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Chowli and oats cutlet : This recipe by Dr Eileen Canday, Head of Department, Nutrition and Dietetics, Reliance Foundation Hospital is a must try, for all the right reasons.
Ingredients: - 1/2 cup chowli, 1/4 cup soy granules, 1/4 cup instant oats (Oatmeal) , salt as per taste, 1 teaspoon cumin (jeera) powder, 1/4 teaspoon red chilli powder, finely chopped coriander (dhania) leaves, 1/4 cup moong, cooking oil for shallow frying the cutlets.
Method:1. To make the chowli and Oat Cutlet, first clean, wash and soak chowli in water overnight or for atleast 5 - 6 hours. 2. While beans are soaked make powder of oats in grinder. Keep aside until required.
3. In a pan boil 1 cup of water add soya granule bring to boil once. Soya granules will puff up after one boil. As soon as they swell up, turn off the heat and drain the soy granules using a colander and keep aside.
4. Once moong are soaked, in a pressure cooker add chowli along with 1 cup of soaked water. Add salt, give it a nice stir, cover the pressure cooker and place its weight on. Cook the beans in the pressure cooker until you hear 4 to 5 whistles. After 4 to 5 whistles, turn the heat to low and simmer the beans for another 15 minutes and then turn off the heat.
5. Allow the pressure to release naturally. This will take another 15 minutes. Once the pressure is released, open the cooker and drain beans in a colander. Keep chowli in the colander until all the excess water is drained off. You can use this water to add it in your vegetable stock or even soups or rice.
8. Dust with 2 tablespoon powdered oats. 9. Next heat a heavy bottomed frying pan over medium heat to shallow fry the cutlets. Place the oat coated cutlets on the heated pan, drizzle a teaspoon of oil over each of the red bean and oat cutlets. 10. Shallow fry each of them and serve hot.