Showing posts with label banana blossom/vazhakumbu. Show all posts
Showing posts with label banana blossom/vazhakumbu. Show all posts

Vazhakumbu Cutlets | Banana Blossom Cutlets

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banana blossom/vazhakumbu

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.


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