Jannson's Frestelse - Sweden

Jannson's Frestelse or Jannson's Temptation is an onion and anchovy mixture layered in between this slices of potato to make this popular Swedish dish. Fresh cream is poured on the top and the pie is baked until it is golden brown.

Danish Pastries - Denmark

These sweet rolls are rich, flaky, and often iced. The Danes eat them at anytime of the day, but particularly at midmorning with cups of strong coffee. Delicious Danish pastries have become popular in many parts of the world.

Irish Stew - Ireland

Ireland's best-known dish is a stew from lamb or mutton. It is simmered in hot water with potatoes, onions, carrots, leeks, and pearl barley. Potatoes have been a staple food in Ireland since 1800s. Irish stew is traditionally served with dumplings made from suet.

Wurst - Germany

Wurst means sausage, and Germany is said to have over 1,500 different kinds. Every region has its specialty, often sold as snacks on the street with a roll and a large dollop of mustard.

• Bratwurst is long and served grilled.
  • Weisswurst is boiled and
  • Frankfurters are named after the city they came from - Frankfurt

Fundue - Switzerland

Fundue is a famous Swiss dish made with melted cheese. Cheeses such as Gruyene and Emmental, produced on Swiss dairy farms, are heated in a pot and flavored with garlic, pepper, white wine, and kirsch (cherry liqueur). Fresh bread is dipped into the hot cheese using forks.

Quiche Lorraine - France

Quiche Lorraine consist of a shell of crisp pastry, filled with beaten eggs, cream cheese, seasoning, and chopped bacon. The tart is baked for 45 minutes in the oven until it is golden brown. This is a traditional dish from Lorraine, a region in northeastern France. French cuisine is thought by many people to be the finest in the world.

Paella - Spain

Paella is rice flavored with saffron, garlic and herbs. It is mixed with seafood, chicken or ham, and vegetables. This popular dish is named after the large shallow pan in which it is usually cooked. It comes from southwestern Spain.

Spaghetti Bolognese- Italy

This dish from Bologna mixes spaghetti with a meat and tomato sauce. Spaghetti is just one form of pasta. Each region of Italy has its own favorite types of pasta and its own special sauces.

Greek Salad - Greece

Greek salad is made with tomatoes, cucumber, black olives, and cubes of feta, a crumbly white goats' cheese. It is sprinkled with herbs and olive oil. Crusty bread and Greek wine called retsina often accompany this traditional dish.

Goulash - Hungary

Goulash is Hungary's national dish. This rich stew is made with meat, onions, and potatoes. It is often served with noodles and slices of black bread. Goulash is flavored with paprika, sour cream, mushrooms, cabbage, or peas may be added according to the preference of the cook.

Tagine of Lamb - Morocco

To make a tagine, lamb is stewed gently with pumpkin, raisins, and chilies. This is served with either rice or couscous (tiny grains of wheat). Sugar and fruit, as well as strongly flavored spices, are added to many Moroccan meat dishes.

Couscous - Tunisia

Tunisia is famous for its couscous dishes. Couscous is made from wheat that has been pounded into fine grains. It is steamed until it is fluffy and served with either stewed lamb or vegetables. The Arabic name for it (kuskus) comes from the word kaskasa or “to pulverize”.

Kyinkyinga - Mali

Kyinkyinga are a type of kabob sold by street vendors all across West Africa. On the skewers are pieces of green pepper and meat flavored with ginger and peanut sauce.

Okra Stew - Ghana

Okra stew is a popular West Africa vegetable. When cooked and used in soups and stews, it becomes smooth and sticky. In Ghana it is cooked with prawns, fish, meat and vegetables such as eggplants and tomatoes.

Chin Chin - Nigeria

Chin chin are small pastries flavored with sugar and spices. Green or pink food coloring is sometimes added. They are a popular party snack, enjoyed with palm wine. Chin chin may also be served at weddings and birthday feasts.

Beg Wot - Ethiopia

Beg wot is a thick stew made with red meat, tomatoes, and chili peppers. It is ringed with aubergine slices and served with green basil leaves on a bed of injera bread. This slightly sour tasting flat bread is used as both a food and a communal plate.

N'Dizi Na Nyama - Tanzania

N'Dizi Na nyama is a tasty stew made from beef, coconut milk, tomatoes, and unripe bananas or plantains. Bananas are widely grown in Tanzania and are often used in cooking.

Jambalaya - USA

Made up of leftover, jambalaya mixes ingredients such as rice, shrimp, green peppers, and fiery spices. It is a recipe from New Orleans that blends French and African cookery.

Tortillas - Mexico

Tortillas have been a basic food for the majority of Mexicans since before the time of the Aztec civilization. These thin pancakes are made from corn or wheat flour. They can be eaten plain or as part of tacos (a fried tortilla stuffed with a meat or cheese filling). They are also served as enchiladas (rolled tacos covered with a hot sauce).

Hallacas - Venezuela

Hallaca is a traditional Christmas dish. It is an envelope of corn flour pastry filled with a meat stew. The filled pastry is then wrapped up in plantain leaves and cooked in boiling water. It is usually eaten with ham and bread.

Borscht - Russia

Borscht is a classic Russian soup. There are many different recipes, but one brightly colored favorite has beets as its main ingredient. This dish is eaten cold in summer and hot in winter. Sometimes meat or mushrooms from the woods are added. Barley is also used to thicken it.

Hummus - Syria

Hummus is a spread made from crushed, shelled chickpeas. The spread is often mixed with tahini, a toasted sesame seed paste. Flavored with garlic, lemon juice, and salt, hummus with tahini has a delicious nutty taste. Syrians eat it with flat bread and olives.

Falafel - Israel

Falafels are little round patties made of chickpeas. They are deep-fried to a crisp golden brown. Israelis often eat them on their own as a snack. Alternatively, they can form part of a meal, stuffed into pita bread with a crunchy salad of cucumber, lettuce, tomato, and hot chili pepper. Falafels are sold from stalls on many busy Israel streets.

Klaicha - Iraq

Klaicha, small pastries stuffed with dates and dusted with sugar, are a popular food in Iraq. Date palms are widely grown here. Dates are not just used in sweet dishes. Various Iraqi favorites combine dates or some other fruit with meat.

Stuffed Quinces - Iran

These quinces are stuffed with ground meat and spiced with cinnamon. Apples are sometimes used instead of quinces. Fruit and meat are often eaten together in Iran. Mixing sweet and sour flavors started with the Persians.

Prawn Balls - Saudi Arabia

Prawn balls are flavored with the spices coriander and turmeric. They are eaten with a tamarind sauce which is both bitter and sweet. Delicate spicy foods like this have cooling effect in the searing heat of Saudi Arabia. The prawn balls are served with rice which is eaten at most Saudi meals.

Jalebi - India

Jalebi are sticky, orange-colored Indian candy. They are made of twisted strands of batter. These strands are first deep-fried i9n pans of hot oil. Then they are dunked in syrup that has been flavored with saffron. Jalebi are made and sold in restaurants or on the streets. They can be eaten either hot or cold.

Htamin Le Thoke - Myanmar

Htamin le thoke consists of small dishes of leftovers such as rice, onions, potatoes, noodles and spinach. Tamarind juice is poured over the top. This juice comes from the pods of the tamarind tree, which contain a reddish sweet-and-sour pulp.

Chow Mein - China

Chow mein is a very popular main course in southern China. It consists of egg noodles that are stir-fried with vegetables and shredded chicken or other meat. The dish is flavored with sesame oil. Chinese cooking varies greatly from region to region, but noodles are eaten almost everywhere.

Sushi - Japan

Sushi is a favorite snack food in Japan. Slices of very fresh, raw fish, prawns, pickled vegetables, or foods wrapped in seaweed are laid on carefully molded mounds of rice. The rice is flavored with vinegar. Although the ingredients are simple, a skillful chef makes sushi beautiful to look at as well as good to eat.

Chicken Satay - Malaysia

Small pieces of chicken or other meat are skewered and barbecued over glowing charcoal to make satay. The dish is flavored with spices and served with a hot peanut sauce. It is often eaten with sliced cucumbers, onions, and ketupat (boiled rice wrapped in palm leaves).

Unu Bona Boroma - Papua New Guinea

Unu bona boroma is a dish consisting of boiled, sliced breadfruit in a sauce of fried bacon, onions, and chicken stock. Breadfruit (unu) is extremely popular fruit throughout the south Pacific.

Lamingtons - Australia

Lamington, a tasty snack, are squares of cake coated in chocolate and coconut. Most Australian food is based on recipes brought by settlers from Europe.

Baked Kumaras - New Zealand

Kumaras (sweet potatoes) are a traditional Maori food. They are baked in their jackets and taste delicious served with sizzling pork and apple, or with lamb. Kumaras may also be boiled, roasted, fried, or scallop (sliced, seasoned, and slowly cooked in milk).

Adobo - Philippines

Adobo is the traditional and most popular dish in the Philippines. Sliced pork or other meat are sautéed with garlic and onions and seasoned with soy sauce and vinegar. Pepper, pimiento and laurel leaf are also added to make it taste more delicious and spicy. It is usually served with rice, the staple food of Filipinos.

There are still other popular dishes from different countries of the world. Watch out for more.

1. Rice Coffee

   
   
   If you love coffee but you're not allowed to drink because of its caffeine, then rice coffee is the best alternative, it has no side effect at all. It's so easy to prepare, put a cup of rice in a hot pan and toast it until dark brown. Put the toasted rice in the kettle, add about 6 cups of water and bring to boil. There you have it, a caffeine-free coffee, just add a little amount of sugar.
   
   

2. Arroz Caldo or Chicken Porridge

   
   
   Arroz Caldo is called chicken porridge in English. If you want to try cooking this one, here's how; sauté ginger, garlic and onion then add the chicken (cut into pieces). Put the rice (you can use ordinary rice, glutinous rice or a combination of these). Add some water and simmer for 30 minutes to 1 hour stirring occasionally to avoid the rice from sticking. Add pepper and salt to taste. For garnishing, put some finely chopped spring onion.

3. Arroz A La Valenciana

   
   
   This is one of the most complicated rice recipes to cook. This recipe is perfect for all occasions.

4. Champorado

   
   
   Champorado is best for breakfast or snack and so easy to prepare. Just add sugar and cocoa powder on the porridge while it's boiling. Then pour some evaporated milk before serving it. Kids love this one.

5. Suman sa Ibus

   
   
   One of my favorite snacks is suman (rice delicacy). Soaked glutinous rice with salt are wrap in a banana or young coconut leaves and boiled. This is eaten by dipping in sugar or grated coconut with sugar.

6. Suman sa Lihiya

   
   
   Another variant of suman is the suman sa lihiya. The procedure is the same with suman sa ibus. They just added a secret ingredient on it that makes it smell tasty and good.

7. Bibingka

   
   
   Bibingka or native rice cake is another Filipino favorite especially during Christmas season (though these are available in almost any part of the archipelago, anytime of the year). Cooking bibingka is unique from other native rice delicacies. It is cook with burning coals below and on top of it.

8. Puto Bumbong

   
   
   Bibingka and puto bumbong are the best sellers during Christmas season most especially during simbang gabi (evening mass). Puto bumbong are cooked by putting the glutinous rice (with color) on a bamboo tube.

9. Kalamay

   
   
   Sweet sticky rice cake is certainly my favorite though the cooking is a bit hard because it requires continuous stirring.

10. Biko

    
    
    This glutinous rice cooked in coconut milk is another favorite snack of many Filipinos. Pre-boiled glutinous rice in coconut milk is poured on a boiling molasses or caramelize brown sugar and mixed thoroughly. The topping are called latik obtained from coconut milk.

11. Espasol

    
    
    Another Filipino favorite and actually one of my favorite also is espasol. Though I love eating espasol, I haven't tried cooking this one yet.

12. Kutsinta

    
    
    Kutsinta and puto or rice muffins are partners. They are available anywhere in the island that's why I haven't tried cooking this too.

13. Puto or Rice Muffin

    
    
    Same with kutsinta, I haven't tried cooking puto or rice muffin. This can be cook in different styles. Others would add cheese and others would cook it in different colors.

14. Palitaw

    
    
    Grinded glutinous rice are formed into balls then flattened and cooked in boiling water. When these flattened balls float, it's an indication that these are already cooked. Grated coconut with sugar and toasted sesame seeds is perfect for dipping.

15. Palitaw sa Latik

    
    
    Palitaw sa latik is a variant of palitaw. Instead of grated coconut with sugar and sesame seeds are added, boiled water with sugar and latik are added.

16. Tupig

    
    
    Cooking tupig is different also from the above-mentioned rice delicacies. Grinded glutinous rice with sugar and grated coconut are wrapped in banana leaves and cook by roasting it.

17. Ginataang Monggo-sweetened coconut milk risotto with toasted mongo beans

18. 
    
    One of the easiest rice snacks to prepare is ginataang monggo. Just add sugar and coconut milk on the boiling glutinous porridge and pour some toasted monggo seeds before serving it.

19. Pinipig Kakanin

    
    
    This snack is very yummy known as pounded young rice cake.

20. Fresh Pinipig (Pounded young rice)

    
    
    Young glutinous rice with hull is pounded using mortar and pestle. Another variant of pinipig is ginataang pinipig. A mixture of boiled water and coconut milk with sugar is added in a bowl of pounded young rice.

21. Dried Pinipig

    
    
    
    
    This type of pounded rice is usually used as an ingredient in halo-halo and pinipig crunch, a kind of Popsicle. Dried pinipig is also used as ingredient in making chocolate bars.

22. Puffed Rice

    
    
    Puffed rice can usually be bought in the market. These are available in different colors making it appealing especially to the kids.

23. Patupat

    
    
    Patupat is one of the most intricate rice delicacies to prepare. Glutinous rice are wrapped in palm leaves and then boiled. For the finale, these are dipped in a wok of boiling molasses. A person who likes to cook this delicacy must learn some skills in weaving.

The bagong na ifun is prepared in a special way.

First, three cups of fresh ifun is washed well and mixed thoroughly with one cup of salt. This is later placed/poured into a clean “angang” or earthen jar. It is covered tightly to avoid air, or insect to penetrate into the mixture.

The mixture is left to ferment for 30 days; it is unopened or tightly closed. On the 30th day, the bagong nga ifun is ready to be eaten raw or cooked (sauted).

The appetizer is more appealing as the Ibanag squirt three pieces of calamansi or dalaya onto two tablespoons of bagong nga ifun.

This appetizer is very rich in protein and calcium.

The ensalada nga kutchay is very easy to prepare. First, the fresh onion leaves are cut into one half inch lengthwise. The leaves are mixed with chopped ginger, sliced tomatoes and bagoong or fish paste. It is then served on a platter.

The fermentation is an indispensable stage so as to bring out the best aroma and flavor of the appetizer. Family members partake in eating this appetizer as soon at they are served on the table.

Tapas, is how the Spanish call their wide variety of appetizers. Small snacks the Spaniards love and that can be eaten at any time of the day.

At times people have a wrong concept of tapas and think that they are only eaten at night. That is actually not right and the Spanish enjoy this traditional way to serve food during the whole day. In Madrid for example, Spain's capital, but also in Barcelona, Marbella or Sevilla and basically everywhere in Spain's bars and restaurants, you will have the chance to try this delicious food morsels. In your next trip to Spain, enjoying the sunlight the country has to offer, you will for sure try them accompanying a delicious glass of Rioja wine.

Where Do Tapas Come From?

The tapas tradition was born in Andalusia. Especially in this region of the Iberic Peninsula, the cuisine meshes together all the flavours of the Moorish influence with the Spanish traditions. It is said that the tapas are derived from the Muslims. If you have ever visited Morocco for example, you will have noticed that in the restaurants usually you will be first served a small “trial portion” to start your lunch. In Spain, the first tapas were simple pieces of bread. You will smile hearing that they were put on top of your glass of wine in order to prevent flies to fall into your precious grape juice. That's how it started. Clever people!

Tapas are usually served as a starter, but many Spaniards enjoy them during the whole day and sometimes their lunch or dinner will consist of them. The act of having tapas is called “tapeo”. A group of friends or a family will go out together and while conversing they will order their favourite tapas. Usually different tapas bars do have a specialty and will be known for it.

Examples Of Tapas, And Preparing Your Own

Creating tapas there are no limits to your fantasy. Some bars will offer more than 30 different types of this delicious food snack. If you ever go to Spain or to your local Spanish bar you will be able to purchase single portions but usually half and full serves of the tapas of your choice. They are served both hot and cold. Example of tapas dishes are: cured ham (jamón serrano), ham from Andalusian pigs fed on acorns (jamón iberico), olives, calamares, prawns, snails, tortilla, different cheeses (especially queso manchego), fresh anchovies, meatballs, marinated meats and salads.

Why not enjoying also tapas at home? There are various cookbooks teaching you how to best prepare them. Try them with your loved ones; you will be enjoying part of the famed Mediterranean lifestyle. Enjoy!

The Italians call the winter season, tempo da lupi, wolf weather, when it is cold and wet outside. Italy experiences a wide variety of weather during the winter season: Italy's far north is a wonderful place to go skiing, as snow falls on the Alps in November but has been known to happen much earlier in the fall. Northern Italian winters are similar to those in the northern United States, as they are very long and cold. Yet if you travel further south to an area such as Rome, snow is a very rare occurrence there. However, an area which allows you to avoid the winter blues altogether and experience the rich and warmth of La Dolce Vita is the island of Sicily; it enjoys mild temperatures year round.

Although Italy may not have a lot of warmth during the wintertime, its dishes during this season certainly do. As the temperatures become colder outside during the late fall, Italian cooking greatly changes. It takes on a richer and heavier taste. Dishes that are typical of Italian cooking during the winter are soups, stews, and heavier pasta dishes. Some pasta dishes that one can find in Italian homes and restaurants when the temperatures are low are lasagna al forno, spaghetti alla carbonara and ravioli liguri.

This one is from the region of Liguria, and is stuffed with wild greens and sage. Another popular dish to serve in the winter is polenta, which is the Italian word for cornmeal and is also the name for a dish made by cooking cornmeal in a liquid. After it is finished cooking it has the texture of mashed potatoes. One can serve the polenta with a variety of foods.

The following are two delectable recipes to make on a cold day suggested in the best selling book The Basic Art of Italian Cooking by Maria Liberati. Polenta is a classic winter dish-healthy as well as quick and simple to make and also a great way to end a cold winter day.

Polenta

Ingredients

• 2 cups coarse yellow cornmeal
• 2 tablespoons of extra virgin olive oil
• 5 tablespoons of freshly grated Parmigiano-Reggiano cheese
• Salt to taste

Method

1. In a heavy pot, bring 6 cups of salted water to boil.
2. Add in the cornmeal gradually (use wooden spoon for stirring) about ¼ cup at a time and stirring in the cornmeal each time you add in.
3. Keep stirring the cornmeal mixture for 20 minutes after all has been added in.
4. The polenta is done when the mixture pulls away from the side of the pot.
5. Place individual servings in individual dishes.
6. Top with a drizzle of olive oil and freshly grated parmigiano-reggiano cheese.

The following Café Mocha makes a great drink after a day of skiing in the mountains or out in the snow:

Café Mocha

Ingredients

• 1/2 cup honey
• 1 tablespoon unsweetened cocoa powder
• 1/4 tsp cinnamon
• 1 ½ cups hot espresso coffee
• 1/4 cup hot milk (fat free or low fat)
• 1/4 cup fat free evaporated milk
• 2 tablespoons powdered sugar

Method

1. Place evaporated milk in chilled bowl with powdered sugar.
2. Whip until peaks form and then place in refrigerator.
3. In another bowl mix honey with powdered cocoa and cinnamon, mix with wooden spoon.
4. Let sit for 5 minutes.
5. Distribute mixture into 4 coffee cups.
6. Mix coffee with milk, and then pour into cups.
7. Stir and top with whipped evaporated milk and dust with powdered cocoa.

Trieste's beginnings can be traced back to before Julius Caesar. As it is only 100 miles away, Trieste competed with the widely popular and renowned city of Venice from the ninth through the 15th centuries. In more recent times, the city was part of the Austro-Hungarian Empire, and was the Empire's chief seaport. Many guidebooks have described Trieste as being ¨more tied to Vienna than Venice.¨ Trieste fell to the Nazis in 1943 and following the end of the Second World War, it wad turned over to Yugoslavia. Trieste did not become part of Italy again until 1954.

Although Trieste is largely unknown to the many tourists who visit Italy and who pay homage to the ¨ubiquitous three¨, Rome, Florence, and Venice, at one time it was one of Europe's main intellectual centers. Beloved Irish author James Joyce spent more than a decade in Trieste and penned his classic works The Dubliners and Portrait of an Artist there. Trieste was also home to Sigmund Freud and poet Rainer Maria Rilke. Today Trieste´s cafés are perfect for enjoying a cappuccino while breathing the fresh sea air, and it is easy to imagine Joyce, Freud, and Rilke having done the same a century before.

Trieste´s cuisine is representative of its ethnically varied past. Strudel and goulash are dishes just as common as pasta and risotto. One can experience the food an culture of Central Europe, while still savoring the music of Vivaldi and hearing the language of love.

Trieste is one of Italy´s best kept secrets, and it is a place that one should make every effort to visit. It is a city that will enchant its visitors with its remarkable mélange of cultures and stunning scenery. Although it may not have Venice's canals, or Florence´s David, or Rome's Trevi Fountain, it has its own unique offerings that can only be experienced by visiting Trieste.

And of course a great way to experience any part of Italy is through their food. So here is a traditional recipe from Trieste- (it's a healthy one also).

Orzo and bean soup

(or in the dialect of Trieste-Minestra "orzo e fasoi")

Ingredients ( 4 servings):

• 1 cup of orzo
• 1 cup of dried beans
• 1 carrot
• 1 celery stalk
• 1 onion
• 1 garlic clove
• extra virgin olive oil
• vegetable broth
• parsley
• basil
• salt
• pepper

Method:

1. Place dried beans in a bowl of cold water and let soak for 12 hours. Be sure beans are covered with water.
2. In a large soup pot place 1 tablespoon of olive oil in sauté pan with chopped celery, sliced carrot, chopped onion, finely chopped garlic. When the onion starts to turn golden, place in the drained beans and the vegetable broth...
3. Cook this at low heat for 2-3 hours. Then add in fresh parsley and basil, orzo and salt and pepper to taste. When orzo is cooked, drizzle a bit if olive oil on top of soup. Remove from heat and serve. Each serving can also be topped with a small drizzle of olive oil

I am sure that everyone tasted Italian food at least once in their life and I guess we all agree that Italy has the greatest tasting food in the world.

United States

It the United States you can find a lot of different cuisines but the barbecue is one of their best. It is a classic old American style. Their sauces are something to at least try once. For example a Texas sauce balances the tartness of a North Carolina sauce with the sweetness of a Kentucky sauce.

Mexico

Everybody will agree to this. They did get it right. From quesadillas to tacos to tamales to cabrito, they all taste just divine.

Philippines

East and West together. An incredible taste like no other.

Turkey

Turkey has to have the most variety in cuisine per square foot in the entire world. It ranges from typically Mediterranean vegetable dishes cooked in olive oil, grilled fish and kebabs, a multitude of stews and pastries to intricate specialties left over from its imperial past.

China

Their dishes are delicate and they offer a wide variety to everybody's tastes. If you never ate Chinese in your life, then you surely are missing something.

Japan

A subtle and powerful cuisine. Who else has a dish that can actually kill you? For example Fugu's poison can lead to instantaneous deaths of diners, only licensed cooks are allowed to prepare this dish.

India

If you go to India you will find out that nothing in India resembles what westerners perceive as Indian food. Worldwide Indian food is basically British Inventions such as Tandoori and Tikka Masala. These are English dishes. Indian food is Tahli which is nice but basic.

France

France is the heart of western cuisine, infinitely adaptable to new fresh ingredients. Never grows old.

Banana leaf is used for serving food. Banana tree has a pseudo stem and used as vegetable. The flowers of banana are also used in cooking.

Medicinal use:

1. The skin and pulp of raw banana fruit contains anti fungal substances. The well ripened fruit has both anti-fungal and anti bacterial properties.
2. The flowers of banana are cooked and consumed with curd to get relief from menstrual pain and excessive bleeding. The juice of banana flowers is effective in controlling dysentery.
3. The juice simply crushed out of core banana stem has got very good medicinal use. This is used in urinary disorders.
4. Consumption of raw juice alleviates the pain and discomfort in abdominal area. This acts on kidneys and liver to improve their functioning in excretion of more urinary substances. It removes toxins, crystals and stones in the kidneys, gall bladder and prostrate glands as well in the urinary passage.
5. Banana is a simple nutritive food that promotes digestion, maintains youthfulness. Generally, it is considered to be having natural anti-aging properties.

Enjoy a Surprising, Delicious Recipe!

Nendhran variety of banana is versatile in its use.

The Nendhran fruit as such is consumed or some semi ripe fruits after peeling are cut into thick pieces and mixed with jaggary or country sugar while shallow fried with coconut oil.

1. Banana Chips

   Just peel unripe Nendhran banana fruit and keep aside the peeled outer skin. The banana is sliced by a simple knife attached chipper. The thin banana slices are deep fried in coconut oil. These Nendhran chips are very famous and are flown to Arab countries almost daily. It is a good deep fried snack goes well for biting with evening tea.

2. Banana Candy

   The Nendhran banana chipped slightly thicker and divided into 4 bits of a slice and deep fired to have good biting sense while taking a tea.

3. Banana Vegetable Curry

   The skinned out banana peels are cut into small pieces and cooked; added with onion, chillies and salt and shallow fried to use as a side dish for the supper with rice.

4. Banana Sweet Porridge

   In temples, well ripened banana fruits are mashed and mixed with other fruits like dates, dried grapes and spices like cardamom to bring into a natural honey like soft and sweet dish offered to deities and later consumed by all devotees.

Banana is a natural body building nutrient rich fruit that is special in all special occasions.