We are cooking up a treat.
It will be served shortly...
Brazilian Rice Cutlets with Lime Dipping Sauce
Rice(Chawal) – 2 cups, cooked
Egg(Ande) – 1
Onion(Pyaaaz) – 1, finely chopped
Baking powder – 1 tsp
Spring onions(Hare pyaaz) – 3, finely chopped
Refined flour(Maida) – 1 ½ cup
Cheese – ½ cup grated
Coriander(Dhaniya) – 2 tbsp, finely chopped
Fresh cream(Taaza malai) – 3 tbsp (or use milk)
Salt – 1 tsp or to taste
Oil – for shallow frying
For dipping sauce
Sesame (til) oil – ¼ cup
Green chilli(hari mirch) – 1 finely chopped
Lemon juice(Nimboo ka ras) – ½ cup
Balsamic/ white vinegar(Sirka) – 1 tbsp
Coriander (Dhaniya)– ½ cup, finely chopped
Garlic(Lehsun) – 2 cloves, finely chopped
Spring onions(Hare pyaaz) – 4, finely chopped
Sugar(Cheeni) – 2 tsp
Ginger(Adrak) – 1 tsp, finely chopped
Soya sauce – 1 tsp
Combine sesame oil, green chilli, lemon juice, coriander, vinegar, garlic, spring onions, sugar, ginger and soya sauce in a bowl to make the lemon dipping sauce. Mix ingredients well.
In a big bowl, combine rice, onion, coriander, green onions, baking powder, egg, grated cheese, Maida, fresh cream and salt. Mix well, till it becomes a thick batter.
Coat plate with hands and put mixture on it. Rub oil on hands as well so that the batter does not stick. Mould 1 tbsp of batter at a time into a shape of your choice, triangle, rounded or any other. (You may coat with bread crumbs to make them crispier)
Shallow / deep fry cutlets for 3 - 4 mins till they turn golden brown and place on kitchen paper to get rid of excess oil. (You can make at least 10 cutlets with this batter).Serve, with dipping sauce in a separate bowl.
Serves 3 - 4