CORN CHEESE BALLS

Somehow any kind of snack in the shape of flat patties and balls seems very inviting. Corn cheese balls is an amazing recipe for starters during a dinner party or kids birthday party. These deep fried cheese balls are also best savored at tea-time on a cloudy cool day. Corn and cheese are the two main ingredients for this crunchy yet soft-centered deep fried dish. I made these corn cheese balls for an evening snack and it went pretty well with some tea. Nowadays we get fresh corn in the market, which can be plucked and boiled, or frozen corn in packets easily available in the supermarkets.I have attempted the different recipe once which did not turn out well. But this time I tried this recipe and kept it simple with minimum ingredients. It turned out tasty and all my family members are happy this time. So here is the step by step recipe with pictures.

INGREDIENTS:
1/2 Cup Grated Cheese
1 Small Potato, boiled and mashed
1/2 Cup Boiled Corn Karnels
3 tablespoon Capsicum chopped
Chopped Coriander
1 tablespoon Chilli Flakes
1/2 tablespoon Oregano
/12 tablespoon Black Pepper Powder
1/4 tablespoon Ginger-Garlic Paste
1-2tablespoon Corn Flour
Salt as per taste
2 tablespoon All Purpose Flour[optional]
For Coating:
2 tablespoon All Purpose Flour
1 Cup Bread Crumbs
Oil for frying

METHOD:
STEP 1 - In a bowl, add blanched and roughly  ground corn karnels, grated cheese, chopped coriander, corn flour and rest of the ingredients under title 'Ingredients'. Add corn flour in it and mix well to form a dough.

STEP 2 - Apply oil on your palms and make small balls from the dough.

STEP 3 - In another bowl, take the all purpose flour paste

and breadcrumbs in a plate.

STEP 4 - Deep the balls in flour paste and then in bread crumbs .

STEP 5 - Make the balls with the rest of the mixture and keep ready.

STEP 6 - Heat oil in a wide pan.
STEP 7 - Now put 2-3 balls at a time in oil and deep fry on medium flame till golden brown and crispy.

STEP 8 - Likewise fry the rest of the balls and drain the excess oil from the balls.

STEP 9 -Serve them hot.

Serve the cheese balls hot with a hot schezwan sauce or tomato sauce or any other favorite dip.

MUTTON GHEE ROAST

Mutton Ghee Roast, a hot and spicy dish, good to serve as a main course, goes well with naan, paratha or any Indian flat breads. It is a delicious recipe from Mangalorean Cuisine, dosa and plain rice also goes well with this spicy mutton dish. Here in this recipe we are going to make a special masala by roasting few spices which adds more taste and flavour to our mutton ghee roast. This recipe extremely addictive and the taste lasts in your taste buds forever.  Ghee brings back lots of memories because during school days, especially winter ones, steaming rice, dal, ghee and fried potato used to be our all time favourite lunch. I was unaware for quite sometime about the use of ghee in chicken/ mutton. But when I came to know about it, I really love to experiment in my own kitchen which will generate some stupendous results. This recipe below is a ghee based mutton curry, which if cooked to perfection, will result in a succulent, tender and heavily aromatic dish. A dish that fits your Sunday lunches or any occasion lunch with guests. No marination requires here in this recipe.  So give a try and enjoy something different… hope you will definitely like it. If yes please share your comments in comment box below.

INGREDIENTS:

1 kg Mutton

1 tablespoon Giber-Garlic Paste

2 tablespoon + ¼ cup Clarified Butter[ghee]

10-12 Dry Red Chillies

3-4 Dry Bedgi Chillies[optional]

2 tablespoon Dry Coriander Seeds[dhane]

2 tablespoon Cumin Seeds[jeera]

1 tablespoon Fennel Seeds[saunf]

1 tablespoon Black Pepper[mire]

1 Star Anis[chakriphool]

1 “ Cinnamon Stick[dalchini]

4-5 Cloves[lavang]

½ Lemon Juice

1 teaspoon Turmeric Powder

Salt as per taste

Water

2-3 Tablespoon Curd

METHOD:

STEP 1 – Wash the mutton pieces under running water.

STEP 2 – In a pressure cooker, Add 2 tablespoon ghee and add ginger-garlic paste in it.

STEP 3 – Add mutton pieces in it and add turmeric powder and salt. Mix it well.

STEP 4 – Add sufficient water

and pressure cook for 3-4 whistles.

STEP 5 – By that time, dry roast the whole spices in a wide pan. Remove it from heat and cool it completely.

STEP 6 – In a mixie pot, add roasted spices along with 1 “ Ginger, 4-5 Garlic cloves, lemon juice and a little water and grind it to fine paste.

STEP 7 – Now heat a wide non-stick pan with ¼ cup of ghee.

STEP 8 – Add the masala paste in it and cook well for few seconds.

STEP 9 – Then add 2 tablespoon curd in it and mix well.

STEP 10 – Add turmeric powder and salt and mix well.[see notes]

STEP 11 – Add a cup of mutton broth in it and mix well and cook for 1-2 minutes.

STEP 12 – Then finally add mutton pieces and mix well. Add a little water if the gravy is too dry.[see tips]

STEP 13 - Cook for next 5-10 minutes and your mutton is ready to serve.

STEP 14 -  Garnish with chopped coriander and serve.

Serve it hot with chapatti, paratha or steamed rice with papad, onion slice, lemon slice and enjoy.

NOTES: Don’t add much salt while making the gravy as we added it while pressure cooking the mutton.

Don’t add too much water as our regular mutton/chicken gravy.

CHOCOLATE FREAKSHAKE

 We call all agree that milkshakes are the ultimate drink. Like, they basically as a dessert, because they are absolute after lunch/ dinner goals. Freakshakes are milkshakes, but bigger, bolder and tatier.  Whether you’re a crazy chocoholic or a cookie dough devotee, indulge your sweet tooth and learn how to master the monster milkshakes. This recipe is actually shown in master chef master class and followed that only. In this recipe, I have shown step by step preparation method of how to make a rich chocolate freakshake using chocolate ganache topped with a delicious brownie. It is perfect combo if your are a fan of mixing sweet and salty flavours. Here I used homemade caramel sauce for this recipe. There is no reason not to amke your own homemade caramel sauce when it takes less than 5 minutes. You can add as much or as little whatever ingredients you like, and you can always mix it up and put your own spin on it. Freakshakes are the perfect creative cooking outlet. So let’s get started with the step by step recipe.

INGREDIENTS:

For Ganache:
200g Double Cream
200g Dark Chocolate, chopped

For the Shake:
6 scoops Chocolate Ice cream/ Vanilla ice cream
500ml Whole Milk
Sprinkles
2 Small Brownies
Whipped Cream
Caramel Sauce

METHOD:

For the Ganache:
STEP 1 - Place the chocolate into a medium sized heatproof bowl and set aside.
STEP 2 - Heat the cream in a small saucepan over a medium heat. Bring to the boil and immediately pour over the chocolate.
STEP 3 - Stir gently with the chocolate until smooth and all the chocolate has melted.

For the Shake:
STEP 1 - Add the scoops of ice cream and milk into your food processor or blender.

Blend on high speed for 4 minutes until all the ingredients are combined and smooth.

STEP 2 - Take a large spoonful of chocolate ganache and line the inside of each glass jar. Line the outside rim too.

STEP 3 - Line the exteriors with the sprinkles. Dribble chocolate and caramel sauce down the sides of the jars.

STEP 4 - Pour the milkshake mixture into two glasses.

Add an extra scoop of ice cream to each. It will float to the top.

STEP 5 - Top with whipped cream.

Add more sprinkles and drizzle with more chocolate ganache and caramel sauce.

STEP 6 - Place a brownie on top of each shake.

Alternatively, try other small cakes, waffles, or donuts, or just decorate with pretzels, peanut butter cups, and shards of chocolate... or anything you like.

Recipe for Caramel Sauce:

INGREDIENTS:
1 Cup packed Brown Sugar
1/2 Cup Butter
1/4 Cup Milk
1 teaspoon Vanilla extract

METHOD:
STEP 1 - Bring brown sugar, butter and milk to a gentle boil and cook until thickened for 1-2 minutes.
STEP 2 - Remove from heat; add vanilla extract. Mix well and use.
Serve it chilled and enjoy.

CHAWAL KE PAKODE OR RICE FRITTERS

  Rice Pakoda or Chawal ke Pakode is one of the easy and quick deep fried snack recipe. This can be made with fresh cooked rice or leftover cooked rice. Very easy, instant and delicious snack. It can be made with the ingredients easily available at our place. From last so many days want to give a try. So tried it today and very happy with the result which is so very perfect. Pakoda is loved by all in India and if they are made of leftover rice, it tastes more delicious. These pakodas have a crisp texture from out and are soft from within. They are so good, you won’t come to know that these pakodas are made from rice.The leftover rice of afternoon can be used as evening snacks with this recipe. Rice is a common recipe made on daily basis at home. Try making this Rice Pakodas , I am sure you will definitely like them. 

INGREDIENTS:

2 Cups Cooked Rice

½ Cup Gram Flour

2 Green Chilies

 1 Onion, Chopped finely

2 teaspoon Coriander Powder

1 teaspoon Cumin Powder

½ teaspoon Red Chili Powder

½ teaspoon Fennel

½ teaspoon Ajwain

½ Cup Chopped Fresh Coriander Leaves

Salt to taste

A pinch of Asafoetida

Oil for frying

METHOD:

STEP 1 – Mix together all the ingredients, except oil and mix it well.

STEP 2 - Make a firm dough using water as required.

STEP 3 –  Heat oil in a deep pan. Just check the oil by dropping small ball of mixture in it. If it comes up immediately then oil is ready.

STEP 4 - Take a spoonfull of batter and drop the mixture in hot oil. You can do this with your hands also.[ Alternatively you can also steam the balls.]

STEP 5 – Let the pakodas get cooked and browned lightly and then you turn them over and continue to fry.

 STEP 6 - Deep fry the pakodas till crisp and golden. 

STEP 7 - Remove and drain the excess oil on tissue paper. Your rice pakodas are ready to serve.

Serve hot with green mint chutney or tangy tomato chutney or tomato ketchup.