal.  In this recipe I used only pigeon pea. Pigeon pea is available many countries in dry form. Frozen and canned pigeon peas are also available.

Lentils play a major role in supplying protein to vegetarians. We add pepper powder, ginger and garlic in this recipe to counter flatulence that pigeon peas may cause on some people.

This is a very mild curry. Children love the taste of this lentil. This lentil is grown in many parts of the world.  Therefore there are many regional variations of recipes using this lentil. Pigeon peas are mainly used in soups, stews and curries.

                                       Recipe summary
                                                 For
                       Split pigeon pea with tomato mild curry

Preparation time: 15 minutes
Cooking time: 55 minutes

Serves: 4

1. Wash 2 cups split pigeon peas and drained the peas. Pour hot water and let it soak for 1 hour.

Split pigeon peas

You can soak the pea with cold water overnight.

Ingredients

2. In a large saucepan add soaked pigeon peas,1 onion chopped coarsely,  10 curry leaves, 1/8 teaspoon turmeric powder, 1 green chili seeded and sliced thinly and 1 red chili seeded and sliced thinly (optional), 1 cm ginger chopped fine, 3 cloves garlic sliced thinly,  4 cups water and boil for 30 minutes or until the peas are cooked stirring occasionally. If the peas are not cooked you can always add more water till it is done.


3. Then add 250 gram ripe tomatoes chopped coarsely and boil for another 15 minutes.At this point most of the water would have evaporated and the resulting gravy will be fairly thick but moist.

4. Add ¼ teaspoon cumin seeds, 1/8 teaspoon pepper powder and let it boil for 5 minutes. Add ½ teaspoon salt and boil for two minutes. If you like you can pound cumin, about 10 pepper corns and one garlic and add to the curry. It will be aromatic.

5. Add ½ cup coconut milk and boil for 2 minutes and take off the heat. Taste for seasoning and adjust.The curry is done.

Split pigeon pea with tomato mild curry

6. In a big  pan heat the oil. when the oil is hot add mustard seeds and wait till it splutters add cut dry chilly and fry for a minute..Pour the curry into the fried mustard and dry chilly pan, cover with a lid .and switch off the fire.

The curry is ready. This curry can be served with rice or any kind of bread. You can also skip tomato and make this curry.

Split pigeon pea with tomato mild curry is ready.
                                  

                     Recipe follows in detail with pictures.

Preparation time: 15 minutes
Cooking time: 55 minutes
Serves: 4

Split pigeon peas

Ingredients

Tomatoes

Main 
2 cups split pigeon peas
250 gram ripe tomatoes chopped coarsely
Others
1 onion chopped coarsely
10 curry leaves
3 cloves garlic sliced thinly
1 cm ginger
1 green chili seeded and sliced thinly
½ cup coconut milk
½ teaspoon salt
4 cups water
Spices

1 red chili seeded and sliced thinly (optional)
¼ teaspoon cumin seeds
1/8 teaspoon black pepper powder
1/8 teaspoon turmeric powder

Ingredients for Split pigeon pea with tomato mild curry

Preparation
I washed the split pigeon peas and drained the peas. Then I poured hot water and let it soak for 1 hour.
You can soak the pea with cold water overnight. If you want to mix red lentils, it does not need  to be soaked as it cooks faster than pigeon pea. The ratio can be 2 cups pigeon pea and one cup red lentils.

Method

Dhal is boiled half way

In a large saucepan add soaked pigeon peas, onion, curry leaves, turmeric powder, green and red chili ginger, garlic  water and boil for 30 minutes or until the peas are cooked stirring occasionally. If the peas are not cooked you can always add more water till it is done

 Then add sliced tomatoes and boil for another 15 minutes.At this point most of the water would have evaporated and the resulting gravy will be fairly thick but moist.
Add cumin seeds, pepper powder and let it boil for 5 minutes. Add salt and boil for two minutes. If you like you can pound cumin, about 10 pepper corns and one garlic and add to the curry. It will be aromatic.
Add coconut milk and boil for 2 minutes and take off the heat. Taste for seasoning and adjust.The curry is done.
In a big  pan heat the oil. when the oil is hot add mustard seeds and wait till it splutters add cut dry chilly and fry for a minute..Pour the curry into the fried mustard and dry chilly pan, cover with a lid .and switch off the fire.
The curry is ready. This curry can be served with rice or any kind of bread. You can also skip tomato and make this curry.

Nutrition data for this recipe
Nutrition content is computed by adding nutrition values of individual ingredients according to the USDA nutrition database. Water shown here is what is found in the ingredients and not the water added while cooking. This is only an approximation. For further information please read my post “Nutrition information for my recipes.”
 Click the button below to view the nutrition data. Click again to close it.

Spaghetti with spicy minced beef curry

The sauce for the spaghetti is spicy. If you want it to be mild you can omit the green and red chili and chili powder. It will not make much difference in the taste. Spaghetti is an easy dish o prepare. You will use only a couple of utensils and there is less to wash up after cooking.

Spaghetti with spicy minced beef

                                  Recipe summary
                                            For
                       Spaghetti with spicy minced beef

Preparation time: 25 minutes
Cooking time: 1 hour
Serves: 4

1. In a medium sized bowl mix 250 grams minced beef, 1 tsp chili powder, ½ tsp pepper powder, ¼ cumin powder and ½ tsp salt. Let it marinate for about 20 minutes.

Ingredients

2. In a medium size frying pan or wok 3 tablespoons of olive oil and fry 1 onion roughly chopped, 4 cloves garlic, 1/2 teaspoon grated ginger and 10 curry leaves in low heat, Fry for about 10 minutes or until the onion becomes translucent. 

3. Then add 1 red chili finely sliced, 1 green chili finely sliced and 1 green bell pepper and fry for about 3 minutes. 

4. Then add minced beef with half a cup of water and let it boil covered for about 30 minutes or until the minced beef becomes soft. 

Spaghetti with spicy 
minced beef

5. Add the 500 grams spaghetti sauce (I used Prego spaghetti sauce) and continue cooking for about 10 minutes. Now the sauce for spaghetti is ready. Ginger and garlic will speed up the minced meat cooking process and aid in the digestion.

6. In a large sauce pan add 2 litres of water and bring to the boil. Add 1 teaspoon salt and 1 tablespoon oil. Reduce the heat to medium and add the 500 grams dry spaghetti. Simmer for 30 to 45 minutes or until spaghetti is done. If you cover it will overflow. It should be firm to bite – al dente and not soft.

7.Drain the spaghetti in a colander. Let it sit in the colander for two to three minutes.

Put spaghetti in the plate and add the sauce on top. Garnish and serve while warm.
 Spaghetti with spicy minced beef is ready.                                                    

                      Recipe follows in detail with pictures.

Preparation time: 25 minutes
Cooking time: 1 hour
Serves: 4

Ingredients

Ingredients for Spaghetti with spicy minced beef curry

Main
500 grams dry spaghetti
500 grams spaghetti sauce (I used Prego spaghetti sauce)
250 grams minced beef
Others
1 onion roughly chopped
1 green chili finely sliced
1 red chili finely sliced
1 green bell pepper
4 cloves garlic
1/2 teaspoon grated ginger
10 curry leaves
½ tsp salt
3 tablespoons of olive oil
Spices
1 tsp chili powder
½ tsp pepper powder
¼ cumin powder

Preparation

Making the sauce
In a medium sized bowl mix minced beef, chilli powder, pepper powder cumin powder and salt. Let it marinate for about 20 minutes.

Marinated mince beef

In a medium size frying pan or wok fry onion, garlic, ginger and curry leaves in low heat, Fry for about 10 minutes or until the onion becomes translucent. Then add red chilli, green chili and bell pepper and fry for about 3 minutes. Then add minced beef with half a cup of water and let it boil covered for about 30 minutes or until the minced beef becomes soft.

Beef is cooking in a wok

 By this time most of the water would have evaporated but the minced beef will still be most and not dry. If the beef is dry add a couple of spoons of water. Add the spaghetti sauce and continue cooking for about 10 minutes. Now the sauce for spaghetti is ready.Ginger and garlic will speed up the minced meat cooking process and aid in the digestion.

Beef sauce is thickening

Method

In a large sauce pan add 2 litres of water and bring to the boil. Add salt and 1 tablespoon oil. Reduce the heat to medium and add the dry spaghetti. Simmer for 30 to 45 minutes or until spaghetti is done. It should be firm to bite – al dente and not soft. If you cover the pan it will over flow.
Drain the spaghetti in a colander. Let it sit in the colander for two to three minutes.

Put spaghetti in the plate and add the sauce on top. Garnish and serve while warm.

Spaghetti with spicy minced beef curry

Nutrition data for this recipe
Nutrition content is computed by adding nutrition values of individual ingredients according to the USDA nutrition database. Water shown here is what is found in the ingredients and not the water added while cooking. This is only an approximation. For further information please read my post “Nutrition information for my recipes.”
 Click the button below to view the nutrition data. Click again to close it.