QUINOA CUTLET[76]
Thursday, September 11, 2014
A healthy and tasteful Quinoa Cutlet
Makes
10-12 Cutlets
or
35-40 Cocktail bites
Ingredients for the Nutty Bellpepper Sauce
1 pc - Red bell pepper
1 pc - Tomato
2 tsp - Olive oil
5 pcs - Almonds
4-5 cloves - Garlic
To taste - Salt
To taste - Black pepper (grounded)
1 tsp - Vinegar
Ingredients for the Broth
2 inch - Bottle Gourd {Gheeya, Loki, Doodhi} (chopped)
1/2 pc - Carrot (chopped)
1/2 cup - Water
Ingredients for the cutlets
1 cup - Quinoa (Rinse in cold running water for a minute or until the water runs clear, as it removes the bitterness in the quinoa.
Bring 5 cups of water to a boil, and put the quinoa in it. Stir it a few times, then cover and simmer it for 20 minutes, until all of the water has been absorbed, and the quinoa is cooked al dente)
3 pcs - Baby corn (finely chopped)
1/2 pc - Carrot (finely chopped)
8 pcs - French beans (finely chopped)
2 cups - Water
3-4 tsp - Jalapeno (finely chopped)
2 Tbsp - Cheese (grated)
To taste - Salt
To taste - Pepper
1/2 cup milk
2-3 Tbsp-Extra Virgin Olive oil
Mix
6 Tbsp -Oats
6 Tbsp - Breadcrumb (roasted)
For The Cutlet Topping
12 Tbsp - Nutty bell pepper sauce
4 Tbsp - Ready chili sauce
3 Tbsp - Feta cheese (grated)
3 Tbsp - Chives or Spring onion (finely chopped)
3 Tbsp - Mushroom (finely chopped)
3 Tbsp - Sprouts
3 Tbsp - Spinach {Palak} (sauteed)
3 Tbsp - Basil (finely chopped)
3 Tbsp - Black olives (finely chopped)
Method for the Nutty Bellpepper Sauce
Apply olive oil to red bell pepper, tomato and bake in a preheated oven for 180 degree C for approximately 10 minutes.
When they are shriveled, peel and deseed them.
In the meantime roast the almond on a griddle.
Roast the garlic on direct flame for a few minutes and then peel them.
Blend all the four ingredients and add salt and pepper to taste.
Finally add the vinegar, mix well and it is ready for use.
Note : The leftover sauce will stay good in the fridge for a couple of days.
Method for the Broth
Boil the vegetables and blend them.
Method for the Cutlets
Boil the baby corn, carrot and french beans with 2 cups of water.
Add the broth, jalapeno, cheese, salt and pepper to it.
Divide it into equal parts and shape each part into a round cutlet.
Dip each one in the milk and roll it in the oats and breadcrumb mix.
Cook both sides of the cutlets on a griddle using 1/2 tsp of oil for each cutlet..
Assembling
Place a cutlet on the platter.
Top it with 1 Tbsp nutty bell pepper sauce, 1 tsp red chili sauce, 1/4 tsp each of the feta cheese, chives or spring onion, mushroom, sprouts, spinach, basil and black olives.
To serve Cocktail Quinoa Bites
Tap
Saturday Lunch Style.... Greens-C
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