Paneer Stuffed Corn Tikki/Cutlet/Patty

A must have evening tea-time snack,very mildly spiced but so full of flavours.

Ingredients:

Potato(Boiled)- 4 medium
Carrot(Grated)- 1 cup
Sweet Corn Kernels(Boiled)- 1 cup
Amchur Powder(Dry mango Powder)- 1 tsp
Lemon juice of half a lemon
Garam Masala- 1 tsp
Paneer(Cottage Cheese)- 1/4 cup
Tomato Ketchup - 2 tbsp
Salt to taste

Method:
1.Mash the boiled potatoes,and combine corn kernels,grated carrot,amchur powder,salt ,garam masala and lemon juice.
2.In another container,combine the panner and tomato ketchup.
3.Make equal sized balls of the potato mixture and equally divide the panner mixture.
4.Flatten the potato mixture to form a patty and keep the panner in the center and fold from all sides.The potato patty should envelop the paneer.(See pic 2)
5.Coat the same with bread crumbs.
6.Heat a tablespoon of oil and place the cutlet and shallow fry for five minutes on each side until both the sides are equally cooked.

P.S: Best when had hot with mint chutney :-D

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Paruppu Podi

Paruppu Podi

This is a very delicious version of parappu podi which you can have with hot rice or with dosa/idly.Should be mixed with gingelly oil/til oil/ghee otherwise it would irritate your throat.



Ingredients:

Bengal Gram Dal/Pottu Kadalai- 1 cup
Peanut(unsalted)-1 cup
Sesame Seed- 2 tbsp
Kashmiri Chillies- 5 to 6
Hing/asafoetida- 1/4 tsp
Curry leaves- 2 sprigs
Salt- 1 tbsp



Method:

1.In a thick bottomed pan, heat a tsp of oil, add sesame seeds, Bengal gram dal and peanuts. Roast on a medium flame till the dal changes colour, peanut become brownish and the sesame seeds start to splutter.
2.Transfer the same onto a plate and cool for 15 mins.
3.In the same pan, heat a tsp of oil, add the mustard seeds and when it starts to splutter, add the curry leaves and asafoetida.Switch off the flame, and allow it to cool.
4.In a mixer, transfer the roasted dal/peanuts with salt and grind on low pulse for five minutes. It should be a coarse powder.
5.Now add the curry leaves and grind for a minute.
6.Finally add the garlic pods and grind for half a minute. Be careful not to grind more at this point, as it would become lumpy.



P.S: Best when had with hot rice and ghee :D

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Besan Ladoo

Besan Ladoo(Chickpea Flour Ladoo)

This sweet can be had anytime of the year and tastes really delicious.

Ingredients:

Besan:1 cup
Powdered Sugar: 1/2 cup
Ghee/Clarified Butter-1/4 cup
Rava/Semolina/Sooji-2 tbsp
Cardamom Powder- 1/4 tsp
Cashew-10 split
Raisins- 10

Method:
1.Roast besan on low to medium flame till it changes into a very light brown colour.Once done,tranfer into a mixing bowl.
2.Take few tablespoons of ghee and roast the cashew  until light brown and raisins until they are buffed.
3.Tranfer it to the same mixing bowl along with the powdered sugar.
4.Heat the remaining ghee and mix with a spoon until all are combined.
5.Now you can use your palms to make small round balls.Makes 8-10 ladoos.

Note:
>Will stay fresh for 5-6 days by storing in a air tight container.
 

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Carrot Cake with Olive Oil

The carrot cake is one of my favourites and I just tweaked it from the original version of using olive oil instead of canola/vegetable oil.This cake has a character in itself and tastes delicious.

Carrot Cake

Ingredients:

 Whole Purpose Flour-2 cups
 Soda-bi-carbonate-1 tsp
 Baking Powder-1 1/2 tsp
 Salt-1/2tsp
 Ground Cinnamon-1 tsp
 Eggs-3
 Sugar-1 1/4 cup
 Olive Oil- 1 cup
 Vanilla Extract- 1 tsp
 Milk- 1/2 cup or less
 Grated carrot-2 cups

Method:


 1.Sieve flour,Baking powder,Baking Soda,Salt,Ground cinnamon for 5-6 times.this is basically to incorporate air to make the cake lighter.
 2.Combine eggs,sugar,vanilla extract,oil.Whisk with hand or a electric beater for 2-3 minutes.Its not necessary to use powdered sugar,normal sugar used for tea/coffee can be used.
 3.Preheat the oven at 200 deg centigrade for 10 minutes.Coat the baking tins with oil.
 4.Slowly combine the wet and the dry ingredients.Finally add the grated carrots and mix well.
 5.Once this is done, pour into the baking tins,it should cover only half of the tin.The cake will rise to 3/4th after baking.For the quantity mentioned above, two tin cakes would do.
 6.Once the wet and dry ingredients and carrot is mixed,quickly pour the mixture into the tins and put it in the oven , as the baking powder starts working once there is moisture.It will lead to a big crack on the top.So, just be quick.
7.Bake at 180 deg centigrade for 40-45 mins.


Tastes yum with vanilla ice-cream.

Note:
 >All ingredients should be at room temperature.
 >All the ingredients should be on the counter before you start making the cake.
 >Keep the cake on the middle rack of the oven.

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