Rice & Cheese Balls

 

               A great way to brighten up your evening is to have this yummy snack along with your evening tea or coffee. It is very quick and easy to make. A very good use of any leftover rice is made here by dishing out this mouth watering snack. Instead of the usual chutney and sauce, try having them with some hummus or mayo. It simply tastes awesome. 

• 2 cups leftover cooked rice, mashed
• 3-4 med. potatoes, boiled, peeled & grated
• 1/2 cup cheese, grated
• 2 onion, chopped finely
• 2 green chilies, chopped finely
• 1" ginger, grated
• 2 tbsp. besan (chickpea flour)
• pinch of baking soda
• 1/2 tsp. red chili powder (opt)
• salt to taste
• 1 tbsp. rice flour
• 1 tbsp. coriander leaves, chopped
• 1 tbsp. yoghurt
• oil to deep fry

           Mix together all the ingredients, except oil and knead into a dough. Make equal sized balls out of it. Refrigerate for a while.
 
           Heat oil and deep fry them few at a time till golden brown in colour. Drain and serve with green chutney or sauce. Alternately, the cheese can be stuffed inside the rice balls.

Echorer Muri Ghonto (Green Jackfruit Cooked with Basmati Rice - Bong Style)

 

            Muri Ghonto or Fish Head Curry is a traditional Bengali cuisine prepared with fish head, some soaked rice along with some spices into a thick gravy. The quantity of rice can be adjusted according to individual preference. It can be made into a curry form or a pulao.

          But here is a vegetarian version of the said dish with raw / green jackfruit. This is a very good combination and it also goes by the name of Chaal Echore or Echorer Pulao, where the rice happens to be the predominant ingredient. You can also add some fried prawns in this recipe for some variation.

              If making a pulao increase the quantity of rice and cook it in ghee. Traditionally it is prepared with a local variety of rice called Gobindo Bhog, but in the absence of it you can make use of Basmati rice. Echorer Muri Ghonto can be enjoyed with either rice or chapattis. So check out the step by step pictorial recipe to prepare this Bong delicacy.

• 1 small Echore (raw jackfruit), cubed
• 1/2 cup green peas (I used frozen ones)
• 1 potato, cubed
• 1/4 cup Gobindobhog / Basmati rice, soaked for 30 minutes.
• 3 tbsp. mustard oil
• 1 dry red chili, broken
• 2 bay leaves
• 1" cinnamon stick
• 2-3 green cardamoms
• 4-5 cloves
• 1 tsp. cumin seeds
• 1 onion, chopped
• 1 tbsp. ginger-garlic paste
• 1 tomato, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. roasted coriander-cumin powder
• 1 tsp. red chili powder
• 2 green chilies, slit
• 1/2 tsp. garam masala powder
• 1 tsp. ghee
• 1 tbsp. coriander leaves to garnish

           Pressure cook the raw jackfruit for one whistle. Keep aside. 

          Heat 1 tbsp. oil in a pan and fry the potatoes to light brown in colour. Drain and keep aside. 

          Add another tbsp. oil and sauté the boiled jackfruit for 2-3 minutes.  

          Heat remaining oil and temper with dry red chili, cumin seeds, bay leaves, cinnamon, cardamoms and cloves.

          Add the onion and sauté till light brown. Then add the ginger-garlic paste and all the dry spices mixed with 1/4 cup water. Sauté on medium flame till oil separates. 

          Add the chopped tomato and continue to stir fry till it is mashed nicely. 

    

          Now add the soaked rice and sauté for 1-2 minutes. Then add the sautéed jackfruit, green peas, fried potatoes, slit green chilies and 2 cups water.

          Cover and simmer till the potatoes and rice are done and the gravy is thick to a desired consistency. 

          Switch off the flame. Add ghee, garam masala powder and coriander leaves. Mix well and keep it covered for a couple of minutes. 

          Then serve with hot steamed rice, luchi (poori), chapatti or paratha.

                                  Pressure cook the raw jackfruit for one whistle.

                              Heat 1 tbsp. oil & fry the potatoes to light brown. Keep aside. 

                            Add another tbsp. oil & sauté the boiled jackfruit for 2-3 minutes.  

                      Heat remaining oil & temper with dry red chili, cumin seeds, bay 

                         leaves, cinnamon, cardamoms and cloves.

                                 Add the onion and sauté till light brown. 

                       Add the ginger-garlic paste & all the dry spices mixed with 1/4 cup

                        water. Sauté on medium flame till oil separates. 

                             Add the chopped tomato & stir fry till it is mashed nicely. 

                            Add the soaked rice & sauté for 2 minutes.

                       Add boiled jackfruit, green peas, fried potatoes, slit green chilies .....

                          .... and 2 cups water. Cover & simmer till the potatoes & rice are done

                          & the gravy is thick to a desired consistency. 

                       Switch off the flame. Add ghee, garam masala powder & coriander 

                                leaves. Mix well & keep it covered for a couple of minutes. 

                                  Serve with hot steamed rice or chapatti / paratha.

Tomato Vermicelli (Semiya) Upma

 

             Tomato Vermicelli Upma or Semiya Upma is a very common breakfast dish in many South Indian homes and Restaurants. It is prepared with roasted vermicelli and tomato. There are many variations to this simple and extremely quick breakfast. 

             Chopped mixed veggies can be added to make it more healthy. Quite wholesome and nutritious, it can be a great evening snack or a lunch box meal. In fact, it can be enjoyed anytime of the day just as it is or with coconut chutney. So check out the step by step pictorial recipe to prepare this quick one-pot dish.

• 1/2 cup roasted vermicelli
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1 dry red chili
• 1 tsp. urad dal 
• 1/4 tsp. asafoetida
• 1 sprig curry leaves
• 1 onion, chopped
• 1 tsp. garlic, chopped
• 1 tsp. ginger, chopped
• 2 green chilies, chopped
• 1/2 tsp. turmeric powder
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. roasted coriander powder
• 1 tomato, chopped
• 1/3 cup frozen green peas
• salt to taste
• 10-12 roasted cashew
• 1 tsp. sambar powder
• 1 tsp. lime juice
• 1-2 tbsp. coriander leaves, chopped

           Heat oil in a pan and temper with mustard seeds, cumin seeds and dry red chili.  Sauté for a few seconds.

          Add the urad dal and asafoetida. Sauté again for a few seconds more. 

          Now add the onion, curry leaves, ginger, garlic and green chilies. Stir fry till light brown. 

          Add turmeric powder, roasted cumin powder and roasted coriander powder. Mix well.

          Add the chopped tomato and sauté till it is well mashed.  

          Add the vermicelli, green peas, salt to taste, roasted cashew and sambar powder. 

Combine everything well.

          Add 3/4 cup water and simmer on a medium flame till all the moisture has evaporated. 

          When done, switch off the flame and rest for 2-3 minutes. Add lime juice and coriander leaves.

          Serve as it is or with coconut chutney for a wholesome breakfast, 

                       Heat oil & temper with mustard seeds, cumin seeds & dry red chili.  

                            Sauté for a few seconds.

                            Add urad dal & asafoetida. Sauté again for a few seconds more. 

          Add the onion, curry leaves, ginger, garlic & green chilies. Sauté till light brown. 

        Add turmeric powder, roasted cumin powder & roasted coriander powder. Mix well.

                       Add the chopped tomato and sauté till it is well mashed.  

  

                 Add vermicelli, green peas, salt to taste, roasted cashew & sambar powder. 

                 Combine everything well.

                        Add 3/4 cup water & simmer till all the moisture has evaporated. 

                 Switch off the flame & rest for 2-3 minutes. Add lime juice & coriander leaves.

                           Serve as it is or with coconut chutney for a wholesome breakfast, 

Sabudana (Sago) Millet Idli (Instant Version)

 

             Idlis are traditional steamed South Indian breakfast which is very popular in many Indian households and restaurants worldwide. They are anytime welcome with some coconut chutney and sambar for a wholesome meal. Nutritious, wholesome and a perfect meal in itself, it is typically prepared from fermented rice-lentil batter. 

               So check out this Instant Sabudana Millet Idli, where I substituted semolina with Foxtail Millet. So you can introduce something new to your family. You can also add grated veggies of your choice to the batter to make them more nutritious. Both ways they tastes just amazing. 

               Sabudana Idli is very popular in Karnataka where it is called Sabakki Idli, prepared with sabudana-semolina combo. So check out a quick step by step pictorial recipe to prepare my version of this healthy comforting meal. 

            Besides breakfast, you can serve these Sabudana Millet idlis for brunch, lunch, dinner or packed for a lunch box meal. This is an instant version where there is no  fermenting. Eno fruit salt does the magic. You can also substitute it with baking soda.

           Sago is not only rich in Vitamin D, it is gluten free and is beneficial for regulating high blood pressure. It also improves indigestion and is generally served during fasting in India. 

           Foxtail millet, on the other hand, is a great substitute to rice. It is diabetic friendly, healthy and nutritious. These grains are gluten free, has low G.I. index, reduces blood sugar and promotes weight loss. It is rich in iron and calcium. So add this new variety of idli to your list of daily breakfast menu.

• 1/2 cup sabudana (sago / sabbaki)
• 1/2 cup Foxtail Millet
• 1/2 cup yoghurt, whisked
• water as required
• 1 tsp. eno fruit salt 
• salt to taste
• oil to grease 

           Dry roast the Foxtail millet for 2 minutes. Set aside to cool. Then grind into a slightly coarse powder.

           Wash the sabudana twice and soak it in enough water overnight. Next morning, the sago will be double in size. Drain well. 

       

           In a large mixing bowl, add the soaked sabudana, ground millet, yoghurt, salt and water. 

           Mix well and keep aside for 30 minutes. The batter should not be too thick or too watery. Then add eno fruit salt. Sprinkle some water and mix the batter well. 

            Grease few tumblers / small containers and ladle the batter into it. Fill only 3/4 of the tumbler. 

            Cover with a lid and steam for 20 minutes or till a knife inserted into it comes out clean. Time may vary depending on the height of the tumblers. Keep aside to cool down before opening the lid.

             Then demould with the help of a knife dipped in water and transfer to a serving plate. Serve them hot with coconut chutney and sambar for a healthy, sumptuous breakfast.

 

                                Dry roast the Foxtail millet for 2 minutes. Set aside to cool. 

                                 Then grind into a slightly coarse powder. 

                              Wash the sabudana twice & soak it in enough water overnight. 

                                 Next morning, the sago will be double in size. Drain well. 

                               In a large mixing bowl, add the soaked sabudana,

                                  ground millet, 

                                   yoghurt, salt

                                 and water. 

                                  Mix well and keep aside for 30 minutes.

                                 Then add eno fruit salt. 

                                Sprinkle some water.

                                  Mix the batter well. 

                        Grease few tumblers / small containers & ladle the batter into it.

                        Fill only 3/4 of the tumbler. 

               Cover with a lid & steam for 20 minutes or till a knife inserted comes out clean. 

                            Keep aside to cool down before opening the lid.

                           Demould carefully & transfer to a serving plate.

                      Serve them hot with coconut chutney & sambar for a healthy, 

                      sumptuous breakfast.