Written By: Setareh Kiumarsi
Onion 1 Medium Size
Grounded Chicken Breast 1 Medium Bowl
Carrots 2 Medium Size
Celery 1 bunch
Tomato 1 Medium Size
Fresh Parsley 1 Bush
Green Onion 2 Bunches
egg 1 (or 4 Quail Egg)
Lemon 1 Medium Size
Rice Flour 2-3 Tbs
Spices: Garlic, Onion Powder,Turmeric, Sumac,
Angelica, Salt, Canola Oil or Coconut Oil
First put the onion in a food processor or blender and make onion puree, also puree the carrots, tomato and celery in the food processor. Then mix all the purees together, put it them in a sieve and apply pressure on them with a spoon so that they become less watery and more solid.
In the next step add the spices (garlic powder, onion powder, turmeric, sumac, angelica and salt) as needed. chop the fresh herbs (parsley and green onion) in small pieces and at it to mixture.
Then add the grounded chicken and the egg or quail eggs (quail egg is much lighter than egg and easier to digest).
Add lemon juice and again all the spices (garlic powder, onion powder, turmeric, sumac, angelica and salt) one more time to the mixture. Also add 2-3 Tbs rice flour to the mixture (if you don’t mind gluten you can add 2 Tbs whole wheat flour).
Put some canola oil in a pan and turn the stove on. Take a small piece of the mixture in your hand, form it like a pancake, add some rice flour (or wholewheat flour if you don’t mind gluten) on the cutlet to prevent sticking. Now put it in the pan and let it fry. Have the cutlet with a piece of gluten free or whole wheat bread and some digestive salad (You can find digestive salad recipe in Ayurvedic cooking section in our website).
This is a Tridoshic recipe…