Chefs share interesting recipes to prepare with banana flower

It started with a discussion with nutritionistchef Raksha Lulla on how a Rs 20 banana flower with all its health benefits doesnrsquot enjoy the fame of the fancy R100 lettuce even if the latter comes with a threat of Ecoli ldquoThe diet culture will hero up the lettucerdquo she laughs ldquoDespite banana flowerrsquos antiageing cholesterolreducing and low glycemic index properties it has to compete with exotic veggies that have very little to no recall with our childhood and can cause infections On the contrary the banana flower prevents the growth of pathogenic bacteria and is a perfect choice for an immunitycompromised audiencerdquoRaksha Lulla and her mother Bhavna think that the banana flower is for all ages and mood Their favourite is a Maharashtrian style sabzi and wadi PICANURAG AHIREThe discussion stemmed from the episode of MasterChef Indiarsquos latest season where contestant Nazia Sultanarsquos nargisi kofta made with eggs wrapped in banana flowers was commended by the judges for creative choice of ingredients Banana blossom or banana heart is the fleshy purpleskinned tearshaped flower at the end of a bunch of the fruit It is popular in southeast Asian cuisine and can also be consumed raw The texture is compared to that of fish Tanvi Shah of The Millennial Kitchen a vegetarian compares it to that of a jackfruit or an artichokeBanana flower asian saladldquoBanana blossoms can also be cut and used in stirfries or soupsrdquo she says and are an excellent replacement for fish in vegan recipes They cook fast and lose volume They can also be steamed and served with dips Pocketfriendly banana flowers have different flavours depending on the region and soil they are grown in I find the ones available in Mumbai slightly bitter so I treat them with lemon and salt before cooking Those found in other Asian countries are also fresh and delicious I like the flavours of the blossoms from Tamil Nadu Kerala and Bengal Peeling and prepping them is tedious so one can use canned banana blossomsmdashavailable at speciality storesrdquoChef Tanvi Shah says the prepping of banana flower is the only difficult part Once thatrsquos done itrsquos an easy ingredient to work with PICANURAG AHIRELulla finds the banana flower to be soothing for PMS cravings cramps and bloating ldquoThe hormonal health during the luteal phase can be reparented by the humble banana flowerrdquo she says ldquoMenstrual bleeding is also regulated For best results the sabzi should be eaten with dahi It is best for lactating mothers as it is a galactagogue and rich in iron which helps improve milk secretion and prevents postpartum hair fall and fatigue too Its extract promotes uptake of blood sugars making it an antidiabetic potion Safe to say we can call her mother banana flower for looking out for all of a womanrsquos hormonal and life phasesrdquoMaharashtrianstyle sabziIngredients1 banana flower5 gm turmeric2 gm mustard seeds5 gm red chilli powder5 gm goda masala5 gm chickpeachana dal soaked3 gm cumin3 gm asafoetida23 gm jaggery20 ml oil50 gm freshly grated coconut200 ml buttermilkSalt as per tasteMethodClean the flower and chop it fine Soak in buttermilk for 15 to 20 minutes and strain In a pressure cooker heat oil and add mustard and cumin seeds When they splutter add turmeric and asafoetida Put in chopped banana flower and soaked chickpea Add salt jaggery and goda masala as per taste Cook for up to three whistles and then cook on low flame for 10 minutes Garnish with grated coconut and serveFancy it upChef Aniruddha Patil Head Chef of Origin Restaurants finds banana blossoms very versatile and uses them in the vegan version of the very British fishandchips ldquoThis superfood with complex carbohydratesmdashhence low glycaemic indexmdashhas several micronutrientsrdquo says Patil ldquojust not enough protein though It is relatively cheap and easily accessible The only downside is it takes a lot of time to prep and process up to the cooking stage and tends to leave awful stains One of the ways of minimising this is to use rags or paper towels and rub coconut oil on your hands to prevent stainingVegan fish and chipsIngredients500 gm fresh banana blossomOil for fryingFor flour mixture1 cup allpurpose flour12 tsp salt1 tsp dill112 tbsp crushed noriFor batter1 cup flour12 tsp salt1 pinch of turmericGarnish2 tbsp lemon juice1 tsp fresh dillRinse and clean the banana blossoms In a separate bowl mix ingredients for flour mixture Separately whisk together the ingredients for the batter adding sufficient water to create a thick consistency that coats the back of a spoon In a pot heat oil for frying Dip the blossoms in the flour mixture then the batter Carefully lower them into the heated oil Fry for about four to five minutes until golden brown flipping once Transfer them onto a kitchen paper to drain excess oil Serve with fries and mashed peas Add fresh dill on top and squeeze with lemon juicePro tipSoak the flowers in a bowl of water and add several tablespoons of lemon juice or vinegar about 1 tablespoon for every two cups of water to mitigate the bitterness Soaking also helps avoid browning that can occur once the innermost parts of the flower are exposed to airBanana flower soupIngredients150 gm firm tofu or poached chicken or white fish1 banana flower cleaned and peeled fully soaked in water with vinegar drain before adding to recipe12 birdrsquos eye chilly julienned optional50 gm fresh lemon grass50 gm basil50 gm galangal sliced12 tbsp light soy sauce2 tsp rice vinegar200 ml coconut milkA few kafir leavesA cup of veggies of choice1000 ml veggie broth or chicken brothMethodSteep the 1000 ml broth or water in the fresh herbs lemongrass basil kafir leaves and galangal Steep covered on medium flame without the water boiled over so use a deep utensil Once steeped well and the liquid has absorbed all flavours remove the herbs and keep aside The add the protein mushrooms and drained banana blossoms Thai chilly to cook inside the broth we did not use chillies here as we already used the chillies for salad and we plan to serve the salad and soup as a meal Cook covered on low flame for 68 minutes Before serving add coconut milk stirring continuously so the milk does not tear Garnish with cilantro before servingBunch of benefitsgtgt High content of Vitamin C and ethanol keep infections at baygtgt Cooked blossoms can soothe abdominal discomfort and lessen menstrual bleedinggtgt When consumed with curd or yoghurt they stimulate the progesterone and prevent bleedinggtgt According to a research these flowers enhance glucose absorption which lowers blood sugar levelsgtgt Antidepressant properties that enhance mood and reduce anxietygtgt Vitamin C deaccelerates ageing processgtgt Improves kidney function increases iron levelsPrepping banana blossomsStack about five tender banana leaves and cut crosswise into thin long stripsgtgtFill a large bowl with water and squeeze the juice of one lemon or white vinegargtgtPlace the strips in the citric watergtgtIt is tedious work to remove the inedible stigma and small petals from each blossom Simply pinch off the tips of the tiny ones and discard the tipsgtgtAdd about two tablespoons salt and massage the leaves and blossoms under water pressing them between your fingers for a few minutes The water should discolour this process removes bitternessgtgtDrain the water fill the bowl with fresh water lemon juice or vinegar and salt Repeat massaging and pressing under the water for a few minutes more Drain off the water pat the leaves and let the blossoms dry