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.
When I think of a juicy grilled sandwich, all it reminds me of is Ross’ moist maker sandwich in F.R.I.E.N.D.S. 😉 I am sure, Friends lovers would know which episode I’m talking about. A perfect grilled sandwich should be easy to gulp down and each bite should be bursting with flavor.
Over here, caramelized onions are the essence of this sandwich. They give a perfectly smoked and intense flavor. They blend in really well with the cheese and the veggies and the sandwich tastes just yum!
2 medium-sized onions cut in julienne
1 tbsp butter
Filling of your choice (I used cottage cheese, onions and green chili)
Salt & Pepper for seasoning
- Caramelizing Onions- Add butter in a heated non-stick pan and add in your onions. Leave them on a medium-low flame for 15 minutes giving it a mix at regular intervals, making sure you don’t end up burning them. Sprinkle a little water if you feel they might burn. It will take more time for more onions. Some people also like to add a little sugar during the process.
- Meanwhile, prepare the filling of your choice. I sautéed onions, green chili and cottage cheese cubes in a non-stick pan with a trickle of olive oil and seasoned it with freshly ground black pepper and salt.
- Assemble your sandwich by adding cheese slices, filling and caramelized onions. Leave it open if you wish to or make a closed one like I did here. Place it on your heated griddle pan.
- I had them with baked potato wedges and cucumber. Have this gooey grilled sandwich with a chilled shake. Just an icing on the cake! 😉
Pasta is definitely my weakness. I can hog onto a good plate of pasta at anytime of the day. Moreover, it is such a flexible dish to prepare and requires no fixed ingredients. The one I have made here is light on the palate and at the same time quite flavorsome as well. Also, over here I have prepared Alfredo Sauce with wheat flour. It is a healthier and an easier option and there are very less chances of lumps being formed while preparing the sauce. It was pretty weird for me to try it out with wheat flour for the first time, but surprisingly it tasted the same as the actual white sauce. Since then, I prefer to make white sauce the way I’ve mentioned below. Hope you all give it a try. 🙂
This is what you will need:
2 cups uncooked durum wheat pasta
3 green chillies
2 medium-sized onions
6-8 cloves of garlic
1 green bell-pepper finely chopped
Thinly sliced black olives
¼ cup wheat flour
2 tbsp butter
2 ½ cups milk
Freshly ground black pepper
A pinch of nutmeg powder
Salt to taste
1 tbsp olive oil
- Add green chillies, 1 onion and garlic into a mixer grinder and blitz with a tbsp of water. Form a paste.
- To prepare white sauce melt butter in a non-stick pan. Add wheat flour and mix continuously for 5-6 minutes on a medium flame.
- Pour milk and stir. It will gradually begin to thicken. Add nutmeg powder, black pepper, salt to taste. Add Parmesan cheese.
- In another pan, heat olive oil. Add green chili paste and cook for 5 minutes on a medium flame.
- In the meantime, add pasta to boiling water and cook al dente. Click here for tips and tricks.
- Add onions and saute. Add bell-pepper and pour in your white sauce. Add olives.
- Lastly, add in your cooked pasta and mix well. Give it a taste. Serve hot.
Note: If you feel pasta has gotten too dry, add more milk, seasoning and cheese if you please. 😉
I am linking this recipe to Hungry Healthy Happy and Tinned Tomatoes for the Pasta Please Challenge.