Crispy Cheese corn Balls

Crispy cheese corn balls make a great appetizer, be it special occasions or just an ordinary day. It would also make a perfect evening snack for kids. Wow! Who would'nt love to have a bite of this hot, stringy cooey cheese corn balls? I have put together this recipe after watching a couple of videos on youtube.

Ingredients:
Boiled corn- 1 cup
shredded Mozzarella cheese- 1/2 cup
boiled potato- 1 (medium size)
corn flour- 1 tbsp
bell pepper(capsicum)- 1/4 cup , chopped
chilli flakes- 1 tsp (optional)
dried oregano- 1/2 tsp
maida(all purpose flour)- 2 tbsp
bread crumbs- 1 cup
corriander leaves(cilantro)- 1 tbsp, finely chopped
salt to taste
oil for frying

Method:

• Mash the boiled potato. Add bell pepper, corn, chilli flakes, dried oregano, corn flour, cilantro leaves and salt. 

• Add salt only for the above mentioned ingredients. 

• Then add cheese and combine them well.

• Grease your hand with a little bit of oil and roll them into small balls.

• Heat oil in a deep frying pan.

• Combine water with all purpose flour to a pouring batter consistency.

• Dip the balls in the batter so that is gets coated on all sides and then roll them on the bread crumbs.

• Roll them between your palms to make sure that the breadcrumbs is well coated on all sides.

• Fry them until golden brown and collect them on a plate with paper towel to drain the excess oil.

• Serve them out with tomato ketchup.

Notes:
* Avoid chilly flakes if you are making it for kids.
* If you want to make it more spicy try adding finely chopped green chillies or Jalapeno
*If you want to make it more cheesy be generous in adding cheese.
* Fry the balls on a medium flame to get the desired golden brown color.
* Chopped parsley is a part of this recipe which I have omitted it as my family is not a big fan of        parsley leaves.

Khadai paneer/ Spicy cottage cheese curry

Khadai Paneer is a spicy North Indian dish, which is made with a fresh non-melting cheese (Paneer). Khadai paneer can be served with Indian flat breads like phulka rotis, naan, paratha and rice varieties like pulav, jeera rice, ghee and cashewnut rice.

Ingredients:

Paneer- 350 grams

Tomatoes - 5-6 (medium sized)
whole red chillies - 3
cloves - 2
bay leaves-  2
cinamon stick - 2 (1 inch)
Ginger paste - 2 tsp
corriander seeds - 2 tbsp (crushed)
Red chilli powder - 2 tsp
hing (Asefotida)- a pinch
salt to taste
oil - 3 tbsp
Fresh cilantro (corriander) leaves to garnish


Preparation:

Heat the oil in a pan. Add broken red chillies, cloves, crushed corriander seeds, hing and saute it for 2 minutes. Add cinamon stick and bay leaves and stir it. Add ginger paste and red chilli powder, tomatoes and salt and saute it till the tomatoes become tender. Add paneer and gently stir it. Cook on low heat till the paneer is heated through. Garnish with fresh cilantro leaves.