Cheese & Rice Cutlets (Croquettes) - Party Appetizers

One of the most important things in a party menu are appetizers, as they have the power to make or break your first impression as a host. Its better to stick to simple yet presentable food for the first course, and these Rice & Cheese Croquettes totally fit the theme. When you think about vegetarian cutlets, people often think of potatoes, paneer, or lentils. But what's a chef who doesn't break boundaries, right? Inspired by some leftover rice and a bag of cheddar cheese, I decided to try a hand at these spicy Rice Cutlets; with minimal ingredients and very little prep-time, they work great for a quick snack, as a nifty picnic lunch, or as inviting finger-food in a party.

Ingredients
1 cup cooked rice
1/2 cup cheddar cheese
2 tbsp all-purpose flour plus some more for dusting
1-2 green chillies - chopped finely
2 tbsp cilantro - chopped finely
4 tbsp onions - chopped
3 tbsp bell-peppers - chopped finely
salt and lemon juice - to taste
1 tbsp corn flour (or 3 tbsp bread crumbs)
Oil for frying
few baby roma tomatoes
few toothpicks

Method
Add 1 tbsp oil to a pan, and saute the chopped onions and bell-peppers for about a minute.

Now mix all the ingredients together with rice except the tomatoes. Mix gingerly with your hands. Add the flour slowly as you shape them into balls or cutlets.

Heat oil for frying (or shallow-fry) in a wok. Once you've shaped all the croquettes, dust them in all-purpose flour; make sure to coat it completely so the cutlets do not break while frying

Fry 3-4 cutlets at a time at medium-high temperature. Flip them over gingerly till dark golden in color. Remove them and dab them on a tissue-paper to get rid of excess oil.

Now pass a tooth-pick through each cutlet, then top it with a baby tomato and drizzle with some sweet tamarind chutney. These croquettes are on their way to Culinarty's Original Recipes Roundup!


These rice & cheese croquettes are really tasty, with the rice adding the crispiness and the cheese making it gooey at the same time. Serve them hot, and both you and your guests are sure to ask for more!

Related Recipes:
Cheese & Bell-Pepper Rice Pulao (Pilaf)
Vegetable Cheese parathas (Stuffed Flatbread)

No-Bake Mini CheeseCake - Orange & Pistachio

These "semi-homemade" No-Bake Mini Cheesecakes are a perfect recipe for an extremely simple and fuss-free dessert! They are so cute and adorable, and can serve to be perfect individual desserts for dinners or cocktail parties. The best part about cheesecakes is their versatility; blend some chocolate & liquer with cream cheese for an "adult dessert", or combine fresh seasonal fruits and berries for an all-time favorite recipe. As we move to warmer weather forecasts, I decicded to try a citrus flavor for my easy instant cheesecake. Oranges and Pistachios dominate this delicious sweet treat, coming beautifully together for a smooth creamy center with an invigorating burst of orange flavor!

It so happens that Helen selected a Citrus theme for this month's SHF#43, and I had these lovely tangerines waiting to be juiced and put to good use! Plus, it's my birthday this weekend, the stunning summer dress that was gifted to me by a special someone fits me perfectly, and so I'm all excited and in a mood to indulge!! And when I get excited, I need to eat something sweet (yeah, people have their addictions!:)) I had some ready-made mini tart-shells and a packet of cream cheese in the fridge, which sparkled the idea for these glorious cheesecakes. They are simple to make and wonderful to eat. Let your imagination run wild and experiment with whatever flavor you like. For now, here's the refreshing Orange & Pistachio Mini CheeseCake, to soothe your sweet-tooth cravings!

Ingredients
Makes 4 to 6 mini cheesecakes, depending on size

4-6 ready-made graham-cracker pie shells
1 packet(4 oz) Philadelphia cream cheese
4 tbsp cool whip (or use heavy cream, whipped a lot)
1 cup powdered sugar
1 tsp gelatin
4 tbsp water
6 tbsp orange juice (adjust according to taste)
1 tsp grated orange zest
chopped unsalted pistachios - for garnish

Method
Warm the 4 tbsp water till its almost boiling, then sprinkle the gelating and stir well. Set it aside and allow to bloom for 3-4 mins.

Meanwhile, whip the cream cheese, cool whip, orange juice and sugar in the blender. Whip it all together to form a smooth topping, or whip with a hand-mixer till smooth and creamy. Check for taste; adjust orange flavor and sugar to suit your taste.

Now add the bloomed gelatin to the cream mixture and again mix everything together.

Fill the pie-shells with the cream-cheese mixture and gently tap around to spread evenly.

Allow to refrigerate and chill for at least 1 hour so the gelatin sets the mixture. Insert a toothpick to see if it comes out clean, else leave in the refrigerator for some more time. I'd generally recommend at least 2-3 hours before serving.

When its time to serve, Garnish with some freshly-grated orange zest and finely chopped green unsalted pistachios.

We loved these fresh and flavorful mini-cheesecakes! It's such a simple and easy alternative to the traditional recipe, perfect for entertaining guests or whipping up a dessert on very short notice!

Similar Recipes:
Kahlua Cofee Cheesecake
Low-Fat Strawberry-Vanilla Cake
Marbled Cream-Cheese Brownies

Cooking with Asparagus - Recipes & Methods

Until recently, I was unknown to the culinary world of asparagus, or its health benefits. But since I started blogging about food, I have seen so many different ways to cook asparagus, that I was inspired to give this perennial herb a try. Low in calories and packed full of nutrients like Folic Acid, Vitamin K, potassium and flavonoids, its a boon for the body. And the best part, you can serve it in several innovative ways or pair it with your food to get some greens into your system. And if you don't like them plain (like me!), don't worry, one of the different methods and recipes listed below will surely suit your style and taste!

Few would know that "Asparagus" are actually the young shoots of a cultivated lily plant. They're considered to be a "vegetarian delicacy", which I'm sure you'd agree if you've paid for a bunch of these at the supermarket! They have a distinct, intense savoury flavour, and while French asparagus is purple, the British and American varieties are green. In contrast, Spanish and much of Dutch asparagus is white, as it's grown beneath the soil and cut just as the tips emerge.

Being my first time, I wanted something quick and tasty to ease myself into the "eat asparagus" syndrome. I have eaten it with pasta before, but never really got to enjoy cooking it at home. I opted for the easy stir-fried asparagus with garlic, seasoning and a dash of parmesan for my first project, but now that I have developed a taste for it, I'll be trying more adventurous things with these greens! Meanwhile, here's a look at different ways to cook asparagus.

Note: Always be careful to wash asparagus spears in cool water to clean any soil or sand clinging to the tips. Then bend the spears so that they snap at the natural breaking points, or remove the two ends with a knife. Now you are ready to cook them using any of the methods below.

Boiling
Boil asparagus in 1-2 inch of salted water in a wide skillet or pan for 3 to 5 minutes. Immediately rinse them under cool water to stop the cooking and preserve the bright green color. Boil the asparagus with butter and onions, then add some seasoning, broth and heavy cream and blend to make a delicious Asparagus Soup

Steaming
You can even steam asparagus spears or pieces for 3-4 minutes using a standard steam cooker; just rinse under cool water after done so they don't become too limp. Add the semi-boiled asparagus to a pan with 2 tbsp olive oil, then add pine nuts, sun-dried tomatoes, some lemon juice and salt/pepper for a delicious take on Cooked Asparagus Better yet, whisk an egg in a small bowl, and some bread or cracker crumbs in a separate bowl. Dip the steamed asparagus pieces into the egg, then coat with cracker crumbs, and fry in hot oil until golden to make easy Asparagus Fritters.

Roasting
Bake or Roast asparagus in an oven preheated to 450 degrees F for for 3 to 5 minutes, or until tender. This method is generally preferred for thicker spears, and I particularly love it as it makes the stalks more crispier compared to steaming or boiling. Roasting asparagus is an easy, and flavorful way to enjoy these delicious green spears. The flavor is concentrated as the asparagus turns a deep, dark green. A topping of chopped nuts toasted in butter and olive oil, combined with some fresh salt and pepper makes for a great Roasted Asparagus Salad

Stir-Frying
Just like any other green beans, you can stir-fry 2-inch lengths of asparagus with some light oil, salt, pepper and seasoning. You can also add some finely chopped garlic while sauteeing the stems. Add these seasoned stalks to your favorite pasta, mix all in a creamy wine sauce, and you have an easy and delicious Pasta recipe with Asparagus.

Grilling
As barbecue season sets in, Grilled Asparagus can be an easy way to relish the greens. You can arrange smaller pieces of asparagus on skewers along with other veggies and grill them over a bbq. Just brush them with some olive oil and keep turning it around on the grill over medium heat, until the edges get browned and the stems are barely tender-crisp (about 5-7 mins). Drizzle with some lemon or orange juice, cajun seasoning and fresh parmesan cheese for a quick appetizer.

Choosing & Storing Asparagus - It is generally in season from May to July, and is best cooked within 2-3 days of purchase, just like any other vegetables. The tips should be tightly curled and perky; choose stalks that are firm and straight, rather than limp and wilted. You can wrap asparagus shoots in damp kitchen paper, put them in a perforated paper or plastic bag and keep in the salad drawer of the fridge; you can also store it in a glass or jug of cold water in the fridge for 3-4 days.

I was thrilled to have discovered so many lovely recipes using Asparagus. From appetizers to soups and pastas to salads, it is one of the most versatile veggies! And with so many different ways to cook asparagus, there's no way you can resist including these lovely summer stalks in your daily menu, right? If you have some favorite asparagus recipes to share, please add them here via comments.

Tofu & Basil Thai Soup

If there's one thing I love about Thai food, it is the variety of flavor in their curries. A spoonful of red, green or yellow curry paste can add such a wonderful taste to an assortment of veggies! After mastering the recipe for Veg Tom Kha Soup, I decided to try a hand at this classic Thai Soup with Basil and Tofu. Its a very simple broth made of coconut milk and flavored with all the Thai herbs like lemongrass, galangal, kafir lime and ginger, coming together with the basil, tofu and peas to make this delicious and healthy soup.

Tofu, which is generally considered to be very bland, can miraculously take on the flavor of its surrounding ingredients making it a highly versatile as well as highly nutritious part of a healthy diet. Tofu is a very good source of protein, specifically soy protein, as well as numerous other nutrients like manganese, copper, iron and omega-3 fatty acids. It is also an excellent source of calcium which can help prevent the accelerated bone loss and untimely rheumatoid arthritis. Basil comes with its own share of heart-healthy properties, and also acts as a great cleansing agent. Hence it would be a fitting entry to Susan's Beautiful Bones event, and also to Michelle's Herbal Essence!

Ingredients
1 cup firm tofu (cubed or diced)
1/4 cup fresh basil leaves
1/4 cup peas - boiled
1/2 cup coconut milk
1/2 tsp salt
1/2-1 cup water (or veg broth)
2 tsp green curry paste (recipe below)
fresh lime juice - to taste

Green Curry Paste
2 green Thai chilies
1 tbsp chopped garlic
1 tbsp chopped shallots
1 tspn chopped galangal
1/2 tspn chopped kaffir lime rind
1 tspn chopped lemongrass
1/4 tspn roasted cumin seeds
1/4 tspn roasted coriander seeds
1/2 tspn salt

Add the green chillies to a food processor and blend. Then add the garlic and shallots. Again give a whirl on the mixer. Finally add all the remaining ingredients and blend well to form a thick smooth paste.

You can either use the recipe above or use the store-bought Thai green curry paste. I've tried the ones from Trader Joe's before and they are pretty good.

Method
In a heavy pan, add the green chilli paste with 2 tbsp of coconut milk and roast a bit. Add salt and lemon juice, then the rest of the coconut milk and water to form the base of the soup. Add half of the basil leaves, then cover and let it simmer for about 5-7 mins. Keep stirring in between to let the coocnut milk be infused with the flavor of the thai green paste and basil.

When it starts to simmer, add the boiled green peas and pieces of tofu. Now lower the heat and cook for another 7-8 mins. Check for taste and add more green chilli paste or lemon juice if required.

Finally, just before serving, add the remaining basil leaves. Top with some shredded ginger if you like and serve hot. The spicy green chilli paste adds a wonderful flavor to this Basil and Tofu soup, giving it a Thai touch. You can add more veggies like carrots, shallots, or baby corn to the soup to make it suit your taste. The Thai Green Chilli paste can be made in advance and stored in the refrigerator for about a week.

Similar Recipes:
Chinese Hot & Sour Soup
Green Pea & Mint Soup
Roasted Cauliflower & Bell-pepper Soup

Whole Grain Blueberry Pancakes

There's nothing that can keep me away from IHOP and its whole grain and nut pancakes, except an absolutely full stomach! Pancakes serve to be ideal breakfast in many american homes, and if you can make them healthier, there's nothing better! These healthy whole-grain blueberry pancakes were a perfect weekend brunch, and if you feed these to your kids, you won't feel guilty either! Loaded with the goodness of whole-grains, and the antioxidant power of blueberries, these pancakes are the ultimate balance of "tasty & healthy". What more could you ask from food, right?!

Pancakes are never out of fashion. And there are plenty of ways to mix-and-match and customize the basic recipe, which makes it interesting too! They go well with tea, coffee or orange juice, and as far as variety is concerned, the possibilities are endless! I love whole grain pancakes; they have an earthy texture and are very filling indeed. Here, I combined the classic whole-grain pancakes with blueberries and some coconut milk which brings a fresh tartness that nicely balances the sweetness of maple syrup. And they are light, fluffy, healthy and filling, all at the same time! Try experimenting with different berries; adding shredded coconut and some nuts wouldn't be a bad idea either!

Ingredients
Makes about 6 pancakes

3/4 cup white whole-grain (wheat) flour
1/4 cup oat flour (or substitute the oat flour for regular or whole-grain one)
1 tspn baking powder
1/2 tspn baking soda
1/4 tspn salt
1 cup fresh blueberries (or frozen and thawed)
1 cup buttermilk (or milk)
1 large egg - lightly beaten
2 tbsp butter - melted
1 tbsp coconut milk (or plain water)
confectioner's sugar - for dusting

Method
Combine the flour, baking powder, baking soda, sugar, and salt in a large bowl. Add the buttermilk, eggs, and melted butter to this.

Stir all the remaining ingredients until they are just combined. Don’t worry if the batter is a bit lumpy, you don't want to over mix. Finally fold in the blueberries.

Heat your skillet, pan, or griddle to medium-hot and brush it with a bit of butter. (If a drop of water dropped onto the pan starts to sizzle, the pan is hot enough). Now pour about 1/3 of a cup of batter into the skillet. Wait until the pancake bottom is deep golden in color (about 30 seconds), then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter.

Serve with a dab of butter and maple syrup, or simply dust them with some confectioner's sugar! These whole grain blueberry pancakes are simply delicious! In fact, I could say this is my best pancake recipe ever!

Similar Recipes:
Whole-wheat Chocolate-chip Pancakes
Low-fat Blueberry Muffins
Banana-Walnut Pancakes

Vegetarian Mexican Salad

Mexican food is synonymous with spicy, hot and piquant! From authentic mexican salsa to crispy tacos or big, fat burritos, mexican food is often quick to make, and even quicker to eat! Mexican salad, as un-interesting as it may sound, is an enriching meal by itslef. Just as colorful as the mexican culture, this salad has several layers to it. Healthy, nutritive, tasty and filling at the same time, the vegetarian mexican salad is often served in a large cripsy tortilla shell called "Tostada". Layered with beans, vegetables, salsa and cheddar cheese, everything about this salad from its appearance to taste is irrestible! If you've enjoyed eating a "Burrito Bowl" at Chipotle, there's no way you can turn away from this recipe!

Ingredients
2 cups lettuce - shredded
1 cup refried beans
1/2 cup black beans - boiled
1/2 cup sweet corn kernels
1 cup cooked rice
1 small bell-pepper - finely choped
1 large semi-ripe tomato - chopped
1/2 cup cheddar cheese - shredded
3 tbsp gaucamole
3 tbsp sour cream
3/4 cup spicy mexican salsa
1 tbsp olive oil
salt and pepper - to taste

Method
Take a pan, heat 1 tbsp oil and add the chopped bell-peppers to it. Saue them lightly till they become a little tender.

Mix the shredded lettuce, beans, cooked rice and chopped tomatoes all together and allow to sit for some time. Then add the sauteed bell-peppers and spicy salsa to it. Add salt and pepper according to taste.

Add the sour cream and gaucamole on the top, and cover with a generous helping of cheddar cheese.

Top with some corn tortilla chips and serve! Indulge in the flavors of Mexico as you enjoy this vegetarian mexican salad. This goes to DK's Culinary event that celebrates Mexican Food this month.

Personalised Wine Boxes Make Excellent Gifts

Wines have served to be excellent gifts since ages, be it a house-warming, wedding, anniversary, a simple dinner or a holiday celebration. Lots of meals, occasions and gatherings are incomplete without a serving of wine. But in today's high-tech world, almost everything is personalised, from wardrobe to cell-phones, any gift you give or receive comes with a "personalised" message; so its no wonder then that Personalised Wine Gifts have become a new rage, and you'd be amazed to know how many options there are! But after my recent trip to Napa Valley, I am convinced that there's more to wine-gifting than I thought and a few tips to customize your next gift will surely go a long way!

We have a neighbor who is a 63-year old woman, and we often chat with each other over a cup of coffee. This Mother's Day, she received a personalised wine bottle from her daughter who stays in Missouri, and the package arrived when I was there. I was intrigued by the lovely gift box that housed a bottle of premium wine, along with some tinned goodies, all decked up with a lovely message from her daughter and grandkids and also a photo of the entire family, artistically printed as a personalised wine label on the bottle. One look at her face and I knew she was thrilled to have received it; even I would feel special if someone gifted that to me!

Lucky me, I not only got to share a glass of the exquisite wine with her, but also a look at the company that had provided the service. Connoisseur is a company specialising in california wine gifts. They have a large range of premium wines and champagnes that serve to be great gifts for friends, family or even clients and colleagues. From regional varieties to dessert wines, organic wines or sparkling ones, right upto other liquors and spirits, there's a lot of options to choose from. I really liked their packaging of rustic wooden boxes, which gave it that old-world charm. The gift boxes also include customised crystal stemware and gourmet food items like chocolates and cheese to go with your wine gift. You can create your own labels by providing your own text or verse, even choose fonts and style; for the less imaginative ones, they have some suggestions for all the major occasions. The cool part is that you can upload your photo so that it becomes a part of the message, as if you are there delivering the gift in person! They also add a personalized gift card made out for the recipient with a little story to suit the occasion! The prices are affordable to fit any budget, and if you are not a wine connoisseur, you can opt for gift certificates instead.

There's nothing like taking that extra step to personalise your gift. Wine is already a coveted gift, and with personalised wine labels you can make it even more fancier! Believe me, if you had seen my neighbor's face you wouldn't doubt it! Mother's Day is gone, but there's still plenty of time to buy a gift for Father's Day(June 15th)!! So if wine-gifting is on your agenda, make sure you personalise it to add that extra touch of sentiment and love, which is sure to bring a huge smile to the recipient's face!

Related Articles:
Which Wine to Pair with your Food