Lemon Rice Balls With Beetroot Relish & Aplam Crisps

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Bengaluruuuu!! Even though it shuts down at 2300 hrs, I’m in love with the vibe of this city… Bars, food, people, culture and not to forget the ROYAL CHALLENGERS BANGALORE- a team with Virat, Yuvi and the Mallyas and I’m gonna make them go “AIYOOO!” with this next recipe. From my recent visit to the city, I realized that Bengaluru cannot do without eating rice at least 3 times in a day, so here it is; I take their staple food and #PlayItCool DA !

Prep time: 20 mins Cooking time: 20 mins Serves: 4-6 persons

 

Ingredients

 

For Lemon rice balls -

3 cups of cooked white rice.

Juice of 1 Lemon

2 tbsp. of crushed roasted skinless peanuts

Salt to taste

For the tempering:

2 tbsp. of vegetable oil

¼ tsp. of hing/asafetida

2 tsp. of urad dal

1 tsp. of mustard seeds

½ tsp. of cumin seeds/jeera

7-8 curry leaves

2-3 slit green chilies

½ tsp. of turmeric powder

Method:

• Heat oil in a pan/kadhai. Add all the ingredients of the tempering as mentioned above starting from hing first and gradually adding the rest. Ensure the urad dal does not turn brown. Turn off the fire and add in the peanuts and mix.

• Add this mixture to the cooked rice along with salt and Lemon juice and chopped coriander leaves (optional).

• Mix it well till the rice turns yellow and allow it to cool off. Once cooled, form them into bite sized rice balls.

For Beetroot relish –

2 medium-sized beetroots - boiled, peeled and diced into small cubes

3 tbsp. of freshly grated coconut

1 tbsp. of finely chopped coriander leaves

Salt to taste

For the tempering:

1 tbsp. of vegetable oil

¼ tsp. of hing/asafetida

½ tsp. of mustard seeds

1 tsp. of finely chopped green chilies

1 tsp. of finely chopped curry leaves

Method:

• Heat oil in a small pan/kadhai. Add all the ingredients of the tempering as mentioned above starting from hing first and gradually adding the rest.

• Add the beetroot cubes and salt, sauté for 3 mins. Turn off the fire and add the grated coconut and coriander and mix well.

For the aplams crisps, all you need to do is buy aplam pappads from your local general store and cut them with the help of scissors in a triangular shape. For frying these pappads make sure you fry them in hot oil and use tongs to flip them as soon it starts to expand. These tend to loose its shape and expand so make an extra batch just incase. Also they tend to absorb moisture from the air and loose the crispy-ness, so drain them on a paper and store in an airtight container till you plate up.

For plating up, place the beetroot relish in a ring mould in the centre of the plate and place the rice balls over the aplam crisps as shown in the picture. Garnish the relish with some grated coconut and chopped coriander leaves and serve. Well, I’m completely blown away with this colourful presentation and it’s turning me into a RCB supporter. Let me know if it does the same to you.

Article and Images by - Harsh Dixit

four seasons logo Four Seasons Recommends -

Four Seasons Sauvignon Blanc is a great combination for Indian dishes rich in vegetables and herbs, making it ideal for Lemon Rice Balls and Beetroot Relish. Enjoyed best at 8 - 10° C.

Lemon Rice Balls With Beetroot Relish & Aplam Crisps

Harsh Dixit

Bengaluruuuu!! Even though it shuts down at 2300 hrs, I’m in love with the vibe of this city… Bars, food, people, culture and not to forget the ROYAL CHALLENGERS BANGALORE- a team with Virat, Yuvi and the Mallyas and I’m gonna make them go “AIYOOO!” with this next recipe. From my recent visit to the city, I realized that Bengaluru cannot do without eating rice at least 3 times in a day, so here it is; I take their staple food and #PlayItCool DA !

Prep time: 20 mins Cooking time: 20 mins Serves: 4-6 persons

 

Ingredients

 

For Lemon rice balls -

3 cups of cooked white rice.

Juice of 1 Lemon

2 tbsp. of crushed roasted skinless peanuts

Salt to taste

For the tempering:

2 tbsp. of vegetable oil

¼ tsp. of hing/asafetida

2 tsp. of urad dal

1 tsp. of mustard seeds

½ tsp. of cumin seeds/jeera

7-8 curry leaves

2-3 slit green chilies

½ tsp. of turmeric powder

Method:

• Heat oil in a pan/kadhai. Add all the ingredients of the tempering as mentioned above starting from hing first and gradually adding the rest. Ensure the urad dal does not turn brown. Turn off the fire and add in the peanuts and mix.

• Add this mixture to the cooked rice along with salt and Lemon juice and chopped coriander leaves (optional).

• Mix it well till the rice turns yellow and allow it to cool off. Once cooled, form them into bite sized rice balls.

For Beetroot relish –

2 medium-sized beetroots - boiled, peeled and diced into small cubes

3 tbsp. of freshly grated coconut

1 tbsp. of finely chopped coriander leaves

Salt to taste

For the tempering:

1 tbsp. of vegetable oil

¼ tsp. of hing/asafetida

½ tsp. of mustard seeds

1 tsp. of finely chopped green chilies

1 tsp. of finely chopped curry leaves

Method:

• Heat oil in a small pan/kadhai. Add all the ingredients of the tempering as mentioned above starting from hing first and gradually adding the rest.

• Add the beetroot cubes and salt, sauté for 3 mins. Turn off the fire and add the grated coconut and coriander and mix well.

For the aplams crisps, all you need to do is buy aplam pappads from your local general store and cut them with the help of scissors in a triangular shape. For frying these pappads make sure you fry them in hot oil and use tongs to flip them as soon it starts to expand. These tend to loose its shape and expand so make an extra batch just incase. Also they tend to absorb moisture from the air and loose the crispy-ness, so drain them on a paper and store in an airtight container till you plate up.

For plating up, place the beetroot relish in a ring mould in the centre of the plate and place the rice balls over the aplam crisps as shown in the picture. Garnish the relish with some grated coconut and chopped coriander leaves and serve. Well, I’m completely blown away with this colourful presentation and it’s turning me into a RCB supporter. Let me know if it does the same to you.

Article and Images by - Harsh Dixit

four seasons logo Four Seasons Recommends -

Four Seasons Sauvignon Blanc is a great combination for Indian dishes rich in vegetables and herbs, making it ideal for Lemon Rice Balls and Beetroot Relish. Enjoyed best at 8 - 10° C.

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