ARANCINI – SNACKY BITES TO ENJOY!

Arancini a concept from the Italian cooking, preparing snack bites using their rice preparation called risotto made with the classic Arborio rice has been a favorite of many of us around the globe by now and somehow it is one of those snacks which can suit the needs of almost all of us to deal with those hunger pangs! The authentic recipe however sticks to their basic recipe and mild flavors be it veg or non-veg it is easy to adapt it here to our taste to make it more Chatpata and interesting to please our palates.

Also Try: FISH AND SEAFOOD FIESTA

The essential of a good Arancini concept is rice and cooking it right and seasoning it well, the stuffing in the center is an absolute delight to bite into and that feeling when the cheese comes oozing out being served fried piping hot is just too difficult to express in words. Here is an attempt to get that concoction fused in a desi innovative style for all of us to relish.

Recipe-1] CHEESY MUSHROOM ARANCINI

Ingredients

Method

For the rice and mushroom mixture: Boiled starchy/cooked white rice- 1 and a half cup Salt and pepper to taste Oil-1 tsp Butter-1 tsp Garlic – 1 tsp chopped Onion-1 small chopped Green chilies-1/2 tsp Fresh mushrooms-4-6 med sized, sliced. Capsicum- ½ no, chopped. Red chili powder-1/4 tsp Garam masala powder-1/4 tsp Parsley/coriander-1 tbsp. chopped Mixed herbs-1/2 tsp Cheese-1/2 cup, small cubes or grated/shavings Fresh cream/ white sauce-1/2 cup For coating and frying: Maida – water batter-1 cup, thick to coat Bread crumbs-1 and a half cup Salt and pepper to taste Oil to deep fry. To serve with: Chili- mayo dip, walnut coriander chili pesto, green mint and cucumber dip, hung curd and garlic dip, tomato ketchup, sweet chili and tamarind dip, hot garlic chutney, peanut butter dip, soy- pepper dip etc.

1. Prepare all the ingredients for the recipe as listed. 2. We can use leftover white/brown rice as well for these kind of snacks. 3.Heat oil and butter in a pan saute the onion and garlic for a few seconds, add in the mushrooms and capsicums, salt, pepper, herbs, spices as per taste and mix well. 4. Cook on a medium flame for 2-3 mins, add in little fresh cream, the cooked rice and mix well, continue cooking for 8-10 mins, turn off the flame, add in the fresh parsley/ coriander leaves, mix and allow to cool. 5. Apply oil on the hands/fingers and divide the mixture into 10-12 equal portions and turn them into lemon sized balls. 6. Flatten each portion and place a small portion of cheese cube/grated cheese/ shavings and seal it up, chill for 30 mins. 7. Prepare the batter and dip each portion in it, coat it well then give it a coat of bread crumbs and dust off the excess. Heat up oil in a kadai and fry them on a medium flame for 4-5 mins, until nice and golden color, remove on a kitchen paper, drain off excess oil. Arrange them on a serving platter with a dip of your choice and serve hot.

Recipe-2] CORN AND COCONUT ARANCINI

Ingredients

Method

For the rice – corn & coconut mixture: Boiled starchy/cooked white rice- 1 and a half cup Salt and pepper to taste Oil-1 tsp Butter-1 tsp Garlic – 1 tsp chopped Onion-1 small chopped Green chilies-1/2 tsp Boiled sweet corn- 1 cup, crushed Tender coconut flesh/malai- ½ cup shred Red Capsicum- ½ no, chopped Red chili powder-1/4 tsp Garam masala powder-1/4 tsp Chaat masala-1/4 tsp Parsley/coriander-1 tbsp. chopped Mixed herbs-1/2 tsp Cheese-1/2 cup, small cubes or grated/shavings Fresh cream/ white sauce-1/2 cup For coating and frying: Maida – water batter-1 cup, thick to coat Bread crumbs-1 and a half cup Salt and pepper to taste Oil to deep fry To serve with: Chili- mayo dip, walnut coriander chili pesto, green mint and cucumber dip, hung curd and garlic dip, tomato ketchup, sweet chili and tamarind dip, hot garlic chutney, peanut butter dip, soy- pepper dip etc.

1. Prepare all the ingredients as listed for the recipe. 2. We can use leftover white/brown rice as well for these kind of snacks. 3.Heat oil and butter in a pan saute the onion and garlic for a few seconds, add in the boiled crushed sweet corn and red capsicums, salt, pepper, herbs, spices as per taste and mix well. 4. Cook on a medium flame for 2-3 mins, add in little fresh cream, the cooked rice and mix well, continue cooking for 8-10 mins, turn off the flame, add in the fresh parsley/ coriander leaves, tender coconut flesh mix and allow to cool. 5. Apply oil on the hands/fingers and divide the mixture into 10-12 equal portions and turn them into lemon sized balls. 6. Flatten each portion and place a small portion of cheese cube/grated cheese/ shavings and seal it up, chill for 30 mins. 7. Prepare the batter and dip each portion in it, coat it well then give it a coat of bread crumbs and dust off the excess. Heat up oil in a kadai and fry them on a medium flame for 4-5 mins, until nice and golden color, remove on a kitchen paper, drain off excess oil. Arrange them on a serving platter with a dip of your choice and serve hot.

Recipe-3] DESI COTTAGE CHEESE ARANCINI

Ingredients

Method

For the rice and cottage cheese mixture: Boiled starchy/cooked white rice- 1 and a half cup Salt and pepper to taste Oil-1 tsp Butter-1 tsp Garlic – 1 tsp chopped Onion-1 small chopped Green chilies-1/2 tsp Paneer-1/2 cup grated green Capsicum- ½ no, chopped. Red chili powder-1/4 tsp Garam masala powder-1/4 tsp Chaat masala-1/4 tsp Parsley/coriander-1 tbsp. chopped Mixed herbs-1/2 tsp Cheese-1/2 cup, small cubes or grated/shavings Fresh cream/ white sauce-1/2 cup For coating and frying: Maida – water batter-1 cup, thick to coat Bread crumbs-1 and a half cup Salt and pepper to taste Oil to deep fry. To serve with: Chili- mayo dip, walnut coriander chili pesto, green mint and cucumber dip, hung curd and garlic dip, tomato ketchup, sweet chili and tamarind dip, hot garlic chutney, peanut butter dip, soy- pepper dip etc.

1. Prepare all the ingredients as listed for the recipe. 2. We can use leftover white/brown rice as well for these kind of snacks. 3.Heat oil and butter in a pan saute the onion and garlic for a few seconds, add in the paneer and green capsicums, salt, pepper, herbs, spices as per taste and mix well. 4. Cook on a medium flame for 2-3 mins, add in little fresh cream, the cooked rice and mix well, continue cooking for 8-10 mins, turn off the flame, add in the fresh parsley/ coriander leaves mix and allow to cool. 5. Apply oil on the hands/fingers and divide the mixture into 10-12 equal portions and turn them into lemon sized balls. 6. Flatten each portion and place a small portion of cheese cube/grated cheese/ shavings and seal it up, chill for 30 mins. 7. Prepare the batter and dip each portion in it, coat it well then give it a coat of bread crumbs and dust off the excess. Heat up oil in a kadai and fry them on a medium flame for 4-5 mins, until nice and golden color, remove on a kitchen paper, drain off excess oil. Arrange them on a serving platter with a dip of your choice and serve hot.

Recipe-4] ACHARI POTATO & SAUSAGE ARANCINI

Ingredients

Method

For the rice – potato and sausage mixture: Boiled starchy/cooked white rice- 1 and a half cup Salt and pepper to taste Oil-1 tsp Butter-1 tsp Garlic – 1 tsp chopped Onion-1 small chopped Green chilies-1/2 tsp Potato boiled- 1/2 cup grated Chicken sausages-2 no, chopped Mango pickle masala- 1 and a half tsp Red chili powder-1/4 tsp Garam masala powder-1/4 tsp Chaat masala-1/4 tsp Parsley/coriander-1 tbsp. chopped Mixed herbs-1/2 tsp Cheese-1/2 cup, small cubes or grated/shavings Fresh cream/ white sauce-1/2 cup For coating and frying: Maida – water batter-1 cup, thick to coat Bread crumbs-1 and a half cup Salt and pepper to taste Oil to deep fry. To serve with: Chili- mayo dip, walnut coriander chili pesto, green mint and cucumber dip, hung curd and garlic dip, tomato ketchup, sweet chili and tamarind dip, hot garlic chutney, peanut butter dip, soy- pepper dip etc.

1. Prepare all the ingredients as listed for the recipe. 2. We can use leftover white/brown rice as well for these kind of snacks. 3.Heat oil and butter in a pan saute the onion and garlic for a few seconds, add in the sausage and boiled mashed potatoes salt, pepper, herbs, spices as per taste and mix well. 4. Cook on a medium flame for 2-3 mins, add in little fresh cream, the cooked rice and mix well, continue cooking for 8-10 mins, turn off the flame, add in the fresh parsley/ coriander leaves, mango pickle masala and mix and allow to cool. 5. Apply oil on the hands/fingers and divide the mixture into 10-12 equal portions and turn them into lemon sized balls. 6. Flatten each portion and place a small portion of cheese cube/grated cheese/ shavings and seal it up, chill for 30 mins. 7. Prepare the batter and dip each portion in it, coat it well then give it a coat of bread crumbs and dust off the excess. Heat up oil in a kadai and fry them on a medium flame for 4-5 mins, until nice and golden color, remove on a kitchen paper, drain off excess oil. Arrange them on a serving platter with a dip of your choice and serve hot.

Recipe-5] SPICED KEEMA MATTAR ARANCINI

Ingredients

Method

For the rice and spiced chicken mixture: Boiled starchy/cooked white rice- 1 and a half cup Salt and pepper to taste Oil-1 tsp Butter-1 tsp Garlic – 1 tsp chopped Onion-1 small chopped Green chilies-1/2 tsp Chicken keema-1 cup Green peas-1/2 cup boiled Tomato puree-2 tsp Tomato ketchup-2 tsp Red chili powder-1/4 tsp Garam masala powder-1/4 tsp Chaat masala-1/4 tsp Parsley/coriander-1 tbsp. chopped Mixed herbs-1/2 tsp Cheese-1/2 cup, small cubes or grated/shavings Fresh cream/ white sauce-1/2 cup For coating and frying: Maida – water batter-1 cup, thick to coat Bread crumbs-1 and a half cup Salt and pepper to taste Oil to deep fry. To serve with: Chili- mayo dip, walnut coriander chili pesto, green mint and cucumber dip, hung curd and garlic dip, tomato ketchup, sweet chili and tamarind dip, hot garlic chutney, peanut butter dip, soy- pepper dip etc.

1. Prepare all the ingredients as listed for the recipe. 2. We can use leftover white/brown rice as well for these kind of snacks. 3.Heat oil and butter in a pan saute the onion and garlic for a few seconds, add in the chicken keema and boiled peas, salt, pepper, herbs, spices as per taste and mix well add in the tomato puree, ketchup and mix. 4. Cook on a medium flame for 10-15 mins, add in little fresh cream, the cooked rice and mix well, continue cooking for 8-10 mins, turn off the flame, add in the fresh parsley/ coriander leaves, mix and allow to cool. 5. Apply oil on the hands/fingers and divide the mixture into 10-12 equal portions and turn them into lemon sized balls. 6. Flatten each portion and place a small portion of cheese cube/grated cheese/ shavings and seal it up, chill for 30 mins. 7. Prepare the batter and dip each portion in it, coat it well then give it a coat of bread crumbs and dust off the excess. Heat up oil in a kadai and fry them on a medium flame for 4-5 mins, until nice and golden color, remove on a kitchen paper, drain off excess oil. Arrange them on a serving platter with a dip of your choice and serve hot.

Recipe-6] TEMPERED TOFU ARANCINI

Ingredients

Method

For the rice and tempered tofu mixture: Boiled starchy/cooked white rice- 1 and a half cup Salt and pepper to taste Oil-1 tsp Butter-1 tsp Cumin seeds-1/2 tsp Curry leaves-5-6 no Garlic – 1 tsp chopped Onion-1 small chopped Green chilies-1/2 tsp Firm tofu- 1/2 cup, crumbled Red/green/yellow capsicums-1/4 cup, chopped mix. Red chili powder-1/4 tsp Garam masala powder-1/4 tsp Chaat masala-1/4 tsp Parsley/coriander-1 tbsp. chopped Mixed herbs-1/2 tsp Cheese-1/2 cup, small cubes or grated/shavings Fresh cream/ white sauce-1/2 cup For coating and frying: Maida – water batter-1 cup, thick to coat Bread crumbs-1 and a half cup Salt and pepper to taste Oil to deep fry. To serve with: Chili- mayo dip, walnut coriander chili pesto, green mint and cucumber dip, hung curd and garlic dip, tomato ketchup, sweet chili and tamarind dip, hot garlic chutney, peanut butter dip, soy- pepper dip etc.

1. Prepare all the ingredients as listed for the recipe. 2. We can use leftover white/brown rice as well for these kind of snacks. 3.Heat oil and butter in a pan saute the cumin seeds, curry leaves and then add in the onion and garlic for a few seconds, add in the crumbled tofu and colorful capsicums, salt, pepper, herbs, spices as per taste and mix well. 4. Cook on a medium flame for 2-3 mins, add in little fresh cream, the cooked rice and mix well, continue cooking for 3-4 mins, turn off the flame, add in the fresh parsley/ coriander leaves and mix and allow to cool. 5. Apply oil on the hands/fingers and divide the mixture into 10-12 equal portions and turn them into lemon sized balls. 6. Flatten each portion and place a small portion of cheese cube/grated cheese/ shavings and seal it up, chill for 30 mins. 7. Prepare the batter and dip each portion in it, coat it well then give it a coat of bread crumbs and dust off the excess. Heat up oil in a kadai and fry them on a medium flame for 4-5 mins, until nice and golden color, remove on a kitchen paper, drain off excess oil. Arrange them on a serving platter with a dip of your choice and serve hot.

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