Crispy bites

Manju Dewan

Rice is a ‘ must have’ and staple diet for many. It can be cooked in myriad ways combining various ingredients. Here we have made them into ‘ rice cakes’ and topped them with coconut mushroom sauce, which is sure going to be a winner on the table with its different taste and flavour.

Crispy Rice Cake with Coconut Mushroom Sauce

Ingredients

• 2 ½ cups rice (boiled and cooled)
• Oil, to shallow fry For the sauce:
• 1 tbsp garlic (chopped)
• 1 tbsp coriander roots
• 1 tbsp black peppercorns
• 1 tbsp onions (finely chopped)
• 1.2 cup mushrooms (finely chopped)
• 1 cup coconut milk
• 1 tbsp tamarind juice
• 1 tbsp soy sauce
• 2 tbsp lemon juice
• 2 tbsp peanuts (powdered)
• 1 red chilli (finely chopped)
• 2 tbsp oil
• 1 tsp sugar
• Coriander leaves, to garnish

Method

For crispy rice cakes

• Take a small ball of rice and press it between your palms to form a pancake about a quarter inch thick.
• Heat oil in a pan, shallow fry the pancake until golden brown and crisp.

For the sauce

• Pound together garlic, coriander roots and peppercorns to make a paste.
• Heat oil in a pan, sauté the paste for a minute. Add onion and mushroom and stir well. Add coconut milk and remaining ingredients and mix well.
• Arrange rice cakes in a tray. Pour the sauce over it and garnish well. 

(Dewan is a Ludhiana- based culinary chef)

-As told to Poonam Bindra