July 21, 2025

Ingredient Ideology | Desi Ways With Arancini – Snacky Bites To Enjoy By: Dr. Kaviraj Khialani: Celebrity Master Chef.

July 21, 2025/ Ritika Dsouza

Arancini is a concept from Italian cooking, preparing snack bites using their rice preparation called risotto made with the classic Arborio rice has been a favorite of many of us around the globe by now, and somehow it is one of those snacks that can suit the needs of almost all of us to deal with those hunger pangs! The authentic recipe however sticks to their basic recipe and mild flavors be it veg or non-veg it is easy to adapt it here to our taste to make it more Chatpata and interesting to please our palates.

The essential of a good Arancini concept is rice and cooking it right and seasoning it well, the stuffing in the center is an absolute delight to bite into and that feeling when the cheese comes oozing out being served fried piping hot is just too difficult to express in words. Here is an attempt to get that concoction fused in a desi innovative style for all of us to relish.

Recipe-1] CHEESY MUSHROOM ARANCINI

Ingredients:

For the rice and mushroom mixture:

Boiled starchy/cooked white rice- 1 and a half cup

Salt and pepper to taste

Oil-1 tsp

Butter-1 tsp

Garlic – 1 tsp chopped

Onion-1 small chopped

Green chilies-1/2 tsp

Fresh mushrooms-4-6 med sized, sliced.

Capsicum- ½ no, chopped.

Red chili powder-1/4 tsp

Garam masala powder-1/4 tsp

Parsley/coriander-1 tbsp. chopped

Mixed herbs-1/2 tsp

Cheese-1/2 cup, small cubes or grated/shavings

Fresh cream/ white sauce-1/2 cup

For coating and frying:

Maida – water batter-1 cup, thick to coat

Bread crumbs-1 and a half cup

Salt and pepper to taste

Oil to deep fry.

To serve with:

Chili- mayo dip, walnut coriander chili pesto, green mint and cucumber dip, hung curd and garlic dip, tomato ketchup, sweet chili and tamarind dip, hot garlic chutney, peanut butter dip, soy- pepper dip etc.

Method:

1. Prepare all the ingredients for the recipe as listed.

2. We can use leftover white/brown rice as well for these kind of snacks.

3.Heat oil and butter in a pan saute the onion and garlic for a few seconds, add in the mushrooms and capsicums, salt, pepper, herbs, spices as per taste and mix well.

4. Cook on a medium flame for 2-3 mins, add in little fresh cream, the cooked rice and mix well, continue cooking for 8-10 mins, turn off the flame, add in the fresh parsley/ coriander leaves, mix and allow to cool.

5. Apply oil on the hands/fingers and divide the mixture into 10-12 equal portions and turn them into lemon sized balls.

6. Flatten each portion and place a small portion of cheese cube/grated cheese/ shavings and seal it up, chill for 30 mins.

7. Prepare the batter and dip each portion in it, coat it well then give it a coat of bread crumbs and dust off the excess. Heat up oil in a kadai and fry them on a medium flame for 4-5 mins, until nice and golden color, remove on a kitchen paper, drain off excess oil. Arrange them on a serving platter with a dip of your choice and serve hot.

Recipe-2] CORN AND COCONUT ARANCINI

Ingredients

For the rice – corn & coconut mixture:

Boiled starchy/cooked white rice- 1 and a half cup

Salt and pepper to taste

Oil-1 tsp

Butter-1 tsp

Garlic – 1 tsp chopped

Onion-1 small chopped

Green chilies-1/2 tsp

Boiled sweet corn- 1 cup, crushed.

Tender coconut flesh/malai- ½ cup shred.

Red Capsicum- ½ no, chopped.

Red chili powder-1/4 tsp

Garam masala powder-1/4 tsp

Chaat masala-1/4 tsp

Parsley/coriander-1 tbsp. chopped

Mixed herbs-1/2 tsp

Cheese-1/2 cup, small cubes or grated/shavings

Fresh cream/ white sauce-1/2 cup

For coating and frying:

Maida – water batter-1 cup, thick to coat

Bread crumbs-1 and a half cup

Salt and pepper to taste

Oil to deep fry.

To serve with:

Method:

1. Prepare all the ingredients as listed for the recipe.

2. We can use leftover white/brown rice as well for these kind of snacks.

3.Heat oil and butter in a pan saute the onion and garlic for a few seconds, add in the boiled crushed sweet corn and red capsicums, salt, pepper, herbs, spices as per taste and mix well.

5. Apply oil on the hands/fingers and divide the mixture into 10-12 equal portions and turn them into lemon sized balls.

6. Flatten each portion and place a small portion of cheese cube/grated cheese/ shavings and seal it up, chill for 30 mins.

Recipe-3] DESI COTTAGE CHEESE ARANCINI

Ingredients

For the rice and cottage cheese mixture:

Boiled starchy/cooked white rice- 1 and a half cup

Salt and pepper to taste

Oil-1 tsp

Butter-1 tsp

Garlic – 1 tsp chopped

Onion-1 small chopped

Green chilies-1/2 tsp

Paneer-1/2 cup grated

green Capsicum- ½ no, chopped.

Red chili powder-1/4 tsp

Garam masala powder-1/4 tsp

Chaat masala-1/4 tsp

Parsley/coriander-1 tbsp. chopped

Mixed herbs-1/2 tsp

Cheese-1/2 cup, small cubes or grated/shavings

Fresh cream/ white sauce-1/2 cup

For coating and frying:

Maida – water batter-1 cup, thick to coat

Bread crumbs-1 and a half cup

Salt and pepper to taste

Oil to deep fry.

To serve with:

Method:

1. Prepare all the ingredients as listed for the recipe.

2. We can use leftover white/brown rice as well for these kind of snacks.

3.Heat oil and butter in a pan saute the onion and garlic for a few seconds, add in the paneer and green capsicums, salt, pepper, herbs, spices as per taste and mix well.

5. Apply oil on the hands/fingers and divide the mixture into 10-12 equal portions and turn them into lemon sized balls.

6. Flatten each portion and place a small portion of cheese cube/grated cheese/ shavings and seal it up, chill for 30 mins.

Recipe-4] ACHARI POTATO & SAUSAGE ARANCINI

Ingredients

For the rice – potato and sausage mixture:

Boiled starchy/cooked white rice- 1 and a half cup

Salt and pepper to taste

Oil-1 tsp

Butter-1 tsp

Garlic – 1 tsp chopped

Onion-1 small chopped

Green chilies-1/2 tsp

Potato boiled- 1/2 cup grated

Chicken sausages-2 no, chopped.

Mango pickle masala- 1 and a half tsp

Red chili powder-1/4 tsp

Garam masala powder-1/4 tsp

Chaat masala-1/4 tsp

Parsley/coriander-1 tbsp. chopped

Mixed herbs-1/2 tsp

Cheese-1/2 cup, small cubes or grated/shavings

Fresh cream/ white sauce-1/2 cup

For coating and frying:

Maida – water batter-1 cup, thick to coat

Bread crumbs-1 and a half cup

Salt and pepper to taste

Oil to deep fry.

To serve with:

Method:

1. Prepare all the ingredients as listed for the recipe.

2. We can use leftover white/brown rice as well for these kind of snacks.

3.Heat oil and butter in a pan saute the onion and garlic for a few seconds, add in the sausage and boiled mashed potatoes salt, pepper, herbs, spices as per taste and mix well.

5. Apply oil on the hands/fingers and divide the mixture into 10-12 equal portions and turn them into lemon sized balls.

6. Flatten each portion and place a small portion of cheese cube/grated cheese/ shavings and seal it up, chill for 30 mins.

Recipe-5] SPICED KEEMA MATTAR ARANCINI

Ingredients

For the rice and spiced chicken mixture:

Boiled starchy/cooked white rice- 1 and a half cup

Salt and pepper to taste

Oil-1 tsp

Butter-1 tsp

Garlic – 1 tsp chopped

Onion-1 small chopped

Green chilies-1/2 tsp

Chicken keema-1 cup

Green peas-1/2 cup boiled.

Tomato puree-2 tsp

Tomato ketchup-2 tsp

Red chili powder-1/4 tsp

Garam masala powder-1/4 tsp

Chaat masala-1/4 tsp

Parsley/coriander-1 tbsp. chopped

Mixed herbs-1/2 tsp

Cheese-1/2 cup, small cubes or grated/shavings

Fresh cream/ white sauce-1/2 cup

For coating and frying:

Maida – water batter-1 cup, thick to coat

Bread crumbs-1 and a half cup

Salt and pepper to taste

Oil to deep fry.

To serve with:

Method:

1. Prepare all the ingredients as listed for the recipe.

2. We can use leftover white/brown rice as well for these kind of snacks.

3.Heat oil and butter in a pan saute the onion and garlic for a few seconds, add in the chicken keema and boiled peas, salt, pepper, herbs, spices as per taste and mix well add in the tomato puree, ketchup and mix.

4. Cook on a medium flame for 10-15 mins, add in little fresh cream, the cooked rice and mix well, continue cooking for 8-10 mins, turn off the flame, add in the fresh parsley/ coriander leaves, mix and allow to cool.

5. Apply oil on the hands/fingers and divide the mixture into 10-12 equal portions and turn them into lemon sized balls.

6. Flatten each portion and place a small portion of cheese cube/grated cheese/ shavings and seal it up, chill for 30 mins.

Recipe-6] TEMPERED TOFU ARANCINI

Ingredients:

For the rice and tempered tofu mixture:

Boiled starchy/cooked white rice- 1 and a half cup

Salt and pepper to taste

Oil-1 tsp

Butter-1 tsp

Cumin seeds-1/2 tsp

Curry leaves-5-6 no

Garlic – 1 tsp chopped

Onion-1 small chopped

Green chilies-1/2 tsp

Firm tofu- 1/2 cup, crumbled

Red/green/yellow capsicums-1/4 cup, chopped mix.

Red chili powder-1/4 tsp

Garam masala powder-1/4 tsp

Chaat masala-1/4 tsp

Parsley/coriander-1 tbsp. chopped

Mixed herbs-1/2 tsp

Cheese-1/2 cup, small cubes or grated/shavings

Fresh cream/ white sauce-1/2 cup

For coating and frying:

Maida – water batter-1 cup, thick to coat

Bread crumbs-1 and a half cup

Salt and pepper to taste

Oil to deep fry.

To serve with:

Method:

1. Prepare all the ingredients as listed for the recipe.

2. We can use leftover white/brown rice as well for these kind of snacks.

3.Heat oil and butter in a pan saute the cumin seeds, curry leaves and then add in the onion and garlic for a few seconds, add in the crumbled tofu and colorful capsicums, salt, pepper, herbs, spices as per taste and mix well.

4. Cook on a medium flame for 2-3 mins, add in little fresh cream, the cooked rice and mix well, continue cooking for 3-4 mins, turn off the flame, add in the fresh parsley/ coriander leaves and mix and allow to cool.

5. Apply oil on the hands/fingers and divide the mixture into 10-12 equal portions and turn them into lemon sized balls.

6. Flatten each portion and place a small portion of cheese cube/grated cheese/ shavings and seal it up, chill for 30 mins.

July 07, 2025

Ingredient Ideology | Monsoon Special: Cuppa Soup To Relish By: Dr. Kaviraj Khialani- Celebrity Master Chef.

July 07, 2025/ Ritika Dsouza

The concept of soups is truly an age old one and not many are really always in favor of having a bowl full of goodness and rather binge into junk and fast foods as a preferred choice. There is a need for creating a balance in our meals these days especially during pandemic times when we need to keep our immunity levels on a high besides being a little choosy since it is also monsoon time and we need to be careful on what is coming into our kitchen and getting cooked and finally being dished out on our plates.

The idea of a good soup is simply discussed as being wholesome, nutri-rich and full of flavor, colors and should be appealing to the eyes, palate and the senses on the whole. Soups are one of the simplest things to make in a kitchen without much fuss and irritation, it just calls for a little wise decision making, picking the right combinations and cooking it just right and pouring the delicacy piping hot into our soup bowls and relishing goodness especially with the downpour and monsoon season all across.

While we hear of clear soups, cream soups, puree soups, broths, hot and cold soups, ethnic and international favorites from many countries like minestrone soup from Italy, french onion soup from France, mulligatawny popular from south India and sri-lanka, seafood chowder soup from America, the chilled refreshing soup called gazpacho from Spain and Manchow, hot-n-sour, shark fin soup from china to name a few!

“SOUPS to me are an interesting concept of creating formulae of wonders in the pot while cooking and simmering them to perfection to bring out an enticing mélange of flavor mixes into the soup bowls and excite the diners and foodies to surprises & treats”- Chef Kaviraj.

Here are a few simple- easy and healthy soup recipes for our readers:

Recipe-1] ASIAN CHICKEN NOODLE SOUP

Ingredients

Oil-2 tsp

Garlic- 1 tsp chopped

Ginger-1 tsp shredded

Green chilies- 1 tsp chopped

Spring onion- 2-3 sliced

Carrots- ¼ no shredded

Celery-1 stalk, chopped

French beans-3-4 sliced

Capsicums-1/2 no shredded

Boiled noodles- 1 cup

Boiled shredded chicken- 1 cup- optional

Salt and pepper to taste

Chili flakes-1/2 tsp

Soy sauce- 2 tsp

Schezuan sauce-2 tsp

Water/chicken stock- 2-3 cups

Corn flour-2 tbsp. solution to thicken

Spring onion greens-2 tbsp. for garnish.

Method:

1. Heat oil in a pan, add in the garlic, ginger, chilies and onions and saute for a few seconds.

2. Add in the assorted veggies and saute for 30 seconds, add in the water or stock, salt, pepper, chili flakes, sauces bring to a boil, simmer for 3-4 mins.

3. Add in the corn flour solution and mix well slightly thicken the gravy in the pan add in the boiled noodles and chicken pieces if desired or else serve with vegetables. Cook all of it together for 2-3 mins and serve hot garnished with spring onion greens.

Recipe-2] HERBED ONION POTATO SOUP

Ingredients

Oil-1 tsp

Butter-1/2 tsp

Garlic-2-3 cloves- sliced

Onion-1 med sized, sliced

Potatoes-1-2 medium sized, peeled and chopped

salt and pepper to taste

mixed herbs-1/2 tsp

chili flakes-1/2 tsp

water/veg stock- 3-4 cups

almond/ cashew paste-2 tsp

white sesame seeds/ flax seeds/ sunflower seeds- 2 tsp

parsley-2 tsp chopped

cream-2 tsp

method:

1.Prepare all the ingredients for the soup and keep ready.

2. Heat oil and little butter in a saucepan add in the garlic, onions, potatoes and saute them for 1 min.

3. Add in the salt, pepper, herbs, chili flakes and mix well, add water or stock bring to a boil and simmer the soup for 25-30 mins.

4. Cool it down a little and puree the soup, strain it and bring it back to a boil add little water or stock if needed, add in the cashew/almond paste, cream and check for seasonings.

5. Serve the soup hot garnished with fresh herbs/parsley/coriander/ lightly toasted seeds of your choice.

Recipe-3] NUTTY PUMPKIN COCONUT SOUP

Ingredients

Oil- 1 tsp

Butter-1/2 tsp

Bayleaf-1 no

Peppercorns-3-4 no

Ginger-1 tsp chopped

Green chilies- 1 tsp chopped

Curry leaves- 4-5 no

Turmeric powder-1/4 tsp

Onion-1/2 no chopped

Water/veg stock- 3-4 cups.

Yellow pumpkin- 150 gms peeled, chopped

Potatoes-1-2 small, peeled and chopped

Coconut milk-1/2 cup thick

Almonds/cashews/walnuts- 2 tsp chopped.

Sunflower seeds/chia seeds- 1 tsp

Coriander/parsley-2 tsp chopped.

Method:

1. Prepare all the ingredients for the soup and keep ready.

2. Heat oil and butter in a pan add in the Bayleaf, peppercorns, curry leaves, ginger, chilies, onions and saute for a minute.

3. Add in the pumpkin and potato cubes and saute, add in the salt, turmeric powder, pepper, herbs, chili flakes as per taste and mix.

4. Add water/stock and bring to a boil, simmer for 20 mins.

5. Cool, remove the Bayleaf, puree and strain the soup and bring it back to a boil, add in the nuts, seeds and adjust the texture, add coconut milk, mix and simmer for 3-4 mins.

6. Serve hot garnished with fresh coriander/parsley/coconut cream.

Recipe-4] SEAFOOD – COCONUT VEGGIE SOUP

Ingredients

Oil-1 tsp

Butter-1/2 tsp

Garlic- ½ tsp chopped

Ginger- 1 tsp chopped

Green chilies- 2 slit

Onion-1/2 no chopped

Broccoli-1/2 cup florets

Carrots-1/2 cup sliced

Zucchini-1/4 cup cubes

Boneless fish cubes-1 cup

Cleaned prawns-1/2 cup

Salt and pepper to taste

White wine-2 tsp

Water/stock- 3-4 cups

Coconut milk-1 cup thick

Thai red curry paste- 2 tsp

Lemon grass-3-4 pieces

Fresh basil-3-4 no.

Corn flour solution-2 tbsp.

Lime juice-1 tsp add and serve

Roasted crushed peanuts-2 tsp.

Method:

1. Prepare all the ingredients for the yummy soup recipe.

2. Heat oil and butter in a pan add in the ginger, garlic, onions, chilies and saute, add in the lemon grass, basil, Thai curry paste and little water or stock and cook for 1-2 mins.

3. Add in the assorted veggies, salt and pepper to taste and allow to simmer and cook for 8-10 mins until just done. Now add in the wine, prawns and fish and carefully mix them in allow to cook for 3-4 mins on a medium flame.

4. Now add in the coconut milk and little corn flour water solution to thicken the soup slightly, simmer for 2-3 mins and serve hot garnished with fresh basil, roasted crushed peanuts, a splash of lime juice, coriander.

Recipe-5] VEGGIE WONDER SOUP

ingredients

oil-1 tsp

butter-1/2 tsp

Bayleaf- 1 no

Peppercorns-2-3 no

Garlic- 1 tsp chopped

Ginger-1 tsp chopped

Red chilies-1-2 slit

Onions-1/2 no chopped

Potatoes-1 med sized, peeled and cubed

Green peas-1/4 cup boiled

Babycorn-2-3 sliced

Mushrooms-2-3 sliced

Carrot-1/2 no sliced

Salt and pepper to taste

Water/veg stock-2-3 cups

Turmeric powder-1/2 tsp

Coriander powder-1/2 tsp

Cashew/almond paste-2 tsp

Milk-1/2 cup

Cream-1 tbsp.

Coriander/parsley-2 tsp chopped.

Method:

1. Prepare all the ingredients for the soup and keep ready.

2. Heat oil and butter in a pan add in the Bayleaf, peppercorns, garlic, ginger, red chilies and onions and saute for a few seconds.

3. Add in the assorted veggies of your choice, add seasonings, herbs, and flavor the soup as desired with powdered spices.

4. Add in water/stock bring to a boil, simmer for 15-20 mins and add in the milk, cream, cashew/almond paste and slightly thicken up the soup and simmer for 3-4 mins.

5. Check the soup for texture, salt and balance and adjust it accordingly. Add some parsley/coriander/seeds/nuts/micro-greens etc and serve the soup hot.

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Ingredient Ideology | Desi Ways With Arancini – Snacky Bites To Enjoy By: Dr. Kaviraj Khialani: Celebrity Master Chef.

Ingredient Ideology | Monsoon Special: Cuppa Soup To Relish By: Dr. Kaviraj Khialani- Celebrity Master Chef.

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