Category: Recipe

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How to turn Leftover Rice into Gourmet Arancini Balls

Arancini balls are Italian rice balls that are stuffed, coated with breadcrumbs and deep fried. These are gooey, cheesy rice balls with crispy golden crust. Need I say more! The Italians are a genius! Arancini balls are a Sicilian street food made of risotto and are absolutely delicious. It’s crispy on the outside and creamy on the inside. But they do take some effort to prepare. First you have to make risotto and allow it to cool. Then you have to make the balls and fry them. This sounds like quite a lengthy process. If you have the time, they are definitely worth the effort.

But if you don’t want to go that extra mile and still want to make delicious Arancini Balls, we have your back. I’ll show you how you can transform your leftover rice to these delightful little balls of pleasure that are truly pleasurable to nibble. They are perfect without any filling and are also a good way to use up other leftovers. These were gobbled in no time at my house. It took me just 10 minutes to prepare it and even less time for us to finish it. Even my 10 year old loves them. Italian herbs and cheeses make them taste like a cheesy pizza. Even if you don’t like fried food, I insist you give this one a try. Alternatively, you can bake these in the oven or can air fry them.

Recipe: Makes approx 12-14 balls

Ingredients 

  1. Leftover Rice or Pulao: 2 cups; cold is better
  2. Egg: 1 large; lightly beaten
  3. Mozzarella Cheese: 1/2 cup
  4. Fresh Basil Leaves: A handful
  5. Minced Garlic: 1 tsp
  6. Minced Ginger: 1 tsp
  7. Dried Oregano or Italian Seasoning: 1/2 tsp
  8. Chilli Flakes: 1/2 tsp or as required 
  9. Salt and Pepper to taste
  10. Breadcrumbs: 1/3 cup
  11. Oil for frying

Instructions 

  • In a bowl or a plate mash leftover rice or pulao. I have used leftover vegetable pulao here. Add basil leaves, mozzarella cheese, ginger-garlic, oregano, chilli flakes, salt, pepper and egg. Mix them all until well combined.
  • Form 12-14 balls equal sized balls and roll them in bread crumbs. 
  • Add frying pan to a wok or to a deep pan. Preheat the oil to medium high heat. 
  • Fry the arancini in batches until golden brown. Use a slotted spoon to remove the arancini from the hot oil and place them on a paper towel to drain the excess oil.
  • Serve hot with ketchup or marinara sauce

Variations: Any type of cheese can be used like cheddar, parmesan, and you can alternate the spices as well. Chopped veggies, such as mushrooms, zucchini, carrots or bell peppers can also be added.

Notes: 

  1. Always use cooked rice
  2. Use rice that is cold
  3. Add more breadcrumbs if the mixture is runny, it should be the consistency of a meatball mixture.

Do give this recipe a shot. It’s a perfect and a delicious way to upscale your leftovers. If you try this recipe, do give us a shout out. Just click a picture and tag us on @masala.monk or use the hashtag #MasalaMonkRecipe and share on Instagram and Facebook. We would love to hear from you. 🙂

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Know the right way of Consuming Turmeric Milk

We Indians are so well familiar with turmeric spice. Turmeric is so commonly used in India that you will find it in every spice box in a typical Indian household. Rarely you will find an Indian recipe prepared without a dash of turmeric, be it your vegetables or dal preparation. 

Growing up this spice used to be an answer to all our health and skin related issues in our grandmother’s book of wellness. Whenever you fell sick or got injured, your mother or grandmother was quick to force this liquid gold aka Haldi Dhood down your throat. Whether you had chronic cold, cough or stomach related problems, turmeric was antidote to everything. Now, as adults we do realize why our elders did what they did- the science behind their humble wisdom. What was once something our mothers and grandmothers coaxed us into gulping down, has become an international health phenomenon—and all the “golden milk” “turmeric latte” available in every cafe nowadays only reinforce the fact. 

This spice provides innumerable benefits by itself but mix it with milk, and its benefits are doubled. Turmeric mixed with milk is a perfect bedtime drink that helps to reduce inflammation, poor immunity  and disturbed sleep patterns.

Below are all the reasons as to why turmeric milk should be part of your health depository. 

  1. May help fight cancer: Studies indicate that turmeric may offer some protection against cancer.
  2. Strong Bones: Nutrients in turmeric milk contribute to a strong skeleton, reducing your risk of bone diseases, such as osteopenia and osteoporosis.
  3. Reduces inflammation and joint pains: There hero component in turmeric in curcumin. It has strong antioxidants properties which helps to reduce inflammation in the body. Inflammation is a root cause of all the diseases. Having anti-inflammatory foods such as turmeric regularly can greatly reduce that risk. Also, it can help ease joint pains. Hence, it is extremely useful for people suffering from arthritis. 
  4. Helps in Cough and Cold: Consuming a glass of turmeric milk at night is the norm for most growing Indian kids, as this concoction not only provides relief from sniffles and coughs, but also protects against further infections. In fact, turmeric milk has an immediate effect on colds and coughs, as it removes excess phlegm from the body. If you are experiencing a sinus headache, a cup of turmeric milk might provide relief, as it eases mucus flow and promotes sinus drainage.
  5. Skin Benefits: Curcumin in turmeric has anti-bacterial and anti-inflammatory properties which will help in acne and clarifying the complexion. Traditionally, a glass of turmeric milk was given to brides-to-be to add glow to their complexion. For long, turmeric has been a key ingredient in skin care DIY routine for radiant and glowing skin. Turmeric mixed with fresh cream when applied as a mask on face gives an instant glow. 
  6. Induces better sleep: Turmeric milk when combined with saffron was granny’s one of the many remedies to treat insomnia. Dairy foods contain tryptophan, magnesium and zinc, which are essential for serotonin and melatonin production but its bioavailability is limited. When combined with curcumin, it is a game changer. 

Let’s see the correct way of making Turmeric Milk

The main compound in turmeric is curcumin. It makes up about 5% of turmeric. Our liver gets rid of foreign substances by making them water-soluble so that they can be excreted. That is where the role of black pepper comes. Black pepper contains piperine, which naturally helps inhibit drug metabolism. So, when the liver excretes curcumin, piperine can inhibit this process so that curcumin is not excreted. This explains how piperine can help to make curcumin more bioavailable. Research has found that consuming just 20mg of piperine per 2g of turmeric can increase curcumin absorption by up to 2000%. Hence, if you want all the benefits of turmeric milk, do not forget to add black pepper to it.

Recipe: For 1 cup

Ingredients

  1. A2 Cow’s Milk- 1 cup
  2. Turmeric Root: 1/2 inch
  3. Black pepper corns: 2
  4. Cardamom: 1
  5. Saffron: few strands
  6. Jaggery: 1 tsp or as per taste

Instructions

  • In a mortar pestle, add turmeric root, black peppercorns and cardamom. Bruise it a little. 
  • Now in a pan add milk, saffron strands and turmeric mix. Allow the milk to boil. 
  • Then add jaggery powder and allow the milk to simmer for 2 minutes. Switch off the flame. 
  • Cover and let the milk rest for 5 minutes. Sieve and serve warm. 

Notes: 

  1. Cardamom is added because it helps in digestion. It also helps to induce sleep and relieve stress or anxiety. 
  2. Saffron is added to help boost immunity and memory. It also helps to improve sleep quality and protects against flu. 
  3. You can use natural sweetener of your choice. Mishri (rock sugar) or coconut sugar works well too.
  4. Go for A 2 raw cow’s milk instead of pasteurized milk that comes in a packet or a carton. You can boil the raw milk before using it in turmeric milk.
  5. You can add other spices too like ceylon cinnamon or dry ginger powder.

I hope this recipe and information helped you. Do let us know how haldi dhood is prepared at your home. If you have any questions do let us know in the comments. We would love to hear from you. Stay happy and healthy! 🙂

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Transform Leftover into a Delicious Sandwich: Paneer Sabji Sandwich Recipe

We’ve all faced the dilemma of leftover sabji sitting in the fridge, but don’t let it go to waste! Here’s a creative way to transform your leftover dry paneer sabji into a delicious and nutritious sandwich. This recipe is quick, easy, and perfect for a hearty breakfast or lunch.

Ingredients:

  • Leftover dry paneer sabji (you can use any dry sabji)
  • Finey chopped onion
  • Green chutney
  • Moong sprouts
  • Mayonnaise (Optional)
  • Bread slices
  • Black salt
  • Butter

Method:

Take two slice of bread and spread green chutney of your choice and repeat the process with mayonnaise. Layer the leftover paneer sabji

Add finely chopped onion and moong sprouts. Sprinkle a pinch of black salt for extra flavour. Cover the filling with another bread slice,

Heat a tawa (griddle) and spread some butter on it. Place the sandwich on the tawa and grill it until both sides are crispy and golden brown. Remove the sandwich from the pan and place it on a cutting board and slice it diagonally

Serve the hot, crispy sandwich with your favorite sauce or chutney,

This paneer sabji sandwich is not only a great way to utilize leftovers but also a tasty and nutritious meal that everyone will love. Give it a try and let us know how it turned out for you!

Explore More Delicious Sandwich Recipes
If you enjoyed this sandwich, be sure to check out our other sandwich recipes for more tasty ideas. Here’s is some of our favorites: 

Hummus sandwich

Mushroom Cheese Sandwich

Avocado, Basil, and Grilled Tomato Sandwich

Hung Curd Spinach Cheese Sandwich

Happy cooking!

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Savor the Flavors: Kerala Style Coconut Vegetable Stew

Few days back, when I visited my sister she made this delicious Kerala style vegetable stew with Malabar paratha. I couldn’t miss the opportunity to note down this recipe to share with you all.

This Extremely nourishing and comforting vegan curry stew with lots of vegetables subtly spiced and fragrant with coconut milk is something you should try.

This simple vegetable stew is such an easy recipe that is wholesome and is loaded with vegetables. Potato, carrot, green beans and green peas are the most commonly added vegetables to this vegetable stew

Ingredients:

  • 250g Chopped Potatoes
  • 250g Chopped Beans
  • 250g Chopped Carrot
  • 250g Chopped Onion
  • 100g peas
  • 200ml Coconut Milk
  • 1 Star Anise
  • 1 Inch Cinnamon Stick
  • 6-7 Black Peppercorn
  • ½ tbsp pepper powder
  • 5-6 Curry Leaves
  • 2 tbsp Oil
  • Salt

Method:  

Wash, pat dry and cut all the vegetables into equal sized pieces .

Heat a large pot or deep pan over medium heat. Add Oil if you want more coconut flavour add coconut oil and whole garam masala star anise, cinnamon stick and black peppercorns to the pot. Saute for a minute until fragrant.

Add the chopped potatoes, beans, carrots, onions and green peas to the pot. Stir well to combine with the onions and spices.

Now Pour in the coconut milk and mix thoroughly. Bring the mixture to a gentle simmer. Cover the pot with a lid and let the vegetables cook in the coconut milk for about 10-15 minutes or until they are tender and cooked through.

Season the stew with salt and pepper powder according to your taste preferences. Adjust the consistency of the stew by adding more coconut milk or water if needed.

Once the vegetables are cooked and the stew has thickened slightly, remove from heat. Serve the Kerala Style Coconut Vegetable Stew hot with Malabar Paratha or Appam. Also goes well with steaming hot rice and Idli.

Making Vegetable stew is great way to make your family eat their vegetables. you can add vegetables of your choice in this recipe and if you love non vegetarian foods you can add boiled eggs, chicken or meat of your choice in the same gravy. This vegan curry is so wholesome and comforting.

I would love to see your creations. If you tried this recipe , just click a pictures and tag us on @masala.monk or use the hashtag #MasalaMonkRecipe and share on Instagram and Facebook. Happy Cooking!

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Protein Rich Cherry Pancakes Recipe

Summer is here and cherries are in season. You have got to try this recipe before the cherry season runs out. These healthy fats pancakes are fluffy, delicious and a little addictive. Made with whole grains, milk and egg these come together in just 10 minutes. 

I normally make pancakes with different fruits like banana, apple, strawberries but never tried it with cherries. It was only when I had 2 boxes of cherries that I decided to give it a shot. I think this is the first time I have ever made anything with cherries. I just don’t eat it with anything else. Cherries are pretty perfect on their own. Also, cherries are super healthy too. They are loaded with antioxidants which have anti-inflammatory properties. If you have been exercising and have sore muscles have cherries daily. They are excellent to soothe sore muscles. 

With all the goodness of cherries, these pancakes are packed with protein too. Just 4 pancakes have approx. 25 grams of protein. So, it’s a win-win situation wherein cherries are helping to heal your sore muscles and you are getting quality protein from these pancakes.

  • 1/2 cup Buttermilk: 6 gms Protein
  • 1 egg: 6 gms Protein: 3/4th Wholewheat flour: 10-12 gms Protein
  • 1/2 cup rolled Oats: 5-6 gms Protein

I served this to my little one yesterday and guess what, he gave me 83,000 crore likes for these pancakes. That’s how he described it when I asked him how was the taste 😁

Main Ingredients you need and their Substitutes

Wholewheat Flour: I have made these pancakes using wholewheat flour. You can make this gluten free by using gluten free flour like millet flour. Buckwheat, barnyard millet, pearl millet or finger millet flour, they all go well.

Rolled Oats: I have also added rolled oats in combination to wholewheat flour. It gives a nice bite and texture to the pancakes. You can skip it if you like and just use wholewheat flour.

Jaggery Powder: Some form of sweetness helps to enhance the taste. Jaggery has its own distinct flavour and I think goes very well with earthy and nutty flavour of wholewheat flour. You can use any unprocessed sugar like palm sugar or coconut sugar.

Buttermilk: Buttermilk is an excellent ingredient in baked goods and pancakes because it helps create light and fluffy foods by encouraging carbon dioxide bubbles to form in the batter. Also, it gives a slightly tangy flavour which I love. If you don’t have buttermilk, you can use yogurt or milk. You can also make these vegan by using  Almond milk or Coconut milk. 

Eggs: Eggs are helpful in adding volume to the pancakes. They also provide moisture along with the oil. However, if you want to make these eggless, just take 1 tbsp of chia seeds or flaxseeds (coarsely ground), mix 4 tbsps of water. Keep aside for 15 minutes. The mixture will get a gel like texture. Use this in place of 1 egg. 

Coconut Oil: Coconut oil not only adds flavor but also nutrition. Pure coconut oil is anti-inflammatory and antioxidant in nature, that helps maintain heart health. Thanks to the good fats. You can substitute coconut oil with either butter or olive oil.

Now on to the process of making these cherry pancakes

Recipe: makes 4-5 pancakes

Ingredients:-

  1. Deseeded Cherries: 10-12
  2. Buttermilk: 1 cup
  3. Egg: 1 large
  4. Wholewheat Flour: 3/4th cup
  5. Rolled Oats: 1/2 cup
  6. Pure Vanilla extract: 1/2 tsp
  7. Jaggery Powder: 2 tsps
  8. Baking Soda: 1/2 tsp
  9. Salt: a generous pinch
  10. Coconut Oil: 1 tbsp
  11. Oil/Butter for cooking 

Instructions 

  • In a blender, add 8-9 deseeded cherries, buttermilk, egg, pure vanilla extract, coconut oil & jaggery powder. Blend till everything comes together. 
  • In a bowl, sieve wholewheat flour, baking soda and salt. Mix well. Now add rolled oats and mix again. 
  • Gradually add the wet ingredients to dry ingredients and make a thick flowing consistency batter. Gently mix till everything incorporates well but do not over mix the batter 
  • Now grease a non-stick pan with some butter or oil. When the pan is medium hot, add 1/3rd cup of batter or according to the size you prefer. Once the bubbles form and top sets, flip and cook both the sides till golden brown. 
  • Enjoy it as it is or serve with maple syrup or honey or toppings of your choice. 

If you are looking for more pancake recipes, then you must check out these recipes below-

Do let me know if you try out this recipe. If you try this recipe, you can also click a picture and tag us on @masala.monk or use the hashtag #MasalaMonkRecipe and share on Instagram or Facebook. We would love to hear from you. 🙂