Rice Cutlets with Mint Sauce and Chickpeas Curry – Cooking Experiment #3
November 23, 2013 § Leave a comment
When stressed, I start organizing stuff ranging from my files on the computer, to closet, kitchen cabinet, etc. Organization is great to calm down but it takes a lot of time and is never finished for a person like me. What’s the next best stress buster? Cooking, and cooking along with some music. I take a lot of time and pleasure even with simple recipes. The result is that I eat good food and I relax enough to get back to work.
This weekend I decided not to go out except for my dance class. I invited a few friends to share their November travel stories over dinner. On the menu we had Rice Cutlets, Mint Sauce and Chickpeas Curry.
Cooking Rice Cutlets with Mint Sauce and Chickpeas Curry for Four People
For Rice Cutlets we need
- 250 gms boiled Rice
- 100 gms diced Vegetables (Bell-Peppers, Onions, Green Beans,…)
- 100 gms Tofu Cubes
- 2 tbsps Corn flour
- Oil to shallow fry
For Mint Sauce we need
- 100 gms Mint leaves
- 100 gms Coriander leaves
- 1 – 2 Onions
- 3-4 cloves Garlic
- 1/2 inch Ginger
- 1 Lemon
- Green Chilli
For Chickpeas Curry we need
- 300 gms boiled Chickpeas
- 250 gms fresh Tomato Purée
- 3-4 Onions
- 1 Green Chilli
- 1/2 inch Ginger
- 2 tbsps Cumin seeds
- ½ tbsp Turmeric Powder
- 2 tbsps Coriander Powder
- Red Chilli Powder
- 2-3 tbsps Oil
The long list of ingredients is over. Here’s how we cook the meal.
We start with Mint Sauce to warm up
- Chop onions, garlic cloves, ginger and green chilly into small chunks. To these add mint and coriander leaves. Use a mixer to make a paste of the above ingredients, be careful with water such that the consistency of paste is not lost.
- Add salt and lemon juice.
This sauce can be stored in refrigerator for a week. Mint gives a bitter taste and to counter it we need some sour flavours. Instead of lemon we can use sour tomatoes or yoghurt (for non vegan version) to add the sour taste.
Let’s start some real cooking with Rice Cutlets
- Take boiled rice, finely chopped vegetables, salt and pepper and mix them well in a large bowl. Once mixed add corn flour and put the bowl in refrigerator for 15 minutes. This will simplify the process of shaping cutlets.
- Meanwhile heat some oil for shallow frying in a pan.
- Take out the bowl with rice. Make a patty with handful of rice and put a cube of tofu in the centre. Shape the cutlet as you wish.
- Fry the cutlets (2-4 at a time) at medium heat until both sides turn golden brown.
Tofu can be replaced with Mozzarella or Ricotta cheese. This has been easy until now and I haven’t forgotten any ingredients.
How to cook the Chickpeas Curry? It’s easy!
- Heat oil in a pan and add cumin seeds when hot. Put it to medium flame.
- Cut onions and green chilli into thin rings. Cut ginger into small pieces. Add all these to the pan and fry them until onions turn golden.
- Add turmeric powder, red chilli powder, coriander powder and salt. Let the spices cook for 2-3 minutes and do not let them burn.
- Add tomato purée and chickpeas. Mix well and cover the pan with a lid. Let it cook for 10-15 minutes or until you can’t resist the delicious odour.
Cooking on medium heat, as my mother says, is very important. High heat often burns the food and always breaks down the food nutrients. Cooking must always be done with patience (except when you are a student and pasta with tomato sauce is your meal at least two times a day).
The background music for this cooking experiment was OneRepublic Spotify Playlist and I loved their Good Life song.
Have a great weekend!