This Guju-Italian fusion is a delicious combination.
KHICHDI ARANCINI
Ingredients
200 grams Tata Sampann Multigrain Khichdi Mix
2 tbsps ghee
2 tbsps freshly chopped coriander leaves
50 grams mozzarella cheese, cut into ½ inch cubes
Refined flour slurry as required
Dried breadcrumbs as required
Oil for deep frying
Parsley leaves for garnish
Tomato sauce to serve
Method
1. Place a strainer in a bowl, add Tata Sampann Multigrain Khichdi Mix and wash it with water. Place the strainer in another bowl and set aside.
2. Heat 2 tbsps ghee in a non-stick pressure cooker, add the premix into the ghee and sauté for a few seconds till the cumin seeds turn golden brown.
3. Add the multigrain mixture and sauté for a few seconds. Add 500mlwater, mix well and allow the mixture to come to a boil.
4. Place the lid on and cook for 4-5 whistles are released. Allow the pressure to be released completely.
5. Transfer the cooked khichdi into a plate and allow to cool slightly. Add chopped coriander and mash the mixture well.
6. Divide the mixture into equal portions and stuff each portion with a cube of cheese and shape them into balls.
7. Heat sufficient oil in a wok, meanwhile dip each ball into slurry and coat them with breadcrumbs.
8. Drop the prepared balls into the hot oil and deep fry till golden brown and crisp. Drain on an absorbent paper.
9. Garnish with parsley leaves and serve hot with tomato sauce.
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