Vegetable Hakka Noodles

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Vegetable Hakka Noodles

Learn how to make quick, easy and delicious vegetable Hakka noodles.
Cooking Time: 15 minutes
Prep Time: 10 hours
Serves: 2
Ingredients:

1. Noodles, cooked - 2 cups
2. Garlic,chopped- 2 large cloves
3. Celery, finely chopped - 1 tbsp
4. Green chilies, finely chopped - 1( or to taste)
5. Spring Onion whites, finely chopped - 1 tbsp
6. Vegetables,julienned - 3/4 cup(use,carrot,cabbage and green beans)
7. Capsicum , julienned - 1/4 cup
8. Soya sauce - 1/2 tsp
9. Black pepper powder - to taste
10. Salt- to taste
11. Spring Onion greens, finely chopped - 1 tbsp
12. Vegetable oil - as required

Instructions:

Heat oil in a pan/wok.Add finely chopped garlic and saute for few seconds.Next add celery ,green chilies and spring onion whites.Saute for few more seconds and add the vegetables.Cook over medium-high heat ,stirring continuously until it turns tender. .

Add the capsicum and stir well for about a minute.Now add the soya sauce, black pepper powder and salt  to taste.Mix well until combined.

Add the cooked noodles and mix well until combined.Finally add the chopped spring onion  greens and switch off theStove.

NOTES

• Adjust the quantity of black pepper powder according to your taste.

Vegetable Hakka Noodles

Learn how to make quick, easy and delicious vegetable Hakka noodles.
Cooking Time: 15 minutes
Prep Time: 10 hours
Serves: 2
Ingredients:

1. Noodles, cooked - 2 cups
2. Garlic,chopped- 2 large cloves
3. Celery, finely chopped - 1 tbsp
4. Green chilies, finely chopped - 1( or to taste)
5. Spring Onion whites, finely chopped - 1 tbsp
6. Vegetables,julienned - 3/4 cup(use,carrot,cabbage and green beans)
7. Capsicum , julienned - 1/4 cup
8. Soya sauce - 1/2 tsp
9. Black pepper powder - to taste
10. Salt- to taste
11. Spring Onion greens, finely chopped - 1 tbsp
12. Vegetable oil - as required

Instructions:

Heat oil in a pan/wok.Add finely chopped garlic and saute for few seconds.Next add celery ,green chilies and spring onion whites.Saute for few more seconds and add the vegetables.Cook over medium-high heat ,stirring continuously until it turns tender. .

Add the capsicum and stir well for about a minute.Now add the soya sauce, black pepper powder and salt  to taste.Mix well until combined.

Add the cooked noodles and mix well until combined.Finally add the chopped spring onion  greens and switch off theStove.

NOTES

• Adjust the quantity of black pepper powder according to your taste.

Vegetable Hakka Noodles

Learn how to make quick, easy and delicious vegetable Hakka noodles.
Cooking Time: 15 minutes
Prep Time: 10 hours
Serves: 2
Ingredients:

1. Noodles, cooked - 2 cups
2. Garlic,chopped- 2 large cloves
3. Celery, finely chopped - 1 tbsp
4. Green chilies, finely chopped - 1( or to taste)
5. Spring Onion whites, finely chopped - 1 tbsp
6. Vegetables,julienned - 3/4 cup(use,carrot,cabbage and green beans)
7. Capsicum , julienned - 1/4 cup
8. Soya sauce - 1/2 tsp
9. Black pepper powder - to taste
10. Salt- to taste
11. Spring Onion greens, finely chopped - 1 tbsp
12. Vegetable oil - as required

Instructions:

Heat oil in a pan/wok.Add finely chopped garlic and saute for few seconds.Next add celery ,green chilies and spring onion whites.Saute for few more seconds and add the vegetables.Cook over medium-high heat ,stirring continuously until it turns tender. .

Add the capsicum and stir well for about a minute.Now add the soya sauce, black pepper powder and salt  to taste.Mix well until combined.

Add the cooked noodles and mix well until combined.Finally add the chopped spring onion  greens and switch off theStove.

NOTES

• Adjust the quantity of black pepper powder according to your taste.

Asian Slaw with Ginger-Peanut Dressing

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Asian slaw with ginger-peanut dressing.

Asian style slaw with sweet and spicy ginger peanut dressing.
Prep Time: 10 minutes
Total time: 10 minutes
Serves: 6
Recipe adapted from- once upon a chef, you can find the original recipe here.
Ingredients:

1. Cabbage,shredded - 4 cups( use green,red and napa or as desired)
2. Carrots,shredded- 2 cups
3. Red or yellow bell pepper,thinly sliced- 1 medium
4. Spring onions,finely chopped - 2
5. Salted peanuts,chopped or whole - 1/2 cup
6. Cilantro,chopped - 1/2 cup,loosely packed

For the dressing

1. Honey - 1/4 cup
2. Vegetable oil - 1/4 cup( i used olive oil)
3. Rice ,vinegar - 1/4 cup
4. Soy sauce - 1 tbsp
5. Sesame oil - 1 tsp
6. Peanut butter - 1 tbsp
7. Sriracha sauce - 1/2 tsp( i used hot sauce)
8. Ginger,minced- 1 tbsp
9. Garlic,minced - 1 large clove
10. Salt- to taste

Instructions:

To prepare the dressing, mix together all the ingredients listed under' For the dressing' in a glass jar or small mixing bowl.Mix well until combined.Keep aside.

Add all the ingredients for the salad into a large mixing bowl.Add the dressing and toss well.Set aside for about 10 minutes, serve immediately.

NOTES

• You can also add sliced broccoli if desired.
• I used homemade peanut butter.You can find the recipe here.
• This recipe is very forgiving so feel free to adapt it to your personal taste.

 

Asian slaw with ginger-peanut dressing.

Asian style slaw with sweet and spicy ginger peanut dressing.
Prep Time: 10 minutes
Total time: 10 minutes
Serves: 6
Recipe adapted from- once upon a chef, you can find the original recipe here.
Ingredients:

1. Cabbage,shredded - 4 cups( use green,red and napa or as desired)
2. Carrots,shredded- 2 cups
3. Red or yellow bell pepper,thinly sliced- 1 medium
4. Spring onions,finely chopped - 2
5. Salted peanuts,chopped or whole - 1/2 cup
6. Cilantro,chopped - 1/2 cup,loosely packed

For the dressing

1. Honey - 1/4 cup
2. Vegetable oil - 1/4 cup( i used olive oil)
3. Rice ,vinegar - 1/4 cup
4. Soy sauce - 1 tbsp
5. Sesame oil - 1 tsp
6. Peanut butter - 1 tbsp
7. Sriracha sauce - 1/2 tsp( i used hot sauce)
8. Ginger,minced- 1 tbsp
9. Garlic,minced - 1 large clove
10. Salt- to taste

Instructions:

To prepare the dressing, mix together all the ingredients listed under' For the dressing' in a glass jar or small mixing bowl.Mix well until combined.Keep aside.

Add all the ingredients for the salad into a large mixing bowl.Add the dressing and toss well.Set aside for about 10 minutes, serve immediately.

NOTES

• You can also add sliced broccoli if desired.
• I used homemade peanut butter.You can find the recipe here.
• This recipe is very forgiving so feel free to adapt it to your personal taste.

 

Asian slaw with ginger-peanut dressing.

Asian style slaw with sweet and spicy ginger peanut dressing.
Prep Time: 10 minutes
Total time: 10 minutes
Serves: 6
Recipe adapted from- once upon a chef, you can find the original recipe here.
Ingredients:

1. Cabbage,shredded - 4 cups( use green,red and napa or as desired)
2. Carrots,shredded- 2 cups
3. Red or yellow bell pepper,thinly sliced- 1 medium
4. Spring onions,finely chopped - 2
5. Salted peanuts,chopped or whole - 1/2 cup
6. Cilantro,chopped - 1/2 cup,loosely packed

For the dressing

1. Honey - 1/4 cup
2. Vegetable oil - 1/4 cup( i used olive oil)
3. Rice ,vinegar - 1/4 cup
4. Soy sauce - 1 tbsp
5. Sesame oil - 1 tsp
6. Peanut butter - 1 tbsp
7. Sriracha sauce - 1/2 tsp( i used hot sauce)
8. Ginger,minced- 1 tbsp
9. Garlic,minced - 1 large clove
10. Salt- to taste

Instructions:

To prepare the dressing, mix together all the ingredients listed under' For the dressing' in a glass jar or small mixing bowl.Mix well until combined.Keep aside.

Add all the ingredients for the salad into a large mixing bowl.Add the dressing and toss well.Set aside for about 10 minutes, serve immediately.

NOTES

• You can also add sliced broccoli if desired.
• I used homemade peanut butter.You can find the recipe here.
• This recipe is very forgiving so feel free to adapt it to your personal taste.

 

Kaya Varuthathu | Ethakka Upperi | Banana Chips- Onam Sadhya Recipe

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Kaya Varuthathu

Kerala Banana chips
Cooking Time: 20 minutes
Prep Time: 15 minutes
Makes: 3 to 4 cups
Ingredients:

1. Raw plantains \ Ethakkaya - 750 gms( 4 to 5 medium)
2. Turmeric powder- 1/2 tsp
3. Water- as required
4. Salt- as required
5. Vegetable oil /Coconut oil- for deep frying

Instructions:

Peel the plantains and soak in water mixed with turmeric powder.Keep aside for 10 to 15 minutes.

Drain the plantains and pat them dry.Slice them into thin rounds using a slicer or a knife.

Mix salt with 1/4 cup water, keep aside until required.Heat oil in a deep wok or uruli over medium high heat.Add 1 or 2 handfuls of  sliced plantain, reduce the flame to medium and stir frequently using a slotted spoon to avoid clumping.(When you add sliced plantains into the hot oil, it may turn frothy and boil over ,so make sure you use a really deep wok/pan.Fill oil only up to 1/3 rd the volume of the wok/pan.)

Fry until it turns slightly crisp ( i.e half done).Now reduce the flame to low  and carefully sprinkle 1 or 2 tsp of the salt solution.(Do this carefully as the hot oil may splash.)

After few seconds, stir gently and fry over medium flame until the chips turn crisp.Drain onto a clean kitchen towel.Allow to cool completely and store in  an  airtight container.

NOTE

• Use coconut oil for best results .

Kaya Varuthathu

Kerala Banana chips
Cooking Time: 20 minutes
Prep Time: 15 minutes
Makes: 3 to 4 cups
Ingredients:

1. Raw plantains \ Ethakkaya - 750 gms( 4 to 5 medium)
2. Turmeric powder- 1/2 tsp
3. Water- as required
4. Salt- as required
5. Vegetable oil /Coconut oil- for deep frying

Instructions:

Peel the plantains and soak in water mixed with turmeric powder.Keep aside for 10 to 15 minutes.

Drain the plantains and pat them dry.Slice them into thin rounds using a slicer or a knife.

Mix salt with 1/4 cup water, keep aside until required.Heat oil in a deep wok or uruli over medium high heat.Add 1 or 2 handfuls of  sliced plantain, reduce the flame to medium and stir frequently using a slotted spoon to avoid clumping.(When you add sliced plantains into the hot oil, it may turn frothy and boil over ,so make sure you use a really deep wok/pan.Fill oil only up to 1/3 rd the volume of the wok/pan.)

Fry until it turns slightly crisp ( i.e half done).Now reduce the flame to low  and carefully sprinkle 1 or 2 tsp of the salt solution.(Do this carefully as the hot oil may splash.)

After few seconds, stir gently and fry over medium flame until the chips turn crisp.Drain onto a clean kitchen towel.Allow to cool completely and store in  an  airtight container.

NOTE

• Use coconut oil for best results .

Kaya Varuthathu

Kerala Banana chips
Cooking Time: 20 minutes
Prep Time: 15 minutes
Makes: 3 to 4 cups
Ingredients:

1. Raw plantains \ Ethakkaya - 750 gms( 4 to 5 medium)
2. Turmeric powder- 1/2 tsp
3. Water- as required
4. Salt- as required
5. Vegetable oil /Coconut oil- for deep frying

Instructions:

Peel the plantains and soak in water mixed with turmeric powder.Keep aside for 10 to 15 minutes.

Drain the plantains and pat them dry.Slice them into thin rounds using a slicer or a knife.

Mix salt with 1/4 cup water, keep aside until required.Heat oil in a deep wok or uruli over medium high heat.Add 1 or 2 handfuls of  sliced plantain, reduce the flame to medium and stir frequently using a slotted spoon to avoid clumping.(When you add sliced plantains into the hot oil, it may turn frothy and boil over ,so make sure you use a really deep wok/pan.Fill oil only up to 1/3 rd the volume of the wok/pan.)

Fry until it turns slightly crisp ( i.e half done).Now reduce the flame to low  and carefully sprinkle 1 or 2 tsp of the salt solution.(Do this carefully as the hot oil may splash.)

After few seconds, stir gently and fry over medium flame until the chips turn crisp.Drain onto a clean kitchen towel.Allow to cool completely and store in  an  airtight container.

NOTE

• Use coconut oil for best results .

Kerala Olan- Onam Sadhya Recipe

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Kerala Olan

Ash gourd and Red cowpeas in coconut milk
Cooking Time: 20 minutes
Prep Time: 5 minutes
Serves: 4 to 5
Ingredients:

1. Vanpayar / Red gram /cowpeas - 1/4 cup
2. Ash gourd /Kumbalanga ,cubed- 1 cup
3. Green chilies,sliced- 3 to 4( or according to taste)
4. Water ( or thin coconut milk)- as required
5. Thick coconut milk - 1 cup
6. Curry leaves- few
7. Coconut oil- as required
8. Salt - to taste

Instructions:

Soak the cowpeas /vanpayar in plenty of water for about 8 to 10 hours or overnight.Cook until tender,drain and keep aside.

In a manchatti /clay pot cook the ash gourd ,green chilies ,salt and sufficient amount of water( or thin coconut milk).When it is done add the cooked cowpeas and mix gently.

Now add the thick coconut milk and mix well.Do not boil.Switch off the stove,  add 1 tsp coconut oil  and curry leaves.Add more salt if required.Serve with rice.

NOTE

• Adjust the number of green chilies according to your taste.
  

Kerala Olan

Ash gourd and Red cowpeas in coconut milk
Cooking Time: 20 minutes
Prep Time: 5 minutes
Serves: 4 to 5
Ingredients:

1. Vanpayar / Red gram /cowpeas - 1/4 cup
2. Ash gourd /Kumbalanga ,cubed- 1 cup
3. Green chilies,sliced- 3 to 4( or according to taste)
4. Water ( or thin coconut milk)- as required
5. Thick coconut milk - 1 cup
6. Curry leaves- few
7. Coconut oil- as required
8. Salt - to taste

Instructions:

Soak the cowpeas /vanpayar in plenty of water for about 8 to 10 hours or overnight.Cook until tender,drain and keep aside.

In a manchatti /clay pot cook the ash gourd ,green chilies ,salt and sufficient amount of water( or thin coconut milk).When it is done add the cooked cowpeas and mix gently.

Now add the thick coconut milk and mix well.Do not boil.Switch off the stove,  add 1 tsp coconut oil  and curry leaves.Add more salt if required.Serve with rice.

NOTE

• Adjust the number of green chilies according to your taste.
  

Kerala Olan

Ash gourd and Red cowpeas in coconut milk
Cooking Time: 20 minutes
Prep Time: 5 minutes
Serves: 4 to 5
Ingredients:

1. Vanpayar / Red gram /cowpeas - 1/4 cup
2. Ash gourd /Kumbalanga ,cubed- 1 cup
3. Green chilies,sliced- 3 to 4( or according to taste)
4. Water ( or thin coconut milk)- as required
5. Thick coconut milk - 1 cup
6. Curry leaves- few
7. Coconut oil- as required
8. Salt - to taste

Instructions:

Soak the cowpeas /vanpayar in plenty of water for about 8 to 10 hours or overnight.Cook until tender,drain and keep aside.

In a manchatti /clay pot cook the ash gourd ,green chilies ,salt and sufficient amount of water( or thin coconut milk).When it is done add the cooked cowpeas and mix gently.

Now add the thick coconut milk and mix well.Do not boil.Switch off the stove,  add 1 tsp coconut oil  and curry leaves.Add more salt if required.Serve with rice.

NOTE

• Adjust the number of green chilies according to your taste.
  

Orange and Passion Fruit Juice

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Orange and passion Fruit juice.

Easy Orange and passion Fruit juice.
Prep Time: 10 minutes
Total time: 10 minutes
Serves: 3
Recipe adapted from- australianfood.about.com
Ingredients:

1. Navel Oranges - 5
2. Passion Fruits- 2

Instructions:

Cut the orange into halves.Squeeze out the juice using a cirtus juicer.Keep aside.

Halve the passion fruit and scoop the pulp into a bowl.Beat well using a fork for about 30 seconds.In a jug,combine together orange juice and passion fruit pulp.Serve chilled.

NOTES

• Add sugar to taste ,if desired.
  

Orange and passion Fruit juice.

Easy Orange and passion Fruit juice.
Prep Time: 10 minutes
Total time: 10 minutes
Serves: 3
Recipe adapted from- australianfood.about.com
Ingredients:

1. Navel Oranges - 5
2. Passion Fruits- 2

Instructions:

Cut the orange into halves.Squeeze out the juice using a cirtus juicer.Keep aside.

Halve the passion fruit and scoop the pulp into a bowl.Beat well using a fork for about 30 seconds.In a jug,combine together orange juice and passion fruit pulp.Serve chilled.

NOTES

• Add sugar to taste ,if desired.
  

Orange and passion Fruit juice.

Easy Orange and passion Fruit juice.
Prep Time: 10 minutes
Total time: 10 minutes
Serves: 3
Recipe adapted from- australianfood.about.com
Ingredients:

1. Navel Oranges - 5
2. Passion Fruits- 2

Instructions:

Cut the orange into halves.Squeeze out the juice using a cirtus juicer.Keep aside.

Halve the passion fruit and scoop the pulp into a bowl.Beat well using a fork for about 30 seconds.In a jug,combine together orange juice and passion fruit pulp.Serve chilled.

NOTES

• Add sugar to taste ,if desired.
  

Vellarikka Manga Curry

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Vellarikka Manga Curry

Kerala style cucumber and raw mango curry.
Cooking Time: 20 minutes
Prep Time: 5 minutes
Serves: 2 to 3
Ingredients:

1. Vellarikka/cucumber,diced- 1/2 cup
2. Raw Mango,sliced - 1/4 cup( 1 small)
3. Green chilies,cut vertically - 1 or 2 ( according to taste)
4. Turmeric powder - 1/4 tsp
5. Water - 3/4 cup( or as required)
6. Salt - to taste

For coconut paste:

1. Grated coconut- 1/2 cup
2. Cumin seeds - 1/8 tsp
3. Water - as required

For Tempering:

1. Coconut oil- as required
2. Mustard seeds - 1/4 tsp
3. Curry leaves - Few
4. Shallots,sliced - 2
5. Dry red chilies- 2

Instructions:

Cook vellarikka/cucumber and raw mango with green chilies,turmeric powder and sufficient quantity of water( about 3/4 cup).

Grind together grated coconut and cumin seeds with sufficient quantity of water to form a smooth paste.

Once cucumber/vellarikka is cooked add the prepared coconut paste and salt to taste.Mix well and bring it to just under a boil. ( Do not boil the curry)

Heat oil in a pan and add mustard seeds ,let it splutter.Next add the curry leaves,shallots and dry red chilies.Saute until shallots turn golden brown.Add this to the curry and keep covered for few minutes for the flavors to mingle.Serve with rice.

NOTES

• As the curry cools,it will thicken further.Therefore adjust the amount of water according to the consistency required.

Vellarikka Manga Curry

Kerala style cucumber and raw mango curry.
Cooking Time: 20 minutes
Prep Time: 5 minutes
Serves: 2 to 3
Ingredients:

1. Vellarikka/cucumber,diced- 1/2 cup
2. Raw Mango,sliced - 1/4 cup( 1 small)
3. Green chilies,cut vertically - 1 or 2 ( according to taste)
4. Turmeric powder - 1/4 tsp
5. Water - 3/4 cup( or as required)
6. Salt - to taste

For coconut paste:

1. Grated coconut- 1/2 cup
2. Cumin seeds - 1/8 tsp
3. Water - as required

For Tempering:

1. Coconut oil- as required
2. Mustard seeds - 1/4 tsp
3. Curry leaves - Few
4. Shallots,sliced - 2
5. Dry red chilies- 2

Instructions:

Cook vellarikka/cucumber and raw mango with green chilies,turmeric powder and sufficient quantity of water( about 3/4 cup).

Grind together grated coconut and cumin seeds with sufficient quantity of water to form a smooth paste.

Once cucumber/vellarikka is cooked add the prepared coconut paste and salt to taste.Mix well and bring it to just under a boil. ( Do not boil the curry)

Heat oil in a pan and add mustard seeds ,let it splutter.Next add the curry leaves,shallots and dry red chilies.Saute until shallots turn golden brown.Add this to the curry and keep covered for few minutes for the flavors to mingle.Serve with rice.

NOTES

• As the curry cools,it will thicken further.Therefore adjust the amount of water according to the consistency required.

Vellarikka Manga Curry

Kerala style cucumber and raw mango curry.
Cooking Time: 20 minutes
Prep Time: 5 minutes
Serves: 2 to 3
Ingredients:

1. Vellarikka/cucumber,diced- 1/2 cup
2. Raw Mango,sliced - 1/4 cup( 1 small)
3. Green chilies,cut vertically - 1 or 2 ( according to taste)
4. Turmeric powder - 1/4 tsp
5. Water - 3/4 cup( or as required)
6. Salt - to taste

For coconut paste:

1. Grated coconut- 1/2 cup
2. Cumin seeds - 1/8 tsp
3. Water - as required

For Tempering:

1. Coconut oil- as required
2. Mustard seeds - 1/4 tsp
3. Curry leaves - Few
4. Shallots,sliced - 2
5. Dry red chilies- 2

Instructions:

Cook vellarikka/cucumber and raw mango with green chilies,turmeric powder and sufficient quantity of water( about 3/4 cup).

Grind together grated coconut and cumin seeds with sufficient quantity of water to form a smooth paste.

Once cucumber/vellarikka is cooked add the prepared coconut paste and salt to taste.Mix well and bring it to just under a boil. ( Do not boil the curry)

Heat oil in a pan and add mustard seeds ,let it splutter.Next add the curry leaves,shallots and dry red chilies.Saute until shallots turn golden brown.Add this to the curry and keep covered for few minutes for the flavors to mingle.Serve with rice.

NOTES

• As the curry cools,it will thicken further.Therefore adjust the amount of water according to the consistency required.

Vegetable Masala Puttu

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Vegetable Masala Puttu

Steamed rice flour cake with spicy vegetable masala stuffing.
Prep Time: 5 minutes
Cooking Time: 30 minutes
Serves: 2 to 3
Ingredients:

1. Onion,finely chopped - 1 medium ( about 3/4 cup)
2. Curry leaves - few
3. Green chilies,chopped - 1 or 2( according to taste)
4. Ginger - garlic paste - 1/2 tsp
5. Turmeric powder - 1/2 tsp
6. Kashmiri chili powder- 1/2 to 3/4  tsp ( or according to taste)
7. Coriander powder - 3/4 tsp
8. Garam masala powder- 1/2 tsp
9. Water- 2 to 3 tbsp
10. Tomato,finely chopped- 1 medium(about 1/2 cup)
11. Vegetables,finely chopped( use carrots,green beans,green peas,cauliflower etc) - 1 cup
12. Salt- To taste
13. Oil- as required

To prepare Puttu:

1. Puttu Podi - 1 to 1.5 cups
2. Water- as required
3. Salt- to taste
4. Grated coconut- as required

Instructions:

To Prepare Puttu mixture-In a bowl,combine together rice flour and salt to taste.Sprinkle water a little at a time and mix well with your finger tips.It should look like bread crumbs and should not form a dough.( To check if it is done,take a handful of the wet puttu mixture and press it.If it holds its shape and crumbles easily when pressed again then the consistency is right.).Cover and keep aside for 10 to 15 minutes.

Heat oil in a pan  add onion, curry leaves and green chilies.Saute until it turns translucent.Next add ginger-garlic paste and mix well.

Saute until it turns golden brown.Reduce the flame to low and add turmeric powder,kashmiri chili powder,coriander powder ,garam masala and 1 to 2 tbsp water .Cook stirring continuously for few seconds.

Add tomato and salt to  taste,mix well.Cook over medium flame until it mushy and masala starts to leave the sides of the pan.

Now add the finely chopped vegetables and mix well.Cook until the vegetables are done.If required,add few tbsp of water to avoid burning.Turn off the heat and keep aside.

Now to prepare puttu ,place 1 or 1.5 tbsp of grated coconut as the first layer in the puttu mould.Next add 2 to 3 tbsp of the vegetable masala mixture.

Loosely fill the remaining portion with the prepared puttu mixture.Top with  grated coconut,if desired.Cover the puttu mould  with the lid.Fill the pressure cooker ( or the bottom vessel of the puttu maker) with water equal to half its volume.Bring it to a boil.Steam cook the puttu for about 5 to 8  minutes or until you see steam escaping from the tiny holes on the lid. Take out the mould and invert it onto a serving plate.

NOTES

• Adjust the amount of chili powder according to your taste. 

Vegetable Masala Puttu

Steamed rice flour cake with spicy vegetable masala stuffing.
Prep Time: 5 minutes
Cooking Time: 30 minutes
Serves: 2 to 3
Ingredients:

1. Onion,finely chopped - 1 medium ( about 3/4 cup)
2. Curry leaves - few
3. Green chilies,chopped - 1 or 2( according to taste)
4. Ginger - garlic paste - 1/2 tsp
5. Turmeric powder - 1/2 tsp
6. Kashmiri chili powder- 1/2 to 3/4  tsp ( or according to taste)
7. Coriander powder - 3/4 tsp
8. Garam masala powder- 1/2 tsp
9. Water- 2 to 3 tbsp
10. Tomato,finely chopped- 1 medium(about 1/2 cup)
11. Vegetables,finely chopped( use carrots,green beans,green peas,cauliflower etc) - 1 cup
12. Salt- To taste
13. Oil- as required

To prepare Puttu:

1. Puttu Podi - 1 to 1.5 cups
2. Water- as required
3. Salt- to taste
4. Grated coconut- as required

Instructions:

To Prepare Puttu mixture-In a bowl,combine together rice flour and salt to taste.Sprinkle water a little at a time and mix well with your finger tips.It should look like bread crumbs and should not form a dough.( To check if it is done,take a handful of the wet puttu mixture and press it.If it holds its shape and crumbles easily when pressed again then the consistency is right.).Cover and keep aside for 10 to 15 minutes.

Heat oil in a pan  add onion, curry leaves and green chilies.Saute until it turns translucent.Next add ginger-garlic paste and mix well.

Saute until it turns golden brown.Reduce the flame to low and add turmeric powder,kashmiri chili powder,coriander powder ,garam masala and 1 to 2 tbsp water .Cook stirring continuously for few seconds.

Add tomato and salt to  taste,mix well.Cook over medium flame until it mushy and masala starts to leave the sides of the pan.

Now add the finely chopped vegetables and mix well.Cook until the vegetables are done.If required,add few tbsp of water to avoid burning.Turn off the heat and keep aside.

Now to prepare puttu ,place 1 or 1.5 tbsp of grated coconut as the first layer in the puttu mould.Next add 2 to 3 tbsp of the vegetable masala mixture.

Loosely fill the remaining portion with the prepared puttu mixture.Top with  grated coconut,if desired.Cover the puttu mould  with the lid.Fill the pressure cooker ( or the bottom vessel of the puttu maker) with water equal to half its volume.Bring it to a boil.Steam cook the puttu for about 5 to 8  minutes or until you see steam escaping from the tiny holes on the lid. Take out the mould and invert it onto a serving plate.

NOTES

• Adjust the amount of chili powder according to your taste. 

Vegetable Masala Puttu

Steamed rice flour cake with spicy vegetable masala stuffing.
Prep Time: 5 minutes
Cooking Time: 30 minutes
Serves: 2 to 3
Ingredients:

1. Onion,finely chopped - 1 medium ( about 3/4 cup)
2. Curry leaves - few
3. Green chilies,chopped - 1 or 2( according to taste)
4. Ginger - garlic paste - 1/2 tsp
5. Turmeric powder - 1/2 tsp
6. Kashmiri chili powder- 1/2 to 3/4  tsp ( or according to taste)
7. Coriander powder - 3/4 tsp
8. Garam masala powder- 1/2 tsp
9. Water- 2 to 3 tbsp
10. Tomato,finely chopped- 1 medium(about 1/2 cup)
11. Vegetables,finely chopped( use carrots,green beans,green peas,cauliflower etc) - 1 cup
12. Salt- To taste
13. Oil- as required

To prepare Puttu:

1. Puttu Podi - 1 to 1.5 cups
2. Water- as required
3. Salt- to taste
4. Grated coconut- as required

Instructions:

To Prepare Puttu mixture-In a bowl,combine together rice flour and salt to taste.Sprinkle water a little at a time and mix well with your finger tips.It should look like bread crumbs and should not form a dough.( To check if it is done,take a handful of the wet puttu mixture and press it.If it holds its shape and crumbles easily when pressed again then the consistency is right.).Cover and keep aside for 10 to 15 minutes.

Heat oil in a pan  add onion, curry leaves and green chilies.Saute until it turns translucent.Next add ginger-garlic paste and mix well.

Saute until it turns golden brown.Reduce the flame to low and add turmeric powder,kashmiri chili powder,coriander powder ,garam masala and 1 to 2 tbsp water .Cook stirring continuously for few seconds.

Add tomato and salt to  taste,mix well.Cook over medium flame until it mushy and masala starts to leave the sides of the pan.

Now add the finely chopped vegetables and mix well.Cook until the vegetables are done.If required,add few tbsp of water to avoid burning.Turn off the heat and keep aside.

Now to prepare puttu ,place 1 or 1.5 tbsp of grated coconut as the first layer in the puttu mould.Next add 2 to 3 tbsp of the vegetable masala mixture.

Loosely fill the remaining portion with the prepared puttu mixture.Top with  grated coconut,if desired.Cover the puttu mould  with the lid.Fill the pressure cooker ( or the bottom vessel of the puttu maker) with water equal to half its volume.Bring it to a boil.Steam cook the puttu for about 5 to 8  minutes or until you see steam escaping from the tiny holes on the lid. Take out the mould and invert it onto a serving plate.

NOTES

• Adjust the amount of chili powder according to your taste. 

Vazhakumbu Cutlets | Banana Blossom Cutlets

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Vazhakumbu Cutlet

Kerala style Banana Blossom cutlets /patties.
Makes: 12 cutlets
Prep Time: 20 to 30 minutes
Cooking Time: 30 minutes
Ingredients:

1. Onion,finely chopped- 1/2 cup( one medium)
2. Green chili,chopped - 1 or 2(  according to taste)
3. Curry leaves,chopped - few
4. Ginger-garlic paste - 1 tsp
5. Banana blossom /vazhakumbu ,chopped - 1 cup ( 1 small-see notes)
6. Coriander powder - 1 and 1/4 tsp
7. Kashmiri chili powder- 1 tsp to 1 and 1/4( or to taste)
8. Turmeric powder - 1/4 tsp
9. Black pepper powder - 1/2 to 3/4 tsp
10. Cubed and boiled potato - 1.5 cups
11. Garam masala powder- 1/2 tsp
12. Lemon Juice- 1/2 to 1 tsp
13. All purpose flour - 2 tbsp
14. Water - as required
15. Breadcrumbs - 3/4 cup or as required
16. Salt- to taste
17. Oil- as required

Instructions:

Heat oil in a pan,add onion ,green chilies ,curry leaves and ginger garlic paste.Saute until onion turns soft.Next add the chopped vazhakumbu ,coriander powder,kashmiri chili powder,turmeric powder,black pepper powder and salt to taste.Mix well , cook for about 5 to 8 minute or until done. 

>Add boiled potato and garam masala.Mash it well using a sturdy spatula.( Add more salt if required.)

Add lemon juice and mix well.Allow it to cool slightly.Shape it into small balls and lightly flatten it using your fingertips.

In a bowl mix all purpose flour and water to form a smooth paste. 

Dip each cutlet in the prepared  batter.

Roll in breadcrumbs to form an even coating.

Heat oil in a pan and deep fry the cutlets over medium flame,turning once in between.Serve with tomato ketchup or chutney.

NOTES

• Adjust the quantity of green chilies and chili powder according to your taste.
• To prepare fresh banana blossom / Vazhakumbu,peel 3 to 4 outer bracts/petals and discard them.Finely chop the banana blossom , add 1 tsp coconut oil and mix well to remove the stickiness.
• Fresh banana blossoms will have a compact cone shape and tightly packed bracts/petals.Bracts/petals that are loosely falling apart  indicate that the blossom is not fresh.If the banana blossom is not fresh peel 3 to 4 purple outer bracts/petals and discard them.Next peel the banana blossom petal by petal and remove the bunch of flowers( I usually discard these flowers if the banana blossom is not fresh.If you are using the separated flowers  then slit open each flower and discard the membrane and the long, white stigma and use the remaining part).Continue the process until you reach the creamy inner core.Finely chop the inner core , the separated bracts/petals and the cleaned inner flowers ( if using) . Immerse in water mixed with 1 or 2 tbsp lemon juice or salt + 1 tsp turmeric powder for about 30 min to remove their natural bitterness and to avoid discoloring.Squeeze well and drain.Wash once more with clear water ,squeeze and drain well to remove excess water.
• Rub your hands with edible oil to avoid staining.

Vazhakumbu Cutlet

Kerala style Banana Blossom cutlets /patties.
Makes: 12 cutlets
Prep Time: 20 to 30 minutes
Cooking Time: 30 minutes
Ingredients:

1. Onion,finely chopped- 1/2 cup( one medium)
2. Green chili,chopped - 1 or 2(  according to taste)
3. Curry leaves,chopped - few
4. Ginger-garlic paste - 1 tsp
5. Banana blossom /vazhakumbu ,chopped - 1 cup ( 1 small-see notes)
6. Coriander powder - 1 and 1/4 tsp
7. Kashmiri chili powder- 1 tsp to 1 and 1/4( or to taste)
8. Turmeric powder - 1/4 tsp
9. Black pepper powder - 1/2 to 3/4 tsp
10. Cubed and boiled potato - 1.5 cups
11. Garam masala powder- 1/2 tsp
12. Lemon Juice- 1/2 to 1 tsp
13. All purpose flour - 2 tbsp
14. Water - as required
15. Breadcrumbs - 3/4 cup or as required
16. Salt- to taste
17. Oil- as required

Instructions:

Heat oil in a pan,add onion ,green chilies ,curry leaves and ginger garlic paste.Saute until onion turns soft.Next add the chopped vazhakumbu ,coriander powder,kashmiri chili powder,turmeric powder,black pepper powder and salt to taste.Mix well , cook for about 5 to 8 minute or until done. 

>Add boiled potato and garam masala.Mash it well using a sturdy spatula.( Add more salt if required.)

Add lemon juice and mix well.Allow it to cool slightly.Shape it into small balls and lightly flatten it using your fingertips.

In a bowl mix all purpose flour and water to form a smooth paste. 

Dip each cutlet in the prepared  batter.

Roll in breadcrumbs to form an even coating.

Heat oil in a pan and deep fry the cutlets over medium flame,turning once in between.Serve with tomato ketchup or chutney.

NOTES

• Adjust the quantity of green chilies and chili powder according to your taste.
• To prepare fresh banana blossom / Vazhakumbu,peel 3 to 4 outer bracts/petals and discard them.Finely chop the banana blossom , add 1 tsp coconut oil and mix well to remove the stickiness.
• Fresh banana blossoms will have a compact cone shape and tightly packed bracts/petals.Bracts/petals that are loosely falling apart  indicate that the blossom is not fresh.If the banana blossom is not fresh peel 3 to 4 purple outer bracts/petals and discard them.Next peel the banana blossom petal by petal and remove the bunch of flowers( I usually discard these flowers if the banana blossom is not fresh.If you are using the separated flowers  then slit open each flower and discard the membrane and the long, white stigma and use the remaining part).Continue the process until you reach the creamy inner core.Finely chop the inner core , the separated bracts/petals and the cleaned inner flowers ( if using) . Immerse in water mixed with 1 or 2 tbsp lemon juice or salt + 1 tsp turmeric powder for about 30 min to remove their natural bitterness and to avoid discoloring.Squeeze well and drain.Wash once more with clear water ,squeeze and drain well to remove excess water.
• Rub your hands with edible oil to avoid staining.

Vazhakumbu Cutlet

Kerala style Banana Blossom cutlets /patties.
Makes: 12 cutlets
Prep Time: 20 to 30 minutes
Cooking Time: 30 minutes
Ingredients:

1. Onion,finely chopped- 1/2 cup( one medium)
2. Green chili,chopped - 1 or 2(  according to taste)
3. Curry leaves,chopped - few
4. Ginger-garlic paste - 1 tsp
5. Banana blossom /vazhakumbu ,chopped - 1 cup ( 1 small-see notes)
6. Coriander powder - 1 and 1/4 tsp
7. Kashmiri chili powder- 1 tsp to 1 and 1/4( or to taste)
8. Turmeric powder - 1/4 tsp
9. Black pepper powder - 1/2 to 3/4 tsp
10. Cubed and boiled potato - 1.5 cups
11. Garam masala powder- 1/2 tsp
12. Lemon Juice- 1/2 to 1 tsp
13. All purpose flour - 2 tbsp
14. Water - as required
15. Breadcrumbs - 3/4 cup or as required
16. Salt- to taste
17. Oil- as required

Instructions:

Heat oil in a pan,add onion ,green chilies ,curry leaves and ginger garlic paste.Saute until onion turns soft.Next add the chopped vazhakumbu ,coriander powder,kashmiri chili powder,turmeric powder,black pepper powder and salt to taste.Mix well , cook for about 5 to 8 minute or until done. 

>Add boiled potato and garam masala.Mash it well using a sturdy spatula.( Add more salt if required.)

Add lemon juice and mix well.Allow it to cool slightly.Shape it into small balls and lightly flatten it using your fingertips.

In a bowl mix all purpose flour and water to form a smooth paste. 

Dip each cutlet in the prepared  batter.

Roll in breadcrumbs to form an even coating.

Heat oil in a pan and deep fry the cutlets over medium flame,turning once in between.Serve with tomato ketchup or chutney.

NOTES

• Adjust the quantity of green chilies and chili powder according to your taste.
• To prepare fresh banana blossom / Vazhakumbu,peel 3 to 4 outer bracts/petals and discard them.Finely chop the banana blossom , add 1 tsp coconut oil and mix well to remove the stickiness.
• Fresh banana blossoms will have a compact cone shape and tightly packed bracts/petals.Bracts/petals that are loosely falling apart  indicate that the blossom is not fresh.If the banana blossom is not fresh peel 3 to 4 purple outer bracts/petals and discard them.Next peel the banana blossom petal by petal and remove the bunch of flowers( I usually discard these flowers if the banana blossom is not fresh.If you are using the separated flowers  then slit open each flower and discard the membrane and the long, white stigma and use the remaining part).Continue the process until you reach the creamy inner core.Finely chop the inner core , the separated bracts/petals and the cleaned inner flowers ( if using) . Immerse in water mixed with 1 or 2 tbsp lemon juice or salt + 1 tsp turmeric powder for about 30 min to remove their natural bitterness and to avoid discoloring.Squeeze well and drain.Wash once more with clear water ,squeeze and drain well to remove excess water.
• Rub your hands with edible oil to avoid staining.