"PUSHPITA"- A Delectable "Banana Blossom" Delicacy

By Soma Raj Pillai

Tuesday, October 22, 2013, 18:43 [IST]

"Banana Blossom" has been a "precious gem" in the "Great Indian Culinary Treasure". "Pushpita" in Sanskrit means "blossomed" or "flowered", so does the name of my 'Culinary Portrait', as the star ingredient of my creation is "Banana Blossom", which can only be used once it has fully blossomed or bloomed.

For ages, "Banana Blossom" has played a pivotal and conspicuous role in numerable 'Indian Culinary Delicacies'. "Banana Blossom" contains dietary fibres and is enriched with Vitamin E, antioxidant properties and Flavonoids, to name a few. Traces of protein and unsaturated fatty acids are also found in this beautiful blossom. Traditionally, "Banana Blossom" is given to people suffering from piles, constipation and diabetes. In simple words, "Banana Blossom" is a tasteful culinary delight and is being blessed by "Mother Nature" in abundance.

"Banana Leaves" are high on nutritional values. Serving warm food on these leaves incorporate the nutritional aspects of the leaves into the served food. Both the aspects of cooking and serving food in banana leaves have been a matter of great significance in our food culture and heritage. There are many traditional recipes of the bygone era, which were cooked in banana leaves.

As the Culinary Painter, owing to my creative engagement with the subjects of food and health in alliance, I have combined these two "Blessings of Nature" to create a 'Culinary Portrait', painted and illustrated with the aromatic hues of spices.

Serves: 4-6
Preparation Time: 30 minutes
Cooking Time: 30 minutes (approximately).

Ingredients

Banana Blossoms- 2 whole
Ginger- 4-6tsp (grated or finely chopped)
Green Chillies+ 2 ripe Red Chillies- 4 (pungent and seedless)
Cumin Seeds- 2tsp
Coriander Seeds- 1tsp
Fennel Seeds- ½ tsp
Fenugreek Seeds- ¼ tsp
Green Cardamom pods- 4
Cinnamon Stick- 1 inch size
Turmeric Powder- 1tsp
Rock Salt- as per taste
Grated or molten Jaggery- ½ tsp
Asafoetida- ¼ tsp
Ghee or Clarified Butter- 2tbsp (pure desi ghee, extracted from cow's milk)
Lemon juice (freshly squeezed from 1 whole lemon)

Preparation

Peeling the Banana blossom and readying it for the Culinary Delight:-

* The large maroon/purplish/pinkish bracts are to be carefully removed, in order to reveal the white coloured sessile florets.

* Take out these florets.

* Remove the inedible parts; the filaments/stamens with small head like formations or cap like structures, along with the opaque white covers or enclosures.

* The florets are to be revealed till the core of the whole blossom is reached.

* Finely chop the florets and cut the inner white cone like structure into quarters, followed by finely chopping it.

Preparation

* Immediately, soak the chopped florets and the cone in lukewarm water, in which a dash of turmeric powder, rock salt and lemon juice is added; keep aside for 2-3 hours.

* Strain the florets, add warm water, place the vessel over medium flame, simmer for about 10 minutes until the florets are softened a little and immediately strain, followed by running cold water over it.

* Squeeze the excess water from the chopped florets, it is necessary, in order to assuredly get rid of the final trace of the bitter tasting phenolic from the blossoms.

Preparation

The other preparations

* Make a paste of green chilies and ginger.

* Dry roast all the whole spices over slow glowing fire and stone ground (optional) the roasted

spices.

Cooking Procedures

Stage I

* In a pressure cooker warm 1 tablspoon of ghee over slow glowing flame.

* Add asafoetida along with the chilies and ginger paste; lightly saute.

* Also add a dash of turmeric powder and saute.

* Put the chopped banana florets and mix well.

* Sprinkle the powdered spices.

Cooking Procedures

* Put 1/2 teaspoon of jaggery (to balance the astringency of the florets and also to enhance the taste).

* Pour in warm water and mix well with gentle hands (adequate to keep the preparation moist after being cooked).

* Cover and lock the pressure cooker lid.

* Over slow-medium glowing flame, follow the cooking process, till the blowing of whistles, precisely, for two times.

Cooking Procedures

* Once done, switch off the gas stove and allow the pressure cooker to cool.

* Remove the lid after cooling and allow the steam to escape.

* Sprinkle 1/4th teaspoon of the roasted spices combination.

* Also add 1/2 teaspoon of ghee and mix gently.

* Taste and check the seasonings, adjust if required.

Cooking Procedures

Stage II

* Make a few parcels of the cooked banana florets with the aide of a banana leaf pieces and ensure that it is tied well with a string.

* Warm a non-stick frying pan or girdle over medium flame and grease the base with a touch of ghee,

* Carefully place the parcel on the base of the girdle and allow it to sear for five minutes.

Cooking Procedures

* Gently overturn the parcel and repeat the searing process for the same duration.

* Once done, cut the string, allow the steam to release and it is ready to be served.

* If wished for, then garnish with sauteed ripe red chillies.

Suggestions

* One can serve the preparation "Pushpita" with the charred banana leaves or the leaves can be removed and the preparation can be served separately.

* "Pushpita" is to be served with plain steamed rice or chapatti, as per individual grain preference.

*Owing to medical constrains, if any, I would recommend the inclusion of extra virgin olive oil instead of ghee.

* "Pushpita" can be served both for lunch and dinner.

* If there is paucity of time, then one can do away with the stage II cooking steps and can continue with the cooking process over slow glowing flame, after reopening the pressure cooker lid for an additional 10 more minutes, followed by essentially serving the preparation on a banana leaf; but the flavour of the dish will be compromised.

Suggestions

* Before plucking the floret petals, smear the palms with warm olive oil or coconut oil, otherwise the sap or the juicy extract from the florets will blacken the fingers. Also apply oil on the knife as well.

* The combination of spices that I have prepared for "Pushpita" is versatile in nature and can be used for a host of vegetarian delicacies.