Crispy Rice Pancakes Recipe

Crispy Rice Pancakes

Ingredients:-

½ cup rice, soaked 8 hours or overnight

½ cup dried beans, soaked 8 hours or overnight

¼ cup light coconut milk

1 Tbs. thinly sliced green onion

¼ tsp. ground turmeric

8 tsp. vegetable oil

Paneer cut into 16 thin slices

2 cups bean sprouts

2 cups mixed fresh basil, mint, and coriander or spring onions for garnish

How to make crispy rice pancakes:-

·         Rinse and drain soaked rice, and blend in blender with 1 cup water until smooth. Transfer to large bowl, and set aside.

·         Rinse and drain beans, and blend in blender with 1/2 cup water until no lumps remain.

·         Stir bean mixture into rice mixture along with coconut milk, green onion, and turmeric. Heat one tsp. oil in medium-high heat.

·         Add 2 slices paneer, and stir-fry 30 seconds. Ladle in just enough batter to cover stir-fried ingredients, swirling pan to coat bottom.

·         Reduce heat to medium-low, and cook 3 to 5 minutes, or until bottom is crispy.

·         Scatter 1/4 cup bean sprouts over one side of pancake; fold other side over to form half moon. Cook pancake 1 to 2 minutes more per side.

·         Repeat with remaining ingredients until you have 8 pancakes. Garnish with fresh herbs or spring onion.

Mexican Lasagne Recipe

Mexican Lasagne

Ingredients:-

1 tbsp Olive Oil

1 Onion chopped

1 Red Capsicum chopped

1 Zucchini, chopped

2 cloves Garlic, crushed

500 g jar Pasta Sauce

35 g sachet Taco Seasoning

420 g can Kidney Beans, drained and rinsed

310 g can Corn Kernels, drained

5 Tortillas (available ready in market)

3/4 cup Tasty Cheese, grated

Salad, to serve

How to make Mexican lasagna:-

Preheat oven to hot, 200°C.

Heat 1 tablespoon oil in a large frying pan on high.

Sauté onion, red capsicum, zucchini and crushed garlic for 4-5mins, until tender.

Stir in pasta sauce and taco seasoning. Bring to boil on high. Reduce heat to low and simmer for 8-10 mins until thickened slightly.

Stir in kidney beans and a corn kernels. Simmer for 4-5 mins.

Lightly grease a round 20-22cm casserole dish. Place a tortilla as base on prepared dish (should be the same size as the tortilla). Spoon one-fifth of the bean mixture over. Cover with a second tortilla. Repeat 3 more times, finishing with a tortilla.

Sprinkle tasty cheese over. Bake for 15-20 mins until golden and cheese has melted.

Cut into wedges and serve with salad.