Vasantha Prasad


“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.”


Indian Vegetarian Cooking Stop Smoking For Good Stop Gambling For Good Stop Overeating For Good

A Circle

Of Souls

Stop Smoking

For Good

Stop Gambling

For Good

Stop Over Eating For Good

Indian Vegetarian Cooking From An American Kitchen

A Circle Of Souls: A new kind of thriller

Universal Sense:

The Blueprint For Success



Download it for Free

Download Your

Complimentary


“An incredible collection of

well-seasoned, flavorful,and healthy recipes. It will truly spice up your life!”

- Emeril Lagasse,

Celebrity Chef & Top Rated Restauranteur

Chef Emeril Lagasse
Bookmark and Share
Bindu Grandhi© All rights reserved.

Photo by KERRI McCAFFETY

Bananas with Coconut and Honey


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.

View Video Below