Stella Cheese, Rice & Methi Kebab With Tater Tot Stuffing is a spicy vegetarian party appetizer. It has flavors of India, the Middle East & the Mediterranean. A fusion recipe for all!
Have you invited more guests than you can handle?? Have you still not finalized the party menu and the party is tomorrow?? Relax. don’t worry, Breathe! You’ve got this! We all know that hosting a holiday party can take your stress level to an all-time high! But with proper meticulous planning and a little help from our friends we can execute the perfect holiday party (and maybe even enjoy it ourselves!) Now that planning the party is taken care of, let’s move to the menu planning. Nowadays, you can find anything and everything online. If you go to Pinterest, you’ll find thousands of party meal ideas. But with the amount of ideas on the internet, it could get time-consuming to decide on one and there’s a good chance you could get distracted. That’s what happens with me (all the recipes online look so yummy!!). I go on to Pinterest looking for some inspiration for a recipe and after a couple of hours I am on a totally different page looking at something totally unrelated to my search! Sigh!
Therefore let me come to your rescue and save you the trouble of searching anywhere else. I love hosting parties for my friends and family ever since I was in college. My house was always filled with friends either for stay-overs, game nights, potlucks or just general hangouts. While I enjoyed the company, I also loved the fact that I got to try new recipes on them, be it Chilly Garlic Noodles, Cilantro Pot rice (Spinach Infused), Masala Dal Vada/Lentil Fritters, Vegetarian Thai Chilly Fried Rice or Cabbage and Onion Pakoda in Appe Pan. However there have also been nights where I have not got a chance to cook at all and we all have devoured Instant Noodles happily. But planning a party is so much fun in general and I personally never get stressed planning for them.
This opportunity to create a recipe using Stella cheese was something very apt for me at this point. We were hosting a Thanksgiving party this year and I had to make a vegetarian spread for all our friends. It’s our version of Friendsgiving! KR on the other hand thought I should do this post because of the Seinfeld reference alone (The Pen, anyone? – the whimsiness is strong with this one! :)). When we went to the grocery store we found we had a variety of Stella cheese flavors to choose from. Stella cheeses have apparently been in the market since 1923!! We found that they are quite strong and flavorful and infuse any dish with a distinctly delicious flavor.
You can learn more about Stella cheese and which ones might be a good fit for your cheese board or a holiday recipe here.Want some wine to go with your cheese?? This holiday season, their website is hosting a contest for a chance to win a trip to Napa Valley worth 5000$! You can learn more about this exciting contest here.
The recipe that I have for you today is extremely easy to prepare and can be made using leftover rice as well. This fusion recipe of vegetarian cheesy kebabs are truly delicious. Kebabs being from Middle East, I have cooked it with aromatic Indian spices and even used Mediterranean flavored Parmesan Stella Cheese along with Romano Stella Cheese. In a mixing bowl, add cooked rice, grated Romano Cheese, fresh or dried fenugreek leaves, chopped onions, garlic powder, chaat masala, chilly powder, minced green chillies, grated ginger, chickpea flour/besan, rice flour, salt, cilantro, turmeric powder, lemon juice and crushed saffron. Mix them all together. Let it rest in the fridge for 15-20 minutes.
Shape the rice mixture to any desired kebab shape. Thaw the frozen tater tots and cut each in half. Place one half tater tot in the center of each kebab and shape it firmly using your hands. Prepare a mixture of bread crumbs, grated Parmesan Stella Cheese and chilly powder.
Prepare a mixture of maida (wheat flour) + water, or for our Ovo-friendly audience, use a beaten egg instead of H2O. Dip the kebab in the mixture, coat well and roll it over the breadcrumbs mixture. Deep fry in hot oil until it turns golden brown. Strain the excess oil using paper towels.
Stella Cheese, Rice & Methi Kebab With Tater Tot Stuffing is now ready. It’s filled with interesting flavors and is a blend of many cuisines put together to create a winning appetizer which is sure to become a party favorite. Now this is one super easy recipe for you to make this holiday season. While they are hot and spicy, they also have a hint of flavor from fenugreek/methi and saffron making this dish lip smacking. Some other interesting ways in which you can use Stella Cheese is by making a cheese platter and serve it with candied nuts, bread, crackers and even seasonal fruits. Some other party appetizer recipes which you can try are Black Rice & Chickpea Fritters, Masala Dal Vada/Lentil Fritters, Cabbage and Onion Pakoda in Appe Pan and Dill ke Pakode/Dill Croquettes.
This particular recipe reminds me of my mom’s rice balls. She would always make it using leftover rice and lentils. It was one of dad’s favorite tea time snack. She would serve it with spicy green chutney. Over time, we got used to this and would expect it every time there was leftover rice in the house. It was very delicious and every time she would add a new twist to the recipe. I definitely have taken off from her and she continues to be my motivation. Kebab is loved by all and I wanted to provide a vegetarian option to all out there. Taking some inspiration from my mom, I created Stella Cheese, Rice & Methi Kebab With Tater Tot Stuffing recipe. A lip smacking party appetizer which will vanish within seconds once served.
- 1 cup cooked rice
- 1/2 cup grated Romano Stella Cheese
- 3 tbsp fresh/dried fenugreek leaves
- 1 chopped onion
- 1 tbsp garlic powder
- 2 tsp chaat masala
- 1 tsp chilly powder
- 2 green chillies
- Half inch ginger, minced
- 2 tbsp besan
- 2 tbsp rice flour
- 1/2 cup chopped cilantro
- 1 tsp turmeric powder
- 1 tbsp lemon juice
- 1 tsp crushed saffron
- Salt as required
- 1/2 cup maida
- Water as required
- Or 1 beaten egg
- 1/4 cup bread crumbs
- 1/4 cup grated Parmesan Stella Cheese
- 1 tsp chilly powder
- Oil for frying
- In a mixing bowl, add cooked rice, grated Romano Cheese, fresh or dried fenugreek leaves, chopped onions, garlic powder, chaat masala, chilly powder, minced green chillies, grated ginger, chickpea flour/besan, rice flour, salt, cilantro, turmeric powder, lemon juice and crushed saffron. Mix them all together. Let it rest in the fridge for 15-20 minutes.
- Prepare a mixture of maida + water or beat an egg. Also prepare a mixture of bread crumbs, grated Parmesan Stella Cheese and chilly powder. Shape the rice mix into balls. Dip in maida water/egg and roll over breadcrumbs mixture. Deep fry them in hot oil till they turn golden brown. Strain the excess oil in paper towels.
- Stella Cheese, Rice & Methi Kebab With Tater Tot Stuffing are now ready.
- You can even use brown rice in this recipe.
- The other option is to use any leftover flavored rice like pulav or biryani in this recipe.
- You can also make this kebab without adding the tater tots (if its unavailable).
I will very soon be sharing all the recipes which were served for this Thanksgiving party with all of you. I just need to finish cleaning up and catch a break. These vegetarian kebabs were an instant hit at our party and they were all gone in just a few minutes. These kebabs are best served with green chutney or mayo or ketchup. This kebab is crispy on the outside, soft inside and it literally melts in your mouth due to the wonderful Stella cheese. Once again, don’t forget check out their website for a chance to win a free trip to Napa Valley worth 5000$! The vineyards doth beckon!!
If you do try this recipe, please do share it with your friends on Facebook, Twitter and Pinterest. This will keep me motivated to develop more interesting recipes. Click a pic and post it with the hashtag #cookiliciousveg — I would love to see your pictures on Instagram, Facebook and Twitter!