Rice Balls

Rice Balls

This was to be my day 1 recipe. I had thought since starters are first this is day 1. However my laptop is under repairs and not delivered on the promised date. Yes fool that I was I believed him... So this is the last in the series Kids Delight.

Rice Balls was my kid’s choice, they watch some cartoon/ serial and apparently there is one person who makes delicious rice balls. This was okay as first try but bland.   Next time...

Rice Balls

Recipe Source: Adapted from here.

Ingredients:

• 1 cup rice cooked with extra water (I used sona masuri) 
• Salt
•  Pepper
• ½ cup grated Parmesan (I used regular processed Amul Cheese)
• 2 tblspn extra-virgin olive oil
• 1 small onion, diced
• 4 cloves garlic, chopped
• ½  capsicum each or red and yellow , diced fine
• ¼ cup cabbage
• 5  basil leaves, chopped
• 2 tblspn tomato sauce
• 1 tsp sugar
• 1 cup  bread crumbs
• 1  cup oil ( as needed)

Rice Balls

Method:

• Take the cooked rice in a large bowl.
• Add salt and pepper and cheese.
• Mash well kneading it to a smooth dough.
• Keep covered in the refrigerator for 2 hours or overnight. The rice must be chilled.
• In a large kadhai/wok over heat 1 tblspn oil.
• Sauté onions and the chopped garlic for 2 minutes.
• Add in basil, tomato sauce take off heat add the cabbage and capsicum mix well.
• Add salt and pepper to taste and set aside to cool.
• Lightly grease your palms take 2 tblspn of the rice mixture in the hand and form a small cup.
• Place 1/2 tsp of the filling mixture to centre of the rice cup. Close the opening and shape in a proper ball.
•  Roll the rice ball in the into the bread crumbs.
• You can either deep fry or like me use the appe/paniyaram pan and shallow fry the rice balls till deep brown.
• Transfer on a paper towel lined plate or dish.
• Serve with chilli sauce.

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Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

 

Sada Fort Trek and Kelya che Kappa

 We had been on a trek to Sada Fort; it’s on the Karnataka and Maharashtra border. See here we are straddling the border post.

It’s a small village here called Sada village its picturesque is it not?

But the villager at whose house we had this delicious meal said there in no work here, for small things we have go to Dodamarg, we walk it down we buy our necessities and climb back.

There was a fort here now it’s in total ruins. There were two cannons here but now one of them is robbed. This is a step well the villagers still use the water for drinking. Yes there are no pipelines as yet here.

After we had our meal and on our way back we saw bananas, green bananas or raw bananas! There was an old lady who sold them to us; she sold them @ Rs.5/- per plantain. All of us brought them as in Panaji they are sold @Rs.10/- per piece.

So the next day all Eco trekkers had either kelya che kappa or kelya che bhaji!!

We had Kappa as to how to make it? Well frankly there is no recipe.

• First oil your hands lightly and peel the bananas with a peeler.
• Make thick pieces of the raw banana, you can make circles or male long wedges but they should be about ¼ inch thick.
• Wash the pieces and apply salt, red chilli powder and haldi/turmeric powder. Set aside for 10 minutes. Mine were resting for about ½ an hour.
• Next dredge the banana piece in either thick rice rava or semolina or the fine Bombay rawa. I have used fine idli rava here. The rava will stick to banana pieces.
• Arrange them on non-stick tava/skillet drizzle with about 1 tblspn oil, any oil, I use rice bran oil. Cover and let the pieces cook on low flame.
• After about 5 minutes the pieces are done on one side. Flip them over and cook on the other side. Use 1 tsp oil if needed. I needed more than 1 tsp.
• Once done transfer them to a paper napkin.
• Serve hot as a snack but they are eaten in Goa with rice, dal like Toi and vegetable like Chana cho Ras.
• Enjoy!!

Kelya che Kappa

Linking this to Valli's 'Cooking from Cookbook Challenge: October -- Week 1'. 

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

 

Potato Pancakes

Potato Pancakes

Potato pancakes are shallow-fried pancakes of grated or ground potato, flour and egg, often flavoured with grated onion or garlic and seasoning. Potato pancakes may be topped with a variety of condiments, ranging from the savoury (such as sour cream or cottage cheese) to the sweet (such as apple sauce or sugar), or they may be served  without any garnish. Potato pancakes are sometimes made from mashed potatoes to produce pancake-shaped croquettes.

Maybe I am doing a disservice by posting potato pancakes under Germany, in my trip “Around the World in 30 Days”, for they are associated with cuisines of many European and Middle East.

Potato pancakes are an old traditions in  Austrian ,  Belarusian ,  Czech,  German ,  Hungarian ,  Iranian,  Jewish , Yiddish,  Hebrew,  Latvian ,  Lithuanian , Luxembourg ,  Polish,  Russian,   Slovak ,  Ukrainian  and any other cuisines.  It is the national dish of Belarus.

In Swiss cuisine, the Rösti differs as it never contains egg or flour. It is a traditional favourite in southern Indiana during holiday festivities.

In the North-East of England (particularly County Durham), there is a popular dish known as tattie fish, because the pancake resembles a deep fried piece of fish. The pancake consists of flour, eggs, shredded potatoes and onions. You may add tomato or cheese to the mix. A form of potato pancake known as boxty is a popular traditional dish in most of Ireland. It is made in a similar way but using more starch. The British also brought the potato pancake to Zimbabwe, Africa when Zimbabwe was a colony of Britain. They are still eaten today too.

The Swedish version of unbound potato pancakes is called rårakor  When prepared with a batter of wheat flour, milk, egg, and shredded potatoes and fried like thin pancakes, they are called  raggmunk,  the word "ragg" means crispy and "munk" derives from the Swedish "munkpanna", which is literally translated as donutpan. Both kinds are enjoyed with fried pork and  lingonberry  jam.

 In Germany, potato pancakes are eaten either salty (as a side dish) or sweet with apple sauce, blueberries, sugar and cinnamon; they are a very common menu item during outdoor markets and festivals in colder seasons.

Cheese Stuffed Rajma Cutlets

When I buy some ingredients for my pantry I get carried away. I know that there are some things that we read family will not eat but still I buy it, hoping that at least this time they will eat.  

I end up losing each time, one such ingredient is rajma or kidney beans. Not only they refuse to eat it not even consider it as a healthy option. Why I do not know but they just don’t like it. So last time I stuck the soaked & boiled rajma in the freezer and was wondering what to do with them.