I love starters. Specially tikkis and cutlets kind of starters. I made these for my kiddo last week with whatever was available at home that day. These turned out great. Crispy on the outside and soft and melting inside, these were an instant hit at home. Absolutely simple to make however super tasty and the best way to impress your guests too. The best part about this recipe is that these are not deep fried but done in an appe/paniyaram pan with very little oil. So, these are apt for health conscious people as well. Kids will love it too 🙂 Above all, these balls were the opening models to showcase the ramekin bowls that I got as a gift 😉 Lets move on to the recipe now!!
Preparation Time: 20 mins
Cooking Time: 15 mins
Potatoes – 3 big
Sweet Potato – 1 medium sized
Paneer – 125 gms
Coriander Powder – 1.5 tsp
Cumin Powder – 3/4 tsp
Chilli Powder – 1 tsp
Garam Masala – 3/4 tsp
Bread Crumbs or Powdered Rusk – as needed
Oil – as needed
Salt – to taste
1. Pressure cook potatoes and sweet potatoes for 4-5 whistles or until soft.
2. Once done, let the pressure settle down on its own. Peel the potatoes and sweet potato and mash well without lumps.
3. Add all the masalas, salt and grated paneer and mix well.
4. Make small balls out of the mixture and roll in bread crumbs or powdered rusk until they are coated well.
5. Heat an appe/paniyaram pan. Drizzle with little oil. Shallow fry these balls with 1/2 tsp of oil until they turn golden brown and crisp on all side.
6. Serve hot with ketchup or chutney of your choice.
Hope you guys liked my previous recipe, Omelette Sandwich. Back with another snack recipe but this time it is from my mom’s kitchen. Yup, am at my mom’s place and guess what?? I have been enjoying yummy dishes from her kitchen. She made these crunchy and crispy Puffed Rice Vadas for me yesterday. I really love this and I have tried this too. A couple of these with a hot cup of tea will make your evening satisfying.
The main ingredient used here is Puffed Rice or Pori or Borugulu. It’s extremely simple and can be made in a jiffy and your guests will love it. If you have an excess of puffed rice, go for this Vada instead of usual bhel or something else. You can also try upma with puffed rice.
Preparation Time: 30 minutes
Cooking Time: 10 minutes
Puffed Rice – around 2-3 cups
Besan/Chickpea flour – as needed
Onions – 1 big finely chopped
Green chillies – 2/3 finely chopped
Salt – to taste
Coriander leaves – finely chopped
Oil – for deep frying
1. Soak the puffed rice in enough water for around 15-20 minutes.
2. Drain the water. Squeeze the water from the soaked Pori and keep aside.
3. To this, add finely chopped onions, chillies, coriander leaves,required Besan and salt. The amount of Besan should be such that you can shape the vadas out of it. Batter should not be watery.
4. Heat oil in a kadai. Once the oil is hot, make vadas out of the batter and deep fry in batches.
5. Serve with mint chutney or tomato ketchup.
Hello folks. Belated Pongal/Sankranthi wishes to everybody. I had been super busy these two days and wasn’t even able to switch on my laptop. Neither could I take a picture of the Sakkarai Pongal and Pal Pongal that I had prepared. I promise to share the recipes of those two soon so that you can bookmark them and use it for your next Pongal. With two days of yummy feasts like Sweet/Sakkarai Pongal and Pal Pongal, if you are looking for a different dish for a change, here comes the simple Pepper Mushroom to satiate your spicy cravings. This is so simple that it hardly took me around 15 minutes to prepare it.
A lot of vegetarians do not take mushroom and I was one among them. But once you taste it, I am sure you will fall in love with these. They are super nutritious too. Mushrooms are a great source of vitamins and minerals like vitamin B, Selenium, copper and potassium. I usually prepare gravy with mushrooms that goes very well with rotis etc ( Check out the recipe here – Simple Mushroom Gravy). My mother in law loves mushrooms and of course, all of us like it too 🙂 This was the first time I tried this and it tasted great. You can have this as a starter or pair it with some mild pulao(Check out these rice varieties) /fried rice etc. Off to the recipe now.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Button Mushrooms – 200 g
Onion – 1 medium chopped
Garlic – 5 cloves
Cumin/Jeera Powder – 1 tsp
Pepper Powder – 1 tsp
corn flour – 2 tsp
Milk – 1/4 cup
oil – 4 tsp
Salt – to taste
Coriander leaves – to garnish
1. Clean and chop mushrooms into small pieces. Keep aside.
2. Heat oil in a pan. Add onions and garlic. Saute till the onions turn transparent and the garlic turns brown.
3. Now add mushrooms, cumin powder,pepper powder,salt amd little water. Saute till the mushrooms are cooked.
4. Mix corn flour and milk without lumps. Add this mixture and cook till the whole mass becomes little thick.
5. Garnish with coriander leaves and serve hot.