Spinach, Corn and Rice Croquettes Recipe (Cheesy Rice Cutlet)

Croquettes are a classic deep fried snack served during tea time. Few places in India and asia refer these croquettes as cutlets. Here in india a cutlet can be prepared with a simple deep fried potato mash, mixed vegetables or mince meat and fish of choice. I've used rice, spinach and corn for different texture and taste. I'm also updating this recipe click here to view the original recipe blog post.

Subscribe to me for more Recipes and Review videos on Youtube English and Tamil Channels 😀

Ingredients:
1 Bunch Spinach Leaves (Finely chopped)
2 Cups Rice (We can use Leftover rice)
1 Cup Sweet Corn (Ready to use from Supa Corn Brand)
2 Tbsp Pav-bhaji Masala
1 Cup Coriander leafs (Finely chopped)
1 Cup Cottage cheese = Paneer (Crumbled)
1 Large Onion (Finely chopped)
3 Tbsp Maida = All purpose flour
2 Tbsp Corn flour = Corn starch
2 Fresh Chilly (Finely chopped)
1 Tbsp Ginger and Garlic paste
1 Tbsp Butter
1/4 Cup Cheddar Cheese 
1/4 Cup Mozzarella Cheese
1 Cup Panko Bread Crumbs
Oil for frying 
Salt to taste.

Method:

1. Heat a wok or a pan and add 1 tbsp butter along with 1 tbsp of oil

2. Add and fry the ginger and garlic paste for a minute then add the onion and finely chopped chilies fry till onion turns transparent.

3. Add the spinach, pav bhaji masala and add salt saute water content from the spinach will cook all the ingredients.

4. Once the spinach has wilted stir well till all ingredients are well combined.

5. Crumble and add the cottage cheese and corn sauté for a minute. if the mixture contains excess moisture place on high flame allow the excess moisture to evaporate.  

6. Remove the spinach and corn masala from flame, the mixture should be warm to touch. Add both the cheese while the mixture is still warm stir and combine.

7. Add the rice to the spinach masala mix all the ingredients. If your using a day old rice try to mix all ingredients using your hands this way the lumps in the rice will break and the masala will evenly distribute.

8. Reserve the rice mixture in a bowl. Allow the rice masala to cool completely until use.

9.  In a mixing bowl add maida = all purpose flour, corn flour and a pinch of salt,  mix well. Gradually add water to the flour, whisk using a fork or a balloon whisk create a semi thin batter without any lumps...reserve.

10. Create your own desire shape of cutlets using a cookie cutter or create a lime size roundle pack it tight gently squeeze and form croquettes. Cover and refrigerate the croquettes for 11/2 hour before preparation.


11. Before frying the croquettes heat oil in a wok for deep frying on low flame. Spread the breadcrumbs on a plate and reserve.

12. Dip the rice croquettes in the batter and roll it in bread crumbs, Create a batch of six to seven.

13. Gently drop the croquettes in hot oil and allow to fry for a minute on medium flame. Flip and fry till all sides turn golden brown, drain excess oil, reserve the croquettes on tissue paper allowing excess oil to drain. It took me 4 to 5 minutes to fry each batch. 

Serve these crispy and cheesy croquettes hot with chilly sauce or ketchup...Enjoy 😊

loading...

Delicious Microgreens Strawberry Salad Recipe in Association with Blooming Greens

Tiny microgreens are delicious on their own but we can prepare salads or top it on fried rice or wraps. My power packed strawberry salad is filled with nutrients, flavors and textures. We can switch and add seasonal veggies and fruits as per choice. 

Subscribe to me on Youtube English and Tamil Channels for regular videos 😉

Ingredients:
100 Grams Each Sunflower, Beetroot, Radish, and Alfalfa Microgreens.
200 Grams Strawberries 
100 Grams Walnuts
100 Grams Sugar
1 Orange or 1 Canned Orange Supreme
1 Can Peaches or 1 Fresh Pear
1/2 Cup Shaved Cheddar Cheese
5 Tbsp Balsamic Vinegar
Salt and Pepper Powder as required 
3 Extra Virgin Olive Oil (Optional)

Method:
I wash all my greens and veggies twice before use and pat it dry using a towel.

We need to remove the head part of the strawberry and chop into half and reserve.

Peel and remove the membrane from the orange segments...reserve only orange.

Chop the peaches or pears into bite size cubes reserve.

Heat a wok on medium flame, reserve 1 tbsp sugar for later to reduce balsamic vinegar.

Add the granulated sugar to the wok and fry for a minute this way the sugar will burn fast and it is easy to get a toffee consistency.

Once the sugar starts to brown add 1 tbsp of water stir and bring to a rapid boil allow the sugar to form a hard one string consistency.

Add the walnuts to the sugar toffee mix well till the walnuts are well coated remove in a plate allow to cool and harden.

Without wasting any of the sugar caramel I added the balsamic vinegar to the same wok along with 1 tbsp sugar. Keep stirring until sugar melts and the balsamic vinegar starts to reduce a bit. Remove from flame allow to cool until use.

Once the walnuts harden chop into tiny pieces.

I used regular store bought cheddar cheese. Using a potato peeler shave the cheese and reserve.

In a mixing bowl add all the microgreen along with chopped fruits. Sprinkle salt and pepper add oilve oil if needed mix all the ingredients till well combined.

Plate the salad top it with candy walnuts, shaved cheddar cheese. Drizzle tiny amount of balsamic vinegar on top and serve right away...Enjoy 😊

Blooming Greens is a Bangalore based company producing nutritious soil grown microgreens varieties like Wheatgrass, broccoli, pea shoots, sun flower, beetroots, alfalfa etc. 

Currently only delivered in Bangalore as per order. Non GMO Microgreens are harvested twice a week. No pesticides used. Microgreens can be used in Burgers, Rolls, Sandwiches, Salads, Soups or as Garnish...greens remains fresh Upto 8-10 days. 

Blooming greens packaging is good, stores well refrigerated. Once order is placed greens are harvested and delivered on the same day. 100 grams packs range between 150 to 300/- rupees.

Place order on website -  https://www.bloominggreens.com/
Facebook - @bloomingreens
Instagram- @bloominggreens
Twitter-  @bloomingreens

Benefits of using microgreens:

1. No cooking required. 

2. Intake of nutrients are more. 

3. We can store these greens refrigerated upto a weeks time. 

4. Wheatgrass is a good source to detox.  

5. Regulates bowels...

Consumption of  Microgreens hydrates skin and complexion. wheatgrass juicing is very good detox helps people who are on high medication and regulates system. Try consuming microgreens as much as possible. Use coupon code on website or subscribe for blooming microgreens choose healthy eating.

ALFALFA MICROGREENS NUTRITION: Vitamins A,B,C,E and K. Calcium,Iron, Magnesium, Phosphorus, Potassium, Zinc, Carotenem Chlorophyll, Amino Acids,Trace Elements Protein 35%

HEALTH BENIFITS: Combats High Cholesterol, Lowers Blood Glucose, Minimizes Menopause Symptoms, Excessive Menstruation, Prevents Osteoporosis, Reduces Risk of Breast Cancer.

WHEATGRASS MICROGREENS: Contains 92 of the 102 trace minerals. Source of superoxide dismutase (anti-aging enzyme) complete protein with all the essential amino acids. Rich in enzymes, greatest source of chlorophyll

HEALTH BENIFTIS: Reserves diseases and prevents premature ageing.Protection from free radicals, speeds up detoxification, Helps control blood sugars.

RADISH MICROGREENS: Vitamins A,B,C and K. Calcium,Iron, Magnesium, Phosphorus, Potassium, Zinc, Carotenem Chlorophyll, Amino Acids,Trace Elements, Protein 30 to 35%

HEALTH BENIFITS: Anti Cancer food, Aids Weight Loss, Provides Relief From Constipation and Piles, Relives Symptoms of PMS,Relief from Menopause, Hot Flushes.

BEETROOT MICROGREENS NUTRITION: Vitamins A,B,C and E. Protein 30 to 35%, Calcium,Iron, Magnesium, Phosphorus, Potassium, Zinc, Carotenem Chlorophyll, Amino Acids,Trace Elements

HEALTH BENIFITS: Fights Cancer, prevents inflamation, removes fatigue.

SUNFLOWER MICROGREENS: Vitamins A,B,C and E.Protein 20 to 25%, Minerals, Calcium,Iron, Magnesium, Phosphorus, Potassium, Zinc, Carotenem Chlorophyll and Amino Acids

HEALTH BENIFTIS: The most nutritious of all sprouts. Helps builds skeletal, muscular and neurological systems. Helps build blood, revitalizes tissues and detoxify the body.

Detox Wheatgrass Tonic in my previous blog post please click here to view 😊

Microgreens used in my past recipe posts....

loading...

Southindian Style Mutton Kohlrabi and Potato Curry Recipe (Nokol Kari Kuzhambu Recipe)

This dish is a family recipe. Bengaluru based mudaliars are known for their special mutton curries. We are basically from farming community, our ancestors used all the seasonal ingredients and veggies they cultivated in the region. Nokol kari kuzhambu is our community favorite dish.

Healthy, nutritious and tasty mutton curry is normally served for lunch along with rice and for supper with idly or dosas. My mom prepares mutton curries using seasonal veggies I have already posted brinjal, bottle-gourd, drumstick and potato based mutton curry recipes on my blog. 

Links to my favorite mutton curries posted in previous blogs:
Brinjal Mutton Curry
Drumstick Mutton Curry
Bottle-Gourd and Chickpea Mutton Curry
Broad Beans Mutton Mince Curry
Beetroot Mutton Curry

Ingredients:
750 Grams Mutton (Sheep meat)
250 Grams Nokol or Kolrabi
150 Grams Potato (1 Large Potato)
Green Chilly Masala Paste...Recipe Blog Link:Please Click Here
3 Sprigs Curry Leaves
3 Green Chilies Slit
2 Medium Size Onion 
2 Tbsp Coriander Powder
2 Tbsp Chilly Powder
1/2 Turmeric Powder
3 Inch Sticks Cinnamon
5 Cloves
4 Pods Cardamom
1 Bayleaf
1/2 Cup Fresh Coconut
1/4 Cup Fresh Coriander Leaves
Salt as required
Oil (Sesame oil or sunflower oil recommended)
Garnish: Lime Juice, Coriander, Mint Leaves...

Subscribe to me for recipe videos on Youtube English and Tamil Channels 😉

Prep Up:
Prepare the green chilly masala paste ahead of time.

Peel the kholrabi skin using a potato peeler or knife. Slice and discard the head and root part of the vegetable.

Wash the veggie twice. Slice the kholrabi into 1/2 inch thich slices and reserve.

Peel the potato skin, wash twice and chop into cubes, place in a tub of water until use.

Wash the meat twice, place in a colander allow excess moisture to drain.

Peel, wash and slice onion reserve.

Slit the green chilly reserve.

In a mixer jar add the coriander and coconut add splash of water grind to form a smooth paste reserve.

Method:
Heat a pressure pan on medium flame. Add 1 tbsp oil once the oil smokes, add 1 inch stick cinnamon, 2 cloves and 2 pods cardamom allow to splutter.

Add meat to the spices allow to cook on medium flame. Add the chilly powder, salt and turmeric powder along with 2 tbsp of green chilly masala paste, stir and combine the masalas till the meat is evenly coated.

Once the meat starts to release moisture it will be easy to coat the meat with masala allow the meat to cook on medium flame for 5 minutes.

Add 2 cups water stir the meat cover, place a whistle and cook on high flame for 5 whistles or until the meat is tender.

Heat another heavy bottom pot, wok or larger pressure cooker to prepare the curry. Place the utensil on medium flame add 3 tbsp oil allow to reach smoking point.

Add the sliced onion, slit green chilies, and curry leaves fry the onion till it turns transparent and light pink in color.

Add coriander powder to the onion and fry for a minute till the raw flavor from coriander powder has reduced.

Add the cook meat along with broth to the onion masala stir well. 

Add the sliced nokol (kholrabi) and potato to the meat broth adjust the salt and chilly according to taste as the veggies cook the potato and nokol will absorb most of the salt and chilly.

Build heat in the curry as per taste add approx 2 to 3 1/2 tbsp of the ground green chilly masala paste along with salt and 1/2 cup water cover and cook the veggies till tender.

Once the veggies have cooked add the coconut paste along with 1/2 cup water. Check for salt and heat in the curry add if needed place on medium flame allow raw flavor from coconut paste to reduce. It took me 10 minutes to reduce the raw flavor from coconut.

Reduce the curry a bit, garnish with finely chopped mint, coriander and lime juice, serve as hot as possible along with steam cooked rice...Enjoy :)

loading...

3 Easy Paratha Recipes in Association with Somey's Kitchen

Recently I was contacted by Somey's kitchen they sent me entire range of pickles, rotis, poori and chapatis for tasting and review. Instead of just doing a unboxing/ review I planned to use the whole wheat chapati in a recipe and prepared mixed vegetable paratha, chilly cheese paratha, corn and capsicum paratha. Somey's whole wheat chapati is prepared using organic ingredients and RO water the chapati is semi cooked and vacuum sealed in a pack of 10 chapatis per pack. 

Inspired by the essence of Kerala, the range was made by Somey Samuel, their product range include, Pickled Masala’s and a wide-variety of whole-wheat, organic and gluten free chapatis and poori’s. 

Somey’s Kitchen is a big hit with Indian’s residing in the UK. The pickled masalas are ready to eat, contains healthy and probiotic spices making a versatile condiment that can be consumed with rice and curry, fried rice, bread, paratha or topped on baked potatoes and many other ways. 

Subscribe to me on Youtube English and Tamil Channels for regular updates 😊

About Somey’s Kitchen: 
Somey’s Kitchen was a dream started in London, U.K., taking ahead a family tradition of home cooking by Mrs. Somey Samuel so 50% of the profits from this company can be used to sown into transforming lives in India and around the world. Sandy Samuel Jerome, daughter of Mrs. Somey, and Joel Jerome, her son-in- law, first got the idea for incorporating the company when they saw a phenomenal response to the range of non-veg and seafood pickled masalas made by Sandy’s mother (Mrs Somey Samuel). 

Somey’s Kitchen aims to be one of the leading company’s globally in bringing niche and specialty food and be a pioneer in launching new products that does not exist in the market. The company also aims to create a successful business on the intersection between four pillars – Great Tasting Food, Value for Money, Healthy Living and Transforming Lives of Less Fortunate.

Price Points and availability: Prawn Pickled Masala is INR 250 Chicken and Fish is INR 240. Whole wheat and gluten free rotis are between 55 to 

Log on to : http://www.someyskitchen.com/ 
For purchase available at Big Basket, Nature’s Basket, Star Bazaar and Big Bazaar (Gen Nex Stores) across Mumbai, Pune and Bangalore...

Mixed vegetables paratha, chilly cheese paratha, corn and capsicum paratha recipe...

Ingredients:
1 Pack Someys Whole Wheat Chapatis.
1 Large Green Capsicum (Washed, seeds and cap removed, finely chopped)
3 Grated Carrots 
1 1/2 Cups Cabbage (Finely chopped )
6 Green Chilies ( Finely chopped )
1 Large Onion (Finely chopped)
1 Cup Sweet Corn
1 Potato (Washed, peeled and chopped into tiny pieces)
1/4 Cup Peas
200 Grams Paneer (Cottage Cheese)
2 Tbsp Ginger Powder
2 Tbsp Pavbhaji Masala
200 Grams Cheddar Cheese (Grated)
Oil as required
Salt as per taste...

Divide the chopped onion, capsicum and chilies into three equal portions. Divide the cottage cheese in two equal portions. 

Somey's whole wheat chapati prepared using organic ingredients and RO water the chapati is semi cooked and vacuum sealed in a pack of 10 chapatis per pack. 

Mixed Vegetable Filling:
Heat a wok with 2 tbsp oil fry the portioned onion and chilies for a minute. Add the chopped potato and peas with 1/4 tsp salt, sprinkle water cover and cook the peas and potato till tender. Once the peas and potato has cooked, add the chopped cabbage, grated carrots, portioned capsicum along with 1/4 tsp pepper powder, 1/4 tsp ginger powder and 1/4 tsp pavbhaji masala, sprinkle water stir cover and cook till veggies are tender. 

Crumble and add the cottage cheese mix all ingredients till well combined check for salt add if needed. Reserve the filling. We can prepare this filling ahead of time and store it in air tight container, refrigerated until use. Filling stores well up to a week in the fridge.

Corn and Capsicum Filling:
I've used ready to use sweet corn. If the corn you are purchasing needs to be steam cooked prepare ahead of time allow to cool before adding ingredients.

In a mixing bowl add corn, portioned chilies, onion and capsicum, along with 5 to 6 tbsp grated cheese. Crumble and add cottage cheese, 1/4 tsp pepper powder, 1/4 tsp ginger powder. 1/4 tsp pavbhaji masala and salt mix well till all ingredients are well combined. Reserve the filling until use. We can prepare this filling ahead of time and store it in air tight container, refrigerated until use. Filling stores well up to a week in the fridge.

Chilly Cheese Filling:
We can use only grated cheddar cheese or a combination or mozzarella and cheddar for this recipe. In a mixing bowl add 6 to 8 tbsp grated cheese, along with portioned onion, capsicum and chilies. Add 1/4 tsp pepper powder, 1/4 tsp pavbhaji masala, 1/4 tsp ginger powder and salt mix all the ingredients till well combined.

The pickled masalas come in a range of prawn, chicken, fish and beef are ready to eat, contains healthy and probiotic spices making a versatile condiment that can be consumed with rice and curry, fried rice, bread, paratha or topped on baked potatoes and many other ways. 

Method:
Since the roti is semi cooked we need to cook for a minute on each side. Flip the roti and start filling with desired choice of filling to one half side of the roti. Top the filling with cheese, fold the other half of the roti, using  the spatula gently press to sandwich and seal the roti flip and cook for a minute on each side. Apply oil fry for another minute on both sides and serve hot with prawn, fish or chicken pickle...Enjoy 😊

loading...

Chicken Paddu (Kozhi Paniyaram Recipe)

Packed with southindian flavors crispy and spongy chicken paniyaram is truly a tantalizing starter or can be served for sunday brunch. 

Ingredients:
300 Grams Chicken or Turkey Mince
I have used 150 Grams of Chicken Thigh and 150 Grams of Chicken Breast for the mince.
1 Large Finely Chopped Onion
1 Inch Ginger Peeled and Finely Chopped
8 Green Chilies Finely Chopped
5 Sprigs Coriander Finely Chopped
3 Springs Curry Leaves Finely Chopped
2 Tbsp Sakthi Masala Curry Powder
1 Tbsp Chilly Powder
1/2 Tbsp Turmeric Powder
1/2 Tbsp Pepper Powder
1 Tbsp Coriander Powder
3 Eggs
1 Tbsp Ginger and Garlic Paste
1/4 Tsp Baking Powder
Pinch Cooking Soda
1/4 Cup All Purpose Flour
1/4 Cup Fine Semolina (Bombay Rava)
Salt as per taste
Oil and Ghee as required
Lime wedges, fried green chilies, sliced onion, curry leaves and mint chutney for garnish...

Subscribe to me on Youtube English or Tamil Channels for regular updates 😉

Method: 
Heat 2 tbsp oil or ghee in a wok on medium flame.
Once the oil reaches smoking point add onion, chilies, ginger, curry leaves and coriander.

Keep stirring and frying the onion and fry till transparent.
Add ginger and garlic paste to the onion and fry till raw flavor reduces.

Add the dry spices chilly powder, curry powder, pepper powder, coriander powder and turmeric powder fry till raw flavor reduces.

Add the chicken mince to the masala and try to fry and combine all the ingredients. 

Chicken meat tends to dry fast do not allow to cook the chicken in its own moisture. Since this is chicken mince it will tend to be stick add water and cook the chicken will eventually crumble.

Add 1 1/2 cups water to the chicken along with salt cover and cook. As the chicken meat cooks try to use a steel or wooden spatula and break the chicken to form even mince make sure there are no lumps.

Once the chicken is cooked place on high flame allow excess moisture to evaporate keep frying.

Transfer the cooked chicken to a mixing bowl allow the meat masala to cool.

Divide and add semolina and all-purpose flour in 2 batches mix to form a smooth batter. 

Add one egg at a time along with cooking soda and baking powder keep mixing to form a smooth batter. Check and add salt or chopped chilies if needed.

Cover the batter with a plate allow to rest on kitchen counter for 10 to 15 minutes.

Heat a takoyaki/ paniyaram pan on medium flame. Add 1 tsp oil in each mould allow to reach temperature.

Using a icecream scoop or ladle add the chicken batter to the mould cover and cook for 5 minutes on each side. Once the chicken has cooked for 5 minute flip and cook on other side cook until golden brown on all sides.

Drain excess oil and reserve on tissue paper...Serve hot with lime wedges, sliced onions, chilly garlic or mint chutney...Enjoy 😉

Something I found out while preparing this recipe...add excess salt and chilies in the chicken masala it tends to reduce once we add eggs and flour. 

loading...