About a year ago, I planted a small banana tree which was given to me by my older uncle. In fact, he told me that this is a new variety of Ambun bananas and I planted them in the backyard of our house. Though the tree has not grown that much taller compared to other varieties of banana trees yet has already started bearing fruits as well. A few days ago a new banana bunch with six combs were seen in a perfect condition to cut it off from the tree. I repeatedly told my brother for the past few days, to cut the bunch and keep it inside the house which he failed to do. Today when I went to cut a few banana leaves, I saw a few of the bananas had already split in the middle indicating that they were over-ripen.. on the same evening, I got my brother to come with me to cut the banana bunch and bring it home.
When some people cut a bunch of bananas, it takes a while for the bananas to ripen, though I am not sure as to the logic behind it. I also heard the same story about my older uncle, when he cut a bunch of bananas and how slow they take to ripen. Maybe it is the positive aura of each person! I am not sure because it was my positive energy, but after I cut the banana bunch, within 2 days 4 combs of bananas were perfectly ripened. This new variety of Ambun bananas and the taste is also similar to 'Anamalu' (green bananas). The bananas instantly fell out of the comb since they were in the perfect ripened condition. Sri Lanka boasts more than 30 varieties of bananas, with various tastes and sizes, and are locally grown in different areas. Green bananas or 'Anamalu' variety is the best to make banana milk. Since banana milk can be made deliciously when the bananas are well-ripened, I decided to make a banana pudding today and kept the sweet banana milk-making adventure for tomorrow.
One of the main ingredients for the pudding was winter melon candy. After adding the Kithul palm treacle, the taste was so heavenly as it was like having buffalo curd and treacle. The look of the banana pudding was enhanced after garnishing it with mint leaves. While I was busy making the banana pudding, I fried some banana chips by cutting a few raw bananas into slices and coated them with cocoa, cumin and cinnamon powder. To sweeten and give the chips a beautiful golden caramel colour, I added sugar syrup to the hot oil while frying them. Otherwise banana fries will not absorb sweetness if add the suger after frying.
I thought the banana pudding was the best to go with the evening tea but then only I saw that my brother had made banana lassi as well. What's to be done? Just the way grandmother suggested, we all had the banana lassi and kept the pudding to have after dinner. Mind you, my friends, as always brother's banana lassi was spot on! With the dried fruits and added variety of nuts, he should be given an award for such delicious drink. Our grandmother truly fancied bananas a lot. She loves to have bananas with hoppers, Pittu, and occasionally she loves to have milk rice with sour bananas too. I feel that Grandmother's past had been entwined and enriched with this sweet fruit, mainly because of the abundance of the bananas and their knowledge of its wholesome goodness.
Love you All!
Nadee
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Creamy Bananas! for Honey banana pudding, Chocolate banana chips & Yoghurt lassi | Traditional Me
乡村烹饪 cuisine de village गाँव का खाना बनाना cucina del villaggio طبخ القرية Dorfkochen 村の料理 dorp koken 마을 요리 pagluluto ng nayon деревенская кухня cozinha da vila ഗ്രാമീണ പാചകം cocina del pueblo গ্রাম রান্না vesnické vaření landsby madlavning ចម្អិនអាហារតាមភូមិ kylän ruoanlaitto गाउँ खाना पकाउने masakan desa கிராம சமையல் masakan kampung หมู่บ้านทำอาหาร gotowanie na wsi köy pişirme làng nấu ăn ရွာချက်ပြုတ် μαγειρική στο χωριό villa coctione
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