RICE AND OATS CUTLETS

           RICE AND OATS CUTLETS

            (Yield: 14 small leaf shape cutlets or 4 thick burger patties)

These cutlets are made from leftover rice, instant oats and vegetables and flavored with Indian spices. It makes perfect dish for the breakfast as well as snack.

INGREDIENTS:

·      1 cup leftover cooked Basmati Rice

·      ½ cup Instant Oats, lightly roasted

·      ½ cup Carrots, grated on the large holes of the grater

·      3-4 Green Chilies or as per taste, finely chopped

·      4 T Coriander Leaves, finely chopped

·      1 tsp. Kashmiri Red Chili Powder or as per taste

·      1 tsp. Coriander Powder

·      1 tsp. Cumin Powder

·      ¼ tsp. Garam Masala

·      1 tsp. Sugar

·      ¼ cup Yogurt or as needed to bind cutlets mixture  

·      Salt as per taste

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·      Oil for shallow roasting cutlets

LETS’ COOK:

Dry roast oats in a non-stick pan for few minutes on a medium low heat.

Allow cooling.

In a bowl combine all ingredients except yogurt and mix well.

Add small amount of yogurt at a time and bind mixture until it comes together.

Give cutlet shape with the cookie cutter or make round burger patties shape and shallow fry with little amount of oil on both sides in a non-stick pan on medium low heat until golden brown in color.

Serve with ketchup.

I like serving with hot Sriracha Sauce and Maggi Hot and Sweet Tomato Chili Sauce too.

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FROZEN CHUTNEY CUBES

           FROZEN CHUTNEY CUBES

GREEN CHUTNEY AND RED BELL PEPPER - GARLIC CHUTNEY

I'd love to share this tip with all of you and especially those who live outside the India.

Here in USA, I don’t have the luxury of time to go Indian store everyday. I usually go for Indian grocery shopping once a week. So whenever I find fresh coriander I buy couple bunches of fresh coriander leaves and make big stock of green chutney and make chutney cubes. Same thing I do it for the red bell pepper- garlic chutney too.

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HOW TO:

Pour chutney in ice cube tray and keep it in freezer for couple of hours or until solidify.

To release the chutney cubes from a tray, hold the tray upside down over the dish and twist both ends.

Store chutney cubes in an airtight container or in a Ziploc bag and keep it in freezer; it should stay good for 2 -3 months. Color of the chutney stays same after 3 months.

Whenever you need chutney, place chutney cubes in a microwave safe bowl and defrost it in microwave oven or simply leave it out in a bowl on the kitchen counter and let it thaw at room temperature before serving.

Serve this chutney as a condiment with all Indian appetizers or as a spicy spread for sandwiches and wraps.

NOTE:

I store tamarind chutney in jar and keep it in freezer, but there is no need to make tamarind-date chutney cubes since this chutney stays soft like ice cream and it is easy to scoop out with the spoon.

This same idea works great to make ice cubes from juice.

Add couple of juice ice cubes in same juice drink, great way to chill juice without diluting its taste. Make coffee ice cubes to chill cold coffee.Click on the link below to like my "RASOI" Page.

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VEGGIE SANDWICH ROLL UPS

        VEGGIE SANDWICH ROLL UPS

KID FRIENDLY RECIPE

INGREDIENTS:

·      Bread Slices

·      Butter, room temperature butter

·      Green Chutney as needed

·      Cucumber, finely chopped

·      Sweet Onion. Finely chopped

·      Tomato, deseeded and finely chopped

·      Coriander Leaves, finely chopped

·      Black Pepper Powder as needed

·      Salt as needed

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LET’S PREPARE SANDWICH ROLLS:

Gently press bread with a rolling pin to flatten it.

Cut the edges of the bread. If you wish you can leave it uncut.

By rolling bread slice first and then removing the edge, gives clean cut to the bread.

In a bowl combine cucumber, onion, tomato, coriander leaves, black pepper powder and salt as needed.

Spread the room temperature butter with the butter knife over the flat bread. By spreading butter first prevents bread turning soggy.

Spread green chutney on top.

Place a couple of spoonful of vegetable mixture on one side of the bread slice and with both hands roll up bread slice to form a tight roll.
With sharp bread knife cut roll from middle.

Serve with your choice of Potato Chips with it.
Enjoy!!!!

TIP:

Wrap veggie sandwich roll ups tightly in plastic wrap and refrigerate night before and give in your kids’ lunchbox, they will be amused and they will love to brag about it amongst their friends.

Do not throw bread edges away. Make breadcrumbs out of it. Dry the brown edges in oven or at room temperature for overnight and blend it and make breadcrumbs.

VARIATION:

Use peanut butter and jelly of your choice or nutella or hummus or cream cheese or mayonnaise and make sandwich rolls.
Use cheese slice or shredded cheese of your choice and vegetables of your choice and make sandwich rolls.Click on the link below to like my "RASOI" Page.
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GARLIC RICE AND SALAD STUFFED AVOCADO BOWLS

   GARLIC RICE AND SALAD STUFFED

                 AVOCADO BOWLS

                                              (Yield: 4 Avocado Halves)

STEP 1

INGREDIENTS FOR GARLIC RICE:

·      1 cup Leftover Cooked Rice

·      2 tsp. Oil

·      ¼ tsp. Cumin Seeds

·      1 T Garlic, sliced

·      1 T Jalapeno Pepper, chopped

·      1/8 tsp. Red Chili Flakes or as per taste

·      ½ tsp. Kashmiri Red Chili Powder or as per taste

·      SKIP THE SALT IF RICE COOKED IN SALTED WATER

LET’S STIR FRY GARLIC RICE:

Heat oil in a pan. Once oil is hot add cumin seeds and let them sizzle for few seconds.

Add sliced garlic and jalapeno pepper and stir-fry until garlic turns light golden brown and aromatic.

Add red chili flakes, Kashmiri red chili powder and rice and mix.

Switch off the heat once the rice has heated through. Keep aside

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STEP 2

INGREDIENTS FOR SALAD:

·      1/3 cup Corn, fresh or frozen, boiled

·      1/3 cup Tomato, deseeded, chopped

·      1/3 cup Purple Onions, sliced

·      1 Green Chili or as per taste, chopped

·      2-3 sprigs of Coriander Leaves, chopped

·      Salt as per taste

·      Black Pepper Powder as per taste

·      Lime Juice as per taste

In a bowl mix all ingredients and keep aside. Adjust salt, black pepper powder and lime juice as per taste.

STEP 3

You will need 2 Avocados. (Check tip at the bottom)

Few Plain Corn Tortilla Chips (OPTIONAL)

Hot Sauce, to drizzle on stuffed avocados (OPTIONAL)

Cut the avocado in half and remove pit.

DO NOT SCOOP AVOCADO OUT FROM ITS SHELL.

If you want you could make score/grids with the knife without cutting through the green avocado shell/skin for easy scooping and eating straight from the avocado bowl with the spoon.

Top with even parts of garlic rice and then with the salad.

Squeeze some more fresh lime juice on top.

Drizzle some hot sauce on top. (OPTIONAL)

Can be served with plain corn tortilla chips.

Scoop each bite with a spoon.

Enjoy…

TIP:

First prepare garlic rice and salad then cut avocados to avoid getting them oxidize and turn brown/black. Squeeze fresh lemon juice on avocados to prevent the browning.Click on the link below to like my "RASOI" Page.

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