Rice & Meat Cutlets
by Asaf Feit | Beef, Decrease Vata, Fall, Hard to Digest, Hot & Oily, Kidney Dry & Cold, Kidney Yang Deficiency, Lunch, Nourishing, Recipes, Rice, Slowing, Winter |
Rice & Meat Cutlets
Prep Time 10 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 30 minutes mins
Course Lunch, Main Course
Ingredients (for 15 cutlets):
- 300 / 10.5 gr. / oz. ground beef Vata - - Pitta ++ Kapha ++
- 2 cups white rice cooked (1 cup uncooke(Vata - - Pitta - - Kapha +)
- 1 small onion finely chopped (Vata - - Pitta + Kapha -)
- 1 medium size carrot finely grated (Vata - Pitta 0 Kapha - -)
- 1 garlic clove crushed (Vata - - Pitta ++ Kapha 0)
- 3 eggs Vata - - Pitta + Kapha +
- Handful of parsley chopped (Vata 0 Pitta 0 Kapha - -)
- 3 Tbs. olive oil Vata - - Pitta + Kapha +
Spices:
- 1 tsp. cumin Vata - Pitta + Kapha -
- 1/2 tsp. salt Vata - - Pitta 0 Kapha +
- 1/4 tsp. black pepper Vata - Pitta + Kapha - -
- 1/2 tsp. ground fennel seeds Vata - - Pitta - Kapha -
Ingredients for the sauce:
- 4 Tbs. olive oil Vata - - Pitta + Kapha +
- 1 large onion chopped (Vata - - Pitta + Kapha -)
- 2 cloves garlic sliced (Vata - - Pitta ++ Kapha 0)
- 3 celery stalks no leaves, chopped (Vata - Pitta - - Kapha -)
- 1/2 / 1 kg. / lb. sherry tomatoes halved or 5 ripe tomatoes, chopped (Vata - Pitta 0 Kapha +)
- 1 package 300 gr. / 10.5 oz. crushed tomatoes crushed (Vata - Pitta + Kapha +)
- 1-2 cups water Vata 0 Pitta - Kapha +
- 1 tsp. sugar Vata - Pitta - - Kapha ++
- 1/2 tsp. black pepper ground (Vata - Pitta + Kapha - -)
- 1 tsp. salt add in the end of cookin(Vata - - Pitta 0 Kapha +
Instructions for the cutlets:
Mix all ingredients to a unified mixture.
Create cutlets with wet hands, tighten well and place on a baking sheet.
Bake in a preheated oven at 180 °C/356 °F, for 20 minutes.
Then turn the cutlets over and bake for 10 more minutes, until golden.
Instructions for the sauce:
Fry in oil the onion and celery.
Add garlic, tomatoes, crushed tomatoes, water and pepper.
Bring to boil, lower the flame, cover and simmer for about an hour, until the tomatoes are soft and falling apart.
Add salt when ready.
Make sure there are enough fluids during the cooking.
