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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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