Banana Flower (Vazha Poovu Cutlet)

Ingredients

Banana Flower (Vazha Poovu) - 1 number
Onion - 1 big (finely chopped)
Green Chilli - 2 nos: (finely chopped)
Ginger - 1 small piece (finely chopped)
Potato - 1-2 medium (boiled and mashed)
Curry Leaves - as required (finely chopped)
Atta - 4-5 tbsp
Salt - as required
Bread Crumbs - as required
Oil - as required

Preparation Method

Finely chop the banana flower and clean the threads and waste with fingers after applying coconut oil in the hands.
In a pan heat 4-5tbsp oil.
Add chopped ginger, green chilli, onion and curry leaves and saute till onion become transparent.
Add banana flower and saute in low flame till it become soft.
Remove from flame, add salt and mix well; allow it to cool down.
Add mashed potatoes to the banana flower mixture and combine well.
Add water and pinch pf salt to the atta and make thick batter and keep aside.
Take lemon size mixture and shape the cutlets.
Dip each cutlet in atta mixture and then coat with bread crumbs.
Heat oil in deep bottom pan and fry the cutltes till it become golden brown.
Remove cutlets from oil, keep in kitchen towel to remove excess oil.
Hot and tasty Banan Flower (Vazha Poovu) Cutlet is ready to serve.

Comments

Pachor / Rice Cooked in Jaggery Syrup

Pachor is rice cooked in jaggery syrup with coconut. Pachor will be served in churches in central travancore (especially in Kottayam) during feast. Ingredients Cooked Rice - 2 cups Jaggery (grated) - 3/4 cup Coconut (grated) - 3/4 cup Salt - a pinch Nutmeg + Cardamom + Dry Ginger + Cumin - 1 tsp (powdered) Ghee - 2 tbsp Sliced Coconut - 1/2 cup Preparation Method Fry sliced coconut in ghee and keep aside. Melt jaggery in one cup of water, strain and keep aside. To a pan add cooked rice, melted jaggery, coconut and salt; mix well and cook till the coconut and rice absorbs the jaggery syrup and become thick. Add the spice powder and fried coconut along with ghee; mix well and remove from flame and allow to cool. Enjoy the sweet and warm Pachor. Note: You can use any rice, I used the matta (brown) rice.

Bangalore, India to Dublin, Ireland amidst Covid-19

We, (myself, my husband, and our ten years old daughter), travelled from Bangalore to Dublin through Paris on 13th August 2020, as my husband got an employment offer from Ireland. We all were excited about the relocation but cautious. When our friends and relatives came to know that we travelled during the pandemic, many, who wanted to join their spouse or family abroad, but concerned about travelling with kids, started pinging us asking for the precautionary measures we took and the travel details. This is my humble attempt to write down the preparations for the travel and how we travelled. Preparation As soon as we came to know that we have to travel from Bangalore to Dublin any time in August, we started our planning. We avoided going to any shops for purchase, in order to avoid the interaction with the public so that the risk can be reduced. We purchased all the items which were required for our travel, including shoes, from Amazon. The packets which were arriving were

Sooji Gothambu (Broken Wheat) Upma

Ingredients Broken Wheat - 1 cup Onion- 1 (chopped) Green Chili - 2 (chopped) Ginger - 1 piece (chopped) Carrot - 1 (chopped) Oil - 3-4 tbsp Curry Leaves - as required Red Chili - 1-2 nos: Salt - as required Grated Coconut - as required (optional) Preparation Method Boil water in a deep pan, add broken wheat and a pinch of salt and cook till broken wheat is cooked and become soft. Transfer the wheat to a strainer and allow excess water to strain. In a pan bring oil to heat, add chopped onion, carrot, green chili, ginger, red chili and curry leaves and saute till the onion becomes golden brown. Add cooked wheat, mix well. Add salt if required, close the lid and cook for 5mins:. Remove from flame, garnish with grated coconut and serve healthy breakfast.

Achu's Recipes

Search This Blog