Himalayan Banana Kebabs

See below for recipe

A Recipe with Zero Waste for World Earth Day

An ode to the nutritious and hearty fresh ingredients of the great Himalayan cuisine, finished with a touch of international influence. 

A zero-waste celebration of raw banana where the fruit is roasted whole in its skin to intensify flavour. The pulp becomes a delicately spiced kebab, while the skin transforms into a crisp floral tuille infused with bell pepper essence. Finished with bright curls of pickled yellow baby beetroot for acidity and colour contrast. 

Our Worldchefs campaign calls out in support of our clean air, clean water, clean energy, protected natural resources and a stable climate – all of which are vital to our health and economic welfare, so here there is no water is used , there is no air pollution or carbon giving back and usage of clean energy. 

Himalayan Banana Kebabs – Recipe

Adapted by Nimish Bhatia

Yields 2 servings

COMPONENT 1 : WHOLE OVEN–ROASTED RAW BANANA

Ingredients

•  4 Raw Bananas (With Skin, Washed & Dried) 
• 100 Grams Green peas (Fresh With skin)
• 15 Ml First press Mustard Oil (Optionally Sunflower Oil)
• 2 Grams Turmeric powder
• 5 Grams Coriander Powder
• 3 Grams Cumin Powder
• 5 Grams Ginger-Garlic Paste
• Salt To Taste
• 5 Ml Lemon Juice 

Instructions

1. Preheat oven to 190°C.
2. Score bananas lightly (do not peel).
3. Mix all spices with mustard oil to form a paste.
4. Rub generously over the entire banana (skin included).
5. Wrap loosely and roast 25–30 minutes until tender. Cool slightly.
6. Slit and carefully remove pulp from skin. Reserve skins separately.

COMPONENT 2: ROASTED BANANA PULP KEBAB

Additional Ingredients

• 20 Grams Roasted Gram Flour
• 5 Grams Chopped mountain ginger
• 5 Grams Fresh Coriander with roots
• 3 Grams Dry Mango Powder
• 2 Grams Smoked Paprika
• 25 Grams Finely Chopped green Onion (Optional)
• Salt a pinch
• 15 Grams Dairy Ghee 

Instructions

1. Mash roasted banana pulp until smooth but slightly textured.
2. Mix in roasted gram flour powder and spices. Shape into small disc shaped kebabs.
3. Chill 15 minutes to firm.
4. Sear in ghee on medium heat until golden crust forms on both sides. Also peel the green peas. Seer the peas and season it with salt. Finish in oven for 5 minutes for firmness if needed. 
5. Texture: Crisp outside, soft and smoky inside.

COMPONENT 3: BANANA SKIN & BELL PEPPER FLORAL TUILLE

Ingredients

• Reserved Roasted Banana & Green pea Skins
• 50 Grams Red Bell Pepper (Roasted & Pureed Smooth With Seeds)
• 6 Grams Rice Flour
• 8 Grams Cornflour
• 15 Ml Olive Oil
• Salt To Taste
• Pinch Sugar 

Instructions

1. Blend banana and pea skin with bell pepper puree and use the baby beet skin (which is used in garnish) until very smooth.
2. Mix in rice flour, cornflour, oil, salt, and sugar to form thin batter.
3. Spread thinly in floral stencil pattern on silicone mat.
4. Bake at 160°C for 6-8 minutes until crisp and lacy.
5. Cool completely — it will harden into delicate edible “floral crips.” Texture: Light, crisp, lace-like with gentle sweetness and smokiness. 

COMPONENT 4: PICKLED YELLOW BABY BEET CURLS

Ingredients

• 80 Grams Yellow Baby Beets With Skin (Thinly Shaved Into Continuous Ribbons)
• 10 Ml Lemon Juice
• 30 Ml Water
• 2 Grams Sugar
• A pinch of Salt
• 1 Gram Mustard Seeds 

Instructions

1. On dry heat, crackle the mustard seeds and add to it warm water, sugar and lemon juice until dissolved. Pour over beet curls. The skin of beet will be used in the floral tuille. 
2. Result: Bright acidity to cut richness of kebab.
3. Plating: Serve in layered elevated plates, garnished with green peas on top , floral tuille and a side of pickled beet. 

Allergens: Mustard Oil

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