Health in every bite

Banana Stem Juice

Ingredients: Around 125 gm of a banana stem (chopped); 1 tsp of sugar; juice of half a lime; 75 ml of water and salt to taste.
Method: Soak the banana stem in a cup of water and leave it for an hour. This will tenderise it. Juice the stem using a blender. Separate the fibres using the mesh sieve and add lime juice, sugar and a pinch of salt to the juice. Stir well and serve chilled.

Bajra Dosai

Ingredients: Around 125 gm of bajra or pearl millet; 65 gm of whole urad dal; 5 gm of fenugreek seeds; 1 tsp of salt; water as needed and oil as required.
Method: Soak millet, fenugreek seeds, and urad dal for four to six hours. Make a fine pure of all the three ingredients in a blender by adding water at regular intervals. Ferment the batter by adding salt and leave it overnight. Once it gets fermented, mix the batter well and prepare dosas on a griddle or tawa.

Ragi Kheer

Ingredients: Around 125 gm of ragi rava; 50 ml of water; 250 ml of milk; 125 gm of sugar and tsp of cardamom powder.
Method: Cook the ragi rava in water until soft and set it aside. Reduce the sweetened milk by half and add it to the ragi rava mix. Cook until it forms a creamy texture. Finish the ragi kheer with cardamom powder,
garnish with nuts and serve chilled.

Tender Coconut Mousse

Ingredients: Around 250 gm of fresh tender coconut; 150 ml of tender coconut water; 50 gm of cornflour; some condensed milk and 150 ml of milk.
Method: Scoop out the tender coconut shavings from two to three coconuts and blend for a minute until smooth. In a saucepan, pour a cup of tender coconut water and sprinkle cornflour over it. Heat the saucepan and stir for a minute until the cornflour dissolves completely. Take it off the flame. Heat milk in another saucepan and let it come to a boil. Add the condensed milk and mix well. Add the cornflour-tender coconut mixture and mix well. Remove from flame and let it cool. Add the pured tender coconut shavings and mix everything well. Pour into desired moulds. Let it set in the refrigerator for 6 to 8 hours. Garnish as desired.

(Courtesy: Chef Thayanithy at Signature Club Resort)