Banana cuttlets

 

"I m loving it"

Cutlets made with cooked mashed raw banana and spinach, great starter or snack.

Ingredients

1 no

Raw banana

½ no

Onion (finely chopped)

1 no

Green chili (finely chopped)

2 clove

Garlic (finely minced

½ inch

Ginger (finely minced)

10 nos

Spinach leaves(palak)

5 nos

Curry leaves (finely chopped)

3 stks

Coriander leaves (finely chopped)

¼ tsp

Turmeric powder

5 pinch

Red chili powder

¼ tsp

Salt (or to taste)

2 cup

Oil (for deep frying)

1 tsp

Oil (for sauteing)

Instructions

Wash, peel and cut the raw banana into big cubes. Cook them covered with water, pinch of turmeric

 and salt, until soft (takes 8 to 10 minutes) or pressure cook upto one whistle.  Wash and finely chop the spinach leaves and keep aside. Heat a tsp of oil in a pan and fry the onions, green chilies, ginger and garlic till translucent. Add in the chopped spinach and fry for few seconds and switch off. Now take the cooked banana cubes and mash well, add the sauteid mixture along with turmeric, chili powder, chopped curry leaves, coriander leaves and salt. Mix well until everything blends together and make a stiff dough. Roll them into equal size balls and flatten like little croquettes/vadai/cutlet. Depending on personal preference you can either shallow or deep fry. Serve hot with choice of sauce as a snack or even serve as a side 

Notes

This recipe yields about 12 to 13 (2″ diameter, 1/2″ thickeness) cutlets.

Another idea is to make the patties little bigger and sandwich between buns to make a Veggie Burger.

Edited with BlogPad Pro

Khatta Dhokla Recipe 

This recipe is about making best soft and spongy khatta dhokla in traditional way. It requires fermentation of batter to get desired sourness and make it spongy. It is best enjoyed when served with lasun chutney and ground nut oil.

, Gujarati, Indian, Snacks

Ingredients:

For Batter:

1/2 cup Chana Dal(Gram Lentils)

1 cup Rice

1½ tablespoons Chilli-Ginger-Garlic Paste

1/2 cup Sour Curd

1/2 cup Water

3/4 teaspoon Baking Soda or Eno fruit salt

1/4 teaspoon Turmeric Powder, haldi

1 teaspoon Oil

Salt

For Tempering:

2 tablespoons Oil

1/2 teaspoon Mustard seeds

1/2 teaspoon Cumin seeds

1/2 teaspoon Sesame Seeds, til

4-5 leaves Curry Leaves

2 tablespoons chopped Fresh Coriander Leaves

Directions:

1. Soak chana dal and rice in water overnight or for around 8 hours.
2. Drain excess water and grind them with curd and 1/2 cup water to make a smooth batter in a mixer grinder.
3. Transfer it to a large bowl and add salt and turmeric powder. Mix well and put it to ferment in warm place for 6-8 hours. Batter should not be diluted or too thick, its consistency should be like idli batter.
4. Grease steamer plates (thalis) with oil. Pour 2-3 glass water at bottom of the steamer and heat it over medium flame. Add oil and chilli-ginger-garlic paste in fermented batter and mix them properly. Add eno fruit salt and stir in one direction for 1 minute.
5. After stirring 1 minute, you will notice bubbles on the surface of a batter and its size is increased.
6. Pour it immediately in to greased plates and fill them until half its capacity.
7. Sprinkle cumin seeds and red chilli powder on top and place them into steamer.
8. Steam it for 10-15 minutes over medium flame. After 10-15 minutes, insert a knife in the center and check if it comes out clean. If it does, then it is ready otherwise steam it more.
9. Let it cool for few minutes and cut it into small squares.
10. Heat 2 tablespoons oil in a small tempering pan. Add mustard seeds and cumin seeds. When they begin to crackle, add sesame seeds and curry leaves. Sauté for 30 seconds.
11. Turn off flame and pour it over dhokla. Transfer khatta dhokla to a serving plate and garnish with chopped coriander leaves and serve.
12. Serve with lashun chuttney or peanut oil