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Granola & Tapioca Cutlets

Food Review

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Lifestyle Mantra

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.

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