Rice Rolls with Peanut Butter Chutney

For the APS Rice event hosted by Anita of Anita's Kitchen

Realized that this is the last day for submission and had to come up with a quick recipe..here goes!

:-)

Ingredients

2- Rice Paper Wraps/sheets [ round ones used here]

4 tbsps cooked rice, sona masoori rice used here

1 pickled green chilli or fresh green chilli

2 leaves of lettuce

Wet the Rice Paper sheets and wait until soft,

Layer the lettuce, 2 tbsps of rice in each wrap with the green chilli  in the middle,

Roll into a wrap and cut into half for serving.

Peanut Butter Chutney

2 tbsps smooth peanut butter [ used organic peanut butter in this recipe]

3 tbsps finely minced onions

1 large clove garlic

1 tsp fresh grated ginger

1 inch piece of fresh lemon grass

3 tbsps finely chopped tomato

1/4 tsp cummin seeds

1/2 tsp fresh ground black pepper [according to taste]

1/2 tsp Parika powder

1/4 tsp turmeric powder

 1 1/2 tbsps Vegetable Oil

Water/thin coconut milk,

Salt

Method

Heat the oil and temper the cummin seeds,

Add the finely minced onions and garlic,

Add the turmeric powder, paprika powder, black pepper powder  and saute until soft,

Add the peanut butter and mix well,

Add the finely chopped tomato and saute for a few minutes,

Add warm water*, about 1/2 a cup  and the crushed lemon grass stalk and the grated ginger,

Season with salt,

Simmer for 4 minutes or reduce  to  your consistency.

Garnish with finely chopped fennel greens[ used here]

* If using coconut milk, At this stage, add 1/4 cup of water and simmer for 4 minutes along with the lemon grass,

Season with salt,

Pour coconut milk and switch off the heat.

Garnish with fennel or basil leaves and serve