Ripe Banana Cutlets – Kera Na Cutlace

At the very onset let me say, try this recipe only if you love sweet, ripe bananas. If you like ripe bananas you will love this recipe. If not, please give it miss. You will be missing out on some delicious cutlets but… it is what it is!

This is an ancient recipe. Our grandmas would cook this to avoid wastage of produce at home. Over-ripe bananas were used for such recipes. This dish came to my notice somewhere around 2012 when I first got to know Zarina. This recipe belongs to her or her mum or her grand mum. As I said, it’s ancient.

For those of you wondering about the word ‘cutlace’. This is how we Bawas (Parsi) pronounce cutlets in Parsi-Gujarati language. 😄

Ingredients:

3 over-ripe bananas, peeled and chopped into pieces

1 onion, thinly sliced

1 green chili, slit it, cut each slit-half into long strips, and then chop very finely

2 cloves garlic, cut into thin strips and then chop very finely

½ teaspoon cumin powder

½ teaspoon chili powder

½ teaspoon Parsi Sambhar masala

2 teaspoons corn flour

A few sprigs coriander leaves, wash and chop fine

Salt

3-5 tablespoons oil, for cooking

Oil for frying

1 egg

 ½ cup fine (barik) semolina

Method:

1.    Heat oil in a non-stick pan, add onions.

2.    Fry the onions until golden brown.

3.    Remove the onions onto a kitchen paper towel and spread them out to absorb the excess oil and to cool down.

4.    When cool, crush the onions as fine as possible, with your fingers. Keep aside. (Do the best you can with your fingers, you do not need a mixer-grinder for this)

5.    In the oil that remains in the pan, add the bananas, sauté them. As the bananas heat, they will begin to turn mushy. Use a spoon and keep mashing the bananas as you sauté them.

6.    Once the bananas are all mushy, flatten the banana mix and allow it to cook for a minute or two. The bananas will begin to caramelize from the bottom. Scrape the caramelized bananas from the bottom of the pan, flatten out the mixture all over again and allow some more banana mixture to caramelize. Continue this cooking-scraping process until 35-40% of the bananas are caramelized.

7.    Add the crushed onions, green chilies, garlic, cumin powder, chili powder, Parsi Sambhar masala, coriander leaves, corn flour and give the mix a good mix.

8.    Add a wee bit of salt, mix well, check, and adjust if required.

9.    Once it all comes together well, remove the banana mixture onto a plate, allow it to cool for ten minutes and then put it in the fridge (NOT freezer) for an hour.

10. Take semolina on a plate.

11. Remove the bananas from the fridge. Divide into 4 large portions or 6 small ones.

12. Shape each portion into a cutlet and lay each cutlet on that bed of semolina and gently coat each cutlet, all over, with semolina.

13. Heat oil in non-stick pan.

14. Whip an egg, season with a very tiny pinch of salt.

15. Carefully dip each cutlet in the egg-wash and lower into the hot oil to fry.

16. Once golden, flip and fry the other side.

17. Drain on kitchen towels, or don’t.😝 Serve!

Chef Notes:

1.    If you do not wish to cut the chilies and garlic fine, feel free to grind them. I wanted to avoid the hassle of using a grinder hence went chop-chop.

2.    If you do not have Parsi Sambhar masala, give it a miss.

3.    As for the green chili and chili powder, this is the quantity which allows you to taste the sweet bananas and yet give your palate an ‘after-hit’ of spice. If you prefer a spicier blend, do increase the quantity of green chilies and chili powder to suit your palate.

4.    When sautéing the bananas, if you feel the bananas need a wee bit of extra oil, do add some to it.

5.    Usually we oil our hands a bit before shaping cutlets, but the oil from the onions and the sautéed bananas is quite enough to assist you shape the cutlets.

6.    I did not have access to fine semolina (rava) hence had to opt for the one I had in my pantry. Ideally, I would advise you to opt for the fine variety.

7.    Do not coat the cutlets with a very thick layer of semolina. A light coat is quite enough to keep the cutlet in shape when frying. Dust off the excess semolina before you dip it in the egg-wash.

8.    This quantity makes 6 small or 4 medium sized cutlets. Ideally, I suggest you go with making 4 cutlets from this portion.

9.    These cutlets are not deep-fried so use just enough oil in the pan to ensure the egg coating gets a gorgeous golden brown.

10. Heartfelt thanks to Zarina Cama Clowsley for always sharing all her recipes so generously. ❤️

11. You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.

Some more photographs:

Khatta Mittha Tikha Masoor – Akha Masoor Cooked The Parsi Way

Another basic recipe from my kitchen to yours. This is usually how Akha Masoor (Akha translates to whole) is made in a Parsi home. No fuss, simple pantry ingredients and delicious masoor ready in a jiffy, that’s what this dish is all about. We, at home, pair this with aloo tikkis or mince cutlets and chapatis. Enjoy!

By the way, Khatta Mittha Tikha Masoor translates (literally) to Sour Sweet Spicy Masoor. Please don't make a face at the words sweet and sour; the sweet and sour quotient is entirely up to you. 😊

Ingredients:

1 measuring cup (filled to the brim) whole black masoor

3 onions, chopped (finely or roughly, both will work)

2 green chilies, slit and finely chopped

10-12 curry leaves

3 tomatoes, halve and grate, discard skin

1 teaspoon cumin seeds

2 teaspoons ginger-garlic paste

2 heaped teaspoons red chili powder (I use MDH Deghi Mirch)

1 teaspoon turmeric powder

1½ teaspoon coriander cumin powder (dhania-jeera powder)

1½ teaspoons Parsi Sambhar masala

1 teaspoon Dhanshak masala

Half teaspoon garam masala

Salt to taste

7 tablespoons oil, or desired

A handful of coriander leaves, washed and chopped, plus a sprig for garnish

3 teaspoon sugar, or, to taste

2 tablespoons natural sugarcane vinegar (I used the Kolah’s brand)

Method: 

1.    Soak masoor in warm water for 1½ - 2 hours.

2.    Wash the masoor until the water runs clean. Keep aside.

3.    Heat oil in a pressure cooker, add cumin seeds and allow to splutter.

4.    Add curry leaves, onions, green chilies, and sauté until onions begin to turn golden.

5.    Add ginger-garlic paste and powdered spices. Sauté for a few seconds. Do not allow the spices to burn; add a touch of extra oil or a tiny splash of water, if needed, to keep the spices from burning.

6.    Add the grated tomatoes and cook until specks of oil separate and you no longer smell the rawness of the tomatoes.

7.    Add the washed masoor and the chopped coriander leaves.

8.    Sauté for a minute.

9.    Add adequate water (I added about 700-800 mils).

10. Pressure cook for three whistles, lower heat and continue cooking for 5 minutes. Shut off the stove and allow the pressure within the cooker to release on it own.

11. Open the cooker. The masoor, when you open the cooker, should be thick-ish blend of dal, with about 50% of the masoor holding its shape.

12. Empty the contents of the cooker into a vessel and put the vessel on a stove over low heat.

13. Add sugar and vinegar and simmer for 5 to 7 minutes to allow the flavours to meld.

14. Garnish with coriander leaves. Serve! 

Chef Notes:

1.    You may soak the masoor in regular tap water, but you may need to soak it for an hour more. I prefer to hasten the process, hence the warm water.

2.    If Parsi Sambhar masala and Dhanshak masala are not available to you, please increase the chili powder, coriander-cumin powder and garam masala. Yes, the Bawa flavour will be lacking to a tiny extent. Also, Parsi Sambhar and Parsi Dhanshak masalas are available online so pick up a packet of each. These spices work beautifully with so many dals and vegetables.

3.    While I have mentioned the exact quantity of sugar and vinegar used by me, I strongly advise you to add both these ingredients in smaller quantities and increase the quantity gradually, as suits your palate. I advise this because I do not want the masoor going overly sweet or very sour. This quantity was added according to my family’s palate. Pssssttt, in case you wish to skip the sugar and vinegar, go right ahead and do so. I promise you, no Bawa will lynch you for having done that. If you know me, then you are sure to know, we’re a pretty calm, peaceful clan. *evil grin*

4.    Do add the coriander leaves to the masoor before you close the lid of the cooker. I feel this method greatly enhances the flavour of the dish. You may, of course, add a bit more for garnish.

5.    If you have my Multi-Purpose Masala in the fridge, you can use 150-200 grams of that masala to lessen your time in the kitchen.

6.    There is a tiny variation you can opt for when you cook masoor. A diced potato can be added to the masoor. Add it when you add coriander leaves, just before you shut the lid of the cooker.

7.    We Bawas (Parsi’s) usually opt for natural sugarcane vinegar. It’s a standard staple in our pantry. Regular brown, or white, synthetic vinegar will also work but the masoor will lack the cane vinegar aroma. You’d have to sniff it to understand its gorgeousness. Sigh!

Photo courtesy World Wide web

8.    You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.

Some more photographs:

Kanda Poha – Kande Pohe

I checked out many recipes before opting for this one. This recipe is courtesy a friend, Chef Mandar Madav, Executive Chef – Conrad Centennial Singapore. I have eaten so many superb meals at Conrad-Pune, cooked under his watchful eye. It was no wonder then, that I chose his recipe to cook and recreate. It was a wise choice. The Poha turned out superb! I cannot thank him enough for sharing his recipes and skill with so much generosity, patience, and kindness. Thanks ever so much, Mandar; your humility is truly appreciated!

I also have Chef Ranveer Brar to thank as it was his You Tube video that showed me the technique that ensured the poha I cook, remains whole and does not turn mushy. Ab shukriya ada toh karna hai warna Ranveer bolega, “Kainaaz ne toh thank you bola hi nahi, par.. Kainaaz ne thank you bola hai." *trying very hard to keep a straight face - only Brar fans will get the joke. 　 * 

Ingredients:

3 measuring cups (filled to the brim) or 220 grams poha

3 onions, chopped

3-4 green chilies, finely chopped

1-inch piece ginger, grated (NOT chopped)

2 medium potatoes, diced small

65-75 peanuts

20 curry leaves

1 teaspoon mustard seeds

1 teaspoon turmeric powder

Salt to taste

A handful coriander leaves, chopped

9-10 tablespoons oil

1 teaspoon sugar (optional)

Lime wedges, to serve

 Method:

1.    Heat oil in a wok/pan (ideally, use one that has a lid – I’ll reveal why later).

2.    Splutter mustard seeds.

3.    Add peanuts and fry for a few seconds.

4.    Add diced potatoes, green chilies and cook on medium heat until potatoes are cooked to 80% doneness. Give the potatoes intermittent, careful stirs while they’re cooking to ensure they cook evenly and don’t stick to the bottom of the pan.

5.    Add curry leaves and give the potatoes a gentle mix.

6.    Add onions and continue cooking on medium to low heat until the onions turn translucent (sweating process). They should merely lose their sharpness and bend towards a sweeter flavour. Do not brown the onions at all.

7.    While the onions are cooking, wash the poha, in a colander, under a gentle stream of water (a harsh out-pour from the tap may break and damage the poha).

8.    Once washed, make sure all the water from the poha is drained and leave the wet poha aside, in the colander, for one minute.

9.    The onions will have turned translucent by now. Add the turmeric powder, grated ginger and about 1 –  1¼  teaspoons of salt. Sauté for a few seconds.

10. Add a tiny splash of water (15-20 mils) and give the onions a mix. This is merely to allow the flavours to meld.

11. Add the washed and drained poha. Do not use a spoon to mix as the poha is extremely delicate at this point in time

12. Close the lid of the wok/pan (told you, I’d reveal the reason later), hold the pan and lid together, very carefully, with some oven mitts or thick cloth and give the wok/pan a side-to-side & forward-backward shake. This will get the onion and poha mixed well, without damaging the poha. (this ‘close lid and shake pan’ method/trick is courtesy that bearded cutie: Chef Ranveer Brar).

13. Lift the lid of the wok/pan and the poha will be perfectly mixed and yet separate, no clumping.

14. Put the pan back on the stove over low flame.

15. Add a light drizzle of 30 mils (2 tablespoons) water.

16. Add sugar (if using). Check for seasoning (salt) and adjust if needed.

17. To mix the sugar and salt (if extra added), once again, use the ‘close lid and shake pan to mix poha’ technique.

18. Continue cooking the poha on low flame for 5 to 10 seconds.

19. Add the chopped coriander leaves and gently give a toss with a spoon or once again, feel free to use the ‘closed lid’ technique.

20. As soon as the poha is cooked, remove the poha from the hot wok/pan into a serving dish to ensure the poha does not continue cooking and go mushy, in residual heat (another tip from Brar 😍). Serve with lemon wedges and a cup of piping hot chai (if you are Bawaji, that chai, of course, turns to choi.😊

Chef Notes: 

1.    The sugar is optional and is not a part of Chef Mandar’s recipe. If the onions lend adequate sweetness to the poha, you may not need to use sugar at all. 

2.    The poha used for this recipe is the thick (jhad) variety. Thin (delicate variety) poha is unsuitable for this recipe.

3.    The onion for this recipe is chopped but not finely chopped. The onion should be prominent coz after all it is ‘kanda’ poha. The sweetness, and the tender bite, of the onion is an important part of this dish.

4.    The grated ginger is not an ingredient used very often in Kanda Poha, but different regions own different recipes of Kanda Poha so don’t lynch me, or Mandar, for the same. Moreover, I’m not a big fan of ginger and yet, I found it to be ingredient that took the poha to a new high.

5.    Using the ‘close lid and shake pan’ technique really does ensure the poha holds its shape. Shake the pan well but not so violently that the poha within disintegrates. Disintegrate karna hi hai toh spoon hi istemaal kar lo yaar. *wise-ass grin*

6.    If you are unsure about coping with the ‘close lid and shake pan’ technique and prefer using a spoon, I suggest you opt for a flat, wooden or silicon spatula. Starting from the sides, going down within the onion masala gently toss the poha and onions together. Continue doing that from all four sides of the wok/pan. Repeat, from all four sides if necessary. Mix very gently and carefully, ensuring the poha holds its shape and does not break. (I have friends who may be unable to use the 'close lid and shake' technique - this point is merely to assist them 😊)

7.    Do not soak the poha in water. Merely wash it in a colander, under a gentle stream of tap water until the water runs clean (will not take more than 30 seconds). Allow all the water to drain from the colander and merely keep the wet poha, as is, for a minute. Poha does not require soaking. 

8.    The onions lend a wonderful sweetness which is why sugar is optional. Taste and decide. The final flavour of any cooked food is all about ‘tasting as you cook’. Ensure you use a new spoon each time you taste, do not dip the spoon you eat from into the dish. Well, I did not have to say this but, what the eff, I did! *bite me*

9.    I used oil accordingly to what I felt was right and it turned out to be the perfect quantity as at the end of the cook, I could see no residual oil in the wok.

10. If you wish to check out more recipes by Mandar and Ranveer, please follow @chef.mandar on Instagram and subscribe to Chef Ranveer Brar’s channel on You Tube. You will not be disappointed, and you may, of course, thank me later. *cheeky grin*

11. You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.

Some more photographs:

I'm a Bawi, hence Poha with Choi 😍