Red rice cucumber roll is inspired by Masterchef TV program. I was intrigued by the recipe and wanted to try it myself. I changed the original recipe a bit by making it a different rice mix, and it came out really well. It tasted awesome and presented am entirely new taste to your taste buds. Rolling the cucumber slices is a little tricky part may require some practice.
Ingredients
For Red Curd Rice
- 1/2 cup Red rice or rose matta red rice Soak it in water for 30 minutes
- 2 cup Water
- 1 tsp Salt
- 1/3 cup Fresh Pomegranate Seeds
- 1/3 cup Red onion fine chopped
- 1/3 cup Fresh coriander leaves fine chopped
- 1/3 cup Roasted pine nuts
- 1 tbsp Grated ginger
- 1 Green chili
- 5-6 Curry leaves
- 1 cup Hung curd
- Salt to taste
For Parmesan Papad
- 1/3 cup Parmesan cheese
- 1/8 tsp Kashmiri red chili
- Tomato skins
Cucumber roll
- 1 Cucumber
- 1/2 cup Tomato chutney
- Some mint leaves
Special Equipment
- Slicer To slice cucumber
- Flexible bamboo dinner mat For Rolling
Instructions
For Rice and Plating Elements
- To make hung curd, take 4 cups of curd in to muslin cloth, tie it and let all the water drain from it. Once all the water is drained, warp the curd in a kitchen towel and refrigerate it until everything else is ready. Rinse rice and soak it in to water for 30 minutes. Meanwhile chop onion, green chilies, coriander leave. Make ginger paste. Cook rice in an open pot with 2 cups of water and salt at medium heat for 25 minutes or until rice gets soft with lid on. You can also cook it in pressure cooker.
- Roast pine nuts at low to medium heat till slightly golden color. Turn off the heat. Keep it aside.
- To make Parmesan papad, preheat oven at 400 degree F in baking mode, then bring it down to 250 degree F. Line the baking tray with aluminium foil and grease some oil on it. Place the grated Parmesan cheese on it evenly and make a little thick layer. Sprinkle some kashmiri red chili on it. Place the tray in preheated oven. Let it bake for 10 minutes. Check every 5 mins. Once it gets slightly golden color. Remove it from oven. Let it cool down.
- Boil tomatoes in water for 2 to 3 minutes. Once it gets cracks, turn off the heat. Remove from the water and peel it. Peeled tomato will used for making tomato chutney. Do not throw the tomato peel.
- Keep the oven at 250 degree F. Line the tray with aluminium foil and grease some oil. Place the tomato skin on lined tray. Place the tray into the oven.
- Let it bake until tomato skins gets crispy.
- In a mixing bowl, add cooked rice, hung curd, pine nuts, ginger paste, coriander leaves, green chili, chop curry leaves, pomegranate seeds, onion and salt to taste. Mix all very nicely. The rice mixture should be thick otherwise it wont roll. Keep it aside.
- To make tomato chutney, see my recipe. Chutney consistency should be thick. Fill the tomato chutney in to piping bag.
For Cucumber Roll & Plating
- To make cucumber roll, you need slicer. Take one cucumber, trim it both sides. slice the cucumber to a 3 mm width.
- Sliced cucumbers.
- Place the flexible bamboo stick mat on wooden surface. Place the wax pepper on it. Arrange the sliced cucumber on mat as sown as pic. You can customize the size to your preference. Place some curd rice across.
- Rolling is a little tricky part. Start rolling with mat very slowly and carefully. Once you have made one round, press it very lightly and roll again. Ensure the cucumber does not crack while rolling. Remove the mat slowly.
- Bring the serving plate near by roll, slowly slide the roll with both hand into plate.
- Now garnish the roll by piping the chutney on cucumber roll and some in plate. Arrange grilled tomato skins, Parmesan papad and mint leaves on it and some on plate.
- Curd rice cucumber rolls are ready to be served.
- Cut roll near cucumber overlapping place in small circular pieces and serve as appetizer. It can be used as appetizer.
Recipe Notes
Recipe For Tomato Chutney...Tomato Chutney
Share this Recipe
Superb, exactly how it was shown on Masterchef!!! Would try and let you know!
Sure, thanks
You have amazing talent. I have seen a couple of your recipes and i’m awe struck with your creativity and finesse.
Thank u Jyothi..