When I started this blog in January this year, I had no idea that within 6 months I’ll be publishing the 50th post. When I started out, there were something like 15-20 recipes at most in my list. Frankly these many posts would not have been possible had it not been for the encouragement from fellow moms and their contribution towards recipes. So it is only fitting that the 50th post is a guest recipe. This recipe is from Meghana, who is Devansh’s friend’s mom.
Her son, Abhinav who is 13 months old, is always super-happy when he comes out to play in the colony garden. Meghana has worked as a clinical nutritionist at Tata Memorial Center in Parel and Kharghar for 5 years. She has now chosen to be a full-time mother like me. She has sent me the recipe of a Konkani dish called “Kelyache Mulka”. Meghna has given it a fun name, “Banana Roundies”.
From this point onwards I have mostly retained Meghana’s words.
Meghna writes: I happened to make the banana roundies when Abhinav fell sick with viral infection a few months ago. His appetite was at its lowest best. He just didn’t want to eat anything. Then at the end of the day I happened too see two-three large bananas which were a wee bit more ripe than I would want them to be. That’s when I felt too guilty to throw them but to uncomfortable to eat them.
So I made these banana roundies. And whooa… the experiment was successful. Abhinav had 7-8 such roundies making up for almost the entire day’s caloric intake. This is a calorie-dense dish but it is ideal when children go into this starvation mode. These roundies contain iron, potassium and good quality fat (PUFA and little MUFA) derived from coconut. I hope you all try this dish.
Banana Roundies Recipe
- 1 cup mashed banana just a wee bit more ripe not dehydrated
- 1 cup sooji Semolina
- 1 cup grated fresh coconut
- 1 cup grated jaggery Use chickki gud as it is easier to mix
- 2-3 cardamom seeds powdered
- Oil or ghee clarified butter for deep frying
- Take mashed bananas in a bowl.
- Add coconut, grated jaggery, sooji, and powdered cadomoms, and then mix the mixture properly.
- Make lemon-sized balls of the mixture.
- Heat a kadai and after it is hot add oil or ghee. (DO NOT use olive oil for deep frying here.)
- Deep-fry the banana roundies till they are dark brown in color so that they get cooked properly from inside.
Brush some oil or ghee on the individual sections of the pan.
Add the mixture in each section and then keep the pan on the gas burner.
After one side of the roundies is properly cooked, flip them to cook the other side. (The non-deep-fried ones taste yummy as well.)