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.”

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Indian Vegetarian Cooking From An American Kitchen

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“An incredible collection of

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

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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.

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