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.
The subtle flavor that comes from the brinjal fry combined with a thick tangy tomato sauce just makes this dish so flavorsome and tasty. It does require quite a bit of preparation just like any other Indian curry, but it is just worth the time spent. Nevertheless, it is easy to make and tastes best with a mild dal (lentil) and jeera (cumin seeds) rice – A good combination! Hope you all give it a try and I am sure you all will definitely like it. 🙂
This is what you will need :
Ingredients (Servings: 3-4)
250 gm brinjal
4 medium sized tomatoes
2 small sized onions
3-4 garlic cloves
2 inch piece of ginger
2 green chilies
1 tsp lemon juice
Whole spices for Spice Mix (1 tsp cumin seeds, 1 green cardamom, 1 black cardamom, 3-4 whole black pepper, 1 small bark of cinnamon stick, 1-2 cloves)
1 tsp cumin seeds
½ tsp red chili powder
1 1/2 tsp turmeric powder
½ tsp chana masala (optional)
¼ tsp asafetida
4 tbsp olive oil
1 tsp salt
- Preparing Spice Mix– Dry Roast whole spices in a non-stick pan on a low flame until they release their flavor. Form a powder with the help of a mortar and pestle. Keep aside.
- Drop in your green chilies, ginger, garlic and onions in the mixer grinder. Add 2 tbsp water and form a paste.
- Add tomatoes in the mixer grinder and blitz to form a puree. Keep aside.
- Marinating and Frying Brinjal- Cut brinjal into thin slices and drop them in water for a minute or two.
- Combine 1 tsp turmeric powder, 1 tsp salt (adjust it to your liking) and spice mix (keep 1/2 tsp aside for the tomato sauce) and rub it evenly on the brinjal slices.
- Heat 3 tbsp oil in a pan and place the slices evenly and fry on a low flame. Check and turn after 5 minutes. Cook and keep aside.
- Preparing the gravy- Heat olive oil in a pan. Add cumin seeds and asafetida. Let it release its flavor.
- Add ginger garlic green chili and onion paste. Sauté for two minutes.
- Add tomato puree and let it cook.
- Next, add leftover turmeric powder, chana masala, red chili powder, leftover spice mix and ½ cup water. Simmer and cook until oil comes on top. Add lemon juice.
- Combine brinjal with tomato sauce and serve hot.
It tastes good with rice and mildly spiced yellow dal (lentil)
This again is a very quick and easy recipe to prepare. Fried potatoes give it a much more different taste along with sauteed spinach and gooey mozzarella cheese and cream. All ingredients blend really well with each other and barely requires any cooking time. It is a perfect breakfast delight. Feel free to adjust the quantity of the ingredients as per your liking.
Ingredients (Makes 4)
4 slices of bread
1 cup spinach cut in thin strips
1 cup diced potatoes ( I have used frozen ones here)
1 finely chopped green chili
1 cup grated mozzarella cheese
¾ cup fresh cooking cream
1 tsp freshly ground black pepper
½ tsp red chili flakes
1 tsp olive oil and Oil for frying potatoes
- Thaw frozen potatoes and fry in hot oil. Keep aside.
- Heat olive oil in a pan and sauté spinach for a minute or two.
- Add fried potatoes, grated mozzarella cheese, cooking cream and give it a mix.
- Add freshly ground black pepper and red chili flakes.
- Place the topping on your toasted slices and serve.
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.