Potato and Spinach Crispy Cheese Balls

Ingredients:

4Potatoes (Boiled)

1 Bunch Spinach  (Blanched)

1 Teaspoon Ginger Garlic Paste

1 Teaspoon Chilli Powder (as per your taste)

1/2 Teaspoon Jeera Powder

1/2 Teaspoon Chaat Masala

3 to 5 pinch Haldi Powder

1/2 Cup Bread Crumbs

10-12 Small Cheese Cubes

Salt to taste

Oil for deep frying

Method:

1.  Combine all above mentioned ingredients except oil. 
2.  Divide the mixture into 10 - 12 equal portions and shape each portion into a small ball. 
3.  Make a dent in each balls, place a piece of cheese cube in it and again shape them into a round ball. 
4.  Heat the oil in a kadhai and deep-fry the balls till they turn golden brown. 
5.  Drain and serve hot with green chutney or tomato sauce.


Thanks and Regards, 
Latha 

More Recipes on Latha's Kitchen 
Copyright (C) Latha's Kitchen 

If you like this post, please consider sharing it with others. I would love to hear you via E Mail.  And Show your love to my Facebook Page if you like the content here:-)

Sweet and Sour Refreshing Mango Juice / Welcome Drink Aam Panna / Aam Panna Concentrated Syrup

Ingredients

2 raw Mangoes (Big) (Peel and cut the mangoes)

1 ½ Cups Sugar (Quantity may differs, it’s depends upon the sourness of the mangoes)
1 tsp Roasted Cumin Powder

½ tsp Black Salt Powder
1 ½ Cups Water

Methods

1.  Take a pressure pan, add 1 ½ cups of water and mango pieces and cover it with lid and pressure cook it till 1 whistle and turn off the gas.  

2.  Now after 10 – 15 minutes open the pressure pan (after releasing air) add 1 ½ Cups of Sugar and Mash it with potato masher or hand blender make a fine puree.

3.  Finally add roasted cumin powder and black salt powder, mix it well. This is your Aam Panna syrup.

4.  Bring it to the room temperature and refrigerate it.

---------- How to make a drink: -----------

Take a ¼ glass of mango syrup and add cold water.  Stir and mix well.

Note:

Instead to sugar you can add gur or jaggary also.

The amount of sugar may vary, it’s purely depends upon the sourness of the mango.

If you want you can give the mint flavor also.  Crush the mint leaves and put it in glass and the add mango syrup, cold water and stir, server it with straw.

Thanks and Regards,

Latha

More recipes on http://cookingwithlatha.blogspot.in 

Copyright © 2012 Latha's Kitchen

Veg Cutlet / Veg Tikki / Aloo Tikki / Aloo Cutlet

Ingredients

1 ½ Cups Boiled and mashed potatoes

½ cup blanched mix vegetables (Green peas, Beans and Carrot)

2 tsp Garlic and coriander leaves paste

1 tsp Roasted Cumin powder

½ spoon red chili powder

2 tbsp bread crumbs

Salt to taste

Oil for cooking

Method

1.  Combine all the ingredients in a bowl and mix well except oil.

2.  Divide the mixture into equal parts and shape each part into a round flat tikki.

    

     

  

3.  Heat a non-stick pan on a medium flame and cook each tikki, using a little oil, till both sides are golden brown in color.

 4.  Drain on an absorbent paper and serve hot with green chutney and tomato sauce.

Thanks and Regards,

Latha

Paneer Crispy Sticks

INGREDIENTS

For the Crust

• 1 1/2 cups all purpose flour
• 1 tbsp oil
• salt to taste

For the Stuffing

• 2 tsp of  Hara masala (garlic-ginger-coriander paste)
• 2 onions (finely chopped)
• 1 small green capsicum (finely chopped) + handful of green fresh peas (boiled)
• 1 ripe tomato (finely chopped)
• 2 green chillies (Finely chopped)
• 1 cup crumbled paneer
• 10 – 15 thin Cheese strips
• salt to taste 

Oil to deep fry

METHOD:

1. In a bowl take flour add salt and 1 tbsp of oil and rub it properly. Finally add enough amount if water to knead a dough. Leave it for 10 - 15 minutes.

 

2. Heat a wok with the oil put hara masala, cook for few seconds then add green chilies, onion, tomatoes, capsicum and green peas cook it properly.

3. Add salt to taste and finally add crumbled paneer, mix it well and then turn off the heat. 

4. Now make a small balls from the dough and roll it with the help of rolling pin and give a patti shape. (need to give a rectangular shape)

5. Take a rectangular patti, put the stuffing at the one end with one or two strips of cheese, then brush the edges with water and roll it to give a stick shape. 

6. Deep fry in medium flame till golden brown.

7. Serve it with tomato ketchup / green chutney.

 

Note: Don’t forget to seal the ends with water.

Patti should not be very thin or thick. (Should be medium)

To make more colorful stuffing; can use the combination of yellow, green and red capsicum.

Thanks and Regards,

Latha