BROCCOLI AND ZUCCHINI FRITTERS WITH HUNG CURD DIP

 A combination of Zucchini and Broccoli is a match made in heaven. These two have been used in many dishes from Pastas, Pizzas, Salads and fritters.

The current recipe is of fritters, which are very melt in the mouth and bursting with flavours. Usually fritters have egg added to the batter, but these are eggless fritters. They need not be deep fried at all, but just grilled on the Tava, which makes them healthy too. I had some leftover rice and added it to the batter to make them chunky and give a slightly crisp exterior, whereas the insides are soft.

The hung curd dip goes extremely well with these fritters and is so simple to put together. The fritters and dip are a combination that can be served as snack or starters.

While you are here check out other snack recipes on the blog like- Easy Corn Fritters, Medu Vada, Milagu Vadai/Pepper Vadai, Patra, Easy 2 way Muffins, Mirchi Bajji, and more...

Here is the recipe of Broccoli and Zucchini fritters with Hung Curd Dip-

PREP TIME: 10 Mins                                      COOK TIME: 15 Mins

 TOTAL TIME:30 Mins                                    COURSE:  SNACK

 CUISINE:WORLD                                         SERVINGS: 12 NOS   

 AUTHOR: RAJNI RAM                                      

 

    Ingredients for Fritters:

    Broccoli 1 small head or half of big one

    Zucchini 1 medium size (grated)

    Leftover rice 1/2 cup

    Parmesan cheese grated 2 tbsp  (optional)

    Chick pea flour/besan 1/2 cup

    Green chillies 2 chopped finely

    Red chilli powder 1 tsp

    Salt as required 

    Coriander powder 1 tsp

    Fennel powder 1 tsp

    cumin powder 1 tsp

    Turmeric powder 1/2 tsp

    Ingredients for Hung Curd Dip:

    Curd 2 cups

    Cucumber 1/2 of small finely chopped

    Onion 1/2 of small one

    Red bell pepper a small piece chopped finely

    Fresh coriander leaves chopped finely

    Salt as required

    Pepper powder 2 pinches

    Directions for Hung Curd Dip:

Take a clean cotton cloth/ Muslin cloth and tie up the curd in it with a vessel at the bottom to collect the water. Leave it undisturbed for an hour or so.  Alternately, put the curd in a double sieve and leave it for an hour, for the excess water to drain away. After an hour, put the thick curd into a bowl and add all the ingredients mentioned under "ingredients for curd dip", and give it a gentle mix. Put it in the fridge until ready to serve.

    Directions for the Fritters:

Put the chopped Broccoli in a bowl, pour hot water over it and keep it covered for 15 minutes. After 15 minutes, drain water and cool the broccoli. Now put the Broccoli in the blender jar and give it a single pulse, such that it becomes a mince. See picture. Now take the left over rice in a bowl and mash it well. To the rice, add the minced broccoli, grated Zucchini, chopped green chilli, salt, red chilli powder, coriander powder, fennel powder, cumin powder, and mix well. Now add Parmesan cheese(optional) and the Besan/chickpea flour and mix well. For the best result, leave this mixture in the fridge for 30 minutes. After 30 minutes, start shaping the mixture into tikkis/pattice and grill them on a girdle/tawa. The healthy fritters are ready to serve.

    STEPWISE RECIPE FOLLOWS:

1. Put the chopped Broccoli in a bowl, pour hot water over it and keep it covered for 15 minutes. After 15 minutes, drain water and cool the broccoli. Now put the Broccoli in the blender jar and give it a single pulse, such that it becomes a mince. See picture.

2. Now take the left over rice in a bowl and mash it well. To the rice, add the minced broccoli, grated Zucchini, chopped green chilli, salt, red chilli powder, coriander powder, fennel powder, cumin powder, and mix well.

3. Now add Parmesan cheese(optional) and the Besan/chickpea flour and mix well. For the best result, leave this mixture in the fridge for 30 minutes. After 30 minutes, start shaping the mixture into tikkis/pattice and grill them on a girdle/tawa. The healthy fritters are ready to serve.

    NOTES:

1. Usually fritters make use of egg. In this recipe I have swapped the egg with chickpea flour/Besan. Therefore, I recommend putting the batter into the fridge for 30 minutes, so that the fritters can be shaped easily.

2. Using Parmesan Cheese(or any cheese) is optional, but I recommend it for that extra punch.

3. The same mixture can be done with egg also. In that case, do not use the chickpea flour and use just 1 egg instead.

4. I have not tried this recipe with flax egg, so I cannot recommend it right now.

5. There is no stepwise recipe for the hung curd dip, as it is pretty simple.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes on your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.

EASY CORN FRITTERS

 Corn Fritters are very simple to make, healthy and delicious and they get done in no time with no planning ahead needed. Isn't this the very reason, one should make this often? This recipe has been on my mind for a very long time and it is a contest on social media that finally got me making this. 

Other than the Corn, all other vegetables used here are customizable to one's preference. I have used every day vegetables like carrots and capsicum. Grated Potatoes(after removing starch), Purple cabbage, Zucchini are other add ins that I usually use.

While you are here check out other snack recipes here like- Semolina Cheese Balls, Medu Vada, Potato Cheddar bake, Pepper vadai, Patra, Dhaniya wale Namak Pare, Oatmeal Cookies, Samosa Pie, and more...

Here is the recipe for Corn Fritters--

PREP TIME: 10 Mins                                      COOK TIME: 15 Mins

 TOTAL TIME:30 Mins                                    COURSE:  SNACK

 CUISINE:WORLD                                         SERVINGS: 12 NOS   

 AUTHOR: RAJNI RAM                                      

 

      Ingredients:

      Sweet corn Kernels 20 gm (divided into 100 each) cooked and kept aside

      Carrot 1 small chopped finely

      Capsicum 1 small chopped finely

      Refined Flour( Maida) 1/2 cup

      Egg 1 

      Salt as per taste

      Pepper powder 1 tsp

      Red Chilli powder   1 tsp

     Oil for shallow frying the fritters

      STEPWISE RECIPE FOLLOWS:

1. Boil Corn and divided it into 2 halves. Crush 1 half in a mixie/blender to a coarse paste and keep the other half as whole kernels. To the mashed or crushed corn, add all the other vegetables like carrot, capsicum etc, add the flour and egg, followed by salt, pepper powder and red chilli powder. Add chopped coriander if you like(optional).  

                                     

                    

2. Mix well to make a thick mixture, and now add in the whole corn kernels, and mix lightly. Heat oil in a pan (2 tbsp will be enough, more can be added if required). Now drop small scoops of this corn mixture and flatten lightly with a spatula. Coo on one side and flip and cook on the other. Remove and enjoy with some sauce. I drizzled Cheese sauce over them. Alternately bake them in a pre heated oven, by spreading the mixture on a baking sheet, and bake at 200 C for 20 to 25 minutes. Since all oven work at different temperature ranges keep checking from 20 mins onward for doneness.  

        

NOTES:

1. A very simple and fool proof recipe hence no notes are needed.

2. For more quantity just double up the ingredients.

3. As for alternate to egg, Flax egg can be used, but I have not tried the version yet.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.

 

POTATO CHEDDAR BAKE

This is a very simple recipe and a great finger food/ starter option at get-togethers. Most of the prep can be done ahead and the baking can be done half an hour before serving. This dish can also be a tea time snack and the kids will love it. To make it healthy I have used roasted oats to coat the potatoes instead of cornflour. The baking can be easily replaced by the grilling method( on a girdle /tava).

 The cheddar cheese used in this recipe gives it a sharp taste and a crisp texture, the coriander and oregano give it a herby flavour.   The Cheddar cheese can be easily replaced by Parmesan Cheese, and it also tastes just as good.  I usually don't use a baking/parchment paper for this recipe and directly bake it on the baking tray, but this time I thought why not put it on a baking sheet, which turned put to be a wrong choice as I had to wait for 10 minutes to remove the potatoes from the sheet, so please don't repeat the same. Just grease the baking tray and follow the recipe without the baking sheet.

While you are here please have a look at my other snack recipes like Semolina Cheese Balls, Kothimbir Vadi, Moong dal Kachoris, Baked Wheatflour Papdis, and more...

Here is the recipe for Potato Cheddar Bake for you-

      PREP TIME: 20 Mins                                          COOK TIME: 20 Mins

     TOTAL TIME:40Mins                                           COURSE:  DESSERT

     CUISINE:  WORLD FOOD                                  SERVINGS: 6

     AUTHOR: Rajni Ram

Ingredients:

Potatoes small size( baby potatoes can also be used) 5 

Cheddar cheese/Parmesan Cheese 200 gm grated

Oats (instant) roasted 1 cup

Salt as required

Red chilli powder 1.5 tsp

Oregano 2 tsp(divided)

Black pepper powder 1/2 tsp

Peri-Peri powder 1/2 tsp(use more if you prefer)

Coriander leaves finely chopped

Method: Wash and peel the p[otatoes and slice them as shown in the picture. Heat water ina kettle/saucepan and pour the boiling water over the sliced potatoes and cover it and leave it for half an hour. After half an hour drain the water. Prick a fork into the potato, it should pierce with a little resistance. The potatoes should not overcook. Now dry roast the Oats in a pan until crisp ( approx 3 to 4 mins on low heat). Cool it. Put it ina grinder and powder it fine. To the oats powder add salt, red chilli powder and oregano and set aside. To the grated cheese add the pepper powder, salt and Peri Peri powder and mix nicely. Grease a baking tray( don't use a baking sheet as seen in the picture, read intro) with oil, spread a thin sheet of cheese mixture on the tray. Now take a slice of the potato, cover it with the oats powder nicely, such that both sides are coated well and arrange on the baking tray on top of the cheese layer. Repeat for half the amount of potato slices, and keep arranging them on the baking tray next to each other. Now sprinkle the cheese mixture over the potatoes, sprinkle oregano powder, top with some finely chopped coriander and put the tray in the oven. Bake at 200C for 20 minutes. The cheese should have melted and formed a crunchy layer over the potatoes. The cheese and crunchy Potato Cheddar Bake is ready to serve. Enjoy. Bon Appetit.

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Peel and slice potatoes. Grate the cheese. Roast and powder the oats.

2. Pour boiling water over the sliced potatoes and let it stand covered for half an hour. Drain the water and prick a potato slice with a fork to check doneness. It fork should pierce it with little resistance. The potato should not be overcooked or mushy.

3. Now powder the roasted oats and add salt, chilli powder and oregano to it and set aside.

4. Take the grated cheese and add pepper powder, Peri-Peri powder(or red chilli powder) and a pinch of salt and mix well.

5. Now grease a baking tray with oil and spread the cheese mixture as a thin film on it. Now roll each potato slice in the roasted and spiced oats powder, such that both sides are well coated and arrange on the baking tray over the cheese mixture. This has to be done in two batches, as potatoes should not be overlapped for more than two layers.

6. Repeat for all potato slices and arrange them next to one another in the tray. Cover with more cheese mixture, sprinkle oregano powder over it, garnish with finely chopped coriander and pop it in the oven. Bake at 200 C for 20 minutes.

The Cheese should have melted and formed a crisp crust over the potatoes. The cheesy and delicious potato cheddar bake is ready.

NOTES:

1. As said in the introduction don't use a baking paper as it takes time to remove the potatoes off the tray.

2. Parmesan cheese can also be used instead of Cheddar or a half and half mix of both can be done.

3. If Peri-Peri powder is not available use regular red chilli powder or Cumin pepper powder that we use for Rasam 😉.

4. The preparation of this dish can be done ahead, like blanching the potatoes, making the oat powder mix, making the cheese mixture etc and the baking can be done closer to serving time.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes on your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.

 

 

KOTHIMBIR VADI

Kothimbir Vadi is a savory Maharashtrian snack. It is made of Fresh coriander leaves and Besan/gram flour. Coriander as I have mentioned in my previous posts is my favourite herb. So when there is a recipe predominantly with coriander leaves how could I let it go and hence the post.

This recipe is very simple, flavourful( this word is used many times across this blog if you notice, as I believe the flavour is a very important entity to any food.) and healthy. This snack has a strong resemblance to Gujarath's Muthias( will blog this soon).

Traditionally this snack is deep-fried, but now one can shallow fry or saute in a small amount of oil too. This dish is cooked twice as it is steamed first and then shallow fried. It is soft and moist when steamed and develops a nice crunch when fried. It goes very well with the sweet chutney and garlic chutney and makes for a great tea time snack. Made to bite-size pieces can be served as a starter in get-togethers. I have really wanted to try this recipe for a long while and I'm happy I did. Everyone at home was pleased by this dish😊.

While you are here please view other recipes by Rajjos kitchen like 

Semolina Cheese balls, Dahi Pohe, Stuffed Kuzhi Paniyarams, 

Moong dal Kachoris, and more...

here is the recipe of Kothimbir Vadi for you--

PREP TIME: 15 Mins                                            COOK TIME: 25 Mins

TOTAL TIME: 40 Mins                                          COURSE:  SNACK

CUISINE: MAHARASHTRIAN                             SERVINGS: 4

                                                                              AUTHOR: Rajni Ram

Ingredients:

Fresh Coriander finely chopped 2 cups

Besan/Gram flour 1 cup

Green chillies 2-3

Ginger 1 inch piece

Garlic(optional)

Salt as per taste

Turmeric powder 1/2 tsp

Red Chilli powder 1 tsp( or as per taste)

Jaggery 1 tsp

Tamarind pulp 1 tsp

Curd 1/2 cup

Water as required

cooking soda 1/2 tsp

Mustard seeds 1 tsp

Jeera/cumin seeds 1tsp

Asafoetida 1 tsp

Grated coconut 1 tbsp

sesame seeds(white) 1 tsp

Directions:

Get the steamer/ pressure cooker ready for steaming. By the time the batter gets ready, the water would have heated and the batter can be steamed immediately, after mixing.

Make a coarse paste of green chillies, ginger, and garlic(if using).In a dish take the Gram flour/besan, add the ginger-green chilli paste, followed by salt, turmeric powder, red chilli powder, jaggery, tamarind pulp. Mix nicely. Now add the curd and stir with a spatula. It will be a semi-wet mixture. Add in the chopped coriander leaves followed by a little water( around 1/2 cup) and make a thick batter. The batter should not be runny, so add water little at a time. Grease a plate or flat vessel with oil and before pouring the batter into the greased plate/ vessel add the cooking soda and stir nicely so that the soda combines well with the batter. Immediately pour the batter into the greased plates, tap the plate lightly, so that the batter settles evenly and place it into the steamer. Steam for 15 minutes. After steaming, remove and cool completely. Cut them into squared or diamonds and keep aside. Heat sufficient oil in a flat pan and put in the tempering of mustard and cumin seeds. As they splutter, add asafoetida and place the cut vadi pieces and fry until they turn brown. Keep turning sides for equal cooking. Remove when all sides are lightly brown and crisp. In the same pan drop the grated coconut and seame and roast until they turn light brown. Now scatter this on the fried Kothimbir Vadi for nice flavour.  Kothimbir Vadi is ready to serve with garam chai...Enjoy. Bon Appetit.

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Wash the coriander leaves well and drain all moisture, chop them finely.

2.  Pour water into a steamer and get it going, so that by the time the batter is ready the steamer is ready. Make a coarse paste of the chilli and ginger(and garlic too if using) and keep ready.

3. Now in a dish take the besan and add the green chilli and ginger paste, salt, followed by turmeric powder, red chilli powder, jaggery, tamarind pulp. Add the curd and mix well with a spatula. It should be a semi-wet mixture.

4. Now put in the chopped coriander and mix well. Add water little at a time to make a smooth, yet thick batter. The batter should not be runny. Grease a plate or a flat dish with oil.

5. Now just before pouring the batter into the plate, add the cooking soda and mix well. Pour the batter into the greased plate and set it in the steamer for 15 minutes.

6. After steaming, remove the plate and cool completely. Cut into squares or diamonds and set aside. In a flat pan, pour sufficient oil for shallow frying. Add the mustard seeds, cumin seeds and asafoetida and place the cut Vadi pieces into the oil. Fry each side until light brown and crisp. Remove from pan. Repeat for all the pieces. 

7. Now in the same pan put in the grated coconut and Sesame seeds and saute until light brown. Put this on tempering on the vadi for a nice flavour. The Kothimbir Vadi is ready.

NOTES:

1. The ratio of coriander leaf to Besan is 2:1, stick to that. More quantity scale up the measures in the same proportion.

2. Wash and drain the coriander leaves well before chopping.

3. I have not used garlic, but it can be added.

4. If you like the Vadis deep-fried, go ahead and fry them. 

If you tried this recipe and liked it please comment below. I would love to hear from you.

If you want the recipes emailed to you leave your id in the homepage near the📧

icon. Whenever we have a new post the recipe will be mailed to you. Thank you for showing interest in Rajjo's Kitchen.

STUFFED KUZHI PANIYARAM(SAVORY)

Kuzhi Paniyarams are basically Lentil and rice batter dumplings. The batter is fermented and then poured into a Paniyaram pan which gives them the shape. Most often in South Indian homes the Kuzhi Paniyaram or Kuzhi appam as we call it is made from the Idli batter itself. When the batter becomes a little sour it is made into Paniyaram. That is because the Idli/Dosa batter is made for a whole week as a quick breakfast or dinner option. So day 1 is Idli, day 2 Dosa and day 3 onwards its Paniyaram and dosa with the batter, as sour Idlis are not that great to taste. However, when I have guests over I prefer making the batter especially for this as it makes the crust crisp and enhances the taste of the Paniyaram to a different level and the texture on the inside of the Paniyaram is lovely.

There are many variations of the Paniyaram batter. It is usually made with Urad dal and rice, Raagi(Finger millet)flour, Jowar(Sorghum) flour, Bajra(Pearl millet) flour, etc can also be used in the batter. The proportions of the Dal and rice also vary from home to home. The Paniyaram batter is used as it is or sometimes, finely chopped Onion, grated Carrots, and other vegetables can also be added. 

I have stuffed the Paniyaram with a mashed potato spicy stuffing which tastes wonderful, I have also added finely chopped onions, green chillies, ginger and curry leaves to the batter. This combination of onion in the batter and the Potato stuffing within is a perfect one.

I personally don't like using the non-stick Paniyaram pan for this dish, as the traditional brass or iron ones give the Paniyaram its crispy exterior. If you have only the non-stick one with you, that's fine too. 

Kuzhi Paniyarams can be served as Breakfast, starters or even for dinner with any chutney. 

While you are here please check out other recipes of mine like  Dahi Pohe, Adai,

Kuthiraivali Pongal, Veg Kothu Parotta, Rava Dosa and many more.

PREP TIME: 20 Mins(+4 hrs soak)                    COOK TIME: 40 Mins

TOTAL TIME: 60 Mins                                      COURSE:  SNACK/TIFFIN

CUISINE: SOUTH INDIAN                               SERVINGS: 4

                                                                              AUTHOR: Rajni Ram

Here is the recipe of Stuffed Kuzhi Paniyaram--

Ingredients for batter:

Urad dal/black gram(whole without skin) 1 cup

Idli Rice/Boiled rice 1.5 cup

Raw rice(any variety except Basmathi) 1.5 cup

Methi seeds/fenugreek seeds 1 tsp

Ingredients for stuffing:

Potatoes 4 medium(boiled)

Turmeric powder 1/2 tsp

Red chilli powder 1 tsp

Mustard seeds/Rai 1 tsp

Cumin seeds/jeera 1 tsp

Asafoetida 1/4 tsp

Curry leaves a few (finely chopped)

Salt as per taste

oil for tempering and for greasing the Paniyaram pan.

Directions for Batter:

Soak the dal and both rice varieties along with a teaspoon of methi seeds in a huge vessel for 3-4 hours and grind to a smooth paste to a batter of medium consistency(should resemble Idli batter). Add salt, and leave to ferment for 6-8 hours for a perfect texture of the Paniyaram. While grinding add little water at a time, the batter should be a smooth one, but not runny.

Directions for Stuffing:

Boil the potatoes, peel the skin and mash them well. Now in a pan pour some oil and heat. Add the mustard seeds, as they crackle, add the Cumin followed by turmeric powder, red chilli powder, salt, asafoetida and curry leaves. Nicely fry the masala in the oil for 30 seconds and drop the mashed potato into the tempering and mix nicely, so that the tempering is evenly distributed. Cool the mixture.

After it ferments temper the batter with mustard seeds and asafoetida.

Directions for Paniyaram:

Chop Onions, green chillies, ginger and curry leaves finely and add them to the fermented batter and stir well.

Put the Paniyaram pan on the flame and let it heat up. Pour oil into the moulds(if using a traditional metal pan, only the first round will need 1 tsp oil per mould, rest of the batches will need only a few drops). Wait for 1/2 a minute, let the oil heat up, now reduce the flame and with a small round ladle pour 1 scoop of batter into each mould, now take the stuffing little at a time with a spoon and drop it in the centre of the batter. Now cover up the stuffing with  1/2 scoop of batter and increase heat. Drizzle little oil around the corners of each mould, reduce the flame and slowly loosen them from the sides. Now flip each Paniyaram and cook the other side. When done loosen it from the mould and remove it. The crispy and tasty Kuzhi Paniyarams are ready..serve them with Tomato Coconut chutney or Tomato onion chutney. Enjoy. Bon Appetit.

STEPWISE RECIPE FOLLOWS:

1. Soak the dal and rice along with 1 tsp methi seeds for 3 hours minimum and grind to a smooth paste of medium consistency(Idli batter consistency). Add the salt, mix and allow to ferment for 6 to 8 hours.

2. Preparation of stuffing--Boil Potatoes, peel and mash them. In a pan take 1 tbsp oil and heat. Now add the mustard, followed by cumin, turmeric powder, salt, red chilli powder, asafoetida and curry leaves. Fry the masala for 30 seconds and add the mashed potato to the tempering and mix well. The tempering should have coated the potatoes well. Check for salt and spice. The stuffing should be a little spicy.

3. To the fermented batter add finely chopped onions, ginger, green chillies and curry leaves and stir nicely. Temper the batter with mustard seeds, cumin seeds and asafoetida.

4. Now put the Paniyaram pan on the flame and heat. Pour 1 tsp oil in each mould. Once the oil is heated, using a small round ladle, pour 1 scoop of batter into each mould. Now with a spoon drop little of the stuffing in the centre of the batter, now pour more batter to cover the stuffing. Drizzle some oil in the corners and cook for 1/2 a minute. Now loosen the edges of the paniyaram using a fork/ spoon or thin metal wire to flip them around, cook them and remove them from the pan when done. For doneness when you stick the metal wire or toothpick in the centre of the paniyaram, it should come out clean. 

(I have included a short video so that you understand the process of cooking the Paniyaram in the pan.)

5. Repeat this process for the entire batter or how many ever you wish to serve, the remaining batter can be stored in the fridge and used to make uthappam.

The Paniyaram is ready to serve. It goes well with all chutneys or just by itself as it has a stuffing. It can be served with Sambar too.

How do make this recipe without a Paniyaram pan?

well, make a thicker batter, and also make small balls of the stuffing. Now take the stuffing and drop it in the batter, use your hands to coat the stuffing with batter and deep fry them in a Kadai of oil.

NOTES:

1. As the recipe involves soaking and fermentation, plan your time. In winters give more time for fermentation.

2. The onion, green chillies, ginger and curry leaves can also be sauteed in oil and added to the batter.

3. If using a nonstick paniyaram pan, I recommend drizzling it with some oil for a crunchy exterior. 

4. Only small amounts of the stuffing as to put in the center of the batter, not too much of it. 

If you tried this recipe and liked it please comment below. I would love to hear from you.

  

SEMOLINA(SUJI)CHEESE BALLS

This is a desi version of American Corn Cheese balls sans the corn. It’s a no Maida recipe. I made this recipe the first time today and they turned out very well, and hence decided to blog them. They are the perfect tea time snack. I have stuffed the Sooji balls with a seasoned cheese mixture. The cheese mixture is enclosed in a Suji and potato jacket. The use of Suji has made the balls very light and crisp at the same time. Here’s the recipe...

   PREP TIME: 25 Mins                                      COOK TIME: 15 Mins

  TOTAL TIME: 35 Mins                                     COURSE:  STARTERS/ SNACKS

  CUISINE: NORTH INDIAN                              SERVINGS: 4

   AUTHOR: RAJNI RAM

 

                                                                                        

    Ingredients:

    Semolina( Suji) 1 cup

    Potatoes 3 medium size boiled and grated

    Cheddar cheese 1 cup grated

    Coriander leaves 1tbsp finely chopped

    Green chillies 3 finely chopped

    Salt as per taste

    Coriander powder 2 tsp

    Fennel powder 1 tsp

    Red chilli 1 tsp

    Garam masala powder 1/2 tsp

    Pepper powder 1/4 tsp

    Red chilli flakes 1/2 tsp

Directions for filling: Grate the Cheddar cheese, add chilli flakes and pepper and mix well. Make tiny balls of them for stuffing and keep aside.

Directions for Suji balls:

In a pan take 1.5 cups water and put it to boil. As it starts boiling slowly start pouring the roasted Suji into

the water( like making Upma) and keep stirring simultaneously. Stir until all water is absorbed and it becomes dry. Boil the potatoes mash them. In a big bowl put in the cooked Suji, the grated potatoes, green chillies, coriander leaves and all dry masalas- red chilli powder, coriander powder, fennel powder, salt and garam masala and combine all together such that all masalas are well mixed well. Form into a big ball. Divide this into 12 medium-sized balls and keep aside. Take one ball at a time and make a cavity into it with your thumb and widen it, put it the cheese mixture and nicely seal the ball well. Repeat with all balls. Now heat oil for deep frying in a karahi. It should not be too hot. When it is medium hot drop the balls gently into the oil a few at a time and fry them on medium heat until they are nicely brown and crisp. Drain the oil on absorbent paper and serve hot with a bowl of tomato ketchup. The yummy Suji Cheese Balls are ready. A cup of tea to go with it makes for a monsoon time snack. Children too will like this snack. 

    STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Boil and grate potatoes and grate the cheese.

2. Make the filling by adding Red chilli flakes and pepper powder to the cheese and diving the cheese mixture into 12 tiny balls which will fit into the Suji balls.

3. In a small pan or vessel boil 1.5 cups of water with 1/4 tsp of salt.  Once it starts bubbling slowly pour the Suji little by little and stir simultaneously ( like cooking Upma). Once the water absorbs all the Suji and dries up( it should be cooked- colour changes and it becomes pale) put off the stove and cool. This step can be done ahead and kept.

4. In a big bowl put it the cooked Suji, grated potato followed by green chillies, chopped coriander, and all dry masalas and salt and combine all of them well to form a big ball. Divide the ball into 12 smaller portions.

5. Now take one Suji ball at a time and make a cavity( hole) in the centre with your thumb and widen it. Put in the tiny cheese ball into this cavity and seal well. Likewise, repeat for all the 12 portions. ( please check point 5 in notes, as I have updated it recently).

6. Heat oil for frying in a karahi and get it medium hot. Now drop the cheese-filled Suji balls gently into the oil and fry. You can fry a few of them at a time. Get them to a nice brown colour and remove from oil and drain on absorbent towels. Repeat for all 12 portions. Serve. hot with some tomato ketchup. ( please refer to note 6 here).

6

    NOTES:

1. The Suji can be cooked well in advance. The potatoes too can be boiled and grated much ahead.

2. Do season the cheese with chilli flakes and pepper or it may taste bland.

3. Don’t overheat the oil or the insides will remain raw. At the same time, the oil should not be under heated, or the Suji will absorb more oil. To test drop a tiny bit of the mixture, if it rises up gradually it is the right temperature.

4. These Suji balls can be made into bite-sized balls and served as starters for a party or get together.

5. When I made these the next time, I quartered a cheese cube and dusted it with pepper powder, and stuffed it into the Suji balls . If you don’t want to grate cheese, this is an alternate. And the cheese was more melty this way. 

6. Instead of deep frying I tried using a Appe pan ( Appa chatty/ Paniyaram mould) and the outcome was very good. For a less oil option, one can do that too.

If you made this recipe and liked it please comment below. I would love to hear from you.

Stuffed Mushroom Tikka

I have always struggled with cooking Mushrooms in the initial years of my cooking. Every time I made a subji ( side dish), it would run watery and I had almost given up on making the vegetable at home. Then I chanced upon an article on the right way of cooking Mushrooms and I got back to making them again at home, and that too with near perfection. That said, this recipe is a starter and though a lot of steps are involved, they are pretty simple. Serve it at home to make a simple meal special, or serve it at a party for friends asking you the recipe. You can bake, Tava roast or deep fry the tikkas. Let's get to the recipe right away.

PREP TIME: 20 Mins+ Marination 1hr       COOK TIME: 30Mins

TOTAL TIME:1 hr 50 Mins                                COURSE:  MAIN 

CUISINE: SOUTH INDIAN                         SERVINGS: 4

                                                                    AUTHOR: Rajni Ram

Ingredients:

Button Mushrooms 1 packet

Paneer/ cottage cheese 200 gms grated

Gram flour/ Besan 1 cup

curd 1 cup

Fresh coriander 1tbsp finely chopped

Salt to taste

Red chilli powder 2 tsp( 1 tsp each for filling and tikka mix)

Coriander Powder 2 tsp( 1 tsp each for filling and tikka mix) 

Turmeric 1/2 tsp

Chat Masala 1/2 tsp 

Garam Masala 1/2 tsp

Green Chilli 2 finely chopped

Mushroom stalks finely chopped

Mushroom Preparation:

Wash the Mushrooms well under running water and pat them dry with an absorbent towel. Gently break away the stalks from the mushroom. Chop the stalks finely and keep them aside( we will use it for the filling).

Directions for the tikka mix:

In a dish take the curd and add all the dry spices- salt, red chilli powder, coriander powder, garam masala( don't add the chat masala), and mix nicely. Add the gram flour little by little and make a thick batter. Don't add any water the curd will be enough. You can add 1 tsp lemon juice if you like a little sourness, this is totally optional. Don't add the lemon juice if the curd is sour. Keep aside. 

   

Directions for filling:

   Crumble the paneer or grate it. In a Karahi or pan take 1 tbsp oil and heat it. To this add turmeric and chopped green chillies and saute. Put in the chopped Mushroom stalks and saute on high flame. The mushroom will release water and dry out again. Now add the crumbled paneer to this and mix. Add salt, red chilli powder, coriander powder, and chat masala. Saute well. Add the finely chopped coriander and turn off the stove. Allow the mixture to cool.

Overall directions:

 Fill the mixture into the mushroom caps. Fill up to the brim and gently press so that they get packed. Coat each mushroom with the prepared batter nicely and arrange on a plate filling side up. If not serving immediately you can refrigerate it and then either bake it, Tava roast it or deep fry it.

If BAKING, Preheat oven to 180 degrees,  grease a tray and bake at 180 degrees for 30 minutes. Since microwaves have temperature variations, look out for doneness between 20 to 30 minutes. Arrange mushroom on a baking tray, facing the filling side up. Midway stop and turn over the mushroom to the other side and continue baking. When the mushrooms turn a golden brown and the batter is not raw, the mushrooms are done.

If TAVA ROASTING, drizzle oil on the Tava and heat. Arrange the mushrooms Filling side down. For this method, you should have coated the mushrooms well with the batter. Once a side is done flip it over and cook the other side.  

If DEEP FRYING,  take a small quantity of oil in a Karahi and heat it. Drop the mushrooms gently a few at a time, the filling side facing up. In a few seconds gently turn over and cook the other side. Once they are golden in colour, remove from oil and place on kitchen tissues. This method needs the batter to be coated well on the mushrooms or the filling could spill into the oil.  Arrange the Mushrooms In a tray/ plate and decorate with cheese shreddings. sprinkle some chat masala and the Mushroom Tikkas are ready to pop in. Enjoy. Bon Appetit.

STEPWISE RECIPE FOLLOWS:

  1. Assemble all ingredients for the filling, batter and Mushrooms stalk removed.

2. For the filling crumble the paneer. Heat a karahi, pour oil and heat. Put in the green chillies, turmeric, and the mushroom stalks and fry on high heat until mushrooms release water and become dry again. now add the crumbled paneer and all the dry spices, and mix well. Add the finely chopped fresh coriander and put off the stove. allow the mixture to cool.

3. For the batter take the curd in a dish and add all dry spices mentioned in ingredients, add salt, and mix. Add the gram flour/ Besan little by little until you have a thick batter. 

4. Fill the mushroom caps with the filling and set aside. Now coat each mushroom well with the batter. Place them Filling side facing up in a tray.

5. To bake them preheat oven to 180 degrees, grease a tray and arrange the mushrooms, filling side up and bake at 180 degrees for approximately 30 mins. Midway turn around the mushrooms and continue to bake until they are done. They will turn golden brown.

You can also cook them on a Tava or deep fry them. The method is mentioned above. I have baked them in this recipe.  

Notes: 

1. If the mushrooms are large, it's better so that you can fill them up well.

2. This recipe is good to prepare ahead and bake or fry just before serving.

3. In case you prepare it ahead, then keep them refrigerated until half an hour to serve. From the refrigerator, they can directly be popped into the oven.

4. Serve it as a snack with some green chutney or as a starter with mint curd dip.

5. Garnish with grated cheese. 

 

If you tried this recipe and liked it please comment below. I would love to hear from you.