cheese paneer balls recipe /paneer balls snack

cheese paneer balls recipe /paneer balls snack

cheese paneer balls recipe /paneer balls snack

cheese paneer balls recipe /paneer balls snackIts a perfect kids after school snack its a definite variation from the usual things we do for snacks.As always this one ingredient paneer is a versatile item that combines well with every other ingredient instantly. Paneer is a calcium rich ingredient and most needed one for all age groups for maintaining the stability of the bones. It is the by product of the milk which has protein the most needed nutrient for growing kids. I have done this cheese paneer balls recipe with homemade paneer. cheese paneer balls recipe /paneer balls snackYou can very well use the store bought one and make it. While adding water don’t add too much water always sprinkle little at a time and form a dough. The dough should be firm and smooth not sticky or loose. The balls will brown easily so take care to keep the flame under control so that the insides are also cooked well. This cheese paneer balls recipe is not a hard one to do even a beginner can make this wonderful snack in a jiffy.

Check my paneer tikka, paneer sabzi, paneer butter masala here

cheese paneer balls recipe /paneer balls snack

INGREDIENTS:

Grated paneer – 1 cup
Cheese(cubes grated) – 1/2 cup
Bread crumbs – 11/4 cups
Salt as per taste
Pepper powder – 11/2 tsp or as needed
Chat masala powder – 1/4 tsp
Green chillies chopped finely – 1(without seeds)
Fresh grated ginger – 1/4 tsp
All purpose flour – 3/4 tbsp
Corn starch – 1 tsp
Finely chopped coriander leaves – some
Oil to fry

 

METHOD:

cheese paneer balls recipe /paneer balls snack1.Keep all ingredients ready and take it in a large mixing bowl.

cheese paneer balls recipe /paneer balls snack2.Add very little water as needed to form a smooth firm dough,not sticky.

cheese paneer balls recipe /paneer balls snackcheese paneer balls recipe /paneer balls snack3.Roll out into balls and in-between heat a kadai with oil.
4.While frying keep the oil at medium flame not too high or low.

cheese paneer balls recipe /paneer balls snack5.Adjust and fry accordingly otherwise the balls will disperse easily or will cook from outside and insides will be raw.
6.Fry till golden and take out in a tissue,serve with tomato ketchup.

Add salt in moderation as the cheese itself is salty.

 

poondu kuzhambu south indian recipe /garlic small onion kulambu

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poondu kuzhambu south indian recipe /garlic small onion kulambu

Ingredients

  • Small onions/chinna venkayam - 1 cup
  • Garlic cloves/poondu pal - 1 cup
  • Lemon sized tamarind soaked filtered and diluted with water
  • Gingelly oil/nallenai - 3 tbsp
  • Asafoetida - 1/2 tsp
  • Turmeric powder - 1/2 tsp
  • Salt as needed
  • Mustard seeds/kadugu - 1 tsp
  • Some urad and bengal gram dal fo tadka
  • Little piece of jaggery
    To roast and grind:
  • Kadala paruppu/bengal gram dal - 2 tsp
  • Urad dal - 1 tsp
  • Dried red chillies/kaindha milagai - 3-4 or as needed
  • Fenugreek seeds/vendhayam - 1 tsp
  • Pepper/milagu - 1 tsp
  • Little plain oil to roast
  • Some curry leaves

Instructions

  1. Soak tamarind in water and strain the juice mix with water and keep ready.
  2. Take a kadai with little oil to fry "roast and grind ingredients" and fry till golden or till nice aroma comes.
  3. Let it cool and grind it to a smooth paste by adding water and keep ready.
  4. Keep a kadai add gingelly oil then add mustard to splutter followed by urad and bengal gram dal when they are golden add some asafoetida.
  5. Add both onions and garlic duo to this add necessary salt and cook then till is becomes little golden .Then add tamarind extract with turmeric and let it boil for some time till rawness goes off.
  6. Add little piece of jaggery.
  7. Now add the ground paste and let it cook till the oil oozes out.
  8. Check for salt as i have added before itself, you may add if needed.
  9. You can serve with hot rice with any variety of appalams.

The poondu and small onions will all be cooked while boiling with tamarind itself then only you have to add the masala paste and boil for nice flavour. For this gravy you can add more gingelly oil if we want so that it does not ruin for days.

 

 

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