Ria's Collection: VAZHAKOOMBU & SWISS CHARD CUTLETS

Tuesday, April 12, 2016

VAZHAKOOMBU & SWISS CHARD CUTLETS

BANANA FLOWER & SWISS CHARD CUTLETS
The other day, all of a sudden I felt like eating a cutlet made with Vazhakoombu. So when we went to the Oriental store to buy some ripe mangoes,which currently is my favourite fruit, I spotted some Vazhakoombu and bought 2 small ones. I also grabbed some Swiss Chard, my another current favourite thing to eat along with rice. After thinking about it for a while, I decided to combine the two. Vazhakoombu & Swiss Chard, that is!
BANANA FLOWER & SWISS CHARD CUTLETS
It turned out that they were literally made for each other. Those two made beautiful, delicious cutlets that we all enjoyed thoroughly. I usually make vegetable cutlets with carrots, beans,green peas etc but this time, it was a choice of vegetable that I've never attempted of combining before.
BANANA FLOWER & SWISS CHARD CUTLETS
When I was talking to Amma, I mentioned about my plans on making Vazhakoombu cutelts and that's when she mentioned that Mamma made them quite often! I was really surprised because I have never had them before! Well, I did eat them in a few hours after that conversation and I am so glad that they made their way into my belly!
BANANA FLOWER & SWISS CHARD CUTLETS

BANANA FLOWER & SWISS CHARD CUTLETS
It's a simple mixture,just like any cutlet mixture. Have I told you that my two most hated things to do in the kitchen are 1. Powdering sugar 2. Making cutlets. I don't know why! The first one is so simple but time consuming to make sure its finely ground and the second one is a lengthy three step process. I always whine about it to Amma and her advice remains the same. Don't give it too much thought,only then will you feel that it is a chore! I think she is right! :-)


VAZHAKOOMBU & SWISS CHARD CUTLETS
BANANA FLOWER & SWISS CHARD CUTLETS Makes 38-40 pcs
My own recipe

Ingredients:
3 heaping cups of chopped Vazhakoombu
3 heaping cups of chopped Swiss Chard
1 medium red onion, diced
3 serrano chilies, slit
1 sprig curry leaves
1 1/2 teaspoon ginger garlic paste
1 1/2 teaspoon garam masala
5 large russet potatoes, peeled,boiled & mashed
Salt & Pepper
Oil
Fresh breadcrumbs made from 4 slices of sandwich bread
1 egg

Method: In a saute pan, heat about 4 tablespoons of oil and when hot, add the diced onion and saute till they are translucent. Add in the slit green chilies, curry leaves and cook for 2 minutes. Add the ginger garlic paste and cook for 30 seconds. Add the chopped veggies and cook them uncovered till the raw taste is gone, about 5 mins.Add garam masala,mashed potatoes, salt and pepper and mix well to combine. Divide them into balls, form patties, dip them in beaten egg and roll them in breadcrumbs.

Deep fry in hot oil. Drain on paper towels and serve them with ketchup or Challas. Enjoy!
Ian totally fell for these delicious cutlets with a crisp coating. Jobin and I enjoyed it equally and I was wondering why didn't I ever think of making them before! A quick update about me and Hyatt. So I started working there a week ago and it's been really exciting and challenging. Challenging mostly because I need to start my at 4.30 am on weekdays and on Saturdays, I wake up at 3.30 am! I really thought I was more of a night owl than a morning person but things are changing,people! :-) It's fun and time just flies when I am at the Hotel. Every second is precious since we are churning out desserts like a factory! :-)

1 Comments:

Happys Cook said...

Yummy and healthy cutlets... Looks inviting...

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