Delectable Carrot Fritters

Ingredients :

2 3/4 cups sifted all-purpose flour
1 1/2 cups milk
6 tablespoons shallots, chopped
2 tablespoons chopped fresh parsley
2 tablespoons baking powder
2 teaspoons salt
2 teaspoons ground black pepper
1 1/2 teaspoons dried thyme
6 cups grated carrots
2 cups vegetable oil for frying
1 cup bearnaise sauce

Preparation :

In a large bowl, combine flour, milk, shallots, parsley, baking powder, salt, black pepper, and thyme. Gently fold in the carrots; be careful not to overmix. Cover, and refrigerate for 3 hours.

Heat vegetable oil in a deep fat fryer to 375 degrees F (190 degrees C). Lower the batter by heaping tablespoonful into the hot oil. Do not crowd the fritters, fry only a few at a time. Fry until fritters are golden brown, about 10 to 12 minutes. Remove fritters with a slotted spoon and drain well on paper towels. Serve immediately with Bearnaise sauce.

Dee's Mexican Rice

Ingredients :

1 tablespoon vegetable oil 
1 teaspoon ground turmeric 
1 teaspoon garlic powder 
1/2 teaspoon ground cumin 
1/2 teaspoon ground coriander seed 
2 teaspoons paprika 
1 pinch red pepper flakes 
1 pinch cayenne pepper 
3 green onions 
1 green bell pepper, chopped 
1 cup pre-cooked corn kernels 
2 small tomatoes, diced 
1/4 cup ketchup 
2 cups cooked rice 
salt to taste

Preparation :

Heat oil in a wok-style pan with turmeric, garlic powder, cumin, coriander, paprika, chili flakes, and cayenne pepper. Add the green onions and the green peppers; saute 1 to 2 minutes over medium-high heat. 

Add corn and tomatoes and saute until tomatoes release their juices. Add ketchup and stir until mixed. 

Add rice and stir until heated thoroughly. Salt to taste.

Paneer

Ingredients :

1 gallon milk 
1 quart buttermilk 
1 cup canola oil for frying

Preparation :

Pour the gallon of milk into a large pot. Bring to a boil over medium heat. Watch carefully, as it will boil over almost as soon as it starts to boil. As the milk begins to boil, pour the buttermilk into the pot in a steady stream while stirring constantly. The milk will separate into curd and water. 
Place a cheesecloth into a colander, and pour the milk mixture through it. Reserve some of the liquid for later. Let the milk mixture sit in the colander for a couple of hours, or until it stops dripping. 
After the curds are strained and settled, transfer them to a food processor. Process until smooth. It should be able to form a ball if it is the right consistency. If it is too dry, add a little of the reserved liquid and process again. The consistency should be like a firm ricotta cheese. 
Turn the cheese out onto a clean surface, and knead until smooth. Form into a ball, and wrap in plastic. Refrigerate until needed. 

To cook the paneer, heat the oil in a large heavy skillet over medium-high heat. Cut the paneer into bite size pieces. Fry for about 1 minute, or until a very pale golden brown. Drain on paper towels. Add to your favorite curry or dish.