Curd Rice Seekh Kebab

          This is my 1500th post from my blog. So celebrated the milestone with some innovative Seekh kebabs prepared with some leftover rice and hung curd. Hence the popular South Indian comfort food gets an interesting makeover. I take this opportunity to thank each and everyone for all the unconditional love and support in my culinary journey. 

          Coming back to the recipe, I added some fried onion, mint leaves and some basic seasonings to turn the curd rice into yummy seekh kebabs. So you have a crisp exterior due to the rice flour coating. Relish them hot with some mayonnaise, green chutney or coconut chutney for a divine experience. They are perfect for an evening tea time snack too.
      

• 1 cup hung yoghurt (makes 10-12 kebabs)
• 1 & 1/2 cups cooked rice, mashed
• 1-2 tbsp. fried onion
• 1-2 green chilies, chopped
• 2 tbsp. mint leaves, chopped
• salt to taste
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. red chili flakes
• 1/2 tsp. garam masala powder
• pinch of turmeric powder
• 1/2 cup rice flour
• 2-3 tbsp. oil to shallow fry
• few skewers, soaked in water for 30 minutes

          In a bowl, combine all the above mentioned ingredients (except rice flour and oil) and refrigerate for some time. 

          Divide into equal portions. Coat each portion around a skewer, lengthwise. Roll in the rice flour and refrigerate for some more time.

          Heat oil in a pan and shallow fry the seekh kebabs in batches on all the sides till golden in color. 

          Drain on a kitchen towel and serve them hot with mayo, green chutney or coconut chutney.

Curd Rice Kofta

         This is my innovative appetizer prepared with some leftover rice and hung curd. So the popular South Indian comfort food gets an interesting makeover. I added some pomegranate pearls, chopped mint leaves and some basic seasonings to turn the curd rice into yummy koftas. So you have a crisp exterior due to the rice flour. 

          Relish them hot with some mayonnaise, green chutney or coconut chutney for a divine experience. They are perfect for an evening tea time snack too. So check out an easy step by step pictorial recipe to prepare this delicacy.
      

• 1 cup hung yoghurt (makes 9-10 koftas)
• 1 & 1/2 cups cooked rice, mashed
• 1-2 tbsp. pomegranate pearls
• 1 tbsp. mint leaves, chopped
• salt to taste
• 1/2 tsp. roasted cumin powder
• 1/4 tsp. pepper powder
• 1/2 cup rice flour
• 2-3 tbsp. oil to shallow fry

          In a bowl, combine all the above mentioned ingredients (except rice flour and oil) and refrigerate for some time. 

          Divide into equal portions. Give a round flat shape and roll in the rice flour. Refrigerate for some more time.

          Heat oil in a tawa / pan and shallow fry the koftas in batches on both the sides till golden in color. 

          Drain on a kitchen towel and serve them hot with mayo, green chutney or coconut chutney.

                       Mix all ingredients (except rice flour & oil) & refrigerate for some time. 

                        Divide into equal portions. Give a round flat shape & roll in rice flour.                                                Refrigerate for some more time.

                        Heat oil & shallow fry the koftas till golden in colour. 

                        Drain on a kitchen towel.

                              Serve them hot with mayo, green chutney or coconut chutney.

Potato Hash Brown - Indian Fusion Style

          Hash Brown is a very popular American breakfast that is served in many eateries worldwide. It is loved by most of us I'm sure, just like me. So here it is - homemade Hash Brown with Indian flavour. I added roasted cumin powder and garam masala powder to it.

          You can enjoy them as snacks with ketchup, green chutney, hummus or mayo. They can also be served as a patty in sandwiches, burgers or rolled in parathas / rotis topped with cheese spread / grated cheese, onion, tomato and lettuce.

• 2-3 potatoes, boiled & grated
• salt to taste
• 1/2 tsp. roasted cumin powder
• 1/4 tsp. garam masala powder
• 1/2 tsp. pepper powder
• oil to shallow fry

          Mix all the ingredients (except oil) and knead a dough. Give them any shape of your preference and refrigerate for a couple of minutes.

          Heat oil in a pan and shallow fry the hash browns, few at a time, on both sides till they turn light brown in colour. Drain on a kitchen towel.

           Serve for breakfast, as a tea-time snack or as an appetizer with tomato ketchup, green chutney or sour cream.

Beetroot Rose Mathri - Deep Fried Savoury Snack

       
          These are beautiful North Indian Snacks created like a rose. Quite a visual delight. They are usually prepared during Diwali or any festive occasions and very popular indeed. They are made of plain flour and deep fried to be stored in airtight containers. 

           I gave a twist to the usual mathris and added some beetroot puree along with some nigella seeds to make a fusion out of it. So you have beautiful red rose mathris ready to be devoured with any homemade chutney as appetizers or as a tea time snack. Check out the step by step pictorial recipe to prepare these cute small bites.

• 1 cup plain flour
• 2 tbsp. rice flour
• 1/2 tsp. salt
• 2 tbsp. beetroot puree
• 2 tbsp. melted ghee 
• pinch of baking soda 
• 1/2 tsp. nigella seeds (kalonji)
• 1/2 tsp. red chili flakes
• oil to deep fry

          Mix together all the above mentioned ingredients (except oil) and knead a dough with some water if necessary.

          Keep aside for 10-15 minutes. Divide into 2-3 equal portions. Roll out each portion as thin as possible. Cut with a cookie cutter or with any lid into round shaped discs.

          Then place 5-6 circles overlapping onto each other. Then roll from the first circle to the last into a cylinder shape. 

           Now cut into half with a sharp knife. You get 2 roses out of it. Open the petals with your finger and keep them aside.

          Roll out the remaining dough and make rose mathris. Heat oil in a pan and deep fry them on a low to medium flame in batches, till light golden in color. 

          Drain on a kitchen towel and serve with any homemade chutney / tomato sauce as appetizers or as a tea time snack.

                                 Mix all the above mentioned ingredients (except oil).

                     Knead a dough with some water if necessary. Keep aside for 10-15 min.

                  Divide into 2-3 equal portions. Roll out each portion as thin as possible. Cut 
                  with a cookie cutter or with any lid into round shaped discs.

                                  Then place 5-6 circles overlapping onto each other. 

                     Roll from the first circle to the last into a cylinder shape. Now cut into
                     half with a sharp knife.

                                  Now cut into half with a sharp knife.

                  You get 2 roses out of it. Open the petals with your finger & keep them aside. 
                  Roll out the remaining dough and make rose mathris.

                        Heat oil & deep fry them on a low to medium flame in batches, till 
                        light golden in colour. 

                                  Drain on a kitchen towel.

                                  Serve with any chutney, pickle or tomato sauce.