CORN CHEESE BALLS

Preparation Time: 15 mins
Cooking Time: 25 mins
Makes 15 balls


Ingredients

2 tbsp butter
2 1/2 tbsp plain flour(maida)
1/2 cup warm milk
3/4 cup boiled and chrushed sweet corn(makai ke dane)
1/4 cup finely chopped coriander(dhania)
2 tsp finely chopped green chilies
1/3 cup grated processed cheese
sale to taste
bread crumbs for coating
oil for deep-frying

To Be Mixed Into A Batter

1 cup plain flour(maida)
3/4 cup water

For Serving

tomato  ketchup

Method

1. Heat the butter in a deep non-stick pan, add the flour and cook for 1/2 minute.
2. Add the milk and allow to simmer till the mixture thickens and leaves the sides of the pan, while stirring continuously.
3. Remove from the flame and transfer to a plate.
4. Add the corn,cheese, coriander, green chillies and salt. Allow it to cool completely.
5. Once cooled, mix well and divide the mixture into 15 equal portions and shape each into a round ball.
6. Dip a few balls at a time in the flour-water mixture and roll them in the breadcrumbs till they are evenly coated from all the sdies.
7. Heat the oil in a kadhai and deep-fry the balls a few at time on a medium flame till they are golden brown in colour from all the sides. Drain on absorbent paper.
8. Serve immediately with tomato ketchup.

BABY CORN CIGAR

Cooking Time: 20-30 minutes
Servings: 4

 Preparation Time: 15-20 minutes
 Category: Veg

Ingredients

•	Babycorns,boiled (preferably of the same size)	20-24
•	Ginger paste	1 teaspoon
•	Garlic paste	1 teaspoon
•	Red chilli powder	1/2 teaspoon
•	Salt	to taste
•	Chaat masala	to taste
•	Oil	to deep fry
•	FOR BATTER
•	Refined flour (maida)	2 tablespoons
•	Cornflour/ corn starch	2 tablespoons
•	Fresh parsley,chopped	1 teaspoon
•	Red chilli powder (deghi mirch)	1/4 teaspoon
•	Salt	to taste
•	FOR TOMATO GARLIC SAUCE
•	Oil	1 tablespoon
•	Garlic,chopped	10-12 cloves
•	Tomato puree	6 tablespoons
•	Tomato ketchup	2 tablespoons
•	Vinegar	1 teaspoon
•	Red chilli powder (deghi mirch)	1 teaspoon
•	Salt	to taste

Method
In a bowl, marinate the boiled baby corns in ginger paste, garlic paste, red chilli powder, salt and chaat masala for fifteen minutes. Set aside. To prepare a batter, mix refined flour, corn flour, parsley, red chilli powder and salt in a bowl. Add sufficient water and whisk to make a batter of coating consistency. Set aside. Meanwhile to make the sauce heat one tablespoon oil in a pan and sauté garlic. Add tomato puree and tomato ketchup. Cook for a minute. Add vinegar and red chilli powder. Add salt and mix well. Remove from heat. Set aside. Heat sufficient oil in a kadai. Dip the marinated baby corns one by one in the batter and deep fry till golden and crisp. Drain and place on an absorbent paper. Serve hot with the tomato garlic sauce. 

ANGOORI PANEER TIKKA

Cooking Time: 10-15 minutes
Servings: 4

 Preparation Time: 30-40 minutes
 Category: Veg

Ingredients

•	Cottage cheese (paneer)	400 grams
•	Black grapes,chopped	1 cup
•	Oil	1 tablespoon + to shallow fry
•	Salt	to taste
•	Black salt (kala namak)	to taste
•	Gram flour (besan)	2 tablespoons
•	White pepper powder	1/2 teaspoon
•	Dry mango powder (amchur)	1/2 teaspoon
•	Saffron (kesar)	a few strands
•	Milk	2 tablespoons
•	Fresh cream	1 cup
•	Jaggery (gur),grated	1 cup
•	Lemon juice	1 tablespoon
•	Chaat masala	2 tablespoons
•	Green capsicum,1 inch pieces seeded	2 large
•	Tomatoes,1 inch pieces seeded	2 large

Method
Cut paneer into half centimeter slices. Heat oil in a pan, add black grapes and sauté. Add salt, black salt and cook till soft. For marinade take besan in a bowl. Add salt, pepper powder, amchur and mix. Add saffron dissolved in milk, fresh cream and mix well. Add jaggery to the grapes along with lemon juice and mix well. Cook till thick. Place the paneer slices on a flat surface. Sprinkle salt and chaat masala on all of them. Spread some grape chutney evenly on half of the paneer slices and cover with the remaining paneer slices. Cut these paneer sandwiches into one inch squares. Take a skewer, thread on a capsicum piece, a tomato piece, one piece of paneer sandwich, followed by tomato and capsicum pieces. The tomato and capsicum pieces will keep the paneer pieces firmly in place. Similarly prepare the other skewers. Heat oil in a pan. Arrange the skewers on a plate. Pour the marinade over them to cover the paneer pieces properly on all sides. Place these skewers in the heated pan and cook till golden on all sides. Alternatively you can cook them in an oven. Preheat the oven to 200°C, place the skewers on a greased tray or on a rack and grill till golden from all sides. Serve hot with the remaining grape chutney. 

ALLO KI TIKKI

Cooking Time: 10-15 minutes
Servings: 4

 Preparation Time: 10-15 minutes
 Category: Veg

Ingredients

•	Potato,boiled and mashed	6 medium
•	Salt	to taste
•	Olive oil +deep fry	1 tablespoon
•	Onion ,chopped	1 medium
•	Cottage cheese (paneer),grated	1/4
•	Fresh coriander leaves,chopped	1/4 cup
•	Cashewnuts,crushed	6-8
•	Red chilli powder	1/2 tablespoon

Method


Add salt to mashed potatoes and knead into a smooth dough. Divide into twelve equal portions. Heat one tablespoon of olive oil in a pan and sauté onion till translucent. Cool and mix with paneer, coriander leaves, cashewnuts, red chilli powder and salt. Divide the mixture into twelve equal portions. Stuff each portion of mashed potato with a portion of the paneer mixture. Roll and shape into tikkis (roundels) of approximately two-inch diameter and half-inch thickness. Heat sufficient oil in a kadai (wok) and deep-fry the tikkis till golden brown. Drain and place on absorbent paper. Serve hot with tomato ketchup or mint chutney. 

NACHOS

Corn chips layered with baked beans and cheese and salsa sauce are poured on it.

Cooking Time: 10-15 minutes
Servings: 4

 Preparation Time: 15-20 minutes
 Category: Veg

Ingredients

•	Tortillas	16
•	Baked beans	1/2 cup
•	For salsa
•	Onion ,chopped	1 medium
•	Tomatoes,chopped	3 large
•	Yellow capsicum,chopped	1/2
•	Jalapeno,chopped	1 small
•	Green chillies,chopped	2-3
•	Fresh coriander leaves,chopped	2 tablespoons
•	Lemon juice	1 tablespoon
•	Salt	to taste
•	Cheese sauce
•	Oil	1 tablespoon
•	Garlic,crushed	5-6 cloves
•	White sauce	1/2 cup
•	Milk	1/4 cup
•	Mozzarella cheese,grated	1 cup

Method
Mix ingredients for salsa sauce. Set aside in a bowl. For cheese sauce, heat oil in a pan. Add crushed garlic and sauté. Add white sauce and milk to dilute. Mix well and add grated processed or mozzarella cheese. Stir. Spread the corn chips on a serving plate. Spread a layer of baked beans. Pour cheese sauce and top it with salsa sauce. Serve the remaining salsa sauce separately in a bowl.