POTATO CHEESE BALLS IN SPINACH GRAVY

Yummy potato balls cheesy from inside cooked in creamy spinach sauce. Its a labour intensive dish but its worth the effort and makes a great main course party dish. Goes very well with naan, pulao or parathas. Trust me, it is really scrumptious and delightful.

INGREDIENTS FOR POTATO CHEESE BALLS:

3 Potatoes (Parboiled)
1/2 Cup Freshly made Cottage Cheese (Paneer)
4 tbsp Bread Crumbs
5-6 tbsp + 2 tbsp Corn Flour
Mozzarella Cheese, Cut into 9 Nos 1/4" Cubes
1/4 tsp Dried Oregano
1/4 tsp Dried Thyme
2 tbsp Finely Chopped Cilantro
1/2 tsp Red Chilli Powder
1 tsp Chaat masala
Salt to taste
Oil For Deep Frying

INGREDIENTS FOR MAKING SPINACH GRAVY:

500 gm Baby Spinach (or may use leaves only) 
2-3 Green Chillies (As Per Taste)
6 Garlic Pods (Finely Chopped)
1 Large Tomato (Pureed)
1/2 tsp Caraway Seeds (Shah Jeera)
1 tsp Coriander Powder
1/2 tsp Turmeric Powder
1/2 tsp Kitchen King Masala
1/2 tsp Garam Masala Powder
3-4 tbsp Oil
1/2 Cup Fresh Cream
1 tsp Butter (Optional)
Salt to taste

METHOD:

HOW TO MAKE POTATO CHEESE BALLS:

Mash parboiled potatoes very nicely.
Add cilantro, chaat masala, oregano, thyme, red chilli powder, cottage cheese and salt. Mix all ingredients well and keep aside for 2 minutes.
After that add 5-6 tbsp corn flour into in it. Mix well. Keep mixture into refrigerator for 15-20 minutes.
Dilute 2 tbsp cornflour with 1/4 cup water. Whisk properly, so that there should not any lump inside the batter.
Take a small lemon sized ball, stuff 1or 2 mozzarella cheese cubes in it. Dip the ball in cornflour batter and roll on bread crumb. Thus, I made total 9 balls from the mixture.
Heat enough oil and deep fry the balls till golden brown. Set those balls aside; or you may serve as a party snack with green chutney....:)

HOW TO MAKE SPINACH GRAVY:

Boil 2-3 cups water with some salt. Switch off the heat and immediately add the spinach.

Blanch them in the water for 5 minutes.

Drain and immediately place the spinach in cold water for 3-4 minutes. So that it maintains the bright green colour in gravy.
Drain again and along with green chilies, make a smooth puree in a grinder or blender.

Heat oil in a kadai/handi. Add caraway seeds and garlic in it. Saute for a minute or two till raw smell of garlic disappears.

Pour spinach puree in it and keep stirring for 3 minutes. Add tomato puree and fold nicely.

Add turmeric powder, coriander powder and salt in it. Fry for 5 minutes on medium heat now.

Add 1 cup of warm water and bring to a boil. Lower the heat now and cook on simmer for 7-8 minutes, cook till the gravy is reduced by half.

Lower the heat now, add garam masala powder, fresh cream and butter in it. Keep stirring for a minutes. Switch off the heat now.

Arrange the koftas in a serving dish. Pour the hot gravy over it. Sprinkle little fresh cream on the top and serve hot.

This delectable dish goes well with steamed rice, jeera rice, pulao, phulkas, parathas or naan anything as you like.

VEGETABLE PANEER KABAB

I am posting today an easy and quick recipe for making paneer and vegetable kababs, may call it as tikkis. This is a very tasty and mouth watering kababs. This is a very perfect appetizer for those, who doesn't like potato or aloo. Tryout this perfect tea-time snack specially on a rainy or cold evening, its light and delicious!

INGREDIENTS:

1 Cup Hung Fresh Paneer / Channa (Crumbled)
1/2 Cup Grated Carrot
2/3 Cup Green Peas (Coarsely Pounded)
2 Slices of Bread
1 tsp Minced Ginger
1 tsp Finely Chopped Green Chillies
1/2 Cup Finely Chopped Cilantro / Coriander Leaves
1 tsp Roasted Cumin Seeds (Powdered)
2 tsp Dried Mango Powder (Amchur)
1 tsp Black Pepper Powder
1 tsp Paprika
1 tsp Lemon Juice (Preferably Gondhoraj Lemon)
1 tsp Sugar (for increasing its flavor)
1 tbsp Clarified Butter (ghee)
3 tbsp Oil for Shallow Frying The Kababs
Salt to taste
1/3 tsp Chaat Masala

METHOD:

Dip bread in the water and squeeze out excess liquid from it.

In a large bowl, mix bread and all other ingredients (except oil and chaat masala) nicely. This must be lightly tight mixture. Mix every thing nicely. Refrigerate the dough for atleast 1 hour.

Now take a small portion from this dough, give a shape of ball. Press it gently to make a small flat round pattie or kabab. Repeat the precedure for all pieces.

Heat oil in a pan, fry kababs till crisp and golden brown from both sides. Drain on a paper towel.

Sprinkle chaat masala on the top, serve hot with your favorite chutney or ketchup.

Sending to:  Cook with Comfort ~Blog Anniversary Event, Holiday Recipes ~ 3rd Blog Anniversary Event

CORN PEAS KATHI KABAB - A GUEST POST FOR PRIYA SURESH

Today I guest posted for a special friend, my elder sister and a wonderful blogger, who has worldwide fame, she is noone but Priya Suresh of Priya's Versatile Recipes. I know her before 1 year and since then we come close to each other day by day. A very helpful and coopertive blogger friend, who has a wonderful collection of recipes. I really admire her amazing cooking and baking skills. Priya akka is a very hard working lady, who posts her recipes daily, a great human being, juvenile and very simple in nature. Whenever I needed help, I got guidance and cooperation from her. 

Each month she introduced two of the new fellow bloggers and their recipes on her event,“Rendezvous with a foodie”. When I saw she announced about her event, I placed my request and akka approved me to give a chance to showcase my recipe on the space. Feeling immense honour and it is a great opportunity to showcase my talent on this event. I admire and respect Priya Suresh akka from the core of my heart. I am really happy to get Priya akka in this virtual blogging world, as she is an inspiration to me in cooking and baking. 

I am really thankful to her to get this opportunity and feeling very honoured today. Thanks a ton akka. Here is my super delicious mouth watery recipe “Corn Peas Kababs”, a vegan kabab, which is very easy with few ingredients and can be prepared in minutes. Hope you liked this treat Priya akka...

Please CLICK HERE to check the recipe.

KARELA SUBZI / STIR FRIED BITTER GOURD

Here is an interesting way to make out karela without deep frying. I love 'Karela' or bitter gourd, so when I came accross 'Karela Subzi' at Anjana Chaturbedi's Space, "Maayeka" and I loved this yummy stir fried spicy bitter gourd. Karela helps diabetic patients to regulate the blood sugar level. So, here is the very easy and simple yummy recipe of bitter gourd:

INGREDIENTS:
100 gms Bitter Gourd
1/4th Raw Mango
1 tsp Whole Fennel Seeds
1&1/2 tsps Pouned Fennel Seeds
1/4 tsp Turmeric powder
1/2 tsp Red Chilli Powder
1 tsp Coriander Powder
1/2 tsp Sugar
1/2 tsp Dried Mango Powder
2 tbsps + 1 tbsp Mustard Oil
Salt to taste

METHOD:

Wash and slice bitter gourds in medium thick roundals. Marinate with 1 tsp salt, keep covered for 30 minutes. Wash them well and squeeze them well. Set aside.

Peel and grate raw mango. Keep it aside.

Heat 2 tbsps mustard oil in a pan or wok. Add fennel seeds in it. Saute for a 30-40 seconds, till it turns to golden. Add turmeric powder and bitter gourd pieces in it. Saute for a minute.

Add grated raw mango and mix nicely. Cover and cook on low heat till done. Keep stirring in between, so that those will not stick and burn at the buttom.

While done, add red chilli powder, coriander powder, dried mango powder and sugar in it. Adjust salt a little. Pour 1 tbsp oil now. Cook uncovered for another 2-3 minutes on low heat.

Best served with dal and rice or with Indian flat breads.

Sending to: Tried And Tasted - Maayeka & Original Announcement Page & Kitchen Chronicles Announcement Page

ALOO KACHORI (FRIED PATTICE WITH POTATO FILLING)

Recipe Source & Acknowledgement: Homely Food.
Kachori means a small, crisp golden poori, stuffed by a dry spicy filling. Kachori originated in Rajasthan, but now very popular to all over India. Though, it is a street food, but a great tea-time snack too. Yummy and delicious kachoris are always mouth-melting.

INGREDIENTS:
FOR OUTER COVER:
1 Cup All Purpose Flour (maida)
4 tbsps Oil
A Pinch of Asafoetida
1/4 tsp Carom Seeds (optional)
Salt to taste

FOR FILLING:
2 Potatoes (boiled & peeled)
2 Green Chillies (chopped)
1/2 " Ginger (minced)
1 tbsp Chopped Coriander Leaves
1 tbsp Chopped Mint Leaves
3/4 tsp Dried Mango Power (amchur)
2 tsp Roasted Coriander Seeds (pounded)
1 tsp Red Chilli Powder
1/2 tsp Garam Masala
Oil for deep frying

METHOD:
Mash potatoes nicely. Add salt and other masalas, including mint leaves and coriander leaves. Mix nicely. Set it aside.

Take all purpose flour, carom seeds, salt, 4 tbsps oil and asafoetida. Make a dough by adding little water in it. Keep it aside.

Make small balls of dough for making poori. 

Roll out a little like small poori, stuff 1 tbsp potato mixture in it. 

Seal the edges carefully.

Once sealed flatten it slightly. Do the same process for the remaining balls.

In a wok, heat oil for frying on medium heat. Deep fry the kachoris, till they are golden brown in colour. Remove and put them on a papper towel to drain off excess oil. Kachoris are ready, serve with Sweet Tamarind Chutney. These kachoris can be stored in air-tight container upto a week. Just warm in microwave and serve, a great tea-time snack!

Sending to: Homely Food Event / Giveaway

Jagruti's Mom's event- Food She Loved

DAHI VADA (DOI BORA)

Recipe Source & Acknowledgement: Homely Food

Today I am going to share a mouthwatering chaat item "Dahi Vada", which also known as dahi bhalla, perugu vada, thayir vada or doi bora. A mouthwatering and yummilicious chaat item, is popular through out India. This recipe I inherited from my 'Ma', she is really a wonderful cook. In summer days, she oftenly made this delicious chat patta dish for our evening snacks. This is an all times favourite cold appetizer or starter.

INGREDIENTS:
1 Cup Urad Dal
1 tbsp Mung Dal
3 Cups Plain Yogurt/Curd/Dahi
Red Chilli Powder (as per taste)
Roasted Cumin Powder (as per taste)
Salt to taste
Coriander leaves (chopped)
10-12 Curry Leaves
2 Green Chillies
A Pinch of Asafoetida
Sweet Tamarind chutney, green chutney & sev for garnishing
Oil to deep fry

METHOD:
Soak urad dal along with mung dal for overnight. Drain it completely. 

Grind it in mixer along with curry leaves, green chillies and little water, till make a smooth paste. 

Mix addasafoetida, cumin powder, red chilli powder and salt with the pounded dal. Mix nicely.

Prepare butter milk with 1&1/2 Cups yogurt with salt, red chilli powder, cumin powder and set it aside. 

Heat oil on medium heat for deep frying. Wet your hand and take out 2 tbsps of batter and slight it very carefully in the hot oil. Deep fry vadas till golden brown. 

Drain oil and soak vadas in butter milk for 1-2 hours. Vadas absorbed maximum buttermilk.

Prepare yogurt mixture by adding little salt, cumin powder and red chilli powder. Mix nicely. Keep it in refrigerator till needed. Now place soaked vadas on a serving plate. Pour yogurt mixture on it. Sprinkle coriander leaves on the top. 

Add sev mixture and sprinkle cumin-red chilli powder, green chutney and sweet tamarind chutney on the top. Serve chilled. Enjoy this luscious & mouthwatering appetizer!

For Green Chutney CLICK HERE
For Sweet Tamarind Chutney CLICK HERE

Sending to:  Homely Food Event / Giveaway

Sending to: Jagruti's Mom's event- Food She Loved