Sweet Corn Cheese Balls

August 11, 2014

My second recipe for the Blogging Marathon #43: Week 2 - Day 2. My beta was delighted to see the cheese oozing out and just enjoyed them with ketchup. 

Makes - 16 Balls
Ingredients
200 Grams Paneer  - grated
3 Slices Bread -  powdered
1 Large Potato  - boiled & mashed.
2 Tablespoons All Purpose Flour
1 Tablespoon Capsicum  -  finely chopped
2 Tablespoon Yogurt
3 Green chilies - finely chopped
1/2 Teaspoon Soda- bi- crab
2 Tablespoon Coriander - finely chopped
1/3 Cup Sweet corn -  crushed in a chilly cutter
Salt to taste
Cheese cut into small squares

For the coating
2 Tablespoon Corn flour
Fresh Breadcrumbs 

Method

Make a slurry with water and keep aside.
Mix all ingredients well. Make 16 equals balls. Take a ball flatten it like a puri, place a small piece of cheese, and roll it into a ball. Dip the balls in corn flour slurry and roll in breadcrumbs. Deep fry in hot oil on high flame.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#43

Sending this to Srivalli's Kids delight event hosted by Harini with the theme - Healthy snacks


Labels: Blogging Marathon, Healthy snacks, Starters, Kids delight, Corn, Cutlets, Sweet Corn  Cheese Balls

Corn Appe

My frist recipe for the Blogging Marathon #43: Week2, Day 1.

This is an easy and quick recipe.  My kid who is 10 years old just loved this snack and finished it in a jiffy.

Ingredients

 1 Cup Sweet Corn

 1 Cup Fine Semolina

 ½ Cup Oats flour

 ¼ Cup Urad dal flour

 2 Nos Green Chillies

 1/4 Teaspoon Ginger Paste

 1/4 Cup Coriander leaves  - finely chopped

1 Sachet Fruit Salt 

Salt to taste

Oil / Ghee

Method

Soak the semolina in a cup of water for 10 minutes and keep aside.

Grind the corn and green chilies in the mixer to form a coarse paste. Mix corn paste, semolina, oats and urad dal flour, ginger paste, coriander leaves, salt to taste and mix well. Add the fruit salt and mix well.  Add little water if required to make the paste consistency.

Heat the aappe pan and sprinkle little oil in each slot .  Add the corn mixture to this cover and cook on medium flame for 2 minutes, when light brown on the bottom side turn the aappe again sprinkle little ghee and cook till this side too is light brown in color.  The ghee in this aappe give an awesome taste.  Remove and serve hot with sauce. Enjoy!!!

Note:  The consistency of the batter should be  like the idly batter for best results.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#43

Sending this to Srivalli's Kids delight event hosted by Harini with the theme - Healthy snacks


Labels: Breakfast, Corn, Healthy Snacks, Kids delight, Appe Pan, Oats, Urad Dal flour, Fine Semolina, Blogging Marathon

Eggless Banana Cake Recipe

August 5, 2014

Ingredients
3/4 cup All purpose flour / Maida
3/4 cup Mashed Banana (about 2 - 3 ripe bananas)
6 tbsp Sugar
1/2 tsp Baking Powder
1/4 tsp Baking Soda
1/8 tsp Salt
1/4 cup Oil
1/2 tsp Vanilla Essence

Method
Mix the flour, salt, baking powder and baking soda and sieve this together to ensure even mixing. Keep this aside.

Preheat the oven to 180 degree C.

Grease a pan with oil and keep aside.

In a mixing bowl, whisk the mashed banana, sugar, oil and vanilla essence until combined.

Slowly add the sifted flour to the banana mixture and gently fold the mixture until the batter shows no trace of flour. 

Pour this batter into the prepared cake tin. Bake in preheated oven at 180 degree C for 35 minutes or till a toothpick inserted into the middle of the cake comes out clean. Allow the cake to cool down for 15 minutes and then invert. Let it cool completely and cut into pieces.  Serve & enjoy!

Labels: Cakes, Eggless. 

Jowar Roti

Ingredients

3/4 Cup Jowar Flour
1/2 Cup Wheat Flour
A pinch of salt
Water for kneading

Method

Sieve both the flours, keep aside.

In a microwave proof bowl pour a cup of water, add salt and heat the water on high for 1 minute.  Then add the flours and mix well. Knead into a smooth dough if necessary using a little more warm water. Once kneaded, knead more for about 5mins. This roti is usually make with  Jowar flour but  since it is difficult to make I , have added wheat flour so that it rolled easily.

Take a large marble size dough and knead it lightly again and .

Roll it lightly by applying less pressure with the help of sorghum flour to a 5 inch disc. Seal the edges if any cracks appear.

Put it on a hot griddle and flip immediately before it’s half cooked.

Cook the other side properly till light dark spot appear, at this point flip the roti.Once flipped, the roti puffs. Once puffed, remove.

Make all rotis in the similar fashion. Serve hot. Before serving apply ghee/clarified butter.


Labels: Rotis, Healthy, Breads, Indian

Kadvya Vaalachi Usal

Vaal is a very commonly used legume in Maharashtra, it is brown in color with a white line running through one edge. It is seen in various varieties and one version is called the ‘kadave vaal’ where ‘kadave’ means bitter. I do not know why it’s called kadave because this vaal is sweet in taste.

We had this Vaalachi Usal with Jowar roti. The sprouted vaal can be peeled by placing them in warm water.

Ingredients
2 Cups Sprouted Kadave Vaal
2 Medium sized Onions - finely chopped
2 Green chilies - finely chopped
A pinch Asafoetida
1/2 Teaspoon Turmeric powder
1 Teaspoon Red chilli powder
1/2 Teaspoon Goda Masala
3-4  Kokam slices
3 Tablespoon Oil
1/2 Teaspoon Mustard seeds
A sprig Curry leaves
1 Tablespoon Coriander - finely chopped

1 Teaspoon Jaggery

Salt to taste

Method

To sprout the vaal soak the beans for 4 hours in place the bean in a cotton cloth and keep it in a dark place to spourt.  After a day the bean will sprout.  Place these beans in warm water for  an hour and the skin will loosen .  Peel the skins and keep the vaal aside (see pic). 

In a pan heat oil, add the mustard seeds, when the crackle add the asafoetida, curry leaves, onions, green chillies and turmeric.  Saute the onions till light brown.  Then add the vaal, chilly powder, goda masala and kokum, lightly stir, add a cup of water and cook the vaal till done.  This will take about 8 - 10 minutes to cook.  When cooked add the salt and jaggery, cook again for a minute or two till the jaggery melts.  Garnish with coriander leaves and serve it with Jowar Roti.

Labels:  Lentils, Main course, Vegetarian, Kadave Vaal, Maharastrian Cuisine, Maharashtra, Sprouts