BM # 52 Week 1 Day 1
After a complete month of Firing up our ovens we are back to our regular monthly marathons. This Baking marathon has been a real learning process with a long list of book marks, but they shall feature later, for now I am cooking Weekend Dinner.Yes , this is my theme for the week.
People cook special food on weekends and it is like a feast, but with our family our menus become simple and we indulge in one pot meals. Parathas or wraps are on the top list. Normally we like to watch a movie and then hubby doesn't like me to get in the kitchen, so prefers something quick and easy. Sure there are times when there is a little fancy cooking, this Mexican Rice is one of those days.
This rice is from Tarla Dalal's Mexican Cook book. The recipe is elaborate but totally worth it and we all enjoy it. I have fried the cheese balls here but you can bake them too.
Mexican corn rice with cheese balls
1/2 cup cheese
1-2 cup cottage cheese
2 slices bread, crust removed
1/2 onion, finely chopped
2 green chillies, finely chopped
Salt to taste
Mix all ingredients and form it into a dough.
Pinch out small balls.
Deep fry to a golden.
11/2 cups boiled rice
While boiling the rice add whole spices like cinnamon and cloves.
1 cup boiled corn
1 onion, chopped
1 capsicum, finely chopped
Salt to taste
1-2 tsp oregano
1/2 tsp chilly flakes
Add onion and capsicum.
Saute for a minute or two.
Add tomatoes and cook till mushy.
Add the boiled corn and herbs.
Add a cup of water and let boil.
Assembling the rice
Apply a layer of butter in a baking dish.
Discard the whole spices and spread them into the dish.
Arrange the fried cheese balls.
Pour the gravy all around the rice.
Grate some cheese and bake till the cheese is done.