Monday, April 17, 2017

Carrot - Coriander fritters







  • 4 Carrots (grated)
  • 1/2 cup Coriander leaves (finely chopped)
  • 3 tablespoons Chickpea flour
  • 1 Green Chili (finely chopped)
  • Salt (to taste)
  • Cooking oil (for brushing)
  •  How to make carrot - coriander fritters:-
    • To begin making Carrots and Coriander Fritters Recipe, grate the carrots and keep them aside in a bowl.
    • To this add the chopped coriander leaves, green chili, chickpea flour, season with salt and mix well.
    • The carrots will eventually release water which will help in binding all the mixture together.
    • The batter will be little thicker than the usual pancake batter.
    • Now, heat the skillet on medium flame, brush it with oil.
    • Pour a ladle full of the batter and carefully spread it out to form small disc. 
    • Pour oil over the sides and let it cook for 2 minutes.
    • Once the bottom is cooked, flip over and cook the other side for another 2 minutes.
    • Remove it on a plate and proceed with making the next fritter with the remaining batter.
    • Serve the Carrots- Coriander Fritters with mint chutney.

Friday, June 17, 2016

Emerald Spicy Rice Recipe

Emerald Spicy Rice

1 cup cilantro leaves (coriander)
4 green onions, roughly chopped (½ cup)
2 pickled jalapeno chilies, stemmed, seeded, and chopped (2 to 3 Tbs.)
2 Tbs. avocado oil or vegetable oil
2 cups cooked rice, warm

How to make emerald spicy rice:-

  • Bring small saucepan of salted water to a boil.
  • Put blanch (finely chopped) cilantro and green onions 15 seconds in boiling water, or until green onion tops are bright green.
  • Drain and transfer to mixer.
  • Add jalape├▒os and oil to mixer, and blend until smooth.
  • Stir green sauce into warm cooked rice, and season with salt and pepper, if desired.
  • Ready to serve hot.

Wednesday, June 15, 2016

Paneer Rice Fingers Recipe

Paneer Rice Fingers

1/2 kg paneer (Indian cottage cheese), cut into small cubes/rectangles/strips
1-1/2 cups cooked rice
1/2 tsp Soda bicarb
1 cup besan (bengal gram flour)
2 tbsp ginger-garlic paste
1 tsp white sesame seeds (Til)
1-1/2 tsp poppy seeds (khus-khus)
1 tsp red chili powder
1/2 tsp ground black pepper
1/2 tsp chili paste
2 tsp buttermilk
1/2 tsp turmeric powder
1/2 tsp garam masala powder
Fresh coriander leaves, finely chopped
2 tbsp green spring onions, finely chopped
Salt to taste 
Oil to deep fry

How to make Paneer Rice Fingers:-
  • Take a big bowl and combine cooked rice, besan, buttermilk, salt and soda bicarb.
  • Gradually add water and make a smooth batter.
  • Make sure, the batter should be lumps free.
  • Keep this batter aside for 2 hours to set.
  • After keeping the batter for 2 hours, mix the remaining ingredients except paneer.
  • Heat good amount of oil in a frying pan.
  • Now smear or dip the strips of paneer one by one into prepared batter.
  • Coat from all the sides and drop into hot oil.
  • Fry one medium high flame, till the paneer strips turns crispy and crunchy.
  • Drain on oil absorbent paper and serve immediately with green chutney and tomato sauce.