Masala cheese and rice: Difference between revisions

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|title=Masala cheese and rice, Indian recipe
|title=Masala cheese and rice, Indian recipe  
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|keywords=#khichdi #masalacheeseandrice #fried #vegetableoil #breadcrumbs #baking #batter #casseroledish #bake #seeds #bakingtray
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|description=This is based on a recipe in Vineet Bhatia's book Rasoi: New Indian Kitchen
|description=This is based on a recipe in Vineet Bhatia's book Rasoi: New Indian Kitchen
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<!-- /seo -->This is based on a recipe in Vineet Bhatia's book '''Rasoi: New Indian Kitchen''' (ISBN 1906650195).  In his restaurant, he serves it as a canapé, but I have adapted it to be more substantial and have treated it in two ways.  The first way is to shape it into balls, which are then [[Deep fried|deep fried]] and the second is to [[Bake|bake]] it in a [[Baking|baking]] tin or [[Casserole dish|casserole dish]].  You can do as I did and make half-in-half.
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|ImageComment = Masala cheese and rice (fried)
|TotalCalories = 1334
|PortionCalories = 166
|DatePublished=23rd October 2012
|Author = JuliaBalbilla
|ImageComment = Masala cheese and rice (fried)
  |Servings = 8 as a first course or 4 as part of a main meal
  |Servings = 8 as a first course or 4 as part of a main meal
  |Difficulty = 2
  |Difficulty = 2
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  |PrepTime = 15 minutes
  |PrepTime = 15 minutes
  |CookTime = 15 minutes
  |CookTime = 15 minutes
  |Image = [[Image:Masala cheese and rice recipe1.jpg|300px|alt=Electus]]
  |Image = [[Image:Masala cheese and rice recipe1.jpg|thumb|middle|none|alt=Electus]]
 
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<span class="review">
<span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">Curry and cheese</span>''
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span>
<span class="reviewDesc">Ace idea Julia, I could eat this for breakfast!</span>
<span class="reviewAuthor"> [[User:PSmith|Paul&nbsp;R&nbsp;Smith]] </span></span>
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[[Image:Masala cheese and rice recipe2.jpg|thumb|300px|right|Masala cheese and rice (baked)]]
[[Image:Masala cheese and rice recipe2.jpg|thumb|300px|right|Masala cheese and rice (baked)]]
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This is based on a recipe in Vineet Bhatia's book '''Rasoi:  New Indian Kitchen''' (ISBN 1906650195).  In his restaurant, he serves it as a canapé, but I have adapted it to be more substantial and have treated it in two ways.  The first way is to shape it into balls, which are then [[Deep fried|deep fried]] and the second is to [[Bake|bake]] it in a [[Baking|baking]] tin or [[Casserole dish|casserole dish]].  You can do as I did and make half-in-half.
{{RecipeIngredients
{{RecipeIngredients
| 1 quantity of [[Red onion khichdi|red onion khichdi]]
| 1 quantity of [[Red onion khichdi|red onion khichdi]]
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* 1 tablespoon [[Fresh ginger|fresh ginger]], peeled and finely chopped
* 1 tablespoon [[Fresh ginger|fresh ginger]], peeled and finely chopped
* 6 tablespoon fresh [[Coriander|coriander]], chopped
* 6 tablespoon fresh [[Coriander|coriander]], chopped
* 2 teaspoon [[Chaat masala|chaat masala]]
* 2 teaspoons of [[Chaat masala|chaat masala]]
* [[Salt]]
* [[Salt]]


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===Serving suggestions===
===Serving suggestions===
Serve with [[Chilli and garlic dip|chilli and garlic dip]]
Serve with [[Chilli and garlic dip|chilli and garlic dip]]
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[[Category:Unusual recipes]]
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Latest revision as of 11:13, 28 December 2021

This is based on a recipe in Vineet Bhatia's book Rasoi: New Indian Kitchen (ISBN 1906650195). In his restaurant, he serves it as a canapé, but I have adapted it to be more substantial and have treated it in two ways. The first way is to shape it into balls, which are then deep fried and the second is to bake it in a baking tin or casserole dish. You can do as I did and make half-in-half.

Masala cheese and rice
Electus
Masala cheese and rice (fried)
Servings:8 as a first course or 4 as part of a main meal
Calories per serving:166
Ready in:30 minutes
Prep. time:15 minutes
Cook time:15 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:23rd October 2012

Best recipe review

Curry and cheese

5/5

Ace idea Julia, I could eat this for breakfast!

Paul R Smith

Masala cheese and rice (baked)

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

For the filling / topping

Method

  1. Put the khichdi in a bowl and mash it up a bit using a fork.
  2. In another bowl, mix the filling / topping ingredients until they stick together.
  3. If you are baking it, simply use the khichdi as a base in a baking tin or casserole dish and spread the topping mixture over it.
  4. It can then be baked for around 20 minutes at 190° C (375° F - gas 5), or until the cheese has melted.
  5. To make the balls, divide both the khichdi and the filling into 8.
  6. Take half of each khichdi portion into the palm of your hand and place a whole filling portion in the centre.
  7. Take the remaining half of the khichdi and place it over the filling.
  8. Shape into balls, ensuring that the filling is contained within the khichdi.
  9. Place in the fridge on a baking tray and leave for about 30 minutes until thay have firmed up.
  10. Put some flour in a bowl and add sufficient water to make a thin batter.
  11. In another bowl, place the breadcrumb mixture.
  12. Heat the vegetable oil in a fryer or deep saucepan to 180° C.
  13. Whilst this is heating, coat each ball in the batter and then roll it in the breadcrumbs and seeds until well covered.
  14. Fry until golden brown and drain on kitchen paper.
  15. Serve immediately.

Serving suggestions

Serve with chilli and garlic dip

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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