Left over Magic - Rice Balls

My yet another creation for my nieces when they were in India was Rice Balls made from left over rice and at the same time , it was super easy to make. All ingredients will be definitely available in our kitchens. This is a perfect snack you can give your child when he or she comes back from home or a day when they are behind you to make something for them , but bored with the regular items we make.

Ingredients:

Cooked Rice - 1 cup
Grated Carrot - 1 cup
Finely chopped beans - 1/2 cup
Red chilli powder - 1 tsp
Salt to taste
Oil for deep fry
Corn flour - 2 spoons
Bread Crumbs - for coating on the balls

Method :

Preparation Time : 10 mins
Cooking Time : 20 mins

Mix the rice , carrots , beans , red chili powder and salt in a bowl
Mash it well and make small balls from the mixture
In the mean while heat oil in a wide skillet
Mix a little water in the corn flour and keep it aside
When the oil is hot, dip the balls in cornflour and roll them over the bread crumbs
Drop them gently into the oil and deep fry for 30 seconds
Remove them on kitchen towels and serve with tomato sauce
Repeat the same for the rest of the balls

This is a perfect rainytime snacks and quick one to make also.

Sending this to Kids Delight event hosted by Rujuta which is a brainchild of Srivalli

Chips for Decoration

BM # 13 Day 5

Guess, I am the last person to blog in my group of  marathon runners. My recipe for the day is Chips we use for Decoration. As in for sandwiches, burgers, tikkis , kababs. etc.. These are simple ones which can be made in a few minutes.

                                       

Potato Wafers:

Ingredients:

Potato - 1 large washed and peeled

Oil for deep fry

Salt to taste.

Method :

Peel the potato using a peeler 

Soak the potato in ice cold water

Now slice the potato using a mandolin slicer

Pat dry the slices on paper towels

Heat oil in a wide panned wok

Deep fry the wafers till done

Remove them on kitchen towels 

Serve them as such or use them as decoration for sandwiches or kabab

Potato Julienne :

Ingredients:

Potato - 1 large washed and peeled

Oil for deep fry

Salt to taste.

Method:

Soak the potato in ice cold water

Make very thin slices of the potato

Then make julienne s with the sliced potato

Store this too in ice cold water

When you ready to deep fry them, dry them on paper towels

Heat oil in a wide panned wok

Deep fry the julienne s are done

Remove them on kitchen towels 

Serve them as such or use them as decoration for Burgers and to make Bird s nest

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#13

Carrot Cubes

BM # 13 Day 3

I have been having hectic schedules due to leadership team's visit to Chennai. I was very tired yesterday to check my fellow blogger creations. Today s recipe is a simple one. No fancy ingredients, just the ones in our fridge. and some oil.

I have named them as Carrot Cubes, just a different name. They look like potato cube, but no they are carrot cubes. Simple to make , but very tasty, I bet you cannot stop with one.

Ingredients:

Carrot - 1
Oil for deep frying

Method:


Cut the carrot into small cubes
Heat oil in a wide thick bottomed wok
When the oil is hot, add the carrots and deep fry them
When done , remove them in a kitchen towel
Serve just like that.

The sweetness of carrot that is deep fried, has a very different sweet taste, which will never leave your palate. Kids would love these cubes. Some were a little soft on the inside, while some where very crispy. Either way I loved it.

                                 Check out what my fellow blogger are cooking for this Blogging Marathon

Raw Banana Chips

BM #13 Day 2

Today is the second day of BM#13. My entry for today is Raw Banana Chips. It is a regular feature at my home for every new moon day. It is a day when we definitely have to make something with Raw Banana, I end up making chips as dad likes it a lot. It is sad that my blog does not feature this easy chips so far, may be it was waiting to be a part of the blogging marathon. 

Of to the recipe.

Ingredients:

Raw banana - 2 

Oil for deep frying

Red chili powder - 1 tsp

Salt - as per taste

Method:

Peel the raw banana skin 

Slice it using a chips slicer

Heat oil in a wide wok

Add the sliced raw banana in batches 

Fry till it is cooked well

Remove in a kitchen towel

After the oil has drained out, store in a plastic container

Mix red chili powder and salt.

Sprinkle it over the raw banana chips and mix well.

                                 Check out what my fellow bloggers are cooking for this Blogging Marathon

Lady's Finger Fritters

I wanted to make pakoda kind of fritters for lunch, but did not want to make them with Onions. My second thought was to make it with cabbage, but then was reminded of the lady's finger I got from market. You can prepare it in a jiffy and the taste is very nice. 

Ingredients:

Lady's Finger - 1/4 kg

Besan Flour - 1/2 cup

Rice flour - 2 tsp

Red chili powder - 1 tsp

Salt - to taste

Oil for deep frying

Method:


Wash and dry the lady s finger
Cut them into julienne of 1 inch
Sprinkle Besan flour , Rice flour , Red chili powder , salt
Do not add much water.
Just sprinkle it and mix well to incorporate the ingredients well
Note : the lady s finger should not be completely covered, you should be able to see it here and there.
Heat oil in a wide pan
When the oil is hot , take small portions of the mixture and deep fry them till done
Maintain a medium flame as the lady's finger needs to be cooked completely.
When done , remove on a kitchen tissue and serve with tomato ketchup
This makes a nice and crispy tea time snacks.
Another way to make your kids eat lady's finger. 

Kerala Chips

BM # 13 Day 1

Hi All,Welcome to  Blogging marathon #13. Kudos to Srivalli for conducting it successfully. This time the topics given were challenging. It kind of helped me to challenge myself to cook differently. Every time when the themes are announced a mental picture of the dishes will come before me., but this time it was very hard for me to come up with the variety of chips I was going to make. But still, I have them in place now. My first post is about the chips Kerala is associated to, yes the very famous Kerala banana chips which many people love for the flavor of coconut oil in which they are cooked. 

Ingredients:

Chips Banana - 1 dozen 

Coconut oil for deep fry - 1 lit

Salt and turmeric powder mixture - 2 spoons

Method:

Peel the bananas
Heat the coconut oil in a wide thick bottomed wok
Slice the banana on a plate using a chips slicer
Or you can slice them directly into the hot oil
Keep stirring till the chips are 3/4 th done
Add a little water to the turmeric and salt mixture
Add a little of this water on to the chips
Take them out in a kitchen tissue before you store them in tins

Note : You need to use coconut oil if you want to get the original flavor of Kerala, else you can use your choice of vegetable oil. Though the taste will differ slightly 

Check out what my fellow bloggers are cooking for this Blogging Marathon

Delectable Dish from Chettinand cuisine - Kuli Panniyaram -

I love Kuli Paniyaram, and has always wanted to make it at home. After so much thinking and talking at home, I finally got my Kuli Panniyara pan. Though I am yet to make the dish in my pan. I made it for my nieces, K and T when they had come down to India in July. They loved it. Its always a pleasure when there is some one who relishes the foohat you cook. that kind of motivates me always to cook a vareity of dishes.
This Kuli Panniyaram is very simple. I made use of left over Dosa batter, addes some spices along with onion and green chillies.

Ingredients:

1. Dosa Batter - 2 cups
   
2. 1 Onion - cut into small pieces
   
3. 1 green chilli - cut into fine pieces
   
4. A small pinch of turmeric powder
   
5. Salt to taste
   
6. Mustard Seeds
   
7. Oil as required

Method:

1. Heat the Kulipanniyaram pan. Add a little oil in each of the holes.
   
2. While it heats up, in a seperate wok add a little oil along with mustard seeds.
3. Let them sputter, add the onions and green chillies. Saute for a minute or two.
4. Add this to the batter, along with turmeric powder and salt.
   
5. Mix the batter well
   
6. When the Paniyaram pan is hot, laddle in one spoon of batter into each of the holes and let it cook well

7. Keep tossing the panniyaram till its cooked well.
8. I had downplayed the level of spice as my nieces are not used to the level of spice we use here in India. Serve the panniyaram with chutney or sauce, I was given no time to serve it even with Sauce, the plate got over even before I could put it on the table. The girls loved it.

Sending these Panniyarams to Srivalli's Snack Mela