Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, rice cutlet. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Rice Cutlet is one of the most favored of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Rice Cutlet is something that I have loved my whole life. They’re fine and they look wonderful.
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To get started with this recipe, we have to first prepare a few ingredients. You can cook rice cutlet using 18 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Rice Cutlet:
- Get 2 cups leftover cooked rice
- Take 3 medium size boiled potatoes
- Get 1 carrot grated
- Get 1/2 cup boiled peas
- Prepare 1/2 cup boiled corn
- Make ready 1 green chilli finely chopped
- Get 1/2 inch grated ginger
- Prepare Handful Coriander leaves
- Make ready 1 tsp cumin seeds or powder if available
- Make ready 1 tsp carom seeds
- Prepare 1 tsp red chilli powder
- Make ready 1 tsp Garam masala powder
- Get 1 tsp crushed Coriander seeds or powder if available
- Take 1 tbsp maida or corn flour
- Get 1/2 tsp black pepper powder
- Get 1/2 cup rava
- Prepare 1/4 cup rice flour
- Make ready to taste Salt
It serves as a great party appetizer. Serve Vegetables Rice Cutlet Recipe with Green chutney or ketchup. Katsu, or "cutlet" in Japanese, refers to meat that's been pounded thin before being cooked. Rice cutlet is one of those lip-smacking snacks that can make your rainy day more exotic.
Instructions to make Rice Cutlet:
- Mash the potatoes and boiled rice together in a bowl.
- Add all the veggies and dry spices, some salt and knead till the rice and potatoes are properly mashed.
- Take small balls of the mixture and mould into any shape you wish to (heart, tear- drop, oval, kite, circle etc)
- Chill the cutlets for 10-15 mins. (Do not FREEZE)
- Make a slurry of maida, pepper powder and salt (milk like consistency).
- In another plate, take the rava and add some salt and red chilli powder (just for colour).
- Heat some oil in a frying pan. Coat the cutlet with the maida slurry and cover it with the rava mixture. Shallow fry on low heat initially on both sides. Then turn the flame to medium and fry on both sides.
- Remove the cutlets on a kitchen paper to remove excess oil. Serve this with mint chutney and Tomato ketchup.
With this recipe, you can make the best use of left-over rice. Katsudon is a fried, panko-breaded pork cutlet with egg over rice and a favorite of Japanese restaurant-goers. Our Katsudon recipe is easy to make at home! Rice Cutlets is a very popular recipe. Learn how to make/prepare Rice Cutlets by following this simple & easy recipe.
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