Platters are great fun for parties, especially to serve up an interesting assortment of finger foods that can be passed round a few guests. Cook up a platter of healthy delights made out of beans, rice, mince and crunchy vegetables with a tangy dipping sauce et al and enjoy the cricket season with friends and family. Beans are a nutrient-dense food that contains zinc, iron, magnesium and folate. For a fibre-rich bean salad, mix beans with a grain such as corn to turn an incomplete protein into a complete one. Rice rolls are styled after sushi but slightly fried. The items below can be prepared for lunch or dinner.

MIXED BEAN SALAD

INGREDIENTS

1 cup chickpeas, boiled
1 cup red kidney beans, boiled
1 cup sweet corn, tinned
2 small cucumbers, chopped, skinned and deseeded
2 green chillies chopped, deseeded
1 big onion, chopped finely
2 tomatoes chopped, deseeded
1/4 cup vinegar (lemon juice can be used if allergic to vinegar)
2 tablespoons olive oil
Salt and pepper to taste

METHOD

Heat oil in a pan, sauté the onions and add tomatoes, green chillies salt and pepper. To this add the vinegar and cook two minutes. Now add the beans, chickpeas and corn, mix well and remove from the heat. Serve warm or cold as desired

Note: white beans (lobia) can also be added, but since those are being used in another recipe below, I avoided using them here.

This cricket season, create a delightful platter of healthy food to share with others

RICE ROLLS

INGREDIENTS

1/2 kg boiled rice
1 cup cooked beef mince (should not be too spicy)
1 cup chopped green onions (if so desired these can be added with beef while cooking)
2 green chillies chopped, deseeded
2 tablespoons fresh coriander, chopped
2 eggs
Red chilli powder and pepper to taste
Salt to taste
Oil for frying

METHOD

In a bowl, mix cooked mince, green chillies, green onions (if not already mixed in beef) and keep aside. In a food processor grind boiled rice with salt and red chilli powder. Add a tablespoon of all-purpose flour while grinding. The mixture should be pasty in consistency. Pour into a bowl. Slightly oil your palms and make small flat rounds of the rice mixture, till all the rice is used up.

Put a tablespoon of mince mixture in each roll out, press edges. Use up all the mixture same way. Make as many as it takes.

Heat oil in a deep pan. Beat eggs in a separate bowl. Dip the rolls in the beaten egg and fry to a light brown. Serve hot.

WHITE BEAN (LOBIA) SAUSAGES

INGREDIENTS

2 cups white beans
1 onion, chopped finely
2 cloves garlic, chopped
2 tablespoons cheddar cheese, shredded
1 tablespoon fresh coriander, chopped
Salt and pepper to taste
1 egg
Bread crumbs

METHOD

In a pan boil the beans till tender. Strain and mash them in a bowl. Add all the other ingredients, except egg and bread crumbs, and mix well. Take a little mixture in hand and shape into sausages. Use all the mixture and keep aside. Beat the egg and spread bread crumbs in a plate.

Heat oil in a pan, dip sausages in the beaten egg and roll in the bread crumbs and deep fry to a golden colour. Serve hot.

SAUCE FOR THE PLATTER

INGREDIENTS

1/2 cup tamarind pulp
3 red chillies chopped (fresh or dry)
1 tablespoon fennel seeds
3 cloves garlic, chopped
I-inch piece ginger, chopped
1 teaspoon cumin powder
Salt to taste

METHOD

In a small pan boil all the ingredients, except salt and cumin powder. Boil till thick. Strain in a bowl and add cumin powder and salt.

Serve with above items.

Published in Dawn, EOS, November 11th, 2018