Corn Cheese Balls / Crispy Corn Cheese Balls / An Easy Appetizer

Corn Cheese Balls

Yields: 20 balls
Ingredients
Boiled potato - 1 large
( remove skin mash or grate the potatoes,make sure there are no lumps)
Shredded cheese - little less than 1/2 cup
( I used mexican style 4 cheese shredded)
Sweet corn - 1/2 cup
( I used canned)
Salt & pepper powder to taste
Chilly flakes - 1 tsp
Chopped fresh parsley or Coriander leaves - 3 tsp
Mixed herb Italian seasoning - 1/2 tsp
Corn flour - 2 tsp
Other ingredients
Maida/All purpose flour - 1 tbsp
( dilute it with some water to a semi thick paste)
Bread crumbs as needed
Oil to deep fry

Method
Empty the canned corn into a strainer to remove water.Put the sweet corn in a mixi jar and pulse it once.Make sure there is no water while pulsing.
Take a bowl add the mashed potato,cheese,parsley,seasonings,corn and corn flour.
Gently mix till everything is well combined.Mixture must be a thick dough.
Grease your palm with oil and take small portion of the dough and roll it into a smooth ball.
Dip each ball into the maida paste and coat all sides of the ball.
Now roll it into the bread crumbs making sure its evenly coated.
Repeat the same with all the cheese balls.If you want a thick crust then give a double coating.
Heat oil in a pan gently slide the balls into the hot oil,deep fry these balls in medium high flame till all the sides are light brown and crisp.If you don't want to deep fry then fry these with little oil using a Appe pan/paniyaram pan.
Remove it on a kitchen paper,best served with ketchup,

Note:
a) Sometime the balls will burst while frying if whole corn is used.So i always pulse once and then make, just a precaution.Never happened to me but i have heard.
b) Double coating will give a nice crust to the cheese balls.
c) Do not add too much corn flour to the mixture for binding.Bread crumbs can be used for binding instead of corn flour.
d) Before frying keep it in fridge for 10 minutes ( optional).


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Cauliflower Curd Rice / How To Make Cauliflower Curd Rice

Cauliflower Curd Rice

Ingredients
Cauliflower florets - 6 to 7 medium size
Salt to taste
Beaten curd as needed ( around 2 cups)
Chopped ginger - 1/8 tsp
Coriander leaves for garnish
Tempering
Oil - 2 tsp
Mustard - 1/2 tsp
Urad dal - 1/2 tsp
Hing a generous pinch
Chopped green chillies - 1
Chopped curry leaves few

Method
Boil water in a pan add the washed cauliflower florets and give a nice boil ( may be for a minute) and switch off the stove.
Strain out the water and let it cool.
Add these to a chopper or food processor and finely grate,do not over grind and make it a paste.
Heat oil in a pan and temper it with above ingredients.
Pour this tempering into the cauliflower rice,add salt,chopped ginger,chopped coriander leaves and the curd.Mix till everything is well combined.
Enjoy this Cauliflower Curd Rice with pickle!


Cauliflower Lemon Rice - Click HERE

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Puli Pongal / Tamarind Pongal / Tangy Pongal

Puli Pongal

Tempering
Sesame oil - 3 tsp
Mustard - 1/2 tsp
Urad dal - 1 tsp
Channa dal - 1 tsp
Red chillies - 2
Mor milagai - 4 small variety
Slit green chillies - 2
Pea nuts - 1 tbsp
Hing - 1/4 tsp
Curry leaves few
Other ingredients
Raw rice - 1 cup
( put it in a mixi jar and dry grind to a rava consistency or wash the rice once then put it in a strainer and leave it for 10 minutes and then dry grind to a rava /coarse consistency)
Salt to taste
Turmeric powder - 1/2 tsp
Tamarind - a small gooseberry size
( soak it in hot water,strain and remove the pulp)
Water 3 & 1/2 cups
( pour this water into the tamarind pulp and keep it aside)
Sesame oil - 1 tsp
(pour it on top of the cooked pongal)
Curry leaves and peanuts few for garnish

Method
Heat oil in a pressure cooker temper it with above ingredients.
Pour the tamarind juice and water mixed together,add salt.
Add the broken rice/rava and mix.Close with a lid and pressure cook till done.
Cool and open the lid add 1 tsp of sesame oil and mix.
Garnish with curry leaves and fried peanuts.
Best served with papad and raita.


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Angaya Podi - Traditional Herb Powders / Medicinal Powders

Angaya Podi

Ingredients
Sundaikai vathal / Dry Turkey Berry - 2 tbsp
Dry Manathakali vathal / Dry Black Night shade- 2 tbsp
Dry Neem flowers / Vepampoo - 2 tbsp
Coriander seeds/dhania - 1 & 1/2 tbsp
Pepper - 1 tsp
Jeera/Cumin seeds - 1 tsp
Chukku/Dry ginger powder - 1 tsp
Thur dal - 1 tsp
Ajwain/Omam - 1/2 tsp
Arisi thipli - 6
Curry leaves few
Salt to taste
Hing - 1/2 tsp

Method
Dry roast all the ingredients separately till light brown.Switch off the stove add ginger,salt and hing to the hot pan and just give a mix and transfer to a plate.Do not burn them.
Cool completely and dry grind everything to a fine powder.Store it in a clean dry jar.
Take a tsp of this powder add some ghee mix it with hot rice and enjoy.

Health Benefits:
a) Good for digestion
b) This podi is given to new mothers after their child birth.
c) Many more benefits,you can read it online.


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Pachai Payaru Masiyal / Pasi Payaru Kadaisal / Pachai Payaru Kadaiyal / Simple Green Gram Curry

Pachai Payaru Masiyal

Ingredients to be pressure cooked
Pasi Payaru/ Pachai Payaru/ Green Gram dal - 1 cup
( wash and soak it in water overnight or dry roast the dal and pressure cook)
Chopped coriander leaves - 1 tsp
Chopped onion - a handful
Chopped tomato - 1
Green chillies - 2
Castor oil - few drops
Turmeric powder - 1/2 tsp
Tempering
Sesame oil - 2 tsp
Mustard and urad dal - each 1 tsp
Jeera - 1/2 tsp
Red chillies - 3
Other ingredients
Chopped onion - 1/4 cup
Chopped garlic - 6
Curry leaves few
Coriander powder - 1/2 tsp
Salt to taste

Method
Wash and soak moongh dal overnight in water.
Next day add the moongh dal,tomato,coriander leaves,green chillies and tomato,Castor oil and turmeric powder in a pressure cooker.Close it and pressure cook till dal is soft.
Cool and open the lid mash it well using a masher till soft.
Heat oil in a pan temper it with mustard,urad dal,jeera and red chilies.
Add the chopped onion,garlic few curry leaves and saute till light brown.Add needed salt ,coriander powder and mix it well,pour the mashed dal.Add enough water and give a boil.
Switch off the stove garnish with curry and coriander leaves.
Best served with plain rice or roti.


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Karuvadu Mochai Kottai Kuzhambu / Spicy Dry Fish Curry / Karuvadu Kulambhu

Karuvadu Mochai Kottai Kulambhu

Ingredients

Karuvadu / Dry Fish-1 cup
( soak it in some hot water for 5 minutes to soften it)

Chopped onion - 1

Chopped tomato - 1

Chopped garlic - 6

Curry & Coriander leaves few
Dry Mochai kottai - 1/4 cup
( soak it overnight in water and next day boil it with little salt till soft,keep it aside)

Salt to taste

Chilly powder- 1 &1/2tsp

Dhania powder-1tsp

Turmeric powder-1/2tsp

Chopped brinjal - 2

Semi thick tamarind juice - 1 cup

Pepper powder -1/2 tsp

Oil - 1/4 cup

Vadavam for tempering - 2 tsp

(add mustard,methi,jeera,urad dal if you don't have vadavam)

Method

Heat oil in a pan add vadavam for tempering.
Add the chopped onion,curry leaves and garlic fry till light brown.Add salt and turmeric powder give a quick mix.
Add the tomatoes and chopped brinjals fry till the brinjals are half cooked.
Now add the karuvadu and fry for 2 to 3 minutes,add dhania powder and chilly powder and fry till oil separates the masala.Add the cooked mochai kottai and mix till everything is well combined.
Pour the tamarind juice and some water cover and cook till the fish is cooked and the gravy is thick.Switch off the stove add the pepper powder,curry & coriander leaves and mix..
Best served with hot rice.

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Mochai Kottai Masala / Field Beans Masala

Mochai Kottai Masala

Ingredients ground to a smooth paste
Coconut - 1/4 cup
Poppy seeds - 1 tsp
Onion - 2 tbsp
Tomato - 1 small
Ginger and garlic paste - 1 tsp
Tempering
Oil - 6 tsp
( add more if needed)
Mustard - 1 tsp
Fennel seeds - 1/2 tsp
Cinnamon stick - 1 medium size stick
Other ingredients
Dry Mochai kottai/ Dry Field beans - 1/2 cup
( soak it overnight in water,next day add red chilly powder,coriander powder,turmeric powder and salt.Pressure cook till soft.Keep it aside)
Chopped brinjals - 1 cup
Salt to taste
Red chilly powder - 1 & 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1/2 tsp
Chopped onion - 1/2 cup
Chopped tomato - 1 small
Curry and coriander leaves few

Method
Heat oil in a pan temper it with mustard,fennel seeds and cinnamon.
Next add onion and fry till colour changes,add the tomato and fry till light brown.
Add the ground coconut mixture and fry till oil separates the masala.
Pour the cooked beans along with the water and cook for 2 minutes.
Add the chopped brinjals and mix,cook till vegetables are cooked and dry.
Lastly add garam masala,curry and coriander leaves mix and switch off the stove.
Best served as a side dish.


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Paneer Capsicum Masala / Paneer Capsicum Curry / Paneer Bell Pepper Curry / Paneer Capsicum - Paneer Capsicum

Paneer Capsicum Masala

Ingredients
Cubed Paneer /Indian cottage cheese - 1 & 1/2 cups
( Heat 1 tsp butter in a pan add 1/4 tsp turmeric powder add the paneer cubes and fry till its light brown on all sides.Keep it aside)
Coloured bell peppers/Capsicum cubes - 2 cups
Kashmiri red chilly powder - 1 tsp
Coriander powder - 3/4 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1/2 tsp
Jeera / Cumin powder - 1/2 tsp
Sugar - 1/2 tsp
Salt to taste
Crushed kastoori methi - 1 tsp
Fresh cream - 1/4 cup
( As my daughter likes cream i added a bit more)
Ingredients ground to a paste
Onion - 1/2 cup
Ginger and garlic paste - 1 tsp together
Cardamom - 5
( Take a mixi jar add above ingredients and grind to a fine paste,do not add water while grinding)

Tempering 
Butter - 1 tbsp
Oil - 2 tbsp
( add more if needed)
Bay leaf - 1
Cinnamon stick - 1 medium size
Jeera - 1 tsp
Red chillies - 2
Method
Heat oil and butter in a pan temper it with bay leaf,red chillies,jeera and cinnamon.
Now add the ground onion paste saute for few minutes,add the salt and turmeric powder,saute till oil separated the masala and raw smell has disappeared.
Add coriander powder,red chilly powder and garam masala cook till everything is well combined and no raw smell.
Add the coloured cubed capsicum and fry in low flame for a minute then add the fried paneer cubes and gently give a mix.Pour some water mix it well and cook in low flame for 2 to 3 minutes.
Lastly add sugar,cumin powder and kastoori methi and switch off the stove.
Now pour the cream and mix well.Do not cook after cream is added.
Serve hot with Jeera rice or Roti.


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Thinai Sambar Rice / Thinai Sambar Sadam Recipe / Foxtail Millet Sambar Rice / Millet Recipes

Thinai Sambar Rice

Ingredients to roast and grind
Channa dal - 1 tsp
Coriander seeds - 1 & 1/3 tsp
Methi - 1/8 tsp
Mustard - 1/8 tsp
Somph - 1/8 tsp
Whole black pepper - 6
Red chillies - 4
Jeera/Cumin seeds - 1/4 tsp
Coconut - 2 tbsp
Oil - a drop (option

Method
Heat a pan and dry roast the ingredients till light brown,do not burn them.
Lastly add the coconut and fry for a minute and switch off the stove.
Cool the mixture and dry grind to a fine powder,keep it aside.
Tempering
Sesame oil - 1 & 1/2 tbsp
Mustard and Urad dal - 1 tsp together
Red chillies - 1
Broken cashew nuts - 6
Hing - a generous pinch
Chopped onion - a handful
Curry leaves few
Other Ingredients
Thinai/Foxtail millet - 1/2 cup
Thur dal - 1/4 cup
Water - 4 cup ( 1 cup to soak millet and dal,3 cups to cook them)
Salt to taste
Turmeric powder - 1/4 tsp
Mixed vegetables of your choice - 2 cups
( I used avarakai,radish,carrot,brinjal and drumstick)
Chopped tomato - 1
Semi thick tamarind juice - 1 cup
Jaggery - 1/4 tsp
Ghee - 1 tbsp
Curry and coriander leaves for garnish

Method
Take millet and dal in a bowl wash well add 1 cup of water and soak it for 30 minutes.
Put the soaked millet/dal into a pressure cooker along with the water add 3 cups of water,turmeric powder,salt and 1 tsp oil.Close the lid and pressure cook till done.
Add the chopped vegetables in a wide pan pour the tamarind juice,salt and turmeric powder,cover with a lid and cook till vegetables are soft.Add chopped tomato and the cooked millet/dal mixture,mix well.
Add the ground powder,jaggery  and cook in low flame till everything is well combined.
Heat oil in a pan add mustard,urad dal,red chillies,hing and cashew nuts anf fry till light brown,now add the onions and curry leaves fry till onions changes its colour.Switch off the stove.
Pour the tempering into the  millet/dal/vegetable mixture,add ghee garnish with curry and coriander leaves and mix it well.
Serve it hot with papad and raita.


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Idly Milagai Podi / Milagai Podi / Idli Podi / How to make Idli Podi

Idli Milagai Podi

Ingredients

Urad dal-1/2 cup

Channa dal-1/2 cup

Sesame seeds-1/8 cup

Red chillies-1/2 cup

Rice-1tbsp
( i used sona masoori rice }

Salt to taste

Hing-1tsp

Method

Dry roast urad dal,channa dal,sesame seeds,rice & red chillies separately till light brown.Do not over fry and burn them.Transfer into a plate and let it cool
Add the cooled ingredients into a mixi jar to this add salt and hing,grind it to a coarse powder.
Store it in an air tight container.
Take 1 or 2 tsp of the idli milagai podi add some sesame oil mix and enjoy with Idli or Dosa.


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