Thursday, 22 January 2015

Pazha Paniyaram - Banana Paniyaram

  I had a few Nendram Pazhams/Malabar Bananas lying around for quite some time.I had bought to them to make one of my favourite evening snacks "Pazham Pori",but as always forgot about them totally .They had gotten very ripe and I decided to make paniyarams out of them.Ever since I brought my little paniyaram pan I exploit the poor thing to the fullest.It lets you make so many fried snacks without actually having to deep fry them.Preparing healthy evening snacks can be a real challenge,and this Paniyaram is a regular and favourite snack at home.Usually Paniyarams are made with more flour,but I like it when the banana flavour dominates.So I use very little flour and lots of bananas,this works perfectly well with any big banana.And I love making them with ghee,it simply enhances the taste.Oil works fine too,but nothing beats ghee :)I haven't stopped at your blogs for a very long time,will soon stop by :)So off to the recipe.....

You'll Need:
Bananas (ripe big ones) - 2 ( I used Kerala NendramPazham/Malabar Bananas)
Jaggery - 3/4 cup
All purpose flour or Wheat Flour - 1/4 cup
Rice Flour - 1/4 cup
Water - 1.5 cups(or more as needed)
Coconut - 4 - 5 tbsp (Finely grated)
Ghee or oil - as needed
Cardamom powder - 1/2 tsp
Raisins - 1 - 2 tbsp(optional)

-Peel,chop and grind the bananas to a fine paste.
-In a small vessel boil the jaggery with 1. 5 cups water till it is is melted.Then filter it.
-Mix the Banana,coconut,flours and Jaggery syrup.Mix well with a Whisk.Add the cardamom powder and give another good whisk.The batter will not be runny like idli or dosa batter ,will be more like a thick paste.Add a little water if you feel that the batter is too thick and sticky.
-Heat a paniyaram pan and fill all the molds with a little ghee. Add about 1 tbsp of batter to each mold and let it cook.Drizzle a little  ghee on top of each mold.
-Once you feel the underside is cooked, flip the paniyarams over and drizzle some more ghee.When they are fully cooked on both sides,remove them from the pan.Repeat the same process for the left over batter.Since the batter doesn't have a lot of flour flipping it can be a little difficult,

-If you like a floury version double the quantity of the rice flour and wheat flour.

Thanks for stopping by ! Have a nice day !

Friday, 9 January 2015

Vegetable Cutlet

   I heard a funny program on the radio on the day after New Year's day "The fastest resolution breaker" and I could relate so much to it :)It's been a week since New Year's day and this time I made it a point to make no resolutions.The resolutions have remained almost the same for the past few years,be more organised,stop eating sweets,be more patient.But the speed at which I break the resolutions is usually more than the speed at which I make them.So this year I made a resolution to not make a resolution, and I did manage to keep this resolution :P
  Coming to today's recipe,this is one fried food that I simply I've tasted cutlets at many places,but believe me nothing beats the taste of  the cutlets ,that I've tasted as a kid when we used to travel by trains,chair cars to be more specific.The tomato soup and cutlets that could be bought on trains those days used to be simply yummy.A long train journey was the most exciting adventure for us as kids.It used to be a rare occasion and much awaited.Sleeping on a train berth with the gentle (or not so genlte)rocking of the train was such a wonderful feeling.And not to forget the loud announcements with the standard ting,ting,ting sound as the train stopped at every possible station,and getting up in the mornings to the sound of 'tea,kaappi,kaappi'.The trains are faster today and the journeys shorter .I miss those days when we used to eat everything without wondering about whether it was hygienic,healthy and so many other factors.Simpler days ,simpler thoughts and lots of fun which the current generation will never experience ! 

You'll need :
Potatoes - 2 -3 (big)
Carrots - 2
Beans - 15 - 20
Boiled Peas - 2 handfuls
Green Chilli - 1(finely chopped)
Coriander leaves - 2 - 3 sprigs(chopped finely)
Ginger & Garlic (grated) - 1 tsp
Onions - 1 (small)(chopped finely)
Turmeric powder - a pinch
Red Chilli Powder - 3/4 tsp
Garam Masala powder - 1/2 tsp
Coriander powder - 1/4 tsp
Cumin powder - 1/4 tsp(optional)
salt as needed
oil - 1 tbsp
Lemon Juice - 1 -2 tsp

Egg white - from 1 egg or a tbsp of Flour mixed with water to a thin lump free batter.
Bread Crumbs - as needed
oil - for deep frying

-Boil,peel and mash the potatoes.
-Grate the carrots and chop the beans finely.
-Beat the egg whites with a fork a little.
-In a pan on medium heat,add 1 tbsp oil.When it heats up add the Ginger,Garlic,Green chilli,coriander leaves and turmeric powder .Sauté for a minute until the Ginger and garlic are slightly browned.Add all the powders and mix well for a few seconds.Add the onions and a pinch of salt and sauté for a minute or two until the onions turn soft.
-Add the carrots,beans and peas and mix well.Add salt as needed.Sprinkle a little water and cover and cook on low heat until it's 3/4th cooked.When it's 3/4th done remove the lid and sauté on high heat till the mixture becomes dry.The mixture should be very dry ,be careful to not brown it.
-If the mixture has a lot of mixture then the cutlets might break on frying.You could also let the mixture cool and squeeze it to remain any extra moisture if present.
-Mix the mashed potatoes and the vegetable mixture well.Add the lemon juice and mix well.Check for salt and add some if needed.Let it stay in the Fridge for an hour or two.You can also make it a day ahead and let it stay in the Fridge overnight.
-Shape the mixture into any shape of your choice.Dip the cutlets in the egg whites and roll them on the bread crumbs,so that they are fully coated with the bread crumbs.
-Heat the oil and when they are hot,add the cutlets and fry them on medium heat until they are well cooked. Done !

-If you feel that the mixture is not firm enough and tends to break,add 1 - 2 tbsp of Cornflour and mix again.
-If you want to make them ahead for a party:Fry each of the cutlets just for a few seconds and let them cool.Arrange them in an airtight container with each layer separated by a plastic sheets or baking paper and freeze them.When needed,take them out and fry them.You don't have to defrost them.
-You could add other vegetables like Cauliflowers too.
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