Mozzarella Cheese balls

Looks like Its a cheesy week, After the savoury Cheese muffins here is Mozzarela cheese balls recipe for you

I have Made these in Cup cake maker/ Paniyaram pan/ Appe pan...for less Oil consumption

You can deep fry or shallow fry as well

For the  outercovering:

Potatoes(Boiled and mashed) - 1 cup

Or Mixed veggies(carrot, beans, peas)
Paneer - 1/2 cup(cottage cheese)

Onion - 2 tbsp chopped finely

Turmeric powder - a generous pinch

Kashmiri Red Chilli powder - 1/2 tsp
Coriander powder - 1 tsp
Cumin Powder - 1/2 tsp
Coriander leaves - 1 tbsp finely chopped
Salt - to taste

Bread crumbs - 1/4 cup

For filling:

Mozzarella cheese cut to cubes or sticks 1- 1½ inch

A view of the Paniyaram Pan used below

Method

Pressure cook the veggies for 2-3 whistles(carrot,peas and beans), drain water and see to it that there is no moisture, mash it up. Grate the paneer.

Pressure cook potatoes until mushy.In a mixing bowl add all the ingredients except Breadcrumbs...

Take a portion of this mix in your hands & shape like a flat tikki then Place Mozarella cheese in middle cover from all sides & shape to balls

Roll in the breadcrumbs....Then place thecup cake maker/paniyaram pan/ appe pan on stove when heats add a sp oil in each section & fry the balls keep turning in 2 mins....this is ready

Note: I have just used Potato & little paneer rest veggies are optional as main ingredient is Mozzarella cheese in center

Burst of cheese in the center enjoy the guee cheese

Cheesy savoury Muffins

Easy to make cheesy Savoury Muffins.....best snacks for kids

Ingredients

1/4 cup butter or margarine
3 eggs
1/2 cup all-purpose flour
1 teaspoon baking powder
2 cups cottage cheese/ processed cheese

2-3 sps tomato ketchup or

(or2sps Red chili sause if want spicy)

preparation method

• In a bowl break eggs. whisk a little
• Then add  ½ cup flour and 1 tsp baking powder. 
• Start whisking. Add a bit of salt and pepper. 
• Add  2 cups of shredded  cheese and add tomato ketchup or chili sause. 
• Place the paper muffin cups in the  Moulds or else can even use 
• Aluminium foil to line the Muffin cups Grease it with butter. 
• And then put  spoonful of mix it shd be filled only ½ or 3/4^th as it will rise. Place these moulds in the Oven to bake for about 15- 20 min @ 120*.

Prawns Biryani

Biryani comprises two layers of rice with a layer of meat (or vegetables) in the middle. I have Made Prawns Biryani   In biryani the rice and prawns are cooked separately and then mixed before the dum cooking; the soaked rice is cooked aldente and then cooked with the prawns on Dum ( slow cooking) for more flavourful Biryani


Ingredients:

Prawns(Deviened & cleaned): 1/2 kg
Basmati Rice soaked for 10 min:  3cups
Oil 3-4sps
Cinamin 1 inch
Cloves 5
Bayleaf 2
Onion 2
Tomato 2
Greenchilies - 4 slit
Maggie chicken stock cube: 2
Gingarlic paste 2sp
Red chili powder: 2sp
Garam Masala/ biryani masala: 1sp
Coriender leaves: 1/2 cup


For Garnishing layers
Ghee: 2sps
Pudina leaves1/2cup
Saffron: 4-5 strands
Milk little to soak saffron
Fried Cahew nuts
Deep fried Onion julians: 1/2 cup

Method:

Wash  Rice & add water 3 cups (1:1 ratio for basumati rice) Close & cook
Deep fry 1/2 Onion( medium sized) till brown & keep aside

• In a Broad vessel Heat Oil add cinamin,cloves, Bay leaf, then add Slit green chilies
• Add Onion slices & fry, add gingarlic paste saute, add tomatoes chopped & fry
• Close lid to soften tomatoes for 2 min 
• Then add the spices powder Red chili & Garam masala/ Biryani powder mix
• Add the cleaned prawns(small to medium sized)fry,  
• Add Maggie cube(its salty) or else add chicken stock 1/2 cup
• Cook 2 min & add Coriender leaves then add Rice like a layer

For Garnishing layers

• Add Ghee 2 sps & sprinkle pudina & Saffron soaked
• Add deep fried Onion for garnish
• Cook on low flame for 2-3 min clossing lid
• Open & Mix lightly with a fork

Note: I have Used India Gate Basumati Rice
          If you have more Quantity divide the Prawns mix to 2 & add 2 layers of Rice

Thank you.....Please leave your feedback in the comments below

Methi Thepla

Methi Thepla is a Gujrati breakfast Dish....Filling & healthy as this contains Methi leaves (Fenugreek leaves)

Most flatbreads from northern India are made primarily from milled flour, usually atta or maida, and water. Some flatbreads, especially paratha, may be stuffed with vegetables and layered with either ghee or butter. Different varieties of Indian bread include: Chapati, Phulka, Puri, Roti, Bajra Rotla, Thepla, Paratha, Naan, Kulcha, Bhatoora, Baqar Khani, Appam, Dosa, Luchi, Puran Poli,Pathiri, Parotta and many more. Some of these, like Paratha and Roti have many varieties. Some varieties depend on the kind of grain used to prepare them, and others depend on the fillings they contain. In northern India, a dough of the main ingredient is prepared and flattened by rolling. Most Indian breads, such as roti and chapati, are baked on tava, a griddle made from cast iron, steel or aluminum. Others such as puri and bhatura are deep-fried.

To create Thepla, sufficient water and salt is mixed in Wheat flour to make a dough. The resulting dough balls are then flattened  to a round shape using a belan (rolling pin). Then, both sides of the Thepla are streamed with vegetable oil on a tava, until small brown spots appear. it is the most commonly consumed in India. Popular among is the methi thepla, in which methi (fenugreek) is added as flavour.

Ingredients

Wheat flour: 3 cups
Oil: 4-5 sps
Methi leaves(Fenugreek): 1 bunch
Red chili powder :1sp
Jeera powder: 1sp
Garam masala powder: 1sp
Water: 1+1/2 cups
Ghee( Clarified butter): 2sps


Procedure

Take a broad dish add Wheat flour with salt to taste & keep aside
In a pan add 2 sps oil when heated up add the Methi leaves chopped
Fry it on a medium flame till the leaves are Quilted
Add this to the Wheat flour along with Other spices mentioned above
Mix all together then slowly add little by little water & keep mixing
Make a soft Dough & knead well
Leave it aside for 10 min to rest
Roll the atta & make medium dough balls  
Flatten the dough balls use some more Ata 
Using a rolling pin  roll out to round chapati
Heat a Tawa ( Iron griddle), can even Use Nonstick Tawa
Once hot place the Thepla on top of it & fry for 2 min the Turn around
Apply 1 sp Oil on the Upper surface then turn again
Apply 1 sp Oil on the other side as well cook for 2 min each side after applying Oil
Remove in a Serving plate & smear 1 sp Ghee

Methi Theplas are ready...Best accompanied with Yogurt & Pickle

Coriender Chutney

Chutney is a versitile dish goes well with All south Indian breakfast dishes like Idlis Vada, Dosa Uttapam etc
Even with snacks also goes well So here is the Chutney Recipe
This Chutney is simple with Coconut & coriender

Ingredients


Grated coconut- 1/2 cup
Greenchilies- 1-2
Coriender leaves 3sps
Onion(small)- 1/4th
Tamarind pulp- 1sp

Method:
Blend in mixer grated coconut,greenchilies, coriender leaves 1/4 onion(small), little tamarind pulp & salt with little water
Once grinded coarsely then add bit more water & grind to fine paste Serve with Vada or Idli

Grilled Prawns

Grilled Prawns Sea food speciality
Prawns/ Shrimp are easy to cook & tastes Devine  Prawns are usually found in 

the ocean, in all countries and nearly all the cuisines of the world has lots of prawn’s recipes. There are two kind of prawns. Smaller ones and bigger ones which are called Tiger Prawns. Prawns are not only very tasty to eat but are very healthy to eat too.

Prawns are a great source of high quality protein, and provide some of the most important vitamins and minerals that make up a healthy diet. They are surprisingly low in calories and are made up of extremely healthy cholesterol.  t makes them an ideal food for those who want to loose weight. Even though Prawns are high in Cholesterol but they are high in good cholesterol and bring down the bad cholesterol.A normal size prawn contains about 2 grams of Fat, 30 grams of proteins and about 125 mg of minerals. This ideal combination of fats and proteins make it very beneficial for the human health. Prawns are also very easy to cook and they don’t take much oil or spices to cook them.

Ingredients

Prawns/ Shrimp: 15 pcs
Red chili powder/ paprika: 3-4 sps
Lemon juice: 1
Turmeric: 1sp
Salt to taste

Method:

• Clean the prawns by removing its head & shell
• Then devien the prawns & wash thoroughly
• Marinate the prawns with all above Ingredients
• Keep aside for an Hour let the spices get absorbed
• Heat a Non stick pan add 2-3 sps oil
• Divide the prawns in two batches
• shallow fry in Pan cooking both sides for 2-3 min
• Or till you get the charred grill on it
• Alternatively can grill in the Oven as well
• Pre heat Oven for 10 min & grill @180* for 5-6 min
• Check & turn them & grill for another 5 min

Note:

I have Grilled on a Nonstick pan Itself....

Donot Overcook the prawns just 2-3 min each side is sufficient

Instead of Lemon juice can even use Tamarind paste.

Enjoy the Spicy Grilled prawns

Chana Bhatura

Chana/Chole bhatura is a combination of chole (spicy chick peas) and fried bread called bhatoora (made of maida flour)
It is a heavy breakfast which is generally accompanied with lassi. Chole bhature are served with onions, carrot pickle, green chutney and achaar. Chole Bhature is a breakfast invented in Delhi  and now a days, it is popular breakfast around north-west India and other parts of the Country.
Chholay are sold as snack food and street food


Bhatura is a fluffy deep-fried leavened bread from North India. It is often eaten with chickpea curry, chole or channe, making the traditional dish chole bhature.

Ingredients Bhatura

A typical recipe includes white flour (maida), yogurt, ghee or oil, and either yeast or baking powder. Once kneaded well, the dough is left to rise, and then small balls of it are either hand-rolled or flattened using a rolling pin. Then the bread pieces are deep fried until they puff up into a lightly browned, soft, fluffy bread, which is elastic and chewy.

All purpose Flour(maida): 4cups

Clarified butter(ghee): 1sp

Yeast: 1tsp

sugar: 1sp

Water: 1cup

Yogurt: 1/2 cup

Oil for Deep frying

Procedure:

• Mix Maida with ghee to form crumbs then add salt & Yogurt 
• Dissolve Sugar in 5sps lukewarm water & add yeast leave for 2-3 min
• Then add this to the dough mixture mix & add 1 cup water
• Form a soft dough leave to rise for 1hr
• Then knead well & divide into 3 parts
• Make Big size poori
• Take Oil in Deep dish(Kadai) & heat it fry the poori pressing it gently
• You will see it rising Nicely....fry both sides
• Remove on an Absorbent paper

Note: You can use baking power instead of Yeast & make bhatura 

         The Poori you make must be Thick for it to puff up

Ingredients chana Masala

Chana Masala  Along with chickpeas, the ingredients typically include onion, chopped tomatoes, coriander seed, garlic, chillies, ginger, dried mango powder crushed pomegranate seed (anardana) and garam masala. It is fairly dry and spicy with a sour citrus note

Soaked Chickpea: 2cups

Onion: 2

Tomato: 2

Gingergarlic paste: 1sp

Coriender powder: 1sp

Garam masala: 1sp

Amchur(dried mango powder): 1sp

Redchili powder: 1+1/2 sps

or (Everest chole masala: 2sps optional)

Oil: 2-3 sps

Salt to taste

Cilantro for garnising

Procedure

• I have Used Pressure Cooker to make this Chana Masala
• (You can Pre boil Chana in Cooker for 5-6 visels & proceed with the following in kadai)
• Add Oil in pressure cooker, saute Onions chopped till light golden
• Add ginger garlic paste, fry add chopped Tomatoes fry till mushy
• Add salt to taste & all Masalas or else You can Omit these & add Everest Chole masala Instead
• Fry the masalas & Add Soaked Chana (Chick peas) Mix everything add 2 cups water 
• Pressure cook for 5-6 vissels

If Making in Kadai add cooked Chana with 2 cups water & boil for 5-10 min

Garnish with cilantro....

Serve hot Chana Masala with Puffed up Bhatura

Rawa Idli with Chutney

Rava idli  is a variation of the popular South Indian breakfast item, idli, made with rava (semolina) or Bombay rava.It is a speciality of the state of Karnataka in India and a very popular restaurant  dish of MTR Restaurant who Invented this dish. Rava-Idli translates to semolina-idli . It is usually found in restaurants that serve the Udupi cuisine. Rave idli is served hot and is to be eaten along with Saagu and Coconut Chutney. A dash of Ghee poured on the top of Rava Idli adds to the overall taste.



Ingredients

Rawa/ Semolina: 2 cups
Green chilies: 2
Curry leaves: 5-6
Ginger grated: 1sp
Oil: 3sps
Mustard seeds: 1tsp
Bengal gram dal(chana dal)
Cashew nut: 1/2 cup
Curd: 4-5 cups
Baking Soda( Sodium bicarbonate): 1 tbsp
Tomato for garnishing

Recipe: 

• In a Deep dish add Oil & temeper Mustard & Bengal gram dal
• Add add chopped curyleaves, green chilies chopped & grated ginger
• Add  rawa & Roast on slow flame for few min till lightly brown or tossed
• Cool this Mixture then add 1sp baking soda keep aside. 
• Batter: To above rawa mix add- 2 cups curd mix add salt to taste & leave 2-3 min
• Then add 2cups curd again & mix add salt to taste mix in the Cashew nuts
• [if batter is very thick can add bit more curd not water]
• Grease the Idli Mould with little Oil & add 1-2 sps of batter in each Idli mould
• Place a Piece of Tomato on Idli for garnishing
• (Do not Overfill the Idli moulds as it may Rise a bit)
• Steam in Idli moulds(like any other steamer water at the bottom)
• Steam for 20-25 min on Medium Flame & serve hot with chutney

Chuney Recipe

Chutney is a simple with Coconut & coriender


Grated coconut- 1/2 cup
Greenchilies- 1-2
Coriender leaves 3sps
Onion(small)- 1/4th
Tamarind pulp- 1sp

Method:

• Blend in mixer grated coconut,greenchilies, coriender leaves 1/4 onion(small), little tamarind pulp & salt with little water
• Once grinded coarsely then add bit more water & grind to fine paste
• (Can even add pudina to chutney just fry them in Ghee little even fry greenchilies & add rest same)

Custard with Fruit Salad

Creamy thick Custard with Fruits salad....Enjoy chilled desert.....Custard brings back so many memories....we used to eat a lot of custard growing up....for summers its the best way to indulge with fresh fruits...or Icecream its just yummy with any combination.

Custard is a variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk. Depending on how much egg or thickener is used, custard may vary in consistency from a thin pouring sauce  to a thick pastry cream  Most common custards are used as desserts or dessert sauces and typically include sugar and vanilla. Custard bases may also be used for quiches and other savory foods. Sometimes flour, corn starch, or gelatin is added as in pastry cream 

Custard is usually cooked in a double boiler  or heated very gently in a saucepan on a stove, though custard can also be steamed, baked in the oven with or without a water bath, or even cooked in a pressure cooker.

Eggless Custard often refers to a dessert sauce thickened from(cornflour) custard powder rather than eggs 

After the custard has thickened, it may be mixed with other ingredients: mixed with stiffly beaten egg whites and gelatin, it is chiboust cream; mixed with whipped cream

I have Made this custard with fruits salad in a very simple way, this is the Eggless version using Vanilla custard powder slow cooked & served chilled with fruits salad....

Ingredients:

Whole Milk: 500 ml

Sugar:5 sps (as per taste)
Milk: 1/2 cup(room temperature)

Custard Powder(Vanilla): 2 tbsps
Mixed Fruits chopped: 2 cups
(Apple, banana, Mango)

Method: 

• Bring the Milk to Boil & cook it for 5 more min
• Add sugar appx 5 tsps Mix well check the taste if you want more sweet
• Mix custard powder in a bowl with half cup milk(room temperature) to make a paste
• Slowly add the above custard paste to Milk & keep stiring
• Cook for another 5 min till it thickens
• Remove from heat & let it cool down & come to Room Temperature
• If you want you can even whisk this mixture 
• Place this  in any container with cap...close tightly & freeze
• Freeze for 1 hr for best results
• Remove from the freezer whisk again for smooth consistency
• Serve with Fruits salad & chopped nuts of your choice