Kanda Batata Rice (Poha Style)

Left over rice in your fridge? You must try this Kanda Batata Rice (Poha Style). Such an easy recipe for a great tasting dish. For more such recipes, subscribe & check out my channel :  https://goo.gl/XBwLLc

There are tons of ideas about utilizing left over rice. Then why not cook it in the poha style?

An adaptation of the popular Maharashtrian recipe actually works well in this case. Poha too is made from rice and replacing it with actual rice only alters the taste slightly but it tastes great!

The Kanda (onion) and Batata (potato) are the star ingredients. I have also used sweet peas in the rice. The peanuts add the much needed crunch. Hence they are added into the (kanda batata poha style) rice at the very end.

Have it for lunch or breakfast or pack it in your tiffin box. Some pickle or yogurt to go with it and you will enjoy the meal.

Kanda Batata Rice (Poha Style)                            Serves 2 to 3

Ingredients:

Rice – 1 ½ cups

Potato – 1 large (cut into small cubes)

Onion – 1 large (chopped finely)

Curry leaves – 6 to 8

Lemon – ½

Green Chilies – finely chopped ( to taste)

Turmeric/ Haldi pdr – ¼ to ½ tsp

Chaat Masala – 1 tsp

Coriander/Dhaniya pdr – 1 tsp

Peanuts – a handful

Green peas (frozen or boiled) – ½ cup

Cumin seeds – ½ tsp

Mustard seeds – ½ tsp

Coriander leaves – 3 tblsp (chopped )

Asafoetida/Hing – a pinch

Sugar – 1 ½ tsp

Salt – to taste

Oil – for cooking

Method:

1.    Heat some oil in a pan and fry the peanuts till they are cooked. Remove and keep aside.

2.    Temper the oil with cumin seeds and mustard seeds. Once the popping stops add in the curry leaves and fry till they turn crispy.

3.    Add in the onions and the green chilies. Fry till light pink in colour. Add in the asafetida.

4.    Next, add in the potatoes. Season them with salt. Cover it briefly and cook on low heat. Check after sometime and give them a stir. Cover again and cook till the potatoes are done.

5.    Add in the dry spices. Give it a mix. Add in the peas and cook for a minute.

6.    Add in the rice and mix it well with the potatoes and peas. Add in the fried peanuts. Some chopped coriander. Salt and sugar. Mix everything thoroughly.

7.    Turn off the heat. Squeeze in the lemon. Mix lightly and serve hot.

8.    Garnish with chopped coriander and serve with some yogurt of the side.

© Rinki’s Kitchen 

Raw Banana Paneer Kofta with Gravy

Raw banana paneer kofta with gravy is one dish that gets people guessing the ingredients. The soft moist delicious koftas make any meal special.  For more such recipes, subscribe & check out my channel :  https://goo.gl/XBwLLc

This recipe uses raw bananas, potatoes and paneer for the kofta balls. Gram flour is used as a binding agent. They taste good on their own. This I can tell from childhood memories of stealing them!

 The spices used in the kofta balls are used in the gravy. That maintains the harmony of the flavouring. I have made a tomato based gravy this time. You could make any gravy you want. Just remember to include the spices used in the balls for the gravy.

In order for the koftas to soak up the gravy, we must add enough water. It may appear to be a lot but trust me the koftas will soak it all up. So make sure to combine the koftas with the gravy only before serving the dish. Or else you might end up with a really dry dish.

Click the link below for the video recipe:

Raw Banana Paneer Kofta with Gravy          Makes 15 to 18 Koftas

Ingredients:

For the Koftas

Boiled Raw Bananas – 4

Boiled Potatoes – 2 medium

Paneer/ Cottage cheese – 100g

Chopped coriander leaves – 2 to 3 tblsp

Kasuri Methi/ dried fenugreek leaves – 1 ½ tblsp

Chopped green chilies – to taste

Coriander/Dhaniya pdr – 1 tsp

Cumin/Jeera pdr – 1 tsp

Garam masala pdr – ½ tsp

Chaat masala – 1 tsp

Dry roasted besan/gram flour – 2 to 3 tblsp

Salt – to taste

For the Gravy

Cumin/Jeera seeds – ½ tsp (for tempering)

Fresh tomato paste – 3 large tomatoes

Ginger garlic paste – 1 tsp

Turmeric/ Haldi pdr – ½ tsp

Coriander/Dhaniya pdr – 1 ½ tsp

Cumin/Jeera pdr – ¾ tsp

Chaat masala – ½ tsp

Sugar – 1 ½ to 2 tsp

Salt – to taste

Green chili – 1 to 2 slit

To sprinkle before adding the koftas

Kasuri methi – 1 tsp

Garam masala – ½ tsp

1.    Grate the bananas, potato and paneer. Add all the ingredients for the koftas into a large bowl.

2.    Mix them well to combine thoroughly. Form koftas either as balls or cylinders. Take a ball of the mix into your hand and flatten it out. Place a few kish mish or raisins in the centre and close it back to a ball. (The raisins are optional)

3.    Form koftas with the remaining mix. Try to keep them approximately the same size. If the mix feels wet, add in a tablespoon of besan to it. Roll the formed kofta balls in some dry flour and keep aside.

4.    Deep fry the balls in hot oil till golden brown. Drain on absorbent paper.

5.    Use 3 tblsp of the oil used to fry the koftas for the gravy. Add in the cumin seeds. Once they stop spluttering, add in the tomato paste followed by the ginger garlic paste. Cook briefly.

6.    Add in the dry spices and green chilli. Mix well and cook stirring continuously till the oil starts separating. Add in 3 cups of water. Bring to a boil. Sprinkle Kasuri Methi and garam masala. Add in all the koftas into the gravy. Lower the heat and cook for 2 to 3 mins till the gravy thickens slightly and the koftas soak up some of it.

7.    Serve hot with rice or roti or paratha. (You may garnish with chopped coriander leaves)

© Rinki’s Kitchen 

Baby Corn Croquettes

Croquettes originated in France but after having travelled to different parts of the world, they have been adapted and adopted to suit regional tastes and ingredients. This is one recipe that is enjoyed by the young and the old. 

For more such recipes, subscribe & check out my channel :  https://goo.gl/XBwLLc

I find it therapeutic to form the croquettes. Stuffing the croquettes with baby corn, adds a surprise element to them. There are recipes with chicken, cheese, corn kernels … you name it.

Once the baby corn croquettes have been crumb coated they need  to rest for at least half an hour before going into the hot oil. This recipe provides the flexibility of making the croquettes a day ahead. They can be stored in an air tight box in the fridge.

Ideal for tea time or as a party snack, the croquette may be enjoyed any time of the day. Serve them hot with a dip or ketchup on the side.

Click the link below for the video recipe:

 Baby Corn Croquettes                            Makes 6 to  8

Ingredients:

Baby Corn – 6 to 8 small

Boiled potatoes – 6 to 8 medium sized

Oregano seasoning (or any other dried herbs) – to taste

Chili flakes – to taste

Salt & Pepper  – to taste

Stir fry sauce (or any other flavoursome sauce) – about 2 tblsp

Fresh bread crumbs – 1 ½ cups or as required

Refined flour – ½ cup (for slurry and for dusting)

Vegetable oil – for cooking and deep frying

Method:

1.    Mash or grate the potatoes while still warm. There should be no lumps in them. Season with salt, pepper, chili flakes and oregano seasoning. Mix it well. Add in about 2 tblsp of fresh bread crumbs and mix again. This ensures that the binding is good. Keep aside.

2.    Trim the baby corns to a uniform size. If some are very thick then you may slit them in half.

3.     Add a little oil into a pan. Once the oil is hot add in the baby corn. Season with salt, pepper and chili flakes. Add in some stir fry sauce and cook briefly. Do not overcook the corn. Take them out and cool completely.

4.    Prepare a paste with the refined flour and water. Mix till smooth. This is the slurry. Keep it aside.

5.    To form the croquettes, take a ball of potato mash in your palm. Flatten it and place a baby corn in the centre. Carefully, cover the baby corn with the potato completely and shape the croquette into a cylinder. Once done, roll the formed croquette in dry refined flour to coat it well. Keep aside. Repeat with the rest of the baby corn.

6.    Now dip the croquettes in the slurry and then roll them in the fresh bread crumbs. Coat them evenly. Keep them in the fridge for at least 30 mins before frying. Or you could store them in the fridge in an air tight box for (frying them) the next day.

7.    Deep fry the croquettes in medium hot oil till golden brown and crispy.

8.    Serve them hot with a dip or ketchup on the side and enjoy.

© Rinki’s Kitchen 

One Ice Cream 3 Flavour Combinations!

Just 3 ingredients are needed to make a gorgeous ice cream. In this video, watch how I make one ice cream with 3 flavour combinations. Using seasonal fruit is the best idea. While two are with fresh fruit one has a sauce made with fresh cherries. 

For more such recipes, subscribe & check out my channel :  https://goo.gl/XBwLLc

Mango and chili is an excellent combination. I have enhanced that by adding nutmeg into it. Lychee goes well with ginger and hence I have used candied ginger bits with lychee. Cherry and almond is another excellent combination.

One Ice Cream 3 Flavour Combinations         Serves 8 to 10 approx

Vanilla Ice Cream

Ingredients:

Whipping / Double / Full fat Cream – 600ml

Condensed Milk (sweetened) – 400 g

Vanilla essence / extract – 1 tsp

Method:

1.    Mix the condensed milk and the vanilla in a large bowl. Keep aside.

2.    Take the whipping cream in a chilled bowl. Whip it using a whisk or electrical beater or a stand mixer till thickened slightly. Add in ½ tsp of vanilla and whip again till it forms stiff peaks.

3.    Take out a little whipped cream and blend it well into the condensed milk. Then take little cream at a time and fold it gently into the condensed milk mix till all the cream has been incorporated.

4.    Take a box (preferably of Aluminum)  and pour in the cream mix into it. Gently, smooth the top. Give it a light tap and cover it with a lid or foil. Set it in the freezer for 2 hours or till semi set.

5.    After 2 hours get the box out of the freezer and give the semi set ice cream a gentle mix. Smooth the top and put it back in the freezer for 6 hours or till set firmly.

3 Flavour Combinations

1.    Mango (small cubes) + Nutmeg (very little) + Red chili flakes (a pinch pre scoop)

2.    Lychee (small and chunky pieces) + Candied Ginger (finely chopped + a few large pieces for garnish)

3.    Cherry sauce ( Pitted cherry 1/2cup + sugar 2 tblsp – heat in a saucepan on low heat stirring continuously till the cherry becomes soft. Add corn slurry a little at a time and keep stirring till the sauce thickens. Cool completely. Add in a few drops of almond essence and mix well.)

For assembling:

 Take 3 bowls. Add the mango pieces (and nutmeg and chili flakes) in one, lychee (and candied ginger bits) in one and cherry sauce in one. Top them with 2 scoops of ice cream. Repeat with a few pieces of fruit and spices or sauce.

© Rinki’s Kitchen 

Mithai Milkshakes

Innovation is the name for milkshakes these days. From cakes to doughnuts to mithai (sweet treat) …anything can go into a shake. For more such recipes, subscribe & check out my channel :  https://goo.gl/XBwLLc

I first came up with the laddoo shake a few years ago when I found a left over laddoo in the fridge. Ever since I have experimented with Mithai Milkshake ...the laddoo and gulab jamun shakes are two are my favourites.

 You can create your own milkshake flavours with any mithai(sweet treat). Whichever sweets are popular in your part. Think how you can incorporate them into a shake.

Click the link for the video recipe:

Mithai Milkshakes                           Makes 2 glasses

Ingredients

Chilled Milk (full fat) – 2 glasses

Vanilla Ice cream – 2 to 4 scoops (as per your requirement)

Motichoor Laddoo – 2

Gulab Jamun – 2

Saffron – a pinch

Warm milk – 3 tblsp

Kewra essence – a drop (or Rose water as required)

Method:

1.    Add in a glass of milk, a scoop of ice cream, a crushed Laddoo and some of the saffron milk into a mixie or blender jar. Blend till well combined. Pour into a tall glass or a jar.

2.    Put some crushed Laddoo and Saffron strands on top. Add a straw and serve chilled.

3.    In a clean mixie jar, add in a glass of milk, a scoop of ice cream, a drop of Kewra essence and a crushed Gulab Jamun. Blend till well combined. Pour into a tall glass or a jar.

4.    Put a straw through a small or half Gulab Jamun. Push it to the top. Add the straw to the jar. Sprinkle some mouth freshener with candied or sweet fennel seeds on top. Serve chilled.

© Rinki’s Kitchen  

Moong Sprouts Gravy with Paneer

Have you tried teaming up moong sprouts and paneer in gravy? They really go very well together and instead of just a moong sprouts curry you get one which is something different and tastes yummy.

I have developed the recipe as a tangy one. It has dry mango powder, tomato paste and lime juice balanced with a bit of jaggery. The fried paneer cubes in the gravy become soft and add a velvety texture while the ones as garnish add the crunch.

The moong sprouts gravy with paneer is best had with paratha or pav bread. But you can just tweak it to make a chaat.

Add in some crushed papri and chopped onions, more chopped chilies and enjoy it as it is ….Chaat!

Click the link below for the video recipe:

Moong Sprouts Gravy with Paneer              Serves 4 to 6

Ingredients

Moong(Green lentil )Sprouts – 2 cups

Paneer Cubes – 1 cup (about 100 g)

Tomato paste – ½ cup

Cumin seeds – ¾   tsp

Carom seeds – ½ tsp

Green chilies (chopped) – 1 or 2 (as per your taste)

Jaggery/ Gur (grated) – 1 tblsp

Coriander pdr – 1 ¼ tsp

Cumin pdr – ¾ tsp

Turmeric pdr – ¼ tsp

Garam masala pdr – ½ tsp

Red chili pdr – ½ tsp

Amchur / Dry mango pdr – 1 tsp

Hing / Asafetida – a pinch

Ginger Garlic paste – 1 tsp heaped

Corn flour – 2 tblsp

Lime or Lemon – 1

Chopped Coriander – 4 tblsp

Sev bhujia / gram flour vermicelli – ¼ cup

Salt – to taste

Method:

1.    Cut the paneer or cottage cheese into small cubes and toss them in corn flour. Making sure to coat the cubes well.

2.    Heat some oil in a pan and deep fry the paneer cubes till crispy. Drain on absorbent paper and keep aside.

3.    Heat about 2 tblsp of oil in another pan. Add in the cumin and carom seeds to temper it. Lower the heat and add in the dry spices and ginger garlic paste. Fry briefly stirring all the while.

4.    Pour in the tomato paste. Keep the heat at medium. Cook stirring till the oil starts separating. Add in ¼ cup of water and cook till the oil floats on top again.

5.    Add in the sprouts. Mix them well. Cook for a minute. Add in water enough to cover the sprouts.

6.    Bring it to a boil. Add in the jaggery and mix it in. Lower the heat, cover the pan and cook for 5 mins or till the sprouts are done. Adjust the consistency at this stage. Add a little water if required. Bring it to a boil. Then turn off the heat.

7.    Sprinkle chopped coriander on top. Add in the lime or lemon juice. Now, add in most of the paneer pieces. Reserve a few for garnish.

8.    Give it a mix. Take it out in the serving bowl. Garnish with chopped coriander and a few pieces of fried paneer. Sprinkle with sev or gram flour vermicelli.

9.    Serve hot with paratha or pav bread.

10. You could add in some crushed papri and chopped onion on top and eat it as a chaat too!

 © Rinki’s Kitchen 

Potato Crisps

Potato crisps julienne (Jhuri Jhuri Aloo Bhaja) bring back memories from my childhood. It used to be a favourite. My grandmother and mother both made it for us kids. We would tease each other about who got more.

 I still make it occasionally, though now the quantity on my plate has become limited. That’s OK, once in a while is fine.

These crisps are very versatile. Have them with dal chawal or puri. Sprinkle them over some chaat and enjoy.

They are great to carry along on a road trip as they stay well for 3 to 4 days (maybe longer).

Click the link for the video recipe:

Potato Crisps Julienne

Ingredients:

Large or medium sized potatoes

Mustard oil or Vegetable oil – for deep frying

Salt – to taste

Method:

1.    Peel the potatoes and cut them into juliennes or very thin strips. You could use a slicer to slice them and then cut them into strips.

2.    Put the potato strips into a bowl of water. It will become muddy from the starch released by the potato. Wash it well till the water becomes clear.

3.    Let the potato strips soak in water for 45 mins to 1 hour.

4.    Drain them and wipe them dry with a clean kitchen cloth or towel.

5.    Heat oil for deep frying. Fry the juliennes in small batches stirring them continuously till they turn golden and crisp.

6.    Remove from oil and drain on absorbent paper. Fry the remaining potato in small batches.

7.    Cool completely, season with salt. Mix well. Store in an airtight container for later. Keeps well for 3 to 4 days.

Note: It goes really well with dal chawal and also with paratha or puri. Great to carry along on your journey.

© Rinki’s Kitchen

Fruit Cocktail with Creamy Yogurt

A Fruit Cocktail with Creamy Yogurt is the ideal dessert for the season. Very few ingredients and an easy method of preparation makes it right for everyone to try it out. 


For more such recipes, subscribe & check out my channel :  https://goo.gl/XBwLLc

A combination of whipped cream and yogurt with a touch of vanilla really goes well with the fruit cocktail. The yogurt beautifully balances the cream.

I love to use some seasonal fruit along with a combination of dry fruit and some nuts for the crunch.
Click the link below for the video recipe:

Fruit Cocktail with Creamy Yogurt          4 to 6 servings

Ingredients:

Hung Yogurt / Curd – ½ cup

Chilled whipping cream (Double Cream) – ½ cup

Fruit cocktail (Chopped mixed seasonal fruit + dry fruit) – 2 cups

Chopped nuts (Almond/Walnut/Pinenut) – 2 tblsp

Icing sugar – 1 tblsp

Vanilla essence – ½ tsp

Method:

1.    To make hung curd, pour it into a fine sieve an let it sit in the fridge for 4 to 6 hours. Remember to place it over a bowl that will collect the dripped water.

2.    Beat the hung curd / yogurt till it is smooth. Keep aside.

3.    Beat the chilled cream using a whisk or an electrical beater till slightly thick. Add in the sifted icing sugar and vanilla essence and whisk again till it holds firm peaks.

4.    Mix the yogurt into it and beat till well combined.

5.    In the serving glasses or bowls, add a layer of the fruit cocktail and nuts. Next, some yogurt cream and smooth it out using a spoon. Repeat with another layer of fruit and end with the yogurt cream.

6.    Decorate with some fruit pieces on top and keep them in the fridge.

7.    Serve chilled.

© Rinki’s Kitchen