CHEESE POPPERS

Here in this simple post we are going to play with cheese again and using everyone’s favourite super stringy Mozzarella cheese for this recipe. Here at my place everyone is cheese lover specially my younger daughter and this cheese poppers just brings a smile on her face. When some days before roaming on you-tube, saw this recipe and was really excited to try this. These sensational cheese poppers are a melt-in-mouth treat which does not melt from your memory forever. An accompaniment of Schezwan Sauce/ Chutney adds great value to the Cheese Poppers. Enjoy these cheese poppers which are crispy and crunchy on the outside and gooey on the inside. They are party perfect or seriously snack worthy. Let’s start to make these cheese poppers with detailed step-by-step photos below.  

INGREDIENTS:

For Outer Cover:

4-5 Big Potatoes

¼ Cup Sweet Corns Karnels

½ teaspoon Garlic Paste/ Powder

Salt as needed

½ Cup finely chopped Capsicum

1 teaspoon Red Chilli Powder

¼ teaspoon Black Pepper Powder

1-2 tablespoon Corn Flour [add more if needed]

1 tablespoon chopped Coriander

For Stuffing:

100 gms grated Mozzarella Cheese

50 gms grated Processed Cheese

½ tablespoon Chilli Flakes

½ tablespoon Mixed Herbs

½ tablespoon Oregano

For Making Paste:

2 tablespoon Maida

1 tablespoon Corn Flour

Water as needed

More Ingredients:

Bread Crumbs for coating

Oil for frying

METHOD:

STEP 1 – Pressure cook potatoes for 3 whistles. After cooling, peel them and mash. 

STEP 2 – In a mixing bowl, add sweet corns, chopped capsicum, chopped coriander, pepper powder, red chilli powder, garlic powder, salt and corn flour and give it a mix.

 STEP 3 – Grate potatoes and keep aside. 

Add this mixture to grated potatoes and mix well to form dough. 

If you are not be able to roll the dough, add some bread crumbs for binding with some more corn flour.

STEP 4 – In another bowl, add corn flour, maida and add sufficient water to make a thick paste. Keep this aside.

STEP 5 – In another mixing bowl, add both the cheese, mixed herbs, oregano, chilli flakes and give a nice mix. Keep this mixture aside.

STEP 6 – Heat enough oil in kadai on medium heat.

STEP 7 – Grease your hands with oil, take some potato mixture in your hands, roll it and shape it like a flat oval disc.

STEP 8 – Add some cheese mixture in the middle.

STEP 9 – Now close the sides carefully and make a small cylindrical shape log.

STEP 10 – Dip it in the corn flour-maida paste and 

then roll it in bread crumbs and coat them well.

STEP 11 – Drop it gently in hot oil and deep fry until crispy and golden brown in colour.

STEP 12 – Drain excess oil on a kitchen towel/ tissue paper and serve hot.

Serve hot cheese poppers with tomato ketchup or any of your favourite dip and enjoy with a hot cup of tea as an evening snack.  

METHI CHI PURI

Puris are one of the most popular deep fried dishes that is loved by almost everyone. Indian cooking is incomplete without Puri. Methi Puri is a deep fried Indian bread made from whole wheat flour and fenugreek/ methi leaves. Methi Puri is a twist to the classic puri recipe. This is made healthier with the goodness of methi/ fenugreek leaves and served with any veg curry of your choice. These Methi Puri can be served any time of the day be it breakfast, lunch or even dinner. Methi/ Fenugreek leaves are enriched with minerals and are also known to be a rich source of Vitamin C and K as well. A certain study suggests that fenugreek seeds may be helpful to people with diabetes because they contains fiber and other chemicals that are thought to slow digestion and the body’s absorption of carbohydrates and sugar.  Methi leaves provides additional nutrition to the plain puris. You can pack Methi Puri’s with pickles or sauce for a picnic too. It will be instant hit. No one can say no to this super puffed and spiced puri, topped with methi leaves. You can make these puris and they can last a couple of day.  

INGREDIENTS:

1 Cup Whole Wheat Flour

1 Cup finely chopped Methi Leaves/ Fenugreek Leaves

½ teaspoon Carrom Seeds/ Ajwain

½ teaspoon Sesame Seeds/ Til

1 teaspoon Oil

Salt as needed

1 teaspoon Red Chilli Powder

¼ teaspoon Turmeric Powder

Oil for deep frying

Water for making dough

METHOD:

STEP 1 – Carefully remove methi leaves from the stems, wash them and finely chop them. [see notes] 

STEP 2 – Sieve the flour, add all ingredients, mix well.

STEP 3 – Add water gradually and start making the dough.

STEP 4 – Knead until you get a smooth and stiff but pliable dough. Dough should be little stiff than roti dough.

STEP 5 – Cover it leave it to rest for 15-20 minutes.

STEP 6 – When you are ready to make the pooris, Heat oil in a kadai/ frying pan.

STEP 7 – When the oil is hot enough lower the flame.

STEP 8 – Divide the dough in to small lemon size balls.

STEP 9 – Take one ball, flatten it, apply oil or flour on the rolling platform and start rolling.

STEP 10 – Roll it in to a disc of diameter about 3-4 inches.

STEP 11 – Make all the poories and keep them aside.

 Slide into hot oil and deep fry in medium hot oil. 

Slightly press the poori with the slotted spoon which helps it to puff up completely.

STEP 12 – Fry from both sides by flipping it several times and remove.

STEP 13 – Drain excess oil on kitchen towel and ready to serve.

Serve it hot with any dry veggie curry or dahi or you can serve it simply with pickle or tomato ketchup. 

NOTES:* If the leaves tastes bitter then after chopping, add some salt and turmeric powder, mix it and keep it for 5 minutes. Then squeeze out the water from it and then use it. 

MANGO NARIYAL BURFI/ AMBA NARAL VADI

As we all know Mango is a King of fruits and taste. It’s excellent flavour, taste and aroma makes a delicious dessert.  Mango Coconut Burfi is an easy and appealing dessert with fresh/ frozen mango puree and dry desiccated coconut. Mango and coconut together makes a wonderful combination, milk helps to give a soft texture to the burfi. It is so fragrant and flavourful with the rich and mosit textures from the coconut. It is an excellent dessert for parties and potlucks. If you are not a big fan of mango taste and flavour, you can make a coconut laddoo or coconut burfi with coconut and milk without mango of which recipes are shared on my blog earlier. 

INGREDIENTS:

4 Cup Grated Dry Coconut

1 Cup Milk

3- 3 ½ Cup Sugar

1 Cup Milk Powder

3 Cup Mango Pulp

2 tablespoon Powder Sugar

¼ teaspoon Cardamom Powder

Silver Warq

METHOD:

STEP 1 – Add milk and coconut in a mixer pot and blend for 1-2 minutes.

STEP 2 – In a heavy bottomed kadai, add coconut-milk paste and sugar and mix well.

STEP 3 – Put it on the flame and cook it on high for 4-5 minutes stirring it continuously.

STEP 4 – Lower the flame and let it cook for 15-20 minutes or until it is cooked properly. The mixture will stick to the pan, so keep scrapping it off the pan and mix. 

STEP 5 – The mixture starts to get thick and starts leaving sides of the pan. [If not then cook for some more time]

STEP 6 – Add milk powder and 2 tablespoon Powder sugar and give a nice stir and mix well.

STEP 7 – Cook for another 3-4 minutes stirring continuously. The mixture will starts to thicken. 

STEP 8 – Grease a tray with ghee or line with an aluminium foil and keep ready.

STEP 9 – When the mixture is cooked properly, it looks dense and shiny and the colour changes from light yellow to orange.

STEP 10 – Now pour the mixture in the greased tray and make a half an inch thick layer by tightly pressing the mixture down.

STEP 11 – Sprinkle some chopped nuts and let it cool for 15-20 minutes.

STEP 12 – Cut into square or diamond shape and cool it completely. Allow to chill and enjoy.

Stay good at room temperature is for 2 -3 days and if last for more than 2 days then keep in refrigerator.

ACHARI KARELA

 This Achari Karela is so simple to cook and it’s so healthy. Though it has a bitter taste, the health benefits it contains cannot be ignored. It cleanses the blood and aids in weight loss. It keeps the blood glucose levels in check and also boosts immunity. In many Indian household people prepare it as a side dish. This flavourful dish is prepared using very simple ingredients like fennel seeds, mustard seeds, methi seeds, jaggery, tamarind pulp and few Indian spices. It tastes best when served with hot roti/ phulka and rice. I have shared few recipes of karela earlier on my blog like bharwa karela, crispy karela, etc. As karela is my favourite and I love trying new recipes with it. Today I am sharing this flavourful karela dish with you. If you are also Karela fan like me then you must try it and I am sure you will like it very much.   

INGREDIENTS:

500 gms Karela/ Bitter Gourd

1000 ml Water

¼ Cup Oil

½ teaspoon Cumin Seeds

½ teaspoon Mustard Seeds

1 teaspoon Fennel Seeds/ Saunf

½ teaspoon Fenugreek/ Methi Seeds

½ teaspoon Nigella/ Kalonji Seeds

½ teaspoon Turmeric Powder

1 teaspoon Salt

2 teaspoon Red Chilli Powder [adjust according to your taste]

1-1/2 teaspoon Coriander Powder

1 tablespoon Jaggery

2 tablespoon Tamarind Pulp

For soaking Karela:

1 teaspoon Salt

500-600 ml Water

METHOD:

STEP 1 – Wash bitter gourd and cut them into roundels.

STEP 2 – Transfer into a bowl, add 1 teaspoon salt 

and add 500 ml water and soak for 30-40 minutes.

STEP 3 – Remove and wash them again with fresh water.

STEP 4 – Now heat 1000 ml/ 1 litre water in a vessel.

STEP 5 – Add all the bitter gourd roundels in a small strainer. Keep the strainer on the vessel as shown in the picture below.

STEP 6 – Cover with a lid and bring the water to boil. Cook for 4-5 minutes.

STEP 7 – Remove from heat and drain them well and keep aside.

STEP 8 – Now heat oil in a pan, add cumin seeds, mustard seeds, fennel seeds, fenugreek seeds, nigella seeds and mix well and roast for 1-2 minutes.

 STEP 9 – Add turmeric powder and mix.

STEP 10 – Immediately add boiled bitter gourd and 1 teaspoon salt and mix well.

STEP 11 – Cover with lid and cook for 10-15 minutes.

STEP 12 – Then add red chilli powder, coriander powder and mix it well.
STEP 13 – Add grated jaggery, tamarind paste and mix it well.

STEP 14 – Cover and cook for 4-5 minutes, check it whether it is cooked or not. Don’t overcook the bitter gourd.

STEP 15 – Switch off the heat and garnish with chopped coriander and serve.

Serve it hot as a side dish to your meal and enjoy.