Paneer (Cottage Cheese) Corn Balls
Serves: 4
Recipe:
Ingredients:
Method:
Recipe:
Ingredients:
- 1 cup Corn (boiled ,drained well and pulsed coarsely)
- 3 tbps Grated Paneer
- 1 finely chopped green chilli
- 1/2 tbps chilli powder
- 3 tbps Maida( Refined Flour)
- Salt to taste
Method:
- Mix all the above ingredients into a smooth dough.
- Make small balls of the dough.
- Dip these in a little milk, roll in breadcrumbs and deep fry till golden brown.
Biscuit Roti (Masala Stuffed Roti)
Serves : 5
Recipe:
Ingredients:
For the dough:
For the filling:
For seasoning:
Method:
Recipe:
Ingredients:
For the dough:
- 1 and 1/2 cups Maida (Refined Flour)
- 3 tsp Fine Semolina
- 2 tbps hot oil
- Salt to taste
- Water as required
For the filling:
- Small piece of ginger
- 2 - 3 green chillies
- 1 big roasted red.chilly
- 3 - 4 tbsp of coconut
- 2 tbsp of Semolina
- 2-3 tbsp chickpea flour
- Salt to taste
For seasoning:
- 2 tsp. oil
- Mustard seeds
- Chopped curry leaves
- 1 tsp urad dal
- Pinch of hing (Asafoetida).
Method:
- Mix all the ingredients for the dough and make a dough like a puri dough.
- Keep aside for an hour or so.
- For the filling:-In a blender first dry grind small piece of ginger, 2-3 green chillies and 1 big roasted red.chilly.
- Then in that same blender with that add 3 -4 tbsp of coconut . Pulse for a few seconds. Transfer all this in a bowl.
- Add 2 tbsp of Semolina,2-3 tbsp chickpea flour and salt to taste.( If u like it spicy you can add 1/4 tsp of chilly powder).
- Mix well . Chickpea flour acts as a binder.
- For seasoning:- Add 2 tsp. oil , mustard seeds , chopped curry leaves, 1 tsp urad dal and a pinch of hing.
- Add it to the prepared filling . Mix well.
- Preparing the roti:- Roll small balls of dough into roti, add 1 spoonful of fillings, and then again roll it into small puris.
- When frying in oil take care to see oil is not smoking hot. It should be fried in medium flame.
Surnali (Konkani Sweet Pancakes)
Serves:5
Recipe:
Ingredients:
Method:
Recipe:
Ingredients:
- 2 cups rice
- 1 tsp fenugreek seeds
- 1 tsp turmeric powder
- 2 tbsp curd
- 1/2 cup grated coconut
- 1/2 cup soaked beaten rice
- 1 cup jaggery (according to taste)
Method:
- Soak rice along with fenugreek seeds ,turmeric powder ,curd and just enough water for 4-5 hrs.
- Grind this along with coconut ,beaten rice and jaggery and little salt into a smooth and thick paste.(use the soaked water for grinding).
- Allow to ferment overnight.
- Heat a griddle and pour little butter/ghee, at the center of the griddle. Spread the batter with a ladle. Cover the pancake and cook on low flame till there is no sign of any raw batter on the top. The lower side of the Surnali should be light golden brown, take care not to blacken it.