Tuck into a healthy granola and enjoy the delicious flavours of tapioca/ sago cutlet with tried and tested recipes from Simran Dhanju
Breakfast Granola
Ingredients:
- 3 cups rolled oats
- 1/2 cup almonds, sliced
- 1/4 cup pecan nuts
- 1/3 cup pumpkin seeds
- 3tbsp sunflower seeds
- 1tbsp flax seeds
- 100gms pitted majdool dates, chopped
- 1/2 cup water
- 1/2 cup honey
- 3tbsp Coconut oil
Method:
1 Mix all of the dry ingredients in a bowl.
2 Separately mix water, honey and oil, whisk together to combine and pour it into the dry ingredients. Mix them all together.
3 Spread the granola mixture on a large baking tray and place it in a preheated oven for 40 minutes at 170 degree Celsius, tossing every now and then to get even toasting.
4 Leave to cool completely and store it in an airtight container.
Simran is a celebrated chef and a winner of multi cooking competitions; she creates visual delights artfully by merging traditional flavours.
Tapioca Cutlets
Ingredients:
- 1 cup tapioca/ sago (Sabudana)
- 3 large potatoes, boiled
- 1/2 cup peanuts, toasted and coarsely chopped
- Salt
- 1” piece ginger, grated
- 2tsp lemon juice
- 3-4 green chillies, chopped
- 2tbsp fresh coriander, chopped
- 2 cups water
- 1 small onion, chopped
Method:
1 Wash and soak the tapioca/ sago in water for 6 to 7 hours.
2 Now, drain the water completely from tapioca/ sago and spread on absorbent paper to soak the excess moisture.
3 Heat oil in a pan and sauté onions until translucent.
4 In a bowl, mash the boiled potatoes, add sautéed onions, tapioca/ sago , peanuts, ginger, lemon juice, green chillies, salt and coriander, mix them together to make dough.
5 Take a heaped tablespoon of tapioca/ sago mixture and shape it into a small disc; repeat with the rest of the dough.
6 To fry cutlets, heat oil in a deep pan and fry them in medium hot oil until golden brown.
7 Serve with green chutney.