It only seems like yesterday that I was invited by Tilda to attend their supperclub alongside other fabulous food writers and bloggers. Of course the wonderful meal was prepared by the Dazzling food writer and cookery personality Mallika Basu queen of shortcuts and tricks :). Mallika based all the dishes from starters to mains using Tilda Rice. I’ve always been a huge fan of Tilda Basmati as personally it doesn’t need to be washed several times under running water and creates wonderful fluffy rice dishes. Tilda have a wide range of rice available on the market from dry rice to speciality rice and steamed rice to take away rice the choices are fabulous.
On the day we arrived at a quirky little yellow door (only noticed because a bag of Tilda was holding the door open ;)), once up those steep steps we were welcomed into a warm and colourful room where tables were laid out with gorgeous colours of decor and most importantly the menu for the evening. Every corner of the room was decorated with packs of steamed Tilda Basmati rice of various flavours. The team behind Tilda and Wild Card PR company were welcoming and sociable, Camilla spoke to me in great details about the different types of rice and the superior quality of Tilda Basmati.
“Dazzling Queen of Cookery Mallika Basu. Image Courtesy of Mallika Basu”
Shortly after, our Dazzling Queen Mallika Basu showered us with her presence and absolutely delicious food. First came the canapes and my god was the Blinis just awesome, again too busy eating so didn’t get a picture, however, Tilda have the recipe if you would like to recreate at home. They would make great starters for any party. Personally I never have been a fan of Brown rice perhaps because it wasn’t Tilda as when I had a spoonful of the hearty Chana dal and brown rice Khicdi made by Mallika I was converted. Coming home armed with a goody bag full of rice I must confess that I’ve run out of the brown rice, even the kids have enjoyed eating it. It has a wonderful nutty flavour but not chewy like some other brands.
Being vegetarian, I was thrilled with the selection of vegetarian dishes on offer that evening, Mallika’s tip of using peanut butter in her Stuffed Aubergine curry has really stuck in my mind and have shared with many. Her shortcuts, tricks and tips are great for those leading a busy lifestyle but who want to create meals which drive your senses wild. Overall it was a wonderful evening with delicious food served throughout the night honestly I must have rolled home. To view the menu please visit Mallika’s Blog .Who knew you could create a full menu from starters to desserts all including rice? Unfortunately as I was so engrossed in the food I didnt quite get to click some pics of the Vegetarian Curries but needless to say they were fabulous.
“Beetroot Raita with mint and Chana Dal Brown Rice Khicdi”
“Scrumptious Dessert was Phirni and Saffron and Cardamom Kheer”
From the goody bag I was quite intrigued by the Firecracker hot and spicy rice and wanted to create a recipe where I incorporated rice as an ingredient and voila here it is. A gluten free canapé or starter that would go down really well at any parties or gatherings. With Christmas on the way this is a simple and easy recipe to make all under 1 hour. The Tomato and Tamarind Salsa adds a zing to this spicy bite, you can always substitute with lemon or lime but Tamarind should be your first choice 😉
Gluten Free Firecracker spicy rice and Paneer canapé with Tomato and Tamarind Salsa.
Preparation Time: 15 minutes
Baking Time: 20 minutes
1 packet firecracker hot and spicy riced cooked for 2 minutes as per instructions.
150g grated paneer
2-3 Tbsps cornflour
1 Tsp oil
Salt to taste
1 Tsp minced ginger
Fresh coriander finely chopped- use as required
For Tomato and Tamarind Salsa
1 small red onion
7-8 plum tomatoes
handful of fresh coriander
salt to taste
1 small green chilli
1/4tsp Tamarind paste
1. Pre heat oven to 200 degree C or 180 for fan assisted.
2. Place the cooked rice into a bowl, add paneer, ginger, oil, coriander, salt and start off with 2 Tbsps of cornflour.
3. Using your hands, mash, knead and bind the mixture until it all comes together, you may need to add a bit more cornflour but using sparingly.
4. Once you can roll into small balls the mixture is ready. Break off small pieces and roll into small balls and place on a foil lined baking tray sprayed with oil.
5. Spray with oil before baking in the oven for 20-25 minutes.
6. The rice and paneer balls should be golden on the outside. Don’t over cook or else they will become chewy.
7. To make the salsa, add all the ingredients in a processor and blitz it.
8. Serve these rice and paneer balls warm with the salsa. They make great little canapes or starters.
All views are my own and I was invited to this Supperclub by Wild Card Media on behalf of Tilda.
Other Bloggers who attended and have written a review are:
Binita Shah from Binny’s Kitchen
Suji from My Kitchen Adventures
Gayathri from At Mummy & Me