This receipe is from net. Cheesy balls are a tasty snack that can be served for breakfast or as an evening snack. You can have the cheesy balls with a cup of hot masala chai or freshly brewed coffee. Cheese balls can be made with many ingredients. Have you tried corn and cheese balls? This fried Indian snack can be a treat for the snack lovers. It is made with mashed potatoes, corn kernels and cheese. As winter season has come, you can have the corn and cheese balls with hot tea. Corn has many health benefits so you can have this raw or use it as an ingredient to prepare several dishes. This is a high calorie dish as the balls are fried in oil and also contains cheese. So, if you are on a diet, you can reduce some calories by using fat-free cheese. Here is the recipe to make corn and cheese balls. Serves: 4 Preparation time: 10 minutes Cooking time: 10 minutes Ingredients Sweet corn kernels- 150gms/ 1 cup Cheese- 1 cup (grated) Potatoes- 2 (boiled and mashed) Capsicum- ½ cup (chopped) Green chillies- 3 (finely chopped) Cornflour- 1tsp Maida or flour- 4tbsp Black pepper powder- 1tsp Red chilli powder- 1tsp Breadcrumbs- ½ cup Salt- as per taste Water- 1 cup Oil- for frying Procedure In a bowl, add sweet corn kernels, cheese, potato and capsicum. Mix well. Now add ½ tsp cornflour and maida in the bowl. Sprinkle black pepper and salt and mix all the ingredients together. Make small balls of this mixture and keep them on a plate. In another bowl, mix the remaining cornflour and maida with water to make a semi-thick consistency batter. Heat oil in a frying pan. When the oil becomes hot, deep fry the cheese corn balls till they become golden brown and look crisp. Strain on paper towels. Serve the cheese corn balls hot with tamarind and coriander chutney. This cheesy dish can be a treat for snack lovers.
Bharwa Karela: Stuffed Bitter Gourd You will obviously expect a bitter gourd recipe to taste bitter. But, Bharwa Karela is an Indian vegetarian recipe that has no traces of bitterness in its taste. Boil or soak the bitter gourds for Bharwa Karela in water with salt, lemon juice and turmeric. This trick takes away the bitter taste of the vegetable. Stuffed vegetables usually have elaborate recipes that take lots of time to cook. However, Bharwa Karela can be easily prepared in 30 minutes time. Serves: 4 Preparation Time 20 minutes Cooking Time: 20minutes. Ingredients Bitter Gourds- 6 Turmeric-1tsp Lemon juice- 2tbsp Cumin seeds- 1tsp Asfoetida or hing- 1 pinch Fennel or saunf powder- 1tsp Coriander powder- 1tsp Red chilli powder- 1tsp Dry mango powder or amchur- 1tsp Gram flour or besan- 2tbsp Oil- 4tbsp Salt- as per taste Procedure 1. Boil about 3 cups of water. Add salt, turmeric and lemon juice to it. 2. Cut the bitter gourd or karela length-wise and scrape the insides. Soak them in the boiling water for 20 minutes to remove the bitter taste. 3. Heat 1tbsp oil in a pan. Season it with cumin seeds and asfoetida. 4. Add the scrapings of the karela to the pan after draining away the water it was soaked in. 5. Cook for 2-3 minutes on a medium flame. 6. Then add gram flour and all the other spices namely, coriander, fennel, red chilli and dry mango powder. 7. Cook on a low flame for 7 minutes. 8. Now squeeze the bitter gourds to drain water the water it was soaked in. Stuff the filling you have prepared into it and tie it up with a thread. 9. Heat the rest of the oil in a deep bottomed pan. 10. Place the stuffed karela in it. Cover and cook on lo flame for 10 to 12 minutes. 11. Keep turning sides to ensure even cooking. Serve bharwa karela as a side dish with dal and rice.
Corn Paneer Upma For Breakfast Upma is one of the most popular dishes of Indian breakfast. But I am sure you are all tired of having the same old plain upma by now. Even our most favourite dishes need to go through a bit of innovation to taste good. Corn Paneer Upma is a breakfast recipe that will definetly appeal to you. You do not have to work too hard to make corn paneer upma in the morning. This breakfast recipe takes more or less the same time as normal upma. You might just need 5 minutes extra to grate the paneer or cottage cheese to prepare this special upma recipe. Corn paneer upma is definitely more filling and nutritious than plain upma. It has proteins from paneer and loads of fibre from the corn. It is, in short, an ideal beginning to your day. Serves: 4 Preparation Time: 20 minutes Cooking Time: 20 minutes Ingredients Corn kernels- 1/2 cup Bell pepper- 1/2 (chopped) Carrot- 1 (chopped) Green chillies- 2 (chopped) Onion- 1 (chopped) Rawa- 1 cup Paneer- 50 grams (grated) Mustard seeds- 1tsp Curry Leaves- 5 Ghee- 1tbsp Oil- 1tbsp Tomato- 1 (chopped) Salt- as per taste Procedure 1. Boil 2 cups of water in a deep bottomed pan. When it starts bubbling, add the vegetables like carrot, bell pepper, corn kernels and green chillies into the water. 2. Sprinkle salt and allow it to boil for 5 minutes. 3. Meanwhile melt ghee in another pan. Saute the rawa in it for 2 minutes and keep aside. 4. In another deep bottomed pan, heat oil. Season it with mustard seeds and curry leaves. 5. Then add onions to the pan and saute for 2-3 minutes on high flame. 6. Pour the grated paneer into the pan and saute for 2 minutes. 7. Then pour the boiled vegetables along with the water into the pan in which you are frying onion and paneer. Mix well and add the rawa. 8. Keep stirring till the upma cooks; for another 4-5 minutes on low flame. Garnish corn paneer upma with chopped tomatoes and coriander leaves.
Bhindi Bhaji: Fried Okra In Indian Style If you are a vegan and think that your options are limited, then think again. Indian vegetarian recipes will reinforce your faith in vegetarianism. Take the spicy and crispy Bhindi Bhaji for example. This is basically a recipe in which we fry okra; but the delectable spices in it make this Indian vegetarian dish very special. Bhindi Bhaji can be a great fried snacks to have with drinks. It can also serve as a side dish with dal and rice. This okra fry recipe is a pretty quick one. You can make some really decent Bhindi Bhaji in 10 to 15 minutes. That is why, this dish is something you should try when guests arrive unannounced at your doorstep. Serves: 6 Preparation Time: 10 minutes Cooking Time: 15 minutes Ingredients Okra or Lady's Finger: 250 grams (ends removed and slit from the middle) Onion- 1 (sliced) Tomato- 1 (chopped) Red chilli power- 1tsp Amchur or dry mango powder- 1tsp Garam masala- 1tsp Carrom seeds or kalounji- 1/2tsp Hing or Asfoetida- 1 pinch Wheat flour- 2tbsp Oil- 2tbsp Salt- as per taste Procedure 1. Cut and wash the okra properly. Okra or bhindi secretes a latex after being cut. You need to wash it off. 2. Then marinate the okra with salt and all the powdered masalas namely, red chilli powder, amchur and garam masala. 3. Leave it aside for 10 to 15 minutes as you make the other preparations like chopping onions and tomatoes. 4. Heat oil in a deep bottomed pan. When it starts steaming, add a pinch of hing and carrom seeds and season it. 5. Then add the onions and cook for 2-3 minutes on medium flame. 6. Roll the okra in gram flour or atta and drop them into the pan. Mix well and cook for 5-7 minutes on low flame. 7. Then add the chopped tomatoes and sprinkle little salt. Cook for 3-4 minutes on medium flame. Your Bhindi Bhaji is ready to serve. You can have it plain with curd or serve it as a side dish with rotis.
Ghugni : Bengali Chickpeas Curry Ghugni is a popular street food in Kolkata and other parts of Bengal. You can see street vendors wait with their enormous mounds of steaming yellow chickpeas curry by the roadsides. People usually eat ghugni with bread, bun or rotis. Even though it is famous as a street food, this Bengali recipe can easily be replicated at home. At its core, it is essentially a spicy chickpeas curry that is quite easy to make. Ghugni is traditionally a dish that is made in the winters. This Bengali recipe was popular for group picnic and day outs. It is supposed to be very spicy but you can easily convert it into a healthy recipe by adjusting the amount of oil and spices you add to it. Like all other Bengali recipes, the flavour of ghugni comes out best when cooked with mustard oil. But if you do not prefer mustard oil, then you can use refined oil instead. Serves: 6 Preparation Time: 20 minutes Cooking Time: 30 minutes Ingredients Chickpeas- 100 grams (soaked in water overnight) Bay leaf- 1 Cinnamon stick- 1/2 inch Cardamom pods- 2 Cumin seeds- 1tsp Onion- 1+1 (chopped) Coconut scrapings or pieces- 5-7 Ginger-garlic paste- 1tbps Green chillies- 4 (chopped) Tomatoes- 2 (chopped) Red chilli powder- 1tsp Turmeric- 1 pinch Garam masala powder- 1tsp Coriander leaves- 2 stalks (chopped) Mustard Oil- 1tbsp Salt- as per taste Lemon- 1 Procedure 1. Boil the soaked chickpeas in the pressure cooker for the duration of 5-7 minutes on medium flame. Drain away the water and keep aside. 2. Heat oil in a pan and season it with bay leaf, cinnamon stick, cardamom and cumin seeds. 3. Add half the onions and saute for 2-3 minutes on low flame. Then add the green chillies and coconut scrapings. 4. Cook for 2 minutes and then add the ginger garlic paste. Stir well and cook for another 3-4 minutes. 5. Then add the boiled chickpeas and tomatoes. Sprinkle salt, turmeric, red chilli powder and garam masala powder. 6. Stir the simmering gravy and cook on low flame for 7-8 minutes. 7. When the gravy starts oozing oil, it is done. Remove the ghugni from flame. This dish is incomplete without the garnishing so garnish it with chopped onions, green chillies and coriander leaves. Squeeze a lemon into it.
