Carrot - Coriander fritters

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  Ingredients:- 

• 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.
   

Emerald Spicy Rice Recipe

Emerald Spicy Rice

Ingredients:-

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 jalapeños 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.

Paneer Rice Fingers Recipe

Paneer Rice Fingers

Ingredients:-

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.