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Black bean cutlet with Kale and Quinoa salad in Mexican style

25 WEDNESDAY, MAY 2016

(6 - 8 Servings)
Needed
Rectangle baking dish (11”x 7”)
Black Bean Cutlets
Feta dip
Salsa
Guacamole
Kale and Quinoa salad
Chips and leaves mix

Black Bean Cutlet
Ingredients
1/2 cup - Onion (chop finely)
3 cloves - Garlic (chop finely)
1/2 cup - Capsicum (chop finely)
1/4 cup - Red bell pepper (chop finely)
1/4 cup - Yellow bell pepper (chop finely)

1 can - Organic black beans [Epicure] (strain and discard the liquid and use the beans)
1 Tbsp - Jalapeno (chop finely)
6 pcs - Olives (chop finely)
1 tsp - Taco seasoning
To taste -Salt
To taste - Black pepper
1 tsp - Roasted cumin seeds powder
2 tsp - Chilli sauce[Chings]
1/2 cup - Breadcrumbs
1 Tbsp - Butter
1 Tbsp - Oil
Method
Heat the pan, add the butter, onions, garlic and saute for one minute.
Then add the capsicum, red bell pepper, yellow bell pepper and stir continuously for a minute or till a fragrance is released.
Put the beans, taco seasoning, salt and saute.
After 3 minutes, reduce the heat and mash partly.
Add the Jalapeno, olives, black pepper, cumin seeds powder and the chilli sauce to it.
Now add the breadcrumbs and mix well.
Then remove from the heat and put it on a platter.
When cooled divide it into the four portions and shape into round cutlets.
Heat the girdle [tava] and spread the oil on it.
Arrange the cutlets on it, after sometime turn it over and put some oil on it.
When cooked remove from heat.

Feta dip
Ingredients
1/2 cup - Low fat plain Greek yogurt (for making the Greek yoghurt : Tie one cup of yoghurt in a muslin cloth, hang it for half an hour allowing the water to drip out)
2 Tbsp - Spring /green onions or chives (minced)
4 Tbsp - Feta cheese (crumbled)
Method
In a bowl put the feta and onions.
Add the yoghurt and mix well.
Keep it in the refrigerator to prevent it from turning too sour.

Salsa
Ingredients
10 pcs - Tomatoes (chop finely)
2 pcs - Onions (chop finely)
6 cloves – Garlic (chop)
6 pcs - Dried red kashmiri chilies (deseed and soak in one cup of water for 1 hour, then remove the water and keep aside) (chop the chilles into three parts)
[Deseed - Do not remove the seeds from all the chillies, if spiciness is favoured]
1 Tbsp – Vinegar
1 Tbsp (4-5 pcs) - Jalapeno pepper (bottled jalapeno available in the grocery store)
2 Tbsp – Coriander leaves (chop)
2 Tbsp - Taco seasoning
1 tsp - Oregano
To taste - Salt
Method
Mix the tomatoes, onions, garlic, red chilies, vinegar, jalapeno pepper, coriander leaves, taco seasoning, oregano and salt.
Pulse it in a blender.
It is important to just pulse it.
Do not blend it into a puree.
Use it as required.

Guacamole
Ingredients
2 pcs - Avocado (ripe) {Vitamin - A, B, C, E, K, Protein}
1 Tbsp - Lemon juice
1 medium - Tomato (chopped)
1 Tbsp - Coriander leaves (chopped)
2 pcs - Green chilies (deseeded and chopped)
2 cloves - Garlic (minced)
2 Tbsp - Onion (minced)
6-8 pcs - Jalapeno (bottled jalapeno available in the grocery stores) (chop into halves)
To taste - Salt
Tabasco (optional)
Method
Remove the pit and mash the avocado with fork
Mix the avocado, lemon juice, tomato, coriander leaves, green chilies, garlic, onion, jalapeno and salt.
Keep on mixing with the fork.
Use it as required.

Kale and Quinoa Salad
Ingredients
1 Tbsp - Quinoa pops masala (ORGANIC FARMERS CO. Available at Foodhall) (contact at - info@organicfarmersco.com or +91 9821245021)
1 cup - Kale leaves
(Place a colander on top of a vessel
After wash the leaves, cut it very fine and then put it in the colander
Add 1 to 2 teaspoon of olive oil and massage it gently with your hands
Let it rest there for a couple of minutes, add some salt and mexican taco seasoning to it.)
1/2 cup - Baby spinach (chopped)
1/4 cup - Arugula leaves (roquette leaves) (chopped)
1 tsp - Extra virgin olive oil
1 tsp - Lemon juice
To taste - Salt
Method
Mix the leaves, olive oil, lemon juice and salt.
Sprinkle the ready to use quinoa on the salad)

Chips and leaves mix
7 chips of Tortillas / Cornitos
3/4 cup of Iceberg lettuce (chop thin long and diagonal)

Assemble
Black Bean Cutlets
Feta dip
Salsa
Guacamole
Kale and Quinoa salad
Chips and leaves mix
Method
Place and gently press the cutlets in the baking dish.
Spread the dip over it.
Then layer two cups of the salsa on it.
Next spread one cup of the guacamole on it.
Now top it with the kale and quinoa salad.
Finally put the chips and leaves mix on it.
Serve it.
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