Corn Cheese Balls

corn-cheese-balls

Corn Cheese Balls

Ingredients:
1 cup sweet corn
1 medium potato boiled
5 tbsp cheese (cheddar or mozzarella or mixed)
Salt and pepper
2 tbsp corn flour
Bread crumbs
Batter made of 4 tbsp corn flour or all purpose flour with water (not thick)
And any/few of the optional items below per your taste:
1 tbsp chopped coriander leaves
1-2 chilis chopped
1 tsp chili powder
2 pinch oregano (optional)
1-2 tbsp finely chopped capsicum

Method:
Boil corn for 10 mins and drain well.
Add a handful of corn to a bowl.
Transfer the rest to a blender and pulse to a coarse paste and add to the bowl.
Add mashed potatoes, cheese, corn flour, salt and pepper and any other optional items to the bowl and mix well.
Make small balls.
Dip in corn flour batter and roll in breadcrumbs.
Deep fry till brown all over. (medium flame)
Serve with ketchup or chutney of your choice.

Naranga Kichadi /Lemon in Yogurt Sauce

lemon-kichadi

Naranga Kichadi /Lemon in Yogurt Sauce
Recipe source: Lakshmi Nair

Ingredients:
3-4 lemons
¾ cup thick yogurt
½ cup thick coconut milk (powder mixed with water will do)
1 tsp ginger chopped finely
2-3 green chilis chopped
Salt to taste

Tempering:
2 tsp oil
½ tsp mustard seeds
1 sprig curry leaves
2-3 dry red chilis

Method:
Steam the lemons for approx. 10 mins. (can be boiled in water as well)
Wipe dry and keep aside to cool.
Slice each lemon into 4 or 8 pieces. Transfer to a glass bowl and add 1-2 tsp salt.
Mix well and keep aside for minimum 1 day.
Add yogurt, coconut milk, ginger and green chilis and mix.
Heat oil in a pan and add mustard seeds.
When it splutters, add curry leaves and dry red chilies.
Stir for a min and pour on to the lemon mixture. Mix well and add salt if required.
Serve with rice.
Keep leftover in refrigerator.

Eggless Carrot Cake with Condensed Milk

eggless-carrot-cake-with-condensed-milk

Eggless Carrot Cake with Condensed Milk
Recipe source :Paaka-Shaale

Ingredients:
2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
1 tsp cinnamon powder
½ tsp nutmeg powder
1 cup grated carrots
½ cup ground almonds (powder 3 handful in a blender with 1 tbsp flour)

Mix the below liquid ingredients in a large bowl.
1 tin /14 oz condensed milk
6 tbsp butter or oil
½ cup thick butter milk
1 tsp vinegar

Method:
Mix flour, baking powder, baking soda, cinnamon powder, nutmeg powder.
Mix in almond powder and grated carrots.
Fold in the dry ingredients to condensed milk mixture until well combined.
Pour batter into a greased baking pan.
Bake in a preheated oven at 160 degree Celsius for about 40-45 mins.
If the top browns too fast, place a piece of aluminum foil on top without touching the top of the cake.
Cool the cake completely and serve as is or dust with icing sugar or cream cheese or whipped cream…whichever you prefer.

Paal Payasam –Pressure Cooker Method

Paal Payasam

Very simple to prepare and takes only few ingredients!

Paal Payasam –Pressure Cooker Method
Serves 3-4

Ingredients:
¼ cup basmati rice (see notes)
5 cups full fat milk
¾ – 1 cup sugar
5 whole green cardamoms
1 tbsp ghee

Method:
Wash the rice nicely till water runs clear.
Add all ingredients in the pressure cooker and stir to mix.
Cook on medium flame for 20 mins or for 4 whistles.
Open the cooker only when pressure releases.
The nice should be cooked very soft and milk should acquire light cream colour, otherwise close and cooker and cook for few more minutes.
Discard the whole cardamoms.
Serve warm or cold.

Notes:
If using broken rice or matta rice, soak in water for half hr)
Can use saffron for flavor and garnish with nuts…put the simple form is best!