Corn Cheese Balls

This is one recipe that has never disappointed me! I haven't found anyone who dislikes it!

Corn Cheese balls was my non-thai starter which was well appreciated by everyone!

Its not a diet food but food to indulge! I have made it so many times and it has been appreciated across all age groups! And this could be served as snacks, or the sides to drinks or just like that as well!

Its a lovely creamy mixture of potatoes, corn and cheese. The essence lies in chopping the cheese finely so when it is deep fried it melts and when you bite it in.. its delectable! Corn is one ingredient I love blindly..so this is one of my personal favorite too!! It may get a little time consuming but it is well worth it!

Irrespective of the occasion, just make it! Even if you are a novice! Your guests will love it!

This recipe is original and actually close to my heart as I have had so many friends and family members coming back to me just for this! And I am going to share it with you now. Please remember to write your experiences or queries in the comments section!

So there we go:

Serves: 4. Preparation Time: 15-20 mins Cooking Time: 5 mins

Ingredients:
For the Corn Cheese ball mixture:
1 cup corn kernels, boiled,
3 large potatoes, boiled & mashed (2 cups mashed)
½ cup green capsicum, finely chopped (green bell pepper)
3 tbsp green chillies, thinly sliced (2, as per desired hotness)
3 tbsp coriander/cilantro, finely chopped
2 tbsp white sauce,
½ cup cheese, finely chopped (3-4 cubes, more if desired)
Salt & Pepper as per taste

For Batter:
½ cup Plain Flour, sifted (maida)
3-4 tbsp water
salt, pepper as per taste
1 tsp oregano (optional)
few drops of Tabasco and/or Worcestershire sauce (optional)

1 cup approx. bread crumbs for coating

Oil as required for deep frying

Ketchup for serving

Method:

1. Get all the ingredients ready. Mix in all the ingredients under 'For the Corn Cheese ball mixture' except cheese.

2. Mix it all well. Check for taste and season it accordingly. 

3. Now, gently fold in the finely chopped cheese cubes into the mixture.

4. Divide this mixture into 2"(diameter)sized balls equally. Keep aside or refrigerate while you prepare the dipping batter.

5. In a mixing bowl, add maida and all other dry ingredients - salt, pepper, oregano, chilli flakes etc.

6. Mix it well and add water. With a fork or a whisk mix it till it gets to a smooth and thick consistency. We need it to coat the balls, so if it is too thick add water, if too thin add flour. Add in the Tabasco/Worcestershire sauces if using and mix well.

7. In another bowl, keep the bread crumbs ready. 

8. Now dip each ball into the flour batter with a spoon making sure all of it is coated and then quickly drop it in the bowl of bread crumbs. Toss & roll to cover it entirely with bread crumbs. 

9. Repeat this with all the balls. 

10. You can heat your oil meanwhile. Once the oil is hot, start frying in batches on a medium flame until golden brown! drain excess oil on paper towel.

And its ready to serve. Serve it with ketchup, chilli sauce, salsa dip.. as you please! 

Enjoy!!

Notes & Tips:

1. You can semi crush the corn if you don't like it whole. If doing so, reduce the quantity of potatoes to 1½ cup mashed. 

2. The idea behind adding white sauce is to make it creamier. Make sure the dough doesn't get too loose while adding it. Also, if its stiff, you can add in another tablespoon. 

If the dough gets loose, add in more potatoes or bread crumbs. This could happen as depending in the type of potatoes used!

3. You could make this balls with the coating ready before hand and leave just the frying bit when your guests come. Alternatively, after coating it, you can freeze it for up to 10 days. Just make sure you are get it out at least an hour before serving so it comes to room temperature while you fry!

4. I used Amul's cheddar cheese. Mozarella doesn't taste so good. I don't like it stringy and prefer melted bursts of cheese.

5. For Jains: You can substitute the potatoes for boiled plantain/raw banana. Since I haven't tried it, I am unsure of the quantity! 

Remember to leave your experiences in the comments section!! 

Dry Masala Roti

Recently, one sunday evening I was alone for dinner and usually I am too lazy to experiment when its just me! So I tried something thats healthy, fast and easy to make. So I surfed online and bumped into this recipe here!

A mix of dry spices and urad dal ground together and stuffed inside a roti. I made a few changes and adjusted the proportions as per my taste. It is very simple and pairs well with curd.

Serves: 2 Preparation Time: 5-10 mins. Cooking Time: 10 min

Ingredients:

For the dough:

1½ cup sifted wheat flour + some for dusting
1 pinch of salt
1 tbsp oil
Water as required

For the dry masala:

½ cup skinless split black gram/ urad dal
1 tbsp whole coriander seeds/dhania ke beej or powder
1 tbsp whole fennel seeds/saunf or powder
½ tbsp black peppercorns/ kali mirch or powder
¼ tsp garam masala
½ tsp red chilli powder
½ tsp dried mango powder/amchur
1½ tbsp bengal gram flour/besan
¼ tsp turmeric powder/ haldi
Salt as per taste

For roasting:
Ghee/clarified butter as required

Method:

1. Firstly, if you are taking whole spices, dry roast them - coriander seeds, fennel seeds, black pepper. This will take barely 30 - 45 seconds on a small hot pan. They will turn a slight brown and that is when we immediately transfer to a mixing bowl.

2. Now, take the bengal gram flour/besan and dry roast for about 30 - 45 seconds. Once done, immediately transfer to a mixing bowl.

3. Now in a mixture grinder, dry grind the whole spices and all other ingredients under dry masala into a fine yet slightly coarse powder.

4. Check for salt and tang and mix well.

5. Now make a soft roti/chapati dough using the items under 'for the dough'.

6. Just like we make stuff paratha, divide the dough in equal sized balls. Now, flatten each ball and roll it till its 1cm thick and put in about 1 tbsp of  the dry masala as a stuffing. Seal all the sides. Dusting as required, roll them into thin rotis.

7. Dry roast both sides until light brown spots start to appear, use a little ghee and finish the roasting.

8. The simple dry masala rotis are ready to eat! Serve them just like that, or with curd, or as you like it!

Notes & Tips:

1. Dry roasting the whole spices lets them release their aromas and flavours. You can do the same with the powders too. Just ensure they do not burn. A very light brown and a light smell is enough. Immediately transfer it as it may continue to roast due to residual heat.

Alternatively, if you are in a super hurry, you can simply grind them without roasting.

2. This can be used for stuffed puris as well.

3. This can be stored in a cool and dry place for 8 to 10 days.

Sesame & Flax Seed Mukhwas/Snack

This mukhwas (digestive aid) is a calcium, magnesium & phosphorous rich mix, if had 2 tsp daily will really contribute to overall health of bones, hair, and heart amongst other benefits. It will also substantially contribute to daily requirements.

Due to lack of availability of a healhty digestive aid, if available just too expensive.. I thought let me just make my own mix. Also I am averse to taking tablets and prefer natural sources and dietary changes as a means of healing and precaution. My sister being a dietician & nutritionist, she supervises and guides most of my cooking. So this recipe is definitely a keeper!

Makes 300 gms. Preparation Time: 10 mins. Cooking Time: 20 mins

Ingredients:

100 gms (½ cup) white sesame seeds

100 gms (½ cup) black sesame seeds

100 gms (½ cup) flax seeds

2-3 tbsp rock salt

1 tbsp salt

1-2 tbsp lemon juice

1 tsp turmeric powder (haldi) [opitonal]

½ cup water

Method:

1. Firstly clean all the seeds of dust or any other particles by sifting them. Leave them each in separate bowls.

2. In a small bowl, take water and mix in the lemon juice, rock salt and salt and leave aside. Let it sit for 5-7 mins or until the salts have dissolved. 

3. In these 3 bowls with seeds, equally distribute the liquid and mix well. Let this mixture sit for 6-7 hrs. 

By the end of which will look a little lumpy or wet. 

4. After 6-7 hrs, take a pan, SLOW ROAST each of them on LOW flame. This will take about 7-10 mins each. After roasting each of them, they will be dry and the seeds will be separated. White Sesame will get slightly darker in colour and flax seeds too will get darker. They should be crunchy. You can taste them and accordingly put of the heat if unsure. Though make sure not to over roast or under roast them.

5. Let each of them cool. Once cooled, mix in all and store in an air- tight container.

It can be consumed daily 1 tbsp each time after lunch and dinner. In addition to its health benefits, it aids digestion too. 

Make sure you chew it well or else it will be pointless consuming it!

PS: Please do not consume in excess as it has a laxative effect.


Nutritional Value & Benefits:

Sesame Seeds:

1. Rich source of minerals like Calcium, Magnesium, Potassium, Phosphorous, Iron &  Zinc amongst others. It also supplies Vitamin A, B along with others.
2. It is comprised of unsaturated fats which means it is good for the heart.
3. Helps reduce hypertension, high blood pressure, & type 2 diabetes.
4. Helps in combating against gingivitis & maintain healthy teeth & bones.
5. Women above the age of 40 pose the risk of osteoporosis, instead of taking calcium supplements, this is a natural substitute.
6. Helps in maintenance of healthy skin (anti ageing)& hair.
7. Antioxidant rich helps prevent Cancer & Stress relieving.
8. Being a laxative, obviously helps solve constipation problems.

Flax Seeds:

1. Rich source of Omega-3 Fatty Acids & lignins (type of anti-oxidant) which help in prevention of  heart diseases.
2. Like sesame they also greatly contribute in prevention of diabetes, high blood pressure, hyper tension, cancer. 
3. Besides, they help in obesity and asthma.
4. Excellent source of vitamin E, hence great for skin!
5.They help stabilise the hormone oestrogen in women, hence women with hormonal disorders, menstruation problems, menopause, depression etc. feel better with regular consumption. Pregnant women must consume under medical guidance.
6. Helps in lowering cholesterol crucial for a healthy heart!
7. This too helps in relieving constipation issues.

Zucchini & Corn Fritters

Leftover vegetables and hunger pangs led to this versatile and tasty snack. One could also use it as an entrée/starter! Served with the yummy tangy spicy tomato chutney

Zucchini comes from the squash family and is like ridge gourd in texture. It also resembles cucumber, but less watery. Not of Indian origin but widely available in most cities or supermarkets.

Makes 15 fritters. Preparation Time: 10 mins. Cooking time: 15 mins

Ingredients

1 cup Sweet Corn kernels

3-4 cloves of garlic

1 cup zucchini, with skin, grated

1/2 cup parsley, chopped finely

3 tbsp onions, finely chopped

2 tbsp maida

1 tbsp milk

Salt & pepper as per taste

oil for roasting & shallow fry

Breadcrumbs for coating

Method:

1. Firstly, roast the sweet corn & garlic at 170°C in a well greased baking tray for about 10 mins or until golden brown spots appear. Simultaneously grate the zucchini,  chop the onions & parsley & keep aside. 

2. Squeeze out the water of the zucchini. In a mixing bowl, add the grated zucchini, corn, parsley, onions, maida, milk, salt, pepper and garlic. Garlic should be soft and mashable.

Mix it all into a dough. It will be a little loose dough.

3. Roll out into 1.5" wide balls & flatten it. Coat them with bread crumbs. Shallow fry them in a non stick pan until slightly golden brown on each side. 

4. Serve hot with ketchup or the spicy tomato chutney! Enjoy!

Notes & Tips:

1. If the mixture gets too loose, you may add a small slice of bread torn into pieces that will absorb the moisture. 

2. You may also add some green chilli paste to make it more spicy. 

3. Do roast the garlic and corn as they lend the flavour to this dish.

4. For Jains: Skip the onion & garlic and add 1 tbsp grated ginger and proceed.