Categories
Cook Food Fusion

QUARANTINE COOKING EXPERIMENT 2. Ⓥ

Active Time: 35 minutes

Total Time: 1 hour

Yield: 7 balls

RECIPE BY AISHWARYA KHANNA. FOLLOW HER FOOD JOURNEY ON INSTAGRAM.

INGREDIENTS: 1/2 CUP SEMOLINA, 2 POTATOES, 1/2 CUP WATER, 11-12 CASHEWS (SOAKED OVERNIGHT), TSP OLIVE OIL, PINCH OF SALT, PINCH OF PEPPER, 1/2 CUP SOYA GRANULES

RECIPE BY AISHWARYA KHANNA

Step One: In a mixing bowl, combine semolina and 1/4 cup water till no lumps remain. Set it aside.

Step Two: Put potatoes in boiling water till the outer skin becomes soft.

Step Three: Meanwhile, for the cashew cheese, blend 1/4 cup water, soaked cashews, salt, pepper, olive oil and herbs (if you prefer).

Step Four: Pour the cashew cheese in the mixing bowl. Stir all the ingredients thoroughly with the semolina batter.

Step Five: Heat oil in a pan and put on medium flame. Add the semolina-cashew cheese mixture on pan. Using a spatula, try to fluff it up. The mixture will become dry as it starts to lose moisture.

Step Six: Meanwhile, peel the boiled potatoes.

Step Seven: Once it is completely dry, remove the mixture from the pan and combine it with boiled potatoes.

Step Seven: Divide the mixture into seven arancini balls. Roll them in soya granules.

Step Eight: Heat oil in a pan on medium flame. Gently place the arancini balls in it. Fry till they turn golden-brown. Serve immediately with coriander chutney.

Suggested Pairing:

Pair arancini balls with macaroni-peanut salad – it’s a wonderful combination!

Currently a food and travel writer, Aishwarya Khanna is also a graduate from The University of Edinburgh. She is currently in India. Please see this section to know more about Aishwarya.

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