These fritters are definitely for people who are fond of spicy food. The heat from the fresh green chilies hits you right on the palate combined with the sweetness coming from the corn kernels and onions along with the mellow flavor of mozzarella cheese. They all blend really well with each other resulting into an amazing recipe!
I had some leftover rice sitting in my refrigerator for quite a while, so I thought of using it to make some new recipe. My taste buds called out for something crispy and spicy. I just combined some ingredients ready on hand and came up with these fritters. It is really easy to prepare and very less preparation involved. Relish them with your favorite dips.
This is what you will need:
Ingredients (Makes 12 fritters Preparation Time: 5-7 minutes Cooking Time: 10 minutes)
1 cup boiled sweet corn kernels
1 cup grated mozzarella cheese
1 cup boiled rice
2 finely chopped fresh green chilies
2 small finely chopped red onions
2 tbsp fresh cream
2 tsp cornflour
1 tsp lemon juice
Seasoning (red chili flakes, freshly ground black pepper, salt to taste)
1-2 tbsp rice bran/ olive oil
Bread crumbs for coating (Blitz 2-3 bread slices in a mixer grinder)
- Take all of the above ingredients except oil and bread crumbs and combine well.
- Divide into 12 portions, shape them up and coat them with bread crumbs.
- Heat oil in a non-stick pan and brown fritters on each side on a low flame. It will take about 5 minutes on each side.
Serve them with your favorite dip.
They tasted really good in the form of wraps. Just spread your favorite fresh veggies, fritters and sour cream dip. Delicious! :p
Note: To prepare sour cream take fresh cream, add chili sauce, dash of lemon juice, black pepper powder and a pinch of salt. mix well.
Eating lentils (dal) everyday can get really monotonous and boring food in the Indian household, especially with children. It is very difficult to make them eat healthy foods. That is when imagination comes in. These savory bites are completely a different form of your regular dal. They are super soft, easy to make and completely hassle-free. Kids are definitely going to ask for more.
For vegetarians, lentils are the greatest source of proteins, dietary fiber, iron and minerals. So, without doubt these bites are completely nutritious. Add in your favorite vegetables in place of corn like grated carrots, green beans, bell-peppers, cheese etc. and create your own variations.
Ingredients (Makes 12)
1 1/2 cup yellow lentils(moong dal) (wash and soak overnight)
1 cup boiled corn kernels (Coarsely crushed in a mixer grinder)
2 tbsp fresh cream (use butter if you like)
1 tbsp olive oil
1 tsp baking powder
1 pinch baking soda (Soda Bicarbonate)
2 tsp ginger and green chili paste (2 green chillies, 1 inch ginger)
¼ tsp turmeric powder
¼ tsp red chili powder
Salt to taste
Oil for greasing
- Grease baking tray and keep aside. Pre-heat oven at 180 degree centigrade.
- Add yellow lentils in a mixer grinder and blitz to form a smooth paste.
- In a bowl add in your lentil paste, ginger green chili paste, red chili powder, fresh cream/butter, olive oil, boiled and crushed corn kernels, turmeric powder, salt to taste and 1/4 cup water.
- Add baking powder and soda bicarbonate. Squeeze a drop of lemon juice on soda bicarbonate for it to activate. Mix well.
- Pour batter in your greased tin and bake for 25-30 minutes at 180 degree centigrade. (Time may vary). Check with the help of a toothpick.
- Let it cool for 5 minutes and scrape the sides with help of a knife and unmould.
Serve it up with tomato onion chunky chutney or any dip of your choice.
Note: If you don’t want to bake, have it in the form of crepes or spread the batter on a piece of bread slice and cook it on a non-stick pan.
The latest match between Brazil and Germany couldn’t get more interesting. With Germany entering the finals, fans around the world are all geared up to see a crushing victory again. Alongside all this built up excitement amongst enthusiastic fans, finger foods are a must while watching a match.
What better way to enjoy a match, while eating something hearty and comforting like a hot dog maybe?
Need I say more? I think I shall let the pictures talk for themselves. 😉 It is really easy to make and requires less amount of time to prepare. If you’re a true glutton like me this recipe is for you. 🙂
This is what you will need:
Ingredients (Serves 4)
4 hot dog buns
200 gm scrambled cottage cheese
1 large mashed boiled potato
1 cup bread crumbs
1 green chili
2 finely chopped onions
A few sprigs of coriander
1 can of Baked Beans
1 tbsp butter
1 tsp oil
½ tsp Red chili powder
Salt to taste
For the Sauce
- Heat butter and oil in a pan
- Add green chili, onions and sauté
- Add in your canned baked beans and cook for 5 minutes. Keep aside.
For the patties
- Combine potato, cottage cheese, bread crumbs, salt and red chili powder and mix well. Form into desired shapes and cook in a non-stick pan until golden brown and crisp. It didn’t come out as perfect as I thought it would, but it tasted just fine so no worries there. ( I should have added more bread crumbs. I have corrected the quantity here though)
- Make a slit in the bun. Spread baked beans, patties, cheese and anymore ingredient of your choice. Place it in a pre-heated oven at 200 degree centigrade for five minutes or until cheese melts.
And there you go… Dig into it and all you’ll be able to hear is NOM NOM…! 😉
Happy Snacking! 🙂
I love hard shell tacos. The crunchiness, juiciness – the combination with all the cheese and the fresh veggies…. It is like a circus going on in your mouth! 😉 Without doubt it is a messy and fun snack to devour. It has been quite a while since I’ve been meaning to make this delightful recipe; the plan just kept on getting delayed. It is a very quick and light recipe to prepare.
Best part about this snack is you are free to add your favorite ingredients like corn, mushrooms, olives, whatever suits your taste buds best. Make these papadums in advance and store them in an air-tight container. Hope you all like the idea. 🙂
Veggies- I have used tomatoes, cabbage, red onion and green capsicum
Red Kidney Beans (Re-fried beans/black beans, anything you like)
Cheese Sauce (2tbsp grated cheese, 1 cheese slice, roughly 2 tbsp milk, seasoning. Give it a mix and microwave for 20 seconds. Repeat for 10 seconds more, if necessary)
- Place papadum in the microwave for 30 seconds. Give it a fold leaving a little gap. Hold for 5-6 seconds. It will take its shape. Microwave for another 30 seconds. There you go. How quick was that and completely hassle-free. They are definitely not like your typical corn taco shells but they’re quite close and awesome to taste.
- Fill it with your favorite ingredients and relish!
Making rice paper rolls was a first timer for me. It is a lot easier to prepare than I thought it would be. I was a little hesitant about the rolling bit, but frankly speaking it wasn’t bad at all. More importantly, they taste delicious. I tried to make them in 2-3 different styles. I personally liked the toasted ones the most. You can enjoy them in the form of a salad, fresh and crunchy summer rolls (for example, the most popular one, Vietnamese Salad) or as a snack like Spring rolls…Anything your taste buds are looking for… 😉
This is what you will need:
4-5 Rice Paper Sheets
For the filling
2 cups mushrooms
1 medium-sized onion
2 de-seeded cayenne pepper
½ cup cottage cheese (Paneer)
1 tsp soya sauce
½ tsp Sugar
2 tsp Olive Oil
Salt to taste
- For the filling– Drizzle a trickle of oil in a non-stick pan, keeping a medium flame, brown cottage cheese fingers on all sides, season with salt and pepper and keep aside. I also sprinkled a little chaat masala for a little extra kick.
- In the same pan, heat olive oil and add onions. Sprinkle salt and sauté. Add Cayenne Pepper, soya sauce and sugar. Give it a mix. Next, add in your mushrooms and cook on a medium flame. Mushrooms will release its moisture and shrink. Increase the flame and add cottage cheese. Give it a stir and keep aside.
Tasty Mushroom and Onion filling
- For the rice paper rolls- Take water in a vessel, big enough for the rice paper to soak in. I used a plate here. We will also require a clean and dry muslin cloth (kitchen towel). Spread it out.
- Soak the rice paper sheet in water for a few seconds (15-20) and place it on the kitchen towel for a minute. Dab if required. Lift it carefully, and place it on a clean dry plate. At this point, it will be a little sticky.
- Place cabbage (optional) and a little filling towards the end. Give one fold from the left and right. Then from below. Tuck in the filling and give it a roll.
Toast them evenly in a non-stick pan and dig into it…Slurp!!
I served it with fresh cucumber salad (tossed in salt, pepper and a dash of lemon juice) and a sweet chili dip.
Note: Sweet Chili Dip- Chopped fresh red chili, 2 parts sugar and 2 part water, 2 tsp lemon. Heat sugar and water. Add it to chili and lemon juice. Mix well.
Not so long ago, I made these rolls with a different filling and had them cold. They were equally relishing! 🙂