Dwell in the past and Baked Gluten-free Quinoa-Amaranth leaves cutlet

Why do we dwell in our past? I recently started doing a series called Ovenderful Mise-en-Place, which essentially is nothing but a collection of ingredients that I plan to work with on that day – cook or bake. And I place them as-is or in a random assortment of containers onto this 100 year ( or more) old bronze plate that my grandparents carried when they made the treacherous and painful journey from Pakistan to India, during Partition.

I wasn’t part of it and my parents were born after that phase as well. But you know what they say about the powerful pull of the past – it reaches into the deepest echelons of your heart, And what seems like an object or utensil to someone else is your only connection to that life-changing phase for your family. I try and remember that dwelling in the past might not always be a great thing. But at the same time, you should believe in being compassionate to yourself as well, and allowing yourself to visit that time, even if it is through a plate.

On that note, here is a recipe of a Gluten-free Quinoa and Amaranth leaves cutlet that I have revisited many times, as I baked versions of it to get the right texture.


Do try it out and let me know how it turns out –

Recipe –

1 cup cooked Quinoa ( make sure its not over cooked or soggy)

1/2 cup finely chopped amaranth leaves

1/2 cup bread crumbs ( I used the crumbs of a gluten-free bread that I was baking and which turned out too hard)

1/4 cup grated cheese ( optional)

1 egg to bind ( you can use cottage cheese/ potato / some flour to bind if you do not eat egg)

Salt, Paprika, Garlic, Basil as per your taste.

Method –

Mix all of it very well. Keep it in the fridge for 2-3 hours. Make them into small flat cutlets. Put it onto a lightly greased baking tray or pan. Brush lightly on top with oil. Bake at 170 degrees C for about 20 minutes. Turn them around and bake another 10-15 minutes until crisp. Serve hot !







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