VEGETABLE RICE CROQUETTES

      VEGETABLE RICE CROQUETTES

                                               (Yield: 8 Croquettes)

Vegetable Rice Croquettes made from left over basmati rice and with blend of mixed vegetables and exotic Indian spices. Its makes great appetizer and teatime snack.

INGREDIENTS FOR THE CROQUETTES:

·      2 cups leftover Basmati Rice

·      1 T Oil

·      ¼ cup Onions, chopped

·      ½ cup Carrots, grated, grate on the larger holes of the grater

·      ½ cup Potato, grated, grate on the larger holes of the grater

·      1 tsp. Garlic, minced, press through garlic press

·      1 tsp. Ginger, grated, grate on the smaller hole of the grater

·      1-2 Green Chili or as per taste, finely chopped

·      ¼ cup Red Bell Pepper, finely chopped

·      ¼ cup Green Bell Pepper, finely chopped

·      ½ tsp. Kashmiri Red Chili Powder or as per taste

·      ½ tsp. Coriander Powder

·      ½ tsp. Cumin Powder

·      ¼ tsp. Mango Powder

·      ¼ tsp. Garam Masala

·      Salt as per taste

·      1 ½ tsp. Sugar or as per taste

·      1 ½ tsp. Lemon Juice

·      2-3 T Coriander Leaves, chopped

·      3 T Flavored Italian Style Breadcrumbs, to give extra flavor as well as to thicken up rice-veggie mixture (NOTE: Amount of bread crumbs will depend on softness of the rice)

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FOR BATTER:

·      ¼ cup All Purpose Flour/Maida Flour

·      Water as needed to make all purpose flour batter

·      Salt as needed

·      ½ to ¾ cup Flavored Italian Style Breadcrumbs or as needed, to roll croquettes in it

                                                                                     

·      Oil for deep frying

LET’S COOK:

Heat oil in a non-stick pan on medium heat.

Once oil is hot add onion and stir-fry for 2-3 minutes.

Add grated carrots and potatoes and stir-fry for 2 minutes.

Add crushed garlic and ginger and sauté for 1-2 minutes.

Add chopped green chilies, red and green bell peppers and sauté for 2-3 minutes.

DO NOT COOK VEGETABLES COMPLETELY. LEAVE SOME CRUNCH IN IT.

Add all dry spices, Kashmiri red chili powder, coriander powder, cumin powder, and mango powder and garam masala and mix.

Add salt, sugar lemon juice and coriander leaves and mix.

Add leftover basmati rice and mix well with vegetables and cover the lid and cook for 1 minute.

Switch off the heat.

Let mixture to cool.

Add breadcrumbs as needed to the rice-veggie mixture and combine well to form dough.

Rub little oil in hands and divide the mixture into 8 equal size balls.

Take one ball and roll between palms to give oval shape or any shape you desire.

Place all croquettes in plate and keep aside.

Mix all-purpose flour, salt and enough water to make thin batter to deep croquettes in it.

Spread bread crumbs in flat dinner plate for easy rolling of croquettes.

Meanwhile heat oil in pan on medium heat.

Deep croquette in Maida batter first then immediately roll in breadcrumbs and deep fry in oil until golden brown.

Fry couple of croquettes at a time.

Put it on paper napkin to absorb extra oil.

Serve hot Vegetable Rice Croquettes with ketchup or with your choice of green chutney or tamarind chutney.

Enjoy…

NOTE:

You could mix and match any vegetables of your choice.

Add French beans, corn, peas etc.

You could use plain breadcrumbs if you prefer, but Flavored Italian Style Breadcrumbs adds good flavor.Click on the link below to like my "RASOI" Page. 

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MASALA MACARONI INDIAN STYLE (PURE DESI STYLE)

   MASALA MACARONI INDIAN STYLE

               (PURE DESI STYLE)

                                                         (Serves 2-3)

Masala Macaroni Indian Style is a boiled macaroni tossed with Indian spices along with stir fried onions and tomatoes.

INGREDIENTS:

·      1 cup Elbow Macaroni, uncooked

·      1 cup White Sweet Onion, chopped

·      1/2 cup. Tomato, chopped

·      1 ½ T Oil

·      ½ tsp. Cumin Seeds

·      Pinch Asafoetida

·      7-8 Curry Leaves

·      ½ tsp. Ginger, grated

·      1 T Garlic, chopped

·      2-3 Green Chilies or as per taste, chopped

·      ¼ tsp. Turmeric Powder

·      ¼ tsp. Kashmiri Red Chili Powder or as per taste

·      ¼ tsp.  Coriander Powder

·      ¼ tsp. Cumin Powder

·      Salt as per taste

·      ½ tsp. Sugar or as per taste

·      ½ to 1 tsp. Pavbhaji Masala

·      1 T Maggi Hot and Sweet Sauce

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LET’S COOK:

Boil 1 cup macaroni according to package directions.

Heat oil in a pan. Once oil is hot add cumin seeds and let it sizzle for few seconds.

Add asafoetida and curry leaves, fry curry leaves for few seconds.

Add onion, ginger, garlic, green chilies and turmeric powder and stir fry onions until it turns translucent.

Add tomato pieces and cook until it becomes tender.

Add Kashmiri red chili powder, coriander powder, and cumin powder, salt, sugar and pavbhaji masala and continue cooking for 3-4 minutes.

Add boiled macaroni and maggi hot and sweet sauce and combine well. Continue cooking for 2-3 minutes, stir occasionally.

Serve hot with buttery garlic bread or with toasted bread.

Enjoy…

NOTE:

You could add any veggies of your choice in this dish.

Use whole-wheat macaroni for healthier choice.

Add tomato ketchup instead of maggi hot and sweet sauce.

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CORN BHAJIA/FRITTERS

                             CORN BHAJIA/FRITTERS

                           (Yield: 24 small size Corn Bhajia/Fritters)

Fried fritters makes great party appetizer. Serve hot fritters with chutney of your choice or serve with Masala Chai/Tea for afternoon snack, especially on a rainy, gloomy, dull day.

INGREDIENTS:

·      ¾ cup Fresh Corn Kernels, from 1 medium size fresh corn cob you will get ¾ cup corns, boiled

·      ¼ cup Red Bell Peppers, diced

·      ¼ cup Purple Onions, diced

·      1 Jalapeno Pepper, diced

·      2 T Coriander Leaves, chopped

·      2 Green Chilies or as per taste, chopped

·      3 Garlic Cloves OR 1 ½ tsp. minced Garlic

·      1 ½ tsp. Ginger, finely chopped

·      1 ½ tsp. Whole Coriander Seeds, freshly roasted and coarsely pounded

·      ¾ tsp. Cumin Seeds, freshly roasted and coarsely grounded

·      1 tsp. Kashmiri Red Chili Powder or as per taste

·      1 ½ tsp. Lemon Juice

·      1 ½ tsp. Sugar or as per taste

·      ½ tsp. Salt or as per taste

·      ¼ cup Handvo Flour (I use Deep Brand Handvo Flour)

·      ¼ cup Dhokla Flour (I use Deep Brand Dhokla Flour)

·      ¼ cup Besan Flour/Chickpea Flour

·      4 T Rice Flour

·      1 tsp. Baking Powder

·      ¼ cup Water or as needed to bind bhajia/fritters mixture

·      Oil for deep frying Corn Fritters

HOW TO COOK FRESH CORNCOB IN MICROWAVE OVEN:

Place entire corncob with the husk in microwave oven and cook for 4 to 5 minutes (Time may vary per microwave oven size and power)

You will need oven gloves to remove it from microwave, as it is very hot after 4-5 minutes of cooking.

With a sharp serrated knife make a cut 1 cm. above at the base of the corncob. As shown in picture # 2

Squeeze out cooked corncob by pulling husk in upward direction and slide out cooked corncob. As shown in Picture #3 & 4

Hold cooked corncob in upright position with one hand and shave off corn kernels by sliding off sharp knife down towards the corncob base. As shown in picture #5

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LET’S COOK:

Heat enough oil in a frying pan on medium high heat.

Mix all dry ingredients in a bowl.

Add rest of all remaining ingredients except oil.

Add little water at a time and bind fritters mixture.

The better should be thick and of droppable consistency.

You may feel like to add more flour but don’t add more flour.

Flours to hold vegetables barely together.

Once oil is hot reduce heat to medium and fry corn fritters in few batches until golden brown in color. 

Place fried fritters on paper napkin to absorb extra oil.

Serve hot corn fritters with yogurt dip and sliced onions or with Green Chutney and Tamarind Chutney. Serve with Masala Chai/Tea for afternoon snack.

Enjoy…

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FOR GARLIC YOGURT DIP:

·      1/3 cup Plain Yogurt, beaten

·      2 T Red Bell Pepper & Garlic Chutney # 1, or as per taste (Recipe available under chutney title)

·      Salt as per taste

·      1 T Purple Onion, finely chopped

·      1 T Coriander Leaves, finely chopped

Mix all ingredients together and serve.