“This book is perfect for the meat minimalist! Bindu uses spices to create healthful and flavorful dishes, easy to follow recipes and I especially love the nutritional “What’s good for you.” A valuable contribution to any kitchen!”
- Vasantha Prasad, author of “Indian Vegetarian Cooking from an American Kitchen.”
Stop Over Eating For Good
Indian Vegetarian Cooking From An American Kitchen
Bananas are coated with the sweet taste of coconut and honey. Cardamom imparts a subtle but distinctive flavor. Saffron adds a red-orange hue to the dish. It is very easy to prepare and is ideal to serve when you have unexpected company!
Prep Time: 10 minutes Serves: 4–6
1/2 c. frozen grated coconut, thawed (or desiccated coconut)
1/4–1/2 c. sugar
2 Tbsp. honey
1/8 tsp. ground cardamom
6 saffron threads
4 bananas, sliced into 1/8-inch rounds (Do not slice until time of serving.)
vanilla ice cream
Combine all ingredients in a large bowl except for bananas. Mix well. Add bananas and mix gently (to prevent bananas from being mashed) before serving. Serve and top with a scoop of vanilla ice cream.