And my obsession with cutlets (a.k.a tikkis) continues.
I mean what else does one do? It is quite a balancing act to feed two kids who have very varied tastes when it comes to food. Of course, this does not hold good for junk food of any kind, shape or color! And like this was not hard already, how about doing for three meals a day! If you have kids you know the war that ensues at mealtimes, right?
But I think I have finally found a saving dish. At my home, tikkis never disappoint! One can control the spice quotient without compromising on the taste and camouflage as many veggies as you like within it. Thus making them a complete meal. The other benefits being, the kids feed themselves with minimal mess! Now, isn’t that a blessing? While I make these cutlets, I always hide some raisins or sultanas inside and make it into an edible “treasure hunt” for the kids. Not sure how much they enjoy it though, but it definitely keeps them guessing.
This time it’s the turn of the raw bananas to get mashed into yummy cutlets. Another easy-peasy recipe for you. Let me know how the kids enjoyed this “treasure hunt”!
- Raw banana, medium-sized- 3 (approximately 200gms)
- Big Potato, boiled and mashed- 1
- Small onion, chopped fine- 1 (optional)
- Freshly grated coconut- 2 tablespoons (pre-packed desiccated coconut can be used too)
- Coriander leaves, chopped fine- 2 tablespoons
- Green chili chopped fine-1 (optional)
- Turmeric powder-1/4 teaspoon
- Amchoor (raw mango powder)- 1 teaspoon
- Coriander powder-1/2 teaspoon
- Garam Masala-1 teaspoon
- Ajwain (caraway seeds)-1/2 teaspoon
- Cumin seeds- ¼ teaspoon
- Curry leaves- 6-8
- Ginger-garlic paste- 1 teaspoon
- Raisins/Sultanas- 10
- Salt-1 teaspoon or to taste
- Oil-2 tablespoons for shallow frying
- Cut the banana into half (with skin on) and boil in hot water, covered for approximately ten minutes. Drain the water, peel the skin and discard. Once the banana comes to room temperature, mash it well and keep aside
- In a wide heavy-bottomed pan add oil, then add cumin seeds and curry leaves when the oil is hot. Once the seeds start to splatter, add ginger-garlic paste, stir well for a minute and add the mashed banana and potato followed by all the powdered masalas, caraway seeds, onion, coconut, green chili and coriander and mix well for another 5 minutes on low heat
- Turn off the heat and add salt and raisins and give it one final mix
- Once the mixture has cooled down, shape it into desired shape and shallow fry until golden brown
Calories (per cutlet)- 45 Nutrition- Fiber, Vitamin C, Potassium, Manganese, Vitamin B6, Carbohydrate It does wonders for your-Energy/Gut/Immunity/Sleep/Nerve and Liver function This is “My 1pm/3pm Meal