Kaju Paneer Balls

Cashew Nut Stuffed Paneer Balls

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I am back from a well-deserved vacation. Had lovely time with my loved ones as we celebrated Diwali in our home town after almost 3 years. Really there is no greater joy on a festival like Diwali than to be with our family and that too in our hometown. After loads of shopping, munching (of course on Diwali goodies) and  pampering from elders, now it is time to be back with some serious cooking. So made these quick yet yummy Paneer snacks to pair with our all-time favourite Masala Chai.

Cashew nut stuffed paneer balls are tasty treats that serve as a perfect starter for any party. They can be served as a delicious tea time snacks too .These deep fried paneer balls are crunchy on the outside and soft from within. The roasted cashew stuffing gives a nice nutty flavor and bite to the otherwise soft paneer balls. These paneer balls are mildly spicy in taste and go well with any dip or chutney. The recipe is simple and very easy to follow, and best part is the recipe calls for basic ingredients which are easily available in our kitchen pantries.

Serves: 10-12 medium Paneer balls

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Ingredients: 

• 200 grams Paneer / Cottage Cheese 
• 10-12 Cashew nuts
• 4 bread slices
• ½ inch root Ginger
• 2 green chilies
• 2-3 tbsp. butter milk
• 1/2 tsp freshly crushed black Pepper
• ½ tsp Kasuri  Methi / dried Fenu Greek leaves
• ¼ tsp roasted Cumin powder
• ¼ tsp dry Mango powder
• 1 tsp Ghee
• 1 tbsp. finely chopped fresh Coriander leaves
• 2 tbsp. Corn flour
• Salt to taste
• Oil for deep frying

Method:

1. Put the bread slices into a grinder jar and pulse to get the bread crumbs. Reserve ¼ of the bread crumbs for coating the paneer balls and soak the remaining in butter milk for 2-3 minutes.
   
2.  Crush ginger, green chilies and coriander leaves together and keep aside. Grate or crumble the Paneer / Cottage Cheese in a bowl. Add the coriander chili crush to the grated paneer.
   
                                        
   
   
3.  Also add all the spices ( black pepper , roasted cumin powder , kasuri methi, dry mango powder) to the paneer. Knead well. 
4. To this add the soaked bread crumbs and salt. Mix well and knead into dough.
5.  In a pan heat 1 tsp ghee and shallow fry the chopped Cashew nut pieces on a low flame until golden in colour. 
6. Divide the paneer dough into 10-12 equal parts. Flatten each portion of paneer dough into a small disc using your palms and stuff ½ tsp of the roasted cashew nut pieces to it. Close it and roll into a ball shape. Repeat the same for rest of the paneer dough portions.
   
7.  In another bowl, add 3-4 tbsp. of water to the corn flour and make a paste. Dip each paneer ball into the corn flour paste and roll over the reserved bread crumbs.
8.  Heat oil in a wok and deep fry the stuffed paneer balls in small batches until golden brown and crispy from all sides. 
9.  Remove the balls on an absorbent paper.
10.  Serve the Paneer balls hot with any dip or chutney of your choice.

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Chatpati Pakodi

Monsoon Snacks: 5 Best Pakoda Recipes

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Simple pleasures in life are most memorable, just like the distinct aroma of wet mud and the sound of rain tapping our window panes.

Mention rain, and the thought of garma-garam pakodas instantly follows. These satisfyingly crisp treats are the perfect companions to a hot cup of tea on a rainy day. Chop up your favourite veggies or meat, dunk them in batter and fry away a quick snack. Dip in freshly made chutney and lose yourself to the crunch.

We bring to you five speedy solutions to indulge in a monsoon treat.                                             
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1. Methi and Kishmish Pakodas

Moong dal, kasoori methi and green chillies teamed up with the sweet taste of raisins. Step away from the obvious!

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2. Kachche Kele Ke Pakka Pakoda

Chunky raw bananas coated with freshly made chaat masala, dipped in batter and fried crisp. Serve with a peppy tamarind chutney.

3. Chicken Pakoda

Mango powder and anardana dominate the flavourful batter. Every bite of this fantastic fried snack will leave you craving for more!

4. Hari Mirch ka Pakoda

Lovely green chillies are stuffed with a potato filling, battered and fried. You'll be coming back for seconds before you know it.

5. Baby Corn Pakodas 

Tuck into these perfectly crisp pakodas made with baby corn. Blanched baby corns are coated with a spice paste, dipped in batter and fried golden.

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Vada

How to make Rasam Vada - Crisp vadas dunked in spicy rasam – absolutely delicious.

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Ingredients for Rasam Vada Recipe

• Split black gram skinless (dhuli urad dal) soaked 1 cup

• Rasam powder 2 teaspoons

• Coconut chopped 2-3 tablespoons

• Green chillies chopped 2

• Ginger finely chopped 1/2 inch piece

• Salt to taste

• Oil 1 tablespoon

• Split pigeon pea (toor dal/arhar dal) 2 tablespoons

• Tomatoes roughly chopped 2 medium

• Asafoetida 1/4 teaspoon

• Mustard seeds 1/2 teaspoon

• Whole dry red chillies broken 2

• Curry leaves 10-15

• Tamarind pulp 1 teaspoon

• Jaggery (gur) grated 1 teaspoon

• Fresh coriander leaves chopped 1 tablespoon

Method

Step 1

Drain urad dal and grind to a thick batter. Add coconut, green chillies, ginger and salt and whisk the batter well.

Step 2

Heat sufficient oil in a kadai. Dampen your hands, shape the batter into small balls with finger tips and drop into the oil. Deep fry till golden. Drain vadas on absorbent paper.

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Step 3

For rasam cook the toovar dal with one cup of water in a deep pan till it gets mashed. Add tomatoes and one cup of water and salt and let it cook till the tomatoes soften.

Step 4

Heat oil in a pan. Add asafoetida, mustard seeds, broken red chilli and curry leaves. Strain the tomatoes and dal and transfer into a mixer jar and grind to a smooth puree. Add the remaining stock to the tempering and mix.

Step 5

Add the puree and mix. Add rasam powder, tamarind pulp, jaggery and salt and mix well. Add coriander leaves and mix. Simmer for two to three minutes.

Step 6

To serve place the vadas in serving bowls, pour the hot rasam over and serve immediately.

Nutrition Info

Calories : 995

Carbohydrates : 132.4

Protein : 52.4

Fat : 28.3

Other : Fiber- 27.9gm

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Cryspy Poori

How to make Crisp Puris - Crisp as crisp can be - these puris are made with semolina, ideal for paani puris.

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Main Ingredients : Semolina, Salt (नमक)

Cuisine : Indian

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.   

Crisp Puris Recipe Card

Prep Time : 11-15 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Crisp Puris Recipe

• Semolina 1 cup

• Salt to taste

• Oil to deep fry

Method

Step 1

In a bowl mix semolina and salt. Add sufficient water and knead into a firm dough.

Step 2

Cover and allow it rest for about fifteen minutes. Make small pedas.

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Step 3

Flatten the pedas and roll into small puris of one and half inch diameter and one mm thickness.

Step 4

Heat sufficient oil in a kadai and deep-fry the puris, turning once, on medium heat till golden brown, puffed up and crisp.

Step 5

Drain onto an absorbent paper and allow to cool before storing them.

Nutrition Info

Calories : 837

Carbohydrates : 112.2

Protein : 15.6

Fat : 36.2

Other : Niacin- 2.4mg

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Chicken Tikka

Chicken Tikka

How to make Quick Chicken Tikka - A quick and jhatpat Indian chicken recipe.

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Main Ingredients : Boneless chicken 

Cuisine : Punjabi

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Quick Chicken Tikka Recipe Card

Prep Time : 3.30-4 hour

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

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Ingredients for Quick Chicken Tikka Recipe

• Boneless chicken breasts cut into 1/2 inch pieces 400 grams

• Red chilli paste 1 teaspoon

• Salt to taste

• Ginger-garlic paste 1 tablespoon

• Yogurt 4 tablespoons

• Garam masala powder 1/2 teaspoon

• Lemon 1

• Extra virgin olive oil 6 tablespoons

• Orange juice 1 cup

• Green capsicums cut into 1/2 inch pieces 2 medium

• Cooked rice 2 cups

• Black pepper powder 1/2 teaspoon

• Sugar 1 teaspoon

• Butter 2 tablespoons

Method

Step 1

Marinate chicken pieces with red chilli paste, salt, ginger-garlic paste, yogurt, garam masala powder and juice of lemon and mix. Add 2 tbsps extra virgin olive oil and mix and marinate for a few hours in the refrigerator.

Step 2

Heat a non stick pan and pour orange juice into it. String the chicken pieces and capsicum pieces alternately onto skewers. Heat a non stick tawa, drizzle a little oil and place the skewers on it. Pack rice into a mould, unmould it on a serving plate and drizzle 1 tbsp extra virgin oil over it. Add salt, pepper powder and sugar to the orange juice and cook.

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Step 3

Turn the skewers so that the chicken gets cooked evenly all around. When the sauce thickens a little, take it off the heat. Add butter and mix well. Place the skewers over the rice, drizzle the sauce over the chicken and rice and serve immediately. Use up the remaining chicken and rice similarly.

Nutrition Info

Calories : 460

Carbohydrates : 14.9

Protein : 19.2

Fat : 76.5

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Aloo Bread Bondas

Aloo Bread Bondas

How to make Bread Bonda - Spicy green peas and potato mixture stuffed in bread slices, shaped into balls and deep fried.

                                
Main Ingredients : White bread slices.

Cuisine : Indian

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Bread Bonda checkout Bread Upma, College Sandwich, Mithai Toast, Cheesy Spinach and Corn Grilled Sandwich . You can also find more Snacks and Starters recipes like Whole Baked Rawas, Rosti Chicken, Pancake Pops, Japanese Deep-fried Prawns

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Bread Bonda Recipe Card

Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Bread Bonda Recipe

• White bread slices 12

• Oil 2 tablespoons

• Cumin seeds 1 teaspoon

• Green chilli paste 2 teaspoons

• Ginger paste 1 teaspoon

• Green peas blanched 3/4 cup

• Potatoes boiled, peeled and mashed 3 medium

• Turmeric powder a pinch

• Salt to taste

• Fresh coriander leaves chopped 1/2 cup

• Red chilli powder 2 teaspoons

• Chaat masala 1 teaspoon

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Method

Step 1

Heat oil in a non-stick pan, add cumin seeds. When they begin to change colour, add green chilli paste, ginger paste and sauté for a minute.

Step 2

Add green peas, potatoes, turmeric powder, salt, coriander leaves, red chilli powder and chaat masala. Mix well and cook for two to three minutes. Remove from heat and keep aside to cool.

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Step 3

Trim the edges of the bread slices and dip in water. Squeeze out excess water by pressing between your palms.

Step 4

Place a portion of the potato mixture on the bread slice and shape into a ball ensuring the filling is entirely enclosed. Heat sufficient oil in a kadai and deep-fry the balls till golden brown.

Step 5

Drain on absorbent paper. Serve hot.

Nutrition Info

Calories : 1550

Carbohydrates : 212.7

Protein : 33.2

Fat : 62.9

Other : Niacin- 6.5mg

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