masteraznchefjr
Sous Chef
I was wondering what is a savory dish that has bananas in it?
Bananas are difficult to use in savory dishes because they fall apart with any more than minimal cooking.I was wondering what is a savory dish that has bananas in it?
And thus why plantains are featured in many dishes, because they are banana's distant but tough cousin, very capable of standing up to harsher cooking. Unfortunately plantains are starchy not sweet, although some of the starch turns to sugar as they ripen, which is why you let plantains sit until they look like spoiled bananas (blackened) before cooking them, to allow more of the starch to convert to sugar--making them sweeter.Do relatives count? There are many savory dishes that use plantains.
They taste great with some curries. I sometimes put an uncooked bananna on top of a curry, before serving.
And thus why plantains are featured in many dishes, because they are banana's distant but tough cousin, very capable of standing up to harsher cooking. Unfortunately plantains are starchy not sweet, although some of the starch turns to sugar as they ripen, which is why you let plantains sit until they look like spoiled bananas (blackened) before cooking them, to allow more of the starch to convert to sugar--making them sweeter.
Well mostly what I see in Los Angeles markets are not particularly ripened, so when I want to use some I generally let them sit for several days or a few weeks until they get dark and sweeter.Really, we buy green plantains to use them as green plantains. When we want maduros, then we buy them black. Many cultures use green plantains in their cuisine. Why is it unfortunate that plantains are starchy?
Well mostly what I see in Los Angeles markets are not particularly ripened, so when I want to use some I generally let them sit for several days or a few weeks until they get dark and sweeter.
Yakuta said:You can use it to make Pakodas (Indian style chick pea flour fritters). I just recently made that for some company and they were gone in no time and the hint of bananas made the taste so pleasent and surprisingly unexpected.
2 cups of chick pea flour
2 tbsp of semolina
1 tsp of grated ginger
2 whole bananas mashed
chili powder (however much spicy you like it)
Corriander powder (3 tsps)
Cumin powder (3 tsps)
Handful of cilantro chopped
3 tbsp of plain yogurt
2 tsp of oil
salt to taste
2 tsp of baking powder
water to make a thick paste
Mix all the ingredients except oil and water first with a fork until it's all nicely incorporated. Add a tiny bit of water to bind the mixture. Keep adding water until you have a smooth yet thick paste (consistency of grout). Let the mixture rest for atleast an hour.
Heat oil in a pan and once hot, slowly add the pakoda's to the oil and let them fry until golden brown.
Serve with your choice of dipping sauce. My favorite is cilantro and mint chutney.
Enjoy!